A bee harvests the delights of an orange blossom
We wish all our Jewish readers Shanah Tovah and well over the Fast
Another
great week of wine and some good food. Our
car came back to us just in time for a period of intense travel. The festival
season is beginning and we are having to visit Franschhoek, Stellenbosch,
Durbanville, Darling and Robertson all in the next couple of weeks. Our petrol
bill goes sky high and we really appreciate it when the event organisers
arrange transport for us. This is the height of the media season and the diary
is rather full so we will have lots to tell you about
We are having a problem sending MENU by
email. When we called our service provider, MWeb, to
ask why we could only send out to about 20
addresses per hour, we were told that they have a new policy which
means that bulk mailing is no longer possible from any account and that this
applies to all service providers. They said that the only way round it is to
re-jig our mailing list of over 5000 addresses into groups of 20 instead of the
250 or so we've used up to now. Eveb that isn’t working, so we are looking at
alternative ways of sending the email version to you
What we need to ask of all our subscribers is to
follow us on Twitter, Facebook or Google+, so that all our stories and MENU can be accessed as they are published, so that we can
all get round this obstacle
The
Nederburg Auction 2016 This
year's Nederburg Auction had 146 items, 1034 lots, 10 506 litres of
wine to auction and made a final total of R7 593 200 with total
sales increasing by 23% over last year, in spite of a slightly lower volume on sale
of 4% from the 2015. Tsogo Sun was the top buyer for 2016, with a total of just
over R1 million, followed by the SPAR group and the Singita group of luxury
lodges. We attended on Saturday and had an interesting and enjoyable day. We
didnt buy anything this year, the high prices were daunting
A
total of 18 lots were sold at the exciting annual Nederburg Charity Auction
taken by Roland Peens during lunch, which raised just over R500 000 for two
community-based organisations, the Breytenbach Centre in Wellington and the
Hope Through Action project in Paarl. The highest price achieved was R70,000
paid for a single 750ml bottle of Petrus, 1988, signed by Christian Moueix that
was donated by auctioneer Anthony Barne MW. If you would like the see the
results in details go here https://www.nederburgauction.co.za/wp-content/uploads/2011/04/2016-Results.pdf
A
Historical “Home Coming” at Groot Constantia Groot Constantia brought home an 1821
bottle of its famed Grand Constance. Groot Constantia was the successful bidder
recently in an overseas auction for a 195 year old bottle of Grand Constance
1821, a wine that was produced in the Groot Constantia Cloete Cellar. They were
so delighted at acquiring the wine and returning it to its origin that they
invited a group of us to celebrate its return last week. They also promised a
surprise event during the day
The
15th year of the Amorim Cap Classique Challenge The awards ceremony for this prestigious
competition, sponsored by Portuguese cork producer Amorim, was held last
Wednesday at the Twelve Apostles Hotel. There were 113 entries for the four
categories: Blanc de Blancs, Rosé, Blended Brut and a Museum Class for wines
including and before the 2008 vintage. And there were a few surprises this
year. The labels usually at the top were not up there and two producers both
took home two top awards. The wines are tasted blind by a panel of experienced
judges and this year there was a change in judging procedures in that
categories were narrowed, with judging no longer being done separately on
vintage and non-vintage wines. And to promote inclusivity among producers,
entries were open to non-members of the Cap Classique Producers Association.
The winners are: Best Brut and Overall Competition Winner: Anura Brut 2011;
Best Rosé: J.C. Le Roux Pinot Noir Rosé 2010; Best Blanc de Blanc: Colmant Brut
Chardonnay NV; Best Museum Class: J.C. Le Roux Scintilla Vintage Reserve 2008;
Frans Malan Legacy Award: John and Erica Platter
On
the Wine Menu this week: Durbanville Hills Rhinofields Sauvignon blanc 2013
Lees and pears on the nose complemented
with vanilla. Layers of crisp clean fruit delight in their complexity. Pears,
apricots, pineapple add to the tingle. Such a good wine to pair with food.
This
is an easy to assemble salad using left over-beef. You can add lots of other
different things like blanched mange tout peas, or thin beans, baby corn, bok
choy, baby spinach, pea shoots, radishes or whatever edible items you have in
the garden or in the fridge. Lynne used spekboom, nasturtium, and huge oxalis
leaves
300g
cooked beef from a roast, cut in thin slices - Sesame oil - Ponzu sauce -
Tamari sauce - watercress - rocket - carrot strips - celery thinly sliced - one
small bulb of fennel, thinly sliced - 8 baby tomatoes , sliced in half- herbs
and assorted foraged leaves from your garden - basil leaves, torn - pumpkin
seeds - sunflower seeds - black and white sesame seeds - light soy sauce -
sweet chilli sauce - hot chilli sauce - soba noodles
Dress
the beef with a dessert spoonful of both Ponzu and Tamari and set aside
Salad
dressing
1T
Ponzu - 1 T light soy sauce - 1 T sweet chilli sauce - 1t sesame oil - 1 t
freshly grated ginger - 1 t hot chilli sauce
Cook
the soba noodles, drain and while still hot pour over a teaspoonful of sesame
oil, 1T sesame seeds - 1 T light soy. Allow to cool.
When
the noodles are cool, put them into a wide dish. Mix up the salad ingredients
and layer them on top of the noodles, arrange the beef slices on top and when
ready to eat, pour over the dressing
1
T = 1 Tablespoon 1t = teaspoon
27th September
2016
Phones: +27 21 439 3169 / 083 229 1172
/ 083 656 4169
Postal address: 60 Arthurs Rd, Sea Point
8005
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.
