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Myrna Robins

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Restaurants

Posted by on in Restaurants

Make time for at least one visit to the Cape winelands this summer, as cellars gear up for harvest and aromas of crushed berries fill the air.

 

Delheim’s 2019 Harvest Festival

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This perennially popular event takes place on Saturday January26 with a pink theme to celebrate Delheim’s famed pinotage Rosé, one of the country’s first, launched back in 1976.

Tickets, which will be limited to 120 adults and 30 children cost : R650 per person and R150 for children (5-17 years old). Activities include grape-picking and stomping, vineyard tours and tractor rides, followed by a relaxed harvest feast: Think fresh salads, dolmades, baked breads, cheese & preserves, pickles, a variety of meats and fruit. Cheese straws, olives and grapes. Fynbos cupcakes and pinotage icecream round off the meal. Delheim wines are included, with juice for the small fry.

Book through Quicket. For more information, visit www.delheim.com or contact Delheim on marketing@delheim.com or 021 888 4600

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GROOTE POST’S FIRST 2019 COUNTRY MARKET ON 27TH JANUARY

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Start the  year off with a day of family fun and relaxation at the Groote Post Country Market in the Darling Hills.

 Arts, crafts, homeware and décor, clothing, jewellery, accessories, toys, plants, flowers, delicious eats galore and more are on the menu, including Darling gourmet produce like  Weskus Worswa, Darling Honey, Darling Olives, the popular Darling Brew and of course Groote Post’s well-loved wines

Relax on the lawns under the trees and enjoy the popular music and entertainment provided by DJ Riaan. The little one will be kept busy with a variety of kiddies’ activities: tractor trips, guided horse rides, face painting, sand art and zorb balls to name a few. 

The Three Market Lucky Draws will take place at 12h30, 13h30 and 14h30, the winners each receiving a hamper with products from the market and Groote Post wine, but you must be present at the draw to win.

Groote Post’s award-winning restaurant, Hilda’s Kitchen, will be open as usual, but please note that booking is essential. 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.
  • Groote Post Country Market opening hours: 10h00 to 15h00
  • For further information on the Groote Post Country Market

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

www.grootepostcountrymarket.co.za · Facebook.com/GrootePostCountryMarket · @GPCountryMarket

 

 

 

 

 

Franschhoek Summer Wines

 

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Another popular annual event, the 2019 garden party takes place on Saturday, February 02, from noon at the Leopard’s Leap Family Vineyards . Wines being poured included the Vigneron’s choice of MCC, white, rosé and light reds. They will complement the fare prepred by Chef Pieter de Jager and his team. Live music will add to the enjoyment.

Tickets, cost R280 per person, and pre-booking via www.webtickets.co.za is essential, as tickets are limited. The cost includes entry, a tasting glass, tastings of the wines on show as well as discount voucher to be used for the purchase of any show wines on the day. 

 For more info contact the Franschhoek Wine Valley offices on 021 876 2861 or email info@franschhoek.org.za

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CELEBRATE THE 2019 WINE GRAPE HARVEST WITH NEDERBURG

 

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Nederburg Wines invites you to its annual Harvest at Dusk Festival at the farm in Paarl, on Saturday, 16 February 2019.  Join in the fun of picking and stomping grapes, and kick back and relax while feasting on freshly-prepared fare matched with award-winning wines, while listening to the sweet sounds of popular South African musician, Mathew Gold

Chef Lisa Cilliers of The Red Table restaurant, situated in Nederburg’s historic manor house, will be serving up a bountiful harvest feast of family-style table platters, delicious mezze, ; farm-fresh salads and vegetables to accompany delicious slow-roasted meat; as well as ‘korrelkonfyt’ and peach upside down cake served with vanilla ice cream for dessert.

Nederburg wines will be available for purchase, as will soft drinks, mineral waters, coffees and teas. 

Date:               Saturday, 16 February 2019

Time:              16:00 till late

Cost:               R460 per person (including Nederburg sparkling wine, the harvest experience, musical entertainment, the harvest feast and service charge)

R220 per child aged 6 to 12 (including a soft drink, juice or water on arrival, the harvest experience, musical entertainment, the harvest feast and service charge)

Free for those aged 6 and under.

Booking is essential. For reservations, go to www.webtickets.co.za.

 

 

 

Grande Provence Harvest Festival  -  a barrel of family fun 

 

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February is harvest time in the winelands and the date to diarise for the Grande Provence Harvest festival is  Saturday, 23 February 2019.

