Tag Archives: Antonij Rupert wines

‘Cook Franschhoek’ heats up Franschhoek this weekend, getting back to cooking basics!

Cook Franschhoek 3A number of Franschhoek’s top chefs will pair their delectable dishes with the wines of the local wine estates at ‘Cook Franschhoek’, running from 13 – 15 June, sharing their special cooking tips, reflecting the food trend of getting back to basics.

Spread around the wine estates and restaurants of Franschhoek, the participating chefs will allow workshop participants into their domains, and share their cooking secrets, while the winemakers will guide the attendees on choosing the most suitable wines to pair with each dish made.  At the end of each workshop, the dishes cooked and the wines paired will be available to taste.  It also allows one to interact with the chefs and winemakers in small groups, and to ask more specific questions.

The participating Franschhoek chefs subscroibe to the cooking basics, such as ‘snout-to-tail’ food usage, meaning that every piece of an animal such as a pig is used (such as witnessed on MasterChef SA Season 2 when Chef Chris Erasmus of Pierneef à La Motte cooked a pig’s head to make a terrine); sourcing ingredients fresh from the farm to the table, within close proximity to the restaurants; smoking meats, charcuterie being the speciality of Chef Neil Jewell of Bread & Wine; cooking over a fire, including a rotisserie, a Green Egg, and Weber; and Nordic cooking techniques of pickling, fermenting, and preserving. Continue reading →

Graham Beck Wines launches The Game Reserve, with focus on sustainability and conservation of nature!

The launch of Graham Beck Wines’ The Game Reserve range at the Camps Bay Retreat last week was admirable in demonstrating the wine company’s passion about restoring and conserving the environment and producing world class wines in harmony with nature. It also was a tribute to the late Mr Graham Beck, who was a passionate conservationist.

In welcoming the guests, Graham Beck Enterprises CEO Chris du Toit said that his company is focused on sustainability on three fronts: social upliftment, environmental care and conservation, and economic. Sustainability is an integral part of what the company stands for, ‘it comes from within’, he said.  The sustainability work done to date has been kept low key.

In Robertson the Graham Beck Private Nature Reserve was created in the ‘Nineties, to reverse the adverse effects of 200 years of agricultural grazing. The Madeba farm belonging to the Becks is situated in the Succulent Karoo Ecosystem, with 1500 species of vegetation. Graham Beck was the second Biodiversity and Wine Initiative (BWI) biodiversity champion, and is one of 28 such wine farms, while the Graham Beck farms and cellars have been awarded Integrated Production of Wine (IPW) Conformance Certificates, to reflect that they grow grapes and produce wines in an environmentally sustainable manner.  Four times more Graham Beck land in Robertson is conserved relative to it being used for wine and stud horse farming.

It was a brainstorming session between Pieter Ferreira, the Graham Beck Cellar Master for Sparkling Wines, and a group from the Walt Disney Company that led to the creation of the Gamekeeper’s Reserve, a Cabernet Sauvignon made exclusively for Disney Resort restaurants.  The wine was so successful that its distribution spread across the USA, and Chenin Blanc was added to the range five years later. In 2009 the name of the range was changed to The Game Reserve.

At CapeWine 2012 the full range of nine varietals in The Game Reserve range was launched to the trade, as well as at ProWein in Germany last month.  The launch event last week was aimed at introducing the wine range to wine writers, and to encourage them to help spread the message of sustainability, which is the focus of The Game Reserve range, a story told with particular passion by Erika Obermeyer, Graham Beck Cellarmaster for Still Wines since 2005, and the passionate Conservation Manager Mossie Basson.

In launching The Game Reserve range, each varietal was ‘paired’ with an indigenous animal or plant conservation project in the Robertson area, where Graham Beck Wines is situated in the Cape Floral Kingdom, an ecological hot-spot with about 8500 plant species.  Mossie Basson was previously with the Department of Nature Conservation, and now heads the conservancy work at Graham Beck Wines, tackling a  number of conservancy projects, including clearing alien vegetation, stabilising eroded areas, and re-planting indigenous plants on 1885 ha of land registered with Cape Nature as a voluntary conservation site.  They have been joined by 27 neighbouring farms to create the Rooiberg Breede River Conservancy, now covering 13500 ha, an important achievement in bringing the community together.  Mossie discovered a rare vygie, unique to the Graham Beck Private Reserve, which has taken three years to be registered.  It has been named ‘Esterhuysenia Grahambeckii’, in honour of Mr Beck.

The rare vygie has become the inspiration for the logo created for The Game Reserve range, symbolising ‘restoring harmony and natural balance‘, and its pay-off line is clever:‘Planet first. It’s in our nature‘!  The labels for the range are printed on recycled paper, and contain the BWI logo, the envirolabel icon, the QR code, information about the fauna and flora ‘paired with each of the wines’, a description of the wine, tasting notes, food pairing suggestions, and health and safety guidelines.

Mossie is a raconteur, talking passionately without a note about the nine conservation projects, and could have spoken the whole afternoon, so dedicated is he to his work to help create a sustainable presence not just now, but also in the future.  He shared that by 1978 the Cape had lost 61% of its floral kingdom, the carbon dioxide levels being higher than ever, being ‘man induced‘, he said.  He added that the threat of a shortage of quality water is a concern, 700 liters of water being needed to grow 1 kg of tomatoes.  He said that humans must stop being ‘parasites to nature‘, and should become ‘enzymes‘ and stewards of nature, looking for creative ways to manage the biosphere.

The Game Reserve wine range is the first to be associated with a private nature reserve, and the brand is ‘an environmentally responsible inspired wine brand for wine lovers who care about sustainability in order to leave a lasting legacy for generations to come’, says the brand book for The Game Reserve range.  Mossie added: ‘Each bottle of The Game Reserve must be the catalysts to spread the message about sustainability to the rest of the world‘.

In introducing the nine new The Game Reserve wines on the terrace overlooking the Atlantic Ocean, with birds chirping overhead, Erika Obermeyer showed her natural talent as a storyteller, saying:  ‘Just as in wine, our fragile ecosystem is wholly dependent on balance, harmony, continuity and longevity.  It truly is the case of ‘the sum of the parts’ when it comes to farming sustainably and responsibly.  When we practice environmentally responsible viticulture and winemaking, we not only ensure the quality of our product, we guarantee the future of our planet as well’:

*   Sauvignon Blanc 2012: one can smell South Africa and the vineyards in this wine, for which the grapes predominantly are from Firgrove outside Stellenbosch, but also from Groenekloof in Darling.  This is Erika’s favorite variety, with green and tropical flavours, describing her like a lady that smiles all the way.  Only grapes grown in an area in which one can hear the ocean are used to make this varietal.  The Fish Eagle is associated with the varietal, the highest flying predator, which keeps smaller birds away from their ripe grapes.

*   Chenin Blanc 2012 : This is Erika’s ‘good mood‘ wine, and she is delighted that the interest in Chenin Blanc is growing locally and internationally.  She described it as a ‘Cinderella’ wine, needing to be ‘dressed up’ to make her popular.  Grapes from 42 – 48 year old bush vines are used, coming from Agter Paarl, and are ‘very happy vineyards’, used to the warm weather in this region. Only 5% is barrel fermented, for mouthfeel.  The Riverine Rabbit is associated wit this varietal, the most endangered species in our country, with only 150 breeding pairs left in our country, according to a WWF count, and has been found to live in the Graham Beck Private Nature Reserve.

*   Viognier 2010:  The grapes come from Robertson with lots of sunshine.  When the grapes taste like Shiraz, they are ready to be harvested, being hand picked, Erika said.  Only 20% of the grapes were fermented in 2nd fill French oak, for creaminess and mouthfeel. It has peach and citrus flavours, and goes well with spicy foods.  The Honey Badger has been paired with this varietal, and Mossie called them the ‘engineers in nature’, in that they dig holes, which offer a home to many other insects. They love honey, and the beekeeping on the estate is therefore badger-friendly.

*   Chardonnay 2010: Grapes come from Robertson, which has limestone soils, giving the wines ‘incredible flavours and freshness‘, said Erika.  30% was fermented naturally in barrel and tank, and there was no malolactic fermentation. The wine spent 11 months in the barrel, with a weekly batonnage. Citrus aromas. The nature conservation project linked to this varietal is the Cape Eagle Owl, which catches mice and other rodents.  Often hit by vehicles, 120 perches have been built for them in the Graham Beck vineyards, to prevent their demise.

*   Rosé 2012: Grapes from 5 – 17 year old trellised vineyards in Robertson, and hand harvested. This wine has fresh and fruity aromatics, and is easy drinking, made in a white wine style using Shiraz grapes, with a ‘tiny dash of Pinot Noir‘.  The rare vygie is the conservation project linked to this cultivar.

*   Pinotage 2010: Erika said that she is proud that this variety has sorted out its negative image, as it is a unique variety, which she has made to be soft and sweet, with strawberry, cherry and plum flavours, and soft tannins. Grapes come from Franschhoek, bushvines from Agter Paarl, and Robertson.  The Bat Eared Fox is the conservation project for this variety, which also helps work the soil.  It is protected from being killed, due to its close resemblance to a jackal.

*   Merlot 2011: This is a tricky variety, which Erika described as a ‘fragile and feminine wine’, and is fresh, with soft tannins.  Handpicked grapes come from Firgrove’s coffeestone soils predominantly, and from Franschhoek. The Cape Clawless Otter is the nature project for this variety, and the restoration of the Vink River has created a safe home for the species in the nature reserve.

*   Shiraz 2009: The grapes come from Firgrove, with spicy white pepper, black olive, cherry, berry, and cranberry flavours. The roots of these vines go down 5 meters into the 500 million year old coffeestone soils, seeking the moisture deep down, being the ‘Energade’ for this grape variety, Erika said.  The Eland is linked to this cultivar, an animal needing a lot of space, being the largest antelope in Africa, and is well adapted to the Karoo.

*   Cabernet Sauvignon 2011: This wine is a blend of Robertson, Darling, and Firgrove handpicked grapes, the wine having tobacco spice and fruity flavours, matured in French oak for twelve months, a wine ‘more serious in style’, and which delivers on tannin structure.  The Leopard project has studied, via cameras, the Cape leopard, half the size of the Kruger Park ones, to analyse which ‘corridors’ the leopards use to meet and ‘dance’, so that they can plan their farming activities around these, Mossie explained!  Seven leopards have been recorded as roaming in the area.

