A New Blog, A New Era --> SweetLikeCandi.com

My food journey took a turn for the positive last year when I went to an Iridologist and finally discovered that I have Candida - and this pesky little bacteria inside my body was mimicking all the symptoms of the food allergies!

I have started a new blog because I wanted a fresh start. It is www.sweetlikecandi.com.

Thank you for all of your support on this blog and I really look forward to interacting with you on my new one. I am loving having more freedom to be creative as my diet is far less restrictive - the main allergens I now eliminate are yeast, sugar and gluten.

Catch you on the other side :)

Lea xxx

Avondale and Chef Reuben Riffel Winter Warmer Pairing

A few weeks ago, I was invited to attend the Media Launch of the Avondale and Reuben Riffel Winter Warmer Pairing - little did I know what I treat I was in for!

Upon arrival, we were handed a glass of bubbly, which we sipped while enjoying the magnificent views on the estate.

We then all clambered onto the back of a bakkie and were whisked away to the vineyards where we were lucky enough to spot a group of Pekin ducks, as they were returning to their "duck mobile". Avondale is an organic and bio-dynamic estate. Nature is very close to the Avondale family's heart, and the soil is the soul of Avondale; their ethos being Terra Est Vita - "Soil is Life", therefore they try and keep everything as natural as possible and the ducks are just one example - as they are in effect the "pest control system" and eat the snails that damage the precious vine crops.

The wine production itself is an intricate, slow and loving production of hand harvesting, gravity flow
cellar system and natural fermentation. Every minor detail is attended to and nothing unnatural is incorporated into the wine - it is as pure as Mother Nature intended.

Not only is the wine-making eco-system in perfect balance, but the wine itself tastes like heaven in a glass. Each wine, to me, embodies the love that was used to create it.

With the inclusion of Reuben Riffel in this unusual pairing of soup and wine, we indeed have an angelic match.

Chef Reuben says: "I like simple food, beautifully prepared, and I love soup for its versatility. The humble soup is quite often perceived as a boring “filler” item on a menu – or old-fashioned peasant fare – and is, rather mistakenly, overlooked. There are so many delicious possibilities and variants, and it can be an exquisite addition to any menu when properly prepared.”  

How true he was in this statement - my taste buds were dancing at every turn.

The Winter Warmer Pairing experience:

 - The Tasting begins with Baby Marrow and Basil Soup, garnished with crispy baby marrow, accompanied by a glass of the effervescent Armilla Méthode Cap Classique. Here the basil works very well with the MCC, which was a pleasant surprise as I wasn't expecting this.  

  
 - This is followed with Avondale’s vibrant Chenin Blanc Anima, paired with Confit Duck and Bean Soup. Lightly wooded, delicate, smooth wine is a perfect match to the soup.  

- Avondale’s Viognier blend Cyclus marries well with French Onion Soup, served with melted Epoisse Toastie. Here the wine cuts through the richness, and the subtle peach flavours bring out the sweetness of the onions.

 - Avondale’s Camissa rosé is served with Chai-Style Butternut Soup. Turkish delight flavour of the wine compliments the spiciness of the soup. 

 - Avondale’s Syrah Samsara is paired with Parsnip and Artichoke Soup, served with grated parmesan and olive oil. The earthiness of the soup and the wine compliment each other.

-  And finally, Avondale’s signature red blend La Luna partners with Truffle Bean Soup. Both the soup and the wine were equally delicious and tasted like more.

Johnathan Grieve, Proprietor of Avondale, says: “We have collaborated with Chef Reuben on numerous occasions before, and the soup and wine pairing was born out of a desire to give an exciting, fresh take on a traditional winter comfort food. We are extremely fortunate to have Chef Reuben on board for this experience as we knew he would be able do precisely that – create beautiful, gourmet soups created with fresh, seasonal and, where possible, local ingredients that would do justice to Avondale’s collection of fine wines.”

The Winter Warmer Pairing, available at Avondale Wine Estate from 22 May to 15 July, is R120 per person and by appointment only. Call 021-863 1976 or email wine@avondalewine.co.za to book now.

If ever there was a wine estate that embodies my feelings and attitude to food and wine - it is this one. 

And, what could be more perfect for a Winter's day than sipping on soup and wine by a roaring fire, whilst the rain beats down outside...?

 
They say that breakfast is the most important meal of the day. Why not fuel your body the right way with this yummy, but super healthy granola? The world is ours for the taking; let's ramp the waves of life - after a bowlful of awesome!


Healthy Granola
Makes about 4 cups or +/- 500g

Prep time: 10 - 15 mins
Baking time: +/- 30 mins

Ingredients:

Apple puree:
2 apples, skins removed, cored and finely chopped
1 1/4 cup water
2 tsp vanilla extract
1 Tbs Xylitol (healthy sugar alternative, can use brown sugar)
1 Tbs coconut oil

Dry Ingredients:
1 1/2 cups (135g) oats (not instant)
1/2 cup (45g) spelt flakes
1/2 cup (60g) wheat germ
1/2 cup (60g) chopped almonds
1/4 cup (30g) walnuts
1/4 cup (30g) hazel nuts
1 cup (125g) seed mix
2 tsp cinnamon
1 tsp mixed spice
1 tsp sea salt
3 Tbs Xylitol (or brown sugar)

20g Xylitol (sprinkled over, while baking)

Greased baking tray

Method:

Heat oven to 150 degrees Celsius
Add the apples and water to a pot on the stove and cook until the apples have softened to a puree (about 10 minutes)
Add the rest of the puree ingredients and simmer on low until ready to combine with the other ingredients
Mix all the dry ingredients together, except for the 20g Xylitol which must be reserved
Add the apple puree to the dry ingredients and mix well
Tip out onto a greased baking tray and spread evenly
Sprinkle 5g of the reserved Xylitol over the unbaked granola
Bake in the oven, stirring every 10 minutes, sprinkling 5g of Xylitol over
Bake for about 30 minutes or until golden brown
Allow to cool and store in an airtight container
Can be stored for up to a month
Serve with yoghurt and fruit or eat as a snack on its own

Sunshine Burgers

As the sun dances along the ocean with a twinkle in its eye, it whispers the promise that summer is on its way.

Welcome the sunshine into your life with these delicious burger patties. Awesome on their own, with a salad or wedged between a warm bun, dripping with tomato sauce and melted cheese.

Char-grilled Burger Patties:

Makes 4 Medium Patties

Prep time: 10 - 15 mins

Cooking time: 10 - 15 mins

Ingredients:

500g extra lean beef/ ostrich mince

1 onion finely diced

Bunch parsley, finely chopped

2 - 3 tsp cumin

2 - 3 tsp paprika

2 tsp thyme

1.5 tsp salt (or to taste)

1 tsp pepper (or to taste)

Method:

Combine all ingredients

Mix well

Shape into 4 burger patties

Fry in a griddle pan or a normal frying pan for 3 - 4 minutes on either side, until charred on the outside, but still moist on the inside.

Serve on rolls with the garnish of your choice or top with melted cheese, guacamole, rocket, baby tomatoes, spring onion and olives and eat as a warm salad.

Vineyard Hotel - Wine Paired Dinners

What a privilege it was to be invited to help create the four course dinner for the Villiera Tasting Experience at The Vineyard Hotel.

It was one of the most exciting moments I've had to date. I met amazing people, such as the wine maker, Jeff Grier and the chef at the Vineyard Hotel, Chris Law. The wines and MCCs we tasted were exceptional and the way we unravelled the flavours in the wines and the foods, in order for Chris to use his mastery to come up with something unique and spectacular was in effect, "a paint-by-numbers-extravaganza."

Seeing our bantered-efforts come to life in actual dishes, on the night, was priceless.

  

Smoked salmon orzo with wild rocket, apple, toasted almonds and citrus emulsion

Paired with Villiera Tradition Brut Rose NV

Chris surpassed all my expectations with this first plate - the flavours were singing in my mouth! Such a beautifully executed and well balanced dish. The saltiness from the salmon, the slight sweet tartness from the apple, the toasted creaminess from the almonds, all brought out the flavours in the Brut Rose, but the textures of the apple, orzo and almonds were a delight. I was taken on a journey in this dish and I didn't want it to end!

Homemade blanc fromage, deep-fried with dukkha, artichoke, mango, pineapple salad and korma dressing

Paired with Villiera Tradition Barrel Fermented Chenin Blanc 2010

The gentle curry flavours of the korma married perfectly with the Villiera Barrel Fermented Chenin as did the sweetness from the mango and pineapple and the nuttiness from the dukkha. Once again the textures in this dish and the balance of flavours made me happy: the crunchy salty exterior with the oozing richness of the cheese ball, accompanied by the crisp sweetness of the salad, a perfect combination.

Peppered beef fillet with rosti potato, creamed spinach and a bitter chocolate jus

Paired with Domaine Grier Crusade 2006

Whenever I see chocolate and steak together on a menu, I get nervous because the balance is very rarely right. But this bitter chocolate jus was delightful and a faultless accompaniment to the Domaine Grier Crusade, one of Villiera's overseas offerings. The earthiness of the spinach also complimented the wine well as did the umami from the steak, which was cooked to perfection!

Apple and pear tart tatin, roasted rhubarb ice cream and honey rooibos gel

Paired with Villiera Inspiration Noble Late Harvest 2010

 

I could have eaten bucket loads of the roasted rhubarb ice cream; its slight savouriness cut through the sweetness of the tart and worked wonderfully with the Noble Late Harvest. As did the honey, which was mirrored in the wine.

I would highly recommend treating yourself to one or more of these wine paired evenings, which are very reasonably priced at R265 for the four-course and R315 for the five-course. A wonderful night out with a group of friends or if you are wanting to be romantic, why not indulge and stay over. Exclusive stay-over packages have been designed specifically for these evenings, at a greatly reduced price.

The wine flows, live music sets the mood and the food is a treat for the taste buds. I couldn't think of a more enjoyable way to spend a Friday night.

 

 For more info go to The Vineyard Hotel's Website, or contact 021 657 4500 or e-mail eat@vineyard.co.za

Beef and Lentil Soup

There is nothing more comforting than coming home to the aromas of something hot and delicious bubbling away on the stove or in the slow cooker.

This, for me, is the true essence of winter and instantly makes a home more cosy.

I had this unctuous beef and lentil soup cooking in the slow cooker all night and waking up to the rich, savory smells wafting around my flat was just the way I'd like to start every day.  

I even had some for breakfast - I just couldn't wait! :)

Put a pot of deliciousness in the slow cooker before bed and you will have delicious dreams.

Beef and Lentil Soup
(Serves 4)

Ingredients:

125g bacon diced
500g beef shin, bone in - excess fat removed
2 tsp dried thyme
2 tsp paprika
1 large onion, diced
1/2 cup red wine
1 litre NoMU beef stock
3 large carrots, sliced
2 sticks celery, sliced
1 tin whole tomatoes and juice
2 sprigs rosemary
1/4 cup lentils (I used red split lentils)
1 tsp sugar
salt and pepper to taste

Directions:

Fry bacon until golden
Add the beef shin to the pot and brown
Add in the dried thyme and paprika to flavour the beef
Add in the diced onion and fry until translucent
Deglaze pan with the red wine
Add in the beef stock
It is at this point that I transferred everything to the slow cooker. If you don't have one, just add everything to your original pot.
Add in the carrots, celery, tinned tomatoes, rosemary, lentils, sugar
Bring soup to a boil
Add salt and pepper
Check for seasoning and adjust where necessary
Cook on low for a minimum of 3 hours, or preferably over night, until the shin literally falls apart
Remove shin from the pot
Remove bones and any unwanted fat from the shin, but add the marrow to the soup for extra flavour
Flake the shin back into the soup
Simmer for another 20 to 30 minutes to allow all the flavours to merge
Serve piping hot with bread, if desired.

**Please note that some people who are gluten intolerant may struggle to digest lentils
*Red wine contains yeast



 

O' My Goodness!

During my trips to the beautifully picturesque, Plettenberg Bay, I stumbled on a fantastic product called O' My Goodness.

This is a range of vegetarian, organic and raw snacks, focusing on health, without sacrificing on taste.

The remarkable thing about this product range is that the ingredients are pure, generally kept in their original state, locally sourced where possible and do not contain any additives, preservatives, sugar, dairy or eggs. Gluten is also avoided as much as possible, therefore only a few products contain it, such as their rolled oat balls.

 

The range is split into three categories:

Raw Vegan Gourmet:

These raw snacks are dehydrated below 47 degrees Celsius in order to retain all the nutrients, enzymes and intense flavour.

Examples include their amazing Mushroom Biltong, which has the flavour and texture of real biltong! Another favourite of mine are the Spiced Cashews; packed full of delectable flavour as well as magnesium and copper. The Sweet Potato Flax Crackers are an excellent alternative to wheat or gluten-rich crackers or biscuits, which I am always on the hunt for, and they taste yummy!
I also love the Cinnamon & Apple Munch, a tasty combination of nuts, seeds, cinnamon and fruit.

All Round Goodness:

 Mouthwatering balls of deliciousness that contain fruit, nuts, spices and raw chocolate.

Warning: these are addictive!

Examples include: All Round Peachy - peaches are an excellent source of Vitamin C, beta-carotene,soluble fiber and potassium. Other ingredients are dates, raisins, raw macadamia nuts, raw almonds, ginger powder, nutmeg and cinnamon - making for a delightful taste explosion.

Equally delicious are the Coco Citrus Rounds, which contain raw cacao and organic dried naartjie.

Other rounds: Apricot Rounds, Cashmere Rounds, Oat Rounds, Carob Oat Rounds.

(If you find it too hard to make a choice, a selection of all their rounds is available too.)

Organic Tastes Better:

 

Tasty sun ripened fruit that is organically grown and naturally dried without any preservatives. 

Examples include: Dried Apples, dried apricots, naartjies, peaches, plums and of course tomatoes.

O' My Goodness was created by Ariella Kaplan and Kim van Rensburg who wanted to provide their children as well as everyone else with snack food that would leave one feeling "energized, buoyant, refueled and ready to take on the next challenge."

 
I think that they have achieved this and so much more!

I can't get enough of their products and I just love the fact that they are good for me too!

For more info on where to buy the products in an area closest to you, or even online, go to www.omygoodness.co.za. (They have stockists in Eastern Cape, Gauteng, Kwazulu Natal and the Western Cape.)

"It's not about the food in our lives. It's about the life in our food."
Dr Brian Clement, Hippocrates Institute

(Quote from website)

Mussels in a Thai-Style Coconut Broth

Not only do mussels remind me of mythical creatures with their beards and archaic-like bodies, but they also hold a special place in my heart.

Each time I eat a mussel, memories are resurrected of a happy summer spent with my dad.

This summer, I had my dad all to myself and because I was a little obsessed with all things seafood and in particular mussels - we decided to try all the mussels in Plett.

My excitement as each steaming bowl of mussels was brought to the table was indescribable, not just because the smell was hypnotic - that heady combination of sea mingled with wine and garlic, or the fact that the aromatic liquid was about to be mopped up with a crispy piece of bread, but because I was sharing the experience with my dad.  

Mussels will always be my ultimate comfort food; when I am sad or feeling lonely, I need only make a pot of these yummy morsels and I am transported to my happy place.

Mussels in a Thai-Style Coconut Broth:

Serves 2 as a Main or 4 as a Starter

Prep time: 10 - 15 mins
Cooking time: 20 - 30 mins

Ingredients:

1 medium onion, diced
1 Tbs olive oil, for frying
1/2 tsp salt
1 Thai chilli, deseeded and finely chopped
15ml NoMU vegetable or chicken stock, diluted in 2 cups of water
400ml lite coconut milk
1 stalk lemon grass, bruised with the back of a knife to release the oils
3 baby leeks, whole
1 - 2 tsp sugar
+/- 30ml fresh lemon or lime juice
1 tsp fish sauce
1/2 cup thinly sliced basil leaves
1/2 cup chopped parsley
1 tsp ground Sichuan pepper (optional)
500g mussels (fresh or frozen)
Vermicelli rice noodles or Jasmine rice for serving (optional)

Method:

Defrost mussels, if frozen
Fry onion until translucent, add the salt to prevent it from burning
Add chilli and fry for a few minutes
Add stock and coconut milk and bring to a gentle simmer
Add lemon grass and baby leeks
Add sugar, lemon juice, fish sauce, basil, parsley and Sichuan pepper
Simmer for 10 minutes to allow flavours to infuse
Taste and adjust flavouring where necessary
Remove leeks and slice
Remove lemon grass
Add mussels and put lid on pot
If mussels are already cooked, coat them in the sauce and allow them to heat through before removing from stove
If mussels are fresh, simmer for 5 - 7 minutes, until cooked
Discard any closed mussels
Add sliced leeks back to pot and stir
Test seasoning
Serve with vermicelli rice noodles or jasmine rice or eat them just as is

Harbour House - A Review

One day when I'm big, I'm gonna have a house that looks like this...

Sitting by the window, at table 3, looking down as the waves crashed against the rocks, I felt content... this now, this is what I wanted - to be served delicious food and to be lulled by the rhythmic chanting of the waves.

Inspiration took me by the hand and guided me around the room; I was a woman possessed, I had to take pictures - there was beauty everywhere I looked; from the picturesque setting, to the lazy seals, even the weathered paint on the outside walls seemed romantic. And the beach-house effect... that was just home to me.

Harbour House is situated in the quaint fishing village of Kalk Bay. The unassuming location transports you to a time when everything was done by hand and the clock stands still, for just a moment longer...

As I walked along the pier, I drifted to Greece or Italy, so beautiful were the surroundings - this was an enchanted world where anything was possible.

The right thing to do in such a setting would be to appreciate the gifts from the sea, in all their glory - and that is what I did.

For the month of October, Harbour House is running a special - two courses for R140 or 3 courses for R160 - this is great value as the portions are generous.

I had mussels to start is a gloriously flavourful sauce of garlic, onion, thyme, white wine and cream... I went straight to my happy place with the first mouthful! The simple flavours, when combined, seemed to sing in my mouth.

My main was Sauteed Paprika Calamari with black olives, caper berries, lemon zest, garlic and chilli. Served with savoury rice. This was a treat for the senses: the colours burst on the plate and the flavours were fresh and uniquely defined.

One of the desserts on offer was a Strawberry Layer Cake with fresh strawberries and creme anglaise, I didn't taste it, but I heard the murmurs of happiness.

The winelist is extensive with some unique choices, by the glass. I had the Glen Carlou Chardonnay, which is lightly wooded, with yeasty notes and subtle hints of tropical fruit.

Harbour House at the V&A Waterfront is said to be opening next week. I personally can't wait to go and make some new memories there!

Chicken Pad Thai

Thai food speaks to my soul.

The balance of flavour that is quintessential to Thai cooking is comforting in a world that is a little off balance. I love the fact that I have the power to control this balance of sweet, sour, salty and spicy and lift a dish from appetising to magnificent with a few tweaks - a splish of this and a shake of that.

This practice can be applied to our own lives; by making simple, positive adjustments - we can find harmony and happiness. The ingredients to this balance may be trickier to come by - but the secret is to stop and listen to our souls' whisperings and tweak as necessary.

The majority of Thai food is a sanctuary for the gluten intolerant as the focus seems to be on ingredients such as rice flour, corn starch and soya, instead of wheat.

I first tried Pad Thai about a month ago, when I visited Chef Pons. Since then I have come to realise how much of an institution this restaurant is to Capetonians and I believe it is because they have the balance just right. Not only the flavours, but the decor, service and ambiance too.

I was delighted by the freshness and the lightness of this dish and have found myself, on numerous occasions, daydreaming about the taste sensations that I experienced.
  

Chicken Pad Thai:

(Serves 2)

Recipe courtesy of Eat In

Ingredients:

250g Thai rice noodles
2 chicken breasts, thinly sliced

Marinade for chicken:
1 tsp cornstarch dissolved in 3 Tbsp soy sauce*

Thumb size piece of ginger, minced
Fresh red chillies (I used green)
3 cups bean sprouts
1/4 cup chicken stock

Pad Thai sauce:
3/4 Tbsp tamarind paste*, dissolved in 1/4 cup warm water
4 Tbsp fish sauce* (I thought this was a bit much so used 2)
1/2 Tbsp dried chilli
3 Tbsp brown sugar

Garnish:
3 spring onions, sliced
1/2 cup coriander leaves
1/3 cup crushed peanuts*
Fresh lime or lemon juice

*Some soy sauces contain gluten
*Tamarind paste, fish sauce and peanuts all contain yeast

Method:

• Bring a large pot of water to the boil and remove from heat. Dunk in the rice noodles. Allow noodles to soak. Noodles are ready when they are soft enough to be eaten, but are still al dente. Drain and rinse with cold water. Set aside.

• Combine the Pad Thai sauce ingredients together in a small bowl. Stir well to dissolve the tamarind paste and brown sugar. Set aside. (This may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is important).

• Marinade the chicken in cornstarch and soy sauce for about 30 minutes. Warm up a wok or large frying pan over medium-high heat. Add 1 tablespoon of oil. Fry chilli and ginger for 30 seconds. Add chicken, with its marinade. Stir-fry for 1 minute. When wok/pan becomes dry, add a little chicken stock.

• Add the noodles, and pour the Pad Thai sauce over. Using tongs gently stir-fry the noodles for a minute or two. Add the bean sprouts and season with the pepper. Continue stir frying until the noodles are soft. (Around 2 minutes). Add a touch of stock again if it seems too dry.

• Top with generous amounts of fresh coriander, spring onion and chopped nuts. Squeeze the limes over the top.

Gluten Free Shortbread - WARNING: Crumbly, Creamy, Addictive!!

Wow, I am in love with this recipe!

It has to be possibly the best thing I've ever made - gluten free. I say that every time, don't I? ;-) But no, REALLY, this shortbread is AMAZING!

And it lasts a long time (if you are strong enough not to give into temptation ;)) Generally, baked goods made using gluten free flour, go stale after a day or two, but this shortbread can last up to a week or even longer if sealed in an airtight container.

Doesn't it just make the most adorable gift too?

At last week's Neill Anthony Masterclass, he made a dessert of Strawberry Shortbread with Vanilla Creme Fraiche, which was insanely yummy.

I couldn't wait to attempt my own gluten free version!

I discussed baking gluten free a few weeks ago, over here, where I mentioned the ratios of the different flours: Heavy, Medium and Light.

For biscuits the ratio is generally 1 Medium; 1/2 Heavy; 1 Light.

Gluten Free Shortbread:

Ingredients:

150g Butter (For a dairy free version use Blossom Margarine)
90g Caster Sugar (For a slightly healthier version substitute with Fructose)
100g Rice Flour
50g Almond Flour
100g Maizena (Corn Starch)

The almond flour adds a lovely nutty flavour and texture.

Method:

Heat oven to 180 degrees Celsius
Cream butter and sugar
Add flour slowly and mix well until you have a soft dough
Roll out dough gently onto parchment paper and the same baking tray you will be putting into the oven (make sure it fits into the fridge too)
Set the rolled out dough in the fridge to rest for half an hour
Bake the shortbread for 15 minutes or until golden brown
Cut into squares while still hot

To make the rest of Neill's dessert:

Slice strawberries in half, depending on the size, sprinkle with a little caster sugar or fructose and add to a hot pan. Cook until strawberries have softened.

Construct dessert by placing strawberries at the bottom, a piece of shortbread on top and then finish off with a dollop of creme fraiche, speckled with vanilla seeds.

Simple, yet so effective and delicious!

Friends for Dinner - A Neill Anthony Masterclass

 
The reason I love these Masterclasses, is not because of the expertly prepared food, or the excitement at trying new wines that are painstakingly paired with the courses, or the NoMU, Willow Creek and Bosch gifts, or the other giveaways during the night (although these reasons on their own should be enough to entice you to come along :)) But, for me, these evenings are about the people...

The feel is of a casual dinner party - the guests being a collection of amazing personalities, all with a story to tell. If I don't know them at the beginning, I always feel that by the end, I have made a friend. And Thursday, 8th September's, Masterclass was no exception!

The demonstrations are another highlight. I enjoy the relaxed way that Neill guides us through his menu and thought processes and encourages us to get hands on while he shows us how to make each course.

 
His passion for food is evident in each action and statement.

Neill's ethos is to use only locally produced, seasonal and ethical ingredients. Therefore, you know that what you are eating is of the highest quality.

