150409 This week's MENU -Daily Dish, Elgin Cool Wine Festival, Sing for your supper, Cookery course for domestics, Biltong and Pinotage Festival, Blaauwklippen Blending Competition, Bacon and Spinach Quiche

A common tern at sunset

In this week’s MENU:

 The Daily Dish

 The Elgin Cool Wine and Country Festival

 Sing for your supper

 Sense of Taste Cookery course for domestics

 Joubert & Monty Biltong and Pinotage Festival

 Blaauwklippen Blending Competition

 Bacon and Spinach Quiche

 Learn about wine and cooking

We write about our experiences in MENU, not only to entertain you, but to encourage you to visit the places and events that we do. We know you will enjoy them and we try to make each write up as graphic as we can, so you get a good picture of what is on offer at each place, restaurant, wine farm, festival we visit.

To get the whole story with photographs, please click on “Read on.....” at the end of each paragraph, which will lead you to the related blog, with pictures and more words. At the end of each blog, click on RETURN TO MENU to come back to the blog version of MENU.

A relaxing weekend     We have had a nice quiet Easter for a change, We were going to go away and suddenly the time slipped by, all our visitors went home and we decided just ‘kuiering’ (loose translation: comfortably and socially visiting) at home was going to be lovely and restful. Avoiding potential mayhem on the roads was an added incentive. We had so much to catch up with and also spending days doing exactly what you want to do - which might be absolutely nothing - was very appealing. Lynne has nearly caught up with Masterchef Australia, UK and Professional and Junior Bake Off and John did some gardening and watched some sport, which he loves, even though the Stormers’ match was a great disappointment!

The Daily Dish    “Daily Dish – South Africa's first internet start-up to offer a yummy, ready-to-prepare home meal kit delivery service – has partnered with Fairview to expand the company's foodie offering. “ We were asked to take part in an experiment by this company who deliver a hamper of food for four meals in a week with the recipe either for two people or four.

They offered to send us a box and we said great, we would then invite friends who are vegetarians and we would cook two of the dishes. We completely misunderstood what was in the boxes, we assumed we would be able to cook out of one box. What we actually received – and it was, impressively, delivered on Easter Monday - was two boxes, one for a Banting diet with four meals for two people and another Vegetarian box with another four meals for two. Which was extremely generous of them. We have cooked one vegetarian meal and three Banting meals so far. The last Banting meal of steak strips with peppercorn sauce will be cooked for supper tonight; then we will move on to the other three vegetarian dishes. This was because we had to use up the fresh meat supplied by today.

“This is directed at people who are too busy to cook, or those who simply relish the convenience of having recipes with exact ingredients that they can quickly and easily prepare delivered to their home or office. With its ultra-fresh ingredients, tasty recipes, and outstanding service, Daily Dish has grown so popular that the company was recently prompted to expand its delivery base to include Johannesburg and Pretoria, as well as suburbs and towns outside the Cape Metropole.”

If you are interested in this concept, have a look at their website www.dailydish.co.za for more information, recipes, and to register if you like the idea of this service. We have taken pictures of what we received and what we made and written the full story so Read On

The Elgin Cool Wine and Country Festival     This is going to be on the weekend of 2nd and 3rd of May and is usually great fun. If you can find accommodation and stay for the two days of the festival you will have a marvellous time sampling the events that the farms involved have planned. For instance Oneiric is not only opening its doors at the Cool Wine & Country Festival, but also throwing together the option of either lunch or an afternoon session with the incredible Watershed. Festival tickets to sample all 18 Elgin winerys’ wines over the two days can be booked through http://www.webtickets.co.za. To see what is on offer check out the Facebook page of Elgin Valley Tourism.

Sing for your supper     Something fun to try. We have been to one of these and had a great time. On Saturday 18 April at 7pm, opera singer Monika Voysey and chef Marc Wassung will join forces to present an elegant Spanish themed soirée that will feature glorious arias and food, at the beautiful Welgemeend Manor House, Welgemeend Street, Gardens. It starts at 7pm and tickets cost R350 per person, and includes sangria, tapas, a main course and dessert, and the opera concert. 
Booking is via 076 423 8191 or monika@singforyoursupper.co.za. Guests are encouraged to dress according to the theme.

