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Myrna Robins

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Food

News, recipes, culinary events and cookbook reviews.

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

Posted by on in Events

Autumn has arrived, the Cape wine harvest is largely over, and there’s a tempting  variety of festivals, markets and Easter weekend events taking place during April and into May. Our northern provinces are not left out when it comes to great wine shows.

 

GROOTE POST’S MARCH COUNTRY MARKET

 

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Join the Pentz family in the gardens at Groote Post for their Country Market on Sunday 31st March between 10h00 and 15h00.

The terrace in front of Hilda’s Kitchen will be brimming with market stalls offering delicious and attractive country offerings including artisan foods, arts and crafts, homeware, clothing, décor, gifts, jewellery, accessories, toys, fresh produce and more. Local is always lekker with a selection of Darling gourmet produceand of course Groote Post’s well-loved wines.

Visitors can relax on the lawns under the trees enjoying the popular music and entertainment. Groote Post’s award-winning restaurant, Hilda’s Kitchen, will be open as usual, but booking is essential. Kids will be kept busy with various activities: tractor rides, guided horse rides, the popular playground and more.

Dogs are welcome but must please be kept on a leash at all times.   Entry to the Groote Post Country Market is free of charge.

For further information Contact I Love Yzer: 022 451 2202 or info@iloveyzer.co.za

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THE MPUMALANGA WINE SHOW

 

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It’s their 10th show this year, taking place on April 5 and 6 at Riverside Park in Nelspruit (Mbombela) from 17h00 to 21h00.

Close to 40 exhibitors will be presenting around 250 fine wines alongside fare to complement on the side.

Bookings: Computicket.com or www.mpumalangawineshow.co.za

Ticket Prices: Early Bird R180  for bookings made by Sunday 31 March.  Thereafter and at the door, R200 (includes unlimited tastings and wine tasting glass). Emnotweni Rewards discounts apply.

Light meals will be available for sale.

For more information: Visit www.mpumalangawineshow.co.za or call +27 11 482 5936

The Shop@Show facility with Makro Nelspruit, offers an excellent reason to stock up and buy - with the advantage of show prices and the optional convenience of delivery to your door. 

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25-Year Celebratory Tastings  with Ken Forrester Wines

Ken Forrester invites friends of wine to their 25-Year Tasting Series, four themed  tastings hosted by Ken at their old barrel cellar / tasting lounge in Stellenbosch.

The first, 25 Years of Chenin Blanc takes place on 4 April at 6.30pm, where Ken will present Chenin Blanc in its various guises, following which cheese boards will be served family-style.

The remaining three tastings - aptly named 25 Years of Stellenbosch (29 May), 25 Years of Winemaking (July) and 25 Years of Inspiration (September) - will  feature wines from Stellenbosch and around the world sourced during the past 25 years.
All proceeds from the tastings  will be donated to Spark Schools, an educational institution committed to providing top-class education to the children of the Winelands. “

Each tasting costs R150 per person or R250 per couple and is limited to 30 guests. Pre-booking is essential and tickets are available at www.quicket.co.za or in the tasting room.
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STELLENBOSCH WINE FESTIVAL COMES TO CAPE TOWN

 

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Top Stellenbosch wine estates will soon be on their way to the V&A Waterfront in Cape Town for the first-ever Stellenbosch Wine Festival in  Cape Town presented by Pick n Pay.

The two-day event will take place at the North Wharf at the V&A Waterfront on Saturday 6 and Sunday 7 April 2019.

Winemakers and estate owners will be there to chat to visitors. Participating estates include, among others, Beyerskloof, Warwick, Ken Forrester, Kleine Zalze, Kaapzicht Estate, Le Bonheur and L’Avenir.

Of course, where there’s wine, there’s food, and Pick n Pay will have something scrumptious on offer  from good old-fashioned burgers and fish and chips, to elegant charcuterie and cheese platters.

Winelovers can also book a session at the Pick n Pay Tasting Room. Children under 18 enter free of charge.

DETAILS:

Saturday 6 April: 12 – 9pm

Sunday 7 April: 12 – 6pm

Tickets: R 150 

Tickets that include  a Pick n Pay Tasting Room experience: R 180

-          Tickets include tasting glass and 20 wine tasting tokens.

Booking:

  • Visit www.Webtickets.co.za and either book your tickets online and collect instore, book and pay online, or purchase your tickets at any Pick n Pay Supermarket or Hypermarket countrywide.

For more information:: www.stellenboschwinefestival.co.za

 

 

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MIDDELVLEI FAMILY DAY | 22 APRIL 2019

 

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Middelvlei Family Day, Monday, 22 April, promises to be a fun day out for the whole family. The Easter Bunny will be popping in making the Middevlei Easter Egg Hunt extra fun. 

Adding to the day’s festivities is the line-up of Boeresport games, guaranteed to be one of the day’s highlights while parents can relax  sipping Middelvlei wine and taking in the live entertainment. An Easter inspired spitbraai lunch completes the outing The cost for the lunch is R 280 per adult and R130 per child (12 years and younger), which includes the Easter Egg Hunt.

To ensure a truly memorable experience pre-booking is advised. For bookings or more information contact the farm on 021 883 2565 or email info@middelvlei.co.za.

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Spend the Easter weekend on the Jordan estate.

 

An Easter hunt with a difference – visitors are invited to search the gardens for the renowned origami chameleons, bring one to the tasting room and collect a spot prize! The hunt takes place on Sat and Sunday April 20 and 21.

Book a wine tasting at the farm then enjoy lunch at The Bakery which will be offering a special meal along with the a la carte menu, which includes harissa-rubbed chicken quarters with mint raita, garlc baby potatoes and glazed baby carrots for R110. Book your table at www.thebakery.co.za.

 

THE 2ND CAPITAL CITY WINE SHOW

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Calling Pretoria wine lovers! The second wine show takes place on May 3 and 4 at the Capital Menlyn Maine hotel in Africa’s only ‘green city’precinct. A premium range of icon wines and new kids on the block will be presented – think Grenache, Cinsaut, Malbec and Merlot. The list of exhibitors reads like a list of the best, most popular wine producers plus some new brands and international cuvees and sparkling wines for tasting. The best on the move deli fare will be there to accompany the wines.

 

Dates: Friday 3 and Saturday 4 May 2019

Venue: The Capital Menlyn Maine, 194 Bancor Avenue, Menlyn, Pretoria

Time: 17h00 to 21h00

Ticket price and bookings: Via www.capitalcitywineshow.co.za Via webtickets.co.za from 1 April.  Early Bird tickets until 28 April cost R180 for each night, R200 thereafter and at the door.  No under 18s.

For more information:  Visit www.capitalcitywineshow.co.za for more details on exhibitors and wines on show, available by the end of April.

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2019 SHIRAZ AND CHARCUTERIE FESTIVAL

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The annual Shiraz & Charcuterie Festival, takes place once again at the picturesque Anthonij Rupert Wyne in Franschhoek on Saturday, 25 May (11am to 4pm) combining some of the country’s finest Shiraz wines paired with charcuterie from artisanal producers.

 

Taste Anthonij Rupert Wyne’s range of Shiraz which include the limited release Anthonij Rupert Syrah, the site-specific Cape of Good Hope Riebeeksrivier Shiraz and Protea Shiraz. Alongside will be 18 of the country’s top Shiraz producing estates including Thelema Mountain Vineyards, Leeu & Mullineux Family Wines, Waterford Estate, Stark-Condé Wines and Hartenberg Wine Estate.

 Pair themwith delectable local and international charcuterie on offer - featuring everything from salamis and cured hams to flavoured chorizos. Nibble on the samples, choose your favourites and purchase them to enjoy at the festival or to take home. A lavish Anthonij Rupert Wyne Harvest Table, adorned with fresh seasonal salads, homemade Truffle arancini, estate olives, jalapenos, creamy tomato soup and pulled Moroccan lamb shoulder – is a match made in culinary heaven to complement the superb wine line-up. The Macaroon Bar, featuring an assortment of decadent flavours, guarantees a perfectly sweet finish.

Pre-booking is essential as tickets are limited. Your ticket, which costs R295 per person, includes entry as well as tastings of the wines on show. Book directly via www.webtickets.co.za.

 For more information contact DnA Event Management on info@dnaevents.co.za

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Posted by on in Food

 

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It’s a good start when your just-launched 2018 sauvignon blanc attracts gold and the Best of Show South Africa White award at the reputable Mundus Vini spring tasting held in Neustadt, Germany last month.

Not that this new release from the prestigious Pierneef Collection differs that much from its previous vintages: for both the 2016 and 2017 share many characteristics with the current release, a feature that many legions of fans applaud and expect.

In the 2018 Pierneef sauvignon blanc the semillon component is upped to 12% from 8% last year, a move which I think mellows flinty sauvignon blancs with a touch of honeyed, waxy richness. It is also an all-Cape South Coast wine, its grapes having been sourced in Elim and Napier, with the semillon from Elim.

Staying true to previous vintages the nose offers hints of grapefruit and gooseberry, follows with these flavours on the palate, plus some green pepper, allied to crisp freshness and backed by mineral notes. In all this elegant complexity already offers much pleasure, and will surely go on developing in bottle for years to come as cellarmaster Edmund Terblanche has  proven with previous vintages.

Alcohol levels are held to under 13% in this screwcapped bottle, adorned, as are its siblings,with a linocut of a South African scene from the Pierneef Collection.

Open a bottle of the 2016 vintage, which I did immediately after writing this, and the similarities were striking: the wine is as fresh and frisky as the latest vintage, with the semillon here sourced from Bot River. There is a waft of granadilla on the palate not noticeable in the other vintages.

In the 2017 vintage the semillon is reduced to just 8% and i think the difference is just discernible cf 2018, while the sauvignon grapes came from the same districts but the semillon originated in Elim.

Elegance is uppermost, and the Pierneef sauvignon blancs are stylish wines that present a complex blend of freshness, flavour and flint.

They make a fine aperitif ahead of a patrician menu, come into their own with most seafood creations such as La Motte Chef Eric Bulpitt’s Citrus and Fennel Franschhoek Trout and can enhance some dishes from the Far East – here advance experimentation is advisable...

The 2018 La Motte Pierneef Sauvignon Blanc sells for R135 online or at cellar door. For more information on the older pair visit www.la-motte.com/collections/pierneef-collection/products.

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Posted by on in Recipes

 

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This recipe arrived  from Delheim wine estate where they enjoy wild mushroom harvests in the winter, and dry some of porcini funghi for later use. If you cannot access this ingredient, double the quantity of the fresh mushrooms. Also a good idea is to practise making gnocchi on the family first before attempting it for guests - not difficult but fiddly.

Gnocchi:

2 cups cooked mashed potato

1 cup flour

1 egg yolk

salt and pepper

1T olive oil

1T butter

Sauce:

80g dried porcini msurhooms

250g mixed mushrooms

1 onion, finely chopped

3 cloves garlic , minced

1 cup cream

1 cup mushroom or vegetable stock

half cup grated parmesan cheese

ground black pepper

fresh basil leaves

Make the sauce: Pour very hot stock or water over dried mushrooms and soak about 15 mins. Drain, reserve stock or water.

Heat the oil add the onion, mushrooms and drained porcini mushrooms. Cook gently until mushrooms are tender but not brown, about 5 mins. Add the garlic and cook about 2 mins. Add the cream and reserved stock or water and increase heat until mixture simmers, simmer until sauce has thickened. Season to taste. Finish with cheese when serving. 

Make the gnocchi: Mix the mash, egg yolk, flour and a little salt to form a dough that is soft and a little sticky. Generously flour a working surface and your hands, place dough on surface and form a long sausage, about 3cm thick. Cut into 2cm pieces and press each lightly with back of a fork. Bring a pot of water to the boil and place gnocchi piece gently into water, and boil until they float to the top. Can leave for another few seconds and then take out using slotted spoon. Heat the oil and butter together and gently fry the gnocchi in batches untl golden..

Serve with the mushroom sauce, top with parmesan and shredded basil leaves .

A light-bodied red wine like Delheim Shiraz Cabernet Sauvignon makes a good partner.

Serves 2 hungry diners or 4 moderate appetites.

 

 

 

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Posted by on in Cookbooks

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THE SOUTH AFRICAN VEGAN COOKBOOK

By Leozette Roode, published by Human & Rousseau,  Cape Town, 2018

The first of its kind in South Africa, this compilation of vegan recipes also offers readers who may be contemplating a vegan lifestyle much information, from basic equipments, answers to common questions, vegan alternatives for everyday products and menu ingredients using locally sourced products.

Last year veganism and its advocates became more frequent on South African culinary websites along with articles on the subject in the print media. This year sees more of the same, so that – while this country is, and is likely to remain, populated by avid meat-eating urban and rural South Africans, the number of vegetarians and vegans is sure to be increasing. Probably among the younger generation, who – if they stay the pace – will mean a larger number of older folk will bring up their families without eating meat in the near future. Time will tell.

Meanwhile this is the first local vegan cookbook to appear on our book store shelves, and author Leozette is well-equipped to write it: She is an international blogger, recipe developer and demonstrator of vegan recipes and ideas and has aimed, in this book, to offer readers 100 easy-to-follow, inexpensive and quick recipes.

Her journey from meat-eating to veganism is well- described in her introduction. Here she also offers facts on why going vegan is good for the environment, citing water resources needed to raise red meat and poultry, the quantity of greenhouse gases released into the atmosphere while raising animals and the huge areas of our land that are required either for grazing these animals or growing crops to feed them. She also offers a useful list of vegan-friendly alternatives to meat, dairy, confectionery and other products – including wines.

Recipes start with breakfast ideas, including some berried smoothies and chocolate granola, follow with snacks like tandoori cauliflower bites and move to lunch choices that range from simple soups like zucchini “noodle” soup and multigrain salads to chicken-style salad cups and chilli con carne using soya mince. Some of the pasta dishes will tempt non-vegan eaters as well.

In the bakes offered as teatime treats the alternative ingredients are more obvious – eggs replaced with flaxseed powder, milk by almond or soya milk, butter by coconut oil, etc. But the results – muffins, scones, cakes and sweet tarts – look very appetising in the full page colour photographs.

Recipes for supper and grander occasions complete the menu and the recipe index ends the text.

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Posted by on in Events

 

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Those following a Banting-type diet can savour a long, guilt-free feast with autumnal flavours at the next Pop-up in Pringle Bay lunch. March 9 is the day to diarise when Brian Berkman will set his long table for a five course buffet meal that includes ratatouille, beef brisket and cheesecake, home cooking at its tastiest best. The luncheon costs R350 and a digestif in the form of a walk on the beach is free of charge....

There are just 10 places available so booking in advance at Quicket or at BrianBerkman.com is essential. 

 

Bookings via Quicket are also open for the following dates: April 27, May 11, June 8, July 20, August 17, September 7, October 19, November 23, December 14, December 21 and January 4 2020 

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