Category Archives: Stanford

Hermanus with Cape Whale Coast named UNESCO City of Gastronomy, the first in Africa!

 

Hermanus, and neighbouring towns in the Cape Whale Coast region, has recently been named the UNESCO (United Nations Educational, Scientific and Cultural Organisation) City of Gastronomy, in a bid led by Darryl David, surprisingly from KwaZulu-Natal. Hermanus takes its place alongside top international cities of Gastronomy, such as Parma, Italy; San Antonio in the USA; Phuket, Thailand; and Bergen, Norway.

 

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Hordes of new restaurants in Cape Town and Winelands!

Naturalis (326 of 375)BuildingThe flood of new restaurant openings continues, especially in Cape Town. We update information about newly opened and closed restaurants continuously.

Restaurant Openings

#   Chef Luke Dale-Roberts has opened Naturalis, as an ‘incubation hub’, for lunches, and a venue for occasional dinners and events (photograph).

#   The Harbour House Group is planning to open two new restaurants on the Muizenberg beachfront: a 160-seater Live Bait, and Howlin’ Wolf, a burger and beer quick service restaurant

#   Blacksmith’s Kitchen has opened in Paarl Continue reading →

‘Hayden Quinn: South Africa’ episode 5: Whale of a time in Hermanus and Stanford, no mention of its wine stars!

Hayden Quinn Hermanus old harbourHayden Quinn: South Africa’ focused on the Overberg last night, visiting Hermanus and Stanford, as well as Elgin, but this was not mentioned, being described as being just outside Hermanus!  It was a whale of an episode highlighting the Southern Right whale visitors, the sustainable apple and pear farming in Elgin, and Marianna’s sustainable restaurant in Stanford.  No mention was made however of Hermanus’ produce nor its world-renowned wines in the Hemel en Aarde Valley!

Hayden raved about the Southern Right whales, which visit  Hermanus’ Walker Bay from July, he said incorrectly (they arrive from the Antarctic from May onwards) until early December.  On the Facebook page of ‘Hayden Quinn: South Africa it is incorrectly claimed that Hermanus is the ‘Whale Watching Capital of the World‘, copywriting nonsense.  Hermanus is however known as the offering the best land-based whale watching in the world, which is something different, and Hayden did say words to this effect in the episode!

To add some real adventure to his visit to Hermanus, Forest Adventures’ Clinton Lerm (infamous for wanting to change the name of the village to ‘Lermanus when his family tried to take over the tourism management of the town, to their own Continue reading →

Parmalat SA the SA Dairy Champions 2014! Klein River Cheese Grana Dairy Product of the Year!

Kleinrivier Grana Frieda LloydParmalat SA was the cream of the dairy crop at the SA Dairy Championships 2014, having won the largest number of  champion awards for its dairy products.  The Klein River Cheese Grana was named 2014 Dairy Product of the Year at the DuPont Qualité Awards, organised by Agri-Expo a week ago.
Klein River Cheese is based outside Stanford, and its award-winning Grana is a slow-matured hard cheese.  Its strength, fruitiness, slight sweetness, granular texture, and hard and thick rind preserving the cheese impressed the judges.  Chief judge Kobus Mulder said about this cheese: ‘ ...the Klein River Cheese Grana so impressed the judges with its great taste and typical texture that they were in total agreement that this was indeed Number 1‘. 
Agri-Expo CEO Johan Ehlers said about the stature of the South African cheese awards:

Sustainably presenting these Championships for 180 years, as well as the impressive growth in number of entries and quality thereof over the last decade, is indeed an achievement of note. The Championships today represents the entire South African dairy industry and is perceived as one of the top dairy competitions in the world’.  More than 800 dairy products by 68 dairy Continue reading →

Restaurant Review: Stanford’s Springfontein Eats has a spring, a culinary Overberg oasis!

Springfontein Eats interior 2 Whale Cottage PortfolioIt was restaurant reviewer and now Platter’s  South African Wines 2014 publisher JP Rossouw who told me about Springfontein Eats outside Stanford, asking me at the launch of the wine guide whether I had already eaten there.  Having spent the past weekend in Hermanus, I drove to the restaurant on Saturday, finding a culinary oasis, with former 1 star Michelin Chef Jürgen Schneider preparing a lunch feast justSpringfontein Eats Chef Juergen Schneider Whale Cottage Portfolio for me!

I had booked for lunch and was the only patron in the restaurant, despite it being a long weekend.  The restaurant opened two months ago. Springfontein was bought by Jürgen and Susanne Schneider as well as by Johst and Jen Weber in 1994, then a cattle farm. The farm had belonged to David Trafford’s father in law, and it was suggested to them that the abundance of water, the terroir, the limestone soil, the nearby ocean location, the difference in daytime and nighttime temperatures, and the slope on the farm, would be ideal for wine production, which advice they followed and they started planting vines eleven years ago.   They were laughed at initially, being ridiculed for the ‘vinegar’ that they would be producing, but they have proven their critics wrong!   Springfontein is the oldest wine farm in Stanford.  They sold their grapes to Hamilton Russell and to Rupert & Rothschild initially, until they started making their own wines 7 – 8 years ago.

The road to Springfontein is not the easiest to find in Stanford, one driving down Stanford’s main road, and then turning left into Moore Road, and carrying on straight, the road becoming a gravel one and taking one to Springfontein 5 km along.  The road signs are tiny, not brown tourism ones, as I had expected.  Gravel roads are not my favourite, due to a childhood experience of a car accident on such a road, but the condition of the road was reasonable.

Three cottages on the farm have been transformed into guest accommodation, and the Springfontein Winery wine cellar was built.  The old homestead was transformed into Springfontein Eats restaurant, the most recent of the facilities on the wine estate to open.  I asked Chef Jürgen why he would leave a lucrative and successful Michelin star graded restaurant Strahlenberger Hof in Schriesheim they have run for 18 years,  Continue reading →