Tag Archives: Grand Dedale

Wellington Wine Walk: Day 2 not just about Wines, but about Coffee, Gin, and Country food too!

Just over a week ago my school friend Jenny Stephens and I spent two days on the Wellington Wine Walk, a guiding service offered by our school friend Elaine Wegelin and her colleagues Katrin Steytler, and Carol-Ann Jeffrey.

Jenny, Elaine, and I grew up in Wellington, and sat on the same school benches at three Wellington schools. Having left Wellington after Matric 50 years ago, it was not just an eating and drinking adventure, but it was a catch-up of how our hometown has grown and developed in this time. Continue reading →

Corona Virus: Lockdown Journey Journal, Day 48 of Level 1, 7 November 2020.

 

Saturday 7 November 2020, Day 48 of Level 1, Day 226 of Lockdown ūüė∑

Corona Gratitude ūüôŹ

#Grateful for starting our day with the first sign of the sun in two days, and the luck of being able to do our walking sections throughout the day without any rain; for a lovely breakfast at Dunstone Restaurant; for being shuttled to VillaMar at the other end of Wellington, for an informative coffee tasting; for a winetasting at Doolhof Wines, at the end of Bovlei; for a sunny walk alongside the Kromme River to Welvanpas Family Vineyards for lunch and a winetasting; for a walk to close to Bosman Family Vineyards, a wine producer, and the largest producer of ‚Äėstokkies‚Äô (new vines created by grafting onto Rootstock) in Africa; for being shuttled back to our car at Diemersfontein, picking up our purchases made at our different stops in the past two days; for safely returning to Cape Town; and for being happy and healthy. ūüôŹūüíô Continue reading →

Doolhof wine estate launches new Signatures vintages, announces new developments!

imageDoolhof Wines launched the newest vintages in its Signatures range as well as of the new Legends of the Labyrinth Theseus, at Dash restaurant at Queen Victoria Hotel in the V&A Waterfront yesterday afternoon. Changes in its wine and accommodation offerings for next year were announced. Continue reading →

Doolhof showcases voluptuous Malbec in its Signatures of Doolhof range!

Doolhof Malbec wines Whale Cottage PortfolioAn unusual venue for the vertical tasting yesterday of the Doolhof Malbec wines in its Signatures of Doolhof range was Belthazar in the V&A Waterfront, where we tasted the five latest vintages of the wine, as well as some Argentinian and a French Malbec too.

Owner Dennis Kerrison welcomed us, after we had enjoyed oysters and Confr√©rie du Sabre d’Or champagne, explaining Doolhof Dennis Kerrison Whale Cottage Portfolio that they had planted Malbec with Cabernet Franc, Merlot, and Petit Verdot, to create ¬†a Ch√Ęteau Lafite style wine. In the process they discovered the quality Malbec they were producing, and bottled it as a stand alone wine. Dennis said that baboons and the southeaster create a low yield for the variety. The Kerrisons have celebrated the tenth year of owning Doolhof this year, and celebrated the estate’s 300th anniversary last year. ¬†Dennis¬†introduced Rianie Strydom as their consultant cellarmaster. ¬†As winemaker Friedrich K√ľhn could not attend, the tasting was led by Rianie. Continue reading →

SA wine tourism ‘revolution’ praised by leading wine writer Robert Joseph!

South Africa’s wine industry was praised for ‘amongst the most exciting wine countries in the world’ last week by top UK wine writer Robert Joseph, who also praised it for ‘the complete revolution in wine and wine tourism’ in the past 25 years, says the media release of Great Wine Capitals Global Network. The organisation hosted an awards lunch at La Motte, to celebrate the South African winners in the annual Great Wine Capitals Wine Tourism Awards, with Joseph as the guest speaker.

Despite praising the progress made in the R5 billion South African wine tourism industry, with about 300 local wine estates according to Business Report, Joseph said that wine tourism should be developed more aggressively around the world. ¬†‘There is a common misconception that wine tourism is about tasting and buying wine. It is not. It is about entertainment and building profitable relationships. Wine tourism needs to attract more visitors, get them to spend money, get them to become regular visitors and encourage them to become ambassadors. It is also about learning from your visitors and addressing their needs‘, he told the wine industry representatives. ¬†He shared that 9% of the American wine purchases for home drinking is bought at the cellar door.

