Yesterday I attended a Garden Party to celebrate today’s Garden Day, an annual celebration of the enjoyment of our gardens. The Avant-Garde-n celebration was held in the Boutique and Gallery of designer Kat van Duinen and artist Kelly Gough at the Old Biscuit Mill. Continue reading →
Yesterday it was confirmed that Chef Luke is opening Short Market Club on Shortmarket Street, in a pedestrian section of the street next door Continue reading →
* Transit passengers, traveling with children through our country’s airports to other destinations, will not require supporting documentation such as unabridged birth certificates, to the relief of our neighboring countries.
* The success of the Franschhoek Literary Festival has given it coverage in the New York Times, with an article focusing on the controversial nature of some of the sessions, especially the one at which Bongani Madondo spoke. The biographer of Continue reading →
Condé Nast Traveler has ranked Cape Town as the third Best Food City in the World in its Readers’ Choice Awards 2014. It follows hot on the heels of Spanish San Sebastián and Paris, and beat Florence, Rome, Tokyo, Hong Kong, Singapore, Barcelona, Quebec, Sydney, Vancouver, Montreal, Lyon, Bologna, Kyoto, Vienna, Budapest, Madrid, and Melbourne.
Cape Town was lauded as a food destination as follows: Continue reading →
* The first World Congress of Nephrology finishes at the Cape Town International Convention Centre today, the first time that the Congress is held in Africa. A total of 3000 kidney specialists have attended the Congress since Friday, reports The New Age. Later this year the World Congress of the International Federation of Aesthetic Dentistry and the 46th Union World Conference on Lung Health will be held in Cape Town.
* Cape Town is the focus in an UK article entitled ‘Paradise found in South African city‘, suggestions given for what to do and see in a week in ‘one of the most vibrant cities in the world‘, including Table Mountain; V&A Waterfront; Cape Quarter; the Codfather in Camps Bay; Africa Café and Mama Africa; afternoon tea at the Mount Nelson, Cape Grace, and Table Bay hotels; Steenberg in the ‘Constancia Valley‘ (sic); the Old Biscuit Mill; Kirstenbosch; Shimmy Beach Club; and a helicopter trip over the city.
* Described as a ‘hunting haven‘ may not be good for our country’s image! The big-game hunting industry Continue reading →
The Honest Chocolate Café opened a week ago on Wale Street, in a building next door to where it operated Honest Chocolate, the first outlet from which the owners Anthony Gird and Michael de Klerk first made and sold their artisanal dark chocolate in 2011. The Honest Chocolate Café sells all things chocolate, a blackboard as well as a menu detailing what treasures one can order.
Anthony says he ‘stumbled’ into chocolate-making, not having any culinary background. Using raw cocoa powder he had found in health shops, he experimented with it to make chocolates that his friends loved. Michael was living in London at the time, specialising in website design, and he too was experimenting with chocolate-making, having been inspired by a friend in New York to do so. The team call themselves ‘imperfectionists’, learning as they go along. They have started with making moulded and dipped truffles, and sold their first handcrafted chocolates at the Old Biscuit Mill. Their chocolates do not contain dairy or emulsifiers, and they only use natural fructose. The raw organic cocoa beans are sourced from Super Foods, who in turn source them from a co-operative in Ecuador, which is also known to make one of the top chocolates in the world. Their cocoa beans are not roasted, unlike other cocoa producers. The beans have a great aroma, have anti-ageing properties, and are good for the heart. They use agave nectar instead of sugar, which is low GI, and is therefore diabetic-friendly. In addition to truffles, they make small slabs, each new product wrapper designed by a different designer: a rabbit on the 72 % bar, and an illustration of the Kalahari desert on the Continue reading →
The opening of Bocca (meaning ‘mouth’ in Italian) Restaurant on Bree Street was eagerly awaited, having been held up by a last piece of paper to be approved by the City of Cape Town. Three weeks after opening the Italian-style restaurant, seating about 90, is packed to the rafters, doing more than 200 covers per day most days. Following a lunch last week, waiting for a car repair a block away, I enjoyed a special lunch with tastes of a number of the dishes on the Bocca menu on Tuesday. The restaurant had been introduced to me in August already.
