The Foodbarn – Spring à la Carte Menu & De Meye Menu (Noordhoek Village)

Nestled in the Noordhoek Farm Village, among all the little hubs you’ll find The Foodbarn.  Fine dining styled food prepared by Chef Franck Dangereux to be enjoyed in a relax re-purposed barn.

The clientelé and reviews speaks for itself and the food, is not only beautifully presented,its delicious and real value for money. They have a few menu options to choose from as well as specials,but be sure to call and make a reservation.

I loved how they have the option of every dish being paired with a wine. we opted to try both the Spring à la Carte Menu  and the De Meye Wine & Food pairing Menu. Both superb.

But no more words,let the food do the talking.

Spring à la Carte Menu - Starter De-shelled Prawns fritters served on a confied Tomato, Aubergine and Avo tian, finished with a Chili & Red Pepper syrup & Basil salsa
Spring à la Carte Menu – Starter De-shelled Prawns fritters served on a confied Tomato, Aubergine and Avo tian, finished with a Chili & Red Pepper syrup & Basil salsa
Spring à la Carte Menu - Starter Raviolle with wild Mushrooms, Ricotta and fresh Tarragon, Emmental cream, tender leaves shoots
Spring à la Carte Menu – Starter Raviolle with wild Mushrooms, Ricotta and fresh Tarragon, Emmental cream, tender leaves shoots
De Meye Menu Starter Yellowtail Tartare,seared Shimejis Mushrooms,Sea Lettuce,Togorashi and Yuzo Mayo paired with the De Meye Unwooded Chardonnay
De Meye Menu Starter Yellowtail Tartare,seared Shimejis Mushrooms,Sea Lettuce,Togorashi and Yuzo Mayo paired with the De Meye Unwooded Chardonnay
De Meye Menu Starter Grill Sustainable Fish (Yellowtail),fresh Pea Puree,Corn fritter,creamed Haddock velouté paired with the Unwooded Chenin Blanc
De Meye Menu Starter Grill Sustainable Fish (Yellowtail),fresh Pea Puree,Corn fritter,creamed Haddock velouté paired with the Unwooded Chenin Blanc
Palate Cleanser - Apple Crumble Boozies and 1 minus the Booze of course
Palate Cleanser – Apple Crumble Boozies and 1 minus the Booze of course
De Meye Menu Mains Braise Oxtail Rissotto,wild leaves,panko crumbed Bone Marrow paired with the De Meye Cabernet Sauvignon
De Meye Menu Mains Braised Oxtail Rissotto,wild leaves,panko crumbed Bone Marrow paired with the De Meye Cabernet Sauvignon
Spring à la Carte Menu Ox tripe, slow braised with tomato, chili & garlic
Spring à la Carte Menu Mains Ox tripe, slow braised with tomato, chili & garlic
Spring à la Carte Menu Celeriac and White Truffle risotto, rich jus, cured Celeriac & tender leaves with….add sautéed Vannamei Prawns
Spring à la Carte Menu Mains Celeriac and White Truffle risotto, rich jus, cured Celeriac & tender leaves with….add sautéed Vannamei Prawns
Spring à la Carte Menu Belgian Chocolate and soft Almond biscuit terrine, Vanilla ice cream, Toffee, Chocolate and Vanilla sauce
Spring à la Carte Menu Dessert Belgian Chocolate and soft Almond biscuit terrine, Vanilla ice cream, Toffee, Chocolate and Vanilla sauce
Spring à la Carte Menu Squashed Green Apple Marshmallow,Poached Pear,Spring Berries,Condensed Milk Sorbet and Lime Panna Cotta
Spring à la Carte Menu Dessert Squashed Green Apple Marshmallow,Poached Pear,Spring Berries,Condensed Milk Sorbet and Lime Panna Cotta
Spring à la Carte Menu Squashed Green Apple Marshmallow,Poached Pear,Spring Berries,Condensed Milk Sorbet and Lime Panna Cotta
Spring à la Carte Menu Dessert Squashed Green Apple Marshmallow,Poached Pear,Spring Berries,Condensed Milk Sorbet and Lime Panna Cotta
De Meye Menu  Pear in Rose Geranium water,Almond sabayon, Pistachio Butter Ice Cream and crunchy Granola
De Meye Menu Dessert Pear in Rose Geranium water,Almond sabayon, Pistachio Butter Ice Cream and crunchy Granola
De Meye Menu  Pear in Rose Geranium water,Almond sabayon, Pistachio Butter Ice Cream and crunchy Granola
De Meye Menu Dessert -Pear in Rose Geranium water,Almond sabayon, Pistachio Butter Ice Cream and crunchy Granola

As you can see,simply delicious,please make sure to visit The Foodbarn in Noordhoek,you wont be disappointed.

ALBUM

#RedWineRomp Take 2 – Catharina’s Restaurant

12006465_465759236928639_7745480104709426942_o

Friday the 18th saw us ready for Catharina’s Restaurant second Romp and beside the regulars,a few new and exciting reds joined the party.

