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Crunchy Thai Salad with Peanut Dressing

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February 12, 2020

spier thai salad sonia cabano blog eatdrinkcapetown — Crisp and crunchy Thai-style salad with peanut dressing

The heat got you beat? Toss together this easy, crisp and crunchy Thai-style salad with a peanut dressing. Goes perfectly with a glass of ice cold, nice cold Spier Signature Sauvignon blanc.

This easy Thai-style salad is a refreshing addition to your lunch repertoire and can be enjoyed both as a side dish or a light meal. It is easy to prepare and packs a big punch of flavour. Add some shredded roasted chicken or sliced smoked chicken for a meaty variation that’ll stand on its own as a delicious main course. Toss the salad with the peanut dressing just before serving.

Enjoy with Spier Signature Sauvignon Blanc.

Ingredients:

3-4 cups red cabbage, finely shredded

2-3 cups gem lettuce, finely shredded

1 yellow or red pepper, finely sliced

1 large carrot, finely julienned or shredded

a handful fresh mint, finely sliced

a handful fresh coriander, finely sliced

1/2 cup roasted salted peanuts

For the dressing:

1/3 cup (80 ml) smooth plain peanut butter

30-45 ml (2-3 tablespoons) fresh lime or lemon juice

30 ml (2 tablespoons) honey

15 ml (1 tablespoon) soy sauce

30 ml (2 tablespoons) water at room temperature

1 knob of fresh ginger, finely grated (about 2-3 teaspoons)

1 small garlic clove, finely grated

salt & pepper to taste

Method:

Toss all the ingredients together (cabbage, lettuce, red pepper, carrot, mint, coriander, peanuts) in a large mixing bowl.

Mix all the dressing ingredients together in a small mixing bowl using a hand whisk or stick blender (it takes some elbow grease by hand) to form a smooth sauce. Pour half the dressing over the salad just before serving and toss to coat.
Serve the remainder of the dressing on the side. This recipe serves 4-6 as a side dish.

About the wine:

Spier Signature Sauvignon Blanc – intense aromas of gooseberries, passion fruit, green fig with some green bell pepper under tone on the nose. The palate is fresh and mouth-watering with a well-balanced acidity.

The Spier Signature Sauvignon Blanc retails for R69.00 a bottle and is available at leading liquor outlets nationwide.

Spier Wine Club offers discounts on wine, hotel accommodation, delicious farm fare, complimentary wine tastings and more. As a member, you’ll also get invites to special Wine Club member events. Read more about the benefits and how to apply on www.spier.co.za/shop.

By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives that empower communities to create positive social and environmental change.

Press release by Scout PR

Jewells’ Special Valentine’s Dinner and More

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February 12, 2020

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Jewells’ Special Valentine’s Dinner and More

jewells sonia cabano blog eatdrinkcapetown — Jewells, Spice Route, Paarl

neil jewell sonia cabano blog eatdrinkcapetown — Chef patron of Jewells, Neil Jewell

14^th February 2020

Dinner @ Jewells’ R395 pp

Starters

To share for the table –

Carte de Música, with five flavours

Chilled cucumber & almond soup, lamb biltong & fennel

Tomato confit, parmesan spätzle

carta di musica jewells sonia cabano blog eatdrinkcapetown — Carta di Musica with 5 flavours, Jewells, Spice Route

jewells interior sonia cabano blog eatdrinkcapetown — Interior, Jewells at Spice Route

Main course

To share for the table –

Roast pumpkin risotto, gremolata

Red Angus sirloin, mushroom kibble

Pira roasted line fish, orange & tarragon

jewells food sonia cabano blog eatdrinkcapetown — Jewells, Spice Route

Bowl Jewells Sonia Cabano blog eatdrinkcapetown — Jewells, Spice Route

Dessert

Isabello chocolate, hazelnut praline

R 395pp, excludes 10% service fee and drinks.

To book, contact jewellspiceroute@gmail.com

jewells february events sonia cabano blog eatdrinkcapetown — Jewells February Calendar

kitchen jewells sonia cabano blog eatdrinkcapetown — Chef Neil Jewell on the pass at Jewells, Spice Route

interior jewell's sonia cabano blog eatdrinkcapetown — Interior, Jewells at Spice Route

jewells view sonia cabano blog eatdrinkcapetown — Lunch with a view, Jewells, Spice Route

Jewells charcuterie Sonia Cabano blog eatdrinkcapetown — Lunch alfresco at Jewells, Spice Route. Chef Neil Jewell is renowned for his superb charcuterie. Share a platter with some Spice Route wines and revel in the views!

