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Posted by on in Events


b2ap3_thumbnail_White-Winter-Pearmain.JPGHeritage flavour: White Winter Pearmain

The Tru-Cape Heritage orchard on Oak Valley farm in Elgin celebrated its maiden harvest recently with an event worthy of three and half centuries of local pomology. The 20-odd trees, each a different species of heritage apple, were weighed down with red and green fruit, some bent over almost double. It seemed little short of miraculous that those slender twigs I saw planted back in November 2012 were now bearing so prolifically. Guests were invited to pick an apple of their choice - I went for Winter Pearmain - a variety I remember my mother buying when I was very small.

Back home we cut it up and relished every mouthful - sweet, crisp and presenting  wafts of apply perfume - something you don't find with contemporary apples, however beautiful they look.

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The apple orchard now has a heritage pear sapling as well - to mark the harvesting of Van Riebeecks first wijnappel in

April 1662, a Winter Saffron pear was planted, taken from the oldest pear tree south of the Sahara, still clinging to life in the Company Gardens in Cape Town - it yielded its first pear on April 19 1665.

 For keen cooks who enjoy sampling produce from the past, keep an eye and ear open in coming years - there's a reasonable chance that  we will be able to buy some of these heritage varieties when the trees get a little bigger. Slow Food members - take note!

Our splendid lunch in the Pool Room restaurant was as contemporary and delectable as any gourmet could wish for - while the apple pie, one of the desserts on offer, was made from heritage apples using an old Dutch recipe, popular at the Cape a century or more ago.  Enjoyable yes, but I much prefer my own apple streusel recipe, which beats any pie or crumble recipe tried to date. Its based on one by Robert Carrier, but is spicier.

I will post it in a separate blog.



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Tagged in: Events Food Recipes

Posted by on in Events

TITLE: Now’s the time to see if Daily Dish works for you,b2ap3_thumbnail_Moroccan-chickpea-stew.JPG


From now until the end of April, Daily Dish, the online ingredient and recipe provider, is offering a R250 discount to those who sign up for one of their meal service choices, which are Classic, Low carb and Vegetarian.

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For those new to the concept, Daily Dish provides a weekly meal kit to people who are too busy to shop, yet want fresh ingredients, ethically sourced, along with precise recipes, to be delivered to home or office. Daily Dish has been providing four dinners per week,( each of which takes about 30 minutes to prepare from start to finish), to selected suburbs in Cape Town, Johannesburg and Pretoria for some time . They have just signed up with Fairview wine and cheese producer in Paarl to include some of ingredients – cheese, olive oil ,bakes, even wine, etc - in their kits. To give an example of what you get for your money, I looked at the Vegetarian option: For a meal kit for two, you would normally pay R610 a week, or R76 p/p per meal. Take R250 off that and the price becomes very tempting. Menu options change weekly, and you can see what you will get on their website’s On the Menu. At time of writing I would have received the makings of:- Corn fritters and bocconcini salsa, mushroom and basil linguine, veggie shepherd’s pie and halloumi with broccoli and sesame. For Cape Town based clients, the delivery area stretches from Cape Town to the southern peninsula, west to Melkbosstrand, and north to Paarl – but see exact areas on the website. For more info, visit their website and follow Daily Dish on Facebook (dailydishforyou).

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Tagged in: Food News

Posted by on in Events

Lanzerac Winemaker Dinner

Join Lanzerac cellarmaster,\ Wynand Lategan, and executive chef Stephen Fraser on Wednesday 25 March for the first event in the 2015 Winemaker Dinner Series. They are intimate affairs, limited to a maximum of 20 diners, and are held in the Taphuis, one of the oldest bar in the  Boland. The estate’s heritage and premium  chardonnay, merlot and pinotage will star throughout the three-course meal which opens with kabeljou ceviche, accompanied by cauliflower, pea shoots, mangetout and sweet potato wafer, dressed with grapefruit, passionfruit and coriander dressing. Tickets cost R375. Email to book.

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Posted by on in Events

Diarise March 22 for a day at NItida. Buy the Cape Argus on Thursday to enter, via e-mail, to win one of three pairs of R100 tickets to the Cellarbake@Nitida. See you there


This sounds like a cool way to spend a balmy March Sunday. On 22nd, the annual Cellarbake will take place at Nitida wine farm in Durbanville. Top artisanal bakers from the Western Cape will showcase their signature bakes, and M editerranean Delicacies will provide their savoury goodies, so that visitors can make up their choice for a leisurely picnic at the lakeside. The venue is the Cassia restaurant. Pair the goodies with Nitida’s superb wines for R100 or stay with the food only for R50. Children will be well entertained as well. Book through Webtickets.


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