JAN the JOURNAL has published its second volume of 2018, just before the year closed. It has taken me almost two months to look at it after buying a copy at Woolworths, the 297 page manuscript of The Jan Hendrik Group (PTY) Limited being more than intimidating in thickness, and time required to do it justice in reading it. Despite having an editor for the publication, one wonders how Chef Jan-Hendrik manages to find the time to collate such a heavy-weight Journal in his role as Editor-in-Chief, given his commitment as chef to his one Michelin star restaurant JAN in Nice, and his regular trips to Cape Town and SA. Continue reading →
Last week I invited my friends Clint and Llewellyn Lambert (GM of the Franschhoek Boutique Hotel, and influential blogger at Hospitality Hedonist) to join me for dinner at Le Petit Manoir in Franschhoek, which opened in July. Having had more than enough time to settle in, it was a severely (and costly) experience, of a completely dysfunctional restaurant. I apologise for the longer than average Review, summarizing my experiences with Chef Kevin Grobler’s cooking since 2015. 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 →
Yesterday I attended the launch of Yumcious Café in the DeVille Centre in Durbanville, the second restaurant of Chef Jenny Morris, her first one being the very successful Yumcious Café in the Cape Quarter. Continue reading →
Every year Eat Out seems to change something about its Awards, and this year is no exception. For 2017 Eat Out has decided to increase the shortlist of Restaurants to a Top 30, from which a Top Ten will be recognized at the 17 November Awards ceremony. Continue reading →
At the 2016 Eat Out Awards, held yesterday in the Arena of GrandWest over a Gala Lunch prepared by some of our country’s top chefs, some winners were predictable, and others were a surprise. It was a slick event with a Garden theme, which led many to predict that La Colombe would be the Restaurant of the Year, given its Forest menu theme. Sadly it was not, The Test Kitchen (controversially) named Restaurant of the Year for the fifth time! Nine out of the Top 10 restaurants are from Cape Town and the Winelands (Cape Town 3, Franschhoek 3, Somerset West 2, Stellenbosch 1, and Gauteng 1) Continue reading →
An unusual recipe of 14 top South African chefs working together in pairs of two in less than ideal temporary kitchen conditions set up outside the City Hall, supported by a sommelier and restaurant serving staff per chef pair, and serving 36 guests a unique four-course menu each, dreamt up by Opulent Living publisher Barbara Lenhard, saw R1195000 raised for charity on Thursday evening, alongside which the brand new Mercedes-Benz S Class was launched.
The A list event, which was covered by Top Billing and was MCd by Top Billing presenter Bonang Matheba and previous Top Billing and The Dr Mol Show presenter Dr Michael Mol, was first announced in May, and even though the tickets cost R3000, they were snapped up within a very short period of time, leaving many food lovers disappointed that they were Continue reading →
The Sweet Service Award goes to the restaurant group of The Greek Fisherman, Meloncino, and City Grill in the V&A Waterfront, for the unusual way General Manager Barry Nieuwhoudt and Marketing executive Tammy Smit hosted the Camps Bay Guest House Association on Monday evening. Our Restaurant Safari started at The Greek Fisherman, where 18 guest house owners and managers met for starters, which included a selection of Greek mezes such as Greek salad, fried haloumi, feta-stuffed phyllo pastry rolls, dips with pita bread, and mussels. We then went upstairs to Meloncino (which once overlooked Granger Bay, but now is above City Grill), an Italian style ‘ristorante, bar, and pizzeria Italiano‘, where we were served a selection of their pasta, pizza, and meat Continue reading →
Last night the first episode of MasterChef SA Season 2 was flighted, to what seemed liked a smaller audience, if the Twitter reaction (or lack of) is anything to judge it by. The first episode built a bridge between MasterChef Season 1 last year and the new Season 2, with some familiar faces, and many new hopefuls, some successful in making the bootcamp of 50 contestant amateur cooks, and many not. There are some interesting characters one can expect to go through to Nederburg, given the amount of airtime they received last night.