Address: Spice Route Destination, Suid-Agter-Paarl Rd, Paarl, 7646

Phone: 021 204 4875

Hours:

Wednesday	12–4pm
Thursday	12–4pm
Friday	12–4pm, 6–8pm
Saturday	12–4pm, 6–8pm
Sunday	12–4pm
Monday	12–4pm
Tuesday	12–4pm

Reservations: dineplan.com

All photography by Claire Gunn

Valentine’s Special at Hussar Grill

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February 12, 2020

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Deboned Chicken at Hussar Grill, Valentine's Special sonia cabano blog eatdrinkcapetown — Deboned Chicken at Hussar Grill, Valentine’s Special

Sizzling, succulent steak and wine at Hussar Grill, Valentine's Special sonia cabano blog eatdrinkcapetown — Sizzling, succulent steak and superb wine at Hussar Grill, Valentine’s Special

Ideal for twosomes, this February The Hussar Grill provides a perfect setting for steak – and other – lovers with an irresistible special!

The calendar month of February in the auspicious-sounding year 2020 seems to have been made for two. This special time – conventionally known as the month of love due to its annual Valentine’s Day celebration – has gained some additional distinguishing features, thanks to the new decade, that have sent it into romantic overdrive.

The second day of the month is expressed numerically as 02022020 in calendar terms and it just happens to fall on a weekend, making it an irresistible Date Night (or luncheon) option. When St Valentine’s namesake day swings round after that, it falls ever-so-conveniently on a Friday – so it’s best to make those table reservations now. Then there’s “Two’sday” or Tuesday the 22^nd, aka 22022020. And finally, 2020 is a Leap Year, with Saturday, 29 February 2020 designated as that unusual Leap Day, a phenomenon which occurs only once every four years.

Known at one time as Bachelor’s Day, Leap Day’s reputation precedes it – and not just because it is an extra day in the year. Historically, and according to an Irish tradition dating back to the 5^th century, it was deemed acceptable for a woman to initiate a proposal of marriage on Leap Day. Nowadays, though, we celebrate and honour all kinds of unions and it is no longer socially unacceptable for a woman to propose to her partner. However, Leap Day’s allure persists globally as a notable day of enduring affection, love and commitment, with a good many of those BIG questions getting popped in fun and unusual ways!

Whether you’re planning on a twosome for 02, 14, 22 or 29, and especially if you’re planning on taking the big leap on Leap Day and getting down on bended knee, you can double your bet that The Hussar Grill will cater to your romantic inclinations with its legendary warmth, excellent service and superb steaks. Your dining choices won’t be confined by a set menu, so you’re free to succumb to the allure of a sensational flambéd Chateaubriand served with an equally classic Béarnaise sauce on the side. Vegetarian diners will also find a number of delicious dishes to satisfy such as the Cape Malay lentil curry or the pan-fried gnocchi with wild mushroom, roasted butternut and feta. You’re welcome to bring your own bubbly or wine to toast the two of you as there’s no corkage fee, ever, at The Hussar Grill. The full menu and award-winning wine list may be viewed here: https://www.hussargrill.co.za/menu/

For more information on The Hussar Grill, please visit www.hussargrill.co.za. BOOK NOW or please use the Dineplan App.

Gift Cards are available for purchase at The Hussar Grill and may only be redeemed in the restaurants.

Follow The Hussar Grill:

On Facebook: https://www.facebook.com/thehussargrill/ @TheHussarGrill

On Twitter: https://twitter.com/thehussargrill @TheHussarGrill

On Instagram: https://www.instagram.com/thehussargrill/ @TheHussarGrill

Press release by Scout PR

Bubbly Galore with Genevieve MCC Proe Party

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February 12, 2020

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Bubbly Galore with Genevieve MCC Proe Party

genevieve tasting room sonia cabano blog eatdrinkcapetown — Genevieve MCC Tasting Room, Bot Rivier

melissa nelsen genevieve proe party sonia cabano blog eatdrinkcapetown — Melissa Nelsen of Genevieve MCC

snacks genevieve mcc sonia cabano blog eatdrinkcapetown — Tasty morsels with Genevieve MCC at the annual Post-Harvest Proe party

Bubbly-maker Genevieve’s Harvest Lunch puts an array of classy Cap Classiques on show on Saturday, 7 March 2020!