Sense of Taste Cookery course for domestics     This is something we know some of you are looking for. The course is great way to train the Housekeepers to become more confident in the kitchen…..understand seasoning, cooking methods, knife skills etc. The current course starts on the 18^th of April and will be held on 5 consecutive Saturdays from 10 to 4 pm, so if you are interested contact Debbie Ayub at Sense of Taste 082 337 6240 Tel: 021 5110426 chef@senseoftaste.co.za or see their website www.senseoftaste.co.za/school/ for more information. This is an accredited City and Guilds course.

The first Joubert & Monty Biltong and Pinotage Festival will held on Saturday, 18 April 2015 from 11h00-18h00, at L’Avenir Wine Estate and will have 2 guided tastings at 12h00 and 14h00. Only 20 tasters can be accommodated per tasting. Pre-bookings are essential at info@lavenir.co.za, Tel: +27 21 889 5001 or Tasting Room: 076 267 9172. The cost is R50 per person. Ticket price at R150 pp includes a branded wine glass, free wine tastings, a biltong cup and coupon booklet. Bookings at www.plankton.mobi and selected Joubert and Monty outlets. Visit www.joubertandmonty.co.za or J&M’s Facebook page to find the outlet closest to you. Wineries taking part are: Anura Vineyards, Ayama Wines, Badsberg Wine Cellar, Beyerskloof Wines, Boland Cellar, Diemersfontein Wines, Kaapzicht Estate, Lanzerac Wine Estate, L’Avenir Wine Estate, Mellasat Vineyards, Perdeberg Wines, Rhebokskloof Vineyards, Remhoogte Wine Estate and Windmeul Cellar.

Blaauwklippen Blending Competition      It’s that time of year again. Call on all your wine club friends, because this year you could be the winner of the 32nd annual Blaauwklippen Blending Competition. Register on the Blaauwklippen website. http://www.blaauwklippen.com/bbc/wine-society-registration/

This week’s recipe is one from Daily Dish, the one we enjoyed the most. It’s a classic quiche, it just doesn’t have any pastry base, so it is probably more a frittata than a quiche. But there is nothing to prevent you from putting the contents into a pastry case should you wish to. The quantities are big, so we found the recipe for two might well do two meals.

Bacon and Spinach Quiche

For 4 (halve quantities if you want one for 2)

500g bacon, cut into thin strips – 1 red onion, finely chopped – 2 T butter – 1 t olive oil – 100g chard spinach, cut in strips – 175g mature cheddar, roughly grated – 125ml cream – 6 eggs – salt and pepper

Preheat oven to 200°C. Fry bacon in a dry pan over medium to high heat until done to your liking. (Crisp is good). Heat the butter and olive oil over medium heat. Cook onion for a few minutes until translucent. Turn the heat down and add the spinach, cook for 3 to 4 minutes, stirring until it wilts. Remove from the heat. Whisk together the eggs, cream, salt and pepper in a large mixing bowl. Add the cheese, onion, spinach and bacon and stir well. Butter a large pie or quiche dish and pour in the mix. Bake for 20 to 25 minutes until just done. Check by inserting a knife in the centre, it should come out clean. Let the quiche rest for 5 minutes before serving. Cut a slice for each plate.

Lynne did fry the bacon and then the onions in the same frying pan. We like our vegetables, so we accompanied this with steamed green beans and broccoli; you could also make a salad.

Learn about wine and cooking We receive 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 of Cathy’s WSET and other courses here and here and the CWA courses here. Karen Glanfield has taken over the UnWined wine appreciation courses from Cathy. See the details here

The Hurst Campus, an accredited school for people who want to become professional chefs, has a variety of courses. See the details here

In addition to his Sense of Taste Culinary Arts School, Chef Peter Ayub runs a four module course for keen home cooks at his Maitland complex. Details here

Nadège Lepoittevin-Dasse has French cooking classes in Noordhoek and conducts cooking tours to Normandy. You can see more details here

Emma Freddi runs the Enrica Rocca cooking courses at her home in Constantia

Nicolette van Niekerk runs baking courses at La Petite Patisserie in Montague Gardens

George Jardine will be running a series of winter cooking courses and other activities at Jordan. Details here

9th April 2015

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 online shop 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 and standard or Dutch-flavoured Afrikaans.

