Fitch & Leedes goes coral with new Grapefruit Tonic
Be bang-on trend with the 2019 Pantone colour of the year, and make coral your go to shade this summer with new Fitch & Leedes Grapefruit Tonic.
This Grapefruit tonic hits the spot with some zesty grapefruit, combined with just a hint bitterness.
Stepping out with a brand new retro look, the Grapefruit Tonic struts its stuff in style in a glass bottle, sealed with a crown cap and embossed with the signature Fitch & Leedes sailing ship.
This versatile grapefruit tonic takes you from day to night. Enjoy it while basking in the sun, at a sophisticated upmarket venue for sundowners and everywhere in between. The vivacious tonic is a breath of fresh air when paired with premium gin, vodka or tequila.
Flirting with delicate fizz and fine balance, Fitch & Leedes Grapefruit Tonic ensures the best taste representation of what was intended by the master distiller. Fitch & Leedes shines the spotlight on the hard work and skill put into creating fine spirits, making it the preferred mixer for most leading distillers.
“A great addition to the Fitch & Leedes line-up, the new grapefruit tonic is the perfect balance of bitter and sweet and makes for a crisp, refreshing G&T. We love it with our African Botanical Gin, previously known as our Salt River Gin, where it adds a fresh citrus tanginess to balance the fynbos botanicals,” says Lucy Beard of Hope on Hopkins, the craft distillery in Salt River.
Her perfect serve is one part Hope on Hopkins African Botanical Gin to four parts Fitch & Leedes Grapefruit Tonic garnished with a slice of grapefruit and a sprig of thyme, or with a few muddled summer berries and mint.
The Grapefruit Tonic is the perfect accessory for G&Ts and cocktails, and ticks the box as a perfect non-alcoholic alternative.
Fitch & Leedes can be found at leading purveyors of fine beverages, boutique wine shops, selected delis, fine dining establishments and cocktail bars. It sells at around R55 for a 6-pack of 200ml cans or R50 per 4-pack of 200ml glass bottles.
Visit https://www.fitchleedes.co.za/ or join the Fitch & Leedes A-listers on Facebook and follow @FitchLeedes on Instagram and Twitter.
For more information about the Fitch & Leedes range, contact James Shaw at Tel: (+27) 021 886 8842, Fax: 021 887 1005 or send an email to info@chillbev.co.za.
All the freshness – Hope Distillery Gin has summer on their minds
Your summery cocktail is served! Summer is all about cocktails – and our spirit of choice is gin, the one to rule ’em all!
Hope Distillery, renowned for its flavoursome boutique gins, has come up with a 100% fresh beverage for the season.
Combining any of Hope’s gins with an easy-to-make blend of fruit, sweetly pungent basil leaves and ice, the Strawberry, Watermelon & Basil Gin Slushy is the ultimate thirst-quencher. Now, if this doesn’t shout Summer! then what does?
Hope Distillery summery cocktail!
Strawberry, Watermelon & Basil Gin Slushy
Serves 1
60 ml Hope Gin (works well with all three Hope Gins: use Mediterranean if you want to up the basil notes; and African Botanical if you want to highlight the berries)
5 strawberries
½ cup watermelon
3 basil leaves
1 cup ice
Blend all the ingredients together and pour into a glass. Garnish with edible flowers.
Recipe designed by Simone Kruger (@yellowpapaya on Instagram) and shot by Michelle Parkin (@michelleparkinphotography).
Hope Distillery (formerly Hope on Hopkins) is synonymous with quality and distinction. The company’s recent rebranding reflects its global reach and underscores its commitment to exceptional quality.
For more information, please see www.hopedistillery.co.za.
The time-honoured glass: Wixworth Gin, tonic and a twist of lime
Although ‘International Gin and Tonic Day’ officially fell on 19th of October, I am not going to stand in you way if you want to extend celebrations to another week or so. Friends – friends who love gin – don’t do that to each other. In any case, you can always practice for next one, amiright!
You’ll be well prepared for the next “Celebrate International Gin and Tonic Day with a Classic”event, then!
A simple refreshing drink without complication, Gin, the quintessential British drink previously drunk by soldiers, tennis fans and housewives has seen a massive revival in the rise and culture of this juniper-based alcohol. There is an overwhelming choice of Gin to choose from often making us forget just how good a classic G&T is.
