A flight of Black
oystercatchers at Yzerfontein on the West Coast
We have had a busy start to the year,
fixing things at home, taking clients on tours to the Winelands and even being
part of a British TV commercial, but our world is waking up and we have stories
to tell you.
Now, it is harvest time in the Winelands and it is
all GO again. We will be writing about several harvest festivals and
experiences that we have been invited to. We would encourage you to go to these
if you can, they are so much fun and a very good way to see how hard farms have
to work in this season. Most winemakers are very short of sleep, having to work
incredibly long hours, not only to get the grapes in to the cellar, but then
deal with them and start the wine making process. The smell of fresh ripe
grapes going into a crusher is a superb, never to be forgotten aroma. And
tasting the freshly pressed grape juice, not yet fermented, is something you
will never forget, it’s sensational.
A Summer Holiday in Yzerfontein
After the hectic activity of our year, we
decided to take a week off and booked a small flat at the side of a house in
Yzerfontein, about 1½ hours north of Cape Town. It was at the edge of a dune.
We do live by the sea but a holiday right on the front with no buildings in
front of us, no traffic, fresh sea air and lazy days are what we crave. We read
books, ate and drank well, walked on the beach, watched the birds and enjoyed
the beautiful sunsets. A restorative for our souls,
After the hectic activity of our year, we
decided to take a week off and booked a small flat at the side of a house in
Yzerfontein, about 1½ hours north of Cape Town. It was at the edge of a dune.
We do live by the sea but a holiday right on the front with no buildings in
front of us, no traffic, fresh sea air and lazy days are what we crave. We read
books, ate and drank well, walked on the beach, watched the birds and enjoyed
the beautiful sunsets. A restorative for our souls,
A West Coast Day
You might think the West Coast is quite
sleepy but it is not! There are so many things to do up there. While we were on
holiday there, we accepted two invitations from Darling people which included
wine and food: Lukas Wentzel at Groote Post and Charles Withington of the
Darling Wine shop, who was doing a wine tasting at Chicory Cheese restaurant.
We decided to see them both on the same day so we could spend the other days
relaxing by the sea! Tasting wine from the tanks, lunch at Hilda's and a game
drive at Groote Post with Lukas
Brandy Alexander Day at Shaker with Distell
The Getaway Best Value Wine Awards
Almost 250 wines were entered for this
annual competition and we attended the awards ceremony this week. Should you
want a copy, this year's Getaway Best Value Wines Guide is bagged with the
February issue of Getaway, which is on sale from 23 January 2017. Results are
also are also available at www.bestvaluewineguide.com Wines to enjoy without breaking your budget.....
To remind you how short our summer fruit season is
and to remember to cook some of the fruits so you can have lovely puddings in
the winter. It is plum season at present and a plum crumble on a cold winter
day is superb. You may not realise how easy it is to make and freeze for use in
a few months time.
Stewed Plums for freezing
1 kilo of red or purple plums (NOT prune plums,
you want the juicy sharp and tangy plums) - ¼ t cinnamon - 1 teaspoon of butter
- 2 Tablespoons water - 2 Tablespoons sugar or more according to your own taste
and the ripeness of the plums - a pinch of salt
Halve the plums and remove the pips. Put all the
ingredients in a deep pot and cook gently until the plums begin to melt and
form a nice juice. Don't cook until it is all mush, leave some shape. Taste,
adjust the sugar and add a pinch of salt to intensify the flavours. Pack into
freezer boxes and freeze till you need them.
To make the tart or crumble, put the defrosted
plums into a pie plate and cover with shortcrust pastry - glaze the top with an
egg wash and sprinkle with sugar, or just add a crumble top with some added
chopped almonds. You can do this with other fruit too, like cling peaches,
apricots and cherries.
MENU's Wine of the Week: Altydgedacht Gewürztraminer 2014
MENU's Wine of the Week: Altydgedacht Gewürztraminer 2014
7th February 2017
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
If you like the photographs you see in our publications, please look at our Adamastor Photo website for our rate card and samples from our portfolio
Recommendations of products and outside events are not solicited or charged for, and are made at the 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 are invited or go independently, we don’t feel bad if we say we didn’t like it. Honesty is indeed our best policy. While every effort is made to avoid mistakes, we are human and they do creep in occasionally, for which we apologise. This electronic journal has been sent to you because you have personally subscribed to it or because someone you know has asked us to send it to you or forwarded it to you themselves. Addresses given to us will not be divulged to any person or organisation. We collect them only for our own promotional purposes. If you wish to be added to our mailing list, please click here to send us a message and if you wish to be removed from our mailing list, please click here to send us a message.
© John & Lynne Ford, Adamastor & Bacchus 2017
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