The Corkless Mind

Author: Dominique Solomon

Off the ‘Beeten’ Track – Darling Lodge

It always astounds me how much beauty exists right in my backyard, I mean I am situated just 5 minutes from The Durbanville Wine Route and 20 minutes, on a good day that is, from the breathtaking beautiful Winelands. Darling, an hour’s drive from Cape Town, is the perfect pit-stop town, with so many to see, do and taste. This charming town is fast becoming a favourite of mine. If you read my last blog post you will know that I visited Darling Brew, a local craft microbrewery also situated in the heart of Darling.

Darling Lodge is a 3 starred guest house with a beautiful Victorian feel inside and out. This grand dame offers three individually styled country rooms. The more modern garden annex consists of three further generously appointed rooms with a grape-vine covered patio which overlooks the sparkling swimming pool.

We drive around leisurely stopping to see all of the weird and wonderful types of scarecrows propped up all around town in preparation for the Scarecrow festival which took place from the 26 – 28th of October. Finding Darling Lodge is no hard task, located in the heart of the town, just off of the main artery of Darling. We pull up to the entrance of Darling Lodge, with a scarecrow affectionately named ‘Bennie’ of their own perched up on their post surrounded by plentiful blooming flora. Co-Owner Stephan warmly receives and welcomes us in. Showing us around all of the available suites, aptly named after local artists, each suite is styled according to the artists’ style together with the personal touch of their own flare both Stephan and partner Olivier posses.

We’re escorted to their lush and serene garden which feels as though we’ve been transported to an English garden in what I would imagine a setting would look like out of an Emily Brontë novel. You’re probably wondering how their beautiful gardens look and stay this lush? Guests are encouraged to reuse their shower water (remember, no taking baths as we’re still in a drought) with 5 litre bottles punctured to let the water seep out into the ground with spouts attached at the top to make it much easier. Stephan tells us most guests actually enjoy this water-wise chore!

Darling Lodge Guest House is the perfect venue for small business meetings and conferences, individual retreats, anniversaries or weddings of up to 24 guests. Children of all ages are welcome. They offer secure off street parking, a swimming pool with open air lounge, free internet Wi-Fi, a cosy TV lounge with garden view and privacy certainly conducive to curling up or putting your feet up to read a good book, an honesty bar (licenced), a relaxing library and individual concierge services.

Breakfast is served near the garden in the breakfast room equipped with plenty of varieties of tea and coffee, juices and more. The ambiance in the breakfast room as is the whole lodge is that of a family friendly, stay as long as you want type of feel.

Spend a weekend catching up on R&R or take a walk exploring Darling. There’s so much to see and do in the town and surrounds. Visit: http://www.darlinglodge.co.za/attractions.html and find out more. Stephan is quite knowledgeable about attractions in the area and where to get the best meal in and around the little town.

Find Darling Lodge Guest House through Darling on the Culture Route on West Coast Way and book your stay today! Have a look at their newly renovated website too:

Address: 22 Pastorie Street, Darling, 7345

Tel: 022 492 3062

Web: www.darlinglodge.co.za

Email: info@darlinglodge.co.za

GPS: 33º 22′ 44.16” S
18º 22′ 42.73” E

Information sourced from Hello Darling Tourism – https://www.hellodarling.org.za/darling-listings/darling-lodge-guest-house/

-Darling Lodge Guest House.

*This post was sponsored by Darling Lodge Guest House. All views and opinions are my own. *

November 14, 2018
Darling Brew: What’s New and Trending.
A Friday well spent is one out of the office visiting one of my favourite local craft brewers. Craft beer is something Darling Brew does so well and not to mention sustainably too. I attended their official launch in April this year for the announcement that they have obtained carbon neutral status, which meant Darling Brew had officially become Africa’s very first Carbon neutral brewery. Remember the tree that was planted in April to commemorate their carbon neutral status? Here’s an update:

Co-founder of Darling Brew, Philippa Wood graciously hosted and took me and a select group of media on a very informative tour of the brewery, in what made me feel like this was a more grown up version of Willy Wonka and the Chocolate Factory. Entering the brewery, the rich smell of roasted hops fills the air and entices you to a ‘cold one’ upstairs at the Tasteroom where you can also order an equally delicious meal to pair with your brew of choice. It’s been a while since April, so here’s my update on what’s new on offering at Darling Brew:

