Sunday, May 22, 2016

MENU goes East - Cape Town, Dubai, Hong Kong, Kowloon

After all the last minute checks, an Uber took us to the MyCiti bus station
The Airport bus is always a very comfortable and cheap 25 minute ride which took us
to Cape Town airport to catch Emirates 773 to Dubai
(Business leaders fly LearJets; Pop groups have 747s)
a Boeing 777. Economy seats more cramped than on Turkish and Lynne's TV didn't work
Dubai airport. Huge and bustling at 1am local time and laughably expensive on an SA budget
with a 2 hour wait to board Emirates 382 Airbus A380 for Hong Kong
Immense. 10 seats wide with better space and more comfortable seats than the Boeing and really good, large TV screens. But we were so tired by then that we tried to sleep
The queue to get off. We were right at the back
and the bags take a while to unload in Hong Kong
Hong Kong airport has an underground train to take you from plane to immigration
Mr Chung. A friendly and very helpful introduction to a very friendly city
took a photo of John
Another, very comfortable, train took us to the Hong Kong central station. Expensive but fast
crossing the harbour from Kowloon to Hong Kong en route
The Hong Kong Underground is very like London's, but the lines are separated from the platform by a glass wall with automatic doors which match the doors on the train
and then another wait
for the free shuttle bus to our hotel
The Metro Park in Causeway Bay, which we reached 24 hours after we left home. Hong Kong time is 12 hours ahead of SA
The room is very comfortable and well-appointed and the service is very good
A visit to a local supermarket
which has excellent sushi, reduced in price late in the day but still fresh
and then a walk in light rain to look for supper
There was loads of street food but we couldn't get the ATMs to give us Hong Kong dollars from any of our cards, UK or SA and they don't take cards in the food stalls and smaller restaurants. Eventually we found a Western Union, changed some of our US dollars and queued for a take away dinner
too tired to sit down in the restaurant
Breakfast in the hotel
A huge choice of eggs - boiled, scrambled and fried, bacon, fried tomatoes
of Western and Eastern: sesame buns with sweet soybean paste, hash browns, waffles, maple syrup, even tomato ketchup
toast, bread, muffins,fresh fruit and yoghurt
Dim Sum, croissants and Pain au Chocolat, 
fruit, smoked salmon and ham
Kellogg's cereals, yoghurt, sliced roasted almonds, raisins, jack fruit, grape fruit, strawberries
pork and chicken sausages
noodles, different every day
Congee rice porridge, with and without pork. And good coffee freshly brewed, juices and hot chocolate
and a good view of Victoria Park through the large windows in the front of the hotel
Breakfast with Tiffany, our waitress

and a travesty: in a display, a bottle of Chateau Pichon-Longueville Comtesse Delalande 1997, standing up under lights and slowly dying. A sad end to one of the world's greatest wines. Apparently it's been there 10 years
The swimming pool on the 32nd floor with a view across the bay to Kowloon
and a long drop to the street (Lynne screaming in High anxiety)
We are next to Victoria Park which has great sporting facilities
Tennis is obviously very popular. We can see 32 courts from our room
Just past the Excelsior Hotel, the Conference Centre, where we will attend Vinexpo
the view across the harbour to Kowloon
Hong Kong is skyscraper city. Some of the buildings are very tall and very narrow and the flats are often tiny
Our 32 storey hotel gets lost behind the taller buildings
A very clean modern tube with no doors between carriages en route to the markets in Kowloon
This patisserie shop has a branch in every tube station
Kowloon is a mix of older apartment buildings and very modern offices. This is the old part of town
The ladies' market came first
where Lynne looked at a silk kimono, but decided that it was too heavy. You are expected to bargain. Start at half the offered price and end up in the middle
 
