1                           MENU                    Main Ingredient’s weekly E-Journal                          Gourmet Fo...
have confirmed availability and invoiced you. When you make an eft payment, makesure that it says who you are. Use the for...
3On arrival, we were treated to a taste of their new L’Ormarins Brut Cap Classique n.v.and then went upstairs to the tasti...
The Graham Beck property, Madeba in Robertson, is situated in the heart of theSucculent Karoo Ecosystem in the Breede Rive...
5Learn about wine and cooking We receive a lot of enquiries from people whowant to learn more about wine. Cathy Marston an...
5Learn about wine and cooking We receive a lot of enquiries from people whowant to learn more about wine. Cathy Marston an...
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130405 main ingredient's menu graham beck game reserve & antonij rupert wine launches, luan nel exhibition, la mouette autumn menu

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130405 main ingredient's menu graham beck game reserve & antonij rupert wine launches, luan nel exhibition, la mouette autumn menu

  1. 1. 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 pastoral scene near DarlingIn this week’s MENU: • On Line Shop • This week’s Product menu • Our market activities - Neighbourgoods, Long Beach • La Mouette Autumn Menu • Antonij Rupert tasting rooms • Luan Nel paintings • Graham Beck’s Game Reserve wines • 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: @mainingmenuMain 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 we
  2. 2. have 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 Many of you know us for our Italian and Frenchgourmet products, but we also have special Oriental products like black rice from China,Japanese mirin, dashi tuna stock and Shichimi Togarashi spice, Thai tamarind and shrimppastes and Indonesian Sambal oelek and Kejap manis sweet soy sauce..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 Come and visit us at the Old Biscuit Mill’s wonderfully exciting,atmospheric Neighbourgoods Market, as always, this Saturday and every Saturdaybetween 09h00 and 14h00. Tip: Some visitors tell us how they struggle to find parking.It’s quite easy if you know how. Click here for a map which shows where we park. Wewill be back at the market in Long Beach Mall, Sun Valley, Fish Hoek on Friday March22nd. Our April dates will be Fridays 12th and 19th.Well, after a quiet and family oriented Easter, we are back with a bang. We had a familylunch on Good Friday; Lynne cooked a gammon and we had it with salad, roastedbutternut puree and potato salad. Dessert was a panettone bread and butter pudding,and we ate far too much chocolate over the very long and cold weekend. It seemed thatwinter had arrived far too early and we even lit a fire on Monday night and were peevedat all the rain we have had. However, yesterday and today we enjoyed marvellousweather and the forecast for tomorrow is equally good. Please let it last over thisweekend.Autumn is upon us, eat out well On Tuesday night, we ventured out to try LaMouette’s new Autumn menu, very good value indeed at R185 for six course. HenryVigar, the chef, is extremely talented at putting together a great selection of food andwe ate heartily. We started off with a complimentary glass of Moreson’s Miss Molly CapClassique, nice and crisp and citrusy, and Mari brought us a bowl of their trufflecroquettes, which we can never resist, as an appetiser. The courses are small but, whenyou have finished, you feel as though you have eaten a very large meal. One favouritewas definitely the classic mushroom risotto – rice of the perfect texture, creamy and fullof mushrooms and then, as an added surprise, on the side are some lovely crisp battereddeep fried mushrooms, a great innovation. John had the excellent roasted chickenalternative. The pan fried line fish was actually a very fresh piece of hake, not a linefish but well received. This will change daily according to what is fresh and available.And we also loved Henry’s witty homage to the Waldorf salad. Click here to see thephotos and the menu. You can do the menu paired with wine for R295. We were happyto pay corkage and drank two wines from our cellar, a Winter’s Drift Chardonnay andMorgenhof Estate Red 2002.The Good Cape Earth and the Sweet Life Anthonij Rupert have just launchedtheir Terra Del Capo tasting room and range of wines and we were invited to try themboth on Wednesday. The farm was bought from Graham Beck wines a year ago. TheTerra del Capo Tasting Room, situated at the entrance to the property, was designed toshowcase the company’s Italian-inspired Terra del Capo range of wines which were apassion of the late Anthonij Rupert and which the family see as his legacy. Wineaficionados can enjoy bespoke wine tasting experiences of the Cape of Good Hope hereand the Anthonij Rupert Wine range in the original Manor House on the farm, restored toits former glory and now home of the Anthonij Rupert Wines Tasting Room.
