THE NEWSPAPER
FOOD & WINE
PAGE 10
Benguela Cove Wine Estate
Col’Cacchio Making Tuesdays
The wine consumer is inundated with a choice of chocolate & wine parings. Whilst the presence of tannin in both red wine and dark chocolate may cause these two not to marry up, people still love the combination.
Col’Cacchio, the Italian-inspired franchise known for its gourmet thin-based wood-fired pizzas, hearty pastas and crisp fresh salads, is launching an “I Love Twosdays” promotion. Purchase any pizza or pasta and get the second one free. The promotion kicks off on Tuesday 8 May and will run until the end of July.
Launch Bespoke Chocolate & Wine Pairing
To entice the sweet tooth, the Benguela Cove Lagoon Wine Estate have launched their take on chocolate and wine called Sweet Senses – a tasting journey that includes the basic tastes of sweetness, saltiness, sourness, bitterness and umami (savouriness). These five tastings suggest the sublime balance between food and wine. The tasting is also set up to honour the special terroir and sustainability at the Estate, while giving the guest a bespoke chocolate and wine experience. Sweet Senses: The tasting includes a macaroon, a chocolate rock and three chocolates presented on a soil made from dark chocolate, sea salt, nori and olive crackling as a bow to the terroir and environment.
Great Again!
The special offer works in twos: for every two pizzas ordered you will get the cheapest one free, and the same goes for pastas. Col’Cacchio’s wide range of pizzas, from the classic range to gourmet pizza options filled with flavourful taste combinations, ensures that you can choose from spicy or fresh, decadent or simple - you’re bound to find a dish that will satisfy your palate. The “I love Twosdays” promotion provides the ideal opportunity to try out the new winter menu, which now includes a variety of vegan options. The Col’Cacchio winter menu features 10 new additions: Some highlights are: Allentante Salad - lettuce, roasted butternut, cranberries, basil, croutons, sesame seeds, cucumber and vinaigrette; Salubre Pasta - linguini with Pomodoro sauce, butternut, feta, pumpkin seed praline, caramelised seeds; Spaghetti and Vegballs Pasta - vegan meatballs, pomodoro sauce, vegan parmesan; Spinach Gnocchi Pasta - spinach gnocchi, pomodoro sauce and peppadew piquanté peppers; Isolano Pizza - jerk chicken, pineapple, peppadew piquanté peppers and periperi sauce; Cosi Verde Pizza - spinach
Ode to the Fynbos: Dark green macaroon with apple ganache, fynbos jelly and dried pineapple, served with a tasting of the Benguela Cove Sauvignon Semillon 2016. The sweet and sour combination of the macaroon highlights the fruit in the wine that shares a similar earthy character. Guests are encouraged to tear off a piece of pineapple to add acidity or dip a finger into the soil if they want some extra sweet, salt or bitter notes. Benguela Boulder: This chocolate boulder celebrates the estate’s proximity to the ocean - milk chocolate with Turkish apricots, hazelnuts and edible moss. This is accompanied by a tasting of Benguela Cove Chardonnay 2016 that mirrors the tangy apricots with a nutty hem that trails behind. Pretty Perfect: Who would’ve thought? This pairing illustrates how the impossible can be made possible. Twenty years ago no one would’ve considered planting vines here. Now the pinot Noir 2015 is proof that wines of elegance and finesse can be produced here. It is paired with a white choc dome filled with litchi and rose ganache, served with dried strawberry. The silky marriage between cocoa butter and Pinot Noir are one of those big secrets, whilst the litchi and rose echoes the aromatic qualities of the wine. The pairing celebrates the gentle power of wines made here.
base, vegan cheese, broccoli, edamame beans, vegan basil pesto, spring onion, black pepper; Salmone Pizza - smoked salmon trout, rocket, sour cream, black pepper; Apple Tart - warm apple tart served with ice cream and caramel sauce. Founded in 1992, Col’Cacchio has a reputation for crafting artisanal meals with the freshest sourced ingredients. Pair that with the quality and innovation that has always been at the heart of Col’Cacchio’s dynamic offering, and you discover the reason we love pizza. The “I Love Twosdays” special is available all day, every Tuesday until July 31st 2018. For more information visit www.colcacchio.co.za
Fria’s Superfoods Expands Footprint
Savoury spells: The word savoury is often misunderstood. It refers to the subtle thread of saltiness that supports the fruit in the wine and adds another flavor dimension. A periwinkle shaped chocolate introduces a creamy ganache with olive crackling, served with a tasting of the Benguela Cove Syrah 2015. The combination lays the foundation for a well-poised wine with a nod to both the ocean and the olive trees that adds character to the farm. We’re smokin: As genteel the wine from Benguela Cove can be, so can they also portray masculinity with broad shoulders and a solid backbone. The treasure box shaped chocolate is filled with a smoky ganache that adds to the intensity of the Benguela Cove Cabernet Sauvignon while illuminating the dark fruit core. For more information visit www.benguelacove.co.za
Dineplan Makes Restaurant Bookings Easy Dineplan has launched South Africa’s first instant booking platform for restaurants. It is an innovative app that enables patrons to browse and instantly make restaurant reservations according to customer ratings, specific cuisines, availability, name, area or even by current location. The team wanted to make it easy to secure and manage a restaurant booking on-the-go, and to include a broad list of features and functionality. The Dineplan app allows users to conduct location-based searches, create lists of their favourite restaurants, browse customer ratings and even research different cuisines on offer. Diners can also check a restaurant’s operating hours and even share reservation information with fellow diners including Google Map locations. Dineplan not only offers a platform for restaurant patrons, it also has a reservation solution that makes it easier for restaurant owners to manage bookings. When a restaurant combines this reservation management software with the app, guests can view a restaurant’s availability in real-time and make bookings that are confirmed immediately.
Photo: Fria's Superfoods Peppermint Mousse Cake Cup Photo Credit: Jurie Senekal
Since the announcement of Fria’s Superfoods entering the retail industry with it’s first merchandising opportunity being Wellness Warehouse Lifestyle on Kloof in early April a phenomenal three further stores have jumped on board, namely Wellness Warehouse Cavendish and SPAR Vredehoek and Sea Point. Owner of Fria’s Superfoods, Fria Hiemstra says: “I never would have imagined that we would see such phenomenal growth in a matter of a few weeks, and still there are so many more opportunities as requests are streaming in from Fria’s customers to stock our products even further afield than Town and the Southern Suburbs.” Fria’s Superfoods is a locally owned delicatessen specialising in wholesome treats such as lemon bliss balls, matcha mint and liquorice balls, sweet potato brownie balls, black bean truffles and peppermint mousse cake cups; only found in select Cape Town outlets or via online orders through the company’s website. In even more positive news, Hiemstra has been announced as a South African brand ambassador of Vibrant Health / Natural Vibrance products – a trusted brand of thoughtfully-sourced vitamins, minerals, probiotics and proteins. Hiemstra continues: “My relationship with Vibrant Health is a really exciting one as it’s a global brand that is gaining traction in South Africa as Natural Vibrance and is one of my favourite range of products. In fact, I add Vibrant Health Pro Matcha protein to most of my treats, so it’s a natural collaboration.” For more information visit www.friassuperfoods.co.za