dress yourself in bread with a jason bakery t-shirt

Jason Bakery has just launched their range of T-shirts, in both men’s and ladies’ cuts, designed by the one and only Paul Van Der Spuy, the multiple award-winning designer behind BluecollarWhitecollar. The Ladies’ T (top picture) cuts to the heart of the mouthwateringly delicious subject while the Men’s T (bottom picture) gets the message across via Harley-Davidson.

Wear the bread for just R180.

JASON BAKERY
021 424 5644
185 Bree Street
Cape Town

Facebook

the pantry at dear me opens

Following on from the success of the restaurant Dear Me is now offering a variety of homemade products in the “Dear Me Pantry”.

Amongst the bottled preserves, such as jams, chutneys, nut butters, relishes, oils, vinegars and pickles, you will find an antique bread cabinet packed with freshly baked breads, like seed & raisin loaf, ciabatta, 100% pure rye bread (wheat-free), and gluten-free soya & honey loaf. All of the products are handmade on the premises and are additive-free. There are also products that are diabetic-friendly and cater for those with specific dietary requirements.

A modern glass box boasts baked items like Valrhona chocolate & oat cookies, gluten & sucrose free almond torte, baked cheesecake, macarons, fruit tartlets, cinnamon sticky buns and apple crumble muffins. There’s a large jar of buttermilk rusks, which are also packaged for you to take home, along with roasted spiced nuts and a variety of homemade muesli.

Available at the counter are fresh juices, smoothies and sandwiches to take away or enjoy in the restaurant, as well as Espressolab coffees from the resident barista and a wide selection of teas and infusions.

Coming up soon are items like eco-friendly cotton shopping bags and Dear Me aprons.

DEAR ME
021 422 4920
165 Longmarket Street
Cape Town
Website

medfest 2012: bar bar black sheep celebrates spain

Bar Bar Black Sheep presents an off the beaten track food (see menu below), wine, music and dance experience of Spain.

GALICIA | ASTURIAS & CANTABRIA | BASQUE | RIOJA & NAVARRA | CATALONIA | EXTREMADURA | CASTILLALAMANCHA | VALENCIA | ANDALUCIA

With the Solo Flamenco Dance Co. performing at 9pm on Saturday 31 March. Spanish Flamenco at its best with 5 dancers, guitarist and vocalist. The performance costs R80.00, which will be added to the bill for guests eating at the restaurant. Booking essential as the restaurant has limited seating available. However, there will be lots of standing space for non restaurant goers. There will be dancing in Short Street afterwards to celebrate the Mediterranean!

BAR BAR BLACK SHEEP
022 448 1031
Short Street, Riebeek Kasteel
[Website}(http://www.bbbs.co.za)

For Medfest info, visit the Medfest website, which includes all restaurant and cellar details.

MENU – TAPAS

Mejillones con vinagreta de tomate
Marinated mussels in a tomato vinaigrette from the western Atlantic shores of Galicia. These mussels feature heavily in the tapas bars of La Coruna and Santiago de Compostela perfect with and ice cold beer

Calamares a la romana
Crisp deep fried squid is served all over Spain in tapas bars. A restaurant is often judged by the quality of their calamares! This version is served with coarse sea salt and a pungent garlic and olive oil Alioli and lemon wedges

Lechuga fresca, la anchoa, huevo y ensalada con una vinagreta cremosa
Crisp lettuce, anchovy and crouton salad, creamy vinaigrette, rosa tomatoes, roasted peppers. A traditional salad from Asturias and Cantabria with anchovies ranked by the Spaniards up there with truffles and caviar

Tartas de cangrejo con salsa de tomate ajo y estragón
Crab tarts with garlic, tomato and tarragon from the Basque country where these little tarts show up everywhere in the pintxos bars of San Sebastian. Delicious!

Las pequeñas brochetas picantes moriscos
Small, spicy Moorish pork kebabs. The influence of the Moors on the cuisine of Spain is very apparent with its use of spices such as cumin, coriander and fennel.

Gazpacho Andaluz
Traditional Andalucian gazpacho. Originally the food of peasants working in the fields who would soak their bread and water and pound it with garlic olive oil and tomato. We have embellished it with croutons, Serrano ham, egg and cucumber.

Fabada Asturiana
White bean stew with sausages. This dish is famous for being enjoyed with cider and is gently cooked with white beans, streaky bacon, pork belly, saffron and butter.

MENU – MAINS

Marisco cocido con los puerros, las patatas y alioli
A small stew of mussels, prawns, home salted fish, potatoes, leeks and alioli from the Basque region. This dish is based on a classic soup called purrusaldo made with leeks and potatoes. The added alioli and saffron gives it a beautiful yellow colour.