Joseph urged wine estates to not offer free cellar-door tastings. ‘If you charge, you have to think about what you are giving them and you have to give them fair value. Charging means your visitor knows where he or she stands. Paying implies a clear-cut and transactional relationship. ¬†When you don’t charge, the parameters are not clear and often the interaction between producer and visitor can feel more like a bad blind date. It’s far better to subsequently give a complimentary offering and to be thanked than to be expected to give something for nothing at the outset’, he said.

Addressing customer feedback, Joseph urged wine estates to pay close attention to what visitors were saying about them, by monitoring tourism feedback sites and responding to both praise and criticism, to develop relationships with their wine customers.  He urged wine estates to pay attention to the search engine optimisation of their websites, to ensure that they are mobile-friendly, and that the labels and tasting rooms have QR codes to allow customers to seek further information about the wines.

He also urged a focus on designated drivers, given the stricter drink-drive legislation in most countries. ¬†More should be done to make designated drivers feel welcome, he encouraged. ¬†‘The same goes for any non-wine drinkers who are part of a group, and also children. They also need to be entertained. ¬†Offer more than just wine.¬† Offer activities that will also appeal to those not drinking wine. If you don’t provide food, allow people to use your facilities so they can barbeque or picnic at your venue. Let them bring their pets.

He recommended that wine buying by international tourists should be made simpler and cheaper. ‘Instead of shipping from your winery, arrange for distributors in the home countries of your visitors to deliver to them directly. This model is being used by some producers in Europe and is working successfully’.

At the Great Wine Capitals Global Network event, La Motte was announced the 2013 South African Best of Wine Tourism Awards winner, the second year running, and was a Global winner in the Sustainable Wine Tourism Practices category this year.  Although announced six months ago already, the awards per category were presented to the winners at the event last week:

*   Creation: Innovative Wine Tourism Experience

*   Grand Dedale Country House at Doolhof:  Accommodation

*   Grand Provence: Art and Culture

*   Tokara:  Wine Tourism Restaurant

*   Waterkloof:  Wine Tourism Services, and Architecture and Landscapes.

Cape Town/Winelands, Mainz-Rheinhessen in Germany, Bilbao-Rioja in Spain, Bordeaux in France, Florence in Italy, Mendoza in Argentina, Porto in Portugal, San Francisco/Napa Valley in the USA, Christchurch in New Zealand and Valparaiso/Casablanca in Chile are members of the Great Wine Capitals Global Network.

Joseph is editor at large of ‘Meininger’s Wine Business International ‘ and author of the ‘Wine Travel Guide to the World’. He is also the founder of the UK-based International Wine Challenge and of multiple Wine Challenges throughout Asia and eastern Europe. Joseph’s¬†thejosephreport.com is one of the most respected and controversial international wine industry blogs.

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

Doolhof launches Theseus to celebrate its 300th anniversary!

Doolhof wine estate celebrated its 300th anniversary with the launch of its Theseus 2009 wine at a wine tasting and lunch at Signal restaurant at the Cape Grace hotel yesterday.  Theseus was the mythical founder-king of Athens, a traveller in search of adventure.

Owner Dennis Kerrison is a charming British gentleman, and explained why he had bought a farm in Wellington, and such a large one, having only wanted a 5 ha piece of land to be a garagiste! ¬†He had regularly travelled to South Africa, and found the soils of Wellington to be very good, and the land reasonably priced, in contrast to Franschhoek! ¬†He bought the 398 ha Doolhof, ‘with lots of fynbos and rock’, in 2003, loving the valley. ¬†Doolhof means labyrinth in Afrikaans, and describes its mysterious, alluring, and hidden treasures, even having once been home to witches, according to legend. ¬†Jacques Potier of the Dutch East India Company was allocated the land in 1712, and over the years the property has had Thomas Bain, builder of Bain’s Kloof Pass in Wellington, live on the farm, as did Lady Anne Barnard, who loved its 44 orange trees, she wrote. ¬†The Grand D√©dale Country House is one of my favourites, and the decor for it has been very tastefully done by his wife Dorothy.

Mr Kerrison stated that they are committed to Biodiversity (100 hectares have been identified for clearing of alien plant invasion, and are commited to preserve the fynbos on the farm), Fairtrade, and other ethical wine farming methods and policies.  He and his staff are committed to producing wines of excellence.

Winemaker Friedrich K√ľhne is of German descent, the German names proudly having been carried over in the family over the generations since a forebear moved to South Africa, he said. ¬†He has been at Doolhof for the past four years, and took the wine writers and bloggers through a tasting of the Doolhof Legends of the Labyrinth range:

*  Lady in White 2010 is a blend of 59% Chenin Blanc, 27% Semillon, 24% Sauvignon Blanc, of which 28% is wooded.  The Chenin Blanc comes form 35 year old bush vine. It has lemongrass, citrus, floral, and wood on the nose, and 12% alcohol.  It pairs well with seafood and sushi, and costs R80 at the cellardoor.

