Well its tomorrow. Have you booked? Here is the information you want:

The fourth Food & Wine Bloggers’ Club meeting takes place on Wednesday 18 August, from 18h00 – 20h00, at Brio Restaurant, and will pair Sam Wilson of Food24 food blogs, and Rob Armstrong of Haut Espoir wines in Franschhoek.

Sam Wilson is the Editor-in-Chief of Woman24, Parent24 and Food24. Food24 has a special page on its website to provide a platform for 440 food bloggers, with 50000 readers and 200000 page impressions per month. Sam was previously a commercial lawyer, and turned to freelance writing after the birth of her sons, before joining Media24. She was a speaker at the Food Bloggers’ Conference earlier this year. She has also worked as a copywriter, a customer publishing strategist, a columnist and a cocktail bartender. Her websites collectively attract over 500 000 readers, and she says she “specialises in community management and the art of oversharing”.

Rob Armstrong has a BA in Archeology and Environmental and Geographical Science, and runs Haut Espoir in Franschhoek. It is celebrating the 10th anniversary of turning this family farm into a red wine farm and planting it with Franschhoek Fynbos. Rob is committed to “minimal intervention” with “mother earth”, both in terms of winemaking and their farming. He is a proud member of the Biodiversity and Wine Initiative.

The Food & Wine Bloggers’ Club was formed to reflect the tremendous growth in and power of food and wine blogs in forming opinion about food, restaurants and wines. Most bloggers do not have any formal training in blogging, and learnt from others. Each of the two bloggers will talk for about half an hour about their blog, and what they have learnt about blogging. The Club will give fledgling as well as experienced bloggers the opportunity to learn from each other and to share their knowledge with others. Attendees can ask questions, and get to know fellow bloggers. The Club meetings are informal and fun.

Venue: Brio Restaurant, 130 Adderley Street (ex-Riboville), two doors down from the Twankey Bar of the Taj Hotel.

Contact : Chris von Ulmenstein
Phone : +27 21 433-2100
eMail : info@whalecottage.com
URL : www.whalecottage.com

We hope to see you there. A last link to the evening can be found here

R45.00 per glass! Order 3 and enjoy the 4th glass with our compliments… That is right, buy 3 glasses of our `08 Sauvignon Blanc, and get the 4th one pasela. We could feature all the restaurants on the list there, but wanted to feature the Twankey Bar today because we really love the bar. You can read some other reviews on it here and here but let’s get the official from the Twankey website.

TWANKEY

- Seafood, Champagne and Oyster Bar

Our dedication, to restoring historic landmarks, ensures that we work with significant existing elements to create something that is both memorable and spectacular.

This commitment, to preserving and improving on what already exists, is what the ground floor of the old Temple Chambers (BoE building) – in the Cape Town city centre – has experienced. It has been carefully restored and is now home to the Twankey Seafood, Champagne and Oyster Bar.

The Twankey Seafood, Champagne and Oyster Bar is a rare find. Here flowing champagne and local wine, the freshest seafood tapas, elegant décor and sublime local music tell a glamorous story.

The large street-side windows create a unique viewing room for The Twankey guests with glimpses of the Houses of Parliament and Table Mountain. While its interior, all plush comfortable décor and soulful music, effectively distinguishes it from the lively city bustle that lies street-side of the glass.

The Twankey’s design and central location gives diners the opportunity to indulge in delicious champagne and South African wine, delectable seafood tapas and other seafood delicacies, while watching authentic Cape Town pass them by from the best seats in the house.

The Twankey is open from mid-moring and serves light breakfast snacks, pastries and coffee. For lunch and dinner and everything inbetween speciality seafood dishes are served as tapas. An express lunch – a light selection of hot and cold seafood tapas – is also on offer.

Click here to view the Twankey Menu.
Click here to view the Twankey Oyster Menu.

For more information or to make a reservation, email us at res.capetown@tajhotels.com or call us on +27 (0)21 819 2000.

So pop on by for a glass of bubbly, 3 glasses of Sauvignon Blanc and possibly a Realbeer after.

Highly acclaimed wineries, participating in this much loved event include Boekenhoutskloof, Boschendal, Cabrière, Solms-Delta, Graham Beck Wines, La Motte, Anthonji Rupert Wines, Môreson, Vrede en Lust and Plaisir de Merle. Also included in the line up are some of Franschhoek’s smaller gems such as Dieu Donné, GlenWood, Haut Espoir, La Bri, La Petite Ferme, Topiary and Maison. In addition select wineries will keep their visitors entertained with a range of events, whilst sampling their fine wines.

Take in the picturesque scenery while soaking in country hospitality at its best. Wander along leisurely from farm to farm, enjoying some of live entertainment on show while sampling fine wines and delectable treats, such as oysters, smoked salmon, creative curry combos, tapas and al fresco platters; a taste of what you can expect from South Africa’s gourmet capital.

With most of the Franschhoek Vignerons participating in this innovative initiative, there promises to be something for everyone with: cellar- and vineyard tours, barrel-tastings, a micro-brewery tasting , delectable food- and wine pairings, art exhibitions, a flower-bulb market, a food-and-wine market boasting fresh, organic food, a fynbos trail and wine-blending, to name but a few. For music-lovers, there are live music extravaganzas which cater for all tastes, ranging from jazz- and blues bands to French bistro genres to fiesta Española flamenco. To add to the ‘local is lekker’ flavour, visitors can also expect to be entertained by a handful of top local musicians. Motor car exhibitions add an innovative and ‘racy’ element to this year’s Uncorked with: Aston Martin, Porsche, Maserati and Ferrari’s all on show.

An access card system will be implemented to ensure the successful running of Franschhoek Uncorked. The access cards, available directly from participating wineries on the day or through Computicket, at R80.00 each, includes a tasting glass and free wine tasting at participating wineries for the duration of the event. A shuttle service will assist responsible tasting and allow for easy, hassle-free transport at this popular social calendar event.

So, with something for everyone, make a weekend of your visit, taking full advantage of the various accommodation packages on offer. Come and indulge yourself as you witness the country’s gourmet capital blossom and come alive.

For more information about the festival, please contact: Darielle Robertson Events Manager: Franschhoek Wine Valley Tel: 021 876 2861 Email: events@franschhoek.org.za

source

My Cape Town had this to say:

This was the first year that the Bastille Festival did not clash with the Knysna Oyster Festival which is great for those that enjoy both events (like I do). I’m not sure how this affected the attendance, but I believe it was the busiest festival so far.

It really was the most incredible weather the whole weekend. It was hard to believe we are still in winter. We then moved from the sunny outdoors to the barrel cellar where we tasted several wines direct from the barrel. This is always an interesting exercise, tasing wines at various stages of development and also comparing the impact of different types of wood on the wines. We were also treated to a taste of the as yet unnamed white version of the Gentle Giant. It’s looking very promising.

Then we got a mention on YmartinY for a similar experience.

We started Saturday with a cellar tour and ended it with another unplanned one at Haut Espoir with the Mr Gentle Giant himself treating us to a vertical tasting of his Shiraz’s.

We were Hustlin’… and so were the wines!

The private nature of the tastings we were doing and the ability to take people into the cellar which forms such a part of our lives is unique and stands out. This is personal to us and we like to share that with you.

Thank you to all who made the trip out to our corner of the Hoek, we look forward to seeing you before the next Bastille.

I got a lovely pic of one just having a quick sun bath. They are not exactly known to sit still for long these guys, so I felt quite lucky to get this shot.   I do enjoy the Sun and the Sugarbirds on the farm, they are a very territorial bunch, nothing beats watching a big male Sunbird going after a Fiscal shrike twice its size and with sheer guts, trying to turn the shrike away from the nest.  I have mentioned before about the sunbird chicks in the nest.  And this is where the ferocious father Sunbird will fight tooth and claw to protect his brood.  It’s a pretty amazing spectacle.  Pop round in September, which is usually when they start nesting and laying their eggs.  Back to the Aloe, and the benefits apart from the attraction they have for the birds and the bees.

The medicinal benefits of the Aloe families are enormous;  one product you may have seen is Tim Jan who use Aloe Ferox, and make a stunningly bitter but amazing tonic which I use often.   I liked this bit especially: “the aloe is a bright hope in the battle of many illnesses- and certainly in strengthening the immune system.”

Helping with HIV, IBS, ulcers, arthritis, any burn wound, cures stomach ache,  sick chickens, childbirth, protection from storms, was used after Hiroshima for radiation burns, it contains vitamins C, E, A and B12, along with minerals like magnesium, zinc, copper, chrome, calcium, natrium, calium and iron, twenty amino acids and various carbohydrates.  It also contains enzymes, plant steroids and anti-inflammatory agents.   I think we might be feeding the Shiraz some of this stuff for good measure!

And please have a look through the best resource online for Fynbos : PlantzAfrica and the amazing Tim Jan se wondersap.   I can tell you a little secret, the Tim Jan is the second best thing for a babelas.  Trust me!

