Reuben Sandwich with Homemade Corned Beef and Russian Dressing

Findus June 2017 Carrots LeaderboardA classic New York sandwich made at home. Making your own corned beef makes all the difference and crispy bread and creamy dressing just finishes it off in style – we love this!

Serves: 4
Difficulty: EASY
Preparation time: 30 minutes
Cooking time: 2 hours + 2 hours cooling time

Corned Beef

5 C (1,25 L) beef or vegetable stock
200 g Findus Baby Carrots, chopped
½ (80 g) onion, chopped
1 Tbsp (15 ml) mustard seeds
2 bay leaves
1.4 kg corned beef

Dressing

1 C (250 ml) French-style
3 Tbsp (45 ml) tomato sauce
3 Tbsp (45 ml) gherkins, chopped
2 Tbsp (30 ml) red onion, chopped
1 Tbsp (15 ml) horseradish sauce
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) parsley, chopped
1 clove garlic
pinch smoked paprika

To Serve

8 thick slices of rye bread
100 g salted butter
8 (140 g) slices Emmentaler cheese
1 C (250 ml / 240 g) readymade sauerkraut
500 g Rosemary potato wedges, cooked
handful chopped parsley (optional)
1 x packet Findus Rosemary Potato Wedges, cooked to packet instructions

Reuben Sandwich: Corned Beef

Heat the stock, carrots, onions, mustard seeds and bay leaves in a large pot over medium heat until warm. Add the meat, cover with a lid and reduce the heat to low. Simmer for 45 minutes. Turn the meat over and simmer for a further 45 minutes. Allow the meat to cool in the cooking liquid for at least 2 hours.

Russian Dressing

Combine everything in a food processor and blend until fine.
Preheat the oven to 180 ºC.

Potato Wedges

Spread the Findus Rosemary Potato Wedges onto a baking tray (line with foil for ease of cleaning). Bake until golden brown and cooked through.

To Serve

Spread each slice of bread with butter and turn each slice over. Add a slice of cheese to 4 of the bread slices (the unbuttered side).

Thinly slice the cooled meat. Add 4 slices of meat on top of each slice of cheese. Add another slice of cheese, a dollop of sauerkraut and a tablespoonful of the Russian dressing to each sandwich. Close each sandwich with the remaining slices of bread, butter side facing up.

Heat a large non-stick pan over medium heat and carefully fry each sandwich for 2-3 minutes per side until the bread is crisp and golden and the cheese has melted. Scatter with chopped parsley, if preferred. Serve each sandwich with a side of Findus wedges and more Russian sauce on the side for dipping.

TIP: For a quick cheat’s version of the homemade corned beef, simply replace it with thinly sliced Pastrami that can be found at the deli counter of your preferred supermarket.

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findus.com

reuben sandwich Findus June 2017 Carrots Leaderboard

Where to Go Wine Tasting in Robertson

Wine Tasting in Robertson

The Robertson Wine Valley is known for producing great Chardonnays, owing to the terrior’s high limestone content. But as a wine destination, you should really experience all the wines on offer.

The valley, which consists of Ashton, Bonnievale, McGregor and Montague, is home to over 62 wine farms, ranging from small family-run vineyards to some of South Africa’s biggest wine producers. These are just a few of the special farms you should visit when wine tasting in Robertson.

Excelsior Wine Estate

where to go wine tasting in Robertson

If you’ve ever contemplated making your own wine, then you have to visit Excelsior Wine Estate and attempt making your very own red wine blend. First taste the three wines on offer to blend, Cabernet Sauvignon, Merlot and Shiraz, then tinker your own blend according to your very own preferences. Once done, you even get to bottle and label your creation for keepsake!

If you would rather leave the winemaking to the pros then we would recommend a tasting of there reserve range, especially a glass of the Evanthuis Cabernet Sauvignon.

Location: R317 Ashton
Hours: Monday – Friday 10h00 – 16h00 | Saturday 10h00 – 15h00

excelsior.co.za


Esona Boutique Wines

where to go wine tasting in Robertson

Experience a unique wine tasting experience in the farms’s 95-year-old building, underground in the building’s wine fermentation cement tanks, kuips. Become an educated wine fundi and compare two vintages of their single vineyard limited release wines. For those who believe any glass is good enough to drink wine from, you must do their Riedel glass pairing with Lindt chocolates and local preserves.

Location: R317 between Robertson & Bonnievale
Hours: Monday – Friday 09h00 – 17h00 | Sundays & Public Holidays: 10h00 – 16h00

esona.co.za


Four Cousins

Four Cousins

At the sleek redesigned Four Cousins establishment there are over a dozen pairings you can choose from that go against convention, but work wonderfully well, especially if you prefer the sweeter things in life. Although, you may recognise Four Cousins as a wine producer you will be pleasantly surprised by the beer and biltong pairing, infused gin tasting and the Scottish Cousin whiskey pairing. Once you’ve picked a favourite drink head we would definitely recommend a meal at their restaurant.

Location: 3 Kromhout Str, Robertson
Hours: Monday – Friday 08h30 – 17h30 | Saturday 09h30 – 16h00 | Sunday 11h – 15h00

fourcousins.com


Jan Harmsgat

where to go wine tasting in Robertson

If you happen to be spending a night at Jan Harmsgat, which we recommend, be sure to book a wine tasting experience. All the wines produced on the farm are single block, with only a few thousand bottled. During the colder months enjoy your tasting inside the over 200-year old building in front of the fire, or enjoy the views of the countryside out on the terrace. What makes Jan Harmsgat wine unique must be it’s location, it borders the Karoo, as well as the coast, giving the Chardonnay and Cabernet distinct flavours.

