A blue dragonfly on a pond plant
It’s Harvest time in the Cape and it is a wonderful season for all of us who love and live with wine. We have visited two wine farms this week and also had a superb tasting with our wine club of another, one of whose wines is our Wine of the Week.
On a more serious subject, we are looking at the cost of our weekly email version of MENU. We have a huge following on social media, Facebook, LinkedIn, Twitter and would like to encourage as many as possible of our email recipients to follow us on social media. The rules of email service providers restrict bulk mailing to a couple of hundred recipients per day and we send to thousands. This means that we have to use a bulk mailing service and it is costing us about R19000 per year, an amount that is becoming very difficult to sustain. Please let us know if you can switch to reading MENU online, whether through social media or simply by registering as a follower of our blog site at https://adamastorbacchus.blogspot.com/ or our website at https://www.mainingredient.biz/. We would be most appreciative
A green and peaceful Eyrie. We visited Eagle’s Nest in Constantia this week on a beautiful summer morning. It is high on the Constantiaberg, next door to Constantia Glen on the way up to Constantia Nek. We had not been for a few years and, in the interim, talented wine maker Stuart Botha has departed for Tokara and Duran Cornhill has taken over as winemaker. Read on…
We had some family over on Sunday for a braai and lots of good food and wine were enjoyed. Lynne’s sister brought an enormous pack of Boerewors from Woolie's and quite a bit was left over. Now, what to do with left over barbecued sausage? Lynne found a recipe on the BBC, which she adapted, and it was so successful, we thought you might like to give it a go. Read On...
This is deservedly Doolhof’s top selling wine. Savoury and smoky on the nose, it has soft meaty and umami flavours melded with dark cassis and sweet cherry fruit. Chewy with slightly chalky tannins, and more savoury flavours on the end. A great wine with food. R195 from the farm
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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
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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