Monday, November 06, 2023

In MENU This Issue - CWG Auction, Hacienda lunch, Veritas Awards, Groote Post Pinch of Salt, Jordan lunch

 

Two important events, a lunch, a supper and the launch of a lovely Chardonnay. We enjoyed them all and pass the stories onto you, hoping that you will like them and experience the wines and the meals for yourselves.

We heard, last week, that a journalist whose company we enjoyed at many events we attended has, tragically, succumbed to cancer. Julian Richfield had many followers and we join them in sending our sympathy to his family. We miss him.

The 2023 Nedbank Cape Winemakers Guild Auction

To quote Gordon Newton Johnson, Cape Winemakers Guild Chair, in his foreword in the 2023 Auction Catalogue of this very successful annual wine auction. "The depth and integrity of South African fine wine is increasingly acclaimed throughout the world and the appetite for breaking glass ceilings seems boundless". He was so right, this year's auction did break glass ceilings, both in the prices many wines received and in the magnificent final total reached. It was also very exciting to watch. It was held for the second year at the Lord Charles Hotel Conference Centre in Somerset West. Read on…

Restaurant Week Mexican supper at Hacienda

Restaurant Week in Cape Town (this time it is about 5 weeks, ended on November 5th). It always draws us to try a new restaurant. We had good reports from Clare, our daughter, and others, so made our booking. The concept is modern Mexican food from the Baja California coastal area of Mexico. The lunch hours finished at 6 pm and they do have a Happy Hour from 4.30 to 5.30 when Margaritas are half price, so we booked for an early supper at 5. Lynne hasn't had a good Margarita for years and it's one of the few cocktails she enjoys, along with a really dry Martini. It is on Loop Street and is part of the Heritage Square block. Read on…

The 2023 Veritas Awards dinner

This year's glittering Veritas Awards dinner was held in the Ballroom at the Cape Town International Convention Centre. The organisers really pushed the boat out to make it a fantastic event. The event is a Black Tie occasion and a chance to wear our finery is great fun. It had been a very long time since we last wore the glad rags, before Covid. Read on…

Groote Post launches Pinch of Salt Chardonnay

An invitation to taste a new wine from Groote Post, still under wraps, to be released and first taste at the Zeitz MOCAA (Museum of Contemporary African Art) in the V&A Waterfront. The cut-out silo sections remind John of those droopy "ghost" masks, a bit Munchian. Standing beneath them is rather like being in a cathedral. Seeing people walking high above on the glass ceiling is a bit chilling. Read on…

Lunch at Marthinus Ferreira's Jordan restaurant

A family friend from the UK has been visiting us and she wanted to visit Stellenbosch. So we took her to one of our favourite wine farms, Jordan, for a taste of their Cap Classique and then lunch in their restaurant, run by talented Chef Marthinus Ferreira. Read on…





All our stories can be seen in the Blog Archive near the top of the column on the right

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The 2023 Veritas Awards dinner

This year's glittering Veritas Awards dinner was held in the Ballroom at the Cape Town International Convention Centre
The organisers really pushed the boat out to make it a fantastic event

The event is a Black Tie occasion and a chance to wear our finery is great fun
It had been a very long time since we last wore the glad rags, before Covid
There are still a few who don't understand that it means evening wear...

Queuing to get a glass of bubbly
The social meeting place is the foyer and one has a chance to catch up with friends and colleagues

WOSA CEO Siobhan Thompson and her husband, Gary

A huge throng, waiting to see if they have won anything
Very good canapés were served, especially the large prawn tails

Lots of catching up

Gera de Wet of De Wetshof and Margaux Nel of Boplaas

Spier Estate Sommelier Georgio Meletiou and his wife Samarie

Blaauwklippen winemaker Nerina Cloete and Lynne

 Neil Pendock and a friend

Buitenverwachting cellarmaster Brad Paton and Claire King

The doors open and it's time to find our table. Great attention to detail on the table settings

A band to play us in

Shadley our very attentive waiter, who looked after us very well

Some of the very good wines on our table

The menu

Bennie Howard  Vice-Chairman of South African National Wine Show Association (SANWSA)
started the evening off with some of his usual witty sayings and a prayer written by the late Dave Hughes

Christo Pienaar, Chairman of South African National Wine Show Association (SANWSA), gave the opening address

Cape Town Mayor Geordin Hill-Lewis was dressed in a suit with a Springbok shirt
In some of our photographs the multicoloured lighting gave some very strange effects,
hence this monochrome photograph

Nadae, wife of Denzel Swarts, Sales & Brand Executive at Zoetendal Vineyard & Rive Estate
Her purple face is an unintended special effect!

Tokara winemaker Stuart Botha and his wife Gemma

Western Cape Premier Alan Winde enjoying the evening

Christo Pienaar with Elsabé Ferreira, who so ably organises the event,
about to present the Veritas Living Legends Awards 2023

"The tradition of annually honouring a handful of industry leaders was continued at this year’s 33rd Veritas Awards ceremony, known for many years as the Oscars of the Wine Industry, on Friday 13th October. This award, instituted by the Veritas Awards in 2009, serves as recognition for exemplary service to the industry over the years – acknowledging their commitment and paying homage to them for remarkable achievements"

You can read about their achievements here https://veritas.co.za/veritas-living-legends-awards-2023/

Gary Baumgarten receives his Living Legend scroll from Christo Pienaar

The six 2023 Living Legends:  Gary Baumgarten, Gert Boerssen, Johan Ehlers, Chris Roux, Jacques Roux, Johan Wiese

Time for the first course to be served, a fresh, crisp and zingy salad
with Beetroot cured smoked Franschhoek Trout, salmon mousse, heirloom tomatoes and good vegetables
As everyone around our table said, one of the best salads they had ever had
So well combined and so well flavoured

Two red wines to go with the main course
The Inheritance Merlot from Groote Post and Diesel Pinotage from Beyerskloof

Great entertainment from the Girl in the Bubble
playing her electronic cello, accompanied by bubbles filling the ballroom air

Our main course - beautifully tender lamb rump on a bed of peas and a root vegetable ragout,
Parmesan fondant potatoes, with a great rosemary jus and a lamb Pithivier
The Executive Chef at the Convention center is talented Roberto de Carvalho
This was one of the best meals we have had at the CTICC

Winemaker Anneke Steenkamp of Walker Bay Estate in Stanford with her medal,
another member of the great party at our table

Also at our table were Tokara Winemakers Mia du Plessis and Stuart Botha with their awards

Christo Pienaar and the team from KWV

Alan Winde with the team from Benguela Cove and Christo Pienaar

The chef Roberto de Carvalho with our smoking etagere of delicious desserts 

Lots of choices, the Strawberry trifle was super

John's choice of a chocolate mousse cake and a mini cheese cake

And when dinner is over, the brandy table allowed one to taste this year's prize-winning entries

Some very special brandies were served 
The perfect Nightcap, much enjoyed
Before the dancing began, we said good night and caught our Uber to go home
A really enjoyable evening of industry successes and congratulations

The complete list of wines that won Gold medals. You can find them in more detail here:
https://user-hpa96tt.cld.bz/VERITAS-2023



All our stories can be seen in the Blog Archive near the top of the column on the right

If you do not wish to receive e-mails from us, please email menucape@gmail.com with the word 'UNSUBSCRIBE' in your email
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Friday, November 03, 2023

Lunch at Marthinus Ferreira's Jordan restaurant

A family friend from the UK has been visiting us and she wanted to visit Stellenbosch
So we took her to one of our favourite wine farms, Jordan, for a taste of their Cap Classique
and then lunch in their restaurant, run by talented Chef Marthinus Ferreira

At the tasting room, enjoying the crisp, zesty and very fine Cap Classique Blanc de Blancs

Lynne and Angela exploring the overseas wine purchase options for Angela

One of the best views from a Stellenbosch restaurant

The open kitchen shows busy chefs and the service was superb

Lunch offers only the three course menu and we thoroughly recommend it
It changes regularly as the dishes are fresh and seasonal

The freshly baked pot bread with caraway seed was as light as air, glazed in honey with rosemary
To dip it into is whipped, burnt lavender butter and in the center a soupçon green of mint oil, delicious
A treat was the spinach leaf and rocket salad with toasted corn and seeds, bean sprouts and parmesan cheese
in a miso dressing, topped with rice paper crisps
A lovely way to prepare one's palate for the lunch

and yet more unexpected excitement with sweet and smoked olives made on the farm
Then three amuse bouches - one of each for each of us
Baby cucumbers topped with fruit salad,
a chardonnay poached pear slice en brochette
topped with a blue cheese mayo and celeriac chiffonade and grated pecan nuts,
a 'biltong' salad on crisp tempura nori seaweed, with horseradish cream,
salt baked beetroot, soy and honey glaze, topped with bonita flakes
and all in miniature

Our waiter explaining the dishes for us
We ordered one of our favourite Jordan wines to drink with the meal, The Outlier Sauvignon blanc

The starter of Marinated Tuna Crudo, which we all ordered, was superb
the textures and umami flavours wake up the palate, the slices of tender tuna were thin and fresh
Topped with shaved fried artichoke, caramelized onions, nasturtium leaves,
a dab of salmon caviar and a green salsa verde 


The main course of tender Kuruman Sirloin beef on burnt onions, celeriac purée,
kimchi, potato pavé, broccoli, and a rich and sticky bone marrow and beef jus

The Confit Lamb Shoulder is served two ways:
a slice of crisp sous vide belly and a small shredded lamb cake
It is accompanied by pomme purée filled with ratatouille, grilled courgettes and rich lam jus
Perfection

For John, the only dish without mushrooms, they are in most of the meat sauces, was the Sous Vide Hake
Stewed peppers, chickpeas, tomatoes, olives and crushed potatoes made a fine saucy blanket beneath the fresh Hake

Time for dessert after a bit of a pause
The fresh Strawberry shortcake was delicate and refreshing
A yogurt mousse rippled with strawberry purée, with a strawberry compote went perfectly with the basil sorbet
- strawberries and basil are a match made in heaven -
Small squares of matcha pecan blondies added great flavour and good texture
as did the sprinkling of baby basil leaves and edible pansies

The "Not a Black Forest" dessert - almond mousse, stewed cherries, miso ganache, chocolate and ice cream
It was much appreciated

Is this a cash crop of winter wheat in the middle of the vineyards?

The Spring vineyards are so green and verdant at the moment

A vineyard waiting to be planted and a huge gum tree

and, when we thought it was all over and coffee was ordered, these two plates of fancies appeared
On the left, macarons and one of our favourite canelli and, on the right, pillowy marshmallows and very good orange jellies

A tiny sparrow after crumbs on the deck
We hope to be back to taste more of Marthinus's excellent summer dishes

As our English guest insisted on picking up the bill, we cannot comment on the amount paid,
but it was not a sponsored meal

All our stories can be seen in the Blog Archive near the top of the column on the right

If you do not wish to receive e-mails from us, please email menucape@gmail.com with the word 'UNSUBSCRIBE' in your email

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