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Wednesday, October 31, 2012

Whisky Dinner - Petit Caveau

Last week Miss Emma Jude and I feasted our senses on an amazing three course Whiksy & Food Pairing at Petit Caveau at Canal Walk. When I invited Miss EJ, her reply summed up Capetonians' approach to leaving the City Bowl: "Ummmm, YES! Looks delicious. Pity it's all the way out in Century City but a worthy commute, I'd say." We were both pleasantly surprised (her, more than me) by the quick little 12km drive out there. You guys, I say this because I love you- Just because something is not inside the City Bowl, doesn't mean it's far away.


Upon arrival we were handed a glass of the Macallan 12 year old. I had mine with ice and a splash of water, while Miss EJ- a bona fide Whisky officianado, had hers on the rocks like a real man. I personally had absolutely no whisky knowledge at all, which made for a particularly interesting evening for me. We were being introduced to whiskies from Higland Park and Macallan by whisky brand ambassador Candice Baker before pairing them with three amazing meals, designed to compliment their flavours.



In case you were wondering (I know I was), here's the breakdown of Whisky vs Whiskey: There are loads of sub-categories within the Whisky/Whiskey world, including bourbon, rye, Tennessee, Scotch, Irish, and Canadian style whiskies. But the simple explanation on when a Whiskey is actually a Whisky and vice versa, is this: Countries that have E’s in their names (UnitEd StatEs and IrEland) tend to spell it whiskEy (plural whiskeys) Countries without E’s in their names (Canada, Scotland, and Japan) spell it whisky (plural whiskies). (source)

Notes on the tasting:

Whisky is made by starting off with a simple beer brew. The alcohol is then increased and the mixture is placed in oak casks. Around 60-80% of the flavours in whisky come from the oak casks they mature in. 

A light coloured whisky is typical of an American oak while a dark colour comes from Spanish oak.

American oak also imparts flavours of vanilla, honey and citrus, while Spanish oak has flavours of toffee and butterscotch.

"Single malt" means that the whisky has been made with only one malt (a single malt)- in this case, barley and comes from a single distillery.

Smokey flavours in a whisky come from using a substance called peat. While the barley is wet, peat is burned underneath it while the smoke infuses it with what will later translate to smokey flavours and aromas.

Notes on Macallan:

Macallan
has been making whiskies since 1824 and is based in Scotland - which explains the spelling of their Whisky. Their spirits spend 5 times more time on the wood than any other distillery in the world and they are so particular about the wood they use for their casks that they literally know exactly which forest which cask is from. The trees they use to make these barrels are all 70-90 years old!
Their first fill casks come from sherry or bourbon distillery, which is what gives their whiskies their flavour.

Notes on Highland Park:

Whisky was only legalized in 1798- waaaay after Highland Park started selling their moonshine. They were originally established right under a church, where they flourished before eventually being shut down by the taxman. Interestingly enough, the distillery was eventually bought by the self same tax man who shut them down in the first place.

The peat Highland Park uses for their whiskies isn't used by any other distillery in the world and they only use sherry oak casks, resulting in big, bold, sweet flavours. (At big, bold prices- with the casks costing them around R8000 a pop!)

Highland Park is distilled in a harsh cold climate. Not great to live in, but perfect if you're looking to distill world -class whisky. 

Notes on the pairing: 
If you're pairing whisky with food, Candice recommends adding a little water as it helps to mellow the alcohol in the whisky to not over power the food.

Kingklip Ceviche with avo & citrus salsa
Macallan 10 y/o Fine Oak

Light in colour
American oak
Aged in American bourbon, American sherry, Spanish sherry (means that the casks previously held these spirits, so the whisky will have these flavour notes)
43% alcohol
No added colour
Sweet vanilla, honey, citrus flavours
Oily mouth coating 
Not a single malt



Paired with Kingklip Ceviche with an avo and citrus salsa. The citrus flavours perfectly mirrored the citrus notes in the whisky and really complimented the meal. The oily mouth of the whisky was a great compliment to the Kingklip, which is not a very oily fish.

Herb crusted free-range rump, coated with a Madagascan pepper sauce, served with sweet potato mash, baby carrots and fine beans
Highland Park 12 y/o

For some reason I don't seem to have made any technical notes on this whisky. From memory though, I can tell you that it's quite dark in colour with lots of smokey aromas. The flavour is smokey, spicy, Christmas, cigar box. 


This steak was incredible! The sauce was peppery and delicious and had a slash of the Highland Park added to it, which brought the meal full-circle. I found the whisky a bit spicy with such a spicy sauce, but the sweet potato really complimented it.

Butterscotch and The Macallan panna cotta with a cinnamon tuille
Macallan 12 y/o Sherry Oak

The casks spends 18 months filled with sherry before it even goes to Macallan.
Flavours of toffee, caramel, dried fruit and Christmas cake


This was so so delicious! The smooth, cold, creamy, toffee flavours of the panna cotta were absolutely perfect with the spice from the Macallan 12 y/o. The slight hint of whisky in the dessert was a great touch and the flavours mingled in your mouth like they were dancing to their first song on their wedding night.

I've been to lots of beer & food pairings and many wine and food pairings, but this was my first whisky & food pairing and man, I loved it so much. The venue is beautiful with really great service (and a beautiful view of the city), the food was spectacular and I really enjoyed learning more about whisky. These dinners are going to be a regular thing at Petit Caveau, so I'm definitely keen to do more. Maybe next time they could do a vodka & food pairing?







Tuesday, October 30, 2012

#CTFOB Blogger Brew Challenge: Label Design Competition

We've received some amazing entries for our label design competition so far! I can't believe how talented you guys are! It's going to be pretty tough to choose the one that will eventually become our beer's label. What do you guys think? I'd love your comments to help us choose.


one

two

three


four


five

six

seven
eight

You've still got till the end of the week to submit your design if you'd like to take part in the competition. The winner will receive four tickets to the Cape Town Festival of Beer and loads of our delicious (probably) home brew. 

You can send your entry to kissandmakeup.nat@gmail.com or Tweet them using @NatalieRoos @Bangersandnash and #MoustacheMermaid

Thank you so much to all the people who have sent through these amazing designs!

Sunday, October 28, 2012

My Summer Transformation: Love for Dove

My Summer Transformation has been been a bit of an up and down journey over the past 5 or 6 weeks, but I can definitely see an improvement in what will eventually be my bikini body- but more importantly, I can see a difference in my thought patterns. Instead of drinking a fruit juice or soda when I'm thirsty, I'll have a glass of water- why fill your body with unnecessary sugars? Instead of reaching for something fatty and sugary when I'm having a bit of a craving, I'll fill the gap with nuts or biltong and if, after that I still have the craving, I'll indulge- but I'm not as hungry, so I'll indulge smaller.

Anyway, I want to tell you about my Dove Love. Dove partnered with our Summer Transformation and sent over an amazing hamper full of their awesome products for us to try. I've always been a big fan of the brand and their Real Beauty ethos, so it's been such a treat getting to try out all their products and I've definitely fallen even more in love with their entire range.

Here are my thoughts on the products I've been using.




Dove Firming Body Lotion

I love this one. It smells really summery and easily absorbed. Maybe it's just in my head, but I do feel like my skin is a little more tight-in-a-good-way after I've applied it. I'll definitely be using this in the mornings before I head to the beach.

Dove Hydro Nourishment

This is an amazing every day product. It doesn't really smell like anything I can put my finger on, but whenever Nash smells it says "You smell really nice", so I suppose the fragrance can be described as that- Really Nice. It's moisturizing without being oily or sticky and it keeps your skin smooth throughout the day. I love this one!

Dove Summer Glow

To be honest, I've only used this one twice. I'm saving it for when Cape Town finally decides to stop playing winter-winter. I find it a little sticky, but not too much so that it's unpleasant. You just need to give it a little while before you slip into your skinny pants. Also, does anyone have a tip for applying this to your back? I'm going to be golden all over, but have a very white back. Send me your tips!


Dove Intensive Repair Shampoo & Daily Treatment Conditioner

The swimming pool water hasn't been great to my hair so this product has been a life saver. I mentioned before that I really like Aussie products, but they gave me a chronically itchy scalp! So I've been using the Dove Intensive Repair Shampoo and Cnditioner exclusively, and I haven't had any more itchy. This product actually won product of the year last year and I can see why. It's a luxury product at a entry-level price. Nice.


Dove Go Fresh Nourishing Beauty Shower

I LOVE the smell of this product! I have mentioned many times how much I hate the idea of smelling like any kind of fruit or dessert and this product is exactly the smell I've been looking for. Freshness. It smells like cold showers in the summer. Such an awesome product and keeps your skin soft and smooth.

I was also loving their Cream Oil body wash, but sadly I forgot it at Daisies along with their Indulgent Nourishment Shea Butter body lotion :( But those two products were two of my favourites! Perfect for post-swim nourishment and before-bed lathering. They also smell really good.


Dove Invisible Dry 

Hello, why have I only just started using this product? I can't believe I've gone all this time trying to do weird acrobatic movements so as not to get white marks on my black tops when I could just have been using this all along?

Dove Beauty Finish

You might be wondering "why would I need a deodorant that contains pearlescent mica, a beauty mineral that is known to enhance the natural look of skin and to help underarms look gorgeous all day long- you needs beautiful underarms anyway?" Well gurl, get your act together! Red, raw underarms never did anyone any favours and this products smells really pretty too.

As I said, I've always loved Dove and I've been loyal to their brand since as far back as I can remember. Did you know that they only use real women in their ads? Real women as in you and me. Not models who get paid to spend 8 hours a day focusing on their looks. I think that's pretty flipping cool.






Friday, October 26, 2012

Design A Label For Our Beerbaby & WIN

You know Nash & I just created our first beerchild, right? Well, we've decided to name himher Moustache Mermaid. How cute? I know, the ultimate combination baby name.


Now that we've settled on a name, we need to design a label. But while we're great at creating beerchildren... neither of us have any real design talent. So we'd like YOU to help us out. Design a label for Moustache Mermaid and you could win 4 tickets to Cape Town Festival of Beer plus your own stash of our beer- labelled with your very own art!

You can email your entries to kissandmakeup dot nat at gmail dot com or you can Tweet them using #MoustacheMermaid. Don't forget to tag us @NatalieRoos and @bangersandnash.

Here's one the very talented (if questionably named) @Milfonator did for us.

What do you think?



WIN with Lucozade #AllSummerEnergy

This summer, Lucozade is all about energy. So you can do more of the stuff that you love. And they want to help you do it all, by giving you CASH MONEY!


For the next 3 months, Monday to Friday, you could WIN R3000 EVERY.SINGLE.DAY!

Tweet a pic of yourself with a bottle of Lucozade using the #AllSummerEnergy and you could win R3000 cash! Enter as many times as you like! Enter every day if you like! Enter 6 times every day if you like!

Then, stand another chance to win cash when all the pics get entered into a draw where one lucky Lucozade drinking Tweeter will WIN R150 000

Follow @LucozadeZA on Twitter and get your Tweet on!

PS. Cape Town Girl & Lucozade are giving away a set of tickets to Linkin Park Cape Town...just FYI ;)

Google Doesn't Understand My Question


In My Makeup Bag

I have LOTS of makeup. Like, about 30kg's worth of makeup. Five years as a makeup artist in the TV industry will do that to you. Naturally, I can't use it all, all of the time. So I have a little bag that I keep all my favourite every day products in. Here's what's in it.


I wanted to do my first makeup tutorial on a look that's easy to apply and can go from day to night. But makeup tutorials are not as easy to do as they seem. How do self-shot girls manage to photograph themselves? I find it very difficult and incredibly awkward.

So these pics are a bit embarrassing. I might actually need to take them down. Please, as my friends (who I've never met), I am counting on you to let me know if I need to get these pictures off the world wide web.
How to do dramatic eyes that you can wear for day or night.
Start off with a bare face. Apply a little primer to your skin.
With a stipple brush, apply a little foundation to your eyelids.
Powdering your eyelids will help to "set" your makeup and it will last much longer.
Using a slanted brush, apply a think line of liquid liner with a bit of a wing.
TIP: if you mess up your liner, use an ear bud and a tiny bit of makeup remover to fix it. 
Starting at the outside corner of the eye, blend some matte brown eyeshadow from the outside of your eyelid in the shape of a C.
Starting at the inside corner of your eye, blend the gold shadow over the eyelid.
Blend some light eyeshadow over your brow bone and apply a little to the inner corner of the eyes.
Go wild with mascara on your top lashes.
Fill in your eyebrows with a taupe pencil and comb through.
Apply foundation to powder to the rest of your face (remember to blend under your jaw bone).
Blend bonzer over your cheeks, starting on your cheek bone and blending around your hairline and jaw line.
Blend some blush on the apples of your cheeks and apply a little lip gloss.

PLEASE let me know if you found this at all helpful or if it's just an embarrassment. Should I do more of these type of tutorials? Let me know in the comments what kind of looks you want to learn to apply. 



Thursday, October 25, 2012

Epic Game Night Was Epic!

If you were a psychotic stalker sitting in your car outside my house on Tuesday night, you would have seen a huge white stretch Hummer arriving to pick us up. Because you were stalking us, you would have known that we were on the way to Epic Game Night at Grand West Casino and you would probably have been crying into your bucket of fried chicken at the injustice of your own life.







Our ride there was like being in a flipping American rapper's music video. All mirrors on the ceiling and poppin' bottles of champagne. It was awesome. By the time we arrived, we were ready for a night of high rolling.







Now, I'm not normally a gambler. Partly because I don't know how to gamble and partly because I don't normally like playing with money. But I was in luck, because the next hour was spent in the Gambling Information Centre, learning the ins and outs of the Roulette table, never without a cocktail in hand.

Natasha was our expert Croupier for the night and she didn't even get bleak with all our question asking and putting drinks on the table-ing. She spent over an hour teaching us the many, many rules of Roulette while each of us got a stack of play-play chips to practice with. My strategy was simple: Always bet on 16. Sixteen is my lucky number and it seems luck favours the people who's lucky number is 16 because pretty soon I was rolling in the chips.

By the time we went to the gambling floor to sit down at the real tables, I was in the zone and after a good hour of gambling fun I decided to know when to fold 'em and walked away with a whopping one hundred and ninety flipping Rand cash money

By the end of the night Nash was referring to hundred Rand notes as "hundies" and that's when I thought know when to walk away, know when to run. We never counted our money, when we were sitting at the table. There was time enough for counting, when the dealing was done. I think we might have a new hobby.

Check out www.epicgamenight.co.za to register for your own #epicgamenight.


#CTFOB Blogger Brew Challenge - The Beerbaby

Over the past couple of weeks, our house has become a bit of a science lab/brewery. Nash & I are taking part in the Cape Town Festival of Beer Blogger Challenge. We've been given two home brewing kits and are competing against Cathy Marston from Food24 (who happens to be one of my personal heroes), Dylan from Life Is Savage, the other Dylan from Mr Cape Town, Natasha from Raising Men, Tank from Front Row Grunt, Raoul from Urban Ninja, Stephanie B and Kamini from What The Strut to see who can brew the best.


If you follow me on Twitter or Instagram I'm sure you're aware that I'm quite the impassioned Drinking Enthusiast. More specifically; a Beer and Wine Enthusiast. I've actually done two wine courses (with my wine hero, Cathy), which have definitely helped my taste buds to develop, obviously aiding in the Beer Appreciation Department of my mouth and brain.


Brewing beer at home is not all "let's throw these ingredients together and hope they ferment while we do other things" as you (I) may have imagined. I for one, was under the impression that it's quite the artists game. When in reality, it's more a job for a scientist. I imagine it's just like making a baby. You think that once you're ready you'll just give it one go and the little swimmers will do the rest. But from what I can tell, it's quite the scientific process when it comes down to it. In fact, brewing beer at home is exactly like looking after a giant baby, before bottling it into 40 or so smaller babies.

If I'm completely honest, the brewing process hasn't been so much "Nash & I" as it has "Nash". I feel like one of those new moms who feel distanced and depressed as soon as they have the baby. The thought of brewing at home had me all glowy and pregnant with emotion...but the actual brewing- the "beer baby", has me lying down in a dark room while Nash does the dirty work.

He's the one with all the patience, you see. So while he painstakingly disinfects and purifies our entire kitchen and all the equipment our new beerchild needs, I run around Instagramming and doing the fun things, like boiling our secret ingredients in a stocking. Note to self: Next time, don't use a black stocking.

Obviously the beerbaby has lots of special needs and has to kept at a constant temperature, in a dry environment. We can't play our music too loudly and we need to keep the sun away from the beerbaby's eyes at all times. It's exhausting. Thank goodness I have such a supportive beerbabydaddy.


Last night Nash bathed and pampered the bottles we recycled from &Union before we finally got to bottle our beer infant into three cases of mini-infants! It was a very proud moment in the Nash house. 
The new beerbaby has caused some jealousy though, and our eldest child, BABYCAT has become obsessed with running away from home. That's the problem with having a second child ie. the beerbaby; the first child starts acting up for attention. 


Stay tuned for more on The Beerbaby.

Wednesday, October 24, 2012

mycamera Olympus Blogger Competition

I have been OBSESSED with the Olympus PEN camera for about the past three years. Everything about this camera says "Natalie, you must have me. Your life will never be complete until I am your camera". So when mycamera approached me to take part in a blogger competition with PEN, I obviously immediately did several backflips before replying "Heck yes I am IN!"


Basically, I've got one of these beauties for 10 days. The challenge is to take three images, encapsulating "joy", "curiosity" and "alone". If my pictures are the best, I get my own Olympus PEN to keep foreversies!

The competition is going to be stiff, as I'm competing against Celeste from The Reluctant Mom Angie from Lucky Pony, Nash from Bangers and Nash, Matt from Curate this Space and Dylan from Life is Savage.

The pictures are going to be uploaded onto the mycamera Facebook page, so I might be hinting that you go on over there and maybe click on some "like" buttons in a couple of weeks....ifyouknowwaddamean.

If you don't know how amazing the Olympus PEN is, maybe this will explain...


Basically, if I don't get to keep this camera, there will be tears.

Virgin Active Wellness Wednesday: Gluten Free Everything

My mom recently gifted me with the most awesome collection of silicone bake ware. I don't normally do much baking- mostly because up until this point I haven't had any bake ware, but also because I'm allergic to wheat and I'm trying really hard to stay away from gluten. And obviously, baking treats without wheat and gluten just seem like such a mission. But I've been doing some research and as it turns out, it's actually totally do-able and surprisingly satisfying.

I've baked two delicious gluten-free cakes over the past few weeks. The first was a Lemon Drizzle Cake made with mashed potato (sounds gross, but tastes amazing) which was so delicious that we ate the whole thing before I could even snap a picture of it and the second was a gluten-free chocolate chip cake to celebrate the birth of this little guy:


Tiny baby Daniel James Fourie at 12 days old

There are literally hundreds of thousands of gluten free recipes online for everything from flapjacks to chocolate cakes and lots of them can be made without dairy or eggs too. I definitely feel SO much better when I'm eating wheat- and gluten-free and if I hadn't told Nash the cake was different he would never even have known.

Gluten- Free Lemon Drizzle Cake

The mashed potato in this recipe gives the cake the texture of a baked cheesecake. This cake is super moist and really really delicious.

Ingredients

200g of butter
200g of golden castor sugar
4 eggs
175g of ground almonds
250g of mashed potato
zest of 3 lemons
2 tsp gluten-free baking powder

For the drizzle:

2 tablespoons of icing sugar
juice of 1 lemon

What to do

Pre-heat the oven to 180 degrees Celsius. In a food processor, beat the sugar and butter until it becomes fluffy. Slowly start to add the eggs one by one. Fold in the almonds, cold mash, lemon zest and baking powder. Bake for 40-50 minutes. Mix together the lemon juice and icing sugar. Once cool, poke small holes in the top of the cake and pour the icing sugar mixture over the top. I decorated it with paper thin slices of lemon and orange.


Gluten-Free Chocolate Chip Cake

This cake is super chocolatey! For the gluten-free cake mix, I used the one from Wellness Warehouse.

Ingredients

1 box of gluten free chocolate cake mix (I used the chocolate chip cupcake mix from Wellness)
3 1/2 teaspoons of unsweetened cocoa (I used the low-GI hot chocolate from NoMu)
2 teaspoons brown sugar
1 1/2 cups fat free plain yogurt
1 egg
1 tablespoon oil
2 tablespoons sugar free peanut butter/almond butter/cashew butter (you can find this at Wellness)
1/2 cup of prepared coffee
1/4 cup of water
1/3 cup of good quality chocolate chips (I used the hot chocolate chips from NoMU)
2 teaspoons good quality vanilla essence/extract (again, NoMU)

For the topping

1/2 cup of milk
1 cup of good quality chocolate chips)

What to do

Pre-heat the oven to 180 degrees Celsius. In a big mixing bowl, mix together the cake mix, cocoa powder and sugar. Add the yogurt egg, nut butter, oil, coffee, water and vanilla. Beat until mixed well with no lumps. Add the chocolate chips and mix well. Pour the batter into a silicone cake pan and bake at 180 for 50-60 minutes.

On a low heat, melt the chocolate chips and slowly add the milk. Poke holes in the top of the cake and pour the chocolate sauce over the top.

I decorated the cake with three fortune cookies so that sweet baby James can have good fortune.

Do you have any recipes for gluten- and wheat-free baking?

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