Win Tickets To Winestyle Winter Winedown

The Winestyle Winter Winedown have found a new home in the heart of Jozi – come and unwind and relax with us on The Rooftop in Kramerville. It is not just another average wine show – we are offering you the opportunity to taste some of the ‘Best of the Best’ and to rub shoulders with the wine professionals involved in creating your favourite wines.

"Winestyle Winter Winedown"

Winestyle Winter Winedown

The Winter Winedown is a wine party, not a wine trade show. It’s a celebration of food and wine and for people who appreciate good wine, and most of all who like to have fun. The event is unlike a traditional wine show, and encourages guests and exhibitors to engage, unwind, eat, drink and pick up a few wine tips in the process. Guests also get an opportunity to purchase these wines, at a special Winedown price.

The Winter Winedown, will be hosted at The Rooftop, 3 Desmond Street in Kramerville. Come and experience unparalleled views of the city, listen to live music and enjoy a variety of food from our locally sourced vendors. The Winedown is taking on a new urban edge, so come for after work drinks on Friday evening – or spend all day Saturday with us!

A ticket gets you entrance and a tasting glass, to roam around and taste for free, buy wine by the glass or bottle, order some delicious food, grab a spot on the balcony or around a fire basket and relax with friends and family for the day.

Don’t miss out on this great opportunity to warm up this Winter!

Venue: The Rooftop, 3 Desmond Street, Kramerville

Date: 4 & 5 September 2015  (Friday 5 – 9pm & Saturday 12-6pm)

Tickets: R150.00 per person attending, including a glass

Tickets available at Webtickets and at the door

How to enter to win one of 2 sets of double tickets to Winestyle Winter Winedown

 

Competition now closed!

Terms and conditions:

The competition is open to readers of this blog who can make their own way to the Winestyle Winter Winedown only and closes at midnight of the 27th of August

The prize is one of 2 sets of double tickets to Winestyle Winter Winedown

The prize may not be redeemed for cash.

Kalinka Lombard from Wine Style will ensure that the winners names are on the guest list at the door

I will not be responsible for the delivery or the non-receipt of the prize.

All extras associated with the attendance at the event are for your own account.

The terms and conditions of this prize are not interchangeable.

The winners will be the first randomly selected entries chosen after the closing date.

If the chosen winner has not responded within 24 hours of being notified of their win, an alternative winner will be selected.

Anyone who has won something on Lavender and Lime will not be considered as a winner again for the next competition.

The winner is required to accept the prize as described. No correspondence will be entered into with the prize winner relating to the terms on which the prize is offered.

Disclosure: I was invited to this event and asked to host this give away on my blog. This post is in line with my blogging policy.

What I blogged August 21:

Tandy

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Recipe For Fish Pie

South Africa recently upgraded their visa requirements to be more in line with other countries around the world. One of these requirements is that all minor children who travel have to have a copy of their unabridged birth certificate with them. If they are travelling with only one parent, they also have to have a copy of the other parent’s passport and a letter of permission to travel. This is all in aid of curbing child trafficking. I am sure that it will not stop it. People who reside in China and India are up in arms about this requirement, but according to reports from Lufthansa, their customers are not that concerned about it. And that is because it is common in Europe to have these documents to hand. And had the British laws been the same, maybe so many teenage children would not be able to leave the country to fight in wars! Judgement aside, I was listening in at our UK Visa Interview to the lady in the cubicle next to us. The British High Commission were asking her for the same papers as she would be asked to provide were she coming to South Africa from another country. So why are our requirements being singled out. What is so fishy about wanting to make sure a child is entering and leaving South Africa with the knowledge of both parents? Something that should be fishy is fish pie. It should be all about the fish and the sauce that binds it together. Serve as a meal with a side order of peas and a glass of wine.

