1. 1
MENU
Main Ingredient’s weekly E-Journal
Gourmet Foods, Ingredients & Fine Wines
Eat In Guide’s Outstanding Outlet Award Winner from 2006 to 2010
www.mainingredient.biz - http://www.adamastorbacchus.com/
+27 21 439 3169 / +27 83 656 4169
Click here to Subscribe to MENU or to contact us
A chilly evening in the Alfred Dock, V&A Waterfront, Cape Town
In this week’s MENU:
• Products
• Our market activities
• Things to do…
• Chops and green peppercorn mustard
• Boerekool or curly kale
• Sweet potato soup
• Tuna biltong
• Masters of the Trade Routes Culinary Challenge: Den Anker
• Events and Restaurant specials
• Wine courses & cooking classes
To tell you our whole story here would take too much space, so click on
underlined and Bold words in the text to open links to pictures, blogs,
websites or more information
New Products We have just received a new range of French sauces in jars:
béarnaise, burgundy, tartare and mayonnaise, all very attractively priced. These join
our new range of French mustards (green peppercorn, tarragon, basil, wholegrain,
Dijon & mild brown). We have also received fresh stock of the Mayor hazelnut and
walnut oils in 500ml cans and 125ml bottles of Moroccan Argan oil. Many of you have
been using it for cosmetic purposes (we believe it is very good for skin and hair), but
we like it for its amazing, complex, nutty-fruity flavour. To see what else we have
available for you, you can access our product list and see pictures in our website. If
you can’t find what you need, let us know and we will try to find it for you. Until our

2. online shop is ready, drop us an email and we will help you. We are very happy to see
that traffic on our website is increasing and more orders are coming from it.
We have a lot of fun putting MENU together each week and, of course, doing the
things we write about, but making it possible for you to enjoy rare and wonderful
gourmet foods is what drives our business. We stock a good range of ingredients and
delicious ready-made gourmet foods. You can contact us by email or phone, or through
our website. We can send your requirements to you anywhere in South Africa.
Our market activities Come and visit us at the Old Biscuit Mill’s wonderfully
exciting, atmospheric Neighbourgoods Market, as always, this Saturday and every
Saturday between 09h00 and 14h00. Tip: Some visitors tell us how they struggle to
find parking. It’s quite easy if you know how. Click here for a map which shows where
we park. We will be back at Long Beach Mall tomorrow, Friday 6th July from 09h00 to
16h00. We look forward to seeing you there.
Things to do... This is that dreary time of the year when you have to wrap up very
warmly if you are the adventurous type who wants to go the beach. The storms, of
course, can make it pretty exciting and we’ve had enough of those in the last couple of
weeks. But, for those of us who prefer comfort, it is also a time at which you can
indulge in some wonderful indoor activity. We have some great additions to our Events
Calendar, like Caroline’s Red Wine Review and the Bastille Festival in Franschhoek
this weekend. We will be at the latter on Sunday and are staying on for a couple of days
to investigate more wine farms and restaurants in the area. We hope we will see lots of
you at the Festival but don’t forget to buy your tickets before you go. This two day
festival is extremely popular. Don’t forget your berets and to wear red white and blue or
you will feel a little out it. There is a great atmosphere in the village during the festival;
lots of partying on Saturday at night as well. Get your tickets from Computicket for
Caroline’s Red Wine Review; it will be at the Western Grand Hotel, CTICC on Wednesday
the 25th, from 5 to 9 pm.
Several of Cape Town’s best hotels have excellent programmes of wine pairing dinners:
The Taj, The Vineyard, the Mount Nelson and the One&Only, all of which have dates
through the year. They’re listed in date order through to December. There are plenty of
other events, tastings and dinners to dazzle your senses, some of them in other cities
including Johannesburg and Durban. Check them out here.
Chops and Green Peppercorn mustard
The new range of French mustards, mentioned above, has really been flying since we
started selling them. They are different from the normal soft French mustards, because
they do have a tiny bite of heat - the mustard seeds are stone ground, apparently Fallot
is the last mustard maker in France to do this. They come from Beaune in Burgundy and
Lynne has wanted to try them out with food. Both of us have had colds over the last
week, so cooking has been minimal but, sometimes, minimal cooking with great
ingredients gives you good results. She coated two generous pork loin chops on one side
with the green peppercorn mustard, seasoned them, fried some onions till brown and
getting crisp, then put the chops in a hot pan and browned them on both sides. The
mustard not only flavours but thickens the sauce a little. She deglazed the pan with
some verjuice, added the onions and some good chicken stock and put a lid on the pan
to allow the chops to cook through for a few minutes. This was served with wonderful
new potatoes and some curly kale found at the organic vegetable stand at the Biscuit
Mill.
The next mustard we are going to try is the Tarragon with some Red Barn free range
chicken which has been delivered to us today. More next week...
Boerekool or curly Kale
This rather rare and difficult-to-cook vegetable has rather stymied us. Usually, when you
buy it, the leaves are hard and crisp almost like glass and you have to cook for a very
long time to get anything edible. And obviously with a green vegetable, long cooking

3. 3
must destroy lots of the vitamins it contains. The Kale we bought this week was
completely different, lovely soft leaves and very fresh but it was still like glass when
cooked, as well as being stringy and fibrous after poaching in butter for a few minutes
like cabbage. Does anyone have any tips for cooking this vegetable?
Sweet potato soup
John does not like sweet potatoes. But they are extremely good for us. So Lynne decided
to try a soup recipe out on him to see if he really disliked it. Strangely this does not
taste like sweet potato. John identified the soup as a slightly sweet red pepper and
tomato soup and there was not a tomato in sight. It is very creamy and delicious and
much improved by the addition of smoked chicken.
1 celery stalk, finely chopped – 1 onion, finely chopped – half a red pepper, finely
chopped – 1 carrot, finely chopped – 1 T canola oil – 1 small potato, 200g, peeled and
chopped – 1 large orange sweet potato, peeled and chopped (500 to 650g) – 1 to 1.5 litre
of good vegetable or chicken stock - 2 small smoked chicken breasts, cut into 2 cm
pieces – 4 or 5 drops of tobacco – salt and freshly ground black pepper
Fry the celery, onion, pepper and carrot in the oil till soft and just beginning to take on
colour. Add the two potatoes and cover with stock. Simmer till the potatoes are soft
then blitz the soup till smooth. Put in the two chicken breasts and cook for another 20
minutes then season and serve.
If you want to keep this vegetarian, leave out the chicken and use a textured vegetable
like broccoli florets or baby corn.
If you want to keep this low carbohydrate, leave out the potato. It is there for thickness,
so the soup will be slightly more watery.
This is very good with some crisp garlic bread.
Tuna Biltong Some of you might remember that we had some superb mojama
(thinly sliced dried tuna) in the shop a few years ago, but the person making it decided
to go and do something more lucrative and Cape Town has been without it for a while.
Stephan of Delicious Fish, who works next to us at Long Beach Mall selling his excellent
smoked snoek, angel fish, and smoked snoek paté, is now making really good tuna
biltong and selling it at the Biscuit Mill. He uses only locally sourced tuna and puts it
through a secret process with his own blend of spices to make this fat free healthy
snack. He is very generous with samples, so do come and taste his wares the next time
you visit the Biscuit Mill or Long Beach Mall. We are still trying to convince him that
there will be a market for this at Long Beach Mall.
Masters of the Trade Routes Culinary Challenge The Waterfront is running its
special winter promotion at the moment and we decided to go and sample one
restaurant’s offering. We have to say, looking at the web pages, not all of the
restaurants have much to offer with their specials - some just offering one dish and
others are quite expensive, but one or two really excited us - especially Den Anker,
which offers Seared Canadian Scallop on a White Asparagus Risotto and a lightly curried
Beurre Blanc Pear poached with Cinnamon and All Spice with a Cherry Beer Sabayon,
served with a glass of Jordan Bradgate Sauvignon Blanc / Chardonnay, all for R120. Click
here to see what we ate. We absolutely loved it and, if you want a great experience,
do go and try this one. Check out the V&A Waterfront Masters of the Trade Routes web
site to see if there are others you might enjoy. We found that we were free by 8.30, so
this could be a an excellent choice for supper before a movie.
Food and wine (and a few other) events for you to enjoy
There is a huge and rapidly growing variety of interesting things to occupy your
leisure time here in the Western Cape. There are so many interesting things to do in
our world of food and wine that we have made separate list for each month for which
we have information. To help you choose an event to visit, click on our Events
Calendar. All the events are listed in date order and we already have a large number of

4. exciting events to entertain you right through the year. Click here to access the
Calendar. You will need to be connected to the internet.
Learn about wine and cooking We have had a lot of enquiries from people who
want to learn more about wine. Cathy Marston and The Cape Wine Academy both run
wine education courses, some very serious and others more geared to fun. You can see
details here.
Chez Gourmet in Claremont has a programme of cooking classes. A calendar of their
classes can be seen here. Pete Ayub, who makes our very popular Prego sauce, runs
evening cooking classes at Sense of Taste, his catering company in Maitland. We can
recommend them very highly, having enjoyed his seafood course. Check his programme
here.
Restaurant Special offers. Some more restaurants have responded to our request
for an update of their special offers and we have, therefore, updated our list of
restaurant special offers. Click here to access it. These Specials have been sent to us
by the restaurants or their PR agencies. We have not personally tried all of them and
their listing here should not always be taken as a recommendation from ourselves. If
they don’t update us, we can’t be responsible for any inaccuracies in the list. When we
have tried it, we’ve put in our observations. We have cut out the flowery adjectives etc.
that so many have sent, to give you the essentials. Click on the name to access the
relevant website. All communication should be with the individual restaurants.
12th July 2012
Remember - if you can’t find something, we’ll do our best to get it for you, and, if
you’re in Cape Town or elsewhere in the country, we can send it to you! Check our
product list for details and prices.
PS If a word or name is in bold type and underlined, click on it for more information
Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169
Postal address: 60 Arthurs Rd, Sea Point 8005
Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups
(up to 6) to specialist wine producers who make the best of South Africa’s wines. Have
fun while you learn more about wine and how it is made! Tours can be conducted in
English, German, Norwegian or Dutch flavoured Afrikaans.
Recommendations of products and outside events are not solicited or charged for, and
are made at the authors’ pleasure. All photographs, recipes and text used in these
newsletters are ©John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are
usually unsolicited. We prefer to pay for our meals and not be paid in any way by
anyone. Whether we are invited or go independently, we don’t feel bad if we say we
didn’t like it. Honesty is indeed our best policy. While every effort is made to avoid
mistakes, we are human and they do creep in occasionally, for which we apologise. Our
Avast! ® Anti-Virus software is updated at least daily and our system is scanned
continually for viruses.
This electronic journal has been sent to you because you have personally subscribed to it or
because someone you know has asked us to send it to you or forwarded it to you themselves.
Addresses given to us will not be divulged to any person or organisation. We collect them
only for our own promotional purposes and keep our mailing list strictly confidential. If you
wish to be added to our mailing list, please click here to send us a message and if you wish
to be removed from our mailing list, please click here to send us a message.