© John Ford, Adamastor & Bacchus 2013
Sunday, January 20, 2013
Wednesday, January 16, 2013
16th January 2013 Main Ingredient's MENU - Pringle Bay, Cuvée at Simonsig, Choices, Dinner for Five, Orange panna cotta recipe
MENU
Main Ingredient’s weekly E-Journal
Gourmet
Foods & Ingredients
Eat
In Guide’s Outstanding Outlet Award Winner from 2006 to 2010
+27
21 439 3169 / +27 83 229 1172
The view across Pringle Bay towards Gordon’s
Bay
In this week’s MENU:
On
Line Shop
This
week’s Product menu
Our
market activities
Pringle
Bay
Restaurant
review: Cuvée at Simonsig
Choices
Dinner
for Five
Recipe:
Orange panna cotta
Wine
and Food Events
Wine
courses & cooking classes
To tell our whole story here would take too much
space, so take a look at our Main Ingredient
blogs. Follow this link: http://adamastorbacchus.blogspot.com/
to where you can read current and
earlier blogs. Click on underlined and Bold
words in the text of this
edition to open links to pictures,
blogs, pertinent websites or more information.
Follow us on Twitter: @mainingmenu
This week’s Product menu Sumac is in steady demand and we will have more today.
Middle Eastern foods are always popular in our climate and the za’atar spice
mix and the Moroccan ras el hanout are steady favourites as are orange blossom
water and rose water, which are so essential for Eastern Mediterranean recipes.
You can find them in our online shop, which is performing very well. We are
continuing to update it with new products and with photographs of products. Click
here to see the shop. When you place an order, please do not pay until we have
confirmed availability and invoiced you. Use the form on the website
to email us your order and we will send you the final invoice.
We will have more Prego sauce on Friday afternoon.
We have a lot of fun putting MENU together each week and, of course, doing
the things we write about, but making it possible for you to enjoy rare and wonderful
gourmet foods is what drives our business. We stock a good range of ingredients and
delicious ready-made gourmet foods. You can contact us by email
or phone, or through our website.
We can send your requirements to you anywhere in South Africa.
Our market activities Come and visit us at the Old
Biscuit Mill’s wonderfully exciting, atmospheric Neighbourgoods
Market, as always, this
Saturday and every Saturday between
09h00 and 14h00. Tip: Some visitors tell us how they struggle to
find parking. It’s quite easy if you know how. Click here for a map which shows
where we park.
Cape Point Vineyards Market in
Noordhoek is
where we'll be again next tomorrow evening, January 17th. Come and buy some treats,
enjoy some of their stunning wines and have a picnic while you watch the sun go
down. On
Friday 25th, you will find us at Long Beach Mall once again.
We
have had a marvellously busy week, doing family and friend things, not the sort
of things we ever go into detail about in MENU.
We spent two days in Pringle Bay, staying with friends from Johannesburg and
just catching up and enjoying a long walk on the beach in quite breezy and wet
weather. We attended a lovely family wedding in Franschhoek when Lynne’s niece
got married and we have had overseas and local friends to dinner.
While
in Pringle Bay, we did happen to visit Lemon and Lime, a really well presented
and stocked deli which impressed us so much that we have we have sent Abigail
Donnelly, the editor of Eat In magazine, our nomination for the next edition of
the magazine. If you are in or passing through the area, do call in and see
what they are about. Very like our old concept in Sea Point with lots and lots
of excellent local produce; they also have a very good wine selection.
Cuvée On Sunday we were taken by a generous friend to Cuvée
restaurant on Simonsig farm. It turned out to be another
perfect day in the Cape and we had a table under the trees and an umbrella on
the terrace, with another fantastic view of the mountains and vineyards. A very
jovial and fun lunch ensued and we really loved what we ate and drank and the
company. Simonsig has a comprehensive wine list and is, perhaps, best known as
the originators of Cap Classique sparkling wine with their excellent Kaapse
Vonkel. We opted for their very good, fresh sauvignon blanc, which is made from
80% Simonsig grapes and 20% from Darling. Three of us had the venison main
course and we chose the Simonsig SMV (Shiraz & mourvedre with a dash of
viognier). It is light enough to serve lightly chilled with a summer lunch and
is also quite light on the pocket. We enjoyed it. Ripe fruit flavour with a
touch of coffee matched the dish very well. Click here to see more, the menu and the pictures of the
food and the view.
