Thursday, October 15, 2020

This Week’s MENU. La Bohème supper, Sauvignon Top 10, Tomato tart

Rustic Presba dragonfly (Syncordulia serendipator) 

Slowly, it seems that things are waking up. As long as we all keep on being sensible and do what is needed to keep ourselves and those around us free of the dreaded affliction, much of the life we have been accustomed to enjoying will stay with us. We had supper with friends at a restaurant where all the right protocols were observed and, later, enjoyed a very slick and well-organised wine presentation. We hope that other organisations will take note of the way it was done. Read about them below:
Restaurant Month supper at La Boheme, Sea Point

Lock down has been hard on many people and restaurants have really struggled. No trade for months and then they had to reinvent themselves to keep going, doing take aways and deliveries. But none of these made them the revenue they needed to survive. If you have a favourite local restaurant, please try and support them, even if it’s in a small way; they need your help

We discovered that La Bohème in Sea Point was featured on Restaurant Week - which is running for the whole of October, so should probably be retitled Restaurant Month. You can still book and get the specials run by the restaurants who have joined. Here is the link: http://www.restaurantweek.co.za/ We made a booking and, when we alerted friends who live close to us, they also made a booking and we sat together. It was a wet Friday night so, sadly, we could not sit on the terrace, which we had hoped to do. Read on…

Top Ten Sauvignon blancs. Online presentation with in house dinner from Overture

On Wednesday we were invited by the SA Sauvignon Blanc Association to watch them reveal the winners of the 2020 Sauvignon Blanc SA Top 10 Competition. It was a video, on line, released at 7 pm. Chef Zola Nene was the compère and Nataniël was the Entertainment, telling us South African stories between the announcements. A novel way indeed to organise a competition under our current circumstances. Read on…

On the MENU this week: Tomato, Goats Cheese and Caramelised Onion Tart

A very simple recipe, very quick and easy to put together, good for a quick supper for 2 or 3. Not much actual cooking required, just frying onions. And rather summery, so it’s good with a nice crisp Rosé. Read on…

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Top Ten Sauvignon blancs. Online presentation with in house dinner from Overture

On Wednesday, we were invited by the SA Sauvignon Blanc Association to watch them reveal the winners of the 2020 Sauvignon Blanc SA Top 10 Competition. It was a video, on line, released at 7 pm. Chef Zola Nene was the compère and Nataniël provided the Entertainment, telling us South African stories between the announcements. A novel way indeed to organise a competition under our current circumstances

And they treated us to a 'virtual' 3 course dinner as, normally, we would have been invited to the awards, which could not be held because of Covid. What a very brilliant idea and so generous, as it was prepared by top Chef Bertus Basson at Overture and delivered to us that morning. And it came with a bottle of Sauvignon Blanc from Du Toits Kloof, which was an entrant in the competition

All Lynne had to do was to follow the instructions and pop the main course into the oven for 40 minutes. Delish
The box that arrived had First National Bank, the Sponsor's, logo
and contained a menu/programme and a sheet of cooking instructions
Everything was still in the cold chain, so we quickly took photographs and put it into our fridge as instructed
until it was time for Lynne to cook
The very precise and helpful cooking instructions
The menu and programme
The starter of gently smoked bream, topped with a light lemon cream and grapes was delicious
and came with basil butter and some ciabatta rolls which were to be heated in the oven
Another accompaniment was very good marinated black olives
The main course before it went into the oven. Duck confit legs and potatoes in duck fat, on a base of truffled white beans. So, almost a cassoulet. Served with Tenderstem broccoli (briefly steamed by the restaurant) and served cold as a salad, sprinkled with roasted sesame seeds and a sweet mustard dressing



The starter with the wine
The following photos were captured on computer from the video:
A happy and very professional Zola Nene announced the programme and the awards
She is a chef who has been one of the Judges on The Great South African Bake off,
is a TV personality and cook, cookbook author and food writer

