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A Timeless Festive Dinner with Poetry Stores

9 Dec

The new Noir homeware range from Poetry Stores with recipes from the book "The Story of a House" (photography by Tasha Seccombe)

The new Noir homeware range from Poetry Stores with recipes from the book “The Story of a House” (photography by Tasha Seccombe)

If you like adding a touch of drama to your festive table this December, don’t miss out on the new black homeware range available from Poetry Stores, Noir, imported from Portugal. It is simply breathtaking and the perfect choice to pair with a few gold accessories.

I’ve had the pleasure of creating a timeless festive dinner spread in collaboration with Poetry Stores using these beautiful pieces of homeware and three recipes from the stunning book The Story of a House – Fables and Feasts from La Creuzette by Louis Jansen van Vuuren & Hardy Olivier. Most of the recipes are French-inspired and perfect for entertaining a crowd for a grand occasion.

Here are three of Louis and Hardy’s recipes from their book, fit for royalty:

Salmon tartare from the book “The Story of a House” (photography by Tasha Seccombe)

Salmon Tartare (serves 4)

  • 480 g smoked salmon, cut into 1 cm cubes
  • 80 g cucumber, diced
  • 80 g radish, diced
  • a large pinch of toasted sesame seeds
  • a large pinch of chopped pink peppercorns
  • 120 g Granny Smith apple, diced
  • fresh mint, chopped (optional)

For the vinaigrette:

  • 100 ml apple cider vinegar
  • 150 ml sesame oil
  • juice of 2 large lemons
  • freshly ground salt & pepper

Mix all the ingredients for the tartare. Make the vinaigrette by mixing all the ingredients together and serving with the tartare. The tartare is also delicious with finely chopped mint sprinkled on top.

Leg of lamb with gremolata from the book "The Story of a House" (photography by Tasha Seccombe)

Leg of lamb with gremolata from the book “The Story of a House” (photography by Tasha Seccombe)

Double Leg of Lamb (serves 12)

  • 1 double leg of lamb or 2 individual legs of lamb

For the seasoning:

  • 1/4 cup (60 ml) coarse salt
  • 1/4 cup (60 ml) freshly ground black pepper
  • 1/4 cup (60 ml) finely chopped garlic
  • 1/4 cup (60 ml) finely chopped rosemary leaves, plus sprigs for garnishing
  • 1/4 cup (60 ml) Dijon mustard
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 cups (500 ml) lamb stock or water

For the sauce:

  • 1 cup (250 ml) dry red wine
  • 1 litre stock from the oven dish
  • 2 tablespoons (30 ml) cornflour

For the gremolata:

  • grated or finely chopped peel of 4 lemons
  • 3 garlic cloves, finely chopped
  • a handful of fresh parsley, finely chopped

Remove most of the fat from the leg of lamb, but not all of it, as it lends delicious flavour to the sauce.

With a sharp knife, make small incisions about 1 cm long and 2 cm deep all over the legs,. Make the seasoning by mixing the salt, pepper, garlic, rosemary and mustard. Rub it into the meat, particularly into the incisions, and let it marinate for at least 30 minutes. Heat the oven to 200 C.

Place the legs in a large, deep oven dish. Combine the olive oil and lamb stock and pour over the meat. Roast uncovered for 20-30 minutes and then reduce the temperature to 160 C. Cover with a lid or seal it tightly with foil. Roast for approximately another 90 minutes. Test the meat by inserting a meat thermometer close to the bone – it is done when the temperature is 60 C, as the flesh will still be beautifully pink.

Pour some of the pan juices over the meat, place it on a rack (so that the meat doesn’t lie in the liquid) and roast in a hot oven (200 C) for 5-7 minutes to form a lovely crispy crust. Turn off the oven and pour all the liquid out of the oven dish, but let the meat rest in the oven while you make the sauce.

Heat the wine and 3 cups (750 ml) of the stock over a low heat and boil it to let the alcohol evaporate. Stir the cornflour into the remaining cup (250 ml) of stock, stir it into the rest and cook the sauce until thickened.

Combine all the gremolata ingredients. Serve the meat with the gremolata sprinkled on top and the thickened pan juices in a separate jug.