Beautiful silks and not that expensive. But are they real?
Lots of street food
and young people looking for lunch
Some of the dishes will be loved by fans of offal
sate
and ducks and chickens everywhere - and not expensive
In the fish (pet  fish) market, many small shops, selling a wide variety of fish and aquariums like this. $HK2280 is R4560 . Might be worth copying?
Tiny exotic fish swimming in little bags
very pretty and, apparently, very good feng shui
crowded streets
A flower seller in what was a restaurant
Anyone for a quickie?
in the flower market
flowers and plants from all over the world
Beautiful orchids
and a walk to the bird market
Caged birds distress us
William Blake wrote 'A Robin Redbreast in a Cage Puts all Heaven in a Rage'
And Lynne wanted to set them all free
So we left quickly
Poor beautiful Macaws squawking up a racket
These white eyes are all over our garden at home
Back to our hotel view and more late afternoon drizzle
Sunset over Hong Kong. It is a beautiful city, growing so fast
Lynne was here 20 years ago and it is almost unrecognisable. Here it is by night, with the light shows in progress
Like a fairyland on stilts
Guests late night swimming as the air is warm and steamy. 25°C but 75% humidity
Next episode: 
MENU Goes East - Hong Kong, Victoria Peak, Dim Sum
RETURN TO MENU
© John & Lynne Ford, Adamastor & Bacchus 2016
Subscribe to MENU

Wednesday, May 18, 2016

This week's MENU: Thali Thali & !Khwa ttu West Coast resorts; Darling; Societi Bistro Italian tour; Off to Hong Kong