2020 certainly started with a bang, and not necessarily in a nice way either. Put some fizz and pop back into your life with a sparkling wine post-harvest party!

Specialist bubbly-maker Genevieve MCC will celebrate the bounty of harvest the only way such a happy occasion should be: to the joyful sound of popping corks. Dubbed the Post-Harvest Proe Party, this festive fling will feature a tasting of top-notch Cap Classique wine over lunch at owner Melissa Nelsen’s farm near Bot River on Saturday, 7 March.

pouring genevieve mcc proe party sonia cabano blog eatdrinkcapetown — Pouring sparkles at the Genevieve MCC Post-Harvest Proe Party

Get to know more about the 2020 harvest and taste older vintages of Genevieve MCCs alongside some of the brand’s more recent releases! Then, experience a food and wine celebration of excellent Genevieve MCCs over a delicious sit-down harvest table feast.

genevieve proe party sonia cabano blog eatdrinkcapetown — Genevieve Post-Harvest Proe Party, an array of classy bubblies to tasste and savour.

This is the event for bubbly-o-philes, so it’s important to make your booking ASAP as space is limited.

“We’re pulling out the stops for this one,” says Melissa. “Cap Classique, like the best wines, takes time to make and reflects the seasons. To open a bottle is to taste the sunshine of a particular year and that’s exactly what’s on offer at the Proe Party.”

A large part of the excitement for this tasting extravaganza is that it will happen at the Home of Genevieve MCC, a venue that will be new to many. For years, grapes for Genevieve MCC came from pockets of Chardonnay across the region, albeit always from Bot River. In 2017 however, Genevieve MCC finally found a home when Melissa discovered a working farm where her dream for a space to give visitors the “MCC experience” became a reality.

genevieve mcc proe party vintages sonia cabano blog eatdrinkcapetown — The best of the best: Genevieve MCC for the Post-Harvest Proe Party

The history of the wine started in 2010, when the first Genevieve MCC was released – a product of the 2008 vintage. Melissa had always had a love for bubbly and when the opportunity arose to make it, she jumped. Genevieve is her second name and the patron saint of Paris, making Genevieve MCC the perfect link between great South African Cap Classique made in the style of French Champagne.

Today, the Home of Genevieve MCC also has self-catering cottages alongside the vineyards and a renovated barn where visitors can enjoy the Genevieve MCC and take in the Overberg air.

The 2020 Post-Harvest Proe Party shines a light on this gem of an enterprise, and at the same time on this renowned and fiercely independent wine region.

genevieve mcc melissa nelsen sonia cabano blog eatdrinkcapetown — Foudner and owner of Genevieve MCC, Melissa Nelsen

Details:

Ticket prices: R450 pp

Time: 12:30 – 15:00

Date: Saturday, 7 March 2020

To book, simply send an email to melissa@genevievemcc.co.za.

Share your experiences of Genevieve MCC on tagging Genevieve MCC on Facebook or genevievemccbubbly on Instagram or @Genevieve_MCC on Twitter.

The Home of Genevieve MCC is located on Klein Botrivier Farm, off Karwyderskraal Road, Bot River.

Press Release by Random Hat PR

Constantia Glen Now Does Dinner

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January 24, 2020

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constantia glen dinner sonia cabano blog eatdrinkcapetown — Steak and chips, dinner at Constantia Glen

Constantia Glen is one of the most beautiful wine estates in the Cape, and have long had a reputation for their amazing special offers, platters and wine. So hallo 2020 you gorgeous thing, full of surprises, one of them being that Constantia Glen now does dinner too!

Just look at these photos:

constantia glen chicken paillard dinner sonia cabano blog eatdrinkcapetown — Chicken Paillard, dinner at Constantia Glen

Constantia Glen is your new favourite relaxed dinner destination. Expect traditional dishes and lighter options, all bursting with fresh flavours to please all appetites.