Location: R60 District Bonnievale
Hours: Monday – Friday 09h00 – 17h00, by Appointment

janharmsgat.com


Rooiberg Winery

wine tasting in robertson

Make a pit stop at Rooiberg Winery – make lifelong commitments at the lovers lock fence, snap a pic of South Africa’s biggest red chair but don’t forget to taste their award-winning wines.

Rooiberg’s claim to fame in the Robertson Valley is their range of Pinotage, with five different styles to choose from. If you’re a Sauvignon fan you must sample their Sauvignon Blanc. Unlike the coastal varietals, it has a fruity tropical profile that you may not be used to. If you’re looking for a wine gift for someone with a sweet tooth, their Muscadel holds a 4-star Platters rating and comes in a beautiful gift box.

Location: R62
Hours: Monday – Friday 08h00 – 17h00 | Saturday 09h00 – 16h00

rooiberg.co.za


Paul René at The Wonderfontein Estate

where to go wine tasting in Robertson

The beautiful family-run Wonderfontein farm is home to Paul René MCC. This boutique bubbly producer is bringing French Champagne traditions to Robertson. Named after their son  (a French tradition of naming after a person), Paul René MCC Brut is made from 100 % Chardonnay grapes, another ode to the French way.

Not only is the MCC exquisite to drink but the packaging is beautiful, order a case and it comes delivered in a pastel pink and white treasure chest, perfect for gifting.

Don’t miss the Paul René MCC Splash of Pink Festival that takes place every October.

Location: Wonderfontein Wine Estate
Hours: Monday – Friday 08h00 – 17h00, by appointment

paulrene.co.za


Kalkveld at Zandvliet Estate

where to go wine tasting in Robertson

Kalkveld Lounge offers a citrus and wine synergy pairing and a wine blending experience.  Charcuterie boards and cheese platters are also available. If you would like to stay at Zandvliet, you can currently book accommodation at Enon House (the director’s house) directly with the farm. Renovations to the Manor House begin in September 2018 and will be ready to receive guests in September

Location: Zandvliet Rd, Ashton
Hours: Monday – Friday 09h00 – 17h00 | Saturday & Public Holidays 10h00 – 17h00

zandvliet.co.za


Mont Blois Wine Estate

wine tasting in Robertson mont blois

Although the Mont Blois Wine Estate does not, as of yet, have a dedicated tasting, their X collection of wines deserve some recognition. Produced by winemaker Nina-Mari, who also happens to be one of the few female winemakers in the region; mother, wife and Iron Woman extraordinaire. They are in the process of setting up a tasting room (we can’t wait) but for now tastings are on Nina-Mari’s stoep at the family manor house by appointment only.

montblois.co.za


Rietvallei Wine Estate

Where to go wine tasting in rietvallie

Wide open spaces, beautiful mountain views and world-class wines are waiting to welcome you at the historic Estate. Rietvallei Wine Estate counts among South Africa’s oldest family-owned wine estates, and was one of the first wine farms established in the picturesque Robertson Wine Valley.

Rietvallei lies in the Klaasvoogds ward, a region with unique soil structures and climatic influences ideal for wine grape cultivation.  The Manor House, built in 1940, which was the home of the Burger family for many years, was remodelled and transformed into the new tasting centre, venue facilities and offices. So now a visit to the farm will literally take you into the family home, where you can sit back, relax and enjoy a fine selection of award-winning wines.

Location: R60 Robertson
Hours: Monday – Friday 08h30 – 17h00 | Saturday & Public Holidays 10h00 – 14h00

rietvallei.co.za


Springfield

Wine tasting in robertson springfield

Springfield Estate wines are all single vineyard wines and are the greatest expression of the estate. Each vineyard is planted in a specific site according to the effect the terroir will have on the finished wine.

Location: R317 Robertson
Hours: Monday – Friday 08h00 – 17h00 | Saturday 09h00 – 15h00

springfieldestate.com


Van Loveren

where to go wine tasting in Robertson

The Van Loveren Estate forms part of the Rietief family vineyard. Before you visit to the tasting room, check out a whole host of activities offered at the farm. Enjoy a walk around the grounds and learn about the history of the farm during a garden tour. For the more active there are a number of MTB traills for cyclists, as well as trail runs.

At the tasting room at Van Loveren you can choose to do a tasting with a selection of, nibbles or a plattter. To finish, visit Christina’s Bistro to enjoy your wine with a woodfired pizza.

Location: R317, between Bonnievale & Robertson, Klaasvoogds
Hours: Monday – Friday 08h30 – 17h00 | Saturday 09h00 – 16h00 | Sunday 11h30 – 15h30

vanloveren.co.za


Weltevrede

where to go wine tasting in Robertson

Experience Robertson from underground at Weltevrede with a guided tour of the tunnels. It includes a wine tasting by candlelight in the cisterns that were built generations ago with stones brought up from the Breede River by donkey cart.

Location: R317 Bonnievale Weltevrede Estate
Hours: Monday – Friday 08h00 – 17h00 | Saturday 09h00 – 15h30

weltevrede.com


De Wetshof

where to go wine tasting in Robertson

The De Wetshof estate boasts many fine vintages but they’re most famous for their range of Chardonnay, due to the pioneering role it played in introducing this burgundy grape to the country. Each vineyard on the estate has a different composition of soil that ranges from rocky mountain gravel to riverside clay. All have a high limestone content, which is a key factor when producing wines with fruit balance. With its crisp white buildings, rose bushes and jacaranda trees, the Estate has become a well-known landmark in the Robertson wine valley.

