September 1st is officially the first day of spring here in Cape Town, which means that winter is behind us and we can look forward to sunshine, lengthening days and watch the vines burst to life.
The 20th anniversary of screen legend Bette Davis’ death is on the 6th October 2009, and those of you who have stayed at Beaumont house or Beaumont villa will undoubtedly remember her face gazing on you from the oversize black and white photograph in each of the bathrooms. It was Gill’s love of watching Bette Davis films in her teens, on dreary Sunday afternoons in the UK’s autumn and winter, which inspired the idea of featuring her.
In order to commemorate this anniversary, and to tempt you to get away from some increasingly dreary weather, we are offering a special “Bette Davis Eyes” offer of four nights for the price of three from now until 11 October 2009. We have added some of her classic movies to our DVD collection, so you’ll be able to watch them during your stay, accompanied by a specially commissioned and complimentary “BD” cocktail.
By the way, whatever did happen to Baby Jane???
Concierge’s restaurant pick
Aubergine. Chef/patron Harold Bresselschmidt has kept this Cape Town icon fresh over the last 10 years, and recently celebrated enrty into the S.Pellegrino world’s top 100 restaurants for the first time. Great food, complemented by an excellent wine list and knowledgeable sommelier make for a truly enjoyable evening, some 15 minutes away from beaumont house and villa
Featured recipe from the beaumont kitchen
Smoked salmon tartlet from the pool side snack menu
500g short crust pastry
200g smoked salmon
2tbsp chopped fresh dill
300ml single cream
Pre heat the oven to 200C/gas 6. Cut the pastry into 6 pieces and roll out to line six 10cm shallow tart tins. Line with greaseproof paper and a layer of baking beans. Bake for 10 minutes remove the paper and beans and return to the oven for 5 minutes. Reduce the oven to 180C/gas 4.
Cut the salmon into strips and divide between the tartlets. Whisk the eggs and dill, then whisk in the cream, salt and pepper. Pour into the tartlets and bake for 15 minutes, until the filling has set and the top is pale gold.
Serve warm with lime wedges and dill sprigs.