The Conservatory dining room at Bartholomeus KlipBreakfast Buffet in the Conservatory at Bartholomeus KlipBartholomeus Klip Breakfast BuffetSunset views at The Deckhouse, Bartholomeus Klip
If there’s one thing guaranteed to lift my spirits, it’s a newsletter from Bartholomeus Klip hopping into my inbox. Always something good happening at that gorgeous Swartland guest farm, and man, do they know how to throw a party…
Read more about the previous Smoke and Fire Pop-Up Garden BBQ party here:
Bartholomeus Klip Smoke and Fire Pop-Up Garden Party 7 December 2018Alfresco sofas underneath the trees at Bartholomeus Klip Smoke and Fire Pop-Up BBQ Garden Party
These legendary Smoke and Fire Pop-Up events cost only R750 pp inclusive of your delectable feast with wine. The next date is 30th March so best you get booking! As BK let me know yesterday:
“It’s official, we have a date … for another Smoke & Fire pop-up extravaganza! A starlit dinner with a view over the dam, a long table, long stories and bold flavours. This time we pay homage to the award-winning wines from Mullineux Leeu Family Vineyards / 30 MARCH / 6pm till late / R750pp includes all drinks and food * We gladly cater for vegetarians – Booking essential / View our previous POP UP editions here.
Further good news from the farm is a very special announcement:
A new addition to the BK portfolio: Heron House. Situated between the main farm house and the self-catering Wild Olive House, Heron House sleeps 10 people, and can be rented on a self-catering basis – perfect for a weekend getaway for friends and families. The newly renovated house includes a private pool, stoep, spacious living areas and your very own views on the reserve.We take bookings from 1 May 2019.
And yes, there’s more!
[ WINTER SPECIALS ] – With current temps of 40+ degrees at BK, it seems preposterous to even think that winter is anything more than wishful thinking right now 😉 But we know that it isn’t … Every year, winter is a very special time at BK, and every year we offer special winter packages. So keep an eye out on Facebook, Instagram and this newsletter …
PS: Check out the bedrooms in the main farmhouse:
Orchid Suite, Bartholomeus KlipOrchid Suite at Bartholomeus KlipDisa Bedroom at Bartholomeus KlipBathroom of Nerina bedroom at Bartholomeus Klip
Don’t forget about the special BK Sunday Family Lunches, either! Read more here:
Aaaand then there is the epic Afternoon Tea, with fresh home-bakes, all made with love and care.
The legendary Afternoon Tea at Bartholomeus KlipSweet and savoury treats, Afternoon Tea at Bartholomeus Klip
As they say:
“At BK, it’s always holiday. We aim to let our guests tap right into their best holiday memories, all year round. Join us for dinner on Tuesdays or Fridays, or for Sunday lunch, or pull out a chair at one of our very-out-of-the-ordinary quarterly Smoke & Fire Pop-Up food events. Or get the full relaxation treatment, and stay at BK on a full-board, B&B or self-catering basis. Please take a minute to support our nomination at the Safari Awards. To keep in touch with the BK family (and our special Winter Packages), subscribe to our newsletter, or follow us on Facebook or Instagram, and of course, keep an eye out for our new, weekly Late Minute offers!”
Bartholomeus Klip Sunday Family Lunches every SundayCanola fields near Bartholomeus KlipScenes from an African Farm, Bartholomeus Klip
Sizzling hot sticky chicken wings with Spier Signature Chenin Blanc. Photo supplied
What’s better than sizzling hot chicken wings?
STICKY hot chicken wings. of course!
Sticky chicken wings are one of South Africa’s best loved snacks. When having friends or family over, you can’t go wrong with presenting a platter full of wings alongside a mouth-watering blue cheese dip!
The only way to get the chicken wings really glossy and sticky is to re-glaze them a few times while cooking. Keep on going (about 3-4 times) until you get the desired result, then serve hot or at room temperature with this zippy Southern-style blue cheese dip and a glass of Spier Signature Chenin Blanc.
Sticky hot wings with blue cheese dip
Serve with lekker cold Spier Signature Chenin Blanc
For the hot sticky marinade: (serves 4)
1/4 cup (60ml) tomato sauce (ketchup)
3/4 cup (180ml) smoky BBQ sauce
15-30ml (1-2 tablespoons) Sriracha sauce (or hot chilli sauce)
15ml (1 tablespoon) Worcestershire sauce
30ml (2 tablespoons) dark brown sugar (muscovado or demerara)
5ml (1 teaspoon) smoked paprika
2,5ml (1/2 teaspoon) salt
About 16 chicken wings, for covering in the marinade
For the dip:
100g blue cheese, crumbled
1 cup (250ml) thick sour cream or crème fraiche
1/4 cup (60ml) mayonnaise
15-30 ml (1-2 tablespoons) milk
10ml (2 teaspoons) lemon juice (or apple cider vinegar)
Salt and pepper to taste
Method:
Make the sticky marinade: In a medium size mixing bowl, add all the ingredients for the marinade (except the chicken) and mix together. Pour over the chicken wings in a sealable container and marinate for 30 to 60 minutes (or longer – overnight).
Preheat the oven to 200C. Line a roasting tray with foil, then arrange the marinated wings in a single layer. Roast for 30 minutes, then remove from the oven and use a pastry brush to brush with more marinade. Return to the oven, and keep on brushing every 10 minutes until the wings are very tender and the edges are dark, glossy and sticky. Remove from the oven and serve hot or at room temperature.
Make the dip while the chicken is roasting. Mix all the ingredients in a food processor and until smooth and thick (thin it with a little milk if its too thick). Keep any leftovers refrigerated in a covered glass jar.
About the wine: Signature Chenin Blanc
The Spier Signature Chenin is both crisp and fruity with green guava, pear, apple and hints of litchi on the nose. It has a well-balanced palate and a strong finish. Maturation occurred on the fine lees for another three months to give extra body and elegance. The wine is unoaked.