Location: R 317 Robertson
Hours: Monday – Friday 08h30 – 17h00 | Saturday 09h30 – 13h00

dewetshof.com


Graham Beck

where to go wine tasting in Robertson

The Graham Beck Estate has become a stalwart, producing some of South Africa’s finest Méthod Cap Classiques and gaining international recognition. The Graham Beck Cap Classique portfolio comprises three tiers – The Non Vintage Collection, The Vintage Collection and The Prestige Collection. Each of these wines demonstrates its own authentic character, with exceptional individual attributes.

Location: R62 Robertson
Hours: Monday – Friday 09h00 – 17h00 | Saturday & Sunday 10h00 – 16h00

grahambeck.com

Fire Things up with Cape Herb & Spice Cajun Steak Tacos

cajun steak tacos article bannerWant a 20-minute dinner-winner that the entire family will love? Then tacos should be a pantry cupboard go-to. Crispy par-baked taco shells, now widely available in many supermarkets, need just a few minutes in a hot oven to come to life. Then, it’s time to stuff them and we mean ‘STUFF’, because when it comes to building these Cajun steak tacos, more is definitely more! A bit of spice, a bit of crunch and a tasty dollop of something lusciously creamy is what we love.

Thin steak strips are a no-brainer, especially when tossed with loads of Cape Herb & Spice Louisiana Cajun Rub. Into a hot pan they go along with sliced tri-colour peppers. Then it’s time to build. Shredded lettuce makes an appearance, so too, fresh coriander. But the real pièce de résistance is thick homemade guacamole. In-season, avocados are at their very best and most affordable right now, so there’s no need to skimp. Why not make extra, it’s brilliant on toast for breakfast too.

cajun steak tacos

What you need:

Guacamole

Ripe avocados, mashed
Finely diced red onion
Minced garlic
Finely diced tomato
Chopped coriander leaves
Lemon or lime juice (preferably freshly squeezed)
A generous pinch of salt
A sprinkling from one of the Cape Herb & Spice Chilli Tins (optional)

Tacos

Beef steak, cut into very thin strips
Red, green & yellow peppers, thinly sliced
Cape Herb & Spice Louisiana Cajun Rub
Olive oil
Taco shells
Shredded lettuce
Fresh coriander
Sour cream or plain yoghurt for drizzling (optional)

What To Do:

Make the guacamole first as it needs time for the flavours to develop. Simply mix all the guacamole ingredients together. The only non-negotiable for a good guacamole is nicely ripe avo. How much you use in the aromatics department (garlic, coriander, chilli and lemon) is up to you, so play until it’s just right for your taste buds. Lemon helps to keep the guacamole from discolouring, so too does limiting oxygen contact. Simply cover the surface with cling film and refrigerate until you use it.

To make the steak filling, generously sprinkle the steak strips with Cape Herb & Spice Louisiana Cajun Rub and give it a very generous glug of olive oil. If time allows, let it rest for at least 15 minutes.

Stir fry the beef over high heat in a non-stick pan, remove and set aside. Tumble the peppers into the same pan and fry until they just start to soften. Stuff the taco shells, topped with lettuce and coriander and serve with loads of guacamole and lemon wedges on the side.

Love this recipe? Check out this recipe for Korma Beef Shin & Potato Pie

capeherb.co.za | Facebook

cajun steak tacos article banner

NEDERBURG FEATURED IN WORLD’S MOST ADMIRED WINE BRANDS TOP 50 LIST

Nederburg has done it again!  The Paarl winery again features in the esteemed World’s Most Admired Wine Brands top 50 list by Drinks International, a UK-based publication, for a third consecutive year. And in 41st position, Nederburg is the highest placed of the three South African wineries featured on this year’s list.

World’s Most Admired Wine Brands

World’s Most Admired Wine Brands Judges

The judging panel comprised a broad spectrum of global wine professionals, including commercial buyers, importers, wine professionals, masters of wine, journalists and wine educators.

Last year, Nederburg was the only South African winery to appear in this globally-recognised ranking, and in 2016, the first time the winery was featured, it shared the honour with one other South African wine brand.

According to the organisers, to make it into the international line-up of the top 50 wine brands demands consistent or improving quality; a reflection of region or country of origin; a responsiveness to the needs and tastes of target audiences; excellent marketing and packaging; and a strong appeal to a wide demographic.

In Good Company

This achievement puts Nederburg in the company of several of the world’s famous names in wine, including Spain’s Torres, Chile’s Concha Y Toro, the USA’s Robert Mondavi, Argentina’s Trapiche, Australia’s Penfolds, Italy’s Antinori, and French icons Chateau Margaux, Chateau Lafite, Chateau D’Yquem and Chateau Latour.

World’s Most Admired Wine Brands
World’s Most Admired Wine Brands

“Nederburg’s success as one of South Africa’s most pedigreed names in wine, is built on a rich history and tradition of winemaking excellence spanning more than 200 years, and driven by zeal, innovation and sense of ongoing discovery,” says Robyn Bradshaw, global marketing spokesperson for the brand.

“Being highlighted in this prestigious international list of top global wine brands for a third time in a row is a great privilege and honour. Such high-level affirmation for Nederburg is a huge boost as we build the brand’s global presence and profile to retain its relevance, appeal and popularity amongst a wide spectrum of wine consumers.

“The world continues to take note of Nederburg.  Just recently, the 2013 vintage of our Two Centuries Cabernet Sauvignon was awarded the coveted Warren Winiarski Trophy for the best Cabernet Sauvignon at the 2017 International Wine & Spirit Competition (IWSC), judged alongside equivalents from various wine producing countries. The 2014 vintage of the same wine was selected as the “Red Wine of the Year” in the 2018 edition of Platter’s By Diners Club South African Wine Guide, considered the most authoritative guide to South African wine.

“These are some of the accolades we’re very proud of.  There are others too, such as the 2017 Decanter World Wine Awards platinum award for the best South African Chenin blanc priced at over £15, achieved by Nederburg’s Heritage Heroes The Anchorman Chenin Blanc 2016,” Bradshaw explains. “This wine commemorates Nederburg’s founder, Philippus Wolvaart, who bought the farm in Paarl in 1791 and planted Chenin blanc, amongst other varietals.”

nederburg.co.za

Getting to Know Chardonnay

Chardonnay has always been a divisive varietal; one that seems to have gone out of and come back into fashion a few times over. This, we suspect, may have something to do with pop culture surrounding it that made it seem entirely passé to drink it (think Bridget Jones ruminating over a big glass of it and the less than classy character on Footballer’s Wives named after it). Pop culture notwithstanding, South Africans have often favoured Sauvignon Blanc as their white wine of choice but Chardonnay is an ever-growing category that’s continually gaining fans.

chardonnay

Understanding Oaked and Unoaked Chardonnay

Chardonnay is divided into two main groups, the unoaked version, which is lighter, more citrusy and crisp and the oaked version, which has more pie crust, nutty and buttery flavours that hit the mid palate. Some would even say a slightly oilier mouthfeel.

There was a trend for some time to ‘over oak’ Chardonnays (we’re looking at you California), which led to these wines being termed butter bombs.

If you are a fan of a buttery Chardonnay then this may seem crazy to you, but if you’ve favoured drinking, say, a crisp Sauvignon Blanc, then you could find this over oaking to be a polarising factor.

It is, in fact, a common misconception that oaking is what gives a Chardonnay its buttery flavour.

Malolactic Fermentation

Oak will add vanilla notes, as well as toasty and nutty notes too, so perhaps this is an easy assumption to make. The truth though, is that it’s actually a process called malolactic fermentation that adds this flavour profile. Malo…whaaat? Malolactic fermentation (MLF) is in fact not really fermentation at all but is a process that happens after the wine has fermented, when it is being barrel aged.

MLF is the conversion of malic acid to lactic acid (via the addition of a very helpful bacteria), which softens the overall acidity of wine (malic is derived from the Latin word malum meaning apple, and lactic from the word lactis meaning milk, so you see the softening of flavour profiles connection). Diacetyl is a by-product of malolactic fermentation and is one of the chemicals that gives butter its delicious buttery flavour, and hence gives big, oaked Chardonnay’s that signature flavour. Mystery solved.

3 facts you should know about Chardonnay

  • It originated in the Burgundy region of France and, as such, became known as White Burgundy.
  • It does well in both warmer and cooler climates reflecting its terroir in both with different flavour profiles.
  • Chardonnay is a major component in Champagne and MCC.

Pairing

  • Lighter Chardonnays (often unoaked or lightly oaked) are crisper and fruitier and pair well with seafood, roast chicken and vegetables.
  • Buttery Chardonnays stand up well with rich buttery foods such as lobster, steak béarnaise and scallops.

A Selection of Great South African Chardonnays

De Wetshof Finesse Chardonnay 2017

De Wetshof in Robertson is one of the few third generation wine estates in South Africa. Here Danie de Wet, proprietor and cellarmaster, is assisted by sons Johann (viticulture and marketing) and Peter (winemaker). Danie is a pioneer of noble white wines in South Africa and has also introduced superior red cultivars to the Robertson Wine Valley.

A graduate of the Geisenheim Institute in Germany, one of the world’s leading centres for the study of viticulture and cellar technology, De Wet’s wines express the uniqueness of the soils of De Wetshof and meticulous attention to detail, while state-of-the-art technology ensures that the work in the cellar complements the gifts of nature’s vineyards.

The wine matures beautifully, the years adding dimension and complexity.

WINEMAKER Peter De Wet
WO Robertson
TASTING NOTES Nutty flavours and pronounced citrus finish which consistently characterises the wines produced from this vineyard.
WE LOVE IT WITH Cumin Spiced Lamb Koftas
PRICE R130

 

dewetshof.com 


Rietvallei JMB Chardonnay

Rietvallei Wine Estate counts among South Africa’s oldest family-owned wine estates, and was one of the first wine farms established in the picturesque Robertson Wine Valley. Rietvallei lies in the Klaas Voogds ward, a region with unique soil structures and climatic influences ideal for wine grape cultivation.

With more than 150 years of ownership under one family, the Burger family has contributed to Rietvallei’s reputation of excellence in viticulture and winemaking. Intimate knowledge of the soils and an understanding of the interaction between nature and vine, along with visionary winemaking practices, lie at the heart of Rietvallei’s status for premier winemaking over generations.

WINEMAKER Kobus Burger
WO Robertson Valley
TASTING NOTES  A complex nose rich in citrus aromas complemented by some spicy, toasted oak notes. The palate is rich and creamy with a mixture of ripe orange, lemon and lime flavours. The oak is well integrated and only evident on the background and together with a firm acidity makes for a lingering finish.
WE LOVE IT WITH Duck Heart Tartare
PRICE R200

 


Rietvallei Natural (Unwooded) Chardonnay

WINEMAKER Kobus Burger
WO Robertson Valley
TASTING NOTES An elegant, fruity Chardonnay. The nose explodes with flavours of fresh citrus and orange blossom. The palate reveals green apple flavours and is full-bodied with a good balancing acidity and finishes with a lingering, yeasty aftertaste.
WE LOVE IT WITH Crudité Salad With Hummus & Cracked Chickpeas
PRICE R85, Michelangelo Double Gold award

 


 Rietvallei Classic (Wooded) Chardonnay

WINEMAKER Kobus Burger
WO Robertson Valley
TASTING NOTES This is lightly oaked but fruity Chardonnay. On the nose is ripe citrus with a touch of toasted oak. The palate is rich and creamy with a good balance between fruit, oak and acidity and finishes with a lingering aftertaste.
WE LOVE IT WITH Dusky Kob Meunière With Lyonnaise Potatoes
PRICE R95, Veritas Silver award

 

rietvallei.co.za 


Uva Mira Single Tree Chardonnay 2015

This Chardonnay is a single vineyard wine, named after the stately tree that graces the centre of the Chardonnay block. A powerful and appealing style of Chardonnay produced in their traditional style.

WINEMAKER Christiaan Coetzee
WO Helderberg Stellenbosch
TASTING NOTES The intricate nose is layered, displaying vibrant aromas of white peach, jasmine and citrus rind with subtler notes of lime, light spice and earthiness in the background. On the palate are elegant stone fruit flavours, chalky minerality and fresh linear acidity are perfectly complemented by a soft, creamy texture and culminate in a dry, lingering finish.
WE LOVE IT WITH Duck Confit With Olive & Red Onion Marmalade
PRICE R495

 

uvamira.com


De Meye Unwooded Chardonnay 2017

De Meye Vineyards are situated on the outskirts of Stellenbosch. Farmed and owned by Philp Myburgh, who is the fifth generation to be farming in the area. Philip and Marcus (winemaker) have been working together since 1999, to try and produce the best possible examples of a few focused cultivars, that Stellenbosch has to offer.

Their aim is to do this with as little interference with nature as possible, with a hands-on approach, to produce wines expressing Stellenbosch quality. They believe by keeping things simple and but with focus, from vineyard to bottle, ensures world-class quality.

WINEMAKER Marcus Milner (since 1999)
WO Stellenbosch
TASTING NOTES  Subtle floral undertone and tantalising aromas of pear, melon, banana and hints of minerals characterise this wine. On the palate is clean and fresh with melon and green apple following well from the nose onto the palate, ending with a hint of butterscotch. Well-structured with a long finish.
WE LOVE IT WITH Wild Mushroom ‘Ragù’ With Homemade Pappardelle
PRICE R104

 

chardonnay

demeye.co.za


Ataraxia Chardonnay 2016

As has become the norm in crafting Ataraxia Chardonnay, a minimalist, non-interventionist winemaking approach, geared to reflect a sense of place and expression of terroir, was adopted. This wine is 100% barrel fermented and carefully matured in specially selected small French oak barriques sourced exclusively from Burgundian coopers.

Fortnightly batonnage was employed throughout the 10-month maturation period. The result is a Chardonnay that is New World in provenance but Old World in stylistic leaning. A chiselled, focused wine that effortlessly manages to be both subtle and intense.

WINEMAKER  Kevin Grant
WO Hemel-en-Aarde, Hermanus
TASTING NOTES Pair Chardonnays in the leaner Burgundian style with roasted chicken or seafood; the more voluptuous New World Chardonnays pair well with pasta dishes made with cream or cheese, with crayfish or other rich seafood and with Asian dishes that include coconut milk. Chardonnay also works well with spicy foods like curries. The wood can carry the spice.
WE LOVE IT WITH Thai Mussels
PRICE R250

 

chardonnay

ataraxia.co.za


McGregor Chardonnay

You can find the Mcgregory winery nestled between the hills of the Riviersonderend mountains, just outside the charming village after which it’s named.  The winery was established in 1948, and is owned by the 33 farmers who produce around 14 000 tons of wine grapes annually. The sun-soaked soils result in flavourful grapes, which in turn make delicious wines.  The relaxed pace of life and serenity of the village are reflected in the style of wines produced. The Winery continually strives to deliver high standards of product and service excellence.

WINEMAKER  Elmo Du Plessis
WO Robertson Valley
TASTING NOTES The wine has a bright yellow/green colour complex flavour of butterscotch with a characteristic hint of citrus contribute to the full-ness and freshness of this wine.
WE LOVE IT WITH Prawn & Mussel Linguine
PRICE R45

 

chardonnay
chardonnay

mcgregorwinery.co.za

Now that you know more about Chardonnay, why not increase your wine knowledge and get to know  Red and White Blends | Shiraz | Chenin Blanc | Cabernet Sauvignon | Merlot Pinotage | Rosé | Unusual Wine Varietals

Join in the Fun at Bot River Barrels & Beards 2018

Run with the bull this year at none other than Bot River Barrels & Beards on Saturday, April 21, when – for the first time ever – this most majestic beast takes centre stage at a Cape Winelands shindig like no other.

Bot River Barrels & Beards 1 x 56No, of course there won’t be any actual el-toro running in the Pamplonic sense (although the antics of the valley’s famously game winemakers may qualify). This whole shebang is an invitation to party, party, party; make new friends; celebrate the end of another bountiful grape harvest; and, do some good in the process.

Bot River Barrels & Beards 2018
Bot River Barrels & Beards 2018

The History of the Bull

The bull referred to here, is the bull in the Bot River Wine Route logo: the link to Bot River’s very foundation. Amongst the Khoisan people, the valley was once called Gouga – the place of cattle; the Dutch made the connection to butter, which led to its modern name. In this sense, the bull represents fertility, virility, leadership and strength. More importantly, it connects the history of all inhabitants of the region for possibly over 1 000 years; a symbol of the meeting of diverse cultures; and, the sense of place offered in every glass of Bot River wine wherever it may be enjoyed around the world.

For Bot River Barrels & Beards this year, the region’s wineries have grabbed the proverbial bull by the horns and incorporated the Taurean theme in every aspect of preparations. It’ll be all barrels, beards and bulls, if you will (perhaps fortuitously, there are no china shops in Bot River as yet).

Bot River Barrels & Beards 2018 1 x 56

The Participants

The amphitheatre for all this pomp and ceremony is Wildekrans Wine Estate, home of excellent wine and hospitality, and features an all-star cast from: Anysbos, goat farmers with a weakness for wine; Arcangeli, a wine producer with a wild Italian heart; Barton, whose Blue Crane logo reflects its eco-farm approach; Beaumont Family Wines, home to the region’s oldest wine cellar; Eerste Hoop; Gabriëlskloof, the courtyard on a koppie; Genevieve MCC, a uniquely Bot River bubbly; Goedvertrouw Wine Estate, the intimate gem of energetic, teetotaller winemaker Elrieda Pillmann; Luddite Wines, champion for dry-land farming; Maremmana Estate, a blend of great wine and an idyllic farm lifestyle; Momento; Paardenkloof Estate, the single vineyard-single variety winery; Rivendell Estate, a blend of Austrian and South African wine tradition; Thorne & Daughters, simple wines with a modern edge; and, Villion Family Wines, a wine producer “tempting fate with faith”.

Bot River Barrels & Beards 2018 1 x 56

The Beneficiaries  

The occasion centres around the auction: the sale of truly special Bot River wines. The auction benefits various school-level educational projects in the region. The meal itself, known as the Botriviera dinner, is a feast of local produce.

This year guests will be able to feast on the food of the valley with tables brimming with local produce and specialities.

Having served as a valuable waystation for centuries, modern Bot River and the Overberg remains an extremely fertile area and in many ways, is still an agricultural breadbasket of the Western Cape.

As for the beards, the tale of how infuriating stubble became tradition begins like most – by chance. The grape harvest waits for no-one – when the fruit is ripe, it must be picked and taken to the cellar. There’s little time for sleep, but it’s a festive time nonetheless as Mother Nature reveals the proof of the preceding season’s work. Time-consuming activities like shaving must take a backseat too, so beards in the vineyards and cellar are not unusual at this time of year.

 

Bot River Barrels & Beards 2018
Bot River Barrels & Beards 2018

We are traditional

Some eight years ago, Luddite winemaker Niels Verburg declared a challenge to his colleagues in what might also be known as The Great Bot River Beard-off. The challenge has stuck and become a tradition. Now, the winemakers of the close-knit wine region deliberately undertake a self-imposed shaving ban during harvest in preparation for the annual Beard Parade – a contest of great inconsequence and almighty mirth. Some (gasp!) may even cultivate a particular style for this climax of Barrels & Beards.

At the appointed time, a panel of dour and determined judges pluck and pull, stroke and measure. They comb through the phalanx of extended goatees, van dykes, balbos, garibaldis, mutton chops and imperials to finally announce the year’s Best Bot Beard.

Bot River Barrels & Beards 1 x 56Once done, the feast sets in and the shaving ban ends. Hair today, gone tomorrow as they say.

 “We look forward to the Cut the Bull-theme for Barrel & Beards this year, an event to literally let your hair down and meet the winemakers of Bot River in one festive location,” says Bot River Wine Route co-ordinator Melissa Nelsen, the bubbly personality behind Genevieve MCC.

Bot River lies a mere one hour’s drive up the N2 highway from Cape Town. A divine country getaway, the region has long been known for its wine pioneers and mavericks. There are 13 wine farms, most of them family-owned and run, producing world-class wines. Often underestimated, Bot River is also renowned for its conservation initiatives.

Location: Wildekrans Wine Estate
Date: Sat 21 April
Time: 17h00
Tickets: quicket

For enquiries and pre-bookings contact Ilse Henderson at Wildekrans Wine Estate at 028 284 9488 or email ilze@endlessgroup.co.za

Now cut the bull and get over to Bot River!

Whisky Wednesday’s With Ginja

Calling all whisky fans to a unique Whisky Series Master Class!

Ginja, at the V&A Waterfront, is hosting a whisky series with a difference. #WhiskyWednesdays is a monthly whisky and food pairing tasting session.

This unique event will be hosted by their very own Master of the Quaich, Mr Pierre Meintjes, fondly known as “Mr Whisky”, who will present a selection of blended and single malt whiskies.

Executive Chef, Stefan Muller, has crafted ingenious food combinations for some of the exclusive whiskies that will be presented at #WhiskyWednesdays. Imagine a tasting that includes some of the single malts that make up the recipe for a famous whisky blend.  Add delicious food pairings and you have all the ingredients for pure enjoyment.

For passionate whisky lovers, a fantastic competition will also run throughout the series for entrants to win individual prizes and to be entered to win one grand prize at the end of the series:  a trip to Scotland to see and enjoy whisky distillation first hand.

To stand a chance to win you will need to attend every event.

WHISKY WEDNESDAYS EVENT CALENDAR

31 May 2017
28 June 2017
26 July 2017
30 August 2017
27 September 2017
25 October 2017
29 November 2017
21 February 2018

Ticket Price: R295 per person

To book visit Webtickets or email: hello@ginjarestaurant.co.za

newmarkhotels.com | Facebook | Twitter | Instagram (Hashtags #ginja #whiskywednesdays #newmark)

20 Restaurants, 20 Countries, 20 Months One Star Arrives in Cape Town

One Star House Party has landed in Cape Town as part of their mission to host 20 restaurants in 20 countries over 20 months. Chef James Sharman and his crew have set up camp in Woodstock to create a two-week only pop-up restaurant offering foodies in the Mother City a once-in-a-lifetime dining experience.

