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1                              MENU                      Main Ingredient’s weekly E-Journal                    Gourmet Foo...
Our market activities Come and visit us at the Old Biscuit Mill’s wonderfullyexciting, atmospheric Neighbourgoods Market, ...
3San, as hes known to fans), he is here. And the menu still lists his House Rules. Jaap-Henk Koelewijn, the manager (he’s ...
sprinkle on some cheese and/or garlic, cut into small squares and bake in a mediumoven until golden brown – takes about 10...
5that so many have sent, to give you the essentials. Click on the name to access therelevant website. All communication sh...
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28th June 1012 Main Ingredient's Menu ‘Under the radar’ wine, Takumi, Top 6 Pinotage & Port, Bastille Day, Potato & sweetcorn soup, taj expressions of … tasting & dinner, products, market activities, etc


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28th June 1012 Main Ingredient's Menu ‘Under the radar’ wine, Takumi, Top 6 Pinotage & Port, Bastille Day, Potato & sweetcorn soup, taj expressions of … tasting & dinner, products, market activities, etc

  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 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 The view over Muratie’s early winter vineyards to the SimonsbergIn this week’s MENU: • Products • Our market activities • ‘Under the Radar’ Wine Tasting at French Toast • Takumi • Classic Wine’s Top 6 Pinotage and Port Awards 2012 • Bastille Day in Franschhoek • Potato and Sweetcorn Soup with Truffle Oil • Taj Expressions of … tasting & dinner • 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.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.
  2. 2. Our market activities Come and visit us at the Old Biscuit Mill’s wonderfullyexciting, atmospheric Neighbourgoods Market, as always, this Saturday and everySaturday between 09h00 and 14h00. Tip: Some visitors tell us how they struggle tofind parking. It’s quite easy if you know how. Click here for a map which shows wherewe park. We will be back at Long Beach Mall 0n Friday 6th July from 09h00 to 16h00.We look forward to seeing you there.‘Under the Radar’ Wine Tasting at French Toast Last Wednesday saw us at thistasting to meet two winemakers we have heard a lot about recently and to catch upagain with Lourens van der Westhuizen from Arendsig. David Sadie of Lemberg WineEstate in Tulbagh (no relation of Eben Sadie) has been named one of the Young Guns inthe wine industry as he is doing some exciting new things. Both he and Rikus Neethlingfrom Bizoe wines believe, as does Lourens, in the reductive style of wine making and itcertainly shows in the wines they are making.Colyn Truter (many of you will remember him as marketing manager of Rietvallei estatein Robertson) will be holding the Under the Radar tastings fairly regularly and if youwant to attend, watch Menu for details or contact Colyn on presented his Blanc de Noir made from Shiraz, a perfect wine for summer ordrinking with fish or spicy food. Full of floral, sherbet and toffee notes, it is crisp andfruity on the palate. Then his excellent Chardonnay, which has buttercups and toast onthe nose and follows through on the mouth with layers and layers of golden fruit,butterscotch and crisp acidity.David Sadie’s own wine, David Aristargos 2011, an unfiltered blend of Chenin, Viognier,Roussanne and Grenache is a huge wine and is still covered by wood, which shouldsoften over time and show the potential of the grapes (link to his web site To quote him: “We believe in a wine style where wines are notinfluenced by using commercial yeasts, enzymes, high sulphur levels (the total sulphurlevel of the 2010 Aristargos is only 40 ppm) or too much new oak. To date we have notused any new oak and prefer working with older and bigger barrels”. We then tasted theViognier he makes for Lemberg and it has all the characteristics one should find in agood Viognier: peaches and apricots on the nose and palate, with the crisp acidity oflime and some dark wood on the end.Rikus Neethling of Bizoe wines buys in all his grapes and makes the wine where he canborrow cellar space. We tasted his Henrietta 2010 blend made from 70% Semillon fromFranschhoek and 30% Sauvignon blanc from Elgin. This is an extraordinary wine withmany different smells and tastes; some classic references to the two grapes, others notat all. We would love to follow this wine to see how it continues to develop over thenext couple of years. We found rose petals, herbs, vanilla, Bovril and on the mouthbrioche, lanolin, honey and crisp acids and sweet fruitThen it was a 2011 Pinot Noir from Lemberg in Tulbagh, made by David Sadie. This winehas an absolutely charming classic Pinot nose full of raspberries and cherries and someexpensive wood in the background. The nose carries through to the palate followingthrough with raspberries and rhubarb sweet fruit and taut acids, all nicely integrated.Finally, for us, the Cabernet from Arendsig (we bought a case each of this and thechardonnay when we were there recently). The classic cabernet nose of cassis and blackfruit also shows in the mouth and you also get a nuance of the rocky soil it is grown onand the expensive wood Lourens has used. This is a really lovely food wine and will justgo on and on improving. Click here to read more about the wines we tasted.Takumi This Japanese restaurant in Park Street, off Kloof Street, is touted as oneof the best Japanese sushi restaurants in Cape Town. As we are confessed sushi addictsand it had been a long while since we’d eaten any, we decided to visit Takumi after thewine tasting on Wednesday. If you remember Minato restaurant in Buiten St and havewondered what had happened to the quirky but brilliant chef Hatsushiro Muraoka (Papa
  3. 3. 3San, as hes known to fans), he is here. And the menu still lists his House Rules. Jaap-Henk Koelewijn, the manager (he’s also manager/ sommelier at Tokara), has been tryingto persuade us to visit there for a while as well.Getting parking in the area is not easy but, eventually, John found something legal acouple of blocks away and we settled into this busy restaurant. They stop taking ordersfor sushi at 9.30 and dessert at 9.45, so it is not a place for late night dining. There is anice young buzz about the place and people certainly seemed to be knowledgeableabout what they were eating; the service was quite quick. Having decided we wouldhave tempura to start with, Lynne spotted a plate heading across the room and askedwhat it was. A house speciality, the Sweet Kiss is a tuna, salmon, avocado, cucumber,sweet chilli mayo roll and each roll is topped with a tempura shrimp. They wereabsolutely delicious, if very large, and require two bites for people with small mouths.We felt a longing for some sashimi and nigiri and spotted another special, The Boat,which we thought was very good value at R160; when you see the picture, you mightagree. It comprises Tuna, salmon and line fish nigiri, three each salmon and tuna sashimiand a 6 green California inside out rolls. The salmon was absolutely top quality andmelted in the mouth, the other fish was also very fresh. Our bill for these two disheswith corkage on a bottle of Spring Valley chenin/sauvignon was R350 with service. Seephotos here.We will be back. However... both of us were up in the night with extreme thirst anddehydration and both had slight headaches the next morning, which says to us theremight have been MSG being used somewhere. We eat a lot of sushi and other orientalfood often and do not react to it at all unless it is used with a rather heavy hand.Classic Wine’s Top 6 Pinotage and Port Awards 2012 This ceremony, in thefirst year of Classic Wines top Pinotage and Port awards, was held over dinner atCatharina’s restaurant on Steenberg in Constantia last Thursday. It was a veryinteresting and social evening. Garth Almazan is the excellent executive chef and Classicwine asked him to prepare the menu, which they chose. n.We got to drink all the top six Pinotages with our dinner and for John who absolutelyloves Pinotage it was a treat. Lynne still only likes a certain style and definitely doesn’tlike the old fashioned rusty nails variety. They certainly went well with the Venison pie.The ports were served with the very good dessert of Amarula Malva pudding. Wemanaged to taste four of the six and they were really delicious and all completelydifferent in character. Click here to see the list of winners and what we ate.The speakers were Carrie Adams and Dominic Ntsele, the Publisher of Classic Wine.Bastille Day in Franschhoek Always one of our favourite events of the year, itactually takes place on Bastille Day this year, Saturday the 14th of July and thecelebrations continue into Sunday the 15th. We hear that the festival has several newinnovations this year, like the gourmet tent – check out their web site. Comprehensivedetails of this and other Bastille Day celebrations are also to be seen in our EventsCalendar. We will be going on Sunday and staying over on Sunday and Monday nights tosample some of Franschhoek’s delights as we did last yearWe will be repeating our stay in the stunning manor house at Basse Provence and thenventuring out on Monday and Tuesday to explore new places and wine farms we have notyet visited. If you have any ideas, suggestions, recommendations or ‘don’t bothers’ theywill be gratefully received. All will be reported on when we return.This week’s recipe The cold weather is back, we have our wood burning stove onorder for three weeks time and it is back to eating soup. This is Lynne’s re-creation of adish we had twice recently at two different restaurants and it is very comforting indeed.If you prefer to leave a bit of texture, don’t blend till smooth. You can buy your owncroutons but it is extremely easy to make your own. Just sprinkle some bread on bothsides with oil and according to your taste: a little marmite or Bovril, some herbs,
  4. 4. sprinkle on some cheese and/or garlic, cut into small squares and bake in a mediumoven until golden brown – takes about 10 minutes.Potato and Sweetcorn Soup with Truffle Oil3 peeled and quartered potatoes – 1 litre unsalted chicken or vegetable stock - 1 sprig of thyme – 1 can of creamed corn –a grating or two of nutmeg -salt – freshly ground black pepper – croutons – truffle oilCover the potatoes in the stock with the thyme and just a pinch of salt and boil untilthey are soft. Remove half of the stock and the sprig of thyme and add the corn to thepan with the nutmeg. Roughly mash the potatoes and add enough of the extra stock, sothat you have a soup consistency, and cook together for several minutes. Put into aliquidiser – you may have to do this in batches - or a food processor, or use a stickblender and blend the soup until it is smooth. Adjust your seasoning at this point. Servewarm with croutons and a drizzle of truffle oil on top of each bowl of soup. Serves 4.An opportunity many people missed This evening, we had a wonderful time atan event which should have found a huge number of people joining us. If you look in ourEvents Calendar you will see, on the last Thursday of every month, a free tasting ofwines which express the terroir of one of this country’s wonderful wine producing areas.Tonight, it was “Expressions of Stellenbosch Berg, Banhoek & Helderberg” with a superbselection of wines from Annandale, Bartinney, Bilton, Eikendal, Ernie Els, Idiom, KleineZalze, Ken Forrester, Kleinood, Rainbow’s End, Waterford, Waterkloof and Yonder Hill.Guest Chef Janice Anderson of 96 Winery Road in the Helderberg prepared the dinnerwhich followed, more about which you can read next week. Normally, to taste aselection of wines as good as these, you would have to pay a fee, but this was free ofcharge to all comers. Many of these wines, like the Eikendal chardonnay to name onlyone, have won major awards. However, this being Cape Town in winter, most people gointo hibernation and an opportunity went a-begging; the turnout from the public wasdisappointing. Make a date for the next one, on Thursday 26th July for “Expressions ofWellington, Walker Bay, Elim & Bot River”. If you love good wine, you should be there.As an added bonus, the wines tasted can be bought at cellar door prices.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 canrecommend 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.
  5. 5. 5that 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.28th 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.