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130418 main ingredient's menu what is in a glass, langtafel at mooiplaas, overture, taste of cape town, plum crumble recipe
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Gourmet Foods & Ingredients
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Storm clouds gather over Table Bay
In this week’s MENU:
• What is in a glass?
• Langtafel at Mooiplaas
• Overture
• Taste of Cape Town
• Plum crumble recipe
• On Line Shop
• This week’s Product menu
• Our market activities - Neighbourgoods, Long Beach
• Wine and Food Events
• Wine courses & cooking classes
To take a look at our Main Ingredient blogs, follow the link:
http://adamastorbacchus.blogspot.com/ because to tell our whole story here would
take too much space and you can also read earlier blogs. Click on Bold words in the text
of this edition to open links to pictures, blogs, pertinent websites or more information.
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2. Main Ingredient's On Line Shop is performing very well. We are continuing to update
it with new products and with photographs of products. Please do not pay until we
have confirmed availability and invoiced you. When you make an eft payment, make
sure that it says who you are. Use the form on the website to email us your order and we
will send you the final invoice once we’ve made sure stock is available. Click here to
see the shop.
This week’s Product menu In our Recipe this week, Lynne has used Verjuice. This is
the unfermented juice of unripe grapes and it can be used in sweet or savoury dishes, it
can be used in salad dressings, gravies, stocks, soups and to deglaze pans and we find
that if a dish, like a pot of winter soup, is simply not working, a good glug of Verjuice
will bring it all together. We sell it in wine bottle size and we have stocked it for a long
time. She has ordinary grape juice as an alternative, but it is much sweeter and does not
have the acidity which is ideal in this dish.
We have a lot of fun putting MENU together each week and, of course, doing the things
we write about, but making it possible for you to enjoy rare and wonderful gourmet
foods is what drives our business. We stock a good range of ingredients and delicious
ready-made gourmet foods. You can contact us by email or phone, or through our
website. We can send your requirements to you anywhere in South Africa.
Our market activities Come and visit us at the Old Biscuit Mill’s wonderfully exciting,
atmospheric Neighbourgoods Market, as always, this Saturday and every Saturday
between 09h00 and 14h00. Tip: Some visitors tell us how they struggle to find parking.
It’s quite easy if you know how. Click here for a map which shows where we park. We
will be back at the market in Long Beach Mall, Sun Valley, Fish Hoek tomorrow, Friday
April 18th.
What is in a glass? Do you notice that good coffee out of a nice thin cup tastes
much better than out of a thick edged mug? Does the glass you drink from have an effect
on what you are drinking? Have you noticed that drinking out of something thick and
solid like one of those French cheapie tumblers that bounce when you drop them does
absolutely nothing for the taste of wine. And do Paris Goblets give you any wine aromas
at all? Champagne is now served in tall flutes as they tend to show the bubbly much
better than those Marie Antoinette boob-shaped saucers our parents and grandparents
loved. Yes, apparently her perfect breasts were the inspiration for these glasses..
We think that drinking out of delicate and generous glasses with ground edges helps
enormously and the tasting with Riedel’s specially crafted wine glasses at Creation wines
in Hemel and Aarde valley really confirmed to us that the correct glass makes wine taste
superb. Organised by the Platter Wine Guide, who hold these interesting tastings once a
year (last year it was a lunar cycle tasting), Philip van Zyl, the Platter Editor, told us
what we would be doing. Michael Crossley of Reciprocal Trading took us through the
tasting and told us the history of Riedel glasses. Caroline Martin of Creation took us
through the wines and her husband JC took us through the cellar.
OK, these glasses are expensive and so they should be. Years of scientific investigation
have gone into designing the shape of a glass to direct the wine to the right areas of the
mouth to bring out the best flavour and to concentrate the aroma in a wine. Riedel is an
Austrian company, established 260 years ago and still owned and run by the family. Not
many of us may be able to afford the full range of these glasses but they do recommend
that if your favourite drink is a good Sauvignon Blanc or a Pinot Noir and you drink these
regularly that you might like to buy one of these special glasses for your own delight and
pleasure. We hear that in certain restaurants in Johannesburg, they carry a set of 24 of
each glass and if a customer purchases an expensive bottle of wine (over R1000) they
automatically serve this wine in the appropriate Riedel glass. We do hope to see this
replicated in Cape Town’s finest soon.
