Wednesday, February 13, 2019

Lunch and artworks at The Norval Foundation

We attended a function at the Norval Foundation Gallery in Constantia late last year and wanted to go back and have lunch at Skotnes restaurant and see the gallery. We headed there this week but, unfortunately, picked a bad week to see the art. All the galleries were closed as exhibitions were changing . However we had a great lunch, became Members and had a good walk in the garden and a small tour inside. Becoming a member is easy, and has real benefits. You get free entrance for a year and discounts in the restaurant and in the shop. https://www.norvalfoundation.org/membership/
The building is very impressive. Designed by architect Derick Henstra, "it is in horizontal mode rather than high rise", we were told by gallery staff
We love the wide open spaces, the different shapes, curves and textures in the building, perfect for displaying art
The innovative reception area
The shop is filled with well-designed things to buy
including Skotnes Wines
The restaurant has a separate entrance outside the main gallery
Reservations are recommended
Spacious and light inside
Sunny with shade outside, but you have to book to sit on the terrace
A walkway through the reeds and a house of one of the owners with sculptures by Eduardo Villa
Good beer on tap
Attractive table settings
It became busy
Made for the restaurant by Deux Frères http://www.dfwines.co.za/  Lynne had a glass with her lunch
The lunch menu
Bread sticks served with butter and a vegetable purée
A refreshing ale from Jack Black
Nice touches, cloth napkins
Lynne ordered the classic Caesar Salad with soft boiled eggs, boccarones, and smoked salmon
The melba toast replaced the croutons. It was a large and satisfying portion
While the wooden bowl is very attractive, serving a salad in it does present a challenge
when you have to cut the ingredients into mouth sized portions. We did mention this to the restaurant
John had the hamburger with crisp, triple cooked fries
and a good double espresso which came with a crisp biscuit
Some tourists from Europe drinking Aperol
Our bill. They took off the second portion of salmon which we had not ordered
The open kitchen is on the side of the restaurant, near the entrance
We wondered what the bin was for
until we saw the other side
And people do. Local and foreign currency
There was a tour at 2 and our very friendly and informative guide was Ally Martinez,
who gave us brief walk past views of the new exhibitions in the galleries being set up to open soon
The artist who designed Structural Response III, the thicket, barrier, bewilderment of wood filling the atrium space
It is quite profound in meaning
His installation. It is not permanent and will be removed in a few months time and replaced with another installation
This will be the On the Mines by David Goldblatt from 13 February
At the end of the corridor is Gallery 8, where the exhibition will be Labour of Many: Ibrahim Mahama February 13th
Gallery One will have the Collectors Focus:
Nudes in The Sanlam Art Collection February 13th
Art books in the library
Concerts are held in this small amphitheatre in the garden
The serving staff were very friendly, efficient and helpful
A view of the sculpture garden from the balcony upstairs
In the centre you can see Victor Ehikhamenor's Isimagodo (The Unknowable)
Lynne really liked this sculpture by Sydney Kumalo
You get a view of the back of Table Mountain and Devil’s Peak from the terrace
It’s a lot of bull! We love the irony and the wit
Great from all angles
Riding on the back of an ape
The wetlands are filled with leopard toads, which you can hear making their music at sundown
A stupendous sculpture. Angus Taylor’s Holderstebolder (2018), created entirely out of Belfast granite, steel and concrete
which the children are encouraged to climb all over
Looking back at the Norval Institute
And wonderful aged gums give shade to some of the sculptures
There is an army of gardeners working in this well designed space
Dancing rabbits by Guy du Toit
Real reflections from Mark Swart’s Voyage
With ship like curves
And Ophelia in Africa, based on Sir John Everett Millais, work. Nandipha Mntambo’s 2015 sculpture
In Mntambo’s interpretation of Ophelia, a character in William Shakespeare’s Hamlet, the artist places herself in the role
Different from many angles is Wim Botha's Prism (Flush)

Thursday, February 07, 2019

This Week's MENU. Haute Cabrière labels & lunch, Brad's Grill in Sea Point, Darling Old Bush Vine Cinsaut, Griddled Asparagus

The most elegant of birds. A pair of blue cranes (Anthropoides paradiseus) at the edge of a vineyard in Elgin

