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130221 main ingredient's menu   taste of cape town competition, franschhoek on a tram, first harvest in newlands in 150 years, enrica rocca cooking school, courgette and blue cheese soup recipe
 

130221 main ingredient's menu taste of cape town competition, franschhoek on a tram, first harvest in newlands in 150 years, enrica rocca cooking school, courgette and blue cheese soup recipe

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    130221 main ingredient's menu   taste of cape town competition, franschhoek on a tram, first harvest in newlands in 150 years, enrica rocca cooking school, courgette and blue cheese soup recipe 130221 main ingredient's menu taste of cape town competition, franschhoek on a tram, first harvest in newlands in 150 years, enrica rocca cooking school, courgette and blue cheese soup recipe Document Transcript

    • 1 MENU Main Ingredient’s weekly E-Journal Gourmet Foods & Ingredients Eat In Guide’s Five time Outstanding Outlet Award Winner www.mainingredient.biz - http://www.adamastorbacchus.com/ +27 21 439 3169 / +27 83 229 1172 Click here to Subscribe to MENU or to contact us A chase of gulls in the V&A WaterfrontIn this week’s MENU: • On Line Shop • This week’s Product menu • Our market activities - Neighbourgoods, Long Beach • The Taste of Cape Town Competition • The fun of Franschhoek on a tram • First Harvest in Newlands in 150 years at the Vineyard Hotel • Enrica Rocca Cooking School class with Emma Vigneri • Recipe: Courgette and blue cheese soup • Wine and Food Events • Wine courses & cooking classesTo take a look at our Main Ingredient blogs, follow the link:http://adamastorbacchus.blogspot.com/ because to tell our whole story here wouldtake too much space and you can also read earlier blogs. Click on underlined and Boldwords in the text of this edition to open links to pictures, blogs, pertinent websites ormore information. Follow us on Twitter: @mainingmenu
    • Main Ingredients On Line Shop is performing very well. We are continuing to updateit with new products and with photographs of products. Please do not pay until wehave confirmed availability and invoiced you. When you make an eft payment, makesure that it says who you are. Use the form on the website to email us your order and wewill send you the final invoice once we’ve made sure stock is available. Click here tosee the shop.This week’s Product menu Supplies of 500ml cans of walnut oil are running lowfrom our supplier, so we may have a shortage soon. We still have a few cans and will tryto secure an alternative supply. Argan oil is still freely available and so is hazelnut oil.Good Italian truffle oils are always on our shelf. Exotic spices are regularly asked for andOttolenghi’s popularity has increased demand for sumac, za’atar, baharat and ras elhanout. We are investigating various new French and Italian products and look forwardto giving you details quite soon.We have a lot of fun putting MENU together each week and, of course, doing the thingswe write about, but making it possible for you to enjoy rare and wonderful gourmetfoods is what drives our business. We stock a good range of ingredients and deliciousready-made gourmet foods. You can contact us by email or phone, or through ourwebsite. We can send your requirements to you anywhere in South Africa.Our market activities Tomorrow, Friday, February 23rd, we will be back at themarket in Long Beach Mall, Sun Valley, Fish Hoek. Come and visit us at the Old BiscuitMill’s wonderfully exciting, atmospheric Neighbourgoods Market, as always, thisSaturday and every Saturday between 09h00 and 14h00. Tip: Some visitors tell us howthey struggle to find parking. It’s quite easy if you know how. Click here for a mapwhich shows where we park.The Taste of Cape Town Competition This excellent food show will take placeon the 11th to 14th of April at Green Point and we have ten pairs of general entrytickets for the first day to give away. All you have to do is answer this simple question:How many years, including this one, has this show been held in Cape Town? The first 10correct answers by email get the tickets. Please send us your name and contact detailswith the answer. If you don’t win tickets, you can take advantage of the Early Birdspecial by saving R30 on a standard ticket if bought from 19th February to 3rd March. Alltickets can be bought online from www.itickets.co.za or by calling ITickets on0861000291. Children under 12 enter for free. For updates on the festival line-up, newson chefs and their dishes, stay in touch on Facebookwww.facebook.com/tasteofcapetown or Twitter: @tasteofCT or visitwww.tasteofcapetown.comThe fun of Franschhoek on a tram We were invited by Franschhoek Tourism tocome and experience their newest tourist draw, the Franschhoek Wine Tram. Passengerscan hop on and off at the 7 stops through the vineyards and centre of Franschhoek onthe open-sided tram and tram bus visiting farms and restaurants on the way. Wecollected our tickets at the Ticket office around the corner from the Tourist office and,as we had just missed a tram bus, headed by car to Haute Cabrière to be in time fortheir cellar tour. Please note: The cost of this tour is not included in the price of thetram ticket and costs R50 a person - we only found out about this when we arrived. Alsotheir tour is very popular, so you should book them before you come. Click here. Afteran excellent tour, we left our car there, boarded the tram bus and were off to the nextstop at Dieu Donné, a first visit for us. The open sided bus rackets along the roads ofFranschhoek at a rapid pace and is quite noisy, so you can’t hear much of what is beingsaid, but is great fun.Dieu Donné is quite a way up the hill and has lovely views over the valley. You get afree tasting of four of their wines so you have to choose carefully - they have a long list.If you want to taste more, you have to pay R15 for 4 wines. Their Merlot is excellent andwe really liked their Rosé. We had a look at their restaurant ROCA and decided wedefinitely have to come back and try the food.