The Spier Signature Chenin Blanc retails for R52.00 a bottle and is available at leading liquor outlets nationwide.
https://www.spier.co.za/growing-for-good
By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives that empower communities to create positive social and environmental change.
Vadas Smokehouse & Bakery situated on the beautiful Spier Wine Farm is now serving pizza every Friday night! The sourdough pizza bases are made with stoneground flour and the dough is then fermented for 48 hours. Buffalo mozzarella from Buffalo Ridge is used – the only water buffalo dairy in South Africa, and the country’s only producer of buffalo mozzarella. All meat products used are from Farmer Angus, ethically raised on Spier Wine Farm.
You can choose from 5 different pizzas such as The Fat Butcher: bianco base with creamed leeks, salsa verde, bone marrow, thyme & smoked cheddar or The Porky: tomato base with buffalo mozzarella, Farmer Angus bacon, avo and feta. Pair your pizza with a selection of Spier Wines including Spier’s Farm House organic Chenin Blanc, Rosé or Straw Wine. With a shared passion for ethically sourced, quality ingredients Spier and Vadas are a perfectly suited collaboration.
Kitchen hours for Pizzas Every Friday, from 18:00 – 23:00 (kitchen closes at 21:00) 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
By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives that empower communities to create positive social and environmental change.
Ginlovers, rejoice! The Original Gin and Tonic Festival returns to Cape Town on the 24th February 2019 at the iconic Old Biscuit Mill in Woodstock. It’s popular, so get a move on to book your tickets!
Now in its 4th year and on its 8th event, The Original Gin & Tonic Festival is at the forefront of the diverse South African craft-gin scene.
The festival offers an engaging and entertaining showcase of the country’s most popular, lesser known and spanking new gin brands, as well as a selection of premium internationals – creating a colourful platform for them to shine and showcase their handiwork to South Africa’s gin enthusiasts.
Add to this a bounty of delicious eats by Cape Town’s street food stars, plus a diverse lineup of musical acts across multiple stages, all in celebration of gin. Sound good enough already?
WHAT TO EXPECT
Apart from a big fat jol, there will be gin in abundance to sip and enjoy, and the makers will also be present to share their unique stories and enlighten folks on what makes their product so simply irresistible. ‘Coz we Capetonians love our gin, right?
This year the organisers are excited to welcome Roku Gin from Japan and handful of new local gins to the stage. Over 60 local and international gins will be showcasing at The Cape Town Original Gin & Tonic Festival, making this the biggest show in South
Africa.
Together with partners The Neighbourgoods Market, the festival promises an incredible day with great food traders, merchant stalls plus a beautifully curated bill of exciting local musicians.
This year sees Card on Spokes, ANG, Jay Me, Kay Faith, Gourmet, Lady Venom, and Roastin’ Records alongside a host of other fresh and forward-thinking acts, performing across three stages throughout the day.
Early Bird tickets have sold out and General Admission tickets are going fast. And due to
popular demand we have introduced a new group ticket option…
Organisers do expect to sell out prior to the day, so we advise purchasing your ticket to book your spot as soon as possible.
The G&T’s flow on Sunday, 24th February 2019… We can’t wait to cheers to all things gin! Join The Gin Revolution!
Get tickets here: http://qkt.io/G4C0gD
Website: http://ginandtonicfestival.co.za/
Event: https://www.facebook.com/events/1201287360023937/
Facebook: https://facebook.com/ginandtonicfestival
Twitter: https://twitter.com/GandTFestival
Instagram: https://instagram.com/ginandtonicfestival
Cover: The Mandala Kitchen by Marlien WrightMarlien Wright, author of The Mandala Kitchen, published by Jacana Media 2018
Marlien Wright is one of those people who inspires us all to live our best life. This yogi extraordinaire is smart, wise, creative, accomplished, astonishingly beautiful, and as humble as they come. Killer sense of humour, too. As a busy mother, nutrition coach and food writer, health and well-being is Marlien’s passion. And she makes it all look so easy!
I was hugely excited to learn about her latest cookbook, The Mandala Kitchen, just published by Jacana Media. It contains 100 irresistible recipes to help heal and restore your gut health. And no, it’s not exclusively vegan, in fact there are meaty treats galore that will have you rushing into the kitchen to get cooking. Nothing drastic or freaky about it either: just sound, sensible recipes and gentle guidelines. Like the author itself, Mandala Kitchen is a no-nonsense affair that everyone can relate to.
I was sent some recipes by the publishers to share with readers, and here they are:
Mandala Kitchen Paleo Egg Lunch Bento Box
Egg Salad Paleo Lunch Box
Apple & Nut butter: Simply spread a tablespoon of nut butter on some sliced apple, sprinkling over some ground cinnamon if desired. (Drizzle the apple slices lightly with a spritz of lemon juice to prevent the browning from oxidization).
Avo & Kale chips: 1 small avocado, peeled and halved, drizzled with a little lemon juice and sprinkled with kale chips. Buy some, make some…the recipe for making kale chips is in Marlien’s first cookbook The Yoga Kitchen, available from Yuppiechef online.
Egg Salad: 2 boiled eggs, sliced or chopped, served with some crunchy leaves and thinly sliced red onion, simply dressed with olive oil and lemon juice.
Gutsy Frittata, dried mango and sweet potato medallions with sunflowerseed spread
2 Gutsy Frittatas (recipe below)
3–4 pieces dried mango, or any other sulphur-free dried fruit
Simply wash and scrub a few jewel (orange-fleshed) sweet potatoes and then slice them in approximately 1.5 cm thick medallions. Place on a baking tray that’s rubbed lightly with coconut oil and roast for 30 minutes at 180°C in the oven. Allow to cool completely before storing medallions in the fridge in an airtight container until required.
