Celebrated for being contrary to the mainstream, wine pioneer Spatz Sperling was no ordinary man.
Nor was his favourite cheesecake. (How can one not adore a man who loved cheesecake AND wine)? It was a request to the kitchen on his birthday in 2006 that gave life to this delicious recipe, now a firm favourite on Delheim Wine Estate farm menu.
Upon his one wish, for a delicious cheesecake, the chef realised that she only had mascarpone and no cream cheese in the fridge, yet the party had to go on! So she decided to use cottage cheese and mascarpone instead.
Bold thinker…Delheim’s Garden Restaurant has never looked back.
Iconoclast Spatz never missed a second helping. Good for him!
Cheers to challenging conventional beliefs and institutions!
Spatz Sperling’s Cheesecake
INGREDIENTS
130g Cake Flour
6 Eggs
512 g Mascarpone
512 g Cottage Cheese
300g castor sugar
1/2 packet Tennis Biscuits
150g butter
500 ml pouring cream
1/4 cup (60 ml) lemon juice
2 tsp (10 ml) vanilla essence
METHOD
Melt butter and crush the Tennis biscuits finely. Mix butter and crumbs and stir well to combine evenly.
Lightly Spray & Cook a spring-form cake tin, or lightly butter the base and sides of said cake tin. Press the crumb/butter base onto the base of the cake tin. (Back of a large spoon works well for this.)
Whisk the eggs and castor sugar together.
Mix mascarpone and cottage cheese until smooth.
Sift cake flour into the mascarpone and cottage cheese mixture. Whisk lightly until well combined. No lumps, please.
Stir in the the lemon juice and 2 teaspoons vanilla essence.
Add a cupful (250ml) cream and blend all together.
Bake at 170Ā°C for 1hr and 30 minutes. Turn oven off, open oven door, and let the cake cool down. Top with your favourite syrup, warmed jam or dressing
Top with your favourite syrup, warmed jam or dressing and pair with a glass of chilled Delheim Spatzendreck.
Grace Stevens with one of her special Love Creations
Love and food are as intertwined as the rose vine that grew up the side of Julietteās balcony.
Sharing a lovingly-made meal, especially a sweet treat, to celebrate romance is a pasttime that dates back through the ages.
For award-winning TV chef, cookbook author and dessert diva Grace Stevens, cooking is an expression of love. It’s how we show care for our cherished ones, by nourishing their bodies while delighting their senses with culinary creations.
These recipes are great to make ahead of time, to share with
sweethearts of all ages. (Find recipes on Grace’s website.)
These are some of Graceās top takes on how to express love through food during theMonth of Love:
Heart-shaped macaroons, by Grace Stevens
Heart-Shaped Macaroons
For Grace, the sweetest spot in cooking is when you can use
the skills you have learnt to spoil someone you love and see a smile sneak across their face, when they realise you created something special just for
them.
These heart-shaped Macarons, although not the easiest to make, are the perfect gift for your darling. To get the inside scoop on making the perfect Macaron or many other sweet delights, join Grace online.
Madeleines
Few nations can claim to do romance quite like the French, and Grace’s Madeleines are the perfect vintage dessert to add a touch of French flair to your February.
And if, like Grace, you have a tradition of hiding a small treat in your childrenās lunch box, they make the perfect sweet surprise!
Botanical Cocktail by Grace Stevens
Botanical cocktail
Grace loves soaking up the long summer days but prefer the
cooler embrace of the evening for a sunset picnic, so this is the perfect cocktail for that moment.
Using floral and herbal notes from the garden gives the perfect
balance between sweet and strong ā not to mention it is far more refreshing on a sweltering summers eve!
Grace Stevens’ Crustless Mini Quiche
Crustless mini quiches
As a busy mother of four, Grace understands that many of us yearn for the chance to indulge a deux in a fancy restaurant.
The reality, of course, is that many of us won’t be be able to slip away and leave the young ones behind!
Picnics are a fabulous way to entertain the whole family. With these effortless, crustless mini
quiches, you wonāt even have to worry about picking up the crumbs!
So, whatever your fancy, make this February a celebration of love, and of sharing food to celebrate our nearest and dearest.
For more delicious recipes, follow Grace on
Instagram @ grace_stevenschef or meet her in person and book your macaroon master class
on www.gracestevens.co.za.