    • 3Then it was off to Chamonix, where we had booked for lunch. In good weather you areseated outside under umbrellas, on a lovely deck over a stream, and it is cool and leafy.This is not a place for a simple lunch and we were a little surprised at the prices. Johnhad a duck confit on lentils and Lynne calf’s liver on mash. There was nothing else onthe plate. We did not realise that vegetables etc., all come as extras, which does makelunch quite expensive, so we did not order them. We had a glass of wine (theSemillon/sauvignon blend) each and a coffee and our bill with service was R440.Chamonix charges for wine tastings.Then it was back onto the bus and off to the stop where you transfer to the tram. At thisstage, you could stop and have lunch in town. The tram is lovely and smooth on therailway tracks and we could see harvesting going on as we travelled through thevineyards to the end stop at Rickety Bridge. We didn’t get off here (many people did) aswe had recently been there for lunch and a tasting, but you do get a complimentarywine tasting there and the restaurant is tapas style so we do thoroughly recommend it asa lunch stop. On the way back you get the option to stop at Grande Provence, wherethey offer a tasting of their entry level wine Angel’s Tears. Sadly, they do not lay on anytransport from the tram to the winery and we were told that we had to walk there andit would take 10 to 15 minutes each way. Not much of an incentive and it sends a veryclear message. As the afternoon was very warm (over 30ºC), not one person got off thetram.So we rode the tram back into the centre of Franschhoek, climbed back on the bus andreturned to Cabrière to collect our car. It is a lovely trip with superb helpful and friendlystaff, but we do wonder what it will be like in the cooler months of the year with theopen windows. The tram runs between 10h00 and 15h20. Click here for details. No mapof the route is provided at the tourist office, so be sure to download one from thewebsite so you can see where you are going. Click here to see our photosFirst Harvest in Newlands in 150 years at the Vineyard Hotel! We weredelighted and proud when the Vineyard Hotel gave us one of their very specialgrapevines in their small Sauvignon Blanc and Semillon vineyard on the bank of theLiesbeek River. These grapes were replanted five years ago and, while there weregrapes last year, the bad weather and mould meant no harvest then. After thewonderfully wet winter we had and the nice long ripening season, they are celebrating avery good harvest this year of approximately 80 kilos of healthy grapes from the 100young vines. Click here to see the video on U-tube and click here to see ourphotographs of the early morning pickingEnrica Rocca Cooking School class with Emma Vigneri We were invited totake part in a class with Emma this Tuesday at her house in Constantia and had amarvellous time. We helped and watched her cook four classic Italian dishes andenjoyed ourselves immensely. Emma believes, as we do, that you should use nothing butthe best ingredients and cook them in the traditional way, although with all thedifferent regions in Italy, there are quite a few variations. We had a very deep groupdiscussion of what people think should go into Minestrone! There were only two otherpeople taking part in the class and it was a very friendly and happy evening, culminatingin a wonderful meal of all the food that had been prepared. Click here to see moredetail on our blog of what was cooked. If you are interested in these classes, contactEmma on 082 378 8855. Click here for the web page of the cookery school.Prices on the web page are in Euros, so in Rand they are: 1 month course (every Mondayfor 4 lessons) R1800 per person. Half day course (Tuesday evening or Friday lunch) R600per person. Full day (only Sundays) R1850 per person. She does reduce the price if acouple books together.She is also prepared to use her house and cookery for private evenings or for functions.And she does cater in other people’s houses, but she believes that it is so convenient tohave a nice place (that is not a restaurant) were you can relax, enjoy real home cookingand don’t have the stress of washing the dishes afterwards. She says she really loves toentertain and feed people.