Recipe for Gutsy Frittatas:
2/3 cup (180ml) frozen baby peas
ghee or coconut oil for frying
4-6 spring onions, thinly sliced
4-6 free-range eggs, lightly beaten
1/2 cup (125ml) live yoghurt
1/2 cup (125ml) grated white cheddar
salt and pepper to taste
Method:
Preheat oven to 180 C. Put frozen baby peas into a medium-sized bowl and blanch briefly by pouring over boiling water. Let stand for 10 minutes and drain.
Cook the spring onions in a little ghee or coconut oil until just softened. Scoop out with slotted spoon and set aside till needed.
Whisk the eggs, yoghurt and cheese together. Add drained peas and spring onion to the egg mixture, season with salt and pepper and stir well.
Pour the egg mixture into a fairly deep oven-proof dish, pan or baking tin and bake at 180 C for 15 minutes until just set. Let cool before slicing and serving. You can also bake your frittatas in muffin tins , just make sure each hollow is well-oiled with ghee or coconut oil. The frittatas keep for up to 3 days in the fridge.
Mandala Kitchen Chicken Coconut Salad
Wellness Café Coconut Chicken Salad
Serves 4
This delicious, fibre- and nutrient-rich salad comes from the wonderful Wellness Warehouse Café. As with most recipes in this chapter, it’s simple to prep and put together, and will work exceptionally well in a lunchbox too.
2 raw chicken breasts, sliced into chunks
Chicken marinade:
50ml (45ml + 5 ml) fresh lemon juice
2 tbsp (30ml) live yoghurt
1 tsp (5ml) olive oil
Salad ingredients:
1 large carrot, grated coarsely or finely julienned
1 small deseeded Mediterranean cucumber or 1 large courgette, coarsely grated
3 spring onions, finely sliced
1/3 cup (180ml) mixed sprouts
2 heaped tbsp (about 40ml) kimchi
Sprinkle:
1/2 cup (125ml) lightly toasted coconut curls or sunflower seeds
Whisk together dressing ingredients and set aside till needed.
Whisk together marinade ingredients, pour over the chicken pieces, and leave in a cool place for about 30 minutes to 1 hour, no longer.
Remove chicken pieces from marinade and pat dry with absorbent kitchen paper, season with salt and pepper and cook in a little ghee or coconut oil over medium heat in a large frying pan until golden brown on all sides and cooked through. Scoop out onto a plate with a slotted spoon and let stand to cool completely.
Toss all the vegetables together in a large bowl or on a serving platter, scatter over chicken pieces, sprinkle over the sprouts, toasted seeds and coconut. Pour over the dressing, mix to combine and serve!
Mandala Kitchen Chocolate Granola by Marlien Wright
Chocolate Granola
Makes 6 portions
My kids and I love granola, and we love chocolate, so for me this is a match made in heaven. I use 90% cocoa solids chocolate which translates into an abundance of antioxidants and very little sugar.
2 cups (500ml) whole rolled oats
1 heaped tbsp (20ml) coconut oil
1 tsp (5ml) finely ground pink salt
1 cup (250ml) sunflower seeds
3 tbsp (45ml) peanut butter (make sure it doesn’t contain hydrogenated oil), or you can replace the peanut butter with macadamia or cashew butter
1 cup (250ml) coarsely grated desiccated coconut
50g 90% dark chocolate, chopped into small chunks
Method:
Preheat oven to 150°C. Any higher temperature will cause your granola to scorch.
Use a fairly deep, wide baking tray. Chuck in the oats, coconut oil and salt, mix well, then place in the oven for 5 minutes.
After 5 minutes, remove tray from the oven and give the granola a good old stir to ensure that the coconut oil is evenly distributed throughout. Return granola to the oven for another 15 minutes.
Remove from oven after 15 minutes, give it a another good stir, then the sunflower seeds and peanut butter. Stir well and return to the oven for a further 10 minutes.
Remove from the oven, add coconut and chocolate and pop back in the oven for 2 minutes until the chocolate has just melted. Remove from oven, stir well to make sure all the ingredients are covered in chocolate and return tray to the oven for 5 more minutes.
Finally, remove tray from the oven and set aside to allow the granola to cool completely before storing in an airtight glass container. Enjoy with some tahini or full-fat live yoghurt, honey or real maple syrup.
Finally, some photos of the marvellous Marlien, doing yoga. Now, if eating this food makes me this limber, I’m all for it.
Marlien Wright, author of The Mandala KitchenMarlien Wright, author of The Mandala Kitchen #goals
Cover of Chocolate, the cookbook, by Katelyn Williams.
Katelyn Williams is one of the best bakers, stylists and all-round food magicians I know of. Her first cookbook Chocolate has just hit the shelves and it is BRILLIANT. Buy one for yourself; hell, buy one for everyone you know. Best Christmas stocking filler I can think of, actually.
Katelyn is also the owner and creator of delicious Afrikoa bean-to-bar chocolate along with her husband Antonino Allegra, and their fair trade ethos is remarkable, in buying directly from small-scale cocoa farmers in Africa to offer them the best possible prices. This wife and husband team are two people who truly go the extra mile to make a difference to make a real, sustainable impact on the lives of their suppliers up and down the continent. Read more about Afrikoa’s unique African bean-to-bar chocolates here Afrikoa chocolate
That said, the book is a true collectors piece, crammed with inspiration to just get baking! With exquisite photos and delectable recipes to make at home, Chocolate is just page after page of temptation. Food pics are by genius Hein van Tonder – follow him on Instagram as @heinstirred.
From the press release:
Truffles, Easter eggs or sweet Valentine’s seduction – it ain’t the same without decent chocolate. Flights from heartbreak, or blissful birthday bonbons, chocolate will get you there.
