tag:blogger.com,1999:blog-33871288542031433402024-03-05T14:51:37.774-08:00My Taste BuddiesAnonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-3387128854203143340.post-5297198363367486612016-10-10T03:17:00.003-07:002016-10-10T03:17:53.981-07:00Coming soon! FTW.So as with everything in life, it is time for a new chapter. My Taste buddies is going to be shutting down in the next few days and you can meet me over on my new website, <a href="http://www.foodtravelwine.co.za/" target="_blank">FTW</a>.<br />
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FTW, or FoodTravelWine, is about an experience. From travel advice, to wine pairings to worldwide restaurants to try, FTW has it all. In 2017 we'll also be launching Food and Wine travel packages and tours in the Cape Winelands and surrounds.<br />
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I look forward to having you on this journey with me!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgFtfXPEdiAx6wf6yiN2oVBgVfwH4LvcpZKhCSgQYtLNBaBSKT9rkz_AFUIFT689ICKLk349bbcBhFGtsl3P3FPRN1FD9VcVWdLvDF6O3QnX7Nh0slwn6XQRRrkWwLnKVzMQ0vAMj32E/s1600/FTWcard+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgFtfXPEdiAx6wf6yiN2oVBgVfwH4LvcpZKhCSgQYtLNBaBSKT9rkz_AFUIFT689ICKLk349bbcBhFGtsl3P3FPRN1FD9VcVWdLvDF6O3QnX7Nh0slwn6XQRRrkWwLnKVzMQ0vAMj32E/s320/FTWcard+copy.jpg" width="320" /></a><br />
Jess xAnonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-52811509633786674762015-05-12T06:53:00.000-07:002015-05-12T06:53:18.757-07:00Banting for Dummies.Ok, so you are a Capetonian and you eat bread. Who are you even?<br />
<br />
The banting craze has taken the Cape by storm. Literally. It's the real meal revolution. Yes, I know I seem behind the times but I like to let everyone else try something new before I jump on the band wagon. <br />
<br />
I am not one for fad diets and truly believe everything in moderation leads to a healthy and balanced lifestyle but recently some of my food allergies have brought me very close to banting without even realizing it. I can't eat wheat and don't eat sugar- see what I mean...half way there. You wouldn't be able to prise a glass of wine out of my cold, dead hands however. Regardless, I am always open to try new things. <br />
<br />
Last Saturday I was invited by my good friend Maz (<a href="http://www.caffeineandfairydust.com/" target="_blank">Caffeine and Fairydust</a>) to join fellow bloggers at a banting brunch hosted by <a href="http://www.wellnesswarehouse.com/" target="_blank">Wellness Warehouse</a> and prepared by none other than hot and happening private chef, <a href="http://www.neillanthony.com/" target="_blank">Neill Anthony</a>. And he didn't disappoint. It was a morning to remember.<br />
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We kicked off the morning with a BulletProof coffee. It's a drink consisting of "Upgraded" black coffee blended with grass-fed butter and coconut oil. It was an instant buzz to me the non coffee drinker! It was very tasty and full of flavour. I couldn't manage more than half. I have been told that this drink its the banters best friend! No early start is complete without it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgouRMU4WD4dSbDvay0-uW4d-a9rGvmIsMdib5_HCffiz4qcBDEcbBgLZzBwnA9gX285iAH5JB_XeCh8mV1x1xwUs3mG8PaEcx9Ax1ZLcmyJ_-xNvayVRMoMdC6Bw6V2tgFqnAcIhZEsOI/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgouRMU4WD4dSbDvay0-uW4d-a9rGvmIsMdib5_HCffiz4qcBDEcbBgLZzBwnA9gX285iAH5JB_XeCh8mV1x1xwUs3mG8PaEcx9Ax1ZLcmyJ_-xNvayVRMoMdC6Bw6V2tgFqnAcIhZEsOI/s400/5.JPG" width="300" /></a></div>
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After our coffee, Neill prepared some banting brunch favourites right before our very eyes. It was a real treat. We were also treated to the secret behind the perfect poached egg. Hint: <a href="http://www.farmerangus.co.za/" target="_blank">Farmer Angus</a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIo9ADR6xnmBX9SYuDEQohSc0iMTpRa7IbACjIFg_cv3af7SBFD3O3eReGM-YphveFjKenhMsHP6Ut_hxCmAAfqrJTpTxK9DVw0Avns0T0cPweAgUhvW0MdHLqQvIGy5KQVkQdQW2Tpc/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMIo9ADR6xnmBX9SYuDEQohSc0iMTpRa7IbACjIFg_cv3af7SBFD3O3eReGM-YphveFjKenhMsHP6Ut_hxCmAAfqrJTpTxK9DVw0Avns0T0cPweAgUhvW0MdHLqQvIGy5KQVkQdQW2Tpc/s400/4.JPG" width="300" /></a></div>
Have a look at these pictures for inspiration if you are seriously considering the banting lifestyle.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZebngKMZGhuQGjfI06npnmfbGKSwwfPU8AHnwn2_atuGgjLTMYAlSmUlZx1SnTtFPjXxkz33Lz1aY_9m-GlM3gyN4QVFNKNjJTibI6np-9oBbnkveSmAys_GPaPkT6OH9yJGGVkNf_4/s1600/3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZebngKMZGhuQGjfI06npnmfbGKSwwfPU8AHnwn2_atuGgjLTMYAlSmUlZx1SnTtFPjXxkz33Lz1aY_9m-GlM3gyN4QVFNKNjJTibI6np-9oBbnkveSmAys_GPaPkT6OH9yJGGVkNf_4/s400/3.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neill stuffing mushrooms with Lancewood cheese.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYo4mrIO4BP2VGdRzFG33GkPRtuK375zfZFjYqqZPDBvEUBiZ7GU3UhoS36R1YNGD4cku2rjrOefLQnSD68tud2R_fMKeMFc1k4h1hOBXSLq4UDJNakSDuEHtbxXcmwfCQ5NIw_xKqUEo/s1600/2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYo4mrIO4BP2VGdRzFG33GkPRtuK375zfZFjYqqZPDBvEUBiZ7GU3UhoS36R1YNGD4cku2rjrOefLQnSD68tud2R_fMKeMFc1k4h1hOBXSLq4UDJNakSDuEHtbxXcmwfCQ5NIw_xKqUEo/s400/2.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ok so these aren't tomatoes- the labels were mixed up with all the excitement. <a href="http://richardbosman.me/" target="_blank">Richard Bosman</a> supplied the cured meats and bacon. To die for!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyFgZ2jqPoghDuu3G8ozo1fUvUpsLw_DSz00JB2C7vvIH_I2eQDiLDUdx5bzrI5IOdQ_uTs6zE-vUhC9Dss0NUdjkiDxbZLdWsELq6EF5zF5bf-rh5pF5pGHEGn3XxKu67xUep9bdihM/s1600/1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyFgZ2jqPoghDuu3G8ozo1fUvUpsLw_DSz00JB2C7vvIH_I2eQDiLDUdx5bzrI5IOdQ_uTs6zE-vUhC9Dss0NUdjkiDxbZLdWsELq6EF5zF5bf-rh5pF5pGHEGn3XxKu67xUep9bdihM/s400/1.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a piece of bread in sight! </td></tr>
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More about banting...<br />
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The idea of banting is that you are eating fewer carbs, more protein and more fat. The fat helps to stabilize your blood sugar, preventing cravings for sweet things. It also makes you fuller for longer. <br />
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People who bant believe in getting plenty of healthy fats in their diets from nuts, seeds, cold pressed oils, fatty fish and full fat dairy. They believe in eating unprocessed 'whole' foods and avoid sugar at all costs.<br />
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Kick start banting shopping list:<br />
<ul>
<li>Pasture-reared eggs, meat and full fat dairy. Have a look at <a href="http://www.farmerangus.co.za/" target="_blank">Farmer Angus's </a>website for stockists. He follows BioDynamic agricultural principles. </li>
<li>Cold pressed coconut, olive and seed oils.</li>
<li>Nuts and Nut butters</li>
<li>Low carb snacks eg: Kale chips and <a href="http://mamajay.co.za/seed-crackers/" target="_blank">seeded crackers </a></li>
<li>Flaxseed and pumpkin seeds</li>
<li>Non starchy vegetables</li>
</ul>
If you'd like some more information or are ready to start banting, visit <a href="http://www.wellnesswarehouse.com/" target="_blank">Wellness Warehouse </a>on Kloof Street. Their friendly staff will be more than happy to explain the principles and help you get shopping!<br />
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<br />Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-21381655784028938112014-09-18T02:29:00.000-07:002014-09-18T02:29:41.438-07:00Easy Caulifritters<div style="text-align: center;">
Ok so I am on a mission with cauliflower at the moment. I am really enjoying inventing different substitutions for carbs that I would usually eat on a daily basis. When I get stuck into something, it often becomes a bit of an obsession so you will probably be seeing a few more cauliflower recipes.</div>
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<b><i>This one is SO simple. </i></b></div>
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What you will need:</h2>
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<div style="text-align: center;">
1 head of cauliflower</div>
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2 eggs</div>
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1/3 cup pea flour</div>
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1/2 cup grated parmesan cheese</div>
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Salt and pepper to taste.</div>
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Toppings of your choice. I used salmon, greek yoghurt and avo topped with coriander.</div>
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1. Break the cauliflower florets into your blender. Blitz for about 20 secs to make your cauli rice</div>
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2. Measure +/- two cups of cauli rice into a microwavable bowl. Cover with cling film and cook in the microwave for 5 mins. This can be done ahead of time. Cauli rices keeps well for a few days in the fridge. Either way allow the cauli rice to cool before continuing.</div>
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3. For the next step I used my <a href="http://www.bamix.com/en/" target="_blank">Bamix</a> hand blender but any blender will do. Add the rest of the ingredients to your cooked and cooled cauli rice and blitz until everything is blended and it resembles the texture of a fritter (or a very thick soup).</div>
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4. Heat a non stick frying pan up, add a little butter and fry off spoonfuls of mixture at a time until lightly golden on each side. </div>
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5. Once cooled, top with your topping of choice and enjoy.</div>
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<br />Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-55204786700063470712014-09-17T04:20:00.001-07:002014-09-17T04:20:16.188-07:00Light lunchtime Tuna salad<h3 style="text-align: center;">
So this one is super easy and so delicious.</h3>
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<i> What you will need...</i></div>
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<br /></div>
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Serves 2</div>
<ul style="text-align: center;">
<li>1 tin of tuna, drained</li>
<li>2 pieces of celery (long) chopped</li>
<li>half a fennel bulb, with stalks, chopped</li>
<li>1 large apple, diced,</li>
<li>1 red onion, diced,</li>
<li>1 carrot, grated </li>
<li>250ml full fat greek yoghurt</li>
<li>Mixed greens of your choice</li>
<li>1 lemon</li>
<li>Salt and pepper to taste</li>
<li>1 avocado </li>
</ul>
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<div style="text-align: center;">
1. Start with your dressing. In a bowl combine the greek yoghurt with a few squeezes of lemon juice. </div>
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2. Add the rest of your ingredients (except your avo and green leaves) and mix into the dressing. Add salt and pepper to taste.</div>
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3.Serve on your greens with chopped avo sprinkled liberally on top.</div>
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ENJOY! </div>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-54099670587417112452014-09-15T12:34:00.001-07:002014-09-16T11:43:32.329-07:00Thai Ginger Chicken Stir-Fry (Pad Khing) with Cauli-Rice<div style="text-align: center;">
Ok so I am not going to go all 'banting crazy' here as I am not completely convinced... but I do think it is smart to limit carbs in general, especially at dinner time. I attempted cauliflour pizza's on the weekend (recipe to follow soon) and it was so tasty! I was craving stir fry today so thought I'd try cauli-rice instead of ordinary rice...</div>
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<i>Cauli-Rice</i></div>
