The Olive Shack - SA’s first all-South African olive tasting centre
Phillip and Amanda Aplas have opened a new addition to their Allora Ristorante. The Olive Shack is the first olive tasting centre in the country that exclusively stocks South African olive oil and olive products.
“Whenever I went overseas I always had to bring home cans of olive oil for my mother-in-law from Greece. But when I introduced her to olive oil from Prince Albert, which she then preferred, I realized the South African olive industry has come of age. This planted the seed for our olive tasting centre,” says Philip.
Visitors to The Olive Shack can taste a variety of olive oils for free with freshly baked bread from the restaurant next-door. They can also buy olive oil on sale in standard containers from the various producers or in bulk in recycled bottles from the restaurant. Picnic baskets are also on sale, either as takeaways or to be enjoyed with wine in the garden next to the stream on the property. They also stock a variety of home-made cheeses made by an Italian living in South Africa.
The Olive Shack stocks at least six of the top ten producers in the country plus a few lesser-known ones from the Franschhoek valley. They also cure and bottle different styles of olives themselves but at the same time support others with niche olive products from areas such as Riebeeck Kasteel, Paarl, Darling and Somerset West. These include among others, Kalamata (black olives in brine), Throumbes (green olives with cracked coriander, lemon and garlic), Tsakistes (sundried and salted black olives), as well as a variety of other infused olives. Other products include Tampanara in a variety of flavors, tapenades, olive pesto, olive jams, olive preserves, olive chutney, olive salt, and dukkha. By-products on sale are olive oil soaps, body lotions, lip balms and body wash products.
[Article originally published in the December edition of the Franschhoek Tatler]
Festive Season Culinary Celebrations @ Grande Provence
In true Grande Provence Heritage Wine Estate tradition this festive season in Franschhoek will present guests with exceptional cuisine prepared by Executive Chef Darren Roberts from his extensive repertoire of signature dishes, complemented by award-winning wines from Winemaker Jaco Marais accompanied by 5-star service and presented in the Estates world class setting.
Roberts and his team will amply demonstrate just why ‘The Restaurant’ has received so many accolades and awards. These new menus reflect the season as well as paying homage to many traditional Christmas favourites.
On Friday 24 December the table will be set for a memorable evening that offers an Estate wine presented on arrival in The Angels Garden at 18:00 with live music to enhance the occasion. At 19:00 a family-style three-course dinner with first-course and dessert being served in the form of a Russian buffet and Main course will be served plated at the table. For starters, a terrine of foie gras and caramelised eel, prawn salad in XO sauce, charcuterie board, Caesar salad (mixed at table), chicken in sesame seeds, Springbok tartare and breads. Main course - turkey and ham wellington, sautéed spinach, orange hollandaise or roasted fillet of beef, burgogne garnish, truffle jus or fillet of linefish, grilled Queen scallops, West Coast mussels, coconut laksa. An impressive dessert selection entices guests with a decadent Christmas Pudding with brandy crème Anglaise, strawberry and black pepper panna cotta … fig parfait, chocolate delice with jubilee cherries, mince pies and brandy butter, a cheese selection and finished with coffee and shortbread.
During the course of the dinner, the tradition of pulling the Christmas crackers takes place and guests are presented with a Grande Provence gourmet gift. Price: R690.00 per person excl. beverages (other than complimentary arrival drinks).
25 December Lunch at 12h00 with wine served on arrival in the shade of The Angels Garden followed by the menu as listed above as well as live music in the garden. Price: R690 per person excl. beverages (other than complimentary arrival drinks).
25 December Dinner will begin at 18h00 followed at 19h00 with a family-style three-course dinner with first-course and dessert being served in the form of a Russian Buffet. Main course will be served plated at the table (menu as above), the excitement of pulling the Christmas crackers and guests are presented with a Grande Provence gourmet gift. Price: R500 per person excl. beverages (other than complimentary arrival drinks).
31 December – New Years Eve Five Course Dinner at 20h15 Welcome drink (chilled sparkling wine and oysters) in The Angels Garden with live music setting the tempo for the evening. 21h00 Five-course New Year’s Eve dinner with lots of fun and musical entertainment.
We bid farewell to 2010 on New Years Eve with a culinary journey befitting this special occasion - Amuse bouche (Queen Scallop Ceviche, vegetable spaghetti sweet and sour) - rainbow Beetroot carpaccio, buffalo ridge bocconcini with asparagus mousse … tomato jelly or tartare of springbok, carpaccio of Springbok, pommes frites, truffle dressing - lobster bisque or essence of Karoo lamb, pearl barley, baby vegetables - Palate cleanser. Confit shank of veal Osso Bucco”, creamed barley, lemon and olive gremolata or grilled linefish, celeriac mash, west coast mussels, chorizo, herb oil … chive buerre blanc or roasted loin of Karoo lamb, dauphinoise potato mint jus. Dessert and cheese buffet, raspberry mousse cake, chocolate truffle cake, strawberry and black pepper panna cotta, baked lemon and granadilla tart, chocolate and Amarula delice, sticky toffee pudding, fresh fruit and a selection of cheeses.
Dessert and cheese buffet will be available until 00h30. Celebrate the arrival of 2011 with a chilled glass of complimentary Champagne. Dancing continues after the countdown with a bar service available. Price: R1490 per person excl. beverages (with the exception of the complimentary arrival/ countdown Champagne).
Reservations are essential, please contact us to avoid disappointment T 021 876 8600 or E reservations@grandeprovence.co.za.
Please visit the Franschhoek Wine Valley Tourist Association website for more information about special Christmas and New Year's Menus on offer during the festive season.
Winemaker's Corner: Seductive Sauvignon
Erika Obermeyer, Graham Beck Wines - winemaker
With spring here and the heady delights of summer already beckoning, thoughts turn to long lazy al fresco meals, accompanied (of course) by wines that make your soul sing and your spirit soar! For me the quintessential warm weather wine, ideal for South African ‘stoep kuier’ sessions, is undoubtedly Sauvignon Blanc. It’s a versatile, multi-faceted crowd pleaser, equally delicious as a casual quaffer or as the perfect match for a wide range of delectable dishes.
One of the many delights of living and working in the Franschhoek Valley is the sheer bliss of being surrounded by so many estates, restaurants and assorted foodie havens where the blessed union that is good food and wine is celebrated enthusiastically and incessantly. As both a winemaker and consumer it’s a rare privilege to constantly be at the forefront of innovation and inspiration when it comes to delivering a world class gourmet experience.
This is what makes my enduring love affair with Sauvignon Blanc all the more exciting. This elegant all rounder has a contemporary flair, ideally suited to the modern lifestyle. Tangy, crisp, refreshing, zesty, grassy, peppery, tropical – the most enticing (and endlessly challenging) aspect of this variety is its wide range of expressions and flavour profiles. From rich and ripe to green and grassy – there is a style to seduce even the pickiest of palates.
At Graham Beck Wines in Franschhoek we’ve experienced tremendous success with this varietal, proving that our efforts in the vineyard and cellar are paying off, not just in terms of quality, but also consistency and wide spread appeal. I relish the challenge that this gorgeous grape offers. There is absolutely no room for error at any stage in the making of a great Sauvignon Blanc!
In the vineyard we aim to get all the basics right from day one and ensure that optimal viticultural practices are in place. However, terroir remains paramount. Sauvignon Blanc is a very site specific varietal. Cool climate winegrowing with the influence of the cold Atlantic Ocean breezes prove very effective in the optimal ripening of the Sauvignon Blanc fruit.
We also pay considerable attention to following the most advantageous harvesting practices, picking only when the berries deliver their fullest flavor intensity, thus allowing us to capture the different fruit components of the vineyard in the final wine. Harvesting takes place only in the cool early morning hours, followed by reductive treatment in the cellar, a period of skin contact with two-day settling and cold fermentation. Extended time on the gross lees before the final blending contributes further complexity.
I am sure my fellow ardent Sauvignon Blanc fans will second my devotion to the “varietal with vooma” for its fresh, vibrant and pure aromas. I simply can’t help it, but every sip of a great example of Sauvignon Blanc results in a ‘goose bump’ moment, and that feeling is exactly what I experience when sampling the Graham Beck Pheasants’ Run grapes in the vineyards on the final day before harvesting. For me it’s the purest example of a wine that shows authenticity of fruit, minerality, elegance and consummate finesse. So, viva la dolce vita, viva Sauvignon and cheers to living it up in the Valley of Deliciousness!
With spring here and the heady delights of summer already beckoning, thoughts turn to long lazy al fresco meals, accompanied (of course) by wines that make your soul sing and your spirit soar! For me the quintessential warm weather wine, ideal for South African ‘stoep kuier’ sessions, is undoubtedly Sauvignon Blanc. It’s a versatile, multi-faceted crowd pleaser, equally delicious as a casual quaffer or as the perfect match for a wide range of delectable dishes.