A Western Cape winter sunset
To get the whole story with photographs, please click on the paragraph title, which will lead you there. At the end of each story, click on RETURN TO MENU to come back to MENU.
We live in the most beautiful country and that attracts visitors, friends and family to come here. Often they are only here for a short while and can't afford to go upcountry to see a game farm. And they are interested in the ancient cultures of this land. This week we explored the West Coast and found two places we think you and your visitors will love and both will enhance the South African experience.
This week’s MENU, is the last we will publish for a couple of weeks. As we said last week we will fly to Hong Kong next Friday to visit Vinexpo and then have a week’s holiday in Vietnam. To see what we’ll be doing, please follow us on Twitter, Facebook, Google+ and our blogs. All the links are on this page. Choose any of them which suits you
Thali Thali Game Lodge      Thali Thali is a 1460 hectare Cape West Coast game and fynbos reserve situated just off the R27 near Langebaan. You leave the R27 just before the Langebaan turnoff, opposite the Engen Garage and drive down a good dirt road to get to this small game farm with accommodation and a good restaurant. When you go on the game drive, you might think you were up country deep in the bush. You can go for the day or stay a while. They have three West Coast style self catering chalets and five B&B luxury en-suite tents. The big old farmhouse with 4 bedrooms is the latest addition to the line-up and is separate from all the others and ideal for families and groups. It has a massive fireplace in the kitchen and a wrap-around porch that lends it to lazy afternoons in the sun.. And in the Spring you can see the buck roaming in fields of flowers. We really enjoyed our night in one of the self catering cottages and the game drive.  Read on .....
!Khwa ttu combines adventure, relaxation and education      The oldest culture in the world and the first people to inhabit Africa are recognised as the San, so visiting this farm is like connecting with our own ancient culture, as we are all descended from them. Recognition of their culture has been hard for them, as so many incomers have tried to obliterate it, but this centre celebrates them and the old ways. As they put it: "At !Khwa ttu (pronounced with a click at the beginning of each word – easy for those of you who speak Xhosa or Zulu), we share with our visitors authentic interactions in a beautiful environment, walking and biking trails, inspiring San nature and culture tours, good food, compelling art and heritage exhibitions, professional friendly hospitality and stylish special event venues or corporate functions." We had a lovely stay there. Read on .....
Tasting Darling Wines with Charles Withington     Charles, who is a wine negociant and owns the Darling Wine Shop in Darling, must be one of the most hospitable people in the Cape. As we were in the Darling area and we owed him a lunch, we met at his shop and he produced an epic tasting for us of many Darling wines and a couple of others. Then we went off for a good lunch with Charles and his wife Janet at Chicory Cheese Café, taking along some of the tasting bottles to see how they went with food. Read on .....
Tour through Italy on a plate      Each year, Societi Bistro has this great gourmet tour on offer through the dishes of Italy. 10 weeks, 10 areas, 10 exceptional wines and this launches on the 18th of May. Each month features a different area and the food is paired with suitable local Italian style wine. On Saturday we sampled the food and wines. It was a large gathering of regular customers, friends, media and wine people and was a blast. Now all you have to do is look at their website or Facebook page to see which you should book for. Read on .....
Wine of the week       And not because of bias but because this truly is an interesting, quaffable wine, full of fruit and dark flavours Charles Withington's Darlington Malbec 2012, available from his Darling Wine Shop http://darlingwine.co.za/shop
An event to put in your diary: Wine Concepts annual Burgundy Tasting at the Vineyard Hotel on Friday the 10th of June. Tickets from them at newlandshop@wineconcepts.co.za or http://www.webtickets.co.za/ You will be able to taste some of the best Chardonnays and Pinot Noirs South Africa produces. And all the wines will be available for sale at a reduced price.
Food Fact: A little rice in your salt shaker will keep the salt dry and free flowing.
We must apologise. Lynne always tests a recipe before publishing it and that is what we should have done this week. The chocolate Mousse cake is indeed a wonderful rich delight but there were a couple of problems with the recipe we printed, which Lynne discovered when she made it on Saturday..
Sugar was in the ingredient list, but nowhere in the recipe was it mentioned. You add it with the ground almonds
The chocolate we used was very dark and had almost no sugar. When Lynne made the mousse, she realised that it was too bitter and dry without the addition of a little sugar, so if you make the mousse, do taste it and, if it needs it, add a small amount - to your own taste - of icing sugar when adding the eggs. Also, chocolate should not ever be melted without some liquid or it can seize. So she has adapted the recipe slightly to prevent this and allow you to make a lighter mousse. Here is the revised recipe, with a photograph.
Chocolate Mousse Cake Revised
125g dark bitter chocolate – 100g butter – 100g caster sugar – 15ml rum or brandy - 15ml strong black coffee -100g ground almonds – 3 eggs, separated
Break up the chocolate into a glass bowl, add the butter, rum or brandy and the coffee and heat gently in the microwave or over a pan of hot water until melted. Take off the heat and stir in the ground almonds and the sugar. Beat the egg yolks well, then stir them into the chocolate mix. Stiffly whip the egg whites and then fold them gently into the mixture. Take a 23 cm spring form cake tin with a removable base, line it with a disk of baking paper and lightly grease the sides with butter, or with a ring of baking paper. Pour in the mixture, put the tin on a baking sheet and bake in a low oven, 150ºC for about 45 minutes. This cake is very fragile. Leave to cool in the tin.
Optional but recommended: Just before you add the mousse topping, sprinkle over a small glass of Framboise liqueur or another fruit flavour you like. We used Pear William. You can also use Frangelico or Amaretto. If you do not use alcohol, you can use a little fruit syrup.
The Mousse
300g plain dark chocolate, broken into pieces - 1 T brandy - 2 T of the cream - 4 eggs, separated - 300ml whipping cream - Optional: 20 to 50g icing sugar
For the mousse, melt the chocolate in a large bowl in the same way, with the brandy and cream and allow to cool until lukewarm. Use another 1T of cream if not using alcohol. Using an electric beater, whisk the eggs whites to stiff peaks. Then softly whip the remaining cream in another bowl until thickened but not as far as soft peaks.
Stir the egg yolks into the chocolate, then fold the cream into the mixture. Taste and if the chocolate you are using is very dark and has very little sugar, you may at this stage like to add a little icing sugar. Gently fold in a quarter of the eggs whites, then the rest, and then spread the mixture over the cake base and keep in the fridge overnight. Release the sides of the spring form tin and using a pallet knife carefully smooth the sides of the mousse if untidy. Very carefully transfer to a pretty cake plate and sprinkle with a little dark cocoa powder and top with a few raspberries or chocolate curls






18th May 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
Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups (up to 6) to specialist wine producers who make the best of South Africa’s wines. Have fun while you learn more about wine and how it is made! Tours can be conducted in English, German, Norwegian and standard or Dutch-flavoured Afrikaans.
If you like the photographs you see in our publications, please look at our Adamastor Photo website for our rate card and samples from our portfolio
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. Our Avast! ® Anti-Virus software is updated at least daily and our system is scanned continually for viruses.
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. We own our mailing software and keep our mailing list strictly confidential. 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.

MENU's Wine of the week: Darlington Malbec 2012

and not because of bias, but because this truly is an interesting, quaffable wine, full of fruit and dark flavours: Charles Withington's Darlington Malbec 2012, available from his Darling Wine Shop http://darlingwine.co.za/shop
We served it with roast loin of pork and it was a very good match
© John & Lynne Ford, Adamastor & Bacchus

This week's MENU recipe: Revised Chocolate Mousse Cake

We must apologise. Lynne always tests a recipe before publishing it and that is what we should have done this week. The chocolate Mousse cake is indeed a wonderful rich delight but there were a couple of problems with the recipe we printed, which Lynne discovered when she made it on Saturday..
Sugar was in the ingredient list, but nowhere in the recipe was it mentioned. You add it with the ground almonds
The chocolate we used was very dark and had almost no sugar. When Lynne made the mousse, she realised that it was too bitter and dry without the addition of a little sugar, so if you make the mousse, do taste it and, if it needs it, add a small amount - to your own taste - of icing sugar when adding the eggs. Also, chocolate should not ever be melted without some liquid or it can seize. So she has adapted the recipe slightly to prevent this and allow you to make a lighter mousse. Here is the revised recipe
Chocolate Mousse Cake Revised
125g dark bitter chocolate – 100g butter – 100g caster sugar – 15ml rum or brandy - 15ml strong black coffee -100g ground almonds – 3 eggs, separated
Break up the chocolate into a glass bowl, add the butter, rum or brandy and the coffee and heat gently in the microwave or over a pan of hot water until melted. Take off the heat and stir in the ground almonds and the sugar. Beat the egg yolks well, then stir them into the chocolate mix. Stiffly whip the egg whites and then fold them gently into the mixture. Take a 23 cm spring form cake tin with a removable base, line it with a disk of baking paper and lightly grease the sides with butter, or with a ring of baking paper. Pour in the mixture, put the tin on a baking sheet and bake in a low oven, 150ºC for about 45 minutes. This cake is very fragile. Leave to cool in the tin.
Optional but recommended: Just before you add the mousse topping, sprinkle over a small glass of Framboise liqueur or another fruit flavour you like. We used Pear William. You can also use Frangelico or Amaretto. If you do not use alcohol, you can use a little fruit syrup.
The Mousse
300g plain dark chocolate, broken into pieces - 1 T brandy - 2 T of the cream - 4 eggs, separated - 300ml whipping cream - Optional: 20 to 50g icing sugar
For the mousse, melt the chocolate in a large bowl in the same way, with the brandy and cream and allow to cool until lukewarm. Use another 1T of cream if not using alcohol. Using an electric beater, whisk the eggs whites to stiff peaks. Then softly whip the remaining cream in another bowl until thickened but not as far as soft peaks.

Stir the egg yolks into the chocolate, then fold the cream into the mixture. Taste and if the chocolate you are using is very dark and has very little sugar, you may at this stage like to add a little icing sugar. Gently fold in a quarter of the eggs whites, then the rest, and then spread the mixture over the cake base and keep in the fridge overnight. Release the sides of the spring form tin and using a pallet knife carefully smooth the sides of the mousse if untidy. Very carefully transfer to a pretty cake plate and sprinkle with a little dark cocoa powder and top with a few raspberries or chocolate curls
© John & Lynne Ford, Adamastor & Bacchus