Tag Archives: Chef Peter Tempelhoff

Tough Festive Season for the Cape Hospitality industry, few new restaurants set to open: January 2019

Talk of Cape Town is how quiet the Festive Season has been for the hospitality industry, affecting restaurants as well as accommodation establishments, as a result of the water shortage and load-shedding, it is speculated. One casualty of this is the shock news that The Restaurant at The Nek closed down at Constantia Nek six weeks after opening. 

Restaurant openings

#  Stargarden Boutique Café has opened in Fish Hoek. 

Restaurant Review: Stargarden Boutique Café in Fish Hoek is a star!

 

#   Gåte restaurant has opened at Quion Rock Winery, with Rikku O’Donaghue as the Executive Chef, who worked at two Michelin star restaurant Merchants Manor before moving to our country. He also worked at The Fat Duck and French Laundry. Head Chef is Warwick King, previously with Delaire Graff, The Stack, and The Ritz Revolving Restaurant. Other team members include Pastry Chef Izelle de Villiers, Nicole Loubser, Tyrone Truter, Josh Crewdson, and Rufus Scholtz. 

Gåte Restaurant at Quoin Rock takes SA restauranting to a new level, experiential and interactive dining and wining at its finest!

#. Michael Townsend, founder of the Harbour House Group but no longer with the Group, has opened Cowboys & Cooks Steakhouse & Bar in Sunset Beach. He has also bought Sevruga in the Waterfront. A third restaurant, in Sea Point will open in September 2019. All three restaurants are/will be operated by Cowboys & Cooks CEO Stuart Bailey.

New Cowboys and Cooks restaurant operations and consultancy group starting to cook up a storm!

#  The new Cowboys & Cooks restaurant group is to open a Cowboys and Cooks restaurant in Stellenbosch; The Backyard BBQ in various locations; Cabron Tex Mex restaurants in Durbanville and Stellenbosch, alongside the Bree Street Branch; and Viva Tex Mex in Kenilworth. It has taken over Slug & Lettuce, a Gastropub franchise with six branches, for which a new look and menu will be developed, starting off in Durbanville. 

#   Between Us has opened on Bree Street, as a restaurant and bar, belonging to the twin sisters who originally opened Skinny Legs & All. 

#  Chef Jenny Morris has opened Yumcious Durbanville.

#  The Skotnes Restaurant has opened at the Norval Foundation, with Executive Chef Phil de Villiers, previously of Primal Eatery. 

#  Paris Café has opened in Green Point.

#  The La Colombe Group has taken over the bar and restaurant at Le Quartier Français in Franschhoek, called Protégé. Stephen Raaff is the Head Chef.

#  Back’s Bar has opened on Main Road in Paarl, where Juno used to be. 

#   Chef Reuben Riffel has opened Reuben’s at The Capital Moloko in Johannesburg, his first Gauteng restaurant. 

#   A new breakfast and lunch Eatery is being developed at Val de Vie, in conjunction with Chef Reuben Riffel. 

#  Chef Jarryd has opened So Cal (for South California), a Bar above Charango on Bree Street. 

#  An upmarket celebrity bar, music, and event venue will open on the corner of Wale and Bree Street. 

#   Chef Bertus Basson has expanded his restaurant empire, opening Eike by bertusbasson as his sixth restaurant, and fifth in Stellenbosch. 

#  Bao Down Restaurant has opened in Oranjezicht. 

#   Upper Bloem has opened on Main Road in Green Point, where Maggie’s Café used to be, a joint venture between Chefs Henry Vigar and Andre Hill of La Mouette. 

#    TOSSD Salad Bar has opened on Sloane Square in Gardens, Cape Town. 

#   Chef George Jardine has opened Restaurant Seven with George Jardine in Somerset West.

#   Safari #7 Somali take-away restaurant has opened on Long Street. 

#  Chef David Higgs’ newest restaurant Saint ‘Pazzo Italiano’ has opened in Sandton. 

#   No 89 has opened on Bree Street.

#   Sans Ethical Green Grocer Deli has opened in the Artem Centre in Sea Point. 

#   Pauline’s Stand Up Coffee Bar has opened in the Artem Centre in Sea Point. 

#   Victoire Boulangerie, Pâtisserie, and Bistro has opened in Speakers Corner on Church Square, a joint venture between Chef William Galzin of Montpellier and Drikus Hancke of Cape Town, a former Melissa’s franchisee. 

#   Chefs Luke Dale-Roberts and Ryan Cole have opened Salsify @ The Roundhouse in Camps Bay.

Restaurant Review: Salsify at The Roundhouse brings Fine-Dining to Camps Bay, a crazy contrast of colonial and contemporary experiences!

#   Crayfish Wharf has opened in Paternoster.

#  Beleef has opened in the space in which Ryan’s Kitchen operated in Franschhoek. 

#  Grande Provence in Franschhoek has opened The Bistro as an extension to their Tasting Room.

#   Ellen Jay has opened as a coffee shop inside Constantia Fabrics. 

#   Garden’s Club has opened where Chalk & Cork used to operate on Kloof Street. 

#   The Santé Wellness Retreat & Spa restaurant has opened in Klapmuts, with Executive Chef Terrence Ford. 

#  Osetra has opened in Kalk Bay, with co-owner Oscar Kotze.

#   The Commissary has opened next door to The Shortmarket Club, with Chef Wesley Randles and Simon Widdison, under the mentorship of Chef Luke Dale-Roberts. It is a no-reservation, back to basics offering. 

#  Seattle Coffee Company has taken over the coffee shop at Exclusive Books in the V&A Waterfront. 

#  Chef Seelan Sundoo has opened Chicha in Sea Point. 

#   The Harbour House Group has bought Mondiall in the V&A Waterfront, and has turned it into a La Parada. 

#  Chef Peter Tempelhoff has opened FYN Restaurant and bar in Speaker’s Corner on Church Square. Jennifer Hugé is the new GM, and Ashley Moss is the Chef, moving across from the Greenhouse. 

FYN Restaurant legal settlement win-win for Chef Peter Tempelhoff and WhaleTales Blog!

#   Bobo’s Brasserie has opened in Mouille Point, where Pepenero used to be. 

#  Roca Café has opened where Melissa’s used to be in Franschhoek, open from midday to 21h00, and serving Tapas. 

#   Chef Chris Erasmus is said to be opening a restaurant at Haut Espoir, with Chef Nick Oosthuizen in the kitchen.

#  Riverine Rabbit has opened where ASH used to operate, by Chef Ash Heeger. 

#  Chef Ciska Rossouw has opened Loaves in Salt River, no longer operating Loaves on Long. 

#   BOCCA has re-opened on Bree Street, with new owners Guido Brambilla and Adnana Blaj

#   Haus & Laib Deli has opened in the former Eurohaus space on Loop Street. 

#  Chef Matt Manning has opened Grub & Vine Restaurant on Bree Street.

#   Bones Kitchen & Bar has opened at Palms Lifestyle Centre. 

#   Anni’s Gourmet  Pancakes & Belgian Waffles has opened in Franschhoek.

#   Vadas Smokehouse and Bakery has opened at Spier, taking the place of Hoghouse, which Chef PJ Vadas no longer appears to be associated with. 

#   Syrup Breakfast is opening on Bree Street.

#  The Creamery is to open a branch in Durbanville Village Square. 

#  Macau has opened in the former Savoy Cabbage space. 

#  Tiger’s Milk has opened in Camps Bay. 

#   The Hungry Monk has closed in Greyton and moved to Paternoster. In its place, a Portuguese/Mozambiquen restaurant will open in Greyton. 

#  Bush Café has opened as a safari-style restaurant in Gardens 

#  Charlie Bistro & Bar has opened in Gardens. 

Restaurant closures

#.  Dalliance restaurant and White Rabbit coffee shop, part of the Kove Collection, have closed their doors in the V&A Waterfront. 

#.  IYO Burgers has closed on Bree Street

#.  Iconic Kitima has closed down in Hout Bay, following a rumour of its demise circulating last year but denied at the time. 

#. Odyssey (with French Toast before it) has closed down on Bree Street

#. The Ritz is closed, and with it its Top of The Ritz and CASA restaurants. 

#  Shego has closed down at the Cape Royale Luxury Hotel. 

#  The Crazy Horse gastropub has closed down on Bree Street. 

#  Mitico has closed down on Kloof Street. Yours Truly has expanded into the space. 

#   So sad to hear that Chef Warrick Taylor of SOURCE restaurant in Hermanus has sold the restaurant and is leaving the country with his family. 

#   Cargills in Rondebosch has closed down. 

#   Savoy Cabbage in Heritage Square in the city centre has closed down, after 20 years. 

#  Eurohaus on Loop Street has closed down

#  Karoux has closed down in McGregor. 

#   Olami on Bree Street has closed down. 

#  BlackandCo has closed down in Constantia. 

#   Chalk & Cork has closed down. 

#   Bukhara has closed down in Stellenbosch. 

#  Loaves on Long has closed. 

#  ASH restaurant has closed. 

#  The Restaurant at The Nek, with Chef Duncan Laity, has closed, six weeks after opening. No ‘Manley Magic’ could make this restaurant work. 

Chef changes 

#. Chef Sidwell Yarrow has left La Petite Ferme, to return to the cruise ships. The restaurant on the wine estate is now headed up by Chef Kyle Norris.

#. Chef Gerard van Staden is the new chef at Pearl Valley. 

#  Chef Gary Welgemoed is the Head Chef at the Carrol Boyes Chocolate division. 

#   Lee-Andra Govender is the new Pastry Chef at The Table Bay Hotel. 

#   Chef Evan Coosner has left Open Door/Bocca/Burrata, and is now a consultant chef.

#   Chef Archie MacLean has left Catharina’s and moved to Coco Safar. He has since left Coco Safar, and is said to have joined Café Bon Bon in Franschhoek. 

#   Chef Guy Clark has left Tintswalo, now consulting. He is running a pop-up restaurant Baransu, with Nadia Minnaar.

#   Carmen Rueda is the new Pastry Chef of Coco Safar, formerly from El Bulli and The Fat Duck.

#   Chef Richard Carstens has left Tokara Restaurant, and is starting a restaurant consultancy with Chef Reuben Riffel, called Riffel Carstens.

#   Carolize Coetzee has been appointed as Executive Chef at Tokara, moving from Dornier wine estate.

#  Christian Hellinger is the new Chef at Holden Manz

#  Chef Sebastian Smith from Nom Nom/Benguela on Main has moved to Pierneef à La Motte. 

#  Chef Matthew Ambruster is the new Head Chef at Hartford House. Former Head Chef Chris Papyannis is to open his own restaurant in Mooi River, 

Restaurant changes

#. Culture Club Cheese has changed into Vredehoek Slow Food Club.

Please share news about restaurant openings and closures with me at chrisvonulmenstein@gmail.com

Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chris_Ulmenstein

The Inside Guide ‘The 10 Best Restaurants in Cape Town 2017’ misleads!

When I saw a link on Facebook to an article ‘10 Best Restaurants in Cape Town 2017′  I was intrigued enough to read it. I found it an interesting reflection of restaurant and chef politics, in that ’14 of SA’s top chefs‘ fed back where ‘they go for a bite when they are not whipping up feasts in their own kitchens’. Continue reading →

Fantastic Fantinel Italian wines now in SA, good pairing with Mondiall menu!

Fabtinel branding Whale CottageYesterday we went Italian at worldly Mondiall, enjoying nine very fine and fantastic Fantinel wines, with a broad spectrum of Prosecco, light white wines, and rich earthy red wines, introduced by Dr Marco Fantinel, President of Gruppo Vinicolo Fantinel. The company is adding South Africa to its list of elite distribution points.Fantinel DR Marco Fantinel Whale Cottage

We were served a glass of Fantinel Prosecco Extra Dry as the welcome drink, and served canapés of ceviche on sesame crisps, as well as pork belly.  The pork belly canapés appeared just as we were going upstairs for the tasting, and were finished before I could photograph them!

