Friday, November 20, 2020

This Week’s MENU. WWF-SASSI Awards, Visit to the Norval

The beautiful blue head of an Indian peacock (Pavo cristatus)

So much is happening in the world at this end of a topsy-turvy year; Covid, Trump, Zondo and Zuma etc. Our activity seems very inconsequent in comparison, but we hope that we can inject a little fun and light relief. As usual, good food and wine are the centre of our little universe and this week had lovely highlights. Please read the stories and, we hope, enjoy them…

The annual WWF-South African Sustainable Seafood Initiative Trailblazer Awards took place last week and instead of inviting media to attend because of Covid, they did things differently and very innovatively. First, we were asked to post the just released results at 4.15 on the day on Twitter and/or Facebook announcing the winning chefs who are pictured below. We did this and posted on Instagram as well. Then, on Friday, we were gifted a hamper of fish, Spier wine and other ingredients and supplied with a recipe so that we could cook a dish conceived by Chef Judi Fourie of Pilcrow and Cleaver. Read on…



We have been meaning to go to the Norval Art Gallery in Constantia to renew our annual memberships and a sunny day this week got us moving. The Arts suffered badly during the Covid lock down and our membership ran out in February. They have changed things slightly; the membership is now two tier and there is no separate Pensioner membership. We opted for the entry level one which costs R110 pa and gives unlimited entry during the year but no free parking, reduction on your restaurant bill or other perks, which we shall miss. Read on…

Friday, 20th November 2020


The WWF - SASSI Trailblazer Awards 2020

The annual WWF South African Sustainable Seafood Initiative Trailblazer Awards took place last week and, instead of inviting media to attend, because of Covid, they did things differently and very innovatively. First, we were asked to post the just released results at 4.15 on the day on Twitter and/or Facebook, announcing the winning chefs who are pictured below. We did this and posted on Instagram as well. Then, on Friday, we were gifted a hamper of fish, Spier wine and other ingredients and supplied with a recipe, so that we could cook a dish conceived by Chef Judi Fourie of Pilcrow and Cleaver. And we have also been invited to go to her restaurant later this month. So we feel well rewarded for writing this article. We were also recipients of the WWF-SASSI Media award a few years ago and do support this initiative. To learn more about SASSI click here: www.wwf.org.za/sassi
This was what was in the hamper to be used with the recipe. Red wine vinegar; a lemon; a tin each of sea salt and fish spice from Funky Ouma, a family business and supporters of SASSI; a bottle of Spier Rosé and one of Sauvignon Blanc to go with the dish; rainbow trout from Ocean Jewels; salted capers, garlic, lime and shallots. Spier wine farm consistently supports sustainability, and each year they support the Trailblazer Awards. They are also a WWF - SA Conservation Champion.
Unpacked: The beautiful piece of trout was supplied by Ocean Jewels Seafood, owned by Julie Carter, who is an ardent supporter of SASSI and a previous winner. This business delivers fish every week in Cape Town and surrounding areas. Julie had a stall at the Biscuit Mill when we worked there and her restaurant and shop are in the Woodstock Exchange in Albert Road, Woodstock


The recipe we were sent:
Rainbow Trout with warm vinaigrette
Serves 2
Ingredients
Trout - 4 tbsp extra virgin olive oil - 1/2 tbsp red wine vinegar - 3 to 4 shallots, thinly sliced - 1 tsp of small capers; wash off any salt - 1 tbsp of butter - 1 small tomato, skinned and finely chopped - Salt and pepper to taste - 1 tbsp of a soft herb (parsley, dill or basil)
Method
Poach the fish. Bring 1.5 litres of water to the boil. Add salt and put the fish into the pan. Reduce heat and simmer the fish for 8 minutes or until just cooked. While the fish is simmering, warm the oil, vinegar and sliced shallots. Add in butter, stir to thicken and take it off the heat. Add chopped tomato and capers. Stir. Add salt and freshly ground pepper and serve with the Trout. Either spoon warm vinaigrette over the top of fish or serve it on the side. Sprinkle with fresh herb(s) of choice

Lynne did make a few minor tweaks, she prefers to poach fish in a Court-bouillon rather than just in water. The water is flavoured with celery, carrot, shallot, herbs, pepper and a little vinegar


The finished dish with the gently fried shallots, tomato concasse, and capers, cooked in a sauce of olive oil, vinegar and butter. The trout was perfection, so moist and flaky, the gentle sauce added to the dish. When next we cook this, and we will, she might add more capers and use a riper tomato. She topped the dish with parsley and lemon verbena from our garden. It was a lot of fish, so she made some gravadlax with the tail end. A very good idea, thank you SASSI and Chef Judi. And it went perfectly with the Spier wine




All content © John & Lynne Ford, Adamastor & Bacchus


Thursday, November 19, 2020

A Visit to the Norval

We have been meaning to go to the Norval Foundation Art Gallery in Constantia to renew our annual memberships and a sunny day this week got us moving. The Arts suffered badly during the Covid lock down and our membership ran out in February. They have changed things slightly; the membership is now two tier and there is no separate Pensioner membership. We opted for the entry level one which costs R110 pa and gives unlimited entry during the year but no free parking, reduction on your restaurant bill or other perks, which we shall miss
Full membership costs are as follows
Membership: R350 - Free entrance for the cardholder
Membership +1; R650 - Free entrance for the card holder and a guest
Membership +3: R950 - Free entrance for the card holder and three guests
You renew your membership at the desk in the foyer or on line. When we got there the sun had rather gone behind a cloud, so it was a good day for an art exhibition or two. In fact they have three on at the moment
Last time we came, this beautiful window was hidden by a complex wooden structure artwork
Now you can see the window in all its beauty
The details of each piece of the window
A photographic exhibit was next
All the photos were of the same person, the artist, and gave a good perspective of how we see ourselves and others. Some were challenging, others tried to be controversial, and some were very beautiful indeed. We prefer not to publish photographs of other photographers work, so no detailed reproductions here and we encourage you to see thw photographs for yourself. In addition, it is a cohesive body of work and is better seen as a whole rather than piecemeal
An extraordinary man, sadly now deceased, who learned to carve from his father and, when he became a lay preacher, he carved many religious icons with his own symbolic interpretations. It was absolutely fascinating to see his ideas and how he made carvings of bible stories from his conception of them and mixed his Shangaan culture. Many were so skilled, others challenged one and many impressed. Especially when they were carvings made from whole trees! But his detailed carvings of small things like the walking sticks were also excellent
Headrests and walking sticks
Four versions of the crucifix
And carvings with African symbolism
We loved his fish
The gallery window had been left unobstructed to let in the wonderful Northern light and there are good views
across the garden, the Steenberg wine estate’s vineyards and Table Mountain under the clouds
His depiction of God is on the right
Many had biblical connections
He certainly was very prolific
Putting them into context with his background
More of those wonderful fish and other animals
Having spent a couple of hours on our feet, we needed sustenance, so we made our way to the Skotnes restaurant
The menu. It was late when we got there, past 2.30, but they confirmed that they were still serving lunch. We wanted something simple like a sandwich, but the compact menu does not have these. So it was a meal or nothing. Until, later, we discovered that we could order tea and scones. Some of these items seem quite expensive, especially as you have to order chips in addition to your hamburger or add ons for the burger or the Caesar salad
Sadly, there were no tables available. We were shown to the small lounge area, ordered two beers and waited. It seems that many people had come for lunch and had settled down for the afternoon. Not much movement. But finally, about half an hour later, we did get a table next to the window. Service was a little slow; perhaps they had a busy lunch service
A new addition to the sculpture garden! There are good views of the garden from the restaurant
It was drizzling, so not many people ventured out
By then Lynne just fancied tea and scones but, sadly, was told that there were no scones
So she ordered the almond cake and Earl Grey tea. She was served English Breakfast
The tea comes with a very hard ginger nut. Bite carefully
John ordered the hamburger and a side order of chips. He asked for crisp chips and had to return the first serving
for another round in the deep fryer. He did give Lynne some of his burger to taste and some of the chips. Good burger
The chips that returned were much better
Lynne's almond torte and "Earl Grey" English Breakfast
Our bill