*   Lady in Red 2008 is a Bordeaux blend of Petit Verdot, Cabernet Sauvignon, Malbec, and Merlot, with cedarwood, oak, plum, black fruit, and cinnamon notes, ideally suited to drinking with pasta and pizza, and red meats. Each wine was matured separately in French oak for 14 months. It costs R80.

* ¬† The Minotaur 2008 is the top of the range Cape blend made from handpicked grapes form the estate’s premier vineyards, only the best barrels selected, with 5000 – 7000 bottles produced every year, with 21% Pinotage, 21% Malbec, 21% Shiraz, 17% Merlot, 11% Cabernet Sauvignon, and 9% Petit Verdot. ¬†Best drunk with red meat, rich sauces, and game. It costs R150.

*   Dark Lady Pinotage 2011 has strong coffee mocha notes, with dark fruit, black berry, and cherry, ideal to be drunk with coffee, Christmas pudding, ostrich, duck, curry, and chocolate mousse.  It costs R70.

*  The new Theseus 2009 is a Bordeaux blend of 33% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc, 17% Malbec, and 5% Petit Verdot, with 80%  matured in new wood. It will only be made in the years in which the grapes are good enough.  It has red fruit, cassis, and plums on the nose. Matured for 24 months in French oak barrels. Best served with steak and lamb.  It costs R230.

After the tasting we moved through to the Signal restaurant, and had a fun table, entertained by Fiona McDonald and Greg Landman.  The first starter was a pan fried scallop, charred sweet corn, cauliflower pureé, black forest ham velouté, topped with pea shoots, which was paired with Lady in White.  The second starter was beautifully plated, being Springbok carpaccio, with a smoked capsicum salsa, with balsamic and olive oil drizzled rocket, and herb dusted croutons, which was paired with the Minotaur and Lady in Red.

A palate cleanser was an interesting mix of cucumber, mint and lime sorbet, and summer melon salad.  The main course was an outstanding tender grilled Chalmar beef fillet with roasted garlic mash, sautéed baby spinach and a delicious mushroom and truffle sauce, paired with the new Theseus.  The dessert was a pretty looking dark chocolate tart, praline ice cream, and cherries, paired with the Dark Lady, and accompanied by a cappuccino.

Doolhof is a lovely wine estate at the end of the Bovlei Road, an oasis to escape to from a busy schedule in staying over, or to taste the strong and bold Doolhof wines, which also offers a Cape Range and Signature Range.

Disclosure: We received a bottle of The Minotaur and Theseus with our media pack.

Doolhof wine estate, Bovlei Road, Wellington.  Tel (021) 873-6911 www.doolhof.com Twitter: @DoolhofWines Tasting Room open daily, 10h00 Р17h00 (closes at 16h00 on Sundays).

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

Wellington ‘Restaurant Route’: foraging fabulous fine food fare!

A weekend break at Grand Dedale on the Doolhof wine estate introduced me to the wealth of food produce available in Wellington.  With the help of Grand Dedale owner Angelo Casu, and feedback from the restaurants visited, we compiled the following list of suppliers:

· Vrugbaar is one of the oldest pork butchers in the Western Cape. Vrugbaar farm, Bovlei.  Tel (021) 864-1222.

¬∑ Foxenburg Estate supplies goat’s milk cheeses, including Chevre, Chabris, Cream cheese, Crottin, Foxtail, and Caprino Romano. ¬†Agter Groenberg. Tel (021) 873-5617. www.foxenburg.co.za

· Bontebok Ridge Reserve has wild boar, which it is breeding in captivity, and supplies biltong, as well as venison (wildebeest, eland, springbok, and wild boar).   Tel 082 576 9657. www.bontebokridge.com

· Olive oils come from local farms Kleinfontein (Tel (021) 864-1202), Foxenburg Estate (Tel 021 873-5617), Upland Organic Estate (Tel (021) 873-5724), and Clarins

*  Olives come from Foxenburg Estate (Tel (021) 873-5617) and Bloublommetjieskloof Biodynamic Farm (Tel (021) 873-3696)

· Rabbit is supplied on a small scale to Wellington and Paarl restaurants by Stephen Taylor,  Tel 083 4511 775

· Wild boar is also supplied by Schalk van Schalkwyk, Tel 082 829 7161

· Buffalo Ridge is the only Buffalo Mozzarella and yoghurt supplier in the country, having imported 30 Water buffalo from Campana in Italy.  Tel 082 375 0977.