Give us more - choice? One of the dishes Lynne ordered was Springbok loin
with tongue. She has come up with a slightly new concept for those chefs out
there. She loves tongue a little more than she loves Springbok. When offering
these combination dishes, how about offering the choice of being able to choose
more of one component as your main ingredient. In other words, lots of tongue
with a little springbok loin or the other way around. Would this work
practically in a commercial kitchen?
We do
not approve, at all, of people trying to tinker with a conceived menu which has
taken the chef a lot of time and trouble to come up with, source the
ingredients and prepare but if you have cooked both, could one not choose more
of the ingredient one likes the most?
Dinner for five Our dinner party on Monday night was for our
Johannesburg friends and a friend who has just arrived from London for three
months. As the day was hot, Lynne made three dips: a real guacamole, humus and
an aioli and served lots of crudités and nachos to accompany. We had Graham
Beck Brut Rosé as a sundowner and followed this with a bottle of Thelema
Sutherland chardonnay 2008. At this point the sea breezes started to blow
strongly and we had to retreat inside to our quite warm dining room.
Our
main course was 'Pollo
Orvietana' - Chicken with Kalamata olives, herbs, potatoes and Balsamic vinegar, the perfect one dish meal for a warm evening,
served with a green bean and mixed leaf salad with croutons, pecan nuts and a
pomegranate dressing. We had a lovely bottle of Cathy Marshall’s 2004 Syrah which
went perfectly with this quite tangy dish and was smooth and supple and fruity.
Dessert was an Orange panacotta served with granadilla puree, cherries and
strawberries and this went with a bottle of Nuy 2005 White Muscadel (not the
whole bottle!)
This
was quite a simple meal to prepare as no-one wants to spend much time in the
kitchen at the moment. The only difficulty was the aioli which split twice
because of the heat and the recipe Lynne followed made it much too salty and so
having to start again was a blessing in disguise. Someone should really send
the Salt Police out to check recipes sometimes. One egg and a teaspoon of salt?
No way, unless you want to be up all night drinking water.
Panna
cotta (cooked cream) takes minutes to prepare. You can alter your flavours
according to your whim; just keep the liquid quantities the same. If you want
to make a chocolate panna cotta, you will need to use the Nielsen Massey
Chocolate extract rather than melted chocolate, which would turn it into a
heavier chocolate blancmange but you can serve with chocolate curls or shavings
or a chocolate sauce.
You
need to make these the day before or in the morning, as they do need time to
set. This recipe makes 6 individual servings.
Orange Panna Cotta
3 leaves of
gelatine (7.5 g) – 500 ml cream – 25g sugar – 50 ml Curacao orange liqueur – 1
t orange extract – 1 granadilla – 12 cherries – 12 strawberries
Soften the
gelatine in cold water for a few minutes only. Heat the rest of the ingredients
in a heavy bottomed pan; do not bring
to the boil. The longer you cook this, the less alcohol will remain in the mix.
Remove the gelatine from the water, shake off any extra moisture and add it to
the cream and stir till dissolved. Cool slightly then pour into individual
ramekins or cups. Put them into the fridge for at least 6 hours to set.
To serve, turn
them out carefully onto each dessert plate and decorate with a spoonful each of
granadilla pulp, 2 cherries and 2 strawberries
There is a huge and rapidly growing
variety of interesting things to occupy your leisure time here in the Western
Cape. There
are so many interesting things to do in our world of food and wine that we have
made separate list for each month for which we have information. To help you choose an event to visit, click on our Events Calendar. All the events
are listed in date order and we already have a large number of exciting events
to entertain you right through the year. We have a new calendar for 2013. Check it here.
