Entries tagged with “One & Only Cape Town”.


After seven years at Grande Provence, Chef Darren Badenhorst is set to leave the wine estate to open his new restaurant Le coin Français By Darren Badenhorst on the Franschhoek main road. Stepping into his shoes from today is new Executive Chef Guy Bennett.  (more…)

imageYesterday I had the honour to get to know Koekedoor judge Mari-Louis Guy better over a 3½ hour period, first visiting the Cakebread Studio which she owns with her brother and business partner Callie Maritz. The get-together was crowned with a visit to the One & Only Cape Town, where the three of us indulged in what is my favorite Afternoon Tea in Cape Town. (more…)

bushmans-kloof-reserve-cederbergEight South African  Lodges count amongst the Conde Nast Traveler Top 100 Hotels & Resorts in the World Readers’ Choice Awards, which were announced yesterday.

The South African Top 100 lodges, with the ranking, are as follows:

3. Bushman’s Kloof  Wilderness Reserve & Wellness Retreat (photograph) (more…)

Mimagey first visit in 2010 to what was then called Tokara DeliCATessen was very disappointing. In July the ownership team of the Tokara Restaurant took over the management of the now named Tokara Delicatessen, and moved its Chef Aviv Liebenberg from its Tokara Restaurant to the Delicatessen, raising the bar greatly!

Previously the Tokara Delicatessen was managed by Tokara owner GT Ferreira’s wife and daughter, and a succession of chefs was in the kitchen over the years. Food was average and service poor, but the building (more…)

imageTwo iconic hotel leaders, Clive Bennett from the One & Only Cape Town and Horst Frehse from the Twelve Apostles Hotel & Spa, are going into retirement, a massive loss for the Cape Town hotel industry. Both Hotel GMs crossed paths when Frehse took over Bennett’s job at the Twelve Apostles in 2010.

Cigar-smoking Horst Frehse was synonymous with the Grande Roche in Paarl (more…)

imageThe participation by restaurants in the Western Cape in the Diners Club Winelist Awards 2015 is a shock, declining from 80 restaurants in 2014 (already a decrease from 96 in 2013) to 65 restaurants this year!  Diners Club will have to find a solution to the declining interest in its Winelist Awards.

The Diners Club Winelist Awards acknowledge restaurants which take pride and interest in their winelists, and how the wines match the food (more…)

imageThe rate of new and planned restaurant openings seems slower than at the beginning of previous summer seasons.   Restaurateur Michael Townsend of the Harbour House Group continues unabated in opening new restaurants. Exciting news for Franschhoek is the ownership change today of Le Quartier Français by the Leeu Collection!  Today’s date of 1 September appears a number of times below!  We update information about newly opened and closed restaurants continuously.

Restaurant Openings

*     Vicky Cristina’s tapas bar y restaurante espanol has opened in Camps Bay (photograph).

*   De Warenmarkt has opened in Stellenbosch, a mix of market, deli, bar, and pop-up restaurant 

*   Open Door has opened at Constantia Uitsig, the third restaurant to be opened by Neil Grant and his business (more…)

imageThe Doolhof lunch held at La Mouette last Friday introduced us to three new aspects: the new Doolhof winemaker Gielie Beukes, the new Doolhof vintages, and the new interior decor of La Mouette.

New winemaker Gielie Beukes met the media for the first time at the function, having started at Doolhof last September. He comes across as a little shy in speaking, but his confidence will grow. I was lucky in sitting next to him, so could obtain more information from him after he introduced us to his range of wines, just after General Manager Johan Fourie welcomed us. Gielie handled all aspects of the 2015 harvest for the first time, which meant imagethat some of the wines we tasted (2014 and older) had been overseen by Rianie Strydom, who consults to the wine estate. Gielie moved across from Schalkenbosch, in Tulbagh, having previously worked harvests in Bordeaux and Napa, and having worked at Glen Carlou and La Motte. Gielie announced that they are discontinuing their Shiraz, and will sell off their grapes of this variety. They have also discontinued their Wooded Chardonnay, in a move to consolidate their range. Gielie shared with me that doing harvests in different countries was an immense learning experience, the French looking for optimum ripeness when picking grapes, while the Americans look for premium ripeness, picking grapes at an almost over-ripe state. Gielie is not only the winemaker, but has also been appointed as the Estate Manager. (more…)

WhaleTalesTourism, Food, and Wine news headlines

*   The International Air Transport Association (IATA) has reacted to the additional Immigration Regulations introduced on Monday, requesting our government ‘to act in the best interests of the country and review‚ modify‚ and if necessary‚ rescind‚ the new measures if they do not have the desired effect and if they act as a handbrake on travel‚ tourism and economic growth‚ not just for South Africa — which is experiencing its weakest GDP performance in decades — but for the entire region. From a commercial and economic perspective‚ the industry is concerned that the harsh and onerous requirements South Africa has prescribed for travellers will negatively impact on the sustainability of air services‚ travel‚ trade and tourism to‚ from and via South Africa‘!

*   The inaugural Cabernet Franc Carnival will be held at Avontuur on 20 June, with thirteen producers presenting their wines to taste, including Ridgeback Wines, Avontuur, Lynx Wines, Hermanuspietersfontein, Camberley Wines, Cape Chamonix, CK Wines, Doolhof Wine Estate, Druk-My-Niet Wine Estate, Mont du Toit, Ormonde Vineyards, Raats Family Wines, and Nelson Family Vineyards. Entrance R120.

(more…)

Burrata 'Pick me Up'  dessert Whale CottageLast year New Media Publishing changed its annual Eat Out magazine, having featured 1100 restaurants in earlier years.  Last year the Eat Out Top 500 restaurant guide was based on applications sent by restaurants themselves, and the top 500 selected by 50 food and restaurant writers and lovers.  This year the Eat Out 500 top restaurants could be nominated by anyone, mainly the public, and chosen and reviewed by a panel of 30, mainly food writers.

Earlier this week Eat Out announced the Top 20 Restaurant shortlist, which will guarantee those restaurants a space in the 2015 Eat Out Top 500 Restaurant Guide.

The selection and evaluation of the Eat Out Top 500 is sketchy: ‘...a list of candidates was selected (how, on which criteria?), rated (on which scale, on which criteria?), and reviewed by the panel‘ (the criteria for reviewing are mentioned as food – defined as menu composition, seasonality, and presentation – and ambiance, service, and wine/beverage selection).  Surely they mean that a particular member of the panel reviewed a particular restaurant?  The end result is described by Eat Out (twice in its media release) as a ‘power list of great restaurants‘! Someone alerted me to the hard sell to new restaurants by Eat Out to be listed on (more…)