At Creation, they only serve their wines for tasting in Riedel glasses and, after our long
trip out there last Thursday, we were rewarded with a tasting of Creation’s wines in
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these specifically designed glasses. We tasted four wines in the appropriate glasses and
a standard Bohemia tasting glass (also in a polystyrene cup!) and, when they were tasted
in the correct glass, they shone, but lost flavour and aroma in the wrong glasses. The
polystyrene cup showed no aroma and very little of the flavour. The standard glass was
not bad, but the wines lacked the vivacity they showed in the Riedel glasses. We also
had a food pairing and then charcuterie boards. Creation have a really good range of
wines. We particularly liked the 2012 Reserve Pinot Noir, which fills the nose with roses
and violets and the mouth with liquorice, toffee, cinnamon, forest floor and sweet
berries. The easy to drink Syrah Grenache has Rhubarb and umami aromas on top of
beautiful sweet fruit with a long warm juicy end. Click here to see the photographs.
Creation hold tailored tastings regularly using these glasses; contact them on
www.creationwines.com
Langtafel at Mooiplaas This was an event organised by Lynne for our Wine Club,
the Oenophiles. We have attended a Langtafel lunch previously and we knew how superb
they were. Mooiplaas means Beautiful farm and is in Bottelary, near Stellenbosch, on
the highest hill in the Peninsula. It has magnificent views of almost the whole peninsula
from the top of their hill, with views to False Bay and Table Bay. It was established in
1700 as part of Hazendal estate, subdivided as a separate property in 1806 and the
current farm house was built in 1832. It is owned by the Roos family. Louis Roos is the
winemaker, his brother Tielman Roos is the Viticulturalist. Dirk Roos, their cousin, does
the marketing and the Langtafel lunches, which are held approximately every six to
eight weeks through the year. Dirk is a keen cook and the food was absolutely delicious.
Mooiplaas is a conservation area; they have a mountain bike trail and lovely flower walks
in the Spring.
We met in the historic tasting room. It was built as a kraal early in the farm’s history.
Some time later, probably about 1806, the walls were built higher and given a roof,
which turned it into a stable for the farm’s draught horses. It was attached to the first
small, humble house. We were given a taste of their current Sauvignon Blanc and small
canapés of smoked snoek. When all our members had arrived, we moved to the lawn in
front of the Mooiplaas farm house, now a national monument, where we tasted their
MCC Mooiplaas Duel NV, which Louis opened by sabrage. This is one of the best Cape
Classique bubblies we have tasted in a long time; a blend of Chardonnay and Pinot Noir,
it is very French in style with brioche on the nose and crisp clean and long flavours and a
bargain at R127 on the farm.
We then proceeded into the farmhouse, where the long table seating 27 stretches
through the voorkamer (parlour) into the lounge beyond. This farmhouse is still occupied
by the Roos elders, who generously give up their main rooms for the lunch. Click here to
see the photos. We had a marvellous time and many of us went home with some wine.
If you want to take part in one of these lunches you need to contact Dirk Roos at
www.mooiplaas.co.za The tasting room is a good place to start and is open from 9 to 4
Mondays to Fridays and 9 to 2 on Saturdays.
Overture John was hired to take a Belgian couple on a wine tour last Saturday. After
a brief history lesson at Groot Constantia (it was too early for them to taste wine, they
said, we visited Jeremy Walker at Grangehurst for a taste of his great wines. They were
very pleased to hear about his upcoming trip to the Netherlands and are looking forward
to meeting him there. Then a taste of Hempies du Toit’s rare and delicious reds in his
historic cellar at Annandale. This brought us to lunch time, so we drove up the road to
Overture at Hidden Valley. The first thing that impressed our guests was the near
perfect silence. Hidden Valley is up the hill from most other farms on the Annandale
Road near Stellenbosch. It has panoramic views over the valley and the Cape Flats to
Table Bay.