*   Butter, Yoghurt, Peasant cheese, Cottage cheese, and Feta come from Bloublommetjieskloof Biodynamic Farm.  Tel (021) 873-3696 www.bloublommetjieskloof.com

*   Compote, jams, and marmalade come from Bloublommetjieskloof Biodynamic Farm. Tel (021) 873-3696

*   Herbs come from Bloublommetjieskloof Biodynamic Farm. Tel (021 873-3696

· Cured meat comes from Walter Brink, the son of the Potjiekos king. 082 9224848

· Cordial comes from Wilde at Heart, and is available in amazing flavours: Victoria Rose, Lemon, Fresh Ginger, Indigenous Buchu. Wolvenhoek. Tel 084 734 2087

*   Organic asparagus in September and October, Wilde at Heart. Wolvenhoek. Tel 084 734 2087

· Honey comes from Ringrose

· Safari dried fruit and vinegar comes from S.A.D.

· Oyster mushrooms come from Foxenburg Estate. Tel (021) 873-5617

Wellington also has a number of restaurants, many of them using the Wellington produce. Some have opened recently, and are less well known than their counterparts in Franschhoek and Stellenbosch.  I popped in at some last weekend:

¬∑ Vino‚Äôs is the newest restaurant, only about 2 weeks old, and is owned by Kobus and Yolande Fourie.¬† ‚ÄėWith Vino‚Äôs we have decided to bring back the good old steakhouse‚Äô, says their menu, and they explained that they don‚Äôt encourage children nor students to eat there, to keep it a romantic and special ‚Äėspoiling‚Äô restaurant for couples.¬† They serve 250g ¬†‚Äėgrade A steak‚Äô with chips and a salad, and one can order sides.¬† They have a small Caf√© Prive too for special dinner parties. ¬†They describe themselves as ‚Äėsalt and pepper chefs‚Äô, and guests praise their ‚Äėeerlike kos‚Äô. Snails cost R42 as a starter, 250g Rump and Sirloin R89, Fillet R105, and beef schnitzel R65. 600g of pork ribs cost R85. Cordon¬†Bleu costs R89, beef burgers R 45, and hake and chips R45. Can seat up to 60 inside and outside. Monday ‚Äď Saturday dinner. 111 Main Road, Wellington. ¬†Tel (021) 873-5075

¬∑ Kristies belongs to the same owners as Vino‚Äôs, and is a day-time coffee shop, catering for local pensioners and students, their dish of the day (e.g. bobotie, chicken pie, tomato bredie) priced at R35 being hugely popular, discounted to R30 per day for regulars. Menu changed every week. ¬†Cooked Breakfasts from R20 ‚Äď R45. Hamburgers and chips R40/R45. ¬†Lasagne and Curry and rice R25. Platters and free fruit in back garden in summer. It recently relocated to its new location, from Church Street.¬† Monday ‚Äď Saturday breakfast and lunch, 8h00 ‚Äď 17h00. 111 Main Road, Wellington. ¬†Tel (021) 873-5075

¬∑ The Stone Kitchen on Dunstone opened over a year ago, with Johan van Schalkwyk as chef, but he left to open his own restaurant three months ago.¬† Owner and Chef Alli Wallace is now in charge. Supplies from the Estate vegetable garden, and guavas, grapes and lemons too. Winelist only has Dunstone wines, including Shiraz, Merlot, and Sauvignon Blanc.¬† Blackboard menu, with chicken pie (R85), venison casserole (R85), own-made thyme, marjoram and rosemary pork sausage (R65), fresh baked bread (baguette, ciabatta, rye, bagels and croissants) barrel boards at about R55, starters in two sizes/prices, desserts around R40. Special children‚Äôs menu. ¬†Picnics to be offered in guava orchard, with live music, on weekends from November, with a childminder service. Spit braais once a month on family Sundays, starting on 14 October. Very friendly manager Rosanne. ¬†Bovlei Road, Tel¬† (021) 873-6770. Twitter: @StoneKitchen10 @Dunstone Wednesday ‚Äď Sunday 9h00 ‚Äď 16h00

