Exciting new developments at Grand Provence Bistro! Experience a savoury twist to exploring wine in the Franschhoek Valley, with the new Umami Tasting to awaken the senses at The Bistro at Grande Provence.
Umami (click on highlighted link) is the pleasant savoury taste considered the 5th basic taste after sweet, sour, salty and bitter, and it marries beautifully with Grande Provence wines. The Umami Wine tasting pairs three estate wines with flavoursome savoury tidbits.
The Bistro, Grand Provence
Tasters can look forward to the vibrant and fruit-driven Grande Provence Sauvignon Blanc; the Grande Provence Shiraz with its well-integrated oak and soft tannins, and the Angels Tears Muscato Chenin Blanc, which adds adds a sweet sensation to the mix with upfront notes of honey-infused with spices and tropical flavours.
The Bistro at Grande Provence Umami Tasting invites you to embark on a sensory adventure by paring these wines with tangy cheese & lime balsamic syrup, balsamic & olive oil and gourmet caramel popcorn. For added texture and a piquant taste, Dukkah, a flavourful Middle Eastern spice and nut mixture, takes the Umami pairing up a notch when added to the olive oil and balsamic syrup. (This all sounds completely delicious to me, actually.)
The Umami tasting is available daily from 11h00 till 18h00 at R95 per pairing at The Bistro at Grande Provence.
And there’s more! Visitors to Grande Provence can discover & purchase the new range of Grande Provence olive oil and balsamic syrups. The range includes extra virgin olive oil, balsamic olive oil salad dressing, pomegranate, lime and fig balsamic syrup & freshly-made Dukkah.
Grand Provence products for sale in The BistroThe Bistro at Grand Provence
The Bistro at Grande Provence is a relaxed alternative to more formal Franschhoek dining. To book your table, call Tel: (021) 876 8600 or email reservations@grandeprovence.co.za
Spier’s Warm Winter Vegetarian Tasting warms the parts other wine tastings don’t reach. I was astonished to read this press release, and gladdened!
From Scout PR came the news: ‘When the mercury drops and the rain clouds gather, the soup ladle and the wine glass are the best of friends. That’s why, from 1 June until 31 August 2019, visitors to Spier’s cosy Tasting Room can enjoy three hearty vegetarian soups paired with wine and served with an assortment of focaccia bread. The new winter tasting features Seaward wines, Spier’s brand-new, NWC Double Gold Award-winning range of single varietals inspired by the unique terroir of the Cape’s coastal regions.
Take a seat by the blazing fire and tuck into our tasty selection of wine and winter soups – starting with a cauliflower and smoked cheese soup paired with Spier Creative Block, a crisp white blend of Sauvignon Blanc and Sémillon. Next, there’s a carrot soup topped with goats cheese and cashew dukkah, paired with the lightly-wooded Spier Seaward Chardonnay. This is followed by a spicy roast tomato and basil soup paired with the richly suave Spier Seaward Shiraz. Lastly, enjoy a vegan brownie with a glass of the wonderfully warming Spier Cape Vintage Selection.
Spier Wine and Vegetarian Winter TastingSpier wine and vegetarian tasting
The Spier Warm Winter Vegetarian Tasting costs just R120 per person, and is vegetarian-friendly. Enjoy it at the Spier Tasting Room, which is open from 09:00 – 16:30, Monday to Saturday, and 11:00 – 17:00 on Sundays. Contact +27 (21) 8091984 for more information or visit www.spier.co.za
Fall in love with Steenberg reds and delicious comfort food this winter at Bistro Sixteen82’s third Red Wine Rendezvous on Thursday 18th July 2019.
Chef Kerry Kilpin, Steenberg
This is the third Red Wine Rendezvous in the series, featuring a hearty 3-course dinner prepared with love by Chef Kerry Kilpin and accompanied by Steenberg’s fine wines.
