Friday, September 07, 2018

2018 Perold/Absa Cape Blend awards lunch at Lanzerac

The Sum of the Parts
This year’s Absa Cape Blend Competition Awards, run by the Pinotage Association, were presented at a lunch at Lanzerac in Stellenbosch. We were invited to taste the top 10 finalists first and then, at lunch, the trophies for the top 5 winners were presented and certificates were presented to the remaining five finalists. A Cape Blend has to contain a minimum of 30% and no more than 70% Pinotage, the other grapes can be any the farms select, which makes this competition very interesting

The event was held in Lanzerac's very smart Cellar Hall. The judges this year were Jacques Roux (marketing director of DGB), Fred Viljoen and Johan Malan (proprietors and cellar masters at Viljoensdrift and Simonsig respectively), Susan Erasmus (Laffort), Brad Gold (CWM) and legendary winemaker Guy Webber. We found the quality of the 10 wines to be excellent. Most of the blends are led by Pinotage, but not all. They have elegance, complexity and are very easy to drink; they have maturity and great textures. They have reached a peak, but you can see there is much more to come. It was wonderful to see Lanzerac's buildings restored after the devastating fire they suffered last year
Wildekrans owner Amanda Harlow and winemaker Braam Gericke. The Wildekrans Cape Blend Barrel Select was one of the top five winners
Dewald Huisamen, Pulpit Rock is a top 5 winner with his Pulpit Rock Louisa Reserve 2014
KWV winemaker Sacha Muller; KWV won with their KWV Abraham Perold Tributum 2014
Cape Wine Master and Distell Director Francis (Duimpie) Bayly in conversation
Anri Truter (Beyerskloof), Abrie Beeslaar (Kanonkop) and Johan Schwartz (Pinotage Assn)
Alida & Vian Bester of Leipzig Winery were in the top 5 winners with their Leipzig Master Blend 2017
Beyers Truter with his Faith, a Finalist
The proceeds of this wine go towards fighting Foetal Alcohol Syndrome
Clifford Roberts with Dave Hughes - nice to see Dave looking so well and happy
Time for lunch and the awards
Beyers Truter, Chairman of the Pinotage Association, spoke first. "Our industry is lekker", he said "they hou van gesels" (they enjoy conversation). This category needed some time to get it right; they need to dream in Technicolor. Wines that come of age will hold their own against the best wines from the rest of the world
Adrie Esterhuyse from ABSA commented that wine quality in SA has improved, and that ABSA is proud to support the SA wine industry. The Pinotage Association needed to grow the customer base and after several years of discussion, the concept of the Cape Blend was agreed upon. The rest is history, it has been a success
The menu
The ten finalists and the three Pinotage Rosé finalists which were entered into this 
new competition category as these wines are important in this growth area of wine
We tucked into our starter of slow braised oxtail with a superb shimeji broth with beautiful umami wild mushroom flavours, an olive and potato espuma, topped with baked celeriac twirls, tiny Enoki mushrooms and a beetroot soil. The course was served with bread and these two butters. Well matched was the Rooiberg Rosé which has a slight sweetness
The food went perfectly with the Faith blend of Pinotage, Cabernet Sauvignon and Merlot
People were raving about the lamb. It was cooked Sous Vide and was meltingly tender, without being dry, and had superb flavour. Beyers called for us to stand and clap in appreciation to the chef! Topped with baby artichokes, sweet potatoes, a courgette purée and rich dark pan juices. A triumph
The dish of vegetables to go with the lamb, beautifully cooked multicoloured beetroot,
tender stemmed broccoli, squash, courgettes and baby fennel
Time for the awards
A special Honorarium for Duimpie Bayly "in recognition of his Exceptional contribution to the development of Pinotage, South Africa's unique cultivar"
He commented that next year they will put ISA after his name (I'm still Alive)!
and a hug from Pinotage Association Manager, Elsabe Ferreira
Dessert was a spread set out in the lobby and it was fairly spectacular.
Rich mini cheesecakes
Macaron topped chocolate puddings, cup cakes topped with frills of pineapple
Chocolate truffles
Almond topped choux buns filled with rose scented crème patissière
And parmesan cheese with roasted pears and marmalade
A wheel of brie topped with roasted pears and caramelised pecans, next to tiny tiramisu cups
And assorted iced petit fours
Top 3 Pinotage Rosés: Rooiberg, Asara, Landskroon
The Top Five Cape Blend winners with their trophies and certificates
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Posted by MENU at 12:15 am 0 comments

