Thursday, February 20, 2020

A Weekend at De Kelders

We love showing you beautiful parts of our wonderful country. Last weekend was spent with friends
who had invited us to stay with them in their daughter’s house at De Kelders on the Southern Cape Coast
From the deck there are great views of Hermanus across Walker Bay and then right down the coast to Hangklip
And, on this particular day, we were even able to see right across False Bay to Cape Point 
Bird life is all around and we spotted this bright eyed bulbul on an aloe
On a warm but moody late afternoon, the light on the mountains and sea created beautiful monochrome pictures
In the foreground, skeins of cormorants head for their overnight roosts
We braaied a peri peri chicken and some sweetcorn
and watched the sunset, with sundowners, of course
It developed into a real flare of bright light that paints the sky and clouds orange
Off to visit Black Oystercatcher wine farm, a 45 minute drive inland, where we found the farm dog cooling off in the fountain!
It is that time of year when vegetable gardens offer huge abundance ...
... arranged just like a Dutch master's painting
Some beautiful local proteas
We tasted samples of two of the Fraser's Folly beers from their Brew house and enjoyed them very much
The audience was completely split between orange flavoured Hoppy Lager and Moerkoffie Chocolate coffee mocca stout
Candlesticks at the ready for a power cut!
We sat on the shaded deck and enjoyed some rosé and the White Lady blend of Sauvignon Blanc and Semillon
The lawn is big enough to accommodate the annual Wine, Beer and Music festival held in December
They will have an end of Harvest celebration in March.
and there is lots of space inside
The menu
With a separate Pizza offering
The wine and beer list
A view of the countryside from the deck
A generous free platter of figs and grapes arrived on the table and were very much appreciated and enjoyed
The Sauvignon Blanc and the figs were a perfect match
One of the Margherita Pizzas
Guess who had the huge hamburger and crispy chips? He loves them
A Trout gravadlax salad
More like smoked trout than gravadlax, a few bits of goat's cheese and herbs and lots and lots of leaves
There was some melon but the promised avocado is out of season.
It was one of the most expensive dishes on the menu at R129
and, perhaps, they could have been a bit more generous with the trout
The Deluxe Waldorf Salad
The burger comes with melting brie, bacon, preserved figs and some pesto
The bacon could be more crispy
We had fun watching some very little girls using the fountain as a swimming pool on the hot afternoon - with parental supervision
The waves at De Kelders sometimes have dolphins and seals surfing in them
Apricot sunset and navy blue sea on a warm evening. We had supper on the deck
On our way home on Sunday, we saw a sign pointing to Grotto Beach in Hermanus and, as we hadn't been for a long time,
we took the turn. Wow, what a wonderful beach, with white soft sands and lots of waves to paddle in
Good for boogie boarders, assisted by Grandpa
or just keeping fit ...
... which is what we (and others) were doing with a brisk half hour walk on the firm sand
Who is taking whom for a walk! Some boisterous hounds having such fun in the surf
Watch out, the tide is coming in!
A wonderful discovery. If you walk far enough down the beach, you get to the outflow of the Klein River lagoon
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All content © John & Lynne Ford, Adamastor & Bacchus

Thursday, February 13, 2020

This Week's MENU. Eagle's Nest, Jordan Harvest Celebration, Boerewors & Broccoli pasta, Doolhof Malbec

 A blue dragonfly on a pond plant

It’s Harvest time in the Cape and it is a wonderful season for all of us who love and live with wine. We have visited two wine farms this week and also had a superb tasting with our wine club of another, one of whose wines is our Wine of the Week.

On a more serious subject, we are looking at the cost of our weekly email version of MENU. We have a huge following on social media, Facebook, LinkedIn, Twitter and would like to encourage as many as possible of our email recipients to follow us on social media. The rules of email service providers restrict bulk mailing to a couple of hundred recipients per day and we send to thousands. This means that we have to use a bulk mailing service and it is costing us about R19000 per year, an amount that is becoming very difficult to sustain. Please let us know if you can switch to reading MENU online, whether through social media or simply by registering as a follower of our blog site at https://adamastorbacchus.blogspot.com/ or our website at https://www.mainingredient.biz/. We would be most appreciative

A green and peaceful Eyrie. We visited Eagle’s Nest in Constantia this week on a beautiful summer morning. It is high on the Constantiaberg, next door to Constantia Glen on the way up to Constantia Nek. We had not been for a few years and, in the interim, talented wine maker Stuart Botha has departed for Tokara and Duran Cornhill has taken over as winemaker. Read on…

We were invited to this week’s Jordan Harvest Lunch for trade customers and media. A very welcome drink was their Chameleon Rosé, made from Merlot and Shiraz; beautifully cool on a hot summer’s day. So nice to see Kathy Jordan here for the harvest. Gary will be arriving from their English property soon.  Read on...

