Thursday, March 08, 2012

120301 Main Ingredient’s MENU - Taxing times, Taj Expressions dinner, Pannacotta, Products, Our market activities, events and restaurants

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 BOLD to open links to pictures, blogs, websites or more information
A gourmet squirrel enjoying lunch in the Company’s gardens, Cape Town
In this week’s MENU:
     Taxing times
     Eastwards travel
     Van der hum and vanilla panna cotta
     Products
     Our market activities, events and restaurants
Taxing times     We have had what seems like a very quiet week with no outings and only one lunch but, in fact, we have been tied to both our computers while we have been sorting out our end of year tax and bringing our company books up to date. March is going to be busy! Arduous even for small traders, we are pleased that our Finance Minister has made it slightly easier for us in future because we now have to do returns only twice a year. But our (idiotic) accounting software doesn’t allow us to be late. It closed itself off at midnight on the 29th. Fortunately, one could fool it by setting the computer’s date back a month.
Travels Eastward      We still want to try to have a holiday in Vietnam this year, when business drops off. A friend who has moved there joined us for lunch yesterday. He, very helpfully, sorted out an itinerary for us because that is what he does there. We see so many holidays in Thailand and absolutely nothing in Vietnam. Lynne has been into at least five major travel groups and asked for information on tours and been told, “Oh yes we have brochures”, then minutes later “Oh sorry none left, we will send you something on email or in the post”. And not one of them has got back to us. There is also nothing on the Internet. So while we might enjoy the luxury of an all-inclusive tour (albeit a budget one), it looks like we are going to have to do it on our own. We both absolutely love Asian food, we eat it at least once or twice a week and can’t wait to see this beautiful country and taste the amazing food. And perhaps do a cooking course while we are there.
What did we cook for our Belgian friend, who has been in Vietnam for a year and more? Bobotie! Just in case he was missing SA food, with a salad and a dessert of Van der Hum Panna cotta. A very easy dessert to make indeed, so we thought we would give you the recipe. You will need our leaf gelatine and our Nielsen Massey Vanilla Bean Paste or one of our lovely soft Madagascan vanilla beans. 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?
Van der Hum and Vanilla Panna Cotta with Raspberry Coulis
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.
We used a cabernet Sauvignon jam which we had been given but, sadly, the pips were really big and aggressive and the rest of the jam will now be put through a sieve to get rid of them.
WHAT IS HAPPENING AT THE TAJ 2     The Taj “Expressions” competition was won by Pat Wood of Kwazulu Natal. She has passed her prize on to her daughter Samantha, who lives in Cape Town. Our thanks go to all of you who entered. Our commiserations go to those of you who didn’t win and we congratulate Pat and Samantha.
Tonight sees the launch of the Year-long “Expressions” programme. For the whole of March, this features the wines of Wellington and Paarl, which has been designed and prepared by guest chef Simone from Babel restaurant. Her dishes will be paired with regional wines which express the inherent character of the variety and their place of origin. Her menu will then be incorporated into MINT Restaurant’s Table d’hôte menu for the entire month of March with selected paired regional wines (Wellington & Paarl) as an option. Two of the Taj chefs have spent time with Chef Simone, to ensure that her dishes are replicated correctly!
There will be a wine tasting at 6pm, which precedes the dinner. We will be there and look forward to meeting Samantha and hope to see lots of you; we had a good number of entries to the competition. Remember, if you can’t come tonight, you can sample the Wellington/Paarl food and wine matching menu for the whole month of March at the Mint Restaurant in the Taj. Book through the Taj. We will announce the next dinner before the area and the food changes and, hopefully, will be able to run another competition for you to enter.
In addition to a hosting one-off events such as St. Patrick’s Day Guinness & Oyster Festival on Saturday 17th March (join us after the Neighbourgoods Market for a pint of the black stuff!! We love the stuff), the Taj will host a series of monthly events to showcase the incredible diversity of the wine, food and people of the Cape winelands through their Expressions of … series. More information, the full story, can be seen if you click here
Products     The Italian beef, chicken and vegetable stock cubes and Spanish Knorr fish stock cubes are proving to be popular and the two Italian balsamic reductions we added to our list (pear & walnut and white truffle) sold almost immediately. We’ll have more tomorrow. Rick Stein’s new Spanish series has prompted lots of you to look at Spanish products and we are seeing an increase in interest in Sherry Vinegar, Paella rice and Spanish smoked paprika. They are all in our product list. Check it here.
If you are looking for anything, have a look at our product list and tell us what you want. You will be able to access it through our website. If you can’t find what you need, let us know and we will try to find it for you. Until our online shop is ready, drop us an email and we will help you. The financial year end has put a temporary halt to work on our online shop. The financial year end has but a stop to work on on-line developments, but we intend to concentrate on it in March.
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. 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    We will be at the Old Biscuit Mill’s brilliant, exciting and atmospheric Neighbourgoods Market, as always, this Saturday between 09h00 and 14h00 and every Saturday. We will be back at Long Beach Mall on Friday, 9th March.
There is a huge and rapidly growing variety of interesting things to occupy your leisure time here in the Western Cape. There are so many interesting things to do in our world of food and wine that we have made separate list for each month for which we have information. To help you choose an event to visit, click on our lists for March, April and beyond. 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.
Some restaurants have responded to our request for an update of their special offers and we have, therefore, updated our list of restaurant special offers. 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. that so many have sent, to give you the essentials. Click on the name to access the relevant website. All communication should be with the individual restaurants.
Summer time is picnic time and several wine farms offer picnic facilities. We have put together a list of wine farms who can provide you with a picnic, We haven’t put in much detail, just where it is, phone number, email address and a link to the website. The latter is where you will find all the important information. Go and check it out.





