Tag Archives: Bennie Masekwameng

MasterChef SA to make a 4th Season comeback after a six year absence!


It was a chance remark from a chef that I was alerted to the news that MasterChef SA is to make a comeback…. but the news is scant!

The history of MasterChef SA : MasterChef had three seasons in South Africa, with Chefs Pete Goffe-Wood and Bennie Masekwameng as judges in all three seasons. Chef Reuben Riffel joined the third season as a judge. The filming took place at Nederburg. Robertsons was the main sponsor. Season Winners were Dean Naidoo, Kamini Pather, and Roxi Wardman (crowned in December 2014).  I covered each show of the three seasons on this Blog.  Continue reading →

Eat Out Restaurant Awards 2015: Restaurant Oscars, luckiest Friday 13th ‘disaster’!

Eat-Out-mag-coverIt could have been a disaster, changing the venue from the Mistico Equestrian Centre outside Paarl to the SunEvents Centre at GrandWest two days prior to the 17th Eat Out Mercedes-Benz Restaurant Awards 2015 today. It turned out to be the best Friday the 13th disaster for New Media Publishing, organizers of the Eat Out Awards, described by many as the best Eat Out Awards ever! Continue reading →

MasterChef SA Season 3 episode 1: Bootcamp 1 shows angelfish no angel; beautiful Cape Town on the table!

MasterChef SA 3 ep 1 Table Mountain and contestantsI had forgotten how hard it is to stay on top of a new series of MasterChef SA, and last night’s first episode of Season 3 was disappointing in being mainly an hour long tasting of 36 angelfish dishes, for the first day of Bootcamp.  But the tough elimination challenge could not have been held against a more beautiful backdrop than that of Table Mountain, great marketing for Cape Town.  The dominance of Reuben Robertsons Riffel was disappointing, being the new judge.

In the previous two MasterChef SA Seasons, more time was spent in getting to know the contestants, when they had to do basic tests such as peeling  and cutting potatoes, and peeling and slicing onions.  Last night the hot auditions in Cape Town (with Chef Pete Goffe-Wood and guest chef Henry Vigar of La Mouette), in Durban (Riffel with Chef Jackie Cameron, who has just left Hartford House to open her Jackie Cameron School of Food & Wine) and in Johannesburg (Chef Bennie Masekwameng was joined by Chef Andrea Burgener, Continue reading →

MasterChef SA: ‘Mr Nice Guy’ Guy Clark is a model finalist!

One of the nicest MasterChef SA Top 18 finalists must be Guy Clark, from his appearances in the reality TV show series to date, always staying in the background, with never a hair out of place.  Last week we had the privilege to meet with him for an interview at I my Laundry.

A surprise was that Guy had to run the interview request past Ingrid Engelbrecht, the M-Net PR executive, and ideally she wanted a list or questions which she could approve.  As the meeting was planned as an informal chat, Guy was comfortable that we could meet without such a list.  He asked me to send a copy of this article to Ms Engelbrecht, for her approval, demonstrating the extreme confidentiality which the 18 finalists have been subjected to via a contract, which could see the MasterChef SA title being removed, and M-Net suing the contestant(s) leaking any information for damages ‘which one would have to pay off for the rest of one’s life’, Guy said.  Of all the 18 MasterChef SA finalists, Guy has been the most quiet on Social Media, especially on Twitter, not having Tweeted at all.  He says that they were encouraged to open a Twitter account, and given Tweeting guidelines by M-Net.  He claims to not really know how to do it!  He told me that he does not go out to public bars, to avoid drinking, which could possibly lead him to inadvertently slip any information. Given that they are in the public domain now, contestants must be responsible with their Tweets, he said.  Guy and his fellow Finalists will be in an information ‘bubble’ for the next 13 weeks, all knowing who has won MasterChef South Africa, and all subject to the same stringent confidentiality conditions.  M-Net is watching their Social Media output closely, to ensure that no one slips any details. While the finalists may Tweet about previous episodes, they may not write or say anything about any of the remaining episodes.