IMG_2760

On arrival guests were able to enjoy the 2010 Graham Beck Brut Rosé,the salmon colour is not only attractive but prepares you for the sharp explosion of raspberry on the palate.

IMG_2759

The tables once again arranged to encourage conversation was laid and ready for the Rompers. the lovely warm colours was perfect to say goodbye to Winter and welcome Spring.

IMG_2764

We were then welcome by Sommelier at large, Higgo Jacobs, he then proceeded to introduce the Wine Farm’s who were represented this evening.

IMG_2762

A moreish starter was served  at the table. A Barley & Ham Hock Soup consisting of Pulled Ham Hock, Parmesan, Spinach & root Vegetables. The soup was so delicious, many Rompers asked for seconds and Chef Garth and his team was more than happy to oblige.

The wine farms joining the #RedWineRomp 2 :

Le Riche Wines – Richesse 2013
       Le Riche Wines – Richesse 2013

Le Riche – Richesse 2013 –Blended Cabernet Sauvignon.

Tasting Notes: Typical red fruit flavours of plum and red cherries, balanced with a touch of oak on the nose. Juicy mouth filling flavours of red berries, plums and smoky hints, supported by a fine, soft tannin structure and a rounded finish.

Flagstone Wines - 2014 The Truth Tree
Flagstone Wines – 2014 The Truth Tree

Flagstone Wines – 2014 The Truth Tree – Pinotage.

Tasting Notes –Bright ruby-red colour. Up-front dark berries with dark chocolate and subtle spicy undertones.The palate is surprisingly rich and beautifully balanced. Flavours of darker blackberry and cherry with hints of dark chocolate and spicy oak.

Beau Constantia- 2012 Aidan
Beau Constantia- 2012 Aidan

Beau Constantia– 2012 Aidan – Red Blend

Tasting Notes- Black pepper, cassis and upfront ripe dark fruit fill the first impression of this dark, almost opaque wine. It is a spicy, fruit-forward, rich and complex wine with huge flavour concentration that carries onto the palate where evident, but polished tannins lend good structure and weight.

Constantia Glen- 2012 Three
Constantia Glen- 2012 Three

Constantia Glen – 2012 Three – blend of the three most revered Bordeaux varieties.

Tasting Notes:  The dark fruit flavours follow seamlessly onto a mouth-filling palate with incredible texture from ripe, velvety tannins. The wine has a very good structure as a result of fine-grain tannins and the natural freshness from the acidity gives the wine vibrancy.

Groot Constantia - The 2013 Shiraz
Groot Constantia – The 2013 Shiraz

Groot Constantia – The 2013 Shiraz

Tasting Notes:  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.

Graham Beck Wines –2012 Coffeestone Cabernet Sauvignon
Graham Beck Wines –2012 Coffeestone Cabernet Sauvignon

Graham Beck –2012 Coffeestone Cabernet Sauvignon

The name is derived from the unique soil type (deep granite gravel on laterite or ‘coffeestone’) in which these vineyards are rooted.

Tasting Notes: Alluring nuances of tilled earth, cedar wood and cigar box combined with concentrated dark berry and oak spices on the nose. Super concentrated red and black fruit, vibrant acidity and a wonderful tannic grip.

Steenberg - 2013 Nebbiolo
Steenberg – 2013 Nebbiolo

Steenberg – Nebbiolo 2013

Tasting Notes:Brilliant and pomegranate red, with a brick-red rim, this wine displays a range of dried herbs, lavender, rosemary and anise on the nose, balanced by the softer, white truffle tones. The palate is fresh with a medium intensity, showing juicy, red cherries and light black tea on the aftertaste. It is rich in both tannin and natural acidity which add texture to the wine and greatly aids in its longevity

The most talked about wine on the evening was from The Drift Farm – The Moveable Feast

The Drift Farm - 2013 The Moveable Feast
The Drift Farm – 2013 The Moveable Feast

This feisty red is called Moveable Feast because the blend will alter slightly every year depending on what’s in the barrels and how they perform – a blend of Malbec and Shiraz with Tannat, Touriga Nacional and Pinot Noir carefully blended in to spice it up.

The unique The Drift Farm 's 2013 The Moveable Feast, entriguing label
                  The unique The Drift Farm ‘s 2013 The Moveable Feast, intriguing label
The unique The Drift Farm 's 2013 The Moveable Feast, entriguing label
                            The unique The Drift Farm ‘s 2013 The Moveable Feast, intriguing label

Mains was served buffet style and delicious as always :

Duck Leg Cassoulet
         Duck Leg Cassoulet
Beef Bourguignon
                  Beef Bourguignon
Spring Onion Pomme Purée
           Spring Onion Pomme Purée
Farm Rice with Peas, Mushrooms, Spring Onion, Parsley and Chives
Farm Rice with Peas, Mushrooms, Spring Onion, Parsley and Chives

The reds were flowing, the rompers were romping,everyone was having ans awesome time.

