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STELLENZICHT VINEYARDS 
UNVEIL THEIR SPECIALITY RANGE

 

Stellenzicht Vineyards in the heart of Stellenbosch’s Golden Triangle has revealed their new Speciality Range, showcasing the very best of the farm’s terroirs. New wines; The Ratio, The Vine Post Pinotage and The Mistaken Identity join the ever-popular Plum Pudding Hill Syrah to make a flagship quartet of wines which jointly express the soils and terrain of Stellenzicht and the passion and skills of long-serving winemaker, Guy Webber.

 

Within the Speciality Range are two new blends, one red and one white. The Ratio 2015 is a white Bordeaux-style blend of Sauvignon Blanc and Sémillon based on the Golden Ratio of 1:1,618 found throughout nature and utilised by artists and mathematicians such as Da Vinci and Fibonacci. Grapes from older vineyards are co-fermented, partly in stainless steel and partly in large new oak barrels, before being blended and left on the lees for 15 months for added richness and texture. Using the Golden Ratio removes any of Guy’s personal preferences when it comes to making up the blend, giving a purity of process to match the pure fruit flavours and intricate complexity of the wine.

 

The Mistaken Identity 2013 red Cape Blend is a wine very close to Guy’s heart and one which he describes as “the ultimate expression of powerful elegance”. The blend - 50% each of Pinotage and Shiraz – came about by accident when Guy mistakenly believed he was blending different Shiraz components at a trade show in Bordeaux. Realising he had actually blended Pinotage and Shiraz, he was struck by the intensity and complexity of the wine, realising the two varieties’ shared roots in the Rhône valley created a perfect complement for each other. Over the years he has tried different proportions but has consistently found the marriage of equal partners gives him the flavours and texture he requires in this full-bodied, yet elegant wine.

 

The two registered single vineyard wines – The Vine Post Pinotage 2014 and the Plum Pudding Hill Syrah 2011 – offer unique studies in the varied, specific terroirs of Stellenzicht. Based high on the  slopes and subject to plenty of strong winds from False Bay, the Vine Post Pinotage vineyard is unusually planted using the stok-by-paaltjie or ‘1 vine, 1 stake’ method. Yields are ridiculously low giving intensely concentrated fruit enhanced by new oak contact of more than two years. The Plum Pudding Hill Syrah vineyard is almost 30 years old and also lies facing False Bay where the winds allowed for a longer than usual ripening period. Made in a bold, fruit forward style, the Plum Pudding Hill gains complexity over time, adding layers of interest and intrigue to every glass.

 

Now approaching his 20th year making wine at Stellenzicht, this range of wines is the epitome of everything Guy has striven towards in his career on the farm. “If you’d asked me twenty years ago what kinds of wines I’d like to make in my life, I think the answer would have been the wines now showcased by this range,” he says.

 

Elegantly packaged with a unified brand identity, the wines are completely different from each other, yet each one shares the same meticulous attention to detail and the strong sense of place enjoyed by all Stellenzicht’s  wines.

 

The Speciality Range is available exclusively from the brand home and can also be delivered to your door when purchased online through the Vinotèque at this link:www.vinoteque.co.za/collections/stellenzicht

 

THE TEST KITCHEN IS AGAIN NUMBER 1 AT THE 2016 EAT OUT MERCEDES-BENZ RESTAURANT AWARDS!

 

In the year since Luke and his team last won this coveted award, much has happened. From the opening of “Luke Dale Roberts X the Saxon" in January 2016 at the Saxon Hotel, Villas & Spa in Sandton, Gauteng, to the restaurant’s outstanding 22nd place at the World’s Best Restaurant Awards, the opening of The Shortmarket Club, a recent sell out collaboration with Mexico’s most lauded chef Jorge Vallejo and the reopening of The Test Kitchen after a short break, Luke and The Test Kitchen’s ever-enthusiastic brigade of chefs and front of house team have been working tirelessly in their quest to excite and inspire their patrons with ground-breaking flavour combinations and techniques.

