Entries tagged with “Jack Daniel’s”.


The new The Yard in the Silo District of the V&A Waterfront opened last week, as a multi-cultural cuisine restaurant, but also offering a bar, a homeware shop, and a Deli. It is the most unique restaurant I have experienced, in its diverse food offering. (more…)

In less than a week after opening its newest Tiger’s Milk Restaurant & Bar on Kloof Street in Cape Town, the restaurant is operating smoothly, as if it has always been there. It is already busy, attracting custom with little marketing effort to date by the Harbour House Group. A hugely exciting attraction is that DJ René Tanguy will be playing at the newest Tiger’s Milk on Fridays, starting this week. It is the 26th Harbour House Group restaurant to open.  (more…)

imageAlthough the name My Sugar suggests a venue of sweet treats, it is a chocolate haven first and foremost. It is not easy to find, but its brown canopies on Regent Road, diagonally opposite La Mouette, reflects the (more…)

imageTwo weeks ago Tiger’s Milk Kitchen & Bar opened on Long Street, previously a Lucky Fish, belonging to the Harbour House Group.  The decor is fun and funky, with many similarities to its ‘brother’ restaurant in Muizenberg, which offers ‘dude food’ to surfers.

The decor was designed by the internal Harbour House Group design team, the La Parada bull’s head at the counter, the magazine page image‘wallpaper’, the crystal whisky decanters as a light feature, and the wooden tables and chairs all being similar to the decor design in Muizenberg.

Unique is the beer dispensing taps, standing on the bar counter, and looking like a steam punk engine! Each brand is identified, including a Tiger’s Milk craft beer. Other brands stocked are CBC, Jack Black, and Part Wolf. James Dean is a ‘pin up’, wearing a Tiger’s Milk T-shirt in the (more…)

New Chef Maryna Frederiksen is focusing on her vegetable and herb garden and fruit orchard at Holden Manz, to offer her Franschhoek Kitchen clients the freshest possible fare, a dream come true for chefs seeking to be sustainable as far as possible.  She has brought the herbs and vegetables grown at Holden Manz into her new menu, and is planning to expand what she has planted and what she can source in Franschhoek.

She is so passionate about using the freshest ingredients in her ‘farm to fork food‘ cooking that she has already met with Daniel Kruger from La Motte, who created and manages their herb and vegetable garden, and sells produce to the leading restaurants in Franschhoek and Stellenbosch. Daniel has advised Holden Manz about which herbs and wild edible flowers such as stinging nettles and wild sorrel to plant, and has provided seedlings.  La Motte supplies vegetables with greater quantity requirements, being root vegetables in the main, but also runner beans, Chinese long beans, golden beets, purple carrots, and more.  Chef Maryna is challenging Daniel to source vegetables which she got to know in America, including burdock root, for which she was able to source seeds from Germany.  While she would love to cook with tropical vegetables, Franschhoek is not suited to them.  Chef Maryna loves to infuse her dishes with herbs such as thyme, mint, lemon verbena, and geranium.

Maryna grew up in Sasolburg, and qualified at Potchefstroom College at the age of 20, thereafter setting off to see the world by becoming an apprentice chef on cruise ships.  She was encouraged to continue in this field, her bosses saying that she showed talent, and she went to Switzerland for French culinary studies. She moved to San Francisco, working at a seafood restaurant, and a six month planned stay became a 23 year love affair with America, including nine years in Seattle, and five years at the Herb Farm restaurant in Woodinville Washington.  She knew she would return to South Africa some time, and did so because she was missing her family in Pretoria, taking on the running of the restaurant Lucit.  She had spent some time in the wine country in California and Washington, and had a dream to work in our wine region, jumping at the opportunity to join Holden Manz, food and wine being her passion: ‘you can’t have the one without the other’, she said.

Chef Maryna has evaluated what was on the Franschhoek Kitchen menu with GM Wayne Buckley, and some Holden Manz favourites have been retained but redesigned by Chef Maryna, for example the ‘Franschhoek Kitchen Trio’ (R150), which consists of the linefish piccata, chilli jam squid, and grape vine smoked pork belly.  Chef Maryna said that she is a ‘Slow Food cooker’, and proudly shared that she cooks her sauces over two days to get the reduction.