Chef Kerry’s creamy capsicum and chevin soup served with homemade bread and spicy humus sets the tone for a nurturing winter food and wine experience. The main course of slow-braised lamb neck with pumpkin seed risotto is the perfect pairing for a Steenberg red.
The main course of slow-braised lamb neck with pumpkin seed risotto is the perfect pairing for a Steenberg red.
Braised lamb, Rd Wine Rendezvous at Steenberg
To add even more goodness, it is served with sweet glazed carrots, toasted sunflower seeds and pan friend seasonal vegetables.
Dessert is pure bliss with Chef Kerry’s yoghurt mousse with cardamom & orange curd, honeycomb, citrus segments, macadamia nuts and kalamansi ice cream.
Steenberg wine
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
The fourth and final Bistro Sixteen82 Red Wine Rendezvous will take place on Thursday, 29 August.
For more information visitwww.steenbergfarm.com/bistro1682 and follow @bistro1682 on Twitter, or Steenberg Farm on Instagram and Facebook.
Avondale makes wondrous biodynamic wines, and my personal favourite is the Samsara Syrah. Lucky diners can now book for the inaugural FABERFriday Steak Nights on 3 August, at R225 pp. This includes your delectable steak dinner, a tour of the cellar and best of all, some Samsara Syrah 2009 ‘Decade Edition’ poured on the night.
Guests are invited to partake of this unique and memorable event, just follow the booking guidelines below.
As Avondale says:’
‘Join us for our firstof the new season ‘FABERFriday–Steak Night Special’with a unique Samsara Syrah 2009 Decade Dinner on Friday 3rdAugust.
Aged free range beef rump soaking up flavours of thyme, rosemary and garlic. FABERfood Friday Night Steak SpecialChef Dale cooking the rump to order for FABERfood Friday Night Steak SpecialAged free-range beef rump, smoked bone marrow dressing, crispy kale, side of potato chips, FABERfood Friday Night Steak SpecialAged free-range beef rump, smoked bone marrow and onion dressing, crispy kale, side of potato chips. FABERfood Friday Night Steak Special
The evening will kick off with our famous FABER welcome of Avondale Armilla Blanc de Blanc and a tour of our three-storey gravity cellar, hosted by proprietor Johnathan Grieve.
The evening will kick off with our famous FABER welcome of Avondale Armilla Blanc de Blanc and a tour of our three-storey gravity cellar, hosted by proprietor Johnathan Grieve.
Guests will then be able to enjoy the full FABER menu or choose the Steak Night Special for R225 per person, which includes FABER’s Steak dish of the week and a glass of Avondale’s Samsara Syrah 2009 ‘Decade Edition’. The full FABER menu and winelist is also available for the evening, at normal menu prices.
As FABERFood restaurant is a contemporary farm-to-fork restaurant priding themselves on serving seasonal, local and organic produce, mostly harvested from thier organic garden, the menu may change daily.
Just let them know what time you would prefer, as they have two time slots (for the Cellar Tour part not the dinner) – 6pm and 7.30pm on Friday night 3 August.
Swanky Hermanus hospitality stalwart, The Marine Hotel lays on a four series-strong set of gala dinners with local Overberg wines the winter.
The events consist of four grand dinners in partnership with three award-winning local Hemel-en-Aarde wineries: Creation, Bouchard Finlayson and Hamilton Russell Vineyards.
The first event is ‘Marine Hotel with Creation Wines’ on Saturday 29 June 2019. Bookings are required.
The first three dinners of the series will each focus on only one winery per evening and will be hosted by that respective winemaker.
Talented Marine Hotel Head Chef Tronette Dippenaar has prepared incredible menus to match the vintages selected.
The fourth and final Marine Hotel Food & Wine Pairing will feature all three wineries and takes the form of an exciting pop-up by Greenhouse restaurant, currently ranked 6th Best Restaurant in South Africa.