I asked about the prize, and Guy told me that there is no second or third prize – the winner of MasterChef SA takes it all, a prize in value of R8 million, including R250000 spending money from Robertsons, a Hyundai car, a trip to Italy paid for by Woolworths, a sommelier course and wines from Nederburg, and a job as the Chef at MondoVino restaurant at Montecasino for a year.   The restaurant job prize had intrigued me, as it could be discriminatory to non-Johannesburg-based finalists, as well as to stay-at-home moms, for example.  Guy told me that they had thought about this, and that the restaurant prize can be taken in various ‘packages’, not being able to explain exactly how this will work or what this means.

The past few months of MasterChef SA have been so exciting and demanding that Guy appeared to not be able to remember exactly when they did the ‘Bootcamp’ in Johannesburg, and when they started at Nederburg outside Paarl.  He said that he had lost all concept of time whilst on the show, not being able to judge how quickly time was passing, being totally dependent on the MasterChef SA clock. All 18 the Finalists stayed at Augusta guest house outside Paarl, and the Finalists who were booted out had to go home immediately. They all returned for the filming of the last episode, in which the winner of MasterChef SA is announced.  Guy spoke fondly of Charles Canning, a good cook and therefore a surprise elimination in episode 4, who was regarded as their rock, ‘the dad of the house’, who spoke to the producers on the Finalists’ behalf when he was still there.

Guy gave up his job as a property broker for two months, with the blessing of his bosses.  This has been his job for a number of years, after the family business Clark Property closed down, one in which his dad was a property developer and his mom an interior decorator.  He laughed when he told me that his career as a model was short-lived, having only appeared in one unpaid shoot.  Guy’s first cooking was when he was 14 years old, trying to impress a girlfriend by making pasta alfredo for her. The good reception it received gave him confidence, and he increasingly cooked, volunteering to cook dinners at home.  He honestly said that his mom was not the best cook, preparing ‘sensible dishes’. He is self-taught, and is interested in flavour pairing in food.  His childhood memory dish, which was not shown in episode 4, was a dish which reflected both his parents: his dad loves Thai food, and his mom chicken and grapefruit, so Guy made a Thai sauce reduction which he stuffed into a chicken breast, and served with Julienne vegetables and caramelised grapefruit.

Six days a week over a two month period the Finalists started their MasterChef SA day at 5h00 and they returned to The House at about 20h00.  Guy couldn’t really tell me where the time went, but some if it went to setting up the film production, to filling up the Pantry, to meals they had on set, and the filming of each Finalist’s dish, not all of which has been seen in the past four episodes. In the ‘dead waiting time’ they struck up friendships amongst each other, and learnt from each other. The Finalists had to hand in their cellphones, not being allowed any communication with the outside world.  Guy said that it was intimidating to hear the use of terminology about cooking used by the other Finalists, but then some of his cooking knowledge also impressed some of the other contestants. Hearing that Finalist Thys Hattingh owns 1000 cookbooks was intimidating, he said.  Each time they prepared a dish, they had to set aside a side plate portion of the dish, so that the judges could quickly taste all Finalist dishes off-camera while they were reasonably hot, leaving the beautifully plated (but by now cooled down) dishes to be filmed, and which the judges tasted whilst being filmed.   Each Finalist was also interviewed about his/her dish after it had been prepared, which interviews were cut into the shots of them cooking, as if they were taking a break to speak to the camera, for the episodes.

Each of the judges had a specific role in the evaluation of the dishes and MasterChef SA Finalists: Chef Pete Goffe-Wood judged the efficiency, accuracy, and the Finalists’ ability to handle the ‘heat in the kitchen’; Chef Andrew Atkinson is very nice, the best chef of the three, Guy said, having won lots of gold medals for his food preparation, and his task was to judge the plating and flavours; Chef Bennie Masekwameng looked smart in his suits on the set, but off-camera he was very ‘Johannesburg chilled, cool, and relaxed’.  He looked after the ‘heart’ of the Finalists, and was particularly good at evaluating the African dishes.

