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CWWU & Fleur du Cap Wines CAPE TOWN NOVEMBER

You are accordingly invited to Come Wine With Us & Fleur du Cap Wines – “Madam Zingara inspired” evening with an African Twist.

Come and #ShareYourFlair and look forward to some fine wines from Fleur du Cap paired with a communal feast from Moyo Blouberg. Expect some live acts, face paint topped off with some music and like minded foodie friends.

Each guest will get the chance to enjoy a welcome drink as well as a three course communal feast paired and enjoyed with Fleur du Cape Wines for the evening as well as entertainment.

Check out Fleur du Cap Wines and Moyo Restaurant for more details.

CAPE TOWN

Venue: Moyo Restaurant Blouberg, Otto du Plessis Dr, Big Bay, Cape Town, 7441
Date: Wednesday 14 November and

Thursday 15 November 2018

Times: 18:45
Dress Code: Smart Casual with a touch of African Flair

*Seating arrangement round tables of 10

Cost: R450 pp

 

BOOK NOW 14 NOV

 

BOOK NOW 15 NOV

 

 

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About –  Fleur Du Cap Wines

 

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Fleur du Cap – one of South Africa’s premier and best known wines – is one of the flagships of the Distell group, the country’s top producer and marketer of fine wines and spirits. The first vintages were produced at Die Bergkelder, one of the world’s most advanced underground cellars, built in 1968.

 

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Our wines reflect the generosity of nature and the dedication by our devoted team in this famous mountain cellar on the outskirts of the Stellenbosch Winelands. Our product crafters ensure that only the finest grapes and vineyard sites are selected in order to produce wines of abundant flavour and character.

 

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Join us at Die Bergkelder for a unique pairing of delectable dishes, created with salts from around the world and with Fleur du Cap’s award-winning Unfiltered range. Pairing dinners hosted by salt aficionado, Chef Craig Cormack, are held from time to time and are a great idea for a corporate or private function. You’ll get to taste different salts from around the world as Craig imparts his knowledge and techniques.

You can also discover the unusual combination of Fleur du Cap wines and artisanal salts at daily wine tastings where handmade salted morsels meld with our superb hands-off, naturally crafted wines daily at 12pm. Please be sure to email us or contact us via this site to book in advance.

The dedication of a devoted team at Die Bergkelder create a range of diverse wines. The Fleur du Cap approach is unconstrained. Using only meticulously selected grapes from the best vineyards from across the Cape Winelands, we produce a range of wines that offer diversity of choice & diversity of taste, to live your way.

Read more on www.fleurducap.co.za

 

About Restaurant – Moyo Restaurant – Blouberg

 

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Welcome to moyo – the destination for a unique African dining experience. Inspired by the traditions and values of our ancestors, moyo is a celebration of, and commitment to, the beauty of Africa, and the industry of her people. Our famously warm hospitality and modern African ambience make the moyo experience an unforgettable one.

 

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moyo was born of one man’s passion for all things African – from art and design to music, cuisine and crafts. In 1998, moyo started as a small 120-seater restaurant in Norwood, Johannesburg, serving exceptional African cuisine amidst soulful vibes. Today, live African music and a unique African dining experience are the benchmarks of the five evocative moyo establishments that now form part of the Fournews Developments portfolio. Situated in some of the most iconic South African sites, the Cape Town moyo stores can be found in Blouberg and Kirstenbosch; the Durban store at Ushaka Marine World and the Johannesburg stores at Melrose Arch and Zoo Lake.

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moyo Zoo Lake is a tranquil retreat from the urban hustle and bustle of Joburg. By day moyo offers a relaxed, family-friendly atmosphere; as the African sun sets, cocktails on the deck and fabulous live music set the tone for an extraordinary evening of fine-dining and soulful vibes. moyo magic gives new meaning to children’s parties and workshops

 

Read more about Moyo on http://www.moyo.co.za/about-moyo/

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Come Wine With Us and Alto Wines: #CraftedCare Cape Town

We don’t like to limit our wines to certain seasons, but we would have to agree that nothing beats a glass of red on a cold winter’s evening. Following Johannesburg’s successful #CraftedCare Alto and Come Wine With Us collaboration, we found ourselves at the exquisite FORK Pinchos Restaurant on Cape Town’s bustling Long Street to enjoy exactly that: some reds on a chilly evening.

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FORK describes their style of food — pinchos — as “an evolution of the old and still existing Spanish ways, a spirit of sharing smaller plates of food and a culinary sensation of experiencing different tastes all in the same meal”. While the prospect of food and wine alone was enough to reel us in, it was the thought of sharing and togetherness that we really connected with. After all, Come Wine With Us is about exactly that: coming together over good food and wine to share in unforgettable memories and special moments.

