NUTRITION IS KEY AT AYAMA BROAD BEANS FESTIVAL
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Many cooks underestimate the potency of the humble broad bean. An ancient member of the pea family, broad beans have a nutty taste and buttery texture all of their own. 


In the culinary world, Vicia faba is known as a broad bean, fava bean or faba bean. Given the amount of nutrition they contain, these energy-boosting, heart-healthy legumes make an excellent addition to one’s diet.


To get you better acquainted with favas, Slent Farm’s Michela and Attilio Dalpiaz are hosting an Ayama Broad Beans Festival in the Voor Paardeberg on Sunday, 11 November 2018 from 12pm to 5pm. This Ayama Wines event includes a 4-course lunch, with wine pairing with all courses. 


Of Italian origin, the Dalpiaz will highlight the legacy of broad beans in Italy, where the beans rose to prominence after Sicily experienced a failure of all crops except for these beans. Keeping the population from starvation, they subsequently became traditional on Saint Joseph's Day altars in many Italian communities.

In Rome, on the first of May, Roman families also traditionally eat fresh fava beans with Pecorino Romano cheese. In Liguria, fava beans are loved raw, and consumed fresh in early spring as the first product of the garden, alone or with fresh Pecorino Sardo or with local salami. In some Central Italian regions, a once-popular and recently rediscovered fancy food is the bagiana - a soup of fresh or dried fava beans seasoned with onions and beet leaves stir-fried, before being added to the soup, in olive oil and lard.

Along with chickpeas, lentils and peas, broad beans are amongst the oldest of all cultivated crops. They are thought to have entered the eastern Mediterranean diet in about 6,000 BC - not long after the invention of agriculture.

The popularity and longevity of these legumes has been sustained by their health benefits. They’re one of the top most high-folate foods around, making them useful for energy metabolism, for nervous system support, for healthy red blood cells, and are a good fit for moms-to-be. They’re also a great lean protein choice with lots of fibre, and contain vitamin K, vitamin B6, zinc, copper, iron, magnesium.

The Ayama Broad Beans Festival will showcase the cultivation of broad beans - served the tasty Italian way.


4-course lunch, wine pairing with all courses. 
R350,00 all inclusive.

Limited to 50 people attending. 

To book, see http://ayamateca.co.za

For information, contact: +27 (0)21 8698313, info@slentfarms.com, see http://ayama.co.za/

Jade Allen
DISARONNO WEARS TRUSSARDI
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The sixth Limited Edition of the Disaronno Icon project, the brand’s annual collaboration with a leading name in Italian fashion.

Arriving on South African shores just in time for festive season, we celebrate Disaronno dressed by Trussardi. True to form, this exciting Limited-Edition bottle once again partners with an esteemed Italian fashion house to make its unmistakably unique bottle extra special.

Sense of tradition, innovation and Italian elegance unite the liqueur and design brands’ values and unique aesthetics. “For years the Limited Edition has marked an annual highlight with reference to our brand’s visibility,” comments Illva Saronno holding company CEO, Augusto Reina. "Disaronno is appreciated across the globe as an emblem of Italian style. And this year we are proud to make a particularly classy, elegant statement with a graphic design that reflects in full our perfectly modern essence.”

“The Trussardi story is very much about innovation, discovery, the concept of fusion. In addition to strengthening the bond between two companies that epitomize the Italian spirit worldwide, designing the iconic Disaronno bottle underscores once again that Trussardi continues to be a 360° lifestyle brand,” says Tomaso Trussardi, CEO of Trussardi.

Along with the classic bottle, the Disaronno Wears Trussardi Limited Edition will also come in packs containing a trio of miniatures. This concept was launched six years ago with Disaronno partnering with other fashion houses by the likes Missoni, Versace and Cavalli. The Limited-Edition bottles have been very well received in retail and the Disaronno Wears Trussardi bottle is an ideal holiday gift for fashion aficionados or great for self-purchase to share with friends. The bottle has masses of shelf appeal, while the miniature bottle sets are ideal for point-of- purchase/till point sales – a perfect opportunity for adding value to the basket.”