 

The latest menu and dining concept from Luke features The Light Room and The Dark Room and plays host to a mere 40 guests per evening. Diners begin their culinary journey in The Dark Room, sharing exquisitely prepared and presented tapas-style offerings. From here, things progress to a more formal fine dining space – The Light Room. With twenty-one (21) courses in all, each plated on a specifically chosen plate or vessel, a visit to the new The Test Kitchen is something of a pilgrimage - a sensory journey. The equally arresting visual aspect of the experience was conceptualised by Luke’s talented designer wife Sandalene who worked with a number of local artists and architect Maurice Paliaga to create a space worthy of the extraordinary food.

 

At The Test Kitchen, it really is the details that Luke puts in place that make the difference. Couple this with an unfailing dedication to his craft, a tireless desire to push culinary boundaries and a playful approach and willingness to explore possibilities, and you have a winning combination – something Abigail Donnelly and the Eat Out team have continued to recognise year on year.

 

Says Luke of his win, “while recognition is always gratefully received and we are absolutely thrilled, what drives us is the chance to offer a truly extraordinary and entertaining food experience for our guests”. And there’s no doubt about, the public and judges alike agree that The Test Kitchen truly is an exceptional and award winning experience.  

 

Luke Dale-Roberts has embraced South Africa’s finest brandies and added them to The Test Kitchen’s offering.

 

The Test Kitchen is where Dale-Roberts has showcased his skill and expert technique in the kitchen to pay homage to flavour and inspiration in the creation of unique dining that go beyond what is presented on each plate. The restaurant’s new offering will be an intimate dining experience that Dale-Roberts hopes will be a complete offering. “The new concept of The Test Kitchen is an all-in experience,” he says. “It’s like being invited to someone’s home.”

 

Part of that all-in experience is a chance for guests to enjoy the unique flavour of South African brandies.

 

“With Test Kitchen performing consistently globally in the Top 50 restaurants, and Luke’s whole focus on local excellence, it is a natural fit for our top South African brandies.  Our brandies regularly perform exceptionally well on the global stage, and The Test Kitchen is a perfect space to introduce connoisseurs to our products,” says Christelle Reade-Jahn, Director of the SA Brandy Foundation.

 

“Brandy is the perfect way to end a meal,” says Reade-Jahn. “It is a natural digestif and pairs incredibly well with dessert and chocolates.  The aromas in our brandies will enhance the dessert offering and leave the guest with a glimpse into the world of brandy excellence.”

 

Served on a special trolley dedicated to these brandies, sommelier Tinashe Nyamudoka will present guests with both blue chip South African brandies as well as Karoo Craft brands to round off their meal.

 

“South African brandies continue to achieve top accolades on the world stage. I believe this is true testament to its quality and authenticity. At The Test Kitchen we also strive for quality and perfection,” says Nyamudoka.

 

The brandy offering is part of the new set menu on offer at The Test Kitchen and once guests have found the brandy they love, the bottle is theirs to enjoy as they round off their meal.

 

“I try to showcase smaller distilleries,” says Nyamudoka about the selection of brandies on The Test Kitchen’s menu. “On the brandy trolley, I am able to offer some of SA’s finest Brandies varying in style and age. With it, I want to raise awareness about the quality brandy we produce in South Africa,” he adds.

 

“To keep things interesting, we keep introducing new products to the trolley,” says Reade-Jahn. “For the launch event, the selection includes this year’s winners of the Best Brandy trophies at both the International Wine and Spirits Competition (IWSC) and International Spirits Challenge (ISC) in London, and then a selection of smaller producers”. 

 

“There’s something special about a product that has been locally produced, where you can tell someone has taken special care and put a lot of love into it,” says Dale-Roberts about his decision to welcome local brandies into The Test Kitchen. A decision that perfectly mirrors the special care and love that Dale-Roberts has poured into his culinary pursuits. 

 

The Test Kitchen is located at Shop 105a, The Old Biscuit Mill, 375 Albert Road, Woodstock, Cape Town. Booking has switched to an online reservations system. This means that reservations can only be made independently via their website: http://www.thetestkitchen.co.za/online-booking/ Their online reservations system opens one month prior to the preferred date (e.g. from the 1st July you are able to book for the month of August and from the 1st of August you are able to book for the month of September). Bookings open at 08h00 (South African time).

 

They no longer take reservations via email, however, they will still be able to assist telephonically on + 27 (021) 447 2337. 

 

 

The world-famous Great Moscow Circus is coming to Cape Town in February 2017 with an all-new, sensational, two-hour World Premiere programme, featuring 19 incredible acts representing the best of the world’s greatest circus stars.