Spier Seaward Chardonnay with Roast Pork Sandwiches
Although these are the perfect day-after solution for when you’ve made a large roast with leftovers to spare, you can also roast a smaller piece of pork for the sole purpose of making these sandwiches.
Serve at room temperature at any time of day, any season, any occasion – theyāre always a winner (knife and fork optional!). We love pairing them with an easygoing white like the Spier Seaward Chardonnay.Ā
Roasted pork open sandwiches with rocket, horseradish cream and pickled red onion
The recipe serves 4.
For the roast pork:
1 kg boneless pork
roast (or smoked, if you prefer)Ā
15-30 ml olive oil
Salt and pepper
Preheat the oven to 180ā. Place the
pork in an oiled roasting tray or pan (fatty side up), then brush with olive oil and season generously with salt and pepper. Roast for 1.5 hours at 180ā, then remove from the oven, cover with foil, and leave to cool and rest. Slice as thinly as you can.
For the pickled red onion:
25 ml (Ā½ cup) white wine vinegar
125 ml (Ā½ cup) water, at room temperature
15 ml (1 tablespoon) sugar
7,5 ml (Ā½ tablespoon) salt
5 ml (1 teaspoon) whole peppercorns
1 ml (Ā¼ teaspoon)
crushed dried chili flakes
2,5 ml (Ā½ teaspoon) mustard seeds
1 red onion, peeled thinly, finely sliced into half-moons or rounds
In a medium-size jug, mix the vinegar, water, sugar, salt, peppercorns, chili flakes and mustard seeds. Stir until the salt and sugar has dissolved. Pack the sliced onions tightly into a clean jar, then pour over the pickling liquid. Cover with a lid, then let it stand for at least an hour before serving, or refrigerate and use within a week.
For the horseradish cream:
250 ml thick sour cream
30 ml (2 tablespoons) prepared horseradish
10-15 ml made Dijon mustard
Mix all the ingredients together and set aside to top the sandwiches with.Ā
For the sandwiches:
8 slices dense rye bread, well-butteredĀ
A bunch of rocket, rinsed & dried
Horseradish cream (see method above)Ā
Roast pork slices (see method above)
Pickled red onion (see method above)
To serve: Arrange the bread on plates, top with rocket leaves, dollops of horseradish cream, a generous mound of roasted pork slices and some pickled red onion.
Serve at room temperature, with a chilled glass of Spier Seaward Chardonnay.
About Spier Seaward Chardonnay:
A chic seaside holiday in a glass, made with grapes handpicked from the breezy Tygerberg Hills, this Chardonnay is as elegant as it is versatile: the perfect accompaniment for fireside reading, sweltering poolside afternoons or sophisticated dinner parties.
Being lightly-wooded, its citrus-dominated flavours are rounded out by hints of creamy vanilla; the oak offering structure without being overbearing.
Spier Seaward Chardonnay is perfect with garlicky mussels, Parmesan mushroom pasta, roast pork or just butternut soup.
Available from R115 from leading retailers or www.spier.co.za
Avondale FarmTerra est Vita – the motto of Avondale Farm. Earth is Life!
I’ve been to heaven, and now you can go, too. (And no, I’m not a beach virologist😂)
Summer at FABER serves up food grown on the farm, as Mother Nature intended.
Freshly harvested from Avondale’s organic gardenEarth is Life! Organic vegetables from Avondale’s Kitchen GardenAvondale’s organic kitchen garden
The FABERfood family of 13 staff joyfully welcomes you into 2021 with positive energy, full hearts and big smiles, albeit hidden behind their face masks.
They are grateful to call the spacious Avondale Wine farm their office. And we are grateful for the opportunity to share in all the goodness FABERfood and Avondale have to offer!
Avondale verandah, with viewsTables on the Verandah at Avondale, observing physical distance
Tables on the verandah observe physical distance and overlook the lush gardens and grape-laden vineyards.
Drink in all that scintillating fresh air and the glorious sunshine summer has to offer, with views of Paarl Rock, Simonsberg and Table Mountain.
Sheer and utter bliss, my friend.
You can choose from Faber’s seasonal and organic Ć” la carte menu, opt for the 2-course Summer Special or indulge in the lavish 6-course FABER menu (go all out! You’re worth it!).
Chef Dale Stevens makes magic in the kitchen, guaranteeing a memorable dining experience.
FABERfood chef Dale Stevens, AvondaleFaber food by Chef Dale Stevens, AvondaleFABERfood by Chef Dale Stevens, Avondale
A FABER meal is not complete without a glass of wine and now you can celebrate with your favourite Avondale wine again!
There is also a selection of non-alcoholic beverages, including ‘Blessings’ fresh plum juice, 0% beers, kombucha and local mixers.
FABERfood sourdough bread, pumpkin fritters by Chef Dale Stevens, AvondaleFABERfood chef Dale Stevens working his magic in the kitchen, Avondale
If a non-alcoholic meal does not tickle your fancy, maybe the thought of a warm pumpkin fritter and slice of Duncanās naturally-leavened sourdough, followed by roast Karoo lamb rump with pressed lamb rib, carrot, mint and white bean ragout and finally our beloved whipped custard tart with macerated summer berries, will entice you to join FABERfood for a visit.
I mean, who could resist, right?
FABERfood opening times:
Lunch Wednesday – Sunday from 12h00 – 15h00
Dinner Thursday – Saturday from 17h30, with last reservations taken at 18h30.
The FABERfood Summer Special is available for lunch and dinner
Enjoy a FABERfood farm-to-fork 2-course summer special at only R275 per person.
Start off with a slice of freshly baked, slow-fermented sourdough bread and their famous pumpkin fritters, before choosing between 2 mains and 2 desserts, accompanied with a side of fries.
FABERfood sourdough bread and pumpkin fritters, Avondale
The FABERfood Lunch Special menu is available for lunch and dinner till end of March 2021.
Cost: 2 course menu – R275 per person.
Plum Harvest
During January and February months, the Avondale wine farm is painted in yellow, red and dark purple hues, as Zelda and her team bravely brace the Paarl heat to pick an abundance of fresh, juicy plums.
Plum harvest, Avondale
Plum harvest, Avondale
The succulent fruit is served at FABER in an assortment of textures, including fresh juice, mousses, even ceviche-style!
There’s a selection of plum jams, jellies, chutneys and sorbets for you to purchase from Ochra Deli
Ochra Deli at Avondale
Enjoy a taste of FABERfood at home with a selection of locally produced cheeses, charcuterie, meat, beverages and sweets, as well as an assortment of FABERfood deli items.
And will you look at the choices! Everything from FABERfood frozen ready-to-heat-and-eat meals, chilli sauces, pickled jalapeƱos, sorbets, sourdough bread, jams and chutneys on sale. Pile that basket high, baby!
OCHRA Deli is also slowly expanding by selling biscuits, quiches, fresh and frozen scones.
Winelands Valentineās Day lunch Picnic
Sunday, 14 February 2021
Spoil your beloved with a farm-to-fork Valentine’s Day Picnic Lunch, in the heart of the winelands.
On offer is the full seasonal and organic Ć” la carte menu and the 6-course FABERfood menu (R690), for you to choose from on the day.
Fresh air! Fine food! Summer Picnics alfresco at Avondale
Avondale Summer Picnics are more than just a basket of fresh hand-picked produce from Ochra and FABER. The picnics are the perfect pandemic antidote: a basket packed with delicious food to be enjoyed in the beautiful outdoors.
Order your basket, sit at your own private designated spot at one of our outdoor tables and a take a blanket with you.
There are 6 private picnic spots available.
ā¢ On the lawn with breathtaking views of the Berg River Valley, the Simonsberg mountain and Table Mountain in the distance, or
ā¢ Around the beautiful pond under the shade of surrounding trees
The Avondale Summer Picnic Basket is R500 for two persons. Children’s picnics are available too, at R150 per child.
All picnics at Avondale need to be pre-booked and paid for at least 48 hours prior via antonia@avondalewine.co.za.
As FABERfood restaurant is a contemporary farm-to-fork restaurant they pride themselves on serving seasonal, local and organic produce, mostly harvested from their own organic garden, so the menu will change regularly to ensure you’ll enjoy new and exciting dishes with every visit.
Menu updates are available on FABERfood and Avondale’s website. Click here to view: Avondale
Contact for further information via email faber@avondalewine.co.za or phone 021 202 1219.
