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1                           MENU                    Main Ingredient’s weekly E-Journal                          Gourmet Fo...
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130206 main ingredient's menu foreign critics, the week that was, cheese tasting, school night suppers, how to use ingredients, recipe, events & valentine’s activities


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6th February 2013 Main Ingredient's MENU - Foreign critics, The week that was, Cheese tasting, School night suppers, How to use ingredients, Recipe, Events & Valentine’s activities

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130206 main ingredient's menu foreign critics, the week that was, cheese tasting, school night suppers, how to use ingredients, recipe, events & valentine’s activities

  1. 1. 1 MENU Main Ingredient’s weekly E-Journal Gourmet Foods & Ingredients Eat In Guide’s Five time Outstanding Outlet Award Winner - +27 21 439 3169 / +27 83 229 1172 Click here to Subscribe to MENU or to contact us A False Bay fishing boat brings home the catchIn this week’s MENU: • On Line Shop • This week’s Product menu • Our market activities - Neighbourgoods, Long Beach • Do foreign critics “get” our fine dining? • The week that was • Cheese tasting • School night suppers • How to use ingredients • Recipe: Cous cous with attitude • Wine and Food Events with Valentine’s activities • Wine courses & cooking classesTo take a look at our Main Ingredient blogs, follow the link: 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
  2. 2. 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 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.This week’s Product menu Morocco is all the rage, maybe because of JennyMorris, maybe because of the African Cup of Nations football, but Argan oil, Ras elhanout, Orange Blossom Water (back in stock) and Rose Water are in demand. Perhaps itis just a Mediterranean thing, because we are seeing steady sales of Za’atar and Sumacfrom the eastern end and Hazelnut and Walnut oils, from the northern shore of the Med,are also popular.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 This Friday, February 8th, we will be back at the market inLong Beach Mall, Sun Valley, Fish Hoek. You can also 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.Do Foreign critics ‘get’ our Fine dining? If you want to see what anInternational Food writer Bruce Palling thinks of South Africa’s top restaurants, click onthis link. He was the controversial critic invited by Abigail Donnelly to review the top 20restaurants for Eat Out 2012. We actually agree with a lot of what he has written, butnot all. Yes, there are some misunderstandings re: seasons and how we like our food totaste, including the preference for sweet flavours in main courses, but his commentsabout tough beef and game that has not been hung long enough, overcomplicatedplates, and too many tastes in one dish are things we also experience often.Restaurants, even top restaurants, have bad days and if those happen often, they fall bythe wayside. Overhyped restaurants also cannot survive if they don’t consistentlyproduce good food.And when you have looked at his pages on South Africa, click once more to see what hehas writing about Yannick Alléno of 3 star Michelle Chez Maurice in Paris and hisapproach to food at his two new restaurants. We think this very basic and down to earthshift might change things a lot in the food world.The week that was We have had a remarkably quiet eating and drinking week upuntil now, but from today it starts to get hectic. Catching up on admin and accounts isdefinitely not our favourite thing but, as the financial year comes to a close, it issomething that needs attending to and the offices do look a lot tidier afterwards. Weknow you are probably all suffering in your own small hell with paperwork.Cheese tasting Last week, we were on the panel of a very interesting cheesetasting for Classic Wine magazine. You will have to wait till their April edition to see theresults. Tasting 24 cheeses one after the other on a Wednesday morning can be a greatpleasure when the cheeses are superb but a huge pain when they are not. We tastedseveral local cheeses, all made on wine farms, and a similar number of commercialforeign cheeses. Go and order your copy to see who the surprise winner was. And no, wedidn’t taste a single wine with any of them, we just had to recommend the wines withwhich we thought they might go well. Just rice crackers (too flavoured), Ryvita (dry),and good old water biscuits which work very well to clear the palate. Journalist and