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Food

News, recipes, culinary events and cookbook reviews.

Subcategories from this category: Restaurants, Events, Cookbooks, Recipes
Posted by on in Events

 

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This annual star still ranks as most winelovers’ favourite excursion, and with good reason. The 2018 Wine on the River takes place over the weekend of October 26 – 28 and is offering visitors some tempting new events along with well-established favourites.

Let’s look at what’s new in 2018.

Nedbank has come aboard as sponsor, which is good news all round. Those who would like to venture further than the festival riverside site can now hop onto a wine safari truck which will take visitors through vineyards and on to old underground cellars while listening to stories behind the vintages (R150pp).

For another first, the festival have organised glamping on the river banks a little way from the festival. After your visit, head to tented accommodation for some stargazing around open fires while enjoying toasted marshmallows... The two-night package, which includes 2 weekend festival passes, 2 boat cruise tickets, shuttle to and from the campsite, interactive tastings and complimentary wine costs R2 000 for a couple and requires pre-booking.

Tech types will be delighted to find the festival a cashless celebration, as the QKR! Booking platform enables simple, safe activity bookings along with the Masterpass scan-and-pay for cashless transactions. Your wallet can stay in your pocket, your purse in your bag.

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Then all the old favourites will be on the menu, in their 2018 guises and vintages. More than 30 cellars will set up their stands.  Winemakers, chefs, craftspeople from around the valley will be on Goudmyn farm to present their wares, to wine and dine you with the best of both. Those looking for in-depth vinous experiences can book for the interactive tastings which cost only R80.

Having tasted and discussed, buy and load your boots with your choice of wines, for the festive season and with special gifts for those who could not make it.

The annual Duck Derby is another old favourite, with proceeds going to the Zolani Youth Choir. Proceeds from the boat trips down the Breede on  Viljoensdrift's flat-bottomed cruiser will go to the Breede River Hospice. Fancy a flip over the riverside celebrations? Book a chopper ride and view the action from on high for a memorable experience.

As in previous years shuttle services to and from the festival will operate from Robertson, Bonnievale and Montagu on the Saturday.

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Time now to book those tickets and get Early Bird discounts. They cost from R150 to R350 with free entrance to children under 18. Master Pass discounts are also available via Webtickets.

Need more info? Visit www.robertsonwinevalley.com, email events@robertsonwinevalley.com or call 023 626 3167.

See you there....

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Posted by on in Events

 

The season is nearly upon us and the event calendar is crowding in . At time of writing the focus is on Cape Wine 2018 and I am rooting for Robertson Wine Tourism who are hosting more than 80 overseas visitors at a five-course dinner at The Castle. It will finish, I believe, with a tour of the historic fort, but their guests should be immune from any of the resident ghosts after several glasses of the valley’s fine bubbly, white, red and dessert wines.

In date order:

 

Wine & Fynbos Cupcake pairing

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Taste the Cape floral kingdom for the next month or more in this new pairing from Delheim estate! The four cupcakes in the lineup are: Fynbbos honey paired with Delheim merlot, honeybush cupcake paired with Delheim chardonnay sur lie, buchu cupcake paired with the Gewurztraminer and a rooibos cupcake served with Delheim pinotage. The event costs R120 and bookings are preferred and essential for groups with more than nine. To book email cellardoor@delheim.com

 

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GABRIËLSKLOOF PRESENTS A 'FIRE FOOD' CELEBRATION OF SA HERITAGE FARE

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On Sunday, 23 September 2018 chef Frans Groenewald will light braai fires and serve traditional delicacies with a modern spin at Gabrielskloof farm in the Overberg to mark Heritage and national braai day.Tickets for the Overberg Braai @ Gabriëlskloof are R375pp. To book, call 028 284 9865 or email restaurant@gabrielskloof.co.za

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34th Nedbank Cape Winemakers Guild Auction

 

The 2018 events marks the swansong for three founder members, Etienne le Riche, Jan Boland Coetzee and Kevin Arnold. Along with their wines a special collection of crafted wines – 31 reds, 14 whites, two Cap Classiques and one port make the lineup ofr the auction which takes place at the Spier Conference Centre on Saturday, September 29. .Registration for the auction and VIP lounge will close on Wednesday, 19 September. Telephonic and proxy bidding options are available to those who are unable to attend in person. To find out more, visit: www.capewinemakersguild.com, email info@capewinemakersguild.com or call Tel: +27 (0)21 852 0408

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CELEBRATE FARM LIFE AT THE “GROOT PLAASPROE”

 

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Taking place from October 11 – 13 at Sandringham near Stellenbosch. More than 150 stalls offering a farm experience including 300 animals, farm food, and a world class agricultural showcase. Pair your boergoat meat with pinotage or beer, win prizes galore. Time; 8am to 6pm daily. Tickets can be booked through Computicket or buy at the gate. Adults: R100, pensioners R50 on Thursday and Friday and children under six enter free of charge. Contact Agri-Expo on 021 975 4440 or admin@agriexpo.co.za for more info.