Dessert,decadent and naughty ,you had a choice of

Brandy & Date Pudding, Sauce Anglaise & Amarula Crème Brûlée with Fresh Berries

Amarula Crème Brûlée with Fresh Berries
                                            Amarula Crème Brûlée with Fresh Berries

Once again Ronel, Garth and Team Steenberg had yet another successful event.

12014972_465718963599333_1500476977342724745_o

IMG_2788

IMG_2785

Cant wait for 2016, when the Romp will continue.

Album 1

Album 2

Catharina’s new Summer Menu – 16 September 2015

It’s that time of the year again, get rid of all those winter woollies and add something light and airy to your day. Catharina’s has certainly done that with their new Summer Menu.

Its reads like a dream, they not only have an A La Carte Menu but also a Summer Set Menu see the options below:

Please note that the set menu options are only available for functions and are pre selected by the host of the event.

One starter, one main and one dessert R360.00

One starter, choice of two mains and one dessert R390.00

Choice of two starters, two mains and two desserts R450.00

Just when you think Chef Garth can do no better he and his team, does it again. The food is not only picture perfect, its beautifully presented and the taste simply to die for.

For starters we choose:

Asparagus Salad

A la Carte Menu - Starter Asparagus Salad Spring peas, poached Egg, Goats’ feta croquette, slow roasted Tomatoes,Quinoa, Sunflower seeds & Mustard vinaigrette
A la Carte Menu – Starter Asparagus Salad,Spring peas, poached Egg, Goats’ feta croquette, slow roasted Tomatoes,Quinoa, Sunflower seeds & Mustard vinaigrette

Beetroot Cured Salmon

A la Carte Menu - Starter Beetroot Cured Salmon Smoked Trout mousse, Cucumber jelly, Salmon caviar, Celeriac& Apple salad, Thyme cracker, Apple cider vinaigrette
A la Carte Menu – Starter Beetroot Cured Salmon,Smoked Trout mousse, Cucumber jelly, Salmon caviar, Celeriac& Apple salad, Thyme cracker, Apple cider vinaigrette

Prawn Ravioli

A la Carte Menu - Starter Prawn Ravioli Bisque velouté, Sea lettuce & Sauce Vierge
A la Carte Menu – Starter – Prawn Ravioli,Bisque velouté, Sea lettuce & Sauce Vierge

All 3 absolutely delicious, but the unanimous favourite was the Prawn Ravioli.

Next up we had

Soy & Honey Glazed Pork Belly

A la Carte Menu - Mains Soy & Honey Glazed Pork Belly Asian Cous Cous, Shitake Mushrooms, Brussel sprouts, spicy Kimchi, Sesame & Ginger salad, pickled Edamame, Teriyaki glaze
A la Carte Menu – Mains  – Soy & Honey Glazed Pork Belly,Asian Cous Cous, Shitake Mushrooms, Brussel sprouts, spicy Kimchi, Sesame & Ginger salad, pickled Edamame, Teriyaki glaze

Sustainable Fish

A la Carte Menu - Mains Sustainable Fish Curried Mussel & baby Spinach Risotto, coriander ,beurre blanc, Tomato salsa & Curry oi
A la Carte Menu – Mains Sustainable Fish,Curried Mussel & baby Spinach Risotto, coriander ,beurre blanc, Tomato salsa & Curry oil

Malay Seafood Curry

A la Carte Menu - Mains Malay Seafood Curry Sustainable fish, west coast Mussels, Calamari, Prawns, Basmati rice, Tomato sambal, Raita & Roti
A la Carte Menu – Mains Malay Seafood Curry -Sustainable fish, west coast Mussels, Calamari, Prawns
A la Carte Menu - Mains Malay Seafood Curry Sustainable fish, west coast Mussels, Calamari, Prawns, Basmati rice, Tomato sambal, Raita & Roti
A la Carte Menu – Mains Malay Seafood Curry Sustainable fish, west coast Mussels, Calamari, Prawns
A la Carte Menu - Mains Malay Seafood Curry Sustainable fish, west coast Mussels, Calamari, Prawns, Basmati rice, Tomato sambal, Raita & Roti
A la Carte Menu – Mains  Basmati rice, Tomato sambal, Raita & Roti

No clear winner, everything was delish, but if you looking for value for money, the Malay Seafood Curry is not only yummy, but there is just so much, and it’s even better for lunch the next day 😉

Last up, my favourite course of every meal, dessert…

Nyangbo Custard

A la Carte Menu - Dessert Nyangbo Custard Hazelnut fondant, Brown Butter ice cream, Raspberry jelly, Cocoa nib, Chiffon crumble
A la Carte Menu – Dessert Nyangbo Custard, Hazelnut fondant, Brown Butter ice cream, Raspberry jelly, Cocoa nib, Chiffon crumble.