The first time I tasted this wine it was from a bottle that I had won. Some dude called Rambowine was having a competition on Twitter where you had to identify a restaurant’s bathroom from a photo he had taken with a cellphone. I ended up guessing Reuben’s in Franschhoek and 24 hours later I was holding a bottle of the Gentle Giant 2006 from Haut Espoir. Lovely…

Cheers,
Jamie Who

We say thank you, and yes, ribeye will be on the menu for us soon. Our choice of a place to get your fresh goodies to accompany the meal would have to be Kwalapa. They are an amazing venture. More on that later…

The single-minded restaurant concept is a breath of fresh air when compared to the numerous restaurants that offer overextended menus and little focus. Headquarters’ focus on one dish aims to ensure excellence in every meal. The prediction by owners Brendon Crew, Jean Muller and Marc Langlois that customers will be repeatedly drawn by the high quality of naturally reared, ‘free range’ beef sources from Namibia, has already proven true.
A comfortable bar and lounge, and brasserie-like atmosphere adds to the unique and truly memorable dining experience.

The restaurant interior is the perfect blend of casual elegance where soft, balloon lighting combines with custom-designed furniture to create a warm and inviting dining area.

In addition to the salad, sirloin and chips, there are several dessert options available. But other than how customers would like their steaks cooked, there aren’t many more decisions to make. This allows guests to focus their attention on the serious wine list. Instead of being crowded with selections, the concise list introduces guests to a changing array of local wines they would rarely get to sample elsewhere.

To say that HQ loves The Gentle Giant is quite an understatement. They love it almost as much as we love going there. On your next stop to Cape Town, make a booking (essential) and go for steak, salad, chips and Gentle Giant. You will not be disappointed.

The Plantation Room of the hotel is the venue where one long mahogony table seating only 22 guests offers an exclusive yet interactive wine and food extravaganza. Four exceptional and sublime courses are served, each perfectly complimented by wines from the Haut Espoir Winery in Franshhoek.

The evening commences at 7.00pm for 7.30pm, with a glass of Haut Espoir Shiraz Rose 2008 served on the terrace before adjorning to the Plantation Room. Your host for the evening is Anne Armstrong, owner of Haut Espoir and it promises to be an memorable event!

Menu
First Course

Seafood Terrine

Dill scented smoked salmon wrapped terrine of mixed seafood

Haut Espoir Sauvignon Blanc 2008

• • •

Second Course

Queen Prawn au Gratin
Cognac flamed langoustine tails with sautéed mushrooms
oven-baked with a Dijon mustard and tarragon flavoured béchamel and emmental cheese

Haut Espoir Chardonnay 2008
• • •

Third Course
Asian Duck
Sesame seeded honey glazed confit duck leg set upon wasabi scented sweet potato mash
accompanied by an aromatic five spiced breast of duck satay
complimented by a sweet chilli plum sauce

Haut Espoir Gentle Giant 2006
• • •
Dessert
Selection of Matured Midland Cheeses with Lavash and preserves

Haut Espoir Shiraz 2005

Coffee and homemade Turkish delight

Bookings
Reservations are essential.
R325 per person

Please call Paula on 031 561 2211 or email paulan@beverlyhillshotel.co.za

Reservations only confirmed on receipt of payment.

The site is user generated and we have to admit we had no idea that we were even approaching this. We enjoy the way Anel and her team approach the wine industry and their enthusiasm, but we are not the kind of people who check the site all the time. Unfortunately time does just not allow this at the moment what with harvest and babies and all the wonderful things that crazy season brings.

A big thank you to everyone who were wine flies at the farm, who submitted a review of the farm, but most of all, who found the farm great. We are humbled by this little bonus in our week, but its all thanks to you amazing people who love the farm, almost as much as we do.

Thank you.

For others who want to rate the farm, please click the link here!

To keep you in the loop (and educate the rest of us) I sat down with our wine maker, Nikey, to see what he has been doing out in the vineyards in the last few weeks. In typical format, he gave me a short, concise list which I will do my best to expand on.

With around 2-3 weeks to go until we start harvesting on Haut Espoir, the staff and Nikey have been busy, over the last few weeks with (in no particular order):

Green Bunch Removal – this helps the bunches which are nearing harvest to get that extra little bit of nutrients, ensuring only the best fruit comes from the vine into the barrel or tank. Green bunches steal those nutrients, as there is only so much to go around and it gets divided quite equally.

Tipping and Lifting Vines – the vines tend to have a mind of their own, and would like to grow in all directions, even knocking the entire wire system out at times, so we have to guide them into the right paths and formats, lifting them back into the wire formats.

Side Shoot Removal – side shoots are much like green bunches, and are removed to make sure all the nutrients head for the bunches, and not into growing beautiful leaves. Leaves do not make great wines, so we trim the vines to make sure the maximum nutrients get to the bunches.

Those are just 3 things we have been doing here in the last few weeks. Nikey was off into the vines again and I managed to catch him for some information on the Juicing and Pressing procedures the following day, so look out for that post soon.