The Cape water lily, Nymphaea nouchali var. caerulea, is South Africa's most commonly grown indigenous water lily. This is in our koi pond
The harvest is active, more in the warmer areas than in cooler climes. Some warm areas have finished picking some varietals, others have picked for the bubbly, but are still a week or two from picking for the still wines. With all that activity, it has been very quiet on the PR front, but we can report on an interesting, new (to us) restaurant and one of our favourite, and one of the country's oldest, wine estates
Vegetarian friends told us that they have been going to Mykonos in Camp Bay and how enjoyable the food was there, so we decided to meet them there for lunch last Saturday. Apparently it started as a take away, as they did not have serving staff, but that has changed and the staff are lovely and helpful and certainly have got the Hoppa! and other Greek phrases going. It is behind the PicknPay centre, right next to CodFather on the corner of Camps Bay Drive and The Drive. There is parking available in the area, in the centre in front, but definitely not on Beach Road! Read on…
We discovered that it had been three years since we last visited Buitenverwachting in Constantia, so an invitation from Cellarmaster Brad Paton to come and taste some of his wines with him was gratefully accepted. And very much appreciated, as he is in the middle of what looks like a successful harvest. The farm Buitenverwachting (it means beyond expectation) originally formed part of the Constantia Estate, which was founded 1679 by Simon van der Stel, the first Governor of the new Dutch Cape colony. Buitenverwachting as a separate entity dates back to 1769. It is owned by the Mueller family and Lars Maack, son of Mrs Christine Mueller, is joint owner & the Managing Director. Read on…
Tzatziki is easy to make and goes well with Greek food like souvlaki or with pita bread on a meze platter. Dill is traditional in Greece but not always easy to find here. Read on…
Hussey's Vlei Sauvignon Blanc has long been a favourite of ours; from a single vineyard, it is intense, with green peppers on the nose, and flinty. Crisp and beautiful, it charms. Cool at first, then intense clean flavours of green peppers appear with elderflower. 4½ stars in Platter, 93 points for the 2018. R180 from the cellar door
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
In the 17 years since we started writing about our activities, we have published thousands of photographs
A portfolio of the best of these is building on a new website: https://JohnDuncanFord.youpic.com/
Have a look. We hope you’ll enjoy them
We discovered that it had been three years since we last visited Buitenverwachting in Constantia, so an invitation from Cellarmaster Brad Paton to come and taste some of his wines with him was gratefully accepted. And very much appreciated, as he is in the middle of what looks like a successful harvest. The farm Buitenverwachting (it means beyond expectation) originally formed part of the Constantia Estate, which was founded 1679 by Simon van der Stel, the first Governor of the new Dutch Cape colony. Buitenverwachting as a separate entity dates back to 1769. It is owned by the Mueller family and Lars Maack, son of Mrs Christine Mueller, is joint owner & the Managing Director. Read on…
Tzatziki is easy to make and goes well with Greek food like souvlaki or with pita bread on a meze platter. Dill is traditional in Greece but not always easy to find here. Read on…
Hussey's Vlei Sauvignon Blanc has long been a favourite of ours; from a single vineyard, it is intense, with green peppers on the nose, and flinty. Crisp and beautiful, it charms. Cool at first, then intense clean flavours of green peppers appear with elderflower. 4½ stars in Platter, 93 points for the 2018. R180 from the cellar door
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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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