Variation: Soak 2 handfuls of half-dried prunes in brandy overnight and add to the liquid in the oven dish about 40 minutes before you plan to remove the meat from the oven and serve it.

Fig clafoutis from the book "The Story of a House" (photography by Tasha Seccombe)

Fig clafoutis from the book “The Story of a House” (photography by Tasha Seccombe)

Fig Clafoutis (serves 6)

  • 700 g purple figs
  • 30 g soft butter, plus a little extra to grease the dish
  • 120 g cake flour, plus 10 g for the dish
  • 3 eggs
  • 1 cup (250 ml) milk
  • 120 g castor sugar

Heat the oven to 180 C. Cut off the fig stalks. Cut a cross into the top of each fig and press so that it gapes slightly. Grease an oven dish or ceramic dish (not too deep) with a little butter, sprinkle in 10 g of flour and arrange the figs in the dish. Beat the eggs, milk, sugar and butter together and sift in the flour. Fold the flour into the mixture.

Pour the mixture over the figs and bake for 30-40 minutes. Serve hot with a scoop of crème fraîche.

Get The Story of a House – Fables and Feasts from La Creuzette by Louis Jansen van Vuuren & Hardy Olivier available online from Poetry stores at R599.

All homeware, cutlery, glassware and accessories available from Poetry Stores, except small dessert plate. (Linen not included.)

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Summer feasting with Pork 360: Chinese-style sticky ribs

29 Nov

Chinese ribs

Sticky Chinese-style spare ribs that fall from the bone (photography by Tasha Seccombe)

This is the second recipe in a series of six that I’ve created in collaboration with Pork 360 and Food Lover’s Market. As you might have seen, there’s a new stamp on some pork products in your favourite butcheries: Pork 360. It’s a quality assurance and traceability certification – a guarantee to both the consumer and retailing sector that the producer has a consistent production process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the guidance of the South African Pork Producers Association (SAPPO). Watch their video for more info.

In a nutshell: it’s pork you can trust!

This simple recipe for sticky Chinese-style pork spare ribs delivers big on the wow factor – glossy, sticky, dark and toasty pork ribs that will leave you licking your fingers. It works great on the braai but can easily also be cooked in an oven. Serve with a crunchy green salad and lots of paper towels (it’s a deliciously messy affair!).

Tip: Buy authentic Asian pantry ingredients in your local Food Lovers’ Market in the exotic section. This glaze is also great on chicken wings.

Ingredients: (serves 4-6)

  • 125 ml Hoisin sauce
  • 125 ml good quality soy sauce
  • 60 ml rice vinegar (or sherry vinegar)
  • 60 ml honey
  • 60 ml brown sugar
  • 30 ml grated/crushed garlic
  • 5 ml red food colouring (optional, but delivers an authentically Chinese result)
  • 10 ml Chinese 5-spice
  • 2 kg pork spare ribs
  • sesame seeds, for serving (optional)
  • spring onion, finely sliced, for serving (optional)

Method:

  1. Mix all the ingredients (except the ribs) together to form a thick, glossy, glaze.
  2. Place the ribs in a large pot and add enough water to cover the meat (cut the ribs in smaller sections if it doesn’t fit the pot). Pour over half the glaze and bring the water to a boil, covered with a lid.
  3. Cook the ribs for about 1 hour until it almost falls from the bone. Remove from the water and place in a large roasting tray (if you are going to cook them in the oven, line the tray with foil). Using a basting brush, brush the ribs generously with glaze on both sides.
  4. For the braai: Braai on both sides until dark and sticky, basting throughout. For the oven: roast at 220 C for 10 minutes at a time, basting throughout and turning them over when necessary. They should be ready in about 30 minutes. Serve immediately.
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A Portuguese Summer Feast with Poetry Stores

29 Nov

Portuguese feast

Piri-piri chicken, roasted sweet potato salad and fig ice cream from the book “My Portuguese Feast” by Mimi Jardim (photography by Tasha Seccombe)

portuguese-feastOne of the most beautiful recipe books on the shelves this festive season is Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available from Poetry stores. Mimi is a living legend when it comes to Portuguese cooking in SA: she has run her own cooking school for over 50 years and is also a representative of the Nando’s restaurant chain. Her book is a tribute to her years of cooking, teaching, loving, exploring and sharing. “It highlights the flavours and tastes of Portuguese food and showcases the way the Portuguese cook – with their hearts and their souls, and not always in exact proportions!”

Here is a splendid Portuguese summer feast out of Mimi’s book, complete with the most beautiful, brand new Portuguese homeware available from Poetry stores. You will agree that the tableware and linen in the photographs are some of the most beautiful ranges that Poetry has ever stocked and a must for your festive table this season. Happy cooking!

Roasted sweet potato salad

Roasted sweet potato salad with goats cheese and pomegranate seeds (photography by Tasha Seccombe)

Roasted sweet potato salad (serves 4)

  • 150 g whole blanched almonds
  • 125 ml olive oil
  • coarse salt
  • 1 kg sweet potato, peeled and cut into chunks
  • 2 red onions, peeled and cut into quarters
  • 2 cloves garlic
  • 1 stick cinnamon
  • 125 ml orange juice
  • salt & pepper
  • about 100 g baby spinach
  • about 100 g rocket
  • 250 g goats cheese
  • 250 ml pomegranate seeds
  • orange zest, to garnish

Method:

Preheat the oven to 200 C. Place the almonds in a roasting pan and drizzle with some of the olive oil and coarse salt. Roast for 5 minutes, turning then2-3 times. Remove from the oven and drain the almonds on paper towel. Reduce oven temp to 180 C. Place the sweet potato in a baking dish, add the red onions, garlic, cinnamon and orange juice and drizzle with a little more of the olive oil. Season to taste and salt and pepper and mix well. Bake for about 40 minutes, stirring twice. Line a salad bowl with baby spinach and rocket. Top with roasted sweet potatoes and pour over any juices from the baking dish. Crumble over the cheese, sprinkle with the roasted almonds and garnish with pomegranate jewels. Drizzle with the last of the olive oil, sprinkle with orange zest and serve.

Portuguese Feast chicken

Raymond’s Piri-piri chicken (photography by Tasha Seccombe)

Raymond’s Travelling Piri-Piri Chicken (serves 4-6)

  • 1 medium-sized (1-1,2kg) chicken
  • salt, to taste
  • pepper, to taste
  • 100 G soft butter
  • whole piri-piri chillies, crushed (use 3-5 for medium and 5-10 for hot)
  • 10 ml lemon juice
  • 2-4 cloves garlic, crushed
  • 5 ml paprika
  • 12,5 ml olive oil
  • sprigs rosemay and thyme tied together to form a brush

For the sauce:

  • 2 cloves garlic
  • 20 ml butter (plus 12,5 ml olive oil, optional)
  • piri-piri chillies (or peri-peri sauce) to taste
  • juice of hal a lemon
  • 5 ml chopped parsley

Method:

Rinse and dry the chicken and spatchcock it (cut open through the back and flatten it). Cut slashes into the flesh of the thick parts of the chicken. Make a paste of the remaining ingredients (other than the rosemary and thyme and the sauce ingredients) and rub it over the inside and outside of the chicken. Allow to marinate for 2 hours. Grill of braai the chicken, turning regularly and using the rosemary and thyme brush to baste it with the marinade/paste every time it is turned. Serve with the sauce.

To make the sauce, fry the garlic cloves in the butter. Add the piri-piri chillies or sauce, lemon juice and parsley. Remove the garlic and serve.

Portuguese Feast ice cream

Port, peri-peri & fig ice cream loaf cake with fresh figs and almond slivers (photography by Tasha Seccombe)

Peri-Peri, Port & Fig Ice Cream (serves 6-8)

  • 10 moist dried figs
  • 40 g almonds, toasted
  • 60 ml honey, plus extra to garnish
  • 50 ml fresh lemon juice
  • 20 ml port
  • 15 ml Nando’s Hot Peri-Peri Sauce
  • 1 x 2 liter tub soft vanilla ice cream
  • 100 ml chocolate morsels or grated chocolate
  • toasted flaked almonds, to serve
  • ground cinnamon, to serve

Method:

Spray a loaf pan with non-stick cooking spray and line with plastic wrap. Place in the freezer while you prepare the mixture. Pulse figs and almonds in a food processor until coarsely chopped. Dissolve the honey in the lemon juice, then add the port, peri-peri sauce, figs and almonds. Fold into the ice cream, working quickly so that it doesn’t melt. Fold into the chocolate, pour the mixture into the prepared pan and freeze for 24 hours. Unmould the dessert onto a serving platter. Drizzle it with honey and sprinkle with almonds and cinnamon. Serve immediately.

Get Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available online from Poetry stores at R385.

All homeware, linen, cutlery, glassware and wooden boards available from Poetry Stores.

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My TOP 10 kitchen picks on Takealot’s BLUE DOT SALE

22 Nov

takealot-thefoodfoxTakealot.com, South Africa’s largest online store, is preparing for the start of the Christmas shopping season with the launch of their annual Black Friday sale at midnight on Thursday 24th November. Known as the “Blue Dot Sale”, it is Takealot’s biggest sale of the year. With over 10000 products on offer, consumers can expect to find hundreds of their favourite brands (including Russell Hobbs, Kenwood, NUTRiBULLET, Jamie Oliver, George Foreman, Philips & Hoover) at marked down prices of up to 60% off.

Here are my TOP 10 KITCHEN PICKS from the Blue Dot Sale: #blueisthenewblack

  1. Royalty Line 15-Piece Die Cast Marble Coating Cookware Set With Glass Lid – Copper: was R12 999, now only R2730 (78% off)
  2. Mellerware – Trento Espresso Coffee Maker – Silver: was R1499, now only R849 (43% off)
  3. Jamie Oliver – 4 Piece Steak Knives: was R279, now only R186 (33% off)
  4. Bosch – Powerful Kitchen Machine – 600 Watt: was R3299, now only R1699 (48% off)
  5. Green Caters Electric Pressure Cooker: was R1299, now only R799 (38% off)
  6. Russell Hobbs – Digital Deep Fryer – 3 Litre: was R999, now only R699 (30% off)

  7. Bosch – Styline Food Processor – Red & Silver: was R3149, now only R1699 (46% off)
  8. Russell Hobbs – Juice Maker – 1.8 Litre: was R999, now only R589 (41% off)
  9. Kenwood – Titanium Chef Kitchen Machine: was R7399, now only R5759 (22% off)
  10. 15-Piece Satin Finish Stainless Steel Induction Ready Cookware Set: was R1599, now only R699 (56% off)

The Blue Dot Sale will take place over four days from the 25th to the 28th November with fresh new deals being added onto the site each day. Shoppers should look out for the blue dots across the site to find the deals they are after – a process known as “Shop the Dots”. Prices are being kept under wraps until midnight on the 24th of November.

Previews of special deals are being released this week (from 22 November) exclusively to those with the free Takealot mobile shopping app, giving app shoppers the opportunity to shop the exclusive deals first.

New to their offering this year is the launch of a VIP Facebook Events Page which is already featuring teasers of their biggest brands and best deals on offer every day leading up to Black Friday – but only for those who RSVP ‘Going’ or ‘Interested’ on the event page.

Customers who make purchases via the app between the 15th and 23rd November will also automatically be entered into a draw to win R5,000 in store credit, which they can then use to shop during the Blue Dot Sale or until their limit has been reached. The winner will be announced on Takealot’s Facebook and Twitter pages on the 24th November.

*Prices are subject to change. Prices correct at time of publication.

(This post is featured in collaboration with Takealot.com. My Top 10 Kitchen Picks are my own choices and not influenced by anyone.)

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WIN: 2 tickets to #PinotageOnTap at Diemersfontein

19 Oct

POT_CT posterAlso hailed as “the best wine event in the world” via Drinks International in London, this year’s Pinotage on Tap Festival on Saturday 29 October 2016 at Diemersfontein, Wellington, sounds like it will once again be one for the books.

Apart from a neverending river of Diemersfontein’s own legendary signature Pinotage, you’ll also find their other wines on sale. Tickets cost R435 online and include a goodie bag on arrival, a welcome snack as well as meal vouchers for lunch. Due to popular demand the delectable chocolate fountain will be making a comeback, where guests can dip strawberries and marshmallows to satisfy their sweet tooth.

pinotageThe festival has been running annually since 2003 and is growing every year due to popular demand. Guests are all given the VIP treatment with platters of food, an endless supply of Diemersfontein Pinotage and top quality live classical entertainment in the shape of Maestro Richard Cock and his orchestra, talented tenor Aubrey Mlindi Pato and Zolani Mahola from Freshly Ground.

zolani

The popular, award winning Zolani Mahola of Freshly Ground.

WIN: Stand the chance to win two tickets to the value of R435 each by answering the following question in the comments section below: Name one artist performing at the Diemersfontein #PinotageOnTap festival 2016.

Tickets also available from Computicket here.

Terms: Competition closes Monday, 24 October 2016. The prize includes two tickets to the festival – entrance, wine on tap, lunch and dessert. Transport not included.

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Celebrate Sauvignon Blanc with the Durbanville Wine Valley in October

26 Sep

social-media-advert-2Join the 12 wineries that make up the Durbanville Wine Valley region during the month of October as they celebrate their signature varietal as a build-up to the Season of Sauvignon Blanc Festival on 29 and 30 October 2016.

Here’s more information on what you can expect from Altydgedacht, Bloemendal, D’Aria, De Grendel, Diemersdal, Durbanville Hills, Hillcrest, Klein Roosboom, Meerendal, Nitida, Phizantekraal en Signal Gun during the month of October: (click to enlarge)

month-programme

And here is the official Season of Sauvignon Festival programme:

festival-programme

For a detailed map of the Durbanville Wine Valley, check this out:

map-low-res-2The Valley can be reached via the following channels:

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Cointreau & pomegranate fizz

19 Aug

Classy and classic: a Cointreau fizz (photography by Tasha Seccombe)

Classy and classic: a Cointreau fizz (photography by Tasha Seccombe)

It’s Friday! Celebratory weekend drinks at sundown are pretty standard in my house and I couldn’t be happier about it. Although a glass of wine or a nice gin & tonic are my usual go-to drinks, I sometimes crave the fabulous glitz of a cocktail.

One of my absolute favourite cocktail ingredients is Cointreau orange liqueur – an iconic triple sec imported from France. While attending a launch event at the Somerset Mall some time ago, the brand team from Cointreau South Africa taught us how to make a classic Cointreau fizz using their product, lemon juice, ice and soda water. It is one of the most refreshing drinks on this planet.

I’ve just added a squeeze of fresh pomegranate juice to this classic cocktail, to turn it a delicate hue of pink. If you don’t like pink drinks (I know a few people), rather substitute it with a shaved ribbon of cucumber or a thinly sliced round of fresh orange.

Cheers everyone!

Ingredients: (for one cocktail)

  • about 4-8 blocks of ice
  • 2 shots of Cointreau (50 ml)
  • a squeeze of lemon juice
  • a squeeze of pomegranate juice (optional)
  • some soda water to top if up with

Pour in a festive glass and top off with a straw. Voila!

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & styling: Tasha Seccombe

This recipe has been featured on The Pretty Blog.

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Top 10 Winter Winelands Taste Adventures

3 Aug

The spectacular view at Jordan, as taken a few weeks ago at a brunch. Beautiful winter's morning.

The spectacular view at Jordan, as taken a few weeks ago at a brunch. Beautiful winter’s morning.

It is mid-Winter in the Winelands and it’s one of the coldest ones in a long time. But the locals aren’t moaning, they’re smiling. Why? Because we’ve been looking forward to this: the magical comfort of a dreary, rainy, icy Winelands winter. “Kaggel-en-rooiwyn” weather, we call it.

I’ve put together my list of the top 10 places in the Winelands to visit this winter, specifically because they make us love winter even more. Places where you’ll find roaring fire places, more than enough of the very best red wine and the most delicious winter fare in the district. So get your car insurance quotes online, make sure your vehicle is covered and get out there!

  1. Boschendal – Pniel Road, Groot Drakenstein
    • The Werf Restaurant is super cozy with a fire place that roars like a dragon. From wine tastings to visiting the deli or even staying over in one of the cottages (also with fire places and heaters), this is a winter haven.

      The fireplace at the Werf Restaurant, Boschendal (image from www.boschendal.co.za)

      The fireplace at the Werf Restaurant, Boschendal (image from www.boschendal.co.za)

  2. The Bakery @ Jordan – Stellenbosch Kloof Road
    • There’s just no substitute for a late morning breakfast in a place that smells like freshly baked bread all the time. And just in time for a wine tasting afterwards, because hey, wine in the morning is fair game in the Winelands. And did I mention they now also have luxury accommodation facilities?
  3. Cuveé Restaurant @ Simonsig – Kromme Rhee Road, Koelenhof
    • Ever had oysters and Kaapse Vonkel in the middle of winter next to a crackling fire? These guys will show you how.
  4. Glen Carlou – Simondium
    • The red wines at Glen Carlou keep me coming back for regular tastings during the cold months in the Winelands. Their huge glass doors leading to the stoep keeps the cold at bay (with breathtaking views right through the year) and a fireplace oozes warmth right through the tasting area and restaurant.
  5. Terroir @ Kleine Zalze – Strand Road, Stellenbosch
    • Heaters are placed around every corner of this understated gem of a restaurant. Winter specials include 2 or 3 courses with a glass of wine and is excellent value for money. A must-visit.
  6. Tokara – Helshoogte
    • With a massive fireplace in their tasting area and views to die for, this is also one of my favourite wine tasting venues during winter. Stay on for lunch at Tokara Restaurant or move a little further along to Tokara Deli for more roaring fires and kid-friendly zones.
  7. Terra del Capo @ Anthonij Rupert – R45, Franschhoek
    • Ask for the private tasting area on the first floor that has a fire place – just magnificent. Don’t miss out on the tapas downstairs, as well as a beautiful drive to the motor museum and a second tasting at the Anthonij Rupert tasting area. A full day of wonderful wine-induced activities.
  8. Makaron @ Majeka House – Paradyskloof, Stellenbosch
    • With a fire places in the lounge and heaters in the restaurant, you won’t even feel the chills of winter. Remember to try their Sunday roasts for lunch, or opt for one of the best breakfast experiences in the Winelands over the weekend. They always have Winter stay-over specials at their hotel, so check out their website for more info.

      M Lounge at Majeka House (picture from www.majekahouse.co.za)

      M Lounge at Majeka House (picture from www.majekahouse.co.za)

  9. Waterkloof – Somerset West
    • With a crackling log fire all winter long, you’ll feel right at home at Waterkloof. They offer delicious platters at their wine tasting lounge, or opt for a cheese and wine tasting. The restaurant is spectacular and a must-visit destination.

      The tasting lounge at Waterkloof (image from www.waterkloofwines.co.za)

      The tasting lounge at Waterkloof (image from www.waterkloofwines.co.za)

  10. Clos Malverne – Devon Valley
    • One of the best value for money three course meals with wine pairings in the Winelands, but don’t forget the magnificent views through the glass panes as well as the fireplaces and the authentic Devon Valley hospitality. Bring the whole family – you’ll feel truly welcome.

This post was written in collaboration with Dialdirect.

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WIN 2 tickets (plus wine and a cookbook) to the Unplugged62 Festival weekend

29 Jul

Unplugged62 poster

Every year the Joubert-Tradauw Vineyards open their farm in true Klein Karoo hospitality style and welcome visitors from all over to join them for a fun-filled weekend of good live music, food and wine. The organizers, Red Hot Events, bring you an array of popular SA musicians throughout the weekend of 7-9 October 2016, including the blues rock phenomenon Albert Frost, the enigmatic Majozi and SA’s favorite instrumental dance band Nomadic Orchestra. Add to that the gypsy jazz sounds of Manouche, the raw melodic rock of Slow Jack and Hatchetman, Hezron Chetty and DJ Dirtroad’s “50’s,60’s,70’s,80’s, and some 90’s beats”. The weekend promises to be one of the best parties the Klein Karoo has ever seen.

All ticket options include a full weekend of festivities. The Joubert-Tradauw Vineyard will play host to nine bands starting Friday evening at 19:00 and ending Sunday morning at 11:00. Tickets also include access to camping facilities, as well as a Deli Alfresco Klein Karoo lunch on the Saturday from 15:00-17:00 along with a glass of Unplugged62 Sauvignon/Merlot (your choice).

Van Loveren have come on board as a sponsor for the event and will be hosting a ‘Breakfast with Christina’ on the Saturday morning. MCC classique style – a delicious plate of food and glass of bubbles in the garden. Tickets available at an additional R120 per person.

