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In this Issue
About Sophia Lindop Farm girl by birth, city girl by marriage… The only constant in my life has always been good, wholesome food, wine and company! Although I chose a variety of career paths in my life, I studied food and wine for six years before embarking on a detour that finally led me back to the kitchen, where I feel so at home! This newsletter is an invitation for you to come into my kitchen, with all its fragrances, warmth and laughter! Please come inside… Website: Blog: Feedback/Comments Contact me at contact@sophialindop.com |
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Bean thinking... If you are anything like me, and I suspect there are a few of you out there, then you will understand when I say that I cannot wake up before I have safely had that last sip of my second cup of coffee! Only then do I begin to remember what my name is, and to make sense of my day...! 
Make sure to secure your space for the last rendezvous in my kitchen before 2010! Here are the dates: The next Wine and Food evening, with Michael Olivier conducting the wine tasting, takes place on November 18th, the very day before his new book hits the shelves...and you will have the opportunity to see it first, get your own copy before anyone else, and have the author sign it for you!! And you will get to sample my delectable creations! So hurry now and secure your space! Cost is R450 per person.
The last cookery course for 2009 begins on Saturday 7th November at 09h00 - we kick off with a hot mug of coffee and a few surprises. It is a three-week course, and the other two sessions take place on 14th and 21st November. I will be aiming at taking the stress out of dinner parties, and we will look at three-course menus. Cost is R350 per person per session, i.e. R1050, all inclusive, for the three-week course.
On Thursday, December 3rd, I will be hosting an evening where I teach you to prepare easy party snacks. We begin at 17h30 - an essential evening to prepare you for the festive season! Cost is R395 per person, all inclusive. Make sure you secure your space now! 
I have a recipe, which at first might not make sense, but will make complete sense after the first bite...Coffee and Cardamom Leg of Lamb. Yes, you heard me, coffee and lamb! Here goes:
Preparation time 5 minutes Ingredients Method I prefer to use a leg of mutton and roast it for about three hours – somehow it enhances the effect of this exquisite mixture of flavours. I keep it covered for two hours, and uncover for the last hour.
And remember, as Bob Irwin once said when asked about decaffeinated coffee, "Decaffeinated coffee is kind of like kissing your sister." Agreed! Remember to let me know if you want to attend any of the above courses or events! Until next time...hope to welcome you into my new kitchen soon!
P.S. The latest in mocha-style Pinotages... 
Meet the Barista Pinotage, Val de Vie's latest release. It retails at around R60 per bottle, and is the talk of the town! Grab a bottle and let me know what you think... Cheers! |
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