It’s impossible to deny that chocolate is simply divine. Chocolate’s original, melt-your-heart offerings include: A wicked assortment of dark, milk and white chocolate to satisfy every hmmm: the eating kind, the dipping kind, the drinking kind and, oh yes, the spreading kind; fruity thrills such as white chocolate and naartjie malva pudding, dark chocolate orange brûlée custard slices; crunchy treats from rooibos biscotti with almonds and white chocolate chunks, to macadamia-nut honeycomb with chocolate salt – fancy, creamy, nostalgic and naughty recipes that will seduce you with their sensuous ingenuity. Also included are effortless favourites: no-bake brownies, end-of-the-month truffles and more, plus SOS tips to rescue your cravings with minimum ingredients for maximum results. Chocolate is your licence to indulge in a luxurious affair that will dissolve your resistance, woo hearts and deepen everything you think you know about one of life’s most enduring pleasures. (I predict a best-seller, right here.)
ABOUT THE AUTHOR
Katelyn is a food stylist extraordinaire, food photographer and recipe developer with over 10 years experience working in television and magazines. Her baking and dessert blog, TheKateTin.com has won Best Food Blog in South Africa for the last 3 years. After studying to be a professional pastry chef at the Institute of Culinary Arts in Stellenbosch, Katelyn worked in various restaurants and hotels before joining Top Billing and eventually becoming Food Editor. Her journey in print and television continued at Expresso (SABC3), where she became well-known for her insatiable sweet tooth and creating recipes that are accessible to all who share her obsession with baking. Katelyn lives in Cape Town with her chocolate-maker husband Antonino Allegra.
By kind permission, I can share with you a recipe for Emergency Chocolate Mousse from Katelyn’s book Chocolate. Try it!
Emergency Chocolate Mousse, from Chocolate by Katelyn Williams
Emergency Chocolate Mousse recipe by Katelyn Williams
You’ve got people coming for dinner, you’re about to make your famous chocolate mousse and, darn, you forgot the cream! Introducing a recipe without cream and no gelatine. #veganalert
Wait, it gets better, it’s made with WATER! Genius. You know how everyone has been telling you all along that chocolate and water are enemies and don’t go together? Well, that’s not true. They do. In fact, when they’re combined, they can make this incredibly light and airy chocolate mousse. Yes, just two ingredients: chocolate + water = magic. Yup, it’s vegan!
SERVES: 4 l TIME UNTIL YOU CAN EAT IT: 10 minutes l DIFFICULTY LEVEL: easy
180 ml (¾ cup) water
230 g dark chocolate (70% cocoa), finely chopped
(see CHEF’S TIP below)
Place the water and dark chocolate in a saucepan and heat gently while stirring until melted. Pour into a glass or metal bowl which fits over another bowl. Fill the bottom bowl with ice cubes and place the one with the chocolate in it on top. Using an electric hand mixer or whisk, beat the mixture until it starts to thicken and forms soft peaks. Immediately pour the mousse into a serving bowl or individual glasses and refrigerate. Serve topped with fresh berries or fruit, if desired.
TIP: For this recipe, use the best-quality chocolate you can afford – 70% cocoa dark chocolate works really well.
VARIATIONS
COFFEE: dissolve 5 ml (1 tsp) instant espresso powder into the water
MINT: add a few drops of mint extract to the water CHILLI: add a pinch of chilli powder when melting the chocolate
You can find Katelyn on Facebook: https://www.facebook.com/thekatetin/
Her Blog: http://thekatetin.com/
Instagram: https://www.instagram.com/thekatetin/
Pinterest: https://za.pinterest.com/thekatetin/the-kate-tin-recipes/?lp=true
Publisher : Human & Rousseau
Imprint : Human & Rousseau
Publication Date : 15 November 2018
Price : R380*
Pages : 208
Format : 270 mm x 200 mm
Binding : Paperback / softback
Illustrations : Yes
Category : Cookery
ISBN13 : 9780798176866
* Price is subject to change
Littla Havana Street Party by Havana Club Rum, First Thursdays in Cape TownStreet Party! Little Havana for First Thursdays, sponsored by Havana Club RumMaster mixologists at work. Little Havana by Havana Club Rum, First Thursdays Cape TownSalsa! Little Havana Street Party, First Thursdays in Cape Town by Havana Club rumMood. Little Havana First Thursdays by Havana Club Rum, Cape TownLittle Havana after dark, First Thursdays, Cape Town, by Havana Club rumDancing girls at Little Havana Street Party, First Thursdays, by Havana Club Rum in Cape TownPartygoers, Little Havana Street Party, First Thursdays by Havana Club rum in Cape TownShe’s got the Little Havana spirit, First Thursdays by Havana Club rum in Cape TownHappiness at Little Havana Street Party, First Thursdays by Havana Club rum, Cape TownAfter dark, Little Havana Street Party, First Thursdays by Havana Club rum, Cape TownLive music at Little Havana Street Party, First Thursdays by Havana Club in Cape TownCheers! Havana Club rum cocktails at Little Havana, First ThursdaysDressing the part at Little Havana Street Party, First Thursdays by Havana Club rum, Cape TownTake a spin in a vintage Cuban car at Little Havana Street Party, First Thursdays by Havana Club rum, Cape TownMusica! Little Havana Street Party, First Thursdays by Havana Club, Cape townGet your groove on at Little Havana Street Party, First Thursdays by Havana Club, Cape TownIt’s the beat, the beat. the beat at Little Havana Street Party, First Thursdays by Havana Club rum in Cape TownYaasss! Live music at Little Havana Street Party First Thursdays by Havana Club rum, Cape Town
Heard of Little Havana yet? It’s only the best street party in Cape Town, dude!
Hosted by Havana Club Rum each First Thursday, it’s the coolest jol in the heart of the city.
Sabah Cabano attended the most recent one as a guest of Tin Can PR, and came home with stars in her eyes. Here is her version of the event:
I danced so much at Little Havana, my knees shook the next day. This special occasion falls once a month on First Thursdays, which has the alleys of Cape Town bursting at the seams with hot, hot music and the coolest party crowd. Adding to the atmosphere was the smoky aroma of authentic Cuban cigars wafting over from the sectioned-off smoking area near the bar. Every corner in sight had a gyrating Capetonian beauty, or a lekker local lad chatting up lively chicas from underneath the brim of a snappy Panama hat. Havana Club 7 Rum cocktails were served generously, which no true party-goer could resist!