  3. 3. 3On arrival, we were treated to a taste of their new L’Ormarins Brut Cap Classique n.v.and then went upstairs to the tasting room, where we tasted three whites : Terra delCape Pinot Grigio 2012, Protea Sauvignon Blanc 2012 and Protea Chardonnay 2010.These were followed by three reds: the Terra del Capo 2010 Sangiovese, 2011 ProteaReserve and Terra del Capo Arne 2008. We especially loved the well balanced and freshPinot Grigio which will retail around the R60 mark and the Sangiovese which is complex,spicy and full of delicious fruit. R75. Did you know that Sangiovese means the Blood ofJupiter? Many of these grape varietals are grown on a very different trellis system calledChandelier Escelot, where the vine is grown up a single post in a wigwam style as this iswind resistant and easy to harvest from on steep hillsides.We were then served the magnificent antipasti lunch and then were driven up the roadto the Manor House to taste the Anthonij Rupert wines in that tasting room. Click hereto see the pictures and menu.Guided by winemaker, Dawie Botha, we tasted two of their white wines - The AltimaSauvignon Blanc and the Cape of Good Hope Serruria 2010 Chardonnay and later wemanaged to get a taste of the Semillon. Then came four serious reds. The entry levelOptima 2009 red blend of Cabernet, Merlot and Cabernet Franc with a soupçon ofCinsault was delightful with sweet unctuous fruit, lovely depth of flavour and a long endwith notes of good wood and soft tannins, all artfully integrated. R125 at the cellardoor. The Anthonij Rupert classic Bordeaux Blend 2007 is a little rich for our pockets atR750 a bottle but is a very well made wine and scored 95 points in Wine Spectator, thehighest score a South African wine has ever got – so far. It is full of violets, cassis, darkplums, liquorice, cigar box notes, juicy and full chalky tannins, and it has still got yearsto go. Only 1000 bottles have been released and this is treated to very, very carefulwine making, as are all the wines in the range.Then we tasted the Anthonij Rupert Merlot 2007 (R410) and the 2007 Syrah (420), bothexcellent expressions of the grapes. Later we also got to taste the Cabernet Franc(R430) which, with its silky mouth feel and juicy fruit – rhubarb, mulberries and blackcherries - we liked very much. This wine will last for ages and we wish we had some forour cellar.The afternoon finished with a walk in their quite comprehensive herb garden, whereLynne had a conversation with the chef about his use of the herbs, a wander around themanor house seeing the beautifully appointed guest rooms and then they laid on adelicious tea on the stoop before we shot off home.All a’Twitter Not about communication on your phone but the name of an artexhibition! Luan Nel is one of our very talented young artists and we were invited to theopening of his new exhibition at the Everard Read Gallery at the V&A Waterfront lastnight. The exhibition features many new paintings, many of birds and we covet some ofthem dearly. Several were sold on the first night and if you want to see this fineexhibition it will be on until the 16th of April. Click here to see the photographsGRAHAM BECK SAYS “PLANET FIRST – IT’S IN OUR NATURE” This is the logofor Graham Beck’s newly launched range of wines, The Game Reserve. The media lunchwas held today, appropriately at The Camps Bay Retreat and Nature Reserve in the Glenin Camps Bay, a magnificent old house now part of the Village and Life Group, built in1908 overlooking the bay, the crashing waves and its magnificent gardens. We sat atlong tables underneath the pergola and listened intently to Mossie Basson, formerly ofthe Department of Conservation, and now Graham Beck Wines’ conservation manager;and award winning Cellarmaster, Erika Obermeyer tell us about the Graham Beck NatureReserve and the range of wines they are launching to support the reserve. Each of the 9wines: 4 whites, one rosé and 4 reds, represents the precious animals on the Reserve.Graham Beck Wines is the only wine brand in the world associated with a private naturereserve that can demonstrate measurable actions taken to conserve the naturalenvironment, something so necessary in our world.
