Sweet, Sam Linsell

Sweet by Sam Linsell is all about delectable vanilla, caramel, chocolate and fruit treats. Each recipe has a short introduction followed by the method and a photograph, taken by Sam. Sam’s photographs are distinctive and easily recognizable.

"Sweet"

Sweet

Sweet starts with sweet vanilla, and as I love all things Italian I would make the sbrisolona (p24). The 2nd chapter is sweet caramel and the caramel chocolate sauce (p37) caught my eye as using herbs in sweet dishes intrigues me. Sweet chocolate follows on and I would adapt the white chocolate and rooibos tea fudge (p70) if possible. The bourbon butterscotch sauce (p82) which goes on top of the chocolate waffles sounds delicious. I have never baked a cake in my microwave but I would definitely try the 45-second chocolate pudding with salted caramel (p93). Next is the chapter on sweet fruit. Sam has reproduced the recipe from her blog for granadilla curd (p111) which was inspired in part by a recipe for lemon curd. The crimson grape and red wine sorbet (p116) sounds like the perfect post harvest dessert. Sam’s honey meringue frosting (p124) is so going on my next cake. Sam used it to top lemon pistachio cupcakes. As I’ve always got egg whites to spare I will be making the cranberry amaretti biscuits (p136). My dad and nieces are on a gluten free diet so I would bake the lemon marmalade polenta cake (p156) for them.

The last chapter is more sweet and covers a variety of recipes including sweet whipped butters (p164) and Pimm’s® popsicles (p172), which would make a great summer wedding treat while the bride and groom are having their photographs taken.

Sam had asked me for a recipe for her book and as she had told me she had never made a soufflé I developed the Cinnamon And Coffee Soufflé recipe for her. Sadly for me, Sam did not include the recipe but she did make a spicy chocolate soufflé (p90).

First published by Struik LIfestyle in 2015

ISBN number 978-1-43230-335-8

Hard cover –  192 pages (including the index)

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 May 13:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

Recipe For Gorgonzola Ice Cream

Shortly before I moved to Gordons Bay I heard a pop when I closed the boot of my car. Thinking it was the tendon in my neck snapping, I thought nothing of it. But, 6 months after my move I could barely lift my right arm to brush my teeth. I went to see an orthopaedic surgeon and he diagnosed my problem as being what is commonly called snapping scapula syndrome. He gave me a voltaren injection and referred me to another surgeon who specialised in this problem. He felt my shoulder, confirmed the diagnosis and sent me for physiotherapy. As he did not know of any local therapists, I made the round trip of 113 kilometres twice a week for 4 months. The massage and anti-inflammatories resulted in the Doctor stating my problem was cured and off I went for my December leave. By January the pain was back and this time I went to a local physiotherapist who was treating a friend of mine for rotator cuff problems. She did the same treatment around my scapula but with it not improving I decided to see a chiropractor. He took an x-ray and told me my rib had sublocated. He could put the rib back, but after 2 years of it being out of place – since I heard it pop – the tendon had lengthened to keep it out. Dr. Tasker to me is the best diagnostician and so when my tricep that I injured in December was not responding to acupuncture and massage I went back to see him. Lo and behold, my left rib was out of place! He popped it back in, and within days, the pain I had endured was gone. What won’t be out of place is this amazing Gorgonzola ice cream. Served as an alternative to a cheese platter, accompanied by a fig tarte tatin, this made for an interesting after dinner course.

"Gorgonzola Ice Cream"

Gorgonzola Ice Cream

5.0 from 2 reviews
Gorgonzola Ice Cream
 
with just a hint of the Gorgonzola you can serve this with a fig tarte tatin, or poached pears
ALL RIGHTS RESERVED:
Ingredients
  • 300mls milk
  • 200mls cream
  • 5 egg yolks
  • 80g sugar - I used fructose
  • 55g Gorgonzola
Method
  1. Place the milk and the cream into a sauce pan
  2. Bring to blood temperature over a medium temperature
  3. Place the egg yolks and sugar into a mixing bowl
  4. Whisk until at the ribbon stage
  5. Pour half of the milk onto the eggs, whisking continuously
  6. Add the mixture back into the pan with the rest of the milk
  7. Stir with a wooden spoon until 82° Celsius
  8. Strain into a large pouring jug and mix in the Gorgonzola
  9. Leave to cool before placing into the fridge overnight
  10. Churn as per your ice cream machine manufacturers' instructions

Click on the links for conversions and notes.

