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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 Events

Franschhoek Uncorked Festival

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Celebrate SA heritage over a glass or two of Franschhoek wines, and pair them  with delicious food cooked over an open flame during the Franschhoek Uncorked festival and  Braai4Heritage weekend, September 24 - 5.

Visitors can meander from farm to farm where festival offerings abound. Avoid the queues and pre-book your Uncorked Weekend Pass through www.webtickets.co.za. Tickets cost R140 per person and allows  access to all  participating wine farms as well as a complimentary tasting glass and free wine tastings. Outdoor enthusiasts can take part in a selection of outdoor activities  during the weekend. . For more info contact the Franschhoek Wine Valley offices on 021 876 2861 or visit www.franschhoekuncorked.co.za for a list of participating farms.

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Come and celebrate our Heritage in a fun, colourful and vibrant way this year at Imbuko Wines!!!

 

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On September 24th Imbuko will be hosting their 6th Annual Imbuko Heritage Day/Braai Day on  National Heritage day - uniting around fires, preparing great feasts, sharing our heritage and waving our flag.

This is a Wellington farm and there are directions on their website.

This year there will be 4  Wine Brand Pods illustrating the diversity and innovation of their wines: Du Plevaux Wine with black & white theme, Imbuko Wine illustrating Africa  Pomula Wine Spritzers with a beach pastel theme and Van Zijls wine illustrating holidays in the Hamptons!
Guests will be entertained by  local South African artists, Newton & Co. & Gerry Liberty. Delicious eats & treats will be provided by some of SA’ s best food trucks including pulled Pork Burgers & Smoked Beef Brisket, Wood-fired Pizzas, Calamari, Mediterranean Pita’s and Gourmet Biltong Pies  For the little ones there will be a Kids Zone filled with entertainment .

Tickets costs only R125 per adult – Include free Wine Glass + 4 Glasses of Wine (one at each Brand Pod). Children under 18 enter free of charge. Tickets:
ADULT ENTRY - R125pp (incl Free Wine Glass & 4 glasses of Wine - one at each Brand Pod!) Ticket Sales open on Friday 29 July.
www.webtickets.co.za

KIDS ENTRY - Free

Event starts at 10am and ends at 5pm. The first 100 guests receive a FREE goodie bag.

For more info visit
www.imbuko.co.za

#imbukohday2016

Ps. There is only 500 tickets available.
Last year it was sold out before the event, so dont delay.PizzPizzP
First 100 guests to arrive on the day will get a goody bag filled with delicious truly SA products. Tickets can be purchased at www.webtickets.co.za or at your local Pick & Pay. Only 500 tickets available and they usually sells out weeks before.For more info you can visit their website www.imbuko.co.za

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JAVA MTB CHALLENGE 2016 ADDS NEW TERRITORY TO THE MIX OF FAMILY FUN

b2ap3_thumbnail_Robertson-winery-River-and-vineyard.jpgThe annual Van Loveren Java MTB Challenge offers  fresh challenges to adrenalin-seekers who sign up for the event taking place near Robertson on Saturday, October 1 this year. Not only mountain biking, but there's also a 10km trail running competition across  farmland and mountains as well as food stalls, music and wine tasting. The centre of activities is  the Van Loveren Family Vineyards' four MTB routes, varying in distance between 8 and 85km. Prizes and lucky draws to the value of over R 40 000 await winner.

.The 8km route is an easy, non-technical fun ride that’s suitable for children. The 20km is ideal for beginners and lies mostly along a jeep track with some single track. The 45km is suitable for an intermediate level of experience, taking riders over elevation variance of 800m. The 85km route however, is gruelling and should be attempted only by very experienced riders. The 1600m elevation will challenge even the most seasoned riders.

By entering the events, participants support very worthy causes. The Java MTB Challenge is a fundraising platform for local schools and charitable organisations. Beneficiaries for this year’s event are Robertson Primary School, Robertson Preparatory School, Goudmyn Rural School and Wakkerstroom Rural School.

