Roberston Slow

6 - 9th August 2010

Robertson Slow guarantees a full weekend of complete indulgence in the simple pleasures of life!

29 Wineries and Guesthouses from in and around the Robertson area will offer a food and wine experience - enjoyed slowly.

An informal environment will be set in the homes of winemaking families and guests will be afforded the opportunity to wine and dine on a personal level with the various winemakers.

The annual Regional Food Market also takes place on Sunday 8th August. Local foodies and cooks alike bring along the finest from their kitchens. There will be a variety of Traditional Country Fare such as waterblommetjie bredie, braaied snoek, karoo venison, just to name a few.

Live music, plenty good food and a gorgeous selection of wines, this is one weekend not to be missed!!!

Did you know...the 18th July was national Ice Cream Day?

Not to worry if you didn't, it's NEVER too late to celebrate!!!!

Try this lip-smacking ice cream sandwich...very easy to make and even yummier to eat!

Makes 1

1 scoop ice cream, gelato or sorbet softened

2 waffle cookies

Directions

1. Spoon ice cream, gelato or sorbet onto a waffle cookie. Top with another cookie and press together lightly.

2. Serve immediately or wrap in waxed paper and freeze on a baking sheet, up to 1 day.

Let them eat cake...or macaroons!

in honour of Bastille Day...

http://www.iwantthat.co.za inspired us with this Mexican Macaroon shop, Theurel & Thomas - how beautiful?

here is Thomas Keller from French Laundry's Macaroon recipe:

INGREDIENTS

5 cups ground almonds

5 3/4 cups icing sugar

1 1/2 cups egg white

2 Tbs + 1 tsp sugar

pinch cream of tartar

seeds from 1 vanilla pod

vanilla butter icing (see the Whoopie Pie recipe for Butter icing recipe)

METHOD

Preheat the oven to 200C.

Beat the egg whites to stiff peak. Add the sugar and whisk.

Fold in the almonds and icing sugar until combined.

Put the mixture into a piping bag and line an oven tray with baking paper. Dont pipe too close together as they do spread.

Pipe little rounds (about a tablespoonful) onto the tray, then using your slightly damp finger (dip into a little water) rub the top of the mound to make it smooth.

Set these aside for about an hour to rest.

Then bake at 200 C for about 10 minutes - you want them crispy on the outside but still moist and chewy inside.

Sandwich together, when cooled, with butter icing. If you cant wait that long!

Go on....spoil yourself!!!

We have done a little homework and believe that the following 3 reknowned hotels in Cape Town offer High Tea that is truly fit for a King!!!

Twelve Apostles Hotel is running a Memorable Moments winter promotion which includes their famous Chocolate Tea by the Sea. Guests can enjoy cups of warming white-choc-and-cinnamon hot chocolate as they tuck into Lindt chocolate chip scones with vanilla-infused cream and strawberry-preserve whipped butter. You will also find the likes of Lindt chocolate cupcakes, mini chocolate ganaches, spiced choc and apricot tarts and Ferrero Rocher truffles on offer. Cost, a mere R95 per adult or R165 for two!

Moving a long swiftly...

The famous Mount Nelson Hotel offers High Tea served daily in their lounge, on the terrace or in their magnificent gardens. For R165 per adult, you can expect a variety of extravagant teas from all over the world, savoury favourites such as mini quiches and local cheeses and sweet temptations from chocolate confectionery, to homemade marshmallows and fudge. YUM!

And finally....

The gorgeous Table Bay Hotel offers a delightful daily tea consisting of 3 courses. The first course will consist of scrumptious mini quiches and finger sandwiches. The next treat is a 3 tiered silver tea tray adorned with a variety of warm scones topped with triple cream, jams and apricot custard. The third and final course is a buffet of chocolate treats, sweet cakes and fruity tartlets. Cost is R160 per adult and R180 if you would like to include a glass of bubbles....of course we would!!!

Nothing like a bit of Whoopie!

Whoopie Pie's are the new cupcakes....

Make these. They're delicious!

CHOCOLATE WHOOPIES

75 g Butter

75 g Dark chocolate (minimum 70% cocoa solids)

1 Egg

150 g Dark Brown Sugar

125 g Sour Cream

25 ml Cold Milk

1 tablespoon vanilla extract

250 g Plain flour

25 g Cocoa Powder

¾ teaspoon baking powder

Vanilla Buttercream:

1 cup butter, at room temperature

6 cups icing sugar, sifted

1/2 cup milk

1 tsp vanilla essence

1. Preheat the oven to 180^oCand line a baking tray with greaseproof paper.

2. Melt the butter and dark chocolate together in a double boiler.

3. Whisk the eggs until fluffy while adding the sugar, a little at a time, and the vanilla.

4. Whisk in the melted butter, chocolate, milk and cream.

5. Sift the flour, cocoa and baking powder together and then fold into the mixture.

6. Place tablespoonfuls of the mixture onto the baking tray and bake in the oven for 6-8 minutes.

7. Remove from the oven and set aside half of the biscuits on a cooling rack.

For the icing:

Beat together the butter and icing sugar until smooth and creamy, gradually add the milk, then the vanilla and beat to combine.

Sandwich the icing between the two disks to assemble your whoopie pie!

YUM!

Wild Woods is reknowned Chef, Pete Goffe-Wood's, new restaurant in Hout Bay. A charming little eatery with a simple but very cozy interior that offers beautiful views over Hout Bay Harbour.

The menu changes seasonally and pretty much everything is made from scratch! All meals are excellently priced and they also have a fantastic wine selection on offer.

A very relaxed and contemporary vibe that offers a comfortable and informal approach to good eating!

"Simplicity, Authenticity & Honesty"

Pete Goffe-Wood's cornerstone on which his food philosophy is based

In keeping with the theme of oysters for the month of July, if you are ever in the West Coast area, be sure not to miss out on this gorgeous little spot in Paternoster...The Noisy Oyster!

This cosy, artsy space with quirky clutter, bright cushions and mismatched furniture just happens to be one of the best foodie destinations on the West Coast.

The chef changes the menu daily offering delightful, creative and modern South African cuisine. The seafood is excellent, especially the fresh fat and creamy West Coast oysters.

They also have a small but sufficient list of easy drinking regional wines on offer.

Besides the food, the buzzing ambiance is definitely what makes the place.

Definitely worth a weekend away!!!

THE KNYSNA OYSTER FESTIVAL - THE BEST 10 DAYS OF YOUR 2010

FRIDAY 02 JULY - SUNDAY 11 JULY 2010

The annual Kysna Oyster Festival is probably one of the most popular events in the Western Cape. It is a celebration of the good life and sport and has been in existence since 1983.

The festival is spread across 2 weekends which promises constant fun and activities for the whole family.

The sporting aspect of the festival consists of 2 major sporting events - the Pick 'n Pay Times Forest Marathon and the Pick 'n Pay Weekend Argus Rotary Cycle Tour.

Other "foody" mid-week events will include the Wade Bales Wine Festival, the Pick 'n Pay Oyster and Wine Mardi Gras and the Knysna Lyster Company Shucking Competition.

The stars of the show however, are undoubtedly the oysters, served naked, cooked or garnished at over 300 Tabasco Hotspots throughout the festival.

You've got to love Winter!!!!