We apologise if MENU caused your phone to bleep in the early hours. To send to our huge list of subscribers takes a long time and many of them receive it in the middle of the night. Might we suggest that your phone should not be activated to receive messages from us or from other sources in the witching hours? If your boss needs to contact you at that time, (s)he’s intruding on your valuable personal time.

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.

Ready to cook meals from Daily Dish

“Daily Dish – South Africa's first internet start-up to offer a yummy, ready-to-prepare home meal kit delivery service – has partnered with Fairview to expand the company's foodie offering. “ We were asked to take part in an experiment by this company who deliver a hamper of food for four meals in a week with the recipe either for 2 people or four.

They offered to send us a box and we said great, we would then invite friends who are vegetarians and we would cook two of the dishes. We completely misunderstood what was in the boxes, we assumed we would be able to cook out of one box. What we actually got – and it was impressively delivered on Easter Monday - was two boxes, one for a Banting diet with four meals for two people and another Vegetarian box with another four meals for two. Which was extremely generous of them. We have cooked one vegetarian meal and three Banting meals so far. The last Banting meal of steak strips with Peppercorn sauce will be cooked for supper tonight, then we will move on to the other three vegetarian dishes. This was because we had to use up the fresh meat supplied by today.

“This is directed at people who are too busy to cook, or those who simply relish the convenience of having recipes with exact ingredients that they can quickly and easily prepare delivered to their home or office. With its ultra-fresh ingredients, tasty recipes, and outstanding service, Daily Dish has grown so popular that the company was recently prompted to expand its delivery base to include Johannesburg and Pretoria, as well as suburbs and towns outside the Cape Metropole.”

If you are interested in this concept, have a look at their website www.dailydish.co.za for more information, recipes, and to register if you like the idea of this service. We have taken pictures of what we got and what we made and written the full story.

They don’t send you eggs, butter, oil, salt and pepper and foil, these you use from your pantry. We were a bit confused at the onions. We received two very large red onions and two small. Which should you use when they say half an onion?

The recipe and the ingredients supplied. Enough to make a Bacon and Spinach Quiche for two people, you add 3 eggs, butter and olive oil and seasoning. This was our favourite dish so far. The cheese supplied was interesting. When Lynne tasted it grated it had very little flavour indeed, but it was really present in a very good way in the quiche

The resulting dish. We like our bacon pieces big and crisp. We will be making this again, we liked it so much. No accompanying vegetables are supplied or suggested. We added steamed beans and broccoli, or you could do a mixed salad

Everything you need for Steak Strips and Peppercorn Sauce

The ingredients and recipe for the Green Curry Pork Stir Fry. We added more pork as we served three people with this dish as John’s daughter Clare also came for supper. There was plenty; enough for second helpings. We even enjoyed the cauli-rice, but perhaps that was because our steamer was not terribly efficient and the cauliflower was still a bit crisp. It works well in taking up the sauce. The recipe warns that the green curry paste is HOT, we didn’t agree. And we did need to add more fish sauce, as the dish lacked salt and depth of flavour. The pork was very tender and we enjoyed the dish. There is a lot of preparation on this dish (as there is in all stir fries) but it comes together very quickly in the wok

Our version of the Green Curry Pork stir fry

The recipe and ingredients for the Cajun Chicken and Avo. This was a good dish, quick to prepare and cook. The flavours and the textures were good and we really enjoyed it. BUT it is not a main course portion and you would want to add something else. We had cauli rice left over from the previous day, and Lynne also served some green beans. We don’t like eating raw onions, so Lynne blanches them in boiling water, cools them and then added them to the salsa so they don’t repeat so much. There was a temptation to add Nacho’s! But that wouldn't be Banting, would it? It doesn’t look very pretty, it's a little messy, so we didn’t photograph it

