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Myrna Robins

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Food

News, recipes, culinary events and cookbook reviews.

Subcategories from this category: Restaurants, Events, Cookbooks, Recipes

Posted by on in Food

 

 

SORTING THE BEEF FROM THE BULL by Richard Evershed and Nicola Temple. Published by Bloomsbury, 2016.

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The sub-title, ‘the science of food fraud forensics ‘ is an immediate indication of the serious nature of this paperback, stated on the cover, (under a drawing of a horse, complete with outlines of cuts of horsemeat!)

However, thanks to witty chapter headings and lots of play on words, the text is very readable. The reader is drawn into a fascinating, thought-provoking, and occasionally depressing series of culinary operations that range from cheating to really sinister practices.

Misrepresentation or false statements on packaging are acts of fraud that cheat consumers while legitimate producers are being cheated out of business. Examples include eggs labelled ‘free-range’, fresh produce labelled ‘organic ‘and salmon as ‘wild-caught’.  USA pomegranate juice labelled as 100% was found to contain little or no pomegranate, consisting rather of corn syrup and other fruit juices.

Food fraud becomes food crime when networks of perpetrators are involved. They consist of the fraud inventor, the one who devises how to cheat, those who deal with transporting the goods across borders and countries, those who develop ways of avoiding detection in laboratory testing and auditing, and finally those who threaten the vulnerable in the industry to turn a blind eye to the practices.

One chapter focuses on egg production – an ingredient essential to western breakfasts and in hundreds of recipes. Apparently it’s neither difficult nor expensive to produce hen’s “eggs” from a series of chemicals that include sodium alginate, gelatin, sodium benzoate, colouring (for the yolk) and melted paraffin wax and gypsum powder (to create the shell). Fake eggs appeared in China in the mid-1990s and were cooked and eaten, they were so authentic looking. The health consequences of this are unclear as most of the ingredients are already used in food products, albeit in smaller quantities.

The authors realised, after initial research, that food fraud is truly an enormous topic. They devote a chapter to how scientists tackle the subject of finding evidence , complex in a globalised industry where ready-to-eat meals are processed to the point that nothing resembles the living things that once grew. How to develop tests to confirm or authenticate that truth of what labels tell us becomes a real challenge. As they develop ways of detecting corn syrup disguised as honey, the fraudsters find a new type of syrup that will escape detection.

Vegetable oil endures a long history of adulteration and continues to present challenges – cheap oil frequently added to expensive oil, while swindles has caused hundreds of deaths in Spain and shaken the US economy.

Mislabelling of seafood is a major occurrence, one to which the UK government is giving attention. Then there is the emotive issue of horse and other meats being included in burgers, curries, kebabs and chicken breasts. Many so-called all- beef sausages are anything but beef, and ham and chicken contain much  water. And vegetarians are not immune as the authors uncover cases of meat adulterating spices and of blood products making their way into baked goods…

Corruption in dairy products ranges from an extreme – fake milk made of urea and shampoo in India – to replacing animal-based fats with vegetable-based products . Only the major health scandals make the headlines, such as the 300 000 Chinese children who fell ill (six of whom died) in the 2008 discovery of melamine in milk.

The wine industry is described as one where the greatest economic gains can be made by falsifying. This in a market rife with scandals, where the criminals are “often as wealthy as their victims and …have the refined palates… that enable them to carry off such scams”. And don’t think that spirits like vodka and whisky are left out, as they are quite easy to adulterate, say the authors.

The spice story is another tale liable to cause some nausea. Suffice it to say, we need to check the source of our peppercorns. We should buy whole spices rather than ground to ensure that they do not contain additives (which can, apparently) include dust, rodent hairs and insect fragments. Cayenne pepper has been found to contain ground rice, mustard seed, sawdust, brick dust and salt, and can be coloured with red lead oxide (which can lead to lead poisoning.) The turmeric story is equally depressing – and ironic – given that  many health nuts are hailing this as a wonder food.

Even fresh fruit and vegetables do not escape fraudulence – mangoes a sprayed with formalin (from Bangladesh)and other methods to keep items looking fresh well beyond their real age, are grey areas  that may not be illegal but certainly are deceitful. And could even be deadly.