Just about anything can be added to make a Gin cocktail but why not celebrate with a classic – no fluff needed? Whether you order it at a bar or make it at home, classic gin with a classic tonic deserve its day to be celebrated.
Try a Classic Serve of Wixworth & Tonic
Wixworth Gin has been produced by taking age old recipes, learning from the past origins and infusing it with Renosterbos to make it a truly South African Classic Dry Gin. A classic, originally created.
Ingredients and Method:
50ml of Wixworth Gin
200ml of plain Tonic Water
Garnish with a slice of lime
Serve in any glass you like and read a little about the history of Gin. It’s fascinating!
The History of Gin
Despite the rise of craft Gin culture in South Africa, many Ginthusiasts don’t know the long and rich history that this classic spirit has had.
It was first created in Holland in the 17th-century as a form of medicine called Genever (Dutch for Juniper) and was very different to the usually clear spirit that we’ve come to know and love as Gin today.
During the Thirty Years War, British soldiers fighting on Dutch land discovered it and nicknamed it ‘Dutch Courage’ because the fearless Dutch army all received a Gin ration they would drink before going into battle.
After having landed in England, gin it spread like wildfire and by 1720 it was estimated that as many as a quarter of households in London were making their own Gin.
Skip forward several decades by the mid 18th Century every second person was making their own in a bathtub and flavouring it with turpentine the ‘Gin Craze’ began, out of which the term ‘Mother’s Ruin’ was born.
British officers in India in the early 19th century took to adding a mixture of water, sugar, lime and gin to the quinine in order to make the drink more palatable, thus gin and tonic was born.
Brunch & Beer Special Cafe Caprice to support Our Amabokke-bokke!
Rugby fever takes over the world on Friday the 20th of September, which means a whole lot of rugby viewing. The only problem? Our boys in green and gold are halfway across the globe so most of the games will be broadcast before 12pm. A perfect excuse to get out and brunch at Camps Bay’s oceanfront institution, Cafe Caprice.
Cafe Caprice has all the amenities for the perfect brunch: big screens, lavish seating, sun, ocean air complimented by great food. Why not enjoy the games while sipping on a Coronita while listening to the sound of the ocean at one of CT’s iconic Summer spots?
Grab your mates, girlfriends, wives and family and join Cafe Caprice for a laid back beachfront vibe while watching all the world cup games live on HD big screens and enjoy a rugby brunch and beer special.
Friends don’t let friends watch RWC2019 alone, rustle crowd and head over to @cafecapricect
R90 gets you one of four brunch options served with a Coronita. plats include a breakfast burger, bacon Benedict, Madame Caprice and for those with a sweet tooth, French toast.
The special will run for the entire duration of the RWC (20th Sept – 2nd Nov). Booking is essential for big match days. 37 Victoria Road | Camps Bay | +27 (0)21 438 8315
Stay in touch for other RWC activities at Cafe Caprice on social media: @cafecapriceCT #BrunchNBeer
On a cold and drizzly day, this creamy, dreamy, Smoked Chicken & Chive Pasta is literally all I want to cook and eat.
Serve with a glass or two of nicely chilled Spier’s new Seaward Chardonnay 2018 for extra bliss.
The recipe is designed to serve two, but the quantities can be adjusted to your liking to increase the number of portions.
Creamy Smoked Chicken & Chive Pasta
Ingredients:
• 15 ml olive oil
• Small bunch of spring onions, finely sliced (reserve some for serving)
• 1 garlic clove (finely chopped)
• 2 medium size smoked chicken breasts (sliced)
• 250 ml fresh cream
• 10 ml wholegrain mustard
• Salt & pepper (to taste)
• Generous handful French chives, chopped (reserve some for serving)
• About 200 g pasta of your choice, freshly cooked & drained.
Method:
1. In a wide pan, heat the oil and fry the spring onions and garlic over medium heat until they are soft and fragrant.
2. Add the chicken and fry for a few minutes until lightly golden, then add the cream and mustard. Stir and bring to a simmer. Cook for 2 minutes.
