Visiting Vergenoegd Wine Estate

Our wine country here in the Cape is filled with history. The sad thing is that not everyone appreciates it or even honours it. I recently got around to visiting Vergenoegd Wine Estate and I was blown away by the experience and their respect for its history and buildings. The farm is filled with stories and activities for the whole family. But before I get into that, let us talk ducks!

The farm has almost 800 Indian Runner ducks that are let out every morning to graze on the snails and bugs that threaten the vineyards. The ducks are an eco-friendly solution for the farm and to be honest, they are possibly one of the cutest creatures I have ever seen! If you find yourself visiting the estate then I would recommend arriving  before 09:45 to see them go to work in their duck parade. Or catch them at the end of a hard day’s work at 15:30 daily! The sounds and sites of these feathered friends running into the vineyards is a must see! They are also part of the reason why Vergenoegd proudly carries the WWF biodiversity certificate.

The Estate is bustling with activities such as wine, coffee, tea and olive oil blending. I decided to opt for the olive oil blending as it was something different to what I’ve done before and I must admit that I was happy with my choice! Being educated on olive oils and the blends was fascinating! And the best part? I received a labelled bottle of my olive oil blend!

Sitting in the old buildings, I was able to take in the history of the Estate, and I think it is really special that they work so hard to preserve it. There is something to be said for those who honour the past and remember where they come from and I truly got that feeling at Vergenoegd!

The chef, Ryan Shell, has put together a picnic menu of epic proportions. Coming from a background of working with Chris Erasmus (one of my favourite chefs) I knew I was going to be blown away! With freshly baked bread and scrumptious salads, you can’t go wrong! Each picnic basket is accompanied with a fantastic bottle of Runner Duck wine. The white wine is crisp and fresh - the perfect pairing to a summer’s picnic! Booking is essential for all the activities on the farm and Vergenoegd ‘s site is also a hive of information! Give them a visit next time you want to wonder out to wine country! You will not be disappointed!

-Melissa

Bitter Brandy with ice

We are on humpday, which is cause enough to celebrate in my books. Can you believe I only found out that humpday means we are over the hump of the week like a month ago? Judge away…

Regardless I know that the mid week struggle is real so I thought I would make it a little better with this amazing Brandy cocktail made with the easy drinking KWV 5 Brandy.

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Ingredients:

• 2 shots Brandy
• 1 shot Bitters
• Lemonade
• Sprig of thyme to garnish

Instructions:

Fill a highball glass with ice.

Add the ingredients and stir until mixed. Place a fresh sprig of thyme in the glass for garnish.

-Melissa

Passion Fruit Summer Drink

One of my favourite things to do in summer is to go down to the beach with my friends and have picnics at sunset. I am lucky enough to not only have marvellous friends but to live in one of the most beautiful cities on earth, Cape Town. Our beaches are pristine and summer sunsets are around 8pm so it allows for extra time after work to really enjoy the evening!  There are few things as beautiful as watching the sun go down and seeing the colour palette explode over the sky.

This cocktail is great for summer because of its fresh flavours. You can take it down to the beach or simply enjoy it with friends over lunch. It's the perfect start to the weekend! 

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serves 4

Ingredients:

• 125ml mint leaves
• 2 limes, cut into 1cm-pieces
• 3 fresh ginger (cut into thin sticks)
• 8 passion fruits
• 4 oranges, juiced
• ice cubes
• Sparkling soda
• vodka (optional)

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Instructions:

Muddle mint leaves, the lime pieces and half of the ginger sticks in a bowl, then pour it into a pitcher.

Cut the passion fruits in half and scoop out the flesh into the pitcher.

Add juice from the oranges and ice cubes and stir around.

Top it with sparkling soda, a couple of ginger sticks and a mint leaf.

If you have opted for vodka add a single shot per glass or stronger if that is your vibe!

Cheers to the weekend!

-Melissa

Fig Tarts

I recently found these beautiful plump figs at the local food market. It's called the Oranjezicht City Farm and it is in Granger Bay. The market is centered on fresh produce from your local farmer that is grown organically and ethically. I make a concerted effort to buy only organic and free range products for my household.

Organic food is something that in recent years has become quite prominent in my life. I feel there has been an awakening within me to know what I’m putting into my body and where it comes from. The food industry is a multi-billion-dollar corporation and the facts are that health and wellness are sacrificed in mass production. I have to ask, how often do you check where your eggs come from and how your beef found its way onto your plate? These are questions we need to ask ourselves. For instance, there are no long-term studies on how the hormones in our milk affect us and our children. Now don't get me wrong, I am not preaching veganism. I'm not even preaching vegetarianism. I am simply saying that arming yourself and your family with knowledge about what we eat will create a healthier life for you and the animals out there.

Now let's get back to my figs and how they transformed into one of the tastiest tarts I have ever baked.

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serves 8

Ingredients:

• 15 whole figs, washed
• 30 grams castor sugar
• 2 tablespoons water
• 2 sprigs of fresh thyme, leaves picked
• Zest of one orange
• ¼ cup raw almond

For the short crust pastry

• 125 grams butter
• 100 grams icing sugar
• A pinch of salt
• 255 grams of plain flour
• 1 vanilla pod, scored lengthways and seeds removed
• Zest of ½ a lemon
• 2 large yolks, preferably organic
• 2 tablespoons cold milk or water

For the frangipane

• 275 grams almond flour
• 55 grams plain flour
• 255 grams unsalted butter
• 255 grams castor sugar
• 2 large eggs, lightly beaten
• 1 vanilla pod, scored lengthways and seeds removed (you can also use vanilla paste if you have, just add a teaspoon)
• 1 tablespoon grappa

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Instructions:

You have two options when making this. Option one: you can make it in a 28cm-greased tin or options two: in individual tartlets. I chose to make individual ones.

Preheat the oven at 180 degrees Celsius.

To make your pastry, cream together the butter, icing sugar and salt and rub in the flour, vanilla seeds or paste, lemon zest and eggs yolks – you can do this all by hand or you can do it in a food processor.  When the mixture looks like coarse bread crumbs you can add the milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly. Do not over work the pastry or it will become chewy instead of flaky. Wrap in cling film and let it rest in the fridge for at least an hour. Remove it from the fridge, roll it out and line your tart tins or tin. Place in the freezer for an hour.

Remove from freezer and bake the pastry for 12 minutes or until golden brown.

Remove from the oven and turn it down to 170 degrees Celsius.

To make the frangipane, beat together your sugar and butter until light and creamy. Add your almond flour, lightly beaten eggs, vanilla and grappa. Beat until the mixture is smooth.  Place the mixture in the fridge for at least a half hour or until mixture is firm. 

Remove the stems from the figs. Score them at the top in a cross shape. Using your thumbs push up from the base opening the figs slightly.

Spoon the chilled frangipane mixture into the pastry cases or into the large tart tin, then lightly push the figs into the frangipane with the scored side up. Heat the sugar with the water and drizzle the syrup over the figs. Roughly chop the almonds and sprinkle over the top with the thyme leaves and orange zest.

Bake in the preheated oven for about 40 minutes if you are doing the single big tart and 30 – 35 minutes for the individuals, or until the frangipane mixture has become firm and golden on the outside but still soft in the middle.

Allow cooling for about 30 – 40 minutes.

Serve with a dollop of mascarpone and a sprinkle of cinnamon.

-Melissa

Dalliance - V & A waterfront

Tucked away in the V&A Waterfront on what they call the Golden Mile is a sweet spot called Dalliance. Owned by the Kove Collection this restaurant has the slogan “a little love affair” and that is exactly what it is.

The principle behind the urban eatery is that you order tapas and share. This concept might seem foreign to most people as we are used to ordering a meal to have for ourselves. Initially I had slight anxiety that a few tapas would not fill me, as I am not exactly your salad loving kind of girl. The Chef Junaid Patrick and his wonderful selection of tapas soon laid my fears to rest. The menu boasts several dishes that I can highly recommend - and that doesn’t often happen. 

 While working my way through the menu I was impressed by the outstanding service from the waiters and their knowledge on the food. I like it when I have several questions that I can fire at the waiter and he can answer me immediately. It shows the staff is well trained and that there is communication between the Chef and the waiters.  

The menu is divided into seafood, meat, vegetarian and sweets. It’s a simple layout with delicious options and I suggest ordering from all the varieties. I must say, the vegetarian spread is well thought out and the goat’s cheese salad is a must try!

The décor is classy and modern and left me impressed. You can view the staff working with your food, which is always a plus for me.  Dalliance also has a great selection of cocktails that I attempted to make my way through and everyone was as tasty as the last!

My top five dishes:

Garlic Prawns R105
Dukka spiced tuna R90
Fillet béarnaise R115
Goats Cheese R50
Chocolate beignet R60

This post is sponsored by Dalliance, opinions are my own.

If you want to make a booking here are the details:

Tel: +27 (0) 21 418 1037
Email: info@dalliancerestaurant.co.za

Shop 7216A, V&A Waterfront, Cape Town, South Africa

Opening Hours:
Monday to Sunday, 11am to 11pm

-Melissa