Looking to the future, its likely that food fraud will increase: climate change will increase the prevalence of livestock diseases and affect crop yields, tempting more people toward dishonest practices. As Prof Chris Elliott of Belfast University remarks in the foreword – “A number of food-business operators …have told me their biggest dilemma is to decide if they should cheat in the same way as their competitors, or go out of business”

The authors discuss actions we, the consumers, can take:   Be informed readers, (you could be, thanks to this book), so we are better equipped to detect and avoid food fraud. Be careful of unrealistic prices or bargains. Buy from people you trust. Other measures, like eating seasonally, can help. In some northern countries, governments are taking inspections seriously, with Denmark forming a Food Flying Squad whose inspectors arrive by helicopter unannounced, and inspect with a no closed doors policy (if keys are “lost” they call a locksmith immediately). Media have an important role to play as well, exposing fraud in industry and pressurising governments to act.

The British authors have, naturally, focussed on food and beverages in the United Kingdom. Local investigation? It's definitely needed. I don’t have the stomach (sorry!) for it, but perhaps some energetic food bloggers could mount a joint project.

Myrna Robins

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If I didn’t already live here, this is a weekend that I would book for right now! Our little village, perched on a road that climbs through vines and orchards to reach a dead end among drifts of fynbos and proteas on the Sonderend mountains, is small, historic, beautiful. It is also home to a diverse collection of fascinating wine cellars and restaurants that range from award-winning fine dining to hearty country fare presented on a terrace with heart-stopping views across valleys, hills and undulating ranges.

Along with weekends as quiet and reflective or as energetic and busy as visitors wish, there’s a new attraction to contemplate: Geared to small groups of friends or family (8 – 12) or even corporate colleagues, Fiona Cameron-Brown is orchestrating slow wine and food weekends for visitors who enjoy taking the road less travelled and unearthing the secrets of rural cellars, small and large, who produce good to outstanding wine at palate-pleasing prices.

Mouthwatering meals will be as varied, the wines matched to courses, the hospitality will be warm, and the accommodation cosy and central or luxurious in a lofty setting. Weekends that are planned well ahead are themed, but groups who would like their own itinerary catered for, are welcome to discuss their wishes with Fiona.

The best part is that those who yearn to be pampered from start to finish, will relish typical itineraries that start with transport from Cape Town International airport to McGregor on a Friday afternoon, with sundowners and dinner to come. Saturday could see the group enjoying morning tastings at local cellars, and free time to explore the village attractions in the afternoon. Tastings and dinner at another venue will be on the Saturday evening programme, with more to follow on Sunday morning, finishing with a memorable Sunday wine and dine lunchtime finale before being taken back to Cape Town.

Slow Wine Weekends are designed for the 40 – 50+plus set. Visit the website at www.slowwineweekends.com. For more info, send an email to info@slowwineweekends.com with your queries or call 023 6251450 between 10h00 and 13h00 from Mon – Thurs.

Among the cellars taking part is the large McGregor Wines, a producer of agreeable white wines selling at budget-beating prices, good cabernet, easy-drinking merlot and pinotage.

In a charming thatched cellar perched on the lower slopes of the Sonderend, Lord’s Wines are producing some fine wines: their pinot noir has been discovered by retailers in other regions, their cap classique is moreish, and their sauvignon blanc is a good choice on a warm day.

McGregor is also home to Solara, the valley’s first certified organic wine, a single vineyard sauvignon blanc that makes a memorable sundowner. A portion of profits from sales of every bottle is channelled to the Landmark Foundation which does sterling work in conservation of Cape leopards across the Western and Eastern Cape provinces

Ilse Schutte is a talented garagiste who makes her hand crafted shiraz and an excellent bone dry non-vintage cap classique from accommodation in the centre of McGregor. These make a fine pair and I hope she will include a rosé in her range soon, as she has made fine examples in the past. Bemind Wyne translates to Beloved Wines.

A few kilomeres outside the village Tanagra Private Cellar has already been discovered by hundreds of enthusiastic German visitors, and if you haven’t sampled their superb cabernet franc, grappas and eaux de vie of world class, you are in for a treat. Their rosé is in a class of its own, and is sold out virtually before bottling. Robert and Anette Rosenbach have restored a rundown farm with a magnificent wild fig tree to pristine perfection, and their stylishly decorated cottages are another attraction for weekenders from afar.

Jan Kannemeyer, owner and winemaker at Wolfkloof, has had a life-long love affair with merlot.  Set in spectacular surroundings and producing wonderful wines, Wolfkloof’s cellar is located on the edge of Robertson.

Also taking part is well-known winemaker and consultant Lourens van der Westhuizen who makes great wines and enjoys sharing his expertise with keen winelovers. His single vineyard wines are renowned for their affordable quality.