The menu is printed on recycled A3 board, with an imprint of the Holden Manz elephant trunk logo.  Starters include a soup of the day (hot pea and mint, and cold Gazpacho) at R45; a beautifully plated Ceviche de Veracruz which Gideon enjoyed, yellowfish having been marinated in a lime, coriander, tomato and jalapeno salsa (R65); Portuguese spiced squid with a most unusual lychee and rocket salad, a sweet chilli jam, and green garlic aioli (R65), a Caprese salad (R60), sardines (R60), a five spice duck salad served with pickled shimeji mushrooms, local berries, and a garden fresh herb salad (R100); a crispy prawn salad enjoyed by Wayne, with sugar snap peas, strawberries, ginger and coriander (R100); and a steamed garden vegetable platter with lemon butter sauce (R45).

The Franschhoek Kitchen Trio is one of the most popular main courses on the menu.  I ordered the Duck Duo, being a duck breast scaloppini and a citrus-stuffed duck braciale confit with a Holden Manz Good Sport sauce, and parsnip purée (R155);  a pan-seared fillet mignon with crispy duck fat fried new potatoes, king oyster mushroom, and Bordelaise or Jack Daniels sauce (R155); linefish of the day costs R120, served with a saffron mussel sauce; Pasta caprese (R80); and Sicilian prawn marsala, with fennel, carrots, capers, tomatoes, and currants topped with marsala sauce (R120).

I loved the unusual ‘Coffee and Doughnuts‘ dessert, being an espresso semifredo served with mini cinnamon doughnuts.  One can also order a Pavlova, served with meringue, rose geranium cream, fresh berries, and Holden Manz Port gastrique; coconut panna cotta with passion fruit gelée; chocolate mousse cake with brandy and a berry couli, all desserts costing R45.  The cappuccino was made with Terbodore coffee, a special Holden Manz blend roasted in Franschhoek.

After only a month at Holden Manz, Chef Maryna is already showing her passion for fresh and seasonal produce, and this can only develop as her own vegetable and herb garden grows at Holden Manz, and she sources more unusual vegetables from Daniel Kruger at La Motte.

Disclosure: Holden Manz GM Wayne Buckley refused to accept my payment for the dinner.

Franschhoek Kitchen, Holden Manz, Tel (021) 876-2729. www.holdenmanz.com Twitter: @Holden Manz  @MarynaChef   Tuesday – Sunday lunch, Tuesday – Saturday dinner.

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

The Bastille Festival is Franschhoek’s largest event, in its ability to attract visitors to the French Huguenot village, with 3000 visitors per day expected to enjoy the best of its foods and wines.  This year the Bastille Food and Wine Marquee has a new location and is bigger than ever before.  French wines will form part of the Bastille Festival for the first time this year, the Festival celebrating the Storming of the Bastille on 14 July 1789, this coming weekend on 14 and 15 July.

The Bastille marquee of 1300 m² has been erected in its new location in the parking area between the church and town hall, with its entrance off the main road, connecting the centre of the Festival with the other fun activities on the main road, which significantly competed with the marquee wine and food tastings last year.  The Le Franschhoek hotel’s Dish restaurant (selling quiche, French flag fudge, and French chantilly meringues), Haute Cabriere (Moules Belle Rose), Reuben’s (serving Beef Bourguignon and wok-fried squid and chorizo), Allee Bleue (salmon and smoked chicken baguettes), Backsberg (lamb ciabatta), Bread & Wine (porchetta sandwiches), Cotage Fromage (veal and foie gras burger), French Connection (steak rolls), Le Quartier Français (Bunny Chow, chocolate brownies), Mont Rochelle (Boerewors rolls, chicken wraps), Allora (shawarmas), Solms-Delta (Cape barbeque), Val de Vie (vol au vent), and Wild Peacock (oysters), and other local restaurants and wine estates will be selling their foods and offering their wines to taste in the marquee, at the cost of R150, which includes a tasting glass and a booklet of wine tasting coupons.

