Sunday, March 04, 2018

The 2018 RMB Starlight Classics concert at Vergelegen

This Afro Symphonic tribute to our beautiful country brings together a collection of diverse musical talent and incredible singers and instrumentalists, under the legendary baton of Maestro Richard Cock. It was founded 20 years ago. It is held each year at the Johannesburg Country Club and at Vergelegen estate in Somerset West (founded in 1700) and we were delighted to receive an invitation again this year
The pass which was delivered to us gave us access to secure parking on the estate from which we could proceed to the welcome area, where they were pouring glasses of two of our favourite MCC bubblies, Simonsig Kaapse Vonkel Brut and Brut Rosé
Canapés were circulating like these tiny Asian fishcakes topped with sushi ginger
or bocconcini mozzarella on a cheese biscuit, topped with cream and a dehydrated strawberry
Morsels of beef topped with gherkin, pepperoni and mayo
They need a LOT of glasses for the huge invited crowd
and there is also a large paying audience enjoying their picnics under the famous 300 year old camphor trees or on the lawn
It is an annual outing for many, who bring their supper and sit with their friends enjoying the evening and the concert to follow
We were then directed through the famous rose garden to collect our picnic hampers, blankets and some wine
Hampers for the invited guests. Each hamper is for two people and this year ours (tailored to adjust to our allergies) contained tiny pink lamb koftas, rather dry rice paper rolls with chicken and shredded vegetables and herbs, a quinoa and roasted vegetable salad, a relish of baby tomatoes, olives and peppers, biltong, nuts, cheese and biscuits, and fruit leather
This year they had some very good entertainment from pupils at local schools before the concert began. This was one of the very talented school big bands
You are given Vergelegen wine with your picnic supper
The concert is about to begin
with everyone standing to sing the National Anthem 
More crowded in front!
Maestro Richard Cock leads the Cape Philharmonic Orchestra in the rousing allegro from Rossini's William Tell Overture 
He told us how he went to RMB 20 years ago to ask for funding for the National Symphony Orchestra. He spoke to Laurie Dippenaar, Co-founder of Rand Merchant Bank, who suggested that they sponsor an outdoor concert for RMB clients and thus the Starlight Classics concert was founded
James Formby, chief executive of Rand Merchant Bank (RMB), a division of FirstRand Bank, opened the concert and told us it was going to be a tribute to many people, and would celebrate anniversaries, most importantly Nelson Mandela’s Centenary; that we would have local and international performers and that there would be some traditional elements
This was very traditional; we had our own Praise singer/Mbongi, named Prelude, who worked up the crowd in praise of Madiba
Then it was the turn of the vibrant Mzansi Youth Choir, recently returned from a very successful performance at the Royal Albert Hall in London, where they attended the International Youth Choir Festival. They are truly a magnificent choir. This young lady sang like an angel
They sang and they danced in perfect unison
and they sang us a prayer for rain
The Cape so needs water, we hope it works
Chopin's Étude Op.10, No.5 is known as the "Black Key Étude" as its right-hand part is entirely on black keys, except for one note. It was played by 13 year old piano prodigy Qden Blaauw who has already put his name into the South African history books. He only started playing the piano 5 years ago
We had video on the big screens, filmed from the top of the proscenium arch, showcasing his finger work
