Wine & Dine with Reuben’s at One & Only Cape Town & Graham Beck Wines – 25 August 2015

Having been synonymous with bubbly, we were very intrigued by the idea of a Wine & Dine evening at Reuben’s One & Only paired with Graham Beck Wines. To be honest, I hadn’t even realized that Graham Beck made anything else but bubbly,but they do and very good wines indeed :).

Graham Beck Wines for the evening
                                             Graham Beck Wines for the evening

What a pleasant surprise it was to hear about The Game Reserve Range of Wines we would be enjoying this evening and the story behind this range.  Bordering the Graham Beck Farm in Robertson is the Graham Beck Private Reserve. The story is so unique and you really should go an explore more about nature conservation the guys at Graham Beck are involved in and they are making a difference on so many levels. This range is so special it even has a logo… Planet first. It’s in our nature.” Because I am so intrigued by this range I have included some information I found on their website as to why they choose these animals for their various labels.

Vista Lounge
                                                                    Vista Bar & Lounge Restaurant

On arrival we were served delicious canapés in the Vista Bar perfectly paired with the Graham Beck Brut NV – Tasting Notes as per website Light yeasty aromas and secondary tones of limey fresh fruit on the nose with rich creamy complexity on the palate. The delectable morsels of Salmon tartare and Chorizo and Pea Croquettes both were complimented by the limey tones of the bubbly.

Canapé-Chirizo & Pea Croquette
           Canapé-Chirizo & Pea Croquette
Canapé-Salmon Tartare
                   Canapé-Salmon Tartare
Graham Beck MCC Brut NV
Graham Beck MCC Brut NV
This way to Wine & Dine...
                                                              This way to Wine & Dine…

Once all the guests had arrived we were shown to Reuben’s Restaurant, the architecture and design of this space is really something to behold, from the walls of wines, to the high ceilings, the glass confectionery area, the streamline pass and the over-sized lamps everything just works.

A selection of elegantly laid table’s welcomed us into this very opulent space. Guests were all eager for the journey to begin…

Table's Set to impress
                                                            Table’s Set to impress

Once seated we were served our Starter of Corned Duck Breast,compressed Pineapple,Almonds in a light Curry Sauce and Parmesan Shavings paired with the Game Reserve Chennin Blanc 2014 – The Riverine Rabbit. A very good pairing the wine brought out the best of the cured Duck (Soutvleis) and Pineapple added another dimension to the wine.

1st Course-Corned Duck Breast Compressed pine apple, almonds, light curry sauce and parmesan
    1st Course-Corned Duck Breast compressed Pineapple, Almonds, light curry sauce and Parmesan
The Game Reserve Chenin Blanc 2014
The Game Reserve Chenin Blanc 2014

The Game Reserve Chenin Blanc -Riverine Rabbit – Both threatened and very rare, the riverine rabbit or ‘doekvoet’ (Bunolagus monticularis) is an intriguing mammal, currently classified as highly endangered. Originally thought to exist only in limited areas in the Karoo this elusive creature was discovered in the Graham Beck Private Nature Reserve – still the most southern point of discovery to date.

MC for the evening Aubrey Ngcungama  & Head Chef Garth (Reuben's One & Only)
MC for the evening Aubrey Ngcungama & Head Chef Garth (Reuben’s One & Only)
Chef Reuben
                        Chef Reuben

We were then welcomed by the very funny and oh so dapper MC Aubrey Ngcungama ,who introduced Sommelier Luvo Ntezo, Reuben Riffel and the Head Chef at Reuben’s One & Only Chef Garth Johnson who along with winemaker, Erika Obermeyer prepared the feast set before us. Onto the dish I was really waiting to try since I laid eye on the menu…

2nd Course-Crayfish Mac n Cheese Baby marrow and prawn cannelloni, botarga, bisque, tomato jam and broccoli salsa
2nd Course-Crayfish Mac n Cheese, baby Marrow and Prawn cannelloni, Botarga, Bisque, Tomato jam and Broccoli salsa

Crayfish Mac and Cheese,nothing like I expected, a real innovative take on the good all homemade Mac & Cheese. Packed with flavour the Bisque worked perfectly with the zesty citrus notes of the Chardonnay.

The Game Reserve Chardonnay 2014
The Game Reserve Chardonnay 2014

The Game Reserve Chardonnay – As one of the world’s largest and most powerful owls, the Cape Eagle Owl (Bubo capensis) plays an essential role as a top predator. If the species were to disappear, the entire ecosystem would be in jeopardy. These regal birds of prey hunt from roadside roosts such as telephone poles and fence posts – many are killed by vehicles. We provide more than 120 perches in our vineyards to combat this, while they control rodents and maintain a balanced population of smaller predators.

3rd Course-Deboned BBQ Pork Ribs Plum basting, pomme purée, wild mushrooms and savoy cabbage
   3rd Course-Deboned BBQ Pork Ribs,Plum basting,Pomme Purée,wild Mushrooms &Savoy Cabbage.

Chef Garth’s take on the regular rib, is what fine dining should be, they took away all the hard work and all we had to do was enjoy the ribs. The robust Pinotage was the right match for this meaty dish as this was the pairing of the night in my humble opinion.

The Game Reserve Pinotage – Aptly named the bat-eared fox (Otocyon megalotis) these fascinating little creatures have large ears which can pinpoint sounds underground with 100% accuracy. Active during the day and night, they feed mainly on termites and live in old ant bear dens in the ground. We are actively trying to protect this unique species, indigenous to our Robertson estate, as they are often identified by farmers as jackals and killed – a practice we’re striving to eradicate.

4th Course - Ebony 70% chocolate soufflé tart, cocoa crème, roasted nib tuille, strawberry sorbet and chocolate grave
4th Course – Ebony 70% Chocolate Soufflé tart, cocoa crème, roasted nib Tuille, Strawberry sorbet and Chocolate gravel.

Delicious,decadent and so nice its cannot be naughty this dessert thanks to the sorbet  and 70% chocolate it wasn’t sweet at all and gravel just added another dimension to the dish and it was perfectly rounded off with The Game Reserve Cabernet Sauvignon 2013.

The Game Reserve Cabernet 2013
The Game Reserve Cabernet Sauvignon 2013

The Game Reserve Cabernet Sauvignon – One of the most admired yet elusive of Africa’s Big Five animals, the leopard (Panthera pardus), is a notoriously shy creature. As an apex predator this big cat is critical to the sustainability of many other species. The Cape leopard may represent a unique subspecies. An exciting research project has established that a total of seven leopards currently roam the area. Our Robertson farm plays a vital role in maintaining the genetic diversity and distribution of this majestic species.

So all in all,we had an awesome time, delicious food, excellent wine and more importantly we learnt that there really are people out their doing their bit for nature conservation and we cannot wait to visit the farm and learn more.

