Camps Bay beach on an early winter day
The Prescient Cabernet Sauvignon Report 2017 Awards-
Wade Bales Whisky and Gin Festival
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Supper at South China Dim Sum Bar
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The Good Food and Wine Show
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What’s on this week’s MENU. Fennel, Leek and Celeriac
soup
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Menu's Wine of the week. Quando Pinot Noir 2014
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
16th May 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.
© John & Lynne Ford, Adamastor & Bacchus 2017