Most of the closures on The Game Reserve range are screw caps, the wines designed to be sold in specialist wine stores and by the glass in restaurants.  The range is well-priced at about R60 for the white wines and R80 for the red wines.  Erika explained that while some of the white wines have been made at the sister Steenberg cellar, they will make all their red and white wines from a rented facility in Stellenbosch from next year. Graham Beck Wines sold its Franschhoek estate to neighbouring Antonij Rupert Wines about two years ago.

The building housing the Camps Bay Retreat was erected in 1929, and is named Earl’s Dyke Manor, originally owned by the Knacke family.  A partnership led by Maree Brink, owner of the Village & Life Group, took over the ‘custodianship’ of the property in 2002.  Head Chef Robyn Capendale has been at the hotel for the past three years, was the Young Chef of the Year 2010, and had the amazing experience of being selected to work with Chef Heston Blumenthal at the three-star Michelin UK restaurant The Fat Duck in a five-week placement, chosen from thousands of applicants.  She learnt his ‘multisensory perception’ approach to cooking, the study of ‘how the brain influences our appreciation of food‘.  Chef Robyn prepared the Graham Beck function as her last event, before she moves into her new position as the Village & Life Executive Chef responsible for the catering at all the properties in the Group.

When we arrived we were served the Graham Beck Brut Blanc de Blancs 2008, accompanied with canapés prepared by Chef Robyn and her team: oysters with ginger and gooseberries, and smoked salmon, cream cheese and caper bruschetta.  After the wine tasting we vacated the tables, so that the staff could set up the tables for lunch. This afforded one to step down to the garden again, where tables had been set up to taste more of the wines in The Game Reserve range. More canapés were served, being delicate fig and camembert tarts, and rare roast beef tagliata topped with parmesan shavings.

The starter was unusual, being deep fried crumbed cream cheese and fresh herb filled calamari tubes, served with a fennel bulb and tomato salad, which was paired with a choice of The Game Reserve Viognier 2010 and Chardonnay 2010.  Anel Grobler sat next to me, and as she is allergic to calamari, had a wonderful looking replacement asparagus, ham and poached egg starter served within ten minutes. The main course of slow cooked rack of Karoo lamb, poached for eight hours Chef Robyn revealed, was served with rosemary jus, pomme dauphine, carrots, asparagus, and courgettes, and was paired with a choice of The Game Reserve Merlot 2011 and Shiraz 2010.  The dessert was a trio of chocolate delice, chocolate soil, and chocolate sorbet, topped with a hazelnut tuile, and was paired with The Game Reserve Cabernet Sauvignon 2011.  A further treat was coffee served with petit fours of chocolate and pistachio shards, homemade toffee, and coconut ice.

It was a long relaxed afternoon with a perfect setting, perfect wines, perfect food, and perfect company, perfectly organised by the Graham Beck Marketing team headed by Etienne Heyns (main photograph), and its new Public Relations agency Waterford Communications.  The sustainable approach to the creation and launch of The Game Reserve is admirable, as is the company’s philosophy: ‘We are consummate caretakers – of our wines, people, environment, customers and consumers. Nothing less will do’!

Disclosure: With our media pack we received a rabbit wire art keyholder, a set of recycled pencils and pens with a wooden sharpener, a vygie plant, and a bottle each of The Game Reserve Chenin Blanc 2012 and Shiraz 2009.

Graham Beck Wines, Tel (021) 874-1258.  www.grahambeckwines.com Twitter:@GrahamBeckWines

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: WhaleCottage

The Rotisserie at Leopard’s Leap, Antipasto Bar, Café Blanc de Noir, Kloof Street House, and more restaurants have opened in Cape Town and the Winelands!

There have been a number of restaurant openings, four in Franschhoek in December alone, and restaurant closures are minimal at present, a good sign of recovery. This list of restaurant news is updated continuously, as we receive information:

Restaurant Openings

*   The Rotisserie at Leopard’s Leap has opened in Franschhoek, with Chef Pieter de Jager (left), moving across from Pierneef à La Motte

*   Antipasto Bar has opened at the new Anthonij Rupert Wines tasting room, where Graham Beck used to be, outside Franschhoek

*    Sacred Ground has opened as a Deli and Bakery in The Square in Franschhoek

*   Kloof Street House has opened where Opal Lounge used to be.

*   Col’Cacchio has opened a new outlet in Westlake, and new ones are coming in Claremont and Hermanus.

*   New Vida é Caffe new branches are to open on Maindean Place in Claremont, at the new Wembley Square 2 development, at The Paddocks, Groote Schuur, and Roeland Street.  Two more branches are planned for Mauritius.

*    Honest Chocolate is opening a second outlet, a ‘production kitchen’ in the Woodstock Industrial Centre

*   Moyo has opened, where the Paulaner Braühaus was, in the V & A Waterfront.

*   FEAST is to open where Franschhoek Food Emporium was, in Place Vendome

*   Cavalli restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next

*   Camphors at Vergelegen has opened, with Chef PJ Vadas.

*   David Higgs (ex Rust en Vrede) has opened Five Hundred,  a new 30 seater restaurant in The Saxon in Johannesburg.

*   Cousins has opened in the Parliament Hotel, where Il Cappero used to be.

*   Gourmetboerie has opened at the bottom end of Kloof Street

*   Kushi Indian Restaurant has opened a branch on Main Road in Sea Point

*   Thai Café is opening on Plein Street, Stellenbosch

*   Bellini’s is said to be opening on Greenmarket Square

*   Moksh Authentic Indian Cuisine restaurant has opened in Paarl

*   Alfama’s has opened on Waterkant Street

*   It’s a House is to open on Jarvis Street, as a bar, coffee shop, and design art space.

*   Lion’s Head Bar is to open on Bree Street, selling craft beer and food

*   Shake your Honey Mumbai is to open in the original Madame Zingara building on Loop Street, in August.

*   A new bar and Café is to open underneath the Cape Royale Luxury Hotel, where Bamboo used to be

*   Café Blanc de Noir has opened on Brenaissance wine estate in Stellenbosch

*   Chef Nic van Wyk, previously with Terroir, has opened The Eatery at Diemersdal in Durbanville.

*   Lizette’s Kitchen has opened in Vöelklip, Hermanus.

*   Paulina’s Restaurant has opened at Rickety Bridge in Franschhoek

*   Buitenverwachting has opened Coffee Bloc Coffee Shop and Roastery

*   Wakaberry has opened on Kloof Street

*   Rock Sushi Thai has opened in Meadowridge

*   Jimmy Jimanos sports bar is opening on Long Street

*   The Salzburger Grill has opened in Sea Point

*   The Stall has opened as a Bar and Family Café in the old Pippin Farm Stall, at the entrance to Franschhoek

*   Burger King will open its first South African branch in Cape Town later this year!

*  A coffee shop, chocolaterie, bar, and fashion boutique will open in a 3-storey building on Long Street in February, as yet unnamed.

*   The Beer Bar is to open on Long Street

* Eataria is to open on Long Street

*   Portuguese restaurant Alfama has opened on Bree Street

*   Shimmy Beach Club has opened in the V&A Waterfront in December, involving Chef Seelan Sundoo.

*   McDonald’s is opening new branches in Wynberg, Lansdowne, and Claremont in Cape Town

*   The Red Table Restaurant at Nederburg has opened for lunches Wednesday – Sunday

*   Wilderer Distillery and La Grapperie at Spice Route restaurant are opening in Spice Route wine estate, in addition to their existing location

*   Tridici has opened on the N2 near Swellendam.

*   TriBakery is to open near Moyo in the V&A Waterfront

*   Latitude33 has opened on Bree Street

*   Luke Dale Roberts appears to be continuing his expansion trail, and is said to be opening on Long Street.  He has been seen with plans together with Giorgio Nava of 95 Keerom Street and Carne, as well as with Bertus Basson of Overture.

*   Mischu: The Coffee Showroom has opened on Regent Road in in Sea Point.

*   Deluxe Urban Café has opened in the old Cape Quarter.

*   Gourmet Cakes has opened on Kloof Street

*   Peter’s House has opened on Kloofnek Road

*   A new restaurant and micro brewery is to open next door to The Bromwell in Woodstock (name not yet known).

*   Le Venue has opened at The House of JC le Roux

*   The Harbour House group is opening a new restaurant at 107 Loop Street.

Restaurant Closures

*   French Toast Wine and Tapas Bar has closed down, following the death of co-owner John Harrison.

*   The Kove in Camps Bay has closed down, its space has become part of sister restaurant Zenzero

*   Sinnfull has closed down in Camps Bay

* Planet Green Salad has closed down

*   Freedom Hill Restaurant has closed down (and subsequently burnt down).

*   Wale Rose Lifestyle has closed down in Bo-Kaap.

Restaurant staff/venue changes

*   The V&A Waterfront Food Court has re-opened, with Primi Express, Anat, Carnival, Nür Halaal, Royal Bavarian Bakery, KFC, Boost Juice, Simply Asia, Steers, Debonairs, Subway, Marcel’s, Haagan Dazs, and Nando’s.

*   Fyndraai Restaurant will move to another building on the wine estate, and will offer fine dining.  The current restaurant will serve light lunches and picnics.

*   Giulia’s Food Café Restaurant has opened where Miss K was on Main Road, Green Point. Serve Italian-style lunch and dinner, but have retained some Miss K breakfast and pastry items.

*   Orphanage Cocktail Emporium has expanded into a property at its back, opening on Orphan Street, creating The Dining Room downstairs.  It is opening Orphanage Club upstairs, with 1920’s style music by live performers, in about 6 months.

*   Marcellino’s Bakery has changed its name to EuroHaus, with a restaurant added to the bakery.

*   Maryna Frederiksen is the new Executive Chef at The Franschhoek Kitchen at Holden Manz.

*   The ex-Caveau owners have taken over the running of the Twankey Bar of the Taj hotel.

*   Sand at The Plettenberg hotel has changed its name to Seafood at The Plettenberg.