Learn about wine and cooking
We have had a lot of enquiries from people who want to learn more about wine. Cathy Marston and The Cape Wine Academy both run wine
education courses, some very serious and others more geared to fun. You can see
details here.
Chez Gourmet in Claremont has a programme of
cooking classes. A calendar of their classes can be seen here.
Pete Ayub, who makes our very popular Prego sauce, runs evening cooking classes at Sense of Taste, his
catering company in Maitland. We can recommend them very highly, having enjoyed
his seafood course. Check
his programme here. Nadège Lepoittevin-Dasse has cooking
classes in Fish Hoek and conducts cooking tours to Normandy. You can see more details here.
16th January 2013
Remember - if you can’t find something,
we’ll do our best to get it for you, and, if you’re in Cape Town or elsewhere
in the country, we can send it to you! Check our product list for details and
prices.
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 or Dutch flavoured Afrikaans.
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 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.
Tuesday, January 15, 2013
Sunday al fresco lunch at Cuvée, Simonsig
The simple but complete
menu with lots of great choices:
The Beef Caesar salad –
chalmar beef tartare, pancetta, white anchovy, cos lettuce and lightly boiled
egg.
Fresh and simple, the
asparagus starter topped with tender chicken, and a truffled vinaigrette foam
Lynne’s starter of sashimi
of game fish – it was yellowtail, tuna and salmon. With nashi pieces (its a
Japanese pear), a spicy cucumber and seaweed salad, yuzu mayonnaise and a soy
dressing. No, she didn't eat the cucumber
but it was a fantastic dish
John started with the
smoked duck breast and confit duck leg set in a terrine with blueberries and
grilled sourdough bread. The smoked duck
breast was rather like bacon and the blueberries were the perfect accompaniment
to this rich paté
Slightly disconcerting
presentation of a great dish: Richard, our host, had the tender Mushroom stuffed
quail with pancetta, pearl onions, on crushed potatoes and a grape and
Chardonnay sauce.
Another guest had the
crispy pork belly with spicy Asian greens, mirin poached nashi (pears) and
crispy rice balls.
Three of us could not
resist the Venison loin with ox tongue, cauliflower puree, red onion and a
Marsala jus. Lynne would have liked Ox Tongue with a topping of venison loin!
A toast to life with their
extremely good Sauvignon blanc - one guest called it "sunshine in a glass". Light and refreshing, it was the best choice of
the day for those drinking white wine.
Our red wine choice was Simonsig SMV (Shiraz, Mourvedre, Viognier) 2010, which had delicious fruit and was light enough to go with lunch on a hot day. It was slightly chilled.
Only John could manage a
dessert and it was his normal passion for Chocolate that made him succumb to
the Valrhona chocolate terrine with cherries and a raspberry sherbet.
Two chose the cheese plate
with fresh figs and local preserves. The rest of us settled for coffee.
The view from the terrace
© John & Lynne Ford, Adamastor & Bacchus 2013Thursday, January 10, 2013
10th January 2013 Main Ingredient's MENU - Challenging Christmas menus, Restaurant reviews of Jardine & Paulina’s, Tarragon mustard chicken, French Toast adieu
MENU
Main Ingredient’s weekly E-Journal
Gourmet
Foods & Ingredients
Eat
In Guide’s Outstanding Outlet Award Winner from 2006 to 2010
+27
21 439 3169 / +27 83 229 1172
A pair of black oystercatchers, Pringle Bay
In this week’s MENU:
On
Line Shop
This
week’s Product menu
Our
market activities
Challenging
Christmas menus
Restaurant
reviews: Jardine, Paulina’s
Tarragon
mustard chicken
French
Toast adieu
Wine
and Food Events
Wine
courses & cooking classes
To take a look at our Main Ingredient blogs, follow the link: http://adamastorbacchus.blogspot.com/ because to tell our whole story here would take too
much space and you can also read earlier blogs. Click on underlined and Bold words in the text of this edition to
open links to pictures, blogs, pertinent websites or more information.
