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120510 main ingredient's menu   old mutual trophy feedback, mother's day, buitenverwachting tasting room changes, chicken wings in sherry vinegar & smoked paprika, wine courses, etc
 

120510 main ingredient's menu old mutual trophy feedback, mother's day, buitenverwachting tasting room changes, chicken wings in sherry vinegar & smoked paprika, wine courses, etc

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    120510 main ingredient's menu   old mutual trophy feedback, mother's day, buitenverwachting tasting room changes, chicken wings in sherry vinegar & smoked paprika, wine courses, etc 120510 main ingredient's menu old mutual trophy feedback, mother's day, buitenverwachting tasting room changes, chicken wings in sherry vinegar & smoked paprika, wine courses, etc Document Transcript

    • 1 MENU Main Ingredient’s weekly E-Journal Gourmet Foods, Ingredients & Fine Wines Eat In Guide’s Outstanding Outlet Award Winner from 2006 to 2010 www.mainingredient.biz - http://www.adamastorbacchus.com/ Click here to Subscribe to MENU or to contact us Click on underlined and Bold words to open links to pictures, blogs, websites or more information Buitenverwachting’s magnificent avenue of ancient oaksIn this week’s MENU: • Products • Our market activities • Old Mutual Trophy feedback • Mother’s Day • Buitenverwachting tasting room changes • Chicken wings in sherry vinegar and smoked paprika • Wine courses, Events and RestaurantsProducts Despite its high price, argan oil has been a consistent seller, to theextent that it has exceeded the importer’s expectations. We have one bottle,earmarked for a customer who says he’ll collect at the market on Saturday. If hedoesn’t, it’s up for grabs. There will be no more till July. Italian products are also a bitshort and our supplier of Carnaroli and other risotto rices and of Italian stock cubes iswaiting for two containers. We still have a little stock of stock and a couple of kilos ofViolone Nano rice and are holding thumbs for the news that Carnaroli and stocks willbe here soon.We do have more of the wonderful Valrhona Guanaja couverture chocolate “beans” in200 gram jars, which amazed us when they disappeared so fast. For those and anyother products you need, you can access our product list and see pictures in our
    • website. If you can’t find what you need, let us know and we will try to find it for you.Until our online shop is ready, drop us an email and we will help you. We are veryhappy to see that traffic on our website is increasing and more orders are coming fromit.We have a lot of fun putting MENU together each week and, of course, doing thethings we write about, but making it possible for you to enjoy rare and wonderfulgourmet foods is what drives our business. We stock a good range of ingredients anddelicious ready-made gourmet foods. You can contact us by email or phone, or throughour website. We can send your requirements to you anywhere in South Africa.Our market activities Come and visit us at Long Beach Mall tomorrow, Friday11th May from 09h00 to 16h00, where we hear that there will be a wide range of giftsolutions for Mother’s Day. We look forward to seeing you at the Old Biscuit Mill’sbrilliant, exciting and atmospheric Neighbourgoods Market, as always, this Saturdayand every Saturday between 09h00 and 14h00. Cape Talk Radio’s Kieno Kammies andAfrica Melane will be presenting a special Mother’s Day event, which should add tothe fun. Tip: Some visitors tell us how they struggle to find parking. Click here for amapOld Mutual Trophy competition, a golden day for SA wines Today, weenjoyed, once again, the privilege of going to the Grande Roche in Paarl for the OldMutual Trophy Wine Show competition feedback. The international judges, this year,were Brian Croser (Winemaker and industry icon, Australia); Anthony Rose (UK and Asianwine columnist) and Tom Cannavan (online wine guru: www.wine-pages.com and UKwine broadcaster). The South African judges were Ginette de Fleuriot CWM (MarketingManager, Vinimark), Gary Jordan (proprietor-winemaker, Jordan Wine Estate), ChristianEedes (wine writer and blogger: www.whatidranklastnight.co.za), Angela Lloyd (winejudge and writer), James Pietersen (head sommelier of Belthazar and Balduccirestaurants) and François Rautenbach (Head, Premier Wine Programme, Singita Lodges).The news from this year’s competition is that this was a great day for South Africanwine. We have heard judges in the last few years tell us how much progress this countryis making and how encouraging it is to see the progress. This year, we heard themdisplay real excitement when they talked about the quality of the best wines. Thisdoesn’t mean that they knocked the quality of the older wines. Of the 42 gold medalsawarded (up from 32 in 2011), seven were in the museum class, proving us right whenwe say that our wines do age. As before, the largest number of gold and silver medalswas for white wines, with Chardonnay, Chenin blanc and Sauvignon blanc picking up themajority of the accolades. Chardonnay was a big performer, more than one judgecommenting on the precision of the winemaking, comparing it to the great improvementwe saw in sauvignons a few years ago. Michael Fridjhon quoted the English wine writerPamela Vandyke Price who said, about 15 years ago, that (to paraphrase) there was nohope for our chardonnay. Now we hear