Valentineās Affair at The President Sunday 14 February 2pm – 5pm
Whatās not to love about a Bridgerton-inspired High Tea at the President Hotel on Valentineās Day?
Whilst we should really be showing love for our best halves every day, Valentineās Day does provide an opportunity to make up for the days when you didnāt; when you were too busy home-schooling the kids, or running a marathon in your backyard or locked down in Zoom meetings.
So get out there and celebrate, we say!
The President Hotel invites you to share a Bridgerton-inspired High Tea on Sunday 14 February from 14h00 until 17h00.
āThe Dukeā welcome drink awaits you upon arrival, as you make your way to The Botany Cafe to enjoy a few pleasant hours sipping away on a variety of aromatic Ronnefeldt Teas, and sample delicious sweet and savoury treats.
Valentineās Day High Tea at The President Sunday 14 February 2pm – 5pm
All of this will be lovingly prepared by Chef Jacques Swart and his Culinary Team, with the sublime sounds of Classical Ensemble tinkling in the background.
Come as you are, or don a period piece from the 1800s Regency era: Best Dressed Couple wins an overnight stay with breakfast and a R500 dinner voucher!
Why not linger a little longer and make a night of it? Book a sea-facing room to enjoy a romantic sunset and a little special something on your pillow.
One lump of sugar or two with your tea, Madam?
High Tea : R395 per person
Stay Over: R1120 per room (free VIP upgrade and romantic turndown)
** Covid protocols in place
Bookings can be made directly with the hotel on 066 038 4521 or email events@presidenthotel.co.za.
Conveniently located in Bantry Bay close to Cape Town city centre, nestled along the shores of the Atlantic Ocean, the President Hotel boasts 350 spacious rooms and apartments all featuring the latest technology and stylish design from where you can experience breathtaking sights, thrilling activities and inspiring experiences. Sophisticated luxury and personal service come standard, while local style, authentic artwork and innovative design sets the hotel apart as the most-loved destination in the Mother City.
Released for the President Hotel by Adverb Marketing Communications & Events
For more information contact:
Amelia Hayes | amelia@adverb.co.za | 082 4433 583
Vanessa Northing | vanessa@adverb.co.za | 083 2803 418
Create lasting memories with a Steenberg Easter Family Staycation. Now is the time!
And surely, you deserve it.
Steenberg Easter Family Staycation
Break free from the lockdown blues by treating your family to an unforgettable Easter staycation in the safe, secure environment of Steenberg Hotel & Spa in the heart of the verdant Constantia Wine Valley.
Bedroom, SteenbergLuxury accommodation, Steenberg Easter Family Staycation
Welcoming local guests of all ages in need of a family getaway, this landmark 5-star boutique hotel, situated on South Africaās oldest registered farm, spoils guests with a complimentary third night for bookings of two nights over the Easter weekend, with free accommodation for children under 12.
A feast of Easter fun activities are on offer, making it the perfect opportunity to reconnect as a family while create lasting memories.
Easter Egg Hunt, Steenberg Easter Family Staycation
There are interactive treasure hunts for children and adults alike, from fun Easter crafts and lawn games, a rejuvenating spa,two top-notch restaurants – Tryn and BistroSixteen82 – some of the finest wines you could ever quaff, a championship golf course, plus relaxing walks and cycling trails.
So much to see and do for the whole family!
The luxurious appointed rooms and self-contained two- and three-bedroom villas, with their own private outdoor spaces and pools, create the perfect home away from home. So, if you wish to briefly escape your own four walls after such stressful start to
the year, Steenberg is waiting for you.
Family meals may be enjoyed in the comfort of your room, your own private dining area or even with picnics on the lawns!
Easter Egg Hunts, observing safe physical distance, could not be more effortless on the 300 hectare farm.
The vast grounds and winding pathways through the vineyards and Steenberg’s lush gardens bring you right back to Nature. Grounds you. Rejuvenates your weary soul.
To make the younger guests feel extra welcome, Steenberg lays on plenty for them to enjoy including fun-filled lawn games: giant jenga plus noughts and crosses, and a special Children’s Menu that will satisfy even the fussiest of eaters.
Bicycles and trikes are available for the whole family to explore the landscape.