RJ Botha, Chairman of Sauvignon Blanc South Africa



He made a brief statement about Sauvignon Blanc and the competition. "This year will be remembered as a time to stand together and everyone who entered can therefore rightly be proud of their achievement. In these challenging times, it is a privilege to be able to celebrate South African Sauvignon Blanc worldwide as our country's top seller. We see exciting innovation in style and flavour profiles, as well as diversity in origin with three Top 10 winners from Stellenbosch, two from Elgin, and one each from Breede River, Elim, Worcester, Durbanville and Darling. Congratulations to Diemersdal with their hat trick with the Winter Ferment – the only wine that has shone in the Top 10 for the last three years in a row. Many thanks to our platinum sponsor FNB for their understanding of our industry and their contribution to our success”
Nataniël was the entertainer and told some good South African stories
He has not only established himself as singer, songwriter, producer, director, designer and public speaker,
but also as South Africa’s leading exponent of the solo stage act


The judging panel comprised Dr Winifred Bowman, Cape Wine Master and convener of the panel, De Grendel cellar master Charles Hopkins, wine judge and writer Fiona McDonald and Rüdger van Wyk, winemaker at Stark-Condé Wines. The panel also included protégé judges, Candice Barnes from Boekenhoutskloof, Kelsey Shungking from De Grendel and Victoria Davis from Glenelly
L to R: Rüdger van Wyk, Dr Winifred Bowman, Charles Hopkins, Fiona McDonald, Candice Barnes

How they tasted and kept social distancing in place












The top 20 finalists
We had a brief word from the sponsor of the Awards, Stephan Claassen, provincial Head, First National Bank, Western & Eastern Cape
And here are the winners:
Alvi's Drift Sauvignon Blanc Reserve 2020
Cilmor Limited Edition Sauvignon Blanc 2019
Diemersdal Winter Ferment Sauvignon Blanc 2020
Ghost Corner Wild Ferment Sauvignon Blanc 2018
 Iona Elgin Highlands Wild Ferment Sauvignon Blanc 2019
Kleine Zalze Family Reserve Sauvignon Blanc 2019
Ormonde Chip Off The Old Block Sauvignon Blanc 2019
Paul Cluver Sauvignon Blanc 2019
Stark-Condé Round Mountain Sauvignon Blanc 2019
Stellenbosch Vineyards Southern View Sauvignon Blanc 2020
As part of this year’s competition, Sauvignon Blanc SA is requesting everyone to support the industry by making a contribution to the Vinpro Foundation in support of a student in the wine industry. For more details, visit www.sauvignonblanc.com/vinprofoundation
Anyone can still view the 2020 Sauvignon Blanc SA Top 10 virtual awards, with celebrity chef Zola Nene as master of ceremonies and master storyteller Nataniël as guest artist, at no cost at www.sauvignonblanc.com/top10awards
Our main course after cooking. It came with a very good cream sherry vinegar sauce,
which helped to counter the richness of the dish
We enjoyed this after the award ceremony was over
What a wonderful evening and we are so impressed by the superb organisation
The dessert was a Cremora tart. Cremora is a non dairy coffee creamer
It had been turned into a cheesecake on a biscuit base and topped with strawberry slices and strawberry jelly


All content, other than screen capture images, © John & Lynne Ford, Adamastor & Bacchus

Restaurant Month supper at La Bohème, Sea Point

Lock down has been hard on many people and restaurants have really struggled. No trade for months and then they had to reinvent themselves to keep going, doing take aways and deliveries. But none of these made them the revenue they needed to survive. If you have a favourite local restaurant, please try and support them, even if it’s in a small way; they need your help

We discovered that La Bohème in Sea Point was featured on Restaurant Week - which is running for the whole of October, so should probably be retitled Restaurant Month. You can still book and get the specials run by the restaurants who have joined. Here is the link: http://www.restaurantweek.co.za/ We made a booking and, when we alerted friends who live close to us, they also made a booking and we sat together. It was a wet Friday night so, sadly, we could not sit on the terrace, which we had hoped to do