I fell in love with the live music. The songs resonated throughout the venue flashing strobe lights, a smoke machine, and the iconic “Havana Club” logo flickering across the walls. As a young adult accompanied by friends, I felt so in touch with the cultural immersion that Little Havana encouraged. The intimacy between the brand and the party-goers added to the vibe. I felt as if I was transported into my own little Cuban city amongst the inner city Cape Town art galleries and clubs. I definitely want to attend Little Havana again, but next time round I’ll be bringing all my friends too!
Little Havana is back for 1st Thursdays in Cape Town. The next event is on 3rd January 2019, so book well in advance, at R100 a pop. Feel, see and taste Cuba, as Havana Club rum presents an authentic Cuban pop-up event celebrating El Ron de Cuba (‘the rum from Cuba’) and the spirited island it hails from. The event series hosted by Havana Club 7 Rum shares an evening of Cuban culture, customs, a not-to-be- missed party and everyone is invited!
Little Havana will pop up on Bree Street for one night only during First Thursdays, with Havana Club rum, often used in much-loved cocktails, being the vital catalyst in bringing the Cuban spirit to Cape Town.
Hitch a ride in one of the vintage Cuban cars driving around, or find your way from one of the supporting venues: Rum TumTum, Love Thy Neighbour, House of Machines and The Station all situated on Bree Street where #littlehavana will lead you to feel, taste and experience authentic Cuba.
Experience the passion of Cuba in the heart of Cape Town, as you salsa along the route, play a game of dominoes, indulge in authentic Cuban cigars and nibble on Cuban inspired treats, all under a balmy summer night sky.
Tropical Buena Vista-styled décor against painted facades echoes the tropical heat, with sounds of South Africa’s NV Fun to help you get your sexy grooves on to dance all night.
Put your best foot forward, throw on your beads, fedora and dancing shoes because Little Havana is coming back to First Thursday. Yup, dressing the part adds to the vibe!
Just one word of caution: Take inspiration from the heart and soul of vintage Cuba, by wearing comfy sliders, espadrilles or sneakers. Little Havana’s cobbled streets ain’t made for high heels, gurl!
So drag your chicas and hombres along and don’t miss out; it’ll be a fiesta to remember.
Venue, dates and times are announced closer to the day. Keep First Thursdays free!
Entertaining successfully takes a certain amount of flair. That, plus a bottle of Angostura bitters and this blog post, of course!
Follow the handy tips and recipes below for the ultimate summer snacks and cocktails with Angostura, and make your parties the talk of town this festive season. Every cocktail you’ve ever wanted is in the list below so get shaking, baby! There’s so much to choose from here – use rum, tequila, gin, vodka, champagne, whatever takes your fancy. Just remember to keep your bottle of Angostura bitters ready! And remember, sharing is caring – send this post to your mates, to make sure they get the lowdown on the Ultimate Cocktails with Angostura too.
Angostura Champagne cocktails:
Celebrating New Year’s Eve with Bubbles
When you think of New Year’s Eve, the first thing you think of is popping open a bottle of bubbly at the stroke of midnight, right? Well, instead of just pouring a flute of sparkling wine, why not add a few dashes of this, that and Angostura aromatic bitters to create a cocktail that everyone will love?
METHOD
Drop the sugar cube into a champagne glass, saturate with Angostura aromatic bitters, top with bubbles and garnish with lemon peel. Serve icy cold.
New England Fizz with Angostura
New England Fizz
INGREDIENTS
30ml rum
15ml maple syrup
15ml fresh lemon juice
2 bar spoons cranberry jam
2 dashes Angostura aromatic bitters
Bubbles
Garnish: fresh or dried cranberries
METHOD
Add all ingredients into a shaker, except for the bubbles. Shake with ice and double strain into a chilled champagne flute. Top with champagne. Garnish with fresh or dried cranberries.
Doctor’s Order with Angostura
Doctor’s Order
INGREDIENTS
22ml lemon juice
30ml honey
1 egg white
7ml Angostura aromatic bitters
Bubbles
Garnish: 5 dashes Angostura aromatic bitters
METHOD
Stir Angostura aromatic bitters, lemon juice and honey with ice until chilled. Strain into shaker, dry shake with egg white. Pour bubbles into a glass and strain foamy mix slowly over sparkling wine or champagne.
Toasting with a glass of fizz is a New Year’s Eve tradition. This year, add some colour and enjoy!
Keep it light this summer with “gin-spired” cocktails
Sure, who doesn’t love a classic G&T… but that’s so last summer, right? There is much more that can be done with gin, so let’s keep things light this summer with another “gin-spired” cocktail.
With a bottle of gin and Angostura aromatic bitters, you can offer your guests the most inviting summer drinks that are quick and easy to prepare at home.
Pink gin with Angostura
Pink Gin – THE ORIGINAL
INGREDIENTS
60ml gin
2 dashes Angostura aromatic bitters
Ice
METHOD
In a mixing glass filled with ice, stir the gin and bitters together, then strain into a serving glass over ice and get ready to indulge in an original classic. Watch the video
Aviation cocktail with Angostura
Aviation Cocktail
INGREDIENTS
44ml gin
30ml cherry kirsch / maraschino liqueur
22ml fresh lemon juice
7ml apricot liqueur (optional)
Lemon peel
METHOD
Shake all the ingredients in an ice-filled shaker and strain into a chilled glass. Garnish with a lemon peel twist and you’ll be ready to fly.
