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The
weekly Cape Food, Wine and Lifestyle E-Journal
A kelp gull in a Sea Point winter storm
Another
exceptionally cold week, but with cloudy days and not enough rain to make a
significant difference to our water supply. This weekend, we’ll be in Montagu
and Robertson with our wine club friends. It will be very cold but we are looking forward to the warmth of companionship and Robertson hospitality
@MyVoiceMap
Elfin Trail in the Cecilia Forest with TravelMassive A walk with the fairies and elves and
one was dwarfed. We are members of Travel Massive an international travel networking
organisation and were asked if we would like to go on a walk through Cecilia
Forest one Saturday afternoon. We don't often do walks these day, we have both
done a fair amount in the past and love them but time and work has taken its
toll.
You
take your phone on the walks and download the software from VoiceMap. There is
a charge, which can see on their website. Then on the walk GPS triggers a
commentary that tells you about your surroundings and gives directions. You
need an iPhone or an Android phone. We have Windows phones, so an Android phone
was provided to us for the walk. It was very interesting. And for Lynne, a bit
challenging. VoiceMap walks can be done all over South Africa and
internationally too. Some are in the country or seaside, others are city walks.
Check out their website on https://voicemap.me/
Turkish
meze and atmosphere at Anatoli, Cape Town We have been meaning to go back to
Anatoli for literally years. This Turkish restaurant in Napier Street in Green
Point has been open since 1984 which goes to show if you have a good formula
and do excellent food, you can survive that long, which not many Cape Town
restaurants can say. We had been yearning for some Turkish food and had a great
time with our friends.
Lunch
with the Winter Specials menu at Den Anker, V&A Waterfront We had to postpone Father's Day this year
because daughter Claire had flu and this meant we were able to take her with us
to Den Anker the following Sunday where they had invited us to come and sample
their winter menu. This is another great and worthy restaurant having been in
the V & Waterfront for 21 years. They have one of the best locations there
too and a great international menu as well as local specialities.
De
Wetshof Limestone Hill Chardonnay with lunch at Charango Peruvian Bar and
Grill, Cape Town This was the release of the 2016 vintage
of Limestone Hill, De Wetshof's unwooded easy drinking Chardonnay from the De
Wetshof stable of 6 different Chardonnays. Charango is in4 Bree Street so we
took the bus and enjoyed the welcome Pisco sour. Then over lunch we discovered
that Limestone Hill is the perfect wine to go with all sorts of different
foods, heat levels and tastes. And great to quaff.
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goes East - Leaving Ha Long Bay, a visit to a Vietnamese village On our way back to Hanoi, we were taken to
a village to see the traditional Water Puppets. We also opted to take another
tour to see how people of the village live and farm. It's a small village, quite middle class and
very clean, especially when compared with the streets of Hanoi. We finished the
day with a meal which we helped to make. A lovely experience
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goes East – In a Vietnamese village; a visit to a home and supper with a family Our Vietnamese Odyssey came to its close
with a family meal in the country. We finished the day in the village, visiting
an historic house and then enjoyed a delicious meal, which we helped to make. A
lovely experience
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goes East - and comes South West. Last day in Hanoi and home to Cape Town Then, our last day in hot and steamy
Hanoi, where the Monsoon was heralding its arrival. We had our last taste of
the street life and street food, the night market and a one in 90 million
chance encounter. Then we began the arduous 37 hour
trip back home
Recipe
of the week - Jalapeno and Peppadew Dip
A new dip was needed for entertaining; we found we were becoming a bit
staid. Lynne had a pot of Mascarpone cheese and a cupboard filled with pickles,
relishes, chutneys and flavours. This is what she made. Use as many peppers as
you like, according to your own and your guests’ taste preference or heat
tolerance. The brand we used for both was Peppadew's bottled peppers, but there
are others on the market
250g
pot of Mascarpone cheese - 3 mild or spicy Jalapeno peppers - 1 or 2 mild or
spicy Peppadew peppers - 1 t pickle juice from the Jalapeno jar - salt
Roughly
chop the two kinds of pepper. Put all the ingredients into a liquidiser or a
deep container and, if using your stick blender, blitz them all together. Do
not do this for too long or the cheese will turn to butter. Use the juice from
the Jalapenos and/or Peppadews to make it a little more liquid, but do not add
too much. Taste and add more peppers if you think it needs it. Add salt as
necessary too. It doesn't matter if you have bits of the peppers in the dip.
Serve with Banting crackers, corn chips or hot Panini rolls. It goes nicely
alongside some guacamole
Wine
of the week. De Wetshof Limestone Hill Chardonnay This clean
crisp unwooded Chardonnay, full of limes, apples, lemons and good minerality is
a superb food wine. It goes with delicate dishes and those that are more
robust, rich and spicy. The 2016, just released, sells for R97 from the farm
7th July 2016
PS If a
word or name is in bold type and underlined, click
on it for more information
Phones: +27 21 439 3169 / 083 229 1172
/ 083 656 4169
Postal address: 60 Arthurs Rd, Sea Point
8005
Our Adamastor
& Bacchus© tailor-made Wine, Food and Photo tours take small groups (up to 6) to specialist
wine producers who make the best of South Africa’s wines. Have fun while you
learn more about wine and how it is made! Tours can be conducted in English,
German, Norwegian and standard or Dutch-flavoured Afrikaans.
If you like the photographs you see in our
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Photo website for our rate card and samples
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Recommendations of products and outside events are not
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authors’ pleasure. All photographs,
recipes and text used in these newsletters and our blogs
are © John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are usually unsolicited. We
prefer to pay for our meals and not be paid in any way by anyone. Whether we
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