Follow us on Twitter: @mainingmenu
Main Ingredient's On Line Shop is performing very well. We
are continuing to update it with new products and with photographs of products.
Please do not
pay until we have confirmed availability and invoiced you. Use the
form on the website to email us your order and we will send you the final
invoice. Click
here to see the shop.
This week’s Product menu We have a wonderful, wide
range of vinegars; not only good Italian red and white vinegars, but Spanish
sherry vinegars and French truffle, tarragon, champagne, shallot and Provence
herb vinegars, Italian balsamics and Protea Hill farm’s superb raspberry
balsamics. Go to our shop to see them.
The Burgundian Edmond Fallot mustards from Beaune sold
extremely well through the holiday season and continue to do so.
We sold out of prego sauce although we ordered a large
quantity and will have more soon after our supplier returns from holiday. Send us a
message if you wish to order.
We have a lot of fun putting MENU together each week and, of course, doing
the things we write about, but making it possible for you to enjoy rare and
wonderful gourmet foods is what drives our business. We stock a good range of ingredients and
delicious ready-made gourmet foods. You can contact us by email
or phone, or through our website.
We can send your requirements to you anywhere in South Africa.
Our market activities Come and visit us at the Old
Biscuit Mill’s wonderfully exciting, atmospheric Neighbourgoods
Market, as always, this
Saturday and every Saturday between
09h00 and 14h00. Tip: Some visitors tell us how they struggle to
find parking. It’s quite easy if you know how. Click here for a map which shows
where we park.
Cape Point Vineyards Market in
Noordhoek is
where we'll be again next Thursday evening, January 17th. Come and buy some treats,
enjoy some of their stunning wines and have a picnic while you watch the sun go
down. Tomorrow,
Friday 11th, you will at last find us at Long Beach Mall
once again
Challenging Christmas recipes We hope you all had a super
Christmas and New Year with lots and lots of great food to eat, whatever your
choice.
Lynne
decided to make two recipes from the Christmas Specials on TV by Jamie Oliver
and Nigel Slater. The Jamie Oliver recipe was his Pork and Chestnut stuffing
which we took to friends, who bravely did a Christmas Eve dinner for 48 people,
with turkey, gammon and lots and lots of other delicious food. Sadly this
recipe did not work as expected and Lynne had to perform quick surgery on it
before it could go to the party. It became a solid lump of minced pork with not
much flavour and the chestnuts on the top had gone a most unattractive colour
so given that we were off in half an hour, she broke it up, mixed up a box of
Paxo sage and onion stuffing mix, added that and stirred in some moist dried
apricot pieces, slivers of almonds and a great deal more seasoning and fresh
sage. This changed the texture to traditional stuffing and added lots more
flavour. Sometimes you just have to use commercial products and if they are
good ones, they can save the day.
Then on Christmas day she cooked Nigel Slater’s recipe
for a whole duck roasted on top of sliced onions and potatoes in duck fat. It
was delicious, BUT the potatoes do not go crisp, they go rather soggy and break
up a lot with all the juices from the duck so we had duck on a sort of smashed
Boulanger potato, which did taste very good. Next time she might cook them
separately. Sadly, our 2 kilo duck had seen better days..... probably months,
or even years. It was still tough and unyielding after an hour and a half in
the oven and needed a lot more cooking. Even after another hour in the oven,
then resting it for a good long time, the meat was fairly tough if still,
thankfully, juicy. It tasted good but was very chewy and full of long sinews. It
fed three of us for lunch and we did have enough for Chinese duck and pancakes
a couple of days later, but it was still tough. Why can we not have good duck
in the Cape? We will have to go back to confiting or casseroling it as we used
to.
Writing
reviews of restaurants is one of our favourite things to do, but we do find it very amusing
when we go to two restaurants in a week and both have also been covered by
journalists in the newspapers. Here are our versions.