For the first time a VIP marquee will be available at the higher entrance fee of R395, which will allow one to rub shoulders and exchange tasting notes with the following 10 winemakers and their wines from the Rhône-Alpes region in France:

  • Gilles Barge, Domaine Barge (Cote Rotie, Condrieu)
  • Jean Luc Monteillet, Domaine De Montine (Grignan Les Adhemar, Cotes Du Rhone, Vinsobres)
  • Gilles Verzier, Vignobles Verzier, Chanteperdrix (Cote Rotie, Condrieu, Saint Joseph)
  • Nadia Fayolle, Domaine Des Martinelles (Crozes Hermitage, Hermitage)
  • Yves Cuilleron, Cave Cuilleron (Cote Rotie, Condrieu)
  • André Mercier, Vignerons Ardechois (Vins D’ Ardeche, Cotes Du Rhone, Cotes Du Vivarais –photograph)
  • Dominique Courbis, (St Joseph, Cornas)
  • Yann Chave, Domaine Yann Chave (Crozes Hermitage, Hermitage)
  • Pierre Mollier, Mas De Bagnols (Ardeche, Cotes Du Vivarais)
  • Laurent Vial, Domaine Du Colombier (Crozes Hermitage, Hermitage)

Two wine tastings of these winemakers’ wines, with the best of Franschhoek wines too, will also be held, at Grande Provence on Saturday and Sunday 14 and 15 July at 9h00, at the cost of R395, which includes the entrance ticket to the Bastille Marquee too.

Many wine estates will also host French inspired activities at their farms. Grande Provence, for example, will host an art exhibition focused on Le Monde front covers. For lunch it will serve Vichyssoise soup (R45), Boeuf Bourguignon (R90), Moules Marinière (R55), and a selection of French cheeses. At dinner guests will be offered a French inspired 3 course meal at R320 per person.

The main road will see many of the  restaurants and shops, decorated in blue, white, and red in keeping with the theme, offering food, beer, and wines for sale from their shop exteriors. Reuben’s, for example, will sell white truffle infused bean cassoulet soup, French onion soup, Puglia cheeses, Lynx wines, Jimmy Jagga ciders from KWV, Peroni draught, Jack Daniels, Boschendal sparkling wines, Deluxe coffee, and fresh fruit and vegetables outside its restaurant.

Alongside the fun food and wine events, the largest and longest running boules competition, the Waiter’s Race, Franschhoek minstrel parade from Solms-Delta, fencing, barrel-rolling, a farmer’s market, a craft market, children’s activities, and a French food market will be held over the weekend too, reports The Month. In addition, there will be 10 km, 25km, and 55 km mountain bike trails on Sunday 15 July, as well as a 12 km Salomon Bastille Day Trial Run on Saturday 14 July, from the Drakenstein Prison to Franschhoek, to commemorate freedom, the prison being the ‘home’ of Mr Nelson Mandela towards the end of his incarceration, and the prison he was released from in 1992, when it was still called Victor Verster. On Friday 13 July James Stewart will perform at a pre-Bastille Festival dinner with a French theme at La Petite Ferme.

Bring your berets and full purses, dress in the French colours, and enjoy two fun-filled days in Franschhoek, focused on its good foods and wines.  Book early, as the Saturday marquee entrance number is capped, and was sold out prior to the event last year.

Bastille Festival, Huguenot Road, Franschhoek. 14 and 15 July, 12h00 – 17h00. www.webtickets.co.za. Tel (021) 876-2861

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

Talk of the town as far as new restaurants go is Giorgio Nava’s newly opened Down South Food Bar in the less savoury southern end of Long Street, near the Long Street Baths.  Compared to his 95 Keerom Street and Carne, you won’t find Nava at Down South, the restaurant being far more casual, more friendly, non-Italian, and offering a small selection of good food and beverages, at excellent value for money. 