Reuben's
                                                                           Reuben’s

For the rest of the pics of the event please click here:

Reuben’s & Graham Beck Wines – Part 1

Reuben’s & Graham Beck Wines – Part 2

Reuben’s have 3 more Wine & Dine evening’s left for the year and at a cost of only R395 per person, you really should make a booking. Contact them on restaurant.reservations@oneandonlycapetown.com

Upcoming dates:

29th September – Ernie Els Wines

27th October – Raats Family Wines
24th November – Klein Constantia Wines

Regards

Jason & René Petersen

JAR PHOTOGRAPHY

(Jason + Ashanti + René = JAR)

y E-mail: jarphotographycapetown@yahoo.co.za

Mobile Phone : +27 72 939 2099

7 Fax to email : +27 86 563 5141

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#RedWineRomp -Catharina’s style- 21st August 2015

Glasses ready for #RedWineRomp
                                                    Glasses ready for #RedWineRomp

Upon receiving the Steenberg Newsletter, seeing the invite to the Red Wine Romp, we were immediately intrigued, and usual we went to google just to make sure we all were on the same page as far as the word ‘Romp’ was concerned… “Romp” a noun. Meaning to play or frolic boisterously…Chatting to Ronel Smidt, Catharina’s Restaurant Manager, the idea was to have a more laid-back relaxed evening, a “lack of structure of some sorts” where you could just relax with a hearty meal and some excellent red wine and have fun and if that was what they wanted to accomplish with this event Team Steenberg certainly achieved that goal.

Chilled Bubbly
                                                                     Chilled Bubbly

A journey into Red Wines from the Constantia Wine Route, paired with a three course hearty meal prepared by the humble chef Chef Garth Almazan, promised to be an event not to be missed. To confirm this the fact ,that within a few days of the event being announce it had already been sold out, and there was a waiting list long enough for another two events, you just know you going to be in good hands. Seven wine farms from the Constantia Wine Route contributed to the evening, namely;

Constantia Glen – Five 2009
                   Constantia Glen – Five 2009

Constantia Glen – Five 2009 – by winemaker Justin van Wyk, tasting notes as per their website. The ripe, dark fruit aromas follow through seamlessly onto the palate and are complimented by incredible texture, as a result of round yet persistent tannins. This is a restrained and elegant wine that has the depth and refinement symbolic of the cool ripening season of 2009. This unique wine has beautiful richness and concentration that lends to a long, well-defined finish.

Klein Constantia – Estate Red 2013
           Klein Constantia – Estate Red 2013

Klein Constantia – Estate Red 2013 – by winemaker Matthew Day, tasting notes as per their website. Deep ruby-red in appearance, the wine is elegant with subtle oak integration. The palate is bold and is backed up by intense dark red fruit that follows with a long flavourful finish.

Groot Constantia –Shiraz 2013
               Groot Constantia –Shiraz 2013

Groot Constantia –Shiraz 2013 –  by winemaker Boela Gerber , tasting notes as per their website. The 2013 Shiraz has a deep, inky black colour. The wine is very aromatic and shows an abundance of black pepper and violets, with layers of plum and black cherries and careful use of oak. The rich black fruit follows on the palate, framed by firm tannins that promises good maturation potential.

Eagles' Nest Wines
                  Eagles’ Nest Wines

Eagles Nest – Merlot 2010 –  by winemaker Stuart Botha, tasting notes as per their website. This 2010 vintage shows a touch more complexity than its predecessor, taking full advantage of more mature vines. Flavours are supported by juicy tannin’s and extended into a persistent aftertaste. It is ready to drink now and will improve with the correct cellaring.

Buitenverwachting
                       Buitenverwachting

Buitenverwachting   – Christine 2010 – by winemaker Brad Paton, tasting notes as per their website. This Bordeaux style blend consists of Cabernet Sauvignon, and Cabernet Franc, the wine offers rich red fruit characteristics reminiscent of ripe cherry and black currant with dark chocolate and tobacco undertones.

Beau Constantia
                 Beau Constantia

Beau Constantia – Lucca 2012 – by winemaker Justin van Wyk, tasting notes as per their website. Blackcurrant and Morello cherries fill the first impression, but this wine shows restraint, depth and complexity that demands further exploration. The dense flavour concentration carries onto the palate where polished tannin’s add to the good texture and structure of the wine. The wine is full and rich, but also has fantastic minerality and a perfumed freshness that allows for a long, well-defined finish. The wine has been hand-crafted to express the elegance and finesse of these archetypal Bordeaux-varieties and is fittingly named Lucca for all its’ class and beauty.

A room with a view...
                     A room with a view…

Steenberg Wine Estate – by winemaker JD Pretorius, , tasting notes as per their website. This medium bodied Nebbiolo is light in colour with dried prunes, apricots, rose petals, and potpourri on the nose. Soft oaky notes support the wine well and add weight to the finish. Big tannin’s, unique to Nebbiolo give the wine backbone and structure. Earthy notes on the aftertaste and a good acidity makes this wine a great wine to enjoy with food, extremely well complemented by any form of mushrooms or truffles. This wine will greatly reward cellaring 10 years from vintage and will develop more savoury characters as the wine evolves.

Red beauties from the Constantia Wine Route

Once all the guest arrived we were ushered by the Catharina’s Restaurant staff to our various tables, set up to encourage conversation, all the glasses and wines were placed on your table for you to taste and pour at your leisure.

Speak easy table set up
                                                                  Speak easy table set up

After a short welcome and introduction by Sommelier at large, Higgo Jacobs, we were served our starters of Pea and smoked Ham Hock Soup, served with a hot Vetkoek and farm butter. You are then left to experiment with the wines and this is a good way to get to know new people and their tastes.

Starters-Pea and Smoked Ham Hock Soup
     Starter-Pea and Smoked Ham Hock Soup

Thereafter we were led to the private dining area to dish up your own Winter Warmers,  a rustic affair, buffet style set up of melt in your mouth braised Oxtail & root Vegetable Stew , Chicken Coq au Vin,accompanied by creamed Corn & Parmesan Polenta, Savoury Rice ,cured Carrots with Sunflower seed, roasted Garlic & lightly curried lentils, Brussels Sprout & Green Beans with toasted cumin. Hearty and comforting indeed.

By dessert the Red Wine was certainly causing a romp and the deliciously naughty desserts added to the ambiance. Chocolate, sticky chocolate pudding, with chocolate sauce and banana ice cream and Milk Tart bruleé with prune and almond compote.

So to Ronel & Team Steenberg, mission accomplished, good luck with the next one, we do hope you will make this a standing event on the Steenberg Calendar.

For more information on Catharina’s and Steenberg’s upcoming events please visit the STEENBERG WINE ESTATE site.

Please click the link below for all the pics of the event and feel free to tag, share and like, after all sharing is caring 😉

#RedWineRomp – Part 1

#RedWineRomp – Part 2

#RedWineRomp – Part 3

.

Regards

Jason & René Petersen

JAR PHOTOGRAPHY

(Jason + Ashanti + René = JAR)

y E-mail: jarphotographycapetown@yahoo.co.za

Mobile Phone : +27 72 939 2099

7 Fax to email : +27 86 563 5141

A gem on the R44, Slaley Wine Estate & Clay Pigeon Adventures – 22 August 2015

Slaley entrance to the Tasting Room & Bistro
                                           Slaley entrance to the Tasting Room & Bistro

Saturday the 22nd saw us taking on the R44, further than we have ever been, to Slaley Wine Estate. After a while, thinking we had missed it we took the bend and there it was.  Whilst driving up to the Bistro and Tasting area, we were surprised at all the direction signs there is so much on offer at this picturesque estate. Slaley Wine Estate formerly known as Simonsig was bought by the Hunting Family in 1957, by Martín Hunting. Now run by Lindsay Hunting and today we were lucky to be treated to a very informative and most interesting pairing by the man himself.