Dr Fantinel traced the development of the company back to his grandfather Mario Fantinel, a hotelier and retaurateur in Fruili, in Continue reading →

RE•CM 10 Year Old Wine Awards honour Boekenhoutskloof Syrah 2003 as the best!

RE•CM (standing for ‘Regarding Capital Management‘) is a wealth management company based in Cape Town, which celebrates its 10th anniversary this year. Wine writer Christian Eedes encouraged the company to celebrate this anniversary with a ten year old wine awards competition. Out of the top three entered finalist wines, Boekenhoutskloof Syrah 2003 achieved the highest rating by the judges.

The event was held at The Greenhouse at The Cellars-Hohenhort on Thursday evening, a hotel that is Relais & Châteaux certified, but has the most inefficient ‘boomsman’ who ultimately allows one to drive through anyway after a long story, does not offer enough parking for larger functions, has ineffective signage as to the whereabouts of the different buildings and venues inside them on the property, and has staff that has no interest (nor knowledge) in directing one to the function venue.  A pre-dinner glass of sparkling wine on the manicured lawn, and a few canapés that did not reach many of the guests, highlighted that a large number of the guests were writers.  We discovered later at the table that the other guests were clients of RE•CM who had supported the company since its inception, as well as staff of the investment company.  I sat next to Daniel Malan, Investment Director of the company, who shared two or three sentences throughout the whole evening! A charming table neighbour and client guest on the other side was Chris van Wyk, once a top executive at Sanlam, and who has more recently been involved with PSG Consult in its Hermanus branch.  RE•CM is a ‘privately-owned, independent asset management company that follows a bottom-up value approach based on thorough, fundamental research’, the brochure we received states. Commendably there was no hard sell during the dinner at all, and the focus was purely on the 10 year old wine awards.

After welcoming the guests, RE•CM Executive Chairman Piet Viljoen quickly handed over to Eedes, who provided the background to the competition. He said that like investments, wine requires patience for its quality and value to emerge over time.  He deplored that wine libraries do not exist in South Africa, in which the top wines are stored.  For the competition wine estates were invited to submit their best ten year old wines, and had to be able to provide 24 bottles for the tasting and to be served at the dinner. A total of 73 entries was received from 39 wineries. Judging was done blind by wine educator and entrepreneur Nkululeko Mkhwanazi, sommelier Jörg Pfützner, and Eedes, pictured here with Boekenhoutskloof’s Marc Kent.   All wines were scored out of 20.  Eedes writes in his report about the wines of 2003: ‘2003 was a cracking vintage, described in Platter’s 2013 as “(o)utstanding, especially for reds – concentrated and structured, and often slow to show their best”’.

Boekenhoutskloof Syrah 2003 was the only wine that achieved a 5 star (‘extraordinary, profound‘) score from the panel, and Eedes describes it as follows: ‘From a single vineyard in Wellington. Matured for 27 months in only used French oak. Hugely complex showing red and black fruit, floral perfume, crushed herbs, spice and some pepper. Pure and fresh with fine tannins. Still remarkably primary with great flavour intensity – a very precise offering’. After the judges had tasted this wine, there was a ‘moment of silence’, and it was the most impressive wine of all, Eedes shared.

Rudera Syrah 2003 achieved a score of 4,5, and Eedes described it as: ‘From Faure and Koelenhof vineyards. Matured for 11 months in French oak, 20% new. The nose shows red and black fruit, some floral character but also earthy, malty notes. Pleasantly sweet on entry but offset by fresh acidity. Has a noble rusticity about it – powerful but not at the expense of complexity’. Equally Remhoogte Estate Wine 2003 achieved a 4,5 rating, and it was described as follows: ‘59% Merlot, 31% Cabernet Sauvignon and 10% Pinotage. Matured for 22 months in French oak, 40% new. Upfront red and black fruit (cherries, cassis) offset by some herbal and spicy notes. Oak smartly used adding just a hint of dark chocolate. A carefully assembled wine which appears medium bodied with well integrated acidity and fine tannins’.  Other 4,5 score wines were Tokara 2003, Morgenster 2003, and Chamonix Troika 2003.

