Good news lovers of wine and charcuterie. We are running a special this weekend in celebration of Heritage Day.
Get your paws on our Widow Maker Pinotage 2014 paired with handcrafted charcuterie by Neil Jewell
Neil has come up with a specially crafted biltong-style charcuterie made from pork. We've tasted it together with the Widow Maker - and can attest that the match is sublime!
*R300 gets you this match made in heaven
We unfortunately didn't catch the Bread & Wine Expresso piece live. Luckily for us they sent us a link to the segment on YouTube.
Don't you just love Tina and Neil? Magic.
On Sunday the 30th of October 2011 you can experience James Grace* on guitar at Bread & Wine Vineyard Restaurant for just R280. Flippin awesome!
This price includes a three course meal with a to-die-for menu. Picture … a selection of breads with smoked rooibos butter; roast pepper, potato & olive broth; red wine poached sirloin, parsley puree & bonemarrow; lemon meringue pie and coffee.
To book please call Bread & Wine Vineyard Restaurant on 021 876 4004.
*Acclaimed guitarist, two time SAMA nominee, KANNA Award winner for Best Male Artist at the 2010 KKNK, 2011 KykNET Fiesta award winner and widely acknowledged as one of the hardest working concert artists in South Africa, James Grace performs highlights from his award-winning catalogue of CDs including Music of Spain, Café Latino and World Café. James is joined by Christopher Duigan at the piano for selected new items from their ongoing collaboration of improvised guitar and piano music, exploring the tango, jazz and contemporary film music genres.
Our very own Neil Jewell is the August 2011 Col'Cacchio's Celebrity Chef. His gourmet pizza, available at Col'Cacchio's countrywide, is DELICIOUS. Think red lentil dal, plum tomato marmalade, vinegar preserved pork, chilli liquorice, fresh yogurt and coriander. Yum!
The best part of this pizza is that you don't have to feel guilty when you order it because R5, of each pizza sold, is donate to the Wildlands Sustainable Communities Programme. So next time you're looking for something scrumptious to dive into try one of Neil's Col'Cacchio's pizzas … we promise you won't be disappointed.
This super festival, which is a must for those looking to banish the winter woes, takes place on Saturday the 16th and Sunday the 17th of July. If you've never attended check out our pictures from last year's Bastille. It was a hoot-and-a-half.
We will all be attending and our family will have the following on offer:
Bread & Wine Vineyard Restaurant
Neil's scrumptious boerewors rolls, Toulouse rolls; game, butternut and walnut sausages, filled focaccia, and - of course - a healthy supply of Tina's totally-addictive fudge. There will also be a variety of Neil's famous charcuterie - Coppa, Saussison Sec, Spanish Cured Loin, Biltong and Tasson - for sale in the town hall. salivate.salivate. salivate.
Le Quartier Français
The beautiful and decidedly tasty Mademoiselle Lamb Burger – Lamb Burger’s lesser known but equally delicious niece - will be making an appearance this weekend at the 2011 Bastille Festival. She'll be accompanied by a selection of her favourite treats including: bitterballen and brownies. wawaweewa.
P.S. Tickets are almost sold out. To book your Bastille Festival 2011 ticket/s online please click here.
A farm is absolutely beautiful at the moment.
We've got a lot on the go from the refurbishing of Bread & Wine Vineyard Restaurant to the pruning of our vineyards, harvesting of our lemons, waiting patiently for our avocados to ripen and - of course - our ongoing preparations for the upcoming Bastille Festival (including a very fetching guillotine which was delivered on Friday). It's all very exciting. Seriously, it's awesome!
If you're in the area you should pop in for a visit and experience all the magic. You know you want to. Come on, step away from the PC and closer to the Hoek.
I've scanned in a copy of the article but I think that you should still pick up a copy of the magazine because, let's face it, my scanning abilities leave a lot to be desired. I think that I've finally come to terms with the fact that I will never been a Professional Scanner. It's a lot to deal with but I am sure you will all be relieved to hear that I'm handling the disappointment surprisingly well. Shoo. I can here that collective sigh of relief.