With its unique flavour and golden amber hue, Disaronno has a distinctive aroma that has won fans of all ages; taking Italian style to many corners of the globe. Delicious both neat and on the rocks, Disaronno is perfect for celebration.

#DisaronnoWearsTrussardi

Jade Allen
VIOLETTA TAKES CENTRE STAGE AT AYAMA'S ARTICHOKE FESTIVAL
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The artichoke offers a one-of-a-kind epicurean experience. A culinary delicacy since the time of ancient Rome, the giant flower bud makes a wonderfully healthy and flavourful addition to one’s plate.

Delighting in this vegetable’s huge appeal, Ayama Wine Farm hosted their first Artichoke Festival in the Voor Paardeberg on Sunday, 14 October. Hosted by Slent Farm’s Michela and Attilio Dalpiaz, the owners of Ayama Wines, the event put the spotlight on the farm’s production of high-quality artichokes. Celebrating their first harvest in 2016, in what started as a joint venture with Italian restaurateur Giuseppe La Gattuta, 2018 now marks the third harvest of Sicilian artichokes at Slent Farm.

Taking centre stage at this festive family day in the Cape winelands was the farm’s ‘artichoke of aristocrats’ - Violetta. Attilio explains, “In Italy there are hundreds of local varieties. Italy is the biggest artichoke producer it the world, and every region has its own variety. In South Africa the globe variety is the most common, but at Ayama we grow Violetta artichokes from Sicily.”

The artichoke is a versatile and delicious vegetable that is widely appreciated in many culinary traditions, but for the uninitiated it can still be a slightly daunting vegetable. With its distinctive mild flavour, its light taste is often likened to celery, or asparagus with a slightly lemony taste.  

Mouth-watering Violetta has its own specific allure: “This one is quite sweet, whereas in Italy it’s not so sweet. I think the climate and soil here make the artichokes sweeter,” adds Attilio. The best way to enjoy the farm’s harvest is with Ayama Wines’ South African Vermentino, from the vines of Vermentino di Gallura. “Bubbly works with artichokes because they can give you a metallic taste, but Vermentino is good for the palate.”

Guests at The Artichoke Festival were treated to a tasting glass of Ayama Vermentino 2017, paired with Caponata Di Carciofi – usually served with eggplant, but here featuring artichokes with onion, olives celery and capers; Pasta Sebisa with ricotta and pecorino cheese; Carciofi Fritti deep fried artichokes; and Frittella Di Carciofi with artichokes, garlic, broad beans and peas.

With Ayama’s Tasting Room, Ayamateca Farm Store, tractor rides and marquees overlooking the valley, The Artichoke Festival provided a wonderful experience of the Voor Paardeberg area. Following the showcase of this gourmet delicacy will be Slent Farm’s A Taste of Italy N.1 celebration on 28 October 2018, from 10:00 - 16:00. The day will highlight the Dalpiaz’s passion for good wine with a special Italian Ayamateca collection tasting.

Grappa and coffee will close the tasting of Italian wines and food. Special Masters of Ceremonies will lead the tasting and inform on the wines and Grappa.

R550,00 all inclusive. Limited to 50 people.

For more information, contact: +27 (0)21 8698313, info@slentfarms.com, see http://ayama.co.za/


Jade Allen
JEKYLL & HIDE PUT BEST FOOT FORWARD WITH CUTTING-EDGE NEW SHOE RANGE
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Today’s world is constantly developing. From 18-year-old billionaires to an erratic economy, self-driving cars and the ability to communicate with anyone instantly; our environment is unpredictable and ever-changing. This new reality has affected everything, including the way we work, as more and more of us choose to work remotely rather than in a traditional office space. Naturally, this has changed our work attire too and has caused a worldwide trend of mixing casual and corporate styles. It’s this trend that inspired Jekyll and Hide’s new collection of men’s shoes, which boasts a range of smart yet rugged, minimalist yet striking, laidback yet sophisticated footwear that offers a much-needed update to the fuddy-duddy dress shoe.