To demonstrate how far some of the MasterChef Season 1 Finalists have come since their participation in the show, there was a quick overview of some of the more successful Finalists: Deena Naidoo now has a part-ownership in Aayra at Montecasino, part of his so-called R8 million prize package from Tsogo Sun. Sue-Ann Allen, the runner-up, is described as the ‘head chef’ at the Market on the Wharf at the V&A Waterfront in The Times. Lungile Nhlanhla is Drum‘s junior food editor. Ilse Fourie has a cooking show ‘Ilse Kook‘ on KykNET. Berdina Schurink has opened Bella Sophia Culinary Café in Pretoria. Manisha Naidu and Jade de Waal have participated in cook books. Some Finalists missing from the Season 1 recap were Sarel Loots, who was a contestant on Kokkedoor, dessert specialist Thys Hattingh who now is Project Manager at the Compass Group, Guy Clark, who has an amazing chef’s job in Mumbai, and Brandon Law, who is Chef Deena’s right hand at Aayra. It was wonderful to see judges Andrew Atkinson, Benny Masekwameng, and Pete Goffe-Wood again, feeling like old friends, and barely having changed in the year since we first got to know them in Season 1.
To a MasterChef SA newcomer viewer the action may have been too fast, and therefore confusing. No background information was provided about the start of the process, namely the audition to have one’s cold dish tasted, brought along from home. The episode started with the hot auditions, in which some of the 100 contestants received lots of airtime, while the others that received little coverage in the episode or were not even mentioned by name were predictably the ones that fell out. Each participant had 45 minutes to prepare their dish, and 5 minutes to impress the judges whilst plating their dish, and the standard of the dishes presented to the judges generally was high at this very early stage.
Given the amount of time spent on them in the first episode, one can speculate that the following will be seen in the group of 16 contestants at Nederburg (today’s episode will focus on the rest of the hot audition):
* By far the most airtime was devoted to the first contestant featured, being Zahir Mohamed, who owns Baked Bistro in Bakoven. He already had a dream to open his own restaurant, and shared that he would open his own bistro after participating in MasterChef SA. His father is the chef cooking for Manchester United and its fans in the UK. He would ‘cook my heart out’ on MasterChef, and wanted to make them happy, he promised the judges. He was the first of many contestants to cry, the pressure bringing on the tears, and he explained that he had given up his job (at Brandhouse marketing Heineken) to participate in the reality TV show (as Sue-Ann Allen had in season 1). Zahir made a home-smoked rack of lamb with roasted garlic and a port jus, which Chef Andrew rejected for not having a smoked taste and the spices not coming to the fore. Chefs Benny and Pete disagreed with him, tasting the smokiness, and praising the sweetness in the beetroot and a rack of lamb prepared properly. Twitter: @BakedBistro @Foodie4CapeTown
* Mohamed (also known as Ozzy) Osman is a student from Johannesburg whose English pronunciation was dreadful. His pan-fried lemon sole served with a phyllo pastry basket filled with spinach was a hit amongst the judges. Chef Pete promised him 10 years in boarding school if his fish was raw inside, having introduced that his love for cooking stemmed from the dreadful food he had to eat at boarding school. He shared that he comes from a family of dedicated cooks. Chef Pete probably understated his praise of the sole as being ‘pretty well done’. Twitter: @Oh_so_Ozzy
* Sisters Leandri and Seline van der Wat from Mahikeng (previously Mafikeng) both received their white aprons, but were kept on tenterhooks by the judges, calling them in one after the other. They were the most gorgeous sisters, both in appearance, and also in attitude, each wishing the other one success in the show. They lost their mother at an early age, and have enjoyed cooking together. Selina made a Doublet of prawns served with Rooibos and thyme salt. Leandri prepared a Smoked snoek ravioli.Twitter: @This_is_Leandri @SelineVW
* Neil Lowe was an interesting character, looking studious with his specs, and clearly trying to impress the judges with his terminology of ‘sous vide’, and ‘Modernist cuisine‘, by far the most sophisticated sounding home chef. If anything, the judges were more critical of him showing off his food science terminology, and said that the proof lay in his understanding of food. His Mauritian sea bass prepared with a lemongrass and coconut velouté received the judges’ praise that earned him a white apron. Twitter: @NeilLowe
