Quick Update

We arrived back to Cape Town after our six weeks in France.  Met with Rudi and many suppliers the next day, then headed an hour or so away to Langebaan where we are doing our sailing certificates with http://atlanticyachting.co.za

We have completed our Dayskipper Theory and are now one day away from completing our Day Skipper Practical.

We have had 30+ knot winds, that has made the sailing fun and challenging.  We have 3 young men on the boat with us - they are an absolute delight to be sailing with... they are all learning and are completing a 13 week course, enabling them to work in the "Superyacht" industry.

Our instructors at Atlantic Yachting have been exceptional and we can only say that if anyone was ever considering doing marine courses, no matter which part of the world they lived in, then come to South Africa and do the course (or courses) with Adrian, Hayley and the team from Atlantic Yachting.

Christmas, New Years Eve

Two days before Christmas, we headed off again to the market at Chagny.  We purchased most of the gorgeous produce we needed for our Christmas Menu.

So, on Christmas Day, Richard woke me with a glass of Champagne, a lit candle and a chocolate Santa!  We then started our preparations for our Wine and Food matching long lunch...  Richard had already made the Smoked Salmon Blinis, which we had with Strawberries and Champagne while we skyped our darling friends and family we were missing so much...  our lunch consisted of many courses (and wine), some of these included Tiger Prawns and Snails in Garlic Butter, Chantral and mixed Mushrooms in Thyme butter with crunchy Baguette, Aged Beef with Bernaise Sauce on creamed Spinich and Mash - it goes on and on.  Obviously all of the wine was French and from the region we are staying in - Champagne, Luberon 2010 Rose, Rully 1st Cru Chardonnay, Rully 1st Cru Pinot Noir etc etc

New Years Eve we went to lunch at Beaune to a Restaurant called  Le Cheval Noir.  We had a 6 course wine and food match - the food and the service was excellent.  The photos show my entrée of Tempura Prawns and Richards Dessert of Citrus Chocolate