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Archive for October, 2009

invictus poster

The long awaited film about Madiba and the 1995 Rugby World Cup are starting in US theatres on 11 December and the first trailers has been released. Judging from the trailers it looks like it is going to be a must see movie.

Here is the info about the movie

From director Clint Eastwood, “Invictus” tells the inspiring true story of how Nelson Mandela (Morgan Freeman) joined forces with the captain of South Africa’s rugby team, Francois Pienaar (Matt Damon), to help unite their country. Newly elected President Mandela knows his nation remains racially and economically divided in the wake of apartheid.

Believing he can bring his people together through the universal language of sport, Mandela rallies South Africa’s underdog rugby team as they make an unlikely run to the 1995 World Cup Championship match.

To view trailer: apple.com

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white wine glass1

Red meat; red wine, white meat and fish; white wine. That’s the rule on food and wine matching, isn’t it? Not for the more adventurous – and confident – among us.

Although the before mentioned approach does sit true in many situations, it is vital to not only consider the colour of the wine but also the balance of flavours and textures when combined with what you are about to eat.

Be brave, experiment and don’t be afraid to get it wrong. Before you invite VIP guests round, that is.

When throwing a dinner party it’s worth considering which wine to serve with each course rather than scrambling around your rack, fridge or floor for the nearest bottle to uncork/screw.

You know when you have got it right because it feels right, simple as that. Average food can be lifted considerably when paired with a perfectly matched wine. Good food, however, can also be crushed.

The crisp and tropical Douglas Green Chenin Blanc 2008 should match up well to creamy dishes or salads, while the smooth and fragrant Boschendal 1685 Chardonnay 2007 stands proud next to a soft cheese course.

Source: getreading.co.uk

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ice-cream jpg

We’ve made it through another winter and the summer is upon us. Summer time is beach, pool and Ice-cream time. Have you ever wondered where this amazing treat comes from and who was the clever guy who added the cone the ice-cream? Here are some cold, hard truths about the treat.

Ice cream as we know it seems to have emerged in 17th-century France. (A first-century Roman emperor is said to have sent runners into the mountains for snow to be flavored with juices. In the 13th century, Marco Polo brought back from China descriptions of a sherbet like dessert.)

The cone didn’t appear until 1904, when a Syrian waffle maker at the St. Louis World’s Fair began rolling his pastries into horns to help an ice cream vendor who had run out of dishes. (The idea had been patented a year earlier, by an Italian in New York City, but the fair popularized it.)

Today the average American eats about 19 litre of ice cream a year―the world’s highest per capita consumption, according to the International Dairy Foods Association.

Top-selling flavours (surprise!): vanilla, with 33 percent of the market, and chocolate, with 19 percent.

It takes 2.5 kg of whole milk and 500g of cream to make one gallon (3.8 kg)  of ice cream.

Source: realsimple

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chocolate heart-

Chocolate has been many a dieter’s kryptonite but there is a few benefits of this wonderful snack. This ultimate feel-good food keeps your heart healthy, mood up, and it can be a cravings buster.

Find out what this natural ingredient can do for you.

Heart helper

A study in the Journal of Nutrition found that people who ate dark chocolate had less of a protein that indicates inflammation, which can lead to a heart attack. Plus, alcohol boosts HDL (good) cholesterol.

Mood booster

There’s a good reason we crave chocolate when we’re down. Its tryptophan ups mood-lifting serotonin in the brain, says Leah Sherman, a naturopathic physician in Portland, Oregon. One study found that even the taste, texture, and smell make us happy.

Skin soother

For a spa treat, try this bath from Lauren Cox’s Eco Beauty: Combine 2 cups chocolate milk, 2 tablespoons mild liquid soap, and 1 tablespoon honey; pour mixture into the bathtub. The chocolate milk’s lactic acid and antioxidants smooth and soften your skin.

Cravings buster

University of Copenhagen researchers found that subjects felt fuller and craved fewer sweet, salty, and fatty foods when they snacked on chocolate (yes!). Be sure to choose dark chocolate: Its low glycemic index steadies blood sugar levels, cutting cravings.

Source: slideshows.health.com

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food-wine-match

Food and wine pairing is much simpler than you think. The main rules are to enjoy yourself and that the food and wine must both taste great on their own. If you remember this and follow these guideline food and wine matching will be a breeze.

There are no rules
The first and most important rule. There are no rules that work for every situation and every person so relax and don’t waste your time worrying about breaking them.

As long as you and your guests are having fun then your food and wine matching has been a success, regardless of what the traditional rules would have us believe.

The food and wine must both taste great on their own
This is the second rule which and can be seen as the rule of thumb for wine matching. You can’t expect for a juicy steak to improve the taste of a bad wine. The same goes for the food, if it’s not going to taste any good on its own, it is very unlikely that your wine match, no matter how delicious, is going to make the food taste better.

Match wine with people first
Just as some people always have and always will hate anchovies, some people just don’t enjoy certain styles of wine, regardless of the quality of the vino. Sometimes this may be based on a bad experience with a poor quality example, and if the person in question did actually try a decent Sauvignon Blanc they may find that they love it. But forcing people to try new things may do more harm than good.

Respect that everyone’s palate is different. Think about your guests and their wine preferences first and think about the food matching second.

Weight is important
Lighter, more delicately flavored food generally works best with lighter style wines. Heavy tannic reds tend to be best with more robust meaty dishes but of course there will always be times when a light wine could team marvelously with a heavy rich dish

Wine and food can contrast one another
Contrast is something that we personally love to play with. Using a light acidic wine like a Sauvignon Blanc to cut through the oiliness of fried fish and chips is always a winner. Unless of course you’re with someone who hates acidic wine (see rule ii).

Wine and food can compliment each other
Sometimes finding flavor similarities can result in a harmonious food and wine matching experience. The earthiness of mushrooms in a mushroom risotto can work a treat with a funky earthy Pinot Noir. A fresh, minty Cabernet Sauvignon to compliment classic roast lamb with mint sauce can also be a flavor explosion.

Trust your own instincts.
Like most things in life, if it feels like it’s a bit dodgy and it isn’t going to work then you’re probably on the right track.

It isn’t the end of the world if the food and wine are more at the divorce end of the relationship spectrum as long as you follow rule number three, you’ll be able to enjoy each on their own. A judicious sip of palate cleansing water in between mouthfuls can make all the difference.

Source: mylifemynews

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bored man

Men don’t have a shorter attention span; women are just biologically wired to pay attention to different things than men. Researchers have found that male brains tend to be attracted to things that are analytical (sports scores) and visual (Heidi Klum), while female brains focus more on nonverbal and verbal communication (a stimulating conversation).

That said, women deal with attention problems more frequently during their reproductive years because of hormone fluctuations. New research shows that estrogen impacts brain chemistry and that it’s harder to concentrate when levels are low, like during a premenstrual week, perimenopause, and menopause.

Pregnancy is more complicated: Estrogen levels are at their peak, so many women experience an increased ability to concentrate. But because pregnancy can also be a time of fatigue and stress, lots of women find it’s harder than ever to focus.

Source:

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jaco potgieter

You know the wine now meet the wine maker!! Douglas Green Wines would like to invite all Douglas Green Facebook Fans to a free interactive wine tasting with our winemaker at our offices in Midrand on Saturday 31 October at 10h30.

Space is limited so please mail your name and cellphone number to Candy Cullinan on candyc@dgb.co.za

More details to follow…

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