Mr Lindsay Hunting
Mr Lindsay Hunting

They currently offer 3 pairings:

  • 5 Wines of the Day 50 p/p
  • 4 Wines & 4 CheesesR 65.00 p/p
  • 5 Wines , 2 Cheeses, 2 Biltong and 1 Droe Wors R 235.00 p/p (by appointment only)
  • They currently have a Groupon deal running please check it out.
Bar Area
                                                                    Bar Area

Slaley Wines have 4 ranges, 1st one being the Reserve Range –this is a very exclusive range produced, as per their website it’s an experiment that went right and only a limited number are bottled, excellent wine to add to your cellar. We got to sample from the other 3 ranges, namely the classic styled Slaley Wine which would age well, the less wooded and fruitier, Broken Stone Range and then last but certainly not least the Social Range, “Lindsay’s Whimsy”, a Wine ready to enjoy now.

IMG_1963
The Slaley Bistro and Pizza Garden are open Tuesday to Sunday from 10:00-16:00 and offer a selection of light meals, salads, delicious pizza’s and desserts of course. What could be better than having a glass of Slaley Wine, enjoying the yummy pizza on a beautiful Cape Town day?

Clay Pigeon Adventures
                                                              Clay Pigeon Adventures

If you looking for something different they have on site Clay Pigeon Shooting, the guys at Clay Pigeon Adventures, are there Wednesday through Saturday and it really is something we should at least give a shot, excuse the pun .

Being very apprehensive in the days leading up to today I must be honest, I was nervous as hell about holding a rifle for the first time ever in my life, shooting this weapon, and then knowing I can’t even net a ball or shoot the target in a video game, I was just so scared of the embarrassment of not hitting a single target. Wesley and the other guys must have seen the fear on my face and were so nice and kept reassuring me that it really wasn’t going to as bad as I think and honestly is was amazing.

I listened to everything he told me and when the 1st shot rang out the initial ricochet was a bit alarming but I leaned in held on and was ready now, I managed to hit 3 out of the 5 shots I had, and was very impressed with myself of course Jason got 4 out of 5, but that’s ok, because at least now we know my aim isn’t that bad, I just need the net to move and not be stationary ;).

      

Clay Pigeon Shooting Price List

Standard Package            R125 for 5 shots

R225 for 10 shots

The currently running a Saturday Special for R 335 per person, you can enjoy 1 Pizza , 1 glass of Wine or Beer and 10 Clay Pigeon Shots.

So please give Wesley and the guys a shout at info@clayad.co.za, you won’t be disappointed.

5 Wine Pairing
                        5 Wine Pairing

So onto our pairing with Mr Hunting, initially he comes across as very serious, but I am happy to say he really isn’t. He has a typical English personality and once you get that, you will enjoy yourself just as we did. I found him so knowledgeable and really displayed a passion for his wines.

He gave a definition of what tannins are and that was a light bulb moment for me, because when trying to explain to people what tannins are I just could never get right words for that taste or sensation and the Green Banana taste in your mouth hit the nail on the head perfectly.

Back to our pairing, we had 5 wine-filled glasses, consisting of the Slaley Cab/Merlot ’08; Slaley Merlot ’06; Lindsay’s Rosé ’13; Broken Stone Cabernet Sauv ’07; Lindsay’s Whimsy ’11 and then a creamy Blue cheese, Camembert, Droe Wors, Beef and Kudu Biltong also a Smokey cheese to add another dimension to the tasting.

The idea is that you not only taste the “food” with what it’s paired with, but also play around with the various wines and “food”. Not being a Blue Cheese fan, I must admit the Slaley Cab/Mer made the cheese a lot more palatable…Of our group the majority found No 4. The Broken Stone Cabernet Sauvignon ’07 the most versatile wine, as it complimented almost everything before us.

All in all a very enlightening experience, we all went away with a lot more knowledge of wines, and for that we thank you Sir.

So next time you hit the R44, drive a little further, you will be surprised at the little gems you end up discovering.

Please visit Slaley Wine Estate & Clay Pigeon Adventures for more information.

To see more pictures of our time please visit our JAR PHOTOGRAPHY page and remember, comment, share, tag and tweet.

Regards

Jason & René Petersen

JAR PHOTOGRAPHY

(Jason + Ashanti + René = JAR)

y E-mail: jarphotographycapetown@yahoo.co.za

Mobile Phone : +27 72 939 2099

7 Fax to email : +27 86 563 5141

https://jarphotographyct.wordpress.com/

JARPHOTOSCT

https://www.facebook.com/pages/JAR-Photography/160768030761096

JAR PHOTOGRAPHY-UPCOMING EVENTS

So its been two months since starting the Food and Wine Photo Blog and the feedback and support has been phenomenal. We just have to make a special mention and thank Sybil Doms and Peet Stander from Come Wine With Us if it wasn’t for their constant encouragement,we would not have been here,so GROOT DANKIE :).

Rene and the sweet Sybil (Come wine With Us)
Rene and the sweet Sybil (Come wine With Us)
Rene and Peet (Come Wine With Us)
Rene and Peet (Come Wine With Us)

These two gave us the confidence to take the plunge and do what we love and share it with the world and for that we will be forever thankful.

So for the next few weeks we are going to be pretty busy,we hope to see you at some of these events because after good food + good wine + great people = an amazing experience.

Team Steenberg
Team Steenberg

First up Friday 21st we back on our home turf, Steenberg Wine Estate, Catherina’s Restaurant bring’s you the Red Wine Romp,its 3 courses prepared by Chef Garth Almazan as well as some of the best red wine from the Constantia Valley. The participating wine farms include Steenberg Vineyards, Constantia Glen, Beau Constantia, Klein Constantia, Groot Constantia, Eagle’s Nest and Buitenverwachting. Unfortunately the event is SOLD OUT but they have another coming up soon, please contact Anandi on reservations@catharinasrestaurant.co.za. The photographs promises to be amazing.

Then we onto Slaley Private Estate,in Stellenbosch for some Clay Pigeon Shooting, pizza and wine. Must admit I am very apprehensive ,but excited,my motto is,you have to try everything once I guess. They currently running a Cheese,Wine and Biltong Tasting Special on Groupon,so be sure to check it out. Cant wait to do our review on this one.

Wine & Dine Evenings – Hosted at Reuben’s at the One&Only Cape Town
The 25th we get to join the pairing between Reubens and Graham Beck Vineyards,the four course menu reads like a dream,what I am particularly excited about is the Crayfish Mac and Cheese,sounds like something we could write a story about. They do still have a few seats available,so email restaurant.reservations@oneandonlycapetown.com. You could also check out the website for more upcoming Wine & Dine events.
Le Franschhoek Hotel & Spa
Le Franschhoek Hotel & Spa

The next gourmet evening with Dish Restaurant and Delheim Wines at the picturesque  Le Franschhoek Hotel & Spa happen’s on the 28th. You are treated to 4-5 courses of delicious food created by the very talented Scott Shepherd and gorgeous wines from Delheim Wines for the ridiculously low price of R 350 per person or even better the eat and stay offer for R 1995 per couple and Includes: the dinner, room and breakfast. For more information please email Anine at  mpc@lefranschhoek.co.za

Sybil Doms-from Come Wine With Us-telling us how it all got started.
Sybil Doms-from Come Wine With Us-telling us how it all got started.