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RMB WINEX 2018

 

takes place from October 24 – 26 at the Sandton Convention Centre. Regarded as the country’s must-attend event, this show of 19 years will again wow visitors with an exceptional lineup of premium wine brands. It is open from 17h00 to 21h00 and ticket prices range fror R180 to R295. Early Bird and Couples/ Packages from end September. Book through www.winex.co.za

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Celebrate in Full Bloom at this year’s Protea Party

 

Contemporary design meets understated elegance at the fifth annual Protea Party, which takes place at Anthonij Rupert Estate in Franschhoek, on Saturday 27 October 2018. The theme for the 2018 celebration is “Contemporary Floral”, On arrival guests will be greeted with Protea cocktails. Dinner - a generous three-course, harvest style feast of seasonal winelands produce - will be served at long tables. The full range of Protea wines will be available.

Tickets cost R695 per guest, inclusive of all food, wine and entertainment. The Protea Party begins at 18h00 for 18h30. Pre-booking is essential. For bookings and/or enquiries, please contact Sumarie Elliot on sumarie@rupertwines.com or call 021 874 9019. 

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Cool-climate wines, craft beer and a country fair: Explore the Elim Wine Festival

Once a year – for one day only – the cool-climate wines of the Elim Wine Ward and surrounds gather for the Elim Wine Festival – this year on Saturday November 10 at Black Oystercatcher wine farm. A dozen of the region’s top wineries will showcase their products; these are The Berrio, The Black Oystercatcher Wines, The Giant Periwinkle, Ghost Corner ,Land’s End, Strandveld Vineyards and Zoetendal from the Elim wine ward, wineries from just outside ElimareSijnn Wines from Malgas, Lomond from Cape Agulhas and The Drift, Jean Daneel Wines and Skipskop Wines from Napier.

Artisanal beer and cider are also on the menu, along with delicious local produce at the market stalls – thick smoked trout, local cheeses, charcuterie and sweet treats.

Tickets cost R140 for adults, which includes glass and tastings, and free entry for children under 18. Buy tickets via Webtickets, at the gate on the day, or at selected Picknpay stores. See you there!

For more info, visit: elimwines.co.za Or contact: Jackie Rabe, Marketing Director: Strandveld VineyardsCell. 082 376 8498Email: jackie@strandveld.co.za

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Posted by on in Recipes

ANATOLI: Authentic Turkish Cuisine by Tayfun Aras published by Human & Rousseau, 2018

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Just the name induces memories of exotic meals enjoyed back in the late 80’s when we had to remember to book a table, as Anatoli was usually fully booked.. Dining there inspired me to investigate this wonderful cuisine further, and when I learned  that it's regarded as one of the top five cuisines in the world, I wasn't  surprised.

 

As country-dwellers we have become more reliant on our own cooking skills, and I am often pleased that I have a little store of Turkish  recipes in my handwritten recipe books. But what a treat to get this delectable collection from the present owner of Anatoli restaurant, recipes much embellished by his life story. He enjoyed an enviable childhood in a suburb of Ankara, brought up in a house where the garden fruit trees provided dessert and his mother encouraged him, the eldest of three sons, to take an active interest in family cooking.

 

Although he has a degree in archaeology he spent time selling carpets and souvenirs in Marmaris for several years where he absorbed the seafood and wild greens diet of the locals and, after marrying and starting a family, he and Louise moved to Cape Town in the late 90’s. Here he shared his expertise of Turkish braai-ing with locals . In 2003 he bought Anatoli when it came on the market for the second time and gradually adapted the original menu by introducing a new repertoire of mezzes.

 

The author ascribes the complexity of Turkish fare to influence from the vast territories of the Ottoman Empire, which spanned areas in Europe, the Caucasus, western Asia, north Africa and the horn of that continent. He brought in Turkish apricots, spicy beef sausages, sumac, Turkish coffee, raki and other ingredients at first, but now that Cape Town is more international it is easier to find most of these in the city.

 

Tayfun’s recipes open with a description of basic and essential ingredients that home cooks should have. Mezzes follow, ranging from a simple dish of varied olives to baby marrow fritters, from Circassian chicken paté to hummus, stuffed vine leaves to fava, (broad bean puree), red pepper pesto to borani (spinach with yoghurt and sultanas), tarama to tzatziki. You will also find kofte, (meatballs with tarator sauce), shakshuka (an eggless version) and aubergine dishes.

 

Anatoli’s popular bread recipe precedes main course dishes which are sourced from all regions in Turkey, some adapted to suit local palates. Most are served with fragrant rice but bulgar pilaf makes a good alternative.                                

There are classics like Imam Bayildi,   etli dolma 9mixed vegetables filled with spiced lamb mince), lamb shanks, lamb ribs, sultans delight ( cubed lamb served on smoked aubergine puree). Chicken baked with feta combines enticing flavours, and then we move to a selection of kebabs.                                            

 

Dessert is important in Turkish cuisine, and fruit compotes, milk puddings and of course baklava and kadayfi are classic examples. I like the look of apricots stuffed with almonds and cream and cream-filled stewed quince halves.

 

The final chapter, From my Home Kitchen, presents dishes too time-consuming for restaurant inclusion. Readers will find  some appetising salads, delicious brunch choices - including halloumi cheese baked in moskonfyt! -   a mussel stew, shrimp casserole and instructions for making Turkish tea (coffee is dealt with earlier in the book). Adventurous vegetarians will find plenty to chew on in this treasury to expand their repertoires as well.

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Posted by on in Events

 

A KOEKSISTER TO FOLLOW...

 

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Stellenbosch Hills is adding a sweet finale to its biltong and wine pairing for the month of September, with a heritage dessert, in form of koeksisters, to be paired with their Muscat de Hambourg. Visitors can start with the pairing of their white and red wines with a range of biltong and droewors , then go on to choose a plaited or Cape Malay-style koeksister to finish. The pairings cost R75, and bookings can be made at 021 881 3828/9.

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DE KRANS BLOSSOM FESTIVAL

 

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A great way to swing into spring! This festival takes place over the weekend of September 1 - 2 and invites guests to jog or wander through vineyards and orchards in full bloom. Prizes await those who take the best photos on September 1. Prebooking is essential. Other activities include a farmers' market on the Saturday, live music, meals at the De Krans Bistro and Deli, wine and port tastings and a champagne breakfast on the Sunday. Bookings for this are advised. For more info contact Bessie Swanepoel at 044 213 3314 or email dekrans@mweb.co.za

 

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BOT RIVER SPRING WEEKEND

 

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Food, wine, music and entertainment for all members of the family is on the menu for this weekend bash, taking place on September 1 & 2.  Events are hosted by the various farms, including a scavenger hunt for grownups where particpants have to complete challenges prompted by a mobile phone app. There's yoga in the vineyards, meeting Nguni cattle, a farmers' market and wine launches on the programmes. Steak and curry nights and an ox braai add choices to dining, while the Bull fest theme gets carried through to clay bull shooting and taurean treasure hunts for children. Tickets cost R100 per day and obtainable through Quicket.  For more info contact  Melissa Nelsen at Melissa@genevievemcc.co.za.

The cellars will also be holding a tasting of new vintages at La Tete restaurant in Bree Street, Cape Town on Wed August 29 at 18h00. Tickets cost R200 and are available on quicket.com.

 

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CWG AUCTION 2018

 

The 2018 Nedbank Cape Winemakers' Guild auction takes place on Saturday 29th September at Spier Conference Centre. Registration closes on September 19. The collection of 48 individual wines that will go under the hammer comprises 31 reds, 14 whites, two Cap Classiques and one port-style wine. For more info visit www.capewinemakersguild.com or call 021 852 0408. A selection of the auction wines will be available for tasting in Cape Town at the CTICC on August 16 at 18h00 and in Johannesburg at the Atrium, Nedbank Sandton, on August 22 at 18h00. Tickets cost R350 and can be purchased via webtickets.co.za

 

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Posted by on in Restaurants

DELHEIM’S VEGAN-FRIENDLY DUO

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The 2018 white and rosé wines are trickling onto the market, and will soon become a steady stream. Among the early birds are the new vintages of Delheim’s perennially popular pair- their sauvignon blanc and their pinotage rosé.

To start with the latter, this blush has a long and illustrious history, being produced regularly since its launch in 1976, when the late Spatz Sperling first presented it to the local and German markets. It offers a good mix of candy and berry aromas, while the berry flavours on the palate are balanced by crispness and faint floral wafts of perfume , thanks to a tiny portion of Muscat de Frontignan. The prevailing drought has not affected the usual good quality and the moderate alcohol levels of 12,5% add to its attraction. Expect to pay around R75.

The 2018 sauvignon blanc will please a wide variety of tastes, as its nicely balanced, green fig and citrus notes complementing a hint of flint. Alcohol levels are moderate at 13,5%, and this wine, while fresh as a daisy, is not overly acidic. It sells for R79.

Both wines have a band on their back labels stating Suitable for Vegans. This is a good idea if, as Delheim says, they have had an increase in queries from visitors and diners as to the acceptability of their wines to vegans and vegetarians.

Of course today dozens of producers do not use egg white or fish products in the fining of their wines, while others, choosing the minimimalist approach, are not fining their wines at all. Bentonite is the product most widely in use today, a type of clay that is far less messy than working with egg whites which used to be popular. Delheim is one of the cellars that has been using bentonite for several years.

 

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