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So Easy!! OK so for two people I used one small head of cauliflower. I broke off the florets and rinsed them in a colander. I then blitzed the florets in my food processor for about 20 seconds. It will look kind of like cous cous at this stage. </div>
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The next step blew me away at how easy it was!! All I did was put my cauli rice into a microwavable bowl and covered the bowl with cling wrap. I set the microwave to 5 mins and THAT WAS IT! Perfectly cooked cauli-rice.</div>
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<div style="text-align: center;">
<i>Thai Ginger Chicken Stir Fry (Pad Khing)</i></div>
<div style="text-align: center;">
<br />
Serves 2</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
400g chicken breasts, cut into bite size pieces</div>
<div style="text-align: center;">
1 tsp crushed garlic</div>
<div style="text-align: center;">
1 tsp chilli</div>
<div style="text-align: center;">
Oil for frying (I used Sesame but ordinary canola is fine)</div>
<div style="text-align: center;">
1 thumb of ginger, cut into match sticks- click <a href="http://www.simplyrecipes.com/recipes/how_to_peel_and_chop_ginger/" target="_blank">here</a> to learn how</div>
<div style="text-align: center;">
4 spring onions, chopped</div>
<div style="text-align: center;">
1 red pepper, sliced</div>
<div style="text-align: center;">
1 packet mushrooms (I used <a href="http://www.cookthink.com/images/Article/173/step_112_.jpg" target="_blank">enoki</a> mushrooms from woolworths)</div>
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<br /></div>
<div style="text-align: center;">
<i>Sauce</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 tbs fish sauce</div>
<div style="text-align: center;">
1 tbs oyster sauce</div>
<div style="text-align: center;">
1 tbs soya sauce</div>
<div style="text-align: center;">
1tsp sugar/honey</div>
<div style="text-align: center;">
4 tbs water</div>
<div style="text-align: center;">
-combine these ingredients in a bowl </div>
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<br /></div>
<h3 style="text-align: center;">
<span style="font-size: large;"><b>How to</b></span></h3>
<ul style="text-align: center;">
<li>Heat oil in a suace pan with a lid. I used something like <a href="http://toriavey.com/images/2013/04/Saut%C3%A9-Pan.jpg" target="_blank">this</a>.</li>
<li>Add garlic and fry for about 30 seconds. </li>
<li>Add the chicken and fry until slightly brown.</li>
<li>Add the sauce to the chicken and allow to reduce a little bit - about 2 mins.</li>
<li>Add the remaining ingredients and give it stir. Cook for about a minute and then put the lid on for about 2-3 mins to 'steam' the vegetables.</li>
<li>Take the lid off and stir in some fresh coriander leaves.</li>
<li>Serve with cauli-rice.</li>
</ul>
<div style="text-align: center;">
I am being good in the week with regards to drinking wine but if I wasn't- Alvi's Drift Viognier 2013 is the perfect partner to a good ginger based dish.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Enjoy! </div>
<br />Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com2tag:blogger.com,1999:blog-3387128854203143340.post-21219211239372515952014-08-18T06:36:00.000-07:002014-08-18T06:36:02.719-07:00Best red quinoa salad<div style="text-align: center;">
This is so simple and so delicious... even better the next day for lunch. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzZzUUraeLNn5qKzO7ghTz04Zgjy6Ls09sGJpQMcJi9mdOJkY4dOjJPE2eT5fcPgeXV3mMxOXaU-zpSbKLnwRf5-UOMU4ufXEXGu8x71PWq_K9wDbsmLQYS7JXFuXSTaQ6rg8bNev6jI/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzZzUUraeLNn5qKzO7ghTz04Zgjy6Ls09sGJpQMcJi9mdOJkY4dOjJPE2eT5fcPgeXV3mMxOXaU-zpSbKLnwRf5-UOMU4ufXEXGu8x71PWq_K9wDbsmLQYS7JXFuXSTaQ6rg8bNev6jI/s1600/photo.JPG" height="320" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 cup of cooked red quinoa</div>
<div style="text-align: center;">
250g baby rosa tomatoes</div>
<div style="text-align: center;">
1 tablespoon of Pesto (your choice!)</div>
<div style="text-align: center;">
200g feta</div>
<div style="text-align: center;">
3 green onions</div>
<div style="text-align: center;">
4 medium chicken breasts</div>
<div style="text-align: center;">
Pumpkin seeds </div>
<div style="text-align: center;">
1 avo, chopped</div>
<div style="text-align: center;">
1 tin chickpeas, drained</div>
<div style="text-align: center;">
Salt, pepper and lemon juice to taste</div>
<div style="text-align: center;">
Olive Oil </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
First you prep the ingredients separately as follows:</div>
<ul style="text-align: center;">
<li>Chicken- coat in salt, pepper, olive oil and lemon and place in a pre heated oven (200'C) for 15 mins. Check to see if they are cooked- the juices will run clear. Leave to cool and then chop into bite-sized pieces and place in a bowl.</li>
<li>Baby rosa tomatoes- I like to roast these too. Coat in olive oil and place on a baking tray under your chicken in a preheated oven (200'C). These will also take about 15 mins depending on how 'roasted' you like them. Add these to the bowl with the cooled chicken.</li>
<li>Chop the spring onion and add to the bowl.</li>
<li>Add the drained chickpeas </li>
<li>Crumble in the feta.</li>
<li>Add your cooked red quinoa </li>
<li>Add your pesto and then follow with salt, pepper, lemon juice and olive oil to taste.</li>
<li>Finish off with chopped avo, a sprinkle of pumpkin seeds and ENJOY!!</li>
</ul>
<div style="text-align: center;">
Serve with a nice crisp white wine- we drank a La Motte Sauvignon Blanc 2012. </div>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-66558058542479312692014-02-17T05:44:00.000-08:002014-02-17T05:45:43.621-08:00Healthy and delicious Ostrich meatballs<div style="text-align: center;">
I am NOT a big meatball or burger kind of girl. I make wide circles around burger joints and pretend I can't hear people when they make suggestions like Spur burger special two for one. I just don't do them. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
That being said, I made an exception to the rule recently after coming across a similar recipe on the Taste website. It's a great summer dish and you can experiment with flavours. I used ostrich mince because its lean, tasty and easy to match with flavours. You could use any mince you like. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients:</div>
<div style="text-align: center;">
(Makes 6 meat balls) </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
500g Ostrich mince</div>
<div style="text-align: center;">
2 tablespoons chopped capers</div>
<div style="text-align: center;">
1 chopped red onion</div>
<div style="text-align: center;">
2 teaspoons grated ginger</div>
<div style="text-align: center;">
1 teaspoon crushed garlic</div>
<div style="text-align: center;">
1 handful chopped coriander</div>
<div style="text-align: center;">
2 teaspoons soya sauce</div>
<div style="text-align: center;">
Pinch or 2 of Maldon salt</div>
<div style="text-align: center;">
Grind of black pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
To serve:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
You can go to town here and use your imagination. Inspired by the Taste website I served mine with slices of nectarine and a Fennel and Cucumber Tzatziki. Here are a few more ideas:</div>
<div style="text-align: center;">
<br /></div>
<ul style="text-align: center;">
<li>Sweet potato fries or wedges (oven baked)</li>
<li>Simple Green salad</li>
<li>Fresh Steamed baby asparagus spears</li>
<li>Simple spinach and goats cheese salad with a squeeze of lemon juice. </li>
</ul>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
How too...</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQ1XC49DpuqQlv_Qv2ViRm3gtSOruplczdl8jVXZnimNaz6F9AiuLmrwyADSVompd6aqrgHwkcQ0R2FWUAf987H2_iR2ACiD1FzgFzZP3Rg9Awu5DsHnc6f_AiqrK9HUcNEA8EY2_N1I/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQ1XC49DpuqQlv_Qv2ViRm3gtSOruplczdl8jVXZnimNaz6F9AiuLmrwyADSVompd6aqrgHwkcQ0R2FWUAf987H2_iR2ACiD1FzgFzZP3Rg9Awu5DsHnc6f_AiqrK9HUcNEA8EY2_N1I/s1600/photo+1.JPG" height="320" width="240" /> </a> </div>
<ol style="text-align: center;">
<li>Mix ingredients together and roll into 6 balls. Place on a tray and into the fridge for an hour. </li>
<li>Pan fry in a little olive oil until brown and crisp. 10-15 minutes. Longer if you prefer your meatballs well done.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmOyQj19OsSQMt2H7w2YaERQdh1kMFHglGPo46uwEad3LzJR0079bciWn4skx2lW24Eq3_PYzF6irCjUCrL1YsPiXVQumb8XYlEzaZhcdo23uSBl1kxazdMZz8fu5vaj_dUM3oo86Q0Q/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmOyQj19OsSQMt2H7w2YaERQdh1kMFHglGPo46uwEad3LzJR0079bciWn4skx2lW24Eq3_PYzF6irCjUCrL1YsPiXVQumb8XYlEzaZhcdo23uSBl1kxazdMZz8fu5vaj_dUM3oo86Q0Q/s1600/photo+3.JPG" height="320" width="240" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
3. Enjoy with a glass of your favorite red. Pinotage works very well. </div>
<br />Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-67380776448123052242014-01-08T03:15:00.000-08:002014-01-08T03:15:08.790-08:00Pomegranate, feta and rocket salad<div style="text-align: center;">
So I have just returned from a long and relaxing holiday in Mauritius. I am completely in love with that place. The food is incredible. With Creole, French, Indian and Asian influences you are spoilt for choice! We ate our body weight in the freshest seafood known to man. I also tasted Sea Urchin for the very first time. The French cheese, charcuterie and wine was a real treat!</div>
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<br /></div>
<div style="text-align: center;">
We were also fortunate, thanks to Cyclone Bejisa, to spend some time indoors cooking and sampling all the fresh produce Mauritius had to offer. I love pomegranate but its expensive and hard to find here in SA. Whilst my foodie friends prepared the main course, I was on salad duty. This is one of my new favourites. Its so easy to make.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><b><u>Pomegranate, feta and rocket salad</u></b></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaEixUh-Q940OaLRYbZFucnhGGK67hmzYHs_unIxjkVjD7VjOnCZMeePZPyBFwseLIMNYG0T_AmgzzL-DNFqGv1ylC3B7FvSpZS5aUvByMwJ56TMmTQqVJye17uJaClPek1fkixYFkAE/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaEixUh-Q940OaLRYbZFucnhGGK67hmzYHs_unIxjkVjD7VjOnCZMeePZPyBFwseLIMNYG0T_AmgzzL-DNFqGv1ylC3B7FvSpZS5aUvByMwJ56TMmTQqVJye17uJaClPek1fkixYFkAE/s1600/photo.JPG" height="320" width="320" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<b>Serves 4</b></div>
<div style="text-align: center;">
<i>Ingredients:</i></div>
<div style="text-align: center;">
4 large handfuls of fresh rocket, washed.</div>
<div style="text-align: center;">
200g of feta, cubed</div>
<div style="text-align: center;">
1 small red onion, finely sliced.</div>
<div style="text-align: center;">
Small handful of mint, chopped</div>
<div style="text-align: center;">
I large pomegranate's worth of seeds (don't know how to seed a pomegranate? Look <a href="http://www.youtube.com/watch?v=-qfQ3_N7S6Y" target="_blank">here</a>)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>Dressing:</i></div>
<div style="text-align: center;">
Juice of one or two limes- depending on size</div>
<div style="text-align: center;">
1 tablespoon of honey</div>
<div style="text-align: center;">
Vinegar of your choice ( I used Tarragon infused but a red wine vinegar works really well)</div>
<div style="text-align: center;">
Salt and pepper to taste.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix all of the ingredients together and drizzle with dressing just before serving.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Serve with a crisp and fruity rose - Ours was French of course.</div>
<div style="text-align: center;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-88683621901478761902013-11-28T04:51:00.002-08:002013-11-28T04:51:53.888-08:00Healthy Salmon, Avo and Lemon "Pizza"<div style="text-align: center;">
So I have literally JUST made this for lunch and its SO delicious, simple and quick. It makes a great lunch but you could also serve it in slices as canapes or even as a starter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrUAcPRg8R67OJ7cDMLGCmPLzzMr811OgvUsgb4hn46GzPVkB-LBJXkf5RP9dFs33Ea5yyRZsyZ88tu7_1m2uC7qmoOL0E3vrHd9LawS71xJAkSHp6pkZYibw8q2vh8vo_z203tTAl8E/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrUAcPRg8R67OJ7cDMLGCmPLzzMr811OgvUsgb4hn46GzPVkB-LBJXkf5RP9dFs33Ea5yyRZsyZ88tu7_1m2uC7qmoOL0E3vrHd9LawS71xJAkSHp6pkZYibw8q2vh8vo_z203tTAl8E/s1600/photo.JPG" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Makes 4 "Pizza's"</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4 multi-grain wraps from Woolies.</div>
<div style="text-align: center;">
1 large avo</div>
<div style="text-align: center;">
250g Salmon ribbons (or trout)</div>
<div style="text-align: center;">
1 Mediterranean cucumber- thinly sliced</div>
<div style="text-align: center;">
One lemon </div>
<div style="text-align: center;">
salt and pepper to taste.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Lightly grease a pan with olive oil spray and cook and cook the wraps one at a time until crispy (or you can use a grill, panini press etc). Take them off the heat and cut into 6ths whilst it is still slightly warm and 'pliable'. Leave to cool for just a few minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Once its cool to the touch, layer each piece with a slice of avo, some salmon and thinly sliced cucumber. Finish with a squeeze of lemon and salt and pepper.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
You can get creative with this recipe. It's so easy. My other favourite is a Caprese 'Pizza' with fresh basil, baby rosa tomatoes and bocconcini. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Serve with a crisp Chenin Blanc</div>
<div style="text-align: center;">
<i>- I had Rickety Bridge 2011 Chenin blanc</i></div>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-37791778891542469002013-11-26T00:16:00.001-08:002013-11-26T02:17:15.064-08:00Cheynes in Hout Bay<div style="text-align: center;">
Another hidden gem! Cape Town is full of them and Cheyne's is by far my new favourite.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>Situated in Hout Bay. Serving Pacific Rim cuisine*. Sourcing from local
as possible to bring you the most amazing and unique dining experience
Hout Bay has seen.</i> <i><br /> * Pacific Rim cooking combines Pacific
Island foods, Asian cooking techniques, local freshness, and a host of
other cultural and culinary influences.- Cheyne.</i></div>
<div style="text-align: center;">
<i> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaH8RS48phyphenhyphencqlQUuOV7LxbUi3P6p6vabt5wq8qtoOCJlvpPTTP6JHYxJOIOHsFsjiHy_Ib1HghjOrFIiTmVICwUvo-DZ55J19lPSXeDvOvrXVD7QAkxsQ1zv7jpbwLQ5CKtRSD7MMa4/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaH8RS48phyphenhyphencqlQUuOV7LxbUi3P6p6vabt5wq8qtoOCJlvpPTTP6JHYxJOIOHsFsjiHy_Ib1HghjOrFIiTmVICwUvo-DZ55J19lPSXeDvOvrXVD7QAkxsQ1zv7jpbwLQ5CKtRSD7MMa4/s1600/photo+3.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Interior of Cheyne's</i></td></tr>
</tbody></table>
</i></div>
<div style="text-align: center;">
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<div style="text-align: center;">
I love Asian food- its my absolute favourite. I love all the different depths and flavours and the fact that you can pair it with a host of amazing wines. Cheyne keeps a great selection to suit this style of cooking. Almost all of them he serves by the glass- so everyone can have their favourite.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
So with that, we kicked off the night with a bottle of the Arra Viognier. <span class="st">The nose on this wine is fresh peaches, with undertones of ripe pears and buttered toast. And it paired beautifully with what was to come...</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span class="st">I have a habit of sticking to starters. I love being able to try a few different things. Now I am not saying anything negative about Cheyne's mains. In fact they were actually all so good that I couldn't choose and hence stuck to starters! (Cheyne, next time I visit I will have a main. Promise!)</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span class="st">As there were two of us we ordered 4 starters.</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span class="st">Usually Cheyne does a beautiful 'Crayfish tempura with miso, QP mayo, kimchi, diakon and a shumai sauce'. It's fantastic. I have had it before. However on the night we visited they had not received their crayfish delivery so they were substituted for<i> </i>King prawns. We were certainly NOT disappointed. They were fantastic! </span></div>
<div style="text-align: center;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2FztiatDtdb2Soe1QSQAA9WsV_IebUZ3HrEZPjDF3anNWyxN87bS8mU5gJR7jD5qh05LpM8cW2VAWiqYJw6DisoLJytz03CTFRKUv-q_Ftt3tXIbeXAUZ5lqmDztiq9jMBHxrBDII8c/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2FztiatDtdb2Soe1QSQAA9WsV_IebUZ3HrEZPjDF3anNWyxN87bS8mU5gJR7jD5qh05LpM8cW2VAWiqYJw6DisoLJytz03CTFRKUv-q_Ftt3tXIbeXAUZ5lqmDztiq9jMBHxrBDII8c/s1600/photo+4.JPG" /> </a></td><td style="text-align: center;"></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">King prawns instead of crayfish- Delicious!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div style="text-align: center;">
<span class="st"></span>One of Cheyne's Specialties is 'Deep fried milk, green chilli caramel, cucumer granita and mint jelly". Its got an ooozy centre JUST like a chocolate fondant and its like eating a Thai green curry cloud! I haven't tasted anything like it before.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Following that we went for the 'Beef tataki, mirin, english mustard, spring onion puree, coconut jelly with Kimchi and lychee'. It was a very unique take on tataki. There were so many flavours on one plate but they all came together wonderfully. Each bite was uniquely different.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcU2NHTMEK7aQHThhuMQ0DDViRI7qLoUwe3l_Jcg6mXr1x9SKW1DEmSnDwACfUJHAWdXtq3Dv8Lfc6Rhe2bFnwIFr_IEBWWi7nJr0Jkn6_oAg8LsXiTn80Q0kD1sWwVAKUJD-v12vre0/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcU2NHTMEK7aQHThhuMQ0DDViRI7qLoUwe3l_Jcg6mXr1x9SKW1DEmSnDwACfUJHAWdXtq3Dv8Lfc6Rhe2bFnwIFr_IEBWWi7nJr0Jkn6_oAg8LsXiTn80Q0kD1sWwVAKUJD-v12vre0/s1600/photo+5.JPG" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Finally to end off the night we went for the duck. 'Smoked Duck breast, date and water chesnut gyoza, star anise and shiraz syrup'. The gyoza (a type of dim sum) was exquisite. The filling was the perfect accompaniment to the smokey flavours of the duck.</div>
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The service was fantastic, the staff are knowledgeable, friendly and ready to recommend their own favourites. We had a wonderful time. Thanks Cheyne- we'll be seeing you soon! </div>
<br />Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-54562754839361600882013-10-15T01:28:00.000-07:002013-10-15T01:28:33.722-07:00Lemon Meringue Pie<div style="text-align: center;">
I am so glad to be able to get back to blogging. Its been such a busy few months. Its sad that when work is hectic my poor blog has to take a back seat. There are so many times I've thought- 'Oh I must post about this wine/dinner/restaurant/recipe". So now I am going to try and play catch up.</div>
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Seen as Cape Town is finally seeing a bit of summer I thought I'd share my favourite summer dessert - Lemon Meringue Pie. Its SO easy, my little nearly-4-year old cousin Grace could make it. She's a wizz in the kitchen by the way. I think I'll ask her to guest post sometime.</div>
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Anyway back to the recipe...</div>
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<h2 style="text-align: center;">
<i>Lemon Meringue Pie</i></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsBcK3JzAI40-rSE0BuYYO9P_61cGoJfyJb8vowyqdZqtmNMWvbRYoZwJxe9xePbUN8AiHAudG3N0Ent3qBJHe211zpCl24FtMvIbgm9CBkAI0v5YziyX4irr0sGKQ71I_oxEDCYLPoY/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsBcK3JzAI40-rSE0BuYYO9P_61cGoJfyJb8vowyqdZqtmNMWvbRYoZwJxe9xePbUN8AiHAudG3N0Ent3qBJHe211zpCl24FtMvIbgm9CBkAI0v5YziyX4irr0sGKQ71I_oxEDCYLPoY/s320/photo.JPG" width="320" /></a></div>
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Ingredients:</h3>
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1 packet of tennis biscuits, crushed to crumbs with a wooden spoon</div>
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4 tablespoons of butter</div>
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1 tin of condensed milk</div>
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Juice and zest of one big lemon (must be about a third of a cup of juice)</div>
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3 eggs at room temperature.</div>
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3 tablespoons of castor sugar. </div>
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For the crust:</h3>
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Preheat the oven to 180 deg C. Grease a 25cm pie dish well with butter. Melt the 4 tablespoons of butter carefully on a medium heat in the microwave. Add the crush tennis biscuit crumbs and mix together. The crumbs should stick together. Press the mixture into the pie dish and bake for about 10 mins. Keep an eye on it and take it out as it starts going slightly brown. Put it to the side to cool.</div>
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In a bowl mix the lemon juice, zest, tin of condensed milk and 3 egg yolks. Put this mixture to the side.</div>
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Get a clean bowl to make your meringue. <span>Put the egg whites in a large bowl. Whisk to soft peaks, then add
the sugar a spoonful at a time, whisking between each addition
without overbeating. </span></div>
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<span>Now its time to put it all together. Make sure your biscuit base is relatively cool- it will still be warm to the touch but as long as its not HOT. Fill the crust with the lemon filling and top with the meringue. </span><span><span>Return to the oven for 18-20 mins until the meringue is crisp and
slightly coloured. Let the pie sit for 15 mins to cool and then place in the Fridge for at least 2 hours to cool it down. Serve cold! </span></span></div>
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Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com2tag:blogger.com,1999:blog-3387128854203143340.post-70313478668209337172013-08-03T02:13:00.002-07:002013-08-03T02:14:28.911-07:00In the Tasting room: La Vierge Weisser Riesling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKHrnmpLgj4gtPNOlDPQmLICXe7KOf6VLFw_PAh4-gDzqQq8lRCkYuGj8zLOpQXHzNQiOKd1obXMYaBiVPVNKNYm_HbrY4I-k-2K_f3pRMcMDWCQ6Q6hNTyOmqFIoiq0aIDKufPuq45E/s1600/La+Vierge.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKHrnmpLgj4gtPNOlDPQmLICXe7KOf6VLFw_PAh4-gDzqQq8lRCkYuGj8zLOpQXHzNQiOKd1obXMYaBiVPVNKNYm_HbrY4I-k-2K_f3pRMcMDWCQ6Q6hNTyOmqFIoiq0aIDKufPuq45E/s320/La+Vierge.png" width="320" /></a></div>
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This wine is the perfect partner to any spicy curry - we enjoyed it last night with my favourite comfort food, <a href="http://my-tastebuddies.blogspot.com/2012/05/butter-chicken-my-way.html" target="_blank">Butter Chicken. </a>This is a typical Weisser Riesling in that the very first thing you get on the nose is a greasy, brake fluid, turpentine smell. Some might be put off but for me that's the sign that you have found yourself a goodie. <span itemprop="description"> </span>You will also get a bit of green melon coming through on the nose too. The wine on its own is racy, with a lingering palate and great texture. As soon as you pair it with something spicy, you have a completely different wine. Round, full bodied and fragrant- delicious. I would say that this is definitely a food wine! I bought mine from the farm for under a R100. </div>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-78334815002051013952013-07-30T02:02:00.000-07:002013-11-25T23:38:09.899-08:00Cheesy Chicken Quinoa Bake<div style="text-align: center;">
This is a such an easy recipe and its so delicious- also MUCH healthier than many other "Bakes". You can get creative with this but here is my recipe:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgqVDIQg9HbTcM3rXzr2cQFDUyLmpEgzfFw3zriafMXGlAO3pl5019Kytc6NFRvG2nGSNGIBFU56f_gKkYBUNoszVEtB8Vv3joZNFfAQenPZx9zbEsS2epsxvOt49Lc35BzBVSzY49vA/s1600/Chicken+Quinoa+Bake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgqVDIQg9HbTcM3rXzr2cQFDUyLmpEgzfFw3zriafMXGlAO3pl5019Kytc6NFRvG2nGSNGIBFU56f_gKkYBUNoszVEtB8Vv3joZNFfAQenPZx9zbEsS2epsxvOt49Lc35BzBVSzY49vA/s400/Chicken+Quinoa+Bake.png" width="378" /></a></div>
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Serves 4:</div>
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1 cup of quinoa</div>
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2 cups of chicken stock </div>
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400g Woolworths mini chicken fillets</div>
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1 tin Italian tomato mix</div>
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1 teaspoon chopped garlic</div>
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1 teaspoon chopped chilli</div>
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1 teaspoon chilli powder (optional: for those that like it hawwwwt) </div>
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1 tablespoon olive oil for frying</div>
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4 large zucchini, grated</div>
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250g halved baby rosa tomatoes</div>
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4 large spring onion- chopped </div>
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1 cup of grated cheddar cheese (divided into two halves)</div>
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Handful of fresh coriander-chopped</div>
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Salt and pepper to taste</div>
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<li>Heat oven to 190'C </li>
<li>Cook the cup of quinoa in the chicken stock- bring to the boil and then simmer for 15-20 mins until all the liquid is absorbed. Its important to keep an eye on it so that it does not catch at the bottom of the pot. You may need to rinse your quinoa first depending on the brand you buy -check the back of the pack.</li>
<li>Once the quinoa is cooked set aside in a bowl.</li>
<li>Cut the chicken into cubes and fry it off in the olive oil with the garlic, chilli and chilli power. </li>
<li>After 5 - 10 mins at the tin of tomatoes and allow to reduce for a further 10 mins- stirring occasionally.</li>
<li>While the chicken is cooking, grate zucchini and cheese, slice baby rosa tomatoes and chop the spring onion. Spray and cook a medium size roasting dish (mine is 20cm x 20 cm)</li>
<li>Once the Chicken is read, combine all ingredients (save half the cheese) in a bowl and add the handful of fresh corinader. Sprinkle remaining cheese on top.</li>
<li>Bake for 20-25 mins until the top is crisp and crunchy. </li>
<li>Serve with a green salad.</li>
</ul>
<br />Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com1tag:blogger.com,1999:blog-3387128854203143340.post-84684215380545467292013-07-22T01:53:00.000-07:002013-07-22T01:58:58.727-07:00The Restaurant at Delaire Graff<div style="text-align: center;">
One of my favourite areas of the Stellenbosch wine route is Helshoogte Pass. Some of the best wines I have ever tasted come from the estates high up on this mountain road. On our way back from Franschhoek we decided to take this route home, visit some of the tasting rooms and have lunch at <a href="http://www.delaire.co.za/" target="_blank">Delaire Graff</a>. I have been looking forward to trying it for some time now and I was blown away.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgr6xIYuOIGRq09eMnPyDOJtlHpanJdM6ZVeEHh4rlK241Vmo6sQi3IzbcLL4Elk7cQTwJn8d3rdsRW0yh3B8RxpwQtX3IRwZtW33N6lxARavuOV-NiotZgqX0Ddi1rq4Li9xMOQXKOc/s1600/delaire+tasting+room.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgr6xIYuOIGRq09eMnPyDOJtlHpanJdM6ZVeEHh4rlK241Vmo6sQi3IzbcLL4Elk7cQTwJn8d3rdsRW0yh3B8RxpwQtX3IRwZtW33N6lxARavuOV-NiotZgqX0Ddi1rq4Li9xMOQXKOc/s400/delaire+tasting+room.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elegant tasting lounge</td></tr>
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The first thing to mention is their elegant and well run <a href="http://www.delaire.co.za/index.php/wines/delaire-graff-wines.html" target="_blank">tasting room/lounge</a>. The staff are incredibly knowledgeable and encouraged us to really think about the different flavours we were picking up in the wines. Their 'Coastal Cuvee" Sauvignon Blanc is definitely one I recommend you try!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPufHt-WtdsI7jfxNgY4mdn4tt7OCuEvPyahakuwiZFPPUn1ntbl0wwwFsiR-vPnmedqpRXk1J13tOOgfFgRP6Ny2zsJNVHFZP9gb8DDXovUMvl1edZPbCunSuD-KNiwUYgA4OqRW5xQ/s1600/Delaire+wines.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPufHt-WtdsI7jfxNgY4mdn4tt7OCuEvPyahakuwiZFPPUn1ntbl0wwwFsiR-vPnmedqpRXk1J13tOOgfFgRP6Ny2zsJNVHFZP9gb8DDXovUMvl1edZPbCunSuD-KNiwUYgA4OqRW5xQ/s400/Delaire+wines.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Coastal Cuvee Sauvignon Blanc was delicious!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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After going through all of the wines we headed off to the restaurant. The first thing you will notice are the incredible views down the back end of the pass. It was a misty day and it literally felt as if we were sitting above the clouds.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FFipQumoeIlxGHrn7_9ewtP8-5ibjQtsmbUYYFZnrnza-Hd3VZ7xEe6IU76rfm75Zo0Kqqw8qus6NO8XTI6O-vnIrqx8Kn6vCDOd4C2tyepqgpXirBj3iUuLalCRq116RtMjffX8X5Y/s1600/Kitchen.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FFipQumoeIlxGHrn7_9ewtP8-5ibjQtsmbUYYFZnrnza-Hd3VZ7xEe6IU76rfm75Zo0Kqqw8qus6NO8XTI6O-vnIrqx8Kn6vCDOd4C2tyepqgpXirBj3iUuLalCRq116RtMjffX8X5Y/s400/Kitchen.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Entrance to the kitchen</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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The staff were incredibly helpful and attentive. The service overall could not be faulted. They busied themselves explaining the various dishes, recommending wine pairings and telling us their own personal recommendations.</div>
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Here are some of the dishes we tried:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCg1xrgv4imHKH9UmpDkkxaqQC6oD_6QSkzJ-Z0J4IQL8ovD8MYncHGw8l7BYPFwrk4X_vfQkrodGnZr9A0Ne9QwYBPMcxtQw5DaoNst-MVSdKbxVpgnuh0ESiwmUEWZMCPuy0RacaGi8/s1600/crayfish+cured+oysters+oyster+cream+seafood+broth+and+tapioca+pearls.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCg1xrgv4imHKH9UmpDkkxaqQC6oD_6QSkzJ-Z0J4IQL8ovD8MYncHGw8l7BYPFwrk4X_vfQkrodGnZr9A0Ne9QwYBPMcxtQw5DaoNst-MVSdKbxVpgnuh0ESiwmUEWZMCPuy0RacaGi8/s400/crayfish+cured+oysters+oyster+cream+seafood+broth+and+tapioca+pearls.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crayfish, cured oysters, oyster cream, seafood broth and tapioca pearls.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<div style="text-align: center;">
I enjoyed the crayfish with the Coastal Cuvee Sauvignon blanc- Its rich in tropical fruit flavours. Its still crisp and green with gooseberry and nettle aromas. This paired perfectly with the delicate seafood flavours.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAhNa4LzZ7ZzHL_tiXTfOy63TtmZAOu3lWkT7vt-7iB2_tnxAyfPODAhYsb9LmV_VwIkg8SGeJrWmQ2nKJv4BvZqF4piX5MU1oaIMtzkS6LMduAHCuvobfYDUJEJvBeXpFEN8Yc4y8wQ/s1600/pork+belly+slow+cooked+egg+potato+gnocchi+and+bacon+and+cheese.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAhNa4LzZ7ZzHL_tiXTfOy63TtmZAOu3lWkT7vt-7iB2_tnxAyfPODAhYsb9LmV_VwIkg8SGeJrWmQ2nKJv4BvZqF4piX5MU1oaIMtzkS6LMduAHCuvobfYDUJEJvBeXpFEN8Yc4y8wQ/s400/pork+belly+slow+cooked+egg+potato+gnocchi+and+bacon+and+cheese.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork belly, slow cooked egg yolk, potato gnocchi,bacon and cheese</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div style="text-align: center;">
I thought I would be different and try this pork belly dish with the Delaire Chenin blanc - It had lovely notes of citrus and tropical
fruit with aromas of honey and almonds to finish it. Similar to many Chenins in this high lying area, it had a delicate minerality. The richness of the pork balanced well with the honey and almond elements of the wine. The crisp minerality offset the heaviness of the dish. Perfect!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMg7l_3s76speR2xj2raybqv6q-6hsSqZ8bZUtSZr78-K9m_TdD1NTxyChyxoxxqTt2P73PTWKJnHjiT0fE_cwZIb8hEyS7e1_W5SVPuCEukFo_bBVP5pYxenPdfjnkyhJpaCzgRUxyeg/s1600/sticky+short+rib+prunes+cauliflower+hot+potato+mousse+horseradish+cream.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMg7l_3s76speR2xj2raybqv6q-6hsSqZ8bZUtSZr78-K9m_TdD1NTxyChyxoxxqTt2P73PTWKJnHjiT0fE_cwZIb8hEyS7e1_W5SVPuCEukFo_bBVP5pYxenPdfjnkyhJpaCzgRUxyeg/s320/sticky+short+rib+prunes+cauliflower+hot+potato+mousse+horseradish+cream.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sticky short rib, prunes, cauliflower, hot potato mousse and horseradish</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<div style="text-align: center;">
This final dish called for a red wine, The Delaire Shiraz. This wine has a spicy pepper undertone with with juicy dark red
fruit elements. It has a
smooth and soft palate and a savoury finish. My favourite element of this dish was the hot potato mousse- what an experience!</div>
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We are looking forward to visiting Delaire again soon, hopefully in summer so that we can take advantage of the spacious balcony outside with views that are just as magical as the food. </div>
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<br />Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com2tag:blogger.com,1999:blog-3387128854203143340.post-91085054198191829412013-07-19T01:46:00.001-07:002013-07-19T01:46:48.525-07:00In the Tasting room: Woolies Longmarket Red Stone Shiraz<div style="text-align: center;">
<span style="font-family: inherit;">Woolworths Longmarket ‘Red Stone Shiraz’ 2012</span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlT9oVObsLxY2jKO5vNXFSPhZXdt6ZZIgrj4teiv5-2cpjSyAk5PnMi_sLTe8JjBgZHlXjmbI2cDLfmnufxyLeZOvR5RuYOqqAnnLghyphenhyphenosqEToMkNZqoeQs2sncaeSpeOsE1IHJ05yO0/s1600/Wine+tasting+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlT9oVObsLxY2jKO5vNXFSPhZXdt6ZZIgrj4teiv5-2cpjSyAk5PnMi_sLTe8JjBgZHlXjmbI2cDLfmnufxyLeZOvR5RuYOqqAnnLghyphenhyphenosqEToMkNZqoeQs2sncaeSpeOsE1IHJ05yO0/s1600/Wine+tasting+1.JPG" width="240" /></a></span></div>
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<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;">Today we will be tasting one of my favourite Woolworths' Reds.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;">It's flavourful, easy to drink and so affordable. The first thing that</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;">hits you is the nose: it has a very rich and smokey aroma that invites</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;">you to "get involved".</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;">It's medium bodied with a bit of wood to it - but not too heavy. On the palate</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;">you will pick up your berry fruits - Mulberry & Rasberry are prominent!</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;">It's a GREAT food wine - First pick would be a slow roasted lamb shank,</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;">but it would compliment any red meat dish you decide to cook up for the night.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;"> I would even serve it with a pork or a rich tomato based chicken dish! </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: inherit;">This wine retails for R40 - R50 at a Woolies near you. </span> </span></div>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-91775535389543638212013-07-17T06:26:00.000-07:002013-07-19T01:48:06.731-07:00In the Tasting room: Leopards Leap<div style="text-align: center;">
Its Bastille weekend and myself and my sidekick, Nicky, are doing what we do best over the 14th of July weekend... Drinking wine! This time of year finds us doing our annual pilgrimage into the usually sleepy village of Franschhoek. It's a weekend of good wine, good food and French flair. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9kr8glew1tdeiawpukuzCzox9HHT7XeGrtmOGu_Mc0nEqXmRoA_8v7waY7NlDYOorWPN1pgZw66KQAV2BbcHykVHgM1Z1PtlFKyIKf6NK8xR2HB5YrKkkIyBz1WIuD8MKocK-XUgNss/s1600/leapards+leap+tasting+room.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9kr8glew1tdeiawpukuzCzox9HHT7XeGrtmOGu_Mc0nEqXmRoA_8v7waY7NlDYOorWPN1pgZw66KQAV2BbcHykVHgM1Z1PtlFKyIKf6NK8xR2HB5YrKkkIyBz1WIuD8MKocK-XUgNss/s400/leapards+leap+tasting+room.JPG" width="297" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
One of my favourite spots is <a href="http://leopards-leap.com/" target="_blank">Leopards Leap</a>. They have recently added 'Restaurant' to their repertoire and I was keen for a peek around. We actually ended up summoning the family from Cape Town to come and join us at the <a href="http://www.leopardsleap.co.za/experience/rotisserie-lunch/" target="_blank">Rotisserie</a> for lunch but more about that later...</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Back to the tasting room. We opted to start with the cheese and wine pairing (obviously!) and were treated to two of the Leopards leap range wines paired perfectly with some French cheeses. </div>
<div style="text-align: center;">
The Chardonnay was paired with a fancy pants French goats cheese called <a href="http://en.wikipedia.org/wiki/Sainte-Maure_de_Touraine" target="_blank">Sainte-Maure de Touraine</a>. This is a full aft goats cheese rolled in vegetable ash to preserve it. The creamy texture of the cheese was beautifully balanced by the Chardonnay. A match made in Heaven!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip7TOSi6cOx86VjQF6NOI9Isydlr-3LZkRW4rivI5nMkxXw7eLdrV5WBCoLObnIWCIYz_goKGFOnHN2WwYmvmuVelY2XB1kYIJ7flVwUlGSWpFo2ufFcEJ2MovPhSdSbN3IOFLK0STNvk/s1600/chardonnay+with+goats.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip7TOSi6cOx86VjQF6NOI9Isydlr-3LZkRW4rivI5nMkxXw7eLdrV5WBCoLObnIWCIYz_goKGFOnHN2WwYmvmuVelY2XB1kYIJ7flVwUlGSWpFo2ufFcEJ2MovPhSdSbN3IOFLK0STNvk/s400/chardonnay+with+goats.JPG" width="298" /></a></div>
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<br /></div>
<div style="text-align: center;">
Next we tasted the Leopard's Leap Shiraz paired with a hard style French cheese called <a href="http://en.wikipedia.org/wiki/Comt%C3%A9_cheese" target="_blank">Comte</a>. Similar to a Gruyere, this cheese has a lovely nutty flavour. It was well complimented by the Shiraz. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQU2aXZ99eDVd0x9U-Zbffo9_xQt1WgNSwMGWX63iANjRSCtnDm99pQsjgzhNoyRBw1hqvJaM2uIFNxM4LCSlCfBOYS_vUKdNsk2hNYKNnJ4fflg_ZjqP9H5o5Hsjmu2MBciKbNW4A1MU/s1600/Red+wine+and+Comte.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQU2aXZ99eDVd0x9U-Zbffo9_xQt1WgNSwMGWX63iANjRSCtnDm99pQsjgzhNoyRBw1hqvJaM2uIFNxM4LCSlCfBOYS_vUKdNsk2hNYKNnJ4fflg_ZjqP9H5o5Hsjmu2MBciKbNW4A1MU/s320/Red+wine+and+Comte.JPG" width="239" /></a></div>
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<div style="text-align: center;">
Another addition to the Leopards leap family is the <a href="http://www.leopardsleap.co.za/products-page/culinaria-collection/" target="_blank">Culinaria Collection </a>of wines. Slightly more premium that their Flagship range, these wines were perfectly crafted to be enjoyed with food. Each as unique, flavorsome and full bodied as the last, there are 6 wines in this range. The Culinaria Collection is available exclusively at Leopard’s
Leap Family Vineyards </div>
<h4 style="text-align: center;">
<b><span style="font-weight: normal;">Culinaria Brut MéTHODE CAP CLASSIQUE</span></b><span style="font-weight: normal;">-<b> </b></span><span style="font-weight: normal;">Zesty and crisp with citrus aromas. <b><br /></b></span></h4>
<h4 style="text-align: center;">
<b><span style="font-weight: normal;">2012 Culinaria Chenin Blanc Grenache Blan</span><b><span style="font-weight: normal;">c</span></b>- </b><span style="font-weight: normal;">Loire style- creamy with white peach and pineapple on the nose.</span></h4>
<h4 style="text-align: center;">
<span style="font-weight: normal;"><span style="color: black;">2012 Culinaria Pinot Noir Chardonnay</span></span>-<b><span style="font-weight: normal;">Soft and subtle, and excellent 'foo</span><b><span style="font-weight: normal;">d'wine.</span></b></b></h4>
<h4 style="text-align: center;">
<span style="font-weight: normal;">2010 Culinaria Grand Vin</span>-<span style="font-weight: normal;">Bordeaux style red, blackberries and cherries with a nutmeg, caramel tones.</span></h4>
<h4 style="text-align: center;">
<span style="font-weight: normal;">2010 Culinaria Shiraz Grenache</span>-<span style="font-weight: normal;">Black pepper and cherries, smokey finish- Delicious with red meat.</span></h4>
<h4 style="text-align: center;">
</h4>
<div style="text-align: center;">
<br /></div>
<h4 style="text-align: center;">
<span style="font-weight: normal;">Culinaria Muscat de Frontignan</span>-<span style="font-weight: normal;">Rose water and turkish delight. Soft and delicate. The perfect partner to smoked salmon. </span></h4>
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</h4>
<h4 style="text-align: center;">
<span style="font-size: large;"><i>We bought a bottle of each! </i></span></h4>
<h4 style="text-align: center;">
<span style="font-size: large;"><u><span style="font-size: small;"><span style="font-weight: normal;">(recipes and food pairing ideas to follow soon)</span></span></u><i><br /></i></span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIGMUU0e5YmMMTIUqJ_iN0oxyndoMjsl3LPF3PME4EF0Izds0gvbxuyWJKbVZDz-OLQH5EnaXFUf2uR_H38CNaZe07t3EDBkB0AE6AujEfk4jv8wUiRSh676uQmqjP3mIz0JxgWQr9ks/s1600/jess+leapards+leap.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIGMUU0e5YmMMTIUqJ_iN0oxyndoMjsl3LPF3PME4EF0Izds0gvbxuyWJKbVZDz-OLQH5EnaXFUf2uR_H38CNaZe07t3EDBkB0AE6AujEfk4jv8wUiRSh676uQmqjP3mIz0JxgWQr9ks/s400/jess+leapards+leap.JPG" width="298" /></a></div>
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</h4>
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</h4>
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</h4>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com1tag:blogger.com,1999:blog-3387128854203143340.post-87106339541422414352013-07-09T03:25:00.002-07:002013-07-09T03:26:31.968-07:00In the Tasting room: Casal Garcia Vinho Verde<div style="text-align: center;">
<span style="color: white;"><span style="color: black;">Today we are tasting Casal Garcia!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9xflBI1cOK15xrcUrA69DND9JajtqMYlEYv7LhLISqkWUyb84t6fdcMLQqvHSpq3vCX__hyZJLg-FEH65HZHGuCC6AInBS9dlg-rWBRfm4BjMvQtJ8eB1UAkujw2tGLFt_QFPs7ofOM/s1600/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9xflBI1cOK15xrcUrA69DND9JajtqMYlEYv7LhLISqkWUyb84t6fdcMLQqvHSpq3vCX__hyZJLg-FEH65HZHGuCC6AInBS9dlg-rWBRfm4BjMvQtJ8eB1UAkujw2tGLFt_QFPs7ofOM/s320/Untitled.png" width="283" /></a></div>
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</div>
<div style="text-align: center;">
<span style="color: white;"><span style="color: black;">This delicious, relatively low- in- alcohol, refreshing white is straight from Portugal. Its the perfect summer wine.</span></span> It's smooth and fresh with a delicate and fruity aroma, young and balanced.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: white;"></span>It's ideal on its own or with a meal. It pairs especially
well with oriental cuisine, light fish dishes and fresh salads<span style="color: white;"><span style="color: black;">. Today we are sitting in the beautiful Johannesburg winter sunshine enjoying in with our mild, chargrilled Portuguese chicken. </span></span>Due to
its freshness it is particularly pleasant in a relaxed and informal
atmosphere. (Buy the poolside!!)Serve Chilled.<span style="color: white;"><span style="color: black;"> </span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: white;"><span style="color: black;">Its very
common in South Africa and can be found in most Portuguese and
Mozambican restaurants. You can also find it at selected bottle stores
for between R50 and R60.</span></span></div>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-30796317729910162962013-06-29T02:27:00.001-07:002013-11-26T02:18:39.509-08:00In the Tasting room: Buitenverwachting Sauvignon Blanc<div style="text-align: center;">
Today we are tasting the Buitenverwachting Sauvignon Blanc. </div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvO9BrMPOZfaEJFX4MqKxVxAKB54cRZUmlsJvuJVjz5fsGQA0-E3i-k67r0LEa1oOBTBrkeruL8SMkzNv9a2laSGoF3khwFtIoiWvp209FAZH4VAI7WnFPv6jWiYe9MltFvvXg9BTOGI/s579/s:bl+Buiten.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvO9BrMPOZfaEJFX4MqKxVxAKB54cRZUmlsJvuJVjz5fsGQA0-E3i-k67r0LEa1oOBTBrkeruL8SMkzNv9a2laSGoF3khwFtIoiWvp209FAZH4VAI7WnFPv6jWiYe9MltFvvXg9BTOGI/s400/s:bl+Buiten.png" width="315" /> </a></div>
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I am a huge fan of Constantia wines as you will learn.</div>
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Especially their Sauvignon blancs. It's the perfect cool climate region for a good coastal Sauvignon Blanc. This particular wine is one of two Sauvignon Blancs produced by this farm. The other being the more premium 'Husseys vlei'. </div>
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This is a lovely herbaceous wine with lovely green notes of asparagus and fresh cut green peppers. Its the perfect partner to fish and chicken dishes. We enjoyed this bottle with a lovely prawn risotto. This bottle is from Tops and was R82.95.</div>
<br />Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-41786146292816316472013-06-24T06:24:00.003-07:002013-06-27T23:46:24.823-07:00Quick Fix Mac 'n Cheese In a Cup<div style="text-align: center;">
YES! It is true and it CAN be done. I have tried it and its beyond amazing.<br />
You can also add your own bits and pieces for example:</div>
<ul style="text-align: center;">
<li>Bacon bits</li>
<li>baby rosa tomatoes</li>
<li>Sweet corn</li>
<li>Ham</li>
<li>Chorizo sausage</li>
<li>Parmesan cheese</li>
<li>The list of ideas is endlesssssss... use your imagination!</li>
</ul>
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<a href="http://media-cache-ec3.pinimg.com/550x/32/23/da/3223da2f66f7f6791c5e08c5596d8e41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://media-cache-ec3.pinimg.com/550x/32/23/da/3223da2f66f7f6791c5e08c5596d8e41.jpg" /></a></div>
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<br />
<div style="text-align: center;">
<b>1/3 cup pasta (I like elbow pasta or penne)</b></div>
<div style="text-align: center;">
<b>1/2 cup water</b></div>
<div style="text-align: center;">
<b>1/4 cup low fat milk</b></div>
<div style="text-align: center;">
<b>1/2 cup grated cheddar cheese</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Combine the pasta and water in a large mug or bowl. Microwave on high
for two minutes, then stir. Often the water will overflow
while it heats up. It's OK if this happens.<br />
<br />
If you don’t want it to
overflow just make this in a very large microwaveable bowl. I also put a large dinner plate underneath if I am making it in a mug.<br />
<br />
Repeat this
for at least 2 to 4 more minutes, stirring at each 2-minute interval.
