Our best wishes to our American readers. Enjoy your Independence Day celebrations
We’re being a bit cheeky this week and we hope that we’ll be forgiven. In a, presumably, unguarded moment, someone sent us a promotional email in which the addresses of the recipients were not hidden. We reasoned that other recipients of that mail must be people who, like us, are interested in good wine and food and in travel. So we’ve added your names to our mailing list with the request that, if you don’t like our stories, please unsubscribe. We really don’t like communicating with people who don’t wish to hear from us. But we’ll be delighted, obviously, if you stay on our list, joining the very large number who do like us. And please forgive the organisation who sent us your address. They’re actually a bunch of people whom we like
Other than that, it has been a fairly quiet week with some lovely highlights, not least among them being the beautiful rain we are receiving. We need a lot more, but what we’ve had has been wonderful; we’ve enjoyed sitting in front of the fire with a good bottle. There are a few very good bottles in these stories…
The One&Only Hotel is running The Chef and The Vine Dinner Experiences in Reuben’s Restaurant on the last Thursday of every month until the end of November. We were invited to join them for the Warwick dinner last week. Next month's event will feature Hamilton Russell, so book soon if you are interested. R625 a person. This event was extremely successful with 111 guests for dinner
Always interesting to find an event in one’s own 'Hood. The Mojo Market in Regent Road was having a wine and cheese festival last weekend, so we decided to drop in on Saturday and see what was going on. No charge, you could go upstairs and taste wine and then come down and browse the food stalls and buy some lunch. There were just a few wine and cheese stands. A good move to get more feet through the door... They have been open for over a year and we are honestly surprised they are still there, knowing the local market as we do. It is not a real market, just a place with permanent stalls selling prepared food, drink and some retail items. Don’t go there looking for fresh produce or gourmet ingredients. When they were converting a row of shops, we honestly thought we were getting a Fruit and Veg Market - which Sea Point really needs. We dropped in when it opened and were not very impressed with the selection of stalls selling their wares and food at the time. This has improved somewhat. Then we visited again, when Baskin & Robbins introduced their 57 varieties of ice cream to SA and had a counter in the centre. And that, sadly, didn’t work. We so miss the Maple Pecan ice cream...
Tasting Groot Constantia wines with Boela Gerber at the Blockhouse Kitchen, Constantia
Groot Constantia is the third oldest farm in South Africa’s wine industry and it is our oldest wine producer. It has been producing wine for more years than any of the producers in the Médoc or Champagne. Constantia was producing wine before Dom Pérignon made his wonderful discovery. So much for being “New World”! Groot Constantia is classified as an Estate, so all the grapes used in their wines are grown on the farm. None is sourced from outside the farm. The Cape Dutch manor house dates back to the earliest days of the estate which was granted to Simon van der Stel in 1685…
This week’s recipe is perfect soul food for this wet and icy weather, but it might even be a good one in the US summer on this day of celebration. Lynne found it in an old American cook book many years ago and it is one of our standards. The great thing about meat loaf is that it has two lives. The day you eat it hot and the next day, when you put a generous slice into a sandwich. She has made one adaptation which makes a lovely difference. Watching Canadian chef Michael Smith on TV this week, she saw that he included cubed cheese in the meat loaf and wow, it was superb in this recipe too
MENU’s Wine of the Week. Warwick 2018 Professor Black White Blend
We were given a preview of this soon to be released wine at the Chef and The Vine dinner at Reuben’s restaurant in the One&Only Hotel this week. Hence the picture of the bottle with its temporary label. Professor Black is a white blend of 61% Sauvignon Blanc and 39% Semillon…
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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 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.
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1 comment:
This looks yummy!!! Thanks so much for sharing with us -- I have already pinned to my board. :D I hope you're having a good summer newegg promo code 10 off any order
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