One of the many delights of living and working in the Franschhoek Valley is the sheer bliss of being surrounded by so many estates, restaurants and assorted foodie havens where the blessed union that is good food and wine is celebrated enthusiastically and incessantly. As both a winemaker and consumer it’s a rare privilege to constantly be at the forefront of innovation and inspiration when it comes to delivering a world class gourmet experience.
This is what makes my enduring love affair with Sauvignon Blanc all the more exciting. This elegant all rounder has a contemporary flair, ideally suited to the modern lifestyle. Tangy, crisp, refreshing, zesty, grassy, peppery, tropical – the most enticing (and endlessly challenging) aspect of this variety is its wide range of expressions and flavour profiles. From rich and ripe to green and grassy – there is a style to seduce even the pickiest of palates.
At Graham Beck Wines in Franschhoek we’ve experienced tremendous success with this varietal, proving that our efforts in the vineyard and cellar are paying off, not just in terms of quality, but also consistency and wide spread appeal. I relish the challenge that this gorgeous grape offers. There is absolutely no room for error at any stage in the making of a great Sauvignon Blanc!
In the vineyard we aim to get all the basics right from day one and ensure that optimal viticultural practices are in place. However, terroir remains paramount. Sauvignon Blanc is a very site specific varietal. Cool climate winegrowing with the influence of the cold Atlantic Ocean breezes prove very effective in the optimal ripening of the Sauvignon Blanc fruit.
We also pay considerable attention to following the most advantageous harvesting practices, picking only when the berries deliver their fullest flavor intensity, thus allowing us to capture the different fruit components of the vineyard in the final wine. Harvesting takes place only in the cool early morning hours, followed by reductive treatment in the cellar, a period of skin contact with two-day settling and cold fermentation. Extended time on the gross lees before the final blending contributes further complexity.
I am sure my fellow ardent Sauvignon Blanc fans will second my devotion to the “varietal with vooma” for its fresh, vibrant and pure aromas. I simply can’t help it, but every sip of a great example of Sauvignon Blanc results in a ‘goose bump’ moment, and that feeling is exactly what I experience when sampling the Graham Beck Pheasants’ Run grapes in the vineyards on the final day before harvesting. For me it’s the purest example of a wine that shows authenticity of fruit, minerality, elegance and consummate finesse. So, viva la dolce vita, viva Sauvignon and cheers to living it up in the Valley of Deliciousness!
[Article originally published in the October edition of the Franschhoek Tatler]
Great weekend at F'hoek Uncorked
Franschhoek reveled in the success of another wonderful festival in September. They came, they saw and some conked out, but a good time was had by all at Franschhoek Uncorked.
It is not clear how many of the happy visitors were seriously intent on sampling newly released wines and comparing them to tasting notes filed in their memories, but 2704 tickets were sold and the venues were busy all weekend.
First time participant, Maison, was a hit with its laid-back atmosphere and converted scores of wine drinkers to Chenin Blanc. Boekenhoutskloof was an all-weekend party with great food, original comics and a constant flow of Chocolate Block. (They opened 600 bottles for the festival.) Redefined La Motte took everyone’s breath away with the beautiful interior design and excellent service and Lynx could hardly keep up with the demand for Viognier. Parking became impossible at La Petite Ferme, as no-one wanted to leave and down the road at Haute Cabrière the love of Cap Classique and Pinot Noir was verging on the obsessive. Topiary did some serious Shiraz sales and declared the pairing of their wines with the Freedom Hill platter just the ticket. At Vrede en Lust the visitors were enchanted by the French Laundry theme and Les Girls in their fetching outfits. Franschhoek Cellar successfully seduced their visitors with their chocolate tastings and cheese platters.
Adding to the excitement of festival goers, was the accompanying celebrity spotting. Seeing Graeme Smith and Jeannie D was sooo cool!
Statistics released on surveys the FWVTA conducted at the festival, contained some interesting facts: Almost half of the respondents were Cape Town residents, 12% were local; 73% came to the festival for the first time and most of them found out about it by word-of-mouth; those who stayed over, stayed for an average of 2 nights; most also went to restaurants and 94% said they would come again next year.
[Article originally published in the October edition of the Franschhoek Tatler]
The Common Room - local grazing ground
The Common Room, the latest addition to the exceptional Le Quartier Français culinary experience, offers diners a menu packed full of lip smacking delights designed by Margot Janse to serve as snacks or the building blocks of a more substantial meal. Margot, in creating this new experience says “Food is constantly evolving and changing and people enjoy food at different times……… we have created a menu that will encourage people to chill out, taste, share and enjoy good times in great company. Being aware that not every meal has to be a “huge spend” we have kept the prices small and the idea is to share with friends” Fish pops with chakalaka ketchup, bone marrow with salsa verde crust, chocolate and milk ice cream sandwich, are just a few of the WOW-bites on offer.
Occupying the space previously used by iCi, Le Quartier Français’s, bistro-style restaurant, The Common Room is poised to become Franschhoek's favourite foodie hangout; the perfect place to relax and linger with friends over a tasty dish or two, the local grazing ground.
Here guests can meet up for drinks and snacks or pop in, sans reservation, for a scrumptious breakfast, lunch or dinner. In a truly delightful twist The Common Room has a strict no reservations policy. This ensures that it is refreshingly first-come first-serve in its attitude towards guests and great cocktails can be enjoyed while waiting for a table.
The decor is plush without being overwhelming, and in true Le Quartier Français style it is supremely comfortable. Common Room themed elements add depth and humour to the experience
The Common Room combines the best ingredients, in both its menu and décor, to create another mouthwatering dining experience at Le Quartier Français.
The Common Room is open 7 days a week from 7.30 am to 10.00pm.
For more information about The Common Room at Le Quartier Français
contact Robyn Watkins robyn@lqf.co.za +27 (0)21876 2151.
Le Quarter François is a luxurious Relais & Chateaux country inn situated in the French Huguenot valley of Franschhoek, in the Cape Winelands. The Auberge offers eleven en-suite bedrooms, three Grande Rooms, two Petite Garden Suites, and two deluxe suites (with splash pools), which open onto a rose-filled central courtyard and swimming pool. And for the ultimate in luxury, there are four state-of-the-art suites, The Four Quarters, overlooking a private pool and sun-splashed deck.The Tasting Room under the expert guidance of Executive Chef Margot Janse has been in the San Pellegrino top 50 restaurant list for 7 years.
Heritage Day weekend at Solms-Delta, Franschhoek
Heritage Day, 24 September, is a public holiday on which all South Africans are invited to celebrate their cultural heritage and the diversity of our traditions, as the defining characteristics of a nation that belongs to all of its people. Solms-Delta wine estate near Franschhoek is celebrating the holiday weekend with a choice of heritage experiences:
On Friday, Saturday and Sunday there will be tours of the Dik Delta Culinary Heritage Gardens at 09h00, 11h00, 13h00 & 15h00; Cost: R40 pp; and
On Friday and Sunday,* experience Fyndraai restaurant’s new Heritage Menu, designed around the culinary heritage of three main cultures that have existed on this farm. Booking for this feast is essential - at least a day before. Cost: R165 pp. Should you wish to combine the two, take a Dik Delta tour and then enjoy the Heritage Menu lunch at a cost of R200p/p and you will receive a free heritage newspaper. Remember, to book for the Heritage meal, by 23 September.
The normal Fyndraai menu – a Kaapsekos feast, local food with a twist, is also available as usual; visit the Museum van de Caab that records the complex and fascinating history of South Africa through the people who lived and worked on the farm; a wine tasting – classical wines with a difference – will round off a perfect Heritage Day experience.
[*Please note: Fyndraai is closed for a private function on Saturday 25 September, but will be open as normal on Friday 24 and Sunday 26.]
Email restaurant@solms-delta.co.za or call Annalize on 021 874 3937 ext 115.
Recipe: How to grill the perfect steak! by Adrian Buchanan - Freedom Hill
The most popular question I get is "How do we grill a steak at home?" Well I can tell you it isn't easy at home, but I can give you some tips. Firstly choosing the steak is the most important part. It should be a thing of love and respect. There are three important things to consider. Ask yourself do you prefer a fillet steak or rump, sirloin or rib eye? This is very important because they each have their own pro's and con's. Fillet is tender, but has little flavor. Rump and sirloin both have fat and sinew to consider, if cut incorrectly the steak will be tough and inedible but holds a lot of flavor. Rib eye has much marbling and can be tough if not aged but can be as tender as fillet and as flavorful as rump. Make sure your steak is at least 1 inch thick if it's a rump or sirloin. Rib eye can be cut slightly thicker and fillet should be a good 5 to 7 cm thick.
Once you have chosen your steak you can begin by salt and peppering the steak. Rub your steak with a little oil. Do not use olive oil; rather use grape seed oil peanut oil or canola oil. Olive oil has a low burn point and will go bitter and blacken quickly. This will give your steak a bitter taste. Heat a pan on the stove until it is red hot put your steak in the pan. Do not shake the pan or move the steak for at least 20 seconds. Turn your steak around and leave it again without fiddling for a further 20 seconds or so. Once your steak has been sealed off remove it from the pan and let it rest on a plate for a couple of minutes.
Preheat your oven to around 220 degrees. Place your steak in the centre of the oven and cook for about 3 to 4 minutes for rare to medium rare. 5 to 7 minutes for a medium and any longer is well done. In my experience this is the best result. Let the steak rest for a minute before you start eating.
Published by: Adrian Buchanan, Freedom Hill http://www.freedomhillrestaurant.co.za/
Franschhoek Uncorked Weekend Specials
With something for everyone at this year's Uncorked Festival (4 - 5 September 2010), 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. Please see below some Franschhoek Uncorked weekend specials valid for this weekend only. To make a booking please contact Franschhoek Wine Valley Tourism at 021 876 2861.
Click here to view a complete list of accommodation establishments in Franschhoek.
--------------------------------------------------------------------------------
Double:
1 x night @ R450-00pp sharing
2 x nights @ R400-00pp sharing
Single:
1 x night @ R600-00 per night
2 x nights @ R500-00 per night
All rates include breakfast
--------------------------------------------------------------------------------
Book a double room for two nights at La Terra de Luc at R1 400.00 for both nights (Friday + Saturday / Saturday + Sunday).
--------------------------------------------------------------------------------
Stay 2 nights for R900.00 per person sharing. Includes full South African Breakfast, R100.00 Dinner voucher at a top restaurant. On line booking available (Normal rate R525.00 per person per night sharing)
--------------------------------------------------------------------------------
R675 per person sharing per night with breakfast included. Valid 3 - 5 September 2010.
--------------------------------------------------------------------------------
Mont Rochelle Hotel and Mountain Vineyards
One Night Winter Escape: R2300 per room for one night
The One night Winter Escape includes: • Full English breakfast, • A 3-course dinner for two persons in the multi-award winning Mange Tout • 2 bottles of Mont Rochelle wine to take home and enjoy.
Two Night Winter Escape: R 2000 per room per night i.e. R4000 package
The Two night Winter Escape includes: • Full English breakfast on both mornings • A 3-course dinner for two persons in the multi-award winning Mange Tout • Mont Rochelle cellar tour and tasting • 2 bottles of Mont Rochelle wine to take home and enjoy.
This special is valid in our Shiraz & Merlot room categories. These rooms have spectacular views of the Franschhoek Valley and surrounding wine farms. Under-floor heating throughout will ensure that guests are kept warm and feel snug.
--------------------------------------------------------------------------------
In the breathtaking Franschhoek valley and just over an hours' drive from Cape Town, the Protea Hotel Franschhoek is perfectly located for exploring this tranquil region. For a limited time only, we are offering you, our valued GUEST, an exclusive offer of only: R 398 per person sharing per night PLUS pay for 1 room and get a 2nd room absolutely FREE.
Valid until 30 September 2010. Minimum 2 night stay. Valid Sunday to Thursday only. Full pre-payment required. No cancellations. Subject to availability in the specific rate category. Block out dates apply. GUESTS will pay for the first room for 2 nights at R 796 per night, and get the second room for FREE. All rates exclude breakfast and a 1% tourism levy. THIS OFFER CAN BE BOOKED ON OUR WEBSITE OR TELEPHONICALLY WITH THE HOTEL. PLEASE QUOTE THE “Rooms Squared” CODE WHEN BOOKING TELEPHONICALLY!
--------------------------------------------------------------------------------
Riverside Cottages at La Bourgogne Farm
One bedroom cottage R600 per night and a Two bedroom cottage R1050 per night. Book 2 nights or more and receive a 10% discount on the booking as well as a bottle of La Bourgogne Estate wine.
--------------------------------------------------------------------------------
Based on a 2 night stay. Subject to availability.
INCLUDES: Accommodation; Full country breakfast; Complimentary port/sherry on arrival; Complimentary R300 dinner voucher at Ryan's Kitchen @ Rusthof OR Complimentary room upgrade, if available
RATES: R680pp per night sharing
ONE NIGHT STAY @ R550pp, including Breakfast & VAT, excluding a 1% tourism levy
--------------------------------------------------------------------------------
Double room, 2 persons sharing, breakfasts included @ R700, all inclusive.
--------------------------------------------------------------------------------
R400 per person sharing, including breakfast.