1st March 2012

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.
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 click here to send us a message and if you wish to be removed from our mailing list, please click here to send us a message

Champagne Pommery at The Taj

And just when you thought it couldn’t get any better    
We were invited to a trade tasting of Pommery Champagne at the Taj (again!) this week, paired with food made in the Mint restaurant, which has a very suitable Mezzanine venue for guided tastings.

Duck confit parcels with spiced kumquat preserve accompanied Lynne’s favourite, the Blanc de Blanc (100% Chardonnay), “Summertime”. It gave a nice counterpoint to the rich duck and orange flavours, full of perfume and violets; it is very clean and lean on the palate with lime, lemon and grapefruit notes.

A wonderful way to interrupt a year-end stocktake!
Thank you, Claire Ganes and Pommery

Starlight Concert at Vergelegen

Brilliant Starlight Concert     We had the most stunning evening at this annual tour de force concert at Vergelegen, where they showcased local talent this year.
Invited guests were very well looked after


Lynne usually drops an emotional tear or two at the sheer wonderment of the performances. This time the South African Youth Choir and the full Cape Town Philharmonic Orchestra started with the Nation Anthem and continued with a tribute to Nelson Mandela - a superb arrangement of The Impossible Dream, from Man of La Mancha.

The queues for "facilities" at the interval were mercifully short, because we were well catered for.

We rocked the night away with Freddie Mercury and Queen songs, performed by the orchestra and Joseph Clark, our local expert Freddie Mercury impersonator. Several numbers had the audience bopping, rocking and singing in the aisles. We had performances from two stunning (local) opera singers Musa Nkuna, who had returned for the concert from the Berlin Opera, where he is performing and Friedel Mitas, whose beautiful soprano voice is clear as a bell.

Nomfundo Xaluva had us singing along and swaying to all the wonderful Miriam Makeba and Brenda Fassie songs, backed by the Choir. Charlize Berg - talented 19 year old Afrikaans vocalist sang a selection of Afrikaans songs as a tribute to the late Johannes Kerkorrel. Ian von Memerty skilfully and professionally produced the whole event and also performed and delighted us. .