Finally after a one month hiatus,our favourite people are hosting again, the next installment of Come Wine With Us is back *happy dance*. In keeping with Heritage Month ,we are celebrating with the very exclusive Nederburg Heritage Heroes wine collection. We will meet at Welgemeend Venue, 2 Welgemeend Street, Gardens, Cape Town on Thursday the 3rd September, they still have a few tickets left so please book online asap,you don’t want to miss this one.

So as you see,we are very busy trying to keep you all abreast of what is hip and happening on the foodie scene in Cape Town,we really hope to see you all at,at least one of the above mentioned events.

Regards

Jason & René Petersen

072 939 2099

JAR PHOTOGRAPHY

jarcollections@yahoo.co.za

(Jason + Ashanti + René = JAR)

 https://jarphotographyct.wordpress.com/

https://www.facebook.com/pages/JAR-Photography/160768030761096

x

Chef’s table at [Spasie] with Chef Stephen Fraser from Lanzerac Hotel & Spa-14/08/2015

[spasie]
[Spasie]
This edition of the Chef’s Table at [Spasie] was once again an array of delectable food and a very special pairing of Pinotage through the Ages,we were really in a one big surprise…but let me not get ahead of myself 😉

Canapés-Duck Liver Parfait & Mushroom sandwhich with Herb bouquet
Canapés-Duck Liver Parfait & Mushroom sandwhich with Herb bouquet
Canapés-Squid Ink profiterole with smoked Salmon butter & Horseradish cream and Caviar
Canapés-Squid Ink profiterole with smoked Salmon butter & Horseradish cream and Caviar

Canapés was a trio of beautifully presented bite size morsels, each one better than the last. From the Maple Pork Belly,to the Squid in Profiteroles,and the dainty parceled Duck Liver Parfait,nothing disappointed.

Canapés-Maple Pork Belly,Thai spiced Pea mousse,crisp Apple & Celeriac Salad
Canapés-Maple Pork Belly,Thai spiced Pea mousse,crisp Apple & Celeriac Salad
BLANC DE BLANC-BRUT MCC-typical fresh citrus and lime flavours on the nose supported by a biscuit, yeasty undercurrent on the palate
BLANC DE BLANC-BRUT MCC-typical fresh citrus and lime flavours on the nose supported by a biscuit, yeasty undercurrent on the palate
Chef's Table
Chef’s Table

Then we are onto our 1st course Pan-fried Canadian Scallop paired with the Lanzerac Premium Pinotage 1992,for a 23-year-old wine the wine was very smooth drinking. The tasting notes as per the winemaker “The Lanzerac Pinotage 1992 hue can be described as terracotta. On the nose typical varietal aromas such as plums and red fruit are still evident. Mature tannins with a velvet density and surprising freshness rounds off the palate”.The scallop was cooked to perfection,its was so fresh it smacks of the sea. The crispy biltong just added another dimension and lifted the dish,small things like this makes for genius pairings…

1st Course-Pan Fried Canadian Scallop,caramelized spiced Corn,warm Radish Salad,crispy Biltong and Fennel cream
1st Course-Pan Fried Canadian Scallop,caramelized spiced Corn,warm Radish Salad,crispy Biltong and Fennel cream

Staying at the seaside for our second course we had the 2013 Lanzerac Premium Pinotage 2013 vintage,paired with the Seabass. This is a bit of a surprise pairing as I didn’t initially think this would be a good pairing,but I was pleasantly surprised the Seabass and all the added elements worked perfectly with the wine. Well done Team Lanzerac.

2nd Course-Rosemary cured Seabass,blackened cauliflower,collection of Beets,smokey Aubergine and Goats Cheese
2nd Course-Rosemary cured Seabass,blackened cauliflower,collection of Beets,smokey Aubergine and Goats Cheese

We then were treated to a palette cleanser,the chef’s take on gin and tonic,liquid nitrogen and all.

Palette Cleanser-Chef Stephen's take on Gin and tonic,minus the Gin.
Palette Cleanser-Chef Stephen’s take on Gin and tonic,minus the Gin.

Before the meat lovers felt neglected,Chef Stephen,made sure they got their fill,with the Shitake crusted Springbok Loin and braised leg-wrapped in Phyllo,an interesting take on the good old moreish pie. This was paired with a wine from their Flagship wine range, Lanzerac Pionier Pinotage 2012,one which Adinda Booysen,marketing manager at Lanzerac was very proud of.

3rd Course-Shitake crusted Sprinbok Loin,braised leg wrapped in Phyllo with a stone Fruit centre,Butternut Bruleé,Bok Choy in Rooibos & Grapefruit Butter
3rd Course-Shitake crusted Sprinbok Loin,braised leg wrapped in Phyllo with a stone Fruit centre,Butternut Bruleé,Bok Choy in Rooibos & Grapefruit Butter
Chef's Table
Chef’s Table

Last up was dessert, Poached Pear Mousse,accompanied by many parts which made up the symphony in your mouth…and the Lanzerac Premium Pinotage 2009 was the perfect partner for to complete this little dance.

4th Course,Poached Pear Mousse,with white Chocolate Aero,nyangbo Chocolate Pops,orange Caviar and Tonka Ice Cream
4th Course,Poached Pear Mousse,with white Chocolate Aero,Nyangbo Chocolate Pops,orange Caviar and Tonka Ice Cream

Then the surprise of the evening they just so happened to have some Lanzerac Pinotage 1968 in the cellar and we would be lucky enough to get a taste of this very “matured” wine.

Lanzerac 1968 Pinotage
Lanzerac 1968 Pinotage
Lanzerac 1968 Pinotage
Lanzerac 1968 Pinotage
Lanzerac 1968 Pinotage
Lanzerac 1968 Pinotage
Chef Stephen at work
Chef Stephen at work

What an amazing experience it was,not only to take this journey into Pinotage but also to sample the excellent food Chef Stephen creates,we definitely need to visit Lanzerac Wine Estate,Hotel & Spa soon,hope you all will do so too.

Adinda Booysen-Marketing Manager
Adinda Booysen-Marketing Manager

For more info on Lanzerac please visit their site, I do know they have amazing Winter Specials on offer.

If you want to see more pics of our amazing time please visit our FACEBOOK PAGE.

Thank you again Spasie,can’t wait for the next one.

Lanzerac's Bevvy of Beauties
Lanzerac’s Bevvy of Beauties

The Pot Luck Club-August 2015

The Old Biscuit Mill
The Old Biscuit Mill

What an experience this was, not only being our first trip to the famous Old Biscuit Mill,but also the journey to The Pot Luck Club, the glass lift is an experience in itself,but oh so worth it.