In addition to their popular selection of cheese and charcuterie platters and crispy Flammkuchen, the boutique wine estate now offers a relaxed alternative to more formal dining options in Constantia, with truly breathtaking 360° vineyard views.

constantia glen salade nicoise — Seared Tuna Salade Nicoise, dinner, Constantia Glen

The new menu is perfect for an early supper and offers a wide variety of generous meals from grilled chicken paillard and seared tuna nicoise to more hearty traditional options such as beef fillet, Austrian goulash with Spätzle, pulled slow-cooked lamb, and beer battered kingklip. Ranging in price from R110 to R250, the main courses are all prepared in the home-style kitchen at the tasting room, and this makes dinner at Constantia Glen perfect for locals and visitors alike. You’re not going to leave without tasting and enjoying Constantia Glen’s wine, are you? All wines are available by the bottle and can be purchased by the glass from R65.

ghoulash dinner constantia glen sonia cabano blog eatdrinkcapetown — Ghoulash for supper, Constantia Glen

Framed by majestic mountain views, the tranquil Constantia Glen setting is the ideal backdrop for summer indulgence, whether you are looking for a taste enhancer, laid-back lunch or dinner while watching the sun set over outstretched vineyards. Basically, it’s just a place you should go to. Eat. Drink. Make merry. Now. Tonight. Life is short hey.

constantia glen table sonia cabano blog eatdrinkcapetown — Sharing is caring. Constantia Glen table.

people views constantia glen sonia cabano blog eatdrinkcapetown — Views of forever and food for now: dinner at Constantia Glen

Known for exceptional cool climate Bordeaux-style red and white wines, Constantia Glen’s dryland vineyards are farmed without any irrigation. The tasting room is open daily from 10h00 to 21h00. Booking via http://www.constantiaglen.com is highly recommended to avoid disappointment. Look out for the Constantia Glen signs towards the top of Constantia Main Road. Call 021-7955639, e-mail reservations@constantiaglen.com, visit www.constantiaglen.com, www.facebook.com/ConstantiaGlen or follow @ConstantiaGlen on Twitter and Instagram. The GPS co-ordinates are S 34º 0’39.6” E 18º 24’30.6”.

Gotta Love It: Spier Valentine’s Picnic, Music, Wine and More

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January 24, 2020

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Gotta Love It: Spier Valentine’s Picnic, Music, Wine and More

spier farm cafe picnic valentines day sonia cabano eatdrinkcapetown — Spier Farm Café Valentine’s Day Picnic

Spier has a magical picnic experience to make this Valentine’s Day your most romantic one yet. I mean, it’s a beautiful place, right? The food and range of choices are bedazzling, right? So all you have to do is get Mr/Ms Right to say ‘Yes!, and you’re all set for a fab night out.

matt carstens spier valentines day sonia cabano blog eatdrinkcapetown — Guitarist Matt Carsten performs at Spier’s 2020 Valentine’s Day celebrations

As dusk falls and guitarist Matt Carsten’s smokey voice drifts over the lawns, couples can cosy up underneath the ancient oaks of the historic Spier Werf. Once you’ve popped your bottle of Spier Méthode Cap Classique Brut (cheers, babe!), it’s time to feast on a picnic basket literally bursting with locally-sourced deliciousness. Goodies include gourmet salads, a fresh baguette and cheese, pastured-reared charcuterie, roast beef and chicken from Spier’s very own Farmer Angus. A decadent chocolate mousse ends the night on a sweet note.

valentines day picnic spier farm cafe sonia cabano blog eatdrinkcapetown — Valentine’s Day picnic, Spier Farm Café

Available for collection from 18:00, the picnic basket costs just R750 per couple and can be booked on www.spier.co.za

Spier offers more ways to spoil your loved one:

The Spier Farm Café will be open until 20:00. Get into the mood with two glasses of bubbly and six oysters for just R150. (Yup, you read that right.) Delicious mains from its regular menu such as the beef burger with pork fat fried potato roasties or the colourful vegetable tartine will also be available. Round off dinner with a decadent Valentine’s Day chocolate mousse for two along with two glasses of Signature wine or MCC for only R150. Arrive early as there are no reservations.
Vadas Smokehouse & Bakery will also be offering its Chef’s Platter (crammed with delicious low-and-slow roasted meats and vegetables) for R395 per person served with a complimentary glass of Spier bubbly. Book on vadas.co.za

Make a night of it at the Spier Hotel

Stay in the cosy, art-filled Spier Hotel from R1449 per person per night sharing, valid for Friday 14 February only. Fancy lingering for longer? If you book a two-night getaway for the weekend (for R1 549 per person per night sharing), the two of you will be spoilt with a host of additional romantic extras (which have a combined valued of R950):

Dinner for two. On Saturday 15 February, a candlelit feast is served in the hotel restaurant.
A bottle of bubbly. When it’s time for turn-down, a chilled bottle of Spier Secret Sparkling is delivered.
A chocolate and wine pairing for two. Enjoy acclaimed Spier vintages perfectly paired with decadent chocolate treats at the Wine Tasting Room.