But the star of the evening is always Richard Cock, the maestro conductor, whose humour and knowledge gathers this whole concert together so well. We had a very funny audience participation in the 1812 Overture, where we were the cannons, bursting brown paper bags – hysterical. And there were many, many more talented acts.

Thank you all at Rand Merchant Bank for organising and sponsoring yet another blockbuster concert

The Taj "Expressions of Terroir" launch dinner

Have you ever tasted a white pinotage? Strictly speaking, this wine should be called a Blanc de noir, (a white wine from red grapes).
The Mellasat white pinotage is made fairly conventionally, with minimal skin contact, but is rather a strange expression of the grape because it does not show recognisable characteristics of the base wine or of its parents Pinot Noir or Hermitage (Cinsaut), but it was nevertheless quite quaffable. We found similarities to white Zinfandel. We preferred their flagship red, called M, a Cape blend of Cabernet, Shiraz and Pinotage.
This series of dinners, prefaced by a wine tasting on the launch evening, gives you a chance to meet and chat to the wine makers and marketers while tasting some delicious wines. And you don’t have to book for dinner to come and taste the wines. Click here to see the programme for these monthly tastings and the monthly Expressions dinner themes in the Mint restaurant.

Tiaan Burger, son of Schalk, brother of Stormers' captain Schalk and his Welbedacht wines


James Borland welcomed us

Tiaan Burger and Andrew Barns (Mischa)

The Menu:

The dinner was very, very good. Babel on Babylonstoren seems to be the flavour of the summer this year, bookings are hard to get, so it was good to be able to see what the chef Simoné Rossouw is doing.  
We were welcomed with a glass of Welbedacht Mon René MCC and the dinner started with one of her famous Green Salads, a plate full of green vegetables and herbs and flowers with a mint geranium dressing; it was very refreshing. This was accompanied by Mischa Rousanne 2011.

The main course was a stunning surprise. Large fillets of Franschhoek smoked trout, lightly cooked with a superb strawberry and Viognier sauce. Lynne had done a similar dish earlier in the week using pomegranate molasses, fish sauce and lime but the strawberry was superior by far.
Who would have thought that strawberry would so complement smoked trout? This was served with the Bosman Chenin Blanc 2009 and the Doolhof Malbec 2009, so you could have the colour you preferred with fish. Several of the other guests liked the Malbec with the fish, there being enough fruit to work with the strawberry and smoky flavours, but we preferred the more delicate flavour of the Chenin.
Then came a stunning dessert; a chilled plum soup with plum sorbet which had lovely undertones of five spice.
It was served with a glass of their MCC, which had been augmented by the Babylonstoren homemade plum cordial. We can still taste the clean fresh plum flavours and want more!

A fourth course of Gorgonzola Crème brulée with almond and Parma ham crisp was a fabulous, if very rich, ending to a lovely meal. This was served with Andreas Shiraz 2009 and one of our favourite dessert wines, Glen Carlou’s The Welder Natural Sweet Chenin Blanc 2011.
Please note that several of these courses have been incorporated into Mint’s menu for the whole month of March should you wish to try them. The wines are also available for tasting with the food.

A sign of increased responsibility. A table of winemakers' glasses at the end of dinner

Friday, March 02, 2012

120216 Main Ingredient’s MENU - Domaine Ott at Delaire, Wine dinners at the Taj, Crustless quiche, Dinner party picnic, Dairy challenge, Products, Our market activities, events and restaurants