 

Get ready to pick and stomp grapes with the whole family to the jovial beat of the Kaapse Klopse  followed by a harvest table  laden with delicious fare and the  sounds of live contemporary music.  With plenty of action for the children including a jumping castle, face painting,  lawn games and tractor rides, adults can look forward to a laidback day of country food, fine wines and a cellar tour and tasting.

Festivities kick off at 10h00. Tickets cost R650 for adults and R325 for children under 12. Booking is essential. For more information call: (021) 876 8600 or email reservations@grandeprovence.co.za

 

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“PESTO & WINE PLAY” AT NEIL ELLIS WINES

 

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At this family-owned winery on the Helshoogte pass slopes, visitors can take part in a food and wine adventure called Pesto and Wine Play. Four pesto recipes have been created to pair with four Neil Ellis wines and visitors can discover their own choice of combos. The four, which are served with pita bread, are Chickper curry pesto, beetroot and almond pesto, mint and pecan nut pesto and kale and cashew nut pesto.

The four wines with which to pair them are

Amica Sauvignon Blanc: A complex, vibrant, barrel-fermented Sauvignon Blanc from a single vineyard in the Jonkershoek Valley with notes of white florals, nectarines, lime and lemon.

Whitehall Chardonnay: An elegant Burgundian-style Chardonnay from a single vineyard in the Elgin Valley with youthful lime and melon aromatics, gorgeous ripe citrus notes, great texture and freshness.

Bottelary Hills Pinotage: A multi-faceted Pinotage from 20-year-old bush vine vineyards in the Bottelary Hills, showing dark plum, cherry and blackberry fruit with elegant floral notes and a touch of dark chocolate.

Jonkershoek Cabernet Sauvignon: The estate’s signature Cabernet Sauvignon with all the hallmarks of the Jonkershoek Valley. Known for its classical structure and perfect balance of elegance and fruit power, it has complex notes of blue and black small berry fruit with touches of cedar and mint. 

The cost of the experience is R100 pp. For enquiries and bookings (bookings only essential for groups): 021 887 0649 or info@neilellis.com. The venue is open Mon – Fri from 10h00 – 16h30, and on Sat and public hols from 10h00 – 17h00/

 

Tel: 021 887 0649 · Email: info@neilellis.com · Website: www.neilelllis.com

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DELHEIM’S VEGAN-FRIENDLY DUO

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

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

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

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

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

 

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Just ahead of midwinter, fathers get to enjoy their Sunday, so its not surprising that marketing revolves around comfort fare, snuggly clothes, and warming wines. Groote Post is one of the few cellars that makes a pair of wines specifically for the farm owner, in this case founder Peter Pentz, or the Old Man as he is known. Way back at the start of the new century the maiden vintage of this popular red blend appeared, and found a ready market. The white blend was added much later, and together these make an enjoyable, easy-drinking duo to pair with weekend meals, whether a meaty braai or a favourite roast or casserole.

They are also ideal accompaniments to Father’s Day celebrations. To start with the Old Man’s Blend white, which I preferred, the 2018 vintage is a charming blend of sauvignon and chenin, fresh, fruity and with alcohol levels held at a moderate 13%. As good as an aperitif as an accompaniment to seafood, salads and sunny winter lunches. It sells for around R73.

The 2017 vintage of the Old Man's Blend Red comprises merlot, cab sauvignon, shiraz and cab franc, in what proportions I don’t know. It is still young and I found the tannins a little fierce, but its a robust blend that will take on red meat around a fire or a dining table with ease. Alcohol levels of 14%. It could well reward at least a year’s cellaring, as the potential is discernible. It is priced at R76.

Anyone looking for an appealing venue for a Father’s Day treat need look no further than Groote Post, a farm that combines beauty and history seamlessly, perched in the Darling Hills and offering indoor and outdoor attractions. The long term weather forecast from the Norwegians predict a sunny day for the area, with maximum temperatures of around 16 degrees. Promising indeed.

Tel: 022 492 2825 · Email: wine@grootepost.co.za · Website: www.grootepost.co.za

 

 

Celebrate Father’s Day in the Nuy Valley

 

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If previous meals are anything to go by, the Sunday lunch for Father’s Day is likely to be a generous and traditional treat. Nuy on the Hill is an airy restaurant with sweeping views, a large and diverse menu, and of course a counter where the Nuy wines can be bought by glass and bottle. On June 17 the father in the family will be presented with a mini bottle of Nuy’s delicious red muscadel to savour or take home. To book, call 023 347 0272 or email onthehill@nuywinery.co.za. They are often fully booked, so this is important. Or visit their website www.nuywinery.co.za

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DEATH CUP by Irna van Zyl, published by Penguin Random House South Africa, 2018.