Bernard Bultemeier, CEO of the bespoke leather brand, says the new range aims to offer modern men something a little different: “We wanted to produce something more casual, but without compromising our trademark sophisticated, timeless style. The result is a range of shoes that are both laidback and smart, depending on how you wear them.”

The new collection promises to offer something for every guy and every occasion, including classic leather boots that can be dressed up or down, and edgy sneakers that step as effortlessly into a boardroom as they can a rooftop bar.

Shop the new range online via their website or instore: https://www.jekyllandhide.co.za/pages/stockists

Jade Allen
SANLAM TOP DESTINATION AWARD HIGHLIGHTS WATER SUSTAINABILITY IN SOUTH AFRICA
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In the four years since its inception, The Sanlam Top Destination Awards has set the benchmark for excellence in South Africa’s tourism industry. By celebrating key players in the travel sector, the Sanlam Top Destination Awards serve to promote local and in-bound tourism in South Africa.

Voters this year once again showed huge support for their preferred establishments across 10 categories, including a new Water Sustainability Award created in conjunction with Water 4 Cape Town and Cape Town Tourism to reward the most water-conscious establishment.

Water has aptly been dubbed the new liquid gold, so it’s pertinent that the use of this precious resource comes under scrutiny. Sanlam Top Destination Awards founder and Director of Discount Traveler, Jonathan Pepler, explains. “By introducing this award the aim is to put a spotlight on an establishment that has truly gone beyond the call of duty to conserve water. It serves as a beacon to other establishments to follow this outstanding example and further the efforts of all South African businesses to do their part.”

“Tourism is a powerful force in the economy. With an estimated 300,000 jobs in the Western Cape dependent on tourism, it is important the industry continues to thrive. Accommodation providers are rising to the challenges of maintaining current water restrictions, while simultaneously working to provide comfort for thousands of guests each year. Water 4 Cape Town in association with Cape Tourism presented an award in conjunction with the Sanlam Top Destination Awards to recognize Cape Town's top waterconscious leaders in the hospitality industry,” he adds.

What factors saw !Khwa ttu San Heritage Centre secure the new Water Sustainability Award? “!Khwa ttu achieved almost all objectives measured in our survey and outstripped all their counterparts in the effort they employed to conduct a water-efficient business. The entire business process had incorporated water-saving methods, from check in, during stay, housekeeping, external entertainment facilities, management and on-going training were all measured in terms of the depth of innovation and commitment to maintain water-efficient measures put in place. Water-efficiency criteria measured included: Check In, During Stay – Bathroom, During Stay – Kitchen, During Stay – Housekeeping, During Stay – Grounds, During Stay – Pool and Check Out.”

The water crisis requires a change in lifestyle. “Resilient cities all over the world are drafting plans to cope with resource crisis and building capacity to safeguard them, given the pressing reality of this scarce resource globally. Central to planning for such scenarios is the need to assist the public to become aware of the need to cultivate a ‘new normal’. To review their habits and become responsible and consume less, avoid pollution, recycle more, choose organic products and insist on brands that have adopted a circular economy.”

“There are several major metropolis around the world that are currently struggling with a water crisis, and Cape Town unfortunately found itself at the tip of the spear. By activating establishments through initiatives such as Water4CapeTown.org, we are able to set a precedent on how to deal with the problem, effectively transforming the industry into a case study to be used by other tourism industries to follow suit.”

The City of Cape Town has just scraped through the most severe water crisis seen in decades. In Jonathan’s view, “The city, residents and hospitality industry are still experiencing the shock waves of the past year. During this time of great ecological stress, we have come face-to-face with what the world and its available resources may have in store for our exponentially expanding population.”

