The evening consisted of a live food demo and dining from Ilse van der Merwe. She is better known as The Food Fox – “A true enthusiast of the culinary world and all of it’s magical chambers.”
The evening was off to a tasty start with canapés of Smoked Trout puffs. Ilse continues to tell us about the “Alaska” themed dish and enlighten us about the local Trout farmers on the Lourensford Estate in the Western Cape . A real refreshing bite before the vertical tasting presumed.
We were honoured to taste the D’aria Sauvignon Blanc ranging from 2009 right through to 2012. This is known as a Vertical tasting. This is a great way of exploring a specific wine variant with emphasizes differences between various vintages. Rudi von Waltsleben, winemaker at D’aria, shared stories about these vintages.
Creamy and rich; everything a true French soup should be. The soup is velvet on your tongue. A bit too rich for me, but I allow myself the indulgence every now & then.
Recipe on The Food Fox: Creamy leek and potato soup
I returned from Greece only a few months ago and would be happy to visit again. Touring Italy and onto the islands of Mykonos, Paros and Santorini before heading back to Rome, Italy. After a flight from Venice, we arrived in Mykonos, tired and hungry. The local B&B ordered food for us and what arrived? Souvlaki!
I wish I had time to tell you the entire story of our “Expensive Souvlaki experience.” 😉
Ilse made the Lamb koftas, greek salad (No lettuce!) and pita bread. This was the fun part, we could fill and roll our own Souvlaki. Some a bit better at it than other.
…and of course creamy Tzatziki made from Greek yogurt.
After returning from our travels in Italy and Greece. We arrived back in South Africa, very happy to be home. We were excited to eat local cuisine and soon came to the realization; “how spoiled for choice we are in S.A.” We have it all!
Ilse mentioned how Pumpkin fritters is a traditional South African side-dish, but changing the recipe slightly. She created her own Pumpkin fritters with a fudge sauce. Topped with some black salt to give it the salty-caramel taste.
For more information contact Ilse or see the ad below: