Tuesday, November 01, 2011

111020 Main Ingredient's MENU - Robertson and Veritas feedback, broad beans, product news, events & restaurant specials

MENU
Main Ingredient’s weekly E-Journal
Gourmet Foods, Ingredients & Fine Wines
Eat In Guide’s Outstanding Outlet Award Winner from 2006 to 2010
Click on anything underlined and Green to open a link to pictures or more information
An early 20th Century house in Robertson
Sing for your supper     This lively musical evening was held on Friday night in the tasting room at De Grendel wine estate in Durbanville. The chef who cooked for us was Marc Wassung and the very talented mezzo soprano who sang for us was Monika Voysey, his wife, who works with Cape Town Opera and has recently returned from a spell singing in Germany. We were welcomed at 6.30 with a glass of De Grendel Sauvignon Blanc. Good canapés and oysters were served while guests arrived and we all got to know each other. Dinner began at 7.30 with a starter of a good gazpacho soup and afterwards we were royally entertained by Monika singing arias including Cherubino’s aria “Voi, che sapete” from Mozart’s Marriage of Figaro and one from Samson and Delilah by Saint-Saëns and the lovely ballad “As Long as He Needs Me” from Oliver. She has a lovely voice with a huge range and great power. Dinner was a buffet which included slices of very good pink seared beef and fresh poached salmon, roast baby potatoes and lots and lots of salads. There were several vegetarian options as well. We shared a bottle of the wonderful award winning Winifred, De Grendel’s excellent blend of Chenin, Chardonnay and Sauvignon Blanc. When the supper was cleared away, we heard more songs including a very powerful rendition of “I Dreamed a Dream” from Les Miserables. Her final romantic aria also from Samson and Delilah gave us cold shivers it was so good and it earned her a deserved standing ovation and shouts of encore so she sang the Habanera from Carmen. Dessert was a lovely plate with a small individual fruit tart accompanied by honey ice cream. Then came coffee and time to wend our way home, an easy half an hour drive. This marvellous evening will be repeated and if you want more details, contact Monika at monika.voysey@gmail.com. We thought the price of R280 for the dinner, one glass of wine and all the entertainment was very good value and hope you will go and enjoy the next event. When the summer is finally here, they will be able to expand onto the terrace with its superb views of the city and our glorious Mountain.
PLEASE VOTE      Do not forget to cast your vote for Table Mountain as one of the Seven Natural Wonders of the world. You can vote on http://www.votefortablemountain.com/ but please note that voting closes on November 11th, so please do it now. You have to pick 7 of your favourites then they send you an email and you send back a confirmation. If you pick one that might conflict with Table Mountain you might be endangering its place in the list so please do be careful which you choose….  This will do wonders for our tourism and for job creation, which we so need.
SUCH A SUNDAY      After a nice leisurely breakfast, we were off to the Robertson Wine on the River festival on Goudmyn farm on the banks of the Breede River. The festival this year was, apparently, very busy on Saturday (when we were working, so we had to go on Sunday) and we had worried about the weather after Saturday’s rain here. We need not have, it was a perfect balmy day with a little cloud, not too hot and no wind. We had such an amazingly social time that we didn’t make it to the wine buying tent. Instead, we spent several hours ‘kuiering’* with our mates in the wine industry. The best thing about the festival this year was the plethora of great food on lots of the stands and we had a hard time choosing what to have for lunch. Eventually we chose some great, tender battered calamari strips from one stand and then Lynne had two sensational lamb chops, with crisps and huge onion rings from the Zandvliet stand, which were a perfect match for the estate’s Kalkveld Shiraz. John had their other choice, the tempura yellowtail with the same crisps and onion rings. We took part in the excellent Chardonnays of the Valley wine and food pairing in the tent, which was a super way to taste all the available chardonnays, which they separated into different styles and paired with matching canapés. This is a free tasting and has become a highlight of the festival for us.
We spent the night with our very kind and generous friends at Riverzicht and then started on our buying part of the trip. We bought lots and lots of wines to drink this summer and most of them are at really great prices. First we ventured to town and bought some Bon Courage 2010 export Sauvignon blanc from Tommy Foulkes’ shop, On Route, then bought Pinot Noir and a fairly low alcohol Pinot Grigio from Robertson Winery. In Bonnievale, we bought Weltevrede’s River’s Edge Chardonnay and Tricolore white blend, then on to the most soft and delicious Cabernet Sauvignon and Pinotage at R39 and a 2010 unwooded chardonnay for cooking at R15 a bottle from Ashton Cellar. This was also going to be a food shopping trip and we had come with a large cold box in our car. We had wanted to buy half a sheep from our favourite Bonnievale butcher (the prices in Cape Town are still insane) but, sadly, he did not have one for us, so we settled for a huge leg of lamb, some lamb shanks, some bacon and some cold meats. Then it was off to the Happy Hog free range pig farm, of which we have heard many good reports. We bought 2 cuts of belly of pork, two organic free range chickens, pork schnitzel and more ham. We visited a couple of places for cheese but, sadly, they were out of the butter and strong cheddar we like to buy. This is a very good place to buy food - the valley is full of small producers. We also managed to get 12 fresh farm eggs (our local supermarket ones are shocking at the moment, old as the hills and you can’t trust the sell-by dates – we think they replace them weekly to extend the shelf life), some apricot ‘leather’ and some green figs, so the car was laden. We were home by 5.30 after a really good break. If you want value for money with wine and food, we can only say head off that way to the beautiful Breede River valley and do tastings at several of the wineries to find exactly what you want. There is lots and lots of reasonable and luxury accommodation in the area too, whatever suits your purse or style. Pictures from our visit can be seen here.
