La Petite Colombe’s new Asian-inspired menu. Photo Andrea van der SpuyLa Petite Colombe’s new Asian-inspired menu. Photo Andrea van der Spuy
Spectacular, ethereal, delicate and complex, the new Asian-inspired menu at La Petite Colombe is a tour de force.
Following an inspirational trip to Japan, powerhouse trio John Norris-Rogers, Scot Kirton and James Gaag, the acclaimed chefs of La Petite Colombe in Franschhoek, have launched a new Asian-inspired 10-course set menu.
The new menu follows a recent trip of the three chefs to Asia and is greatly influenced by their experiences while travelling.
“Our trip overseas was extremely inspiring and very informative all at the same time. To step out into different places and experience different cuisines is something so important for a chef as it gives you more insight as to what is around you,” comments head chef John.
A celebration of simplicity, the new menu aims to strip back whatever is unnecessary on a dish, whilst at the same time, ensuring that maximum flavour is delivered.
Even though the new menu is Asian inspired, it is still very much seeped in South African heritage and you can expect ingredients such as smoked snoek, pickled fish and Cape Malay spices served amongst traditional Asian ingredients such as katsuobushi (dried, fermented and smoked tuna), chawanmushi, (a Japanese egg custard dish) and the chefs’ take on ramen.
La Petite Colombe’s new Asian-inspired menu. Photo Andrea van der SpuyLa Petite Colombe’s new Asian-inspired menu. Photo Andrea van der Spuy
Diners will also be treated to a sake cocktail, inspired by the tradition of starting a Japanese meal with sake, in the Zen garden on arrival.
The 10 course set menu costs R1450 with an addition of R990 if the wine pairing is included.
The full ‘Chefs Experience’ lunch menu is R795 with an addition of R695 if the wine pairing is included.
La Petite Colombe’s Asian-inspired menu. Photo Andrea van der Spuy.La Petite Colombe’s Asian-inspired menu. Photo Andrea van der Spuy.
The Spring Special (Click here to view La Petite Colombe Spring Lunch Special) will run from the 01 September – 30 November 2019, Mondays till Sundays. It costs R495 and with an addition of R395 if the wine pairing is included.
In brief, what you can expect at 3rd generation family-run farm Middelvlei, just outside Stellenbosch. These are folks who’ve mastered the art of hospitality, with their daily Boerebraai being just the best idea ever. Now you get to blend your own wine at Middelvlei too!
Your next visit to Middelvlei Wines promises to be so much more than just a wine tasting.
Become part of the winemaking team for a day by creating your own personalized bottle of wine to take home. At a cost of R180 per person, you will receive three blending components with the challenge to create your own blend. Designed as an activity for two, the Middelvlei Wine Blending Experience is perfect for couples and friends who are looking for fun-filled day out in the winelands. For larger groups the Middelvlei Blending Team will divide participants into groups who will compete to make the best blend of the day. Great idea for teambuilding workshops!
Your experience includes a cellar tour as well as wine tasting, which gives you a deeper insight into the art of winemaking, and in doing so act as the platform for you to create your perfect blend.
Blending is known to work up an appetite, and for your hard work you get to enjoy a freshly baked Potbrood served with homemade Snoek Pâté, before heading home. This delicious morsel is included in your experience.
Middelvlei Boerebraai potbroodForever views at Middelvlei
The blending experience is available weekdays between 11am and 3pm, and booking is essential. For bookings and more info contact the farm on 021 883 2565 or email info@middelvlei.co.za
Great news for vegan drinkers is that you can now get your wine on with a clear conscience: Spier Wines have just received the first vegan wine accreditation in the world!
Spier is the first winery in the WORLD to receive Control Union Vegan Standard certification by the accredited certifying body Control Union.
Cheers to that, I say.
Recognised at home and abroad for pioneering water sustainability initiatives and a dedication to the highest ethical standards, Spier continues to remain at the forefront of industry development and has recently become the first winery in the world to receive Control Union Vegan Standard certification by the accredited certifying body, Control Union.