*   Lasse Presting is the new Manager of the Haute Cabriere restaurant

*   Chef Alistair Lawrence has taken over from Fernando Romano at 5 Rooms at The Alphen Hotel

*   De Oude Bank Bakkerij is expanding, and will open a retail section selling charcuterie, fresh meats, home-made ice cream, and wines, collectively called De Companje, from February

*   Taste Restaurant has moved to Bilton Wines

*   Bar1 has opened where Sunbird Bistro was in Camps Bay.

*   Oppie Dorp has opened where Cognito was on Dorp Street in Stellenbosch.

*   Chef Reuben Riffel and his colleague Maritz Jacobs have been contracted to design the menus and prepare the food for weddings and events at Allée Bleue.

*   Thai Café is to open where the coffee shop was at the entrance to Piazza St John in Sea Point

*   Sensei Deon de Jongh has left Okamai at Glenwood wine estate in Franschhoek.

*   Baked Bistro has open in Bakoven, where Marika’s and Saboroso used to be

*   The Urban Garden Restaurant is to open where Bistro on Rose was.

*   Sadly Isabella Immenkamp, the excellent service-orientated hostess at Burrata, is leaving for Jordan Restaurant at the end of February.

*    The Pot Luck Club has re-opened in its new venue at the top of the Old Biscuit Mill in February.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

2012: a year of Tourism ups and downs!

Looking back at 2012 on the last day of the year, every business will be grateful that it is still around, given that the international world is still in recession, and the impact thereof has made itself felt in South Africa too.   It is heartening that fewer hospitality businesses closed their doors this year, but it is clear that fewer restaurants have opened, and few top-end ones in particular.   So what stood out in 2012?:

*   The worst winter season ever for the hospitality industry, following a poor winter 2011, not just related to the poor economy and traditional Seasonality, but also to the exceptionally wet winter, which deterred Johannesburgers from coming to the Cape, and prevented Capetonians from taking weekends off in Western Cape towns and villages.

*   No marketing of Cape Town and the Western Cape. Cape Town Routes Unlimited was amalgamated into Wesgro in April, yet no visible marketing has been done for the Continue reading →

Café Dijon and Ou Meul Bakkery move to Cape Town, and other Spring restaurant news!

Our list of latest restaurant openings and closures lists more openings than closures, and a number of restaurant location changes. This list is updated continuously, as we receive information:

Restaurant Openings

*   Café Dijon has closed its restaurants on Plein Street and at Zorgvliet in Stellenbosch, and has opened in the Rockwell Centre in Green Point, Cape Town, on Napier Street opposite Anatoli’s.

*   Luke Dale-Roberts, Eat Out Top Chef at The Test Kitchen, is to open a real test kitchen, called The Kitchen of Dreams, a private experimental place to develop new recipes, at the Old Biscuit Mill

*  Chef Luke Dale-Roberts is opening a pop-up Pot Luck Club in Swiss ski resort Verbier, at the Hotel Farinet, from 8 December – April, to be run by him, his chef Nicolas Wilkinson, and front of house Selena Afnan-Holmes.

*   Col’Cacchio has opened a new outlets in Westlake, and a new one is coming in Claremont too.

*   A new Vida é Caffe new branches are to open on Maindean Place in Claremont, at the new Wembley Square 2 development, at The Paddocks, and Groote Schuur.  Two more branches are planned for Mauritius.

*    Honest Chocolate is opening a second outlet, a ‘production kitchen’ in the Woodstock Industrial Centre

*   Moyo is to open in November, where the Paulaner Braühaus was in the V & A Waterfront.  It has taken over the tearoom at Kirstenbosch already.

*   TRUTH Coffee has opened on Buitenkant Street

*   FEAST is to open where Franschhoek Food Emporium was, in Place Vendome

*   Deluxe Coffeeworks has opened where Reuben’s Deli used to be in Franschhoek.

*   Okamai Japanese Restaurant has opened at Glenwood wine estate in Franschhoek

*   Cavalli restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next

*   The Slug & Lettuce has opened where Beads was on Church Street in Stellenbosch

*   Stables at Vergelegen Bistro has opened as a lunch restaurant in Somerset West.  Its Lady Phillips Restaurant is being given a make-over by Christo Barnard, and will open on 1 November with a new name called Camphors at Vergelegen. The new chef will be PJ Vadas, previously of The Roundhouse in Camps Bay.

*   Coopmanshuijs in Stellenbosch is opening a restaurant.

*   Chef Johan van Schalkwyk has left the Stone Kitchen at Dunstone Winery, and has opened his own restaurant Twist Some More in Wellington.

*    Chef Bjorn Dingemans has opened The Millhouse Kitchen restaurant on Lourensford wine estate in Somerset West.

*   Chef Shane Sauvage (ex-La Vierge) has opened La Pentola restaurant in Hermanus.

*   Ali Baba Kebab (renamed from Laila) has opened as a small beef and lamb kebab take-away and sit-down outlet, next door to Codfather in Camps Bay

*   Gibson’s Gourmet Burger and Smoked Ribs has opened as a 70-seater restaurant in the V&A Waterfront, taking part of Belthazar. Owned by the Belthazar/Balducci group.

*   Down South Food Bar, previously on Long Street, is said to re-open in the Riverside Centre in Rondebosch

*   Ou Meul Bakkery from Riviersonderend has opened a bakery and coffee shop in Long Street

*   Deluxe Coffeeworks has opened a roastery and coffee bar at 6 Roodehek Street

*    The Deli @ The Square has opened at Frater Square in Paarl.

*   David Higgs (ex Rust en Vrede) is opening a new 30 seater restaurant in The Saxon in Johannesburg.

*   Big Route Top Gourmet Pizzeria has opened on Main Road, Green Point, next door to Woolworths, serving 52 different pizzas, salads and crêpes.

*   Cousins has opened in the Parliament Hotel, where Il Cappero used to be.

* Aces ‘n’ Spades Bar has opened in ex-Boo Radley on Hout Street

*   No. 6 Restaurant at Welbedacht has opened at Welbedacht/Schalk Burger & Sons wine estate in Wellington, run by the ex-owners of Oude Wellington

*   Café Dulce is to open a new branch in Tygervalley Centre

*   Gourmetboerie is to open at the bottom end of Kloof Street, where Depasco used to be, in October.

*   Kushi Indian Restaurant has opened a branch on Main Road in Sea Point

*   Time & Place Restaurant and Bar has opened on the corner of Wale and Buitengracht Street

*   Make Sushi Bar has opened in Sea Point

*   Thai Café is opening on Plein Street, Stellenbosch

*   Simply Asia has opened in Paarl

*   Restaurant @ Zomerlust has opened in Paarl

*    Christina’s has opened at Van Loveren in Robertson

*   Bellini’s is said to be opening on Greenmarket Square in October

*   Moksh Authentic Indian Cuisine restaurant has opened in Paarl

*   Vino’s has opened in Wellington

*   Alfama’s has opened on Waterkant Street

*   Taj Mahal has opened in Sea Point

*   It’s a House is to open on Jarvis Street in October, as a bar, coffee shop, and design art space.

*   Lion’s Head Bar is to open on Bree Street in October, selling craft beer and food

*   An Indian restaurant is to open in the original Madame Zingara building on Loop Street, by the Madame Zingara Group

*   The Caviar Group is opening three new restaurants in the Gateway Centre in Umhlanga by the end of this year: Beluga, Sevruga, and Osetra

*   A new bar and Café is to open underneath the Cape Royale Luxury Hotel, where Bamboo used to be

*   Cattle Baron has opened in Hermanus.

*   Café Blanc de Noir has opened on Brenaissance wine estate in Stellenbosch

* The Reserve is said to be opening a beach restaurant in the V&A Waterfront.

*   Chef Nic van Wyk, previously with Terroir, is opening a restaurant at Diemersdal in Durbanville during the course of this month.

*   Lizette’s Kitchen has opened in Vöelklip, Hermanus.

*   Cattle Baron is to open at Pontac Manor in Paarl

*   Col’Cacchio is opening in Hermanus at the end of November

*   Merchant Café is opening on Long Street, opposite Merchants on Long, later this month.

* Paulina’s Restaurant is opening at Rickety Bridge in Franschhoek

*   Ocean Jewel Deli opens at Woodstock Junction on 22 October.

*   Buitenverwachting has opened a Coffee Shop and Roastery

* Wakaberry is opening on Kloof Street at the end of October

*   Rock Sushi Thai has opened in Meadowridge

*   Jimmy Jimanos sports bar is opening on Long Street

*   Dolcé Bakery is opening in St John’s Arcade in Sea Point

*   The Coffee Bloc has opened at Buitenverwachting

*   The Salzburger Grill has opened in Sea Point

Restaurant Closures

*   Sabarosa in Bakoven has closed down.

* Sunbird Bistro in Camps Bay has closed down

*   Limoncello in Gardens has closed down, but is continuing with its pop-up restaurant truck

*   Paparazzi has closed down on St George’s Mall

*   Wicked Treats in Franschhoek has closed down.

*   Casa Nostra has closed down in Sea Point, until it finds a new venue.

*   Bistro on Rose in Bo-Kaap has closed down as a restaurant

*   The Kove in Camps Bay has closed down, its space has become part of sister restaurant Zenzero

*   Sinnfull has closed down in Sea Point and Camps Bay

*   Liam Tomlin Food is closing down in Franschhoek at the end of October

Restaurant staff/venue changes

*    Il Cappero has moved from Barrack Street, to Fairway Street in Camps Bay.

*  Table Thirteen has reduced in size in Green Point and will open in Paarden Eiland later this year.

*   The V&A Waterfront Food Court is closed for renovations until November.  A sign outside the construction area lists the following businesses moving into or returning to the area: Primi Express, Anat, Carnival, Nür Halaal, Royal Bavarian Bakery, KFC, Boost Juice, Simply Asia, Steers, Debonairs, Subway, Marcel’s, and Haagan Dazs.  Nando’s is also opening.

*   Fyndraai Restaurant will move to another building on the wine estate in November, and will offer fine dining.  The current restaurant will serve light lunches and picnics.

*   Josephine Gutentoft has moved to Makaron at Majeka House as Restaurant Manager and Sommelier.