News on the Brews

We were some of the first to be let in on a little secret. Darling Brew has just launched a new beer, Pixie Dust. It is a Golden Weiss beer. We when visited recently, I noticed a brewing tank labelled ‘Pixie Dust’, as well as that they have already started serving this tasty beer on tap at the Brewery, one more reason to go and visit Darling Brew! Philippa informed me that both Slow Beer and Bone Crusher beers were recently awarded at the 2018 African Beer Awards.

The Tasting Room

The menu is seasonal and good old pub grub with a special touch on locality, only using local artisanal food suppliers. The incredibly rich and creamy cheese selection that is used in any of their menu items containing cheese comes from a local dairy shop, Udderly Delicious, the smoked meats and charcuterie they use is sourced from Darling heavyweight, The Flying Pig. I particularly love how much emphasis Darling Brew puts on supporting local businesses.

Joyce who works at Darling Brew, has a wealth of knowledge about their award winning beer and brewing processes. Her passion and drive is so infectious!

That gooey cheese was a winner!

After my tasting flight of fresh and fruity beers, I opted for ‘The Cuban’. A toasted sourdough sandwich with smoked pork ham, gooey cheddar cheese and pickles with a side of delicious crispy potato chips. I was forewarned by our waitress that the portion is quite generous, and generous it was! I would advise going hungry, fuelling up with either breakfast or lunch before partaking in a tasting flight of your choice.

The tasting flight variety ensures that there certainly is something for everyone!

Pick between the DB Popular flight consisting of the:
- Slow Beer
- Gypsy Mask
- Rogue Pony
- Bone Crusher
Alternatively, if you don’t consider yourself to be much of a beer drinker, try the Ladies Flight, which consists of Rock Shandy inspired beers like:
- Golden Tail – Lemon 2.6%
- The Ruby Jewel – Grapefruit 6%
- Gypsy Mask – Red Ale 4%
- Rogue Pony – Pale Ale 5%
FYI

Official word: this year the Darling Brew Beer Fest will be held on the 15 December. Keep your eyes peeled to their social media accounts for updates closer to the time. If you’re in and around Woodstock you would have noticed a massive billboard on the actual building announcing Darling Brew coming to the neighbourhood soon, opening doors early 2019.

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Something Different and New

In the spirit of sustainability, Darling Brew has been toying with the idea of creating something out of the spent grain that comes with any beer production. Until, enough trial and error, Darling Brew Beer Crisps were born. With two flavours, Slow Beer and Bone Crusher made with the spent grain of said beers, the bags of crisps are great value for money for the size of the bag. To make the crisps, 40% of spent grain is used. Grain from the Bone Crusher and Slow Beer is used to make the respective flavours of crisps. Since launching on the market, the crisps have been well received. Another snippet of inside information, the crisps will in future be used on The TasteRoom’s menu as a delicious addition for Nachos. Production of the crisps are on site, besides the actual frying of the crisps which is sent to a local business to take care of. The small batches are then brought back to the brewery to be put on a steep conveyor belt which is then gently dropped into bags that are immediately sealed and ready to be sold off to any lucky customer. I of course couldn’t bare to leave the brewery without having purchased a bag of both the Slow Beer and Bone Crusher to enjoy at my own leisure.

Find Darling Brew Tasteroom & Brewery on the West Coast Way Culture & Foodie Routes

Distance from Cape Town: 76km

Darling Brew Tasteroom & Brewery: 48 Caledon Street, Darling

Brewery, Restaurant, Tastings & Sales, open-air kids play area, MTB-friendly, Live Events

School Holidays & Flower Season: Open 7 days a week.

Tasteroom operating hours:

Tuesday, Wednesday and Thursday 9 am to 5 pm Kitchen closes at 4 pm

Friday 9 am to 7 pm Kitchen closes at 6 pm

Saturday 9 am to 5 pm Kitchen closes at 4 pm

Sunday 10 am to 4 pm Kitchen closes at 3 pm

They are also open for private functions. The restaurant works on a walk in basis but large groups are encouraged to book.