Paulette van Heerden, Director of Water 4 Cape Town adds; “Our work in the hospitality industry aims to facilitate an integrated development towards long-term protection against the serious threat of reduced access to water. We now have a dynamic ecosystem of organisations with a vision of water security for our region planning for 2019 and beyond to bring to fruition projects we set in motion this year. We look forward to playing an active part in your business environments, and to be a change agent for sustainable living, to be realised in the way we utilize our natural resources - to create a city where citizens foster a new green living.”

On his travels, Jonathan has come across numerous novel water-saving initiatives. “There are innovations coming to light on a small scale and on large scale where the focus shifts from saving every drop of water to data mining models to provide a concise view of water consumption behaviour, and establish benchmarks to track the efficiency of introduction of new technology. For example, fog towers have been built all over the world, but you find the most novel versions of this solution in various parts of the world. Elegantly, these towers are based on a simple fact that we have more water in the atmosphere than in all the water sources in the world combined,” he notes.

“It is incumbent on us to promote the ‘New Water Economy’ innovation and have as a central tenant in our education and business world the need to innovate water usage products and services. Water is a constitutional right and life-giving force. It is a precious resource and we need to treat the solution building for the best use of our available resource as a strategic imperative and sensitise our youth accordingly.”

What are the most common far-reaching measures seen employed by the nominees of this year’s Sanlam Top Destination Awards? “Primarily reduction in usage. Metering usage to monitor use in each instance and ensure no leaks go undetected. Harvest rainwater. Grey water recycling. Waste water treatment for re-use. Using non-potable water for sanitation purposes. Also clear instructions to all target audiences on how to conduct a water-efficient environment. Focused employee training programmes. Dedicated management executive to manage water-efficacy. Implementing water-efficient mechanisms in all water systems at venues where every drop is counted. Using water-efficient equipment in cooking, cleaning, laundry and gardening management. Adoption of waterless products and eradication of alien vegetation.”

Highlighting water scarcity with this award is a win-win in terms of conservation. “We need to be concerned about the water/energy/food connection and consider how what we consume impacts on our environment. Brands are now calculating their climate change footprint and making sure they contribute to safeguarding our precious natural resources.” Does he expect a renewed vigour with next year’s efforts to win the SANLAM TOP DESTINATION AWARDS Water Sustainability Award? “We will secure the enthusiasm for this wider scope from within the sector and engage them on the framework. This will provide a new dynamic for the sector to put forward as a motivation to visit their establishment. We have the moral obligation to conduct this work as an urgent priority and water efficiency is a profitability driver. Optimisation provides funds to re-engineer more business process to enhance the visitor experience. If we fail to view this as a “must have” we will fail to keep pace with the environmental changes taking place around the globe.”

In his view, will travellers seek out water-savvy travel options going forward? “No question. And we will actively campaign for this reality. We will promote best solutions on a global level and lead the surge toward better environmental practice.”

“Early in 2019 we will launch a wider focused Water Sustainability Award and motivate our top destinations to be global leaders for green living.”

For more information: http://www.topdestinationawards.com/

Jade Allen
Carabao x afterdark invasion
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This Halloween, Carabao Energy Drink have teamed up with outdoor fitness enthusiasts, Rudi Witkowsky and Amor Beyersburgen to bring you the first edition of the Carabao x AfterDark Zombie Invasion which will be held on the 27th of October at D'vine Estate in Paarl.

The 6km zombie-themed outdoor, night obstacle course will be inviting individuals and teams to enter the race which will test your level of sheer determination, physical endurance and team work. The spirit of the Carabao will ensure all participants have the energy to perform in this exciting, mental and physical race.

The race is complete with the following:

  • Army boot camp like obstacles that will test your strength and stamina.

  • You will encounter natural and manmade obstacles.

  • You will need to climb walls and crawl in the mud.

  • To add an extra degree of challenge we have added zombies.

Its backstory is based on a   post-apocalyptic time where zombies inhabit the earth and humans must work together to save humans. You may sign up as a human or zombie. The humans run the race with a football flag belt. These flags represent your vital organs, your Brain, Heart, and Entrails. The zombies are positioned along the race course trying to capture your flags. If you finish the race with one or more of your flags, you survive. If the zombies capture all your flags, you are infected with the living dead virus and die. Friendly advice, well at least do not complete the race.

About the Carabao x AfterDark invasion

This is a real night obstacle race, just with a twist.  Carabao x AfterDark invasion is a post-apocalyptic 6km obstacle night run with full moon, swarming with zombies infected with the living dead virus.

Whether you are a passionate runner or you have never participated in an obstacle course race before, this promises to be the most astounding, heart pounding and adrenalin producing mud run ever created. The ball is in your court, will you sign up as a human or zombie?

Sign up today via: http://bit.ly/Carabao_AfterDark

Jade Allen
Ayama Wines Celebrates the Opening of their Farm Store
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Ayama Wines celebrates the official opening of its’ Ayamateca Farm Store, by hosting a family open day on Saturday, 8 September 2018, 10:00-17:00.

The Ayamateca will stock all Ayama Wines, a wide range of imported Italian Wines and locally made Grappa & Limoncello. Adorned in authentic Italian olive oil, fresh vegetables and wheats of Durum, Manitoba and Marano Vincentino, all which are grown, cultivated and hand harvested on the farm.

The Enoteca will house locally produced arts and crafts as well as a wide range of tasty Italian treats. The Ayamateca promises to provide a truly Italian- South African experience straight from the slopes of the Paardeberg Mountain.

The open day will also see the introduction of the new Ayama Tasting Room, where guests will have the chance to taste various delectable Ayama Wine Ranges, while enjoying a unique tasting atmosphere of rich panoramic views of Table Mountain and the Winelands. The Ayama Vermentino, one-of a kind to South Africa and exclusive to Ayama, will also be available for tasting on the day,

“After years of planning, hard work and unforeseen delays, we are excited to Ayamateca in the very final stages of completion,” says Michela Dalpiaz, owner of Ayama Wines. “We are eager to be filling the shelves with many surprises to delight all Ayama fanatics and we cannot wait to share.”

Nestled in the scenic slopes of the Voor-Paardeberg region, Slent Farm is ideal for weddings, year-end functions, birthdays, family outings and much more. For more information visit http://ayama.co.za/ and stay up to date with news on their Facebook page: https://www.facebook.com/AyamaSlent/.
For wine orders or to join their wine club contact: +27 (0)21 8698313 info@slentfarms.com

Jade Allen
Sanlam Top Destination Awards Honours Hospitality Establishments for Tourism Month
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Discount Traveler celebrates National Tourism month this September by honouring South Africa’s leading hospitality establishments with the fourth annual Sanlam Top Destination Awards. The awards have been specifically designed to honour South Africa’s key players within the South African Tourism sector and serve as a platform for nominees to compete for the title of Top Destination in ten categories and five Star Gradings respectively, as voted for by the public. Winners will be announced at a Gala Award Ceremony held at The Bay Hotel in Camps Bay on Thursday, 20 September.

Votes are now closed and the finalist establishments across the categories and star grading are being contacted. Jonathan Pepler, Managing Director of Discount Traveler and Founder of the Sanlam Top Destination Awards explains, “The support for this year’s awards has been incredible, with more nominees than ever before.”

This year the Sanlam Top Destination Awards has added the Water Sustainability Award. The award has been created in conjunction with Water 4 Cape Town and Cape Town Tourism to reward the country’s most water conscious establishment.

The prestigious ceremony will be hosted by radio and TV heavyweight, Tracey Lange – presenter of kykNET’s Bravo! and KFM’s mid-morning show. Tracey will be joined by voice over artist, MC and fellow KFM presenter, Mamohau Seseane.