¬∑ Twist Some More is the interesting name of the new restaurant of charming Chef Johan van Schalkwyk, and he is proudly Wellington in sourcing his supplies of wild boar, rabbit, vegetables, herbs, cheeses, and more locally. ¬†He is also slowly building up a Deli section to his restaurant, which will stock a cross-section of Wellington produce.¬† He is already stocking a granola mix, honey, olives and oils, charcuterie, cheeses, cordials, dried porcini mushrooms, nuts, dried fruit, cakes, cupcakes, scones, rusks, and muffins. Extensive innovative blackboard menu, with cooked breakfasts at about R55, starters at about R45, mains range from R65 for a wild boar burger to R115 for aged T-bone steak, desserts R45.¬† Winelist Proudly Wellington. ¬†Hexberg Road, Bovlei.¬† Tel (021) 864-1467. Twitter @ChefTwist. Wednesday ‚Äď Saturday dinner, Wednesday ‚Äď Sunday open from 10h00.

¬∑ No 6 Restaurant at Welbedacht is a restaurant which opened in August in honour of Springbok Schalk Burger, who wears the number 6 rugby jersey, and who grew up on this wine estate.¬† Its table number 6 is for 6 guests, and is the best table in the house, closest to the fireplace.¬† A chef‚Äôs table will be set up soon.¬† The restaurant can seat about 80 guests¬† inside and outside, with more guests once they complete a pergola and deck all the way from the restaurant to the tasting room.¬† Tapas will be offered with winetasting.¬† Owned by Susanna and John Tecklenburg, who ran the Oude Wellington for six years. ¬†Extensive menu of classics (e.g. Avocado Ritz, ox tongue, Coupe Denmark), Dutch specialities (e.g. Bitterballen), and local dishes such as waterblommetjie soup, ¬†presented on black board.¬† Source supplies locally, from Goedehoop butchery in Paarl, and venison comes from Schalk Burger Snr‚Äôs farm in the Karoo. Picnics at the dam planned for summer, with an au pair service for the guests‚Äô children.¬† High Tea at about R85 per person from October. Special private function rooms in the cellar.¬† ¬†Welbedacht wine estate.¬† Tel 082¬†836 8924/079 663 4039.¬† Wednesday ‚Äď Sunday lunch, Wednesday ‚Äď Saturday dinner.

¬∑¬†One of the best kept secrets of Wellington is the good restaurant at Grand Dedale, which caters for its accommodation guests, and accepts bookings from outsiders subject to demand. Its new chef is Daniel de Villiers, previously with Delaire Graff.¬† I spent a restful weekend there, using it as a base to ‚Äėforage‚Äô the Wellington ‚ÄėRestaurant Route‚Äô.¬† They serve a 5-course dinner which includes an amuse bouche and cheese selection for a reasonable R350.¬† The highlights I tasted over two dinners were a beef carpaccio with leeks and oyster mushrooms and a horse radish cream salad; Norwegian salmon with braised cabbage, baked crispy potato, mange tout, and a basil sauce, for which a fish knife was served. ¬†The most interesting dish was a wild boar lasagne served with a brie sauce, the first time that I had tasted this.¬† I was expecting a wild taste, but it was not prominent. Grand Dedale owner Angelo Casu told me that they use wild boar for carpaccio, mince, and sausage.

Breakfasts are equally generous, with a range of cereals, a fresh fruit salad, two choices of yoghurt, a selection of nuts, honey, freshly squeezed juices, cappuccino, cold meats, cheeses, rolls, freshly baked bread, and a selection of wonderful cooked breakfasts, the Wellington Breakfast consisting of ingredients all sourced in Wellington, being free-range eggs from the Bovlei valley, back bacon from Vrugbaar butchery, sautéed oyster mushrooms from Foxenburg Estate, venison sausage from Bontebok Ridge Reserve, and fresh garden tomatoes.  Other options are scrambled free-range eggs, with smoked salmon roses, capers and crème fraiche; omelettes with venison sausage;  sautéed spinach, oyster mushrooms, Buffalo Ridge feta cheese; as well as crepes.  The salmon on rosti was a beautiful breakfast addition, and tasty too!

Grand Dedale, Doolhof wine estate.  Tel (021) 873-4089. www.granddedale.com Twitter: @GrandDedale

If there is anything to fault about all the Wellington restaurants, then it is that their portions are massive.¬† Their customers are not complaining! ¬†It will be interesting to see how Wellington’s restaurants develop, with the excellent quality and variety of produce coming from this fertile town.

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

Café Dijon and Ou Meul Bakkery move to Cape Town, and other Spring restaurant news!