The Vegetarian Shepherd’s Pie. This is more of a wintery dish for us and the size of the ingredients were huge, especially those sweet potatoes. Still to try

Mushroom and Basil Linguine recipe. This was what we cooked for our vegetarian guests on Monday night. Lynne thought 200g of linguine was not enough so she added 50g of spaghetti but it was more than enough. John was banished from the kitchen while she cooked the mushrooms, as he truly hates the smell of the food he is allergic to. The dish was very bland, despite Lynne adding lots of seasoning all along the way. In fact, during cooking she added fresh thyme to the mushrooms and a grating of nutmeg as well. The sauce was rather thin too. Suspect that adding an egg might have helped. We did supply some white truffle oil and more parmesan cheese from our larder when we discovered the lack of taste. This recipe needs work

The cooked linguine with mushrooms

Corn Fritters with Bocconcini Salsa

Lynne was going to cook this on Monday as the starter, but simply ran out of time. Preparing two complete dishes and a dessert was enough. It looks absolutely delicious and we can’t wait to try it

Our dessert was a recipe Lynne saw Donna Hay make on TV this week, a lemon pudding made with one whole lemon, sugar, eggs and corn flour. A great success although ours didn’t look at all like hers! And one of our guests found it very sweet. We topped it with real vanilla ice cream. Puddings are meant to be for cheating once a week

Haloumi with Broccoli and Sesame. This sounds good and it’s a huge head of broccoli. But will this have enough flavour? We will let you know

We were really delighted at the quality of all the goods in the boxes and the attention to detail. You can subscribe and receive a box a week. And if you don’t want one on a particular week, you are able to skip that week but you need to give them notice. We wondered why there are only 4 nights catered for? 5 might be better. Perhaps is a cost issue. Perhaps they assume Monday is left over night and the weekend is for going OUT!

RETURN TO MENU

© John & Lynne Ford, Adamastor & Bacchus 2015

Vertical tasting of Inanda red blend at Yonder Hill

Winemaker Abé Beukes moved to Yonder Hill two years ago from Darling Cellars and he is enjoying his tenure at this farm, established by the Naude family in 1997. The draw card was a tasting of some of their Inanda (place of Beauty in Zulu), a Bordeaux blend, and then to have some fun, blending some of the new wines to see if our media blends compared with the professionals! Our table didn’t make the winning blend but we came a close joint second with two other tables

Welcomed by Winemaker Abé Beukes

The Yonder Hill tasting room

Getting the room ready for breakfast and the tasting

The wines we were to taste. In the decanter is their top wine, 2009 Nicola, a classic Bordeaux style blend. It had lots of sweet fruit with grippy, chalky tannins. Smells herbaceous with smoky oak and savoury notes before the fruit appears. The palate is full of nice sweet plums and cherries and a kick of cherry pip wood. It has a lovely finish of violets from the small amount of Petit Verdot they add. Drinking well now, but will last

A butt full of Inanda

Ladies from the media, all dressed in blue, by coincidence, chat before the tasting

There was good coffee, muffins, smoked salmon egg wraps and toasted cheese sandwiches. Or fruit and yoghurt and muesli for breakfast before the tasting. We arrived at 9 and started tasting at 10. An early start

Catching up on the media gossip

John would never miss this wine box lid, it is his favourite Bordeaux

Owner Mr Naude welcomes us and tells us about the wines we will be tasting

Autumn hits the vines

Tasting begins. We tasted three. 2008, 2009 and the 2013. And then a barrel sample of the 2014. The current vintage 2013 is good value at R85 on the farm and is full of incense and violets with lots of elegance. Sweet black & dark red fruit with chalky tannins. Black cherries and their pips show in these wines and some have plums and mulberries as well. There is a little dark toasted wood bitterness on the earlier ones

Christian Eedes of Wine Magazine with the 2009 Nicola

Time to start the blending exercise These are the components we used to make our blend of Inanda

We discuss our blends. In fact both teams on the table made the same blend without realising it

Time for a coffee before heading back to town

We look forward to seeing the wines that winemaker Abé Beukes produces when they are released

This is the oldest vineyard on the farm, it is Merlot. Many of the other vineyards have been taken out and are waiting to be replanted