*   The Reserve has changed its name to Reserve Brasserie. Seelan Sundoo, ex Grand Café Camps Bay and ex La Perla, is the new consultant chef and GM (Seelan Sundoo has since left, now running the Shimmy Beach Club).

*   Chef Andrew Mendes from ex-Valora is now at Nelson’s Eye restaurant, where they are setting up a lunch section and cocktail bar upstairs.

*   Giulia’s Food Café Restaurant has opened where Miss K was on Main Road, Green Point. Now serve Italian-style lunch and dinner, but have retained some Miss K breakfast and pastry items.

*   Having bought the farm about 18 months ago, Antonij Rupert Wines has taken over the Graham Beck Franschhoek property. They will re-open the tasting room in October, initially offering all its Antonij Rupert, Cape of Good Hope, Terra del Capo, and Protea wines to taste.  They are renovating the manor house, to which the Antonij Rupert and Cape of Good Hope wines will be moved for tasting at a later stage.

*   Orphanage is expanding into a property at its back, opening on Orphan Street, in December, creating a similar second bar downstairs, and opening Orphanage Club upstairs, with 1920’s style music by live performers

*   GOLD Restaurant has moved into the Trinity building

*   Opal Lounge has closed down on Kloof Street, and has moved into Blake’s Bar building, renaming it Dinner at Blake’s. A wine and tapas bar has also been opened, called Bar Rouge.

*   Mano A Mano has opened on Park Street, where Green’s used to be.

*   MondeVino Restaurant at Montecasino in Johannesburg, the MasterChef SA prize for the next two years, is to be renamed Aarya, and is to be run by Chef Deena Naidoo from November onwards.

*   Bizerca has moved into the ex-Gourmet Burger space in Heritage Square on Shortmarket Street.

*    Co-owner Abbi Wallis has taken over the running of The Stone Kitchen at Dunstone Winery in Wellington.

*   Marcelino has left Marcelino’s Bakery, leaving the control with Mr Zerban.  A Zerban’s style restaurant is being added onto the bakery and will open mid-October.  It will change its name to EuroHaus.

*   Chef Chris Erasmus from Pierneef à La Motte is doing a stage with Chef Rene Redzepi at Noma, the number one World’s 50 Best Restaurants, in Copenhagen this month

*   MasterChef SA runner-up Sue-Ann Allen is joining South Africa’s number one Eat Out Top 10 restaurant The Greenhouse as an intern for a month, from 21 August.

*   Vintage India has moved out of the Garden’s Centre to the corner of Hiddingh and Mill Street, around the corner.

*   Nook Eatery in Stellenbosch has been sold, with new owners.

*   Crêpe et Cidre has closed down in Franschhoek.  Gideon’s The Famous Pancake House has opened in its space.

*   Brampton winetasting bar on Church Street, Stellenbosch, is undergoing renovations to treble its current size, planning to reopen in the first week of September.

*   Noop restaurant in Paarl has new owners

*   Buena Vista Social Club has changed its name to Barbosa Social Club

*   Chris Marais is the new chef at Blaauwklippen, previously with The Oyster Box

*   Daniel de Villiers is the new chef at Grand Dedale in Wellington, previously with Delaire Graff

*   Phil Alcock is the new chef at Two Oceans Restaurant at Cape Point, having previously worked at The Cape Grace, The Showroom, maze, and more

*   Albert van der Loo, previously with Le Coq and Dieu Donne restaurants in Franschhoek, is the new Head Chef at Oude Werf Hotel in Stellenbosch.

*   Chef Emile Fortuin, who was at Reuben’s Robertson for a very short time, has left and moved to Tokara

*   Camil and Ingrid Haas (ex Bouillabaisse and Camil’s) have returned to Franschhoek, with the view to get involved in a restaurant

*   Chef Cheyne Morrisby has left The Franschhoek Kitchen at Holden Manz, and has joined the Mantella Group (owners of Blake’s and ex-Opal Lounge). Update: Chef Cheyne has left the Mantella Group, after a very short time.

*   Tiaan van Greunen is the new Executive Chef at Reuben’s at The Robertson Small Hotel, after the departure of Emile Fortuin

*   Alex von Ulmenstein is the new Restaurant Manager at Indochine, at Delaire Graff Estate

*   Manager Raymond Brown has left Reuben’s Franschhoek, and has been replaced by Martell Smith.

*   Zelda Oelofse is the new Manager of Harvest Restaurant at Laborie, having taken over from Yolanda Prinsloo.

*   Maryna Frederiksen is the new Executive Chef at The Franschhoek Kitchen at Holden Manz.

*   The ex-Caveau owners are said to be taking over the running of the Twankey Bar of the Taj hotel.

*   Sand at The Plettenberg hotel has changed its name to Seafood at The Plettenberg.

Restaurant breaks

*   Grande Provence is closing on Sunday evenings until the end of September.

*   Tokara is closing for a Spring break from 24 September – 4 October

*   Planet Restaurant is closed on Sunday evenings until the end of September

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

What a dish Dish Restaurant has become at Le Franschhoek hotel!

I became a fan of Chef Oliver Cattermole when he was at Dash restaurant at the Queen Victoria hotel last year.  The opportunity to try some of the dishes on his new menu at Dish restaurant at the Le Franschhoek hotel reflected the creative cuisine skills of the Michelin two-star La Gavroche trained chef.

Seeking clarification on a winter menu special, I Tweeted Chef Oliver, and he invited me to try his new winter menu last month, the first menu containing only his dishes since he started at the hotel nine months ago. I had not been impressed with the restaurant on previous visits, but a number of changes, including the menu, made the meal one of my highlights in Franschhoek this year.

When I arrived, I saw a special table with new high back chairs and a tall silver candelabra prepared for me. I was happy to see that the Eetrite cutlery had been set out for a number of courses, eliminating the problem of stretching.  On the table was a vase with the most beautiful Blushing Brides, and coarse Atlantic sea salt and pepper grinders.  The beautiful table setting alone made me feel like a queen. The table was closest to the pass, which is open to the restaurant, so I could chat to Chef Oliver and ask him questions about his delicious dishes.  I was delighted to see that the piano had been moved to the side of the dining room, and was not played, as I have experienced before. Despite it being a freezing cold evening, it was cosy and warm inside, with a modern mobile gas heater in the centre of the room.

Chef Oliver started his career on a part-time basis whilst still at school, cutting his teeth with Chef George Jardine, then at the Cellars Hohenhort hotel. After school he started at Haute Cabriere, working for Chef Matthew Gordon, before leaving for London, where he worked in Chef Michel Roux Jnr’s La Gavroche kitchen in London for a year, describing ‘him as generally a nice guy’. The kitchen had a staff complement of about 20, all French speaking. He learnt the discipline of cooking at La Gavroche.  Chef Michel Jnr did a Masterclass on MasterChef SA, and impressed with his way of dealing with the Finalists, firm but friendly. Chef Oliver also did a two day stage in Alain Ducasse’s kitchen at the Dorchester Hotel, just for the opportunity to learn from this esteemed chef. He also worked at top London restaurants The Ivy and Cannizaro House, before missing sunny South Africa, and returning to Cape Town.

Phillip is a Zimbabwean Hospitality Management intern from the International Hotel School, doing his training at the Le Franschhoek hotel, and he was very proactive in looking after me in serving the food as well as pouring the wine.  He told me that he is studying in South Africa, due to the better quality hospitality training offered locally, and the excellent wine estates in the Cape, having visited almost all of those in Franschhoek already. The dishes were served paired with wines especially selected by Chef Oliver from the special wine collection of the hotel.

The first dish was a Forest mushroom soup served with a semi-dried tomato and mushroom soil, which came to the table with home-made brown bread, and was paired with Hoopenburg Pinot Noir 2008.  It was one of the highlights of the meal, being thick and creamy, and a perfect antidote to the cold outside. The mushrooms are foraged by a supplier in Stellenbosch.  On the starter menu the dish costs R 65.

One of the most beautiful Autumn-inspired dishes was the vegetarian ‘A Taste and Textures from the garden’, costing R100 on the main course section of the menu, and consists of a purée of beetroot, parsnip, sheets of beetroot, dried red onion, cavioli (cauliflower), baby marrow, a beetroot crisp, butternut purée, spinach purée, baby turnips, served with beetroot soil, and red and green caviar drops. This dish was paired with a Mont Rochelle Unwooded Chardonnay 2010.  Chef Oliver told me that he sources his vegetables and herbs from Daniel Kruger, who grows special produce to chefs’ specification outside Franschhoek. He brings seeds for unusual sized and coloured vegetables (e.g. purple potatoes, black radishes, yellow and green-striped aubergines the size of golf balls) from the USA and Holland.

The Duck Bon-Bon starter with parsley root pureé and hot pickled vegetables costs R65, and was paired with a Terra del Capo Sangiovese 2008 from Antonij Rupert Wines in Franschhoek.  The duck is shredded, parsley is added, and rolled in Japanese breadcrumbs, served with spinach purée, and a piccalilli relish made from courgette, cauliflower, peppers, onions and vinegar.  The parsley root comes from the hotel’s own garden. The fourth course was a starter of pan-seared scallops served with a celeriac triangle and Ras El Hanout (honey-infused Moroccan spice mix, which has 21 spices such as hibiscus, rose petals, cardamom, cumin, fennel, ginger, chilli peppers, nutmeg, tumeric, pepper, cinnamon, pollen, curry powder, and coriander), as well as a golden cauliflower, coloured with tea and saffron, at R75.  This dish was served with a French wine, which Oliver had found in the hotel cellar, a Louis Satour Ardèche 2008 Chardonnay.  Chef Oliver sources the scallops from French importer Socomaf.

Compressed pork was served with a medley of apple pureé, toffee apple, and apple caviar, a fruit mustard, as well as a haricot bean purée, a dish which is also on their starter menu, and costs R60.  This dish was paired with Thelema Rhine Riesling 2008.  Other starters on the Dish menu are oak-smoked salmon (R75), and roasted beetroot with whipped goats’ cheese (R60).