Our list of latest restaurant openings and closures lists more openings than closures, and a number of restaurant location changes. This list is updated continuously, as we receive information:

Restaurant Openings

*   Café Dijon has closed its restaurants on Plein Street and at Zorgvliet in Stellenbosch, and has opened in the Rockwell Centre in Green Point, Cape Town, on Napier Street opposite Anatoli’s.

*   Luke Dale-Roberts, Eat Out Top Chef at The Test Kitchen, is to open a real test kitchen, called The Kitchen of Dreams, a private experimental place to develop new recipes, at the Old Biscuit Mill

*  Chef Luke Dale-Roberts is opening a pop-up Pot Luck Club in Swiss ski resort Verbier, at the Hotel Farinet, from 8 December РApril, to be run by him, his chef Nicolas Wilkinson, and front of house Selena Afnan-Holmes.

*   Col’Cacchio has opened a new outlets in Westlake, and a new one is coming in Claremont too.

*   A new Vida é Caffe new branches are to open on Maindean Place in Claremont, at the new Wembley Square 2 development, at The Paddocks, and Groote Schuur.  Two more branches are planned for Mauritius.

* ¬†¬†¬†Honest Chocolate is opening a second outlet, a¬†‚Äėproduction kitchen‚Äô in the Woodstock Industrial Centre

* ¬†¬†Moyo is to open in November, where the Paulaner Bra√ľhaus was in the V & A Waterfront. ¬†It has taken over the tearoom at Kirstenbosch already.

*   TRUTH Coffee has opened on Buitenkant Street

*   FEAST is to open where Franschhoek Food Emporium was, in Place Vendome

*   Deluxe Coffeeworks has opened where Reuben’s Deli used to be in Franschhoek.

*   Okamai Japanese Restaurant has opened at Glenwood wine estate in Franschhoek

*   Cavalli restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next

*   The Slug & Lettuce has opened where Beads was on Church Street in Stellenbosch

*   Stables at Vergelegen Bistro has opened as a lunch restaurant in Somerset West.  Its Lady Phillips Restaurant is being given a make-over by Christo Barnard, and will open on 1 November with a new name called Camphors at Vergelegen. The new chef will be PJ Vadas, previously of The Roundhouse in Camps Bay.

*   Coopmanshuijs in Stellenbosch is opening a restaurant.

*   Chef Johan van Schalkwyk has left the Stone Kitchen at Dunstone Winery, and has opened his own restaurant Twist Some More in Wellington.

*    Chef Bjorn Dingemans has opened The Millhouse Kitchen restaurant on Lourensford wine estate in Somerset West.

*   Chef Shane Sauvage (ex-La Vierge) has opened La Pentola restaurant in Hermanus.

*   Ali Baba Kebab (renamed from Laila) has opened as a small beef and lamb kebab take-away and sit-down outlet, next door to Codfather in Camps Bay

*   Gibson’s Gourmet Burger and Smoked Ribs has opened as a 70-seater restaurant in the V&A Waterfront, taking part of Belthazar. Owned by the Belthazar/Balducci group.

*   Down South Food Bar, previously on Long Street, is said to re-open in the Riverside Centre in Rondebosch

*   Ou Meul Bakkery from Riviersonderend has opened a bakery and coffee shop in Long Street

*   Deluxe Coffeeworks has opened a roastery and coffee bar at 6 Roodehek Street

*    The Deli @ The Square has opened at Frater Square in Paarl.

*   David Higgs (ex Rust en Vrede) is opening a new 30 seater restaurant in The Saxon in Johannesburg.

*   Big Route Top Gourmet Pizzeria has opened on Main Road, Green Point, next door to Woolworths, serving 52 different pizzas, salads and crêpes.

*   Cousins has opened in the Parliament Hotel, where Il Cappero used to be.

* Aces ‚Äėn‚Äô Spades Bar has opened in ex-Boo Radley on Hout Street

*   No. 6 Restaurant at Welbedacht has opened at Welbedacht/Schalk Burger & Sons wine estate in Wellington, run by the ex-owners of Oude Wellington

*   Café Dulce is to open a new branch in Tygervalley Centre

*   Gourmetboerie is to open at the bottom end of Kloof Street, where Depasco used to be, in October.

