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130501 main ingredient's menu   muratie vertical tasting, a day’s jaunt to wellington ridgeback, twist, klein optenhorst. recipe - puy lentil, cherry tomato & haloumi salad
 

130501 main ingredient's menu muratie vertical tasting, a day’s jaunt to wellington ridgeback, twist, klein optenhorst. recipe - puy lentil, cherry tomato & haloumi salad

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    130501 main ingredient's menu   muratie vertical tasting, a day’s jaunt to wellington ridgeback, twist, klein optenhorst. recipe - puy lentil, cherry tomato & haloumi salad 130501 main ingredient's menu muratie vertical tasting, a day’s jaunt to wellington ridgeback, twist, klein optenhorst. recipe - puy lentil, cherry tomato & haloumi salad Document Transcript

    • 1MENUMain Ingredient’s weekly E-JournalGourmet Foods & IngredientsEat In Guide’s Five time Outstanding Outlet Award Winnerwww.mainingredient.biz - http://www.adamastorbacchus.com/http://www.adamastorphotos.com/+27 21 439 3169 / +27 83 229 1172Click here to Subscribe to MENU or to contact usA Cape Town evening: The 92 year old Russian four master Sedov leaves Table Bay, while a gentleman paddles his surfskiIn this week’s MENU:• Muratie vertical tasting• A Day’s Jaunt to Wellington: Ridgeback, Twist, Klein Optenhorst• Puy Lentil, cherry tomato & Haloumi salad• On Line Shop• This week’s Product menu• Our market activities - Neighbourgoods, Long Beach• 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 Bold words in the textof this edition to open links to pictures, blogs, pertinent websites or more information.Follow us on Twitter: @mainingmenu
    • This week’s Product menu: Products of the week are our pulses: Puy lentils, Belugalentils and a variety of beans. Winter is on the way and these are some of the best baseingredients for nourishing, warming meals and a great source of vegetable protein. Seethem here. Our order of the sensational Grains of Paradise, a richly flavoured, hot,spicy pepper from West Africa, which we mentioned last week, has arrived.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 which you are unlikely to find elsewhere in South Africa. Youcan contact us by email or phone, or through our on line shop. We can send yourrequirements to you anywhere in South Africa. Please do not pay until we haveconfirmed availability and invoiced you. When you make an eft payment, make surethat it says who you are. Use the form on the website to email us your order and we willsend you the final invoice once we’ve made sure stock is available. Click here to seethe shop.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, May3rd.Muratie What is a vertical tasting? It is a tasting of a progression of the same wine,starting with the oldest vintage that is still available and working your way to the mostcurrent. Not all wine farms seem to keep vinoteques of their wines, so it is always anextreme pleasure to be invited a tasting like this, especially when it is a farm which werespect and which has a faultless reputation, like Muratie. And to find that we wouldhave vertical tastings of three separate wines was even more of a treat. Unless someoneyou know has a very good cellar and buys the same wine year after year, or you canafford to go to an expensive restaurant where they have a good selection of differentvintages, the only other time you are likely to experience a vertical tasting might be ata good wine show.Last Thursday, we drove through autumn tinged Stellenbosch vineyards to the Muratieestate for a vertical tasting of their wines. This is such a charming, rustic old farm in theKnorhoek valley. It was founded in 1685. We were welcomed by the owner Rijk Melckand taken through the wines by Francois Conradie, the winemaker and farm manager.The room the function was held in was previously one of the concrete wine tanks orKuipe and the tasting room has centuries old cobwebs and ancient leaded windows.Some say they are a national monument! They also have a small restaurant run by MrsKim Melck, which serves farm and local produce.We tasted the Isabella Chardonnay 2008 through to 2012; the Ansela van de CaabBordeaux red blend from 2005 through to 2010 and the Muratie Shiraz 2005 through to2010. We found the chardonnay had changed the most. They stopped using screw capsafter 2010 and this has improved the depth and flavour of this wine. It has become muchmore French in style, lightly wooded , full of honey and citrus notes but crisp and dry onthe palate with lovely minerality. The 2012 is the most exciting, but we would happilydrink all the last three vintages.Next was the Bordeaux red blend, Ansela van de Caab. The range does vary quite a bit.The oldest, the 2005 is drinking beautifully now, which shows that this wine needskeeping, but we were excited by the 2009 with its very concentrated fruits, tomato,chalky tannins and smoky background and, while the 2010 still needs lots of time, wethink it has good potential.The Ronnie Melck Shiraz’s are packed full of flavour and character, they just got betterand better throughout the tasting. The 2010 has got everything going for it and is
