Meal at Terroir.

Terroir was one of the first places that started my journey to better food and my change from eating because you have to, to enjoying every meal. I can still remember the first meal we had there - it was the wild mushroom risotto and Diana had a quail dish. That was when we did our yearly trip down to the Cape in the winter to come and taste wine and eat good food. The best restaurant bread I have eaten in a long time.

Tomato soup with truffle foam.

Tempura squid paired with Chenin.

Oxtail raviolo with bacon And paired with Chardonnay.

Norwegian salmon with lentils with the top Sauvignon Blanc from Klein Zalze.

Fillet that was rolled in mushroom dust with a parmesan cream, paired with Shiraz.

Baked benana desert.

Baked cheesecake that was paired with a Noble late harvest.

The League of Extraordinary Tasters Blending.

We had a wonderful day at Glen Carlou blending wine for the Blaauwklippen blending competition. We did six blends and then had lunch leaving the blends to aerate for a while and retasted. We then mixed the two most popular blends and tasted again.

The view from the tasting room @Glen Carlou.

Merlot Girl looking a bit weak.

The four wines to be blended.

Curry vetkoek compliments of the chef.

Gourmet burger.

Slow roast pork belly.

                                                        Blesbok shank cooked for six hours.

Glen Carlou bubbly only available in the restaurant.

The six blends.

Maggie concentrating.

Hennie blending.

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Meal at Cassia

We had the privilege of being invited to Cassia Restaurant to taste there winter menu.  We arrived a bit early and went to the market to kill some time so we bought some free-range eggs and some very nice cheese. Diana had a glass of Nitida 2011 Sav. Blanc and then went into the restaurant to start lunch where we sat at a table that had a view of the back of Durbanville hills. We ordered two different  starters. Fresh black mussels with creamy garlic and lemon sauce and Di had a Asian crispy duck salad with miso dressing.  For mains we had Kudu loin and Ossobuco and for desert I had Creme brulee and Di had Chocolate Fondant. Really good service and wonderful generous helpings. The chef came out to have a chat with us . No wonder they fill the restaurant up most of the time. The chef is really in touch with his customers’ demands.   

View from the deck outside the restaurant

View from our table.

My mussel starter.

Diana's starter.

The wine we had with the mains was a 2010 Shiraz from Nitida, the chefs sugested that I should have Cabernay with my food.



Kudu loin.

Afternoon and evening meal at The Ladle Greyton.

Doing a 2 km walk that became 4.3 km.

In the cellar at Mitchell winery.

Deon very happy in a wonderful place a wine cellar.

View from the back stoep of the cellar.

Sun setting on our way back to the Ladle for supper.

Degustation anonim before the meal.



Goulash soup with a pastry hat and sour cream and pesto.

Woollies ollive ciabatta to clean the plates with.

Maggie with her hat.

That is what was left of the soup.

Coffee this morning at Via's.