Win Wine with Stellenbosch Hills!

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Win Wine with Stellenbosch Hills!
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Win some wine! Get the good stuff from Stellenbosch Hills Winery

Stellenbosch Hills celebrates its 75 years in the biz with a bountiful Birthday Wine Bonanza!

Get 10% off your online order and stand a chance to win a FREE case, delivered PL* of course…then you, too, can celebrate us having reached level 3!

*post lockdown 😑

james ochse winemaker sth sonia cabano blog eatdrinkcapetown
James Ochse, winemaker at Stellenbosch HIlls Winery.
No, sadly he is not part of the give-away. Not fair, is it?

Stellenbosch Hills might be ramping up your next birthday fiesta (pick me! pick me! I’m a September baby!) as it celebrates its own 75-year milestone this year.

Order wine via the Stellenbosch Hills website during LEVELS 4 & 3 of lockdown and you stand a chance to win six FREE bottles in your birthday month.

Turning lockdown into luck-down, – – >>>>>> the winery now also rewards purchases from its online store via www.stellenbosch-hills.co.za, with a 10% discount on everything.

(Yeah, you read that right, so get ordering!)

AT SH Online you’ll find just what you like, but even better – something for everyone else too.

The top-tier Sense of Place range houses its Kastanjeberg white, Suikerboschrand red, La Serena aperitif and Anna Christina MCC – a selection for the connoisseur who desires to understand individual vineyard components at the winemaker’s disposal.

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Stellenbosch Hills Wines

The 1707 Reserve range comprises a sublime red and delectable white wine while the Stellenbosch Hills quality-driven, single variety wines include amongst others the Muscat de Hambourg.

stb hills wines sonia cabano blog eatdrinkcapetown
Stellenbosch HIlls Winery’s fine, fine wines.

Then there’s the fun-loving Polkadraai portfolio too with its selection of well-balanced and easy-drinking wines that incorporate two bubblies and super-convenient three-litre bag-in-a-box packs.

Once you’ve placed your online order and provided the necessary information, you’ll automatically be entered into the lucky draw during your birthday month, with the prize being a case of six wines.

NB: This fabulous birthday treat will be awarded every month from June 2020 to May 2021, but only for purchases made online and during LEVELS 4 & 3 of the Covid-19 lockdown period. So buy now!

Purchases and prizes will be delivered when regulations allow for it.

It’s Stellenbosch Hills’ 75th birthday, so why not share in this celebration by clicking over to its online store right away? You might just get lucky in your birth month!

The seed for Stellenbosch Hills was first sown with the establishment of the region’s vineyards in 1707. Centuries later however, in 1945, a group of farmers forged an alliance. Their enterprise was called Vlottenburg Cellar and renamed to Stellenbosch Hills in 2003.

Today, it stands as a proud tribute to quality of fruit, diversity of terroir and passionate dedication. The winery’s grapes are sourced from various vineyards owned and maintained by 16 different producers from farms surrounding the town of Stellenbosch. This world-famous wine-producing region is known for the diversity of its rich agricultural soils and its moderate, Mediterranean-style climate, making it the perfect place to grow grapes that create the award-winning wines Stellenbosch Hills has become famous for.

For more information and online, visit www.stellenbosch-hills.co.za; call 021 881 3828/9; or, email info@stellenbosch-hills.co.za. Keep up to date with the latest news about Stellenbosch Hills and follow @STBHills on Twitter and Facebook, and “stellenbosch_hills” on Instagram.

NOTE:

In line with government regulation relating to Covid-19, Stellenbosch Hills has suspended all wine tastings and pairings until further notice. Stellenbosch Hills is located at the intersection of the R310 and Vlottenburg Road, just outside Stellenbosch. With regards to online purchases, terms and conditions can be viewed on the website.

