The favourable terroir of the Nuy Valley (South Africa), with its lime rich soil and
Mediterranean climate, is especially suited to the production of premium
quality olives and it is here that you’ll find the international award-
winning Willow Creek Olive Estate. True to their reputation as producers of
excellent olive oils and leaders in olive oil packaging, Willow Creek this
week launched two new products that are sure to please consumers no end.
My mother recently had her 65th birthday and so I happily flew over to England to spend it with her and my Dad. They are in the deevine Victoria Nursing Home and the chef made a wonderful birthday cake for her, with candles and the whole 9 yards. Then my aunty Wendles and my uncle Peter organized a wheelchair accepting van and we took them down to the Hove beachfront for a walk/push and a meal.
Exchange the hustle and bustle of city life for the farm-friendly atmosphere
of the Cape Dairy Experience, taking place from 2-3 November at Sandringham
(next to the N1, halfway between Cape Town and Paarl). Experience the
complete journey of milk: meet the 2012 Absa Dairy Queen (SA's best bred
cow), cook with dairy, taste a variety of dairy-related products and enjoy
the thrill of a real agricultural show where more than 500 world class
animals brag about their breeding.
I absolutely love fish and chips. It's one of the many reasons I love going to England, besides the obvious ones like visiting my wonderful parents, aunt and uncle of course. And spending hours in Charity shops buying other peoples junk/treasures. I started the year off with 10 DVD's which we watched at least as many times each with our wonderful students, but if I see “French Kiss” or “Kangaroo Jack” one more time, I may have to throw up for an hour or two. Now I'm at 100 or so “thanks” to them charity shops.
Pierre was one of the lovely French students that stayed with us this summer (he gets a mention the curry extravaganza post too) – that’s him in the photo, cycling the hills around our farm. We met his equally lovely Mother and sisters and they very kindly gave me their secret family recipe for Quiche Lorraine with a twist. Unlike the original, this one contains mushrooms and is also no longer a secret! I have promised my ultra special pizza dough recipe in exchange, so watch this space Pierre as it will soon be posted…
I forgot the starter! I was so excited about the Herbed Crown Roast of Lamb that I forgot to tell you about the starter. We are now into Day 4 of Laura Praise. My other friends are going to start getting annoyed at all the attention she’s getting. My mate Em is also a great cook and I have tons of dishes of hers yet to post – we’re having dinner at theirs on Saturday so I’ll be sure to get more material to post sooooon. But back to LLL Starter.
Does one actually need to say more? Cheesecake. Baileys. Chocolate. I could end any comment right now as these three words are enough to cause one to melt into dessert heaven, but you are not so lucky and I shall continue to comment. This Cheesecake was amazing. I am not a dessert person and most often say No to puds – to be perfectly honest, I stuff myself so full on the starter and main courses, there is just no space left for even a Mint Wafer.
Laura’s luscious lamb also came with some other delightful dishes and these too I must share with you. The Dauphinoise Potatoes were fantastic – I often try to cut down on the fat content of said dish, but alas, it is never quite as good as the original. I have decided to make the real McCoy but then have less and I have been successful in one point and it’s unfortunately not the latter.
Today’s recipe: Herbed Crown Roast of Lamb served with redcurrant and mint sauce and mustard mayonnaise
As we drove up the 1km of beautiful field and tree lined driveway, I wondered what awaited us. We crossed the little bridge over their ponds and entered into the world of perfection. “Well”, I said to my hubby and to the hostess later on, “we can't have them back to our hovel now. It's a chateau!”