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Picture captions: Mr BAS Singh with Nicolette Waterford; Nothing but a Hound Dog outside the Garden Cottage; Oliver's sublime apple dessert; Soothing, welcoming sitting room - whoops, there's that hound again.

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It struck me at the launch of Leeu House, and now, again – with even more insistence – on the 68ha stretch of mountainside  that is now Leeu Estates. The sense of tranquility that pervades what is a working wine farm envelops,  both in and out of doors.

We were at the press launch of Leeu Estates, the impressive centre of five-star hospitality created from the amalgamation of three Franschhoek farms over the last few years.  The view from the Founder's Vineyard across the valley to where the pass snakes upward is breathtaking, seemingly in perfect harmony with one’s immediate surroundings.

A serene old farmstead now houses the luxurious hotel, and adjoining buildings offer further accommodation. Throughout, interior designer Beverley Boswell has achieved this admirable air of luxurious calm that  invites guests to unwind, de-stress and relax. Pastel and neutral shades contribute to this, all sparked with fascinating art, handmade lighting, fabrics, carpets, curtaining with wonderful  textures obtained from around the world. These are backed by a harmonious architectural design of sitting rooms, bedrooms and bathrooms that combine sophistication with practical and pampered  living.

While there are numerous statues  by renowned artists given lofty locations at various points on the farm, I loved the inclusion of whimsical works of art like Nothing but a Hound Dog, which guards the entrance to the Garden Cottage.  The practical simplicity -  with all amenities – of the Wine Studio is a pleasing destination in which to enjoy sampling the range of Mullineux wines, soon to be followed by the Mullineux & Leeu Family Wines when the Swartland vineyard comes on stream.

Staying with wine, another hillside vineyard has been planted with a variety of red cultivars to produce, in time, a fine red blend for founder Analijt BAS Singh, whose vision this is. The Founders Vineyard lies next to a brilliant bed of blooming yellow and orange marigolds, which forms part of the Bokkie Garden, soon to be inhabited by a few springbok (who won’t eat these flowers, but other grasses and plants have been chosen to provide them with good green meals.)

Executive chef Oliver Cattermole presents fare that is as delicious to the palate as its easy on the eye. While he keeps up with gastronomic trends, he never lets these dominate his menu – taste is foremost followed by maximum use of seasonal and local ingredients.

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On this cool autumn day his canapé of home-cultivated mushroom velouté was superb, alongside bites of Madras-cured salmon with celery. Late season tomatoes were given royal treatment – roasted and teamed with tabbouleh and a spicy tomato fondue, while the humble carrot also rose in the world thanks to Cattermole’s imaginative creation, complemented wby the brilliant Mullineux 2014 Old Vines white. Kingklip partnered by rich aubergine and a green olive salsa made a fine main course, and a seasonal finale of roasted apple terrine with a smidgeon of salted caramel and an apple sauce rounded off the lunch in fine style, the crisp freshness of Mullineux’s straw wine 2015 adding the perfect accompaniment.

Great news for gourmet diners is that this fine dining experience is open to non-residents as well as the guests who fill both the 17-room country hotel and Leeu House, a boutique hotel in the heart of Franschhoek.

It was a launch that was seamlessly successful, in keeping with its goal, organised by Leeu PR, brand and marketing head, Nicolette Waterford.

Next up? Marigold, an Indian restaurant, is set to open toward the end of the year  opposite the hotel and Le Quartier Francais, now also a Leeu property. In developing the Leeu Collection into what could be termed the lion’s share of Franschhoek hospitality, the portfolio is also presenting a hard-to-beat standard of tasteful luxury paired with attentive, caring service..  b2ap3_thumbnail_Leeu-sitting-room.jpg

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The winelands offers an appetising mix of winter wine and food events during June, July and on to August. The following are in chronological order.

 

CHRISTMAS IN WINTER FEST

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As part of the Christmas in Winter festival weekend in Tulbagh Saronsberg invites visitors to enjoy their farm attractions over the weekend of June 25 – 26. Saturday sees their Christmas all-day food market take place under the oaks, alongside live entertainment and activities for children. More serious stuff for those wanting barrel tastings and wine tours are offered in the cellar. Live music adds to the mix.

On Sunday the first Saronsberg Traditional Long Table Lunch, with a festive al fresco menu and musical accompaniment is on offer. It costs R120 a head. Book by calling Marica on 023 004 0435.