For more information, visit www.javamtb.co.za or contact Johan Rossouw on java@vanloveren.co.za or 023-6151505

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HOT SUNDAYS, COOL JAZZ, FINE FARE

Enjoy a lavish Sunday Jazz brunch at Taj Cape Town

 

The five-star hotel Taj Cape Town invites guests to join them for a lavish Jazz Brunch on the first Sunday of the month, starting on October 1. Choose from Mint the Grill restaurant or the opulent Lobby Lounge. Proceedings start with sparkling wine, then choose from breakfat items or oysters, prawn cocktails or the roast at the Carvery.

This is a family-friendly hotel, so there's a children' menus on offer as well.

The event takes place on October 02, November 06 and December 04.

To book call Taj Cape Town on 021 819 2000 or email restaurants.capetown@tajhotels.com

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INAUGURAL ELGIN CHARDONNAY COLLOQUIUM

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 , Wines of Elgin will host their inaugural Elgin Chardonnay Colloquium over the weekend of Friday, 7th October and Saturday 8th October 2016.  Guests are invited to join Almenkerk, Boschendal, Charles Fox MCC, Corder, Elgin Vintners, Highlands Rd, Iona, Lothian, Mathew van Heerden, Neil Ellis, Oak Valley, Oneiric, Paul Cluver Wines, Richard Kershaw Wines, South Hill and Sutherland as they showcase their Elgin Chardonnay’s with a selection of the best from around the world. A seminar and tutored tasting featuring top quality international and Elgin Chardonnays takes place on Friday, 7th October, hosted by Jamie Goode, a London-based wine writer, lecturer and respected wine judge.  This will be followed by a gala dinner  at Rockhaven, a beautiful venue in the Elgin Valley.

On Saturday, 8th October, visitors can choose from one of three morning and from one of the four lunch events  co- hosted by participating producers  .The full programme and listing of wines can be found at chardonnay.winesofelgin.co.za or by emailing info@winesofelgin.co.za Tickets are limited so please book early if you would like to attend.

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Season of Sauvignon 29 & 30 October 20

 

 

The Season of Sauvignon Festival is back in the Durbanville Wine Valley over the weekend of 29 - 30 October.

Sauvignon Blanc lovers can expect  to a host of Sauvignon Blanc activities in the Valley throughout  October in the buildup to the festival..

Altydgedacht, Bloemendal, D’Aria, Diemersdal, De Grendel, Durbanville Hills, Hillcrest, Klein Roosboom, Meerendal, Nitida, Groot Phizantekraal and Signal Gun will all celebrate the white wine season in their own individual style. Visitors can look forward to Sauvignon Blanc inspired menus in the restaurants, Sauvignon Blanc tutored tastings in the Tasting Rooms, fashion and art events as well as the chance to taste the variety of styles of Sauvignon Blanc produced in this picture perfect Valley.

The weekend Ffestivities  on 1 October will see each of the participating farms  present the Valley Tasting in their  Tasting Rooms whilst tasting the Sauvignon Blancs of all 12 producers. The tasting costs R50 per perso

Visitors will be among the first to taste and purchase the Durbanville Twelve Sauvignon Blanc 2016. This wine, produced by the Durbanville Wine Valley from a ton of grapes from each of the 12 farms, will be available during the Season of Sauvignon and afterwards for sale from each.

A detailed festival programme and information on ticket sales will be available on www.durbanvillewine.co.za from 1 September. For more information contact Angela Fourie events@durbanvillewine.co.za or 083 310 1228.

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Rain, sun, wind, snow - all is possible at this inconsistent season but the blossoms are out and the daisies are in full bloom and our vines are starting to bud. We have a family of three adult sheep and three lambs grazing at the bottom of our garden, and they seem impervious to whatever the weather throws at them, with the lambs growing at an astonishing rate.

Country and city events are on the Western Cape menu.

 

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GROOTE POST’S FIRST COUNTRY MARKET OF THE NEW SEASON

 SUNDAY 28th AUGUST FROM 10H00 TO 15H00

 Groote Post will be re-opening their popular country markets Sunday 28th August , followed by monthly markets on 25th September (spring market), 30th October, 27th November and 18th December (Christmas market).

Groote Post will again be a hive of activity, brimming with  artisan foods, arts and crafts, home-ware and décor, and of course, Groote Post’s well-loved wines as well as loads of kiddies’ activities. In addition, the August market will be featuring some exciting new stalls as well as live music by Francois Haasbroek.

Darling gourmet produceincluding: Darling Mushrooms, Weskus Worswa, Udderly Delicious Cheese, Darling Pomegranate Products, Saucy Boys’ organic preservative-free chilli sauces, marinades and spices, Darling Brew and more.

Groote Post’s award-winning restaurant, Hilda’s Kitchen, will be open as usual, but please note that booking is essential. The kids, as always, will be kept busy with a wide variety of kiddies’ activities - tractor rides, face-painting, water-balls, guided horse rides and, of course, the popular playground. Although pets are welcome – all dogs must be on a leash at all times.  Visitors arriving without their dogs on a leash will be given an option to buy one from the SPCA stall or hire one at the information stall. 

Entry to the Groote Post Country Market is free of charge.

For further information Contact Eldré Strydom: 082 877 6677 or eldre@iloveyzer.co.za

 

 

 

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Wine Concepts will host their 14th exclusive Seductive Sauvignons Festival at The Vineyard Hotel i

 

 

 This popular annual festival gives wine lovers the opportunity to taste a selection of flirtatious latest release Sauvignon Blanc’s and captivating current vintage Cabernet Sauvignons from over 40 of the country’s top producers. This year we will be including Bubblies, Rose’s and Dessert wines and there may even be an older vintage or two to savour in the line-up. Tempting and delicious snacks will be served with the wine throughout the evening.

 

All the showcased wines will be available for purchase at special prices from Wine Concepts on the evening.

 

Venue: The Vineyard Hotel, Colinton Road, Newlands,

 

Date: Friday 2nd September 2016

 

Time: 17.00 – 20.00

 

Cost: R200.00 per person – includes wine glass and light snacks

 

(Early Bird tickets @ R180.00)

 

Parking: At venue

 

The Vineyard Hotel is offering a special of a 2 course dinner in Square Restaurant, bed & breakfast for Single – R1 380; Double – R2 100

 

Tickets can conveniently be purchased via www.webtickets.co.za,   or at any of the Wine Concepts branches

 

Telephone Newlands at (021) 671 9030 or Kloof Street at (021) 426-4401

 

Email: admin@wineconcepts.co.za

 

or at the door on the evening subject to availability

 

http://www.wineconcepts.co.za

 

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A TREAT FROM TERROIR WITH ALTO'S FINE WINES

On the 1st of September 2016 Eat Out Top Ten Restaurant, Terroir, will join forces with Alto Wine Estate in creating a memorable evening of great food and wine. 

Terroir has earned a enviable reputation for outstanding and inventive contemporary cuisine and excellent service. Renowned Chef  Michael Broughton, sums up the philosophy behind the food at Terroir as follows: ‘It’s all about big bold flavours, where the basic ingredients in every dish are stretched to the top of their flavour profile’.

Guests will be treated to a three course dinner paired with exceptional wines selected by Alto winemaker, Bertho van der Westhuizen. A complimentary glass of Kleine Zalze’s MCC will be served.

At a cost of just R650 per person, seats are bound to fill up fast. Be sure to make your reservation by contacting Terroir at restaurant@kleinezalze.co.za or 021 880 8167 to avoid disappointment.

 

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Love the Klein Karoo? Crazy about Calitzdorp? And you're a fan of those world-class ports and value-for-money  red and white wines? Then  plan a weekend trip to this hospitable part of the Cape, and indulge in an irresistible event  at De Krans cellars on Saturday August 27.

 

That's the date when the third Orchards in Bloom one-day fest takes place with a varied programme to suit all tastes and ages.

Chef Francois Ferreira will be pairing De Krans wines with biscotti at various times during the day. Early birds can jog or walk on the Vineyard Run from 9am, choosing from a five or 10km trail. There are wine prizes for winners. Walks through the orchards, which will be dressed in their pastel spring best  also tempt . Visitors can also help prune the young vines planted by previous guests at the spring festivals.

Chef Retief van der Walt will be cooking up delicious country meals in the De Krans Bistro and Deli from 9am - no reservations, so diners need to get there in good time.

Then, of course, there will be ample time to sip and sample the ranges from De Krans - newly released 2016 wines include chenin blanc, sauvignon blanc and moscato perle. Or if you are in the mood for a port-based cocktail, winemaker Louis van der Riet will be happy to oblige.

Family fun is guaranteed, and boules are offered for whose who wish to show off their prowess. For more info, email dekrans@mweb.co.za or contact Helet Viljoen on 044 213 3314.

Cellar news is that De Krans has just launched it maiden Pinotage Rose 2016: Selling at just under R60, this is a fresh, low-alcohol salmon pink wine, offering spring-like flavours of berries and cherries, and a hint of watermelon. Its a dry rose that can be sipped as an ode to spring, or paired with seafood and sushi.b2ap3_thumbnail_de-Krans-pinotage-rose_20160812-135418_1.jpg

b2ap3_thumbnail_De-Krans-Cape-vintage-port.jpgIf you, like me, are a firm fan of De Krans Tawny port, perhaps time to broaden our palates with the cellar's Cape Vintage 2013 port wine: Like the Tawny, its rated 4 and half stars in Platter, and easy to understand why. It seduces with aromas of red berries, vanilla and chocolate, leads on to mouthfuls of more berries, plums and dark chocolate flavours - wonderful chilly night counterpart both on its own or with Cape baked puds and a cheese board. 

And don't underrate their Cape Ruby, a non-vintage four-star budget-beater with a string of awards to its credit. Packed with fruit and spice, produced from a blend of different Portuguese cultivars and vintages, this is a port to savour in winter and pour over crushed ice in summer.

De Krans is one of the oldest cellars in the Gamka river valley, being established in 1890 by the current owners' great-grandfather.

 

 

 

 

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The setting is simply superb. From both the terrace and through the wrap-around full-length glass walls of the restaurant, vineyards and pastures roll out below you, bisected by the R60. The Brandwag, Rabiesberg and long line of the Langeberg range frame this inviting hilltop venue, open for some eight months.

Well-situated between Worcester and Robertson , this is an ideal stopping-point; Nuy could not have thought of a better way of celebrating their 50th anniversary.

Paging through the nostalgic and beautifully illustrated Nuy gedenkboek, we read about the cellar’s maiden harvest in 1965, a total of 6 192 tons, made up of Muscadel, Othello, Pontac, Pinotage, Hanepoot, Witsag and Hermitage. While hermitage is today better-known as cinsaut, the latest old-timer to head to trend-topping status, I could not find info on Othello or Witsag.

It it did not take Nuy long to become renowned for the outstanding quality of its soetes – muscadels both red and white, which even today continued to attract awards annually, yet are stil sold at giveaway prices.

As the number of reds and whites continued to increase, Nuy has slotted wines into three ranges. The entry wines, Inspiration, consist of five whites – sauvignon blanc, chenin, chardonnay, colombar and their perennially popular Chant de Nuit a blend of chenin and colombar finished with a little Ferdinand de Lesseps, a table grape. From the reds, my table companion found the 2015 cabernet sauvignon very agreeable, and there is also a shiraz and pinotage which we did not sample. There’s an off-dry sparkling wine made from sauvignon blanc and a semi-sweet bubbly using muscat. The 2015 red and white muscadels complete the range. Prices range from R30 to 47 for the whites, the reds are all R55 and the muscadels R52. The sparkling wines cost R50.

The middle range, called Mastery offered a delightfull, carefully wooded chardonnay, which makes a perfect “winter white” (R85) and a trio of reds , all priced at R103– 2013 pinotage (exceptionally light in colour, characteristic nose, medium bodied, modern and enjoyable), and a cab and shiraz, both 2013.