To
Stellenbosch for Sunday lunch It is a great experience to
take overseas visitors to the winelands to show off the beauty of the Cape and
then go to one of our favourite restaurants. So a visit to Jordan and George
Jardine’s restaurant on a perfect summer day was a given for our expats from
Australia. It is always an absolute treat to sit on that terrace, look out over
the fantastic valley view, drink amazing Jordan wines and eat George Jardine’s
superb food. The menu is short with choices that will suit most tastes, some
adventurous like the Blesbok liver starter Lynne and one of our guests had, and
others are fairly traditional like the tender, medium rare Chalmar sirloin that
John ordered. It was served on a bed of Risotto with a jus. Lynne tasted that
Jus and it was life changing. Her beautifully moist and well cooked Gurnard in
a smoked tomato sauce with linguine was excellent, but she did wish she had
ordered John’s dish. It tasted like a master stock reduction that had taken the
kitchen hours and hours to make. We could only manage two courses each – age
and a warm day does limit one’s intake. However, we did discover that Jordan
has the very best Espresso in the Cape at the moment. Two courses cost R275 and three R350, which
for this standard of food and service is good value. Wine is extra, but
reasonably priced, and we drank the Outlier Sauvignon Blanc and The Prospector
Shiraz. The wine list has a very good selection and Jordan wines are available
by the glass. It was good to see our top chef of 2012 also having lunch there.
Afterwards
we made a quick trip next door to Wendy and Hilton Applebaum’s farm de
Morgenzon and tasted some of their wines. They have very beautiful garden,
which we could see from the tasting room veranda and they play baroque music to
the vines in one of the special vineyards and in the tasting room and the
cellar. And, of course, we all bought some wine at both farms to add to our
collections. Click here to see the pictures of the
perfect day and the glorious food.
Paulina’s on Rickety Bridge We needed to deliver an order of
exotic spices to Margot Janse, chef at Le Quartier Français and decided to take
up the invitation we had from Jan van Huyssteen of Rickety Bridge to try their
restaurant, Paulina’s, which has a new chef and a new concept. It is named
after the first owner of the property in 1797, Paulina de Villiers.
Executive
chef Melissa Bruyns (previously at Haute Cabrière and Westin Grand) has ensured
that each dish on the menu is available as a half or full portion. This enabled
us to share several dishes ‘tapas ‘ style. The half portions are generous and
the price is very reasonable. The food has both a local slant and an exotic
one, and you will find it can cater for conservative tastes as well as offering
good vegetarian options.
We
drank a bottle of their excellent Paulina’s Reserve Chenin Blanc and it was a
very good match for the food. We had great service too from our waiter, Jeremiah.
Joanna Hurleston, the manager of the restaurant, and her assistant Garth
Ferndale made sure our every need was taken care of. We sat outside on the
terrace as the view is too hard to resist, but were nicely sheltered under a
large umbrella, watching preparations for a very large wedding taking place the
following day. This is a very popular wedding and function venue as they also
have accommodation in the Cape Dutch Rickety Bridge manor house and the
neighbouring Basse Provence, which is owned by Rickety Bridge. Click here to see what we ate.
Checkers – checking out? The building which houses our
favourite supermarket in Sea Point is going through a yearlong major re-build
and revamp and we are so longing for it all to be over because over Christmas,
quite frankly, Checkers lost the plot. We have tried to stay loyal and not shop
elsewhere, but frightening sounds of walls crashing above your head had Lynne
running for the exit on more than one occasion. We dashed in on the 26th to
restock on basics like bread and eggs and they hadn’t baked anything. The rolls
were about three days old and the fresh fruit and veg was sadly depleted and
showing their age. All our favourite staff seemed to be off on holiday or gone
elsewhere. Since then, they appear to be catering just for the holiday crowd,
not the locals who are still here and working so, when we go in, there is still
no bread and other necessities and only very disinterested staff who tell us
come tomorrow morning – but we can’t; we and many of their other loyal
customers are working.
The
extreme building works are badly affecting La Mouette restaurant next door, so
please do go and support them. They are so good and we would hate it if we lost
them from Sea Point. We were invited to one function there which had to be
cancelled and moved elsewhere. We hope the building developers are paying them
huge compensation for all the noise, dirt and lack of parking while this goes
on. And we hope they are claiming a reduction in their rates from the council
because of the inconvenience and loss of business.
Tarragon
Mustard Chicken Some of our most popular products at the moment are the
Fallot range of mustards from Beaune in Burgundy. Because the mustard is still
ground between stones these have a lot of attitude, but also loads and loads of
flavour and creaminess. Lynne has been experimenting with them and wanted to
try the very pungent tarragon mustard in a recipe, as it is so hard to find the
fresh herb here for most of the year and it is difficult to keep alive in the
winter. Using the old French technique of putting butter under the skin before
roasting, she combined the mustard with soft butter and, hey presto, we had a
magnificently moist chicken. Here is the recipe for you to try. You can, of
course, substitute any of the other mustard flavours to get a different effect
and glorious creamy gravy, like the green peppercorn, basil, or cassis. The
chicken was not at all hot and spicy. Just full of flavour.
1 Elgin Free range chicken – 1
heaped tablespoon of Fallot tarragon mustard – 2 tablespoons of soft butter – ½
teaspoon each of white pepper and flaked salt
Using
a dessert spoon with the bowl turned upward, push it under the skin from the
end of the chicken and carefully open up pockets above the breast and leg meat,
trying not to break the skin anywhere. Then fill these spaces with the butter
and mustard mixture. Use the remains of the butter to coat the inside and
outside of the chicken and put into a hot 180°C oven and roast for one hour, or
until just cooked and the skin is crisping. Rest the chicken covered in foil, for
at least half an hour then serve with your favourite potatoes and vegetables. We
had crisp duck fat potatoes, sprouting broccoli spears and al dente thin green
beans. You can use the chicken juices to make a good gravy – however, you will
find that the chicken is very moist and it gives off a very creamy mustard
sauce when you carve it, so you may not need gravy.
French
Toast RIP We are
sad at having received news of the closure of French Toast, the wine bar in
Bree St opened by John Harrison and Karin Visser a little over two years ago.
They provided a great venue for enjoying excellent tapas and well-chosen wines
and it was also the venue for some very special wine tastings. Sadly, John lost
his fight with cancer late last year and Karin is unable to continue without
him. We thank her and her team for all the enjoyment they have given us and the
other people who have enjoyed our visits to French Toast and we wish her great
good fortune in her future.
There is a huge and rapidly growing
variety of interesting things to occupy your leisure time here in the Western
Cape. There
are so many interesting things to do in our world of food and wine that we have
made separate list for each month for which we have information. To help you choose an event to visit, look at our events calendar. All the events
are listed in date order and we already have a large number of exciting events
to entertain you right through the year. We have a new calendar for 2013. Check it here.
Learn about wine and cooking
We have had a lot of enquiries from people who want to learn more about wine. Cathy Marston and The Cape Wine Academy both run wine
education courses, some very serious and others more geared to fun. You can see
details here.
Chez Gourmet in Claremont has a programme of
cooking classes. A calendar of their classes can be seen here.
Pete Ayub, who makes our very popular Prego sauce, runs evening cooking classes at Sense of Taste, his
catering company in Maitland. We can recommend them very highly, having enjoyed
his seafood course. Check
his programme here. Nadège Lepoittevin-Dasse has cooking
classes in Fish Hoek and conducts cooking tours to Normandy. You can see more details here.
Sadly,
refreshing our restaurant specials list takes more time than we have,
especially at this time of the year, so we have set it aside for now. There are
numerous special dinners listed in the above-mentioned events calendar.
10th January 2013
Remember - if you can’t find something,
we’ll do our best to get it for you, and, if you’re in Cape Town or elsewhere
in the country, we can send it to you! Check our product list for details and
prices.
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 or Dutch flavoured Afrikaans.
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 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.
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