Friday, October 21, 2016

Dinner at The Alphen's new Blanko restaurant

You may, like us, have been to the Alphen restaurants in Constantia many times over the years under their different guises, there have been several over the years. The Five Rooms was the name of the previous restaurant in this historic building till September, now it has begun a new life as Blanko (an Esperanto word we are told). It is part of the group owned and run by restaurateur Paul Kovensky . He has initiated a new change: the Five Rooms have gone and Blanko has opened. The house has been transformed from historic into a modern all white, leather and glass space with lots of modern art from the Goodman Gallery. Gone are the antiques and the Cloete family art collection. We were invited to experience the place and the food. Group Head Chef, Amber-May Deetlefs, delivers Italian style food
It's a beautiful old Cape Dutch house set in a werf (Dutch: the space around a farm homestead and outbuildings) which was founded in the late 17th Century
This photograph of the voorkamer was taken before the renovations
The doors, windows, roof beams are all original features. This was the small lounge in the large foyer
Several rooms run off this main entrance room; they now house the tables chairs and banquettes of the restaurant.  We had drinks in this back section. On the right hand side is an original antique Cape Dutch Armoire
Inside the restaurant. We ate in this room. All the chairs and sofas are covered in leather and the tables have white Corian surfaces
One of the other rooms. Lots of large modern pictures fill the white walls
The revamped bar in the entrance foyer
Dining outside on the terrace. Too chilly the night we visited but they do have heaters; and umbrellas for sunny warm days
It's a large terrace in front of the house
Two rolls and butter to start the meal. The lighting is very dim and it is turned down as the evening progresses, making it rather difficult to see the food. Perhaps they don't know that you also eat with your eyes? Romantic, perhaps, but we like to see what we are eating. We had a small led torch in our camera bag and used it to read the menu and to take the photographs
Lynne's starter of chargrilled polpetti with lemon and garlic and a little chilli. A great dish, you could taste the smoke of the fire and the baby squid was very tender. She had this with a glass of Springfield Life From Stone Sauvignon Blanc; perfect.
John had the asparagus with ricotta. Three flame seared spears, some asparagus puree, green olive oil and those two rounds of rather hard flavourless cheese. John also had a glass of the Life From Stone, which goes so well with asparagus.
Lynne chose Escalopes of veal which came sandwiched with ham, sage, new potato slices, a good jus and a tart lemon puree. The two slices of veal had not been batted out so was a little thick. The flavours were good. She had a glass of Rudera Robusto Chenin blanc with this course.
John ordered the slow wine braised lamb shank, It had a good glaze. He had a glass of Boekenhoutskloof Chocolate Block. You can also order pizza or pasta
The sides are all extra. We ordered a dish of the seasonal vegetables and they were a good surprise, nice and al dente and fresh.
Only John could manage a dessert. This is the very rich Chocolate and salted caramel torte with hazelnuts, burnt crumbs and creamy ricotta
© John & Lynne Ford, Adamastor & Bacchus 2016

Thursday, October 20, 2016

This Week's MENU. Du Toitskloof Muratie, Kleine Zalze 20, Franschhoek Uncorked, Lunches at Buitenverwachting Aubergine Simonsig's Cuvée, Elgin Ridge, Constantia Glen, Lord Nelson Inn, CWG Auction, SASSI Awards, Perdeberg Chenin, Vichyssoise

Wagon ride to the Rhône manor house on Boschendal
The last two weeks have been so busy that we have struggled to keep up with the writing and editing that comes after we've been to the events we've described. But the good news is that the mailing service we have joined sent the email version of MENU faultlessly to our list of subscribers in very quick time. We have an unprecedented number of stories to tell this week, so please read on... or click any of the links to look at a story





13th October 2016
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
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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 these newsletters and our blogs are © John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are usually 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. This electronic journal has been sent to you because you have personally subscribed to it or because someone you know has asked us to send it to you or forwarded it to you themselves. Addresses given to us will not be divulged to any person or organisation. We collect them only for our own promotional purposes. If you wish to be added to our mailing list, please click here to send us a message and if you wish to be removed from our mailing list, please click here to send us a message.
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Wednesday, October 19, 2016