that visitors to this country, who professboredom with chardonnay are getting excited when they taste our wines, “lightness oftouch” being the secret. Sauvignons continue to show very well, but the mostenthusiasm appeared to be (thank Heavens) for our chenins blanc. We, and otherenthusiasts, have said for a long time that this is one of our national treasures. BrianCroser described it as “profoundly good” and Angela Lloyd said she found great pleasurein the quality, the variety of valid styles and the personalities of these wines. Overall,the improvement in quality was such that wines which would have earned gold medals afew years ago would now be awarded silver.Reds did not perform as well. There was, as usual, a large number of shiraz entries, thebest being excellent, but there were too many with out-of-balance sugars and alcoholand too much evidence of poor winemaking and vineyard practices. Excessively highresidual sugar was a problem with too many wines. Pinotage did very well (John saysanother national treasure, when it is done well) earning two gold medals. “When shewas good, she was very, very good, but when she was bad she was horrid”. The best
    • 3cabernets and Bordeaux style blends showed well, but there was still disappointmentwith the bottom end. This was especially true of the other red blends. As one judgecommented, “taking one bad wine and blending it with another bad one does not makefor an improvement”.For the first time, there were two gold medals awarded to Cap Classique sparklingwines. They will never assume the character of Champagne, any more than Spanish Cavacan, but, at their best, the quality can rival the best sparkling wines from any othersource. We look forward to seeing which they are and to tasting them.A discussion which gave us pleasure was about “burnt rubber” which a British journalist(Jane McQuitty of The Times) said she found in our wines a few years ago, creating a bitof a storm in our wine glass. There was no evidence of this in the new wines or in theMuseum class entries. A comment from one of the judges was “British wine writers needa story”, the inference being that when they need one, they invent one. Perhaps MessrsMurdoch (News of the …) would care to comment.A countrywide road show will follow immediately after the results have been announcedon May 30th. Public tastings take place on Friday 8th June at the Sandton Sun (18h00 –21h00) and on Friday 15th June at the CTICC (17h00 – 20h30). Tickets are available viaComputicket at www.computicket.com and cost R100 if purchased by 27th May or R120thereafter or at the door. Visit the Old Mutual Trophy Wine Show websitewww.trophywineshow.co.za for judges’ profiles, information and historical statistics.The 2012 results will be available on the website from 15h30 on Wednesday 30th Mayafter the awards have been announced at a function at the Mount Nelson. Twitter:@trophywines. As usual, we took some photographs. Have a look here.LUNCH ON THE TERRACE AT BOSMANS Following the Old Mutual Trophy pressbriefing, we were invited to have lunch at Grande Roche’s restaurant, Bosman’s.Because the weather in Paarl was absolutely balmy we were lucky enough this year to beable to eat on the terrace under umbrellas. The company was sparkling and the wineflowed. Our sommelier, Michael Gabagas, was very attentive, knowledgeable andencouraged us to taste many of the very good wines on offer. We found we agreed onmany of the wines. We started with a very humble table salad of leaves dressed witholive oil. We thought it was probably for the benefit of the tasters and judges who hadbeen there all week and got to eat a lot of rich food.We began with Jordan’s delicious Nine Yards chardonnay (the first time we have seen itwith a screw cap), The Muratie, which was very lean and clean, and went on to tasteHartenberg’s The Eleanor and then Neethlingshof 2012 Sauvignon Blanc, nice and crispand the first 2012 of the year for Lynne. The next small course was a duo of prawns, aquenelle shape of yellowtail tartare and some yellowtail ceviche slices with ateaspoonful of mango corn salsa and some interesting dots of avocado crème. Theflavours were absolutely delicious and all complemented each other, but a few moreprawns would have been appreciated... Our wine adventure continued with a veryenjoyable deep & elegant De Morgenzon Chenin blanc. The next course was some slicesof honey glazed duck breast, meltingly tender, served on a flash of sweet and sourbutternut puree, an amazing confit of duck spring roll and a ginger jus. We went to redsat this point and loved the Delheim 2009 Cabernet Merlot, which was a serious match forthe food. Cedarberg’s 2009 Shiraz was full of blood, cassis, cherries and black currentleaves. The Koelfontein Shiraz was incredibly elegant and showed careful winemakingand had a soft delicate silkiness on the edges, as if a small amount of viognier had beenadded, but we were assured by Christian Eedes that nothing had been added.Dessert was a poem of a light chocolate nougat mousse gateau with a sour dark berryragout and crème. We were drinking the Hartenberg Cabernet Sauvignon 2004 which is acassis driven fruit bomb, soft and mellow. If you have some, drink now, it is at its peak.Unexpectedly, this serious wine matched the dessert to a T, its cassis and chocolateflavours being the perfect meld. Great coffee followed and then back to town to writethis.
