The Corkless Mind

Category: off the beeten track

Darling Brew: Africa’s first Carbon Neutral Brewery.

**My visit to the Brewery and this post is sponsored by Darling Brew and West Coast Way.**

Local craft beer is something that is loved and celebrated in my household. I do consider myself somewhat of a beer drinker and I take pride in my very basic knowledge and ability to tell a Weiss apart from a Lager. I received an invite from West Coast Way and Eco-heroine and creative director of Transparenci, Sarah Farell, for a very exciting secret launch at Darling Brew. Requesting all media to only reveal the secret piece of news on the day at 12:00 pm. The news you may ask? Darling Brew had officially become Africa’s very first Carbon neutral brewery!

An hour’s drive from Cape Town, Darling Brew is situated in the charming town of Darling, in the Western Cape and is a local gem that many flock to for the fantastic wide range of craft beers and delicious pub grub. On their path to sustainability, the microbrewery released their first carbon neutral beer in 2016, called the Blood Serpent. Darling Brew became a trailblazer in the industry for bringing about change this game in how craft beer is produced. After a good road-trip to Darling, Co-owner of the microbrewery; Phillipa Wood welcomed us on site with a few cold ones and some delicious bites to eat from local artisans to celebrate this momentous occasion. The brewery is expected to offset a total of 687.96 tons of CO2 over the next year. This will be an equivalent to having eliminated the same amount of carbon from the environment as 17 829 tree seedlings having grown for 10 years.

After quenching our thirst with more beer and lining our tummies full of charcuterie, we were taken on a tour by the brew master of the brewery. Don’t be fooled by it’s small size, Darling Brewery ships to the U.S and all over with high demand for their award winning craft beer. After the insightful tour around the bustling factory, we got to bottle our very own Blood Serpent! From labeling to closing the bottles with a manual bottle top sealer. And yes, we even got to take our own bottled beers with us home.

To mark the occasion, a Water Pear Tree was planted on the premises outside the brewery. Everyone had a hand in picking up the shovel and contributing soil towards the young tree’s new home. Every year a tree will be planted to continue the path of sustainability and to celebrate the microbrewery’s carbon neutral status.

Supper was a simple but delicious affair. The menu offers wide variety for any slippery customer. The ribs are a famous attraction at the restaurant, with many visiting just for their carnivorous fix. The cheese and charcuterie platters are perfect for snacking and pairing with your favourite beer. All ingredients are proudly and locally sourced. Did you know? Darling Brew recycles their grain, providing it to local farmers. In turn getting their meat from these farmers for the restaurant on site. Supporting and celebrating local is what Darling Brew is all about!

Darling Brew is family friendly with a little play area for the kiddies, there is definitely something there for everyone to enjoy! If fantastic craft beer and tasty pub grub is what you’re after, then take a drive out to Darling and experience it for yourself!

How to get there: Find them on the West Coast Way Culture & Tractor Routes. Drive into Darling and turn into Evita Bezuidenhout Boulevard, head over the railway line, following directional signage to Darling Brew. Visit their website on: http://darlingbrew.co.za/

Bookings highly recommended: 079 182 9001
tasteroom@darlingbrew.co.za

April 20, 2018
A Sneak Peak at Sweet Cillie’s High Tea.

**In collaboration with Sweet Cillie’s**

I was lucky enough to be invited to an exclusive sneak peak of an upcoming High Tea at the quaint cakery, Sweet Cillie’s. Nestled perfectly in the bustling Tokai road opposite the Blue Route mall, Sweet Cillie’s is a local gem that locals love and revere. The Owner and baker, Priscilla De Jonge, affectionately known as, ‘Cilla’, officially opened Sweet Cillie’s only just 6 months ago! But already has the feel of a old trusted community business where everybody’s name is known by Cilla and her close knit staff.

I sat down and had a cup of coffee with Cilla to discuss the imminent High Tea and her love for baking at the beloved “cakery shoppe”. I got to sample a few treats that will be a part of the decadent high tea spread. The sweet stuff: a deliciously moist chocolate brownie, a yummy custard slice with possibly the best custard filling I’ve had; and a petite scrumptious scone! The savoury stuff: three variations of dainty but filling pies, one being a moreish feta and spinach, asparagus and balsamic caramelized onions, and a hearty chicken and mushroom pie. All savouries are made by Cilla’s new chef, who also makes the most incredible pastry! So much so, I tried to twist Cilla’s arm for the recipe! (better luck next time!).

The High tea will be a traditional one, but with the aim to be a little more relaxed than the usual type of high tea, and as Cilla puts it, “an idyllic gathering of women”. There will be an optional tea pairing on offer at the High tea, that some of the delicious goodies on offer will be paired with to enjoy with a piping hot cup of tea or even coffee. Partnering with Carmien Tea, they intend to complement every flavour of Carmien Tea with every moreish bite on offer. The high tea will be suitable for vegetarians, unfortunately not vegan or halaal just yet.