This way to greatness
This way to greatness

Up, up and away…

The Pot Luck Club
The Pot Luck Club

The views from the 6th floor is simply amazing,what Luke Dale Roberts and Cape Town based architect Greg Scot created with this space is nothing short of genius.

Sky View Bar
Sky View Bar

Their menu is made up of a collections of tapas sized plates with an emphasis on sharing. The “Sharing plates” are divided into our 5 basic tastes; salty, sour, sweet, umami and bitter to allow guests to try each sensation on it’s own as well as all the flavours as a whole experience.

Table set for an grastronomic journey
Table set for a gastronomic journey

The set up is simply amazing, the space filled up so fast it was quite clear why this was one of the most sort after venues on Cape Town’s Foodie Scene.

Just so you don't forget...is if you could :)
Just so you don’t forget…is if you could 🙂

There will not be anymore commentary as we will let these works of art speak for themselves.

Home Made Ice Tea
Home Made Ice Tea
SALTY MASA CIABATTA, CHIMICHURRI, BRAAIED CAULIFLOWER DIP CHRISNA OLIVES
SALTY
MASA CIABATTA, CHIMICHURRI, BRAAIED CAULIFLOWER DIP
CHRISNA OLIVES
SOUR POT LUCK CLUB FISH TACOS
SOUR
POT LUCK CLUB FISH TACOS
SOUR DUCK BREAST WITH NAARTJIE AND YUZU DRESSING
SOUR
DUCK BREAST WITH NAARTJIE AND YUZU DRESSING
SWEET SPRINGBOK CARPACCIO WITH SMOKED PINE NUTS, FINISHED WITH A BURNT HONEY AND SOY DRESSING
SWEET
SPRINGBOK CARPACCIO WITH SMOKED PINE NUTS, FINISHED WITH A BURNT HONEY AND SOY DRESSING
SWEET BEEF TARTARE, JAPANESE APPLE AND MUSTARD DRESSING WITH PARSNIP CRISPS
SWEET
BEEF TARTARE, JAPANESE APPLE AND MUSTARD DRESSING WITH PARSNIP CRISPS
SOUR LIGHTLY SMOKED TROUT, BUCKWHEAT BLINI WITH WALNUT AND GRAPEFRUIT DRESSING
SOUR
LIGHTLY SMOKED TROUT, BUCKWHEAT BLINI WITH WALNUT AND GRAPEFRUIT DRESSING
SOUR CEVICHE, JALAPENO TIGERS MILK, QUINOA, SAMP AND MASA CRISP
SOUR
CEVICHE, JALAPENO TIGERS MILK, QUINOA, SAMP AND MASA CRISP
SOUR CRISPY CALAMARI WITH CAPE MALAY-STYLE CURRIED LENTILS
SOUR
CRISPY CALAMARI WITH CAPE MALAY-STYLE CURRIED LENTILS
UMAMI ASH BAKED CELERIAC, LENTIL AND MINT DRESSING, ROASTED HAZEL NUTS AND AGED BALSAMIC VINEGAR
UMAMI
ASH BAKED CELERIAC, LENTIL AND MINT DRESSING, ROASTED HAZEL NUTS AND AGED BALSAMIC VINEGAR
UMAMI POT LUCK CLUB FISH SLIDERS
UMAMI
POT LUCK CLUB FISH SLIDERS
UMAMI POT LUCK CLUB FISH SLIDERS
UMAMI
POT LUCK CLUB FISH SLIDERS
UMAMI SMOKED BEEF FILLET WITH BLACK PEPPER AND TRUFFLE CAFÉ AU LAIT
UMAMI
SMOKED BEEF FILLET WITH BLACK PEPPER AND TRUFFLE CAFÉ AU LAIT
SALTY CHICKPEA FRIES WITH AIOLI AND TOMATO KETCHUP
SALTY
CHICKPEA FRIES WITH AIOLI AND TOMATO KETCHUP
SALTY SMOKED PORK BELLY WITH KIMCHI APPLE AND SESAME MAYO
SALTY
SMOKED PORK BELLY WITH KIMCHI APPLE AND SESAME MAYO
SWEET ENDING MALTED CHOCOLATE FONDANT SOUFFLE WITH HALVA ICE CREAM
SWEET ENDING
MALTED CHOCOLATE FONDANT SOUFFLE WITH HALVA ICE CREAM
SWEET ENDING Meringue with Passion Fruit
SWEET ENDING
Meringue with Passion Fruit
SWEET ENDING TONKA BEAN CHURROS WITH MALTED CHOCOLATE SAUCE
SWEET ENDING
TONKA BEAN CHURROS WITH MALTED CHOCOLATE SAUCE

So you see no words needed, the food speaks for itself. If you have never been,please put this on your bucket list,you will not be disappointed. Visit The Pot Luck Club soon!

For more pics of this stunning place please visit our FACEBOOK PAGE.

Fine Wining with HQ Restaurant and Haute Cabrière- July 2015

Headquarters-HQ
Headquarters-HQ

HQ Restaurant gets it right again,yet another successful installment of Fine Wining,this time they paired up with the Franschhoek based Haute Cabrière.

Pierre Jourdan Brut is fresh and crisp yet complex and rewarding on the palate. The “lime” characteristics of the Chardonnay are leading and are well backed by the complexity of Pinot Noir.
Pierre Jourdan Brut 

The Aperitif

Pulled Pork on crostini with marinated Cucumber,roasted Apple compote and crispy Pork crackling paired with Pierre Jourdan Brut MCC (latest Vintage)perfect pairing as the MCC is fresh and crisp yet complex and rewarding on the palate. The “lime” characteristics of the Chardonnay are leading and are well backed by the complexity of Pinot Noir.

Aperitif-Pulled Pork on crostini with marinated Cucumber,roasted Apple compote and crispy Pork crackling paired with pierre Jourdan Brut MCC (latest Vintage)
Aperitif-Pulled Pork on crostini
Aperitif-Pulled Pork on crostini with marinated Cucumber,roasted Apple compote and crispy Pork crackling paired with pierre Jourdan Brut MCC (latest Vintage)
Aperitif-Pulled Pork on crostini 

The smooth sound of crooner Ricky Botsis and the warming fires at HQ,made you really forget the cold outside.

Warming it Up
Warming it Up

Starters was the crowd favourite ; Cos and Iceberg salad with toasted Pine nuts, Parmesan shavings and Dijon mustard dressing, paired with Tranquille.

The Tasting Notes from Haute Cabriere-The Pinot Noir portion of the blend lends our Tranquille the beautiful salmon colour. On the palate the fruit and structure of this cultivar combine perfectly with the elegance and freshness of the Chardonnay.