Roast Stone Fruit

A la Carte Menu - Dessert Roast Stone Fruit Toasted brioche, wild Honey yoghurt parfait, Blackberry compote, Chocolate-ginger sauce
A la Carte Menu – Dessert Roast Stone Fruit ,Toasted brioche, wild Honey yoghurt parfait, Blackberry compote, Chocolate-ginger sauce

Deconstructed Carrot Cake

A la Carte Menu - Dessert Deconstructed Carrot Cake Cream Cheese mousse, compressed Pineapple, smooth cottage cheese & violet ice cream, Pecan crumbs
A la Carte Menu – Dessert Deconstructed Carrot Cake,Cream Cheese mousse, compressed Pineapple, smooth cottage cheese & violet ice cream, Pecan crumbs.

All in all there is something for everyone, so make sure you not the last to experience Catharina’s new menu.

Call or email them today to make your reservation.

SUMMER MENU ALBUM.

Morgenster Olive & Wine Estate– an olive, some oil and a glass of wine…or three…

6

Driving up through the 300 year old estate, it was quickly apparent that we have discovered yet another gem. When I was first challenged to do an Olive Oil tasting, I must admit ,I wasn’t sure how much there would be to say about Olive Oil except that it was a healthier option…than Sunflower oil.

5

Once again I was in for a surprise, Tasting Room Manager Wendy and her very helpful and accommodative staff, taught us everything we need to know about the humble olive.

3

I asked the question, what came first, the olives or the wines…The answer…the Olives. When Giulio Bertrand bought Morgenster in 1992, he fell in love with the estate and set up a long-term partnership with the Olive Oil Research Institute of Italy. He imports the world’s most up to date olive tree cultivars and production technology from Italy.   As we all know the best Olive and Olive Oils comes from Italy, so how could he go wrong.

IMG_2611

They currently have five oils on offer and we were fortunate to try all 5 in our tasting, but first we had to learn how to do an Olive Oil Tasting

The steps are:

1st – Carefully take your pre-poured glasses of oil, seal it with one hand.

2nd –Cup the glass between your hands and keep it sealed, thus warming it up.

3rd – Bring the glass up to your nose and carefully lift your hand/seal and smell.

4th – Take a big enough mouthful to coat your mouth and tongue.

5th – To get the most of the tasting, suck some air as this will allow you to differentiate between the individual components of the oil.

IMG_2600

Olive Oil Tasting:

Monte Marcello – named after a property owned by Giulio Bertrand, using only Ligurian cultivars.

Oil maker comments by Gerrie Duvenage

NOSE : The first whiff is of fresh very ripe olives. By warming the oil slightly with your hand the secondary aromas of sweet ripe apples and toasted almonds will become more evident.

SERVING SUGGESTIONS: This is delicate oil; perfect to combine with delicately flavoured ingredients; think butter lettuce as opposed to rocket, ice-cream made with this olive oil will produce spectacular results, drizzle over your favourite fish, preferably grilled and delicately spiced, trickle generously over freshly picked, warm, ripe tomatoes and of course perfect with your favourite Italian crusty bread.

IMG_2678

Morgenster Extra Virgin Olive Oil – Their award-winning Olive Oil is a Blend of various Italian cultivars.

Oil maker comments by Gerrie Duvenage

NOSE : The first whiff smells like freshly cut grass. By warming the oil slightly with your hand the secondary aromas of green tomatoes, almonds, artichokes and perhaps evergreen apples will become far more evident.

SERVING SUGGESTIONS: Morgenster’s Extra Virgin Olive oil makes a fabulous salad dressing just

On its own. Use it to drizzle over toasted Bruschetta, your favourite Italian bread or on your morning toast instead of butter. Drizzle on grilled fish, roast vegetables or stir fries. It makes excellent mayonnaise.

IMG_2695

Don Carlo Olive Oil – produces an oil very different as opposed to the oil coming from traditional varieties. With vibrant tomato and tomato leaf aromas and flavours. It is extracted from a new international olive cultivar, recently established for the first time in South Africa at the Morgenster Estate.

Oil maker comments by Gerrie Duvenage

NOSE : The first whiff is of freshly cut grass and olives. By warming the oil slightly with your hand the secondary aromas of medium to high fruity notes of olive and tomato leaf will become more evident.

SERVING SUGGESTIONS: This is an intense oil and is perfect to combine with dishes with bold flavours and unflinching ingredients; think of hearty winter soups especially those with beans as a base; drizzle them lavishly with the oil and serve with crusty bread. Use on any dish or ingredient that you would normally enhance with the addition of pepper.

1

Next, they added some more goodness to their award-winning Extra Virgin Olive Oil and made these 2 delicious oils.

Lemon Enhanced Extra Virgin Olive Oil – Inspired by owner, Giulio Bertrand, is infused with an extract from lemon skin. Simply delicious.

Oil maker comments by Gerrie Duvenage

NOSE :The first layer of aromas from this oil is unmistakably citrus and lemon. Once warmed slightly the green grass aromas so typical of Morgenster’s extra Virgin Olive oil, break through the lemon bouquet leaving you with a refreshing combination of the two dimensions.

SERVING SUGGESTIONS: Is very versatile. Use it to marinade beef and lamb, drizzle it over fish as it comes off the braai or out of the oven, roast and stir-fried vegetables are spectacular when enhanced with this Lemon oil, great on baked potatoes or simply pour it over green salad leaves.

Morgenster White Truffle Olive Oil – The truffle is a cross between the potato and mushroom, and is only able to grow in specific climate and can only be imported-part of the reason why they so sought-after. Our favourite accompaniment to the humble oven baked chip 😉

Oil maker comments by Gerrie Duvenage

NOSE : An intense earthy nose with overtones of mushroom. At first the aroma is often associated with garlic.

SERVING SUGGESTIONS: Baked and mashed potatoes will never be the same once you have tried it with Morgenster White Truffle Enhanced Extra Virgin Olive Oil. Drizzle onto your scrambled egg, tuna or chicken mayonnaise to create a whole new taste dimension. Try it on bruschetta with your favourite cold meats or cheese. For the ultimate in decadence, try it on a wild mushroom risotto.

Balsamic vinegar – Typically made from Trebbiano grapes. Balsamic is aged for three years in wooden casks where it intensifies, sweetens and takes on the characteristics of the particular wood used.

TIPS : Heating Balsamic will intensify the sweetness and reduce the acidity A teaspoon of Balsamic vinegar will wake up the flavour of any bland soup, stew or sauce.A dash of Balsamic vinegar on freshly sliced fruit (especially strawberries) with or without a sprinkling of sugar will enhance the flavours and have you craving for more.

SERVING SUGGESTIONS: Balsamic vinegar can be used in Salad dressings, marinades and sauces. It has become extremely fashionable to mix it with Extra Virgin Olive Oil as a dipping sauce; especially good with Italian breads.

IMG_2601

Once Wendy had us all mastered in the art of tasting and nosing oils, we were left to “play and enjoy’.

We had selection of goodies to play with:

IMG_2683

Kalamata olives, a Greek variety regarded as the best table olive in the world.

IMG_2682

Nocellara del Belice olives; a Sicilian variety well-known for its crisp texture and creamy, nutty taste.

IMG_2600

Morgenster’s Black Olive Paste has a higher oil content than its Green counterpart, caused by the riper olives. Use a teaspoon full to enhance your favourite salad dressing.

Morgenster’s Green Olive Paste is unmistakably olive and yet often enjoyed by people who don’t eat olives. Stir into steaming hot pasta for a quick meal.

And of course with some crackers and rustic ciabatta breads, what more could we ask for.

We really enjoyed the combination of Balsamic Vinegar, Lemon Enhanced Extra Virgin Olive Oil and the White Truffle Oil – best combo by far.

The tastings Morgenster currently has on offer are:

  • 1 glass of White Wine                                                      – R 30.00
  • 1 glass of Red Wine                                                         – R 45.00
  • Platter Olives / Paste / Crackers & Bread                        – R 35.00
  • Olive Oil Tasting per person                                             – R 35.00
  • Wine Tasting per person                                                  – R 45.00
  • Tour Group Special per person                                        – R 65.00 Includes 3 wines & full olive oil tasting

IMG_2620

We the proceeded to the Wine Tasting, Morgenster currently have 5 labels namely.

Morgenster Reserve 
Morgenster Red Bordeaux blend is the Estate’s flagship
Morgenster White 
Morgenster White is made in the classic Bordeaux style
Morgenster Lourens River Valley 
Morgenster Lourens River Valley red Bordeaux blend
Italian Collection 
The Morgenster Italian Collection wines – Morgenster Caruso, Morgenster Nabucco and Morgenster Tosca
Nu Series 1 
Morgenster NU Series 1 Merlot and Cabernet Sauvignon single varietals

IMG_2629

IMG_2661

The Nu Series Sauvignon Blanc is an everyday wine made to suit a wide range of tastes. Specifically produced as they saw there was a need for a white to add to their Range. There were definite tropical notes and paw paws were strongly prevalent. Should be good with Summer Salads and Chicken dishes.

IMG_2674

IMG_2662

We then got to choose from the Louren’s River Valley Range. All made in the classic Bordeaux style and blended to perfection. Having spent 14 months in 2nd and 3rd full French Oak Barrels, meaning it’s the 2nd or 3rd time the barrels have been used. Currently the available range for tasting is 2001-2006, all distinctly different due to each blended composition. Try them all and find your favourite…

IMG_2672

IMG_2651

Lastly we got to sample the Estate’s Flagship Range, the Morgenster Reserve, Also made in the Bordeaux style this range is oaked in brand new French Oak for 18 months and can be matured for 15-20 years if stored correctly. A delectable range indeed.