Excitingly, the Spier Seaward, Creative Block, 21 Gables and Frans K Smit ranges will all bear this vegan-friendly seal from the 2019 vintage onwards for white wines, and the 2018 vintage onwards for reds.
All six of the Spier wine ranges are set to receive accreditation in the future.
“This vegan certification not only demonstrates our commitment to a greener, animal-friendly future; it also means that vegan drinkers can now enjoy our wines,” says Frans K. Smit, Spier’s Cellar Master. “The certification of these four ranges is an important first step and represents a significant percentage of the wines we offer. This does not affect the taste of the wines in any way, and we intend to have the rest of our wines Vegan Standard-accredited in the coming years.”
Veganism is a growing trend globally for various reasons; these include carbon footprint reduction and the prevention of animals’ exploitation and suffering.
“Trustworthiness and credibility of certain claims – vegan in this instance – through independent auditing and certification is of paramount importance,” explains Jordi Meijer, the Managing Director (South Africa) of Control Union, an international certification and inspection company with operations in over 70 countries. “When they see the Control Union Vegan Standard seal, vegans can be confident that they are buying something that aligns with their ideals.”
Why are wines often not vegan?
In order to make wines clear and bright, many wineries use animal-derived fining agents. The most popular of these are casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). During the winemaking process, harmless organic particles that make the wine cloudy (including protein and yeast molecules) become attached to the fining agent and sink, making it easy for them to be removed – and for the wine to become clear. Because tiny traces of the fining agent may be absorbed into the wine, the wines that use animal-derived fining agents are not considered vegan.
Fortunately, there are non-animal alternatives – such as activated charcoal, bentonite or clay-based fining agents – which Spier is now using instead. In addition, Spier only uses vegan-friendly wine additives and cleaning materials.
Look out for the 2019 vintages of Spier Seaward and Spier Creative Block wines on shelves in leading liquor outlets nationwide this summer.
Picnics are great fun, unless you’re the one who gets tasked with packing, schlepping the basket to and from the car, to find out the salad dressing has leaked all over the bread, and you forgot to pack a screwdriver. Aaaand clearing up afterwards as well…
Well, here’s the perfect solution to all of that: enjoy the season of blooming flowers with a picnic on the lawns of The Cellars-Hohenort!
Aaaaah alfresco! Picnic on the lawns at The Cellars-Hohenort Hotel
The five-star luxury hotel, part of the renowned trio of hotels known as The Liz McGrath Collection, will be hosting scenic picnics set against the lush backdrop of the Hohenort gardens, starting this October.
The country’s 2nd oldest camphor trees grace the verdant grounds – these majestic beauties having laid down their roots 300 years ago, back when the property was still known as Klaasenbosch Farm. While the early European settlers to the Cape have long since left us, these arboreal giants remain, testimony to the power of nature and the enduring, formidable strength of great trees.
Enjoy an enchanting experience on the lawns with three Picnic Basket options, with set menus to choose from. Picnic Basket menu #1 includes tapas, fresh homemade baked ciabatta with farm butter, free range roast chicken, artisanal house salads in a jar with vinaigrette, carrot cake with cream cheese icing, bottled water and freshly pressed juice, for R185 per person. Picnic Basket menu #2 and #3 include all of the above items plus some additional items for R200 and R285 per person, respectively. All Picnic menus are available upon request.
Feast! Picnic basket at The Cellars-Hohenort Hotel
If you are in a celebratory mood you can elect to order from The Cellars-Hohenort wine list – there are various whites, reds or MCCs from which to choose. Alternatively, toast to good health in real French style, by adding a bottle of Veuve Cliquot 375ml or 750ml to your basket. Prices are available on request.
Bookings are essential.
Picnic bookings are to be made a minimum of 24 hours in advance with full payment.
The Liz McGrath rose. View the Cellars-Hohenort gardens on 2nd and 3rd November in aid of St Luke’s Hospice for Open Gardens Day
Explore the beautifully manicured gardens at The Cellars-Hohenort’s Open Gardens in aid of St. Luke’s Hospice!