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Stellenbosch Hills Wine Selection
winemaker james ochse stellenbosch hills wines sonia cabano blog eatdrinkcapetown
James Ochse, winemaker at Stellenbosch Hills Winery

Vriesenhof Celebrates International Chardonnay Day

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Vriesenhof Celebrates International Chardonnay Day
jan 'boland'coetzee vriesenhof chardonnay sonia cabano blog eatdrinkcapetown
Jan ‘Boland’ Coetzee, of Vriesenhof Estate

As if you needed a reason to say yay for Chardonnay, May 21 marks International Chardonnay Day!

So, if you still have some good ole Chard stashed somewhere, fill up your glass and take a celebratory sip to understand why this classic grape variety is one of the world’s most widely planted grapes.

Two main types of Chardonnay are produced – an unoaked version, which is lighter, more citrusy and crisper than a Chardonnay that is matured in oak barrels, and an oaked Chardonnay, which tends to have nutty, buttery flavours on the mid palate.

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Vriesenhof Chardonnay NV Oaked
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Vriesenhof Chardonnay Unwooded

If you happen to raise a glass of South African-made Chardonnay this week, consider how Vriesenhof’s founder Jan “Boland” Coetzee helped to make this happen…

As much as he was a legend on the rugby field, playing for Western Province and South Africa in the 1960s and 70s, Coetzee has also become a wine legend in his own right, receiving an honorary doctorate – Doctor of Science in Agriculture – from Stellenbosch University last year. More recently, he was awarded the 1659 Medal of Honour at the annual Wine Harvest Commemorative event held at Groot Constantia.

jan boland coetzee chardonnay vriesenhof sonia cabano blog eatdrinkcapetown
Jan Boland Coetzee

Not only has he made some of South Africa’s greatest wines and influenced other winemakers, but he played a major role in “introducing” the Chardonnay grape to South Africa in 1980, while working in France.

Jan ‘Boland’ Coetzee’s passion for the potential of this green-skinned grape was laid bare in a 1986 newspaper headline that read: BOLAND COETZEE HET DRUIF GESMOKKEL (Boland Coetzee smuggled grapes). At the time the South African wine industry mostly consisted of plantings of just two other white grapes, and Coetzee and other Chardonnay-loving winemakers realised that if they waited for the establishment of a new grape variety through normal processes, the country would fall behind the rest of the world both as a producer and exporter.

To this day, Chardonnay has a special place in Coetzee’s heart. Now cellar master for the Stellenbosch estate, he has passed the winemaking baton to Nicky Claasens.
“I have a philosophy of ‘unobtrusive manipulation” Claasens said, “where I combine what nature provides with my knowledge to make the best wine possible without harming its intrinsic qualities.”

He seeks to make “Chardonnays of refinement” and he is certainly succeeding in continuing one of Coetzee’s legacy wines.

The current vintages of Vriesenhof are the Unwooded Chardonnay 2019, which has beautiful aromas of citrus and gooseberries, with flavours of fresh apple and a lingering lemon freshness, and the Barrel Fermented Vriesenhof Chardonnay 2016, which has aromas of almond and hints of white peach and pear on the palate, with a citrus finish. The wine has spent 12 months in 1st and 2nd fill French oak barrels.

If you are sadly contemplating your dwindling or non-existent wine collection, take a look at our website for our low prices on offer until 31 May 2020 so that you can stock up on our great Chardonnays and enjoy them with your loved ones soon.

Follow them on social media:
FB: Vriesenhof Wines
TW: @Vriesenhof
IG: @vriesenhof
WEB: www.vriesenhof.co.za

Press release by Kirsten Hopwood PR

Sex Up Sirloin Steak With Spier, Sauce and Stuff

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Sex Up Sirloin Steak With Spier, Sauce and Stuff

The next time you plan to enjoy a juicy, lazy-aged steak, why not add some delicious extras to elevate your dish to a knock-out level?