We had some family over on Sunday for a braai and lots of good food and wine were enjoyed. Lynne’s sister brought an enormous pack of Boerewors from Woolie's and quite a bit was left over. Now, what to do with left over barbecued sausage? Lynne found a recipe on the BBC, which she adapted, and it was so successful, we thought you might like to give it a go. Read On...

This is deservedly Doolhof’s top selling wine. Savoury and smoky on the nose, it has soft meaty and umami flavours melded with dark cassis and sweet cherry fruit. Chewy with slightly chalky tannins, and more savoury flavours on the end. A great wine with food. R195 from the farm


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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

On the MENU This Week. Boerewors and Broccoli Carbonara Pasta

We had some family over on Sunday for a braai and lots of good food and wine were enjoyed. Lynne’s sister brought an enormous pack of Boerewors from Woolie's and quite a bit was left over. Now, what to do with left over barbecued sausage? Lynne found a recipe on the BBC, which she adapted, and it was so successful, we thought you might like to give it a go. You don’t HAVE to use left-over sausage, you could just cook some fresh and then use it. Cumberland sausage is the closest to Boerewors. But pork sausage might work just as well. If using fresh, you could press the meat out of the sausage skins and make into small meatballs. If so, do cook through properly. 

Ingredients
2 T olive oil – plus/minus 20 cm cooked boerewors, cut into slices - 3 eggs - 50g parmesan grated, plus extra to serve (optional) – 25 g blue cheese - 300g dry spaghetti or pasta of your choice - 1 head of broccoli, broken into small florets - 2 garlic cloves, thinly sliced

Method
Put a pan of well salted water on to boil for the pasta. Mix together the eggs, cheese and some seasoning with a fork, in a jug.

Cook the pasta following pack instructions. Add the broccoli for the final 3 minutes. 

Meanwhile, in a large frying pan, heat the oil and fry the cooked sausage gently till it is hot but not drying out, adding the sliced garlic near the end. Do not let the garlic burn or it will be bitter. Just keep it warm while the pasta is cooking. 

When the pasta and broccoli are cooked, drain, reserving a cup of the cooking water. Then add the pasta to the sausage pan. Take the pan off the heat. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 minutes. The heat from the pan will cook the sauce – if the sauce is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like. Enjoy! Good with a robust red wine like our wine of the week. 
Serves 3 or 4
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MENU's Wine of the Week. Doolhof Single Vineyard 2017 Malbec.


This is deservedly Doolhof’s top selling wine. Savoury and smoky on the nose,
it has soft meaty and umami flavours melded with dark cassis and sweet cherry fruit
Chewy with slightly chalky tannins, and more savoury flavours on the end. A great wine with food. R195 from the farm

