Hot Camembert & Fig Bake

Hot Camembert & Fig Bake

This recipe I got from Jenny Morris... one of my most loved South African Chefs... she has taught me a lot. This I love to make for lazy Sundays with nice freshly baked bread or crackers and a bottle of Red wine..

You just need 1 firm, not yet ripe Camembert, 250ml mascarpone cheese, 100g Gorgonzola blue cheese, chopped walnuts, sliced preserved figs, honey and toasted pine nuts (you can leave them out if you like and just use the walnuts)

Preheat oven to 200C, split the cheese horizontally and layer mascarpone, blue cheese, and half the walnuts and preserved figs on the bottom half. Close with the top half, drizzle with honey and top with remaining nuts and figs. Bake for 5 minutes. I like to take some toasted pine nuts and throw them ontop..

This is lusciously sexy and rich and you need to have a hot guy with you to feed.

Stuffed Figs & Parma Ham with Balsamic Drizzle

 Stuffed Figs & Parma Ham with a Balsamic Drizzle...

 

Fresh figs stuffed with mascarpone cheese, wrapped in Parma ham and drizzled with a balsamic glaze..

Enjoy with a chilled glass of Chardonnay...

Summer's most sensual fruit is thought by some historians to be the true forbidden fruit that tempted Eve into sin. Its sexy reputation comes in part from appearance -- the pink flesh of a ripe fig is said to resemble a woman's most private parts. But figs are also an excellent source of iron and potassium, two nutrients essential for keeping in peak sexual health.

Perfect with the backdrop of Table Mountain in the background... and chilled white wine..

Summer Strawberry Breafast Toast

Summer Strawberry Breakfast Toast

Strawberry French Toast

When strawberries come into season there is nothing to me that is more gorgeous than taking advantage of them in the most delicious ways possible. For a quick and easy breakfast that has all the flavours of summer, treat yourself or the kids to french toast with glossied strawberries and a dusting of snow..

French Toast:
3 slices fresh bread of your choice
3 extra large free range eggs
1/4 cup milk or fresh cream
Salt to taste
Butter for frying

In a bowl, add eggs, milk and salt and beat. Dip in the bread and soak in all sides, lightly pan fry in butter. 

For the strawberries:
about 15 good size strawberries sliced  
1/4 cup brown sugar
butter for frying
drizzle of maple syrup
dash red wine
2 tsp strawberry jam
black or pink pepper to taste 

In a non stick pan, fry strawberries gently in some butter, add sugar, syrup, red wine and strawberry jam and sprinkle with crushed pepper at the end

Pile the strawberries on the french toast and dust with icing sugar..

Sensual Oysters topped with Cucumber Mignonette

Sensual Oysters topped with Cucumber Mignonette

Fresh Oysters are the perfect aphrodisiac...

You will need

24 super fresh oysters 

Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows

Scrub your luscious oysters under cold water with a brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Find a durable thick cloth and fold it over about several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you have a small bowl handy to catch the gorgeous juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.

Cucumber Mignonette Sauce:

1 cup apple cider vinegar

1 shallot, finely minced

piece of fresh ginger, peeled and grated about 5 cm long (use the very fine side of the greater and discard all the liquid from the cucumber, keep only the pulp)

1/2 hothouse cucumber, peeled and minced
freshly ground black pepper
1 handful fresh coriander leaves, chopped

In a small bowl, combine the apple cider vinegar, shallots, ginger, cucumber, black pepper, and coriander give it a mix. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Lovingly dollop each oyster with the mignonette and some freshly finely grated coriander. Best served with cold Champagne or cold white wine such as Chardonnay..

Spier Secret Festival

Spier Secret Wine Festival

Spier Secret Wine Festival

 

What a perfect day, in a perfect setting on the Spier Wine Farm in Stellenbosch.  Dating back as far as 1692, lies Spier Wine Farm in the heart of Stellenbosch, a picturesque setting, at this time of year surrounded by lavender fields and a backdrop of drop dead gorgeous majestic mountain views. Spier has long been a tourist Mecca, offering a gamut of activities as well as an historical setting in the Western Cape. Wine tasting is a personal experience with well trained, friendly staff presenting the pairing at your own table. The Spier tasting costs R35 per person and will offer you a choice of 5 wines across the Spier range. The Frans K. Smit tasting will cost you R90 and allows you to taste the 6 top wines in the Spier stable which is really worthwhile. 

Me enjoying the Chenin Blanc

Feeling peckish, opt for one of the olive, cheese, or cured meat boards to snack on while you are doing the wine tasting. Kids can be entertained with a grape juice tasting, and some colouring in to keep them occupied. The Spier wine shop is a must see and you should not leave empty handed as there is bound to be something tempting inside to take home for later or to spoil those who could not join you.

Now for the celebration, The Spier Secret Festival is a celebration of great food and wine at the farm and took place on 25 – 26 October 2013.  There were a number of Secret Dinners that took place weeks before the Secret Festival which allowed you to take a tour with local and international speakers who revealed new insights on food and wine trends through talks, workshops, tastings and food installations. Highlights included a four-hour lecture on biodynamie by Nicolas Joly, one of the founders of biodynamic farming, the Secret dinner parties, an interactive dinner by Dutch eating designer, Marije Vogelzang and a giant banana split installation by Cakebread. 

Beautiful setting on the grass next to the water on lush Turkish carpets and cushions

 

The Beautiful Queen of Tarts displays her passions..

The world’s most well-known (and first ever) eating designer, Marije Vogelzang hosted an interactive eating experience on Friday night, 25 October, exploring the ancient cooking method of baking meat and vegetables in clay. What a night to remember.

The Secret market is a day of fun out for the whole family, and there was plenty to keep the kids occupied while you took a tour through the food stalls such as the farmyard including a lamb, calf and chickens in the petting pen or letting them loose on the sand art installation.  Entry was free and the Market was supported by Woolworths and had a special section dedicated to some of their local suppliers which was really awesome as we got to try their organic cheeses, spread, dips, chips and juices.  The bonus was that all the offers were at a discounted price to take home. My personal recommendation is the Chili Halloumi Cheese.  

Tempting treats on offer such as macaroons and Red Velvet Cheesecake

Excellent array of cheeses and dips & farm baked breads to enjoy with your Chenin Blan

Spier had their Chenin Blanc on offer which was absolutely phenomenal at R35 per bottle, hence I had to stock up on copious amounts. Not too dry, a perfectly sublime, light and delicate fruity wine complimenting most of the market treats. 

Fun for the kids including these great Party Boxes..

But what is wine without food? That is the question.. Spier have really taken their time to assemble the Cape’s top local producers. You could take a culinary trip and choose from the Creamery which had amazing ice creams on offer such as the Chenin Blanc, Frankie Fenners Bloody Mary Chorizo the ethical meat merchants market or you could try El Burro’s Tacos amongst many. El Burro’s Food Truck was like taking a stroll through Guy Feiri’s “Diners, Drive-inns and Dives”, I really enjoyed the slow roasted pork with coleslaw and a chipotle salsa on a corn taco. Next I tried the twice cooked pork in garlic chili paste flavoured with oregano, paprika and chili on a soft taco, not a disappointment. 

El Burro, Mexico in South Africa? For sure..

Twice cooked Pork Taco

Slow Roasted Pork Taco

 

Enjoying your treats under the trees surrounded by the hustle and bustle of diners, food vendors and music at long tables or on rustic throws, magnificent Turkish Persian rugs and cushions, what could be more perfect? Washing it down with Rubro Iced Teas... and more Chenin Blanc of course.

Lazing around and before too much Chenin Blanc called for some chillaxing at Spiers wine bar which offered its 21 Gables Chenin and Signature Chenin Blanc, as well as plenty of the farm’s other wines to sample. 

Kiara, future Spier Wine Connoisseur and foodie like her Mama.. 

Steaming Hot Paella

Gorgeous slow cooked lamb with pickled beetroot

Beautiful fresh oysters

All I know is that I cannot wait to return to the festival again as this has certainly been a day to remember. Thank you Spier for an awesome outing with the family and so many treats that truly left me satisfied. Cheers.

Haute Cabriere

Wine From the Cape: Haute Cabriere Pierre Jourdan Tranquille Blush Rose

Lush Lobster Salad

Wine of South Africa. A delicate salmon pink. The nose has the lively strawberry and raspberry of the red grape and the peach and citrus of the white grape. The palate tingles with freshness. The epitome of elegance. Deliciously versatile and elegant. Perfect with fish, chicken and pasta or a lovely lobster salad... perfect combination.

 

 
 

Waterford Estate

Waterford Wine Estate

 

 Wine & Chocolate Tasting @ Waterford Wine Estate

Stellenbosch is one of my favorite and most scenic of places in the Cape. You can actually just drive in silence and stare in awe at the most beautiful landscapes the world has to offer. Nestled in the picturesque Blaauwklippen Valley, this estate is a paradise of fragrant lavender beds, citrus groves, rolling lawns and water features. Waterford offers a unique wine and chocolate pairing experience and you can also book a safari trip through the Estate. Waterford Estate released their flagship red wine, The Jem, in October 2007 which is a particular favorite of mine. The Jem has been ten years in the making, and is dedicated to and named after, Jeremy Ord - owner of Waterford Estate known as Jem to his family and friends.

Chocolates of Waterford Wine Estate

 An indication of cost for your sublime experience:

A standard tasting (Waterford Estate, Kevin Arnold Shiraz, Pecan Stream Wines) costs R40 per person.

• The Waterford Estate Wine and Chocolate Experience costs R65 per person (The entire Waterford, Pecan Stream and Kevin Arnold Ranges as well as the accompanying chocolates).

• The Waterford Estate Romantic Wine and Chocolate Experience costs R120 per person (The Waterford Wine and Chocolate board complemented by a glass of MCC sparkling wine.)

• The Reserve Tasting costs R220 per person (pre-booking only; vintages 2002 to current library stock of special blends leading up to The Jem).

• The Jem Tasting costs R50 per person.

• The Waterford Estate Wine Drive costs R500 per person (pre-booking only) and is a unique 2 hour experience that allows you to explore the estate in a safari style game viewing land rover, as well as drinking the wine within the vines.

• Wine prices start from R42 (Pecan Stream is their most affordable wine range) while The Jem is sold for around R680 per bottle.

 Contact detail:

Phone:	021 880 5303
Email	info@waterfordestate.co.za
Website:	www.waterfordestate.co.za

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