Through a glass darkly! We hadn’t seen Peter and Michele for over 6 months, so it was a joy to sit and chat, gossip and hear stories of what they have been up to, of work, family and friends. We had a lovely young waitress called Angie who saw to our every need. Sadly, the restaurant was not very full for a Friday night; we do hope it improves



The special Restaurant Week menu. It was a very reasonable R250 per head for three courses

While we waited, some oiled, toasted bread was served with olive tapenade and aioli

We ordered a bottle of Mooiplaas Chenin Blanc, one we can always recommend

A classic, elegant Bush Vine Chenin grown on the high slopes in Stellenbosch with great fruit and good crispness

Some good choices of starters; most of us chose one that contrasted with our main course

This was the Smoked salmon tortellini with burnt sage butter and pico de gallo

Michele had the Beef crudo with caramelised onion purée, pickled ginger and watercress

There was some food envy; this looked and tasted very good. (She gave us some to taste)


Our palate cleanser: a very delicious mango sorbet

Grilled West Coast Sole was topped with an Asian salsa, and came with crisp prawn croquettes and garlic aioli. Sadly John's camera’s SD card has behaved very badly and did not process the photo he took of our very tender Steak au Poivre served with fondant potatoes, green beans and spinach. We asked for medium rare and the three small pieces of steak on the plate were meltingly tender and perfectly medium rare. The black pepper cream sauce was suitably peppery. A dish we hadn’t had for a long time, and thoroughly enjoyed. It needs to be revived; it is a classic that should not disappear

We ordered a bottle of Spier Shiraz to go with the main courses, lovely and rich berries and spices with dark wood supporting

Sad to see the restaurant so empty, it usually buzzes and it has been difficult to get a table

The classic Crème Brûlée

And the rich and creamy Vanilla Baked Cheesecake;

the berry coulis came a little later, but just in time to enjoy

Our bill with service means R400 a head with some good wine. The owners, Faisal Khakoo and his Catalonian wife Anna Rascola, really know their wines and the wine list is compact but very good. We will be back

All content © John & Lynne Ford, Adamastor & Bacchus

Wednesday, October 14, 2020

On the MENU this week: Tomato, Goats Cheese and Caramelised Onion Tart

A very simple recipe, very quick and easy to put together, good for a quick supper for 2 or 3. Not much actual cooking required, just frying onions. And rather summery, so it’s good with a nice crisp Rosé

1 roll of puff pastry – 1 beaten egg – 2 large onions, sliced – oil for frying – salt – 1 t sugar – 1 roll of Fairview goats cheese – 3 or 4 ripe tomatoes – 2 T fresh thyme, oregano, parsley or rosemary, basil, a mix of whatever you have, roughly chopped – Olive oil – salt and freshly ground black pepper

Heat your oven to 180°C. Using a large baking tray lined with baking paper, unroll the pastry to lay flat. No rolling pin required! Score a border 1½cm inside the edges, do not cut through. Randomly pierce the inside pastry with a fork. Paint the egg wash all over the pastry using a pastry brush. Bake for 15 minutes. Set aside to cool. Fry the onions in oil with a little salt until they are beautifully golden and beginning to caramelise. Add the sugar and cook a little more, making sure they don’t burn and begin to go brown. Cool. Slice the tomatoes into large slices, salt and pepper and set aside to drain.

When the pastry has cooled, give it another paint with the egg wash. Then spread the onion over the middle square, keep everything inside the border. Sprinkle over the goat’s cheese and some of your herbs. Top with the tomato slices and then bake until the pasty is crisp and golden brown and the tomatoes are cooked. Serve hot, drizzled with a little olive oil; season and strew on the rest of the herbs. We had it with a good green salad.