"Fish Pie About To Go Into The Oven"

Fish Pie About To Go Into The Oven

5.0 from 2 reviews
Fish Pie
 
This fish pie can be made using any fish you have to hand, but the smoked fish to me is what makes it perfect
ALL RIGHTS RESERVED:
Makes: enough for 6 adults
Ingredients
  • 4 large potatoes
  • Salt and freshly ground black pepper to season
  • 500mls fish stock
  • 400g baby spinach
  • 2 large carrots, peeled and thinly sliced
  • 300g salmon or any pink fish
  • 500g hake, or any firm white fish
  • 150g haddock
  • 450g lightly smoked fish, we used angel fish
  • 65g butter, divided
  • 40g flour
  • Paprika for sprinkling
Method
  1. Cut the potatoes into quarters and steam until soft
  2. Mash using a ricer and add 25g of the butter
  3. Place onto a low temperature and mix the butter in using a spatula
  4. Season to taste and set aside to cool
  5. Place the fish stock into a saucepan
  6. Place over a medium temperature and bring to a simmer
  7. Blanch the spinach and remove
  8. Set aside in a colander to drain
  9. Simmer the carrots until nearly soft and then remove and set aside
  10. Lightly poach the fish, in batches
  11. Remove using a slotted spoon and set aside to cool before flaking
  12. Pour the poaching liquid into a measuring jug
  13. Top up to 500mls with boiling water
  14. Place the saucepan back onto the heat
  15. Add 40g of the butter and allow to melt
  16. Make a roux with the flour and cook out for one minute
  17. Add the stock slowly until you have a nice thick sauce
  18. Reduce the heat and leave to simmer for 5 minutes
  19. Preheat the oven to 180° Celsius
  20. Press the excess liquid out of the spinach
  21. Place it on the bottom of an oven proof dish
  22. Season to taste (do this for each layer)
  23. Add the carrots
  24. Top with the flaked fish - for a pretty effect, do each fish in its own layer
  25. Top with the mashed potatoes
  26. I piped mine on, but you don't need to
  27. Sprinkle the top with paprika
  28. Bake for 30 minutes and allow to cool for 5 minutes before serving
Cooks Notes
If you do not have a potato masher then remove the skins from the potatoes and mash using a potato masher or fork
"A Slice Of Fish Pie"

A Slice Of Fish Pie

Click on the links for conversions and notes.

What I blogged August 20:

Tandy

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Wine Blending With Zonnebloem

I have been extremely privileged to have learnt so much about how wine is made, from viticulture, all the way through to bottling. But, other than knowing that blends exist, I’ve never been a part of the process. So, when Jani-Mari of De Kock Communications invited me on behalf of Zonnebloem to come and blend wine, I could not say no. And I am so glad I went, not just because my team won, but because I learnt so much!

"The Craft Of Blending With Zonnebloem"

The Craft Of Blending With Zonnebloem

20 of us attended this media event and we were split into teams to try and copy the Lauréat blend. Each team was given a sample of the 2013 Lauréat and we were told that the blend was made up of 45% cabernet sauvignon, 40% merlot, 10% shiraz and 5% petit verdot. Each year the recipe itself will change and the 5% component might come from cabernet franc grapes instead of the petit verdot used for the 2013 blend. We were told that petit verdot can rescue any blend and adds backbone to the wine.

"Our Blending Station'

Our Blending Station

The sample wine we tasted was a deep red colour with ripe plums and berries on the nose and a hint of spice and black pepper. The wine is fruit driven, meaning it pairs well with food and is full bodied and dry. The flavours of dark fruit stood out for me, with a hint of dark chocolate in the background. The tannins were not overpowering and the cigar finish was long with the wine lingering delightfully on the palate.

"Some Of The Wines"

Some Of The Wines

The winemakers create the Lauréat blend by starting off with a tasting of 30 different single varietal wines. They will choose the ones that will best give the characteristics that they want and discard the rest. The chosen wines will then be blended until the perfect blend is achieved.

"Blending Equipment"

Blending Equipment

We were only given 8 wines to sample for our blend and the first cabernet sauvignon tasted like dark berries with oak spice. The second sample was more dark fruit and cigar and the third was the cedar component we needed, with a hint of mint. Our first merlot was plum and “yum” and for this reason it went to the top of our list. The second merlot was more ripe berries with a taste of Christmas and very dry. We then tasted the first shiraz which was dry and full of spice and tannins and the second shiraz was plum and black pepper with dry tannins. We only had one bottle of petit verdot which was dry and fruity and this made our blending slightly easier.

"Wine Tasting In Progress"

Wine Tasting In Progress

As a team we immediately discarded the first cabernet sauvignon bottle. I wanted to highlight the second sample but my team felt that the third one was more dominant. We set about making our blends and this was our first attempt:

5mls petit verdot – the given

20mls cabernet sauvignon sample 2

25mls cabernet sauvignon sample 3

40mls merlot sample 1

10mls shiraz sample 2

"My Tasting Notes"

My Tasting Notes

Not 100% happy with this effort, we decided to only change one thing for the second blend. This is a habit I have picked up from Dave who as a race engineer always tells people to only change one thing on their race car to see if it works or not. Our second glass was as follows:

5mls petit verdot – the given

25mls cabernet sauvignon sample 2

20mls cabernet sauvignon sample 3

40mls merlot sample 1

10mls shiraz sample 2

"Our Yet To Be Filled Bottles'

Our Yet To Be Filled Bottles

We were much happier with this blend and Tessa de Kock said it was good, but not perfect. James (one of the winemakers) was quite impressed with this sample. We then made our third glass from:

5mls petit verdot – the given

25mls cabernet sauvignon sample 2

20mls cabernet sauvignon sample 3

30mls merlot sample 1

10mls merlot sample 2

10mls shiraz sample 2

"Calculating Our Blend"

Calculating Our Blend

and straight away we could tell that the merlot was not right. We decided on one more blend:

5mls petit verdot – the given

25mls cabernet sauvignon sample 2

20mls cabernet sauvignon sample 3

40mls merlot sample 1

10mls shiraz sample 1

"The Blending Process Is Complete"

The Blending Process Is Complete

I thought that this wine was the winner, and as a team we nearly went with it but James was not as convinced as we were. We then made up our 2 litre sample of glass 2 and called our wine James Says because James said it was better. And, it won! Bonnie (the head winemaker) was not convinced we had only used 5% of the petit verdot, but I can assure you (and her) that we had. My friend who owns a wine farm got to sample the wine that I took home, both the original and our team blend, and he was most impressed with our efforts.

"James Says'

James Says

I could not have done any of this without my team members, Marlise Potgieter from De Kock Communications, Danielle Le Chat from House & Leisure and Danie Keet, who writes for Die Burger and Eikestadnuus. I would also like to thank everyone involved for including me in an amazing experience that I will never forget.

"The Winning Team - photgraph supplied by De Kock Communications"

The Winning Team – photgraph supplied by De Kock Communications

Disclosure: I was invited to attend this function without being required to blog about my experience. This post is in line with my blogging policy.

What I blogged August 19:

Tandy

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Recipe For Coconut Banana Loaf

I must say, I don’t usually handle winter very well. In the past I have tended to overeat, do less, and snuggle up under the blanket with my 3 Jack Russell’s. But this winter I have been determined to not put on weight. We are heading to Scotland next month and I want to be able to eat anything I feel like, and drink a few wee drams each day, without worrying about my clothes not fitting me when we get back. The best way to do this is to make sure my body is not sluggish. Thermogenics has a way of speeding up metabolism and usually we see this principal in the form of supplements, such as fat burners. But, you can go the healthy route and incorporate ingredients into your diet that will warm you up from the inside. Black pepper, coconut oil, green tea, cayenne, cinnamon and ginseng all have thermogenic abilities. I have increased the amount of pepper we use in our seasoning and I am cooking more and more with coconut oil as I love the flavour it imparts, especially when I fry mushrooms. For our every day soup I am using cayenne and turmeric to add both flavour and keep the common cold at bay. I also want to have treats in winter without feeling guilty and so when I was asked to test a recipe for coconut banana loaf that uses these warming principals, I did not say no.

"Coconut Banana Loaf"

Coconut Banana Loaf

5.0 from 2 reviews
Coconut Banana Loaf
 
Perfect healthy treat, with a distinct coconut flavour.
ALL RIGHTS RESERVED:
Ingredients
  • 230g bananas
  • 8g Canderel with sucralose
  • 230g self raising flour, sifted
  • 2 eggs, lightly beaten
  • 48g coconut oil
  • 60mls milk
  • 85g Canderel crispy almond chocolate, roughly chopped
  • 40g desiccated coconut
Method
  1. Preheat the oven to 180° Celsius
  2. Grease a loaf tin
  3. Place the bananas into a large mixing bowl and mash with a fork
  4. Add the sucralose and mix in
  5. Add the flour, eggs, coconut oil and milk and mix until completely incorporated
  6. Add the chocolate and desiccated coconut and fold to combine
  7. Place the batter into the tin and bake for 50 minutes
  8. Remove from the oven and leave to cool in the tin for 5 minutes
  9. Turn onto a wire rack and serve warm

Click on the links for conversions and notes.

What I blogged August 17:

Tandy

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Recipe For Raw Cheesecake

I believe fully in eating whole foods and not eliminating any one food group, unless totally necessary. For those of you who have followed this blog for a long time, you will know that I am sucrose intolerant. For ease sake, I use the term sugar free when I don’t use sucrose in a recipe. I always substitute my sucrose with fructose, which to be clear, is a fruit sugar. I was recently verbally attacked for this, but I am sticking to my guns by using the words sugar free as today, sugar is commonly associated with sucrose. For people who are lactose intolerant, this raw cheesecake recipe will be perfect. The recipe does not make use of any dairy products. The original recipe calls for agave syrup, which is another sugar substitute. This nectar is locally grown and sweeter than honey but has a very high fructose content and so does not feature in my kitchen at all. I replaced the agave with honey, from local bee hives. The flavour of the honey is determined by the nectar source, and my most recent purchase is Black Ironbark which is truly amazing.

"Raw Cheesecake"

Raw Cheesecake

5.0 from 2 reviews
Raw Cheesecake
 
Raw cheesecake that uses nuts instead of cheese for the filling.
ALL RIGHTS RESERVED:
Makes: 8 mini cheesecakes
Ingredients
for the base
  • 70g almonds
  • 60g pecans
  • 30g honey
  • 15g coconut oil
  • 1.25mls vanilla powder
  • 0.625mls salt
  • 5mls lemon juice
  • 15g cocoa powder
for the filling
  • 70g cashew nuts
  • 60g macadamia nuts
  • 40g coconut oil
  • 2 guavas, peeled if you want to
  • 50g honey
  • 15mls lemon juice
  • 1.25mls vanilla extract
for serving
  • Gooseberries for decoration
Method
for the base
  1. Place the nuts into a bowl and cover with water
  2. Leave to soak for 2 hours
  3. Drain and place into a food processor
  4. Add the rest of the ingredients and process until as fine as your machine can get them
  5. Grease your loose bottomed tart tins
  6. Place the mixture into the tins and press down
  7. Place into the fridge while you make the filling
for the filling
  1. Place the nuts and coconut oil into a food processor
  2. Blend on high until fine
  3. Add the rest of the ingredients and process until everything is combined
  4. Pass through a sieve
  5. spoon the filling onto the bases and place into the fridge
for the topping
  1. Once set decorate with gooseberries before serving

Click on the links for conversions and notes.

Blog-checking lines: For the August challenge Susan from The Kiwi Cook dared us to make healthy and wholesome raw ‘cheesecakes’ with no cream cheese in sight!

What I blogged August 14:

Tandy

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Recipe For Yoghurt Scones

I am not one for idly waiting around. I need to feel like I am busy all of the time. To this end, I often make more than one recipe at a time which is why I can never work out how long one dish takes me to make. I also have WordPress on my phone so that when Dave is watching something on TV that I’m not interested in, I can type up blog posts. The other day while waiting for a friend, I set up the WiFi Hotspot at the shopping centre on my new smart phone. As she still had not arrived after that was done I decided to add myself to Instagram. I’m very new to it, and must say it’s quite fun. I have started off by growing my followers organically, but if you would like to follow me, that would be great. The other thing that would be great is if you would make these yoghurt scones. These are by far the best scones I’ve ever made and I am sure you will agree once you taste them. I think the yoghurt I used made them so good. I only use a thick Greek style yoghurt and if you have some idly doing nothing in your fridge, then use it to make these scones.

"Yoghurt Scones"

Yoghurt Scones

5.0 from 1 reviews
Yoghurt Scones
 
These have to be the best scones I have ever tasted!
ALL RIGHTS RESERVED:
Ingredients
  • 450g self raising flour, plus extra for dusting
  • Pinch of salt
  • 115g caster sugar - I used fructose
  • 15g cold butter, cubed
  • 235g thick yoghurt
  • 15mls milk, plus extra for glazing
Method
  1. Preheat the oven to 200° Celsius
  2. Sift the flour and the salt into a large bowl
  3. Add the sugar
  4. Rub in the butter until you have a fine texture
  5. Make a well in the centre and add the yoghurt and the milk
  6. Mix with your hands to form a dough
  7. Turn out onto a floured surface
  8. Shape into a large disc, 2cm thick
  9. Cut into 8 (like you would a cake)
  10. Place the scones onto a lined baking tray
  11. Brush the tops with milk
  12. Bake for 25 minutes
  13. Remove from the oven and leave to cool on a wire rack

Click on the links for conversions and notes.

