120517 main ingredient's menu   villiera at the vineyard, sue anderson trade wine tasting, hartenberg’s the stork, a champion, hostex, chicken and artichoke risotto, bottled v purified water, products, etc
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120517 main ingredient's menu villiera at the vineyard, sue anderson trade wine tasting, hartenberg’s the stork, a champion, hostex, chicken and artichoke risotto, bottled v purified water, products, etc

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120517 main ingredient's menu   villiera at the vineyard, sue anderson trade wine tasting, hartenberg’s the stork, a champion, hostex, chicken and artichoke risotto, bottled v purified water, products, etc 120517 main ingredient's menu villiera at the vineyard, sue anderson trade wine tasting, hartenberg’s the stork, a champion, hostex, chicken and artichoke risotto, bottled v purified water, products, 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 A pair of African spoonbills looking for lunchIn this week’s MENU: • Products • Our market activities • Villiera at the Vineyard • Sue Anderson trade wine tasting • Hartenberg’s The Stork, a champion • Hostex • Chicken and artichoke risotto • Bottled v purified water • Events and Restaurant specials • Wine courses & cooking classes,Products Argan oil might be here sooner than expected. We hope to be able tosupply it early in June because one of our suppliers has stock on its way. We havereplenished our stock of walnut oil and 500ml cans of well-prices hazelnut oil shouldarrive next month.In addition to the 200 gram jars of Valrhona Guanaja couverture chocolate “beans”,we should soon have more of the excellent Callebaut 70% couverture chocolate callets,for those who are looking for a more affordable alternative. We have new stock of
  • beluga lentils and black beans. French mustards have been selling well and we haveboosted our stock of these and of our French patés. For those and any other productsyou need, you can access our product list and see pictures in our website. If you can’tfind what you need, let us know and we will try to find it for you. Until our online shopis ready, drop us an email and we will help you. We are very happy to see that trafficon our website is increasing and more orders are coming from it.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 the Old Biscuit Mill’s brilliant, excitingand atmospheric Neighbourgoods Market, as always, this Saturday and every Saturdaybetween 09h00 and 14h00. Tip: Some visitors tell us how they struggle to find parking.Click here for a map. We will be back at Long Beach Mall on Friday 25th May from09h00 to 16h00. We look forward to seeing you there.Tastes of 2012 Villiera dinner at Vineyard Hotel Invited for a friend’s 75thbirthday celebration to eat in the Square restaurant last Friday, we were delighted todiscover that it coincided with one of the Vineyard’s excellent wine and food pairingdinners, which they now hold every two weeks. (See their programme in our EventsCalendar). We met in the foyer, where all the guests gathered for a welcoming glass ofVilliera Brut Natural 2008, full of lovely ripe and mature flavours – an aged bubbly, verymuch to the gout Anglais (English taste), and then went in to dinner. Sadly, the tablewas not suitable for our host’s wheelchair, so there was a short wait while anappropriate one was found before then we sat down to the first course.We so enjoyed this meal and will definitely be back to try another soon. The price ofR265 per person includes all the wine, but not coffee or bottled water. The next one willbe with Ernst Gouws & Co Family Vineyards on May 25th. However, a recommendation isthat you do try to sit away from the rather loud piano, which does make conversation alittle difficult. The service, as always, was discreet but attentive. Thank you, Sheehan,for letting us be part of your celebration. See description and photos hereSue Anderson’s Trade Tasting at Burrata Restaurant in the Old Biscuit Millprecinct was held on Tuesday. Neil Grant, formerly the sommelier at Rust en Vrede,opened this restaurant with a Southern Italian theme recently, in the passage whichleads to Luke Dale Roberts’ two restaurants. The head chef is Annemarie Steenkamp,who has spent the last five years at Le Quartier Français. We were served very goodcanapés and some slices of thin, crisp and smoky pizza during the tasting, so it isdefinitely a place to try if you like good Italian food and great pizza. We might betempted to have one for lunch when we have finished working at the NeighbourgoodsMarket on Saturdays. If we are not watching carbs... Read more here.CONGRATULATIONS TO HARTENBERG’S THE STORK 2008 We wrote about themarvellous Hartenberg Shiraz, The Stork 2007, at the beginning of the month when wetasted it at the Taj Expressions of…. Tasting. We are absolutely delighted to hear thattheir 2008 has just won the Top Shiraz in the World accolade at the Syrah du Mondecompetition in France. We think it is very well deserved. Well done to wine maker CarlSchultz and the rest of the team. This wine will be released in South Africa inSeptember. Get your orders in now.Boschendal Cecil John Reserve 2009, Saronsberg 2010 and Rust en Vrede 2009 were alsogold medal winners. Bravo, it is so great to see South African Shiraz getting overseasrecognition. Taste some really sensational Shiraz at Hartenberg on the 2nd of June whenthey hold their Feast of Shiraz and Charcuterie. You’ll find the details in our EventsCalendar.
