Autumn in Cape Town, possibly my favourite time of year. There is a chill in the air, but it’s still sunny during the day and my cat is extra generous with her purr-filled snuggles. It’s also time for one of my favourite food themed events, Taste of Cape Town.
The event started yesterday evening and runs until Sunday and is once again being held at the Green Point Cricket Club. Tickets cost R80 for a standard ticket (R100 at the door), R180 for a premium ticket (R200 at the door) and R685 for Taste Clubhouse Experience tickets. All tickets include entry to the festival and a wine tasting glass, a premium ticket includes R100 worth of Scoins (the festival currency) and a clubhouse experience ticket includes R150 worth of Scoins plus complimentary bar service in the private clubhouse and a Taste of Cape Town gift.
Inverroche gin tasting
Las Paletas ice lollies
Lindt chocolate studio
There are seven participating restaurants this year, plus an additional two pop-up restaurants which will change each day, offering tasting portions of three dishes each. Alongside the restaurants there are various theatres and experience tents where you can participate in a hands on session or watch a dish being prepared. As well as a food market featuring artisan producers, premium drink brands and award-winning wineries.
I attended the festival last night and was lucky enough to receive complimentary entry to the event for myself and Richard (my boyfriend). Our game plan for each year’s event is to share the dishes we buy so we get to taste a wider variety and make our Scoins go a bit further. Here are some of the dishes we tried.
Top: Seared cob from Il Leone, fish tacos from Cosecha, Consol Mixology cocktails
Middle: Cured blesbok from Azure, Burrata from Burrata, lamb cutlet from Camissa Brasserie
Bottom: Coffee-cocoa ribs from Cosecha, rainbow cheesecake from Camissa Brasserie, hybiscus flower ice lolly from Las Paletas
Check out my Taste of Cape Town 2013 Instagram roundup to see what we tasted last year.
If you live in Cape Town and are a fan of all things beer you will no doubt know that the fourth annual Cape Town Festival of Beer is taking place at Hamilton’s Rugby Club next weekend. I myself attended the festival for the first time last year and enjoyed meeting brewers from all over the country, tasting many new to me brews and even managed to find a few that appealed to my lager averse palate.
This year there will be over 200 beers to try, as well as guided beer tours and a larger than life beer pong tournament. Apart from all the beer there will also be food stalls, live entertainment and even some wine options for those not to fond of the beer side of things. There will also be a designated kiddies areas with child minders so there is no need to fret if you can’t find a babysitter.
Tickets can be bought via webtickets at R120 (including a beer glass). But for you lucky blog readers, I’ve got two sets of double tickets to giveaway for either the Friday (22 November) or Sunday (24 November) sessions. To enter use the Rafflecopter widget below to leave me a comment telling me which of the beers or other aspect of the show you are most looking forward to. You can also optionally tweet about the giveaway for an extra entry. Entries close at 12:00 next Tuesday (19 November) and I will randomly choose two winners once the giveaway has been closed.
a Rafflecopter giveaway
I’ve been invited by Tandy over at Lavender and Lime to host the November 2013 instalment of her I Made It Challenge series. With the last three challenges being nougat, cassoulet and mission impossible (!), I knew I wanted to choose something simple yet still impressive. Something I’ve been wanting to try, but just haven’t gotten around to.
After thinking about it for awhile it finally came to me. Paneer! A squeaky fresh cheese that I’ve most often encountered in Indian cuisine. I’ve been wanting to try my hand at making this for the longest time, but being the supreme procrastinator that I am, just hadn’t gotten to it yet.
So my challenge to you it to make your own paneer and use it in a dish of your choice. I will probably be following the instructions over on The Kitchn or wikiHow, but you are welcome to follow whichever recipe/instructions you feel most comfortable with.
If you choose to participate in this month’s challenge please take note of the following.
- Everyone who takes part must link back to this post
- Everyone who takes part must link back to Tandy’s blog
- Everyone who takes part must display the I Made It Challenge widget (displayed above)
- You have until the end of the month (30 November 2013) to publish your post and be included in Tandy’s challenge roundup.
I hope you enjoy taking part in the challenge this month and most importantly that you have fun making your own paneer.
It’s been a week, a few people entered by little Zespri giveaway and now the time has come to announce the winner.
So without further ado, the winner is…
a Rafflecopter giveaway
Congratulations Jackie, I’ll be in touch soon to organize getting your prize to you.
So it’s the last day of the 14 days of Zespri challenge and as a reward for sticking with me during all the kiwifruit madness I have a little giveaway for you.
Not only did the awesome people at Zespri supply me with a few a two week supply of kiwis and and pack of kiwifruit accessories, they also gave me an additional pack of items to give away to you.
The hamper consists of the following items:
- a Zespri branded lunch bag,
- a Zespri Gold lunchbox with matching spife,
- a Zespri Green kiwifruit holder with matching spife,
- a Kiri kiwifruit hand cream,
- a Kiri kiwifruit lip balm and
- a Fruit & Veg City voucher to the value of R150 to buy your own two week supply of kiwifruit.
To enter, use the Rafflecopter widget below to leave me a comment letting me know which of my 14 Days of Zespri posts was your favourite. For extra entries share a photo of you doing something funny with a kiwifruit or tweet about the giveaway. You’ll have a week to enter and I will close entries
next Sunday, 29 September 2013 this Friday, 27 September 2013 and announce the winner the following Monday.
a Rafflecopter giveaway
Also, don’t forget about the Zespri Cut, Scoop and Enjoy competition. You could win a R1,000 Yuppiechef voucher by sending your Cut, Scoop and Enjoy photos to firstname.lastname@example.org.
We’re nearing the end of the Zespri kiwifruit 14 day blogger challenge, today’s challenge is to think up a refreshing kiwifruit drink.
Although it’s still pretty cold in Cape Town, it’s the beginning of Spring and the warmer weather is just around the corner. While we’re still wrapped in warm blankets or huddled around fireplaces most Capetonians are dreaming of Summer days filled with braais and picnics. This kiwifruit and mint rooibos iced tea fits pretty neatly into those daydreams.
Poured into a small thermos I think this would make a lovely addition to a packed lunch. Or you could spike each glass with a shot of vodka or spiced rum before pouring in the tea for an iced tea cocktail, yum!
- 4 Tbsp loose rooibos or 4 rooibos teabags
- 1/3 cup fresh mint leaves
- 1 litre boiling water
- 4 tsp honey
- 1 kiwifruit pureed
- Place the rooibos and mint into a tall jug (I used a coffee plunger due to the loose rooibos) and pour over the boiled water.
- Leave to steep for at least 15 minutes, the long you leave it the stronger the flavours will become.
- Strain the tea into another just or a bottle.
- Add the honey and kiwifruit puree, stir to dissolve the honey.
- Stick in the fridge to cool until you are ready to server.
- Serve over ice with additional sprigs of mint and slices of kiwifruit if desired.
Over the last week and a half I’ve enjoyed eating kiwifruit in all sorts of ways, but my favourite has to be eating it raw, scoop by tasty scoop. Eating it fresh and raw means I can enjoy a low calorie snack high in vitamins B and C with lots of fibre and that helpful actinidin enzyme. Plus it’s low GI too, sounds like the perfect thing to snack on to me.
Up until receiving my Zespri blogger pack for this challenge I’d never actually eaten kiwifruit with a spoon. *le shock* I’d always just laboriously peeled it, cut it into chunks and then eaten it. Eating it with a spife is just so much less messy and more convenient. I thought I’d share with you visually how I use the Cut, Scoop and Enjoy method along with my cute spife when I feel like a quick kiwi snack.
Zespri are currently running a competition until the end of October 2013 where you could win one of four R1,000 Yuppiechef vouchers. All you have to do is snap a photo of yourself, a family member or a friend enjoying a nutritious kiwifruit using the Cut, Scoop and Enjoy method. Once you’ve got your photo you can then enter the competition by emailing it to email@example.com. Submissions will be uploaded to the Zespri website and the winning submissions will be announced in the first week of November 2013.
It’s day eight of the Zezpri kiwifruit challenge and today we’re being challenged to share our breakfast with you. I’ve never been able to stomach porridge, since I was a child I’ve always chosen muesli or granola over Pronutro or oats. My preferred way to eat it is with some plain yoghurt and honey. If there is any fresh fruit available that would be chopped up and added to the mix.
These days I seem to skip breakfast more often than not and a cup of coffee at the office usually lands up being the first thing that passes my lips in the morning. Taking a little time to prepare a quick breakfast makes such a big difference to the rest of my day.
Layering the kiwifruit, granola and yoghurt in a glass and calling it a parfait just makes it a little more special and really doesn’t take much more time than dumping it all into a bowl. I really need to make an effort and sacrifice ten minutes of warm bed time to make sure I’m starting my day off right.
I missed two days of posting for the Zespri Daily Scoop of Amazing challenge. But I’m back with a special treat in the form of a stack of kiwifruit pancakes.
Yesterday was a full day of cookieswapping and evening at the Madame Zingara Theatre of Dreams, my first visit and an amazing night out. So today I just wanted to stay in and take it easy. These American style pancakes are a great thing to make for a breakfast at home. I took it so easy that we actually ate them for lunch. A perfectly acceptable Sunday lunch don’t you think?
I made the pancakes using this recipe on Instructables. I halved the recipe as I was only cooking for two people and added pieces of kiwifruit before flipping them. I served them with maple flavoured syrup and the leftover bits of kiwifruit that didn’t make it into the pancakes. You could of course serve them with honey, real maple syrup or just plain if you prefer.
For day three of the Zespri kiwifruit challenge I have something a little different for you. It’s made with items you may already have in your fridge or pantry, but it’s not something for you to eat. It’s a brightening kiwifruit mask for your face.
In their raw state kiwifruit are rich in an enzyme called Actinidin. This enzyme helps break down proteins and thus makes kiwifruit a good addition to marinades when you are looking to add flavour and simultaneously tenderize cuts of meat. The Actinidin in raw kiwifruit will also help clean and exfoliate when applied to your skin.
My face mask only uses half a kiwifruit and makes more than enough for two or more applications. It’s best used as fresh as possible, so why not grab a friend and have a little DIY home spa session. While the mask is working it’s magic on your face you can eat the other kiwifruit half and let that Actinidin enzyme aid your digestive system at the same time. This mask left my skin feeling really soft and smooth but it did sting a bit, so if your skin doesn’t react well to fruit acids perhaps give this a skip.
Some not so flattering pics of me, face mask and all. Don’t mind the chunky look of the mask, it’s all part of the DIY home spa experience. 🙂 If you prefer your mask chunk free just puree the kiwifruit instead of mashing it.
- half a kiwifruit peeled and cut into chunks
- 2 Tbsp plain yoghurt
- 1 tsp honey
- Mash the kiwifruit with the back of a fork. Stir in the yoghurt and honey.
- Cleanse your face, neck and décolletage, pat dry and then spread a thin layer of the mixture over this area.
- Leave for 10/15 minutes before wiping off with a damp cloth.
If you have very sensitive skin, please do a patch test before applying the mask to your face. Also remember to try and avoid direct sunlight after use and apply a decent sunscreen if you can’t avoid being out in the sun.