The idea for having a high tea was inspired by the space at Sweet Cillie’s, quite ladylike, almost Parisian themed, yet warm and welcoming in atmosphere. Cilla found herself daydreaming of a meeting or cosy gathering place for women, enjoying each others company with coupled with great food and drinks. The high tea will be hosted after the official store hours on a Saturday. The first high tea will take place on the 19th May, to celebrate Mother’s day. Book now to avoid disappointment!

Sweet Cillie’s

Call: 074 192 8547

cilla@sweetcillies.com

Corner Lente and Tokai road
7966 Tokai, Western Cape, South Africa

www.sweetcillies.com

Bakery · Coffee shop · Deli

Hours 07:30 – 17:30

In collaboration with Sweet Cillie’s, we are running a competition up on my blog and on our respective Facebook pages to win a spot at the coveted high tea . All you have to do is like both pages and tell us in the comments section on the blog or Facebook pages, what you like most about a High Tea. Sweet Cillie‘s Facebook page: https://www.facebook.com/sweetcilliescakery/ My page: https://www.facebook.com/OBBlogFood/

There are 5 places at the high tea up for grabs! Winners will be chosen based on their answers. To be eligible, all entrants must reside in and around Cape Town or the Western Cape. Transport is not included in the prize. Competition ends 10th May.

April 19, 2018
How to experience the West Coast.

The West Coast of Southern Africa is something of a spiritual escape for me and my better half. We always tend to visit at least a few times a year, however always going to more or less the same areas…until recently. West Coast Way invited me along to a media day of road-tripping around the West Coast to see, taste and explore.

Starting at The Lodge at Atlantic Beach, situated in Melkbosstrand, a 25 minute drive out from Cape Town. Chantal generously hosted us for a quick brekkie to meet-and-greet our fellow bloggers and media. Thereafter gave us a tour of The Lodge and it’s facilities. We had a quick tour of the fully equipped leisure centre, with Yoga class in session we had to keep the noise to a minimum in the area, to respect the space of those who use the leisure centre as an escape from the everyday hustle and bustle. From there we had a sneak peak at the trails for those who like to go walking in nature and even came across a golfer ready to tee off. From there we popped in to the restaurant with delicious weekly specials not to be missed! For those looking for a venue for weddings, parties or even conferences, The Lodge has a magnificent space that can fit up to 200 people at a time with spectacular views of Table Mountain, and also a quaint little arch should you choose to hold your wedding ceremony right there. There is an amazing special currently running for accommodation at The Lodge, for only R1095 for a deluxe room and R895 for single occupancy(includes a continental breakfast). This special ends 30th April. Book now to avoid the disappointment and FOMO of not having to wake up and watch springboks and other local wildlife graze right outside your doorstep! Visit their website for more details and to book: The Lodge at Atlantic Beach

A drive north on the R27 took us to our next destination, the R27 Roosterkoek pad stall stop. At just a a few months old, their roosterkoek is already making waves (I’m sorry, just couldn’t resist that one) along the west coast, so much so that theirs was voted the best in the West Coast! The other highlight of our pit-stop there was being welcomed oh so warmly with a piping hot cuppa Moerkoffie with a caffeine kick to boot. The Roosterkoek is made fresh daily and while you wait you can see it being made right there on the coals! With so many styles, flavours and fillings to choose from, you can’t go wrong by taking a shot left at the R27 Roosterkoek pad stall.

Our next stop? Langebaan. More specifically the infamous Club Mykonos resort. A serene, Greek-inspired paradise of holiday-makers young and old. Our first stop was at the Marina, waiting to board a chariot that we would have lunch and drinks on, provided by Elite Charters. We had a quick tour of the new modern development that is their apartments that one can hire for a long weekend or two, fully furnished with top of the range furnishings, overlooking the moody marina. Entertainment for every member of the family can be found in every nook and corner. From a thrilling night at the casino to live music on the marina. If luck is on your side, why not play some Bingo by the seaside.

Having only ever experienced Club Mykonos through epic stories of holidaying in the peak of summer, by friends, I certainly cannot wait to experience Club Mykonos myself and make my own memories! Visit their website for more information on how to book: Club Mykonos

The padkos as pictured above is from the Kardoesie pad stal, was presented to us as something of a “West Coast Everyday kit” A loaf of bread, a packet of Bokkoms(is it even a survival kit without bokkoms?) vis kaaings, fat, jam and a pocket knife. The story told was of making a sandwich with all of the ingredients and then of course washing it down with an ice cold one. The story was told in Afrikaans, if told any other way, would lose its spark and humour. Kardoesie N7 Countrystop is only a 80 minute drive out from Cape Town. They offer Camping and self-accommodation facilities. Visit their site for more details: Kardoesie

Thali Thali was another highlight of the day. Their hospitality and accommodation is definitely something that will draw me back there again. The game drive lasted about 1 hour and a bit. With some time to spare to tour the accommodation and get one last coffee in before we hit the long road back. The Farm house has a grand old charm about it. I particularly loved the old farm style kitchen, of course! The accommodation we got to view were cozy farm style cottages with one or two modern touches here and there but staying true to it’s farm/bush spirit. Stop by their website and book a stay in the farm house: Thali Thali

My experience was a pleasant and intriguing one, so much so that, the very next weekend, my partner and I got into our car and drove to the West Coast to taste some of that infamous Roosterkoek I couldn’t stop talking about! I’ve said it before, and I’ll say it again, there is something magical and mysterious about the West Coast. There is so much soul in the coastal towns that surround the West Coast, so many stories to tell, food to taste, beautiful people to meet and memories to create. I certainly cannot wait to get back into the car, pack some padkos and take a drive out to the West Coast.

**Sponsored by West Coast Way **

March 29, 2018
Out of the Office at Groot Constantia

Imagine my elation at receiving an invite for a day out with Fusion Design and fellow bloggers at the breathtaking Groot Constantia Wine Estate. The day, September 1st being a serendipitous day of firsts, started outside of the Jonkershuis restaurant beneath a beautiful old oak tree. Founder of Fusion design, Carmen Lerm and Editor Kim van Niekerk warmly received us alongside a bubbly station with mouthwatering little morsels of heaven to celebrate a day of ‘firsts’. I do apologize in advance for the over-use of the word ‘delicious’.

We moved toward the historic Cloete cellar, where their infamous Chocolate and wine pairing took place. My favourite pairing was the Chardonnay beautifully paired with a delicious white chocolate with hints of lime and apricot, and the Sauvignon Blanc paired with a tropical guava white chocolate. The pairing ended with a little surprise, a tasting of one of South Africa’s oldest wines, the ‘Grand Constance’ a natural sweet wine enticing not only in it’s gorgeous amber hue but it’s delicious robust sweet flavours of peaches, honey and caramel. It is recommended that ‘Grand Constance’ is best served between 12-14 degrees C. Pair with fruit-based puddings or chocolate, dried fruits, nuts or cheese.

Lunch was held at the bistro style Jonkershuis restaurant, a short walk from the cellar. Note: visit Jonkershuis hungry! lunch was a three course meal, options vary from Steamed to order Black Mussels with a masala and lentil cream and a slice of toasted Woodstock Sourdough, to a handcut fillet seared with porcini cream. Dessert was a delectable milktart with a apricot and vanilla compote. I had my eye on the very popular Apple cake with vanilla ice cream, unfortunately by the time I decided on it, it was all sold out. The food and service at Jonkershuis was impeccable and definitely worth another visit or two! Another first was the launch of their infused Grape seed oils for culinary usage, of which is produced on site. The one I was lucky enough to take home was the Garlic infused Grape seed oil. So far I’ve been using the oil in almost every savoury dish I can think up!

What I loved most about the day was that most of us had not met each other before, the successful ice breaker being copious amounts of delicious wine and food is what brought us all together at the end of the day. Many of us walked a away having made a few new connections and for some new friends too! There is so much to experience, taste and see at Groot Constantia! Take your family, loved ones or friends for a perfect brunch date, wine tasting with friends.

Here’s to many more firsts! xo

**Disclaimer: I was invited as a guest of Fusion Design and Groot Constantia Wine Estate.**

September 8, 2017
Babylonstoren Olive Workshop

Every visit, every single time, I always find something new at Babylonstoren. This to me is what keeps me coming back every time, the excitement of exploring something different in the same lush gardens. If you remember, I joined a group for the Bee workshop last October, which was amazing to experience first hand going into the apiary and interacting with the bees and more importantly being educated about bees and their critical importance to life and the food chain, this gave me a higher level of respect and love for bees.
To run you through what went down last week Wednesday, we started the day with a short scenic bus trip to the olive orchards where harvesting was well under way already(this time of the year is peak to harvesting times). Our hosts Klass Stoffberg, Linda Costa and Hannes introduced themselves and gave a brief lesson on the FS17 olive orchard which stood in front of us. We were encouraged to help pick the olives by individually picking them of the tree and not shaking off the tree. The former is the preferred method to harvest, as this creates less damage to the tree and olives.

Another short bus trip down to the olive factory this time, a quick stop by the tasting room for a comforting coffee and biscotti on a overcast nippy day which proved perfect for a walk in the orchards! After refreshments, a walk down to the cellar and through to the other side, was a bustling olive factory, a quick tour followed by an olive oil tasting was enthralling and insightful to learn about the different varietals of olive oils and how they are grown in different soils and environments depending on their nutritional needs.

Lunch was served at the Greenhouse at a long table, conducive for a talkative lunch hour. Lunch was a tasty lamb pot pie with a vibrant salad picked fresh from their lush gardens or course served along with a can of their award winning Extra Virgin Olive oil. Dessert, a very tart passion fruit cheesecake with chocolate soil.

The lecture that took place after lunch, I have to be honest was my favourite part of the day! Yes I know, I am a nerd, a food nerd at heart, I do love learning and I believe that we never stop learning. A tasting of faulty olive oils and a worksheet of its positive and negative characteristics were present of which we had to complete to fully understand the difference between its faulty and positive characteristics. A faulty olive oil could have one of four characteristics, namely:

▪️Rancidity/oxidation

▪️Acidity/wineyness

▪️Musty/moldy

▪️Muddy sediment
Did you know? in order for an extra virgin olive oil to be classified as such, it must have no defect or a defect of 2,5% or less out of 10 and fatty acids of 0,8% to be classified as EVOO. The CTC seal on all our local EVOO packaging is not only a stamp of approval of its quality and integrity but an assurance that the EVOO has gone through a local tasting panel.

How to taste EVOO? Warm a small cup in your hands, take a small sip and allow it to coat your mouth. You should be experience fruitiness hitting your tastebuds and peppery notes coating the back of your throat. This is a good indication of the quality of the oil and its high antioxidants.

The tasting of table olives was rather surprising to me, because I enjoy only one type of table olive which is the Kalamata. This all changed when I tasted the Beroni and Manzanilla table olives these specific ones were quite large in size and meaty in taste, with no bitter perfume or zesty flavours, which is what I hate from normal green table olives.

The day ended with a brief exploration mission in the ‘healing garden’and a barefooted walkabout in the chamomile lawns with a likeminded new friend!

The wealth of knowledge one acquires at these workshops are immeasurably worth it! By no means do I consider myself to be an ‘olive know-it-all’ at least now I can tell the difference between an EVOO and a refined olive oil. An added bonus about these workshops, are that you meet likeminded people and end up going home having made a friend or two!
For more information on the workshops at Babylonstoren, follow the link and be sure to book way in advance to secure your spot. https://www.babylonstoren.com/experience/workshop

April 20, 2017
Light and fluffy Cheese muffins with a sweet marmite glaze

Returning to our holiday retreat this year was another soul cleansing experience. The West Coast of South Africa offers tranquility and beauty in abundance, one of many reasons we keep going back to the very same place. The guesthouse we stayed at Absolute Beach, is situated on the shore of Stompneusbaai just past St Helena Bay off the West Coast. The co-owners of the guesthouse Marina and Duncan are incredibly hospitable and generously share their wealth of knowledge of where to go and what to do in the surrounding areas. The area is as rural as can get and lucky for us they had a local supermarket further out of town.
Having only left almost three weeks ago, I’m dreaming of going back soon! What makes this decision that much more easier are the amazing cheese muffins with a sweet marmite glaze that Marina effortlessly whipped up for us at brekkie. She gave me a hint of what was in her recipe, and with that in mind I needed to recreate these fluffy umami morsels.

Cheese muffins with a sweet marmite glaze.
Ingredients:

For the muffins

-375g Self raising flour

-125ml milk

-125ml olive oil

-pinch of dried herbs of your choice

-2 eggs lightly beaten

-150g grated Gouda cheese

-50g grated Grana Padano
Sweet marmite glaze

-1 heaped tablespoon of Marmite

-2 tablespoons of water

-2tablespoons of golden syrup
Method:

Pre-heat oven to 180 degrees C.

In a large mixing bowl, add the flour, eggs, olive oil, milk and grated cheese, add half of the Grana Padano to this mixture. With a butter knife, stir the ingredients until just mixed through. In a greased muffin tray, divide the batter into the tray, sprinkle over the rest of the Grana Padano and bake for 20 minutes. Whilst the muffins are baking, mix the glaze ingredients into a small bowl and place in a microwave for 20-30 seconds(this step can be done over the stove in a small saucepan) once the muffins have been cooled, spoon over the glaze.

Marmite is definitely an acquired taste, like their advertising campaign suggests “you either love it or you don’t”. A simple marmite toastie is just my kind of quick snack chock full of umami flavour! The muffins don’t quite taste exactly like Marina’s but they are my take on a memory.

February 22, 2017