Friday, September 22, 2017

This Week's MENU. Zenzero, Amorim MCC, Darling Flowers, Lunch at the Homestead, Tea with Leeu, Muratie Du ToitsKloof cook off, Veal Piccata, Simonsig Cuvée Royale

Cymbidiums or boat orchids at the Duckitt orchid nursery near Darling
We wish all our Jewish readers a blessed Rosh Hashanah and well over the Fast

A Happy Islamic New Year to our Moslem readers

A long weekend awaits. We will enjoy it with friends in the Hemel en Aarde Valley, after which we'll rush back onto the treadmill of the exciting things that fill our life ... and give us more stories to relate to you. We hope that you will enjoy yourselves as much as we intend to, whether you celebrate Heritage Day or National Braai Day
Dining at Zenzero in trendy Camps Bay    
We were invited to review this beach front restaurant in Camps Bay last week. The website says, "Robust with the full flavours of Italy" which pays " ... homage to Italy ... encapsulates ‘La dolce Vita’". And it is undoubtedly popular with its impressive full frontage with great views of Camps Bay beach and the sea. We passed it twice more that week and the double fronted terrace was filled with people enjoying the view with some drinks, and soaking up those views. Inside is much bigger than one expects.....
A Pop up Lunch at The Homestead    
Elaine Rousseau is one of our best caterers in Cape Town, she has 18 years of experience. Her company, Food Fanatics is very successful. She has a lovely venue on Constantia Road in Wynberg which you can book for events, and we were invited to come and join her and some of her family, customers and friends for lunch last weekend. She has an amazing garden.....
Amorim Cap Classique Challenge    
This is the 16th year this prestigious Cap Classique Challenge has been held. Run by the Mèthode Cap Classique Association and sponsored by Amorim Cork, it lauds the best MCCs in the land. You know it is Spring when.....
Afternoon tea with friends at the Leeu Estates in Franschhoek    
How can one refuse an invitation to take tea with friends? We were invited to try the afternoon tea at the Leeu Estates this week with other members of the media and they kindly arranged transport from Cape Town to get us there and back. Should you wish to partake of this lovely experience, the tea costs R190 per person and includes a pot of tea. Afternoon Tea will be served from 2pm to 5pm every day of the week. The Leeu Estate is the 17-room country house retreat and boutique winery in the Franschhoek valley and it is part of the Leeu Collection owned by Mr Analjit Singh. It was a lovely day, the gardens are looking splendid.....
The Annual Cook-Off between Muratie and Du Toitskloof Wine Cellars    
It was time again for the annual cook off between these two wine producers (one a family-owned Stellenbosch estate, the other a huge consortium of wine producers on the other side of the Du Toitskloof Pass in Rawsonville); both renowned not only for their wines but their good cooking. They take turns in hosting this fun competition. The object is to each braai the same meat, prepared in two different ways and then have the attending guests taste them, and vote for their favourites. This year, the sixth time the cook off has happened, it was at Muratie in Stellenbosch and the theme was pork. They were to cook two different cuts each, they could choose which....
The Darling Wildflower Show    
In our spring, the Cape is a showcase of wild flowers. To see the best, you have to go up the West Coast and this year we were invited to one of the oldest flower festivals, Darling which was celebrating its 100th year. It was held at the Darling Golf Club
Lynne loves this dish and ate it a lot when she lived in London, where there are many good authentic Italian restaurants. She has not ever cooked it but found this recipe by Donna Hay that she wants to try soon and thought you might also like it. Veal production nowadays is strictly controlled, the calves are not tightly penned as in the past. That means the veal is not white but pale pink and very delicious. So don't let history put you off eating it. You can of course also use pork escalopes.
Donna Hay's recipe for Veal Piccante
Ingredients
8 veal cutlets, pounded thin - 1 cup of flour for dredging - ¼ tsp salt - ¼ tsp of fresh ground black pepper - 3 Tbls of butter - 1 Tbls of extra virgin olive oil - ½ cup of chicken broth - ¼ cup of dry vermouth or white wine - ¼ cup of freshly squeezed lemon juice - cup of capers, drained and rinsed - cup of fresh parsley, chopped
Directions
Prepare the veal by pounding thin between two sheets of wax paper. Season the flour with salt and pepper. Dredge each piece of veal in the flour making sure you coat both sides. In a large skillet heat the butter and the olive oil over medium heat. Sauté the veal for around 2 minutes on each side, add more butter if needed. When all the veal is done remove from the skillet and set aside. Turn up the heat deglaze the pan with the broth, lemon juice, vermouth and capers. Scrape the brown bits from the bottom of the pan and reduce. Return the veal to the pan for 2 more minutes. Plate the veal and pour the sauce all over the top. Garnish with parsley
This has had good lees contact. Made from 100% chardonnay, it is exactly the style of MCC that we love and drink as often as we can. Lean and crisp citrus, very elegant, fine mousse, no dosage. Very French in style. Heavenly. A deserved winner of the 2017 Amorim Cap Classique Challenge Award for Blancs de Blanc and a Gold medal at the 2017 Concours Mondial in Brussels

22nd September 2017
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© John & Lynne Ford, Adamastor & Bacchus 2017
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Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169
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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.

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