The Franschhoek Cap Classique and Champagne Festival ‘The ‘Magic of Bubbles’, Presented by MasterCard took place over the weekend of 30 November and 1 December 2013. What a day it was! Let’s take a look back with this beautifully captured video.
Archive for January, 2014
At Bread & Wine, Neil Jewell has been tinkering with luxury meat product Wagyu Beef. On the menu you’ll find Wagyu bresoala with amaranth, pickled turnip and horseradish cream as well as a Wagyu burger served with suet mayonnaise & Klein Rivier parfait (ask about the delicious Wagyu biltong too).
But what is Wagyu beef? Neil sources his Wagyu beef from the Freestate. “These days commercial beef comes from a cow no more than 8 months old, due to farming methods they don’t live much longer,” explains Neil. The Wagyu beef comes from a three-year-old cow and the difference is incredible. It’s beautifully marbled, and it actually tastes like beef!”
Wagyu has been the victim of myth and misconception. Heralding from Japan, it was said that the cows producing the richly marbled meat were massaged daily while listening to classical music, and then fed beer. There is some truth in the beer – according to Fine Dining Lover it’s more ‘fermented wheat, a by-product from the beer factory’ than say your average Heineken.
Simply put: Wagyu is the breed of cow, and this aligned with a strategic diet and good farming practices allows for the great quality of beef we can now enjoy on the South African plate.