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
View towards the Banhoek valley from the terrace, Delaire Graff Estate
In this week’s MENU:
*     Domaine s Ott wines at Delaire
*     Wine dinners at The Taj
*     Dinner party picnic
*     Dairy challenge
*     Crustless Quiche à la Lynne
*     Products
*     Our market activities, events and restaurants
   In addition to a hosting one off events such as St. Patrick’s Day Guinness & Oyster Festival on Saturday 17th March (join us after the Neighbourgoods Market for a pint of the black stuff!!), the Taj will host a series of monthly events to showcase the incredible diversity of the wine, food and people of the Cape winelands through their Expressions of … series. The journey through the world’s most beautiful winelands will begin by presenting Expressions of Wellington and Paarl on Thursday 1st March with Guest Chef Simone from Babel restaurant at Babylonstoren. Her dishes will be paired with regional wines which express the inherent character of the variety and their place of origin. Her menu will then be incorporated into MINT Restaurant’s Table d’hôte menu for the entire month of March with selected paired regional wines (Wellington & Paarl) as an option. Two of the Taj chefs will have spent time with Chef Simone, to ensure that her dishes are replicated correctly! More information, the full story, can be seen if you click here
Everything comes to s/he who waits    This week, finally, we got to visit Delaire. The occasion was a dinner to showcase the wines of Domaines Ott – three estates in Provence, in the South of France. We were welcomed on the terrace with a glass (or two for some!) of Louis Roederer champagne (Domaines Ott is part of the Louis Roederer Group), and we were served salmon and oyster canapés while we all got to know each other or caught up with old friends. As you see from the photo above, the Estate has possibly the best view of any wine farm in the area; watching the light on the valley and mountains change as the sun set was a magnificent sight. Click here to see the whole pictorial story. Ushered into the elegant and spacious restaurant, which can seat up to 120, we began with Clos Mirelle Blanc de Blanc 2010 (AOC Côte de Provence) made not from Chardonnay, but from Semillon and Rolle. It was introduced by Christophe Renard, Domaines Ott export sales director. Tasting somewhat like lean champagne sans bubbles, this very elegant wine could not have come from any other country but France. White peaches, slightly salty, crisp, cool and delicious with a faint herb ending, it went perfectly with the first course, Ceviche of Farmed Cob with poached pear, hazelnut, honeyed blossom. There was a quite sweet foam on the Ceviche; the wine coped very well with it and really showcased the fish, as did the scattering of caramelised nuts which added great texture to a soft dish and complimented the wine – all in all, a very successful dish.
The next course was Roasted Chicken with lobster bisque, west coast mussels, hints of orange and served with Domaines Ott Chateau de Selle Rosé 2010 (also AOC Provence). This is a blend of Grenache, Syrah, Cinsaut and, very unusually for Provence, Cabernet Sauvignon. The chicken was, we suspect, cooked sous vide and was incredibly tender and moist. Who would have thought that lobster bisque would go with chicken? It really was amazing. We were not so entranced by the nearly cooked mussels or the stringy spring onion/leek but the dish was a lovely match to the pale “eye of partridge” rosé, which tasted of fresh, fruity, spritzy rhubarb with a spicy end rather like ginger ale.
The main course of Roast Duck, beef shin, smoked marrow fritters, plum and blue berries was rather overwhelming in its rich meatiness and cried out for some other ingredient on the plate. One of the fruit sauces, possibly the plum, was a little savage towards the wine, the Domaines Ott Bandol Rouge 2007 (AOC Bandol) which is a blend , chiefly, of Mourvedre with some Grenache, Syrah and Sauvignon. It began with rich full fruit flavours and aromas of cassis, cherries and other berries. The wine had a sweet and sour character with black pepper notes and capsicum on the end and did age quite a lot in the glass.
With the dessert of Compressed Chocolate Brownie, hazelnut praline, white chocolate sorbet and chocolate air, we were served the smooth fruity and nutty Delaire Port, a perfect match for chocolate. A wonderful plate of delights to end a super meal
All the wines are available from Reciprocal Wine Trading and the Port from Delaire
WHAT IS HAPPENING AT THE TAJ
Competition!    If you want to win a pair of tickets to the opening event, answer the following question: Where is Babel restaurant?  We want not only the name of the farm, but the name of the wine region in which it is situated. The name of the winner of two tickets to the Expressions dinner at the Taj on March 1st (and to a wine tasting which may be held before the dinner) will be drawn on Tuesday 28th February. The prize is specifically for that event and cannot be transferred to another occasion. We will give the appropriate times to the winner, once the winners name has been drawn.