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Unsurprisingly, Alto Wines delivered another exceptional evening of reds — all elevated by the expertly paired pinchos FORK served up. Starter plates included: flame-grilled chicken pinchos with homemade bbq sauce and caramalised onions, grilled beef fillet on croutons and mushrooms with crisp onion rings and red wine reduction, and finally lavasch and grissini with roasted beetroot and carrot hummus. These were paired with the Alto Rouge, a wine that was a firm favourite for the evening. This could have easily been predicted, given that its blend of five varietals – Cabernet Franc, Shiraz, Merlot, Cabernet Sauvignon and Petit Verdot – set it up as the perfect wine to accompany so many different tapas options.

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The next round of exceptional plates, paired with the full-bodied Alto Cabernet Sauvignon, included seared tuna with tatsoi salad, Asian sun-dried tomato dressing and guacamole. In addition was the deep-fried calamari sprinkled with blue Iranian salt, drizzled with lime aioli and chimichurri sauce on a crispy potato nest. The second wave of savoury dishes included home smoked and roasted pork belly with a mustard parsley crust, deep-fried goats’ cheese with savoury biscuit and port onion marmalade. The latter two dishes set up dessert with the same pairing: the Alto Shiraz.

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Blog | Come Join Us

Dessert, a dark chocolate truffle, was also served alongside the Alto Shiraz, which delivers delicate spice, prune and plum flavours that lend to a creamy mouthfeel with a good tannic backbone.

Eight different plates and three different Alto Wines later, guests could all agree that they had not only had every craving met, but were also spoilt for choice. The lovingly paired pinchos and wine were made even better by Ben Dey and The Concrete Lions playing their live music in the background, along with the joyous chatter of the guests that filled FORK. With our next Come Wine With Us Cape Town event taking place in the gorgeous summertime month of November, we can honestly say this was a delightful way to cap off winter.

Make sure you don’t miss out on the next Come Wine With Us event. Follow us on all of our social channels and subscribe to our mailing list (see you soon).

Like our Facebook page.
Follow us on Twitter.
Follow us on Instagram.
Subscribe to our mailing list.

Browse the rest of our album here.
Photography: amy@amydekock.co.za
Music: bendeymusic@gmail.com

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To keep track of our wonderful #CraftedCare Cape Town Collaborators, make sure you follow what they get up to on social media.

Alto Wines
Like them on Facebook.
Follow them on Twitter.

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FORK
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Come Wine With Us and Alto Wines: #CraftedCare Johannesburg

Another month, another glorious reason to celebrate our favourite things: great wine, great food and great company.

Wrapping up July and gearing guests up for an exceptional second half of 2018 was the #CraftedCare Come Wine With Us event. We partnered with Alto Wines and were hosted at Chef James Diack’s prestigious La Stalla restaurant in Melville. Given the unmistakable chill that you find in the Johannesburg air at this time of year, what better way to celebrate than with an evening of reds? Not just red wines, but splashes of red everywhere — the theme of the evening was A Touch of Red Born & Bred, and it was a pleasure to see everyone take part in the theme. Alto also delivered some exceptional reds to add a little extra warmth to the night.

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For starters, tables were treated to a number of tapas-style options, which included burnt leek and goats cheese arancini for the vegetarians and home-cured wild boar bacon and spring onion arancini for the rest of the guests. Other starter options included ribeye carpaccio with crispy capers and truffle dressing and a unique vegetarian counterpart which consisted of grilled king oyster mushrooms. Each table received generous portions of herb focaccia and wood-fired, marinated artichokes. This was paired with the Alto Rouge, a red so delightful that many guests could be heard sharing a sentiment along the lines of “I don’t normally drink red, but this could change my mind”. Part of the reason the Alto Rouge seemed to pair so perfectly with all the different starter options, is because it is an exquisite blend of five varietals – Cabernet Franc, Shiraz, Merlot, Cabernet Sauvignon and Petit Verdot, making it the perfect partner to many different styles of food.

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Renowned for being full-bodied and rich with ripe but elegant tannins, next on the menu was the Alto Cabernet Sauvignon. This was paired with one of three dishes to choose from for the main meal. The first option was 36-hour braised lowland short rib served with thyme and Maldon salt polenta, accompanied by a micro salad with sherry vinegar dressing. Second was the Brightside salt-cured confit pork belly served with Tuscan-style cannellini beans, wilted spinach and fresh horseradish infused jus. Finally, vegetarian guests could enjoy an oven-roasted pumpkin with charred cauliflower and a bulgar wheat pomegranate salad.