Then it was the turn of classical South African soprano, Cecilia Rangwanasha, who performed One Fine Day from Puccini's opera Madama Butterfly. A lovely mature voice for one so young; she is 24. She is currently a member of Cape Town Opera
  Dutch child star soprano singer – Amira Willighagen, a singer we have seen before, but when she was much younger. She won the sixth season of Holland's Got Talent in 2013 at the age of 9
The Typewriter by Leroy Anderson, played by Magdalena de Vries with the Cape Town Philharmonic, much to the amusement of the audience
She is a great comedienne
The jazz trio of Tim Kliphuis, Roy Percy and Nigel Clark played Duke Ellington's song Caravan... 
while we were entertained by belly dancers Marissa Cuènoud, Shahra Sattar and Nicola Spurdens from the Soma Dance Studio
Afrikaans musical icon – Riana Nel
The star of the evening was South Africa’s Afro-Jazz-Soul Diva, Lira and the audience loved her
Paxton Fielies, 2017 SA Idols winner, singing with Lira
One of our top classical lyric tenors, Sunnyboy Dladla, who has performed in many European Opera houses. He sang Ah! Mes Amis from Donizetti’s “La Fille du Régiment” which has nine top C's; very impressive
Lira and The Voice SA 2017 winner Craig Lucas brought us all together with this song Different Colours
They were joined by other performers including Riana Nel and the Mzansi Youth Choir. It was a rousing performance
Time for interval, where there was a rush for hot coffee, not so necessary on this absolutely perfect balmy evening with no wind, and other refreshments
and, of course, it's a comfort break, so one has to find the luxury portaloos in the woods
Back to the concert and a performance by Cecilia Rangwanasha and Amira Willighagen, who sang the famous and very beautiful Flower Duet from Léo Delibes' opera Lakmé, well known as a theme in British Airways advertising
The Tim Kliphuis, Roy Percy, Nigel Clark Trio played songs from the 1930s, very much in the style of Django Reinhardt
Then it was time for us to light our candles and All Sing Together to Paul McCartney's Frog Chorus song for Rupert the Bear, "We All Stand Together". The audience participation is always wonderful and such fun. And they help us by putting the words we are to sing on the screens. And the words are very appropriate in South Africa at the moment with our new government
It was very beautiful to see everyone holding up their candles
and singing along
This concert was recorded and will be broadcast on 29th April on M Net
And then a tribute to the late great Bra Hugh Masekela by a superb flügelhorn player Lorenzo Blignaut, who started his playing career with the Delft Big Band, an upliftment project in the Cape flats
Lira leads us in a rousing song
Craig Lucas sang Chris de Burgh's Lady in Red emotionally and well to his mother, Jenny Lucas
Cecilia and Sunnyboy in a duet
Riana Nel with an Afrikaans song “Dans”, which she said she had written for her wedding but played at many others before she could afford her own! It received a roaring reception from the audience
The finale with everyone on stage
and of course there had to be at least one encore. So we all sang O Sole Mio. With phonetic wording
And finally we stood and applauded after a really special concert this year. Thank you RMB
While those wanting to rush home quickly in their cars clogged up the surrounding roads, we were ushered into the marquee for dessert, coffee and little glasses of port
There were two vast tables covered in sweet delights: macaroons, cream stuffed profiteroles covered in white chocolate, carrot cake, chocolate puddings and cakes
On the way out, those beautiful camphor trees turn into mythical Tree Ents in the lights. We booked ourselves into an AirBnB just a few minutes away as we hate driving back to Cape Town on the N2 motorway this late

Thursday, March 01, 2018

This Week’s MENU. Jason’s Bakery, Bouchon Wine bar, Kirstenbosch, Cauli curry, Lynx Blanc de Noir

The back of Table Mountain and Devil's Peak, seen from the National Botanical Garden, Kirstenbosch
It has often been said that tourists see more of a place than the people who live in it. We travel around all the time, but there are places we are guilty of neglecting, probably because they are just a little outside our usual routes. And, sometimes, we are a little guilty of telling ourselves, as we drive right past it, often, that we must get there soon. Kirstenbosch National Botanical Garden is, without a doubt, one of the best parks/gardens/nature reserves in the world. We took our Dutch friends there this week. We also have a couple of slightly different dining experiences to share with you.
Friday morning at Jason Bakery    
Jason Lilley now has two Bakeries in Cape Town and we had not yet been to the one in Green Point which opened late last year. We haven't treated ourselves to breakfast for months so on Friday morning we set of at 9.30. Why so late? The breakfast menu is quite small and they start serving sandwiches at 10, so we were hoping to have a choice of both options. http://www.jasonbakery.com/eat/
Bouchon Wine Bar at Dorrance Wine Cellar, Heritage Square in Cape Town    
We love wine bars and often wonder why they have not really caught on in the Cape. There are a few, but there could be many more. When Lynne returned to Cape Town from London in 1993 she wanted to open one. “It will never work” she was told, “people don’t go out after work, they go home first and then they go out”. But it seems things have changed and, as Cape Town has become more work flexible, lots of people want to meet friends after work. We decided to go and see how Dorrance were succeeding with theirs
Glorious Kirstenbosch Botanical Gardens    
We had not been to this wonderful place for years, other than attending the occasional concert; we confess it. No excuses, just meant to and it didn't happen. But our overseas friends love it and suggested we go so finally we got there, being tourists in our own town again. And on a Tuesday when local pensioners (us!) get in free. It is being affected by the drought but they are making survival plans and there is a lot of mass planting of succulents and other water wise plants. We finally got to walk on the Boomslang, the tree canopy walk, and had lunch in the old restaurant that holds many memories for Capetonians
On the MENU this week. Cauliflower Curry    
Eating curry in hot weather is almost as good as it is in the winter; it does cool you down. This is a well flavoured way to eat cauliflower and it is quick to make and doesn't take too much cooking, as no-one likes cauliflower overcooked
1 T grated fresh ginger - 2 cloves of garlic - 1 or 2 green chillies - 2 tbsp Canola oil - 1/2 tsp mustard seeds - 1/2 tsp Cumin seeds - 4 Curry leaves - a pinch of Asafoetida (Hing) - 1 onion, finely chopped - 2 tomatoes, roughly chopped - 2 potatoes, cut into 3 cm cubes - 1 tsp red Chilli powder - 1/2 tsp Turmeric - 400 gm cauliflower, broken into large florets - pepper and salt to taste - 1 cup of water - 1 teaspoon fresh garam masala - fresh coriander leaves
In a pestle and mortar, or using a stick blender, make a paste of the ginger, garlic and chilli, adding a few drops of water if necessary. Heat the oil in a pan and season it with mustard & cumin seeds, curry leaves and hing. Fry gently until the spices begin to pop; a minute or two. Add the chopped onions and fry till beginning to go golden brown. Then add the tomatoes and potatoes. Stir well and simmer for 5 minutes
Stir in 1 teaspoon of the green chilli paste, the chilli powder and turmeric and mix well. You may like it hotter; if so, you can add more of the paste to your personal taste. Then add the cauliflower florets, salt and enough water to make a good sauce. Simmer until the cauliflower and the potato are just done. Taste again and season if it needs it. Serve sprinkled with a teaspoon of fragrant garam masala, with rice, and some fresh coriander leaves, if you like them

MENU's Wine of the Week. Lynx Blanc de Noir 2017   
A lovely pale rosé wine, so good for hot summer days, we took two cases of this home with us. Made from 100% merlot, it has a very pale salmon colour, sweet candy floss notes, peach and apricots. Fresh, zesty, and a perfect companion to summer lunches. Great with spicy food as well. Price at the Cellar Door is R70
1st March 2018


© John & Lynne Ford, Adamastor & Bacchus 2017
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
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

This Week's MENU. Durbanville; Nitída, Durbanville Hills, De Grendel, Savoury pilaff with Chimichurri, Golden Orb Sauvignon