What I blogged May 11:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Peach And Pistachio Rusks

It is quite amazing just how intelligent dogs are. When we lived in our previous house, we had a very small bedroom that could barely fit our double bed in. Our Boxer slept behind my knees, all 25 kilograms of her, and our Jack Russell Patch slept next to my tummy, as close to Dave as she could get, without touching him. We then moved into our cottage, and the stairs to our bedroom don’t have backs, i.e. the treads are open. Neither Maxine nor Patch would come up the stairs at first, and when they did they were relegated to sleeping on their own beds. Our bedroom is massive, and there is plenty of space for dog’s beds, and a queen size bed for Dave and I. Maxine decided that sleeping downstairs was far more pleasant, and Patch only gets onto the bed at about 5h30 to wait for Dave to wake up. After we put Maxine down, we got another Jack Russell. Molly could not get up the stairs, and Patch taunted her by coming upstairs every night to sleep on her cushion, rather than have this new dog near her. Molly eventually got confident enough to try the stairs, one at a time until she got all the way up. But, she has never been one to even try sleep on the bed, and only comes to wake me up if the sun has risen and we have not. Being an active puppy we decided to get her a playmate and another Jack Russell came home (and no, I don’t have the word crazy tattooed on my forehead). Patch and Molly ganged up and teased Misty endlessly by going up the stairs and leaving her stranded. She would cry and cry at the bottom of the stairs, and the two of them would glance down at her with a grin on their faces! It did not take long before Misty could get up the stairs, and she now has claimed her own space to sleep – on our bed right in the middle of the two of us, between our feet! She won’t sleep near me until Patch comes upstairs to have her morning snuggle as somehow instinctively she must know that I don’t like to be crowded. The same applies to when you make rusks. You do not want to crowd the added fruit and nuts in this recipe, as eating a rusk is all about the hard crunchy biscuit. The last time I made rusks I asked for flavour suggestions and Julie of Gourmet Getaways suggested that I make either date and nuts, or peaches and nuts, and so I chose to make peach and pistachio rusks.

"Peach And Pistachio Rusks"

Peach And Pistachio Rusks

5.0 from 3 reviews
Peach And Pistachio Rusks
 
These rusks offer soft bites in the form of dried peaches.
ALL RIGHTS RESERVED:
Ingredients
  • 275g self raising flour
  • 1.25mls baking powder
  • 2.5mls salt
  • 85g sugar - I used fructose
  • 90g dried peaches, roughly chopped
  • 65g raw pistachio nuts
  • 1 egg, lightly beaten
  • 125g thick yoghurt
  • 125g butter, melted
Method
  1. Preheat the oven to 180° Celsius
  2. Line a loaf tin with baking paper
  3. Place the dry ingredients into a large mixing bowl and mix in gently
  4. Mix together the egg, yoghurt and butter
  5. Make a well in the centre of the dry ingredients and pour in the liquid ingredients
  6. Mix gently until well combined
  7. Pour the batter into the loaf tin
  8. Bake for 45 minutes
  9. Remove from the oven and leave to cool
  10. Preheat the oven to 40° Celsius
  11. Cut into chunks and bake for 3 hours to dry out

Click on the links for conversions and notes.

What I blogged May 7:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

In My Kitchen May 2015

Today will be my first day back in the office after our trip to France. I am writing this post in advance so you will all have to wait to see what magical things I found on our trip. If you would like to read my dairy of the trip, click hereCelia from Fig Jam And Lime Cordial gathers us together each month to show what is on our kitchens, and in my kitchen this month is the start of a kitchen! I bought a butlers tray as my parents came to visit on Easter weekend and the bedroom they stayed in is not quite finished. The butlers tray worked a treat for their morning coffee and as a table. I kept the removable tray part in the cottage kitchen to take things back and forth to the house. Here you can see the tiles we have chosen for our kitchen.

"Butlers Tray"

Butlers Tray

For our Passover dinner I decided to serve quails eggs, instead of the traditional hens eggs. I unpacked my Chinese tea set that Camilla gave me for my 30th birthday. This is the first time it has been used!

"Chinese Tea Set"

Chinese Tea Set

I needed two more cups to serve the quails eggs and I settled for a set of egg cups from Le Creuset. I had thought that someone, sometime would like soft boiled eggs and hopefully I get good use out of them.

"Egg Cups"

Egg Cups

I have been sent a wonderful collection of recipe books to review. The first on this month’s list is Low Carb Is Lekker. Lekker translates literally from Afrikaans as being nice but it means so much more than that. In food terms one would think of the words delicious and tasty. You can read my review here.

"Low Carb Is Lekker"

Low Carb Is Lekker

Debbie Ayub, the wife of Chef Peter Ayub invited me to the book launch of Sense Of Taste. Sadly I was unable to attend but she kindly sent me a copy of the book to review. As I type this, the book is sitting on my dining room table waiting for me to test recipes.

"Sense Of Taste"

Sense Of Taste

What I blogged May 6:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Lime & Ricotta Cheesecake

I follow the maxim, everything in moderation is good for you. This is why I bake so much! I also bake so often as at present Dave’s son comes to visit us on most Sunday’s, with his girlfriend, and a treat is always appreciated. I have baked using fructose for over 20 years now, with no ill side affects. My body battles to process sucrose and so this is the substitute of choice for me in my kitchen. Fructose is a fruit sugar and this monosaccharide is absorbed directly into the bloodstream during digestion. Fructose exists in honey, fruits, flower, berries and root vegetables. When I say fructose, I am not talking about high fructose corn syrup which is a mixture of glucose and fructose. Rather I am referring to a solid product that resembles fine sugar. In my recipes I use the word sugar to refer to sucrose. As with fructose, sugar is sourced from sugar cane and sugar beets. Sucrose is a disaccharide made from combining glucose and fructose. Personally I would recommend that whatever you use, make sure it is in moderation. Allow yourself treats, and if you are looking for something to make this weekend, then my recipe for lime and ricotta cheesecake should tick all the boxes for you.

"Lime And Ricotta Cheesecake"

Lime And Ricotta Cheesecake

5.0 from 2 reviews
Lime And Ricotta Cheesecake
 
This is a great treat packed full of lime flavour
ALL RIGHTS RESERVED:
Ingredients
for the base
  • 100g digestive biscuits
  • 50g butter, melted
for the cheesecake
  • 160g ricotta
  • 200g cream cheese
  • Zest and juice of 2 limes
  • 2 eggs
  • 2 egg yolks
  • 70g sugar - I used fructose
  • 1 vanilla pod, beans removed
Method
for the base
  1. Place the biscuits into a food processor
  2. Blitz until fine
  3. Pour into a bowl
  4. Add the butter and mix to combine
  5. Line the bottom of a loose bottomed tart tin
  6. Place in the biscuit mixture
  7. Press flat with a spoon
  8. Place into the fridge
for the cheesecake
  1. Preheat the oven to 100° Celsius
  2. Place the balance of the ingredients into a food processor
  3. Blend until smooth
  4. Strain into a jug
  5. Pour over the biscuit base
  6. Tap twice on the bench to remove all air bubbles
  7. Bake for an hour
  8. Remove from the oven and leave to cool
  9. Place into the fridge to set
Cooks Notes
for a more distinct lime flavour, leave to infuse before straining for an hour

Click on the links for conversions and notes.

What I blogged May 4:

Dave and I are overseas in France. I will be back in my office on the 6th of May and I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. To follow along with us, click here.

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (2 votes cast)

Little Lies, Liane Moriarty

Little Lies opening line: ‘That doesn’t sound like a school trivia night,’ said Mrs Patty Ponder to Marie Antoinette.

"Little Lies, Liane Moriarty"

Little Lies, Liane Moriarty

This is the second Liane Moriarty book I have read, and like the first this one was just as enjoyable. Jane who has recently moved to a small apartment in Pirriwee meets new mothers at the local school her son is going to attend. She becomes friends with Madeline and Celeste, and the story between the three of them and the other people at the school leads to rumours, vindictive behaviour, truths being revealed and murder!

All is not as it seems, and nothing is ever perfect. This goes onto my list of books to enjoy and if you are looking for an easy read, then this is it.

First published as Big Little Lies, in Australia and the United States of America by the Penguin Group in 2014

ISBN number 978-1-405-91847-3

Paperback – 452 pages

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

Dave and I are overseas in France. I will be back in my office on the 6th of May and I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. To follow along with us, click here.

What I blogged May 3:

Tandy

Top of Page

 

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Rhubarb Crumble

Last year I went for my first job interview in over 20 years. I was contacted by a PA of a company who were looking for someone to upload blog posts for them onto WordPress. I thought this would be a nice source of extra income, and the project sounded really good. In the follow up I was asked how much I would charge to work for the company on a freelance basis. So I quoted what I thought was a fair rate given my skill level and experience and the feedback was that my price was too high. As I will not work for peanuts I left it at that, rather than lower my ask. So, I was quite surprised when I was contacted again by the PA to submit an application for the position. Not being willing to crumble on my previous rate, I submitted the same rate and was most surprised to be contacted by the owner of the company. However, in her email to me she asked for my rate and my proficiency level on WordPress. It was as if she had not read my email to her PA. Part of her reply informed me that the working hours could amount to 200 per month. Thereby making it a full time job of 10 hours per working day. She also asked to meet with me. Not wanting to waste my time again on an interview that would lead nowhere I decided to send her an email outlying my rates and hours I would work on a freelance basis. Of course, the response was not positive. I get the feeling that they are looking for cheap labour! If you are looking for a positive response, look no further than this simple recipe for rhubarb crumble. Perfect for dessert when rhubarb is in season.

"Rhubarb Crumble"

Rhubarb Crumble

5.0 from 2 reviews
Rhubarb Crumble
 
ALL RIGHTS RESERVED:
Ingredients
  • 340g Rhubarb, trimmed
  • 15mls cinnamon sugar
  • 75g flour
  • 50g cold butter, cubed
  • 10g cinnamon sugar
  • 25g nuts, finely chopped
  • 25g rolled oats
Method
  1. Preheat the oven to 180° Celsius
  2. Butter an oven proof dish (or ramekins)
  3. Cut the rhubarb into 1 inch batons
  4. Toss with the cinnamon sugar
  5. Place into your oven proof dish
  6. Mix the flour and the butter with your finger tips until the flour resembles bread crumbs
  7. Add the cinnamon sugar, nuts and oats and mix with a fork
  8. Top the rhubarb with the crumble, being very generous
  9. Bake for 25 minutes

Click on the links for conversions and notes.

What I blogged April 30:

Dave and I are overseas in France. I will be back in my office on the 6th of May and I will start replying to comments then. To follow along with us, click here.

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 9.5/10 (2 votes cast)

Sense Of Taste, Chef Peter Ayub

Sense Of Taste has been subtitled uncomplicated food for any occasion and reading through this recipe book I can tell you that it meets this claim with ease. The opening photograph is stunning and I love the retro look of the chapter photographs. The layout is beautiful, but not very consistent.

"Sense Of Taste"

Sense Of Taste

Peter and I have a very similar ethos to food and this made the book even better to read. He begins with tips and useful information before heading on to the recipes. The first chapter is about vegetables and fruit and begins with interesting information like the fact the a banana is an herb. I am not a huge fan of aubergines but I would make the aubergine braised in olive oil with onion and tomato (Iamam Bayildi) (p26-27) as I love the translation “the Imam fainted with joy”. Being a hge fan of limes I would make the lime pickle (p33) in a heartbeat.

The 2nd chapter deals with pasta, rice, legumes and pulses and starts with historic trivia and some fun facts. I would try the vegetarian lasagne (p44) as well as the carrot and pea pilaf (p51). The lobia salad (p59) interests me as well as it is made with black-eyes peas. And given that I love hummus I would make my own tahini (p63). The next chapter covers eggs, dairy and sauces and includes a recipe for a classic buerre blanc sauce (p79). Beurre blanc is the first fancy thing I made for Dave when we started dating, to go with lobster, which I nearly burnt! We have so many chillies, both from when we were in Calabria and from my garden that I want to make the sense of taste chilli and garlic paste (p85).

Chapter 4 covers seafood and the first recipe is for Asian-style yellow hake and potato curry (p89). I love using hake as it is locally fished. I also would love to try the west coast fish cakes (p105). In the chapter covering poultry and game birds the chicken terrine (p112) is top of my list. I wanted to make one in December but never seemed to get it done. The sticky crispy sweet chilli chicken wings (p118) also caught my eye, as these make a great meal for work. The chapter on meat deals with beef, lamb and pork and I know that the beef Wellington (p139) is a must make recipe to add to my repertoire of classics. The North Indian Kashmiri lamb curry (p142-143) looks divine, and rogan josh is one of my favourite Indian curries. Given that I love anything home made, the rustic fennel-and-pork sausages with onion relish (p150) is going to be the first recipe I make from Sense of Taste.