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Dessert was a delightful spin on a typical winter classic. Sticky date and carrot malva pudding served with smokey toasted marshmallows and vanilla toffee dots accompanied by chocolate crunch ice cream. This was served with the Alto Shiraz, whose delicate spice, prune and plum flavours gave way to a creamy mouthfeel with a good tannic backbone.

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As the night geared down and the chatter of guests grew louder, the evening ended on a delightfully high note with many guests impressed not only with the food and wine pairings but also the atmosphere of La Stalla and the beautiful music of Faraway George that had filled the air throughout the night. The only sad part about the evening was that it had to end… fortunately, the next Come Wine With Us event is always just around the corner, and that’s something we’ll toast to. 

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Make sure you don’t miss out on the next Come Wine With Us event. Follow us on all of our social channels and subscribe to our mailing list (see you soon).

Like our Facebook page.
Follow us on Twitter.
Follow us on Instagram.
Subscribe to our mailing list.

Browse the rest of our album here.
Photography: talamina@gmail.com
Music: heinmusic88@gmail.com

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To keep track of our wonderful #CraftedCare Johannesburg collaborators, make sure you follow what they get up to on social media.

Alto Wines
Like them on Facebook.
Follow them on Twitter.

La Stalla
Like them on Facebook.
Follow them on Instagram.
Follow them on Twitter.

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Come Wine With Us & Boschendal Wines: #TheArtOfPairing Event Durban

The only hat trick we’re interested in involves wine, and in this case, it has involved the exceptional Boschendal Wines. We recently enjoyed our third event with them in our #TheArtOfPairing series, which saw Come Wine With Us members from Cape Town, Johannesburg and most recently Durban, come together to enjoy three of our favourite things: food, wine and art.

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For the third event in the series, our taste buds were taken to the delightful East Coast. Our hosts for the evening were the Fish & Wine Co., while the premium art showcased at the event was featured courtesy of the Community Gallery. The esteemed artists of the evening were Jane Wolf, Corné Eksteen and Nicole Pletts. René Tshiakanyi’s delightful acoustic melodies filled the air, accompanied by excited chatter and bouts of laughter as guests enjoyed their arrival drink – a light Boschendal Brut NV MCC.

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Just as you would expect from the Fish & Wine Co, the starter consisted of a crowd favourite: sushi. Salmon Sashimi and Prawn California Rolls were paired with Boschendal Chardonnay Pinot Noir 2017, while vegetarian guests enjoyed beautifully prepared vegetarian sushi. Keeping to their specialty, Fish & Wine Co. served up Grilled Yellowfin Tuna, marinated in mirin, soy and honey. This was served with sweet potato mash and roasted Mediterranean vegetables. Our vegetarian guests were treated to an Asian Roast Vegetable Linguine. Mains were paired with Boschendal 1685 Shiraz 2016.

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Blog | Come Join Us

After such an exceptional introduction into the Fish & Wine Co. kitchen and their way of cooking, expectations for dessert were high. Unsurprisingly, the Fish & Wine Co. did not disappoint. A unique rendition of Bread & Butter Pudding was served, infused with chocolate and berry. This was paired with a light Boschendal Brut Rosé NV MCC.

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After being treated to four delightful Boschendal offerings and enjoying Fish & Wine Co.’s mouthwatering menu, guests were in high spirits and enamoured with the art and company that surrounded them. They say “the third time’s a charm”, and our third event with Boschendal Wines proved exactly that.

Make sure you don’t miss out on the next Come Wine With Us event by following us on all of our social channels and by subscribing to our mailing list (see you soon).

Like our Facebook page.
Follow us on Twitter.
Follow us on Instagram.
Subscribe to our mailing list.

Browse the rest of our album here.
Photography: studio@royesterhuysen.com

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Blog | Come Join Us

Blog | Come Join Us

To keep track of our wonderful #TheArtOfPairing collaborators, make sure you follow what they get up to on social media.

Boschendal Wines
Like them on Facebook.
Follow them on Twitter.
Follow them on Instagram.

Community Gallery
Like them on Facebook.
Follow them on Instagram.

Fish & Wine Co.
Like them on Facebook.
Follow them on Instagram.

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Come Wine With Us and Boschendal Wines: #TheArtOfPairing JHB Blog Post

We recently partnered up with Boschendal Wines to explore the very literal art of pairing. This theme explored art, wine, food and how all three are best enjoyed together, along with how each is an art in its own right. Read all about our exceptional event in Cape Town, where we collaborated with 99 Loop Gallery and The Wild Fig Restaurant.