 

 

The Diorio Boys –If you think you’ve seen the Giant Wheel before – think again!  Not on one double wheel, but two! Exclusive to the 2017 Great Moscow Circus. An amazing piece of precision-built circus equipment – spinning at a furious pace, with four fearless acrobats truly risking their all to bring an act that will have South Africa talking for years. Over four tonnes of spinning, shining chrome – looks difficult and looks dangerous!  And it really, truly is. These four boys are circus royalty, admired by audiences and their fellow artists alike.

The Giant Trapeze – Leader: Artem Shykavets. Those daring young men on the flying trapeze are a band of pirate look-a-likes from Belarus – flying high above the circus ring, performing passes, somersaults and marvellous aesthetically beautiful and always dangerous feats

 

Russia’s most-famous calling card, The Great Moscow Circus guarantees breath-taking, affordable, family entertainment that delivers the thrills and fun of the circus of yesteryear, with all the skill and daring of today’s circus heroes. 

 

The Great Moscow Circus in proud association with Heart FM opens in Cape Town on 3rd February 2017 on the Foreshore, Founders Garden (next door to Artscape), in the heart of the city’s performing arts district, under a spectacular big top air-conditioned tent.

 

The Cape Town season forms part of a South African 2016/17 tour, which includes shows in Johannesburg, Bloemfontein and Port Elizabeth. Audiences can expect a nail-biting traditional European atmosphere where they are never more than 11 metres from the action.

 

Featuring some of best circus stars in the circus world, this tour includes medal winners from Monte Carlo’s famed International Circus Festival, daredevils from Spain and Mexico as well as Europe’s top circus attractions, all hand-picked by international producer and CEO of Theatre Tours International, Andrew Guild.

 

For the past 40 years, Guild has been visiting Russia ensuring that he knows who the best acts are and where to find them. During Soviet times he made more than 250 visits to Moscow and travelled extensively throughout Russia and the Soviet states. 

 

Guild has found and toured more than 7,000 performers to South Africa, Australia, New Zealand, China, Taiwan, Hong Kong and Singapore, and together with the Theatre Tours International team travelled the length of Russia selecting acts, negotiating contracts and organising the 2016/17 South African tour.

 

The Great Moscow Circus will perform every possible circus favourite - the funniest clowns, the most-daring acrobats, death-defying daredevils, aerial artists, balancers and much more. The show contains no animal acts.

 

It takes a massive team to bring a major international circus tour to South Africa. The Producers of the Great Moscow Circus would like to thank the Western Cape Government, Artscape and the Zip Zap Circus School for their assistance in bringing this excellent attraction to the people of Cape Town.

 

With a limited season the Producers urge you to book early to ensure you don’t miss out!!

 

Ticket prices range from R195 to R595 per person. There is a R45 discount for children between the ages of 2 and 14 years.  Book now through Computicket, Shoprite and Checkers outlets. Call 0861 915 8000 or book online at www.computicket.com

 

The South African 2016/17 tour dates include
- From 22 December 2016, Montecasino, Johannesburg
- From 3 February 2017, Foreshore - Founders Garden, Cape Town
- From 16 February 2017, The Windmill, Bloemfontein
- From 23 February 2017, The Boardwalk, Port Elizabeth

 

For more information visit www.greatmoscowcircus.co.za 
Facebook 
https://www.facebook.com/GreatMoscowCircusSA/
Twitter @TheGreatMoscow

 

FOOD NETWORK STAR PAUL HOLLYWOOD
 TO FILM IN SOUTH AFRICA

 

Food Network commission PAUL HOLLYWOOD CITY BAKES 
to film in Cape Town for series two on Food Network DStv Channel 175

 

Food Network announced that it will feature Cape Town in the second series of award-winning Paul Hollywood City Bakes. Produced by Reef Television, filming in Cape Town is scheduled for February 2017, with the show set to premiere on Food Network, DStv Channel 175 in May 2017.

 

In the second series of Paul Hollywood City Bakes the renowned British baker explores the baking heritage of cities around the world, uncovering family recipes, hotel delicacies and local favourites, before creating his own city bake inspired by the place. As well as Cape Town, Paul will also visit Oslo, Antwerp, Reykjavik, Palermo, Nicosia, Amman, Dublin, Los Angeles and San Francisco.