3. Season with salt and pepper and stir in half the chives.
4. Add the pasta and toss to coat, then remove from the heat at once.
5. Serve hot, scattered with more spring onions and the rest of the chives.
6. Pair with Spier Seaward Chardonnay 2018!
About the Spier Seaward Chardonnay 2018:
Made with grapes sourced from the Tygerberg Hills, this lightly-wooded wine has aromas of ruby grapefruit, mango and citrus with undertones of raw almond. The creamy palate offers fresh citrus and nectarine notes with well-integrated vanilla on the finish. Enjoy with pork chops, roast chicken, creamy mushroom pasta – and, of course, seafood.
The Spier Seaward Chardonnay 2018 retails for R110.00 a bottle and is available at the Spier wine shop and leading liquor outlets nationwide.
https://www.spier.co.za/wine/wine-ranges/seaward
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 ISSUED BY:
Scout PR and Social Media
Steenberg by Night – by Women, for Women – interactive workshops celebrating Women’s Month during August
Steenberg by Night celebrates women this August with some really fun, interactive workshops. Oh, and there’ll be great food and wine too, of course, and a lovely gift bag to take home!
The landmark Constantia wine farm of Steenberg celebrates its own rich legacy of formidable women with Steenberg by Night, a series of inspiring workshops during Women’s Month in August.
Women have always been central to this 17th century farm, founded by the indomitable Catharina Ustings Ras, and today a new generation of accomplished women, Cellar Master Elunda Basson, Executive Chef Kerry Kilpin and Catherine Schulze, GM of Steenberg Hotel & Spa, continue in her footsteps.
Celebrating Women with Steenberg by Night this August!
Steenberg by Night is exclusively by women for women. Curated by three inspirational women with diverse creative talents, Steenberg by Night comprises a series of different interactive themed evenings entitled Write, Illustrate and Blend.
South African author and writing mentor, Máiri Fisher, will ignite your creative flair at writing workshops on Tuesday, 13 and Wednesday, 28 August, where she will inspire you to put pen to paper writing your very own story.
Aromatherapy expert, Alexis Roberts, will introduce you to the holistic healing power of essential oils and guide you in crafting your own personal blend. The essential oil blending evenings will be held on Wednesday, 14 and 21 August.
Carmen Ziervogel, a celebrated Cape Town illustrator who works in a range of styles, will get your creative juices flowing as you create your own Steenberg wine label. The illustration workshops take place on Thursday, 22 and 29 August.
The evening workshops begin at 18h30 in the stylish Steenberg Tasting Room Lounge and include delicious tapas, superb Steenberg wines and a beautiful gift bag.
Steenberg by Night: Celebrate Women during Women’s Month, August 2019Inside the Steenberg Tasting Room
Join Steenberg in raising a glass and taking time out from your busy schedule to share an intimate, relaxing evening in the company of other fabulous women. For bookings at R420 per person, contact Tel: 021-713 2211 or email reception@steenbergfarm.com.
Stay inspired by following all the Steenberg by Night action on social media via #DiscoverSteenberg #DiscoverYou #InternationalWomensDay #WomensMonth.
Steenberg Merlot, Red Wine Rendezvous at Bistro Sixteen82Final Red Wine Rendezvous at Steenberg’s Bistro Sixteen82, menu by Chef Kerry Kilpin
Join Steenberg’s winter grand finale and tuck into fabulous reds and hearty comfort food at the Red Wine Rendezvous at Bistro Sixteen82 on Wednesday, 28 August 2019.
This is the last in a series of four Red Wine Rendezvous featuring a generous 3-course dinner accompanied by a selection of fine Steenberg wines.
Red Wine Rendezvous, Steenberg Bistro Sixteen82
For starters, a creamy broccoli & roasted onion soup, onion crisps served with homemade bread and spicy hummus set the tone for a nurturing winter food and wine experience. The main course of slow braised lamb neck with sundried tomato and basil risotto is the perfect pairing for a Steenberg red. To add even more goodness, it is served with sweet glazed carrots and pan fried winter vegetables. Dessert is the ultimate winter indulgence – caramelised apple bread and butter pudding served with vanilla & sultana compote and pecan nut praline ice cream.
The cost of the Red Wine Rendezvous is R395 per person and includes the 3-course dinner and the wines. A complimentary welcome drink will be served upon arrival at 18h30. To book, call on 021 713 2211 or email reservations@bistro1682.co.za
For more information visit www.steenbergfarm.com/bistro1682 and follow @bistro1682 on Twitter, or Steenberg Farm on Instagram and Facebook.
