THANK GOD IT'S FOOD! We're Thinking Pink & Chilled...

[Click here for the web version of this email]( Friday, 25 January, 2019 “Sucking the marrow out of life doesn’t mean choking on the bone.” Robin Williams, as John Keating in Dead Poet’s Society Brought to you with the help of our launch partner [Adspace]( [Thinking Pink & Icily Cool]( By Tony Jackman [Sorbet, the perfect food for drought conditions or a super-hot summer. Early sorbet recipes included, would you believe, snow. Actual snow. But sorbets preceded ice creams in culinary history. And adding a little liqueur, or a brandy or Cognac, or Pimms No 1, that drink redolent of landscaped English lawns and the tap of ball on willow, can send a sorbet for a six.]( [Read more]( [GASTROTURF]( [A Soupçon of Serendipity: Generosity of spirit beats Ducking the Fox]( By Tony Jackman, Food Editor [These were the days when restaurants at the Waterfront were still growing a regular clientele. In the years that followed, some of the restaurants at the docks did so well that the rest of the restaurant scene in the Mother City hit back with a tongue-in-cheek campaign under the slogan “Duck the Fox”, which had nothing to do with ducking foxes.]( [Read more]( [Cabrière’s Wine Evolution: Sun, Soil, Vine, Father, Son]( [By Christi Nortier]( [The Von Arnim family colours are red and white. Perhaps it is a coincidental nod to the red and white wine which runs through their veins. Achim von Arnim built a classic South African vineyard and brand from scratch, and seemingly not much has changed at Haute Cabrière in the six years since his son took over the reins from him. However, ‘it’s an evolution, not a revolution’.]( [Read more]( [Adspace]( [Big on quality, small on price. Shop our favourite Pick n Pay ranges](. [Click here]( [CONVERSATION PIECE]( [Out of the Fire: When service is reassuringly extensive]( [By Gus Silber]( [Here’s one for the dinner table. It was a bit of a surprise, as the tantalising aroma of Potato Bake with Cream & Red Onion wafted through the house, to hear a scream and a shout of “Oh, no!” coming from the kitchen. I rushed in to see the oven door wide open, with wild flames licking the base of the Le Creuset, which had somehow cracked neatly in two, its contents slipping to the bottom in a gloop of volcanic froth.]( [Read more]( [CAPE DINING]( [No Bones About It — it’s well worth a visit]( By Tony Jackman [Bones is one of those flavour-of-the-month restaurants that Capetonians flock to in droves once Word Gets Out that so-and-so is the place to be/seen, and the test is always to watch to see what happens when the buzz dies down and the foodie lemmings swim off to the New Big Thing. It’s a fickle business, and the Cape dining scene is the champion of the oeuvre.]( [Read more]( [Backers of World’s best Restaurant to open site in London’s Claridge’s]( [The owners of Eleven Madison Park, the New York restaurant that was named World’s Best Restaurant in 2017, plan to open their first European outpost at the luxury Claridge’s hotel in London.]( FOOD BITES Food and art at Jozi’s Pantry Market The Pantry Market at Keyes (21 Keyes Avenue, Rosebank) on Saturday 26 January (from 9am till 2pm), focuses on what’s fresh, local and responsibly sourced, whether preening vegetables, perky herbs, olives, pickles, cheeses or baked goods. Well, some of those don’t really need to be fresh, do they, but we know what they mean. It’s hosted by Keyes Art Mile and the Swinging Gypsies will be playing Gypsy/Jazz/Balkan and a touch of Swing. Kolor Kids will offer canvasses (at R120) for the sprogs to get creative and messy. If Gin’s Your Thing... Time Anchor Distillery in New Doornfontein offers a Gin Connoisseur Tasting of artisanal gins on Saturday 26 January at 1pm, at 7 Sivewright Avenue. Gincello – their gin-based liqueur made from London Dry infused with lemon rind – is in stock. Pinot and Posh Nosh under the Oaks Hemel en Aarde Wines in Hermanus hosts its Pinot Noir Celebration on Friday and Saturday 25 and 26 January. It culminates in a Celebrity Chef Dinner (with Pete Goffe-Wood, Franck Dangereux, George Jardine and Nic van Wyk), on the theme of Set Your Senses Soaring. The dinner (at 7.30pm) follows a wine auction at 7pm. Pete’s cooking beef, Franck nabbed fish, Nic’s doing pork, and George offers chicken on an open braai. It’s not all pinot though – there’ll be Old Harbour beer on tap, under the old oaks. Canadian meat giant Maple Leaf debuts new Plant-Based Burger A new competitor is entering the plant-based burger market. Lightlife Foods, the brand behind Gimme Lean meatless “beef”, Tofu Pups hot dogs, Organic Fakin’ Bacon Tempeh Strips and other vegetarian staples, is joining the looks-like, cooks-like, smells-like, tastes-like-the-real-thing veggie burger fray. Like its well-publicised competitors, the new burger is meant to be more like beef than its hockey puck-esque forebears. – Bloomberg McDonald’s riles Franchisees with demand to pay for Kitchen Wall McDonald’s Corp. has its own wall problems. They’re both literal and metaphorical. The world’s biggest restaurant company is creating strife with its US franchisees by including a new wall in a remodelling plan. McDonald’s restaurant owners are arguing that adding a barrier between cashiers and kitchens – intended to hide unsightly kitchen equipment – is a waste of money and doesn’t help customer service or operations, according to letters and an email viewed by Bloomberg News. – Bloomberg [Shop our latest specials]( [Big on quality, small on price. 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