We have a very good reason for buying produce from country producers, especially those like Happy Hog and Joostenberg. Much is written about “organic” produce but there is, sadly, still very little in the way of a standard in this country, so many producers are able to abuse the term. The average daily diet tends to be laced with a huge variety of chemicals, hormones, preservatives and other ingredients which are there to make production quicker, cheaper and easier to manage, but which do nothing to enhance the quality of our lives or our longevity. We do our best to avoid these things and to eat fresh produce from small producers, not only because it is better for us, but because it tends to taste better. Thought for the day: margarine tends to come from people who make soap. We prefer butter, duck fat, virgin olive oil and other fats which enhance flavour and, used sensibly, are better for us.
Veritas Awards tasting      Yesterday evening, we went to the Veritas tasting at the Cape Sun. All the Gold Medal and Double Gold winners were there, far too many wines to taste in one evening so, fairly predictably, we went to the Double Golds first, with a few others in between as they took our fancy. Our favourites were Anura Merlot Reserve 2008, Babylon’s Peak Carignan Shiraz 2009, BuitenverwachtingG” Gewürztraminer 2010, Cederberg Chenin blanc 2011, Cederberg Five Generations Cabernet sauvignon 2009, Delaire Chenin 2010, Fleur du Cap unfiltered Chardonnay 2010, David Nieuwoudt’s Ghost Corner Sauvignon 2011, Graham Beck Chalk Board Cabernet sauvignon 2007 (only available from the farm), Groot Constantia Gouverneur’s Reserve  2009, Jordan’s brilliantly minerally The Outlier Sauvignon blanc 2009, Hidden Valley Land’s End Syrah 2008, Kanonkop Pinotage 2006 (they showed three vintages), Nederburg Eminence 2003, Rickety Bridge Shiraz 2009 and Tokara Director’s Reserve 2007 red blend. The Babylon’s Peak won Double Gold, has an aroma of freshly ground, dark roasted coffee beans (not at all like the coffee pinotage character) and sells from the farm for R40. We have ordered some. There is, undoubtedly, a fair number of other wines we might have loved, but there is a limit to the amount one can taste in a fairly short time. Wine and food are natural partners. While it was good to see a generous number of trays of palate freshening bites, some of them were more effective as blotting paper than as accompaniments to the wines.
It appears that our link to the list of John Platter Five Star wines did not connect to every copy of last week’s MENU. You can see it here.
Broad Beans in Season     Lynne increased her likelihood of carpal tunnel syndrome recently by depodding over 5 kilos of fresh broad beans, but it is so worth it. Despite the black fingernails which stay for weeks, we so love eating these ‘once a year’ seasonal beans. Many people are asking why we can’t have them readily available throughout the year, frozen like peas as they are in Europe and America. Perhaps this is something local farmers could grow as a winter crop? Ours came from a wine farm where they are grown between the vines as a cover crop whose roots put nitrogen into the soil. The plants will now be ploughed into the soil as compost, but the beans can be a viable crop and they are not difficult to pick, as we discovered. We steam them in a closed dish in the microwave for one and a half minutes, then take them out of their skins and eat immediately, but they are good in other dishes. This is our favourite way to eat them.
Beginning of summer Broad Bean Ciabatta
400g depodded and skinned cooked broad beans – 6 to 8 large slices of ciabatta bread – garlic – 2 T good olive oil – juice of half a lemon– 1 T fresh mint leaves, roughly chopped – sea salt and ground black pepper - parmesan cheese.
Lightly toast the bread on both sides then give one side a light brush with the cut edge of a clove of garlic. Mash the beans roughly with the oil, mint, lemon and seasoning. Spread onto the bread slices, roughly grate over the cheese and serve as a light snack or as a starter.
Our products. The Protea Hill Farm balsamic reductions, ‘Creams’, had a very good reception last week, especially the raspberry which sold out very quickly. We have ordered more and hope to have it in time for the weekend. Come and taste them at one of our market stalls. You won’t find them anywhere else and we know some of the top chefs are already using them enthusiastically.
We will have Carnaroli rice later today, as well as the Violone Nano, both excellent for risotto and also the more familiar Arborio. The Spanish Bomba paella rice continues to sell well. Goose fat will be with us early next week, and we hope to have hazelnut oil. We do have ample supply of duck fat and the delicious French patés, duck confits, cassoulet and other delicacies.
We have a lot of fun putting MENU together each week and, of course, doing the things we write about, but making it possible for you to enjoy rare and wonderful gourmet foods is what drives our business. We stock a good range of ingredients and delicious ready-made gourmet foods. So, please have a look at our Product List and see what you need. You can contact us by email or phone, or through our website. We can send your requirements to you anywhere in South Africa.
Our market activities     You will find us at Long Beach Mall this Friday, the 21st from 09h00 to 16h00. Our other dates at Long Beach for October and November are Wednesday 26th October and Fridays, 4th and 18th November. We will be at The Place at Cavendish on Fridays 28th October and 11th and 25th November. We will be at the Old Biscuit Mill’s brilliant, exciting and atmospheric Neighbourgoods Market, as always, this Saturday between 09h00 and 14h00. The Neighbourgoods market has been rearranged. The tables have been arranged at right angles to the way we are all used to, with all the aisles running straight down from the entrance, in order to improve the flow of visitors through the market. Lynne will be wearing a gold plastic crown in order to help you find us