IMG_2693

All in all, the entire experience at Morgenster was simply amazing, learning so many new things about Olives and Oils and the Wines. Wendy and her amazing staff in the Tasting Room, are not only knowledgeable, but passionate and so helpful and accommodative, you’ll never want to leave ;).

IMG_2620

Be sure to check out their FACEBOOK page and WEBSITE, as a birdie whispered they would be opening their restaurant next week, can’t wait to taste all those Italian inspired dishes.

IMG_2672

They also have an Annual Olive Festival in early May, with farm tours, tasting and lots more, be sure to watch this space for more info.

IMG_2631

For more Pics of our time at Morgenster Estate, please click the link below.

ALBUM 1

ALBUM 2

ALBUM 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

https://jarphotographyct.wordpress.com/

JARPHOTOSCT

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

Catharina’s Red Wine Romp – Take 2 #RedWineRomp2

Chilled Bubbly

The 19th see’s the second installment of Catharina’s Restaurant Red Wine Romp and if the first one was anything to go by the second one promises to be even better.

If you were lucky enough to a seat, consider yourself very lucky as there is a waiting list all the way to next year…

Ready for #RedWineRomp2
                                                           Ready for #RedWineRomp2

On the menu prepared by Catharina’s Humble Head Chef Garth Almazan who recently was a part of the #Chefswhoshare sounds simply delicious.

Starter

Barley & Ham Hock Soup

 Pulled ham hock, parmesan, spinach & root vegetables

Main

Beef Bourguignon

Dug Leg Cassoulet

Roast Winter Vegetables

Spring Onion Pomme Purée

Farm Rice with Peas, Mushrooms, Spring Onion, Parsley and Chives

Dessert

Brandy & Date Pudding

Sauce Anglaise

&

Amarula Crème Brûlée

Fresh Berries

Speak easy table set up
                                                       Speak easy table set up

This time round the participating Wine Farms are Le Riche, Flagstone, Drift Wines, Beau Constantia, Constantia Glen, Groot Constantia, Steenberg, Graham Beck.

So for R 350 per person, what more could you ask for. Look forward to seeing you all there #RedWineRomp2

Heritage Month – Come Wine With Us and Nederburg Wines

IMG_2344

This month saw us visiting the 300 + year old Welgemeend Venue in Gardens, what an amazing setting just 5km from Cape Town CBD. The venue is looked after by the Friends of Welgemeend and Helena  gave us some very interesting facts about the site as well as the art that was currently exhibited at the venue. You must have a look at their website and compare the “stoep” of yester years to the “stoep” we were enjoying today. Not even the vines seems to have changed.

Red wine maker, Samuel Viljoen
      Red wine maker, Samuel Viljoen

Nederburg Wines always seem to have something for every occasion and on this one they certainly didn’t disappoint. They aptly showcased their Heritage Wine Range at this occasion.

And so our Heritage Celebration began on the “stoep” for canapés of Bobotie Springrolls, Buchu and Mint yoghurt paired with slighted wooded, crisp Sauvignon Blanc was a perfect pairing for this cool end of Winter evening. The Heritage Heroes “The Young Airhawk”, which was named in honour of winemaker Johann Grause and his wife Ilse’s son Arnold who unfortunately died in a light airplane crash.

Heritage Heroes The Young Airhawk paired with Bobotie springrolls, buchu & mint yoghurt
Heritage Heroes The Young Airhawk paired with Bobotie springrolls, buchu & mint yoghurt

Once all the guest had arrived we were welcomed by Sybil in the amazing room, filled with painting and artworks all the while being serenaded by the classical pianist. Helena explained a little more about Welgemeend and then handed over the Red Winemaker from Nederburg, Samuel Viljeon. He told us a little history about the Nederburg Heritage Heroes Range which was specifically created with food paring in mind and they certainly got it spot on.

Sybil from Come Wine With Us
              Sybil from Come Wine With Us
Helena from Friends of Welgemeend
           Helena from Friends of Welgemeend

IMG_2330IMG_2323

IMG_2315

Table Setting No 2
                                                                     Table Setting No 1

Entering the Dining room, we were all oohing and aahing, its simply amazing how each month you think they can’t do any better, but Come Wine With Us always has a way of blowing you away and this time was no different. From the changing centerpieces to the Menu in a Bottle, these guys just know how to impress.

IMG_2313

Chef Vanessa Marx
Chef Vanessa Marx

Sybil then went on to Introduce Chef Vanessa Marx from Dear Me and Tjing Tjing Bar, who especially flew in for this month’s edition of Come Wine With Us. Winner of the Eat Out Raising Star Award. Sadly she recently relocated to Port Elizabeth to open a new restaurant, we were so happy to have her create the awesome dishes for us this evening.