Grilled Sirloin Steak gremolata roast eggplant Sonia Cabano blog eatdrinkcapetown
Grilled Sirloin Steak with gremolata and roast eggplant

Serve your grilled sirloin with roasted eggplant, a sprinkle of punchy gremolata, add a glass (or two) of Spier’s 21 Gables Cabernet Sauvignon, and you’ve got yourself a feast.

Dressing the roast eggplant with a drizzle of extra virgin olive oil infuses the marrow-like flesh with a deeply aromatic, exquisite taste that makes a great accompaniment for steak. Gremolata adds a citrusy, garlicky zing!

Grilled sirloin steak with roasted eggplant and gremolata

(serves 4)

Ingredients:

2 large eggplant

Extra virgin olive oil (for drizzling and frying)

salt & pepper

1 small bunch Italian parsley (finely chopped)

1 clove garlic (finely minced)

rind of one small lemon (finely grated)

250 g sirloin steak (per person)

your choice of pan-fried greens for serving – tender stem broccoli is 10/10 here

Method:
Preheat the oven to 230 °C. Use a fork to pierce the eggplant skin all over, to release steam as it cooks and to prevent the eggplant from exploding as it cooks.

Place the eggplants on a wire rack on top of a baking tray lined with foil, then roast for 1 hour.

Remove and leave to cool slightly, then peel carefully and discard the blackened skins.

Transfer the tender flesh to a blender or small processor, add a splash of olive oil and season with salt & pepper, then process to a smooth puree. Set aside.

For the gremolata:

Mix the chopped parsley, garlic and lemon rind in a small bowl and season with salt & pepper. Set aside.

For the steaks:

Brush the steaks on all sides with olive oil and season with salt & pepper.

Heat a griddle pan to smoking hot, then grill on both sides for about 7 minutes in total until medium rare (or adjust to your liking). Remove the steaks and let them rest for 3 minutes.

To serve, plate a generous dollop of warmed eggplant puree, top with the grilled steak and pan-fried greens, sprinkle with gremolata and a drizzle of extra virgin olive oil, and off to table you go!

About the wine: 

Spier 21 Gables Cabernet Sauvignon provides an abundance of cassis and violets with concentrated aromas of cedar and pencil lead. A full-bodied wine with a concentrated structure and opulent finish.

For more information about the wine, please visit:

https://www.spier.co.za/shop/products/21-gables-cabernet-sauvignon-2016

To enjoy this wine at a discount, join the Spier Wine Club, which offers discounts on wine, hotel accommodation, delicious farm fare, complimentary wine tastings and more. As a member, you’ll also get invites to special Wine Club member events. Read more about the benefits and how to apply on www.spier.co.za/shop.

Press release and photo by Scout PR.

Spier Wine Farm: Food Garden to Boost Community Food Security

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Spier Wine Farm: Food Garden to Boost Community Food Security

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Wilton Sikhosana, the Nursery Manager at Spier Farm .

Some feel-good news!
A produce garden took root at Spier Wine Farm to boost community food security during the lockdown and beyond.
In partnership with the Sustainability Institute, 13 members of the local community were recruited to speed up food production at Spier and to learn how to grow their own fresh, nutritious produce at home.
“If people learn how to grow their own food, they will never go hungry again,” says Megan McCarthy, who oversees the Spier Food Garden. Over the next three months, she will be providing hands-on training in demonstration plots at Spier.
The organic produce harvested will be distributed regularly to hungry households in the community.

On the eve of the lockdown staff at Spier, the historic Stellenbosch wine farm, prepared boxes of food for 450 vulnerable families in surrounding communities.

Just over a week later, these families again received a food box full of nutritious ingredients. The aim of these boxes are to ensure there is nourishment for those who might struggle to access food during their time at home.

While these donations will help to keep hunger at bay in the short-term, Spier has recognised that a longer-term solution to address food security in the Stellenbosch area is necessary.

In partnership with the Sustainability Institute, 13 members of the local community (predominantly from the Lynedoch area) were recruited to speed up food production at Spier and to learn how to grow their own fresh, nutritious produce at home.