Title sponsor of the awards is financial giant Sanlam, while finalists can expect treats from David Green, Disaronno, Carabao, Ayama Wines, Romatex Hospitality Textiles, Healing Earth, Sir Juice, Zang Chocolate, Foxbox and Jekyll & Hide SA to name a few. Additional sponsors include Santam, Phangela Group, Cape Town Tourism, Water4CapeTown, 3-D Virtual Africa, Travel Africa TV and Magic 828am.

For those who didn’t manage to get a ticket to this year’s award ceremony, the evening will be streamed live via facebook.com/sanlamtopdestinationawards. Alongside the winners’ announcements, viewers can expect live performances by Ricky Botsis, Danielle Bitton and an authentically African dance presentation by Blush Productions.

Jade Allen
Jekyll & Hide Bags: Where Tech Meets Tradition
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Despite being a fashion brand that prides itself on timeless design and authentic craftsmanship, Jekyll & Hide offers a range of avant-garde laptop, tablet, and cellphone bags and covers for both men and women. Tech bags and covers are no longer the velcro things you get free in the box; they’re staple accessories as essential as a crisp white shirt or an LBD. After all, we’re all glued to our tech. Whether you’re a travelling freelancer, working student or a budding entrepreneur, chances are, you stay ‘plugged in’ to your devices 24/7. So you can’t have entangled cords, scuffed screens or naff, IT Crowd props. You need to stay organised while looking, dare we say it on fleek and fire. 

The Jekyll and Hide range of bags, covers and slips is all about functional fashion that suits every occasion and trend. And although you’re bound to replace your devices with smaller, faster and smarter options in the future, a Jekyll & Hide product will carry them with unique style for years to come.   

Whether you’re looking for a compact backpack to carry your laptop while you travel the world, a briefcase to go from the boardroom to the bar, or a beautiful cellphone cover with added card slots, Jekyll & Hide has something for every item and occasion:  “At Jekyll and Hide, we know that trends come and go. What stays behind? What’s always in style? Authentic quality. Good design. Craft. That’s what we’ve always offered, that’s what we always will offer.” - Bernard

Shop Jekyll & Hide product online via their website or instore:

https://www.jekyllandhide.co.za/pages/stockists

Jade Allen
Jazz up this Winter at The 41 Camps Bay
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As the days start to get a little longer, The 41 celebrates the end of winter with the final edition of their festive Jazz on the Bay series on Thursday, 16 August, giving guest reason to celebrate in style whilst sipping on the finest wines, enjoying a beachfront cuisine second to none.

Master cuisine extraordinaire, Chef Aristotle, and International hospitality tycoon, Gilles Blanc, together present a winter set menu of five delectable courses, paired perfectly with the yields of Accolade Wines. Live Jazz performances by the Michael Bester’s acclaimed jazz trio will set the evening’s ambience for the grand finale.

The next jazzy evening will present an American-style menu. Guests will enjoy a glass of Da Lucca Prosecco upon arrival with Foie Slider burgers paired with the Free Run Sauvignon Blanc. The second course adds a touch of spice with a Sugar Snap and Green Pea Soup spiked with Tabasco paired with the Two Roads Chardonnay before moving on to the Salmon and Shrimp Fishcake with a Creole Butter Emulsion and a glass of the Treay Tree Sauvignon Blanc and Semillon blend. Next up is the Braised Beef Short rib with Broccoli Fondue and Kansas City BBQ sauce perfectly paired with the Mud House Pinot Noir. Dessert is served in the form of a Caramel Banana Cheesecake Pie with a White & Dark Chocolate sauce enjoyed with the Bees Knees Sauvignon Blanc.

At R 295 per person, this jazzy event on the Bay offers a fruitful amass of flavour combinations for the discerning diner. Bookings in advance essential via info@the41.co.za or 021 437 0558.

Jade Allen