Baked snoek, apricot relish paired with Heritage Heroes The Anchorman
                     Baked snoek, apricot relish paired with Heritage Heroes The Anchorman

First Course was a Baked snoek, apricot relish paired with the Heritage Heroes The Anchorman served in “camping enamel plates”. The plates and taste evoked many memories of days camping and all those snoek braais. Our heritage for sure… paired with the fresh and fruity Chennin Blanc.The Bouquet as per Nederburg Wines – Reminiscent of ripe fruits, especially apricots and oranges.

Second Course Table Setting
                                                            Second Course Table Setting

SECOND COURSE Spiced seared kudu, lentil dressing, crispy bacon, wild rosemary Heritage Heroes The Motorcycle Marvel

Second Course brought on a change of scenery… centerpieces made for the spiced seared Kudu, Lentil dressing, crispy Bacon, wild Rosemary. The thorny bush and candle centerpieces created the perfect setting, to take you on that safari.  Complimented by the Heritage Heroes The Motorcycle Marvel, this Rhone Style Blend, smooth and silky tannins was and excellent choice to pair the Kudu with. Bouquet as per Nederburg Wines – An abundance of spicy, peppery berry and sweet fruit characters.

SECOND COURSE Spiced seared kudu, lentil dressing, crispy bacon, wild rosemary Heritage Heroes The Motorcycle Marvel
SECOND COURSE – Spiced seared Kudu, lentil dressing, crispy bacon, wild rosemary with the Heritage Heroes The Motorcycle Marvel

Then onto a homage to our Heritage, Vanessa Marx style, Lamb knuckle ‘potjie’, samp & beans, spekboom salad paired Heritage Heroes The Brewmaster  This time round it was a real do-it-yourself course. We were introduced to the “Spekboom”. The leaves we were to add to complete our salad which accompanied our main course. The best was when they brought out the potjies and you had to dish for yourselves. This was were all caution was thrown to the wind, acquaintances became friends, what an amazing idea, loved it.

11927473_461278677376695_5406020393019831020_o

Lamb knuckle ‘potjie’,
                  Lamb knuckle ‘potjie’,
Samp & beans,
                  Samp & beans,

IMG_2450

IMG_2452

IMG_2459

IMG_2464

Sybil as gracious as ever didn’t forget to thank her awesome kitchen and wait staff.

IMG_2426

IMG_2321

Lastly was a cheese course and totally South African ‘Stokbrood” included.

Stokbrood
          Stokbrood
Selection of SA Cheeses
         Selection of SA Cheeses
Yummy Turkish Delights
          Yummy Turkish Delights

IMG_2486

An awesome time had by all, usual. Thank you Come Wine With Us, Welgemeend and Nederburg Wines.

For more pic please click the links below

Album 1

Album 2

Come Wine With Us for a final time in 2015

Come Wine With Us- Something for everyone -October 2016

topa_glowgoldtext

If you have not yet been to an evening with Come Wine With Us,where have you been? You have no idea what you’ve been missing…

If delicious food, excellent wine and an all round good time is what you after,this is sure to tick all the boxes.

October see us visiting Beluga, The Foundry, Prestwich Street,Cape Town, for a delicious three course meal.

beluga

Join Come Wine With Us for the first in a series of “KWV Fine Brandy” evenings, where you will be taken on a through a journey of one of the world’s most nostalgic and award-winning brandy collections.

topa_glowgoldtext

Guests can look forward to tasting the awarding winning 12-year-old and 20-year-old pot still brandies and a 3 course dinner while enjoying KWV’s Reserve Collection wines. Guests will also have the opportunity to taste KWV’s newly released truffle-infused luxury Gin, “Cruxland”.

So what you waiting for, click HERE and book your tickets, we’ll be there Thursday 8th,cant wait to see all our loyal supporters sort our favorite people.

Venue: Beluga, The Foundry, Prestwich Street
Date: 7 & 8 October
Time: 18:45
Dress Code: Smart Casual
Cost: R265

Stellenbrau- 29 August 2015

IMG_2253

Driving down Vredenburg road, you would be excused for thinking you lost, as you seem to have hit an industrial area. To our amusement we saw the Woodmill on our right, what a gem, but that’s a blog for a whole other day…

IMG_2276

IMG_2252

The story of how Stellenbrau came into existence really speaks to the love of good beer, the owner having tasted craft beer for the first time, in Durban of all places. He love it so much and moreover the fact that you don’t feel bloated or bad the next day, he ended up buying the plant and moving it to Stellenbosch. Even the location was carefully thought out. Brilliant job.

IMG_2255

They currently offer 3 beers and all made in accordance to the  Reinheitsgebot  the beers each pay homage to something near and dear to Stellies:

IMG_2269

Craven Craft Lager

Named after old Springbok ,Dr Danie Craven, this beer is a lightly golden in colour with a well balance hop bitterness, rich malt aftertaste. An easy drinking beer.

IMG_2260

Alumni Ale

Specially named for all the students who keeps this place buzzing and busy through the years. An amber coloured beer as per the tasting notes there should be a lingering  smokey after taste and some sweetness a perfect ale.