Thursday, September 06, 2018

The South African Young Wine Awards in the Stellenbosch Town Hall

Before we show you this story, we must apologise for the quality of the food photographs at the Awards dinner. The lighting in the hall was red most of the time, largely because of a set of multi-coloured floodlights at the foot of the stage. It was particularly bad when the food arrived and those pictures are the worst...

The South African Young Wine Awards were presented in the Stellenbosch Town Hall this year. It is the oldest wine competition in the world, having been started in 1833. It is always interesting to taste these wines in their very raw state and so, during the afternoon preceding the awards gala, we were invited to a hall at The Markotter Sports Centre at the Paul Roos Gymnasium in Stellenbosch to taste the finalists. It can be quite heavy going, as most of these are tank samples not yet ready for bottling. The judges must be able to see where a wine might go and what it might become at this early stage. You need a lot of experience in the industry to do this
White wines on the left, ranging from Sauvignons Blanc to sweeter white wines, then the reds ranging down the table on the right. Shiraz and "stickies" the really sweet wines were in another hall
It was an extremely chilly evening, the event was Black Tie and Lynne was well wrapped up in her woollen cloak. Some risked being glamorous, but the hall was huge, there were many doors and the drafts blew the candle out constantly. We were welcomed with a glass of sweet sherry. This was the media table
We were beautifully entertained by Opera singer Robin Botha, who is from Stellenbosch. She had the lead role of Christine in Phantom of the Opera for which she won the 2012 Fleur du Cap award for the best Actress in a Musical. She opened with the Song to the Moon from Dvořák’s Rusalka and Wishing You Were Here Again from Phantom. Her high notes are so impressive and pure. She did sing again later and really captivated the audience
The trophies on the stage awaiting the awards and a picture of the main trophy, The General Smuts, which goes to the Overall South African Champion Wine producer. We do wonder which hero or heroine gets to polish these each year when they come back from the farms who won them last year
The MC for the evening was De Wet Viljoen, Cellarmaster of Neethlingshof Wine Estate
The welcome and grace was done by Johan Ehlers, CEO of sponsors HUB Agri-Expo
The starter of seared salmon pieces with a beetroot cumin soil, beetroot crisps, pea puree dots, lovely new fresh peas, and something we have never, ever been served before. A dollop of cold, congealed mushroom risotto! No thank you. There was a selection of wines on each table, red and white, and the waiter could get you others you wanted to try. There was also a cash bar
An enormously impressive flower arrangement; it has to be so large as the hall is vast and there were several of them around the hall
Minister Alan Winde was to give the Address but, sadly, he was ill and not able to make the event. His place was taken by Christo Pienaar, Chairman of the SA National Wine Show Association, who ably and skilfully filled in
After the starter it was time for the awards
These are the 2018 Trophy winners

This is Bon Courage getting the SA Champion Trophy for the Best Late Harvest wine, received by a smiling Andre Bruwer, who made the wine
The main course was a Moroccan lamb pot pie. The braised leg of lamb was flavourful, but the pastry was odd and we were unable to cut it. This was served with butternut purée and baby rainbow carrots
After the many awards, there was a roll of drums, and the winner of the main Trophy, the General Smuts Trophy, was announced. It was Wellington wines for the Wooded Pinotage. Wellington wines has done very well indeed lately, winning three awards that we witnessed. This one, and a Top 10 Pinotage Award and Top 10 Chenin Blanc Award. Definitely a wine-making success story and wines to buy and watch in future  
The heavy, glittering trophy was carried shoulder high into the hall by two stalwarts to the rousing theme tune from Chariots of Fire by Vangelis. It certainly was an impressive entry
And the team from Wellington collecting their Trophy
Winemaker Izelle van Blerk with the Red Wine Trophy which was won by KWV for SA Champion Red Blend (Pinotage/Cabernet Sauvignon/Shiraz/Malbec – wooded)

After the awards we enjoyed a platter of award winning South African cheeses and then it was time for carriages

For more information visit www.youngwineshow.co.za
Posted by MENU at 10:43 pm 0 comments

Monday, September 03, 2018

Broccoli and Cauliflower in Rich Cheese Cream with Almonds

DIET?
Yes, Lynne is still following the Low/No carbohydrate diet, when she can. She had one pita bread on Sunday and swelled up like a balloon, so obviously the yeast and the bread are not a good idea. Note to self: DON’T DO. Broccoli and cauliflower are two of the permitted vegetables, so if you are struggling for ideas, try this simple supper dish – the quantities are up to you
Florets of half a white crisp cauliflower – 250g stems of sprouting broccoli – 200ml cream – 100g grated Parmesan or grana padano – 25g flaked almonds- salt and freshly ground black pepper – optional: a grating of nutmeg
Lightly toast the almonds in a dry pan and set aside. Heat the cream and stir in the cheese until it melts. Briefly boil the two vegetables in salted water or rinse them and cook in the microwave, covered, for 3 minutes. Put into a serving dish, cover with the cheese cream sauce and sprinkle over the toasted almonds and the nutmeg, if using. You can serve immediately or, if you like the vegetables cooked a little longer, bake in a medium oven at 180˚C for 20 minutes
Posted by MENU at 5:42 pm 0 comments

Jamaican Jerked Chicken

This recipe should add a dash of spice to your life:
25g Allspice Berries - 5 cm stick of Cinnamon - 1 teaspoon freshly grated Nutmeg -1 red chilli, seeded and chopped - 4 spring onions thinly sliced - 1 Bay Leaf crumbled -Sea Salt and freshly ground Black Pepper - 1 Tablespoon dark Rum - 6 chicken pieces
To make the seasoning, pound all the ingredients (other than the chicken) to a thick paste in a pestle and mortar or in a food processor. Slash the chicken pieces deeply on the skin side and rub the paste all over them. Cover, and leave in the fridge for 1 to 2 hours. Roast, grill or braai the chicken till cooked - approx. 20 minutes. Serve with a salad and, for those not dieting, rice. You could make a good salsa to go with this, using fresh pineapple, tomatoes, spring onions and avocado
Posted by MENU at 5:39 pm 0 comments

Van der Hum and Vanilla Panna Cotta with Raspberry Coulis

A very easy dessert to make indeed, so we thought we would give you the recipe. You will need leaf gelatine and Nielsen Massey Vanilla Bean Paste or a lovely soft Madagascan vanilla bean. It is pretty low in carbs except for the 25g sugar, which is spread across six panna cottas, so it is not that bad. If you are sticking to the low carb diet religiously, you could use Splendor, the liquid sweetener (you will have to work out the equivalent, we don’t use it), and not use the liqueur. We eat very little sugar in our daily diet, so a dessert every now and then is, we think, permissible. If you could leave the bread and the chutney out of Bobotie it would be low in carbohydrates too. But would it taste the same?
500ml cream – 1t Vanilla bean paste or one vanilla bean – 25g sugar – 3 sheets of leaf gelatine – 1 T Van der Hum liqueur (substitutes would be Grand Marnier, Curacao or Benedictine) – 150 g Raspberries
Soak the gelatine leaves in cold water until soft – just 5 minutes. Put the cream, sugar and vanilla into a pan and bring up to scalding point (just before boiling starts). Do not let the cream boil. If you are using a vanilla bean, cut it open down one side, scrape out the seeds and put them and the whole pod into the cream. Remove from the heat and add the soaked gelatine, stirring till it has dissolved completely. Take out the vanilla bean and stir in the liqueur. Pour into six ramekins and refrigerate for at least an hour to set. Blend most of the raspberries (keep a few for decoration) and push through a sieve to remove the pips and serve with the panna cotta which you have turned out onto a small plate. Do sweeten the coulis if the raspberries are very tart
Posted by MENU at 5:35 pm 0 comments