    • 3definitely a wine to buy to drink now and to put down for the future. They haveconcentrated spicy fruits, vanilla, liquorice and violets and are wonderful food wines.We were then treated to a lovely farm style lunch. All the dishes we had are on thewinter menu and if you want to enjoy the best lamb shank we have ever had, make abooking. These are, apparently, cooked in an old woodstove in the farm’s own kitchenand are amazing. And, of course, you can also spend time in the tasting room, findingthe wine you want to drink with your lunch. Click here to see the photographs of thismost enjoyable day.A Day’s Jaunt to Wellington What makes a really successful jaunt out withfriends? Variety and good company. Four of us set out at 10 on Sunday morning to driveto Wellington. Our purpose: to have fun, discover some new wines and eat some good,but not expensive, food and to see a beautiful garden and perhaps buy some plants. Welove Wellington and, sadly, they will not have a wine festival this year, so we needed tovisit.Despite the lack of any road signage, we finally made it to Ridgeback. The council won’tlet them put up a sign at their entrance, so we drove nearly all the way to Paarl andwhen we turned back found a sign facing the other way, about 10 meters from the turnoff from the R44! The winery overlooks a large pond which is inhabited by swans, geeseand ducks and, as the weather was very pleasant, it was a delight to sit outside on thedeck. Normally, you can taste up to 5 of their wines, but they recognised us as previousretailers of their wines and so took us through nearly all of them. It is quite an extensivelist and we were delighted to see that all of their wines are priced at under R90. Severalhave won awards and their Vansha White, a blend of Sauvignon, Chenin and Viognier,has a 2013 Best Value award at R50. We especially liked their Viognier, with light woodsmoke on the nose and packed full of ripe white peaches. This crisp wine would be agreat foil for spicy food. Impressive are the Ridgeback 2008 Cabernet Franc, and the2008 Shiraz. These are both high end wines; they sell for only R85 a bottle and aredrinking beautifully. The classic Bordeaux blend of Cab Franc, Cab Sauvignon, Merlot andPetit Verdot, Journey 2011, is absolutely delicious and has years to go. We also tastedone of the specials they have on offer, The Lion Hound, which is made for the Chinesemarket and is currently selling for R28 on the farm. A light and fruity shiraz, it tastesmore like a pinot with spice! A case of 12 accompanied us home for everyday drinking.Our friends bought several cases of the red wines. We are so glad we visited.By now we were feeling the need for food and rushed off to Twist Restaurant on theHexberg Road in Wellington. We’d had several recommendations from locals to try thisand we were impressed, so we’d made a reservation. We had wanted brunch but,because of the long stop at Ridgeback, we arrive half way through lunchtime. They havea good menu on a chalkboard, which the chef changes regularly. The food is all freshlycooked. Chef Johan van Schalkwyk comes out and describes it all to you. He could havebeen an actor, his presentation is so faultless. You can see the sort of food by looking attheir web site. Three of us plumped for one main dish each, another had two vegetarianstarters and we all tucked into the very delicious fresh foccacia bread they make, whilewe were waiting for our food. Click here to see the place and what we ate. Weordered a bottle of Nabygelegen Chenin Blanc; this very good wine matched all the foodvery well. The bill with service and wine came to R118 each.Then it was off to our final destination, Klein Optenhorst, for their open day. Onarrival, we had a look at the plant sale, then bought a bottle of their just released CapClassique, a blend of Chardonnay and Pinot noir, strolled through and admired the lovelygardens and then settled down for a cup of tea and some freshly baked scones, whichwere included in the entrance fee of R30 a person. We met several people who readMENU and we heard that the farm had had a very busy and successful weekend. Wehope those of you who went enjoyed it as much as we did. This is truly one of the bestand most peaceful gardens in the Cape and Mrs Ferreira is a true plantswoman. She has
    • what is probably the best collection of salvias we have ever seen. We have somephotographs.Autumn is upon us, but some days are so pleasant that we are still in salad mode.Having a substantial salad as a main course is always a good idea for supper and thisweek’s recipe contains Puy lentils, which require only a little cooking and stay firm.They are the base of this salad. You can vary the salad ingredients, but you do need thelentils and the Haloumi cheese.Puy Lentil, cherry tomato & Haloumi salad150g Puy lentils – 400ml vegetable stock - 250g cherry tomatoes, halved – 1 fennel bulb,finely sliced – 200g green beans, cut into 2 cm pieces – 200g artichoke hearts – 1 smallgarlic clove, crushed – 2 T lemon juice – 2 T olive oil – 1 t basil or Dijon mustard – a goodhandful of fresh mixed herbs roughly chopped: rocket, flat parsley, coriander, basil,mint, sorrel according to your taste – salt and pepper – 250g haloumi cheeseCook the lentils in the stock until just tender. Drain. Blanche the green beans for just aminute in boiling water then drain. Mix the lemon juice with the olive oil, mustard andgarlic and add seasoning. Pour over the tomatoes, green beans and fennel and let themmarinate for half an hour. Grill the cheese until golden, cut into cubes and thencombine all the ingredients in one bowl. Check the seasoning and serve.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 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).1st May 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 informationPhones: +27 21 439 3169 / 083 229 1172 / 083 656 4169Postal 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.