IMG_2259

Governor’s Red Lager

How could we forget Governor Simon van der Stel, they have an added bonus, Rooibos flavoured beer,very interesting comments from our fellow tour goers.

IMG_2311

Out of all the tour goers no 1, the Craven Craft Lager came our tops.

IMG_2304

IMG_2274

IMG_2277IMG_2272

Secret Eats – with Chef Darren Badenhorst from Grande Provence – 4 September 2015

Pathway to foodie heaven
                                                         Pathway to foodie heaven

Let me just start off by saying, that when they call it “Secret Eats” they really do mean that it is a “secret”. This group is so secretive you even have to request an invite to their event. Once you have done this and you receive your invite, they state the date and very little else. Intrigued, well then this is something you will truly enjoy.

A few days before the event, you receive a little more information…not much though… and you are also expected to complete a survey, strange I thought, but anyway I complied but it kept us wondering what they would use this information for as the questions were quite specific.

At about 12:30am on Friday, we are finally told where we need to meet and more importantly where we will be dining. Wow, were we in for a treat tonight! We would be travelling to the gorgeous & famous Franschhoek and will have the honour of sitting down to a feast prepared by Chef Darren Badenhorst from Grande Provence.

Secret phrase memorized, we were ready for our trip.This time the phrase made Greg’s night ;).

Being greeted by the very friendly and charming Gregory, we were immediately made to feel welcome. Once all +/- 24 guests arrived at our departure point, we were on our way to Franschhoek.

After about 40minutes, our bus filled with excitement and chatter, we arrived at out destinations. Gregory made us each choose a card, the newbies had no clue what this was about, but once we read ours, we quickly figured out what those specific questions were for. A lantern lit pathway led us to the picturesque Jonkershuis, the original manor house at Grande Provence.

IMG_2526

Once inside, we were just in awe of the beauty of the space, we really were fortunate to share in a meal in this very special place. We enjoyed our arrival drink around the roaring fire-place and were admiring the very interesting and unique chandeliers made out of wine bottles. Gregory proceeded to welcome us and also introduced Chef Darren, who told us a little about the menu and also the added surprise courses, not even the organizers were aware of these delectable treasures.

IMG_2528

While mingling with our fellow diners all complete strangers, we had to figure out who the owner was of the card we picked earlier. This was an excellent way of breaking the ice and networking with fellow diners. It was clear we all had one thing in common, the passion for excellent food, fantastic wine and superb service. Speaking for myself, I am a naturally shy person and was so thankful to have my wing woman with me, or I would never have found my person. Even though I was hesitant at first, I loved the idea as it brought me out my comfort zone and I had the privilege to meet some very interesting and colourful characters.

We then proceeded to the exquisite dining room table and dinner was served. Chef Darren came out to elaborate on some of the menu items and also the additional items he had in store for us. The knowledgeable sommelier and restaurant manager, Khuselo Mputa guided us through the wine selection at each course.

Amuse bouche, Charred corn velouté, with crayfish and yazu pearls
                          Amuse bouche, Charred corn velouté, with crayfish and yazu pearls

First up was the amuse bouche, Charred corn velouté, with crayfish and yazu pearls, moorish and yummy, a solid 2nd on my list of best dishes for the evening.

Ocean Risotto
                                                                Ocean Risotto

IMG_2559

Then onto my dish of the evening… Ocean Risotto – textured soft shell Crab, turmeric confit Patagonia, barrel smoked langoustine, white mussel, saffron Bouillabaisse, air Asian micro salad served with Grande Provence Rosé 2014 there are honestly no words to describe the dance in your mouth, the smell, the look, every sense was stimulated. I must add that Chef Darren did not use the traditional Arborio rice for his risotto, but used white and black short grained Japanese rice instead which added great texture to the dish.

We then had a sublime Pineapple Sorbét with popping candy, which took you straight back to your childhood

A variation of Lamb saddle
                                                  A variation of Lamb saddle

IMG_2573

Next was the meat course a variation of Lamb saddle …smoked dukkha-crusted, 18 hour slow braised, crumbed lamb pops, minted pea, butternut confit, pearl onions and porcini jus paired with Grande Provence Cabernet Sauvignon 2011.

IMG_2574

IMG_2581

And for who could do an entire meal on just dessert Chef Darren even had an extra surprise…PRE-DESSERT, yes people delicious and some more popping candy and gold 😉

Pre-Dessert
                        Pre-Dessert

Dessert Hot fondant Sphere – set Anglaise, aerated espresso, red velvet textures, salted cocoa twig and Amerula pipette paired with Grande Provence Muscat d’Alxendrie

IMG_2582


IMG_2590

IMG_2589

It was apparent that Chef Darren and his team have great attention to detail and very clear that this is a very creative and experimental kitchen. The plating and presentation of all the dishes were so inspired and beautiful.

IMG_2594

What an awesome concept,cant wait for the next one. If you interested in doing up,please visit Secret Eats,you wont be disappointed.

For more pic please click links below

Album 1

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