Crustless Quiche à la Lynne

2 large onions, sliced – 1 T olive oil - 4 eggs – 150ml cream – 50g cooked gammon, sliced – 2 grated courgettes (half a cup) – 100g grated cheddar cheese – 1T chopped parsley – salt and freshly ground black pepper – cayenne pepper or a spicy chilli mix
Grease well the dish in which you want to cook this. We recommend a pie dish or any oven proof quiche dish. Fry the onions in the oil and allow them to sweat down till golden brown. Beat the eggs with the cream and then stir in all the other ingredients except the cheese. Season, then pour into your dish; top with the cheese and a sprinkle of cayenne. Bake in a moderate 180˚C oven for 30 minutes, or until it is just setting in the middle. Slice and serve with a simple salad. You can, of course, put this filling into a savoury pastry case should you wish to
Posted by MENU at 5:30 pm 0 comments

Fennel and Prawn Salad

We had a delicious dinner with friends on Monday night and Lynne was quite able to avoid the ice cream, but had a few raspberries. Our hostess made a superb starter which is all low carb so we thought we would give it to you
2 fresh fennel bulbs, sliced thinly lengthwise on a mandolin grater so you still have the shape of the bulb - 800g large cooked pink prawns, shelled – some of the fennel fronds, roughly chopped – really good mayonnaise, preferably homemade – seasoning
Grill the fennel slices on both sides until they begin to brown slightly. You could slightly oil them. Mix the prawns with the mayonnaise, the fennel fronds and some of the grilled fennel, season to taste and put into a pretty dish. Arrange the rest of the slices of fennel around the edges and serve
Posted by MENU at 5:26 pm 0 comments

Lower Carbohydrate Coleslaw and Feta salad

Tim Noakes’ Low or No Carbohydrate diet?
We are following this closely, because we have a vested interest in finding out whether this is another healthy alternative or a lifestyle change to make. Let us know if you have had any experiences with this sort of diet. Strangely, everyone we have met recently who has lost a good bit of weight, has told us they did it by giving up carbs. Lynne is trying it out as she really needs to slim down a bit
As you are encouraged to eat cabbage and lots of proteins, fats and nuts, Lynne came up with this quick salad. Yes, carrots do have carbs in them, but we are in transition so they worked for us. You could substitute apple or, better still, finely sliced peppers
Half a small white cabbage – 2 grated carrots – 20g chopped nuts – 2 T good mayonnaise – 100g cubed Danish feta – sea salt and freshly ground black pepper
Finely slice the cabbage, add the carrot, mix in the mayonnaise, season, taste, adjust and then toss in the nuts and the feta and serve with grilled fish or a good chop
Posted by MENU at 5:22 pm 0 comments

Gooey Chocolate Pudding

from Willie’s Chocolate Factory Cookbook by Willie Harcourt-Cooze
This flourless pudding saved us a lot of bother on Monday night. Lynne bought lots of his chocolate from Woolworths when they mysteriously reduced it to a quarter of its original price. This is NOT a chocolate fondant, but it is very good and you can prepare two bowls – one with the unmelted chocolate, sugar and butter and one with the mixed eggs and sugar and vanilla - in advance, store them in the fridge and then cook when dinner is over and you need dessert quickly. We halved his recipe and made six small puddings. It is very rich. Use the highest percentage dark chocolate you can find. We used his Madagascan 71%. He recommends unsalted butter, but chocolate is always enhanced by a bit of salt so Lynne uses ordinary butter.
180g 70% Dark chocolate, finely grated or broken into small pieces – 200g butter – 175g caster sugar – 6 eggs – 2 t vanilla extract – 40g ground almonds – 6 to 8 buttered ramekins
Preheat the oven to 160°C. Melt the chocolate and butter by placing them, along with 60g of the caster sugar, in a large heatproof bowl over a pan of simmering water. Or heat briefly in a microwave. Stir in the ground almonds. Lightly beat the eggs with the rest of the sugar and the vanilla extract. Fold the chocolate mixture into the egg mixture and put into greased ramekins. Bake for 12 to 15 minutes or until they are just cooked – they should start to crack on the top - and serve at once with whipped cream. 
You can add fruit soaked in alcohol, such as apricots in brandy or raisins in rum for an adult twist
Posted by MENU at 5:18 pm 0 comments

Saturday, September 01, 2018

This Week’s MENU. Cape Winemakers Guild tastings, A weekend in the Overberg, Tasting at Newton Johnson, A day at Benguela Cove, Vinimark Wine Fair, Dinner at Coco Safar, Overnight stay at Jordan, Simonsig Vintage, Raka Rosé 2017

A sunset view of Table Mountain from the vineyards at Simonsig, Stellenbosch

A bumper issue, and regrettably late. We were all set to send out MENU when the lights went out. A switch in the Council’s junction box had blown and the part of our three phase connection which powers our computers stopped working. Thankfully, we are once again empowered and here we are. We cannot remember when last we had so many stories to tell and we have been so busy that we have had to miss out on publishing a recipe this week; there hasn’t been any time to cook! – and, once again, we have had to hold a couple of articles over to next week. Thank you for your patience and we hope you’ll enjoy the stories

Cape Winemakers Guild tutored and public tastings    
This year's Cape Winemakers Guild Auction will be held at Spier Wine Estate on Saturday 29th September, beginning at 09h00.  It is open to the public as well as the wine industry. Further registration information and details on their Telephonic and Proxy bidding options are available from the Cape Winemakers Guild Office via email at info@capewinemakersguild.com or call +27 21 852 0408. Registration for the Auction and sales of VIP Lounge tickets will close on Wednesday, 19 September 2018. We will be there enjoying the day and perhaps making a bid or two for these really special wines. There are some pre-auction events. Look on : http://www.capewinemakersguild.com/events. We were invited to the very prestigious VIP guided tasting

A weekend in the Overberg    
Once a year Lynne, who is the Secretary of our wine club, the Oenophiles, arranges a weekend away in a different wine region for members of the club. In the past we have done Paarl, Wellington, Robertson, Botrivier and this year it was the Stanford and Southern Cape area. Finding places with enough good accommodation is a challenge, as most of our couples want their own room and bathroom. We would love to go to some areas but staying together is a challenge. This year, we were a group of 16 and most of us stayed at the Stanford Valley Guest Farm where each couple had their own cottage, some self catering, others not. It is a vast place, with a good restaurant and close to the town. If you want to book with them, be very careful which booking agency you use, one of them we suspect is a fake and they wanted full payment up front - no one else does. Book direct or use an agency like Booking.com - we nearly got caught until Lynne became suspicious. Our cottage, with its stoep and wood pile

Tasting the wines at Newton Johnson    
A stunning winter view from the Newton Johnson Tasting room overlooking their vineyards as the stormy weather comes in.  We had stayed the night in the valley, as we had a media event at Benguela Cove starting at 11 and had some spare time before that - and it was very cold in the cottage we borrowed from dear friends. A grey and wet day….

A day at Benguela Cove    
A media invitation to visit and experience what Benguela Cove has to offer the travel industry. We were last there a year ago and we cannot believe how much this estate has grown in infrastructure and buildings. A new tasting area, a large restaurant, a shop and a new state of the art cellar have gone up since we visited. Read on…

Vinimark Trade & Media Wine Fair 2018      
We were invited to the Vinimark trade tasting at the CTICC this year but arrived very late as we had come home to discover we had been burgled the previous day. We had spent the day waiting for the police and got there very late and rather stressed. Vinimark director Ginette de Fleuriot gave us a glass of Bolly as a rescue remedy. It was a very well attended tasting…

