On Friday I was lucky to bump into Chefs Rikku O’Donnchü and Warwick King in Camps Bay, the two rockstar chefs who masterminded and led Gäte Restaurant at Quoin Rock wine estate outside Stellenbosch until the end of March, and to spend time with them to obtain first details about what they have planned for their new restaurant. Continue reading →
It had been rumoured that Chefs Richard Carstens and Reuben Riffel were starting a joint venture after Chef Richard left Tokara Restaurant, after eight years in its kitchen, at the end of September. Despite requesting both chefs for information about the new partnership since then, the collaboration of the two chefs in the restaurant consultancy RiffelCarstens was only formally announced this week. Continue reading →
No food TV series has attracted as much attention as has Chef’s Table, the first series having been screened in 2016. Focusing originally on World 50 Best Restaurant chefs in the first four series, the fifth series, which began broadcast last Friday, focuses on a diverse mix of chefs with a story and passion: Cristina Martinez, a Mexican chef living in Philadelphia, and serving the Mexican speciality Barbacoa; Musa Dagdeviren focusing on preserving Turkish foods in Istanbul; Bo Songvisava preserving Thai food in Bangkok; and Albert Adriá in Barcelona, creating brand new cuisine. Three of the four chefs featured wish to preserve the tradition and heritage of the food they grew up with, whereas Chef Adrian Adria focuses on the future, reinventing food to make it exciting and unique. Continue reading →
A lunch at Coco Safar, followed by a dinner three days later, were two chalk and cheese experiences, the former excellent and the latter hugely disappointing, especially as it was a birthday dinner treat for a special friend! I had last been to Coco Safar for breakfast early this year, after it opened in Sea Point, having moved from Cavendish Square. Continue reading →
Chef’s Table is one of the most highly regarded cooking series on television, Netflix having set the highest bar in two series to date, each featuring six world class chefs, as well as one focused on top chefs in France, with outstanding filming. Now it has released a Pastry series of four episodes, deliciously mouthwatering! Continue reading →
When I think of a Michelin star restaurant, I think of a restaurant at an elevated level of food, service, and decor. Never would I have imagined that two Michelin star Atera in TriBeCa in New York would serve its dinner to heavy loud rock music! Continue reading →
Winter is on the way, and the rate of new restaurant openings has slowed down dramatically, as has the move of chefs between restaurants, which was dramatic in 2014. This list of restaurant openings and closings and restaurant staff movements is updated continuously, as we receive new information:
* Bertus Basson at Spice Route has opened as a ‘modern South African restaurant‘ at Spice Route, the kitchen run by Chef Alistair Lawrence, previously from Roots and Overture (photograph).
* Bacon on Bree has opened at 217 Bree Street, a bacon-inspired restaurant by charcuterier Richard Bosman and Continue reading →
Looking at the past 20 year’s of our country’s democracy yesterday, I chose an article written about a recent ‘Culinary Conclave’ (or Indaba or Kosberaad, as we would call it) held by one of the world’s greatest chefs, Ferran Adrià of the former El Bulli, for inspiration for today’s blogpost.
Adrià and fellow chef Andoni Luis Aduriz invited 15 ‘gastronomic journalists‘ from around the world (none from our country) for a two day discussion about the past 20 years of gastronomy. Each attendee was requested to present the gastronomic trends over the past two decades in their country, the impact of gastronomy on society and culture, how the media has changed and influenced gastronomy, and how the definitions of ‘great cuisine‘ and ‘dining experience‘ have changed.
These were some of the gastronomic trends identified: Continue reading →
It was restaurant reviewer and now Platter’s South African Wines 2014 publisher JP Rossouw who told me about Springfontein Eats outside Stanford, asking me at the launch of the wine guide whether I had already eaten there. Having spent the past weekend in Hermanus, I drove to the restaurant on Saturday, finding a culinary oasis, with former 1 star Michelin Chef Jürgen Schneider preparing a lunch feast just for me!
I had booked for lunch and was the only patron in the restaurant, despite it being a long weekend. The restaurant opened two months ago. Springfontein was bought by Jürgen and Susanne Schneider as well as by Johst and Jen Weber in 1994, then a cattle farm. The farm had belonged to David Trafford’s father in law, and it was suggested to them that the abundance of water, the terroir, the limestone soil, the nearby ocean location, the difference in daytime and nighttime temperatures, and the slope on the farm, would be ideal for wine production, which advice they followed and they started planting vines eleven years ago. They were laughed at initially, being ridiculed for the ‘vinegar’ that they would be producing, but they have proven their critics wrong! Springfontein is the oldest wine farm in Stanford. They sold their grapes to Hamilton Russell and to Rupert & Rothschild initially, until they started making their own wines 7 – 8 years ago.
The road to Springfontein is not the easiest to find in Stanford, one driving down Stanford’s main road, and then turning left into Moore Road, and carrying on straight, the road becoming a gravel one and taking one to Springfontein 5 km along. The road signs are tiny, not brown tourism ones, as I had expected. Gravel roads are not my favourite, due to a childhood experience of a car accident on such a road, but the condition of the road was reasonable.
Three cottages on the farm have been transformed into guest accommodation, and the Springfontein Winery wine cellar was built. The old homestead was transformed into Springfontein Eats restaurant, the most recent of the facilities on the wine estate to open. I asked Chef Jürgen why he would leave a lucrative and successful Michelin star graded restaurant Strahlenberger Hof in Schriesheim they have run for 18 years, Continue reading →
* South Africa has 38 organic and 10 biodynamic wine producers.
* ‘The Beautiful South’ tasting of South African, Chilean, and Argentinian wines was so successful with over 1000 visitors earlier this month, that it will be held in London again on 10 and 11 September 2014. The three countries’ wines will also be featured at Prowein 2014.
* A municipal strike is due to start in Cape Town from tomorrow (Monday 23 September).
* Snow fell on the Helderberg Mountain in Somerset West twice in the past month, the latest snow falling on Thursday evening. The last snowfall was recorded in 1978!
* The world’s first Avozilla has been grown by Westfalia Fruit Estate in Limpopo, a maxi avocado being five times larger than a standard avocado and weighing about 1,3 kg, Continue reading →