* Kamini Pather is a food blogger from Cape Town that we know from our Food & Wine Bloggers’ Club meetings, and appears to work at The Test Kitchen now. She spoke about wishing to use MasterChef SA as a launchpad to prepare a food portal for the Southern Hemisphere. Her Indian lamb shoulder served with a smear of cauliflower pureé and mustard vinaigrette was highly praised by Chef Andrew, who loved its flavours coming together, and the taste of its spices. She received her white apron. Twitter: @KaminiPather
* The character that created the biggest impact was Sanet from Boksburg, with partly purple hair and a BIG personality, hugging Chef Andrew heartily when she received her white apron for her Port and Porcini risotto and chicken. When asked if she had dyed her hair for the programme, she said that purple is her colour, and that of her birthstone, her colour of luck. She was not shy to praise herself in being kind and lovable! She also cried, filled with emotion at having got so far.
Advertisements featured included those for sponsors Nederburg, Tsogo Sun, Woolworths (with beautiful food shots), new sponsor VW (with a tenuous food link), and Robertsons (many ads, but only one with Chef Reuben Riffel). Other advertisers included Nespresso, Standard Bank, Spree.co.za, Dr Oetker Pizza Ristorante, and (oddly) Plascon paint.
For an overview of what is lying ahead for Season 2 read here. For behind the scenes information on the filming of Season 2 in January read here. We want to clarify that M-Net has a strict procedure for interviewing contestants, all writers having to obtain permission from their PR Manager Ingrid Engelbrecht upfront. The condition is that all writers have to submit their story to Ms Engelbrecht for approval and sometimes minimal editing before being allowed to publish it. We have agreed to follow this rule, so that we have the opportunity to write stories about the contestants during the course of season 2. This appears to be an unusual procedure relative to other food reality TV shows, especially as we signed a confidentiality agreement before attending the Media Day. This rule only applies to contestant interviews, and in no way affects writing a summary of each episode such as this one.
So how did the viewers judge the first episode? The men were noticeably negative, using 4-letter words to describe how much they disliked the program. Contestants Kamini and the two Van der Wat sisters received positive comments from them however. Some power outages raised the question about repeat broadcasts. Some complaints were received about the loud music in the broadcast, overpowering the judges’ feedback. It is still early days for Season 2 of MasterChef SA!
POSTSCRIPT 12/6: Deena Naidoo, winner of MasterChef Season 1, Tweeted the following compliment about this blogpost today: ‘As always a Great summary of Episode1 MasterChefSA season2 . You don’t miss much’.
MasterChef SA Season 2. Tuesdays and Wednesdays 19h30 – 20h30. www.masterchefsa.dstv.co Twitter: @MasterChef_SA
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
If there was one good thing about Vindaba, the wine tourism exhibition which ran alongside CapeWine 2012, it was the discovery of the innovative new KWV Sensorium at its Head Office in Paarl, which pairs highlights of the KWV Art Collection with KWV wines, and which has brought the art collection under one roof for the first time.
The creative idea came from a group think tank, curator Elsa Hoogenhout said, and has given the historic KWV Head Office interior a new and modern feel as one enters the building. The Sensorium is believed to be the first wine and art pairing in the world. The creativity is evident before one even enters the Sensorium, with a Reception bench made from wooden staves to which old office furniture has been affixed, being functional seating as well as expressing the differentness of the rejuvenated KWV, one of the leading and oldest (94 years) wine producers of the country, having been one of the top performers, with Nederburg, at the Veritas Awards on Saturday evening. Using the services of two architecture firms, Albertyn Viljoen from Paarl, and Mashabane Rose from Johannesburg, the rectangular space has a central glass-encased KWV wine display and food preparation centre, with special lamps made from KWV branded crystal decanters.