Use the code VALENTINE when booking online to qualify for this special.

By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives that empower communities to create positive social and environmental change.

Press release by Scout PR

Shake It Up With SWEETLY Sugar Substitute

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January 23, 2020

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Shake It Up With SWEETLY Sugar Substitute

sweetly sugar substitute sonia cabano blog eatdrinkcapetown — SWEETLY sugar substitute single serve sachets

HEY SUGAR… WE’LL TAKE IT FROM HERE.

So say the good people behind the best new sugar substitute on the market.
Introducing SWEETLY™, a brand-new, South African range of products, focused on sugarless health and wellness. It has been developed by NOMU, and launched in December 2018.

A fresh and truly delicious alternative to traditional sugar, SWEETLY™ is the brainchild of Tracy Foulkes of NOMU and was developed in response to growing, global worries and
concerns around the now widely accepted physical drawbacks with traditional sugar.

On top of delivering convincing sugary flavour to South African consumers along with a host of
other amazing health benefits, SWEETLY™ also suffers none of the usual drawbacks with plant-based sugar alternatives in the past.

But now, with SWEETLY™ perfected, NOMU now had the final, key ingredient desperately needed to put the finishing touches on a much bigger, broader range!
First in the SWEETLY™ range was SWEETLY™ Sugar Substitute. This is an exactly 1:1 ratio sugar substitute that looks, smells and tastes just like sugar. Answering the need for an All-Natural and completely plant-based sugar substitute that looks and tastes just like sugar,
SWEETLY™ Sugar Substitute does all that and much, much more!

SWEETLY™ Sugar Substitute is completely Xylitol-Free and therefore safe for pets, contains no aspartame or anything else artificial at all. It does not promote tooth decay, has minimum effect on blood glucose levels, is Kosher and Halal certified, endorsed by DIABETES SA and the GI Foundation of SA. Best of all, SWEETLY™ Sugar Substitute only has 5 KJ per serving, compared with 80KJ or more in ordinary table sugar!

In your tea or coffee, or sprinkled over French toast, waffles or a fresh summer fruit salad, SWEETLY™ will change your relationship with sugar and sugar substitutes deliciously and forever!

But wait! There’s more!

sweetly protein shake variants sonia cabano blog eatdrinkcapetown — SWEETLY Protein Shake variants: Vanilla, Chocolate and Iced Coffee flavours

sweetly protein shakes sonia cabano blog eatdrinkcapetown — SWEETLY Protein Shakes in chocolate, iced coffee and vanilla flavours

The SWEETLY™ Protein Shakes are the second product to enter range SWEETLY™ range. Delicious and nutritious, in chocolate, iced coffee and vanilla flavours, this product is jammed full of minerals, rich in fibre and is low in fat.
SWEETLY™ Sugar Substitute replaces high quantities of regular sugar often found in other protein shakes, to deliver an extremely nutritious product. The SWEETLY™ Protein Shakes were developed to serve a healthy dose of nutrition to the entire family, especially for on-the-go kids too busy to get all they need out of every meal. Sold in 450g tins or handy single-serve sachets, Sweetly Protein Shakes will rock your world.

This is a real South African Innovation First in food and nutrition. SWEETLY™, unlike almost all other sugar replacements, really achieves what it sets out to do and, much like the brand stable it comes from, is as committed to complete customer satisfaction and an absolute guarantee on flavour and quality at all times.
Please free to contact them for further details.
T: +27 21 386 2000 E: hello@sweetly.co.za www.sweetly.co.za

sweetly baking sugar substitute sonia cabano blog eatdrinkcapetown — SWEETLY Baking Sugar Substitute

Finally, the most recent addition is SWEETLY™ Baking Sugar Substitute. To all of us who can’t resist a cupcake, this deliciously sweet solution to the world of sugarless baking is exactly what we have all been looking for. SWEETLY™ Baking Sugar Substitute is diabetic-friendly and hosts all the benefits of SWEETLY™ Sugar Substitute but also opens an entirely new and delicious world of sugarless baking to everyone yearning for an effective, functional, tasty alternative to ordinary sugar in all their baking. The SWEETLY™ Baking Sugar Substitute comes with a host of recipes that can be found on their website, www.sweetly.co.za

sweetly baking sugar substitute bowl sonia cabano blog eatdrinkcapetown — Baking made easy and healthier with SWEETLY Baking Sugar Substitute