  4. 4. The Graham Beck property, Madeba in Robertson, is situated in the heart of theSucculent Karoo Ecosystem in the Breede River Valley, an area extremely rich in plantand geological diversity. Of the 1,500 species of vegetation in the area, 115 are endemicand, of these, 77% are succulents. Only 2.4% of the region is formally conserved. GrahamBeck Wines is proud to be one of the earliest pioneers in the initiative to conserve thebiodiversity of the Cape Floral Kingdom. The winery was appointed the second BWI(Biodiversity and Wine Initiative) Biodiversity Champion and is currently still one ofaround only 28 wineries in South Africa that can lay claim to this prestigious status.Bordering Madeba is the Graham Beck Private Nature Reserve, an area that extends tothe eastern slopes of the Rooiberg. The reserve was set aside in the 1990s shortly afterthe Becks purchased the farm, in the hope of reversing the devastating effects of 200years of over-utilization of the natural resources. They have even discovered a new mophead vygie (mesembrianthemum) now named Esterhuysenia grahambeckii and this nowis on the Rosé label. Each animal or plant depicted on the label is endemic to the regionand nature reserve on the property.In July 2007, 27 neighbouring landholders pledged to join the conservation effort. TheRooiberg Breede River Conservancy was born, and remains a strong focus of the efforts,comprising no fewer than 13,500 hectares of natural vegetation. For every 1 hectare ofland utilized for producing wine or stud horse farming on the Graham Beck Estate atRobertson, 4,5 hectares of land are conserved today.The list of wines we tasted and Fauna and Flora depicted on the labels are:• The Game Reserve Chenin Blanc – The Riverine Rabbit• The Game Reserve Sauvignon Blanc – The Fish Eagle• The Game Reserve Chardonnay – The Cape Eagle Owl• The Game Reserve Viognier – The Honey Badger• The Game Reserve Rosé – Esterhuysenia grahambeckii• The Game Reserve Pinotage – The Bat Eared Fox• The Game Reserve Merlot – The Cape Clawless Otter• The Game Reserve Shiraz – The Eland• The Game Reserve Cabernet Sauvignon – The Cape LeopardThe white wines retail for around R60 per bottle and the reds for around R85We particularly liked the Honey Badger 2010 Viognier, full of white peaches and honeybut crisp and dry and elegant with a long finish. Also the spicy and fruity Eland Shiraz,full of perfume and ripe red berries. This over-delivers with white pepper, cranberries,raspberries and is made in quite a serious style with 18 month in 1st to 3rd fill barrels:80% French, 20% American. But all the wines are good and well worth drinking. Some,like the white wines and the rosé are easy drinking and ready now. Others like theMerlot and the Cabernet may need some time and could be put down in your cellar for ayear or two.Canapés were served on the lawn before lunch, while we drank glasses of GrahamBeck Blanc de Blanc and then we sat down to a very nice lunch, the best course being arack of pink lamb which was the most tender and flavourful lamb we think we have everhad. After coffee we wandered around the house and gardens and got a feel for itshistory. Click here to see the pictures.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.
  5. 5. 5Learn 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 Freddi runs the Enrica Roccacooking courses at her home in Constantia. Brett Nussey’s Stir Crazy courses are nowbeing run from Dish Food and Social’s premises in Main Road Observatory (oppositeGroote Schuur hospital).4th April 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. 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 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.
  6. 6. 5Learn 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 Freddi runs the Enrica Roccacooking courses at her home in Constantia. Brett Nussey’s Stir Crazy courses are nowbeing run from Dish Food and Social’s premises in Main Road Observatory (oppositeGroote Schuur hospital).4th April 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. 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 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.

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