*   Kushi Indian Restaurant has opened a branch on Main Road in Sea Point

*   Time & Place Restaurant and Bar has opened on the corner of Wale and Buitengracht Street

*   Make Sushi Bar has opened in Sea Point

*   Thai Café is opening on Plein Street, Stellenbosch

*   Simply Asia has opened in Paarl

*   Restaurant @ Zomerlust has opened in Paarl

*    Christina’s has opened at Van Loveren in Robertson

*   Bellini’s is said to be opening on Greenmarket Square in October

*   Moksh Authentic Indian Cuisine restaurant has opened in Paarl

* ¬† Vino’s has opened in Wellington

* ¬† Alfama’s has opened on Waterkant Street

*   Taj Mahal has opened in Sea Point

* ¬† It’s a House is to open on Jarvis Street in October, as a bar, coffee shop, and design art space.

* ¬† Lion’s Head Bar is to open on Bree Street in October, selling craft beer and food

*   An Indian restaurant is to open in the original Madame Zingara building on Loop Street, by the Madame Zingara Group

*   The Caviar Group is opening three new restaurants in the Gateway Centre in Umhlanga by the end of this year: Beluga, Sevruga, and Osetra

*   A new bar and Café is to open underneath the Cape Royale Luxury Hotel, where Bamboo used to be

*   Cattle Baron has opened in Hermanus.

*   Café Blanc de Noir has opened on Brenaissance wine estate in Stellenbosch

* The Reserve is said to be opening a beach restaurant in the V&A Waterfront.

*   Chef Nic van Wyk, previously with Terroir, is opening a restaurant at Diemersdal in Durbanville during the course of this month.

* ¬† Lizette’s Kitchen has opened in V√∂elklip, Hermanus.

*   Cattle Baron is to open at Pontac Manor in Paarl

* ¬† Col’Cacchio is opening in Hermanus at the end of November

*   Merchant Café is opening on Long Street, opposite Merchants on Long, later this month.

* Paulina’s Restaurant is opening at Rickety Bridge in Franschhoek

*   Ocean Jewel Deli opens at Woodstock Junction on 22 October.

*   Buitenverwachting has opened a Coffee Shop and Roastery

* Wakaberry is opening on Kloof Street at the end of October

*   Rock Sushi Thai has opened in Meadowridge

*   Jimmy Jimanos sports bar is opening on Long Street

* ¬† Dolc√© Bakery is opening in St John’s Arcade in Sea Point

*   The Coffee Bloc has opened at Buitenverwachting

*   The Salzburger Grill has opened in Sea Point

Restaurant Closures

*   Sabarosa in Bakoven has closed down.

* Sunbird Bistro in Camps Bay has closed down

*   Limoncello in Gardens has closed down, but is continuing with its pop-up restaurant truck

*   Paparazzi has closed down on St George’s Mall

*   Wicked Treats in Franschhoek has closed down.

*   Casa Nostra has closed down in Sea Point, until it finds a new venue.

*   Bistro on Rose in Bo-Kaap has closed down as a restaurant

*   The Kove in Camps Bay has closed down, its space has become part of sister restaurant Zenzero

*   Sinnfull has closed down in Sea Point and Camps Bay

*   Liam Tomlin Food is closing down in Franschhoek at the end of October

Restaurant staff/venue changes

*    Il Cappero has moved from Barrack Street, to Fairway Street in Camps Bay.

*  Table Thirteen has reduced in size in Green Point and will open in Paarden Eiland later this year.

* ¬†¬†The¬†V&A Waterfront Food Court is closed for renovations until November. ¬†A sign outside the construction area lists the following businesses moving into or returning to the area: Primi Express, Anat, Carnival, N√ľr Halaal, Royal Bavarian Bakery, KFC, Boost Juice, Simply Asia, Steers, Debonairs, Subway, Marcel‚Äôs, and Haagan Dazs. ¬†Nando‚Äôs is also opening.

*   Fyndraai Restaurant will move to another building on the wine estate in November, and will offer fine dining.  The current restaurant will serve light lunches and picnics.

*   Josephine Gutentoft has moved to Makaron at Majeka House as Restaurant Manager and Sommelier.

*   The Reserve has changed its name to Reserve Brasserie. Seelan Sundoo, ex Grand Café Camps Bay and ex La Perla, is the new consultant chef and GM (Seelan Sundoo has since left, now running the Shimmy Beach Club).

*   Chef Andrew Mendes from ex-Valora is now at Nelson’s Eye restaurant, where they are setting up a lunch section and cocktail bar upstairs.

*   Giulia’s Food Café Restaurant has opened where Miss K was on Main Road, Green Point. Now serve Italian-style lunch and dinner, but have retained some Miss K breakfast and pastry items.

