Last year I was subject to an urgent interdict in the Western Cape High Court with a demand to remove a Blogpost about the misleading packaging which Le Chocolatier had used for its chocolate slabs, claiming them to be sugar-free and Banting-friendly. In a landmark case in terms of freedom of speech and defamation in digital Social Media, Judge Dennis Davis refused the demand for my Blogpost to be taken down, with only two sentences required to be removed from the Blogpost. The case sets a precedent for future cases regarding defamation on Social Media platforms. Continue reading →
‘Refreshing’ is a word one associates with Las Paletas artisan lollies, not only with its range of fruit and chocolate lollies, but also how it hosted its media event recently. Las Paletas has attracted the attention of the Cape, and is now stocked in all Pick ‘n Pays in the Western Cape. The range will soon be exported to Holland, and is already sold in Colombia! Continue reading →
Thursday Club organizer and PR Consultant Sandy Bailey invited me to attend the launch of Western Cape Premier Helen Zille’s autobiography ‘Not without a fight‘, at a sold-out lunch at Buitenverwachting in Constantia last week. The highlight was being seated next to Ms Zille. Continue reading →
The first episode of Season 2 of Koekedoor, the reality show on kykNET which started baking on Thursday evening, awarded one of its two prizes to its only male contestant out of the total of ten amateur bakers. The episode was unique Continue reading →
I was bowled over on arrival at Doubleshot Coffee Bar yesterday morning, when co-owner Sue Dalzell welcomed me back and asked if I would like my favorite dry cappuccino, especially as I have not been there Continue reading →
A year after opening 65 on Main owner Whitney Wentzel changed the name of her restaurant to 65 on Main Lifestyle Food & Banting Café, to reflect her focus in providing low Carb and high Fat meals to her customers who had taken on the Banting craze. Over a year later, 65 on Main Banting Café Continue reading →
Earlier this week I was invited to attend the official opening of the new KAUAI concept store on Kloof Street, but could not make it due to flu. Since the opening I have received a media release, and I have had a chance to pop in at the new KAUAI twice. The Kloof Street concept store coincides with the anniversary of KAUAI opening in the city 20 years ago.
In May Real Foods (Pty) Ltd, the company which owns Nü Health Food Café, bought all 154 KAUAI stores, 85 of which are inside Virgin Active gyms. Real Foods is owned by Dean Kowarski and Genesis Capital Partners, and was established two years ago, re-establishing KAUAI as ‘healthy fast casual restaurants’ as opposed Continue reading →
*. Durban has been given the go-ahead to bid for the 2022 Commonwealth Games, a potential boost of R11 billion and employment for 11500 forecast. The cost to host the event is estimated at R 6,4 billion. The announcement of the winning bid will be made on Wednesday, and is likely to be awarded to Durban, as the former competitor city Edmonton withdrew earlier this year.
One cannot get more notorious than being featured in Noseweek (July 2015 issue), and to have a Facebook group created about one’s business. Such an ‘honour’ has been bestowed upon Daniel Waldis, owner of Le Chocolatier, who has operated in Franschhoek, now in Stellenbosch, and with a factory in Paarl!
How are food trends made? Is it chefs inspired by other chefs, especially award-winning ones? Is it chefs doing stages in the top restaurants of the world, and returning to create dishes inspired by what they have seen and learnt, as has happened in our country with Noma clones!? Is it chefs looking at photographs of food bloggers and restaurant reviewers, or their photographs on Twitter, Instagram, or Facebook?
The six following food trends are hot right now:
1. Bread and Butter: something many restaurants have done away with appears to be making a come-back, in being created as something so special that it is a serious dish on a menu. Breads are now self-baked, Banting-approved butter is not only served salted or unsalted, but also with additives like cheese, salts, bone marrow, burnt onion, sun-dried tomatoes, or Marmite, or as I experienced at Boschendal’s new The Werf Restaurant with lamb and beef added, or with Shiraz added at Equus at Cavalli. Serving whipped butter is particularly trendy.
2. Since Banting took off last year, the price of cauliflower has soared in Cape Town, a staple element of Banting menus, including cauli-mash, making bases for pizzas, and as a ‘safe‘ vegetable. Internationally Noma has revived this vegetable, by serving it pot-roasted whole, topped with pine and yoghurt whey. It is served puréed, barbecued, pickled, and even as a ‘steak’.