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Spier Food Garden, to feed vulnerable families.

“If people learn how to grow their own food, they will never go hungry again,” says Megan McCarthy, who oversees the Spier Food Garden. Over the next three months, she will be providing hands-on training in demonstration plots at Spier. An expert in using eco-friendly techniques to grow food, she is being ably assisted by Lonwabo Mfenguza.

Lonwabo is sharing the skills he has gained as a student enrolled in the two-year course on the holistic growing of food that is offered by the Biodynamic Agricultural Association of South Africa (BDAASA). He also has experience running his own food garden with friends in Khayelitsha.

In addition to growing their gardening skills at Spier, the 13 young growers also receive a nutritious cooked lunch daily and have received seedlings to plant at home. The organic produce harvested at Spier will be distributed regularly to hungry households in the community. As the days shorten and grow cooler, Megan is focusing on growing nutritious winter staples in the coming weeks. These include carrot, cabbage, broccoli, beans, peas, spinach, beetroot, turnips, leeks, onions, lettuce, and kale.

This is just the beginning, though: an abandoned lemon orchard is being nursed back to health while a grove of olives will, in time, provide oil. Moringa trees have also been planted: a true “super food”, their leaves offer abundant vitamins (including B, A and C) as well as minerals like iron and magnesium.

Other members of the Spier team are contributing in various ways. Spier Nursery head Wilton Sikhosana has provided space in the greenhouse for seedling production. The Spier winemaking team have provided grape biomass for compost; there have also been donations of manure and hay from Farmer Angus for mulching.

Team members who live on the Spier estate in its staff village now have access to a new communal growing space and, with Megan’s help, three small family gardens have been established. Collectively, these will provide food for staff, their families and the community at large.

While Spier’s produce gardens are allowed to operate as an essential service during the SA government lockdown, health and safety remains paramount. Stringent measures are in place, including protective clothing, masks and hand sanitiser.

For more information, visit https://www.spier.co.za/

Press release and photos by Scout PR

How To cook a Perfect Steak At Home: Hussar Grill

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How To cook a Perfect Steak At Home: Hussar Grill

Yes, yes, we know restaurants are closed during lockdown.

Doesn’t stop you from cooking the perfect steak at home, does it now?

I got some mouth-watering tips and photos from Hussar Grill this week, and man, I nearly ate my phone. I LOVE that place. Menu is bit retro, but everything on it is delicious. And affordable, too. Their wine list, service and general customer care is top-notch.

Hussar Grill is always my #1 recommendation for visitors to Cape Town looking for a proper steak with all the trimmings.

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Fillet steak, Hussar Grill

(BTW, you can order the best, well-matured steaks to cook at home – ribeye on the bone, fillet, sirloin, rump etc, free-range lamb, ducks and huge free-range chickens that easily feed 6 – from Salvin Hirschfield aka Son of a Butcher at his eponymous new shop in Sea Point, 103 Regent Road, Sea Point. Unsurpassable quality, his stock also includes free-range eggs (even goose eggs!) including home-made sausages eg boerewors + exotic sausages like Merquez, Toulouse, Italian fennel sausages, duck, minced chicken, lamb and beef, venison, biltong & droĂŤwors, even Xmas ham etc.)

PLEASE NOTE THE CORRECT PHONE NUMBER TO ORDER FROM Son of a Butcher’s shop is 087 3795068.

AAAAnd on to Hussar Grill’s steak magic:

steak hussar grill sonia cabano blog eatdrinkcaptetown
Glorious, meaty delight; Grilled Ribeye steak with fat chips at Hussar Grill

HOW TO PREPARE THE PERFECT STEAK AT HOME

Ever wanted to master the art of the perfect steak? Well, now’s the time. One of South Africa’s premier grill rooms, The Hussar Grill, is sharing its expertise with home cooks so that you can fire up the grill at home.