For this final event, Greenhouse Head Chef Farrel Hirsch has created a seven-course tasting menu paired masterfully by Sommelier Michelle Michaels.
DATES:
The first dinner pairing in this series is at 18h30 on Saturday, 29 June 2019 at The Pavilion at The Marine. It will be hosted by winemaker Jean-Claude Martine from Creation wines. The evening will kick off with pre-drinks and canapés followed by a short welcome from The Marine’s general manager, Sebastian Berinato, the Head Chef Tronette and the winemaker, Jean-Claude.
MENU:
First course: Tuna Tataki paired with the Creation Sauvignon Blanc 2019
Second course: Seafood on the Beach, a sensational medley of seafood, paired with the Creation Chardonnay 2017.
Third course: Grilled Outeniqua Springbok Loin, paired with the Creation Reserve Pinot-Noir 2017.
Dessert: Black Cherry Sago, paired with the Creation Cape Vintage 2017.
The evening ends with a lucky draw where there are great prizes to be won!
This fabulous 4-course menu is only R495 per person, with wine pairing INCLUDED. (Now that, too me, is straight-up great value.)
Bookings are essential.
See, below, the dates for all four of the events in this Food & Wine series:
Saturday, 29 June 2019 – Creation Wines
Saturday, 27 July 2019 – Bouchard Finlayson
Saturday, 31 August 2019 – Hamilton Russel Vineyards
Saturday, 07 September 2019 – Creation, Bouchard Finlayson, & Hamilton & Russel Vineyards
The Marine, a member of The Liz McGrath Collection, is one of South Africa’s most spectacular seaside hotels. Located on Hermanus’ famous cliff path, overlooking the breathtaking Walker Bay, the hotel offers visitors the unique opportunity to experience the finest land-based whale watching in the world from June to November each year. Guests are even able to view these majestic creatures from the comfort of their own sea view room. The Overberg region is also a must for adventure sport seekers, offering a host of activities – including hiking, mountain biking and marine sports.
Back at the hotel, guests can indulge in exceptional culinary delights created by Head Chef Tronette Dippenaar: from breakfast at the 1920’s-style Pavilion restaurant, to lunch and dinner at Origins at The Marine, as well as High Tea and sundowners in the Sun Lounge & Bar.
The 40 elegantly appointed rooms and suites include 10 Luxury Doubles with Sea View and 10 Premier Suites – both categories are perfectly positioned for watching pods of dolphins and whales as they swim in the bay below. Guests may take a refreshing dip in The Marine’s pool, located in the hotel’s tranquil courtyard, or in the Tidal Pool, which can be accessed from the cliff path.
Franschhoek ValleyMoody Franschhoek Valley at dusk
Franschhoek Mystery Weekends – a must for your bucket list!
Imagine an all-inclusive winelands getaway, where your whole weekend has been meticulously planned for you, from check in to check out. Every single little detail taken care of, including food and DRINK.
And thrills, of course, because that’s the main idea behind Franschhoek Mystery Weekends! THRIILLLLSS…
You’d be forgiven for thinking it’s a all a dream, but this can be your reality!
Franschhoek’s popular Mystery Weekends hold the promise of surprise, relaxation and pure indulgence.
Your all-encompassing weekend includes all that Franschhoek is known for – from luxurious accommodation, award-winning wines, gourmet cuisine and bespoke experiences.
Give it up Moira, we know you want to do this, so book already, willya?
Sundowners at Mont Rochelle, Franschhoek
Since its inception in 2012 the Mystery Weekends have welcomed almost 2 000 visitors to the region, reaffirming Franschhoek as one of SA’s premier travel destinations.
“It’s always been a fun-filled weekend and the anticipation of not knowing your location until you draw your box adds to the excitement.
You can never tire of what is on offer in Franschhoek. It’s excellent value for the entire weekend compared to the high season rates, and we have met some wonderful new friends from past Mystery Weekends,” comments a regular Mystery Weekend guest.