We were greeted with a complimentary glass of Hidden Valley MCC to enjoy while we
perused the short but well designed menu, which changes daily. All the dishes are
matched to wines by the chef, Bertus Basson. Our starters were a parcel of braised
4. buffalo and pig’s trotter (rich and full of flavour. The menu suggested Hidden Valley
pinotage, but Walter wanted a white wine, and the sommelier recommended Bouchard
Finlayson sans barrique chardonnay, which was a delicious match) and thin slices of raw
trout served with angelfish croquettes and accompaniments. This was well-matched by
the fresh, lively Kanu chardonnay pinot noir. You can see the menu and photographs
here. We all chose the springbok rump as a main course. It was served thickly sliced,
just medium rare and was tender, juicy and a delicious match for the Hidden Valley
Secret blend of shiraz and tannat. Desserts followed: chocolate fondant (rich, dark with
a properly runny centre, made with Callebaut 70%) with fennel ice cream, and a platter
of local cheeses. Our service was efficient, friendly and attentive without being
intrusive and the bill for three with wine came to R1280 plus a tip. Overture has an
excellent reputation; it is richly deserved.
Taste of Cape Town This annual event was held last weekend at the best venue it
has had, the Cricket Club on the Green Point Common. There were fewer top chefs
exhibiting this year, sadly, but there did seem to be many more stalls than before.
There were certainly lots of booze stands with free tastings and some interesting stands
with smaller producers showing and selling their wares. We did a fun tasting at the Jack
Daniels stand which set us up for the evening. However, it is a concern that, with so
many different sorts of alcohol to taste, that people would watch their consumption and
not drive afterwards. It was good to see the chauffeur companies well represented.
We were given media passes with some pre-selected free tastings, so we did not buy any
crowns. This was a mistake; the restaurant dishes we tasted on a media pass appeared
to be less sensational than others tasted by our friends and customers at some of the
other stands. We had been to an event lunch that day, so were not very hungry and,
sadly, we had no other opportunity to revisit later in the weekend. We thoroughly
enjoyed the two dishes that we were treated to by the staff at the Twelve Apostles
Azure stand and the salmon with lemon verbena foam on Thursday’s Pop-up restaurant
La Colombe’s stand was terrific, if a bit small to share.
We did find it rather strange that most of the dishes we tasted had polenta as their
starch. We suppose that it is because it is something that can be made in bulk and
served throughout the day, without it going off and needing a great deal of attention.
However we find it intensely boring.
Long may this festival continue to captivate the foodies of Cape Town. We have had
several really enthusiastic reports from customers and winners of free tickets in our
three competitions. Click here to see our photographs.
This week’s recipe came as an idea from one of the Masterchef programmes, where
the contestant was criticised for making a plum crumble because plums were tasteless.
Huh!? Use sour plums, not prune plums. Local plums are certainly not tasteless and we
have had a couple of plum tarts recently which have been delightfully sour, with good
flavour. We had some plums in the fridge the other night, meant for a dinner that didn’t
happen, so Lynne decided to use them to make a crumble, as she was using our oven to
roast a chicken and this is an economical way to make a pudding. You can apply this
recipe to any autumn fruit, just taste and add flavour to your own satisfaction.
Plum crumble
500g blue plums, cut in half, stones discarded – 4 T of verjuice or grape juice – 250g
white sugar – 1 t almond or vanilla extract – ½ ground allspice
½ cup plain flour – 30 g of butter – half a cup of dark brown sugar – ½ t ground allspice -
a good grating of nutmeg - a pinch of salt
Put the plums in an oven-proof bowl and stir in the verjuice, sugar, spice and extract.
Cover with cling film, punch four holes in the cling film and microwave for 2 minutes at
full power. Stir and cook another 2 minutes until they are soft and falling apart. Discard
the cling film. You may have to remove some of the juice to serve with the crumble
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