The food at Eat Out Top 10 Restaurant The Greenhouse is always a treat, and assured the hosts an excellent attendance. Chef Peter Tempelhoff was in attendance in the kitchen, we were told, but he did not come into the restaurant. The menu had been prepared to pair with the three top ten year old red wines.  A bread basket was brought to the table, with a variety of bread styles, with two tiny glass bowls with soil, avocado, and miniature vegetables from the hotel garden, to share amongst a table of twelve.  The amuse bouche was a West Coast lobster and bisque poured into the plate at the table, which was served with a sweet corn and roast garlic espuma, and crispy leeks, paired with Villiera Monro Brut 2007.

Springbok tataki was served with a fig and almond pesto, honey roasted figs, almond crumble, celeriac remoulade, and a shiraz gel, and was paired with the Boekenhoutskloof Syrah 2003, which everyone at our table wanted more of.  A course of Beetroot Risotto was served with cepe purée, mushroom fricassee, fresh baby peas, and a parsley and pecorino sauce, and was paired with the Rudera Syrah 2003.

The main course was a combination of lamb loin and braised shank, which was accompanied by artichoke dauphinoise, smoked aubergine purée, black olive jam, and tomato fondue, which was paired with Remhoogte Estate Wine 2003.  The tiniest dessert/palate cleanser was a pineapple compote with foam, and buchu ice cream, sprinkled with chocolate. We loved the petit fours that were served with the coffee, and how they were served, our table ordering seconds because they were so delicious, being chocolate truffles and nougat.

The evening ended far too quickly, and the reality of a working day lying ahead sent us home.  Good food (although quite uncharacteristic of The Greenhouse I felt, but perhaps they have special menus for corporate functions and to assist the kitchen with a small pass in coping with preparing the food for close to 60 guests), excellent wines, and the good company of Chris van Wyk and his wife and Hennie Coetzee and Maggie Mostert of Batonage Blog made it a special evening.

Disclosure: We received a bottle of Remhoogte Estate Wine 2007 with our media pack.

RE•CM, Tel (021) 657-3440. www.recm.co.za Twitter: @RECM_Online

The Greenhouse, The Cellars-Hohenort, 93 Brommersvlei Road, Constantia.  Tel (021) 794-2137.   www.collectionmcgrath.com/cellars/the-greenhouse/ Twitter: @GreenhouseCT

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

Chef Peter Tempelhoff Sweet Service and pro-Palling Twits Sour Service Awards!

The Sweet Service Award goes to Chef Peter Tempelhoff of The Greenhouse, for refusing to assist controversial 2012 Eat Out Top 10 Restaurant judge Bruce Palling with information about the ingredients of the dishes he ate at The Greenhouse FIVE months ago!  Having seen the trashing by Palling of his restaurant colleagues, he understandably refused to co-operate: Unfortunately, I am not comfortable with you blogging about your meal with us- which took place 6 months ago. (actually it was five, but why quibble over a month? –Palling commented).  I feel that if you were going to blog about the dinner you should have asked for the menu, or perhaps taken notes during it.  I just don’t think it will be an accurate account of your meal with us’. It was no surprise that Palling made a meal Continue reading →

How much does Bruce Palling really know about food and wine? Not much, it seems!

Speaking to some of the chefs whose Eat Out Top 20 restaurants were bashed by blogger Bruce Palling in the past few days, a new picture emerges, in that he appears to have enjoyed our South African wines so much that he seems to have made a number of errors in his ‘reviews’ of the restaurants, writing about them six months after visiting them, misspelling wine and dish names, and even getting the meat types he was served wrong!  He has done our country’s restaurant industry great damage and harm, and demoralised our country’s best chefs.

Palling had two bottles of wine per meal on average, and four bottles per day, on each of 15 days, a total of 60 bottles he blogged proudly, now an expert on South African wines too! Some of Palling’s faux pas were the following:

*   Ordering Steenberg at Planet Restaurant, which he called ‘Steenburger’!

*   He couldn’t spell Biesmiellah and denningvleis, even though he Tweeted about his (private) meal directly from the restaurant!

*   He got the Vriesenhof variety he BYO’d at Makaron Restaurant incorrect, mistaking Continue reading →