I have experienced the cuisine creativity and presentation of Chefs Rikku O’Donnchü and Warwick King three times at Gåte when they opened at Quoin Rock wine estate outside Stellenbosch a year ago, and three times since they established their own SŸN Group since leaving Gåte, first as a SŸN Pop-up, and then as their brand new Exhibit A, in the past year, In this period I have seen the growth in this creative chef team, challenging itself continuously to do things differently and to break their own boundaries. Continue reading →
I had the luck to have enjoyed a 16 course Tasting Menu dinner soon after the opening of Gåte Restaurant at Quoin Rock outside Stellenbosch, in November. I was blown away by the creativity of the dining experience, and its experiential nature, with Molecular Gastronomy, something I had not experienced at this international level in my dining experiences locally and internationally. On Tuesday a week ago I returned to Gåte, to try the new dishes on the Tasting Menu, as well as those that have changed in the past three months, while my friend from Paris ate the Tasting Menu for the first time, at her invitation. Continue reading →
It was a surprise to receive an invitation for a restaurant opening late last year. Classic Car Bar is a clever car-themed The Engine Room restaurant and cocktail bar for which Executive Chef Reuben Riffel has designed the menu. Continue reading →
Yesterday the first Oranjezicht City Farm market of 2015 was held on the grounds of the official residence Leeuwenhof of Western Cape Premier Helen Zille, dubbed as ‘Villa Zille’. It was the first time that I attended the market since its move to the premier’s property six weeks ago, and I was impressed with the location, the parking offered, and the use of the property by those who attended. The highlight was seeing Premier Zille mingling with the crowd, herself shopping at the market!
The move to Leeuwenhof resulted from a suggestion via Twitter, when it was announced by the Oranjezicht City Farm that they would have to close down the market adjacent to the Farm, given the bureaucratic requirements of the City of Cape Town and Heritage Western Cape, Continue reading →
The viewers’ blood is boiling, in that Finalist Kamini Pather was given a second chance two nights running in episodes 25 and 26, to hang in at MasterChef SA, given that she clearly was the weakest performer in both the episodes. The episode was an exciting one, however, showing the diversity of the Finalists in being able to recreate something as difficult as Chef Richard Carstens’ Chocolate Handkerchief dish, consisting of eleven elements.
The Final Four were given black aprons on arriving at the MasterChef SA kitchen, being in a Pressure Test, without deserving it as such. They noticed technical equipment they had never seen before on their workstations, including gloves, goggles, palette knives, and nitrogen guns. They also noticed an unnamed white jacket hanging in the kitchen. They were told that the judges were turning up the heat, and that they would face the toughest challenge. The winner would go directly into Wednesday’s Finale, while the person preparing the weakest dish would be eliminated.
Seline van der Watt reacted by saying that she would ‘put all on the line today and go for it’. Ozzy Osman said cleverly that he would rather have the jacket than have to fight over it later in the series. Leandri van der Wat said practically ‘Let’s cook’, looking forward to the challenge! Kamini said that she felt calmer, after losing her nerves in episode 25, when her Lemon Meringue Gâteau was less than perfect, and she cried Continue reading →