The Franschhoek Mystery Weekends are ideally suited to couples, seeking time out from the hustle and bustle of everyday life. The allure of the weekend is that you don’t need to book a single thing as it is all taken care of for you. Bam! Just like that.
Your experience starts with an exclusive (and unconventional) check-in event planned for all guests. Mingle over a glass of wine before opening your special Mystery Weekend box, which contains all of the exciting details as to where you’ll be staying, where you’ll be dining and what you’ll be experiencing, including a fun and informal evening where you are welcomed to the valley in true Franschhoek fashion.
Although most of your weekend is pre-planned, there is ample time to enjoy a leisurely stroll through the village to browse the local market, art galleries, artisanal chocolate shops and bespoke boutique ateliers you’re bound to discover.
Choose between three fabulous packages on offer, which are categorized according to their accommodation offerings.
Ultimate (R8 200 per couple)
The crème de la crème of accommodation in the valley.
Superior (R5 650 per couple)
Stylish boutique hotels and guest houses.
Premium (R5 300 per couple)
Premium self-catering accommodation in the heart of the valley.
The cost per couple includes the following:
Two nights’ accommodation;
Breakfast daily;
A surprise event on the Friday night;
Dinner on the Saturday night;
A light lunch on the Sunday;
A selection of fun filled bespoke Franschhoek experiences which will be revealed upon your check and are guaranteed to be memorable.
The confirmed dates for this year’s Franschhoek Mystery Weekends are 26 and 27 July; 23 and 24 August, with the final weekend set for 27 and 28 September. Bookings for all three dates open on 13 May, and don’t delay as these weekends sell out fast.
Fricassee of roasted Avondale porcini, king oyster and portabellini mushroom, potato gnocchi, wilted kale, charred onion and basil. FABERfood at Avondale Winter SpecialFricassee of roasted Avondale porcini, king oyster and portabellini mushroom, potato gnocchi, wilted kale, charred onion and basil. FABERfood Avondale Winter SpecialSet mango and coconut mousse, mango sorbet, toasted coconut shavings and fresh mango, FABERfood Avondale Winter Special
FABERfood at Avondale sent good news to share with food and wine lovers everywhere:
‘FABER is a contemporary farm-to-fork restaurant, approaching each ingredient with the utmost respect. FABERfood is handcrafted using the finest, fresh, organic ingredients: creating wholesome, innovative dishes that take guest on a memorable journey.
Winter Special
Duration of Special: From 1 May – 23 June and again from 24 July -31 August (We are closed from 24 June – 23 July)
Times available: Lunch from Wednesday – Sunday 12h00 – 14h00 and
Dinner Thursday, Friday and Saturday 18h30-20h00
Special: Set 3 course menu R298 (starter, main plus 1 side and dessert)
Set 3 course menu with 2 glasses of Avondale Jonty’s Duck R370
** As FABER restaurant is a contemporary farm-to-fork restaurant and we pride ourselves on serving seasonal, local and organic produce, mostly harvested from our organic garden, the menu may change daily.
Waiter Jeph pouring a glass of Avondale Wine
FABERFriday Steak Special, available every Friday evening 18h30 – 20h00 from 1 August 2019 – 30 April 2020.
FABER steak with a side of fries and glass of Avondale Jonty’s Duck Pekin Red R215.
Aged free-range beef rump, smoked bone marrow and onion dressing, crispy kale, side of potato chips Jonty’s Duck Pekin Red. FABERfood Friday Night Steak SpecialAged free range beef rump soaking up flavours of thyme, rosemary and garlic. FABERfood Friday Night Steak SpecialChef Dale cooking the rump to order for FABERfood Friday Night Steak Special
** As FABER restaurant is a contemporary farm-to-fork restaurant and we pride ourselves on serving seasonal, local and organic produce, mostly harvested from our organic garden, the steak dish may change weekly.