Please free to contact SWEETLY for further details.
T: +27 21 386 2000 E: hello@sweetly.co.za www.sweetly.co.za

sweetly drink sonia cabano blog eatdrinkcapetown — On the go with Sweetly Protein Shakes

Press release by Sweetly.co.za

Poppin’ Good Fun: Polkadraai Popcorn and Wine

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January 22, 2020

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Poppin’ Good Fun: Polkadraai Popcorn and Wine

pouring polkadraai popcorn wine stellenbosch hills sonia cabano blog eatdrinkcapetown — Pouring happiness: Polkadraai Popcorn and Wine Pairing at Stellenbosch Hills Wine Estate

polkadraai popcorn smile pouring sonia cabano blog eatdrinkcapetown — Poured with a smile: Polkadraai Popcorn and Wine Pairing at Stellenbosch HIlls Wine Estate

As if drinking wine wasn’t fun enough on its own, you can now pair it with popcorn. Yes, really. I can handle that, no sweat, how ’bout you?

The ultimate anti-serious wine experience, this Polkadraai and Popcorn wine pairing is the fun must-do of the season! Available until 30 April, at Stellenbosch Hills Winery. TOP TIP: it’s a great date for Valentine’s Day, too. Just imagine: you two lovebirds can feed each other tasty tidbits, nuzzle and guzzle.

packshot polkadraai popcorn sonia cabano blog eatdrinkcapetown — Not serious at all, but a lot of fun! Polkadraai Wine and Popcorn pairing

When first launched, Polkadraai-and-Popcorn went off the charts. Finally, here was a line-up everyone could relate to: fun, accessible Polkadraai wines served with guzzle-worthy popcorn.

Now, like the sunny weather, the event is back and Polkadraai has once again teamed up with yummy Guzzle & Wolf Gourmet Popcorn. It’s the perfect reason to rustle up your posse and head out to the Stellenbosch Winelands.

valentines polkadraai popcorn sonia cabano blog eatdrinkcapetown — Celebrate Valentine’s with Polkadraai and Gourmet Popcorn

polkadraai popcorn valentines 2018 sonia cabano blog eatdrinkcapetown — Polkadraai and Popcorn for Valentine’s Day

For the new Polkadraai-and-Popcorn series, which will run until 30 April, the moreish superstars will be:

The Polkadraai Sauvignon Blanc Brut, a refreshing drier-style bubbly notable for lively fruit flavours and a kissing-crisp acidity. There’s a flavoursome reminder of tropical fruit with hints of litchis, gooseberries and green figs, and long, lingering finish. The Brut is served with Guzzle & Wolf’s Coconut & Chia Seeds Popcorn. (Ja, dis nie sommer gewone popcorn daai nie, hoor?)
The Polkadraai Chenin Blanc/Sauvignon Blanc, a wine that’s at its best when chilled. In a glass, it’s star bright with a green tinge. The aroma recalls grassiness while the taste is of tropical fruit. The popcorn partner here is Salted Caramel.
The Polkadraai Rosé is made with Shiraz and in a drier style. Upon savouring the wine, you’re likely to be reminded of red berries and flower petals. There’s a hint of sweet melon and stone fruit too. It’s accompanied in this tasting by the unique Cinnamon & Pretzel Popcorn.
The Polkadraai Pinotage/Merlot, a wine that’s deliriously delicious. Think berry fruit. It’s the perfect match with the Dark Chocolate Popcorn.

There’s good reason for pairing popcorn with Polkadraai. The wine is the name of the winding road connecting the diverse vineyards used in our wines, but it’s also a tribute to all things polka, from the lively dance to the playful polka dot pattern. These are easy-drinking, well-balanced wines – just the ticket to a good time.

The Polkadraai-and-Popcorn tasting costs just R55 per person. So affordable in fact you just have to make it a group activity. Bring your friends and family and ‘pop in’ for the wine (and popcorn) experience of the season.

Each session runs for about 30 minutes, but there’s also plenty of opportunity to explore the other ranges of quality wines for which Stellenbosch Hills is famous for.

polkadraai wine and popcorn sonia cabano blog eatdrinkcapetown — Poppin’good fun, especially if there’s a group of you! Polkadraai and Popcorn pairing

The tastings take place at the winery, Monday to Friday 9:00 to 17:00 and Saturday 10:00 to 15:00.