Delheim swings to Cheese Fondue & Jazz Sundays

 

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It's that time of the year again when Delheim presents their Sunday cheese fondues with live jazz accompaniment from 12.30. Choose your day – these event continue until end of August. Chef Bruce von Pressentin uses an authentic Swiss recipe that combines Emmental, Gruyère and white wine for a hearty ‘blast from the past’. The fondue is paired with bread dippers and vegetable crudités. Guests can order starters at an additional cost.The cost of R200 a head includes a glass of Glühwein and a shared cheese fondue. Pre-bookings are advised. Contact Delheim at Tel: (021) 888 4607 or send an email to restaurant@delheim.com.

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FLAVOURS OF WINTER AT MURATIE ESTATE ON SATURDAY 30TH July 2016

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A celebration of Cape Port-Style Wines is on the menu at this one-day fest, hosted by the Melck family, Cape port producers and African Cork Suppliers.

Port lovers will team their Cape port wines with warming treats from the Muratie Farm Kitchen. All the wines will be available for purchase at cellar door prices. In addition, von Geusau will tempt tastebuds with their delicious hand crafted chocolates.

The event starts at 10h30 and costs R100. Advance booking is advised.

Telephone: (021) 865 2330 or Email: wine@muratie.co.za Website: www.muratie.co.za· GPS: S 33 52.234   E 18 52.554

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WINE MENU’S THE UNUSUALS FESTIVAL

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Here’s one for Gauteng’s winelovers, featuring some of South Africa’s exceptional uncommon wine varietals. Presented by specialist wine retailer Wine Menu in Illove, this event willshowcase lesser known varietals at The Wanderers Club in Illovo on Thursday, August 18 from 18h00. Limited tickets are available and cost R200 per person from Webtickets and Wine Menu at Blu Bird Centre. The price includes a selection of canapés which will be served throughout the evening a chosen to complement the styles of wine sampled.
 
Red varietals include Barbera, Cinsaut, Grenache Noir, Malbec, Mourvèdre, Nebbiolo, Petit Verdot, Sangiovese, Souzào, Tinta Barocca, and Zinfandel. White unusuals will include Bukettraube, Clairette Blanche, Gewürztraminer, Grenache Blanc, Marsanne, Muscat d'Alexandrie, Roussanne, Semillon, Viognier, Pinot Grigio and Verdelho.
 
Participation in the festival is by invitation only, ensuring that only top quality wines will be shown. Organiser Corlien Morris is from the Cape winelands and has been involved in the wine industry for more than 20 years.
  
Wines are on sale on the night at less than their regular retail prices.

If tickets are still available on the night, they will cost R220 at the door.

WEBSITE: www.winemenu.co.za
TWITTER: @WineMenuSA
FACEBOOK: https://www.facebook.com/events/1716589271960213/
 Wine Menu is a specialist wine retailer, situated at Blu Bird Shopping Centre, Atholl-Oaklands Rd, Illovo. Tel. 011 440 5498.
 
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Nedbank Cape Winemakers Guild Auction Showcase of rare, individual wines

Cape Town: Thursday, 18 August 2016 / Johannesburg: Wednesday, 24 August 2016

This public tasting gives wine enthusiasts the opportunity to taste unique collectors’ wines crafted exclusively in small volumes for the 2016 Nedbank Cape Winemakers Auction by the Guild’s 47 members, to go under the hammer on Saturday October 1.

In addition to the 2016 auction wines, the Guild members will be presenting some of their own flagship products.

Showcase-goers can contribute towards the Nedbank Cape Winemakers Guild Development Trust by bidding on rare signed bottles from previous Guild auctions during the Silent Auction. The Trust helps to transform the wine industry by educating, training and empowering young talent through the Protégé Programme, a mentorship scheme for upcoming winemakers and viticulturists.

Cape Town Showcase

Thursday, 18 August 2016. Cape Town International Convention Centre – Ballroom East (First Floor) From 18:00 – 21:00. R250 per person, includes a tasting glass

Tickets can be purchased via www.webtickets.co.za

Johannesburg Nedbank Showcase

Wednesday, 24 August 2016. The Atrium, Nedbank Sandton, 135 Rivonia Road 18:00 – 21:00. R250 per person, includes a tasting glass. Tickets can be purchased via www.webtickets.co.za

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RESULTS of local wine shows,  contests and steakhouse finalists.