*   Having bought the farm about 18 months ago, Antonij Rupert Wines has taken over the Graham Beck Franschhoek property. They will re-open the tasting room in October, initially offering all its Antonij Rupert, Cape of Good Hope, Terra del Capo, and Protea wines to taste.  They are renovating the manor house, to which the Antonij Rupert and Cape of Good Hope wines will be moved for tasting at a later stage.

*   Orphanage is expanding into a property at its back, opening on Orphan Street, in December, creating a similar second bar downstairs, and opening Orphanage Club upstairs, with 1920’s style music by live performers

*   GOLD Restaurant has moved into the Trinity building

*   Opal Lounge has closed down on Kloof Street, and has moved into Blake’s Bar building, renaming it Dinner at Blake’s. A wine and tapas bar has also been opened, called Bar Rouge.

*   Mano A Mano has opened on Park Street, where Green’s used to be.

*   MondeVino Restaurant at Montecasino in Johannesburg, the MasterChef SA prize for the next two years, is to be renamed Aarya, and is to be run by Chef Deena Naidoo from November onwards.

*   Bizerca has moved into the ex-Gourmet Burger space in Heritage Square on Shortmarket Street.

*    Co-owner Abbi Wallis has taken over the running of The Stone Kitchen at Dunstone Winery in Wellington.

*   Marcelino has left Marcelino’s Bakery, leaving the control with Mr Zerban.  A Zerban’s style restaurant is being added onto the bakery and will open mid-October.  It will change its name to EuroHaus.

*   Chef Chris Erasmus from Pierneef à La Motte is doing a stage with Chef Rene Redzepi at Noma, the number one World’s 50 Best Restaurants, in Copenhagen this month

*   MasterChef SA runner-up Sue-Ann Allen is joining South Africa’s number one Eat Out Top 10 restaurant The Greenhouse as an intern for a month, from 21 August.

*   Vintage India has moved out of the Garden’s Centre to the corner of Hiddingh and Mill Street, around the corner.

*   Nook Eatery in Stellenbosch has been sold, with new owners.

*   Crêpe et Cidre has closed down in Franschhoek.  Gideon’s The Famous Pancake House has opened in its space.

*   Brampton winetasting bar on Church Street, Stellenbosch, is undergoing renovations to treble its current size, planning to reopen in the first week of September.

*   Noop restaurant in Paarl has new owners

*   Buena Vista Social Club has changed its name to Barbosa Social Club

*   Chris Marais is the new chef at Blaauwklippen, previously with The Oyster Box

*   Daniel de Villiers is the new chef at Grand Dedale in Wellington, previously with Delaire Graff

*   Phil Alcock is the new chef at Two Oceans Restaurant at Cape Point, having previously worked at The Cape Grace, The Showroom, maze, and more

*   Albert van der Loo, previously with Le Coq and Dieu Donne restaurants in Franschhoek, is the new Head Chef at Oude Werf Hotel in Stellenbosch.

* ¬† Chef Emile Fortuin, who was at Reuben’s Robertson for a very short time, has left and moved to Tokara

* ¬† Camil and Ingrid Haas (ex Bouillabaisse and Camil’s) have returned to Franschhoek, with the view to get involved in a restaurant

* ¬† Chef Cheyne Morrisby has left The Franschhoek Kitchen at Holden Manz, and has joined the Mantella Group (owners of Blake’s and ex-Opal Lounge). Update: Chef Cheyne has left the Mantella Group, after a very short time.

* ¬† Tiaan van Greunen is the new Executive Chef at Reuben’s at The Robertson Small Hotel, after the departure of Emile Fortuin

*   Alex von Ulmenstein is the new Restaurant Manager at Indochine, at Delaire Graff Estate

* ¬† Manager Raymond Brown has left Reuben’s Franschhoek, and has been replaced by Martell Smith.

*   Zelda Oelofse is the new Manager of Harvest Restaurant at Laborie, having taken over from Yolanda Prinsloo.

*   Maryna Frederiksen is the new Executive Chef at The Franschhoek Kitchen at Holden Manz.

*   The ex-Caveau owners are said to be taking over the running of the Twankey Bar of the Taj hotel.

*   Sand at The Plettenberg hotel has changed its name to Seafood at The Plettenberg.

Restaurant breaks

*   Grande Provence is closing on Sunday evenings until the end of September.

*   Tokara is closing for a Spring break from 24 September Р4 October

*   Planet Restaurant is closed on Sunday evenings until the end of September

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