I was invited by Five Star PR owner Janie van der Spuy, with freelancer writers Jenny Handley and Bianca Coleman, Mail and Guardian‘s Amit Raz and Brent Meersman, and Katharine Jacobs of Eat Out. We were joined by co-owners Neil Grant and Barry Engelbrecht, who opened Burrata at the Old Biscuit Mill in 2012. Having bought two pizza ovens from Naples when they opened Burrata, it was a long-term plan to open a second pizza restaurant in Cape Town. Pizzas bake at a temperature of up to 485°C. The two owners looked at a number of properties in the city centre, but the unusual venue on the corner of Bree and Wale Streets grew on them, allowing them space to add a mezzanine level, as well as an outside deck, which is already a hit, and attracts attention from passers-by. More space is available if they need more in future. Bocca is the only pizza restaurant on Bree Street. Natural oak wooden slats have been used throughout, from the exterior cladding, to steps into the restaurant, on the deck, and inside the restaurant, on its walls, and serving as banisters on the metal staircase, giving an Continue reading →
The eleventh episode of MasterChef SA Season 3 was a close contest between Ian Young and Sipho Mdlankomo for the Immunity Pin, and between Penny Fitchet and Francois Zietsman in the Elimination Test. The episode ended off on a high for the seven remaining contestants.
Having won the paired Team Challenge last week, Ian and Sipho had been promised a surprise, and we recognised the Old Biscuit Mill, and the building in which The Pot Luck Club is housed. Chef Luke Dale-Roberts was introduced, and a video link showed him speaking to the camera, being at least a year old in that it was incorrect about when The Test Kitchen and The Pot Luck Club had opened. Chef Luke’s The Test Kitchen is in the World’s 50 Best Restaurants list, but this was misrepresented by M-Net, as the contestants were at The Pot Luck Club, which is not on the World’s 50 Best Restaurant list, but was made to appear as if it is! Instead of being served a lunch by Chef Luke, the two contestants were presented with a cloche by Reuben Robertsons Riffel, which when opened, contained an Immunity Pin. Sipho and Ian had to cook a dish created by Chef Luke, and the one replicating it most closely would win the Pin. The two contestants were given a recipe for Chef Luke’s braised pork belly served with apple, a miso and soy glaze, julienne vegetables, and a steamed Chinese bun, and they tasted a sample dish. They were given 90 minutes to complete the dish, cooking in the kitchen of The Pot Luck Club. It was a delight to see Chef Luke smile, Continue reading →
In MasterChef SA episode 10 last night five top South African sommeliers were invited to evaluate the pairing of two Tapas dishes of each of four teams with two Nederburg wines. The Red Team won the challenge, winning a Secret Reward (it looks like it could be lunch at The Pot Luck Club), while the Blue Team had the lowest score, and will go into an Elimination Test in episode 11.
In winning the best chicken dish with her Coq au Vin in episode 9 last week, Penny Fitchet was honoured with the pairing of the eight finalists. She paired herself with Francois Zietsman and decided on Blue aprons. Philippa Robinson and Roxi Wardman were paired in the Yellow Team; Abigail Mbalo and Mel Sutherland were paired in the Green Team; and Ian Young and Sipho Mdlankomo were paired into the Red Team. Each team had 60 minutes to prepare each of two Tapas dishes, to be paired with Nederburg 56Hundred Chenin Blanc for the first dish, and Nederburg 56Hundred Cabernet Sauvignon for the second dish. We had learnt in a previous Season of MasterChef that the 56Hundred range was named after the price of 5600 guilders which was paid by Philippus Wolvaart to buy the farm which he named Nederburg. Invited Sommeliers were Neil Grant, chairman of the South African Continue reading →