Simply delicious: rooibos tea at any time of the night or day.
If you stabbed me at any given time of the day or night, I’d probably bleed tea. My favourite beverage by far, there is simply no such thing as ‘too much tea’ in my book.
Over the years, I’ve happily experimented with infusions, tisanes, green teas, white teas, black teas, flower teas, Indian, Chinese, Japanese, herbal potions and what have you, notably overdosing on Early Grey once. This is not something I’d recommend at all – the bergamot oil in Earl Grey is a powerful stimulant, and as I used to drink 5 or 6 mugs double-strength (two teabags) daily, I ran around pretty much like the Duracell bunny until I went cold turkey and quit the Earl.
Nowadays I stick to Rooibos tea, still 2, sometimes 3 teabags per serving, depending on the size of the mug, no sugar, dash of milk. Or with a generous spoonful of honey, a thin sliver of fresh ginger and pinch of cinnamon, no milk, preferably at bedtime.
When I’m feeling low, a mug of strong, sweet and milky hot rooibos with a side of hot buttered toast slathered in Redro fishpaste never fails to lift my spirits. (A childhood favourite.)
And in summer, a favourite cooling punch is equal parts ice cold rooibos tea, ginger ale and berry juice, garnished with fresh mint and berries. Use teabags, or brew up a batch on the stovetop with ‘stokkies’ in an old-fashioned enamel tea pot (my preferred method).
Rooibos iced teaRooibos tea and leaves
Some favourite recipes:
SPICY ROOIBOS
Ingredients:
A cup of strong Rooibos
1 tsp of lemon
1 tsp of honey
½ tsp of preferably fresh ginger (try a full tsp if it’s not too strong for you)
A pinch of cayenne pepper
Method:
Pour boiling water into a cup or mug, add one Rooibos teabag and let it steep for at least 5 to 6 minutes. Add a teaspoon of lemon, honey, ginger and a pinch of cayenne pepper.
*If you prefer something cold, make your own herbal ice lollies or ice chips using the same Rooibos tea combination as above.
Go on, pour a cuppa hot, spicy rooibos tea!
ROOIBOS LIQUEUR
Ingredients
· 750ml Brandy
· 2 cloves
· 2 sticks of cinnamon
· 750ml strong, hot Rooibos
· 600g white sugar (750ml)
· 25ml honey
Method
· Add cloves and cinnamon to the brandy, shake the bottle and allow it to infuse overnight.
· Heat sugar and Rooibos tea over moderate heat until sugar has dissolved.
· Boil uncovered for 20 minutes.
· Remove from heat, stir in honey and leave the tea to cool down completely.
· Remove cloves and cinnamon from the brandy.
· Add the brandy to the cold tea syrup and mix well.
· Pour into sterilized bottles and seal.
Rooibos liqueur
ROOIBOS, STRAWBERRY AND ORANGE SMOOTHIE
Ingredients for one serving
1 – 2 Rooibos tea bags
125 ml boiling water
225 g frozen strawberries
½ a peeled and chopped orange
125 g silken tofu
1 tbsp vanilla protein powder
1 tsp liquid honey, optional
Method
Put the Rooibos bags in a teapot or heatproof jug and pour over the water. Steep for 8 to 10 minutes, then remove the teabags. Leave to cool.
Put the tea, berries, tofu and protein powder into a blender and process until smooth. Sweeten to taste with honey and pour into glasses. Serve immediately.
Handy tip:
Silken tofu adds a lovely creamy richness
Replace the rooibos tea bag with a red berries rooibos tea bag.
Rooibos, strawberry and orange smoothie
Rooibos tea is just such a versatile drink, one of the biggest benefits being that it’s safe for infants and children, and that it contains no stimulants. No longer the preserve of old ladies and little ones, though, tea is bringing sexy back with scores of new fans globally. Check out these Rooibos cocktails! (Recipes on Rooibos Council Facebook.)
Rooibos cocktails
Social media is fuelling a global tea revival that’s gotten even rock stars and celebrity foodies hooked. So says Adele du Toit, spokesperson for the SA Rooibos Council.
“Before the social media boom, coffee was king, but these days tea is catching up to the popular brew. Aside from Facebook and Twitter, tea has been hash-tagged in over 29 million Instagram posts alone – arguably turning one of history’s oldest drinks into what may be the beverage industry’s sexiest new offering.”