 Tranquille (Latest Vintage)
Tranquille (Latest Vintage)
Double Threat
Double Threat
Starter  Cos and iceberg salad with toasted pine nuts, parmesan shavings and Dijon mustard dressing, paired with Tranquille (Latest Vintage) Tranquille (Latest Vintage) Tasting Notes from Haute Cabriere-The Pinot Noir portion of the blend lends our Tranquille the beautiful salmon colour. On the palate the fruit and structure of this cultivar combine perfectly with the elegance and freshness of the Chardonnay.
Starter
Cos and iceberg salad with toasted pine nuts, parmesan shavings and Dijon mustard dressing, paired with Tranquille (Latest Vintage) Tranquille (Latest Vintage)

Next up the HQ Staple ; Steak & Chips, 250g Sirloin Steak cooked to perfection and served with Café de Paris butter sauce and skinny fries, paired with Pinot Noir (Wooded) 2012 Vintage. The Tasting Notes from the wine Maker-The 2012 vintage produced a crop of exceptional quality, resulting in an elegant wine with true varietal character. Dark fruit flavours are layered with juicy red fruit, soft tannins and complemented by well-integrated acidity.

Mains  250g sirloin steak cooked to perfection and served with Café de Paris butter sauce and skinny fries, paired with Pinot Noir (Wooded) 2012 Vintage
Mains
250g Sirloin Steak 
Haute Cabriere-Pinot Noir (Wooded) 2012 Vintage Tasting Notes from the wine Maker-The 2012 vintage produced a crop of exceptional quality, resulting in an elegant wine with true varietal character. Dark fruit flavours are layered with juicy red fruit, soft tannins and complemented by well integrated acidity.
Haute Cabriere-Pinot Noir (Wooded) 2012 Vintage

HQ's bright light
HQ’s bright light
Dessert Ratafia poached Pear served on a Orange and Pistachio Baklava Square & topped with a baked Meringue Connell paired with Ratafia (Latest Vintage)  Tasting Notes from Haute Cabriere-Ratafia is a fun drink, packed with rich honey flavours. The taste is delicate and enticing. The nose a melange of tropical flavours. As aperitif or with starters: Liver, liver paté & scallops, escargots. With decadent desserts it is a delicious digestif. Enjoy chilled in a elegant small glass
Dessert
Ratafia poached Pear 
Haute Cabriere-Ratafia
Haute Cabriere-Ratafia

Last up was the delectable dessert,  a Ratafia poached Pear served on an Orange and Pistachio Baklava Square & topped with a baked Meringue Connell paired with Ratafia (Latest Vintage). The Tasting Notes from Haute Cabriere- Ratafia is a fun drink, packed with rich honey flavours. The taste is delicate and enticing. The nose a melange of tropical flavours. Enjoy chilled in an elegant small glass.

Where friend's become family
Where friend’s become family

Once again an awesome event, next up will be their fifth and very exciting installment in their Fine Wining Series will be held on Wednesday 26 August 2015. This time they will be teaming up with the award-winning Ernie Els Wines to bring you a night of Sophisticated Simplicity and the man himself is rumoured to be there. So contact HQ Restaurant for your tickets matt@hqrestaurant.co.za.

For more pics please visit our FACEBOOK PAGE.

Laborie Winter Warmer Special- June to August- 18 July 2015

Laborie
Laborie Wine Estate

Winter seems to be the best time for locals to explore what the Winelands has to offer,in what is known in the hospitality industry as “Out of Season or Low Peak Season”, has grown into a very busy season for those establishments which has managed to tap into this season meant for hibernating.

Laborie
Laborie Wine Estate

Laborie Wine Farm has certainly tapped into this and what is supposed to be Low Peak is now a very busy time for this working farm. Hopefully you were lucky enough to experience the current Winter Warmer Package they have been running,if not sign up to their Newsletter and Facebook page it certainly is one not to be missed.

From 1 June 2015 to end Aug 2015, their 2 night winter package which costs only R1990 for 2 guests includes:

  • 2 x nights accommodation for the price of 1 – Stay in luxury in a room furnished in Cape French style with décor inspired by the characteristics of Laborie’s award winning wines
  • Breakfast in the historic Manor House, a national monument built in 1750
  • 2 x beer tastings at the farm’s new Bar di Bar Volkswagen retro themed bar which offers a quirky 1970’s feel and the best craft beers in town
  • 2 x choc and wine pairings at the farm’s new Taste tapas deck, 3 x tapas each for 2 guests including a bottle of Laborie wine at Taste (lunch or dinner)
  • 2 course special menu for lunch or dinner (excluding wine/beverages) at the award winning Harvest restaurant which still delivers the best in French heritage tradition, using the best of local produce under the culinary leadership of internationally acclaimed chef, Matthew Gordon.
Table Set for Kings & Queens
Table Set for Kings & Queens

If you looking for history,elegance,good food and friendly faces this place ticks all the boxes. The have 3 very different venues for what ever your mood should require.

Manor House
Manor House
Well Stocked Library
Well Stocked Library

And they have a well stocked library should you just want to curl up with a good book on a cold Winter’s Night.

For a more formal experience you can visit  Harvest at Laborie, it is the canvas upon which internationally acclaimed chef Matthew Gordon renders his culinary art. The menu is made up of all locally sourced protein while herbs and vegetables are harvested from the restaurant’s own garden.

For a more relaxed laid back,meal you must try Taste at Laborie,they offer a selection of tapas made for sharing and having an awesome time and its also very kid friendly.

Starters at Harvest
Starters at Harvest
Mushroom Salad Starter at Harvest
Mushroom Salad Starter at Harvest
Mains at Harvest
Mains at Harvest
Mains at Harvest
Mains at Harvest
Tapas-Smoked Trout,Leek and Potato Has,Panchetta Crisp,Herb Dressing and Trout Caviar- R48
Tapas-Smoked Trout,Leek and Potato Has,pancetta Crisp,Herb Dressing and Trout caviar R48
Tapas-Pan Fried Livers,Portuguese Peri Peri,Toasted Baguette-R38
Tapas-Pan Fried Livers,Portuguese Peri Peri,Toasted Baguette-R38
Tapas-Tempura Hake,Homemade Tartare sauce,Lemon-R 38
Tapas-Tempura Hake,Homemade Tartare sauce,Lemon-R 38
Tapas-Chilli salt Squid,Cucumber Spaghetti and Asian Dipping Sauce-R40
Tapas-Chilli salt Squid,Cucumber Spaghetti and Asian Dipping Sauce-R40
Tapas-Lamb Meatballs,Romesco sauce,Rustic Garlic Croutons-R45
Tapas-Lamb Meatballs,Romesco sauce,Rustic Garlic Croutons-R45
Tapas-Cougette Fritter,Grilled Halloumi,Tomato Chilli,Mint and Avocado salsa-R38
Tapas-Cougette Fritter,Grilled Halloumi,Tomato Chilli,Mint and Avocado salsa-R38
Tapas-Smoked ,salted Homemade Crisps,Droewors,Soft Beef Biltong and Olives-R35
Tapas-Smoked ,salted Homemade Crisps,Droewors,Soft Beef Biltong and Olives-R35
Taste at Laborie
Taste at Laborie

And if that not enough they have many wine pairings on offer and even a Juice Pairing the kids will love,be sure to check out their website for more information.

Chocolate & Wine Pairing
Chocolate & Wine Pairing
Kiddies Juice Pairing
Kiddies Juice Pairing

And for those who enjoy an ice cold beer they have that covered as well with the Bar Di Bar-as per the guys at Bar Di Bar, “They say in wine you find truth and in beer your find happiness. At Bar Di Bar these two worlds combine in perfect harmony, offering a selection of South Africa’s best craft beer to be enjoyed with laid back and tasty fare. This quirky setup takes one back to the 1970’s, complete with working jukebox with Saturday Night Fever spinning on the decks – an experience not to be missed!”

