Fishing from the breakwater, Kalk Bay
Summer is here. Suddenly, the air is warm, shorts
and slipslops are everywhere and the fan is running on our bedroom’s ceiling.
It has also brought the dreaded whine of the mosquitoes, who have wonderful
breeding ponds in all the buckets everyone puts out to catch every possible
droplet of rain. Slap on the repellent and open a bottle of chilled white wine
like this week’s Wine of the Week. We produce wonderful Chenins, Chardonnays
and Sauvignons in this country, as well as new (to most of us) varietals like
Grenache blanc, Marsanne and Roussanne. We’ve been to some great places and
tasted some of these wines in the past week. Read about them here
- Lunch at Faber on Avondale Wine Estate during Restaurant Week
- WWF SASSI 2017 Trailblazer Awards
- Windmeul Cellar opens their New Parskuip Neighbourhood Marketplace
- Restaurant Week lunch at Restaurant Jardine in Stellenbosch
- Season of Sauvignon in Durbanville
- Tasting and a sale at Vondeling; October Festival at Perdeberg
- New lunch menu at the Leeu Collection Manor House
- What is on the MENU this week. Mozzarella and Red Peppers
- MENU’s Wine of the Week. Vondeling Babiana 2014
A really wet day in Cape Town and how can we complain....
Season of Sauvignon in Durbanville Sunday saw us summoned to be at Diemersdal
by 9.30am for the media briefing of the Season of Sauvignon, which actually had
begun the previous day, Saturday. We managed it even after a rather hectic week
and saw the tents and marquees with the food trucks setting up. The festival
was different this year in that your Computicket pass was for just one farm,
which you had to choose. If you wanted to move to another farm you would have
to buy another ticket. This was your chance to experience one farm in depth. As
media, we were given special passes which enabled us to move from farm to farm so we could see what was happening.....
Summer is coming and we are always on the lookout
for interesting salads or antipasti after all this rich food in the media
season and winter. Lynne was searching through her old River Cafe books which
are a mine of inspiration and found this which just speaks of ripe summer and
freshness
2 balls of fresh buffalo mozzarella -
2 large red peppers - 150g ripe cherry tomatoes - 4 Tablespoons of extra virgin
olive oil - 4 plum tomatoes - 1 Tablespoon red wine or raspberry vinegar - 4 Tablespoons
fresh basil leaves
Set the oven at 200⁰C.
Toss the cherry tomatoes with 1 T of olive oil; season and roast in the oven
for 15 minutes, then set aside. Put the whole peppers under the grill, turning
regularly until the skins are black. If you have gas burners, you can do this
on an open flame using tongs. Put them immediately into a plastic bag and seal,
then allow them to cool. Remove them, rub off the black skin, remove the cores
and the seeds and tear them into quarters. Slice the mozzarella. Quarter the
plum tomatoes. Mix together the vinegar and remaining olive oil, season and pour
over the tomatoes and pepper. Add the roasted cherry tomatoes and the basil. Top
with the mozzarella. Season and serve. You could serve this on a bed of rocket
and accompany with a plate of Parma ham, or Bressaola, or beef Carpaccio. If
not Banting, then a crisp ciabatta might be necessary to soak up all the lovely
juices. And a bottle of our wine of the week
In next week’s MENU:
Aristea wines launch, Lunch at Buitenverwachting, Platter launch, Lunch at Bellevue,
Ocean Basket Mediterranean
2nd November 2017
© John & Lynne Ford, Adamastor & Bacchus 2017
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.
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