Harvest Celebration at Jordan wine estate, Stellenbosch

We were invited to this week's Jordan Harvest Lunch for trade customers and media
A very welcome drink was their Chameleon Rosé, made from Merlot and Shiraz; beautifully cool on a hot summer’s day
So nice to see Kathy Jordan here for the harvest. Gary will be arriving from their English property soon
Next to Kathy is Jacques Steyn CWM, the MD of Jordan Wines
Robert and Cathy Badela, owners of Just Badela restaurant in Soweto, Johannesburg
When everyone had arrived, Kathy told us a little about the harvest and what we would be tasting in the cellar
Apparently the Assyrtiko vines planted last year are doing very well. Lunch would follow outside the new Tasting Room
She also told us how their Chardonnay and Pinot (noir & meunier) vines were doing at their Mousehall vineyard in East Sussex;
they have grown well but slowly - the climate is very different from Stellenbosch
They will be returning to prune them soon and it will be a few years before they get their first crop
Some just harvested Chardonnay grapes for visitors to taste
Into the spotless wine cellar
Jacques explains that we will be tasting juice from just pressed grapes, juice that has just begun fermenting
and juice that has been fermenting for a while, including some newly released 2019 wine that is about to be bottled
We really like this sort of tasting; it is extremely educational and also gives one a view
of what the harvest has been like and what it will produce
Winemaker Sjaak Nelson takes us through the juices and the wine
We began with a tasting of the new 2019 Outlier Sauvignon blanc. 60% has been in barrel. Lots of pepper and green pyrazines
on the nose, clean crisp citrus and green pepper notes on the palate; very refreshing
The yield of Jordan grapes this year will be lower because of the climate, but are of very good quality
Time to taste the juices and wine. First, a Sauvignon Blanc base wine from filtered lees showed just what we expected to see
It needs time but will be a classic Sauvignon Blanc. Then some sweet fizzy juice, just beginning to ferment. This was lovely
Pouring out some tastings of the fermenting juice
Then a Fermenting Sauvignon Blanc from the tank. 2020 grapes harvested two weeks ago. Showing beautiful flavours of grape,
citrus and green pepper. It has a residual sugar level of 170 gm/l and has just begun fermenting
grapey, with grey notes and some cherry flavours! Everyone had lots of questions for Jacques and Sjaak
The fermenting juice is very yeasty, of course, and you must not swallow or you will also start fermenting
Buckets were provided for spitting out the fermenting juice
A happy winemaker. Sjaak Nelson has been with Jordan for 20 years
They use Vin 13 and Vin 7 yeast which has a nose of sweaty feet
Some retort vessels were passed around so we could smell it
Christian Eedes, editor of Winemag.co.za, has a go
Marketing Manager Thea van der Merwe 
The different juices in various stages of fermentation. We tasted the 2020 Chenin Blanc which has Vin 7 yeast
It has sherbet on the nose, orange lolly, granadilla and real lemonade flavours in layers, and an r/s of 250. Exciting
Then some Sauvignon blanc grape juice which was racked that morning. Yeast had not yet been added
This was from the highest vineyard on the farm. It was redolent with fresh ripe figs on both the nose and the palate,
lovely flavours and very sweet juice with a residual sugar of 220, so it will ferment well
Um ... are you in the right place? Trinity Brits and Sebastian Phiri of Gorgeous George restaurant in Cape Town
And we met this year’s Interns. L to R:
Winemaker Hendrik is the only local and he is from Somerset West; he is the son of Bertus van Niekerk of Osbloed wines
and has done harvests in Oregon in the USA, Eikendal & Lourensford
Then Hugh, from Leicester in England, has done harvests there and quit his job to come and do the harvest here
Libby, sommelier and winemaker from Brno in the Czech Republic where her parents own a vineyard and a restaurant
and finally Sarah and Pete from Lancashire, who have been travelling and have worked in Oregon and then New Zealand
Winemaker Wade Roger-Lund introduced them to us
and told some funny stories of what happens during harvest and power cuts
Then it was time to head down to the Tasting Room for lunch
Two long tables set in the shade of the trees and a couple of umbrellas. It was warm but not too hot
Like the T shirt!
The menu. The food was served family style on the tables for us to share
Freshly baked vegetable focaccia and a good Cape seed loaf with a compound butter in the centre
Excellent bread and very moreish
Italian Coppa ham and Salami Napoli. The menu said biltong, but we think it must have been in a dip?
The cheeses were local Camembert, Brie, Stanford and Boerenkaas, served with dried fruit and a beetroot & orange chutney
Kathy Jordan's own black olives, tiny jars of garlic aioli, and a picante pepper spread
Didn’t see the Thai chicken paté at our end of the table
The fire-charred fresh pineapple slices in a honey and lime dressing were superb
Smoked sliced chicken on top of a 'jewelled' Tabbouleh salad with roasted nuts and a citrus dressing
And with coffee, and a pot of mint tea for Lynne, came some irresistible petit fours. Slices of pecan pie, fresh fudge,
a very good sharp lemon curd tart and an astoundingly good salted caramel tart topped with chocolate
We drank a selection of good Jordan wines, the Real McCoy Riesling, Outlier Sauvignon, Inspector Péringuey Chenin blanc
and two red wines. Just a lovely relaxing summer selection of food and wine
Customers of The Bakery restaurant were enjoying their food and wine from that restaurant’s menu on the deck
Or you can treat yourselves to a gourmet meal at top chef George Jardine at Jordan
booking is essential at this time of year. https://www.jordanwines.com/dine-with-us/
Thank you, everyone at Jordan, for a great Harvest experience
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