Contact: +27 (0)21 286 1099 | tasteroom@darlingbrew.co.za | www.darlingbrew.co.za
October 31, 2018
International Pinotage Day
In celebration of Pinotage day on the 13th October, I paired up with Groot Constantia to make a delicious dish to perfectly pair with their award-winning Pinotage.

Pinotage is a renowned South African cultivar developed by Prof. Perold in 1925, successfully grafting together Pinot noir and Cinsault. Which back then would be known as Hermitage. This is where the name Pinotage originates from. Prof. CJ Theron then took it upon himself to preserve the grape varietal and original seedlings to evaluate the possible success of the varietal. Since then, Pinotage has become a cultivar to be reckoned with both nationally and internationally, with so many local winemakers crafting outstanding creations of this local robust red wine.

I recently attended the internationally recognized WSET course, starting with level 1, in which we were lectured on all the basics of an introduction to wine, storage and service of wine, (my favourite) how to pair food with wine and of course learning a basic WSET systematic approach to tasting. While I do not claim to be versed in pairing just yet, I thought I would experiment and give it a go. Oh, important information I forgot to add, I did indeed pass the course with 80% 🙂 Level 1 is completed in one day, course and examination. Thereafter examination papers are sent to London to be marked by the official WSET markers. After two weeks you then receive your results, a certificate and a lapel pin (if you have passed) corresponding to whichever level you have completed. I am totally impassioned with learning more about wine, and of course tasting as much as I can, I feel I still have so much to learn and discover which excites me further.

Okay, back to Pinotage day! As you may know Groot Constantia is one of my favourite wineries, the cool Constantia valley climate lends to their wine a unique taste and signature to most wines we may know and have tasted. I recently visited their beautiful wine estate for a bit of everything that they have on offer. A wine tasting at the bottom cellar, was of course one of many highlights of my trip. This was when I first had a taste of their pinotage. As mentioned above, because of their location which affects how the grape develops and tastes, this pinotage had intriguing fruity notes of strawberry, black cherry and oak which imparts an intense vanilla after-taste. Incredibly smooth and enveloping in smoky oak and black stone fruit, I think I might have found a favourite Pinotage!

I made a classic Cape Malay bobotie with a bit of a twist to bring out the flavour of both the wine and food. Instead of using beef minced meat, I used Chicken minced meat. An experiment that not many would be happy with in terms of pairing white meat with white wine, but nevertheless it works and marries so well together! The saltiness of the chicken stock and of of course salt added to the chicken gives this tanninc wine the perfect boost and complement. I love how the tart and sweet flavours of the fruit used in the bobotie paired with the mild spice also makes the Pinotage sing.

Chicken Bobotie

Ingredients:
- 1 kg Chicken minced meat (or any minced meat of your choice)
- 2 small- medium onions, chopped
- 2 cloves of garlic, minced
- 100 g raisins
- 100 g dried apricots, chopped finely
- 3 eggs
- 2 slices of stale bread
- 350 g buttermilk
- 1 teaspoon of bobotie spice
- pinch of turmeric
- 1 teaspoon of curry powder
- 2 bay leaves, plus extra to garnish
- 2 tablespoons of Mrs Balls original chutney
- 1 tablespoon tomato jam (or apricot jam as traditionally used)
- a knob of butter to fry
- Salt and white pepper to season.
Method:

In a large pan or pot, melt the butter and add the chopped onions. Cook until translucent. Then add the chicken mince and turn up the heat to brown and give the mince a caramelisation for flavour purposes.Season with salt and white pepper. Whilst the mince is browning, in a bowl, tear the slices of bread into chunks, add 1/4 cup of the buttermilk and 1 beaten egg. Mix to combine then add to the pot of mince.

In another bowl, mix the raisins, chopped apricots, curry powder, bobotie spice mix, 2 bay leaves, chutney and jam. Mix together then add to the pot of mince and stir to combine. Take off the heat.

For the egg mixture, beat the remaining two eggs with the remaining buttermilk with turmeric. Using a flat large spoon even the bobotie mix to be leveled, then pour the egg mixture on top, add the bay leaves in whichever pattern you wish and place the pan/pot(keeping in mind the pan or pot has stainless steel handles, or alternatively place in a casserole dish to be baked in the oven) in the oven at 180 degrees C for 20-25 minutes until the top is cooked until golden brown. Serve with a fresh salad of wild rocket, pickled beetroot and raisins, with a side of savoury rice and of course enjoy with a perfectly paired glass of Groot Constantia Pinotage!

Enjoy and Happy Pinotage day!

Cheers! x

**Source: http://pinotage.co.za/pinotage-day-2018/, https://www.cybercellar.com/blog/lanzerac-the-pioneer-of-pinotage/**
October 12, 2018
CHEFS – A Review.

**This review was sponsored by CHEFS. All views and opinions are my own and was not influenced in any way**

Imagine my elation when getting asked to do my very first restaurant review. Bonus? It’s for none other than CHEFS! I’ve been meaning to go since they opened doors in 2016. For most of us living in the Northern Suburbs of Cape Town means you don’t really get out that much to Cape Town, yes, that’s my excuse and I’m sticking to it. However I am so glad that I did eventually get to dine at this modern gem of a restaurant.

Situated on the corner of St. John’s street in Gardens, Cape Town. The concept is fine-dining without all of the fuss. No waiters but swift service. No tipping and no fancy pants attire needed to enter this upbeat establishment. The menu changes daily giving patrons a three course lunch or dinner and the opportunity to try something different every time you visit. Before visiting CHEFS, checking the website for the daily menu is always advisable but not mandatory. But for those who love the element of surprise, I’d suggest just showing up (making a booking before-hand of course). CHEFS is only operational from Monday-Friday with four sittings a day. No BYO however they have an award-winning wine list that complements every meal of the day.

Food

Fresh. Seasonal and honest. I love how much care is put into making each dish. The kitchen is open with views of each chef cooking, prepping and offering guidance to one another. I ordered the Herb and Mustard Lamb Cutlets as a main dish with a side of the crispiest triple-cooked chips, a fresh salad of apple, watercress with crunchy toasted pumpkin seeds and a mint sauce to help keep things light and fresh against the richness of the chard lamb. The special touch? The head chef, Jenny Ward herself serving me.

The lamb reminded me of the legendary crispy lamb chops my soon-to-be brother in law conjures up at one of his awesome braais. I enjoyed the texture and flavour experience this once-off dish gave me. To wash down the lamb, I asked what would pair well from the wine list with the lamb and was perfectly matched with a De Toren Malbec/Cabernet Franc blend. Dessert: Cinnamon puffs with silky smooth Dulce de Leche and a delicious scoop of smoked vanilla ice cream. I slowly savoured every. single. morsel of this dessert, sadly aware that I will probably never taste anything this good again.

Ambience

I love the fact that things are laid back and simple, almost as if you are at home or somewhere with a familiar warmth. The come-as-you-are feel that CHEFS embodies is certainly a winner for this jeans and tee kind of girl. As a food nerd I was particularly enticed by their glass cabinets full of labeled pickled vegetables and spices, and the frequent collective boisterous response “Yes Chef!” as shouted out by the kitchen staff.

Pricing is a affordable considering you won’t be tipping. I would 10/10 recommend CHEFS. To book visit their website: https://chefscapetown.co.za/

October 2, 2018
Things I Would Miss Most about S.A

** This post was sponsored by Travelstart. Views and opinions are my own**

I always wonder what it would be like having to relocate abroad particularly to London, leaving my whole life behind everything that has shaped me as proud South African to join a whole new culture and city two worlds apart from what I am used to.

A little late, but in lieu of Tourism month I list some of the quintessential South African things I would miss most when moving abroad. Why London you may ask? Footie, Fashion week and an array of world renowned Michelin starred eateries. The only problem I would be saddled with is missing all my South African favourites such as:

Koesister Sunday

Every Sunday without fail, most Capetonians tend to indulge in a tradition that extends not only to our childhood but which was passed down from our grandparents and their parents to have a hot cuppa with a warm, sweet and spicy Koesister. There will never be a doughnut that can be compared to this legendary Cape Malay treat.

A Proper Braai

Nothing beats throwing a lamb chop on the braai accompanied by those age old favourite sides, like chakalaka and pap, potato salad, and that one kudos winning curried pasta and cubed cheese salad that every cool aunty knows how to make is a sure fire winner!

Nik Naks

The perfectly cheesy maize snack has come a long way with me, as a child I would eat this as is or better yet with freshly baked warm white bread just sliced using the bread slicing machine inside of the local corner shop (yes, I am that old).

Mrs. Balls Chutney and Aromat

Many will claim that using this fruity condiment and that unmistakably delicious umami seasoning was to make a childhood food more edible. This brings back some memories of my mom making beef mince curry with plenty of over cooked frozen peas in, of which I hated (sorry mom) but chucking a bit of chutney over it all, always made it go down a little easier together with a swig of diluted syrup cool-drink.

Biltong and Pinotage

Both born and bred quintessential South African snacks. I cannot imagine my life without either!

Rooibos tea and sour fig jam

Rooibos tea is definitely something the British won’t enjoy or have much of over there as much as their prized English Breakfast or Earl Grey tea. The taste but mostly the antioxidants one benefits from it is what I love most. Sour fig jam, or Suurvy konfyt as some of us might know it as, is another one of those childhood treats I always looked forward to when the season came along, there would always be road-side stalls selling bucket loads of the sour figs or jars full of their own homemade jam made with this tart indigenous fruit.

Cape Town

Well obviously! Many of us take for granted that we are just a few minutes away from the one of the Seven Wonders of the World, Table Mountain! And who wouldn’t miss our beautiful sparkling blue beaches. One of my absolute favourite things to do on a day off or simply for work, is to go wine tasting in the picturesque Winelands or Constantia Valley. South Africa has so many world class wines to offer and what I love most is we’re just a few minutes away from all of this!

Wine tasting at Groot Constantia

How I would love to experience London, but home is certainly where the heart is!

Let me know on Twitter or my Instagram post about what you will miss most about South Africa should you move abroad.

October 1, 2018
Off the Beeten Track – in Saldanha.

** This blog post was sponsored by West Coast Way and Blue Bay Lodge. All views are my own. Besides accommodation, all other expenses were paid in full**

A blog post like this is very easy to compose and publish, especially if the time spent coming up with the content was particularly amazing! I was offered an opportunity to stay at the serene Blue Bay Lodge and experience the sleepy town of Saldanha for a weekend. If you’ve read any of my other West Coast adventures, you will know how much I love spending time and recharging my soul there.

As you enter the legendary fishing village, Saldanha, Blue Bay Lodge meets you at the very beginning of the town, situated off Henry Wicht street. Aptly named after the Wicht Family who runs Blue Bay lodge. My fiance and I were lucky enough to stay in the stunning Executive suite overlooking the bay and of course the monumental Saldanha Steel plant. The staff are extremely welcoming and warm, something among many other reasons makes me want to go back and soon! Previously a homestead for the Wicht family, the Wicht’s moved to the area and bought the property in 1954, and proceeded to raise their 9 children on the small farm. The lovely owner, Mart-Mari Wicht, told us a charming tale of how her parents came back from their honeymoon and began with the idea of starting a self-catering establishment. Years after her grandfather passed on, her father bought the family homestead and turned it into Blue Bay Lodge. In 2005, the Wicht family built an additional 16 rooms on to extend the lodge, which we now call the suites.

As the storm clouds started rolling in to the bay, we arrived just in time to cosy up and watch from the comfort of our beautiful suite. Dinner was a gourmet hamburger and fries. Every Friday at the restaurant (situated inside the lodge) is Burger night, where for a steal, the hamburgers at a discounted price and cocktails half price.

Awoken by the crashing of waves, feeling refreshed and ready to conquer the day after a good night’s rest. My morning coffee turned into something of an experience, overlooking the bay area on the balcony with the crisp ocean air against my skin. Breakfast was a simple but filling one at the restaurant at the lodge. With the emphasis on filling and fueling up, we had quite a busy day ahead of us with site seeing around the bay. First up was a visit to the much talked about local gem, Cup of Cake. A bakery and coffee shop much loved by the locals and those passing through Saldanha, know it’s always best to get their sweet fix early, as the bakery fills up very quickly. The cake, deliciously decadent and moreish. The coffee is the perfect accompaniment to balance the sweet. I would recommend leaving with one or two cupcakes or slices. It’s just that good!

After all the cake, we needed to take a brisk walk to keep the guilt at bay. Just up the road is one of the West Coast’s oldest fishing villages, where the Hoedjieskop museum is. The museum was momentarily closed so we instead took a hike up to the look-out point to have a look at the bay area. This village has the oldest cemetery on the west coast too. Saldanha bay has such rich heritage and history, something that the locals can be proud of and I’m certain of is celebrated.

Saldanha is also renowned for sustainable seafood. Most people don’t know this, but the annual Knysna Oyster festival gets all their Oysters from Saldanha! Another fun fact: did you know, the best time to consume Oysters are in winter? The reason behind this is that they are at their prime.

Our next stop, was something I had been looking forward to all week! We took a boat trip to a local oyster farm. In the bay,of which there are several companies with flotation devices to keep their stock of West Coast Black Mussels or West Coast Oysters in check. A short boat trip across the bay took us to Blue Sapphire Pearls (the tour operator) section of Oysters and Mussells. The water is filled with many colours of flotation devices signalling which site belongs to which company. When asked, how do they know which stock is theirs, the tour operators, confidently responded with the only colour they use for their site.

The boat trip came to a halt. It was finally time to have a look at their farm! Like a rig or a well bringing up water, a rope attached to the flotation devices was rung around a recycled wheel, much like a conveyor belt. The belt stopped, out came three wire cages of dozens and dozens of Oysters. The two gentlemen on the boat sorted through them and put a few back. The reasoning for this is putting back the young small oysters that still need time to mature and grow. The bigger ones will of course dominate in the environment and eat most of the food(plankton, etc) and leave very little left over for the younger ones, hence they need to be sorted and set aside or shucked to be eaten.

With the engine fired up and ready to go, we made a very short trip across to a floating wooden deck, where Oysters are shucked, bubbly popped,and reveling in the temporary feeling of the good life are enjoyed! I lost count the amount of Oysters I consumed, and because my person is (so he suspects) allergic to shellfish, I chose to eat for the both of us! Two bucket list items are officially ticked off. Touring an oyster farm and having freshly shucked oysters right then and there! And of course shucking my own oyster straight from the sea. Whether you have a penchant for a freshly shucked oyster or not, this is definitely something every foodie or food nerd should experience!

Each juicy plump oyster tasted of the sea, fresh, and had a delicious sweet taste. I tried plenty without any condiments, and to me this is the best way to eat them. Recalling something that Kyle, of Mussel Monger recently said, “chew your oysters, rather than knock it back like a shot” Some sound advice, as you really get to experience each texture and taste as you chew.

The cliched saying of “time flies when you’re having fun” comes to mind. The weekend was over before it actually began! With a jam-packed weekend of seeing and tasting all Saldanha has to offer, I felt the immediate need to come back and do it all again, and soon! Blue Bay Lodge, is family friendly, a fantastic place to switch off and reconnect with oneself and nature. They host all sorts of family friendly activities year round, from the kite-windsurfing cup to a sailing regatta and lots more! See below to visit their website and keep up to date with all their events. Blue Bay lodge is the perfect sea-side escape for everyone! If you’re planning a wedding,function or conference, they have such beautiful and affordable facilities to host you and your guests. Get in touch with the team to find out more.

You can find Blue Bay lodge on the Foodie route(#53) on West Coast Way’s route guide. The foodie route is a great way to explore those tucked away local gems!

Plan your weekend away with West Coast Way and Blue Bay lodge whilst they are still running the 3 for 2 nights deal! Visit West Coast Way and Blue Bay Lodge for more information. To book an oyster farm tour and tasting contact Kevin Ruck at Blue Sapphire Pearls at kevin@ruck.co.za or call (022) 714 3928. The tours are R460 per person and have a minimum of 4 people per tour.

July 6, 2018