The water should be completely absorbed and the pasta should be cooked through- if not cook it a bit longer (another 30 seconds to a minute) .<br />
<br />
You may need to add one more teaspoon
of water at this stage All microwaves are different so you will need to get a feel for how powerful yours is.</div>
<div style="text-align: center;">
<br />
Remove from the microwave and stir in the milk and cheese.
Microwave for another minute. Stir the cheese thoroughly into the pasta. I ALWAYS add extra cheese and other bits at this stage. Stir together and<br />
<br />
INDULGE. Its <i>delicious!</i></div>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-85598379961369859342013-01-28T08:44:00.001-08:002013-11-26T02:19:45.544-08:00Where to be this harvest season...<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="wp-caption aligncenter" id="attachment_999121395" style="margin-left: 1em; margin-right: 1em; text-align: center; width: 410px;">
<div>
<img alt="Grape stomping: always a firm favourite during harvest" class="size-full wp-image-999121395" height="500" src="http://winemag.co.za/wp-content/uploads/2013/01/harvest-at-robertson.jpg" title="Grape stomping: always a firm favourite during harvest" width="400" /></div>
<div class="wp-caption-text">
Grape stomping: always a firm favourite during harvest</div>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
I am a huge fan of this time of year...Harvest Season! And if you are in the Western Cape there is plenty to keep you busy! Here is an article I found to keep you in the loop...</div>
<div style="text-align: center;">
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<h1 style="text-align: center;">
<span style="text-decoration: underline;">Stellenbosch</span></h1>
<h2 style="text-align: center;">
Stellenbosch Wine Festival celebrates harvest</h2>
<div style="text-align: center;">
25 January – 3 February</div>
<div style="text-align: center;">
The Stellenbosch American Express® Wine Route will be kicking off
harvest season with the Stellenbosch Wine Festival. The festival will
start with a Blessing of the Harvest and a Harvest Parade on Saturday,
26 January. Enjoy watching the farm workers parade the streets with
their tractors and farm animals. There will also be church services
across town to bless the harvest.</div>
<div style="text-align: center;">
Over 150 wineries will be taking part! Estate restaurants will be
offering wine and food pairing menus, unique tours and tasting
programmes as a part of the festival’s “Wine & Dine” sensation.
Other offerings include the inaugural charity gala, a ten-day promotion
at many of the restaurants, special cultivar evenings and wine farm
tours. Throughout the festival the town will be hosting events, art
exhibitions and musical concerts.</div>
<div style="text-align: center;">
The Wine Expo will take place from the 1st to 3rd February on Die
Braak, the grassy town centre of Stellenbosch, with over 130 wine and
gourmet food producers participating.</div>
<div style="text-align: center;">
For more information on individual farm offerings, visit: <a href="http://www.stellenboschwinefestival.co.za/">www.stellenboschwinefestival.co.za</a> or phone (021) 886-4310.</div>
<h2 style="text-align: center;">
Eikendal’s Weintaufe Harvest Celebration</h2>
<div style="text-align: center;">
3 March</div>
<div class="wp-caption aligncenter" id="attachment_999121392" style="text-align: center; width: 510px;">
<img alt="Families enjoy Eikendal’s Weintaufe Harvest Celebration" class="size-full wp-image-999121392" height="400" src="http://winemag.co.za/wp-content/uploads/2013/01/eikendal-harvest.jpg" title="Families enjoy Eikendal’s Weintaufe Harvest Celebration" width="500" />
<br />
<div class="wp-caption-text">
Families enjoy Eikendal’s Weintaufe Harvest Celebration</div>
</div>
<div style="text-align: center;">
Laid-back weekend vibes meet family fun on the farm at Eikendal’s
Weintaufe Harvest Celebration. Eikendal is known for its fine Chardonnay
and superb flagship reds and visitors will get to taste the cellar’s
first wine of the 2013 harvest – straight from the barrel, after the
baptism of the new wine. Other attractions include live music, craft
stalls, lucky draws, vineyard tractor rides, fly fishing, barrel
stomping, pony rides and lots of activities for the little ones.</div>
<div style="text-align: center;">
Delicious food and wine will be on sale, so bring your friends,
family and picnic blanket and claim your spot at the water’s edge for
the perfect ending to your weekend.</div>
<div style="text-align: center;">
Tickets cost R60 per person (includes a complimentary glass and
barrel tasting of the 2013 Chardonnay for adults), children under the
age of 12 get in for free. Tickets available on the farm from now or at
the gates on the day. Event starts at 10h00.</div>
<div style="text-align: center;">
For more info phone (021) 855-1422 or email <a href="http://www.blogger.com/blogger.g?blogID=3387128854203143340">info@eikendal.co.za</a>.</div>
<h2 style="text-align: center;">
Muratie Harvest Festival</h2>
<div style="text-align: center;">
23 February</div>
<div style="text-align: center;">
Muratie celebrates harvest with a family event that includes good
food, fine wine, great company, live music, and lots of fun stomping the
newly harvested grapes, all starting at 11h30. From 14h30 enjoy music,
antics and comedy by The Rites (who offer something for everyone).</div>
<div style="text-align: center;">
There is no entrance fee, plus visitors receive a complimentary glass
of wine on arrival. Wine (by the glass or bottle) and cold drinks will
be on sale as well as food from Muratie’s delicious new summer menu.
Hamburgers and cheese platters will also be available. A vertical wine
tasting for 20x people will be on offer at 12h00 at R50 per head.</div>
<div style="text-align: center;">
For further information or to pre-book any of the above events, contact Thalia Alberts on (021) 865-2330 or <a href="http://www.blogger.com/blogger.g?blogID=3387128854203143340">info@muratie.co.za</a>.</div>
<h1 style="text-align: center;">
<span style="text-decoration: underline;">Durbanville</span></h1>
<h2 style="text-align: center;">
Feast of the Grape</h2>
<div style="text-align: center;">
2 – 3 March</div>
<div style="text-align: center;">
Harvesting the bounty of the vineyards is regarded as one of the most
important moments in the making of good wine. Wineries from the
Durbanville Wine Valley celebrate the harvest season at its annual Feast
of the Grape, which takes place at the Durbanville Race Course over the
weekend of 2<sup>nd</sup> and 3<sup>rd</sup> March from 12pm to 5pm
daily. This event marks the end of the grape harvest and the arrival of
autumn with a weekend feast filled with an array of activities and an
abundance of seasonal wines to taste.</div>
<div style="text-align: center;">
This festival offers visitors the complete package. Old school games
will keep young and old entertained throughout the day, and kids can
look forward to a jumping castle, face painting and so much more. Adults
can sip and sample superb wines from the 11 wineries on show. Try your
hand at grape stomping, milking a dairy cow, be amazed at the latest and
greatest on offer at the tractor exhibition or simply browse the stalls
for delectable local produce on offer. Local restaurants will ensure
you’re kept well fed throughout the day.</div>
<div style="text-align: center;">
Tickets cost R100 for adults and R50 for children, which can be booked directly through <a href="http://www.webtickets.co.za/">www.webtickets.co.za</a>.
Your ticket allows you access to the venue, as well as a complimentary
tasting glass and tasting coupons. Additional coupons can be purchased
throughout the day.</div>
<div style="text-align: center;">
For more information visit <a href="http://www.durbanvillewine.co.za/">www.durbanvillewine.co.za</a> or phone 083 310 1228.</div>
<h1 style="text-align: center;">
<span style="text-decoration: underline;">Calitzdorp</span></h1>
<h2 style="text-align: center;">
Hanepoot grape picking at De Krans</h2>
<div style="text-align: center;">
13 February – 10 March</div>
<div class="wp-caption aligncenter" id="attachment_999121393" style="text-align: center; width: 510px;">
<img alt="Grape picking" class="size-full wp-image-999121393 " height="400" src="http://winemag.co.za/wp-content/uploads/2013/01/harvest-1.jpg" title="Grape picking" width="500" />
<br />
<div class="wp-caption-text">
Grape picking</div>
</div>
<div style="text-align: center;">
De Krans Wine Cellar will once again offer visitors the opportunity
to pick deliciously sweet Hanepoot grapes. This experience can be
enjoyed every day (except Sundays) from 08h00 until 16h00 during the
above mentioned dates. Grapes cost R5.40/kg and visitors are welcome to
bring their own containers. Containers can also be purchased at De
Krans. The Vygieshof Home for the Aged will be offering delicious <i>braaivleis</i>
meals on Wednesdays and Saturdays, between 11h00 and 14h00 (booking is
essential). You will also have the opportunity to sample De Krans’ range
of award-winning wines (such as their Cape Tawny Port and Pink Port).</div>
<div style="text-align: center;">
For bookings and further enquiries contact Helet or Bessie at the farm on (044) 213-3314 or e-mail <a href="http://www.blogger.com/blogger.g?blogID=3387128854203143340">dekrans@mweb.co.za</a></div>
<h1 style="text-align: center;">
<span style="text-decoration: underline;">Robertson</span></h1>
<h2 style="text-align: center;">
Hands-On-Harvest in the Robertson Wine Valley</h2>
<div style="text-align: center;">
22-24 February</div>
<div class="wp-caption aligncenter" id="attachment_999121396" style="text-align: center; width: 510px;">
<img alt="Harvest market at Robertson's Hands-On-Harvest" class="size-full wp-image-999121396" height="400" src="http://winemag.co.za/wp-content/uploads/2013/01/harvest-market-robertson.jpg" title="Harvest market at Robertson's Hands-On-Harvest" width="500" />
<br />
<div class="wp-caption-text">
Harvest market at Robertson’s Hands-On-Harvest</div>
</div>
<div style="text-align: center;">
The fourth Hands-On-Harvest Festival offers visitors a chance to
partake in: grape picking, bunch sorting, stomping your own grapes,
grape vs. wine tasting, a harvest market, vineyard tractor trips, a wine
blending experience, wine tasting by horse cart‚. and much more. The
group sizes for activities are kept small to ensure that you have the
very best hands-on experience. All activities need to be pre-booked by
20 February. We suggest that you visit Robertson for the weekend and
book as many activities as you can – there are so many exciting things
to do, you don’t want to miss out. Check out the <a href="http://www.handsonharvest.com/index.php/programme-activities" target="_blank">extensive program here</a>.</div>
<div style="text-align: center;">
For bookings and more information you can phone (023) 626 3167 or visit <a href="http://www.handsonharvest.com/"><b>www.handsonharvest.com</b></a></div>
<h1 style="text-align: center;">
<span style="text-decoration: underline;">Franschhoek </span></h1>
<h2 style="text-align: center;">
Grande Provence Harvest Festival</h2>
<div style="text-align: center;">
23 February</div>
<div style="text-align: center;">
The day, which promises a great deal of fun and laughter, starts at
09h00 with coffee and fresh muffins followed by a tractor ride to the
vineyard for grape picking. At 10h30 arrive back to the cellar for a
short tour, wine tasting and a talk by the winegrower. This is followed
by the fun part – stomping the grapes in the barrels, with a hose down
of your feet afterwards! From 11h15 gather in the garden under the old
oak tree for a scrumptious braai, accompanied by live musical
entertainment.</div>
<div style="text-align: center;">
Cost for the day is R295 per adult & R130 for children under 12.
Included in the price, is one bottle of Angels Tears wine per adult, to
be collected from the event organiser on your departure. The Harvest
Festival is highly recommended as a excellent team building activity,
special rates will be given to groups of 10 guests or more.</div>
<div style="text-align: center;">
For more info or to book contact Nicole on (021) 876- 8600 or <a href="http://www.blogger.com/blogger.g?blogID=3387128854203143340">reservations@grandeprovence.co.za</a></div>
<h2 style="text-align: center;">
ATKV Franschhoek Oesfees</h2>
<div style="text-align: center;">
23 March</div>
<div class="wp-caption aligncenter" id="attachment_999121394" style="text-align: center; width: 510px;">
<img alt="Celebration time at Franschhoek's Oesfees" class="size-full wp-image-999121394" height="400" src="http://winemag.co.za/wp-content/uploads/2013/01/harvest-2.jpg" title="Celebration time at Franschhoek's Oesfees" width="500" />
<br />
<div class="wp-caption-text">
Celebration time at Franschhoek’s Oesfees</div>
</div>
<div style="text-align: center;">
The ATKV Franschhoek Oesfees at Solms-Delta Wine Estate, now in its
sixth year, is one of the highlight events of the winelands. The
festival gives thanks for the end of the wine harvest and celebrates the
real music and culture of the Boland, with rural music, lekker
Kaapsekos and good cheer.</div>
<div style="text-align: center;">
Artists who will be performing include Mango Groove’s Claire
Johnston, Emo Adams, Die Heuwels Fantasties, Radio Kalahari Orkes, Hot
Water, Tribal Echo, Tidal Waves, Hannes Coetzee and Valiant Swart and
Solms-Delta’s very own musicians, the talented performers from the Music
van de Caab project.</div>
<div style="text-align: center;">
<i>Kaapsekos </i>favourites like chicken <i>breyani,</i> venison pie, beef <i>afval </i>curry
and Cape-style braaivleis will be on sale with Solms-Delta wines.A
kiddies area will host carnival games, a circus craft table, face
painting, balloon animals and many more. <b></b></div>
<div style="text-align: center;">
Tickets cost R95 for early birds during January, R120 per person if pre-booked at the farm or online from <a href="http://www.ticketbreak.co.za/">www.ticketbreak.co.za</a> or on <a href="https://www.facebook.com/SolmsDelta">Facebook.com/solmsdelta</a>.
Pre-booking is strongly advised to avoid disappointment. A limited
number of tickets will be available at the gate for R140. R20 for
Children under 12 years, which includes access to the kiddie’s area.
Tickets exclude food and beverage coupons, which are available for
purchase at the event.</div>
<div style="text-align: center;">
For more info visit <a href="http://www.solms-delta.co.za/">www.solms-delta.co.za</a>, phone (021) 874-3937 or email <a href="http://www.blogger.com/blogger.g?blogID=3387128854203143340">info@solms-delta.co.za</a>.</div>
<h1 style="text-align: center;">
<span style="text-decoration: underline;">Darling </span></h1>
<h2 style="text-align: center;">
Darling Cellars Crush Day</h2>
<div style="text-align: center;">
2 March</div>
<div style="text-align: center;">
Typical of harvest, the best time to be busy is before the heat sets
in. Arrive at 7am for a breakfast of local breads, cheeses and jams.
Take a tractor-ride into the vineyards where you can hand-pick your own
grapes and then onto the fun part: grape stomping. The fun doesn’t stop
here! Get the creative juices flowing in the label design competition.
After all that hard work enjoy a Traditional West Coast Seafood Potjie
or Chicken Sosaties. And don’t forget to taste the existing wines on the
farm.</div>
<div style="text-align: center;">
Tickets: Adults R220 p/p, Teenagers (13 -17) R150 p/p, Children (12 & under) R80 p/p.</div>
<div style="text-align: center;">
<a href="http://www.darlingcellars.co.za/index.php/news-and-events" target="_blank">Download the booking form from their website</a> , which can then be emailed to <a href="http://www.blogger.com/blogger.g?blogID=3387128854203143340">tasting@darlingcellars.co.za</a>.</div>
<h1 style="text-align: center;">
<span style="text-decoration: underline;">Paarl</span></h1>
<h2 style="text-align: center;">
Paarl OmmiBerg ‘Round the Rock’ Festival</h2>
<div style="text-align: center;">
9 March</div>
<div style="text-align: center;">
Kick off your sandals and hike up your shorts for the unfiltered wine
fest around the Paarl rock in celebration of harvest. Grab a partner
and stomp your way through a half-barrel filled with grapes, taste sweet
juice in various stages of pre-wine fermentation, and chomp your way
through a crisp ciabata filled with soft cheeses and deli-style meats.</div>
<div style="text-align: center;">
Lie in the shade while tapping your foot to the tunes of a live band.
Try your hand at a master class, or sample some gourmet pairings at
Nederburg, the official home of MasterChef SA.</div>
<div style="text-align: center;">
Kids’ attractions will include jumping castles and slip n slides,
face painting and pony rides, with tasty child-friendly treats to eat
from hotdogs to freshly picked grapes.</div>
<div style="text-align: center;">
Pre-paid tickets cost R80 from <a href="http://winemag.co.za/explore-winelands/things-to-do/south-african-wine-harvest-festivals-2013/www.computicket.com" target="_blank">www.computicket.com</a>,
or R100 at the gate. Included in the price is access to live bands, a
wine tasting glass, part-fermented wine, and Zweibelküchen or onion tart
where available from participating estates. Accompanied minors enter
for free, while special events such as master class tastings should be
booked in advance, and are payable separately.</div>
<div style="text-align: center;">
For more info and a list of participating farms visit <a href="http://www.ommiberg.co.za/">www.ommiberg.co.za</a>, email <a href="http://www.blogger.com/blogger.g?blogID=3387128854203143340">info@paarlwine.co.za</a>
This e-mail address is being protected from spambots. You need
JavaScript enabled to view it or phone Annelize Stroebel on 082 787
4118.</div>
<h1 style="text-align: center;">
<span style="text-decoration: underline;">Wellington</span></h1>
<h2 style="text-align: center;">
Wellington Wine Harvest Festival</h2>
<div style="text-align: center;">
16 -17 March (tbc)</div>
<div style="text-align: center;">
Wellington celebrates the bounty of their harvest with the 7th Wine
Harvest Festival. Spend the day or better yet make a wine-filled weekend
of it with family and friends. You can book your accommodation for the
weekend <a href="http://accommodation.getaway.co.za/in/Wellington" target="_blank">here.</a>
The full programme and list of participating farms has not yet been
confirmed but keep a close eye on the festival’s website for the latest
developments.</div>
<div style="text-align: center;">
Visit <a href="http://www.harvestfestival.co.za/">www.harvestfestival.co.za</a>, email <a href="http://www.blogger.com/blogger.g?blogID=3387128854203143340">info@wellington.co.za</a> or phone (021) 864-2479.</div>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-64003236470750324992013-01-17T03:21:00.000-08:002013-12-11T07:18:10.876-08:00Tuna tartare...Asian style.<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.seriouseats.com/images/2012/07/20120710-fiaf-tuna-tartare-primary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.seriouseats.com/images/2012/07/20120710-fiaf-tuna-tartare-primary.jpg" /></a></div>
<div class="two-columns" id="ingredients" style="text-align: center;">
</div>
<div class="two-columns" id="ingredients" style="text-align: center;">
</div>
<div class="two-columns" id="ingredients" style="text-align: center;">
</div>
<div class="two-columns" id="ingredients" style="text-align: center;">
<span itemprop="ingredients"> 1/4 cup sesame oil
</span>
<br />
<span itemprop="ingredients">
2 teaspoons grated fresh ginger
</span>
<br />
<span itemprop="ingredients">
640g fresh tuna
</span>
<br />
<span itemprop="ingredients">
1/4 cup finely chopped coriander</span><br />
<span itemprop="ingredients">
1 teaspoon finely chopped chilli </span><span itemprop="ingredients"></span><br />
<span itemprop="ingredients">
1 teaspoon toasted sesame seeds
</span>
<br />
<span itemprop="ingredients">
1 tablespoon finely chopped spring onion (usually 3 whole ones)</span><br />
<span itemprop="ingredients">
1 1/2 tablespoons lemon juice, plus half a lemon
</span>
<br />
<span itemprop="ingredients">
Sea salt and freshly ground pepper
</span>
<br />
<span itemprop="ingredients">
1 tomato—peeled, seeded and cut into small dices</span></div>
<div class="two-columns" id="ingredients" style="text-align: center;">
1 avo, finely chopped. (optional)</div>
<div class="two-columns" id="ingredients" style="text-align: center;">
Micro greens</div>
<div class="two-columns" id="ingredients" style="text-align: center;">
Soya Sauce</div>
<div class="two-columns" id="ingredients" style="text-align: center;">
Melba toast<br />
<span itemprop="ingredients"></span>
</div>
<div style="text-align: center;">
</div>
<ol itemprop="recipeInstructions">
<li style="text-align: center;">In a bowl, combine the sesame oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
</li>
<li style="text-align: center;">
With a very sharp knife, cut the tuna into small dices. In a large
bowl, combine the tuna with 2 tablespoons of the ginger oil, 3
tablespoons of the coriander and the chilli sesame seeds,
spring onion and lemon juice. Mix gently and season with salt and pepper.