We were told that the restaurant name comes from the restaurant concept of food that comes from the American south, such as gumbo, jambalaya, and cajun fish, something Morton’s did in the Waterfront when the shopping center first opened.  Down South does it in a far more casual way, bringing the simple home-style American deep south classics to Cape Town in a tasty and affordable way.  It is good as a relaxed place to have a beer, to watch a game with the boys, and to eat inexpensive and tasty food to soak up the drinks, so don’t expect ‘fine’ food here.       

Carl Penn is the chef at Down South, having worked with Nava as his right hand man at 95 Keerom Street and Carne.    The staff are very friendly and laid back. They wear black pants and T-shirts, strongly Southern Comfort branded. 

The restaurant has a narrow front to the street, but extends deep into the space.  Light wooden tables are functional, with brushed aluminium chairs and uncomfortable wooden benches providing seating.   One wall is wood panelled, another painted cream.   The dominant colour scheme is brown.  A bar counter has bar stools made in the same brushed aluminium design.  Free wi-fi is available.   An eclectic mix of music is played, including Coldplay and Moby.   The TV is set on sport.   Cutlery is cheap and cheerful, with paper serviettes.  

The Menu has some stars and typing errors, is made to look old Down South, and is divided into Starters, Ribs, Sandwiches and Prawns, to which is added Sides and Dessert.  Having only opened a few days ago, the advertised Daily Specials (Gumbo on Mondays, Jambalaya on Tuesdays, BBQ Brisket on Wednesdays, Best Burger on Thursdays, Cajun fish on Fridays and Fried Chicken on Saturdays) are not yet available, neither were the cheesy grits and coleslaw.   Starters cost between R40 – R45, and include prawn cocktail, thick cut bacon, caesar salad, buffalo chicken wings, and 8 of the most wonderful crispy batter fried prawn tails served with a delicious red pepper rémoulade.  Ribs are ‘dry spice rubbed and twice baked, basted in Down South BBQ sauce”, and the two racks were sweet and spicy, an extremely tender and generous portion at R 65, which includes one side dish (‘whipped potatoes’, home fries, chopped salad or corn bread).   “Po’ Boys” sandwiches (poor boy sandwich originating from Louisiana, usually a submarine sandwich made with meat or seafood) cost R50 – R55, served with pork, prawns or BBQ brisket, while the “Muffaletta” sandwich (originates from New Orleans) costs R45, and contains mortadella, salami, white cheddar, tomato and olive pickle.  Butterflied prawns, grilled with olive oil, cost R70, including one side dish too.   Desserts cost R35, and the choice is pie – apple, pecan or Mississippi – or baked cheesecake.

The winelist is uncomplicated and simple, the prices being unbelievably affordable, with three categories: Cheap (Buitenverwachting Buiten Blanc, Mooiplaas Chenin Blanc, Villiera Down to Earth Red, Wolftrap, Mount Rozier Red Blend, all at R25 a glass and R100 a bottle); Decent (Villiera Gewürztraminer, Hartenberg Cabernet Sauvignon Shiraz, and Helderberg Winery Cabernet Sauvignon, all at about R 32 a glass/R120 per bottle); and Good (Fat Bastard Chardonnay, Iona Sophie Terblanche Sauvignon Blanc, Thelema Red and Villiera Merlot, at about R34 per glass/R135 per bottle); and a separate mention for Rosé (Kleine Zalze at R20/R80), as well as for “Bubbles” (Simonsig Kaapse Vonkel at R30/R125).   Beers cost R18 (Heineken), R17 (Amstel, Windhoek) and R21 for 500 ml of Jack Black Draught.  A cocktail list features eight options, all with American South names, most costing a very affordable R35.  The cocktail menu carries the branding of Southern Comfort, Jack Daniel’s and Frangelico.

One hopes that Nava does not overextend himself in his opening of new restaurants – he has also just opened the Mozarella Bar in lower Kloof Street (opposite the Vida e Caffê), and also plans to open a Down South Sandwich Bar.  

Down South Food Bar, 267 Long Street, Cape Town.  Tel (021) 422-1155.      www.downsouthfoodbar.com (website under construction).   Monday – Saturday, “10am – late”.

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