Interview with Justine Drake

Towards the end of last month I had the opportunity of interviewing Justine Drake for Leadership magazine.

I have to mention that it was one of the easiest interviews that I've ever had to do. Apart from the fact that I'm a huge foodie and Justine is somewhat a doyenne of South African food and food publishing, the commonality of food and what it stands for was overwhelmingly more important and part of her personality so that any awkwardness that may have arisen because of my being in awe of her, was immediately swept away by her warm and engaging personality.

And as we discussed food in all its forms and representations, this is what really came to the fore: food is more or less about personality. The very idea of putting food on the table, of being a provider, not only in bringing home the bacon (so to speak) but then preparing it with love and effort and presenting it to your family and friends, is what a true foodie is all about.

This is the approach that Justine has taken in her presentation and representation of food over the years and now more especially in Fresh Living Magazine which she is the editor of and which is Pick and Pay's consumer magazine.

In addition to her magazine work Justine has published five cookbooks and produced two tv series, Just   In Africa, which was aired internationally on the BBC.

Meeting Justine reminded me that while some of us choose to base ourselves in the kitchen, we are by no means stuck there and more importantly, that the task of providing a beautiful meal for our families is by no means a menial task but something that is all-embracing and life enhancing.

Monbonne at the Harfield Carnival 2012

For the first time this year I decided to hold a stall at the Harfield Street Carnival. Harfield Villiage is a quaint little place that is between Kenilworth and Claremont just over the railway tracks.

Despite the rather crazy weather ( rain, extreme heat, hail (!) and then more wind and cold between hot bouts) and the severe lack of sleep (remember confection is not my day job) I had a great time setting up my stall and meeting all sorts of wonderful people.

Funny how there are always some people who are jealous of others' industry and will put you down, despite the time and effort and financial layout that one puts into something. But on the whole people were extremely complimentary and enthusiastic about what I was presenting to them. And well, I have to say that I am a stickler for doing things the traditional way so that my petit fours are not, as one lady remarked about the quality of petit fours that you get elsewhere today, a blob of sponge cake that has been iced!

No indeed, these are the real thing. Almond paste and all!










The macarons and petit fours were a treat and sold well - I was especially surprised at how excited my 11-16 year old female clientele got about the them until someone told me that macarons had been a favourite of one of the characters on Gossip Girl . So thank you Gossip Girl for expanding my market to the teenage bracket.

Are we breeding a new age of Marie Antoinettes? If we are, I will happily supply them with all the macarons and petit fours that their hearts could desire! 

 

The Franschhoek Cap Classique Festival 2012

Sunday saw me at the Franschhoek Cap Classique Festival. Always bound to be a sparkling affair, most patrons showed up in high style.

As Cap Classique suggests, these are a compilation of traditionally French style produced sparkling wines that mimic Champagne in all but nomenclature. Combinations of Pinot Noir and Chardonnay abounded, with the odd addition of Pinot Mineur. I only tasted one sparkling wine that was made with Semillion.

However, as one learns by tasting, that there is something more intrinsic about  the taste that you are left with than the mere combination of base wines that make up the bubbly.  And there seemed to be two sides of the camps. Those that were more "French" tasting and those that were perhaps a bit more familiar to our palates.

 But champagne tasting is more of an experience than it is a mechanism and the style of champagne more a testimony to the fact that Cap Classique is method more than it is a result. And so while the resulting style of wine may seem to be something specific it is no more universal than two people are the same. 

Take the guys at GH and Ahrens, for example who in two years have completely reversed their blend of base wines. Their 2009 is a blend of 78% Pinot Noir and 22% Chardonnay, a complete reverse of their 2008 vintage, which if I remember correctly was something like 71% Chardonnay and 29% Pinot Noir. Now, I never actually tasted the 2008 vintage but I do believe the charming ex-lawyer in the beret (see pic below) when he said that it is not so much about the base wines as it is about the mousse and the finish that the sparkly produces. And I dare say that as much as there is a science to wine, like a work of art or a piece of music it is also a sensation. 

La Motte, whose Chardonnay and Sauvignon Blanc I particularly enjoy, I was pleased to see, was also present with their MCC. And I often feel that if a house spends more time on making one very good cuveé that that is preferable to having several options that are not as well attended to.

However, one must allow for differences in taste and taking the market into account. And of course, there are some farms that cross a spectrum well: Labourie and Graham Beck being two such farms. Graham Beck's bubbly I know from reviewing their bubbly bar at Steenberg called, Gorgeous where you can also have a tasting of their variously tiered wines. The Cuveé Clive is worth a mention here.

One of the pities about the festival is that when you taste credits are taken off per glass rather than for tasting across a range of a few from a farm to compare. But let's be honest here, there was no spitoon in sight, so it is probably just as well.

Constantia Uitsig and Plesir de Merle are other such farms that only had one vintage present on the "French" side of the tent.


Simon Back, from Backsberg very kindly answered our somewhat demanding questions after a long day at the festival - but one can never talk too much of MCC.

I personally like a blanc de blanc cap classique with something that has been left on the lease for a long time (more than three years).

 But I'd have to say that I tasted several very excellent vintages and sometimes it is a pleasure to compare something that is crisp and apple-y to something that is buttery - and something that is pink and dry to something that is pink and sweet to something. Each has it's charm. And with unlimited combinations  - more than I got to taste - I think that I can comfortably say that in South Africa we produce a range of bubbles for every taste and occasion.