Our Johannesburg event was hosted at Sophia’s Bistro, the sibling to the much-loved Sophia’s and home to mouth-watering seafood, pasta dishes and light meals. Art that we showcased on the evening reigned from the esteemed Henry George Gallery, and featured the gallery’s top artists: Solomon Omogboye, Jamy van Zyl, Charleen Brunke and Banele Njadayi.

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Guests arrived to a glass of Boschendal Brut NV MCC and Boschendal Demi Sec NV MCC. Starters consisted of a Hearty Minestrone Soup served with Parmesan Focaccia Crisp. This was just in time for the crisp evenings we have been enjoying in Joburg, and was paired with the Boschendal Chardonnay Pinot Noir 2017, a wine which delivers a fresh green apple taste with hints of citrus and subtle almond biscotti and brioche.

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Keeping with the hearty theme, the mains consisted of Traditional Osso Bucco – this was served with crushed potato bake and seasonal veggies. Our vegetarian guests savoured a delightful, robust Panzerotti di Zucca. Mains were paired with Boschendal 1685 Shiraz, which offered a generous, deep black fruit and riper vintage fruit expression with pepper spice

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For those with a sweet tooth, dessert would have been a highlight: Sophia’s specialty Crème Brûlée served with Cassis Berry Coulis and a dark chocolate mousse boudoir biscuit. Dessert was paired with the with something elegant and classic Boschendal Brut Rose Method Cap Classique. This sparkling wine delivered a pronounced fruit structure which was complimented by a seductive brisk sparkle.

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What was realised on this beautifully clear evening was a simple fact: when you combine wine, art, food and great company, you are guaranteed nothing short of an exceptional time.

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Make sure you don’t miss out on the next Come Wine With Us event by following us on all of our social channels and by subscribing to our mailing list (see you soon).

Like our Facebook page.
Follow us on Twitter.
Follow us on Instagram.
Subscribe to our mailing list.

Browse the rest of our album here.
Photography: Talamia Photography

To keep track of our wonderful #TheArtOfPairing collaborators, make sure you follow what they get up to on social media.

Boschendal Wines
Like them on Facebook.
Follow them on Twitter.
Follow them on Instagram.

The Henry George Gallery
Like them on Facebook.
Follow them on Instagram.

Sophia’s Bistro
Like them on Facebook.

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Alto Wines – July – Johannesburg

You are cordially invited to OUR FIRST Come Wine With Us & ALTO Wines winter warmer  #CRAFTEDCARE evening.

Look forward to an evening where winemaker Bertho Van Der Westhuizen shares his insights and passion about everything RED wine along with local Joburg renowned Chef James Diack’s presents us his NEW restaurant La Stalla  in Melville topped off with acoustic sessions with Faraway George.

Each guest will get the chance to enjoy a welcome glass of MCC as well as a three course ‘Red Wine’ inspired meal enjoyed with ALTO ‘s premium wines.

Check out ALTO Wines, La Stalla  and Faraway George for more details.

 

JOHANNESBURG

 

Venue: La Stalla , 7th Street, Melville, JHB
Date: Wednesday 25 July and

Thursday 26 July

Times: 18:45
Dress Code: A touch of RED, BORN AND BRED
Cost: R430 pp for three course inspired meal, wine and entertainment

 

BOOK NOW 25 JULY

BOOK NOW 26 JULY

 

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About Alto Wines

Alto is a farm with a rich history, befitting its status as one of the icon estates of the Western Cape winelands. The first title deeds date back to 1693, but it was only in 1919 that the farm was given over entirely to vineyard.

 

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That was thanks to the foresight of the farmer Manie Malan who, together with his father Hennie, recognised that the property’s unique aspect, soils and slopes were ideal for crafting full-bodied red wines. They named the farm Alto, homage to both the farm’s altitude and the family’s pursuit of excellence. The cellar and homestead they built still stand on the estate today.The Malan’s nurtured and expanded these vineyards for four decades, before selling the property to Piet du Toit in 1959. On purchasing the farm Du Toit employed a team of experts to evaluate the terroir and soils, and confirm if the right cultivars were planted across the estate. The consensus? Manie Malan’s intuition couldn’t be faulted. Alto was, and remains, the realm of superlative red wines.

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In 1983 Piet retired, handing the honour of Alto winemaker to his son Hempies du Toit, a man as famous for his exploits on the rugby field as in the wine cellar. With the turn of the century came a new winemaker in Schalk van der Westhuizen, who further cemented Alto’s reputation in South Africa and abroad.

In 2015 he continued the Alto tradition of passing the baton down through the generations, with his son Bertho van der Westhuizen becoming only the fifth winemaker in Alto’s long history.

 

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With a B.Sc. degree in Viticulture and Oenology from Stellenbosch University, Bertho van der Westhuizen is the cellar master and winemaker at Alto, and a man keenly aware of the hundred years of heritage gazing down from the cellar walls

While tradition is very important at Alto, re-invention is part of the philosophy that drives the creation of new traditions in its pursuit of excellence.“If you talk to anybody about red wine, Alto’s name will be one of five estates mentioned, and usually in the top three. Its reputation for classically structured wines is well-deserved, and it is therefore a massive honour and privilege to be able to make wine here. The vineyards thrive in the estate’s unique terroir, and my role will be to work carefully and judiciously in the cellar with the best fruit from the vineyards.”

Read More about Alto Wines here

About La Stalla

La Stalla which means “The Stable”. A homey restaurant with a wholesome approach is a welcome addition to Melville’s vibey 7th Street.

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Farm to fork and nose to tail philosophies reside at the core of all Chef Diack’s restaurants and La Stalla is no exception. Every item on La Stalla’s menu will be prepared using mainly the ingredients from his family farm, Brightside Farm.

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To give character to La Stalla, Diack has teamed up with Rausharn Griffin, who he’s been working with since 2014. Together they are serving up a variety of soulful, delicious and affordable small plates, a wood-fired pizzas and farm-fresh salads. The bruschetta with a variety of toppings, and arancini stuffed and dusted with wild-boar bacon are mouth-watering must-tries!

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They’re also keeping their homemade gelatos! So, whether you like yours stacked up in a cone or neatly set in a bowl it’s yours for the taking five days a week.

 

 

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Read more about La Stella here 

About Faraway George

Faraway George is one of the young, new voices on the South African music scene. Originally from the small town of Robertson in the Western Cape, this Afrikaans and English singer/songwriter burst on the scene when his 1st radio single Nooit Te Laat was picked up by Jacaranda FM in June 2016.

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Faraway George’s music can be described as modern folk and some roots of blues, as a young boy he was greatly influenced by jazz and rock music and started playing guitar when he was 14 years old.

By August 2015 George left his day job in Robertson and moved to Pretoria. He started recording his first EP and has played no less than 120 shows in the past 12 months. In 2016 he was handpicked to be the support act for multi-award winning Elvis Blue, Touring with Elvis on his Erens In Die Middel Van Nerens Tour.

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To listen and read more about Faraway George click here

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Alto Wines – August – Cape Town

You are cordially invited to OUR FIRST Come Wine With Us & ALTO Wines winter warmer  #CRAFTEDCARE evening.

Look forward to an evening where winemaker Bertho Van der Westhuizen shares his insights and passion about everything RED wine along with local craft tapas connoisseurs from FORK restaurant topped off with Ben Day & The Concrete Lions acoustic sessions.

Each guest will get the chance to enjoy a welcome glass of MCC as well as a ‘Red Wine and tapas’ inspired meal enjoyed with ALTO ‘s premium wines.

Check out ALTO Wines, FORK Restaurant and listen to Ben Day & The Concrete Lions for more details.

 

CAPE TOWN

 

Venue: FORK Restaurant,  84 Long St, Cape Town City Centre, Cape Town, 8000 (Limited parking in Long Street, Please try and make use of Sober Uber or Taxify)
Date: Wednesday 1 August and

Thursday 2 August

Times: 18:45
Dress Code: A touch of RED, BORN AND BRED
Cost: R395 pp for a red wine tapas inspired meal, wine and entertainment

 

BOOK NOW 1 AUG

BOOK NOW 2 AUG

 

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About Alto Wines

Alto is a farm with a rich history, befitting its status as one of the icon estates of the Western Cape winelands. The first title deeds date back to 1693, but it was only in 1919 that the farm was given over entirely to vineyard.

 

Blog | Come Join Us

That was thanks to the foresight of the farmer Manie Malan who, together with his father Hennie, recognised that the property’s unique aspect, soils and slopes were ideal for crafting full-bodied red wines. They named the farm Alto, homage to both the farm’s altitude and the family’s pursuit of excellence. The cellar and homestead they built still stand on the estate today.The Malan’s nurtured and expanded these vineyards for four decades, before selling the property to Piet du Toit in 1959. On purchasing the farm Du Toit employed a team of experts to evaluate the terroir and soils, and confirm if the right cultivars were planted across the estate. The consensus? Manie Malan’s intuition couldn’t be faulted. Alto was, and remains, the realm of superlative red wines.

Blog | Come Join Us

In 1983 Piet retired, handing the honour of Alto winemaker to his son Hempies du Toit, a man as famous for his exploits on the rugby field as in the wine cellar. With the turn of the century came a new winemaker in Schalk van der Westhuizen, who further cemented Alto’s reputation in South Africa and abroad.

In 2015 he continued the Alto tradition of passing the baton down through the generations, with his son Bertho van der Westhuizen becoming only the fifth winemaker in Alto’s long history.

 

Blog | Come Join Us

 

With a B.Sc. degree in Viticulture and Oenology from Stellenbosch University, Bertho van der Westhuizen is the cellar master and winemaker at Alto, and a man keenly aware of the hundred years of heritage gazing down from the cellar walls.

While tradition is very important at Alto, re-invention is part of the philosophy that drives the creation of new traditions in its pursuit of excellence.“If you talk to anybody about red wine, Alto’s name will be one of five estates mentioned, and usually in the top three. Its reputation for classically structured wines is well-deserved, and it is therefore a massive honour and privilege to be able to make wine here. The vineyards thrive in the estate’s unique terroir, and my role will be to work carefully and judiciously in the cellar with the best fruit from the vineyards.”

Read More about Alto Wines here

(Pictures were used with permission from the www.alto.co.za website)

 

About Fork Restaurant

Located in Cape Town, we at FORK serve contemporary Pinchos, an evolution of the old and still existing Spanish ways, a spirit of sharing smaller plates of food and a culinary sensation of experiencing different tastes all in the same meal.

 

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PINCHOS OR ‘SPIKES’ IN THE BASQUE LANGUAGE ARE TAPAS TAKEN TO A WHOLE NEW LEVEL.

NO “SWEATY” CHORIZO OR “CLAMMY” CALAMARI ON COCKTAIL STICKS- FORK’S PINCHOS ARE CULINARY “TOURS DE FORCE” IN THEIR OWN RIGHT, DELIVERING DISHES THAT WOULDN’T LOOK OUT OF PLACE IN A MICHELIN-STARRED RESTAURANT.

 

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FORK’S CONCEPT IS FOR COOL, YOUNG SIBLINGS AND THE REAL FOODIES OF THIS WORLD AS IT OFFERS ULTIMATE FLEXIBILITY, INFORMAL DINING, BITE-SIZED PORTIONS, REASONABLE PRICES AND THE CHANCE TO SWITCH AT THE TURN OF A HEEL FROM TRADITIONAL TO MODERN CUISINE.”

PINCHOS ARE THE ULTIMATE CHOICE FOR PEOPLE WITH A DESIRE FOR THE GOOD THINGS IN LIFE.

 

Read more about FORK restaurant here

(Pictures were used with permission from the www.fork-pinchos.squarespace.com website)

About Ben Day & The Concrete Lions

BDCL is an Afro/Indie pop-rock band from Cape Town. The band was co-founded by Ben Dey and Ongoma Mona in 2015.
BDCL’s unique sound resonates with audiences locally and abroad.

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Ben is a prolific lyricist who draws inspiration from the every day. His memorable hooks are held together by poetic verses that use commercial metaphors to express subversive socio, political and environmental themes. He spends much of his time outdoors (climbing, running, riding, surfing) and the music he creates aims to harness the nuanced rhythms of the elements he experiences. In a nutshell, Ben wants to make music that inspires and uplifts the listener.

 

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Listen to Ben Dey and The Concrete Lions here
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Come Wine With Us & Boschendal Wines: #TheArtOfPairing Cape Town

Our theme for the month of May was #TheArtOfPairing, which was a simple exploration of art, wine, food and how all three are best enjoyed together. In the case of Cape Town, we collaborated with the exceptional 99 Loop Gallery, who showcased four of the top artists they represent: Anastasia Pather, Chris Denovan, Zarah Cassim and Karen Cronje. The evening started with a pop as guests arrived to a welcoming glass of Boschendal Brut Method Cap Classique, which delivered a flourish of delicate bubbles and notes of lemon cream, citrus and almond Biscotti.

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Food was prepared by the delightful Wild Fig Restaurant, who blew guests away with expert plating and superb flavours. Starters consisted of Chardonnay Risotto served with roasted beetroot, pickled carrot ribbons and salsa verde. The main course offered two choices: medium-rare game fillet server with dauphinoise potatoes, peach and mint cream, and a red wine jus; or ratatouille served with smoked Napolitana sauce topped with pecorino, toasted pine nuts and fresh basil. Dessert was perhaps the most beautiful course of the evening, and presented a red wine poached-pear accompanied by passion fruit sorbet and Turkish delight.

