Friday, October 11, 2019

This Week’s MENU. Cape Wine Academy 40, Hope on Hopkins, Le Lude, Bovine lunch, Piekenierskloof, CWG Auction, Edinburgh to Rothes, Speyside whiskies, Avo dip, Piekenierskloof Old Vine Chenin

A handsome, if hairy, Scot

Hectic. That is our life right now. We have attended so many events that time to report on them has been very tight. So there is a lot here for you to read. We continue with our journey through Scotland and then tell you about more local matters


Keep a space in your diary for a great wine event. Wine Concepts, in partnership with the Vineyard Hotel has moved their annual Finer Things in Life Champagne Festival with the theme of “Boas & Bow Ties” to the afternoon of Saturday 9th November 2019, using not only the magnificent Summer Room, but the adjoining gardens too. Book at Wine Concepts and online through http://www.webtickets.co.za/ For the price of a bottle of champagne, you can taste through a magnificent selection of classic French Champagne marques.


The next part of our journey was to go North, through the Cairngorms National Park to Rothes in Speyside, a town in the centre of the Speyside whisky area, where we were to stay in an old Inn for four nights. First we had to collect our hire car from near Waverley station in Edinburgh. We made sure this one had SatNav. We packed the car and said a fond farewell to Edinburgh, planning to come back some day soon, it’s a lovely city…


John’s grandfather was born in Banff, so we drove there for a look, crossing the River Spey en route by a steel suspension bridge, with trout (or salmon) fishers in the shallows. On the front at Banff, the rocks reminded us of Sea Point beach…


We were very happy to be invited to celebrate the 40th anniversary of the Cape Wine Academy. You may not know that we met while we were studying for our Diplomas in the mid 1990s. The celebration was held in a marquee on the lawn in front of the Red House restaurant at Nederburg in Paarl on a near perfect Spring day…


Hope on Hopkins gin has risen to the top of the range of local gins because they do things properly, their gins are interesting, worth drinking and not flooded with unnecessary botanicals and they are very good at marketing. They also make gin for many of the other brands you find locally to their own recipes. We were invited to see their new branding and to taste a couple of their new flavours…


Sometimes you make a mistake that turns out to be a success. Lynne got a date wrong and we arrived in Franschhoek in the wrong week. It was a beautiful Spring day. For once we did not have a deadline or an appointment time and we found being able to go where and when we like quite liberating! So not only did she owe John lunch, we decided to go and visit a wine farm we have not been to for rather a long time, La Lude, to taste some of their MCC…


“We have a free day in Franschhoek, so where shall we have lunch?” Then we remembered that a chef we know, Oliver Cattermole, had opened a new restaurant this year, Bovine, on the Main Street. And we had promised his dad Nigel that we would visit. Lunch sitting on a shaded terrace watching the people go by seemed like a great thing to do, and they had the table we wanted…


An invitation which was hard to refuse, to visit Piekenierskloof Wines. Their offer of transport was gratefully accepted. We were collected at 7 am as it is quite a distance up the N7, past Malmesbury and Piketberg in the direction of Clanwilliam. Then it was off to Canal Walk to pick up more media guests. Where does the name come from? Way back, when the Cape was being settled by the Dutch in the 17th Century, as an ever-expanding colony, the Dutch deployed their Piekeniers (Pikemen) soldiers along the rocky kloof (cliff) range, ensuring safe passage for all travellers…


Last Saturday morning saw us up bright and early to get to the Cape Winemakers Guild Auction at Spier for 8 am. The roads were so empty at that time of the day that we arrived at 7.30! We did a quick inspection of the Silent Auction as Lynne likes to bid on a few of the lots…


Avocados are so in season at the moment and they are beautifully nutty.  Do you know how easy it is to make a good  Avocado dip?  We use it with Chilli con Carne or Nachos or just on toast...

We tasted this wine last week on the farm, in the very vineyard that was planted in 1962.  We were given a welcome glass of the excellent Bergendal 2018 Chenin Blanc on arrival as we were stood in that vineyard.  Magical...


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

If you are not already a subscriber, and wish to subscribe to this email reminder which we send out each week, please go to the "Contact us" page and send us the request. If you have a problem with the link, please mail us at Please subscribe me to MENU

MENU has appeared nearly every week since March 2003, initially as a free newsletter from our shop, Main Ingredient, and is sent to our subscribers by email. Many of our subscribing readers have followed us from our earliest days and we appreciate your support
It is also published on our website, as a blog, on Facebook, LinkedIn, Twitter and Instagram and gives our personal view of events relating to food, wine, accommodation and travel in photo stories, as well as weekly recipes and wine reviews
We have never charged a subscription fee, and MENU has never made us any money. But our expenses are putting pressure on our pensions, so we are taking a bold step and asking our readers for a voluntary subscription to help us to cover our expenses. MENU is produced, on average, 45 weeks per year. We leave it to you to decide the amount of your subscription. We suggest a voluntary annual subscription of R100 (roughly the price of a mid range bottle of wine), which is less than R2.50 per week. In International currencies R100 is approximately £5.80/€6.30/$7.10. Links to our PayFast and PayPal accounts are on our website

We'd love it if you'd follow us on Twitter, Facebook and check out our photographs on Instagram and Pinterest

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, Adamastor & Bacchus

No comments:

Post a Comment