Entries tagged with “Melrose”.


Ever since I reviewed Chef Bertus Basson’s Spek & Bone dive of a restaurant in Stellenbosch in July last year, Basson has been on a mission to discredit me as a reviewer, not being man-enough to accept my honest feedback. Last week I popped in at his latest eatery, De Vrije Burger, a hamburger and ice cream joint, on Plein Street in Stellenbosch, the take-away outlet being far below the standard of his Eat Out Top 10 award stature! One wonders why he is scraping the barrel with cheap and nasty restaurants, when he started off with the top level Top 10 Overture restaurant, his first! Each new restaurant, of his five restaurants, is one level below the previously opened one in terms of quality!   (more…)

MasterChef SA 3 3 Roxi Mystery Box Whale CottageIt was the first episode in the MasterChef SA kitchen at Nederburg in episode 3 last night, and it was much easier to follow the action of the twelve finalists, who had to deal with a Proudly South African Mystery Box.  Roxi Wardman was the creator of the winning dish, and jetted off to Ireland, while Phila Vilakazi, Ndumiso Mncwabe, and Melissa Sutherland were in the bottom three, their dishes putting them into the Pressure Test next week in episode 4.

The brief to the twelve finalists was to use any of the ingredients in the Mystery Box, which were only revealed after the first commercial break, keeping the tension high.  The Mystery Box included South African favourites such as Masterchef SA 3 3 SA products 2 Ouma rusks, Pecks Anchovette paste, Oros, spinach, butternut, Colman’s mustard, Lucky Star pilchards, ostrich, Cremora, Illovo golden syrup, Black Cat peanut butter, flour, chocolate, Maltabella, Mrs Balls chutney, Melrose cheese, and more, collectively described as creating ‘nostalgic foods and memories’. The use of Nederburg Winemakers Reserve Pinotage was mandatory.  Chef Pete Goffe-Wood told the finalists that Pinotage is a cultivar unique to South Africa. The time limit to create a ‘South African Masterpiece’ was set at 45 minutes.

As each finalist spoke to the camera, to share what dish would be prepared, we got to know a little more (more…)

Kleinrivier Grana Frieda LloydParmalat SA was the cream of the dairy crop at the SA Dairy Championships 2014, having won the largest number of  champion awards for its dairy products.  The Klein River Cheese Grana was named 2014 Dairy Product of the Year at the DuPont Qualité Awards, organised by Agri-Expo a week ago.
Klein River Cheese is based outside Stanford, and its award-winning Grana is a slow-matured hard cheese.  Its strength, fruitiness, slight sweetness, granular texture, and hard and thick rind preserving the cheese impressed the judges.  Chief judge Kobus Mulder said about this cheese: ‘ ...the Klein River Cheese Grana so impressed the judges with its great taste and typical texture that they were in total agreement that this was indeed Number 1‘. 
Agri-Expo CEO Johan Ehlers said about the stature of the South African cheese awards:

Sustainably presenting these Championships for 180 years, as well as the impressive growth in number of entries and quality thereof over the last decade, is indeed an achievement of note. The Championships today represents the entire South African dairy industry and is perceived as one of the top dairy competitions in the world’.  More than 800 dairy products by 68 dairy (more…)