Nuy’s top range Legacy, leads with their flagship red blend Argilla 2013,(R150) a blend of 62% shiraz, 31% pinotage, finished with cab. Elegance joined by a good backbone, smooth tannins, this will be worth keeping for a few years . We did not try the bubbly, (R150) nor the potstill brandy, but I can vouch for the hugely impressive 50 Vintages Red Muscadel (R165). Matured for three years in small oak, bottled to mark the 50th anniversary, this sophisticated fortified has already attracted double gold from Michelangelo, and 4 and half stars from Platter – worth five I think.

And so, to the food.

When I see a menu as large and varied as Nuy’s I usually find that the cuisine suffers, as few kitchens can cope with such a huge number of dishes . While two of us enjoyed a simple lunch there one Friday, I can report that not only was the restaurant buzzing with happy diners, but also I did not see anyone complain or send back anything but well-cleaned plates. I have not heard a single bad report on the fare at this restaurant from local diners in the Robertson valley – so perhaps this is an exception to the usual rule.

Breakfast offers predictable variations on the bacon and egg theme, plus a salmon rosti and a Nuy Benedict. There’s a a choice of seven burgers, including a Banting burger which replaces the bun with a giant mushroom. The tapas menu is extensive – my companion tried and enjoyed the beef carpaccio, which was a generous offering teamed with shaved parmesan and a balsamic glaze. From the speciality dishes, - pork, battered fish and chicken enchilada – I opted for mushroom soup, and it was a good choice – plentiful, creamy, and well-flavoured and served with toast. There is also an extensive pizza menu prices ranging from R85 to R105, while steaks – fillet and sirloin with a choice of toppings and sauces - start from R115.

By way of contrast the dessert menu is miniscule – cake, spring rolls, waffle with banana caramel, cream or icecream, and icecream with bar one sauce. We tried two of these, again a large serving, predictably rich and satisfying for every sweet tooth. Beverages include a range of milkshakes , and there’s a full liquor licence. Nuy on the hill cocktail (R45) melds peach schnapps, vodka, orange juice and blue curacao. There are four artisanal beers from the Mountain Brewing Co made on the Klipbokkop reserve which seemed a popular choice with diners. A kiddies menu concludes a really astonishing range .

Six years go the Nuy directors handed over 1ha of white and 1ha of red muscadel vines to the cellarworkers who formed the Keerom Landbou Bpk, to develop and cultivate themselves. From their maiden harvest in 2011 their grapes have been rated in outstanding condition. They are delivered to the Nuy cellar and form part of the distinctive 50 Vintages Red Muscadel.

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Health benefits and sensational flavours are two reasons to welcome the current gastronomic craze of fermentation. Myrna Robins gets the lowdown on updates of this ancient technique . This article first appeared in the Cape Argus on July 20 and in The Star the following day.

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Less adventurous palates will no doubt shy away from an offering of fermented black garlic with a “tender, almost jelly-like texture with a consistency similar to a soft dried fruit…” Yet the same diners probably relish their breakfast yoghurt followed by crisp toast, and enjoy fine wine or a good artisanal beer when eating out. All of which have undergone fermentation, which is best defined as a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.

We humans have been busy fermenting our food and drink since the Neolithic age, both for preservation and good health. China, India, Egypt, Babylon (Iraq), Mexico and Sudan are countries where evidence of fermented fare and beverages have been uncovered, the earliest around 7 000 years ago.

Early this year culinary websites were announcing fermentation as one of the hottest trends of the year. And, predictably, South African chefs are not being left behind as they experiment with a range of ingredients that are adding zing to our tastebuds . I contacted a few of the Western Cape’s leading chefs to get their say on the subject.

First stop Franschhoek where executive chef Oliver Cattermole presides over the kitchens of Leeu House, a boutique hotel in the village and the five-star mountainside Leeu estate. At the launch of the latter last month, his luncheon menu included black garlic and smoked miso as accompaniment to braised heirloom carrot, an intriguing mix of bland root vegetable with tingling flavours. Miso, a traditional Japanese seasoning is produced by fermenting soybeans with salt, a particular fungus and other ingredients such as rice or barley.

With an enviable relaxed approach that belies carefully created, utterly delicious five-star cuisine, Cattermole is embracing the new trend comprehensively, as these comments from him prove:

“Jac [his baker] ferments all of his yeast for his breads and sour doughs – we have one that he feeds daily that is nearly three years old. All the chocolate that we use is fermented. We are currently fermenting red onions, slowly turning them translucent, which we use in our butternut lunch dish. We have just started a ferment with walnuts, which should be ready by Christmas. And we are fermenting garlic, both wild and elephant ,which has been ongoing since October last year… about three weeks ago it started to turn black which is the desired effect, and it makes the kitchen smell lekker.”

Down the R45 to the Drakenstein valley and Boschendal estate where chef Christian Campbell has spent months researching and experimenting with fermenting produce traditionally popular in international cuisines. Along with the mammoth task of overseeing all the restaurant menus on this large estate, he sources his produce from the huge organic vegetable and herb garden, which enables him to present seasonal menus which change daily. Fermented lemons feature right now, while Campbell embraces the popular oriental traditions of kimchi, kombucha and kefir on his his signature shared meal platters in the Werf restaurant. He describes these classics for us:

“Kimchi is a national Korean dish consisting of fermented chilli peppers and vegetables, usually… Chinese cabbage, radish, garlic, red pepper, spring onion, ginger, salt and sugar… fermented with red pepper, garlic, ginger and salty fish sauce. …It is rich in vitamins, aids digestionsand may even prevent cancer…. The best tasting kimchi is stored at room temperature for an average of six months to reach its full flavour.

“Kefir is high in nutrients and probiotics and is incredibly beneficial for digestion and gut health… a fermented drink, traditionally made using cow’s or goat’s milk. It is made by adding kefir “grains”– cultures of yeast and lactic acid bacteria… to milk. These multiply and ferment the sugars in the milk, turning it into kefir. All the rage with health addicts, this is considered to be a healthier, more powerful version of yoghurt.”

Readers who shop at pharmacy chains and health shops will have seen bottles of kombucha on the shelves, a fermented drink made with tea, sugar, bacteria and yeast. Kombuch ais a colony of bacteria and yeast which is added to sugar and tea, and left to ferment. The result is rich in vinegar, B vitamins and other compounds.

Campbell also uses fermented black garlic, which he describes as “sweet meets savoury, a perfect mix of molasses-like richness and tangy garlic undertones” and has turned to honey mead, which he describes as “fermented honey and water mixed with herbs and spices.” As one of the original alcoholic drinks of Africa, this is a good choice indeed.

We continue our culinary journey from bountiful Boschendal to the equally aristocratic Delaire Graff estate, off Helshoogte pass. Here pampered guests can choose to go oriental when dining in the Indochine restaurant where chef Virgil Kahn is introducing fermented ingredients with their rich probiotic profile to several dishes on his exotic menu. He had this to say about the hot topic of fermentation:

“On the whole consumers are still nervous to experiment with fermented foods, however they add a wonderful flavour profile to a dish, a natural refreshing zing which I love to experience in a dish. From kimchi to our salt- fermented black garlic, fermented foods are transforming not only the balance of flavours on a plate, but our overall health.”

So there you have it. Back to Chef Campbell for the following list of benefits that probiotics and a good balance of healthy bacteria, found in ferments, afford us: Boost our immune system and lower cholesterol. Reduce allergic reactions to both food and environment. Help reduce intestinal inflammation, prevent constipation, and suppress growth of harmful micro-organisms. And finally they apparently help manufacture K and and B-group vitamins, along with digestive enzymes and essential fatty acids.

Wow! no wonder fermented ingredients and drinks have long been red-hot hot favourites in the East, both with chefs and home cooks. Now that the West has cottoned on, are South Africans making their own versions of kimchi at home, or are our Occidental palates staying with sauerkraut and pickled cucumbers?

Fermentation festivals are taking place, I hear, across the United States in Portland, Oregon, in Massachusetts and in California at Santa Barbara. Perhaps we can look forward to our first South African celebration soon? An event where both the health-conscious and trendoid diner will mingle, palates a-tingle…

 

 

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