Singapore Sling with Angostura
Singapore Sling
INGREDIENTS
44ml gin
22ml cherry brandy
88ml pineapple juice
15ml lime juice
7ml orange liqueur
7ml Benedictine liqueur or Drambuie
7ml grenadine syrup
3 dashes Angostura aromatic bitters
Pineapple
Orange slice
Maraschino cherries
Soda water
METHOD
Shake all ingredients (except soda water) in an ice-filled shaker and strain into a glass over ice. Top up with soda water and garnish with a pineapple wedge, an orange slice and a maraschino cherry. Fruity!
SUMMER COCKTAILS AND SNACKS WITH ANGOSTURA
The long hot days of summer have arrived and it’s the perfect opportunity to break out the home bar – especially if you’re entertaining family and friends this festive season. When it’s time for a few refreshing cocktails, there are quick and easy recipes aplenty for any spirit-based tipple. Summer holidays are the time to sit back, relax and let the bitters do the talking.
Gin is an essential summer spirit. Light, delicate and floral, adding bitters to gin cocktails highlights the drinks’ top notes. For instance, the renowned Gin & Tonic is a worldwide favourite that can be enhanced with just a few dashes of bitters – 30ml gin and 60ml tonic over ice, then add a few dashes of aromatic bitters to taste for a more profound flavour. Alternatively, gin lovers can give ‘the original’ two-ingredient Pink Gin classic a go. Splash a few drops of Angostura aromatic bitters into an Old Fashioned glass or tumbler, swirl it around until the inside is coated, pour out the excess and pour in the gin… because good taste doesn’t need to be complicated.
Generally clean and lean, vodka cocktails benefit from adding a few splashes of bitters for a much more discernible flavour. A simple Vodka Martini, made of 60ml vodka and 22ml dry vermouth can be balanced nicely with an added dash of Angostura aromatic bitters. But if your vodka loving guests are looking for something a little bit more complex, try the Moscow Mule – a refreshing mix of vodka, ginger beer and lime with bitters, of course.
Are you the kind of cocktail lover who enjoys a tad more depth and oomph to your drinks? The world’s most popular tequila-based cocktail – the Margarita –consists of 45ml tequila, 45ml fresh lime juice, 30ml simple syrup or triple sec and three dashes of bitters. However, if you’ve had a thousand Margaritas before and want to try something a little different we have just the serve for you… the Tequila Old Fashioned. A three-ingredient cocktail usually made with whiskey or bourbon, the popular Old Fashioned gets a complete makeover with tequila – the perfect drink for making new memories.
For those island-style summer drinks with a tropical element, a good white rum is vital. Mojitos are loved by everyone – splash three dashes of Angostura aromatic bitters over 60ml white rum, 37ml simple syrup and club soda with muddled lime wedges and mint leaves. And if you’re after another simple yet sophisticated party drink recipe, the much-lovedDaiquiri should be it. The traditional four-ingredient daiquiri can be made in batches and is among a list of classic cocktails enjoying a resto renaissance, making it a flawless summer sipper.
With these few recipes in hand, you’ll be an ace mixologist when it comes to pouring cocktails at your summer braais, pool-side parties and patio evenings! Do it like pro, bro.
Here are a few quick and easy classics to try out at home:
Pink gin with Angostura
Pink Gin
INGREDIENTS:
2 dashes Angostura aromatic bitters
60ml gin
Garnish: lemon twist
METHOD
Splash a generous few drops of Angostura aromatic bitters into a glass. Swirl the Angostura drops around until the inside is coated, pour out the excess and pour in the gin.
Moscow Mule with Angostura
Moscow Mule
INGREDIENTS:
1 dash Angostura aromatic bitters
74ml vodka
148ml ginger beer
Garnish: lime wedges
METHOD
Add ingredients to an ice filled mixing glass. Stir gently. Strain into an ice-filled Collins glass.
Tequila Old-Fashioned with Angostura
Tequila Old Fashioned
INGREDIENTS:
2 dashes Angostura aromatic bitters
7ml demerara syrup
60ml Tequila
Garnish: grapefruit ribbon
METHOD
Add ingredients to an ice filled mixing glass. Stir well. Strain into an ice filled old fashioned glass. Express a grapefruit ribbon over glass and slip into your drink.
Daiquiri with Angostura
Daiquiri
INGREDIENTS:
3 dashes Angostura aromatic bitters
22ml fresh lime juice
45ml simple syrup
60ml white Rum
Garnish: lime wedges
METHOD
Shake all ingredients together in an ice-filled shaker and strain into chilled cocktail glass.
And here’s how to make a batch of your own simple syrups at home:
Demerara / Simple Syrup
INGREDIENTS:
1 cup demerara (brown) or white sugar
1 cup water
METHOD
Take equal parts demerara (brown_ sugar and water, combine them in a saucepan, bring the liquid to a boil, and simmer gently for two minutes. Allow to cool.
There you have it – four DIY recipes that can be whipped up in minutes, perfect for entertaining at home, and one for almost any light and refreshing spirit you may have in your bar arsenal. Enjoy!
With all the hype over light and alcohol-free drinks, one standout beverage has rocked the world of mocktails for as long as we can remember – the Rock Shandy.
The request for low-AVB (alcohol by volume) and non-alcoholic cocktails has seen a sharp increase in the international bar scene of late. With more health-conscious consumers opting for alcohol-free drinks, there are now more options and new creations hitting cocktail menus than ever before. However, one mocktail has stood the test of time for as long as we can remember, the Rock Shandy – a simplistic and subtle refreshment which has cemented itself as an ambassador for the modern mocktail.
The drink is said to be a creation of Irishman, Frank Murphy, an avid swimmer who would stop off at O’Rourkes Pub every Sunday after his morning swim in the open sea baths of Blackrock. Upon arrival, he would ask for his ritual combination of Club Orange and Club Lemon. This original blend would later be dubbed the Rock Shandy. Named after the pools of Blackrock, his drink would become a revolutionary addition to the global bar scene.