Mating dragonflies in a pond at Nitida wine estate, Durbanville
A day in Durbanville. Another jaunt into the winelands with our friend Terry took us to Durbanville, only half an hour from the city and now part of Wine of Origin Cape Town. It was a very hot day and we didn't want to travel far, so this is a perfect location. The vines look beautiful, fecund with trusses of grapes and so green and lush. Harvest has begun in certain areas; Durbanville is a week or two off. We did want to visit places with water as Terry has a specialist interest in dragonflies. He is on the hunt for four special ones, but you never know what you are going to find.
Harvest is close and we are very grateful to winemaker Danie Keulder for guiding us through many of the excellent Nitída wines including one new one just about to be released. There are some new developments about to take place at Nitída which we hope we can reveal soon.
After the extensive and superb tasting at Nitída, we fancied just a light lunch and it was getting late. So we headed off to Durbanville Hills, where we knew they had a cafe serving snacks and light lunches. We ordered a bottle of their great Chardonnay with lunch.
Lovely views from De Grendel’s terrace of the city and the mountains are just some of its draw cards. But the reason why we all flock there is the lovely wine produced under the guidance of Cellarmaster Charles Hopkins. The staff there is so professional, friendly, helpful and informed, even though many of them are University students. All this makes one relax, as does doing tasting some of the wines. Oh and they do have a rather good restaurant
This is leesy with asparagus, green capsicum notes and a touch of grapefruit, very like a Sancerre in its clean minerality and sophistication and with a lovely golden colour to match its name. Price from the cellar is R280. Platter awarded it 4½ stars and it was the 2016 FNB Top 10 Sauvignon blanc winner. From a single vineyard. Their Sauvignons Blanc have always been on our best list, Lynne insisted that we served Nitída at our wedding 15 years ago
This is made in an oven proof dish with a tightly fitting lid that can also go on the hob. A Pyrex casserole or a cast iron and enamel one works very well indeed. You can use cooked chicken as well as raw. And if you don't like the heat of chimichuri you could marinade the chicken in your favourite barbeque sauce or other flavourful marinade. It needs to be robust, the Pilaff is very gentle. Oh and we used some of the leftovers to stuff red banana peppers the next day.
1 shallot, very finely chopped – ½ t olive oil – 1 T butter - 2 cups of rice - 5 cups of chicken stock – 100 ml dry white wine - 3 sprigs of thyme – 1 bay leaf – a generous pinch of saffron – 2 T dried blueberries or cherries - 1 or 2 courgettes, quartered and sliced - salt – white pepper - a sheet of greaseproof or baking paper
500g chicken , cut into 4 to 5 cm pieces - 5 T chimichurri paste - canola oil
Rub the chicken in the chimichuri and set aside in the fridge to marinate
Fry the onion gently in the oil and butter with a pinch of salt. When it is soft, add the rice and stir till all the grains are transparent. Add the white wine and let it bubble away. Add the stock, a good shake of white pepper and the herbs and saffron. Stir then cover the pot with some greaseproof paper, then its lid and put into a 170°C oven for 30 minutes or until the liquid has almost all gone and the rice is very moist and glossy. Under no circumstances let it overcook and dry out. Taste and adjust the seasoning as necessary.
When the rice is ready, quickly fry the chimichurri chicken in a little oil till it is cooked. Serve the two together, accompanied by a mixed salad. Really good with a bottle of chilled Chenin Blanc.


1st February 2018

© John & Lynne Ford, Adamastor & Bacchus 2017
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
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 me

On the MENU this week. Cauliflower Curry


Eating curry in hot weather is almost as good as in the winter, it does cool you down. This is a well flavoured way to eat cauliflower and it is quick to make and doesn't take too much cooking, as no-one likes cauliflower overcooked
Image © http://www.taste.com.au
1 T grated fresh ginger - 2 cloves of garlic - 1 green chilli - 2 tbsp Canola oil - 1/2 tsp mustard seeds - 1/2 tsp Cumin seeds - 4 Curry leaves - a pinch of Asafoetida (Hing) - 1 onion, finely chopped - 2 tomatoes, roughly chopped - 2 potatoes, cut into 3 cm cubes - 1 tsp red Chilli powder - 1/2 tsp Turmeric - 400 gm cauliflower, broken into large florets - pepper and salt to taste - 1 cup of water - 1 teaspoon fresh garam masala - fresh coriander leaves
In a pestle and mortar or using a stick blender, make a paste of the ginger, garlic and chilli adding a few drops of water if necessary. Heat the oil in a pan and season it with mustard & cumin seeds, curry leaves and hing, fry gently until the spices begin to pop, a minute or two. Add the chopped onions and fry till beginning to go golden brown. Then add the tomatoes and potatoes, stir well and simmer for 5 minutes
Stir in 1 teaspoon of the green chilli paste, the chilli powder and turmeric and mix well. You may like it hotter, if so you can add more of the paste to your personal taste. Then add the cauliflower florets, salt and enough water to make a good sauce. Simmer until the cauliflower and the potato are just done. Taste again and season if it needs it. Serve sprinkled with a teaspoon of fragrant garam masala, with rice, and some fresh coriander leaves, if you like them

MENU's Wine of the Week. Lynx Blanc de Noir 2017

A lovely pale rosé wine, so good for hot summer days, we took two cases of this home with us

Made from 100% merlot, it has a very pale salmon colour, sweet candy floss notes, peach and apricots. Fresh, zesty, and a perfect companion to summer lunches. Great with spicy food as well. Price at the Cellar Door is R70