This is my second submission to International Scone Week 2015.

What I blogged August 13:

Tandy

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The Ultimate Snowflake Collection

Snowflake is a brand of flour and baking products in South Africa whose key phrase is too fresh to flop. I was sent their recipe book to review and I have already made the New York cheesecake (p103) which went down so well at a braai that I shall be making it again.

"New York Cheesecake"

New York Cheesecake

The recipe books starts with guidelines for successful baking, preparation of cake pans and information on flour and other baking products, and ends with a section on general mistakes and a glossary of terms. The first chapter deals with pastries and doughs, and includes tips for successful pastries. I have made most types of pastries but not yet a soda water pastry (p25) or a hot water pastry (p26). The section on sweet treats has a recipe for Danish pastries (p37) which are definitely on my to do list. Savoury snacks are divided into starters and finger foods and include recipes for soups and vol-au-vents (p44). The chapter on light meals has a recipe for rotis (p48) which I could make for our weekend lunches. There is also a recipe for sweet and sour pork (p55) which caught my eye.

In the chapter pies and tarts I want to try and make Cornish pasties (p63) to take us back to our holiday in Devon and Cornwall. I have never done lattice work, and could make the cherry lattice pie (p65) to test my hand at this skill. The recipe for crustless milk tart (p70) reminds me of a high school home economics recipe I still have written down. Next up is muffins and scones and the fruity eggless muffins (p75) intrigues me as the recipe uses vinegar. I think the pumpkin, ricotta and chorizo muffins (p79) would be worth making for workday lunches and the breakfast marmalade scones (p80) would work well for us on race day weekends.

"The Ultimate Snowflake Collection"

The Ultimate Snowflake Collection

In the chapter on cakes I want to try the passion-frosted angel cake (p84) as well as some of the eggless cakes. There is a whole horde of icing recipes including special icings that I will attempt over December. From decadent cakes the Venetian layered cake (p103) looks like a great recipe for a special occasion, together with the festive celebration cake (p107). I might make Dave the birthday cake (p108) if he is in need of a treat.

For me, any baking that is about breads and loaves is ideal and here I found recipes for easy-mix breads, as well as traditional, yeast and special breads. I will be making the garlic and coriander naan bread (p108) next time we have a curry. The chapter on biscuits, cookies and rusks includes a recipe for millionaire’s shortbread (p127) that is going to be tested very soon, together with the choc coconut creams (p129). Desserts are divided into cold and hot, and include a recipe for a self-saucing pudding (p143) that will be made before winter comes to an end. This chapter includes sweet sauces, as well as a versatile playdough recipe (p143) to make with your children. I still have a 5-minute chocolate mug cake (p151) on my list of recipes to make and I want to try the traditional South African buttermilk pudding (p157) as I have buttermilk in my freezer than needs to be used for baking.The recipe for delitia al limone (p164) will be made to remind us of Sorrento and all the amazing lemons we saw and bought there.

"A Slice Of New York Cheesecake"

A Slice Of New York Cheesecake

The Ultimate Snowflake Collection does not include many photographs and some of the photographs for recipes are not on the same page as the recipe itself. It also includes any recipe that uses flour and some recipes have variations and tips.

First published by Struik Lifestyle in 2012

ISBN number 978-1-43170-296-1

Hard cover – 176 pages (including the index)

Disclosure: I was sent the book to review by Jillian Penaluna from Gullan and Gullan. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged August 12:

Tandy

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Recipe For Cheese And Tomato Scones

This recipe represents the proverbial straw that broke the camels’ back. A few years back, a so called friend asked me to email a company about someone else cheating in a competition they were hosting. She asked me because she didn’t want to damage her relationship with her sponsor. But I didn’t for one minute consider my relationship with them. It’s a repeating pattern in my life where I put my friends’ needs and wants before what is good for me. Last year, someone in the social media business who I thought was my friend, sent me a message asking me to please create a recipe and post it to her client’s page to get the ball rolling for a competition. I really didn’t mind and so I made these cheese and tomato scones, with International Scone Week in mind. I did not follow the competition and regretted helping, as a whole lot of bloggers were sent product in a drop off to encourage them to enter and they didn’t bother. I didn’t get the drop off and so used my own money to help her client. And for no reward! I decided there and then that I would have to toughen up and learn to say no to people who don’t have my best interests at heart. You won’t say no to these amazing scones which worked our perfectly for lunch time meals at work for Dave and I.

"Cheese And Tomato Scones"

Cheese And Tomato Scones

5.0 from 5 reviews
Cheese And Tomato Scones
 
ALL RIGHTS RESERVED:
Ingredients
  • 500g bread flour, plus extra for dusting
  • 30g caster sugar - I used fructose
  • 30g baking powder
  • 75g butter
  • 2 eggs, lightly beaten
  • 240mls milk
  • 100g mozzarella cheese, grated, divided
  • 100g oven roasted tomatoes, cooled
for the egg wash
  • 1 egg, lightly beaten
Method
  1. Place the flour, sugar, baking powder, butter, eggs and milk into a large bowl
  2. Mix gently by hand until the ingredients are combined
  3. Add 80g cheese and mix for 5 minutes
  4. Turn out onto a lightly floured surface and knead gently for 4 minutes until smooth
  5. Roll into a ball and divide in 2
  6. Roll out each ball into a flat disc
  7. Place the tomatoes on top of one disc, and then second disc on top of that
  8. Roll out to 1.5cm thick
  9. Cut using a cutter of your choice, and don't twist the cutter
  10. Place the scones onto a lined baking tray
  11. Brush the tops with egg wash and place into the fridge for 30 minutes
  12. Preheat the oven to 200° Celsius
  13. Brush the tops with egg wash making sure you do not let the egg wash dribble down the edges
  14. Sprinkle the remaining cheese over the top of the scones
  15. Bake for 25 minutes
  16. Place onto a wire rack to cool slightly
  17. Serve warm

Click on the links for conversions and notes.

"Delicious Cheese And Tomato Scones"

Delicious Cheese And Tomato Scones

What I blogged August 10:

Tandy

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Prodigal Son, Danielle Steel

Prodigal Son opening line: Peter McDowell sat in his office, surrounded by cardboard bankers’ boxes after what had been the worst week of his life.

"Prodigal Son"

Prodigal Son

And, it is only going to get worse for Peter. He is going to return to his childhood home in an attempt to salvage what is left of his life and here he will learn truths that hurt an entire community. Can twin brothers really be completely different?

It has been over 15 years since I picked up a book written by Danielle Steel and I was really impressed with this one. It was well written, with a great story line and believable characters. I can highly recommend this read.

First published in Great Britain by Bantam Press in 2015

ISBN number 978-0-59306-895-3

Paperback – 318 pages

Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged August 9:

Tandy

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Out And About: Friday 7 August 2015

"Celebrity Bake Stars Nibbles"

Celebrity Bake Stars Nibbles

I was really excited to have been invited to the Good Housekeeping Celebrity Bake Stars 2015 event. I left work very early to head out to Cassia Restaurant on the Nitida Wine Estate in Durbanville. I was there just before 9am and stood in an amazingly long queue to get in. We were greeted with stunning displays, a few nibbles to snack on and then went through to the show were Caron had thankfully kept us seats in the front row! It was a lot of fun, albeit chaotic, and I went home with a few treats for Dave and an amazing goody bag full of wonderful things.

Disclosure: I was invited to attend this function without being required to blog about my experience. This post is in line with my blogging policy.

"The Stars And Their Creations And Raffle Prizes"

The Stars And Their Creations And Raffle Prizes

The following Sunday Dave and I headed to the Winelands Chocolate Festival at the Lourensford Wine Estate. We got there at 10am and I reckon we were amongst over 300 people. The stands were crowded and only some of them offered samples. I tried to talk to a few stand owners but that did not work very well. I think their interest was in people who were spending money! The tickets cost R120 a piece and frankly that was quite expensive for what was on offer. Thankfully I had media accreditation and we live close by. By the time we left at 11am the cars were streaming in and I can only imagine how difficult the show would have been to navigate. We used the visit to also buy coffee from the Coffee Roasting Co. on the estate.

Disclosure: Dave and I were accredited media guests. I was not required to write about my experience. This post is in line with my blogging policy.

"Winelands Chocolate Festival"

Winelands Chocolate Festival

What I blogged August 7:

Tandy

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