Aged free range beef rump, smoked bone marrow dressing, crispy kale, side of potato chips and a glass of Jonty’s Duck Pekin Red FABERfood Friday Night Steak Special
Pork and fennel meatballs in tomato sauce, perfectly paired with Spier’ss new release Seaward red
Pork mince is incredibly versatile and I cook with it often – in meatloaf, a gazillion Asian recipes with or without noodles and, most often, tender little meatballs. This recipe from Spier is a welcome update on your regular beef meatball method, with the addition of fresh fennel. Serve these hearty nuggets in sauce with pasta, mashed potato or hunks of crusty bread to mop up the sauce. It pairs wonderfully with Spier’s new Seaward Shiraz! If you can’t find fresh fennel bulb, simply substitute with 1 teaspoon ground fennel, plus chopped fresh fennel herb.
Pork & Fennel Meatballs with Tomato Sauce
Serves 6
Pairs beautifully with Spier Seaward Shiraz 2017
Ingredients
For the sauce:
45 ml olive oil
3 cloves garlic, crushed/grated
2 cans (800 g) whole Italian tomatoes, blitzed to a smooth pulp
10 ml (2 teaspoons) sugar
Salt and pepper to taste
For the meatballs:
30 ml olive oil
1 onion, finely chopped
1 fennel bulb, finely chopped (save some of the fronds for serving)
Rind of a small lemon, finely grated
10 ml smoked paprika
1 kg pork mince
Salt and pepper to taste
Method
Prepare the sauce: Heat the oil in a medium-sized pot and fry the garlic over medium heat until golden. Add the smooth tomatoes, sugar, salt and pepper and bring to a boil. Simmer uncovered for about 15 minutes or until reduced by a third. Set aside.
Prepare the meatballs:
In a wide pan, heat the oil and fry the onions, fennel and lemon rind until they are soft and fragrant. Remove from the heat and transfer to a mixing bowl, adding the smoked paprika, mince, salt and pepper. Mix well. Shape into balls (about 4-5cm in diameter). Using the same pan as before, add more olive oil and fry the meatballs on all sides over medium heat until just cooked. Serve with the warm tomato sauce, scattered with fennel fronds. Optionally, serve with pasta/starch of your choice.
The Seaward range is exclusively available from the Spier wine shop and in stores nationwide from July 2019.
High-quality Shiraz grapes were selected from Darling, Durbanville and the southern side of Stellenbosch for this wine. Having matured for 14 months in a mixture of first, second and third fill oak barrels, the Shiraz has beautifully layered aromas of mulberry, violets and plum supported by infused allspice. The palate has richness with good length and smooth tannins. Enjoy with your favourite cut of grilled red meat and root vegetables or a vegetarian moussaka.
By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives that empower communities to create positive social and environmental change. For more information please visit https://www.spier.co.za/growing-for-good
The cosy, intimate Antipasti Bar is tucked away behind the grand entrance lobby and serves a variety of small plates of Italian-inspired snacks along with estate wines. The menu is carefully composed to showcase the best of local and seasonal produce, sourced from the surrounding Winelands. A selection of vegetarian, seafood and meat dishes as well as an assortment of platters are perfect for sharing. As a family of four, we’ve been known to order the entire menu, an easy feat since the food is extraordinarily delicious and very well priced! My advice is to start with a glass of L’Ormarins Rosé or Brut MCC, definitely some of the house-baked bread, and then steadily work your way through the menu.
Sauteéd porcini with olive oil and Parmesan at Terra del Capo Antipasti BarFranschhoek salmon trout with Cape of Good Hope Semillon, Terra del Capo Antipasti Bar Winter Menu
The tapas-style dishes perfectly complement the range of Protea, L’Ormarins, Cape of Good Hope, Anthonij Rupert and Terra del Capo wines. Why not visit the Terra del Capo Tasting Room upstairs before your lunch and try some of the estate’s finest vintages and sparkling wines?