There is a huge variety of interesting things to occupy your leisure time here in the Western Cape. To help you choose an event to visit, we have taken our list of Interesting Food and Wine Events online. All the events are listed in date order and we already have exciting events to entertain you through into the new year. Click here to access the list. You will need to be connected to the internet.
Many of the specials in our list of restaurant special offers are continuing through summer and we have been told that there will be some new summer menus soon. Click here to access it. These Specials have been sent to us by the restaurants or their PR agencies. We have not personally tried all of them and their listing here should not always be taken as a recommendation from ourselves. If they don’t update us, we can’t be responsible for any inaccuracies in the list. When we have tried it, we’ve put in our observations. We have cut out the flowery adjectives etc. we’ve been sent, to give you the essentials. Click on the name to access the relevant website. All communication should be with the individual restaurants.






20th October 2011
Remember - if you can’t find something, we’ll do our best to get it for you, and, if you’re in Cape Town or elsewhere in the country, we can send it to you! Check our product list for details and prices.
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
Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups (up to 6) to specialist wine producers who make the best of South Africa’s wines. Have fun while you learn more about wine and how it is made! Tours can be conducted in English, German, Norwegian or Dutch flavoured Afrikaans.
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 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. Our Avast! ® Anti-Virus software is updated at least daily and our system is scanned continually for viruses.
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 and keep our mailing list strictly confidential. If you wish to be added to our mailing list, please send us a message, inserting "subscribe" in the subject line. If you wish to be removed from our mailing list, please send us a message, inserting "remove" in the subject line

Thursday, October 27, 2011

Sunday lunch buffet at 15 on Orange

Savour restaurant is off the very tall main foyer































with a view across the city to Signal Hill
Bottomless Graham Beck

The cold buffet



Hot dishes from bains maries: 
Kingklip thermidor
Filet mignon

Tandoori chicken

A well- endowed plateful

The dessert selection

Il Cappero’s Gattopardo

Caponata de Melanzane salad – layers of fried aubergine sauced with tomato, capers, olives and pine nuts, soft and rich.
Artichokes in four juices, a very unusual way to cook artichoke hearts in a rich and very tangy sauce made from orange, lemon, clementine juices and white vinegar with capers and anchovies added.
The swordfish had sweet raisins and onions, capers and olives in the parcel which made it taste like a meat rather than a fish, but it was very pleasant. It was surrounded by a trail of puree of courgette.
Timbala di Principe (the Princes Pasta) was filled with macaroni, small pieces of chicken, chicken livers, mushrooms, ham and quail eggs. It was interesting, if a little dry, and cried out for a sauce of some sort.
Cassatine di Ricotta with almond marzipan
Gelo di Anguria, a rather solid jelly made from watermelon with jasmine on a base of what tasted like coffee grounds.

Friday, October 21, 2011

111013 Main Ingredient's MENU - Laborie, Johan's at Longridge, pork chops, events, product news, affordable places to eat

MENU
Main Ingredient’s weekly E-Journal
Gourmet Foods, Ingredients & Fine Wines
Eat In Guide’s Outstanding Outlet Award Winner from 2006 to 2010
Click on anything underlined and Green to open a link to pictures or more information
Laborie manor house and vineyards, with the Afrikaanse Taalmonument on the hill above it
Granger Bay Hotel School      We were invited to the relaunch of the student run restaurant at the Granger Bay Hotel School last Thursday. Told to be there at 5.30, there were lots of speeches in the newly decorated restaurant, an ceremony in which awards were presented to high achieving alumni in the hotel industry. Very good canapés were finally served at 8.15 pm – quite a long wait for anything to nibble other than peanuts with our wine, but worth the wait.
Happy New Year! Rosh Hashana      We are so privileged to be invited every year to our former neighbour’s Breaking the Fast celebration. As we have said before she is a formidable cook and her board is always groaning with excellent fish dishes, salads and many of the season’s best traditional dishes like gefilte fish, kichel, pirogen, herring, cinnamon buns and then another wonderful spread of fabulous desserts follows. It is lovely for us as non-Jews to be able to sample another culture’s best examples of traditional celebratory food. Thank you, Sharon.
Spoilt Rotten by Laborie     Months ago, we received an invitation to visit Laborie and try their restaurant. We could not find a mutually agreeable date because the restaurant then went through a change of management and was under reconstruction, so our visit was postponed until last weekend. We were also invited to stay the night in one of their very beautiful suites and have breakfast the following morning with Cobus van Graan, the estate’s manager, and then enjoy a tasting of all their wines. What we hadn’t realised, was that the restaurant is still not open – it will be in November with its new, very renowned and experienced chef taking charge (watch this space for the announcement). We chose Sunday as our night to visit and were welcomed by Janine Eybers, their hospitality and PR manager, who showed us to our beautiful suite, named after Jean Taillefert. We sat at sunset under the oak trees on the Werf watching the squirrels and the owl in the hollow tree, drinking a glass or two of their chilled Sauvignon Blanc and chatting about this wonderful farm, granted to the French Huguenot Isaac Taillefert in 1691. There is so much history here it is palpable. See John’s photographs here. As the restaurant is not yet open, Janine organised a local caterer to supply a simple dinner for us, which was set up in the Manor House. First we had a tour of this marvellous house, where one imagines you can hear echoes of the families who inhabited it through the centuries, the tinkle of the spinet, the dances and the life they must have lived in leafy Paarl. Our table for two was set up in the drawing room and we had a lovely bottle of their very impressive Blanc de Blanc bubbly with our Coronation chicken and a good salad. We then withdrew to our suite and had coffee, sweetmeats, a tiny glass of Pineau de Laborie for Lynne and a good Laborie Alambic brandy for John. Breakfast the next morning was served at the head of their magnificent Lang Tafel, which can seat up to 30 people; the perfect place for small dinners and wedding breakfasts and it is available for functions. Their super friendly staff served us a lovely breakfast of fruit, muesli, yoghurt, juice and for Lynne and Cobus scrambled egg, bacon and tomato. Good coffee and toast accompanied our long chat about the farm, its history, the wines, the vines and the future. We then let Cobus get on with his busy working day and went to the tasting room to taste through all the wines. We have to admit that for us Laborie had become another familiar wine name that we did not often taste . their products. We were very pleasantly surprised at how good some of their wines are and how reasonably priced most of these and their bubblies are – we bought some of the crisp, dry and elegant 2007 Blanc de Blanc and some of the 2008 Brut. This is a blend of Chardonnay and Pinot Noir has a lovely pinot flavour. Both have a good dose of maturity – Christmas and John’s birthday are rushing towards us, so we do need to have lots of bubbly on hand. We also could not resist a case of the crisp Laborie 2011 Chardonnay (citrus with good minerality) and three bottles of the very special Jean Taillefert award-winning 2009 Shiraz. The latter will go into our cellar for special occasions in the future. The Chardonnay is bound to disappear quite quickly. When the restaurant is open again, you too can enjoy an experience like this.
Longridge Winery     We met their sales manager at a recent trade tasting and she invited us to visit and sample Johan’s, the restaurant at Longridge. Situated in the Helderberg on the Eikendal road, just off the R44, Longridge is the winery with the Blue roof and has wonderful views over the valley towards Table Mountain. The restaurant is run by Chris Olivier, whom we know from other locations, and he and the chef, Marissa Chandansing, have a passion for using the best possible local produce available and treating their ingredients with the utmost respect. Their gardens are planted to bursting with vegetables, fruit and herbs, all grown organically, planted higgledy-piggledy amongst each other and are a treat to see. More plantings are on the cards. The menu is small, but every course looked like something we would relish and choices were difficult. Lynne started with a seasonal garden herb salad with tempura of vegetables, tiny verjuice jelly cubes and quail eggs. Very fresh and lightly dressed in more of the Longridge verjuice, it was a deliciously light start to a meal. John had delicate smoked trout with crème fraiche, broad beans and mint. For mains Lynne chose the rich but not fatty belly of pork, served with beetroot and broccoli with butternut chutney and John had the very tender seared venison (kudu) fillet with potato cakes, red cabbage, apple, celeriac and sherry. We absolutely could not resist desserts and Lynne so enjoyed her small chocolate fondue and all its wonderful accompaniments that she is going to do one at home quite soon. John’s Sablé, strawberries, black pepper and lemon sorbet was sensational. We were served tasting portions of the wines with our food and were able to taste all the whites and all the reds. We particularly liked their very different Sauvignon Blanc. Its flavour was intriguingly familiar to Lynne, but it took quite a while to recognize it as fresh white nectarine. Please note that this hidden secret (but not any longer!) of a restaurant is open on Monday Tuesday, closed Wednesday and Thursday and then open again on Friday and Saturday and on Sunday for lunch only. As it is right behind one of our favourite wineries, Grangehurst (which we visited after lunch), we will be going there again.
This week’s recipe     Inspired by the simple but great treatment of good ingredients at Johan’s, Lynne decided to do something simple with pork chops this week. You can use chicken as a substitute
4 pork steaks or chops – juice of one large lemon – 2 crushed cloves of garlic – 1 T olive oil – good grinding of black peppercorns – salt
In an ovenproof dish, cover the pork with the lemon juice, garlic, oil and pepper. Put in the fridge for 2 to 3 hours. Salt the pork and put into a hot oven to roast for 10 plus minutes or until the pork is cooked through. Drain off the juices and make a good jus with them. We use a little more water, some cornflower and a little good stock. Cover with foil and rest for at least 10 minutes. Serve with crisp duck fat roast potatoes and good steamed courgettes and broccoli.
Sunday, 16th October will be World Food Day and the Woolworths Trust is once again hosting a Virtual Living Wall. The invite you to plant a virtual seedling on their Living Wall. Go to www.woolworthslivingwall.co.za to plant your virtual seedling. For every virtual seedling planted, the Woolworths Trust will donate an actual plant to a South African school with an EduPlant permaculture food garden. Just choose your plant and add your name. It’s fun, it’s free, and it makes a difference in the real world.
Our products. We have an exciting new product range. Many of you know and love the Protea Hill Farm balsamic fruit and herb vinegars. We have been delivered a range of four delicious balsamic reductions made from the fruit vinegars: raspberry, granadilla, orange and lemon. Come and taste them at one of our market stalls. You won’t find them anywhere else.
We still haven’t had our delivery of Carnaroli rice. We do have the Violone Nano, which is also excellent for risotto and the more familiar Arborio. The Spanish Bomba paella rice continues to sell well. Goose fat is out of stock at our supplier, as is hazelnut oil. We do have ample supply of duck fat and the delicious French patés, duck confits, cassoulet and other delicacies.
We have a lot of fun putting MENU together each week and, of course, doing the things we write about, but making it possible for you to enjoy rare and wonderful gourmet foods is what drives our business. We stock a good range of ingredients and delicious ready-made gourmet foods. So, please have a look at our Product List and see what you need. You can contact us by email or phone, or through our website. We can send your requirements to you anywhere in South Africa.
Changes in our market activities
You will find us at The Place at Cavendish tomorrow, Friday 14th from 10h30 to 17h00. In future, we will be alternating between Cavendish and Long Beach, with Long Beach being on the first and last Fridays and Cavendish on the Fridays in between. We will be at the Old Biscuit Mill’s brilliant, exciting and atmospheric Neighbourgoods Market, as always, this Saturday between 09h00 and 14h00. The Neighbourgoods market has been rearranged. The tables have been arranged at right angles to the way we are all used to, with all the aisles running straight down from the entrance, in order to improve the flow of visitors through the market. Lynne will be wearing a gold plastic crown in order to help you find us.
As we told you last week, we will not be back at the Dean St Arcade in Newlands on Wednesdays. We will miss friends we have made there, but our turnover there has not been enough to justify our presence, when we can be gainfully employed elsewhere.
Food and wine (and a few other) events for you to enjoy
There is a huge variety of interesting things to occupy your leisure time here in the Western Cape. To help you choose an event to visit, we have taken our list of Interesting Food and Wine Events online. Click here to access it. You will need to be connected to the internet.
Many of the specials in our list of restaurant special offers are continuing through summer and we have been told that there will be some new summer menus soon. Click here to access it. These Specials have been sent to us by the restaurants or their PR agencies. We have not personally tried all of them and their listing here should not always be taken as a recommendation from ourselves. If they don’t update us, we can’t be responsible for any inaccuracies in the list. When we have tried it, we’ve put in our observations. We have cut out the flowery adjectives etc. we’ve been sent, to give you the essentials. Click on the name to access the relevant website. All communication should be with the individual restaurants.


 

13th October 2011
Remember - if you can’t find something, we’ll do our best to get it for you, and, if you’re in Cape Town or elsewhere in the country, we can send it to you! Check our product list for details and prices.
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
Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups (up to 6) to specialist wine producers who make the best of South Africa’s wines. Have fun while you learn more about wine and how it is made! Tours can be conducted in English, German, Norwegian or Dutch flavoured Afrikaans.
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 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. Our Avast! ® Anti-Virus software is updated at least daily and our system is scanned continually for viruses.
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 and keep our mailing list strictly confidential. If you wish to be added to our mailing list, please send us a message, inserting "subscribe" in the subject line. If you wish to be removed from our mailing list, please send us a message, inserting "remove" in the subject line

Thursday, October 20, 2011

Robertson and Wine on the River

Church St, Robertson
 
 Happy visitors on the banks of the Breede
Bernhard Hess (Mimosa Lodge, Montagu) with Bonita Malherbe (Van Loveren)
Lynne at the Zandvliet stand, buying
 Zandvliet's yellowtail and lamb chops
The Breede River
with happy cruisers on the boat
Chardonnays
matched with food
which was prepared by Zandi Beetge
Lourens van der Westhuizen of Arendsig presented the wines

Lourens with Lynne
and Rowan Beattie of Esona wines

Fun on the riverbank


After the show, the workers relaxElizma Spangenberg, Robertson Wine Valley Marketing manager
Johan de Wet, Elizma Spangenberg, Lynne, Jacques Beetge
Bonita Malherbe & Elzette Steyn, PRO for Weltevrede
next year's wine
The old carved barrel at Weltevrede

Bonnievale's butcher
Weird stuffed cow at Parmalat cheese factory, Bonnievale
It's a hog's life

A weaver building a nest at Happy Hog