Chapter 7 is all about venison and offal and as Dave and I love lamb’s kidneys I am going to make the kidney pancetta and watercress salad (p160) for us to try. Sense of Taste ends with desserts and baking and includes a recipe for zabaglione (p182). Another must try is Peter’s recipe for naan bread (p188) as I have yet to make my own.

Published by Human& Rousseau 2014

ISBN number 978-0-7981-5654-7

Paperback – 192 pages (including the index)

Disclosure: I was sent the book to review courtesy of Debs Ayub. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged April 29:

Dave and I are overseas in France. I will be back in my office on the 6th of May and I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. To follow along with us, click here.

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

Recipe For Sourdough Focaccia

"Sourdough Focaccia"

Sourdough Focaccia

Sometimes a favour turns into anything but. A friend of ours has 2 fox terriers. The bitch is 9 months old and when she was nearly due to come on heat we offered to look after their male dog while she was in the mating phase. This coincided with him going to hospital but before he went we discussed the arrangements. We were there the night before his operation having dinner and confirmed everything. So, when his wife realized the mating cycle had started she told her husband who then called us, asking us to please fetch the dog. Which we did on a Saturday evening. When we arrived the maid said she thought we should not take the dog, and his sister-in-law agreed. But our friend wanted us to take the dog as he did not feel that they would keep the bitch away from him. So, after much discussion the dog was put into my car – and my soul, did he stink! Like week old fish! My dogs would not go near him and frankly I didn’t want him near me either. We were home late, Dave was sick and the last thing I felt like doing was bathing him. In fact, I didn’t even start feeding my starter for this focaccia as I was so tired. So, we put a dog bed and water into the main house and left him to sleep there. The following morning we bathed him three times and once the smell was mostly gone we left him to do his own thing. He is petrified to go anywhere and slowly we got him to pop his head into the cottage. We had left him the big garden and access to the house so he was comfortable. And then, on the Sunday night, the wife called, insisting we bring him home before we go to work on Monday morning! Like I have the time to drive up to their house which is in the opposite direction to my office? And against her husbands’ wishes! She didn’t call once during the day to see how he was and the maid whose main job is to walk the dogs didn’t come past. But a glass of wine later, she’s missing her dog so much! I feel sad for the dog who is clearly neglected as anyone who could allow a dog to stink so badly cannot really care about him. My sourdough starter is also mostly neglected. She gets fed once every two weeks, and then used for loaves that need very little attention. It’s basically because time has not been on my side lately. This sourdough focaccia needs 5 minutes of kneading and a lot of ignoring to be perfect.

"Olive And Tomato Sourdough Focaccia"

Olive And Tomato Sourdough Focaccia

5.0 from 1 reviews
Sourdough Focaccia
 
This focaccia makes the perfect addition to an anti pasti platter or to serve with drinks
ALL RIGHTS RESERVED:
Ingredients
for the dough
  • 500g bread flour, plus extra for dusting
  • 150g fed starter
  • 100mls olive oil, divided
  • 275g water
  • 10g salt
for the salt water
  • 30mls boiling water
  • 9g salt
for the focaccia
  • 90g olives, patted dry
  • 120g baby tomatoes, cut in half
Method
for the dough
  1. Place the flour, starter, 50mls olive oil and the water into a stand mixer bowl
  2. Knead with a dough hook for 1 minute
  3. Add the salt and knead for a further 5 minutes, until the dough is soft
  4. Turn out onto a floured surface and knead for 5 minutes
  5. Place back into the bowl and cover
  6. Set aside to prove for 1 hour
for the salt water
  1. Make the salt water and set aside to cool
for the focaccia
  1. Place the olives into the dough and mix in
  2. Turn the dough out onto a floured surface and stretch to shape
  3. Place onto a lined baking tray
  4. Prick the top with a knife and press the cut tomatoes into the dough
  5. Brush the salt water mixture onto the top of the dough
  6. Pour over the remaining olive oil
  7. Leave the dough to rise for 45 minutes
  8. Preheat the oven to 220° Celsius
  9. Bake for 40 minutes
  10. Once baked, remove from the oven and set aside on a wire rack to cool

Click on the links for conversions and notes.

Blog checking lines:
For the month of April Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch
Click on the links for conversions and notes.

Dave and I are overseas in France. I will be back in my office on the 6th of May and I will start replying to comments then. To follow along with us, click here.

What I blogged April 27:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

Win Tickets To Wyntoer Stellenbosch

Competition now closed!

Come join us on our road trip! We are bringing you some of your favourite wines from Season 1 of the Sediment TV show. Come sip and savour with us! For more info visit www.sediment.co.za

"Sediment SA Wyntoer"

Sediment SA Wyntoer

The Sediment TV team are hitting the road and bringing you some of your favourite estates from Season 1 of the hit KykNET programme. Come and join us in Pretoria, Bloemfontein and Stellenbosch to meet and greet the winemakers you loved. There will be live music, amazing food and of course copious amounts of wine!

First stop: 25 April: Harelquins Club, Pretoria

A taste of the winelands right in the heart of Brooklyn, Pretoria. Join us on Saturday to mix and mingle with the winemakers you got to know on the show. Taste and buy wine, enjoy delicious food and sit back and relax to live music or get up and dance. We have Charl “Braai” Bruwer from Braai Ve’note doing live cooking demo’s to keep you informed and entertained. The show kicks off at 10.30 am and finishes at 15.30pm – make sure you don’t miss a minute. Our live band for the day will be Beeskraal, bringing you rustic tunes that pairs so well with wine and good times.  We can’ t wait to have you there!

Second stop: Botanical Gardens, Potchefstroom

NWU Gallery together with the Sediment Road Show presents our Autumn Garden Soirée, taking place in the NWU Botanical Gardens in Potchefstroom on 30 April 2015 at 15:00. The event will take the shape of an afternoon wine tasting and picnic open to everyone. Guests will be entertained with African Jazz, Blues and spoken word poetry. The stage offers local musicians a platform to perform with professionals. Acts include: Pioneer Brass (African Jazz Brass Band), Bandura Express (Marimba Band), Ian Rothmann Michael Canfield & Nicole Theron, The Completely Different Band, and Georgetown. The event is a fundraiser for the NWU Botanical Garden. Tickets are available at R 120 pp. online or ticket enquiries contact: (018) 299 2844 or puk-kunste@nwu.ac.za

Third Stop: 2 May: Warm Karoo, Bloemfontein

Taste the winelands in the heart of the Free State. Join us at the beautiful old equestrian estate, Warm Karoo to mix and mingle with the winemakers you got to know on the show. Taste and buy wine, enjoy delicious food and sit back and relax to live music or get up and dance. We have Charl “Braai” Bruwer from Braai Ve’note doing live cooking demo’s to keep you informed and entertained. The show kicks off at 10.30 am and finishes at 15.30pm – make sure you don’t miss a minute. Jakkie Louw and his band will be entertaining us on the rolling lawns. Be sure to bring picnic blankets and umbrellas and spend the whole day relaxing and sipping with us. We can’ t wait to have you there!

Last Stop: 9 May: Blaauwklippen, Stellenbosch

Ending our trip at home by celebrating what the Western Cape does best. Join us on Saturday to mix and mingle with the winemakers you got to know on the show. Taste and buy wine, enjoy delicious food and sit back and relax to live music or get up and dance. We have Charl “Braai” Bruwer from Braai Ve’note doing live cooking demo’s to keep you informed and entertained. The show kicks off at 12 am and finishes at 6 pm – make sure you don’t miss a minute. We can’ t wait to have you there!

Tickets are available at Webtickets and at the door.

How to enter to win one of 2 sets of double tickets to Sediment SA Wyntoer at Blaauwklippen, Stellenbosch on the 9th of May, each to the value of R195

Conditions of entry:

  • Tickets will be issued by Kalinka Lombard of Wine Style.
  • I will not be responsible for the issuing of the tickets.
  • The prize is one of 2 sets of double tickets to Sediment SA Wyntoer at Blaauwklippen, Stellenbosch on the 9th of May, each to the value of R195 and may not be exchanged for cash.
  • The ticket includes a glass and attendance at a live music show
  • Entries close at midnight on the 5th of May 2015. I will be overseas during the entire running of this competition.
  • I will choose the winners at random on the morning of the 6th of May 2015. I will inform the winners via email.
  • Entries are open to all readers of this blog who can make their own way to the event.
  • I will not be held responsible for non-receipt of your tickets

Disclosure: I was invited to attend this function but due to the fact that I have a previous commitment I will not be there. I was also asked to host a giveaway in exchange for editorial on my blog.  This post is in line with my blogging policy.

Dave and I are overseas in France. I will be back in my office on the 6th of May and I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. To follow along with us, click here.

What I blogged April 24:

Tandy

Top of Page

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)