For starters we had Grilled Courgette Soup with Aubergine Tortellini. Char-grilling the courgettes adds another dimension to these otherwise fairly bland veggies and by blending in a high speed blender, the soup becomes creamy, eliminating the need to add too much cream.

I never realised how much effort went into making pasta; for the kneading alone you need to be strong, really strong! And you have to be quick and not over-knead because if it cracks, it's ruined.

This Masterclass was a rather special one as we were privileged to be the first members of public to see and taste Mad Hatters' wine. The name is symbolic of the various hats we wear on a daily basis, be it at work, home or while socialising. Each wine is based on a different region of the world, and is designed to educate South Africans on interesting cultivars.

 
The wine that was paired with the soup was called Roussane Grenache Blanc, which is a French-style light wine. It has a buttery feeling that complimented the creaminess of the soup. The palate is soft citrus and the nose is reminiscent of flowers. The French saying "Joie de Vivre" or Joy of Life captures the essence.

My thoughts on the first dish: The wine, a little crisp to begin with, became instantly smooth when in contact with the soup. The soup on its own was subtly delicious, but a triumph when combined with the smoky, earthy and zesty flavours of the aubergine tortellini. 

Andre Pentz is THE wine man; his reasoning behind the pairings and his enthusiasm for all things wine and food related is infectious. He leaves you eager to take that first sip of wine... and to carry on sipping. ;)

Matt Manning is the Sous Chef at La Colombe, which has been rated as one of the top 10 restaurants in South Africa. He is Neill's right hand man during these Masterclasses and is doing unbelievably well for himself at such a young age.

 Above photos courtesy of Jon Meinking

Together these three men make an unstoppable team! 

The main course was Pressed Pork Belly with Olive Oil, Lemon Potato Puree and Seasonal Greens. The pork belly is cooked slowly to produce the best result. It is firstly placed in a 10% salt brine over night to draw out all the excess water, which is then rinsed off. The pork belly is then pressed and rubbed with NoMU Coffee Rub and cinnamon and roasted for 8.5 hours.

The seasonal greens that accompanied the pork were called Bright Lights and according to Neill, "Very Cape Town" due to their psychedelic colouring... no points for guessing why :)

The crackling, for me, was most certainly the highlight as it conjured up memories from my childhood. It is amazing how food has the power to do that!

The crackling is also cooked very slowly over a period of 6 hours and the oil continuously drained off so that what is left is just the crispy, delightfully salty skin.

This course was paired with Mourvedre, which is a full bodied wine of Spanish descent. The wine evokes the grace and power the Spaniards exhibit while dancing the Flamenco.

My thoughts on the main course: The tenderness of the pork although in direct contrast to the zingy mash, made a surprisingly joyous pairing, while the richness of the gravy rounded off the dish. The lemon cut through the slight harshness of the wine (due to it only having been in the bottle for 3 weeks), whose gingery and peppery notes, brought out the coffee flavours of the pork. The end result was harmony on the tongue.

"If ever I'm on death row, I want Neill to make this gravy for me!" Exclaimed Dawn Jorgensen after her first taste. An impressive compliment, wouldn't you say?

The final course was Strawberry Shortbread with Vanilla Creme Fraiche. Resting the pastry once it has been rolled is imperative. Due to its high butter content, the pastry will split if this step is not followed. Macerated strawberries (softened or broken into pieces using a liquid), creme fraiche, speckled with seeds from a vanilla pod and an extra special sprinkling of salted peanut brittle made up the remainder of the dessert.

This dish was paired with Bovlei Gewurztraminer. An off dry wine with litchi flavours. 

My thoughts on dessert: When combined, each component of the dish united magically - the salted peanut brittle tied the whole dish together, resulting in a marriage made in heaven. The wine, an atypical dessert wine, although delicious on its own, in my mind, needed to be slightly sweeter to break through the tartness of the strawberries. 

And as all good things must, so ends another enlightening Masterclass...

Jokes fly, wine flows, cutlery clinks and laughter rings out as food is devoured by friends, new and old.

For more information Contact Neill Anthony on info@neillanthony.com or 072 584 7851 or on twitter @neillanthony.