After a couple of marathon issues to start the year, the pace has slowed somewhat and we have a much shorter MENU this week. While the Northern Hemisphere freezes and the Ozzies cook, we’ve had pleasantly warm weather with the occasional spike, like we had today. We’ll be investigating some more places north of home for a few days and we anticipate a hot time. Bring on the frosties and a cool white wine. This week, we have a delicious warm salad for you and a seriously good wine from an old grape which is gaining respect… 



An invitation to visit our friends the von Arnims at their Haute Cabrière cellar in Franschhoek to see the new labels and to sample the newest vintages over lunch. We met other guests at the V&A Waterfront and were taken to and from Franschhoek in a minibus. We wish all wine producers would do this. Asking us to drive home after sampling their wines is irresponsible. Well, anyway, how could we refuse!
Brad’s Grill in Second Avenue, Kenilworth has been open for 43 years and now he has opened a branch in Regent Road in Sea Point. We discovered that Brad lives in Sea Point and knows many of the locals. He is running an Early Bird Special which we decided to sample. In by 6 and out by 8 pm; there is a Special Menu with a selection of four dishes. You get one course for R95
Are you bored with the look of your supporting vegetable dishes? Lynne was and decided to find a new way to serve some of them. We buy lots of fresh in season vegetables each week and try to cram as many into each meal as possible. This week, she found beautiful fresh asparagus, courgettes and good sweet corn. You will need a stove-top ridged griddle pan. See the recipe….


We tasted it when we visited Darling Cellars in December and again last night at our Wine Club and it has really impressed both times. It is a light-bodied Cinsaut grown in ideal conditions in Darling. No wonder Professor Perold picked this grape to pair with Pinot Noir when he created the Pinotage cross. When made properly, this wine shines and more and more winemakers in the Cape are recognising this. It was used many years ago as a blending wine, now it is being allowed to show its beautiful face…
7th February 2019

© John & Lynne Ford, Adamastor & Bacchus 2019

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 our website and ancillary works are © John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are often 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, pleaseclick here to send us a message and if you wish to be  removed from our mailing list

On the MENU this week. Griddled Asparagus with Courgettes and Corn


Are you bored with the look of your supporting vegetable dishes? Lynne was and decided to find a new way to serve some of them. We buy lots of fresh in-season vegetables each week and try to cram as many into each meal as possible. This week she found beautiful fresh asparagus, courgettes and good sweet corn. You will need a stove top ridged griddle pan

Griddled Asparagus with Courgettes and Corn
350 g fresh green asparagus – 3 courgettes – 2 sweet corn cobs – 1 clove of garlic, crushed or grated – olive oil – salt and pepper – half a lemon
Cook the sweet corn as you normally would. We season it and then steam it for five minutes in the microwave in a closed container with a Tablespoon of water. Cool and then carefully take off the corn kernels from the cob with a sharp knife. Add a knob of butter to the corn kernels and keep warm in a serving dish
Snap the hard ends off the asparagus spears (and freeze them for winter soups). Slice the courgettes lengthwise into long slices or ribbons, about 4 or five from each courgette. Then rub the slices with some olive oil and the garlic. Put your griddle pan onto the stove and heat till nice and hot. Using a brush, oil the griddle pan. Season both the courgettes and asparagus well and put onto the hot oiled griddle pan until you see char marks on their sides. Turn and char the other sides. You might have to do this a couple of times. You want brown char marks, not burnt black. Remove and set aside in your serving dish with the sweet corn. Add seasoning and a squeeze of lemon as you serve. Serve as soon as you can
You could add other vegetables like baby carrots, parsnips, even butternut and sweet potatoes, thinly sliced