  • 3Hostex We attend this Hospitality Industry trade show each year and each year wefind a couple of new suppliers. This year, we found some new Belgian chocolate, somevery interesting Italian balsamic products and some excellent stocks from the UnitedStates. We are talking to the distributors.Today’s recipe is a solution for left-over chicken. Yes, this dish does containcarbohydrates and some vegetables and it is absolutely delicious. We find it difficult notto crave this sort of food when the weather gets cold. You could use the left-overcarcass of the chicken to make the stock, or just use a good commercial stock, likeNomu Fond.Chicken and Artichoke Risotto A pot of light chicken or vegetable stock (about 1.5 to 2 litres) - 1 onion, very finely chopped – 1 stick of celery, finely chopped - 1 clove garlic, finely chopped – 1 t fresh thyme leaves - 1/2 T extra virgin olive oil – ½ T butter - half a red pepper, finelychopped into small cubes – 2 cups Risotto rice – 250 ml dry white wine – 4 to 6 artichoke bottoms, each sliced into six pieces - 1 cup of cooked chicken in small pieces – ½ cup depodded broad beans or peas – salt and freshly ground pepper – 1 T butterPut the stock on to simmer. On another burner, in a heavy bottomed pan, fry the onion,celery, garlic and thyme in the oil and butter till transparent and soft then add the redpepper and fry gently for two minutes. Put in the rice and let it coat in the oil and fryfor one minute. Put in the wine and let it bubble so the alcohol burns off. Then add acouple of ladles of the hot stock. The secret is to cook the rice slowly in quite a lot ofliquid and stir or shake the pan occasionally to circulate the rice. Do not let the rice dryout and as soon as you see it getting dryer, add more stock. If you cook too fast or ontwo high a heat the rice will only cook on the outside and get very mushy. When the riceis nearly done, add the chicken, the artichokes and the broad beans and warm throughfor five minutes. Taste and adjust the seasoning. The risotto should be quite soupy andcreamy but not mushy, the rice should still have a separate grains. Draw the pan off theheat, stir in the butter and let it rest for five minutes then serve. Serves 4.One of our pet crusades is against buying bottled water when perfectly good localtap water is available. We are especially lucky. Our water comes from high on TableMountain, with minimal treatment, and it tastes clean and pure. Other areas are lessfortunate and the water can be, at best, “perfumed” with a hefty dose of chlorine,which does justify buying a better-tasting water. Bottled water comes at a hugeenvironmental cost. It is transported over huge distances, with a very large carbonfootprint and the glass or plastic bottles are, too often, not recycled. We salute theinitiative taken by Protea and African Pride Hotels, who have equipped more than 30 oftheir hotels with water purification units, enabling them to do away with bottled stillwater in their restaurants, bedrooms and conference facilities. They offer their guestspurified still water in re-usable glass bottles instead. There is no charge for this. At leastanother 30 of their hotels will be added to this initiative in the next few months. It is anexample we would love to see followed by other hotels and restaurants.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.Learn about wine and cooking We have had a lot of enquiries from people whowant to learn more about wine. Cathy Marston and The Cape Wine Academy both runwine education courses, some very serious and others more geared to fun. You can seedetails here.
  • Chez Gourmet in Claremont has a programme of cooking classes. A calendar of theirclasses can be seen here. Pete Ayub, who makes our very popular Prego sauce, runsevening cooking classes at Sense of Taste, his catering company in Maitland. We canrecommend them very highly, having enjoyed his seafood course. Check his programmehere.Restaurant Special offers. Some more restaurants have responded to our requestfor an update of their special offers and we have, therefore, updated our list ofrestaurant special offers. Click here to access it. These Specials have been sent to usby the restaurants or their PR agencies. We have not personally tried all of them andtheir listing here should not always be taken as a recommendation from ourselves. Ifthey don’t update us, we can’t be responsible for any inaccuracies in the list. When wehave tried it, we’ve put in our observations. We have cut out the flowery adjectives etc.that so many have sent, to give you the essentials. Click on the name to access therelevant website. All communication should be with the individual restaurants.Winter 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.17th 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 them
  • 5only 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.