Wine Tasting - Gabriëlskloof

I attended another unique tasting at For the Love of Wine. Meeting Catherine & Barry Anderson, who together bring a large piece of Gabriëlskloof to life, added to the event.
Stories of hand crafted artisan stone walls, restoration of an original farmhouse and planting of vineyards in deep, clay-rich Bokkeveld shale soil and Table Mountain Sandstone add to the "terroir" of the wine.

I particularly enjoyed the Vertical aspect of tasting offered. 

Two Whites - A subtle Sauvignon Blanc versus a Semillon led Sauvignon Blanc Oaked Blend.

Then a Shiraz made from 7 different clones of Shiraz versus the Swartberg Shiraz both blended with Mourvèdre & Voignier to compliment the wine and matured in Oak for 12 months with the carefully selected Swartberg having an American component.

Ending with The Blend, which is a Cabernet Sauvignon led Bordeaux blend versus Five Arches, which is a much bolder oak matured Reserve Bordeaux blend.

The evening was rounded off with a tasting of the 4 years in a row SA Olive Gold Award winning intense Extra Virgin Olive Oil produced & processed on the Estate from 5 varieties of Olives . Interesting discussion around the health aspects of Olive Oil ended the evening.

Overall a great tasting from passionate wine-makers who believe that 

"behind every wine is a good story".

A Hopefield Dining experience.

Birthday months are something I always look forward to and a trip out to the Addo/Sunland area for a SKÅL meeting at Hopefield Country House, the home of the Piano Boys,
had me drooling just looking at the Menu on arrival.

Bubbly was there to kick off proceedings, as every birthday deserves bubbles. Weltevrede Philip Jonker Brut has a tingle on the tongue with biscuit on the palate and a lingering aftertaste.

The gourmet symphonic proceedings began with a waltz of Peanut Humus on Ciabatta followed by a  symphony of flavours, The Mint-spiration in the Pea Soup served with a Chilli prawn skewer, was delightful for a Spring lunch, and the hint of chilli on the baby prawns evoked a tantalizing tango.
 

It was washed down with an almost perfect Veritas and Platter award winning Millenium Bordeaux Blend from La Motte. The hint of mint on the palate paired perfectly. And the delightful subtle cinnamon was also the consummate lead for what was to follow.

The Twist of the Cape Malay Spiced Duck Babotie served with Couscous was something one would expect to find in any top 5 Star restaurant.

Once the Hustle had died down Dessert appeared. A perfect Samba with the Espresso Chocolate Mousse taking the lead.

The bold Raka Figurehead Cape Blend completed the partnership and while the aromas of freshly brewed coffee wafted through the room the Baby Grand Piano in the corner sprang into life with everyone singing HAPPY BIRTHDAY to me.

THANK YOU FOR MAKING MY BIRTHDAY MEMORABLE.

SAMREC (Beer Batter Fried Fish & Chunky Chips)

SunWun and I headed off to SAMREC (South African Marine Rehabilitation & Education Centre) at the Cape Recife Nature Reserve, on Heritage Day for a penguin release. Well, we missed it by a few minutes as each car had to be registered at the Security entrance. Anyway it wasn't a problem as we got out into a part of Port Elizabeth we don't usually get to.

This is Grumpy, the Penguin, not the wonderful Volunteer Keith. He's brain damaged so cannot be released back into the wild and is kept for education purposes.

Even though we had missed the release, we were incredibly fortunate to see this particular juvenile African Penguin (Spheniscus demersus), also known as the Black-footed Penguin, who has not been around adults long enough to be told that Penguins are flightless. I was fortunate enough to catch this fellow coming in for a landing. It just shows that we really shouldn't believe everything adults tell us. 

If you are interested in learning more about SAMREC please follow them on Facebook. They do amazing work for all sorts of Marine wildlife.

Beer Batter Fried Fish & Chunky Chips

• ·         4 large (about 200g each) unpeeled potatoes, cut into wedges. Par boil potatoes first if you like.

  ·         2 tsp olive oil

  ·         225g (1 1/2 cups) self-raising flour

  ·         1 egg, whisked

  ·         375ml (1 1/2 cups) chilled beer. You can now get some amazing Craft Beers in your favourite Booze Store. Each one will make your meal a unique experience.

  ·         Salt & freshly ground black pepper

  ·         Vegetable oil, to deep-fry

  ·         8 (about 120g each) white fish fillets (such as Hake)

  ·         Sea salt flakes, to serve

  ·         Lemon wedges, to serve
  Preheat oven to 200°C.

