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1                               MENU                       Main Ingredient’s weekly E-Journal                     Gourmet ...
We have a lot of fun putting MENU together each week and, of course, doing thethings we write about, but making it possibl...
3some time at the end of the meal spent with their chef Ryan Shell and meeting otherCabriere staff.If you don’t want the s...
recommend them very highly, having enjoyed his seafood course. Check his programmehere.Restaurant Special offers. Some mor...
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21st June 2012 Main Ingredient's Menu The Planet at the Nellie, Haute Cabrière, Villiera, Balducci, Lemon fennel & herb chicken, products, market activities, events, restaurant specials, wine courses, cooking classes


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21st June 2012 Main Ingredient's Menu The Planet at the Nellie, Haute Cabrière, Villiera, Balducci, Lemon fennel & herb chicken, products, market activities, events, restaurant specials, wine courses, cooking classes

  1. 1. 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 - +27 21 439 3169 / +27 83 656 4169 / +27 83 229 1172 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 Lord of all he surveys: Bruno the boerbul looking over the Breede River ValleyIn this week’s MENU: • Products • Our market activities • The Planet Restaurant at the Mount Nelson • Table d’Haute at Cabrière • Villiera tasting room • Coffee & cake at Balducci • Lemon, fennel & herb chicken • Events and Restaurant specials • Wine courses & cooking classesProducts We are always looking for new products to enhance your cooking and diningexperience. To see what we have available for you, you can access our product list andsee pictures in our website. If you can’t find what you need, let us know and we willtry to find it for you. Until our online shop is ready, drop us an email and we will helpyou. We are very happy to see that traffic on our website is increasing and more ordersare coming from it.
  2. 2. 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 tomorrow, Friday 22ndJune from 09h00 to 16h00. We look forward to seeing you there.A WEEK OF BEING SPOILT ROTTEN Many people say that they are envious of ourlife, which we do so appreciate and enjoy. There are lovely highs like most of this pastweek’s events and then some rather disappointing lows, which we don’t write about asthey are not worth it. We don’t earn much money from it, but we do have a great dealof fun, superb food and wine and so appreciate interacting with our great customers andyou, the readers of our publication, when we meet.FUN AND FINE FOOD AT THE NELLIE Because we had recommended the MountNelson as a venue for the Old Mutual Trophy Awards, we had two invitations from peoplewe know there and we finally made it last Thursday night, when we had dinner withGaby Palmer Bolton, the Regional PRO of the hotel and the other Orient Expressproperties in Southern Africa, and we had a lovely evening together. Having a drink inthe bar beforehand, we were chatting to Chef Rudi Liebenberg, who also had invited us,when in walked the publishers and the photographer of Opulent Living magazine, whichrecently featured top chefs, to present Rudi with his framed limited edition portrait.In to dinner at the Planet Restaurant and we spent quite a while studying the severalmenus before deciding to go with the Journey Menu. Normally only available for thewhole table, Rudi was happy to prepare this just for the two of us, while the othersordered from the main menu. We have known Carl Habel, the sommelier, for severalyears and he was delighted to see us, as he said it would give him an opportunity toopen some of his older cellar stock which needed quality and age checking and to haveother wine people to taste with him; an offer we could not refuse. So we had somemarvellous aged wines with our dinner. A Rijks Semillon 2002, deep and rich and lanolinsmooth, still had lots of fruit and acid but needs drinking quickly before it loses its edge.A First Sighting Pinot Noir was absolutely at its peak and so enhanced our dinner andthen from Delheim’s Vera Cruz estate a special fruity, smooth and silky Shiraz 08.Finally, the truly wonderful dessert wine, De Wetshof Edeloes 2000 Noble Late Harvestwas a lifetime experience. How we wished we had bought some of all these wines whenintroduced. There are still bottles in the Planet vinoteque so you too can go and tastethem when you have dinner there. Click here to see the food we ate.TABLE d’HAUTE AT CABRIERE Haute Cabriere invited us to come and experiencetheir “Table d’ Haute” menu (This is not a spelling mistake but a play on their name.) AtR150 for four courses or only R250 with each course paired with a glass of matchedCabriere wine, this menu is available for lunch on Tuesdays to Fridays during the wintermonths. We think this must be one of the best value menus on offer at the moment. Themenu changes regularly according to what is available: as they say “the best ingredientsof the day”. And if you have any food allergies or dislikes, they can cater for you.This has been one of our favourite restaurants for years, but we hadn’t been for a while,so it was a delight to see that they have extended the area outside the restaurant and,on a glorious warm winter day such as we had, you can book a table on the terraceunder umbrellas and enjoy the fabulous view down the valley with the great food andwine. We were treated to a couple more courses than appeared on the menu, just togive us an idea of what you might encounter on your visit. It was a long and delightfullunch spent with Alton van Biljon, their handsome and urbane Restaurant Manager and
  3. 3. 3some time at the end of the meal spent with their chef Ryan Shell and meeting otherCabriere staff.If you don’t want the set menu, you can eat à la Carte and design your own meal. Welove the fact that you can have half or full portions of everything on the menu and theyrecommend which wine matches the dish. Click here to see the food, the menus andthe views. Reservations & enquiries: Phone 021 876 3688VILLIERA’S MODERN TASTING ROOM On our way to Franschhoek, we dropped inat the invitation of winemaker owner Geoff Grier to see the revamped Villiera Tastingroom. It is filled with great wines to taste and some lovely modern pieces of furniture,which is also art. Relaxing and warm in front of their wood burning stove, we metMegaflash the cat, who spends most of the winter on a chair there. We tasted some ofthe great wines and liked them very much before we had to rush off to Cabriere. Clickhere to see the tasting room.FATHERS DAY REWARD AT BALDUCCI John needed a good experience on Father‘sday so he demanded we go for good coffee and cake after lunch. We tried Cassis in theGardens Centre, but they closed as we arrived at 3, so we shot off to the Waterfrontwhere we had a lovely time. John ordered a chocolate brownie with his double espresso– what arrived was a rich and ridiculously delicious slice of chocolate torte with nuts,covered in a sticky dark chocolate sauce with a huge dollop of real vanilla ice cream.Clare had a cappuccino and the Lindt white chocolate cheesecake with ice cream - itwas so rich that half went home in a doggie bag. Lynne, who does not have a very sweettooth, settled for a really good double espresso. It made up for the rest of the day.This week’s recipe is quite a simple one. Lynne has been experimenting a little thisweek, not everything worked but this did and was enjoyable. It is one of those you canleave alone in the oven for it to cook slowly.LEMON, FENNEL AND HERB CHICKEN1 onion, finely chopped – 1 T olive oil - 8 Chicken joints, skin removed – seasoned flour - 2 cloves of garlic, finely chopped – 1 t fresh thyme, 1 t fresh rosemary, 1 t fresh oregano, all finely chopped – 1 or 2 bulbs of fennel, sliced – 1 whole preserved lemon,finely sliced – 300 ml chicken stock – 10 new potatoes, unpeeled cut in half lengthwise – salt and pepperIn an oven proof casserole with a lid, fry the onion in the oil till soft. Coat the chickenpieces in the seasoned flour, then brown them in the oil and onions. Put in the garlic,the herbs, the fennel, the lemon and the stock. Season well and then cover with a layerof the potatoes. Bake in the oven at 180°C for about an hour or until the chicken isfalling off the bone. Serve with brightly coloured vegetables like spinach, courgettes,carrots and butternut as it is quite a monotone looking dish. Serves four.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 can
  4. 4. recommend 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.21st June 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.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 themonly 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.