Cape Town is the eighth stop on the One Star House Party world tour, which has seen the team set up pop-up restaurants in China, Vietnam, Thailand, Oman, at the Everest Base Camp in Nepal and most recently on a float in Kenya.

The restaurant in Cape Town, set in a Woodstock loft, will open for dinner from Wednesday, April 26 until Thursday, May 11. The loft space can accommodate up to 50 diners a night and guests can anticipate a seven-course tasting menu, featuring the best local ingredients with a twist – with the details of the Cape Town menu to be revealed on opening night. Interested foodies are advised to book soon to avoid missing out.

Sharman and his team, which includes fellow chef Kevin McCrae and manager Trish McCrae, honed their culinary skills at leading restaurants, most notably Noma in Copenhagen, as well as The Ledbury and Tom Aiken’s in London. The team travels to a new destination each month, erects a pop-up restaurant, develops a tasting menu based on local cuisine and culture, and invites the public to an intimate dinner in their new home. This month it’s Cape Town, next month Florence.

“We apply the techniques we gleaned while working as chefs in some of the world’s best restaurants, to the local food of the country we are in and serve this to our guests,” explains Sharman. “There is a story behind every dish. In our interactive dining experience, there are no waiters. Trish, Kevin and I personally serve each course and share the story and inspiration for the dish with our guests.”

One Star House Party also invites young chefs to join them on their creative journey. Chefs may apply to join a pop-up. If chosen they are flown in to assist for the duration of the event. In Cape Town, the team will be joined by Paul Graham of Scotland and Ellis Maloney of Australia. Those who feel they possess the culinary skills to assist the OSHP crew can apply online via One Star House Party

onestarhouseparty.com | Facebook

New LINDT Chocolate Boutique & Studio opens at the Silo, V&A Waterfront

LINDT opened the doors to its new Chocolate Boutique & Studio Concept Store at the V&A Waterfront’s Silo District this April. The Master Chocolatier’s new home houses both the classic LINDT Chocolate Boutique, as well as a world first LINDT Chocolate Studio concept, which offers customers a fully immersive chocolate experience.

Lindt Store Silo

Chocolate Connoisseurs in Cape Town will now be able to participate in a variety of exciting classes under the guidance of the LINDT Master Chocolatiers, where they will gain a greater understanding of the LINDT Difference, the chocolate making process, and learn to make their own confectionary treats like pralines, cakes or special desserts to take home Participants will also earn a 10% discount on their purchases from the LINDT Chocolate Boutique & Studio. 

Lindt Store Silo

LINDT Chocolate Classes make the ideal activity for team buildings, corporate or social events such as birthday parties. Special orders can also be arranged from the LINDT Chocolate Boutique.

The LINDT Chocolate Boutique & Studio is a chocolate lover’s dream. Over and above a wide range of LINDOR flavours available in our Pick & Mix display, beautiful gifting ideas for every budget, as well as a range of exclusive products, the new Chocolate Boutique & Studio will also offer visitors the chance to personalise their very own LINDT slabs with a range of high-quality ingredients such as caramelized almonds and hazelnuts, dried cranberries or sea salt. In addition, visitors to the Silo store will be able to delight in decadent treats like freshly made LINDT Hot Chocolate, LINDT Chocolate Shakes and a variety of delicious LINDT pralines, macarons and gelato flavours.

 Another exclusive Silo offering is the new LINDT Rhino, which is only available in South Africa. Lindt & Sprüngli South Africa and Rhino Africa partner to donate R5 each to the Wildlife Act for every Rhino sold.

Lindt-Rhino

Delve deeper into the world of LINDT Chocolate and experience the new LINDT Chocolate Studio concept for yourself by visiting the new store. Look out for their class schedule and the opportunity to make your own Lindt chocolates and goodies. 

chocolatestudio.co.za | Facebook | Twitter

Crush Advent Calendar Day 19 Win With Benguela on Main

Fine dining restaurant, situated on the bustling Somerset West Main Road, Benguela on Main, incorporates a sophisticated approach to fine dining and wine, creating a haven for gourmands. At the hands of executive chef Jean Delport the regularly changing à la carte menu incorporates classic French and English dishes with a modern twist.

A culinary crusade, Delport ensures each dish has its own unique flair and flavour, integrating an interesting interpretation of delicious ingredients, using fresh, local produce. Every dish is exquisitely plated, with the greatest attention to detail and simply ensures diners are taken on a culinary journey of beautifully paired food and wine. The exclusive chef’s tasting menu is recreated regularly and paired with Benguela Cove wines for a unique gastronomic experience. Delport continuously succeeds in developing food and dishes that match the style of wine.

The renowned concept of wine pairing is perfectly situated at The Taster, on the second floor of the restaurant. A luxury tasting room and wine shop that boasts Benguela Cove wines from Benguela Cove Lagoon Wine Estate situated in Walker Bay, Hermanus. Specifically selected, cheese and chocolate wine pairings are available at The Taster as well as Benguela Cove wines to order at cellar door prices.

Elegant, modern décor sets the mood for diners to relax as they dine in the pristine contemporary restaurant. Benguela on Main offers diners an all-round experience and is open from Tuesday to Saturday from 12h00 to 14h30 for lunch and 18h30 to 21h00 for dinner. The Taster is also open for wine tastings and sales, Tuesday to Saturday from 12h00 to 21h00.

bengueladining.com | Facebook | Twitter | Instagram


TODAY’S QUESTION – FILL IN THE MISSING WORD

Benguela Cove Lagoon Wine Estate is situated in _ _ _ _ _ _ Bay, Hermanus.