Reservations are highly recommended. Book by sending an email to

info@stellenbosch-hills.co.za or phone 021 881 3828.

For more information, visit www.stellenbosch-hills.co.za.

Remember to share your Polkadraai moments on Facebook (https://www.facebook.com/StellenboschHills/), Twitter @STBHills and Instagram @stellenbosch_hills

Stellenbosch Hills is located at the corner of the R310 and Vlottenburg Road, near Stellenbosch.

Summer Pasta with Fresh Herb and Tomato Sauce

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January 8, 2020

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Summer Pasta with Fresh Herb and Tomato Sauce

summer pasta herbs tomato sonia cabano blog eatdrinkcapetown — Summer Pasta with Fresh herbs and Tomatoes

It really doesn’t come easier than this. I first ate this sublime concoction in Rome during a blisteringly hot summer and I couldn’t believe how incredibly good something so simple could be.

One proviso, though: you really need the very, very best ingredients you can buy. The freshest herbs, the ripest, fattest, juiciest red tomatoes, some top quality extra virgin olive oil (Tokara is a good choice) and decent pasta. Otherwise it’s just not worth it. Don’t even think of using tinned tomatoes, Linda, it’s completely besides the point here. Gotta be fresh. Ripe. Juicy. That’s the way you want them. If you ever see one of those ZZ2 boxes with the large tomatoes still on the vine, snap ’em up. They were created for this pasta sauce. If life has been unkind to you and you can’t find large ripe tomatoes, go for 2 punnets of mini plum tomatoes instead, just chop them finely. Let’s be honest – most supermarket tomatoes aren’t great shakes, so I generally prefer to use mini plum tomatoes and just chop them really finely.

I use Barilla pasta in all my pasta dishes, so here I’d go for spaghetti or even spaghettini.

I like this quite cold, although room temperature is also OK, but it’s good to let the pasta, herbs and tomatoes stand for a bit, for the flavours to really infuse the whole gedoente. Something magical happens during this infusion time.

Shave some Parmesan over the bowl just before serving.

cooked barilla pasta summer pasta herbs sonia cabano blog eatdrinkcapetown — Cooked Barilla spaghettini, waiting for its sauce

summer pasta fresh herbs barilla sonia cabano blog eatdrinkcapetown — Fresh herbs for the Summer Pasta sauce: clockwise from top basil, dill, Italian parsley, mint.

summer pasta ingredients sonia cabano blog eatdrinkcapetown — Summer Pasta ingredients: mini plum tomatoes, garlic, herbs, salt and pepper

SUMMER PASTA WITH FRESH HERB AND TOMATO SAUCE

Serves 4

For 300g dried pasta, use:

5 large ripe tomatoes (ZZ2 grows the best quality I know of. You can sometimes buy boxes on the vine at Checkers, or check out Food Lover’s Market for plum tomatoes). Otherwise, use 2 x 250g punnets of mini plum tomatoes and chop them up into small pieces.

1 Tbsp fresh garlic, crushed to a paste (if you use one of those ready-chopped tubs, I’m personally going to come by your house and strangle you)

3-4 Tbsp (about 10g of each, or as much as you like, as long as it’s a LOT) of fresh herbs, stripped from the stems and very finely chopped: mint, parsley, dill and basil. Use in abundance, this is no time for restraint.

salt and freshly ground black pepper to taste

3/4 cup extra virgin olive oil (your very finest) I added some Willow Creek basil-infused EVOO

shaved Parmesan to serve

Method:

Cut the tomatoes in quarters and cut away the core and seeds to form ‘petals’. Dice the flesh into very small pieces. Or chop your mini plum tomatoes into very small pieces. Put tomato, crushed garlic and chopped fresh herbs in a deep heat-resistant bowl. Season liberally with salt and pepper.
Heat the extra virgin olive oil in a small saucepan until very hot but not smoking, because smoking hot oil gives you cancer. Or so they say. You’ll know the oil is very hot when it starts making ‘whorls’ in the pot. Now you leap into action.
Carefully pour the very hot oil over the tomatoes and herbs. It will sizzle and maybe splatter a bit, so be careful. Best you have your apron on, here. Quick stir, and then leave it alone for 30 minutes.
Meanwhile cook your pasta according to the packet instructions. Drain, and add directly to the infused herb and tomato sauce. Stir a bit to blend, and let it stand until completely cool before serving. Top with Parmesan shavings, and feast.

mix herbs farlic tomatoes summer pasta sonia cabano blog eatdrinkcapetown — Stir to mix the herbs, garlic and tomatoes

summer pasta herbs tomato mix sonia cabano blog eatdrinkcapetown — Stir to mix the herbs, garlic and tomatoes before pouring on the olive oil

Sizzle! Pour the hot EVOO over the herb & tomato mix.