The front of the winery

Beautiful views across the Stellenbosch hills. It is indeed a Place of Beauty

Shady parking

© John & Lynne Ford, Adamastor & Bacchus 2015

This week's MENU: SAA Voyager, Imibala, Neil Ellis sundowner, Yonder Hill vertical,

A Clifton evening. Looking toward Oudekraal and Llandudno

In this week’s MENU:

 Miles for Style

 Canapés with a tasting of Creation wines

 Imibala Restaurant

 Neil Ellis Sundowner

 Yonder Hill vertical tasting

 Cape Tourism and Hospitality Exhibition

 Cape Sun Hotel

 Veritas 25th Anniversary Celebrations

 Taste of Cape Town competition

 Biltong and Pinotage Festival

 Crustless Melktert

 Learn about wine and cooking

We write about our experiences in MENU, not only to entertain you, but to encourage you to visit the places and events that we do. We know you will enjoy them and we try to make each write up as graphic as we can, so you get a good picture of what is on offer at each place, restaurant, wine farm, festival we visit.

To get the whole story with photographs, please click on “Read on.....” at the end of each paragraph, which will lead you to the related blog, with pictures and more words. At the end of each blog, click on RETURN TO MENU to come back to the blog version of MENU.

We wish a very happy and peaceful Easter and Passover to all our readers

Miles for Style     Do you travel a lot? Do you accumulate Air Miles? Are you a South African Airways Voyager member? Do you never redeem your miles earned on travel? Miles for Style is another innovative way to use them. They offer luxury goods, travel, experiences and so much more in exchange for your miles. Investigate and register here: https://milesforstyle.com/ We were at the official launch at Le Franschhoek last week Read On

Canapés with a tasting of Creation wines – a recommendation     John had a great two day photographic job last week, taking photographs‎ for Benguela Cove Lagoon Wine Estate’s brochure and web site. That was why MENU was so early last week, as we decided to take our Dutch friends with us and stay in the Hemel and Aarde Valley, so that he didn’t have to drive back and forth from Cape Town after long working days.

We ventured out to Creation (without John) as our friends love these wines and order them in Holland. While we were there, we had their canapé tasting for lunch. When next you visit, try this great tasting menu of excellent morsels, cold and hot, paired with their wines; we absolutely loved it. See it here. The good news is that the road there, which has been under construction for longer than Carolyn Martin wants to think about, is nearly fully tarred; it was all ready to go last week, so it may well be done in time for Easter.

Imibala Restaurant     We ate some lovely food this week at a new restaurant/deli in Somerset West called Imibala. The Imibala Trust, a Gaynor Rupert philanthropic initiative started 15 years ago, is a charity that provides scholarships, uniforms and supplementary educational training to children in financial need. They ask donors to give a child R1000 and every penny of this is spent on the child and is accounted for. The Imibala Restaurant and Arts (Pty) Ltd is a company that runs a restaurant, shop and gallery and this company's activities are separate from the activities conducted by the Imibala Trust. It is the income from these businesses that supports the charity by donating funds from time to time and by hosting events for the charity.

We were invited by Ian Downie, who is a member of the trust and who runs the restaurant, to join him for a delightful lunch this week with other members of the media. Read On

Neil Ellis Sundowner     This Friday sundowner must be one of the best value events in the winelands. We were invited there last Friday evening and the next one will be on the 17th April. From 4 till 8, you watch the sun set over Ida’s Valley in Stellenbosch and drink a glass or two of wine, with a huge charcuterie & cheese platter for two for only R99. Booking is essential. http://www.neilellis.com   Read On.

Yonder Hill     Winemaker Abé Beukes moved to Yonder Hill two years ago from Darling Cellars and he is enjoying his tenure at this farm, established by the Naude family in 1997. The draw card was a tasting of some of their Inanda (place of Beauty in Zulu), a Bordeaux blend, and then to have some fun, blending some of the new wines to see if our media blends compared with the professionals! Our table didn’t make the winning blend but we came a close joint second with two other tables. Read On

Cape Tourism and Hospitality Exhibition     This was held at the Cape Sun this week and we had a chance to listen to a presentation by Enver Duminy, Head of Cape Town Tourism with his innovative strategy for tourism in our great city. We also met several new tourism people on their stands and did a lot of networking. We hope to visit some of these areas and places soon and write about them. Read on

Cape Sun Hotel, Strand Street     Great news also from the GM of the hotel is that Tsogo Sun are about to spend 200 million Rand refurbishing this central city landmark. It so needs it. And they will be able to provide in-house parking at last.