Ingredients for Rock Shandy with Angostura
The innovative beverage would eventually go on to be tweaked and refined across the world, with variations such as the Pépin’s Shandy in France – a combination of lime cordial, ice and soda water; The Malawi Shandy – half ginger ale, half soda water over ice with a few dashes of Angostura aromatic bitters; and in Singapore – one third cola and two thirds ginger beer with ice, a slice of lemon and a few dashes of Angostura aromatic bitters.
But who could forget the classic local Rock Shandy – a combination of lemonade and soda over ice with a couple of dashes of Angostura aromatic bitters to taste? A perfect serve in terms of non-alcoholic refreshments, the Rock Shandy has gone on to become a first choice in South African restaurants and country clubs.
Whilst all of these worldly adaptations may have their own take on this timeless beverage, they all keep to one key element – the ‘golden rule’ of the ultimate Rock Shandy (the name given to all non-alcoholic “shandies”) – those famous few dashes of Angostura aromatic bitters.
EASY ENTERTAINING WITH SNACKS BY ANGOSTURA
Planning on hosting a braai or get-together soon? Why not try making this bittered, crunchy Party Mix instead of popping open a packet of oily, starchy, preservative riddled crisps – it’s almost as simple…and a lot healthier too!
Party Mix with Angostura
Party Mix with Angostura
(makes 5 cups)
INGREDIENTS:
3 cups cereal mix (any combination of mini Shreddies, corn, rice or wheat)
1½ cups pretzels
2 tablespoon raw nuts
2 tablespoons butter
2 tablespoons ANGOSTURA® aromatic bitters
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon chilli powder
METHOD:
Preheat oven to 120° Celsius. Mix cereals, pretzels and nuts on a large, ungreased rimmed sheet tray.
Melt butter with ANGOSTURA® aromatic bitters in a small glass measuring cup in the microwave. Stir in remaining ingredients until salt is dissolved. Drizzle over cereals, gently stirring to coat as much as possible.
Bake for about 40 minutes or until mixture is crunchy. Transfer hot mix to piece of foil or paper towel to cool completely. Store cooled mix in an airtight container until ready to serve.
Need a starter that’s a little more substantial, but just as quick and easy to put together? How about chicken skewers or fiesta meatballs on a stick, made with Angostura!
Savoury chicken Bites with Angostura
Savoury Chicken Bites (makes about 25 appetizer skewers)
INGREDIENTS:
±500g skinless chicken breast fillet, cut in cubes
¼ cup fresh lemon juice
¼ cup olive oil
2 teaspoons ANGOSTURA® orange bitters
2 teaspoons Dijon mustard
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon fresh rosemary, finely chopped
zest of one lemon
4-inch wooden skewers
METHOD:
Whisk together marinade ingredients and let rest for 10 minutes. Place chicken pieces in a non-metallic container; add marinade. Cover and refrigerate 2 to 2½ hours, stirring at least once. Drain chicken and discard marinade. Thread two chicken pieces on each skewer. Grill for up to 5 minutes per side or until cooked through. Serve immediately.
Preheat oven to 200° Celsius. Place ground beef in a medium bowl. In a small bowl stir together breadcrumbs, chilli powder, cumin, oregano and salt. Stir in onion and garlic. Sprinkle this mix over meat in two batches, pressing into the meat with the side of a large spoon. Whisk together egg and your choice of ANGOSTURA® bitters. Drizzle over meat, and stir well to combine. Form into small balls and place on a lightly greased baking tray. Bake 16-18 minutes. Serve with toothpicks and your preferred dipping sauce.
SWEET FINALE:
Light and Tangy Tropical Fruit Dessert Dip with Angostura
Tropical Fruit Dessert Dip (makes 1 – 12 cups)
INGREDIENTS:
1 cup plain Greek yogurt
½ can crushed pineapple in juice
⅓ cup shredded coconut, toasted
2 tablespoons honey
½ teaspoon ANGOSTURA® orange bitters
¼ teaspoon vanilla extract
METHOD:
Stir together ingredients. Taste and add a teaspoon more honey if desired. Cover and chill until ready to use. Garnish with additional toasted coconut curls. Serve with your own tropical fruit selection.
Maple Brown Derby Cocktail Pops with Angostura
Maple Brown Derby Cocktail Pops with Angostura (makes 10 ice pops)
INGREDIENTS:
2 ½ cups freshly squeezed grapefruit juice (about 4 medium grapefruits)
⅓ – ½ cup pure maple syrup (depending on how sweet your fruit is)
2 tablespoons bourbon
6 dashes ANGOSTURA® aromatic bitters
METHOD:
Combine all ingredients in a mixing bowl. Divide the liquid between ten ice pop moulds and freeze for one hour before inserting popsicle sticks. Continue to freeze for several hours until frozen solid.
For more information on the Angostura range, and other delicious food and cocktail recipes please visit www.angosturabitters.com.
For more information on the official House of Angostura Cocktail app with over eighty tried and tested cocktail recipes, featured drink trends and bartending tips visit http://angosturabitters.com/app/ – available for iPhone from the Apple App Store and for Android devices from the Google Play Store.
Christmas cheer at Gabriëlskloof Favourite Things Festive market
Got some last-minute gift shopping to do? Looking for food, wine and good times? Head over to Gabriëlskloof Wine Estate this weekend, for their annual Favourite Things Festive Market.
This popular festive season event draws a happy crowd over two days, to appreciate some fine estate wine, food and country hospitality. Take the whole family, even your good-mannered poochies too!
Gabriëlskloof’s Favourite Things Market returns bigger, better & bolder
The Overberg market offers prime good times for festive season shopping that’s a cut above.
Date: 14-16 December 2018
Make a festive diary note for your next country getaway, because you won’t want to miss the new and improved Favourite Things Market at Gabriëlskloof.
After a one-year hiatus, the Favourite Things Market will feature 45 hand-picked stalls stuffed with this season’s must-have goodies. The focus has always been on treasures stylish, handmade, homemade and collectable and this year will be no different.