The Roast rump of Karoo lamb with minted mash and young white and orange and red carrots was a filling main course, with three slices of lamb served, at R160.  This course was paired with Haut Espoir Cabernet Sauvignon 2004. Other main courses include Chicken Bourguignon, line fish of the day, dry-aged beef fillet, and thyme-roasted venison, ranging in price from R125 – R160.

To complete the more than generous dinner Chef Oliver served Carrot Cake as a dessert, with a medley of carrot pureé, mousse, jelly, and paper, to which he had added walnut candy and raisin pureé, costing R60.  Other desserts have a similar cost, and include apple and sultana crumble, goats’ milk pannacotta, barrel-smoked chocolate fondant, and brioche treacle tart pain.

Every one of Chef Oliver’s dishes is a work of art, created by his team of thirteen, who not only prepare these lovely dinner dishes, but also look after the breakfast requirements of the hotel guests, prepare lunch and dinners at their Le Verger restaurant in the glass ‘hothouse’, and banqueting requirements for conferences, weddings, and other events. Chef Oliver is in the right place in Franschhoek, in the village which positions itself as the gourmet centre of the country, to present his creative cuisine.

Dish Restaurant, Le Franschhoek Hotel, Franschhoek.  Tel ()21) 876-8900.  www.lefranschhoek.co.za Monday – Sunday dinner, Sunday buffet.  Twitter @Le_Franschhoek

Chris von Ulmenstein, Whale Cottage Portfolio:  www.whalecottage.com Twitter: @WhaleCottage

Cape Town and Winelands Restaurants: New Tamboers Winkel a top hit, Caveau caves!

Our list of latest restaurant openings and closures fortunately lists more openings than closures, and is updated continuously, as we receive information.

Restaurant Openings

*   Tamboers Winkel has opened on De Lorentz Street, just off Kloof Street, Gardens (photograph)

*   Luke Dale-Roberts, Eat Out Top Chef, is to open a real test kitchen, called The Kitchen of Dreams, a private experimental place to develop new recipes, at the Old Biscuit Mill

*  Chef Luke Dale-Roberts is opening a pop-up Pot Luck Club in Swiss ski resort Verbier, at the Hotel Farinet, from 8 December – April, to be run by Chef Luke, his chef Nicolas Wilkinson, and front of house Selena Afnan-Holmes.

*   Col’Cacchio has opened a new outlets in Westlake, and a new one is coming in Claremont too.

*   A new Vida é Caffe has opened on Prestwich Street, and a new branch is to open on Maindean Place in Claremont, and one in the new Wembley Square 2 development.  Two more branches are planned for Mauritius, it is said.

*   Richard’s Supper Stage & Bistro has opened its dinner theatre, performing ‘Kaapse Stories’, on Main/Glengariff Roads in Sea Point, owned by Richard Loring and Roland Seidel

*    Honest Chocolate is opening a second outlet with a ‘production kitchen’ in the Woodstock Industrial Centre

*   Moyo is to open where the Paulaner Braühaus was in the V & A Waterfront in summer.  It has taken over the tearoom at Kirstenbosch already.

*   Josephine’s Cookhouse has opened in Newlands, belonging to the Societi Bistro owners

*    Keenwa has opened the P.I.S.C.O Bar above its restaurants, open Thursdays – Saturdays from 5 pm

*   TRUTH Coffee has opened on Buitenkant Street

*    Liam Tomlin Food Studio and Store at Leopard’s Leap in Franschhoek is opening a Deli, the date to be confirmed

*   FEAST is to open where Franschhoek Food Emporium was, in Place Vendome

*   Deluxe Coffeeworks has opened where Reuben’s Deli used to be in Franschhoek.

*   Okamai Japanese restaurant has opened at Glenwood wine estate in Franschhoek

*   Cavalli restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next

*   The Slug & Lettuce has opened where Beads was on Church Street in Stellenbosch

*   Stables at Vergelegen Bistro has opened as a lunch restaurant in Somerset West.  Its Lady Phillips Restaurant is being given a make-over by Christo Barnard, and will open in November with a new name called The Vergelegen Restaurant. The new chef will be PJ Vadas, previously of The Roundhouse in Camps Bay.

*   Coopmanshuijs in Stellenbosch is opening a restaurant.

*   Chef Johan van Schalkwyk has left the Stone Kitchen at Dunstone Winery, and has opened his own restaurant Twist Some More in Wellington.

*    Chef Bjorn Dingemans is to open up The Millhouse Kitchen restaurant on Lourensford wine estate in Somerset West.

*   Grilleri (ex-Mediterrea) has closed down, and Chef Shane Sauvage (ex-La Vierge) is now heading the re-named La Pentola restaurant.

*   Ali Baba Kebab (renamed from Laila) has opened as a small beef and lamb kebab take-away and sit-down outlet, next door to Codfather in Camps Bay

*   Gibson’s Gourmet Burger and Smoked Ribs has opened as a 70-seater restaurant in the V&A Waterfront, taking part of the Belthazar space. Owned by the Belthazar/Balducci group.

*   Giorgio Nava is said to be re-opening his Down South Food Bar, previously on Long Street, in the Riverside Centre in Rondebosch

*   Ou Meul Bakery from Riviersonderend is said to be opening a bakery in Long Street

*   Deluxe Coffeeworks has opened a roastery at 6 Roodehek Street to service all its outlets

The Deli on the Square has opened at Frater Square in Paarl.

*   David Higgs (ex Rust en Vrede) is opening a new 30 seater restaurant in The Saxon in Johannesburg.

*   Big Route Top Gourmet Pizzeria has opened on Main Road, Green Point, next door to Woolworths, serving 52 different pizzas, salads and crêpes.

*   Cousins has opened in the Parliament Hotel, where Il Cappero used to be.

* Aces ‘n’ Spades Bar has opened on Hout Street

*   6 has opened at Schalk Burger & Sons wine estate in Wellington, run by the ex-owners of Oude Wellington

*   Café Dulce is to open a new branch in Tygervalley Centre

*   Gourmetboerie is to open at the bottom end of Kloof Street, where Depasco used to be, in October.

*   Kushi Indian Restaurant has opened a branch on Main Road in Sea Point

*   Abantu Restaurant and Bar has opened on the corner of Wale and Buitengracht Street, where Time & Place used to be

*   Make Sushi Bar has opened in Sea Point

*   Thai Café is opening on Plein Street, Stellenbosch

*   Simply Asia has opened in Paarl

*   Restaurant @ Zomerlust has opened in Paarl

* Christina’s has opened at Van Loveren in Robertson

*   Bellini’s is said to open on Greenmarket Square in October

Restaurant Closures

*   Sapphire has closed down in Camps Bay

*   High Level Restaurant in Bo-Kaap has closed down

*   Caveau on Bree Street and Gourmet Burger on Shortmarket Street, belonging to the same owners, have been closed down.

*   Sabarosa in Bakoven has closed down.

*   Mob Inc Tattoo Bistro has closed down in Sea Point

* Sunbird Bistro in Camps Bay has closed down

*   Limoncello in Gardens has closed down, but is continuing with its pop-up restaurant truck

*   Paparazzi has closed down on St George’s Mall

*   Wicked Treats in Franschhoek has closed down.

*   Casa Nostra has closed down in Sea Point, until it finds a new venue.

*   Bistro on Rose in Bo-Kaap has closed down as a restaurant, continues as an entertainment venue.

*   The Kove in Camps Bay has closed down, its space to be incorporated into sister restaurant Zenzero

Restaurant staff/venue changes

*    Il Cappero has moved from Barrack Street to Fairway Street in Camps Bay.

*  Table Thirteen has reduced in size in Green Point and will open in Paarden Eiland later this year.

*   The V&A Waterfront Food Court is closed for renovations until November.  A sign outside the construction area lists the following businesses moving into or returning to the area: Primi Express, Anat, Carnival, Nür Halaal, Royal Bavarian Bakery, KFC, Boost Juice, Simply Asia, Steers, Debonairs, Subway, Marcel’s, and Haagan Dazs.  Nando’s is also opening.

*   Chef Darren Badenhorst is the new Executive Chef at Grande Provence.

*   Chef Shaun Schoeman of Fyndraai Restaurant at Solms Delta has the amazing honour to be working at Noma in Copenhagen for two weeks.  Fyndraai will move to another building on the wine estate in November, and will offer fine dining.  The current restaurant will serve light lunches and picnics.

*    Reuben’s, which was said to be moving its Franschhoek branch, appears to be staying at its existing venue.

*   Emile Fortuin has been appointed as Executive Chef at Reuben’s Robertson

*   Josephine Gutentoft has left Grande Roche, and has moved to Makaron at Majeka House as Restaurant Manager and Sommelier.

*   The Reserve has changed its name to Reserve Brasserie. Seelan Sundoo, ex Grand Café Camps Bay and ex La Perla, is the new consultant chef and GM.

*   Café Dijon has closed its restaurant on Plein Street in Stellenbosch, and has opened in the Rockwell Centre in Green Point, Cape Town, opposite Anatoli’s, in which Camil Haas once had his Bouillabaisse restaurant.

*   Chef Andrew Mendes from ex-Valora is now at Nelson’s Eye restaurant, where they are setting up a lunch section and cocktail bar upstairs.

*   Miss K Food has closed down in Green Point. The new owner Maurizio Porro, with his chef Ernesto, has kept the staff and furniture, and most of the menu initially. They are now called Guilia’s Food Café Restaurant, and they are open for Italian-style lunch and dinner as well, but have retained some Miss K breakfast and pastry items.

*   Rob and Nicky Hahn have left Proviant in Paarl, and now run eat @ Simonsvlei on the Old Paarl Road

*   Karl Lambour is the new General Manager of Grande Provence.

*   Virgil Kahn is the new head chef at Indochine at Delaire Graff Estate

*   Having bought the farm about 18 months ago, Antonij Rupert Wines has taken over the Graham Beck Franschhoek property. They will re-open the tasting room in October, initially offering all its Antonij Rupert, Cape of Good Hope, Terra del Capo, and Protea wines to taste.  They are renovating the manor house, to which the Antonij Rupert and Cape of Good Hope wines will be moved for tasting at a later stage.