Taylor Swift has the tea! In her recently launched single, “Look What You Made Me Do”, pop star, Taylor Swift whets fans’ appetites for tea in her provocative video. Similarly, TV shows like Downton Abbey, which has entranced millions of viewers, is fuelling the current tea revival.
According to a recent Innova Market Insights consumer study, one in ten consumers in the US, Canada, Mexico, Spain, the Netherlands and Australia are influenced by social media in their food and beverage purchases. That number increases to a whopping one in five in China and India.
In SA, the case is bound to be similar with more than 23 million users spending almost 3 hours on average a day on social media.
Du Toit says the tea-drinking demographic is also widening as influencers on social media encourage followers to live healthier lives, by becoming more mindful about their lifestyle choices and the impact it has on the environment.
“Many consumers are cutting back on coffee and are tending towards caffeine-free drinks with natural plant-base ingredients. This opens the door for botanical and herbal teas, such as Rooibos offering health-boosting benefits.
“So, too, the increasing interest in ethnic cuisines is drawing food bloggers to unique flavours such as Matcha and Rooibos teas. Every time celebrity chefs, such as Gordon Ramsey or BBC’s Siba Mtongana post a Rooibos recipe, it reaches millions of social media followers who share it with their own followers. Tea is trending, babes!
Celebrity chef Siba Mtongana’s tea-based drinks on InstagramCelebrity Chef Gordon Ramsay causes a stir with his take on rooibos tea. It’s posts like these from celebrity chefs, Gordon Ramsay and Siba Mtongana that’s catapulting our homegrown Rooibos to superstar status on social media.
“Popular platforms such as Instagram and Facebook have made our homegrown Rooibos accessible to the more than 3.48 billion users that are currently active on social media, which in turn strengthens the demand for this unique tea globally.” she remarks.
Women’s Month Mother-Daughter Getaway Special at Spier Wine FarmMother-daughter getaway package, Spier Wine Farm for Women;s Month
Celebrate Women’s Day with a rejuvenating mother-daughter getaway to Spier Wine Farm!
Spier, the historic Stellenbosch farm, is offering the perfect opportunity for a spot of mother-daughter bonding with an exclusive one-night getaway. Available for the whole month of August, the package includes a mani or pedi at the Spier Spa, tea on the Spier Hotel’s sunny veranda and a complimentary bottle of Spier Secret Sparkling.
A great way to chill before the Matric Farewell Balls begin!
Spier interior
Downtime is up to you: whether you decide to enjoy the crisp winter air while cycling among the vines on foot or a complimentary bike, exploring the extensive Spier art collection or relaxing with a book by the fire. After a blissful evening in your Signature Room, tuck into a delicious farm breakfast.
Greenhouse Pork XO dish, Winter Special Edited Menu, for the Cooking Demoon Saturday 24 August
Fine-Dining Cooking Demonstration with Head Chef Farrel Hirsch from Greenhouse at The Cellars-Hohenort on Saturday, 24 August and 31 August 2019.
The award-winning Greenhouse restaurant – one of the top 10 restaurants in South Africa – will be hosting the second and third of four cooking demonstrations on Saturday, 24 August and Saturday and 31 August 2019, led by Head Chef Farrel Hirsch. From 15h45 onwards there will be canapes and bubbly on arrival and the demonstration itself will begin at 16h00 in The Cellars-Hohenort Demonstration Kitchen.
Greenhouse Chef Farrel Hirsch
The guests will be participating in creating the exceptional Pork XO dish on the 24th and Fish & Scallops dish on the 31st from Greenhouse’s mouth-watering menu. Once the demonstration is concluded, guests will enjoy pre-dinner cocktails at the beautifully appointed Greenhouse bar from 17h30 onwards. This will be followed by a seated three-course dinner paired with wine from 18h00 onwards. The cooking demonstration, dinner, and all inclusions, is priced at R 2 200 per person, with an additional wine pairing option for R 350 per person.
Guests will also receive a special gift as a wonderful memento of this special experience in the world of fine dining.
As places for the cooking demonstrations are limited, bookings are essential.
The dates for the next three cooking demonstrations are as follows:
Serve with a glass or two of nicely chilled Spier’s new Seaward Chardonnay 2018 for extra bliss.