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What would the evening be without brilliant pairs? The starters were paired with Boschendal Chardonnay/Pinot Noir, which delivered a fresh green apple taste with hints of citrus and subtle almond biscotti and brioche. Mains were paired with Boschendal 1685 Shiraz, which offered a generous, deep black fruit and riper vintage fruit expression with pepper spice (this went down a treat with the game fillet). Dessert, of course, had to be paired with something elegant and classic, so it was no surprise that it was paired with the exquisite Boschendal Brut Rose Method Cap Classique. This sparkling wine delivered a pronounced fruit structure which was complimented by a seductive brisk sparkle.

Once again, we celebrated an unforgettable evening paired with life’s greatest offerings: great food, divine wine, gorgeous art and of course exceptional company. Make sure you don’t miss out on the next Come Wine With Us event by following us on all of our social channels and by subscribing to our mailing list (see you soon).

Like our Facebook page.
Follow us on Twitter.
Follow us on Instagram.
Subscribe to our mailing list.

Browse the rest of our album here.
Photography: Amy De Cock Photography (email: amy@amydekock.co.za to book her for your next wedding or event).

To keep track of our wonderful #TheArtOfPairing collaborators, make sure you follow what they get up to on social media.

Boschendal Wines
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Durbanville Hills Wines – JHB & CT

Any South African will tell you: one of our most prized traditions is a good old-fashioned braai. There’s nothing quite like a piece of meat prepared on an open flame, and few things pair as perfectly with a braai as  your typical salad, potatoes and of course, garlic bread. Unless, of course, you consider wine (but we all know wine pairs perfectly with anything).

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Just this week we wrapped up our latest Come Wine With Us event, this time however, there was a twist! In both Johannesburg and Cape Town, we hosted our first-ever Come Braai and Wine With Us, and boy was it one for the books. This event showed off an exquisite Durbanville Hills selection that was lovingly paired with braai classics, all selected by the renowned Chef Tjaart, perhaps best-known for his role as a judge on the Great South African Bake Off, along with his prestigious education under Raymond Blanc at Le Manoir aux Quat Saisons, Blanc’s prestige cookery school in the UK. WEBER braais were of course the stage upon which the performance unfolded; this unrivaled kettle braai is a hallmark of South African braaing and ensures tender, flavourful meat, seafood and veggies when used.

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Held at the Lagoon Beach Hotel & Spa in Cape Town, and the Miele Bryanston Showroom in Johannesburg, guests arrived to expertly-prepared (giant) slices of pizza which were freshly baked on the WEBER. The crust was perfectly cooked and had guests not seen the WEBER with their own eyes they surely would have been convinced that the pizzas came from a giant clay oven as the taste and profile of each slice was just as authentic as a wood-fired pizza.

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Guests were divided into teams of six and given the opportunity to experience a little Masterchef-style opportunity where they could impress not only one another, but also Chef Tjaart, by preparing their own meals on the WEBER braai. This created an excitable atmosphere with an air of competition and delightful banter between teams and teammates. Soon after, the Big Buffet Braai began and the food kept on coming (just as the wine kept on flowing).

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It’s no secret that we’re fans of any Come Wine With Us event (after all, when our wonderful guests are in attendance and there’s wine to be enjoyed, how could we not enjoy ourselves?), but it has to be said that this was one of our most unique and enjoyable events, and surely one we will be repeating in the future.

Like us on Facebook and subscribe to our newsletter to make sure you don’t miss out on the next memorable Come Wine With Us event of 2018.

Enjoy some more enticing pictures of our event below, or view the full album on Facebook.

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Boschendal Wines – June – Durban

DURBAN

You are cordially invited to Come Wine With Us & Boschendal Wines – “The Art of Pairing “evening.

Be inspired and look forward to an evening of fine ‘pairings’ of premium Boschendal wines with amazing food from Fish and Wine and special hand selected premium art pieces from Community Gallery complimented by live music from René Tshiakanyi’s

Each guest will get the chance to enjoy a welcome glass of MCC as well as a three course ‘food art’ meal inspired and enjoyed with Boschendal wines.

Check out Boschendal Wines  , Fish and Wine  ,Community Gallery  and René Tshiakanyi’s, for more details.

 

DURBAN

 

Venue: Fish and Wine, B9, The Pearls of Umhlanga, 7 McCausland Cres, Umhlanga, 4320
Date: Wednesday 13 June and

Thursday 14 June

Times: 18:45
Dress Code: Smart Casual
Cost: R395 pp for Bubbly on arrival, three course meal with wine and entertainment.