The 2016 Veritas Awards dinner at the CTICC

A glittering evening at the Veritas Awards
This Annual Competition has been running since 1991 and is one of the largest wine competitions in South Africa, with 1 670 entries this year. Five overseas judges Joe Wadsack (UK), Thomas Lüber (Germany), Janåke Johansson (Sweden), Guido Francque (Belgium) and Denis Lahouratate (France) joined over 100 local wine experts to taste these wines blind over four day. We were invited to this year's Awards Ceremony, which is a black tie event, with dinner in the Ballroom at the CTICC
The huge Ballroom venue can seat up to 800 guests. It was full
The parade of Bubbly glasses. We could have the Taillefert or some Villiera with some good age. They served canapés as well, our favourite was the prawns on a pea puree in a Chinese spoon
David Biggs, Lynne and Karl Lambour, GM of Tokara
The wine industry gets together in the jam packed foyer
Bedecked table full of glasses
We were delighted to find we were seated with Johann and Gera De Wet and just out of the picture Peter de Wet from de Wetshof
Vice Chairman Bennie Howard opened the evening. This year's competition had entries from 209 contenders. 1 670 wines were entered and 1 289 medals were awarded: 38 double gold, 167 gold, 484 silver and 628 bronze. See the details at www.veritas.co.za
Chairman Charles Hopkins began the awards to the Living Legends of the industry. This annual award recognises the contributions these people have made to the industry over the years, to acknowledge their commitment and pay homage to the marks they have made
This year there were four awards. The first went to Giorgio dalla Cia, synonymous with wine and spirits in South Africa, spending more than 25 years pioneering Bordeaux style red blends and then Grappa
Also awarded were Nico Retief of Van Loveren and his younger brother Wynand who took over winemaking. Together they made the success the farm is today, establishing the iconic Van Loveren brand. They were joined by their four sons who pioneered the Four cousins brand. The Van Loveren wines are among the most recognised and enjoy huge demand in local and overseas markets
Lourens Smith began his winemaking career at Ashton Cellar and in 1976 he was appointed general manager at Breërivier Botteleringskoöperasie (BBK) in Worcester. During his 38 years at the helm, this company grew to provide wide-ranging central services of outstanding quality to the greater Breede Valley wine region. This is Alicia Boshoff
The menu

Our starter was 'just smoked' succulent hot peppered salmon, topped with mustard seeds, with pickled octopus served with pickled cucumber, curried beetroot, asparagus spears and squid ink chips and a mustard purée. A very enjoyable and pretty dish, but we’re not sure if salmon and beetroot are a good flavour combination. This dish was made by renowned Chef Garth Stroebel
The main course was tender and juicy Lamb rump, perfectly pink, with a lamb shank tagine croquette, a good potato fondant, a slice of rich charred aubergine, minted courgette, a dab of Hoisin yoghurt and a parmesan velouté. We liked the cheese sauce, but can’t be sure why the Hoisin yoghurt was there. This was prepared by Executive Chef Henrico Grobbelaar of the Cullinan Hotel
Lizelle van der Westhuizen of Arendsig with Gera de Wet
Johann and Peter de Wet with their Double Gold medal for the De Wetshof Limestone Hill 2016 Chardonnay
Two chefs in Springbok Colours. Garth Stroebel and Henrico Grobbelaar are on the Chefs Association South African Culinary Team, who are off to compete in the IKA Culinary Olympics, the oldest and most prestigious global culinary competition, which will take place from 22nd to 25th October this year in Erfurt, Germany. Applauding them is Warwick Thomas, Executive Chef of the CTICC
Winners of medals for their brandies: Mare-Lou Prinsloo (Richelieu), Riaan Bredell (Flight of the Fish Eagle) & Marlene Bester (Van Ryn's)
Having a taste of some of the winning brandies after dinner: Pieter de Bod (KWV), Christelle Reade-Jahn (SABF), Mare-Lou Prinsloo (Richelieu), Marlene Bester (Van Ryn's) & Riaan Bredell (Flight of the Fish Eagle)
A very happy Esmari & Jacques Erasmus of Spier celebrating their wins
Pretty ladies with their medals and Charles Hopkins
The team from Spier
Johan Jordaan, Jacques Erasmus
Frans Smit, Johann Smit
Dessert was a pannacotta, poached pear with a chocolate mousse, an apple ice cream dipped in pale green tinted white chocolate with jellies of apple, vanilla, cranberry and Wheatgrass. Also on the platter a sliver of Dalewood 12 month Huguenot cheese, which was the SA Dairy product of the year. This was prepared by Executive Chef Warwick Thomas of the CTICC
© John & Lynne Ford, Adamastor & Bacchus 2016