Toss pasta into sauce, stir to mix and let stand for 20 minutes so the flavours can infuse. Eat at room temperature or cold. Keeps well for up to the three days in an airtight container in the fridge.

Spaghetti with Capers, Parsley and Lemon Cream

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January 8, 2020

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Spaghetti with Capers, Parsley and Lemon Cream

parsley lemon cream pasta sonia cabano blog eatdrinkcapetown — Pasta al Limone with frazzled capers, parsley, lemon, cream and Parmesan

barilla pasta lemon parsley cream sonia cabano blog eatdrinkcapetown — Pasta al Limone: Barilla spaghettini with parsley and lemon cream, frazzled capers and Parmesan

The original version of this timeless recipe for Pasta al Limone comes from Pasta Fresca, by Evan Kleinman and Viana La Place. It’s sheer perfection, lemony and tangy, and the most delicious light lunch or supper for a summer’s day. I’ve taken the liberty of substituting the anchovies in their recipe with frazzled capers instead, because I know many people loathe those salty little fish.

Making frazzled capers is easy: take a quarter cup of drained large capers, rinse or soak in cold water to get most of the salt and brine off, then squeeze dry with kitchen paper. You want to get as much of the liquid out as possible. The capers are then fried or ‘frazzled’ in the hot olive oil you’ll use to soften the chopped onion and garlic in later. Full instructions given below.

chopped italian parsley pasta lemon cream sonia cabano blog eatdrinkcapetown — Chopping fresh Italian parsley for the Lemon Cream sauce with Barilla spaghettini

barilla spaghettini no 3 sonia cabano blog eatdrinkcapetown — Barilla spaghettini No. 3

SPAGHETTI WITH PARSLEY AND LEMON CREAM

Serves 4

Ingredients:

300g Barilla spaghetti (I used the spaghettini No. 3, a very thin version)

3 Tbsp extra virgin olive oil

1/4 cup drained large capers, rinsed or soaked in cold water, then squeezed dry. Set aside on kitchen paper until needed.

1 large white onion, very finely diced

2 fat cloves of fresh garlic, mashed to a paste

juice and zest of one large yellow lemon – grate the zest first, then cut lemon in half and squeeze out the juice

1 cup cream

3 slices lemon

salt and freshly ground black pepper

20g roughly chopped Italian parsley

Parmesan shavings to serve

Method:

Cook the pasta in a large pot of salted water with the three lemon slices according to the packet instructions, until just al dente. Drain in a colander over the sink, drizzle over a little olive oil and stir it through to prevent clumping. Remove lemon slices and discard.
Heat the olive oil in a medium-sized saucepan or pot until very hot but not smoking. Throw the capers in all at once, and cook while stirring for about a minute or two. The capers will puff up, turn a golden nutty brown and become fairly crisp. Scoop out with a slotted spoon and set aside on absorbent paper to dry. Leave the oil in the pot and the burner on, you’re going to cook the onions and garlic now.
Cook the onion and garlic in the same oil in the same pot, turning the heat down low. Put the lid on the pot and cook gently for about 20 minutes, until very soft and golden. Don’t let the onions brown at all, it will turn bitter, spoil your delicate sauce and you’ll have to start all over again!
Add the grated lemon zest and juice to the onions, stir well and cook gently for another 4 or 5 minutes.
Add the cream and chopped parsley, stir and cook until the cream starts to thicken.
Place pasta in a nice serving dish, pour over the sauce and stir through. Scatter over the frazzled capers, and shavings of Parmesan. Grind over some black pepper and enjoy!

COOK’S NOTE: If you don’t mind anchovies, use 10 chopped fillets instead of the capers, and soften in the oil along with the onion and garlic. You could also use 3/4 cup pitted, chopped black Kalamata olives instead. I prefer it as simple as possible to get all that lemony goodness!