Pimentón ahumado de pollo con salchichas
Smoked paprika chicken with hot smoked sausages and chickpeas. Chicken breasts pan fried in olive oil with smoked paprika, garlic, hot smoked sausages, chick peas and reduced with cream. Served with whole roasted red pepper.

Callos a la Madrilena
Madrid style tripe! This recipe hails from Asturias and Cantabria and this version is made with lamb tripe with added pork belly and chorizo and prominent flavours of Pimenton, nutmeg, bay leaves, garlic and chilli. Served with plenty of bread for mopping up the juices!

Conejo con Castanas
Rabbit stew with chestnuts. Before the arrival of the potato the starchy chestnut was an important part of Galician winter diet and much loved in stew like this! The rabbit is pan fried in olive oil and then gently cooked with tomato, Serrano ham, thyme, brandy, sweet sherry and roasted chestnuts

MENU – DESSERT

Buñuelos de hinojo con chocolate caliente, de espesor
Fennel seed fritters with thick hot chocolate

Orange caramelo cremas
Orange caramel creams

Tartas de manzana con queso de crema pastelera
Apple tarts with a cheese pastry cream

table magic | taste of cape town exclusive offer

The Mother City’s culinary event of the year, Taste of Cape Town, has partnered with Table Magic, South Africa’s first online restaurant reservation service.

Taste of Cape Town promises to be the best yet in this, its fifth birthday year. During this four-day feast for the senses you will be able to sample the cuisines of the Cape’s top 14 chefs, all in one sitting. 2012’s acclaimed line up of chefs includes:

  • Natasha Wray at 96 Winery Road
  • Johann Breedt at the Westin Executive Club Restaurant
  • Craig Cormack & Bertus Basson at Sofia’s at Morgenster & Overture Restaurant
  • Brad Ball of Bistro Sixteen82
  • Rudi Liebenberg of Planet Bar & Restaurant
  • Daniel Toledo of Il Leone Mastrantonio
  • Sanel Esterhuyse of Savour Restaurant at 15 on Orange Hotel
  • Henrico Grobbelaar of Azure Restaurant at the Twelve Apostles Hotel and Spa
  • Shaun Schoeman of Fyndraai Restaurant
  • Scot Kirton of La Colombe
  • Tania Kruger of Makaron at Majeka House
  • Shyam Longani of TAJ Cape Town
  • Malika van Reenen of Signal at Cape Grace

Taste Pop-Up Restaurant will feature guest chefs including Luke Dale-Roberts of The Pot Luck Club, George Jardine of Jordan Restaurant, and Richard Carstens of Tokara Restaurant.

Table Magic is South Africa’s first online restaurant reservation service and will be at the Taste of Cape Town Festival from the 19th to 22nd April. Table Magic allows diners to make quick and easy restaurant reservations and to review their restaurant experiences online through the website.

Book your tickets via Table Magic and receive one free entry-only ticket for every three purchased.

book now

For more information about Taste of Cape Town, visit the website

the riebeek valley olive festival happens on 5 & 6 may

Make your way to the annual Riebeek Valley Olive Festival, where the quaint little towns in the region – Riebeek West, Riebeek Kasteel, Riebeeksrivier and Hermon – come alive as they showcase the best they have to offer in food, wine and olives.

The Olive Festival focuses on this popular fruit during this time, showcasing the diversity of olives. Visitors to the Olive Emporium can stock up on a wide selection of olives, olive oils, preserves, tapenades and a selection of olive-based beauty products, and are also welcome to visit the wineries where they will have the opportunity to sit in on tutored tastings or simply sample the wines at their leisure.

Live entertainment at these establishments will ensure a truly relaxing experience.

Amongst the many new activities at this year’s festival will be an Olive Emporium, a country fair, a fresh goods market as well as an Olive Martini bar.

An R80 passport, valid for the entire festival weekend allows you entry to the various wine farms, the town-based marquees, a complimentary tasting glass and a free tasting of olives or wine. The value-for-money passports can be purchased online at Webtickets or on the day at participating establishments as well as the two centralised marquees.

Make a weekend of it and book into one of the Valley’s accommodation establishments, with something for every taste and pocket.
For more information email olivefestival@gmail.com or phone 082 909 1116 / 084 207 3820.

Website

a feast of shiraz & charcuterie at hartenberg on 2 june

Head down to Hartenberg Wine Estate on Saturday, 2 June 2012, and enjoy some of the finest flagship Syrahs from leading cellars paired with superb artisanal fare at the Feast of Shiraz & Charcuterie @ Hartenberg.

Carl Schultz, celebrated winemaker at Hartenberg – widely regarded as one of South Africa’s oldest and leading producers of Shiraz for almost 40 years – has invited a select group of winemakers to showcase their wines at this indulgent day of Shiraz and Charcuterie. They will be joined by some of the best local charcuterie masters, cheese makers and olive enthusiasts for a food and wine pairing feast on Hartenberg Wine Estate.

Besides Hartenberg’s own standout Shiraz wines from the ever popular Hartenberg Estate Shiraz to the exclusive Gravel Hill and the more upfront The Stork, other iconic cellars who will be sharing their exceptional renditions of this spicy varietal on the day include Boekenhoutskloof Winery, Boschkloof Wines, Cederberg Private Cellar, de Trafford Wines, Eagle’s Nest, Kleinood, La Motte, Luddite Wines, Mullineux Family Wines, Nico van der Merwe Wines, Raka, Rust en Vrede Estate, Sadie Family Wines, Saxenburg and Thelema Mountain Vineyards.

Chefs from various restaurants, bistros and cafés will bring foods to life to entice palates and complement this hardy varietal. Carnivores will be spoiled for choice with a wide variety of charcuterie by Bread & Wine vineyard restaurant, Jason Lucas Jamon, Joostenberg Bistro and Deli, Richard Bosman and The Charcuterie. Cheese lovers can indulge in gourmet offerings from Anura Cheese, Dalewood Fromagerie, Fromage de France and La Petite France. There will also be a great selection of bread and olives by Café des Arts, De Oude Bank Bakkerij, La Motte and Chrisna’s Olives.

The Feast of Shiraz & Charcuterie @ Hartenberg takes place on Saturday, 2 June 2012 from 12h00 noon until 17h00. Tickets cost R180 per person, including food and wine tastings, and are available online at Webtickets.

For more information, call 021 865 2541, email info@hartenbergestate.com or visit the Hartenberg website. Hartenberg Estate is situated on the Bottelary Road off the R304 to Stellenbosch.

three-course barrel lunch with paired wine at beaumont

Beaumont farm and winery is steeped in history: it’s home to the region’s oldest wine cellar, which dates to the 1700s, and boasts a fascinating watermill – one of the oldest in the Overberg. The Mill houses three different mill machines, one of these a Vitruvian driven by a beautiful wooden water wheel powered by a natural stream.

The Beaumont family crest “Erectus non Elatus” – which means proud but not arrogant – is an approach carried through everything they do, from the hand crafted, classically-styled wines and wine tastings to the indoor and outdoor venue spaces and charming holiday cottages. The Beaumont family also hosts a number of events, including the popular Barrel Lunch.

The next lunch takes place on Sunday 1 July, starting at 12pm with a glass of Beaumont Chenin Blanc and their delicious homegrown almonds and olives. Sebastian will walk visitors through the vineyards to demonstrate how vines are pruned, before moving into the barrel cellar for lunch.

THE MENU & WINES

Welcome

  • Beaumont Olives
  • Beaumont Almonds
  • Beaumont Chenin Blanc

Starter

  • Homemade mushroom, thyme and pine nut ravioli with a burnt sage butter, toasted pine nuts and parmesan
  • Freshly baked Mill bread and farm butter
  • Beaumont Hope Marguerite

Main

  • Marinated Springbok fillet served with a plum and port sauce accompanied by pumpkin fritters and sautéed fine beans
  • Beaumont Pinotage

Dessert

  • Dark chocolate tart served with fresh cream and an orange reduction
  • Beaumont Port

Coffee & Tea

The cost is R365 per head and due both the limited number of seats and popularity of this event, early booking is advised.
To do so, email info@beaumont.co.za or book online at the website

a sweet & savoury collaboration by frankie fenner & the creamery

American-style pancakes with bacon and maple syrup (the real thing, not the flavoured stuff) is one of my favourite breakfasts, second only to the perfect Eggs Benedict. So I understand exactly why Frankie Fenner Meat Merchants pay enthusiastic tribute to the unknown person who first decided to combine the magic ingredients of maple syrup and bacon.

It is this “act of genius” that was the inspiration behind the collaboration between Frankie Fenner and The Creamery. The results? Two limited edition ice cream flavours: Richard Bosman candied bacon and banana, and smoky chorizo and almond praline.

They’ll be serving up scoops between noon and 4pm tomorrow (22 June) at the shop in Metal Lane, 8 Kloof Street, where you’ll also be able to pick up a 200ml cup or 500ml pint.

Find out more about these sweet and savoury sensations, including delicious ways to enjoy both, here.

More info about Frankie Fenner at their website, here.
More info about The Creamery at their website, here.