With so many activities to keep children enthralled, parents also (must!) relish the absolute tranquillity of all that Steenberg Vineyards and surrounds offer.
Art lovers strolling through the farm will discover 17 colourful sculptures by abstract artist Edoardo Villa, and jaw-dropping contemporary art at the Norval Foundation Sculpture Garden.
Avid golfers can tee off at the adjacent 18-hole championship golf course.
Stressed guests, needing a revitalising, reviving pamper session, can check in at
Steenberg Spa. There are even mini spa treatments just for children!
Shaded by an old oak tree and infused by fragrant herbs and flowers, this little piece of Spa Heaven is a paradise of complete privacy.
In addition to serene indoor therapy rooms, Steenberg offers outdoor spa treatments, like poolside manis and pedis (bliss!!) and massages in the perfumed garden.
Celebrate Easter Sunday lunch at Steenbergās beloved cellar door eatery, BistroSixteen82, or the stylish Tryn, Steenbergās signature restaurant, where you can delight in Executive Chef Kerry Kilpinās trademark culinary treasures.
For bookings and enquiries contact Steenberg Hotel:
I call it Coffee Park, and I take our puppy Rascal there for an early morning walk every day. Well, every day since I discovered The Fix, that is!
On the corner of Higgo Crescent and Bellevue Road, this lovely piece of land used to be where some seriously dodgy drug addicts, drug dealers and homeless people ruled.
In all my 26 years of living in the city bowl, I never even ONCE thought of stopping by, let alone be visiting it for a peaceful stroll early every morning.
The transformation is due to the good folks who call themselves Friends of Bellevue. They have cleared and cleaned up the area and, best of all, there is now a cute little caravan called The Fix, serving freshly brewed coffees, croissants, rusks, Pasteis de Nata, bagels, cookies, chilli sauces and whatnot daily.
Friendly, warm and hospitable, Barristas James and Evans make perfect coffee and even gave Rascal (dogs must be on leash) a free dog biscuit! Owner Bruce’s doggo Rango appears in the photo below – I caption it ‘Still-life with coffee, bagel, dog and trees.’
Vegans and other food-averse folks are well catered for, with gluten-, sugar- and other -free rusks, cookies, snack bars etc. The shortbread (regular, with all the flour, sugar and butter 😉) is fantastic.
‘The Fix Beans and Bagels’ is open daily, 7 days a week, serving from 7am, corner Higgo Crescent and Bellevue Road (driving up to Kloofnek).
It’s impossible to describe the sheer bliss of being out in the open, unfenced, sipping your hot coffee, breathing easily and drinking in the magnificent views of Table Mountain and the city.
An absolute godsend during this time.
All visitors are so friendly and relaxed, too. Being in nature, at peace, really brings out the best in us.
Go visit The Fix Beans and Bagels.
You need it and you know it.
The Spier Signature Chardonnay Pinot Noir was simply made for easy summertime sipping.
Unpretentious, beautifully balanced and full of flair, it marries strawberry and apple flavours with a crisp finish. It’s delightful at brunch, on a picnic, or just for you alone with a good book. The Spier winemaking team recommends combining it with fresh strawberries and thyme to create a granita: a luscious, delicately flavoured frozen dessert. Think wine Slush Puppy and you’re almost there!
The perfect show-stopper to a lavish dinner, this granita is a scintillating palate cleanser when served during a multi-course feast.
The hardest part is remembering to make the granita a day ahead, as it needs to spend at least overnight in the freezer!
Spier Signature Chardonnay Pinot Noir Granita:
(serves 6)
Ingredients:Ā Ā
ā¢ 250 ml (1 cup) Spier Chardonnay Pinot Noir
ā¢ 1/2 cup regular white sugar
ā¢ 4 sprigs thyme
ā¢ 250 g fresh strawberries, stalks/hulls removed
ā¢ a squirt of fresh lemon juice
Method:
1. Place half the wine in a small saucepan with the sugar and thyme. Heat to the beginning of a simmer, then remove the pan from the heat, swirling until the sugar has dissolved.
2. In a blender, add the remaining wine, strawberries and lemon juice. Remove the thyme sprigs from the hot syrup mixture, then add the syrup to the blender. Blend on high speed to a very smooth pulp.
3. Transfer to a wide plastic container, cover with a tight-fitting lid and refrigerate overnight (or longer, but not less than 8 hours). The granita will never freeze completely due to the alcohol and sugar content.
4. At serving time, quickly use a fork to scrape the granita into the desired number of glasses.
About the Spier Signature Chardonnay Pinot Noir:
This salmon-coloured summertime sipper is elegant, unpretentious and beautifully balanced, marrying strawberry and apple flavours with a crisp finish. Whether you need a tipple for brunch, paella dinner, a picnic ā or simply something to enjoy while reading in the sun ā this sublime Spier Signature Chardonnay/ Pinot Noir adds understated flair to any occasion.
Available from Spierās tasting room and leading retailers or order online for delivery to your door: shop.spier.co.za
Lockdown pretty much = baking up a storm, doesn’t it?
SASKO happily brings you some
simple, healthy recipes, with added ingredients for added care.
After a year of seemingly endless home-cooking and baking, many of us have exhausted our go-to recipes (amongst other things).
Luckily SASKO has developed a selection of delicious, healthy, simple recipes with their Low GI loaves, making it easy to pack nutritious ingredients into every meal.
SASKOās Low GI range comes in five delicious flavours with the added goodness of vitamins and minerals and is also high in fibre.
Whether you’re enjoying the meal by yourself, whipping up a snack or cooking for the family, have a go at these:
Sasko Low GI Linseed, Chicken and Egg Quiche
Linseed, Chicken and Egg Quiche
Ingredients:
500g – 1kg ready-cooked chicken, chopped
6 large eggs
2 cups (500ml) milk
1 tsp (5ml) salt
1 tsp (5ml) mustard powder
6 slices SASKO Low GI Linseed White Bread, cut into chunks
1 cup grated cheese
Method:
1. In a large bowl, whisk eggs, milk, salt and mustard together until smooth.
2. Stir in the bread cubes, cheese and cooked chopped chicken.
3. Pour mixture into a greased baking dish.
4. Cover dish with clingfilm and refrigerate overnight.
5. The next day, remove dish from refrigerator and bring to room temperature. Bake uncovered at 180Ā°C for 40 min or until a knife inserted into the centre of the bake comes out clean. If some of the mixture still clings to the knifetip, bake for 5-10 minutes longer. Enjoy warm or at room temperature.
Looking for something extra special to spoil your loved one this Valentineās Day?
Escape the hustle and bustle of the city to a meandering valley road guaranteed to take you back to gentler, easier times .
Set underneath sprawling oaks and in the shady avenues of the giant poplar trees youāll find Knorhoek Wine Farm, in the heart of the Stellenbosch Winelands.
Knorhoek Wine Farm is where Valentineās dreams become reality.
Treat that special person in your life to Knorhoekās all-inclusive overnight accommodation Valentineās package, valid for 13 February only (check out 14 February).
Included in your stay is a romantic sundowner picnic, breakfast and lunch. Bargain!
Knorhoek Valentineās lavish picnic for two to share Your sundowner picnic includes a beautifully presented hamper stocked to the brim with freshly prepared, locally-sourced delights.
Stone-baked baguette with flavoured butters; charcuterie like Prosciutto di Parma (that’s Parma ham, Peter) and Coppa; beetroot mousse with baby leaves and feta – just some of the utterly delicious food you’ll enjoy while watching a breathtaking sunset from underneath the canopy of trees.
Unwind? Come unwind at Knorhoek. You’ll never be the same again. For the better, too!
Well-known for farm-to-table, fresh, earthy and simple dishes, Knorhoek Restaurant serves ahearty farm-style breakfast, followed by a delicious two-course lunch later in the day.
In between meals, take a leisurely stroll around the 200 hundred hectare estate to catch a glimpse of its outrageously flamboyant permanent guests ā the peacocks strutting and flaring their tails.
Cost per person for this all-inclusive Winelands getaway is R1 250 (bargain!), per couple it’s R2 500. This of course excludes all gratuities and drinks – should the serving of alcohol be allowed by then. Not very likely, but still…
As this exclusive offer is only limited to 10 couples, pre-booking is essential.
For bookings and more information email info@knorhoek.co.za.
Looking for something extra special to spoil your loved one this Valentineās Day?