 

The first series premiered on Food Network in September 2016, and to accommodate the audience demand for all things Paul Hollywood, the new series has been extended from 30 to 60 minutes.

 

“South Africa has stunning landscapes, lovely local produce, and a dynamic baking scene. It was an obvious choice to take Paul to Cape Town for series 2,” said Kevin Dickie, Senior Vice President, Channels Group, Scripps Networks Interactive, UK & EMEA. “We are delighted to welcome Paul back to Food Network and even more so to take him to South Africa.”

 

 “I’m looking forward to returning to Food Network for what promises to be another great series of Paul Hollywood City Bakes,” said Paul Hollywood. “When asked if I wanted to visit South Africa it was a very easy yes! There are many bakes on my list to try, but I am particularly looking forward to sampling mosbolletjies, soetkoekies and traditional koeksister.”

 

Paul Hollywood City Bakes is the latest Food Network show to showcase Cape Town. Cape Town is also the location for the third series of Siba’s Table which was filming in November this year.

 

Scripps Networks Interactive (NASDAQ: SNI) is one of the leading developers of engaging lifestyle content in the home, food and travel categories for television, the Internet and emerging platforms. The company’s lifestyle media portfolio comprises popular television and Internet brands HGTV, DIY Network, Food Network, Cooking Channel, Travel Channel and Great American Country, which collectively engage more than 190 million U.S. consumers each month. International operations include TVN, Poland’s premier multi-platform media company; UKTV, an independent commercial joint venture with BBC Worldwide; Asian Food Channel, the first pan-regional TV food network in Asia; and lifestyle channel Fine Living Network. The company’s global networks and websites reach millions of consumers across North and South America, Asia-Pacific, Europe, the Middle East and Africa. Scripps Networks Interactive is headquartered in Knoxville, Tenn. For more information, please visit http://www.scrippsnetworksinteractive.com.

 

Food Network delivers a fresh approach to food programming and celebrates everything that is bold, fun and entertaining about the genre and is not your typical ‘how to’ cooking channel.  Food Network continues to be one of the fastest growing lifestyle and entertainment brands, packed with award-winning cooking, celebrity chefs and competition shows.

 

Foodnetwork.co.za is the ultimate guide to Food Network South Africa with daily TV listings, recipes and more. You can also find us on Facebook.com/FoodNetworkSouthAfrica and twitter.com/foodnetworksa

 

Reef Television is an independent television production company with an international reputation for making high-quality programmes. Reef prides itself on producing innovative content on a range of budgets and has made factual programmes for broadcasters including the BBC, ITV, Channel 4, Channel 5, Discovery and Scripps Networks. The company’s credits include returning popular factual series Selling Houses with Amanda Lamb (More4), French Collection (C4) and Put Your Money Where Your Mouth Is (BBC1). Other credits include Penelope Keith’s Hidden Villages (More4) and Emmy nominated drama documentary Messiah at the Foundling Hospital (BBC2). The company’s completed programmes and formats have sold in multiple territories around the world. Reef Television is a Zinc Media company.

 

 

(Left to right) JC Bekker, Jaco Potgieter, Thuli Gogela and Coenraad Spaumer (Right) Maryna Strachan, Douglas Green Jnr, Theola Conyers, Roberto Gomez and Gloria Higuera


DOUGLAS GREEN LEADS THE LOCAL SHERRY REVIVAL WITH THE RELEASE OF AN AUTHENTIC SPANISH SHERRY RANGE

 

Ever at the forefront of  trends, Douglas Green has expanded its stable of quality wines and spirits in South Africa, to introduce its first authentic Spanish Sherry range. The range comprises of a Pale Cream, Medium Dry and Cream Sherry, each produced and bottled in Spain and fully imported for sale in the country under the Douglas Green brand.

 

This move by Douglas Green was born in the wake of South Africa’s trade agreement with the European Union of October 1999 that came into force in May 2004. It dictates that within 12 years from this date, the term “Sherry” can only be used for authentic Sherries from Spain’s Sherry Triangle the only wine growing area in the world permitted to label its products as Sherry.

 

See more - http://www.douglasgreenwines.com/sherry (Left to right) Roberto Gomez with Sandile Mkhwanazi and Jacques Roux

 

On the back of the current global Sherry revival, this trio of top quality Sherries has been introduced now by South Africa’s largest independent wine and spirit producer and distributor, to meet the growing demand amongst local Sherry drinkers for this delicious fortified wine. The Sherries were sourced from the bodegas (wine cellars) of Caballero in Spain’s foremost Sherry districts, Sanlucar de Barrameda, Puerto de Santa Maria and Jerez de la Frontera.

 

Caballero, a world-renowned Sherry producer, is known for setting the benchmark of quality for Sherries around the world, and counts being named 2011 Best Spanish Wine Producer and 2014 Best Sherry Producer in the prestigious International Wine & Spirits Competition (IWSC) among its impressive list of accolades.

 

Retiring DGB Marketing Director Jacques Roux is a Sherry devotee himself and was instrumental in bringing this authentic Sherry range to the Douglas Green stable. “In recent years, Sherry has made a magnificent comeback, thanks to a wave of high-end releases that have reinvigorated interest in the category among foodies and fine wine drinkers,” he says. “We have been watching this with interest, and the upshot of it is that we are now seeing an increasing resurgence of the various styles of Sherry on wine lists and in craft cocktails. We knew the timing was right to introduce a superior range of Sherries into the South African market.”

 

Douglas Green Wines is also known for providing great value, and Roux and his team have painstakingly assembled a trio of outstanding Sherries that do just that. “When we sourced the Sherries from Caballero, we carefully selected those styles that met the rigorous standards of the world’s best Sherry producers, while striking the sought-after balance between exceptional quality and an affordable price point,” he explains.

 

The Douglas Green Sherries are aged in wood, and are pure non-vintage Sherries made in the traditional criadera method where flor yeast is allowed to slowly permeate the young wine before blending in the solera method. (Flor is the veil or thin layer of indigenous yeast cells that forms on top of Sherry to protect it from air contact). With young and mature wines of a uniform quality blended in the same style, for slow and consistent maturation, the benefit of the solera method is that it delivers a consistent quality each and every time.

 

The story behind the Douglas Green Sherry range reads like an adventure novel. It is inspired by real life hero Douglas Green Snr. who started the business back in 1942. Determined to strike a balance between exceptional quality and an affordable price point, he travelled the length and breadth of the Cape Winelands, seeking out parcels of perfect grapes that would deliver the style of wine that he knew his clients were seeking. Over 70 years later, his vision lives on under the stewardship of his son Douglas Jnr., and it is in this spirit that the team made their way to the home of Sherry in Spain — to carefully select Sherries from the magical cellars of Caballero.

 

Sherry connoisseurs will be pleased to know that the Douglas Green Sherry range is already available at selected outlets throughout South Africa.

 

According to the tastemakers — the sommeliers who sell Sherry daily — young wine enthusiasts are rapidly discovering Sherry’s myriad styles and flavours, especially when the wines are made in tiny batches by bodegas. No doubt then that the three complex traditional beauties introduced by Douglas Green will be inspiring more than a few wine lovers and epicurean explorers to convert to this most versatile of fortified table wines.

 

 Image: Previous Finalist’s work.

Enter the Sanlam Portrait Award
for a chance to win R100 000!


Following two highly successful Portrait Award competitions in 2013 and 2015, the Sanlam Portrait Award sponsored by Sanlam Private Wealth, in partnership with Durbanville’s Rust-en-Vrede Gallery, is again calling for South Africa’s finest contemporary artists to enter their masterpieces for a chance to win R100 000.

 

The award puts the spotlight on South Africa’s creative flare and gives a platform for the best of original portraiture to be showcased from 25 August 2017.

 

Daniël Kriel, CEO of Sanlam Private Wealth, says: “With the past two competitions we received one-of-a-kind works from talented artists and are excited to see what will be entered into the 2017 competition. South Africa is a hub of originality and talent; therefore we encourage more artists to enter. We are also seeing our client’s interest in art as an investment grow and look forward to showcasing a more diverse Top 40 Exhibition.”

 

How will your work be showcased? The winning portrait together with the top 39 entries will tour the country as part of the Sanlam Portrait Award Top 40 Exhibition – visiting, Johannesburg, Durban, Port Elizabeth and more beautiful cities. An additional 60 works will be selected for exhibition at the Michaelis Galleries, at the University of Cape Town Hiddingh Hall campus in Orange Street. This means the top 100 portraits, as selected by the judges, will receive significant exposure and members of the public will have the opportunity to purchase the works on display.

 

Who chooses the winner? The independent judging panel is made of a acknowledged professionals in the fine arts from South Africa and the United Kingdom. To guarantee fairness each piece is is judged anonymously as artists are not allowed to sign the work or reveal their identity in any other way in the work submitted.

 

“Seeing the standard of work received has been phenomenal to watch and has made curating an absolute pleasure. The judges take their time to deliberate over the winner and take care in choosing the Top 40 touring artworks – the success of which can be seen on the faces of the guests visiting the gallery. We’re eager to see what diversity and unique energy 2017 brings,” says Hamlin Jansen van Vuuren, curator at the Rust-en-Vrede Gallery.

 

What are the rules? The competition is open to artists aged 18 years and older who are permanently resident in South Africa. Portraits entered should be based on a sitting, or study from life, and the human figure must predominate. No sculptures, photographs and works created using software or other digital means will be eligible. All works will be judged anonymously by a panel of three independent judges convened by Stefan Hundt, head of the Sanlam Private Wealth art advisory service and curator of the Sanlam Art Collection. The Sanlam Portrait Award continues to attract hundreds of exceptional entries each year. In 2015, Cape Town artist John Pace walked off with the top prize for his portrait, entitled After The Match (100 x 80cm, oil on canvas).

 

How to enter For more information on the competition, entry forms and competition rules, click here. The closing date for entries is 13 July 2017. 

 

The Rust-en-Vrede Gallery has once again arranged with Stuttaford Van Lines for drop off points in all the main centres through-out South African where artists can bring their artworks to be wrapped and shipped to the gallery free of charge.  The entry form contains exact contact details for each drop-off point.

 

 

Initiated by South African based bespoke representation company Vula Afrika; Black Cellar Club (BLACC) launched in September of this year

 

Having listened to and participated in many passionate discussions about wine and the wine industry with their colleagues in the South African hospitality sector, directors at Vula Afrika, Ian Manley and Aubrey Ngcungama realised that there was a genuine need for an organization that could reach out to black Africans who were interested in furthering their wine knowledge.  So together with those same colleagues they created BLACC.

 

BLACC’s executive board comprises of:
Gregory Mutambe Chairman (Head sommelier at the Twelve Apostles Hotel & Spa)
Luvo Ntezo Deputy Chairman (Head sommelier at One&Only Cape Town)
Joseph T Dafana Secretary General (Head sommelier at La Colombe Restaurant)
Pearl Oliver Deputy Secretary General (Head sommelier at Taj Cape Town)
Mercy Mwai Treasurer General (Head sommelier at Nobu Cape Town)
Aubrey Ngcungama Ambassador (Director at Vula Afrika)
Ian Manley PR & Media Executive (Director at Vula Afrika)

 

Gregory Mutambe, Chairman of BLACC, explains that the Club is a very personal initiative. “Like my fellow board members, wine was not something I grew up with. My parents never drank wine at the dinner table. Yes, there was alcohol but certainly not wine. This is the case for most black Africans. With BLACC our aim is to change this scenario, to change perceptions around wine and to facilitate making wine and the knowledge thereof accessible to all South Africans by raising awareness about it.”

 

“There is a huge emerging black middle class in South Africa and Africa for whom affordability is not an issue. We know this to be the case with this market segment as we have seen it in their spending power when it comes to buying high end imported products such as Champagne and Cognac. I believe this to be an enormous untapped market and one whose buy-in can only benefit the whole of the South African wine industry. When there is a better and more locally focused wine culture amongst black Africans, there will be a higher demand of locally produced wines.“

 

“We aim to raise the consumption per capita of wine by adding more people into the wine market as opposed to current drinkers consuming more. And of utmost importance, of course, is the raising of awareness with regards to correct use of alcohol and promotion of responsible drinking. Our aim is also to nurture and support wine professionals and those wanting to enter the industry both in South Africa and in the rest of the African continent so that they too can enjoy and love industry and its wines as we do.”

 

Luvo Ntezo, BLACC deputy Chairman, has, since the early 2000’s been passionate about spreading the wine word. According to him “The townships consume the least liters of premium wine. It’s not a matter of price. If it was, then premium Cognac, single malts and high-end branded vodkas wouldn’t thrive as they do.”

 

“A goal and objective of mine has always been to convince those living in the townships to try wines; good wines. It isn’t easy but it’s not hard either. I’ve realized that it starts with a little enlightened roadshow. The Cape Winelands are so welcoming and hospitable. I’ve taken a number of township friends to the winelands in the last number of years. By doing so, it has given them confidence by association (‘I’ve been there, nice place and great wines they have’). I lived in the townships before, I speak the language, I easily navigate my way around and I now sit in a position of privilege and knowledge and access and I want to share that. I’d love to see more black people drink wine as their first choice, and also produced locally. It is in all our interest to support business within our own continent. BLACC is a means of doing so”.

 

BLACC, is a voluntary association established and managed according to its Constitution and guided by its primary mandate and object. The object of BLACC is to advance a public benefit through social activities and cultural interests. This object aims to achieve Black empowerment in the wine industry, both within the Republic of South Africa and throughout the African continent. Commercial activity may be undertaken by the Club, however, all such activities will be subsidiary to stated objects. Importantly, all profits generated by the Club will be strictly reinvested into the Club for the benefit of its members and in furthering the Club’s object. The activities of the Club will include, but are not limited to; the provision of academic development for previously disadvantaged South Africans; providing educational initiatives centered on creating responsible drinking awareness; creating shared value in the South African wine industry and increasing inclusion of black South Africans in this sector of the economy. 

 

“I’m immeasurably proud of being a part of this great initiative and as part of our plans we very much look forward to presenting BLACC’s own flotilla of premium beverages to the market in the near future”, stated Aubrey Ngcungama.

 

For enquiries, please contact Ian Manley of Vula Afrika on 082 8260 456 
or email 
ian@vulaafrika.com

Find BLACC on Facebook, Twitter and Instagram

 

 

UITKYK WINE ESTATE has welcomed Pikant Catering and Events in a collaboration that will see a pop-up restaurant on the farm, taking up residence in and around the Uitkyk Tasting Room. Pikant has make Uitkyk its home to 29 January 2017 and is open for lunch 7 days a week.

 

The Pikant lunch menu features hearty, healthy meals that will pair beautifully with Uitkyk’s wines. From Oven Baked Honeyed Camembert to Bacon Wrapped Sirloin Skewers and enticing salads, the menu is deliciously diverse and ranges from R89 to R140 for a main meal. With a rich history that dates back to 1712, the estate’s manor house is one of only three 18th century, double story, flat-roofed, Georgian style houses still standing in South Africa.

 

In addition to the restaurant’s lunch menu, the sprawling lawns that lay at the foot of the gracious Georgian styled Manor House at Uitkyk are ready to welcome guests who will enjoy the leisurely picnics on offer on the estate. 

 

Just in time for the new season, the estate’s popular picnics now have something new to offer guests to the farm. Pikant’s tapas menu allows guests to make a selection and build a picnic basket filled with delicious treats. With a selection of breads, meats, cheeses and desserts, there is something for every palate that can be enjoyed reclining on the lawns under trees or in one of the Uitkyk picnic pods. With spectacular views that stretch out over the Simonsberg Mountains, it is the perfect way to while away a summer day and catch the sunset with a bottle of Uitkyk’s finest wine.  

 

There is a special menu to keep the kids going as they play. From a hot dog on a stick, to Nutella and banana sushi, quesadillas and mini Greek salads, the selection is filled with treats that the little ones will love. 

 

For guests who would like to book in advance, Uitkyk’s popular pre-booked picnics are still on offer – an option perfect for tour groups or functions.

 

The pre-booked menu is available until 30 April 2017 and each basket is suitable for two people. The picnic menu features artisanal breads and spreads, salami and marinated artichoke skewers, cheeses and desserts with a bottle of Uitkyk wine. Bookings must be made 24 hours in advance and each basket costs R400.

 

Pikant at Uitkyk is open every day from 11h30 and serves lunch and tapas until 17h00 with the exception of weekends and Public holidays when the kitchen will close at 19h00. The Uitkyk Wine Tasting Centre opens at 09h00 from Monday to Friday and from 10h00 on Saturday, Sunday and Public Holidays.

 

Uitkyk is situated on the R44 between Stellenbosch and Paarl.

 

 
 

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