Friday, October 06, 2017

This Week's MENU. Creation pairing menu, Karibu, Longridge, Michelangelo Awards, CWG Auction, brandy pud, Longridge Emily

Wheat fields near Caledon, Western Cape
Life’s a buzz, especially right now. Lynne has been saying that she doesn’t know when she will need to cook again, we are out so often; John says he longs for a home-cooked meal. This weekend will be a longish one, with our wine club in a favourite region. Next week, we'll tell you of lunch with a favourite winemaker, the rebirth of an iconic restaurant, Sommeliers' best wines  and another great restaurant, so read this week’s stories and come back next week...

We have been producing MENU for many years, in which we have written about many interesting things. You can find them all in the Blog Archive in the right hand column of our blog page and in the Previous MENUs page on our website. Entering a word in the “Search this Blog” window on the blog site should bring up everything we have ever written which relates
A Creation feast of flavours and tastes and textures
When we last visited Creation, Carolyn and Jean Claude Martin said we must come again to do their special pairing menu The Story of Creation. And spending the long weekend in the Hemel and Aarde weekend was the perfect opportunity. It truly was a marvellous, if rather challenging experience, the wines are paired with cleverly created dishes, some small, some bigger that highlight these special wines - R360 for 7 courses with 8 wines. If you do not have the stamina to attempt this you can do the smaller pairings.....

At Karibu Restaurant in the V&A Waterfront with Jenny Morris

Last week, Jenny invited us to come and sample the menu at Karibu. And sample we did with a massive 10 course tasting menu, all paired with the correct wines, and the courses just grew and grew in size. If you have visitors to the Cape who are curious as to what traditional South African food is like, send them to Karibu. And no they will not have to have a 10 course menu, unless they chose to. A large restaurant with seats outside on the front terrace with great views....
In the vineyards at Longridge
An Invitation to visit Longridge in Stellenbosch last week, so that they could show us methods of Biodynamic farming, pruning of the vines and give us a wonderful wine tasting and light lunch. We were instructed to wear comfortable clothes and suitable shoes for a walk through the vines. And bless them, they provided a shuttle from the Waterfront. Longridge is in the Helderberg ward of Stellenbosch. It was an early start, so we welcomed the coffee, tea and rusks on arrival....
Michelangelo Awards 2017     We were invited by Lorraine Immelman, owner and CEO of the Awards, to attend the Awards ceremony last Friday. It was held at the Cape Sun in Strand Street which has recently been refurbished. The Michelangelo International Wine and Spirits Awards was established in 1997 as the only international wine competition in South Africa. They are celebrating their 20th anniversary. The competition is unique in South Africa in that all judges are hand-picked wine experts, representing all seven continents around the globe. The banqueting room was filled to bursting with tables; we estimate 44 tables with 10 people at each, which made for a very large audience....
2017 Cape Winemakers Guild Auction     This was held at Spier again this year and we had to get there before 9am, which meant an early start for two quite tired media people; it has been a busy week. But the excitement on arrival is palpable...
We had this dessert at Karibu restaurant, and realised that you just don't see this lovely traditional old Cape pudding very often, Malva pudding yes, but not this, which we prefer
250g chopped dates - 175ml boiling water - 5ml bicarbonate of soda - 1 egg - 175ml caster sugar - 1 pinch of salt - 15ml butter - 75ml cake flour - 15ml baking powder - 250ml chopped pecans or walnuts
Mix the chopped dates, boiling water and bicarb and leave them to soak for about 15 minutes while you start the rest of the recipe. Beat the butter and caster sugar together well, you can do this in a food processor. Add the egg and mix until creamy. Sift the dry ingredients and fold into the egg and sugar mixture alternately with the dates, using the food processor with metal blade. Remove the blade and stir in the chopped nuts
Transfer the mixture to a prepared 25cm pie dish and bake in a pre-heated oven at 180°C for 30 to 35 minutes.
SYRUP:        
375ml white sugar - 300ml water - 5ml butter - 1/2 teaspoon pure vanilla extract - 125ml brandy
Boil the sugar and water and add the vanilla extract and butter. Allow the syrup to cool and add the brandy. Pour the syrup over the hot pudding as soon as it has been removed from the oven.
Serve hot with whipped cream or real vanilla ice cream. You can add another splash or two of brandy if you like. You can flambé it for a spectacular entry
At Longridge this week we tasted this rather unusual wine, which we liked a lot. Called The Emily and named after Emily Hobhouse http://zar.co.za/hobhouse.htm a British woman who became one of our local heroines during the Boer War
It is an unwooded Chardonnay, blended with a small amount of lightly wooded Pinot Noir from the Elgin valley. Toasty apples on the nose, nice layers of apple and plum fruit, refreshing with long flavours. A wine for quaffing and a good food wine too. Cellarmaster Jasper Raats told us this is one of their best sellers here and abroad. According to their US importer it sells like liquid crack! R70 on the farm 

6th October 2017

© John & Lynne Ford, Adamastor & Bacchus 2017
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Menu's Wine of the Week. The Emily

At Longridge this week, we tasted this rather unusual wine, which we liked a lot. Called The Emily and named after Emily Hobhouse http://zar.co.za/hobhouse.htm a British woman who became one of our local heroines during the Boer War
It is an unwooded Chardonnay, blended with a small amount of lightly wooded Pinot Noir from the Elgin valley. Toasty apples on the nose, nice layers of apple and plum fruit, refreshing with long flavours. A wine for quaffing and a good food wine too. Cellarmaster Jasper Raats told us this is one of their best sellers here and abroad. According to their US importer it sells like liquid crack! R70 on the farm

This Week’s MENU Recipe. Old Cape Brandy Pudding

We had this dessert at Karibu restaurant, and realised that you just don't see this lovely traditional old Cape pudding very often; Malva pudding yes, but not this, which we prefer
250 g chopped dates - 175 ml boiling water - 5 ml bicarbonate of soda - 1 egg - 175 ml caster sugar - 1 pinch of salt - 15 ml butter - 75 ml cake flour - 15 ml baking powder - 250 ml chopped pecans or walnuts
Mix the chopped dates, boiling water and bicarb and leave them to soak for about 15 minutes while you start the rest of the recipe. Beat the butter and caster sugar together well , you can do this in a food processor. Add the egg and mix until creamy. Sift the dry ingredients and fold into the egg and sugar mixture alternately with the dates, using the food processor with metal blade. Remove the blade and stir in the chopped nuts
Transfer the mixture to a prepared 25 cm pie dish and bake in a pre-heated oven at 180°C for 30 to 35 minutes
SYRUP:        
375ml white sugar - 300ml water - 5ml butter - 1/2 teaspoon pure vanilla extract - 125ml brandy
Boil the sugar and water and add the vanilla extract and butter. Allow the syrup to cool and add the brandy. Pour the syrup over the hot pudding as soon as it has been removed from the oven

Serve hot with whipped cream or real vanilla ice cream. You can add another splash or two of brandy if you like. You can flambé it for a spectacular entry

The 2017 Cape Winemakers' Guild Auction at Spier, Stellenbosch

This was held at Spier again this year and we had to get there before 9am, which meant an early start for two quite tired media people; it had been a busy week. But the excitement on arrival is palpable
We registered and then went through to the lounge where tables were groaning with 'breakfast' items. John fancied this yogurt, fresh fruit and muesli. Lynne had a coffee
Then we went into the next room where all the wines were open for tasting and we met some of the lovely Elsenburg students who were serving them
They are our future in the wine industry and are an interesting bunch; we love getting to know them. They did know a lot about the wines they were pouring, too
We reprised some of the wines we had tasted before and then went back into the main room for a glass of bubbly and to chat to some of the winemakers and wine farm owners who were on tenterhooks and were either terribly laid back or pretending all was fine. It must be a nervous business putting your wine on the line
Pierre Wahl of Rijk’s in Tulbagh with Nick van Huyssteen of Saronsberg and his son
Time to move into the auditorium for the beginning of the auction. We grabbed a front row seat as we wanted to be able to come and go easily
Laid back at the back were R to L Roland Peens, Niels Verburg, Sebastian Beaumont, Gordon Newton Johnson, Pierre Wahl, Jacques Borman and Angela Lloyd
First, the Auctioneer Henré Hablutzel of Hofmeyr Mills Auctioneers has to read out the Auction Terms and Conditions to the assembled crowd of buyers. It is his 20th year and he does a magnificent job. A radio broadcaster present said that he does not know how he does it for the entire day and he never seems to dry or stumble. Suggestion to the organisers for next year: Maybe make a video of the auctioneer reading the Terms and Conditions before hand. It might help save his voice.
And then - it's time - 9h15 - to auction the first lot, traditionally one of the highest selling wines the previous year so the auction gets off to a good start. This year it was Etienne le Riche's turn to be the first with his Cabernet Sauvignon Auction Reserve 2014 and the first lot of six bottles went for R8200
He is so good at spotting the bidders and getting the lots sold quickly
The first sales on the board
Hard at work throughout the auction, tracking the results, the social media etc were Linda Potgieter and PRO Gudrun Clark
Do you just want one lot? If you are successful bidding for one lot, you may take the next lots in the same category as well at the same price. The smaller case lots always get better prices than the larger lots
Chairman of CWG, Miles Mossop, with the two ladies taking phone bids. These seemed to come in fast and furiously this year
Such serious faces!
The first million was reached at 09h45 on the fourth wine which was Newton Johnson's Windansea Pinot Noir 2016 whose 40 lots were averaging R7000 a case. The second million only took another quarter of an hour and so it continued through the day. Gordon looks a bit stunned
Fast and furious
Sartorial elegance in the sock department from James Brown of Hartenberg
And then came on of the most emotional moment of the auction. This was Danie Steytler's last auction and he had named one of his wines The Ultimate Vision 2015. When bidding started, two people at the back of the hall, not sitting together, both put up their paddles and kept them in the air. The total began to climb, and climb. The auctioneer kept taking the bids and when the total got to R16600, they dropped their paddles and the lot went to one of them. It was an astounding price and an astounding tribute to Danie. The entire audience erupted in applause and amazement and there were shouts of joy and cheers. It is an all time record price for the CWG Auction. Tears were streaming down Lynne's face; Danie has been a kind mentor to us in our long journey into wine starting in the mid 1990s and has become a good friend. We always stocked his Kaapzicht wines in our shop, Main Ingredient. He has survived cancer twice. He is a quiet and humble man whom we like very much. It was a very great tribute. There was more. When the successful bidder was asked if he wanted any more, he took all of the four two case lots at the same price
Even Auctioneer Henré Hablutzel had a moment
Danie Steytler looking so happy as he gets a standing ovation
At midday, it was time for the auctioneer to take a small break while Louis Strydom introduced us to some of the Nedbank CWG Guild Development Trust Protégés. We watched a short video about the project which featured some of them
There were only a few of the 10 current protégés present this year as many are overseas doing harvests or busy working at their jobs. To date 24 have participated in this successful programme of mentoring and training. Fourteen have graduated and are now working in the industry. In front of them is the 2017 Auction Charity item, the CWG Magnum Collection, 44 magnums, each one made and signed by the Guild member who made the wine; all of the wines were on auction this year
James Pietersen of The Wine Cellar and Frans Smit (Spier) enjoying the auction
This lot reached R140000 which will go to the Oenology and Viticulture Protégé programme. Here are the protégés with the magnums and the successful bidder.
You can slip in and out to get some lunch in the lounge and enjoy a glass of MCC or one of the Auction wines. Here, enjoying themselves are some of the old guard: Johan Malan  of Simonsig, Distell director Duimpie Bayly and Jan Boland Coetzee of Vriesenhof.  Beyers Truter was heard to say "Ag no, prices are down this year, I got R1 a case less than last year". At which Johan Malan handed him a R100 note!
And at 15h24 the last lot was sold and the final auction total was R13 223 200. Still to come was the silent auction in the foyer, which closes half an hour after the main auction. Sadly, this year, we were not successful with any bids; we have managed to buy some spectacular wines in previous Auctions
A happy and tired auctioneer. The prices were just a little down on last year, (2016 total was R13 833 400) with red wines getting higher prices than the whites, which is normal. Lynne asked Chairman Miles Mossop for his thoughts on the final total. "Satisfied" he said. He had expected a correction as times are tough in this recession and it had not been a bad one. He was impressed at how many private buyers there were this year. We can't wait for next year, when the Auction will be on the 29th of September

The 21st Michelangelo International Wine and Spirits Awards at the Cape Sun

We were invited by Lorraine Immelman, Owner and CEO of the Awards, to attend the Awards ceremony last Friday. It was held at the Cape Sun in Strand Street which has recently been refurbished. The Michelangelo International Wine and Spirits Awards was established in 1997 as the only international wine competition in South Africa. They are celebrating their 20th anniversary. The competition is unique in South Africa in that all judges are hand-picked wine experts, representing all seven continents around the globe. The banqueting room was filled to bursting with tables; we estimate 44 tables with 10 people at each, which made for a very large audience
What we really appreciated, being so far from the stage, was that the awards were announced on the big screen above the stage. To see the full list of awards click here https://michelangelocapetown.wordpress.com/2017-results/
The menu for the evening
Cleverly, the starter was already on the table when we all entered. And a selection of wines was available at each table. The salmon was briefly cured, but we welcome a light and fresh starter, although you did have to watch for the extremely hot wasabi
PRO Emil Joubert was the Master of Ceremonies for the evening and he began the announcements
Technical Director Christine Rudman showed us some facts and figures. Judges this year represented 22 countries, only five were South African https://michelangelocapetown.wordpress.com/judges-2016/
This photograph shows how the 100 point scoring system works. More and more competition judges are adopting this system
The main course of poached chicken breast roulade with Duchesse potatoes, rainbow carrots, sprouts and a truffle jus. Sadly, with the best will in the world, keeping this dish warm and serving it to that many people means that the chicken and the potatoes will dry out
During dinner Emo Adams performed. He is very popular and, apparently, was very funny too. We were right under the speakers, so it was rather loud
We exited the banqueting hall for dessert which was served as a buffet. There were two choices - a Peppermint Crisp crème covered with granola and fresh fruit
You could add more fruit
Or these rather nice and crunchy mini chocolate coated balls
The chefs were assembling the desserts
including this lovely creamy chocolate crème, topped with raspberries
Michelangelo's double circle logo, which is presented to the winners of the various categories to adorn their wine bottles. Bronze, Gold, Double Gold, Platinum and Trophy are the levels
Christine awarding Shawn Thomson of Du ToitsKloof with his medal
She gets a lot of kisses from grateful winemakers or wine farm owners. This time, Grant Newton, Global Sales & Marketing Manager - Wine & Tourism at Groot Constantia
The much coveted Trophies. This was awarded to Oude Molen for their 14 year old Vintage Selection
Sometimes, we feel that we earned this one! It went to Lourensford for their MCC Brut 2011
Lorraine Immelman, who started these awards, in presents a medal
Worthy winners queuing for their awards
We were so delighted to see that Irene Waller of La Bri in Franschhoek was awarded a Platinum medal for her La Bri 2014 Syrah
Deidré Labuschagne GM of Bergsig Estate with a Platinum medal for their unconventional blend of Cabernet Sauvignon and Touriga Nacional, Bergsig Icarus 2016
All the Platinum medal winners
and to Danie Keulder of Nitida the African Cellar Suppliers Pinot Noir Trophy for their 2015 Pinot Noir. Hurray!
The award for the best MCC is not a trophy, but a sword for Sabrage and this year it was collected with alacrity and joy by Nuy Winery for their Nuy Legacy Celine MCC with the African Cellar Suppliers MCC TROPHY