When it comes to choosing your meat, remember that  Please try and purchase the best quality produce available to ensure a quality meal.The Hussar Grill serves only Class-A grain-fed beef and game and carefully sources its steak from local farms and family-run businesses. (Note from me: supermarkets ain’t it.)

The Hussar Grill wet-ages its whole meat for a minimum of 28 days – to ensure superbly matured, tender and flavourful steaks – before portioning it for grilling. This is part of what makes a meal at the renowned restaurant, which has been satisfying guests since 1964, so superlative. When it comes to steak, storage temperature is vital. The Hussar Grill steaks are vacuum-sealed to eliminate any oxygen, andare stored in a cool 5-degree Celsius fridge.

If you have bought steak that is fresh but not aged, but is vacuum-sealed, rest assured that you can still wet-age it at home by keeping it sealed and leaving it in your refrigerator. Do not be alarmed if the meat matures in colour from the bright reddish pink blush of fresh meat, to a deeper tone – this is a good sign. Aging the meat improves its flavour and makes it more tender.

Note: meat must be at room temperature before cooking.

Make sure that the pan is well pre-heated before cooking. When you’re ready to cook it, use a griddle pan for a beautiful char-grilled mark effect and tongs to turn your steak, making sure that you do not press down on the meat. (BTW, cooking steak is smoky business, so you might wat to do this with all the windows open, or even outside.)

“Do not cook your steak directly from the fridge. Let it sit outside on the counter for at least 30 minutes to bring it up to room temperature if you want your steak to cook evenly from edge to centre,” advises Jason Allen the owner of The Hussar Grill restaurant in Steenberg, Cape Town.

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Steak selection at The Hussar Grill

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Prime aged T-bone steak at Hussar Grill

Before putting the meat on the heat, lightly brush your steak with olive oil. Avoid salt on raw meat as it absorbs moisture and dries out the meat. The only thing you should do before grilling your steak is coat it in oil and a basting sauce if you are using one.

To cook the perfect medium-rare steak, grill it for 1 x minute per 1 x centimetre of thickness on each side. Adjust this time slightly if you want a rare or well-done steak. And if your cut has fat or a bone, cook it on that side first.

The softest, most delicate cut of meat is fillet, as it comes from a part of the cow where muscles are hardly used. Fillet is best served rare or medium rare as it is lean and will dry out if cooked too long. Rump steak is from the hind quarters, where the muscles are not too developed. It can be served medium-rare. Sirloin is a fattier cut that should be cooked to the medium stage. Ribeye, which is marbled with fat, needs to be cooked medium or more, to help break down the fat content and caramelize the fat into flavour.

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Ssssizzling succulent ribeye steak and chips at Hussar Grill

Sizzling, succulent steak and wine at Hussar Grill, Valentine's Special sonia cabano blog eatdrinkcapetown
Sizzling, succulent steak and wine at Hussar Grill

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Madagascan Pepper Sauce for Steak at Hussar Grill

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Steak with classic BĂŠarnaise sauce by The Hussar Grill

Once the steak is cooked to your liking, let it rest for a few minutes to allow all its tasty juices time to redistribute and reabsorb, resulting in a more tender and flavourful steak. The dish up and enjoy!

For more information on The Hussar Grill, please visit www.hussargrill.co.za.

Follow The Hussar Grill on Social Media:

On Facebook: https://www.facebook.com/thehussargrill/ @TheHussarGrill

On Twitter: https://twitter.com/thehussargrill @TheHussarGrill

On Instagram: https://www.instagram.com/thehussargrill/ @TheHussarGrill

The Hussar Grill first opened its legendary brass doors in 1964 and today, after 55 years of excellence, it is regarded as one of South Africa’s premier grill rooms. Having garnered a loyal following over the years, the restaurant is known for its speciality steaks, award-winning wine selection, superb service and warm ambience.