Banner Advent

 

Crush Advent Calendar Day 14 Win With The Belmond Mount Nelson Hotel

The Hottest Table Under Table Mountain
Conventional wisdom states that if you can’t take the heat, it’s best to stay out of the kitchen, but at Belmond Mount Nelson, they think differently. In fact, the hotel’s chefs encourage guests to indulge in the famed cuisine in the heart of their kitchens. The Chef’s Table restaurant is an intimate and slightly edgy culinary encounter – chefs in their element, no pretensions – a truly memorable foodie experience.

The spectacle begins as you make your way “behind the scenes” to an area adjacent to the sizzling action-packed hotel kitchens. Here guests have the opportunity to watch the preparation and execution of many different dishes. Then, the chefs personally present your sublime plates, whilst remaining easily accessible to share cooking tips, anecdotes and the inspiration behind each dish. It’s raw, intimate and personal.

The Chef’s Table Restaurant is available to book for anywhere between one to twelve guests. Each Chef’s Table restaurant dining experience consists of a unique, five course menu, designed with local tasty ingredients – some are foraged, some are new on the market, all are seasonal and fresh.

This is perfect if you are looking for a distinctively different gourmet experience. A bespoke Chef’s Table restaurant lunch or dinner also makes an ideal gift for serious gourmands and bon vivants.

The Chef’s Table restaurant is open Monday to Saturday for lunch and dinner and reservations are essential.

belmond.com | Facebook | Twitter


TODAY’S QUESTION 

How many courses are included in the Chef’s Table menu?

Clue: _ _ _ _


Cocktails in a bottle, introducing Original Mason’s

Cocktails in a bottle, introducing Original Mason’s, an ingeniously refreshing mix between cocktail and spritzer, Original Mason’s combines classic cocktail flavours and contemporary style like no other ready-to-drink alcoholic beverage on the shelves today. This exciting new range is launching with four of your favourite cocktail flavours:

Cuban Mojito, a refreshing Cuban classic infused with lime and mint. Best served on ice with a sprig of fresh mint.
Moscow Mule, a kick of fiery ginger cut with a dash of lime juice. Best served on ice with a slice of fresh lime.

Mule Cocktails in a bottle, introducing Original Mason’s
Mule Cocktails in a bottle, introducing Original Mason’s

Grand Cosmo, the perfect blend of fresh cranberry, orange and lime. Best served on ice with a twist of orange peel.
Piña Colada, the ultimate tropical mix of coconut and pineapple. Best served on ice with a wedge of pineapple.

Mason Cosmo Cocktails in a bottle, introducing Original Mason’s
Mason Pina Colada Cocktails in a bottle, introducing Original Mason’s

Original Mason’s will be available at select TOPS at SPAR stores across the Western Cape from mid-November.

drinkmasons.com | Facebook |

SA Brandies Make the Test Kitchen Home

Six years since The Test Kitchen first opened its doors in Cape Town, this Best Restaurant in Africa and the 22nd Best Restaurant in the world has undergone a complete design metamorphosis. With a new sensory concept “dark” room and it’s elegant 40 seater “light” room that is now only open for dinner service, Luke Dale-Roberts has embraced South Africa’s finest brandies and added them to The Test Kitchen’s offering.

The Test Kitchen is where Dale-Roberts has showcased his skill and expert technique in the kitchen to pay homage to flavour and inspiration in the creation of unique dining that go beyond what is presented on each plate. The restaurant’s new offering will be an intimate dining experience that Dale-Roberts hopes will be a complete offering. “The new concept of The Test Kitchen is an all-in experience,” he says. “It’s like being invited to someone’s home.”

Part of that all-in experience is a chance for guests to enjoy the unique flavour of South African brandies.

With Test Kitchen performing consistently globally in the Top 50 restaurants, and Luke’s whole focus on local excellence, it is a natural fit for our top South African brandies.  Our brandies regularly perform exceptionally well on the global stage, and The Test Kitchen is a perfect space to introduce connoisseurs to our products,” says Christelle Reade-Jahn, Director of the SA Brandy Foundation.

“Brandy is the perfect way to end a meal,” says Reade-Jahn. “It is a natural digestif and pairs incredibly well with dessert and chocolates.  The aromas in our brandies will enhance the dessert offering and leave the guest with a glimpse into the world of brandy excellence.”

the-test-kitchen-sommelier

Served on a special trolley dedicated to these brandies, sommelier Tinashe Nyamudoka will present guests with both blue chip South African brandies as well as Karoo Craft brands to round off their meal.

South African brandies continue to achieve top accolades on the world stage. I believe this is true testament to its quality and authenticity. At The Test Kitchen we also strive for quality and perfection,” says Nyamudoka.

The brandy offering is part of the new set menu on offer at The Test Kitchen and once guests have found the brandy they love, the bottle is theirs to enjoy as they round off their meal.

I try to showcase smaller distilleries,” says Nyamudoka about the selection of brandies on The Test Kitchen’s menu. “On the brandy trolley, I am able to offer some of SA’s finest Brandies varying in style and age. With it, I want to raise awareness about the quality brandy we produce in South Africa,” he adds.

To keep things interesting, we keep introducing new products to the trolley,” says Reade-Jahn. “For the launch event, the selection includes this year’s winners of the Best Brandy trophies at both the International Wine and Spirits Competition (IWSC) and International Spirits Challenge (ISC) in London, and then a selection of smaller producers”.

There’s something special about a product that has been locally produced, where you can tell someone has taken special care and put a lot of love into it,” says Dale-Roberts about his decision to welcome local brandies into The Test Kitchen. A decision that perfectly mirrors the special care and love that Dale-Roberts has poured into his culinary pursuit

thetestkitchen.co.za | Facebook | Twitter