Beer Tasting at Bar Di Bar
Beer Tasting at Bar Di Bar

So if you weren’t able to get the Winter Warmer Experience,please don’t wait contact the folks at Laborie,we promise your visit will be well worth it 🙂

We cant wait to be back..

For more pics of our experience please visit of JAR PHOTOGRAPHY FACEBOOK PAGE.

KWV Wine Emporium-as journey into the best we have to offer-July 2015

Entrance into the world of KWV
Entrance into the world of KWV

Having been given the opportunity to sample some of the tastings on offer at The KWV Emporium, we were very excited to see all the choices on offer . They certainly didn’t disappoint, there are so many brands that form part of the KWV group, they really do cater to every last person’s taste.

KWV History
KWV History

Below is a list of the brands which form part of the KWV Group,some might even surprise you…

KWV HERITAGE ABRAHAM PEROLD

Produced only in exceptional vintages, the Perold Shiraz is representing the best a South African wine has to offer.

KWV THE MENTORS

KWV The Mentors is a range that honours the diversity of terroir and climate that influences the different styles of wines from South Africa.

CATHEDRAL CELLAR

Cathedral Cellar wines are amongst the most decorated both internationally and locally, testimony to the superlative quality of the wines in that range.

KWV RESERVE COLLECTION

Celebrate special occasions with the rewarding taste of KWV Reserve Collection, wines that deliver that little bit extra.

KWV CLASSIC COLLECTION

Wherever you go, KWV Classic wines reflect the social and diverse nature of the Rainbow People, offering a wine for every taste and occasion.

KWV SPARKLING WINES

KWV sparkling wines have a rich tropical fruit aromas characteristic of the Chenin Blanc grapes used. Served well chilled, they are the perfect welcome drink or served as an accompaniment to light meal dishes.

ROODEBERG

Roodeberg is a wine that has stood the test of time. It maintains its legendary heritage & style, but is also continually evolving with the modern lifestyles of its global enthusiast.

KWV CONCORDIA

Named after the historic KWV farm, Concordia, this range of smart and sophisticated wines (blends) achieves a balance of subtle flavours and careful crafting. Classic wines with a touch of new world fruit nuances.

LABORIE

It was the opinion of a Frenchman, Leguat, who visited the Cape in 1698, that Laborie wine was “the best in the colony and similar to our small wines of Champagne”.

GOLDEN KAAN

Golden Kaan represents modern, South African wine enjoyment for every palate. The classic portfolio comprises a range of eight noble single varietal wines.

CAFE CULTURE

A lively, vibey social spirit with a sense of adventure and exclusivity . . . even decadence.

PEARLY BAY

The heat of the Cape summer ripens the grapes to perfection, and in the afternoon, gentle southern breezes from the Bay cool the grapes and ensure the perfect balance.

BERRAZ

This is no ordinary red wine but a wine that’s as unique as the people who appreciate it. Young at heart, contemporary in attitude, always fresh and fun.

KWV BRANDIES

South Africa is well known for its quality brandies and is one of only three countries world-wide that produces grapes and wine specifically for brandy production with the double pot still process. The other two countries are France and California. Other countries mostly produce their brandies from surplus wines.

KWV PORTS

Port in South Africa has a distinguished heritage and, since its establishment in 1918, KWV has helped develop this tradition by producing port style wines of outstanding quality.

KWV MUSCADELS

KWV has long been involved in the production of dessert wines, producing well-aged vintage muscadels and jerepigos. During World War 2, South Africa and KWV in particular, was the only major supplier outside of Europe to provide notable volumes of brandy and fortified wines.

KWV SHERRIES

KWV has been at the forefront of producing high quality sherries in South Africa for more than three decades.

KWV SPIRITS & LIQUEURS

KWV Dry Gin, KWV Vodka, KWV Van der Hum Liqueur, KWV Van der Hum Cream Liqueur

 WILD AFRICA

Engage your taste buds in this delicious smoothness. Enjoy your Wild Africa Cream neat on the rocks, in your speciality coffee or smothered over vanilla ice-cream.

CIAO PREMIUM PRE-MIXED COCKTAILS

A new range of spirit based, ready-made cocktails with a high fruit juice content, sold in 2 Litre Bag-in-box. The unique taste of Ciao relies on the expert infusion of real fruit juices married with the selection of the finest spirits.

KWV Emporium-Paarl

So as you can see we really are spoilt for choice, and it doesn’t matter whether you are a wine connoisseur or simply an easy drinker like me, there is something to for all of us.

Our tasting assistant,Millicent,was so proud of the KWV group and product she went well beyond what was required and made sure we had everything we needed even though they had busloads of people due to arrive.

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We opted to have the KWV Mentor’s Tasting, the Brandy and Fudge Tasting, the Fortified Wine and Cake Tasting and a new addition for, the designated driver’s ,the pregnant partners,non-alcoholic’s or kids of the group the Tea and Chocolate Tasting, which means we go back we can sample another 4 more different tastings.

KWV The Mentors Tasting Taste the diversity of terroir and climate that influence South African Wines. Visitors can choose five wines from KWV The Mentors. Cost: R50 for five wines
KWV The Mentors Tasting
Taste the diversity of terroir and climate that influence South African Wines. Visitors can choose five wines from KWV The Mentors.
Cost: R50 for five wines

First Up – A TASTE OF THE BEST-KWV The Mentors and Perold Tasting-

Taste the diversity of terroir and climate that influence South African Wines. The wines truly reflect the best this country has to offer. The grapes used to craft these wines are mentored through specific site selection, treatment in the vineyards, and special cellar care. The result? Wines without equal that reflect the best South Africa has to offer.

Visitors can choose five wines from KWV The Mentors and Perold ranges

Cost: R50 for five wines

We choose the KWV The Mentors Sauvignon Blanc Semillon 2013-described as a white blend with layered aromas of gooseberry, limes and floral blooms, perfectly paired with seafood, chicken or a salads. A very easy drinking wine.

Next the KWV The Mentors Verdelho 2013– A more complex zesty wine with notes of peach and apricots but also some almond and dried fruit on the palate. Excellent paring for most Tappas.

We then went on to sample 3 more wines from The Mentors range namely, The KWV Mentors-Pinotage 2013, The KWV Mentors Cabernet Franc 2013, The KWV Mentors Noble Late Harvest 2013, all of which were rich in flavour and did well as part of a range fit to be called THE MENTORS RANGE.

A TASTE OF RICHNESS Brandy & Spirit Pairing with Fudge A new take of a brandy and spirit pairing: with rich and flavourful fudges Cost: R50 for 3 brandies, 1 vodka & 4 fudges
A TASTE OF RICHNESS
Brandy & Spirit Pairing with Fudge
A new take of a brandy and spirit pairing: with rich and flavourful fudges
Cost: R50 for 3 brandies, 1 vodka & 4 fudges

We then went on to experience A TASTE OF RICHNESS-Brandy/Spirit and Fudge Tasting- 3 x KWV Brandies and 1 Vodka with Fudge.