Dinner at Coco Safar, Sea Point     
We wrote recently about being invited to breakfast at Coco Safar restaurant in the renamed Adelphi Centre in Sea Point. Why the new owners of the centre have chosen to rename a building which has been a landmark in Sea Point for more than 50 years is baffling. Most people we know continue to call it the Adelphi. This week, we were invited to have dinner there. Coco Safar takes up a lot of space - most of the front foyer of the mall, and it is detached from itself, being in three different areas. So to get to Clicks or the car parking upstairs, you walk between the restaurant and the bar and then walk up the broken escalator - we have been told for several months that it is being replaced by the centre management. To get to Pick n Pay, you walk between the bar and the coffee roastery. The restaurant entrance…

Simonsig Vintage Day preview    
Once a year, in the late winter, Simonsig in Stellenbosch holds a Vintage Day on a Saturday when they allow customers to come and taste and buy some older vintages. We felt very privileged when we were invited to the Preview on the Friday before the public event. Greeted by their Kaapse Vonkel…

A lovely overnight stay at Jordan     
We were invited to attend the Young Wine Awards in Stellenbosch last Saturday, a black tie event, and when Thea van der Merwe, Jordan’s Marketing Manager, heard that we were going to book accommodation for an overnight stay, she insisted that we should stay at Jordan in one of their Suites. We hate going to a late wine event in the winelands and driving back to Cape Town, so we are very grateful…

MENU's Wine of the Week. Raka Rosé 2017    
Raka on the Stanford wine route makes a very good Rosé wine from Merlot, Shiraz, Cabernet Sauvignon, Cabernet Franc. It is summer in a bottle, with notes of rhubarb and roses with some strawberry on the nose. Almost a light red wine on the palate, with raspberries and rhubarb, it reminds Lynne of Tavel Rosé from the Southern Rhône valley, and that is a compliment

24th August 2018
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© John & Lynne Ford, Adamastor & Bacchus 2018
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
Posted by MENU at 12:15 pm 0 comments

Why we are cancelling our Cape Times and Weekend Argus subscriptions

One of the highlights of the day, for many years, has been breakfast with a newspaper. We have subscribed to the Rand Daily Mail, The Star, Cape Times and Argus/ Weekend Argus for the best part of fifty years. The advent of the tabloid Times was a highlight as it was a manageable format with excellent writing and good news coverage.

 The acquisition of Independent Media by Iqbal Surve has seen a steady decline in the quality of writing and reporting in the Cape Times and Argus over the past few years. Sadly, we see his face on the front page much too frequently. A newspaper should not be a medium for self-glorification. 

 We gave up the daily Argus several years ago when it became a re-hash of the stories in the Cape Times and our mate David Biggs, sadly, was not a big enough incentive to purchase when he was the only reason. The letters page in the Cape Times is now a vehicle for bulletins from government departments and political parties, with almost no real letters from readers, which were always an attraction. Some regular writers to the editor have told us they they are now embargoed, which is why we never see their contributions. We miss you James!

The brilliant cartoons from successive talented artists were a highlight: John Jackson, Tony Grogan, Derek Bauer, David Marais, Myke Ashley Cooper, Dov Fedler and, of course, the brilliant Jonathan Shapiro/Zapiro. These have all gone, some having died, others sidelined or fired and replaced with well-drawn but far less imaginative, cutting, critical and pithy illustrations

 Today's Weekend Argus sees it hit a new low. The new design is an illogical mess, stories scattered over the page with no clear boundaries and proper news is relegated to the "Lifestyle" category. Most of the writing is infantile, apart from the columns written by our three favourites, Andrew Donaldson, William Saunderson-Meyer and Ryland Fisher whose contributions are now randomly scattered through the paper.

 We will miss the comics, some of the sports writing, which has been and still is good, but we can get it online. Above all, we will miss a crackly sheet of paper which can irritate, educate, entertain and even catch the crumbs of the toast. We can read the daily Times on our Kindle and smartphone, but it isn't the same. We will still enjoy the Sunday Times and hope that Tiso Blackstar won't take that into the digital ether.

 Perhaps we are too old and part of a generation that was brought up on newspapers. I devoured them at home and in our school library from almost as soon as I could read and they were an essential part of my education. The era of the soundbite and Tweet is all very well, but there is seldom any depth in those arenas.
RIP the news papers as we once knew them. We live in hope of a resurrection
Posted by MENU at 11:56 am 0 comments
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