Each of the 28 featured artworks out of the approximately hundred in the KWV Art Collection, which has been built up over the past sixty years, has been uniquely paired with a KWV wine, based on what the artwork represents or its colouring, a team effort between Elsa and her wine colleagues. At any given time, four of the paired artworks can be experienced by tasting the matching wines, and the four paintings and pairings will be rotated, so that one can study new paintings and taste new KWV wines each time one visits the Sensorium. I was lucky to have Elsa telling me about each painting, and each is well described where it hangs, with five words that are uniquely descriptive of the artwork as well as of the KWV wine, not using traditional wine-speak. The catalogue for the exhibition is informative, and contains each artwork, the wine pairing, as well as the QR code so that one can obtain more information about the wine from the KWV Sensorium website. The paintings are hung in sections in the Sensorium, depending on their wine pairings, being white wines, red wines, and dessert wines.
The first artwork is entitled ‘The Funeral’ (of poet DJ Opperman), and is by Marjorie Wallace, showing his family in one group and his friends in another. His family did not approve of his friends. Interesting is the seemingly contradictory pairing of the sad theme of the painting with the KWV Cathedral Cellar Cap Classique, and Elsa explained it as representing the rebellious and effervescent character of the poet. The words associated with the wine and the artwork are: rebellion, reminiscent, icy rain, wet grass, effervescence.
This was followed by ‘Boland Bride‘ by Christo Coetzee, one of his last works, which is paired with the KWV The Mentors Viognier. Viewers of the artwork either love or hate it, Elsa said, and the reaction to Viognier is similar, she said. Yet both the artwork and the wine are complex, being layered. The five descriptive words for the wine and the artwork are: bittersweet, complex, floral, masculine, and Miss Havisham ( a character from Charles Dickens’ ‘Great Expectations’).
A work which was commissioned by the KWV is by Piet van Heerden and entitled ‘Boland Valley‘, painted from Paarl Mountain, and is an iconic painting of Paarl, and was therefore paired with the iconic KWV Roodeberg. The words used to describe the painting and the wine are the following: legendary, rockface, vista, sunset, Kodak moment!
The pièce de résistance is the massive Irma Stern ‘Harvest’ painting, probably the largest surviving Stern artwork in South Africa, which was paired with KWV Red Muscadel, its colour matching the different shades of red and orange fruits in the painting. The words describing the two masterpieces are the following: joyful, abundant, Garden of Eden, exotic, parable.
Other artists in the KWV Art Collection are JH Pierneef, David Botha, Gregoire Boonzaier, Carl Buchner, Frans Claerhout, Herbert Coetzee, Tinus de Jongh, Llewellyn Davies, Pranas Domsaitis, Elly Holm, Amos Langdown, Francois Krige, Erik Laubscher, Hugo Naudé, Alexander Rose-Innes, Edward Roworth, and Maurice van Essche.
At Laborie, a KWV property a little further down, off Main Road, wine is made, with Harvest Restaurant and guest accommodation too, a collection of works by Cecil Skotnes can be viewed. The KWV commissioned Skotness to produce a number of works, his ‘Epic of Gilgamesh‘ being the best known of these, consisting of 18 hand-carved wood panels in a stinkwood and yellowwood frame, depicting the origin of wine.
The KWV Sensorium is a unique showcase of South African wine history, with old bottles of KWV wines, brandy, and even Eau-de-Cologne it once produced, uniquely paired with works of art by some of South Africa’s finest artists.
KWV Sensorium, 57 Main Street, Paarl. R40 per person. Tel (021) 807-3147 www.kwvsensorium.com Twitter: @KWVSensorium Monday – Friday, 9h00 – 16h30, Saturday 9h00 – 14h00.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage