Sunset Ship
Our stories this week are about beauty, to a large extent. We travelled, not far, to two of our favourite areas within a couple of hours; drive from Cape Town. And, of course, food and wine were involved, with a chance to taste some magnificent wines, some from our own cellar and some from farms we visited and from our friends. All things bright and beautiful…
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We love showing you beautiful parts of our wonderful country. Last weekend was spent with friends who had invited us to stay with them in their daughter’s house at De Kelders on the Southern Cape Coast. From the deck there are great views of Hermanus across Walker Bay and then right down the coast to Hangklip. And on this particular day we were even able to see right across False Bay to Cape Point. Read On…
A lovely American couple booked a tour, specifying that they preferred cool climate varietals, especially Sauvignon Blanc, Chardonnay and Pinot noir. After we presented them with the best alternatives, they chose Elgin, so they were fetched from The Taj and taken there on a lovely summer day. Elgin is a relatively new wine producing area, and is internationally famous as a producer of excellent apples and pears and an equally famous apple drink. Read On…
It is that time of the year when the supermarkets are full of the most delicious vegetables. This dish originates in Spain and is a selection of Mediterranean vegetables that are roasted whole and then served as a salad. Over the years we have added one or two local vegetables to the mix and they have really added to an already almost perfect dish. Read On…
John tasted this wine at Iona with his American tour clients who declared it one of the best sauvignons they had tasted. They are particular fans of Sancerre. When just opened, it shows initial “cat's pee on a gooseberry bush” on the nose. This settles to grapefruit and Elgin Sauvignon’s signature granadilla as well as a hint of elderflower. Read On…
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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
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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 YouPic
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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