    • This week’s recipe When we left, Emma insisted we help ourselves to some of theglut of vegetables from her garden, so Lynne took a large oversized courgette marrowthat weighed about a kilo. This week’s recipe is the result and we served it last night ata dinner party. It was full of flavour, with a smooth thick consistency, without theaddition of any cream or flour. If the outside skin is soft you do not need to peel thecourgettes. They will add a lovely green colour to the soup.Courgette and blue cheese soup 2 onions, thinly sliced – butter – olive oil – salt – 3 cloves of garlic, finely chopped – 1 kg of courgette, cubed - 750ml vegetable or chicken stock - 1t fresh thyme leaves – ahandful of basil & 1 T parsley, roughly chopped – a grating of nutmeg – 2 T verjuice – 25ggrated parmesan – salt and pepper to taste – 1 packet of blue cheese cut in to tiny cubesFry the onions in a little oil and butter in a large soup pot, until they are just beginningto caramelise. In a separate frying pan, fry the courgette cubes till they begin browningon all sides. Add them to the pot with the onions. Pour in the stock and add the herbs,nutmeg, verjuice and parmesan. Cook for about 10 minutes then blend to a thick soup.Adjust the seasoning. Serve with the blue cheese and let everyone add some to theirsoup. Or you can serve this with some basil pesto and add a dollop to each bowl. Weserved it with a 2009 Spier Private Collection Chenin Blanc, which was an excellentmatch.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 see what’s happening in our world of food and wine (and afew other cultural events), visit our Events Calendar. All the events are listed in dateorder and we already have a large number of exciting events to entertain you rightthrough the year.Learn about wine and cooking We receive 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 of Cathy’s WSET and other courses here and here and the CWA courses 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. Nadège Lepoittevin-Dasse has cooking classes in Fish Hoek and conducts cookingtours to Normandy. You can see more details here. Emma Vigneri teaches Enrica Roccaclasses in classic Italian cooking at her home in Constantia. See more here. Brett Nusseyhas moved his Stir Crazy Cooking School into Dish Food & Social’s premises in Main Road,Observatory. See it here.21st February 2013Remember - 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. Have
    • 5fun 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 and our blogs are © John & Lynne Ford, Adamastor & Bacchus. Ourrestaurant reviews are usually unsolicited. We prefer to pay for our meals and not bepaid in any way by anyone. Whether we are invited or go independently, we don’t feelbad if we say we didn’t like it. Honesty is indeed our best policy. While every effort ismade to avoid mistakes, we are human and they do creep in occasionally, for which weapologise. Our Avast! ® Anti-Virus software is updated at least daily and our system isscanned continually for viruses.This electronic journal has been sent to you because you have personally subscribedto it or because someone you know has asked us to send it to you or forwarded it toyou themselves. Addresses given to us will not be divulged to any person ororganisation. We collect them only for our own promotional purposes. We own ourmailing software and keep our mailing list strictly confidential. If you wish to beadded to our mailing list, please click here to send us a message and if you wish tobe removed from our mailing list, please click here to send us a message.
    • 5fun 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 and our blogs are © John & Lynne Ford, Adamastor & Bacchus. Ourrestaurant reviews are usually unsolicited. We prefer to pay for our meals and not bepaid in any way by anyone. Whether we are invited or go independently, we don’t feelbad if we say we didn’t like it. Honesty is indeed our best policy. While every effort ismade to avoid mistakes, we are human and they do creep in occasionally, for which weapologise. Our Avast! ® Anti-Virus software is updated at least daily and our system isscanned continually for viruses.This electronic journal has been sent to you because you have personally subscribedto it or because someone you know has asked us to send it to you or forwarded it toyou themselves. Addresses given to us will not be divulged to any person ororganisation. We collect them only for our own promotional purposes. We own ourmailing software and keep our mailing list strictly confidential. If you wish to beadded to our mailing list, please click here to send us a message and if you wish tobe removed from our mailing list, please click here to send us a message.