Friday, November 13, 2020

This Week’s MENU – RMB Winex 2020, Black Sheep lunch, Beautiful Cape, Wagyu Food Truck, Platter 2021


The Road to Paarl - The crossing of the roads to Paarl and Wellington from Malmesbury

A momentous week; we have more stories to tell than we’ve had in months and, especially important, the President’s announcement that liquor sales are back to normal conditions and the borders are open to tourists, with adherence to proper precautions. The announcement is great news for the economy, especially ours in the Western Cape, and we hope that it will bring some relief to everyone who has suffered so much in the last nine months. Enjoy the great wines we’ll tell you about, support your favourite restaurants, but please be sensible, wear masks, keep your distance; we don’t want to lose you. Enjoy the stories…

RMB WineX 2020 - a 21st birthday celebration with a difference – Wine In Your Own Time



RMB WineX 2020 was always going to be different. COVID-19 has made it impossible for us all to gather under one roof this year. However, simply because you cannot come to WineX, doesn’t mean that WineX cannot come to you – in your own home, with your own hand-picked group of friends and family. Read on…

Lunch at The Black Sheep


We are still trying to adapt to what we need to do in the time of Covid - observing the restrictions and staying safe. There are many things we used to do that we miss a lot. But we can eat out and, because we want to support an industry that has been very hard hit in lock down, we try to eat out when we can. It is not always going to be top end restaurants; we live on pensions and money is a bit tight but, even if we just have one course, it is exciting and stimulating to go out and eat someone else's food. We had not been to The Black Sheep in upper Kloof Street for a long time and being in the area recently made us determined to go again. A sunny Wednesday and a need to have a story for MENU saw us eat there and have a really great meal. Read on…

The Beautiful Cape



On our way home from the Black Sheep restaurant we went via Kloof Nek, which is a quick route home for us. It was such a beautiful hot and clear day so we stopped in the Glen and John took some photographs of the views. We often drive this way but, every now and then, it is good to stop and pay attention to the beautiful view of the mountains and the sea from here. Read on…

Wagyu Food Truck in Oranjezicht



If you haven’t yet had Wagyu beef, you do need to try to taste this extraordinary flavourful beef, with its distinct marbling of fat that melts while it is cooking, leaving the beef superbly tender and gives it that "melt in your mouth" experience. Yes, Wagyu is very expensive, but you will always remember it and want more. And the good news is that the fat is unsaturated fat, and is rich in omega-3 and omega-6 fatty acids, making it one of the healthiest red meats. It is now farmed here and you can find it at good butchers and in fine dining restaurants. Read on…

On line launch of Platter 2021

The 2021 edition of the Platter wine guide has been launched. We have had the privilege, for a good number of years, of being invited to the gala presentation of the guide and giving you an illustrated story of the event. Sadly, this is another event which has had to be taken to the internet. There has been a dearth of media information, so we have had to use a back door to give you the list of the Five Star awards. Many of these have gone to some of our favourite wineries and some to interesting newcomers. There is a large number of wines which received the coveted Five Stars and it reflects the ongoing improvements in quality of South African wines, especially in such challenging times. It seems that the online launch was only for those who have paid for a subscription. The rest of us, media included, will have to wait for the book to appear in early December. Read on…

Friday, 13th October 2020

All content © John & Lynne Ford, Adamastor & Bacchus


 


 







Wagyu Food Truck in Oranjezicht

If you haven’t yet had Wagyu beef, you do need to try to taste this extraordinary flavourful beef, with its distinct marbling of fat that melts while it is cooking, leaving the beef superbly tender and gives it that "melt in your mouth" experience. Yes, Wagyu is very expensive, but you will always remember it and want more. And the good news is that the fat is unsaturated fat, and is rich in omega-3 and omega-6 fatty acids, making it one of the healthiest red meats. It is now farmed here and you can find it at good butchers and in fine dining restaurants

We were invited to see and taste some this week - but with a difference, and this might just be your chance to taste it without breaking the bank. Experienced Chef Allister Esau has an unusual source of Wagyu and he is cooking it in his food truck. And that is where you can taste it, in all sorts of guises. The Wagyu comes from the farm of J.A.K. Strydom in Aliwal North, who has been farming Wagyu for several years on the banks of the Orange River, a good beef farming area. Have a look at the website of the J.A.K Strydom Private Nature Reserve http://primewagyu.co.za/

The prime cuts go to the top butchers and restaurants, but there are lots of offcuts, which Chef Allister uses 

Last night we went to meet him and the food truck at the Mountain Manor Guest House and Executive Suites in Breda Street in Oranjezicht. Owned by Michelle Whitehead, we were warmly welcomed and then given samples of most of the dishes that the Wagyu food truck sells. If you need a good food truck, this is one for your event or outdoor party

Chef Allister with his Wagyu Food Truck

All his details are on the food truck
Chef Allister has worked internationally and is glad to be home
Michelle Whitehead, owner of Mountain Manor Guest House and Executive Suites
You can visit the Mountain Manor next Thursday to taste for yourself. Phone to confirm +27 21 461 7200
You can see the marbling on this small piece of Wagyu chuck steak
The menu
There is a good covered outside area at Mountain Manor and more seating inside


We took along a bottle of Glenelly 2006 Shiraz Cabernet Merlot blend from our cellar
and it went very, very well with all the Wagyu dishes
The first dish was small, thin slices of the 'naked' Wagyu beef. Cooked simply in just olive and canola oils,
seasoned just with salt and pepper, it was really tender, succulent, moist and perfectly flavoured.
Wow. Our absolute favourite. They serve this on a roll with salad. Try it, you will thank us
The logo on Chef Allister’s apron, Chefs' Hangout
The Prime Wagyu logo
Mountain Manor is at 17 Breda Street, Oranjezicht
The pool area
The entrance to some of the accommodation; it is an extensive property which dates from 1861
Dish number two was the classic Wagyu burger on a bun with tomato, gherkin, lettuce and the version we asked for
was with jalapeno slices in a cheese sauce. A huge, totally beef burger and a great spicy sauce
We shared the burger, knowing there were several more items to try. Very satisfying
You can see the good texture of the beef when sliced
Next were corndogs. John had never had these or learned what they were made from and Lynne, only once before
The perfect 'on a stick' wagyu sausage covered in a crisp chick pea batter and deep fried
Children love these, apparently. These were topped with Tzatziki
No.4 was the croquettes. A crisp deep fried outer casing, a lining of mashed potato and inside roughly chopped,
moist Wagyu beef with good umami flavours. Served with a mustard and parmesan sauce, coleslaw and pickled radish
We really enjoyed these, with all the different textures and flavours
Jannie Strydom, who farms the Wagyu with his father J.A.K. Strydom, had come for supper at the Truck with his family
We were beginning to flag, not being used to so much food. This is the Wagyu Wrap
A good flat bread wrap rather than a slimy tortilla - good move!
It contains long strips of Wagyu beef in aioli, chimichurri, red cabbage, and peppers
And it reminded us of a good Beef Stroganoff. Another essential to try
Half each!
An order for one of the other guests of the Wagyu Hot dogs
Chefs Earl Messiah and Edmos Zhou are in the truck doing the preparation and the cooking. Well done Chefs
We had a lovely evening eating well, chatting to Allister and Michelle and other guests; it was very friendly and gemütlich. Thank you all