Not all Finalists’ dishes are shown in each episode, as was evident in episode 4, and a number of the Finalists questioned on Twitter why their dishes were excluded.  Guy was critical of them about this, as he said the producers have given and will give a fair spread of coverage to each Finalist throughout the 18 episodes.  In each episode some of the best and worst dishes are shown.  The bottom five went into the ‘Pressure Test’ in episode 4, but in the episodes ahead it may not always be five going into the ‘Pressure Test’ – it appeared that whole teams could have been subjected to this too.  In episode 5 the trailer intimates that the team members had to vote out a Finalist, a hard task as they had become friends.  Recipes were provided for the ‘Pressure Test’ challenges. Not yet shown was the Master Classes done by outside real world chefs about how to make their signature dishes, to which only the Finalists who had received a ‘reward’ for good work were invited.  Guy could not tell me who the chefs were, but I speculated that Chef Reuben Riffel, endorsing MasterChef SA sponsor Robertsons’ products, was one of them, to which he did not reply.  The Robertsons’ TV commercials have the pay-off line ‘Masterclass’, and on their website Chef Reuben shows how to make really basic dishes such as garlic bread, and chocolate and banana.  I asked Guy what role Chef Vanie Padayachee played, now Chef at Le Quartier Français, and he said that her role would be revealed over time.  He praised Chef Arnold Tanzer, the Culinary Director on the show, who filled up The Pantry, pre-tested recipes, and checked the Mystery Boxes.

Guy had only watched four episodes of MasterChef Australia, and they all watched MasterChef America while at The House.  He said that MasterChef SA has its own unique identity, and is not as brutal as the USA version. The local judges were fair, and did not attack the integrity of the Finalists, only the dishes being criticised. Their confidence surged when they received praise from the judges, but could as easily be dashed by criticism.  The cameras focusing on them, the time constraints, and the judges asking questions created pressure and ‘cooking adrenaline’. Finalist Thys used a lot of expletives while cooking, and received a few words about this from the judges, none shown in any episodes to date (the programme has a PG13 rating).  He has used them in his Tweets too.

Guy has two reasons for participating: to test what he is capable of in terms of cooking, and to attract awareness for his Black White Green rhino conservation fund, for which he is generating monies by printing rhino pictures for sale.  He said that he will donate half his prize money to the fund, should he win. The R8 million prize package was a very strong motivation to give his best.  He was inspired most by Finalist Sue-Ann Allan, also from Cape Town, who has the same age, and who impressed him by giving up her job as a lighting designer and selling her car, so that she could participate in the show. Guy warned that the winner is not predictable, and that there were some ‘wild cards’ to come in future episodes.

Should Guy win MasterChef SA, he will give up his career and follow his real passion, being cooking, and will open a restaurant.  I asked if it would be in Cape Town, and he answered that it would be where ‘the money is’, hinting at Johannesburg.

PS: Ingrid Engelbrecht, Senior Publicist at M-Net, sent us this information about the contestant confidentiality: The confidentiality clauses in the contestants’ contracts with M-Net are the standard clauses that appear in any agreement between a contestant and the broadcaster when a series has been pre-recorded. They are in place so that no information is leaked about the show’s content in advance, thus spoiling the viewing experience of the show for fans”. She also explained (vaguely) how the restaurant prize could be dealt with: Regarding the restaurant prize, Southern Sun is happy to tailor-make the options in order to meet the needs of the winner and to ensure that all parties are happy going forward with this amazing prize. They will take into account factors such as the contestant not being from Johannesburg, having a family and any other obligations, and will assist to whatever degree is necessary”.

POSTSCRIPT 16/5: Guy Clark was eliminated from MasterChef SA last night, for his soufflé not meeting the judges’ approval.  When I called to commiserate today, he was ever the gentleman, saying that the judges’ decision was fair, and that they walk around the finalists all the time, having a good idea of what they are doing.  Exciting news is that he is making his dream to become a chef come true, starting at a well-known Cape Town restaurant group.

POSTSCRIPT 19/5: It’s official: Guy Clark is starting as a chef at the Madame Zingara restaurant group on Monday.

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

Restaurant Review: The Foodbarn’s Chef’s Table is a food and wine feast!

A Tweet by Chef Franck Dangereux about his Chef’s Table yesterday, with a link to the 8-course menu, caught my eye on Twitter earlier this week.  Given all the good things I have read about The Foodbarn of late, and the excellent summer weather forecast of 35°C, I booked a seat for the lunch. Although pricey at R595 excluding the tip, the eight course meal, paired with six sets of Groot Constantia wines, with two vintages of wines for five of these, was a proverbial Feast, true to the promise one sees visually on the wall as one enters the restaurant.

The table for twenty was festively set with white table cloths and overlays, a selection of glasses, and a material serviette, with yellow daffodils and white roses in the centre.  The walls are painted in a unique blue, and this colour is picked up in chair covers for outside, and inside the cloakrooms.  On the walls are photographs of Chef Franck with other chefs, as well as three handwritten letters to him from Oprah Winfrey, Juliette Binoche, and Leonardo DiCaprio. We were a mixed bunch of lunchers. I recognised writer Donald Paul (who looked like Chef Franck’s brother), and Guy Kebble.  Boela Gerber is the winemaker at Groot Constantia, leading the wine tasting, and he has been at Groot Constantia for the past eleven years, and recently became a member of the Cape Winemakers’ Guild.  Brand new Sales and Marketing Manager is Grant Newton, who attended as well. Everyone got on well, most not having met before, and Chef Franck came to sit down as well whenever he could get out of the kitchen, photographing and tasting his dishes.  Cleverly he made some of the guests change seats midway through the lunch, and this gave me an opportunity to ask him some questions, and for new connections to be made.  Chef Franck welcomed all, and asked us to be adventurous in trying what he was serving us, and to have an open mind.  He pulled out all the stops in his first test, being an amuse bouche of frogs legs, which very few present had ever eaten. It was served well flavoured with garlic and sprinkled with parsley, which most described as having a taste similar to chicken.  Boela introduced the two Groot Constantia Sauvignon Blancs, a 2008 and a 2011 (R94 estate price).  He said that the consumer expectation is to drink this wine variety as young as possible, laughingly saying they are demanding a 2013 already! The 2008 tasted of green pea and asparagus, while the 2011 had fresh tropical granadilla flavour notes.  These two Sauvignon Blancs were paired with Chef Franck’s oysters with a terrine of seaweed and cucumber, a beautiful dish served with aioli and tobiko (roe from flying fish), and most preferred the younger Sauvignon Blanc.  Open to a challenge himself, Chef Franck was able to conjure up alternative dishes for two guests who were allergic to shellfish, requested at short notice on their arrival.

An interesting contrasting combination was seared scallops which were served with crispy pig’s trotter samoosas, and served with a star anise jus.  The rich Groot Constantia 2007 and 2010 Chardonnays (R138 estate price) were paired with this course. Boela said their barrel-fermented Chardonnay is very popular, and they only produce 1500 cases.  This variety sells out every year.  The best dish by far was the pan-fried foie gras, which was served with Japanese mushrooms and pineapple, with a subtle liquorice jus.  The unusual pairing of this dish with the dessert wine Grand Constance 2003 and 2009 (R366 for 375 ml, estate price), the latter pairing particularly well with the foie gras. Boela told us that they tried to reconstruct the original sweet wine developed on the 327 year old wine estate, conducting research to check how it was made originally.  They work with raisins which were ‘vinified’. It has resulted in a caramel flavour.  Bread was brought to the table for the foie gras, but was not toasted, and melba toast or brioche would have suited the dish better.  To give the meal a break, a colourful ‘Drinking boozy sorbet’ was served, which was a refreshing watermelon and vodka sorbet.

At this point I could chat to Franck, and he told me that he came to South Africa about 20 years ago, originally using the country as a base to travel, settling at Constantia Uitsig, where he worked for ten years. He started The Foodbarn six years ago, it containing a deli too initially, but he has moved that to another part of the centre, serving light meals too.  He told me that he has broken the mould of fine dining, and he likes the journey and irreverence of it.  He looks happy, in his shorts and T-shirt, and says he is having fun. He wants his customers to be happy at his restaurant, and for them to bring their children and their dogs. His clients come from Constantia, Hout Bay and Noordhoek, Fishhoek and Kommetjie.  In winter his food cost goes to 47%, but his restaurant does about 60 covers, breaking even financially and his staff stay in training when they remain busy.  We laughed when he said that he cooks the food and his business partner Pete de Bruyn ‘cooks the books’!  His favourite restaurants, not that he has much time to go to them, are Bizerca, and new Thai restaurant Erawan in Wynberg. We chatted about MasterChef SA, and Chef Franck said that he likes Chef Bennie Masekwameng, for being kind to the contestants.  He knows Chef Pete Goffe-Wood.  He praised the camera work and production quality, but said that he hoped that the food quality would improve.  I explained the MasterChef Masterclasses to come, which Top 18 finalist Guy Clark had told me about (interview to be posted on Tuesday).  Grant Newton came to chat, and told me that he has a diverse background for his new job at Groot Constantia, having owned his own restaurant, having run a Social Media consultancy, and worked at the previous SFW (now Distell), the university of wine, he laughed.

I have never tasted Swordfish before, and it had a definitive taste, without bones (a childhood fear), which Chef Franck served with braised radicchio, a member of the chicory/endive family, and a red wine jus with persillade (a chopped garlic and parsley mix). Given the stronger taste of the fish, the flagship Groot Constantia Gouverneurs Reserve 2003 (Cabernet Sauvignon and Merlot blend) and 2009 (Cabernet Sauvignon and Cabernet Franc blend, at R233 estate price) were a perfect pairing.  A ‘steak au poivre’ (pepper steak) was presented with Cambodian black and red Kampot (peppers), and pomme Sarladaise (sliced potatoes sautéed in goose fat, and then sprinkled with garlic and parsley).  This dish was paired with 2004 and 2010 Groot Constantia Shiraz (R133 estate price), spicy, peppery and elegant, his favourite wine to serve with a main course, Boela told us.  As if we had not eaten and drunk enough, an elegant glass of ice cold Groot Constantia Cap Classique 2008 (R150 estate price) was served with an unusual quince carpaccio and quince sorbet, which had been placed on top of a refreshing lemon panna cotta, a perfect end to a perfect long meal.

Chef Franck is clearly a sauce man, and creative in his unusual ingredient combinations.  He told us that he would not tell us about his dishes, as they should ‘speak for themselves’.  However, he uses unusual ingredients and a number of culinary terms, so it would be interesting to have an explanation of each dish.  The service from his staff let him down, when a waitress stretched across us to place a fork on a number of occasions, and the requested water and ice refill needing a number of reminders.  It is advisable to not eat for a number of days before coming to a Chef’s Table at The Foodbarn, and to not have any dining plans for a few days thereafter, there is so much food to eat!  One should also not have to be anywhere after the lunch, as ours lasted from 12h00 – 17h00, even Chef Franck having to leave before the end, to see his son play rugby!  The Foodbarn logo promises 100% passion, and handmade real food – Chef Franck and his kitchen team deliver 100%!

The Foodbarn, Noordhoek Farm Village, Noordhoek.  Tel (021) 789-1390.  www.thefoodbarn.co.za Twitter: @TheFoodbarn, Tuesday – Sundays Lunch and Dinner.  50 % off a la carte menu dishes Monday – Friday lunches until the end of April.  Wine and food pairing evenings in winter.

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

MasterChef SA episode 4: goes back to the roots, ends with a twist!

The tension and heart palpitations were back in episode 4 last night, after a weaker and less exciting episode 3. The judges were more smartly dressed, stronger, somewhat kinder in their judgement of the dishes prepared, and even gave the ‘pressure test’ contestants some tips, so that they could make the timing deadline.  Surprisingly they sent two contestants home last night, being Charles Canning from Cape Town and Fortune Kangueehi from Windhoek – see our prior evaluation of the 18 contestants.

Episode 4 was the first to be filmed at Nederburg, in the revamped Johann Graue Auction Hall, which was transformed into an amazing 20-station kitchen with state-of-the-art equipment, and a fully stocked Woolworths Pantry.  The 1000 square metre venue was fitted out with 15 tons of wood, and 5 km of underfloor cabling. The kitchen was the contestants’ ‘home’ for two months, from January to March.  Little is seen of Nederburg, if one did not know that it was the venue, but one could see wine vats in the background.

The first test put to the contestants was a ‘Mystery Box’, traditionally a box of mixed ingredients from which they have to prepare a dish. The contestants looked nervous when they opened the box, fearing what they would see inside. They were most surprised when they found a childhood photograph of themselves in the box.  The task was to create a dish which would reflect their childhood, which was where their culinary journey had begun, and the contestants were invited by the judges to put their ‘soul on the plate’.  The judges gave the contestants hope when this task was completed, by saying that their parents and grandparents would have been proud of them.

Not all the 18 finalists were interviewed or filmed in last night’s episode. In most instances the evaluation of only one judge was shown.  Mmutsi Maseko made her mother’s stew of leftovers, and wanted to add vetkoek and vegetables to the dish, but ran out of time, meaning that her meat was not perfectly cooked, and she had to leave out the vetkoek and vegetables.  Khaya Silingile was praised for the contrasting flavours, and how the sauce complemented yet another perfect salmon dish, being a roulade her grandmother used to make. Samantha Nolan’s croquettes, made in honour of her Dutch father, was voted the top dish of the day by the judges, with excellent chips, sauce, and relish.  Lwazi Mngoma made a dish he called ‘Seven Colours’, which included butternut, beetroot, meat, coleslaw, and carrots.  The presentation was criticised by the judges, the carrots were said to be raw, and ‘the flavour was not there’.  Charles Canning made a beautifully plated modern take on Bangers and Mash, reminding him of his granny, but the judges felt it to be too basic, with too much mash.  Jade de Waal made an ‘old school’ Avocado Ritz (right) with a twist, as croquettes, which received very high praise from Chef Andrew Atkinson. Fortune Kangueehi made a Sunday lunch meal her mom used to make, with mince and sweet potatoes, reflecting her (Namibian) culture, in which they eat meat and starch every day, she said. Chef Pete Goffe-Wood found her meat to be ‘very raw, not cooked enough, and not up to scratch’. Berdina Schurink made a tart, reminding her of Sunday afternoon tea on the farm, but the pastry case broke after baking it.  She topped it with what was judged to be an excellent rich not-too-sweet ganache, over which she added meringue, which should have been baked more, Chef Pete said. Chef Pete judged the base of her tart to be too soggy.  Manisha Naidu’s ‘Chicken Three Ways’, with chicken breast, a curry sauce, and stuffed drumstick, was enjoyed by Chef Bennie Masekwameng.

The five ‘worst dishes’ were judged to be those by Berdina, Fortune, Charles, Mmutsi, and Lwazi, and as ‘punishment’ they had to take the ‘pressure test’, in making koeksisters (the Afrikaans version) and koesiesters (the Cape Malay version), the difference between the two similar sounding dishes not being clear to viewers, the preparation and look of the two sweet pastries differing.  The judges became technical about the heat of the oil, and the temperature of the syrups into which they had to be dipped, the five contestants being required to make two sets of dough and two types of syrups.  The 75 minutes allocated did not seem to be enough time for all five contestants, as the two types of dough had to cool down for 30 minutes and 15 minutes. Berdina spoke about the importance of being methodical and accurate in baking, and how important it is to read a recipe, which each of these contestants were given.  Her koeksisters were beautifully plaited, and judged to be ‘damn good’. Fortune moaned about the odd ingredient list, e.g. half an egg, and a ‘quarter of this or that‘!   She admitted that she became mixed up, and couldn’t remember if she had added baking powder or not. Unfortunately for her she was correct, Chef Pete picking it up. She could not hold back her tears, realising that two problem dishes would cost her a place in the competition. Even worse was seeing a tearful Charles, almost shocked that he too had to leave the programme. Mmutsi was praised by Chef Bennie for her crispy koeksisters, and was told that she was ‘spot on’, and ‘that they were a perfect interpretation’.  Lwazi only got one of his two koeksister dishes correct, and was lucky that he remained a MasterChef SA contestant in this episode.

The judges told all the contestants, who had been watching their ‘pressure test’ contestant colleagues from above, that baking ‘needs the fundamentals to be right’.  Fortune was sent on her way, Chef Bennie telling her that she can cook, and that she cooks with passion.  Charles was told that he puts ‘a lot of heart into food’, when he too was eliminated.  Samantha and Manisha Naidu were appointed as team leaders, having made the two best dishes of the day. The judges ended off the programme by reminding the contestants to ‘be the best or to go home’! They were also told to ‘never take anything for granted’ in the remaining episodes.  The judges certainly delivered on this ‘promise’, by eliminating two instead of only one contestant last night.

New advertisers were Allan Gray, in a beautifully shot commercial, and inappropriate for the programme Tiger Wheel & Tyre and Jeep.  Commercials for sponsors Robertsons, Woolworths, Hyundai, and Nederburg were flighted, as were those for Kenwood, Outsurance, VISA, Nashua Mobile/Cell C, smeg, Albany Ultima, Spar, and electricity-saving.

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