New look Wine labels launched with lunch at Haute Cabrière, Franschhoek

An invitation to visit our friends the von Arnims at their Haute Cabrière cellar in Franschhoek to see the new labels and to sample the newest vintages over lunch. We met other guests at the V&A Waterfront and were taken to and from Franschhoek in a minibus. We wish all wine producers would do this. Asking us to drive home after sampling their wines is irresponsible
Well, how could we refuse!
Roxi Laker was there to greet us
and there were three Pierre Jordan MCC bubblies to enjoy, with their new, elegant labels
and this is the new label on the three Pinot wines
and on the Tranquille and the Ratafia
Very good canapés were served; this is an olive, feta, caramelised onion Pissaladière
Saldanha Bay oysters with a classic sauce mignonette
A rich and creamy duck liver parfait on brioche with a spiced pear and saffron chutney. Delish
The seared tuna with a ponzu dressing and avocado was so moreish
You could see everyone was loving the plentiful canapés
We had been asked to wear yellow to the function and some of us did
Chef Nic van Wyk welcomes us and tells us about lunch
Hildegarde von Arnim with Allan Mullins
Ian Manley shows that he is wearing the yellow theme too
Takuan von Arnim with Lodine and Ludwig Maske of La Cotte Inn Wine Sales and Fromage de France
Journalists Greg Landman and Mel Minnaar
Takuan with the new logo on yellow
We take our seats inside the restaurant, which was closed to the public for the function
The foyer bar
Takuan and Nic banter about the food and the wine being served. They told us that they will make several modifications to the restaurant and the terrace in the winter that will make the Haut Cabrière experience even better
Takuan’s yellow shoes
They show us the new labels on the publicity poster
Journalist Graham Howe
Clifford Roberts and Anel Grobler with their yellow notes
The wines on display
Fresh bread is served with butter and a sweet tomato jam
The main course of Charcoal grilled venison, which was Blou Wildebees served with a pave of sweet potato, on a bed of braised kale, topped with crisp fried kale and with a spiced gastrique sauce. Sadly, we still find kale hard to chew and digest. A gastrique is a sweet-and-sour sauce made from caramelised sugar or honey with equal parts of vinegar. We both had the venison and drank the Reserve Pinot Noir with it, a very good pairing; such a lovely wine. The other main course was Grilled Yellowtail, with bulgar, quinoa and barley salad, rocket and a sun dried tomato vinaigrette
Dessert was a slice of pie of roasted figs wrapped in shortcrust pastry, with liquorice ice cream. Also on the plate are Lakrids by Bülow. Different flavoured balls of chocolate wrapped around liquorice pieces. They come in berry, orange, caramel, salt, coffee and other flavours. If you like liquorice, you will like these. You can buy them in the tasting room at Haute Cabrière
Hildegard von Arnim showing us photos of her 5 year old grandson's first encounter with grapes in the vineyard. He is already a grape gourmet and so it looks likely that he may go into the family business in years to come

Early Bird special at Brad's Grill, Sea Point

Brad’s Grill in Second Avenue, Kenilworth has been open for 43 years
and now he has opened a branch in Regent Road in Sea Point
We discovered that Brad lives in Sea Point
He is running an Early Bird Special which we decided to sample. In by 6 and out by 8pm
There is a Special Menu with a selection of four dishes. You get one course for R95
Inside, it is spacious and clean with minimal decoration
Some dishes and suggestions on the black boards. He is also embracing the meatless generation
And all the favourites. The restaurant was busy from 6 when it opened, with lots of people coming for take aways too
The specials are not on take away
The menu is the same as Kenilworth
Lynne had the Deep Fried Calamari in a crisp tempura batter
It is nice and tender and the tartare sauce is nicely imbued with garlic
John had the 180gm sirloin steak and we said he is not a lover of fat, so this came without any
Flame grilled and basted in a good sauce
You get two side dishes, butternut and Swiss chard, this was for two
and both dishes come with a serving of chips. We think it is very good value,
especially if you don’t want to cook supper one night or are going to a show and need something quick before
Our bill
The legendary Brad. We watched him training his staff and service is quick, polite and friendly
We may have to return to try other dishes on the main menu. He is an added asset to Sea Point

MENU’s Wine of the Week is Darling Cellars Old Bush Vine Cinsaut 2016

We tasted it when we visited Darling Cellars in December and again last night at our Wine Club and it has really impressed both times. It is a light Cinsaut grown in ideal conditions in Darling. No wonder Professor Perold picked this grape to pair with Pinot Noir when he created the Pinotage crossing. When made properly, this wine shines and more and more winemakers in the Cape are recognising this. It was used many years ago as a blending wine, now it is being allowed to show its beautiful face
Perfumed with roses and violets, it has a very pretty nose with some toasted oak. On the palate, some cola, showing some Pinot Noir character, but sweeter, layered cherries and strawberries, wood just supporting. Lynne scored it 19.5 and wrote "Want Some!". One of her best wines of this year. So she bought six