Open Gardens at The Cellars-Hohenort’s award-winning private gardens is set to take place on the 2nd and 3rd of November 2019 from 10h00 to 16h00. The event hopes to raise awareness of the importance of gardening and the wonderful rewards we reap from an activity like this. It is to celebrate the craft and the outcome of that craft which have been instrumental in restoring and maintaining the beautifully manicured gardens.
Cellars Hohenort gardens
The Cellars-Hohenort’s gardens were transformed over a number of years by the late Liz McGrath in collaboration with Jean Almon. Currently, the grounds are carefully tended by Head Gardner Leigh-Ann van Wyk and her team.
Tickets will be available on the days of the event at the St. Luke’s ticket desk at The Cellars-Hohenort and will cost R70 per person. Ticket-holding visitors will be able to sit down to tea and a scone served on the Hohenort lawn, after strolling around this horticulturalist’s dream of a property. Proceeds of the ticket sales will go toward St. Luke’s Hospice.
Dates: 2 & 3 November
Time 10h00 to 16h00
Ticket Price: R 70 per person
Ticket Sales: On the day of the event at The Cellars-Hohenort
For more information, contact
021 794 2137 or coordinator@cellars-hohenort.co.za
Constantia Glen, the picturesque boutique wine estate, is situated only 20 minutes from the Cape Town city centre but feels like a little piece of paradise far, far away. Famous for the stunning views and scenery, gorgeous food and luscious wines, this season Constantia Glen ups its game with some fabulous, fresh new offers. Vegans, I’m looking at you – try the all new vegan platter, perfect for sharing.
Vegan Feast: platter for two at Constantia Glen
Other new summer additions include seared beef fillet or beer-battered kingklip, both served with salad and fries. A popular favourite making a comeback on the seasonal tasting room menu is the creamy burrata salad.
Seared Beef with chips and salad, Constantia Glen Summer Menu 2019Beer-battered kingklip, chips and salad, Constantia Glen Summer Menu 2019Burrata salad caprese, Constantia Glen Summer Menu 2019
With delicious new taste partners added to their popular selection of platters and crispy Flammkuchen, summer at Constanta Glen is sure to be a feast.
The vegan platter for two sells at R340, the seared fillet at R250, the beer battered Kingklip at R180 and the burrata salad is available at R170. These moreish summer delights pair perfectly with Constantia Glen’s fine selection of wines. There is a wide selection of tasting options to find your ideal summer favourite. All wines are available by the bottle and can be purchased by the glass from R60.
Framed by majestic mountain views, the tranquil Constantia Glen setting is the ideal backdrop for a sensory summer indulgence, whether you are looking for a taste enhancer, laid back lunch or to watch the sun set over outstretched vineyards.
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 from 10h00 to 18h00 from Sunday to Thursday and from 10h00 to 20h00 on Fridays and Saturdays. 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”.
Vineyard views at Constantia Glen. Photo by Craig Fraser
Herman Lensing is the multi-talented young dynamo cum food editor of SARIE magazine who has also gathered a huge following with his TV cookery programmes on VIA channel. His down-to-earth manner, seemingly boundless energy and passion for life, beauty, music and people took a serious knock earlier this year with the sudden and untimely passing of his beloved mother Susan. Born and raised in the dusty Northern Cape town of Upington, Herman dealt with his sorrow much as he deals with everything: he created beauty. Not only for himself, but for a wider audience, to share all that is good and right in this world.
‘Dit Proe Soos Huis’ is his latest (fourth) cookbook, with an eponymous TV series, a celebration of generosity, hospitality and yes, ultimately of home. He painstakingly pored over her handwritten cookbooks, translating the old-fashioned recipes into dishes that would take place of honour in any modern urban home.
Through this book, Herman’s anecdotes and recipes, we are invited along on many a culinary journey; from his early days in Upington, along to the campsite in Hartenbos for annual holidays, to his present-day personal kitchen and dining table. It’s an endearing book, and definitely high on the list of books you must buy and give to loved ones this Christmas!
Herman Lensing
According to Herman, his beloved mum Susan fed anyone and everyone with equal generosity. Her motto was,’My child, food is not angry. Never. Food forgives and brings people together. If we just keep on cooking, we’ll turn the world into a better place, one plate at a time.’