There will also be a market style tasting area on the farm with all sorts of delicious local fare to enjoy. Think cheeses, olives, freshly baked goodies, biltong and more. Wine on offer for the weekend will be plenty and a fully stocked bar will be set up next to the stage where visitors can enjoy tastings of Joubert-Tradauw’s wines as well as Van Loveren’s much loved brands.

Unplugged62 is a great weekend away for the whole family – all ages are welcome. Kids 12 and over can take advantage of the discounted ticket rate, while kids under the age of 12 are allowed free entry.

The enigmatic Route 62.

The enigmatic Route 62.

For those who don’t fancy setting up camp themselves but want to stay close to the party, check out Cherry Glamping and book yourself a pre-pitched luxury tent. Price of R3 500 is for 2 adults sharing, kids stay for free (just bring their bedding!). Email info@cherryglamping.co.za

Ticket prices:
Adults Weekend Pass: R750 (Joubert-Tradauw’s Deli Alfresco Saturday lunch included in the ticket price.)
Kids 12 & Over: R375 (Joubert-Tradauw’s Deli Alfresco Saturday lunch included in the ticket price.)
*Kids under 12 – free entry.

Link to buy tickets: http://www.unplugged62festival.co.za/tickets-buy-now.html
Link for accommodation options: http://www.unplugged62festival.co.za/accommodation.html

Want to have your meals sorted before you arrive? The R62 Deli run by Beate Joubert is conveniently located just meters from the stage and will be catering certain meals during the weekend. It will be wonderfully worth your while to experience Beate’s dishes. Her cookbook “Taste the Little Karoo” won the 2015 Gourmand World Cookbook Awards in the category “Best Local Cuisine book in South Africa.” She is also well known for having been a contestant in the second series of Kokkedoor on kykNET

Pre-book your meals along with your tickets or buy from one of the local vendors in the market area. Meal ticket prices apply for all ages. Please note that the deli will not be open for normal business, so pre-booking is essential.

Meal ticket prices:
Spitbraai (Friday): R90
Champagne Breakfast (Saturday): R120
Farmhouse Breakfast (Sunday): R80
*All prices exclude booking fees.

Buy tickets here.

Accommodation:

Access to campsite on wine farm is included in the weekend pass this year. If you don’t fancy camping then check out the website’s accommodation page for some local hotels, Guesthouses and B&Bs we recommend.

Website: www.unplugged62festival.co.za
Facebook: /Unplugged62Event/
Twitter: @Unplugged62Fest
Instagram:  @unplugged62fest


WIN:

WIN two weekend passes for Unplugged62, as well as two bottles of Joubert Tradauw wine (Pinot Noir and Chardonnay) and a signed cookbook by Beate Joubert (“Taste the Karoo”).

How to enter: Leave a comment below and name one of the live music acts performing on the weekend. The winner will be randomly drawn from all correct entries (competition also on Facebook) and will be announced on 26 August 2016. Good luck!

Note: Winner must attend festival to collect wines and cookbook.

Beate Joubert's book cover.

Beate Joubert’s book cover.

(All info and images supplied by LK MediaBook.)

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(Review) The Ooh! Box

24 Jun

Hundreds of South Africans receive The Ooh! Box at their doorstep every month. Each box is filled with boutique wines and must-have, gourmet goodies. More specifically, each box contains 4 high-end wines (2 red and 2 white), a hot drink (a gourmet coffee or tea), a condiment, a gourmet treat, and a sweet treat. This box can be bought as a once-off option – R759. Or one can sign up for a subscription, starting at R554 per month. So basically, the Ooh! team travel the country sourcing the best South Africa has to offer in terms of wine and artisan, gourmet items. And their members get to experience a new batch of hard-to-find deliciousness every month, without even leaving their sofa.

They’ve just launched The Little Ooh! Box (2 wines and all the gourmet foodie goodies for R450) and The Gourmet Ooh! Box (just the gourmet foodie goodies for R350), which are already proving to be popular options.

Get R50 off The Ooh! Box by providing this discount code to enter at checkout for R50 off ANY Ooh! Box: The code is JOINTODAY50.

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