</li>
<li style="text-align: center;">
Stand a small round mold or a biscuit cutter in
the center of a salad plate. Fill the mold with tuna tartare, pressing
gently. Lift off the mold. (or use the bottom of a whiskey tumbler-fill with mixture and turn out on a plate) Repeat with the remaining tartare.
</li>
<li>
<div style="text-align: center;">
Drizzle the remaining ginger oil around each tartare and sprinkle with
the tomato, the remaining tablespoon of coriander, micro greens and a squeeze of lemon
juice. Spoon a layer of the diced avo over the top. Serve immediately. I like to serve the soya sauce on the side and some crunchy melba toast from woolies!<br />
<br />
<i>Goes down a treat with a crisp Sauvignon Blanc- I served this with the Steenberg 'Rattlesnake' 201</i>2 </div>
<div style="text-align: center;">
<br /></div>
</li>
</ol>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-19154765262294995442013-01-08T05:56:00.001-08:002013-01-08T05:56:07.798-08:00Move over quinoa...<h4 style="text-align: center;">
<i> I am more than a bit obsessed with quinoa. </i></h4>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
So you can imagine my shock and surprise that something BETTER and HEALTHIER exists. Wait for it... Introducing the hot new super food...</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
FREEKEH!!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span class="text-class-4">Freekeh (pronounced free-ka) is a new
super food and ingredient. It is 'roasted green grains.' Freekeh is a
process and not the name of a grain variety. </span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span class="text-class-4">"Freekeh
is 100% natural. The grains are harvested while still soft, young and
green, then parched, roasted and dried. The process captures and more
importantly retains the grains at the state of peak taste and nutrition.
Green grains are very different in properties to mature grains. The
entire process is natural and only uses fire and air. No additives or
preservatives are used."</span></div>
<div style="text-align: center;">
<span class="text-class-4"> </span></div>
<div style="text-align: center;">
<span class="text-class-4">What are the benefits of eating Greenwheat Freekeh?</span></div>
<div style="text-align: center;">
<br /><ul>
<li><span class="text-class-1">Its low in carbohydrates and high in fiber (up to four times the fiber of brown rice)<span class="text-class-17"><a class="userlink" href="http://www.freekehlicious.com/Rice-and-Pasta.html"><span class="text-class-13"></span></a></span></span><span class="text-class-1"> </span></li>
<li><span class="text-class-1">Acts as a prebiotic. (keeping our intestines healthy)</span><span class="text-class-1"> </span></li>
<li><span class="text-class-1">Rich
in lutein and zeaxathin — important phytonutrients for eye health and
implicated in the prevention of age-related muscular
degeneration</span><span class="text-class-1"> </span></li>
<li><span class="text-class-1">Increases
concentration and excretion of butyrate which is associated with
diminishing the risk of developing colorectal cancer.</span><span class="text-class-1"> </span></li>
<li><span class="text-class-1">Good for general bowel health.</span></li>
</ul>
<span class="text-class-1">How to cook with Freekeh...</span></div>
<div style="text-align: center;">
<ul>
<li>as a side dish (prepared and served like rice)</li>
<li>as an ingredient in soups and stuffings</li>
<li>served with greens and dressing as a salad</li>
<li>to make vegetarian burgers</li>
<li>Freekeh flour, semolina, and bran make fantastic breads, pastries, and pastas</li>
</ul>
So pretty much you can get creative!!<br />
<br />
Here is a recipe I have tried-<br />
<br />
<h3>
<i><u><span style="font-weight: normal;">Freekeh salad with blackberries and pistachios</span></u></i></h3>
<br /><img height="566" src="http://media.tumblr.com/tumblr_lqkockVSGR1qba3et.jpg" width="375" /><br />
<strong><br /></strong>
Ingredients:<br />
for the blackberry vinaigrette:<br />
<ul>
<li>1/3 cup blackberries</li>
<li>2 tablespoons extra virgin olive oil</li>
<li>1 tablespoon balsamic vinegar</li>
<li>2 tablespoons water</li>
<li>1 teaspoon dijon mustard</li>
<li>1 small clove garlic minced</li>
<li>1/2 teaspoon honey</li>
<li>1/8 teaspoon salt</li>
</ul>
for the salad:<br />
<ul>
<li>1 cup freekeh</li>
<li>1 tablespoon salt</li>
<li>1 cup blackberries</li>
<li>1/2 bulb fennel </li>
<li>4 cups mixed salad greens</li>
<li>1/4 cup chopped pistachios</li>
</ul>
Method:<br />
For the vinaigrette:<br />
Combine all the ingredients in a blender and puree until smooth.
Taste and adjust seasoning if needed. The flavors should be a nice
balance of salty and sweet, feel free to adjust the amount of vinegar or
honey. You may need to add a little bit more water if the dressing is
too thick. <br />
For the salad:<br />
Prepare the freekeh by bringing 5 cups of cold water and the
tablespoon of salt to a boil and cook uncovered until the freekeh is
tender but still retains some bite, about 45 mintutes. Drain the
freekeh and toss with 2 tablespoons of the dressing and set aside to let
the flavors develop while you finish the salad. Thinly slice the
fennel with a mandoline reserving the fronds for garnish. To serve
gently toss the greens, fennel and blackberries with the freekeh adding a
little extra dressing to lightly coat everything, sprinkle with the
pistachios and fennel fronds and serve.<br />
<br />
<br />
<br />
<span class="text-class-1"> </span><br /><span class="text-class-1"></span><br /><span class="text-class-1"></span></div>
<div style="text-align: center;">
<span class="text-class-1"> </span><br /><span class="text-class-4"> </span></div>
Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com2tag:blogger.com,1999:blog-3387128854203143340.post-60245601273127625812013-01-07T05:25:00.000-08:002013-11-28T00:10:49.722-08:00Constantia Glen - Cape Town<div style="text-align: center;">
We are so lucky here in the Constantia valley to be surrounded by such beautiful wine estates. From the larger, more commercial tourist spot, Groot Constantia, to the smaller, more boutique wineries and of course my very favourite spot in the valley, Constantia Glen. For those of you that haven't yet visited this charming wine farm, do yourselves a favour and put it on your to do list! Its definitely one of Constantia's best kept secrets!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Its more of an experience than a wine tasting. As soon as you arrive you are made to feel at home, and the staff go out of their way to ensure that you have the very best wine tasting experience possible. They are incredibly knowledgeable and very passionate about their wines. Home to the Constantia Glen range as well as their second label, Constantia Saddle, there is a wine for everybody. The cherry on top of the entire experience is the selection of tasty cheese and charcuterie platters perfectly designed to compliment the wines. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
First wine to try is the Constantia Glen Sauvignon Blanc. This is by far my favourite! The 2012 is a typical Constantia Sauvignon Blanc - a lot of tropical fruit, and flinty minerality. Its intensely pleasant with a lingering follow through.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Next on the list is the Constantia Glen Two. Currently unavailable for tasting at the tasting room but do yourself a favour and grab a bottle to drink at home with a good prawn risotto or grilled salmon (both tried and tested!). Its a luxurious blend of Semillon and Sauvignon Blanc, barrel fermented, with both fruit and minerality components. Drink now (like me) or keep for a few years.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
On to the reds, starting with the Constantia Glen Three. This is a classic Constantia blend of the three most revered Bordeaux varieties:<span class="desc" style="padding-left: 10px;">Cabernet Sauvignon, Cabernet Franc and Merlot. This is a lovely cool climate red, full of flavour and delicious with a fillet steak on the braai!</span></div>
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The final wine in the Constantia Glen range is the Five. This is their flagship wine and its not hard to see (taste!) why. By far my very favourite South African Bordeaux style red, it contains all five of the archetypal Bordeaux varieties: <span class="desc" style="padding-left: 10px;">Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. Its smooth, smokey and simply divine. Enjoy this bottle with a lamb stew or a good blue cheese!</span></div>
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<span class="desc" style="padding-left: 10px;"><span class="desc" style="width: 910px;">Constantia Glen tasting room is open weekdays from 10h00 - 17h00. Saturdays and Sundays from 10h00 - 16h00.<br />Tel: +27 (0)21 795 5639 </span></span></div>
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<span class="desc" style="padding-left: 10px;"><br /></span>Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-55638754643631835752012-12-13T23:48:00.001-08:002013-06-28T02:04:44.541-07:00Breakfast at the Oyster box...So I am in boiling hot and humid Durban and already I am losing my temper and want to jump into the nearest swimming pool to escape the heat. <br />
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What better way to take ones mind off such unbearable climatic conditions than a bit of class and colonialism. So off we head to The Oyster Box in Umhlanga Rocks.<br />
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I always enjoyed coming here as a child, sipping milkshakes and eating French fries drenched in tomato sauce, on the hotel's beautiful terrace overlooking the ocean. <br />
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So here I am, years later, indulging in the famous Oyster Box breakfast....<br />
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I have started the day right, passing swiftly passed the eggs and bacon and on to the oysters and mimosas...'when in Rome' I say to the judgemental glances at my alcoholic beverage well before nine am!<br />
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The service is exceptional and it certainly is more of an experience that a meal. My eggs benedict were perfectly poached and the hollandaise sauce definitely deserves a special mention. My mimosa was kept topped up, the views were spectacular and I very soon forgot the heat...<br />
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Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0tag:blogger.com,1999:blog-3387128854203143340.post-75268040475862449872012-12-06T05:27:00.001-08:002013-11-26T02:21:43.495-08:00Sticky Asian Salmon...<div style="text-align: center;">
This is definitely one of my favourite summer recipes. You can also use Salmon trout if you prefer... Today I am serving it with a Hartenberg riesling, which has just received four stars in the John Platters guide.</div>
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Ingredients</div>
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serves 2-4</div>
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600g raw salmon</div>
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1/4 cup olive oil</div>
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2 tablespoons sesame oil</div>
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2 tablespoons rice vinegar</div>
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2 tablespoons honey</div>
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2 tablespoon soy sauce</div>
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2 garlic cloves, grated</div>
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1 tablespoons freshly grated ginger</div>
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1-2 tablespoons toasted sesame seeds</div>
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4 green spring onions, sliced</div>
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Line a baking try with foil and place a wire rack over top. Spray the rack with olive oil spray and cook.</div>
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In a large roasting tray, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, honey and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.</div>
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Preheat your grill (I set it at 220 degrees usually)</div>
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Remove salmon from marinade and place on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the grill. Cook for 10-12 minutes, depending on the salmon’s thickness until easily flakable with a fork. You can flip the salmon halfway through cooking if desired.</div>
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Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.</div>
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Honey Glaze</div>
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1/4 cup honey</div>
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1 teaspoon toasted sesame oil</div>
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1 teaspoon soy sauce</div>
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1/2 teaspoon freshly grated ginger</div>
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1/2 teaspoons toasted sesame seeds</div>
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Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.</div>
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Anonymoushttp://www.blogger.com/profile/01231176640772080332noreply@blogger.com0