 

OLD MUTUAL TROPHY SHOW

 

The 2016 Old Mutual Trophy Wine Show results were announced recently.  Gold medal counts were significantly higher than in 2015, with a better spread across a number of classes. This year's winner of the Old Mutual trophy for the Show's most successful producer was Delaire Graff Estate, first time recipient of the coveted award. With the American Express trophy for the highest scoring cabernet sauvignon, gold medals for the Chenin Blanc Swartland Reserve 2014 and Coastal Cuvée Sauvignon Blanc 2015 and a clutch of silver and bronze medals, winemaker Morné Vrey’s stellar achievement was evident for all to see. Close on his heels were Tokara with the Grande Roche trophy for Best White Blend and the Old Mutual trophy for best White Wine overall for the Director’s Reserve 2014, and Nederburg with trophies for The Young Airhawk Wooded Sauvignon Blanc 2015 and the Private Bin Eminence Noble Late Harvest Muscadel 2012, respectively.

There were 1067 entries, from which the 9 judges awarded 509 bronze, 113 silver and 35 gold medals. There were 21 trophy winning wines and 27 trophies overall.The most decorated wine at the 2016 show came from a mystery producer: Secret Cellar chenin blanc’s identity remains unknown except to a lucky few.

 

 2016 Trophy Winners

Old Mutual Trophy for Most Successful Producer Overall

Delaire Graff Estate

American Express Trophy for Best Cabernet Sauvignon, Old Mutual Trophy for Best Red Wine Overall

Delaire Graff Cabernet Sauvignon Reserve 2013

Grande Roche Trophy for Best White Blend, Old Mutual Trophy for Best White Wine Overall

Tokara Director’s Reserve 2014

Harold Eedes Trophy for Best Chenin Blanc, Old Mutual International Judges’ Trophy,

Old Mutual Trophy for Discovery of the Show / Best Value Gold Medallist

Secret Cellar Chenin Blanc No. 235 2015 (Ultra Liquors)

Miele Trophy for Best Chardonnay

Rustenberg Five Soldiers Chardonnay 2013

Nestlé Pure Life Trophy for Best Sauvignon Blanc

Nederburg The Young Airhawk Wooded Sauvignon Blanc 2015

Riedel Trophy for Best Bordeaux-Style Red Blend

Gabriëlskloof The Blend 2013

Tony Mossop Trophy for Best Cape Port

KWV Classic Collection Cape Tawny NV

Trophy for Best Semillon

Franschhoek Vineyards Semillon 2014 (Franschhoek Cellar)

Trophy for Best Cabernet Franc

Vrede en Lust Artisan Cabernet Franc 2014

Trophy for Best Shiraz

Stellar Organics No Sulphur Added Shiraz 2015

Best Shiraz Blend,winner of the Trophy for Best Non-Bordeaux Red Blend

Zonnebloem Shiraz Mourvèdre Viognier 2014

Trophy for Best Pinotage

Brampton Pinotage 2014

Trophy for Best Merlot

GrootePost Merlot 2014

Trophy for Best Unfortified Dessert Wine

Nederburg Private Bin Eminence Noble Late Harvest Muscadel 2012

Trophy for Best Fortified Dessert Wine

Landzicht Wit Muskadel 2015

Trophy for Best Museum Class Unfortified Dessert Wine and Trophy for Best Museum Class Wine Overall

Neethlingshof Short Story Collection Maria Noble Late Harvest 2009

Trophy for Best Museum Class Sauvignon Blanc

KWV Cathedral Cellar Sauvignon Blanc 2010

Trophy for Best Museum Class White Blend

Vergelegen G.V.B 2012

Trophy for Best Museum Class Chardonnay

KWV The Mentors Chardonnay 2011

Trophy for Best Museum Class Chenin Blanc

Bosman Optenhorst Chenin Blanc 2011

Trophy for Best Museum Class Cape Port

KWV Limited Release Port 1948

For more, see www.trophywineshow.co.za

 

 

2016 SHIRAZ CHALLENGE WINNERS 

 

Twelve  Shiraz wines were crowned  victors during the award ceremony of the 4th Shiraz Challenge held at Rhebokskloof in Paarl. A handful of cellars are staking their claim in the contest for the country’s foremost Shiraz by repeatedly winning top honours with five producers in particular taking the lead.