*   Orphanage is expanding into a property at its back, opening on Orphan Street, in December, creating a similar second bar downstairs, and opening Orphanage Club upstairs, with 1920’s style music by live performers

*   GOLD Restaurant has moved into the Trinity building

*   Opal Lounge has closed down on Kloof Street, and has moved into Blake’s Bar building, renaming it Dinner at Blake’s. A wine and tapas bar has also been opened, called Bar Rouge.

*   Mano A Mano has opened on Park Street, where Green’s used to be.

*   MondeVino Restaurant at Montecasino in Johannesburg, the MasterChef SA prize for the next two years, is to be renamed Aarya, and is to be run by Chef Deena Naidoo from November onwards.

*   Chef Ulli Stamm has left Richard’s Supper Stage & Bistro.

*   Bizerca is moving into the ex-Gourmet Burger space in Heritage Square on Shortmarket Street.

*    Co-owner Abbi Wallis has taken over the running of The Stone Kitchen at Dunstone Winery in Wellington.

*   Roodehek Restaurant has changed its name back to The German Club, after the departure of the previous owner.

*   Marcelino has left Marcelino’s Bakery, leaving the control with Mr Zerban.  A Zerban’s style restaurant is being added onto the bakery, and is said to open in September.

*   Chef Chris Erasmus from Pierneef à La Motte is doing a stage with Chef Rene Redzepi at Noma, the number one World’s 50 Best Restaurants in the World, in Copenhagen in September

*   MasterChef SA runner-up Sue-Ann Allen is joining South Africa’s number one Eat Out Top 10 restaurant The Greenhouse as an intern for a month, from 21 August.

*   Vintage India has moved out of the Garden’s Centre to the corner of Hiddingh and Mill Street, around the corner.

*   Nook Eatery in Stellenbosch has been sold, with new owners taking over in September

*   Crêpe et Cidre has closed down in Franschhoek.  Gideon’s The Famous Pancake House is taking over the main road space in September.

*   Liam Tomlin Food is to relocate from Leopard’s Leap in Franschhoek to Cape Town in November.

*   Brampton winetasting bar on Church Street, Stellenbosch, is undergoing renovations to treble its current size, planning to reopen in the first week of September. Also said to be opening a winetasting venue at the entrance to Franschhoek.

*   Juno Café in Paarl no longer belongs to Fairview

*   Noop restaurant in Paarl has new owners

Restaurant breaks

*   Constantia Uitsig is taking a winter break from 25 June – 24 July.

*   The River Café is closing for a winter break from 13 August – 4 September.

*   Nguni in Plettenberg Bay closes from 1 May – 31 July

*   The Kove in Camps Bay will be closed from 1 May – 30 August

*   Olivello at Marianne Estate will be closed from 30 July – 21 August

*   Grande Provence is closing on Sunday evenings until the end of September.

*   Pure Restaurant at Hout Bay Manor will be closed from 23 June – 3 August

*   Pane e Vino is closed from 1 – 31 July

*   Bistro 1682 at Steenberg is closed from 1 – 26 July.

*   The Kitchen at Maison is closed until 3 August

*   Massimo’s Pizza Club is closing from 23 – 31 July

*   Rust en Vrede is closed from 8 July – 6 August

*   Reuben’s Franschhoek is closed from 16 July – 1 August

*   Dear Me Foodworld is closed until 3 August

*   Warwick wine estate’s restaurant is closed from 6 – 20 August

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

Cape Town and Winelands Restaurant openings: De Grendel, Vovo Telo, Orinoco. Lots of winter restaurant closures!

Our list of latest restaurant openings and closures fortunately lists more openings than closures, and will be updated continuously, as we receive information.

Restaurant Openings

*    De Grendel wine estate has opened De Grendel Restaurant, with Chef Ian Bergh and owner Jonathan Davies (photograph left)

*   Luke Dale-Roberts, Eat Out Top Chef, is to open a real test kitchen, called The Kitchen of Dreams, a private experimental place to develop new recipes, at the Old Biscuit Mill

*   Col’Cacchio has opened a new outlets in Westlake, and a new one is coming in Claremont too.

*   A new Vida é Caffe has opened on Prestwich Street, and a new branch is to open on Maindean Place in Claremont, and one in the new Wembley Square 2 development in July.  Two more branches are planned for Mauritius, it is said.

*   Madame’s on Napier has opened in De Waterkant

*   Hussar Grill is to open at Steenberg

*   Richard’s Supper Stage & Bistro has opened on Main/Glengariff Roads in Sea Point, as a dinner theatre, and Bistro restaurant, owned by Richard Loring and Roland Seidel

*    Honest Chocolate is opening a second outlet with a ‘production kitchen’ in the Woodstock Industrial Centre

*   The Fez has reopened as a nightclub on Friday, to be called Sideshow

*   West Street Café has opened in the new Woodstock Foundry, owned by Chef Alan West

*   Moyo is to open where the Paulaner Braühaus was in the V & A Waterfront in summer.  It has taken over the tearoom at Kirstenbosch too.

*   Josephine’s Cookhouse has opened in Newlands, belonging to the Societi Bistro owners

*   Vovo Telo has opened in the V&A Waterfront, in half of the original Vaughn Johnson shop. They have branches in Port Elizabeth, Pretoria, and Johannesburg already.  The name is Portuguese, and means ‘Grandfather’s place’.

*   Orinoco has opened on Bree Street, serving Mexican and Venezuelan food

*    Keenwa has opened the P.I.S.C.O Bar above its restaurants, open Thursdays – Saturdays from 5 pm

*   Characters has opened on Roeland Street

*   TRUTH Coffee has opened on Buitenkant Street

*    Planet Green Salad Bar has opened on Kloof Street

*    Liam Tomlin Food Studio and Store at Leopard’s Leap in Franschhoek is opening a Deli in September

*   FEAST is to open where Franschhoek Food Emporium was, in Place Vendome

*   Deluxe Coffeeworks has opened where Reuben’s Deli used to be in Franschhoek.

*   Okamai Japanese restaurant has opened at Glenwood wine estate in Franschhoek

*   Cavalli restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next

*   Dorpstraat Deli has opened in Stellenbosch, where Cupcake used to be.

*   De Oude Bank Bakkerij has opened a bar, serving Bartinney wines, and craft beers.

*    Slug & Lettuce is to open where Beads was on Church Street in Stellenbosch

*   Stables at Vergelegen Bistro has opened as a lunch restaurant in Somerset West.  Its Lady Phillips Restaurant is being given a make-over by Christo Barnard, and will open in June with a new name called The Vergelegen Restaurant.

*      Chef Jonathan Heath has left Indochine, and will be opening a restaurant at Coopmanshuijs on Dorp Street in August.

*   Chef Johan van Schalkwyk has left the Stone Kitchen at Dunstone Winery, and has opened his own restaurant Twist Some More in Wellington.

*    Chef Bjorn Dingemans is to open up The Millhouse Kitchen restaurant on Lourensford wine estate in Somerset West in July.

*   Grilleri (ex-Mediterrea) has closed down, and Chef Shane (ex-La Vierge) is now heading the re-named La Pentola restaurant.

*   Cassis Paris Salon de thé has opened in the Gardens’ Centre, on the first level.

*  Melissa’s has opened at Somerset Mall in Somerset West

*   Ali Baba Kebab (renamed from Laila) has opened as a small beef and lamb kebab take-away and sit-down outlet, next door to Codfather in Camps Bay

*   Gibson’s Gourmet Burger and Smoked Ribs has opened as a 70-seater restaurant in the V&A Waterfront, taking part of the Belthazar space. Owned by the Belthazar/Balducci group.

*   Giorgio Nava is said to be re-opening his Down South Food Bar, previously on Long Street, in the Riverside Centre in Rondebosch

*   Tamboers Winkel has opened on De Lorentz Street, just off Kloof Street, Gardens/Tamboerskloof *   Ou Meul Bakery from Riviersonderend is said to be opening a bakery in Long Street

*   Deluxe Coffeeworks is opening a roastery to service all its outlets, at the previous German Club and Roodehek Restaurant.

* The Deli on the Square is to open at Frater Square in Paarl in July.

*   David Higgs (ex Rust en Vrede) is opening a new 30 seater restaurant in The Saxon in Johannesburg.

*   Big Route Top Gourmet Pizzeria has opened on Main Road, Green Point, next door to Woolworths, serving 52 different pizzas, salads and crêpes.

Restaurant Closures

*   Valora on Loop Street has closed down

* Vanilla in the Cape Quarter has closed down.

*   Toro Wine and Aperitif Bar in De Waterkant has closed down

*    Gesellig on Regent Road in Sea Point is standing empty, closed down or undergoing a major renovation

*   Sapphire has closed down in Camps Bay

*   Caveau at Josephine’s Mill has closed

down and the Bree Street venue is up for rent

*   High Level Restaurant in Bo-Kaap has closed down

*   Caveau on Bree Street and Gourmet Burger on Shortmarket Street, belonging to the same owners, have been closed down by their bank.

*   Sabarosa in Bakoven has closed down.

Restaurant staff/venue changes

*    Il Cappero has moved from Barrack Street to Fairway Street in Camps Bay.

Table Thirteen has reduced in size in Green Point and will open in Paarden Eiland later this year. *   Chef Fred Faucheux is the new Executive Chef at Nobu.

*    Piroschka’s Kitchen has moved from Bree Street to Waterkant Street, De Waterkant

*  MasterChef SA finalist Guy Clark, who was eliminated in episode 9, has started as a chef at the Madame Zingara restaurant group, at Café Mozart and the Bombay Bicycle Club.

*   Rotisserie 360° on Bree Street has changed its name to Café Frank

*   Salt Deli has changed its name to Salt Café

*   The V&A Waterfront Food Court is closed for renovations until November.  A sign outside the construction area lists the following businesses moving into or returning to the area: Primi Express, Anat, Carnival, Nür Halaal, Royal Bavarian Bakery, KFC, Boost Juice, Simply Asia, Steers, Debonairs, Subway, Marcel’s, and Haagan Dazs.  Nando’s is also opening.

*   Chef Darren Badenhorst is the new Executive Chef at Grande Provence. Chef Darren Roberts has left for a new appointment in the Seychelles.

*     Alton van Biljon has been appointed as Restaurant Manager at Haute Cabriere.