    • Mother’s Day. We salute our mothers, those who are perpetually busy with theirchildren (however old the children or the mothers are) and who never stop caring fortheir progeny, and those who helped to make us what we are and have now departed.Sunday will give us an opportunity to thank them and tell them how much we love themand to spoil them. We have a list of special meals and events to help you. Look at ithere.Buitenverwachting tasting room. Last Thursday (it seems an age ago) we visitedBuitenverwachting to learn about the changes being made to their tasting room. Theyare in the process of refurbishing their tasting facility. The refurbishing programmeshould be complete by the start of spring. We were invited to try some of the wines withTapas, Winzer Platters and Cheese Platters, which are served in the Tasting Room, andto hear about the plans. We took some photographs. You can see them if you clickhere.Spanish flier? We get lots of queries about how to use some of our products. Here isa recipe that uses two of them in a dish from Spain which is really quick and easy to do.Try these chicken wings when you next have friends around. We took a dish to our wineclub meeting yesterday evening.Chicken wings in sherry vinegar and smoked paprika16 Chicken wings - 2 T sherry vinegar - 2 T honey - 2 T extra virgin olive oil - 2 t smoked paprika - 2 cloves garlic, finely chopped – 1 T fresh thyme or 1 t dried - salt and pepperUse the Sweet Smoked Spanish Paprika, but if you want some heat in the dish use theHot Spanish paprika.Slash the wings on both sides. Mix up all the above ingredients and marinade the chickenin them for a couple of hours. Then bake in the oven for 45 minutes at 180°C until theyare sticky and well cooked, basting once or twice. 30 Roma baby tomatoes – sherry vinegar – olive oil, salt and pepperHalve 30 baby tomatoes, put on an open roasting tray and drizzle them with the sherryvinegar, olive oil, salt and pepper and bake in the same oven for 30 minutes. 2 red peppersGrill until blackened on all sides. Immediately put them into a plastic bag, seal it andallow to cool. Then rub off all the black skin, remove seeds and slice into strips.Serve the chicken wings on a bed of drained tinned chick peas, the roasted tomatoes,roasted red pepper, de-pipped black and green olives and rocket leaves. Drizzle oversome good extra virgin olive oil just before serving.Food and wine (and a few other) events for you to enjoyThere is a huge and rapidly growing variety of interesting things to occupy yourleisure time here in the Western Cape. There are so many interesting things to do inour world of food and wine that we have made separate list for each month for whichwe have information. To help you choose an event to visit, click on our EventsCalendar. All the events are listed in date order and we already have a large number ofexciting events to entertain you right through the year. Click here to access theCalendar. You will need to be connected to the internet.We have had a lot of enquiries from people who want to learn more about wine.Cathy Marston and The Cape Wine Academy both run courses, some very serious andothers more geared to fun. You can see details here.Some more restaurants have responded to our request for an update of their specialoffers and we have, therefore, updated our list of restaurant special offers. Click hereto access it. These Specials have been sent to us by the restaurants or their PR agencies.We have not personally tried all of them and their listing here should not always betaken as a recommendation from ourselves. If they don’t update us, we can’t beresponsible for any inaccuracies in the list. When we have tried it, we’ve put in ourobservations. We have cut out the flowery adjectives etc. that so many have sent, togive you the essentials. Click on the name to access the relevant website. Allcommunication should be with the individual restaurants.
    • 5Winter is coming in with a bang, but we can still expect some wonderfulclear and sunny days. Make the most of them and enjoy a picnic on a wine farm;several wine farms offer picnic facilities. We have put together a list of wine farms whocan provide you with a picnic, We haven’t put in much detail, just where it is, phonenumber, email address and a link to the website. The latter is where you will find all theimportant information. Go and check it out.3rd May 2012Remember - if you can’t find something, we’ll do our best to get it for you, and, ifyou’re in Cape Town or elsewhere in the country, we can send it to you! Check ourproduct list for details and prices. PS If a word or name is in bold type and underlined, click on it for more information Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169 Postal address: 60 Arthurs Rd, Sea Point 8005Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups(up to 6) to specialist wine producers who make the best of South Africa’s wines. Havefun while you learn more about wine and how it is made! Tours can be conducted inEnglish, German, Norwegian or Dutch flavoured Afrikaans.Recommendations of products and outside events are not solicited or charged for, andare made at the authors’ pleasure. All photographs, recipes and text used in thesenewsletters are ©John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews areusually unsolicited. We prefer to pay for our meals and not be paid in any way byanyone. Whether we are invited or go independently, we don’t feel bad if we say wedidn’t like it. Honesty is indeed our best policy. While every effort is made to avoidmistakes, we are human and they do creep in occasionally, for which we apologise. OurAvast! ® Anti-Virus software is updated at least daily and our system is scannedcontinually for viruses.Recommendations of products and outside events are not solicited or charged for, and are madeat the authors’ pleasure. All photographs, recipes and text used in these newsletters are ©John& Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are usually unsolicited. We preferto pay for our meals and not be paid in any way by anyone. Whether we are invited or goindependently, we don’t feel bad if we say we didn’t like it. Honesty is indeed our best policy.While every effort is made to avoid mistakes, we are human and they do creep in occasionally,for which we apologise. Our Avast! ® Anti-Virus software is updated at least daily and our systemis scanned continually for viruses.This electronic journal has been sent to you because you have personally subscribed to it orbecause someone you know has asked us to send it to you or forwarded it to you themselves.Addresses given to us will not be divulged to any person or organisation. We collect themonly for our own promotional purposes and keep our mailing list strictly confidential. If youwish to be added to our mailing list, please click here to send us a message and if you wishto be removed from our mailing list, please click here to send us a message.