 

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How could I resist? A thriller sub-titled Murder is on the Menu, set against an Overberg background dripping with fickle foodies, on-trend restaurateurs and self-important chefs, followed by a series of deadly dishes and human corpses.

This is van Zyl’s second detective novel and is translated from the Afrikaans original, titled Gifbeker. I was impressed by the author’s culinary knowledge of gastronomic contests, trends and top restaurants. Having raced through the book, I came across pages of generous acknowledgements where she listed cookbooks that afforded her culinary knowledge both trendy and basic, chefs who shared their passion and knowledge especially with regard to foraging, both seafood and funghi and techniques like open fire cooking in the kitchens.

From page one the tension is tangible, as a well-known and not always popular food blogger keels over in a top restaurant and dies – a highly poisonous mushroom provomg responsible for her untimely death. Zebardines is one of the top restaurants in the country and is gearing up for the chef of the year and restaurant awards so timing could not be worse –Zeb the chef is celebrated, awarded, young and black – with everything going for him

Detective Storm van der Merwe is on the case, helped by a couple of colleagues, some friendly, others wary. Storm has her own problems to contend with , not least of which is Moerdyk, a former policeman who had quit the force ahead of being fired. He usually turns up at Storm’s doorstep when least wanted, such as just after the first murder. He is determined to stay, and help her find a new place to rent as the owner (also a restaurateur) has complained about her three dogs.

Tracey the waitress and seducer of Zeb is found dead in the restaurant wine cellar – victim number two and the plot thickens as Zeb is attacked by unknown men but survives and is taken to hospital. And Storm has to contend with Pistorius, her supervisor, a molester with past history and now transferred to Hermanus. Two men break into her bedroom and steal her phone and iPad, and her favourite dog Purdey disappears as they run away.

Protesters outside Zebardines, rumours of a food website takeover, a smooth property developer (and old boyfriend of Storm's) add complexity to an already crowded scene. Tension reaches breaking point , as a third victim, Maria Louw, Zebardine’s maitre ‘d is attacked but survives and the glitzy restaurant awards event in Cape Town take place with heightened security in place . Storm herself is in danger before the murderer is stopped – and as in all good thrillers, not many readers will guess who this is.

Topical, fast-paced, complex and accurate when depicting Hermanus backgrounds, this is a well-executed and gripping crime novel.

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ILE DE PAIN ANYTIME by Liezie Mulder. Published by Quivertree Publications, Cape Town, 2018.

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This is another gem from Quivertree, a sizeable hardback with a linen- feel cover, featuring a inviting plate of Mexican fish tacos on the front cover and a shot of the restaurant, shelves laden with loaves, on the back.

There can be few South African foodies and gourmets who do not know about the iconic Ile de Pain, a Knysna café and bakery that makes a major reason for some for visiting the Garden Route town.

Co-owner and head chef Liezie Mulder, together with her partner and master baker Markus Farbinger, started the restaurant in 2002 and it did not take long for its reputation for wonderful croissants and bakes and authentic coffee to spread, first among locals, then to a wider audience.

As one would expect, bakes star prominently in this collection of approachable recipes that cover every meal of the day along with a range of chutneys and sauces to have in the pantry. Appropriately, the dishes are grouped by time slots – Around 8am, noon, 6 pm and midnight, with some sweet treats and a chapter of favourite recipes from family and friends getting their own chapters. There is also a good number of recipes that will please vegetarians and even a few vegans and many that reflect the influence of the Far East, Mexico and Italy. A three-year stint in Texas during her childhood still influences her favourite barbecue sauce recipe. Meat is not a major role player in this fresh, contemporary and nourishing culinary collection.

To focus on just a few of her dishes, the superfood smoothie in the breakfast chapter offers a powerhouse start to the day, and the baked yoghurt with berries, an Indian delight, can be served to start the day or as an easy dessert. In the midday chapter, an inspiring selection of exotic, healthy, grain-based salads finishes with a Greek salad that takes the classic to new heights. Supper recipes include casual bread-based dishes, from burger to flatbread while sweet treats reflect a more classic approach – scones, banana bread and berry tart. And there is a great choice of breads – loaves, tortillas, buns – in the midnight chapter, although readers can, happily, choose their time to start kneading...

I missed out on Liezie’s first cookbook Café Food published nine years ago which probably stars croissant recipes, the only item I missed in this collection. This treasury well reflects her present philosophy of being open to possibilities with ingredients, to have fun and not take food too seriously. On the other hand she is meticulous when testing new flavour combinations and adapting dishes that inspired her while travelling to ensure they suit the restaurant menu. As usual, Craig Fraser’s evocative photographs add hugely to the title’s appeal, and Wilna Combrinck's design make it a visual delight.

 

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