Tuesday, May 16, 2017

This Week’s MENU. Prescient Cab Report, Wade Bales Whisky and Gin Festival, South China Dim Sum Bar, Good Food and Wine Show, Fennel, Leek and Celeriac soup, Quando Pinot Noir 2014

Camps Bay beach on an early winter day

In a little more than a week, we will embark on a road trip through northern Europe, driving through the Netherlands, Germany, Denmark, Sweden and Norway for about 3½ weeks. MENU will see a temporary change in format; we will post small stories about the places we visit and do our best to entertain you with them. We will also post some of the best photographs on Instagram at https://www.instagram.com/fordjohnduncan/ Please click on this link and follow us. We have been posting current and archival photographs for a few weeks now, so you’ll see them if you click on the link and we’d love it if you click on the heart symbol to “like” pictures that appeal to you
The Prescient Cabernet Sauvignon Report 2017 Awards were presented at The Stack, Leinster Hall in Cape Town. 
Cabernet Sauvignon is the world’s most widely planted red wine grape. In Bordeaux, its traditional home, it contributes to some of the world’s greatest wines. In South Africa, it is the third most widely planted variety and makes up 12% of the national vineyard. The Report was devised by Winemag.co.za to be take a yearly look at the wines from the top South African producers of the varietal
This annual event took place at 15 on Orange Hotel in the Gardens last Friday and was a huge success. Wade organises it to help publicise the producers of these products and it certainly is popular; tickets were sold out nearly a week in advance. There were four gin producers, you could get a (rather small) glass of Mumm Champagne, and then taste some extraordinary whiskies from Scotland, Ireland, India and Japan and all for R250 a person, including a complimentary tasting glass and a cheese table
We are confessed dim sum addicts, those tiny baskets of Chinese morsels like dumplings, steamed buns and other delights. At the drop of a hat, we will investigate any place serving good dim sum. The best Lynne has ever had was in China Town in London where it was a regular Sunday treat with friends at Lee Ho Fook behind the Swiss Centre or in one of the great places in Wardour or Gerrard Street with the trolleys which come to your table, loaded with different choices so you didn't have to wait long - such a huge choice. Lynne has introduced John to them and he loved the places we went to in Hong Kong, like Tim Ho Wan. In Cape Town there is a small choice of places and of dim sum. We really like the South China Dim Sum bar in upper Long Street and this was the obvious place to go to after the Whisky and Gin Affair before taking an Uber home
The Good Food and Wine Show     The Cape Town show will be held on the 2nd to 4th of June at the CTICC . Lynne attended the media launch this week. There was no media pack, so you will find all the details at http://www.goodfoodandwineshow.co.za/  Headline chefs are Marco Pierre White, Jan Hendrik van der Westhuizen, J'Something and others. One change: there will be no charge for the 200 seats at the events in the Chef’s Open Theatre; it is first come first served. Unless you want to pay for a VIP ticket where you sit in front, get to meet the chefs and taste the food. Prices are R1500 for the top chefs, R800 for the others. Book soon, some of the special events are already sold out. There are good things organised for children this year
What’s on this week’s MENU. Fennel, Leek and Celeriac soup     If you are serving a rich main course, soup at this time of the year makes a very good starter when these vegetables are in season
Serves 4
1 T olive oil or palm oil - 2 leeks - 1 fennel bulb - 1 celeriac root - 1/2 t salt - 1/2 t white pepper - 1.5 litres of chicken or vegetable stock - 2 t butter - 2 T cream - salt - 1 dash of Tabasco
Slice the leeks and braise them in the oil to soften for about five minutes. Chop the fennel and the celeriac root into small cubes and add to the pot. Add some good chicken or vegetable stock (about a litre and a half), the salt and white pepper and simmer until the vegetables are soft. Liquidise till smooth. Add butter and cream to enrich. Taste and adjust seasoning with more salt if necessary. Serve with croutons

What a bargain this wine is; it is as good as any of the pricier and prize winning Pinot Noirs on the market. We bought this a while ago (2015) and it has really come into its own. Grown on weathered Karoo shale on the banks of the Breede River in Bonnievale. Silky soft and fragrant with raspberry and red cherry notes, wood is there but only as a support. On the palate it charms with its soft fruit, length and sophistication. Fanus Bruwer is a good winemaker who doesn't get enough recognition. R120 a bottle, current vintage is 2015

16th May 2017
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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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