*    Ryan’s Kitchen is now offering cooking classes on Friday mornings, starting on 1 June

*   Chef Shaun Schoeman of Fyndraai Restaurant at Solms Delta has the amazing honour to be working at Noma in Copenhagen for two weeks in July.  He also shared that Fyndraai will move to another building on the wine estate in November, and will offer fine dining.  The current restaurant will serve light lunches and picnics.

*  Taste South Africa, belonging to Cybercellar, has closed down in The Yard off the main road. They have Tweeted that they are looking for new premises.

*    Reuben’s, which was said to be moving its Franschhoek branch, appears to be staying at his existing venue, despite having bought another restaurant venue off the main road close to Place Vendome.  He is also thought to open a restaurant in his home on Akademie Street.

*   Emile Fortuin has been appointed as Executive Chef at Reuben’s Robertson

*   Sommelier Josephine Gutentoft has left Grande Roche, and starts at Makaron at Majeka House in July, F&B Manager Chretien Ploum having left

*   The Reserve will change its name to Reserve Brasserie next month. Seelan Sundoo, ex Grand Café Camps Bay and ex La Perla, is the new chef.

*   Haiku does not enforce the minimum 4 star order requirement in winter.

*   Café Dijon is closing its restaurant on Plein Street in Stellenbosch later in June, and re-opening in the Rockwell Centre in Green Point, Cape Town, where Camil Haas once had his Bouillabaisse restaurant.

*   Chef Andrew Mendes from closed down Valora is now at Nelson’s Eye restaurant, where they are setting up a lunch section and cocktail bar upstairs.

*   Miss K Food closed down in Green Point, now ex-owner Kerstin going on a well-deserved break after 5 years. The new owner Maurizio Porro, with his chef Ernesto, has kept the staff and furniture of Miss K, and most of her menu initially. By September they will have transformed themselves into an Italian fine-dining restaurant to be called Guilia’s Food Café Restaurant, and will be open from 8h00, as well as for dinner.

*   Rob and Nicky Hahn have left Proviant in Paarl, and now run eat @ Simonsvlei on the Old Paarl Road

*   Karl Lambour is the new General Manager of Grande Provence.

*   Virgil Kahn is the new head chef at Indochine at Delaire Graff

*   La Motte is said to be working on a relaunch of a restaurant it owns in Somerset West.

*   Having bought the farm about 18 months ago, Antonij Rupert Wines has taken over the Graham Beck Franschhoek property. They will re-open the tasting room in October, initially offering all its Antonij Rupert, Cape of Good Hope, Terra del Capo, and Protea wines to taste.  They are renovating the manor house, to which the Antonij Rupert and Cape of Good Hope wines will be moved for tasting at a later stage.

*   Chef Marco, who opened Rocca at Dieu Donné in Franschhoek, has returned to Durban.

*   Orphanage is expanding into a property at its back, opening on Orphan Street, in December, creating a similar second bar downstairs, and opening Orphanage Club upstairs, with 1920’s style music by live performers

Restaurant breaks

*   La Colombe is closing for renovations from 17 May – 16 June.

*   Constantia Uitsig is taking a winter break from 25 June – 24 July.

*   The River Café is closing for a winter break from 13 August – 4 September.

*   Nguni in Plettenberg Bay closes from 1 May – 31 July

*   Bientang’s Cave in Hermanus is closed for renovations until 21 June.

*   The Kove in Camps Bay will be closed from 1 May – 30 August

*    Burgundy in Hermanus will be closed for dinners until 17 June

*   Makaron Restaurant at Majeka House will be closed until 2 July

*   Olivello at Marianne Estate will be closed from 30 July – 21 August

*   Grande Provence is closing on Sunday evenings until the end of September.

*   Pierneef a La Motte will be closed from 18 June – 13 July.

*   The main Delaire Graff restaurant closes from 3 June – 6 July, but Indochine continues to trade.

*   Blues will be closed from 1 – 30 June

*   Waterkloof in Somerset West is closing for all June.

*   The Franschhoek Kitchen at Holden Manz is closed for all of June

*   Pure Restaurant at Hout Bay Manor will be closed from 23 June – 3 August

* L’Apero at the Grand Daddy Hotel is closed for repairs until 17 June

*   Charly’s Bakery closes between 23 June and 16 July.

*  Kitima is re-opening from its winter break on 17 July

*   Terroir, Kleine Zalze: Closed from 25 June – 9 July. Open for dinner only 10 – 13 July. Open for lunch and dinner 14 July. Open for lunch 15 July.

*   Pane e Vino is closing from 1 – 31 July

*   Bistro 1682 at Steenberg is closed from 1 – 26 July.

*   The Kitchen at Maison is closed until 3 August

*   De Oude Bank Bakkerij will be closed from 8 – 16 July

*   Massimo’s Pizza Club is closing from 23 – 31 July

*   Rust en Vrede is closed from 8 July – 6 August

*   Tokara is closed between 9 – 16 July

*   Reuben’s Franschhoek is closed from 16 July – 1 August

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

Catharina’s Restaurant: Marriage of Graham Beck and Steenberg wines, and Steenberg chefs too!

I haven’t been to Catharina’s restaurant on Steenberg estate for a number of years, and an e-mail notification of a food and wine evening at the restaurant, pairing a 5-course meal with three Graham Beck and two Steenberg wines, and presenting a meal prepared by the two chefs of the Steenberg estate, attracted my attention.  It was an interesting evening, and reflected a number of marriages.

In speaking to Steenberg winemaker JD Pretorius on arrival, he shared a number of interesting changes with me.  The most significant is that the two wine-producing wine estates Graham Beck Wines and Steenberg Vineyards, both of which were owned by the late Mr Graham Beck, merged on 1 July, to become Graham Beck Enterprises (Pty) Limited, with its hospitality portfolio of the Steenberg Hotel, the two restaurants Bistro Sixteen82 and Catharina’s, two stud farms in Robertson, and two wine farms in Stellenbosch, all incorporated into the new company.  JD also told me that Gary Baumgarten, who had headed up the overall wine production of both estates, will be leaving at the end of October, and that John Loubser will be taking over the leadership. Graham Beck winemaker Erika Obermeyer, based at the Franschhoek estate currently, will move to Steenberg Vineyards, where she will be making Graham Beck wines, given the sale of the Franschhoek Graham Beck property to neighbouring Antonij Rupert Wines, which becomes effective mid-2012.  Even more exciting is that Graham Beck will create the ‘Gorgeous’ Bubbly Bar at what is currently a separate function room just outside the main restaurant at Catharina’s, with its own menu, along similar lines to the Raw Bar of Bistro Sixteen82, and paired with a flight of the five Graham Beck MCC’s, Steenberg Hospitality GM Gabi Gramm told me from the table next door.  The Gorgeous Bubbly Bar is expected to open in December.

To get back to the food and wine pairing evening at Catharina’s:  I asked consultant sommelier Higgo Jacobs why the Top 100 SA Wines 2100 logo was so prominent on the menu.  He explained that all five the wines selected for the evening had appeared on the prestigious list of 100 finest South African wines, a competition that wine estates with better wines had voluntary chosen to enter.   Higgo is involved in the organisation of the competition, having previously been the full-time sommelier at Catharina’s.  He is now involved as a Sommelier consultant to the restaurant, assisting with the compilation of the winelist, and the training of its staff. He also serves on the Board of the recently formed Sommelier Association of South Africa.  He trained as a sommelier in the United Kingdom, having left South Africa to broaden his experience, having worked in wine retail, as well as in wine sales and marketing, and having made his own wine .  Higgo introduced the evening, and requested each of the two wine estates’ winemakers to introduce each individual wine per course, talking to the pairing with the food as well.   JD has worked at Steenberg for three years, while Erika has been at Graham Beck Wines for six years.

Catharina’s is a large T-shaped restaurant, that can be closed off into smaller sections with thick wooden doors.  Wood is the decor theme, with wooden tables, logs stacked on each side of the large fireplace playing a decorative as well as a functional role, and a wooden lino cut by Cecil Skotness fitting in with this theme. The historic origin of the building comes through in the windows, but glass doors leading outside are modern.  The marriage of old and new is visible on the table too, with a wooden holder on which a glass candle holder, a vase with beautiful red roses, and two small beautifully designed modern stainless steel salt holders, one each containing Himalayan rock salt and the other Maldon organic salt.  The tables have overlays in a grey colour, which match the colour of the comfortable upholstered chairs.  The ceramic Willowcreek olive oil and balsamic vinegar containers did not match the table décor.  Good quality serviettes are folded whenever one leaves the table, and cutlery is attractive German WMF Hotel.  The very modern bathroom, with lost of stainless steel too, has mirror frames made from oval-shaped vats, adding the same decor marriage.  The ceiling has reeds, with discreet downlighters.  Music was a lot of Michael Bublé.  Staff wear black pants, white shirts, and grey aprons.

It was interesting to hear that the two chefs on the estate had never collaborated or worked in the same kitchen before, and after the dinner they said that they had enjoyed the experience.  Chef Brad Ball has been at Bistro Sixteen82 since it opened two years ago, while Chef Garth Almazan of Catharina’s has worked at the hotel for the past twelve years, clearly loving his job.  The first course was prepared by Chef Brad, being a Leek velouté served with a Franschhoek trout brandade (a purée of salt cod, olive oil, and milk) and a tomato crisp.

To this starter JD had paired his Steenberg Vineyards HMS Rattlesnake Sauvignon Blanc 2010, which was made with grapes from Darling, Durbanville and Steenberg, and named in honour of the ship used in the Battle of Muizenberg in False Bay close by. Chef Gareth prepared an Asparagus and goat’s feta risotto served with ciabatta crumbs and shemeji mushrooms. Erika had paired the Graham Beck ‘Pheasants Run’ Sauvignon Blanc 2010 with the second starter, and it was interesting how different the two Sauvignon Blancs were.  The grapes come from the Durbanville Fisantekraal wine estate as well as from Darling, picking up the closeness to the ocean, and hence the name given to the wine.