All content © John & Lynne Ford, Adamastor & Bacchus

Friday, October 09, 2020

This Week’s MENU. Restaurant Month lunch at Fyn, CWG Auction online, Stellenbosch Hills White

Black Oystercatchers on mussel covered rocks, Yzerfontein, Western Cape West Coast

A quiet week which allowed us to get on with household things, like repainting garden furniture, but brightened by some great food at home, like Lynne’s magnificent cassoulet, enjoyed with friends, and lunch at one of Cape Town’s finest restaurants. Here are our stories

Restaurant Month lunch at Fyn

Restaurant Week has evolved into Restaurant Month as so many good restaurants join. When Lynne checked out the Cape Town entries, she was excited to see Fyn on the list. Opened in 2018 by Chef Peter Tempelhoff - you might know him from the Cellars Hohenort in Constantia - it has garnered many good reviews and recently an international award. We have been keen to go, so she immediately made a booking. They were running a very good special. We arrived on a blustery day and, as John drove into the car park across the way, the concierge Albert told Lynne that they can arrange free parking for guests there. He then chased John’s car and arranged everything. What service. We knew then that this was going to be a special day. Read on…

The 2020 Cape Winemakers Guild Auction - online

This year’s Cape Winemakers Guild Auction was held online. We missed the atmosphere of the live auction we have always enjoyed at Spier in Stellenbosch and, like almost everyone involved, had to watch it on our computers. Like last year’s auction, it was  conducted by Bonhams, but this time it was from their premises in London, where it was, apparently, attended by a few bidders in the room. There was an unfortunate blip, seemingly from their sound system and we had to wait about 40 minutes while the Bonhams technicians sorted it out. It is a pity they did not have the technology sorted before the event. But it is the first time. Read on…

Stellenbosch Hills White Reserve 2019

We were sent this bottle of Stellenbosch Hills 2019 White Reserve to review this week and we took it with us to a restaurant to try with food. It paired well with spicy pork and rich sauces. Not enough acidity with fish. It is an unusual blend of 70% Chardonnay, 20% Semillon, 10% Viognier. The Chardonnay predominates on the nose then some grey Semillon, there is slight wood smoke as each component wine has had 10 months on French oak, then peaches appear. It is very ripe, rich and full on the palate, Viognier shows first with full on sweet  stone fruits, and creamy golden oak. It finishes quite quickly when cold. When it warms up there is a some length and acidity. We look forward to drinking this in summer. R156.95 on the farm

Have a great weekend

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All content apart from the official report © John & Lynne Ford, Adamastor & Bacchus


Stellenbosch Hills White Reserve 2019

We were sent this bottle of Stellenbosch Hills 2019 White Reserve to review this week and we took it with us to a restaurant to try with food. It paired well with spicy pork and rich sauces. Not enough acidity with fish. It is an unusual blend of 70% Chardonnay, 20% Semillon, 10% Viognier. The Chardonnay predominates on the nose then some grey Semillon, there is slight wood smoke as each component wine has had 10 months on French oak, then peaches appear. It is very ripe, rich and full on the palate, Viognier shows first with full on sweet  stone fruits, and creamy golden oak. It finishes quite quickly when cold. When it warms up there is a some length and acidity. We look forward to drinking this in summer. R156.95 on the farm

The 2020 Cape Winemakers Guild Auction - online

This year’s Cape Winemakers Guild Auction was held online. We missed the atmosphere of the live auction we have always enjoyed at Spier in Stellenbosch and, like almost everyone involved, had to watch it on our computers. Like last year’s auction, it was  conducted by Bonhams, but this time it was from their premises in London, where it was, apparently, attended by a few bidders in the room. There was an unfortunate blip, seemingly from their sound system and we had to wait about 40 minutes while the Bonhams technicians sorted it out. It is a pity they did not have the technology sorted before the event. But it is the first time

The auctioneers were Giles Peppiatt, who was on the dais most of the time, 

and Richard Harvey MW

Giles Peppiatt was especially good and, by giving bidders sufficient time, often coaxed an extra amount before bringing down the hammer.

The on-screen information was well presented and one could scroll between images of the winemakers as their wines were presented. In the live auction, one was able to track progress of the bids and the amounts achieved as the auction progressed. This information was not available and there was no tally given at the end of the auction, so one had to wait for the results

As we cannot tell our usual tale about the event and its people and atmosphere, we can do no better than to pass on the report from the Cape Winemakers Guild, which follows:

October 3rd, 2020: The 36th Nedbank Cape Winemakers Guild Auction 

hosted by Bonhams made history today with record average prices per case being achieved across the board. An unprecedented and challenging year called for an innovative and charitable approach that resulted in two separate and distinctive online auctions raising a staggering total of R5.15 million.

The Nedbank Cape Winemakers Guild Auction alone raised R4.1 million. Vastly different to previous years, the 2020 Auction included only 564 cases (6 x 750ml). This comprised 17 red wines, one fortified wine (a Cape Vintage); and 11 white wines that included two Méthode Cap Classique wines. New record average case prices were reached for both white wine (R5 887 per case) and red wine (R8 225 per case). A record R5 450 was paid for the Cape Vintage fortified.

The Vinotheque Auction had a two-week run-up to Auction day and concluded with an incredible total of R816 100 being raised to support wine industry jobs. All the wines for this Auction comprised previous CWG Auction greats donated from members’ personal cellars.

In support of fellow Guild member Samantha O’Keefe who lost her home, winery, and vineyards in a devastating fire earlier this year, the Guild members donated the income from the first case of each of their wines on Auction to her. This gesture raised an amount of R223 300.

CWG Chair Andrea Mullineux said that that this could only have been possible with the team spirit so evident amongst those involved in the Guild.

“It is vital to work toward a common goal together and to support each other, especially through these unprecedented times, for the greater good of our beautiful South African wine industry.”

Mullineux added that the exceptional quality of South African wines is highlighted by the Guild members’ pursuit of excellence.

“The increase in positive international recognition and desirability with regard to this year’s CWG Auction selection has set a new standard for high-end wines from our corner of the world.”

The top performing red wines were indicative of South Africa’s success with red varietals across different regions. The Kanonkop CWG Paul Sauer 2017, a classic Bordeaux-style blend was the top achiever with an average price of R13 667 per case. Tight on its heels were the Cederberg Teen Die Hoog Shiraz 2018 with an average case price of R12 190 and the Rust en Vrede CWG Auction Estate 2017 at an average of R10 952. Both the latter two figures were record average prices for these wines.

White wines did not lag behind in price and Chardonnay, especially, has become a revered contender on the international wine stage. The Leeu Passant Radicales Libres 2015 with grapes hailing from the Little Karoo earned an average of R9 905 per case. The Paul Cluver The Wagon Trail Chardonnay 2018 with wine of origin Elgin, reached an average per case of R6 833. Also joining them was the Ataraxia Under The Gavel Chardonnay 2019 from Hemel-en-Aarde Ridge that sold for an average case price of R6 405.

The Auction started with an enthusiastic Giles Peppiatt, Bonhams Director of Modern and Contemporary African Art, taking up the gavel just after noon London-time. This was the first time that oenophiles could attend this Auction in London, while other bidders stayed glued to their computer screens across the gobe.

Peppiatt said: “It was a great privilege to take part in this year’s sale. I am delighted that the auction was so successful, and it was good to see such a substantial sum raised for the Guild’s Fund for Samantha O’Keefe – some heart-warming news in difficult times.”

The interest in South African wines was widespread this year. 65% of sales went to South African bidders with the balance of the wine going to bidders in the United Kingdom, Denmark, Luxemburg, Switzerland, Hong Kong, USA, Germany, The Netherlands, Singapore and Belgium. A record number of 163 bidders registered this year, with 82 from South Africa and 81 buyers from across the globe.

According to Bonhams Global Director of Wine and Master of Wine, Richard Harvey, an important aim of the annual Nedbank CWG Auction is to raise international awareness of the outstanding quality of Cape wines. “I’m very pleased to say that by attracting a host of new bidders from around the world, we’ve been able to extend the auction’s international reach even further this year,” Harvey said.

This success highlights the heart of South African wine buyers and wine appreciators from around the world who have been supportive of the dedication and commitment of Guild members.

The results achieved are a good indication of the world class quality of wines produced by the Guild members, the immense diversity of South African wines and the continued commitment towards producing classic, characterful and innovative wines.

All content apart from the official report © John & Lynne Ford, Adamastor & Bacchus