Cost R50.00

KWV Three Year Old Brandy paired with Vanilla & Hazelnut Fudge- KWV’s journey into brandy started with this one, double distilled and pot still blended the fruity pear flavours are complemented beautifully with the Vanilla and Hazelnut Fudge.

The other 3 pairings are:

Laborie Alambic Brandy paired with Fudge with Apricot pieces

The multiple award winning Imoya Brandy paired with Milktart and Cinnamon Fudge

Lastly the KWV Vodka is paired with Orange Fudge-your typical Vodka and Orange Juice Combination

Leaf Tea & Chocolate Tasting Specially crafted for the designated drivers and our visitors who do not drink alcohol. Dilmah Leaf Teas were paired with chocolates to bring you an amazing aromatic and rewarding experience. Cost: R45 for 5 Teas and 5 Chocolates
Leaf Tea & Chocolate Tasting
Specially crafted for the designated drivers and our visitors who do not drink alcohol.
Dilmah Leaf Teas were paired with chocolates to bring you an amazing aromatic and rewarding experience.
Cost: R45 for 5 Teas and 5 Chocolates

We then needed some respite as it was going to be a long day and tried A TASTE OF TEA– Dilmah Leaf Teas were paired with chocolates to bring you an amazing aromatic and rewarding experience.

Cost: R45 for 5 Teas and 5 Chocolates

The pairings were:

Moroccan Mint & Green Tea with Dark Mint and Apricot Chocolate

Italian Almond Tea and Milk Spice Medley Chocolate

Acai Berry with Pomegranate & Vanilla paired with White Hot Plum Chocolate

Blueberry & Pomegranate Tea with White Almond and Apricot Chocolate

And last but my no means least, Peppermint & English Toffee Tea paired with Creamy Milk Hazelnut Chocolate.

Each tea was paired very well with the accompanying chocolate and the pairing brought out the best of both chocolate and tea.

Fortified Wine and Cake Tasting 4 KWV Sweet Wines with 4 Mini Cakes Cost: R50.00
Fortified Wine and Cake Tasting
4 KWV Sweet Wines with 4 Mini Cakes
Cost: R50.00

And you thought KWV Wine Emporium didn’t serve dessert, well think again…for only R50.00 they offer a FORTIFIED WINE AND CAKE TASTING, and they paired all the sweet wines very cleverly with not too sweet cakes, so the balance was reach between the too. One of the best pairings I have had for sure.

KWV Muscadel with a raspberry cupcake-The tartness of the raspberry added the acidity needed to tone down the sweetness of the wine.

KWV Tawny Port paired with Apple and Pecan Nut cupcake-The nuts complemented the wine and apple just added the contrast needed to make this the excellent pairing it is.

KWV Van der Hum Liqueur paired with Lemon Mascarpone cupcake-the citrus flavours of both the liqueur and cake and the sweetness of the Mascarpone make this another cleverly crafted pairing.

KWV Wild Africa and Hazelnut Mini Cake-The nutty flavour of the cake and the caramel and coconut flavours are one of the best partnerships, another winner.

So you see this is just a glimpse into what they have on offer at KWV Emporium in Paarl,next time you in the area please stop by or better yet make it a day and do the Cellar Tour you certainly wont be disappointed.

For more pics see our JAR PHOTOGRAPHY FACEBOOK PAGE and for more information on KWV Wine Emporium just click the link.

CBC Brewery-Another tick off our bucket list-July 2015

Cape Brewing Company (CBC)
Cape Brewing Company (CBC)

” Have you made your Bucket List?”, seems to be the question everyone is asking nowadays. I am so happy to say we have been able to scratch off another one from our list. No.5.Visit a craft beer brewery.

Barley & Hops-Manna from Heaven
Barley & Hops-Manna from Heaven

The warm and welcoming staff at CBC went out of their way to make us feel like VIP’s even on a cold and dreary Winter’s Day; they made us forget about the rain and cold outside. A warmer and welcoming group of people you will never find.

CBC-Independent since day one
CBC-Independent since day one

Below are some pics of the awesome time we had,Thank you again,Marcia,Wolfgang and all at CBC, see you soon.

Tasting Area
CBC Tasting Area
CBC-IPA-Fruity characters like gooseberries , passion fruit, granadilla paired with grassy resinous flavours from the dry hopping. A solid malt backbone supports the strong and complex hop bitterness. Full bodied mouthfeel with a slight alcohol warmth
CBC-IPA-Fruity characters like gooseberries , passion fruit, granadilla paired with grassy resinous flavours from the dry hopping. A solid malt backbone supports the strong and complex hop bitterness. Full bodied mouthfeel with a slight alcohol warmth

From the lovely front of house Ms Marcia to the Tasting Staff, The Staff on the Plant, The Managing staff and the Brew Master himself, Wolfgang Koedel it was very clear these people, CARED.

Their passion for the product, integrity of the business model and the carbon footprint on the earth oozes from all at CBC, these people care about everything they do and leave behind and that clearly transcend to their product. Having been taken on a tour by the Brew-master himself, we were treated to some TOP SECRET info as well as sampling special brews…

The time Mr Koedel took to spend with us, after being up for almost 20 hours, was so special to us. He is such a humble man.He really is so passionate not only about the beer, but also the ethos of the company and all of the team at CBC. We could all aspire to treat others, the way he treats his team, it really is something special to behold.

CBC-Krystal Weiss- Aromatic twist of lemon & grapefruit flavours, slightly more bitter than Amber with a dry finish
CBC-Krystal Weiss- Aromatic twist of lemon & grapefruit flavours, slightly more bitter than Amber with a dry finish
CBC LAGER-Malty and hoppy, fresh crisp and elegant taste, easy drinking
CBC LAGER-Malty and hoppy, fresh crisp and elegant taste, easy drinking
CBC Pilsner-Carefully selected hops imparts a strong, hoppy aroma with a nice bitter finish
CBC Pilsner-Carefully selected hops imparts a strong, hoppy aroma with a nice bitter finish
CBC-AMBER WEISS- Fruity and aromatic — banana ester and a slight hint of clove is noticed in the finishing. Since our Amber Weiss is only slightly hopped, no more than a light bitterness is noticeable in the finish
CBC-AMBER WEISS- Fruity and aromatic — banana ester and a slight hint of clove is noticed in the finishing. Since our Amber Weiss is only slightly hopped, no more than a light bitterness is noticeable in the finish
MARCIA (CBC) and RENE (JAR PHOTOGRAPHY)
MARCIA (CBC) and RENE (JAR PHOTOGRAPHY)
WOLFGANG KOEDEL — CBC BREWMASTER & JASON-JAR PHOTOGRAPHY
WOLFGANG KOEDEL — CBC BREWMASTER & JASON-JAR PHOTOGRAPHY
WOLFGANG KOEDEL — CBC BREWMASTER & JASON-JAR PHOTOGRAPHY
WOLFGANG KOEDEL — CBC BREWMASTER & JASON-JAR PHOTOGRAPHY

For more pics of our time at CBC please visit our JAR PHOTOGRAPHY FACEBOOK PAGE.