This is the event to shop for festive season gifts and have a good time while doing it too. From baked treats to beautiful jewellery, home-knits to rare finds – it’s all here, in one glorious location.
Gabriëlskloof’s hilltop spot outside Bot River – a mere 80-minute drive from Cape Town – offers sweeping views of the Babylonstoren Mountains and surrounding wheat fields. Its stylish visitor centre is a landmark destination that offers tastings of wine, chocolates and its olive oil, and is home to an attractive country-style restaurant where slow-cooked, shared meals are served with authentic platteland passion and a generous hand. Read more about the restaurant and chef Frans Groenewald here: Gabriëlskloof: Botrivier Sublime Food and Wine
Now imagine the gardens decked out in bright colours and a merry vibe inviting you in,and you’ve got the spirit of the Favourite Things Market. This is the place for families – and friendly dogs are welcome too! You just must make a weekend of it.
Dates and times:
Friday, 14 December from 5pm to 9pm;
Saturday, 15 December from 10am to 6pm; and
Sunday, 16 December from 10am to 3pm.
For more information about the estate, visit www.gabrielskloof.co.za. Also follow them on Facebook and Instagram.
Gabriëlskloof can be contacted on 028 284 9865 or info@gabrielskloof.co.za.
Gabriëlskloof Estate is situated just outside Bot River, on the Swartrivier Road, off the N2.
Mad Giant Craft BeerBeer makes the world go round: Mad Giant craft beer is proudly South African.
Who’d have thunk beer could save the world? Well, I do have some friends who already think beer makes the world a better place, but doing good for the environment is probably not uppermost on their minds when they crack open a cold one.
Enter Mad Giant, a range of South African craft beers that is both awesome on the palate and kind to the planet! Their Killer Hop Pale Ale was voted Overall Best Beer at the 2018/2019 African Beer Awards. But that’s not all, folks – this award-winning Jozi-based brewery is now set to tackle what is arguably the world’s biggest scourge: single-use plastic.
It’s a battle of epic proportions, but then again, that’s what Mad Giant walks, talks and breathes. “Mad Giant is about the ordinary person who’s crazy enough to pursue a massive dream,” says brewmaster and founder Eben Uys. (Gotta love this guy, hey?)
Mad Giant Killer Hop craft beerLocal pride: Mad Giant craft beer also available on tap.
The brewery was fired up just three years ago with a simple aim: to brew beer for happiness. They soon realised the only way to smack a smile on, as Mad Giant’s tagline howls, is when you know your impact on the planet and people. “Plastic has become a massive pollutant of our rivers and seas,” says Eben, husband and father who has a doctorate in Chemical Engineering. “We don’t have any other option but to start a dedicated journey of eradicating plastic.
“It’s our responsibility to be custodians of the environment; I want to create a legacy worth something to the next generations.” *praise hands*
In changing over to cardboard packaging, Mad Giant faced some serious challenges. Moving from shrink wrap to cardboard increased costs ten-fold. “Paper labels are almost double the cost and they don’t last as well in an ice bucket. But we cannot imagine the future cost of trying to clean the ocean and breeding sea life from scratch.”
To some, it’s a bridge too far. Not to the Mad Giant, whose 1 Fox Street location is the very spot from which the City of Gold arose. In those days, the CBD district of Ferreirasdorp may have seemed an improbable birthplace of anything refined – grimy and overcrowded with dusty miners seeking their fortunes on the reef. Now, it’s the thundering heartbeat of an African powerhouse. The neighbourhood has been revitalised, with vibey nearby Newtown Precinct that’s home to the Market Theatre, Turbine Hall & Boiler House, Ginologist Distillery, Inner-City Rooftop farming projects, and the iconic Mandela Bridge.
In this maelstrom of cultures, Mad Giant set up shop – a serious and dedicated craft operation. The interior of its adjoining restaurant, Urbanologi, was undertaken by décor whizz Haldane Martin and clocked Best Restaurant Design in Africa and the Middle East at the 2017 London-based Restaurant and Bar Design Awards.
But beer is what brings pilgrims and the uninitiated alike!
“Science,” declares Dr Eben, “has shown that the secret to happiness is to be more social. Our beers therefore encourage a happier life by bringing people together!” *preach!*
Mad Giant’s Killer Hop – the beer with explosively tasty flavour, made with four types of aromatic hops and a touch of malt – won a gold medal last year at the SANBT (SA National Beer Trophy) awards.
The rest of the gang
Something new is always brewing at Mad Giant, be it a whisky barrel-aged porter or a lemon and lime zest-infused pilsner. There are, however, a core range of five beers available throughout the year. In addition to the award-winning Killer Hop, the top guns are:
Urban Legend IPA is bold and fruity. This 6% ABV baby bursts with tastes of guava, papaya and mango “for those who like it loud and loaded”.
Mad Giant Lager not only tastes like real lager should, but according to the brewers “goes down like a homesick mole that’s found his hole”. Think biscuit, honey and toffee, finished off with floral hop aromas.
The Guzzler Pilsner tells it like it is: drink one; smash another. Between lip and nose, there might even be a moment to smell the freshly cut lawn spritzed with lemon, followed by the yin-yang of crisp bitterness and sweet pilsner malt.
Electric Light is a Weiss and guaranteed to lock you in love. Taste freshly baked homemade bread with a bouquet of floral, clove, banana and fruity aromas. What’s not to dig?
Come and get some
Mad Giant beer is available at various on and off consumption locations. An updated list of the beer closest to you is available on its website.
Expect to pay R24-R25 for a single Killer Hop and R85-R90 for a 4-pack.
For more information, visit www.madgiant.co.za, send email to info@madgiant.co.za or call 011 492 0901. Share your Mad Giant moments on Facebook, Twitter and Instagram and tag @madgiantbeer #smackasmileon.