  Spray a baking tray with Spray and Cook and place potato wedges on tray.

  Drizzle with olive oil.

  Cook in oven, turning occasionally, for 40 minutes or until golden brown.

  
  

  Meanwhile, place flour in a bowl.

  Add the egg and stir to combine.

  Gradually whisk in the beer until batter is smooth.

  Season with salt and pepper.

  Cover and place in the fridge for 30 minutes to rest.

  
  

  Add enough vegetable oil to a large saucepan to reach a depth of 8cm.

  Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds).

  Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess.

  Deep-fry for 3-4 minutes or until golden brown and cooked.

  Transfer to a plate lined with paper towel.

  Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.

  Season with sea salt flakes.
  Serve with tartare sauce (Recipe below) and lemon wedges.
  
  
  
  
  Tartare sauce
  ·         1 egg yolk

  ·         1 tbs fresh lemon juice

  ·         2 tsp mustard powder

  ·         250ml (1 cup) light olive oil

  ·         2 tbs drained capers, finely chopped

  ·         8 baby gherkins, finely chopped

  ·         2 small onions or shallots, ends trimmed, finely chopped

  ·         2 tbs finely chopped fresh parsley

  ·         1 tbs finely chopped fresh dill

  ·         2 tbs finely chopped fresh chives

  ·         Salt & freshly ground black pepper

  ·         To make the tartare sauce, place the egg yolk, lemon juice and mustard powder in the bowl of a food processor and process until mixture thickens. With the motor running, add the oil in a thin steady stream until mixture is creamy. Transfer to a bowl. Add capers, gherkin, shallot, parsley, dill and chives and stir to combine. Season with salt and pepper.

Kragga Kamma Game Park (Braai Burgers)

After hitting the road to my 50th year on planet Earth, and overcoming many frustrations, I am able to blog again. Amazing how much disappears into cyberspace when one is not looking.

Kragga Kamma Game Park is one of my happy places. For a quick Wildlife Whammy one only has to drive a short distance from the middle of Port Elizabeth to enjoy a day in the wild.

KKGP never fails to deliver and every season there is something different happening in nature.
 

Here are some pictures taken on a drive through the park.

BRAAI BURGERS

We enjoy the picnic spot and light a fire then braai burger patties and have a Build-A-Burger meal. The kids love it.................... and so do we 'cos everyone gets just what they want.

Ingredients

500g mince (Try something different - Ostrich, Lamb, Kudu, Zebra, Warthog, etc)

30g breadcrumbs (If yoU don't have any just pop 2 slices of bread into the toaster. Maybe toast them twice to really dry them out but keep an eye on them so they don't burn and then pop them into a sealable sandwich bag and crush with a rolling pin or pop them into a blender and switch on)

1 Large egg (Free-Range if possible)

1 tsp Mixed Herbs.

Got your favourite spice on hand. Put some of that in as well.

1 medium finely chopped onion

1 tsp crushed garlic

Salt and Pepper to taste

Fillings and Sauces as per your own personal taste.

Put all ingredients into a bowl and mix well with your hands. Shape into patties. Size to your own preference depending on Rolls or appetite.

Braai the burgers over a medium heat, build your burgers and enjoy.

Addo Elephant National Park (Braai Pie)

Those who know me, know that I have a soft spot for the Addo Elephant National Park. It is a rather large spot and I would rather spend a day in the park, if given the chance, than doing anything else.

I have an amazing friend who shares this passion and gets to take some great pics as well. The following pics were recently published in a few British newspapers last week as well as being showcased on  our very own 50/50 television programme on SABC 2. 

In the light of next week (9-13 September) being SANPARKS week I asked if I could publish the pics on my blog. I encourage you all to go and take a drive through your nearest SANPark. Go take a look here for your nearest one. www.sanparks.org

Anyway, this friend is part of one of the jewels of Port Elizabeth, "Kragga Kamma Game Park" where she plays an active and exceptionally high profile part against Rhino Poaching in our country. Amongst other things that this incredibly modest, yet talented lady is also the creator of "Africa, This is why I live here". A Facebook page for anyone who is "delighted, amused and amazed by the things you see, do and experience around you on a day to day basis whilst living in Africa (or have lived in Africa or visited Africa)". Feel free to click on the link and "LIKE" the page. It really is a feel good, fun-filled page.

Anyway, enough rambling!!!!! On a recent trip with her family she happened upon the following photographic story.

Please note that I have the full permission of the owner to share these photographs on this page. They are all copyrighted. Please do not copy them in any form without the express permission of the photographer. Details below.

This is the picture published in the newspapers:
The write up is from the Daily Mail:

The whole story unfolds in the following 11 photographs and the captions underneath are all hers:

Hey, do you feel like playing? 

"'kay, but let me have a drink of water first"

"I'll just sits here and wait for you" 

"Wee, I gots your back"

"..... Number 4 heads in to join the fun....." 

"......and that's when the trouble started!" 

"PILE - ON!" 

"HEY - You guys are HEAVY" 

"Okay, I stands on my tippie-toes then............... is that better?" 

"Squash, squash, squash.... too much of fun"

"BREAK IT UP KIDS - Before someone gets hurt!"

Thanks my Friendie for allowing me the honour of forwarding your amazing pics and story via my blog. Another visit to the park is long over due.

Ayesha can be contacted on ayesha@africathisiswhyilivehere.com

BRAAI PIE

This one is for over the coals & is one of my favourites having tried various pies with different fillings. Some with meat and others vegetarian. The pie can also be eaten cold the next day.

Ingredients

2 Rolls of puff pastry dough (pre bought from shop)
2 double handful of cut spinach
Any type of cooked meat (Chicken breast works the best)
250 g bacon
1 large onion
1 red pepper
1 yellow pepper
250 g mushrooms
100 g Feta cheese
100 g Cheddar cheese
100 g Mozzarella cheese
1 egg
¼ cup of milk

Method

Defrost the dough and roll out on cutting board. (Remember to place dough onto sandwich grill before you start stacking)
Fry onion and bacon together, set aside to cool.
Roughly chop meat, spinach, cheese and peppers.
Place the first handful of raw spinach on the dough, place meat on top, followed by the onion and bacon mixture, add the mushrooms on top.
Add any of your favourite herbs or spices to taste. Do not add salt. Ingredients are salty enough.
Add 3 cheeses and place the last of the spinach on top of the cheese.
Place 2nd piece of pasty over filling and tightly press edges with the bottom piece of pastry. It is a lot of filling, so flatten ingredients as you layer it. Brush with egg and milk mixture.
Use a sandwich grill with high edges and braai pie (not too low) on the coals.
Wrap in foil for first 15 minutes to avoid burning & sticking.
Turn over continuously and braai for approximately 20 minutes or until the pastry is brown evenly.
Cut into portions and enjoy!
For a vegetarian option…just leave out the meat. Still extremely delicious. Or even better.. invent your own combinations.

If you do try this recipe please let me have feedback. It's always exciting to hear what others think or have tried.

Dias Rock (Portuguese Grilled Sardines)

I really enjoy going to new places and discovering new thing. New to me that is.

I so remember the 500 year commemoration of Dias' journey of discovery in 1988.

Dias was the first European known to have sailed around the Southernmost tip of Africa in 1488.

I was in Port Elizabeth when the replica ship built for the voyage passed by in 1988 but had no idea a Park had been named for Bartholomeu Dias and that a Rock had been planted to commemorate this Portuguese Mariner.

So many more places to discover.

The Portuguese were reliant on the ocean for commerce and food and I'm sure the Seafarers spent many a day on a beach with a fire, grilling one of the staple ingredients the seas dished up. I get this craving from time to time and when I find fresh Sardines the fire is not far from being lit. And as most of those who know me, the fire and wine are never too far away. I don't need an excuse. 

PORTUGUESE GRILLED SARDINES

Serves 2-3

Ingredients:

6 Medium sized fresh Sardines - If yo can't get fresh, use completely thawed frozen ones.

1/2 handful coarse salt

2 large Potatoes

2 Green Peppers

1/4 cup Extra Virgin Olive Oil, plus 1/4 cup

1/8 cup White Wine Vinegar

1/2 Onion, thinly sliced

2 Garlic Cloves, Thinly sliced

Salt & White Pepper

1 Large Tomato, sliced

Some slices of Cucumber if you like

Method:

Light the fire.

Scale and gut the sardines - Traditionally this is not done, yo just season them with lots of salt which is removed just before putting them on the grid.

Wash the sardines under cold, running water & pat dry with paper towel. Lightly salt the sardines with coarse salt and place in fridge. Boil potatoes until soft. Drain and cool.

Roast 2 Green Peppers over coals until charred. Place in bowl and cover with plastic to allow to steam for about 20 minutes. Remove plastic & peel and seed the peppers. Cut the peppers into 1 cm strips and combine with 1/4 cup Olive Oil & Vinegar, onion & garlic. Add tomato & Cucumber. Season with Salt & Pepper to taste.

Make sure coals are nice and hot, brush off some of the salt if you prefer & place sardines on the grid. You can use one of those  Cut potatoes in half lengthwise & place on grid. When the sardines are done on the first side, flip them over & give the potatoes a 1/4 turn to create grid marks.

Place sardines on plate with potato and green pepper salad. Drizzle with remaining Olive oil and enjoy! 

BOM APETITE!

Algoa Bay (Venison Hot Pot)

Evidence shows that way back Algoa Bay & what was to become the city of Port Elizabeth was occupied by the Khoikhoi, a nomadic people practising extensive pastoral agriculture. 

The first European to land in the bay was Bartholomew Diaz in 1488. Vasco Da Gama entered the bay in 1497 and Manuel de Perestrelo named the bay "Bahia de Lagoa" (Algoa Bay - Bay of the Lagoon) in 1576 (More of that in a future post). 

Almost 300 years go by, during which the area was little more than a landing place with fresh water.

In 1690 the Dutch East India Company sent a vessel to take possession of the bay. In 1752 August Beutler planted beacons in the Bay to discourage attempts by the French to colonize the remote Eastern coast of the Cape Colony & the first permanent settlement dates from farmers who settled in the area in 1776.

In 1799 the British built Fort Frederick on a hill next to the Baakens River overlooking Algoa Bay. It was the first British building erected in Africa, South of the Equator. The first stone building erected in the Eastern Cape still stands today.  

It was built, not so much as for defence against the Xhosa as to provide a military post from which to keep a wary eye on the burghers of Graaff-Reinet & at the same time to guard the landing place of Algoa Bay. 

The Fort appears far from the ocean but one needs to remember that originally the valley below the fort was a lagoon where ships would have berthed. 

The fort contained a guardhouse, a powder magazine & was armed with two 8 pounder land guns & manned by a garrison of 380 men. The original guns are no longer in the fort but 8 smaller ships cannons are on display.

No shot was ever fired from the Fort in anger.

One can imagine these soldiers having hefty appetites & as the saying goes “An army marches on it’s stomach”, not that these guys had very far to march, the offering for the pot probably came from a well-aimed rifle shot at whatever happened to move around in the Baakens River valley below the fort.

VENISON HOT POT.

Serves: 4 - 6

Ingredients :

1.5 kg Venison (I use Warthog, Kudu & Ostrich & substitute with whatever might be available. I have used Zebra, Buffalo, Wildebeest and many other types of venison available from my local speciality butcher) You can also use lean Beef or Mutton if Venison is not "your thing"! 

3 Tbls Olive Oil

50g Pork Rashers (Chopped into small blocks)

2 Medium Onions (Chopped)

2 cloves Garlic (Chopped)
3 Tbls Mixed Herbs
1 tsp Ground Coriander

4 small Carrots (peeled)

4 sticks Celery(Chopped)

1/2 Cup Tomato Sauce

1/2 Cup Chutney (for a bit of a kick use Hot Chutney)

1/4 Cup Worcestershire Sauce

1 Beef Stock cube

1/2 Cup Boiling Water

1/2 Cup Red Wine
Salt
Freshly ground Black Pepper

Half a bunch of fresh Coriander (Dhania)

Method:

Pour Oil into No.3 Potjie or a large Pot with lid over medium heat and when hot, add meat & chopped pork rashers.
Brown meat & then add onions & garlic & simmer gently for a few minutes. Stir often. Add in Herbs & Spices.
Stir well.
Add Celery. Stir into mixture.
Add Tomato Sauce, Chutney, Worcestershire Sauce, Beef Stock cube, Boiling Water & Wine.
Season with Salt & Pepper to taste.
Reduce heat.
Cook on very low heat for approximately 3 hours.
Stir often.
Add Carrots (& any other softer vegetables if preferred) 30 minutes or so before serving.
Open lid to allow liquid to reduce if necessary 
Before Serving remove from heat, chop Dhania and sprinkle on top of Hot Pot. Cover with lid for 2 minutes.

Serve on Brown Rice, Samp or Mielie Pap.