A firm favourite is the Italian mini burrata with artichokes, capers and pinenuts with a drizzling of white Balsamic and Zá-atar vinaigrette. Fresh local smoked salmon trout with gremolata crème fraiche, preserved lemon and watercress is paired with the Cape of Good Hope Semillon, one of the best culinary matches from the Franschhoek valley.
Highlights on this season’s menu are the estate-raised Black Angus Beef and Truffles produced from their Altima Estate. To get your Truffle fix, look no further than the Truffled Polenta chips served with Truffle Aioli. Making a comeback is Chef HW’s estate-raised Black Angus Italian-style beef sausages, as well as the mouthwatering Angus Beef Salsiccia Meatballs served in a heartwarming Beef Brodo.
Beef brodo with black truffles perfectly matched with Terra del Capo SangioveseBurrata with artichoke, in the glass Terra del Capo Pinot Grigio
Extend your visit to the estate by booking a winetasting to taste some to the estate‘s excellent wines, either before or after lunch. The Franschhoek Motor Museum, just a short tram ride away, is a highlight for all luxury and vintage car enthusiasts – the perfect ending to your day out.
The Terra del Capo Tasting Room and Antipasto Bar are open from Tuesday to Sunday (10am to 4:30pm), but pre-booking is essential. For more information and reservations contact tasting@rupertwines.com or phone 021 874 9041.
Vadas Smokehouse Winter Menu: a Chef’s Platter at only R200 (normal price R395)
Vadas Smokehouse & Bakery on beautiful Spier Wine Farm run a Winter Special until 30 August.
This gives you the Chef’s Platter at half price only, to be enjoyed with some award-winning Spier Estate wines.
Winter Special: Chef’s Platter
Smoked corn and goat’s cheese arancini
Smoked harissa chicken wings
Beets with feta, grapes, pistachio
Beans and radish salad, Sourdough
Crumb and Caesar dressing
Smoked brisket & BBQ sauce
Pork belly with apple ketchup
A vegetarian option is available on request. The normal price for the Chef’s Platter of R395 was reduced to only R200 per person for the duration of winter.
The special excludes Sundays and Public Holidays. (Please note, this is only a sample menu; dishes may change according to seasonal & market availability.)
Book online at www.vadas.co.za or contact 021 8091137 or info@vadas.co.za directly.
For more information and updates follow:
Vadas_smokehouse on Instagram
Vadassmokehouse on Facebook
@pjvadas on Instagram
Vadas Smokehouse has an in-house Bakery offering sublime, freshly baked loaves, pies, pasteis de nata and sweet tarts everyday. Catch the French Baker’s Breakfast every day between 7am – 9am
Baker’s Breakfast at Vadas
Vadas Smokehouse & Bakery also offer a French-style Baker’s Breakfast, served every morning from 7am-11am on the bakery terrace.
Relax within the hub of the bakery, surrounded by the comforting aromas of warm breads and pastries straight from the oven and relish the freshly-baked farm loaves and delicate, flaky croissants with farm butter and home-made jams.
The bakery’s treasure trove of ‘Sweet Surrender Pies’ – American-style sweet pies such as lemon meringue pie, chocolate cream pie, pecan pie and strawberry pie will also be on offer, along with Vadas’ famous Pastéis de Nata – the much loved Portuguese custard tarts.
Sweet delights from Vadas Smokehouse Bakery
Dalewood cheese will be available to enjoy with Farmer Angus charcuterie direct from the Spier farm. A barista whips up perfect coffees, cappuccinos and teas. All coffees are only R15 between 7am-9am.
All items are available as take-home to share with friends, family and co-workers.
For more visit: www.spier.co.za
Email: info@vadas.co.za
Phone: 021 809 1137
Baker at work, Vadas Smokehouse and BakeryPerfect, crusty sourdough loaves, Vadas Smokehouse and Bakery
By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives that empower communities to create positive social and environmental change.
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