 

 

BOOK NOW 13 JUNE

 

BOOK NOW 14 JUNE

 

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About Boschendal Wines

Given our exceptional winemaking heritage of almost 300 years, the Boschendal cellar masters meticulously balance rustic tradition and modern innovation to produce classic, fruity wines while upholding the ecological integrity that has become synonymous with our brand.

 

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Pic: Sourced Online: http://www.boschendal.com/our-wines

Each wine range, including Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot and Shiraz, is carefully crafted to deliver ultimate drinking pleasure, with dedicated red and white winemakers in separate cellars for focused expertise. It is this attention to detail that makes us a leader in the production of Méthode Cap Classique sparkling wines and beloved brand in over 50 countries.

 

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Read more about Boschendal Wine ranges and farm on : http://www.boschendal.com/our-wines

 

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Picture Credit: Johan Wilke for RooiRose Magazine taken at Boschendal wine Farm

 

 About Fish and Wine Restaurant

Good food and good wine is what this restaurant specializes in. Only the finest seafood made with the freshest ingredients is served and to go with that meal is the option of selecting one of the fine wines from the restaurant cellar. If you’re looking for a delightful seafood experience then the Fish and Wine Co. in Umhlanga should be your next stop.

View their Instagram page here for more details on their opening hours and meal options.

 

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*Review from www.iol.co.za*

When going out to a restaurant, there are three things that I highly value, the atmosphere, the service and the food. There needs to be a good balance between these three things. Only then does it become an establishment I would frequent regularly.

One of Durban’s relatively new restaurants, The Fish and Wine Co at the bourgeois The Pearls of Umhlanga, has to impress in order to survive in that very competitive neighbourhood. It needs to bring an amazing dining experience, while also serving guests delicious food. And it did just that when I recently went to the restaurant. 

What’s different about this restaurant is its emphasise on pairing seafood and wine, something many similar establishments may not do. Their seafood and wine pairings are more than just a dry Chardonnay with a mild white fish, which is a relief. We now want more as consumers. 

Fish and Wine Co head chef Rowan Larkin introduced us to their menu, which lists which dish complements each wine. This does help, especially for those who aren’t wine connoisseurs, but would still like to enjoy a perfectly paired meal. The first dish was a sushi platter. Full disclosure: I don’t like sushi or sashimi but, surprisingly, I  enjoyed this and the wine helped cut through the fat, giving it a pleasant taste. The salmon sashimi was paired with a sauvignon blanc wine. The second dish was crispy hake goujons paired with Gewurztraminer wine and calamari with a balanced cinsaut wine. 

Speaking to the owner, Robert Nunes, about the place, he said the restaurant had been operating for about three months but was officially launched three weeks ago at The Pearls.

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Read more about this fabulous restaurant review  here on iol.co.za

About Community Gallery

We at COMMUNITY aim to be a people, and a space, that nurtures the local creative. Our goal is to partner with local artists, poets, musicians, film makers, performers, designers and the like, and in doing so, expand the creative space in our beloved city. Alongside this core value, we have set out to support local businesses in whatever capacity that we can. 

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We believe in nurturing the creative, choosing a lifestyle of collaboration, and further defining what it means to function as a community. We hold events, workshops, film screenings, pop up shops, exhibitions and more. 

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For more info on our art view our Instagram page here

 

About René Tshiakanyi’s

 

A sensational Singer/Songwriter with songs in French, English and Portuguese.

He describes his music as the combination of classic and rock ballads, Rnb, Reggae and Folk music.

René Tshiakanyi is a musician whose musical style is unique.

 

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His debut Single named ” La presse s’ efface” meaning ” Journalists are being erased” A tribute to the fight for media freedom introduced him to a wide listening audience and put his name on many lips.

This song received a wide acclaim when it was aired by the Belgium radio (RTBFI) and the UN radio in Africa (OKAPI). In 2008 a music video of the song was released . The video was nominated in both 2009 and 2010 for the shockwaves Awards of the British Magazine NME.

 

René Tshiakanyi was asked by the French radio (RFI) to write a tribute song to Mr Nelson Mandela,  the song accompanied the radio show that was aired in France and in the world via DSTV while the entire world was saying goodbye to Nelson Mandela in December 2013.

 

After his first Album “Now that I am Free” a live acoustic recording release in 2011 Rene Tshiakanyi his now working on his second Album and hope to release it soon.

In 2014 the NGO “Life Line Durban”, appointed René Tshiakanyi as its Brand Ambassador.

 

For more about René Tshiakanyi and his work kindly go to

www.soundcloud.com/renetshiakanyi

www.facebook.com/renetshiakanyi.music

www.youtube.com/ renetshiakanyi

www.renetshiakanyi.com