Veritas 25th Anniversary Celebrations     The Veritas Awards are celebrating 25 years with a series of dinners this year. The next one will be at the Cullinan Hotel's Peach Tree Restaurant on 14th April at 18h30. The draw card for us is that top chef Bertus Basson is doing the food for this one and we are very sorry indeed that we cannot be there because of a previous commitment. Act now! Dinner will be expertly paired with a selection of recent Veritas gold and double gold winning wines. The dinner will be hosted by Veritas vice-chairperson and well-known Cape Wine Master, Bennie Howard. Tickets cost R350 per person and bookings can be made by contacting Liesl Els on 021 415 4000 or liesl.els@tsogosun.com

Taste of Cape Town competition      The Taste of Cape Town festival will happen again on 10th to 12th April at the Green Point Cricket Club and we are lucky enough to be able to offer you the chance to win one of five pairs of standard tickets. Each ticket includes entry for two people, but no meal or drinks vouchers. All you need to do is answer this simple question by Tuesday 7th and email your answer to us. We will then draw the five lucky winners from a hat and you will be notified by us and receive your tickets electronically direct from the organisers, so that you can book your session.

Question: Name one other city in South Africa where this festival has been held

Biltong and Pinotage Festival      Get your tickets for this fun festival to be held at L’Avenir wine farm on April 18th. Tickets at R150 pp are available from www.plankton.mobi or selected J&M Stores

Lynne thought you might like to make THIS WEEK’S RECIPE for Easter, when we traditionally have family to entertain.

Crustless Melktert

This traditional South African tart is, apparently, originally from Holland - with the spice added here by our Cape Malay cooks. This recipe is more like a clafouti than a tart. The addition of flour to the batter and then the whipped egg white, makes it light and fluffy on top, while it sets like a clafouti on the bottom, making it easy to cut and serve.

1 cup white sugar - 3 eggs, separated - 3 tablespoons melted butter & 1 T extra to butter dish - 1 cup cake flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1 teaspoon real vanilla extract - 4 cups milk - 1 tablespoon cinnamon – a good grating of nutmeg

Preheat the oven to 190°C. Butter a 23 cm wide, deep pie dish.

In a large bowl, beat together the egg yolks and sugar until light and fluffy. Add the butter and beat until smooth. Sift in the cake flour, baking powder and salt, and stir until well blended. Fold in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold gently into the batter. It will be very liquid - this is normal. Pour into the prepared pie dish, and sprinkle the cinnamon and nutmeg over the top. Set aside to rest for 20 minutes in the fridge. This allows more of the flour to sink to the bottom.

Bake for 25 minutes in the preheated oven, then reduce the temperature to 165°C, then continue to bake for 25 to 30 minutes, or until the centre is just set, it should have a little wobble. Serve hot or cold.

Learn about wine and cooking We receive 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 of Cathy’s WSET and other courses here and here and the CWA courses here. Karen Glanfield has taken over the UnWined wine appreciation courses from Cathy. See the details here

The Hurst Campus, an accredited school for people who want to become professional chefs, has a variety of courses. See the details here

In addition to his Sense of Taste Culinary Arts School, Chef Peter Ayub runs a four module course for keen home cooks at his Maitland complex. Details here

Nadège Lepoittevin-Dasse has French cooking classes in Noordhoek and conducts cooking tours to Normandy. You can see more details here

Emma Freddi runs the Enrica Rocca cooking courses at her home in Constantia

Nicolette van Niekerk runs baking courses at La Petite Patisserie in Montague Gardens

George Jardine will be running a series of winter cooking courses and other activities at Jordan. Details here

2nd April 2015

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 online shop 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 and standard 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 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.