Greetings,
Participating Manuka stores have a great deal on with Cape Point Vineyards. Scarborough Red 2005.
Click here for more info – while stocks last.
Manuka Southeys have a great Autumn Newsletter on
this page.
Manuka Sunninghill hosts their first Chocolate and Wine Evening on 12 April. For more detail and reservation information view their
web page.
With the Cape weather all of a sudden seeming to change to Autumn rather rapidly, Manuka Noordhoek and Tokai are already gearing up with a range of wines and ports to suit the cooler weather and pink hues of Autumn. Rose wines are creeping back into fashion. To help you get in the mood, Tokai is promoting our own
Manuka Rose to tempt your taste buds. A lovely crisp and refreshing Rose from the Paarl region,
FREE to you when dining in-store with every 2 pizzas ordered. Offer valid at
Manuka Tokai until end April while stocks last.
We noted an interesting and thought provoking article on the South African Wine News Web by
Neil Pendock.
Corkage has always and will continue to be an issue in restaurants. Diners are in our opinion often ripped off by high wine list prices. There is no justification for 300 – 400% mark ups. However we do agree that corkage is necessary if a guest brings their own wine. After all it does cost the restaurant money to fit a hot water cylinder, soap, staff to wash the glasses, replacements, drying cloths etc etc. So what is reasonable? We feel anything around the R25 per 750ml to be fair. This is roughly the price of 2 soft drinks that the restaurant would not sell by guests bring their own wine. Fair is fair!
At Manuka Cafes, having a wine boutique next door makes things all that much easier for us. Our wine list prices are pretty much the same as the wine boutique retail price plus corkage. So you will never be ripped off at Manuka. We also where ever possible try to retail at similar to the cellar door price.
With winter approaching we thought you would like to try this funky soup recipe at home, (not at Manuka) courtesy FunkyMunky’s.
Ostrich Neck Soup
The ostrich neck can be replaced by kangaroo tail or any other feathered or furred game on the bone, from kudu to turtle dove.
2 1/2 kilogram ostrich neck, cut in joints
1/2 cup butter
1/2 cup oil
3 onions
3 carrots
3 turnips
3 parsnips
2 celery sticks, chopped, leaves added loose
2 sprigs thyme
a few peppercorns, cloves, bay leaves and salt
1/2 cup Old Brown Sherry, Port or Madeira
1/2 cup good soy sauce (optional)
3 litres water
Peel and quarter the vegetables. Save some decorative slices for garnishing.
Brown the meat in the butter and oil in a large pot. Add the veggies, flavourants, sherry and the 3 litres of water. Cook, checking that it doesn't burn, adding water if it runs dry.
Remove the meat and strain the soup through a large sieve, discarding the solids.
Pick the meat from the bones (they go to the dog) and return the meat to the broth.
Refrigerate to solidify the fat which you scrape off.
Heat the soup, add the vegetable garnish till cooked, adjust seasoning and serve with hot bread and butter.