 

Press release and photos by Scout PR

Hope Distillery’s Quarantini

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Hope Distillery’s Quarantini

If you’re lucky enough to have some gin left during these last dread days of lockdown Level 5 (come on, we know you’ve been making gin in your bathtub), then this recipe will gladden your heart! PS: it’s good anytime of the year, inside or outside of lockdown.

Shaken or Stirred?
Be it shaken or stirred, classic or dirty, the well-known Martini cocktail – arguably made even more famous by the James Bond movie franchise – has been taken to the next level by Hope Distillery, thanks to its premium range of Gins and Small Batch Vodka.
Hope Distillery has created a step-by-step guide to making your own Dirty Martini at home – during the first few days of lockdown, this end-of-the-day pick-me-up quickly took on the cheeky moniker of the “Quarantini”. Just because the world has been put on hold by a pandemic, doesn’t mean the Gin has to stop flowing!

While some prefer a Vodka Martini, this version focuses on Gin.

The Dirty Martini

Ingredients:
50ml Hope Mediterranean Gin
2.5ml Dry Vermouth
2.5ml Olive brine
Garnish:
A green olive or two (or three…)

Preparation:
Add all the ingredients into a bar shaker filled with ice. Stir the contents for about 30 seconds until completely chilled. Strain your martini into a chilled martini glass and garnish with the olives to give your cocktail some extra pizzazz.

With Hope Mediterranean Gin, there are no half measures – so Gin-lovers can be sure that cocktails made with this premium spirit will impress even the most particular of palates.

For more information visit www.hopedistillery.co.za

Water Scarcity the Next Big Concern in RSA

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Water Scarcity the Next Big Concern in RSA


Water scarcity is the next big threat we face in the coming months as the Coronavirus pandemic spreads, and there is a wide gap between ‘first’ and ‘third’ worlds.

Not having access to water to frequently wash hands, could mean the difference between life or death for some.
“After a very sombre week, government and the private sector need to address the challenges ahead due to water scarcity,” says Mannie Jnr. Ramos, COO of Abeco, the world’s first ‘bank’ for water and leader in hygienic water storage solutions in Africa for over 35 years.Not having access to water to frequently wash hands, could be life or death!

“Water scarcity is the next big threat we face in the coming months as the Coronavirus pandemic spreads, particularly in our country where there is a wide gap between ‘first’ and ‘third’ worlds. Not having access to water to frequently wash hands, could mean the difference between life or death for some.”

Ramos does not welcome calling attention to this fact while our country is facing concerns around safety and their livelihoods, due to Covid-19.

“This issue has to be voiced,” he says, “there is a very real threat to those living in areas where water is not accessible. In addition, the drain on existing water resources which are already in crisis, needs to be addressed in our Coronavirus crisis planning, sooner rather than later.”

According to the 2018 General Household Survey from Statistics South Africa, while there were improvements to the supply of tap water inside dwellings in regions like Western Cape and Gauteng and the Western Cape, less than half of South Africans have access to piped water in their houses.

Nearly 50% of others rely on communal sources, such as community or neighbours’ taps or rivers.

He believes there are signs that water scarcity is increasing, citing recent news reports about water shortages in the Eastern Cape, a KZN water shutdown, water-shedding in Polokwane, water riots in the Free State, as well as water cuts in Tshwane, Mpumalanga and more.

“A week-long riot happened in QwaQwa in February 2020 due to chronic water shortages in the Free State region,” he points out.

Farmers in the Norther Cape are suffering as their rain-fed agricultural livelihood is threatened.

“We can’t keep blaming weather uncertainty, drought or climate change for the water situation we are facing as a country, we must all take responsibility,” Ramos firmly believes.

“Rainfall in SA has always been unpredictable and variable,” comments Ramos, “we must build infrastructure with enough capacity to cope with regular dry periods. We are not implementing the right water strategies to increase supply and curb demand, which is very concerning to me.”

Which brings us to the current crisis facing the entire nation. Ramos says the private and public sector need to work together to address this risk and come up with solutions that will assist with water conservation and water access.

“We have to stand together; water scarcity and Coronavirus strategies need to be developed in conjunction with each other right now.”

Data shows that South Africans consume about 237 litres of water per person per day, if this increased even by a marginal percentage, the impact on water resources has to be planned for.

South Africans’ water usage per person is already well above the world average of 173 litres per day.

“We need to get smarter with our water resources,” emphasises Ramos. “New solutions need to be put in place or the gap between demand for water, and the supply thereof, will continue to widen.”

For more information https://abecotanks.co.za/

TOKARA Rare Plant Fair and Open Garden

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TOKARA Rare Plant Fair and Open Garden

Lush gardens at Tokara Wine Estate

TOKARA Rare Plant Fair and Autumn Open Garden 2020

Experience TOKARA in all its autumn splendour when this acclaimed Stellenbosch family wine and olive estate opens its extensive farm garden to the public for the annual Rare Plant Fair on Saturday, 18 April 2020.

Meander through tranquil walks dotted with sculptures by local artists while taking in the magnificent vistas over the large garden dam. The dedicated indigenous garden, textures in the cork oak forest and the fresh scents wafting from the terraces of the picking garden will appeal to all the senses. Other enchanting secrets worth discovering are the inspiring vegetable garden, wetlands and the gurgling mountain stream flowing into soothing lily ponds.

The magnificent Tokara garden has been beautifully captured in the Tokara Collection, a new hand-crafted range of pure linen. Designed and produced by photographer Theresa Fourie and Rest Established, every pillowcase, tablecloth and apron showcases the TOKARA gardens in all its glory. All items will be available at the Open Garden and can be purchased at the Tokara Deli. For more information and orders email sarah@tokara.com

The wide variety of plants on sale from indigenous flora such as fynbos and proteas to the more exotic, this popular event will appeal to all tastes. Besides coffee and other refreshments, TOKARA will be well represented with their elegant wines and award winning extra virgin olive oils.

The TOKARA Rare Plant Fair and Autumn Open Garden 2020 opens from 09h00 until 16h00. Entry for adults is R50 in aid of a local charity. Children aged under 10 have free entry. The TOKARA Tasting Lounge, restaurants and Delicatessen will be open as usual on the Saturday. For more information visit www.tokara.com or email opengarden@tokara.com. For more information on the Rare Plant Fair email Karin Alant at info@rareplantfair.co.za

Diary listing information:

Date: Saturday, 18 April 2020

Time: 09h00 – 16h00

Tickets: R50 per adult

Venue: TOKARA wine and olive farm, Helshoogte Pass, Stellenbosch

Contact: opengarden@tokara.com www.rareplantfair.co.za

SA Cocktail Festival Street Party!

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SA Cocktail Festival Street Party!

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SA Cocktail Festival Street Party, Cape Town on Saturday 29 February.

It’s a party! In the streets! With drinks! Book sommer now.

SA Cocktail Festival 2020 – bigger and better!

Do you prefer a negroni? Or a Mai Tai? Do you enjoy a Cosmopolitan or do you love a classic martini – shaken not stirred? SA Cocktail Festival has it all, and more.

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SA Cocktail Festival in Cape Town, Saturday 29 February

On Saturday, 29 February 2020 South Africa’s Biggest Cocktail Festival comes to Cape Town featuring a stellar line-up with electronic acts like Pascal & Pearce, Strange Loving & live acts like Yanga Sobetwa, Jarrad Ricketts.

With 15 pop-up bars, cocktail lovers can enjoy the best of local spirits and trendy drinks in a grand street party with over 30 spirit brands like Cruz Vodka, Galliano, Jim Beam, PassoĂŁ, Leonista Karoo Agave, Hendricks Gin, Tequila Patron, Absolut Vodka, Bacardi Rum, Sierra Tequila, Duchess G&T, Monin, Tanqueray and more featured in other editions.

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Shake it, baby! SA Cocktail Festival, Cape Town, Saturday 29 February

The festival’s theme is “Grand White Street Party” and SA Cocktail Festival 2020 offers organized tastings and the opportunity to learn insider secrets to making top-quality drinks at home. The festival is stepping up the educational and informational aspect of creating cocktails with Masterclasses by some of the top bartenders in and around Cape Town. Each class will accommodate 15–20 attendees per session, book your spot ASAP!

The SA Cocktail Festival 2020 offers:

  • Cocktail Masterclasses: Learn the art of cocktail making, get information about the origins of the brand and future cocktail trends.
  • Amazing food and spirits pairings, for a full culinary experience.
  • Flair Bartenders, Mixologists and Brand experts telling you more about Cocktail Trends.
  • Casino-style entertainment
  • Live music, electronic beats: an impressive line-up of local South African bands & DJs such as Yanga Sobetwa, Jarrad Ricketts, Pascal & Pearce, Strange Loving and more.
  • A week-long SA Cocktail Week cocktail journey can be enjoyed by attendees filled with cocktail experiences, food , events and more.

After all those tantalizing cocktails, the mood and ambiance are all set for an awesome FESTIVAL!

Come and enjoy this epic SA Cocktail Festival!

Flash sale tickets are moving fast at R150 | Includes a Complimentary Cocktail & Free Masterclass. You don’t want to miss the Biggest event at the start of 2020.

Date: 29 February 2020

Time: 10:00am to 23:00pm

Venue: Corner of Loop and Waterkant Street

More information email: info@sacocktailweek.co.za or +27 62 649 4439

Tickets available via Howler: https://www.howler.co.za/events/sa-cocktail-week-2020-9f62

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Mix it up and mingle at the SA Cocktail Festival Street Party, Cape Town, Saturday 29 February

TOKARA: Brand New Olive Oil Collection

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TOKARA: Brand New Olive Oil Collection

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Tokara Extra Virgin Olive OIl Collection

TOKARA, one of South Africa’s top producers of extra virgin olive oil (EVOO), has released its world-class oils in a beautifully presented three-in-one collection.

Two acclaimed single varietal oils, Frantoio and Mission, as well as the Multi Varietal from the Stellenbosch estate’s verdant olive groves, make up the TOKARA EVOO Collection.

Frantoio, the most important olive variety in Italy and the foundation of TOKARA’s prized blended olive oils, is medium to intense with green grassy notes. The palate is sublimely balanced between green and bitter tones, with a nutty aftertaste. It melds beautifully with Mediterranean leg of lamb, springbok carpaccio or fresh Spanish gazpacho.

The Mission variety is mild and gentle with a finely balanced grassy, herbaceous character and a walnut aftertaste, making it an all-round oil. It goes perfectly with garlic and rosemary roast potato wedges, poached trout or cold cucumber soup with fennel.

The Multi-Varietal, TOKARA’s top performer in 2019 with a Gold medal from the SA Olive Awards, is a consummate blend of Frantoio, Leccino and Mission varieties. It has elegant notes of fresh green olive fruit, wild rocket and butter lettuce with a spicy walnut finish. Let it work its magic in spicy leaf salads, Insalata Caprese or drizzle over a minestrone.

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Olive harvest, Tokara

TOKARA’s olive oil journey began in 2000 when co-founder Anne-Marie Ferreira decided to produce single variety oils that would set them apart from the handful of South African olive oil producers at the time. TOKARA focuses primarily on Tuscan varieties, each selected for a distinctive character and flavour profile.

The three-in-one TOKARA Collection comes in 250ml glass bottles and is presented in a striking gift tube. It is available exclusively at the TOKARA tasting room and Delicatessen at R250. For online purchases visit https://www.tokara.com/product/tokara-extra-virgin-olive-oil-gift-pack/

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Tokara cold-pressed extra virgin olive oil

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Tokara Wine Estate, Helshoogte Pass, Franschhoek

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