Saturday, November 24, 2018

This Week's MENU. Elim Wine Festival, Sauvignon-Semillon Blend & Wooded Sauvignon Report 2018, New Leeu Estates lunch menu, Christmas Chestnut or Butternut Stuffing, Aristea Sauvignon-Semillon

The road through the wheat fields, near Bredasdorp, Southern Cape
Black Friday! A great excuse to stay at home. We popped in, very briefly, to our local supermarket yesterday afternoon to pick up a few essentials and it was already a nightmare of aisles clogged with stacks of fizzy drinks and other products we never buy. Shop tomorrow. So here we are, to bring you news which is different from the bombardment of special offers which has been clogging your In Box. We’ve been having fun in the past week and will have a lot more in the short time that remains before we take a year-end break, relaxing at the seaside. So here’s our story…
The 2018 Elim Wine Festival    
We were glad we could get to the annual Elim Wine Festival this year; it was an easy detour on our way home from Robertson. We love the area, but it is rather far from Cape Town. The day, thankfully, began with a bit of cloud, which kept the temperature down. The weather forecasts had been promising temperatures in the 40s; it stayed comfortable all day. It was held at Black Oystercatcher winery, which has a great spacious venue…
Sauvignon Blanc-Semillon Blend & Wooded Sauvignon Blanc Report 2018     
An invitation to attend the WineMag awards for the sixth annual Sauvignon-Semillon Blend & Wooded Sauvignon Blanc Report, now sponsored by precision agriculture service provider Aerobotics. The awards were held at Uitkyk. It is always a joy to visit this marvellous example of Cape Georgian architecture, which is unique. Uitkyk has been bought…
The new lunch menu at the Leeu Estates manor house, Franschhoek    
A lovely invitation to try the new Summer Menu at the Leeu Estates in Franschhoek had us beginning the experience with a glass of their Bas MCC. On arrival they take your keys and park your car for you. Head Chef Terence Morris came to tell us...
On the MENU this week. Christmas Chestnut or Butternut Stuffing    
We have adapted our Christmas stuffing recipe for you this year as, sometimes, it is impossible to find chestnuts in South Africa. They do add a lovely texture and flavour and Lynne thinks that by substituting some cubed butternut, you might get a similar result. To get the nutty flavour, she has added 50 g of roasted pecan nuts, roughly chopped. Butternut shines when a grating of nutmeg is added so try that too. If you want some colour, add some dried cranberries. See the whole recipe here…
MENU’s Wine of the Week. Aristea 2017 Sauvignon Blanc Semillon Blend     
Wine maker Matthew Krone does it again with his Aristea wines. We tasted the new release of wines over dinner at the Alphen last night and you will read about them next week, but his Sauvignon Semillon Blend is so good we had to list it this week. See it here…

23rd November 2018

© John & Lynne Ford, Adamastor & Bacchus 2018
PS If a word or name is in bold type and underlined, click on it for more information

Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169

Postal address: 60 Arthurs Rd, Sea Point 8005

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 our website and ancillary works are © John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are often 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

No comments: