In my passion of writing about food and restaurants in the main, I am very lucky and often spoilt. Yesterday I attended a historic event for the food and restaurant industry, the launch of the new Ruby RB1 chocolate by Callebaut, an iconic new pink chocolate, the first new chocolate launch in 80 years since the introduction of dark, milk, and white chocolates. It was developed over a period of ten years by Callebaut with a University in Germany. Continue reading →
I spent the past four days in Franschhoek, and was able to meet with Chef Reuben Riffel for a coffee, to catch up on his new restaurant in Franschhoek, his new TV show ‘Recipe for Success‘, and the other activities in which he is involved.
I had heard from restaurants that a new ‘Gourmet Guide‘ is to published, with a listing and evaluation of our country’s Top 100 restaurants. The evaluation of the restaurants is to be done on the basis of the Michelin-system, with unidentified ‘inspectors’ visiting restaurants Continue reading →
It was a surprise that the Rossouw’s by Diners Club International 2016 South African Restaurant Guide was launched on such a low-key level at the Platter’s Wine Guide launch in Cape Town on Thursday evening. They might wish that they hadn’t launched it at all!
Publishing Editor JP Rossouw showed us the cover of the book briefly when he revealed the new blue cover of the 2016 Platter’s Wine Guide. That was it! Last year the Restaurant Guide (with twenty 5-star restaurants then) was surprisingly Continue reading →
Eat Out is really trying hard to be different in its Top 10 Restaurant Awards this year, and comes across as rather silly. Now it is starting to release its Top 20 Restaurant shortlist, but in batches of five restaurants at a time (ten today, in two batches), with another two batches of five to come. Instead of releasing the list of names, one has to watch a video to see the name of each Finalist restaurant. We will expand upon this Blogpost tomorrow, as the further ten restaurant names are revealed. Continue reading →
Last night (7 September) the American Express Platinum Fine Dining Awards 2016 were presented for Cape Town, the Winelands, and the Garden Route at The Watershed in the V&A Waterfront, a total of 31 awards presented. Last night (14 September) the Gauteng and KwaZulu-Natal awards were presented at Katy’s Palace Bar in Johannesburg.
Interesting announcements made during the evening in Cape Town appear to indicate that the Platinum Taste Awards (new name from next year) will take Eat Out head on next year! At the awards event, the name change for next year was announced, as was that the Platinum Taste Awards will introduce seven award categories. It is no longer a criterion for a restaurant to accept Continue reading →
*. The price of petrol will decrease by 69 cents per liter at midnight this evening. The decrease is mainly due to the drop in the price of crude oil, which has resulted from an oversupply of Brent crude oil. The new petrol price contains an allocation of 4,6 cents per lite to fund a 9% increase in the salaries of pump attendants and cashiers.
The Franschhoek Bastille Festival is one of the most popular events held in this French Huguenot village, and this weekend (11 and 12 July) Franschhoek will be decked in red, white, and blue to celebrate its French roots. Even a mini Eiffel Tower is to bring Paris to Franschhoek this year!
The Franschhoek Bastille Festival Marquee will be set up next to the Franschhoek Huguenot Monument, with parking nearby. A number of Franschhoek restaurants will offer their cuisine, and Chef Marcus Continue reading →
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’.
As a writer I receive invitations to many special events. Yesterday’s Africa/Middle East finals of the S. Pellegrino Young Chef 2015, held at the SA Chef’s Academy, was one of those memorable events, particularly as the nine finalists no doubt will become the future top chefs of our country and of Dubai.
Originally ten finalist chefs aged 30 years or younger were selected to represent Africa and the Middle East. Chef Eka Mochamad of the Pepper Fine Dining Restaurant at Jumeirah in Dubai had to withdraw due to the early birth of his child. The nine finalist chefs were from Johannesburg, Cape Town, Franschhoek, Stellenbosch, and Dubai, many meeting for the first time at the competition. The Continue reading →