Dinner parties     We had planned to have dinner on the rocks with two good friends who have birthdays this week and their spouses, but sadly, Monday was cold, rainy and chilly, so the picnic happened on our dining table instead. Lynne had made the prawn and fennel recipe we gave you last week, baked a gammon, made stuffed eggs, a huge salad and quinoa all of which were going to be portable. There were green olives and, yes, bread for those who do and chips for nibbles but mostly it was low carbs except for the dessert. She made a wicked flourless chocolate cake with almonds and covered it with a ganache of Lindt milk chocolate and cream. We had a blast and drank some really good wines from our cellar, starting with a Laborie Blanc de blancs and progressing to Gabriëlskloof Sauvignon blanc 2010. The best wine of the evening was a 2002 Mike Dobrovic Sanctum shiraz. Pure fruit, wonderful depth and length John served it in huge burgundy glasses which absolutely showcased a beautiful and almost perfect wine made by a very talented winemaker. We also had one of our last bottles of KC Shiraz 2007, still elegant and full, but if you have any this is the year to drink it.
Dairy a problem?      We don’t like recommending medicines, but Lynne,  who has a severe intolerance, if not an allergy to dairy products, was recommended to try Lactase recently – it contains an enzyme that assists those who are lactose intolerant to digest dairy products. Chew a couple just before you eat dairy. It does seem to work and when we go to dinners like this and need to taste everything, it certainly is making a difference. As they say on the pack, check with your doctor.
This week’s recipe is, again, what we had for dinner this evening.
Crustless Quiche à la Lynne
2 large onions, sliced – 1 T olive oil - 4 eggs – 150 ml 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 the dish well 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 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.
Products   We have sourced Italian beef, chicken and vegetable stock cubes and Spanish Knorr fish stock cubes. We’ve also added two Italian balsamic reductions to our list: pear and walnut and white truffle. Carnaroli rice, the best, according to many of the chefs we know, for risotto, is also back on the list. Prego sauce, which sold out last week is back, with plenty of stock, for now. They are all in our product list. Check it here.
Rick Stein’s new series about Spain has started on the BBC Food channel. It brought back wonderful memories for John of a slow passage he made through Spain in 1971, starting in San Sebastian and ending weeks later in Andorra, when he crossed into France. The first episode featured Spanish saffron, smoked paprika and sherry vinegar. We have them all - as well as authentic Spanish Bomba paella rice. You can’t fake the real thing!
If you are looking for anything, Spanish or otherwise, have a look at our product list and tell us what you want. You will be able to access it through our website. If you can’t find what you need, let us know and we will try to find it for you. Until our online shop is ready, drop us an email and we will help you. The financial year end has but a stop to work on on-line developments, but we intend to concentrate on them in March, once this task has been completed.
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. 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    We will be back at Long Beach Mall tomorrow, Friday, 24th February. We will be at the Old Biscuit Mill’s brilliant, exciting and atmospheric Neighbourgoods Market, as always, this Saturday between 09h00 and 14h00 and every Saturday.
There is a huge and rapidly growing variety of interesting things to occupy your leisure time here in the Western Cape. There are so many interesting things to do in our world of food and wine that we have made separate list for each month for which we have information. To help you choose an event to visit, click on our lists for February and March/April. 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.
Some restaurants have responded to our request for an update of their special offers and we have, therefore, updated our list of restaurant special offers. 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. that so many have sent, to give you the essentials. Click on the name to access the relevant website. All communication should be with the individual restaurants.
Summer time is picnic time and several wine farms offer picnic facilities. We have put together a list of wine farms who can provide you with a picnic, We haven’t put in much detail, just where it is, phone number, email address and a link to the website. The latter is where you will find all the important information. Go and check it out.





23rd February 2012

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
With our Adamastor & Bacchus© tailor-made Wine, Food and Photo tour service, we take small groups (up to 6) of visitors 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. Click here to learn more about it.
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