AWARD-WINNING SOUTH AFRICAN CHEESE FESTIVAL RETURNS IN 2023

The highly anticipated South African Cheese Festival is back in Stellenbosch this year with new dates and new owners. Sandringham Estate will play host to the outdoor culinary event from Friday 22 to Monday 25 September 2023, over the Heritage Day long weekend.  The new festival owners, a consortium of private investors and the DGTL Marketing Group, have revamped the popular event to celebrate all things cheese, wine, and entertainment for the whole family over four days.

The SA Cheese Festival has been a long-standing tradition in the Cape Winelands since 2002 and has established itself as South Africa's only cheese-focused event. To take it to the next level, the new owners bring extensive experience in organising, marketing, and presenting lifestyle events across the country. They have breathed new life into the SA Cheese Festival, and visitors can expect a sensational experience.

 

B2B MEETINGS, A FRIDAY MUSIC FESTIVAL, AND A CARNIVAL THEME PARK

The festival will kick off with B2B-focused sessions on Friday 22 September, to facilitate trade between exhibitors and buyers from major retail outlets. The festival will then officially open on Friday evening with a music festival. From Saturday 23 to Monday 25 September, the long weekend welcomes public visitors with over 150 exhibitors showcasing the best cheese offerings, along with other food options and multiple wine and craft beer vendors.

 

Leading local artists will provide live music, while improved kids' entertainment facilities and carnival-style theme park activities will keep the entire family entertained. One new addition to the SA Cheese Festival will be the availability of hospitality options for partners and sponsors. Private or shared hospitality suites with dedicated facilities and unique experiences will be on offer, tailored to the needs of the sponsors.

 

GOOD NEWS FOR SA CHEESE FESTIVAL FANS IN JHB AND KZN

Jacques Fourie, representing the new owners, stated, "We are delighted to confirm the 2023 event and excited to work with all exhibitors and partners to ensure the continued success of this important event on the Western Cape events calendar. The 2023 event effectively becomes the 20^th edition of the SA Cheese Festival, after the 2020 and 2021 editions were cancelled due to COVID, and a scaled-down event took place last year. It now possesses all the ingredients necessary to become a flagship event on the culinary calendar in South Africa."

 

According to Fourie, the new owners also have plans to bring the SA Cheese Festival to Johannesburg and KwaZulu Natal as early as 2024, which will undoubtedly increase the value for existing partners and exhibitors.

 

“The SA Cheese Festival is a remarkable experience for food lovers and connoisseurs,” Fourie said. “With an array of culinary vendors, local wines, craft beers, gin, live music, and entertaining foodie shows, there's something for everyone at this festival. The delicious cheese varieties and artisanal products available for tasting and purchase will tantalise your taste buds, and the vibrant atmosphere will leave you with unforgettable memories. Whether you're a seasoned foodie or simply curious to try new flavours, the 2023 SA Cheese Festival is an event not to be missed!”

 

TICKETS AVAILABLE FROM JUNE 2023

Further announcements will be made regarding ticket prices and hospitality offerings in the coming weeks, with tickets expected to go on sale during June 2023, limited to 10 000 visitors per day. Follow the SA Cheese Festival on social media Facebook @SACheeseFestival, Instagram & Twitter @SACheeseFest. #SACheeseFest and #CheeseLovers and keep an eye on the festival website at www.cheesefestival.co.za.  

#WineRoutingWithLloyd - Tokara

So #WineRoutingWithLloyd isn't just about the wine, but more so about all of the experiences along the wine routes in our country. A previous visit to Tokara for a wine tasting with winemaker Stuart set the bar high for the a 2nd visit. But this time around - I popped in to celebrate the arrival of Spring & the release of their brand new vintage of Extra Virgin Olive Oils.

Naturally - a glass of Tokara Blanc de Blancs 2013 Cap Classique to start the morning off right. 100% cool-climate Chardonnay from Elgin provides depth, elegance & complexity. A fresh fine mousse with apples & lemon blossom. On the palate toasted almonds with a crisp minerality. Just right & tastes like more. 

Olive Oil Master, Gert van Dyk led & guided us through the unique tasting of the new vintage Extra Virigin Olive Oils on offer at Tokara. (Check them out here.)

The 2021 harvest was somewhat of a smaller crop, but gave the opportunity to be a bit more selective & picking at the optimal ripeness. This ensures concentrated flavours in the Italian varieties that are grown at the foothills of the Simonsberg. "By picking & pressing at just the right time, we captures the true herbaceous & nutty flavours," Gert explains. 

When tasting olive oils, you'll be looking for fruitiness, bitterness & piquancy or spiciness. Just like with tasting wine, it's not just the taste, but it's an all encompassing experience from the aroma, to the textures. In order for the oil to 'open' up & release more flavour, you need to warm it up a bit first. Then take a small sip, swirl it in your mouth & swallow. Repeat & then on the 2nd taste, clear your throat after swallowing in order for that spiciness to really unfold.

Frantoio - a medium to intense oil with green grassy tones. The green notes carry through to the palate alongside added bitter notes, whilst leaving a nutty aftertaste.

Mission - is more mild with grassy & herbaceous characters. The walnut aftertaste makes this an all-round oil.

Mult-Varietal - a carefully blended oil to bring out the best characteristics. Notes of rocket & artichoke with a light herbaceousness.

The Unfiltered EVOO - a unique artisanal multi-varietal blend is specially selected for it's purity & unbridled flavours as the oil flows directly from the olive press.

Following the tasting, we have a small intimate lunch experience & I'm seated next to Gert. We had a wonderful conversation about food, wine, life & EVOO's. The way Gert talks about food & using EVOO's in cooking & how the flavour profiles of each would work with a variety of foods - giving me so many new ideas for my own meals back at home. "An intense EVOO is used to bring dishes to life."

Starters - artichoke & parmesan gratin, served with olive branch 'stok brood' (the branches, picked by Gert himself earlier that morning.) Paired with the 2021 Tokara Sauvignon Blanc.

Main - a tender lamb ossobuco with a creamy saffron risotto & gremolata served with 2018 Tokara Reserve Collection Cabernet Sauvignon.

Dessert - vanilla gelato with crystalised ginger, olive oil & almond cake & Tokara EVOO, perfectly paired with 2019 Tokara Reserve Collection Sauvignon Blanc Noble Late Harvest.

Gert is hands on involved in the entire process from in the olive groves right through the pressing & the bottling. He believes good oil is made on the tree & that fine olive oil is about capturing the goodness of the fresh olive in the bottle. Therefore hand-picked olives are cold pressed within 24 hours of being harvested in order to ensure flavour & freshness. 

Pop in at the Tokara Delicatessen for a complimentary olive oil tasting & purchases. Or you can arrange a more structured & guided tasting experience at the tasting lounge - but bookings are essential. 

#WineRoutingWithLloyd is driven by the #KiaSonet

#WineRoutingWithLloyd - The Wine Glass, Hermanus

Restaurants have been hard hit over the last months & finally things seem to be taking a turn for the better. A beautiful spot I recently visited on my #WineRoutingWithLloyd trip to Hermanus, is The Wine Glass. A Bistro style restaurant & wine bar. What seems to be a quaint little place in the centre of the hustle & bustle in the Old Harbour, is a vibrant spot with lots to offer!

Showcasing only wine that is exclusively produced in the Walker Bay wine region. "The vine has to grow here and the wine has to be produced here" co-founder Jacques Le Roux mentioned. Selection clearly is key when it comes to the criteria for wines on offer. If it is produced in the area, you will find it here! An incredible selection of wines and Cap Classique options to choose from. (Wines are sourced from the small seaside villages & small towns in the Walker Bay wine district - which includes Hermanus, Hemel-en-Aarde Valley, Kleinmond & up to Stanford.)

In many establishments, wine by the glass is sometimes very limiting to offerings and you don't get to try those bottles on the pricier side of the menu. However what makes this spot different, is that ALL wines are offered by glass, so you can try a wider variety of wine in one place. Another bonus in my opinion - you can have a tasting of 6 wines from 6 different wine farms without even setting foot on the farm & also, safely doing so in one place. (It's like they are an extension of the wine farms all into one spot.) 

Wine tastings are done properly & you'll have a very knowledgeable patron to guide you through your experience. Wine is preserved without any risk by removing oxygen to a controlled level. (Technology is a wonderful thing.) So you can rest assured that wine won't be spoiled by the time it arrives in your glass.

The evening that I was there, it was slightly more chilly - so nestled in at a table close to the fireplace & opted for a tasting of some reds.

 - Pinot Noir: La Vierge Seduction & Creation Wines.

 - Shiraz: Villon.

 - Pinotage: Stanford Hills Jacksons.

 - Bordeaux Blends: Spookfontein Phantom & HPF Kleinboet.

What a great mix of reds to taste - a first of some for me, & at only R90 for the flight I think it is a bargain. 

If wine is not your thing - don't worry, they still have something on tap or by the glass for you: beer, gin, whisky & brandy. (So they most definitely cater for everyone.)

Being more of a bistro style restaurant, they have a some seriously good seasonal dishes on offer. I opted to dig into 2 starters & try out the hake & the salt & pepper squid. Fresh! All locally sourced & beautifully prepared - full of flavour & filling. (Portions slightly larger than expected, so you're really getting value for money on these plates.) 

Post dinner treats are always a must & those are on the menu too. Ranging from those sweet sugary desserts to a cheese platter for those of us that are already sweet enough. (The Irish Coffee Pana Cotta was just the perfect balance of that bit of sugar, texture & flavour that I needed.)

#WineRoutingWithLloyd drive by the #KiaSonet

#PortuGaloBrooklyn

I've been going to Brooklyn Design Square in Pretoria for the last 11 years, since I moved to Gauteng, and it has been amazing to see how it has grown from strength to strength over time & how places come & go. A newcomer that I was excited to go try, is PortuGalo! A family owned restaurant, where the gift for cooking sparked the idea to open a REAL Portuguese restaurant. Sunday lunch family recipes have been passed down for generations, keeping it simple & authentic. 

On arrival, you'll be greeted by a stunning outdoor area, that immediately has you relaxing & you'll forget that you're sitting in the middle of Brooklyn. Trying to keep to the Portuguese style, the restaurant has been styled with a mixture of modern & vintage Portugal. (And well, I simply love it. It's something new that has been needed in the area for some time now.)

Kicking off the evening with a Portuguese Wine was a no brainer. The Mariana Branco, being the house wine, would be the wine for the evening. So interesting story behind this wine. A love story. Mariana, was a nun, back in the mid 1600's in Alentejo & she had a forbidden affair with a French nobleman. The Mariana Branco is a soft, fruity white wine that is easy drinking & pairs very well with pretty much everything we ate. So if you're unsure & you want to try something new & unique, then opt in for a glass (or 3) of the Mariana Branco. 

To the starters, or tapas should I say. A great variety of all those starters that you usually find on a menu, but this time, they are prepared the Portuguese way. Think Chouriço, Prawns, Rissoles, Trinchado, Chicken Livers & Mussels; all made with love & fresh spices. Grab a fresh Portuguese roll with some butter & dig into that sauce, you won't regret those carbs!

For dinner, you'll find a taste of everything to delve into. A special mention here must go to the old style Portuguese stewpots - Cataplana's. I tried the Seafood Cataplana; the prawns & calamari are cooked perfectly, whilst the Portuguese flavours are showcased beautifully. The seafood menu really stood out for me here. There are so many great dishes to choose from & what makes it even better is that they have the same base dish, served a few different ways. So you really do have some options when it comes to deciding on a main meal here. 

Also, the whole catch of the day is prepared in a way that I have really never had before. There is a bit of spice there that will surprise your palate in the best of ways that bring out that seafood freshness in a 'non-fishy' way. 

What is a visit to a Portuguese restaurant, without having Pasteis de Nata for dessert? These baked custard tartlets are always a winner when it comes to rounding off your meal. Freshly baked & still warm is the best way to savour these treats. 

So all in all, #PortuGaloBrooklyn has my vote. 

You should pop in & check it out for yourself.

Appetite Fest 2019

The Appetite Fest is back this year. And Time Square has promised that it is going to be BIGGER & BETTER than last year! You can head through to Menlyn Maine from 13 - 15 September to get in on the action.

One of my favourite experiences from last year, was the "I'm Cooking With..." workshop that I attended! This year, the same thing is back again, with a line up of local celeb chefs - Siba, Sarah Graham & Bertus Basson. But let's add some international names to the mix too. MasterChef Australia's Shannon Bennet & Shashi Chelia (winner of MasterChef Austrailia 2018) will also be hosting their own "I'm Cooking With..." workshops!

Last year I sat in on a "I'm Cooking with Chef Bertus Basson" workshop. What a thrill. To experience such a local culinary wonder & sit there watching him prep our meals & show us a few tricks & how we can apply them in our own kitchens at home. It is most definitely worth it!

You get the chance to sit up close & personal with your favourite celeb chef in the Appetite Fest Theatre Kitchen. Learning their tricks of their trade 1st hand. You'll then get the chance to sit down & share the meal with the chef to complete the experience. 

Tickets available from Computicket for R950 & will give you a dynamic 75 min long cooking experience with the chef, an Appetite Fest apron & access to the exhibition space & outdoor activities. It's here that you'll be able to watch other local & international celeb chefs cooking it up in 2 food theatres, or meet some food stars at book signings, or attend an exclusive Masterclass which include a line up of culinary stars Gary Mehigan, George Calombaris & Matt Preston from MasterChef Austrailia. 

#WineRoutingWithLloyd - Leopard's Leap

There is always a #WineRoutingWithLloyd visit that really stands out every year. This year, I'm telling you that Leopard's Leap is that visit. I would be lying if I said that I was expecting an exceptional visit to this Franschhoek wine estate. Well now. Was I wrong. This visit was definitely one that surpassed my every expectation & completely 'over-delivered' in every aspect. 

They say that 1st impressions are lasting & could make or break you. Well, big ups to Leopard's Leap for making a very good 1st impression when we drove into the estate. WOW! A beautifully manicured garden & modern building greets you as you drive in, immediately giving me the feels that this is where I could definitely see myself spending some real relaxed time. 

I was here for a visit to experience the Leopard's Leap South African Table. The concept is simple. Thinking back, the kitchen has always been the heart of the home & it brings people together. This is exactly the concept that they are running with. Get chance to sit down with your friends & family or even complete strangers to share & taste authentic SA dishes, whilst learning more about the rich food heritage of our country. 

On arrival, some bubbles & nibbles. The Leopard's Leap Sparkling Chardonnay Pinot Noir paired up with some Biltong, Drywors & Fresh Farm Bread will get your taste buds going & ready for what's to come. 

You'll be lucky enough to have Chef Pieter de Jager prepping your 3 course meal right in front of you, as he shares the stories behind every plate of food & the ingredients that go into a dish. Naturally, there will be wine! Little did I know that Leopard's Leap have been keeping some amazing wines to themselves all this time, that are only available on the property or online. 

Apart from the Classic Range, which I would like to think everyone is more familiar with, Leopard's Leap also have a Special Edition & Culinaria Collection which sport some phenomenal wines. 

I'll make special mention of the Culinaria Chenin Blanc (100%). This is the wine that definitely finally changed my perception on Chenin Blanc & what a wonderful varietal it really is. This bottle has a ripe summer fruits on the nose, with distinct white peaches & melons coming through. Subtle hints of sweet-spices accompany the ripe fruits on the palate. A bit of structure is added to the wine, being matured in French Oak barrels & really just rounds it off beautifully. (You really want to check out the price point on this bottle here. It's a steal in my opinion.)

The Culinaria Chenin Blanc was paired with something that is really Proudly South African. I mean, what is more South African than Pap & Wors right? A homemade wors recipe, that Chef Pieter developed himself after many trial & error & tastings, that is now simply succulent & delicious. Add a bit of pap to the plate & you've got a winner! Also not your usual mielie pap that comes from the store, but from their own produces ground in their backyard. (If I could eat that pap every morning, then I'd have 2nd helpings.)

Our main meal was Lamb Shank, that was literally falling off the bone. This dish reminds me of a Sunday Lunch at my Grandparents with the whole family. A tender piece of meat served with fresh veg & a reduction. It is really just a mouthwatering dish & what I love even more, is that it is actually such a simple dish & doesn't have any ridiculously fancy elements. Plain & Simple. 

Add a glass of the Special Edition Pinotage (100%), & you'll be serving an amazing pairing. Majority of the grapes used for this bottle, are bush-vines from the Paardeberg & Swartland area & are matured in French Oak barrels, making sure it has that velvety smooth finish & balance. A deep crimson colour, with hints of ripe red cherries, nutmeg & black pepper on the nose, that are joined by more red fruit & subtle vanilla on the palate. Ending off with that elegant smooth finish.

Ending off lunch with a take on the traditional Cape Malay Koesister. Not too much & just sweet enough to have you leaving that table very satisfied. 

I could go on & on about all the offerings here at Leopard's Leap, but then this post would go on for a while. So I'd highly recommend a visit to the estate & delve into the wines on offer that you can't find in your local stores.

#WineRoutingWithLloyd - Driven by the #KiaSportage