 

Top 12

Alto Shiraz 2013

Babylonstoren Shiraz 2014

Cederberg Shiraz 2014

De Morgenzon Reserve Syrah 2014

Eagles’ Nest Shiraz 2013

Fairview Eenzaamheid Shiraz 2013

KWV The Mentors Shiraz 2013

KWV Laborie Limited Collection Shiraz 2014

Rickety Bridge Shiraz 2013

Saronsberg Shiraz 2014

Strandveld Syrah 2012

Windmeul Shiraz Reserve 2013

 

 In the division for Shiraz blends Alvi’s Drift, Eikendal and Middelvlei showed their mettle

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The Prescient Cabernet Sauvignon Report 2016

 

In conjunction with Prescient, a multinational financial services provider, Winemag.co.za is pleased to present the fifth annual Cabernet Sauvignon Report. Cabernet Sauvignon is the world’s best travelled dark-skinned wine grape. In its traditional home of Bordeaux, it’s a component of some the world’s greatest wines and it’s been taken up far and wide as producers seek to emulate this. In South Africa, it’s the third most widely planted variety making up 12% of the national vineyard. The Report was devised to scrutinise the top producers on an annual basis.There were 60 wines in the line-up, submission by invitation only and judged blind. 12 wines were rated 90 or higher on the 100-point quality scale .

The top wines

94
Delaire Graff Reserve 2013
Price: R500

Spier Woolworths Private Collection 2013
Woolworths price: R149.95

93
Plaisir de Merle 2012
Price: R180

92
Nederburg II Centuries 2012
Price: R345

91
Môreson Magia 2013
Price: R750

Thelema 2012
Price: R195

Vergenoegd 2011
Price: R190

90
Boekenhoutskloof Stellenbosch 2014
Price: R420

Fleur du Cap Unfiltered 2013
Price: R144

Kleine Zalze Vineyard Selection 2013
Price: R115

Rickety Bridge Paulina's Reserve 2013
Price: R250

Stony Brook Ghost Gum 2012
Price: R275

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WARMING  MUSCADEL WINNERS 

 

Winners of The 14th Muscadel SA Awards, sponsored by Enartis SA, were announced at, Paarl on 26 May. From the 16 entries received, Orange River Cellars White Muscadel 2015 and Du Toitskloof Cellar Red Muscadel 2014 triumphed.

 

The Breede Valley showed once again why it is the “soetes” capital with a handful of gold awards: Van Loveren Rooi Muskadel 2015, Rooiberg Red Muscadel 2015, Badsberg Red Muscadel 2014 and De Wet Cellar, who took gold last year as well, won gold for their De Wet CellarRooi Muskadel 2014.

 Boplaas from Calitzdorp in the Klein Karoo won gold for the second consecutive year for their Boplaas Heritage White Muscadel. .

This year’s judges were Dave Hughes, David Biggs (wine writer), Bennie Howard (Cape Wine Master), Gert Van Deventer (winemaker) and Winifred Bowman (Cape Wine Master).

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The Wolftrap Steakhouse Championships 2016

Twenty Finalists have been announced and the 2016 Champion Steakhouse will be announced on 21 June

The 2016 finalists in alphabetical order, and colour-coded according to location, are:

  • Cattle Baron, Mossel Bay - Southern Cape
  • Cattle Baron, Tableview - Western Cape
  • Havana Grill, Durban - KwaZulu Natal
  • Hillside Tavern, Lynnwood, Pretoria - Gauteng
  • HQ, Cape Town - Western Cape  
  • Jayz Grill, Pietermaritzburg - KwaZulu Natal
  • Karoo Cattle and Land – Irene, Pretoria - Gauteng
  • Little Havana, Umhlanga Rocks - KwaZulu Natal  - 2015 Champion
  • Longhorn Steakhouse, Bloemfontein - Free State
  • Milhaus, Kyalami, Midrand, Johannesburg (North) - Gauteng
  • Milhaus, Olympus, Pretoria - Gauteng
  • Pioneer’s Butcher & Grill, Hazyview - Mpumalanga
  • Texas Grill, George - Southern Cape
  • The Butcher Restaurant, Camps Bay - Western Cape
  • The Cricketer, East London - Eastern Cape
  • The Godfather, Centurion, Pretoria - Gauteng
  • The Grumpy Griller, George - Southern Cape
  • The Hussar Grill, Rondebosch - Western Cape
  • The Local Grill, Parktown North, Johannesburg (North) - Gauteng – 2013 and 2014 Champion
  • ·  Woodstock Grill & Tap, Woodstock - Western Cape
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