The beautifully photographed book is both keepsake and one to keep next to your oven, for frequent use, a daily reminder of how the past and present are linked together, and nourish each other.
Herman was kind enough to let me share a recipe or two from ‘Dit Proe Soos Huis‘ with readers, for Staanrib, and for Pannekoek.
Staanrib, from ‘Dit Proe soos Huis’by Herman Lensing
Staanrib
1 groot heel lamsrib met baie vet aan
varsgemaalde seesout
40 ml heel koljandersaad, grofgemaal
varsgemaalde swartpeper
100 ml rooiwynasyn
Kry die kole goed warm (jy moet maar ’n tweede vuurtjie aan die kant maak, want jy gaan deurentyd kole nodig kry). Sny met ’n skerp mes ’n diamantpatroon op die vetkant van die rib. Strooi mildelik sout, koljander en peper oor. Gebruik jou vingerpunte en vryf die speserye oral in die vet in; maak seker dis lekker diep ingevryf. Sprinkel asyn oor en sit die rib in ’n toeklaprooster. Krap die kole gelyk en plaas twee bakstene tussen die kole. Laat staan die rooster op een sy tussen die twee bakstene. Krap die kole nader na gelang van hoeveel hitte jy naby die vleis wil hê. Jy moet die rib baie stadig braai sodat al die vet uitbraai en ’n heerlike geur vorm. Dit neem sowat 2 uur. Draai af en toe die rooster om sodat die rib egalig gaar word en skep ekstra kole by soos nodig. Sodra die rib gaar is, haal dit uit die rooster en sny in porsies. Ek hou deesdae daarvan om dit voor te sit met lekker soetmosterd.
Jy sien dikwels dié rib oor die kole by ’n Noord-Kapenaar se kampplek, hetsy vir ontbyt of aandete. Op Hartenbos was my pa die braaier en sy taak was om seker te maak die vleis is goed gaar – my ma het nooit van halfgaar vleis gehou nie. Juis daarom was staanrib of skuinsrib so lekker vir haar. Meestal het my pa sommer net los ribbetjies stadig oor die kole gebraai.
Pannekoek
375 ml water
125 ml sonneblomolie
3 eiers, geskei
5 ml witasyn
275 g (490 ml) koekmeel
2 ml sout
2 ml neutmuskaat
375 ml melk
2 ml bakpoeier
sonneblomolie vir braai
kaneelsuiker vir oorstrooi
Sit die water, 125 ml olie, eiergele en asyn in ’n mengbak en klits goed.
Sif die meel, sout en neutmuskaat saam en voeg dit by die water-en-eiergeelmengsel. Klits goed en maak seker daar is geen klonte in nie.
Klits die melk geleidelik by.
Klits die eierwitte en die bakpoeier saam tot sagte punte vorm. Vou dit dan by die beslag in en laat staan in die yskas vir 1 uur.
Verhit die sonneblomolie in ’n kleefvrye pan. Keer die oortollige olie uit en vee die pan uit met kombuispapier.
Roer beslag weer vinnig deur. Skep ’n groot lepel beslag in die pan en kantel die pan in die rondte totdat die beslag die pan se bodem heeltemal bedek.
Bak die pannekoek totdat borreltjies bo-op verskyn, dan kan jy dit omdraai.
Plaas ’n groot bord op ’n kastrol met kookwater om die pannekoeke warm te hou. Keer elke gaar pannekoek op die bord uit, strooi kaneelsuiker oor en rol op. Sit ’n deksel bo-op die pannekoek en bak die res van die beslag.
Sit warm voor met karamelsous en roomys.
Writes Herman: “My ma se pannekoekresep was legendaries. Trouens, een van my mooiste herinneringe aan my grootwordhuis is die geur van pannekoek. My pa het altyd die taak gekry om die pannekoek te bak – my ma sou die deeg maak. Hy het dit netjies gedoen soos net hy kon. Daar was ’n spesiale pannekoekbak. Die geklingel van die deksel nadat die een pannekoek ná die ander in die bak beland het, was soos ’n simfonie van soet beloftes. Ma, ek belowe jou ons sal daai bak vol hou en ons sal pannekoek eet tot ons blinkbek lê van lekkerte.”
Herman Lensing’s mum Susan’s legendary pancakes, from ‘Dit Proe Soos Huis’
Publikasiedatum: 15 Oktober 2019
Prys: R365,00
Bladsye: 192
Formaat: 270mm x 200mm
Bindstyl: Sagteband
Kategorie: Kookkuns
ISBN-13: 9780798179911
Uitgawe: 1
Druk: 0
* Prys onderhewig aan verandering
Ostrich Tataki, cucumber, sriracha and onion rings by Grande Provence Head Chef Mervin Robyn
Grande Provence Heritage Wine Estate is embracing its 17th century culinary roots with a new spring-inspired menu brimming with flavoursome delights. All the more reason to visit the Franschhoek Wine Valley, I’d say!
Prepared by passionate head chef Marvin Robyn, the new Heritage Spring Tasting Menu is all about fresh, seasonal produce and heirloom ingredients.
Grande Provence talented Head Chef Marvin Robyn has launch a superb new Spring Menu
Featuring dishes such as ostrich tataki and springbok loin served with mieliepap, chakalaka puree, honey and buchu jus, the new menu is a collection of true South African heritage cuisine. Chef Marvin describes his cooking style as refined South African classics, bringing new inspiration and modernity to each dish. And does he ever…
There is plenty of choice among the starters from a fresh Saldana Bay oyster with fynbos-infused kimchi, fresh plums, oyster kaiings and dune spinach, to heirloom tomatoes with mozzarella bavarois, basil pesto and Kalamata olives.
Heirloom tomatoes, mozzarella bavarois, basil pesto and kalamata olives by Grande Provence Head Chef Marvin RobynSpringbok, mieliepap, chakalaka puree, honey and buchu just by Grande Provence Head Chef Marvin Robyn
Vegetarians will go wild for the carrot risotto with heritage carrots, blue cheese and white chocolate spuma, or fire-roasted beetroot with pink beetroot puree, honeycomb walnut praline, chevin and suurvytjie dressing.
Carrot risotto, heritage carrots, blue cheese and white chocolate spuma, by Grande Provence Head Chef Marvin RobynFire-roasted beetroot, pink beetroot puree, walnut praline, chevin with suurvytjie dressing by Grande Provence Head Chef Marvin Robyn
For mains, meat lovers will relish the beef ribeye with cauliflower, sweet corn, charred cabbage, boerenkaas and truffle oil, or free-range chicken breast with stewed apricots, pickle curried onions, cream cabbage and ginger bread jus. The vegetarian option is grilled cauliflower, sweet corn and charred cabbage served with boerenkaas and truffle oil.
Beef Ribeye, cauliflower, mushroom, asparagus, biltong powder and beef jus by Grande Provence Head Chef Marvin RobynFree-range chicken breast, stewed apricots, pickle, curried onions, cream, cabbage and gingerbread jus
For dessert, heavenly blueberry parfait served with white chocolate, toasted marshmallow and berry compote hits the spot. Equally delicious is the 70% Valrhona chocolate fondant, Amarula crème and apricot served with chocolate sorbet. If you prefer ending your culinary journey on a more savoury note, end with a platter of local artisanal cheeses served with preserves, crispies, fruit and nuts. Actually, looking at these exquisitely plated desserts below, I wouldn’t mind having all three for starters, mains and afters!
Vanilla bean pannacotta, strawberry sorbet, meringue shards with strawberry emulsion, by Grande Provence Head Chef Marvin RobynBlueberry parfait, white chocolate toasted marshmallow and berry compote, Head Chef Marvin Robyn at Grande Provence70% Valrhona chocolate fondant, Amarula creme, apricot with chocolate sorbet by Grande Provence Head Chef Marvin Robyn
The new Spring Heritage Tasting Menu is priced at R495 and R595 for 3, 4 courses respectively without wines and from R780 and R880 with an elegant Grande Provence wine paired with each dish. To book your table, call Tel: (021) 876 8600 or email reservations@grandeprovence
Galileo Open Air Cinema VIP seating (see pricing below)Snuggle option at Galileo Open Air Cinema (see pricing below)
The recent summer 2019 launch of Galileo Open Air Cinema in Kirstenbosch was a colourful affair, with Capetonians of all stripes turning out in droves to enjoy an enchanting movie experience under a starlit African sky. Other venues throughout the Cape and Winelands will also host the Galileo, just click here for more info: Galileo Open Air Cinema Rotating Venues
Jus’ chillin’ at the Galileo Open Air CinemaThe main attraction, for some, at Galileo Open Air CinemaEgg and Spoon race, Galileo Open Air CinemaBoeresports! Galileo Open Air CinemaReady, set, watch! Galileo Open Air CinemaHappiness!
Larking about alfresco in the balmy spring weather brought out the best in everyone – a safe, easy place to let your hair down and chill. Families, couples, gaggles of teenagers and children, all made the most of the vast array of treats on offer. There was a play area with some good old-fashioned boeresports, comfy seating, alcoholic beverages on sale and delicious food from local artisanal food vendors.
Pizza! Galileo Open Air CinemaFood, glorious food at Galileo Open Air Cinema
Nice cold, ice cold craft beer at Galileo Open Air Cinema
Arrive hungry and enjoy a pre-movie picnic from the magnificent mini-market; mouth-watering pizza, insanely good nachos, tasty wraps, delicious popcorn and other yummy snacks. Vegetarian and Halaal options also available. With cool drinks, gourmet coffee and alcoholic beverages sold at all venues, there is nothing to prepare for in advance, except your taste buds.
Food vendors at Galileo Open Air CinemaFood vendors at Galileo Open Air Cinema
Fancy a picnic? Pair a pre-ordered picnic with your wine estate movie. Contact the estate directly to view their picnic menu and order your delicious picnic for an extra romantic, no-fuss touch!
Pack or order a picnic for your next Galileo Open Air Cinema experienceCheers to the good life!
Galileo Open Air Cinema season is from 16 October 2019 until 25 April 2020.
Until the end of November, Foxcroft is running a spring lunch special from Monday to Sunday (R345 for four courses or R595 with wine pairing). You can also treat yourself to an exceptional lunch experience by booking the tasting menu at lunch at a reduced price of R595 or R920 with wine pairing (also until 30 November 2019).
“The tasting menu is a curated expression of what we’re most proud of at Foxcroft,” says Chef Glen. The format differs somewhat to the norm as, depending on the customer, it can still be experienced in under two hours, though guests are welcome to linger much longer. This makes for a welcome break from longwinded tasting menus that leave you fatigued, making it a more well-paced experience you can indulge in more often.
It’s been three years since Foxcroft in Constantia burst onto the Cape Town restaurant scene and since then it has become a regular favourite with locals as well as international guests visiting the picturesque Constantia Valley. Head chef Glen Williams believes in a carefully structured farm-to-table approach, utilising the freshest seasonal ingredients and showcasing them on the plate to deliver a finessed flavourful experience.
The menu reflects this philosophy and is constantly renewed. “Our menu has become a lot more streamlined in terms of choice, and varied in inspiration, with a greater focus on sustainability than we have ever put forward,” says Chef Glen. At the moment – the start of summer in Cape Town – it reflects the most hyper-seasonal, fleeting produce that usually wouldn’t be put on the menu because they have such short growing seasons.
Foxcroft is a wine lover’s dream destination and, in addition to coming up with an impressive wine list, they have put much thought into wine-pairing options for all menus. Their love of wine is reflected in the successful winemaker’s dinner series collaborations, where diners enjoy a five-course chef’s menu paired with a first-class cellar’s hand-picked wines.
“Our menu reflects global inspiration and a commitment to sustainable, local produce,” explains Chef Glen. They import as little as possible and use small-scale, sustainable, ethical and traceable suppliers wherever possible. “We feel that we’re cooking the best food we ever have, and are glad to still be on a path of growth and evolution that we feel will stand the test of time.”