Chef Brad prepared the Roast Cape Whiting, served with a crab beignet, sweetcorn purèe, pommes Duchesse, and harisssa (made from chillies, garlic and coriander) oil, and I was impressed that this dish came with a fish knife, not being common in restaurants serving fish.  To this dish JD had paired his Steenberg Vineyards Semillon 2010, and he explained how this grape variety had been the most prominent variety planted originally, but that it only makes up a small proportion of grapes in South Africa.  Herman Hanekom, ex-GM of Steenberg VIneyards, had ‘smuggled’ some Semillon from Bordeaux into the country, and it was planted at Steenberg, Boschendal and Vergelegen, all initially properties that were owned by Rhodes Fruit Farms.   It is a niche wine for Steenberg, and is also used in the making of its Sauvignon Blanc. The Semillon is matured for nine months, and is a good wine to pair with food.

I was impressed that all food came out of the kitchen on piping-hot plates, the photography and Tweeting time not cooling down the food greatly. Chef Garth prepared an excellent rare Chalmar Beef fillet on cauliflower purée, served with crumbed veal sweetbread, pomme Maxim, and a red wine jus, which came with an excellent steak knife.

Erika paired the steak with Graham Beck ‘The Ridge’ Syrah 2006, and asked Mr Baumgarten to talk about the challenge he set himself to make an excellent Syrah wine from Robertson grapes, when sceptics said it could not be done.  Mr Baumgarten and Graham Beck cellarmaster Pieter Ferreira visited Australia, to study their red wine-making. They have not made The Ridge every year since the first bottling in 2006, having skipped 2009 and 2010, due to climatic conditions.

It was interesting to change back to a white wine for dessert, being the Graham Beck ‘Bowed Head’ Chenin Blanc 2009, made from a block of 45 year old vines, that can withstand the heat well.  It comes from Agter-Paarl, the grapes having had a little botrytis, is matured in barrel for nine months, and has honeysuckle and citrus notes.  The Spring Berry and Mascarpone Soufflé, served with a chenin and berry jelly, was the highlight of the evening, Chef Garth not making it easy for himself in his choice of dessert in baking sixty soufflés.  The LavAzza cappuccino, which I ordered with the dessert, was a surprise charge of R15, and was not mentioned by the waiter when ordered, something one would have expected to be part of the R390 price tag.

I will certainly be back to try Gorgeous when it opens in December.  The Steenberg Estate is beautiful, an interesting marriage of history and modernity, and decorated with excellent local art.  The marriage of Graham Beck Wines and Steenberg Vineyards is one of two outstanding wine brands.

Catharina’s, Steenberg Hotel, Constantia.  Tel (021) 713-2222. www.steenberghotel.com.  Monday – Sunday, Breakfast, Lunch and Dinner.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

Franschhoek pop-ups with October ‘Art in Clay’ exhibitions, Music Festival, and ‘Cook Franschhoek’!

Franschhoek understands the value of regular events, and the power they have in attracting visitors to the village.  During October it is hosting its first ‘Franschhoek Art in Clay’ ceramics exhibition, Ceramics Fair, a pop-up ceramics shop, and setting up ‘pop-up’ restaurants in some of the participating galleries too.  In addition, the summer season of Cook Franschhoek takes place, and a Classical Music Festival will end off the month on a high note.

The driving force behind the ‘Art in Clay’ event is David Walters, who is one of South Africa’s leading potters and has been working in Franschhoek for a number of years now.   The participating galleries, and the ceramicists exhibiting their work, are the following:

Ceramics Gallery: Potter David Walters has been working in ceramics for 35 years, and now specialises in porcelain.  He has started specialising in creating dinnerware for some of the top restaurants in our country, including Reuben’s. He founded the Midlands Meander.  Exhibition of work by him, his daughter Sarah Walters, and by Jonathan Keep, Christo Giles, John Wilhelm, and Lindsay Scott.  Reuben Riffel will prepare a lunch on 23 October (sold out already). High Tea will be served, using David Walters’ hand-made tea sets, including Wedgewood nougat and Angel biscuits, on weekends, at R50.   24 Dirkie Uys Street.  Monday – Sunday 10h00 – 18h00. Tel (021) 876-4304.

Artefact: Tiny gallery with ceramics work by Vuyisa Potina, Andrea Desmond Smith, Kobus Stander, David Walters, and Sarah Walters.  Daniel Hugo Street.  Tel (021) 876-4304.

Ebony: Ceramics work by Clementina van der Walt, Hennie Meyer, Katherine Glenday, Lisa Ringwood, Mick and Sally Haigh, and Michael Chandler. Opening cocktail party for invited guests only, with food served by Neil Jewell on ceramicware made by the exhibitors. Franschhoek Square, Huguenot Street.  Tel 082 558 2221

Gallery at Grande Provence: Ceramics works by Imiso Ceramics, Zizamele Ceramics, Michael Haig, Louise Gelderblom, and Rae Goosen.  Lunches available daily next door in the Restaurant at Grande Provence. Main Road.  Tel (021) 876-8600.

IS Art: Ceramics work by Hylton Nel, Ralph Johnson, Helen Vaughan, Lisa Firer, Ann Marais, Wilma Cruise, Dale Lambert, Wendy McLachlin, Sue van Rensburg, Chris Smart, Caroline Heydenrecht, Hannes van Zyl, John Wilhelm, and Rebecca Tetley.   Lunch for 12 served in the gallery on 23 October by Margot Janse.  Huguenot Str.  Tel (021) 876-8443.

La Motte Museum: The theme if the exhibition is “Potters who are no longer with us”, paying tribute to deceassed and emigrated potters, in exhibiting the Ceramics SA exhibition at the Rust-en-Vrede Gallery, and from the Social History Collection of Iziko Museums of Cape Town.  Artists’ work exhibited includes that of Barbara Jackson, Bonnie Ntshalinsthali, Hyne Rabinowitz, Esias Bosch, Tim Morris, Sonja Gerlings, and Marietjie van der Merwe.  Lunches are available at Pierneef à La Motte.   Tel (021) 876-8850. Tuesday – Sunday 9h00 – 17h00.

The ‘Pop-Up’ Ceramics shop will be located in The Yard (where Isabellina was, at 38 Huguenot Road, home of the Salmon Bar and Pam Golding Properties) for the month of October,  including ceramics work by Heath Nash, Zizamele, Imiso Ceramics, Andy de Klerk of Cabinetworks, Urban Africa, Soulchild, and Chimpel. Under the trees outside the Dutch Reformed Church hall members of the Cape Craft & Design Institute and of Ceramics SA will display and sell their pottery on Saturday 29 October.

In honour of Franschhoek’s Gourmet status, and many potters’ crafting dinnerware for the local restaurants, the Summer season of ‘Cook Franschhoek’ takes place next weekend, from 7 – 9 October, and allows food lovers to rub shoulders with the local chefs and winemakers.  On Friday Chef Chris Smit of Café BonBon will prepare beetroot risotto, beetroot chutney, and beetroot flatbread, paired with Haut Espoir wine; Chef Adrian Buchanan of Freedom Hill will demonstrate preparing grilled scallops with prawns, chorizo and pea shoot salad; Salmon Bar’s Chef Judy Sendzul will do a salmon and trout tasting, paired with Boekenhoutskloof wines; Chef Paula Johnson of Le Verger at Le Franschhoek Hotel will prepare chocolate hazelnut dacquoise, paired with La Bri wines; Chef Ryan Smith of Ryan’s Kitchen will do an ice cream, and sorbet demo, pairing with Antonij Rupert Wines; Chef Chris Erasmus of Pierneef à La Motte will demonstrate cooking meat with shiraz, chocolate spice and berries, using La Motte wines.  On Saturday the Franschhoek Food Emporium’s Chef Robert Rittel will do a talk on the art of patés and terrines, pairing with Lynx Wines; Chef Shaun Schoeman of Fyndraai Restaurant will talk about veldfood flavours, pairing with Solms-Delta Winery; Chef Chris Smit of Café BonBon does a pork belly demo, pairing with Haut Espoir; Chef Ryan Smith repeats the ice cream and sorbet demo, paired with Antonij Rupert Wines; Chef Margot Janse prepares beetroot sponge, spinach and onion puree, buttermilk labne, dill and cucumber granita, paired with Haut Espoir wines; Chef Paula Johnson of Le Verger repeats her chocolate hazelnut dacqouise, paired with La Bri wines; and Chef Chris Erasmus of Pierneef à La Motte repeats his course on cooking meat with Shiraz;  Chef Adrian Buchanan repeats the scallop, prawn, chorizo and pea shoot salad demo, paired with their Freedom Hill wines; and the Salmon Bat trout and salmon tasting , paired with Boekenhoutskloof wines, is repeated.  On Sunday Chef Reuben Riffel will cook miso glazed Franschhoek salmon trout, paired with Boekenhoutskloof; Chef Chris Smit of Café BonBon demonstrates the making of a Christmas apple and cranberry cake, and a spice-infused milk tart, paired with Haut Espoir; and the art of patés and terrines by Chef Robert Rittel of Franschhoek Food Emporium, with wines by Lynx, is repeated.

To add a crescendo to the month-long ceramics exhibition, talented Steinway pianist Christopher Duigan has organised the 8th Classic Music Festival for the last weekend of October.  The programme kicks off with a tribute to ‘The Phantom of the Opera’, with Zorada Temmingh performing in the Dutch Reformed Church, utilising a restored 1925 silent movie version of the film, with organ improvisation, on Friday 28 October. On the programme for 29 October are Claude Bolling’s suites for flute and jazz piano in the Dutch Reformed Church; a Food, Wine and Music tasting takes place in the courtyard in The Yard, outside the Salmon Bar and Taste South Africa, with cheese, charcuterie, and trout boards, a wine tasting, and music by accordionist Stanislav Angelov; and ‘Music of the Night’ with Louise Howlett and Albert Combrink at Café Bon Bon, with dinner.   On Sunday Christopher Duigan will perform ‘Liszt vs Liszt’ at the Dutch Reformed Church; classical guitarist James Grace performs at Bread & Wine over lunch; and a ‘Festival Finale’ will be held at Café Bon Bon.

Franschhoek Art in Clay, Franschhoek.  1 – 30 October.  Contact David Walters for more information: Tel (021) 876- 4304.   For details of the Classic Music Festival: www.musicrevival.co.za For tickets for Cook Franschhoek: www.webtickets.co.za

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage