Tag Archives: planet

Inaugural 2016/2017 Gourmet Guide launched, Top 21 SA restaurants ‘plated’!

imageToday the inaugural ‘2016/2017 Gourmet Guide: Top South African Restaurants, their Chefs & Recipes‘ was launched at the Good Food & Wine Show. Twenty one top restaurants were honored with one or two plates, acknowledging them as the best restaurants in our country.
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Eat Out announces Top 20 Restaurant shortlist, in silly dribs and drabs!

imageEat Out is really trying hard to be different in its Top 10 Restaurant Awards this year, and comes across as rather silly.  Now it is starting to release its Top 20 Restaurant shortlist, but in batches of five restaurants at a time (ten today, in two batches), with another two batches of five to come. Instead of releasing the list of names, one has to watch a video to see the name of each Finalist restaurant. We will expand upon this Blogpost tomorrow, as the further ten restaurant names are revealed. Continue reading →

2014 Mercedes-Benz Eat Out Top 10 Restaurants: who will make it tonight?

Eat Out Top 10 Restaurant Awards logo 2It’s the highlight of the restaurant industry tonight, and 1000 restaurant staff, food lovers, suppliers, and media will be at Thunder City to salute and celebrate the Mercedes-Benz Eat Out Top 10 Restaurants.

It must be one of the most oddball years for the Mercedes-Benz Eat Out Restaurant Awards 2014, the goalposts changing in August and September, as more and more Top 20 calibre chefs left their restaurants of employ, to join other restaurants, or to open their own establishments. Some Eat Out judges had already been sent to evaluate potential Top 20 candidate restaurant before the chef departures were announced, wasting time and money for New Media Publishing and its judges Abigail Donnelly (Editor of Eat Out), Andy Fenner (Frankie Fenner Meat Merchants, supplier to a number of Top 20 restaurants, a Continue reading →

‘Rossouw’s by Diners Club 2015 South African Restaurant Guide’ is back, 13 Cape Town and Winelands 5* restaurants!

Rossouw's by Diner's Club South African Restaurant GuideAfter a one year absence, the Rossouw’s Restaurant Guide is back, with a new name, new sponsor, new editor, and a new methodology of recognising top restaurants.  Restaurants in Cape Town and the Winelands still dominate the 5-star restaurant list by far, with 13 out of 20 restaurants in the Western Cape, out of 300 restaurants evaluated in total!

Yesterday ‘Rossouw’s by Diners Club International 2015 South African Restaurant Guide’ was launched in Johannesburg, now sponsored by Diners Club, the same company also sponsoring the Platter’s by Diners Club 2015 South African Wine Guide.  Anna Trapido has been the editor for just more than half a year, writing individual reviews about restaurants on their website, and has compiled the new Guide, awarding twenty restaurants with 5 star ratings nationally, another change, as the Rossouw’s restaurants only achieved a maximum of 3 stars in the past, when it was run by previous owner JP Rossouw.  The publication format now matches that of the Platter’s Guide.  A 5-star rated restaurant is defined as a ‘consistently superlative restaurant in its category – with no/almost no issues’!  To obtain a 5-star rating the restaurant had to achieve a score in excess of 90%, errors in food being unbalanced, or wines and foods not matching, counting against a restaurant, for example.  Every element of the restaurant visit, from making the telephonic booking to the departure, was scored.  All meals were paid for by Anna’s reviewers, all largely unknown Continue reading →

Are there enough top chefs left to make up a credible 2014 Eat Out Top 20 Restaurant list?

Chenin Blanc Top 10 Huguenot Cheese Brulee Whale CottageIn the past week three further Top 20 Restaurant candidate chefs have announced their resignation, making the restaurants at which they work ineligible to be nominated for the 2014 Eat Out Top 20 Restaurant shortlist.  This year is the most volatile we have ever seen as far as top restaurant chef departures go, opening up the opportunity for a fresh 2014 Eat Out Top 10 Restaurant Awards list.

The latest chef resignations are the following:

*   Chef Oliver Cattermole left Mondiall Kitchen & Bar two weeks ago, today joining the Leeu Collection as its Executive Chef for its five star Dassenberg Estate hotel and Leeu Restraurants Oliver CattermoleRusthof Country House in Franschhoek, both opening next year.  Chef Oliver has worked locally at Dash at the Queen Victoria Hotel, the Le Franschhoek hotel, and Mondiall, as well as internationally at Ivy Restaurant, La Gavroche, Novelli, and at Cannizaro House hotel.

*   Chef Brad Ball, who helped open Bistro Sixteen82 at Steenberg, leaves in two weeks to start up what sounds like a collective of three restaurants at Pedlars on the Bend in Constantia

*   Chef Christiaan Campbell leaves Delaire Graff Estate, after opening up the main restaurant more than Continue reading →

‘Hayden Quinn: South Africa’ – who is he, are SA viewers being misled, Woolworths pushing its Australian investments ?

Hayden Quinn Title page sunflowersThe question on the lips of many South African viewers of ‘Hayden Quinn: South Africa’ is: why Hayden Quinn?  Why choose a MasterChef Australia top 3 finalist (no, not winner) of 2011 (no, not even 2013) to promote the beauty of South Africa and its abundance of sustainable foods amongst South Africans? We did some research, and found that South African viewers are being misled about the TV show host, and that Woolworths appears to have a hidden agenda in pushing its Australian investments!

I started with the Cardova Group, the production company of ‘Hayden Quinn: South Africa‘, and of the ‘Expresso Morning Show’ and ‘Top Travel‘ too, all flighted on SABC3.  A random e-mail landed in my Inbox from LinkedIn, asking me to congratulate Mark Bland as newly appointed Producer of ‘Hayden Quinn: South Africa’, just as the series kicked off and my interest in it was piqued.   I got Mark’s cellphone number via LinkedIn, and asked him for more information about the food series.  He was extremely hesitant in talking to me, even though we have known each other for  a good two to three years.  He is a regular reader of my blog, and has commented on it on occasion.  I was taken aback about his hesitancy to meet, to talk about the new show, stating that he had just been promoted, and did not want to jeopardise his new appointment in case I wrote something that could land him in trouble. As a regular reader he would have known that I can only write what I have been told.  As the producer of the show, one would have thought that he would have wanted information about the series to be shared, or expected that he would have referred me to a PR person within his company, or at Woolworths, SABC3, and/or Nedbank, the major sponsors of the series.  The best he could send me was this bland (pardon the pun) media release: Continue reading →

Justin Bonello passionate and patriotic Cooked in Africa Films food TV producer! Ultimate Braai Master Season 3 on the grill!

Ultimate BraaiMaster Season 3 Cape Final Banners Whale Cottage PortfolioYesterday I was invited to attend the judging of the Cape Finals of Season 3 of Ultimate Braai Master held in the parking area of The Lookout at the V&A Waterfront.  Not only was it a good way to catch up with a number of chefs who judged the Cape Finals, but it was also an opportunity to meet Cooked in Africa Films producer Justin Bonello.

Justin chatted to blogger Thuli Gogela of Mzansi Style Cuisine Blog (she appeared in the Bloggers episode of season 2 of MasterChef SA)  and I as the judging came to an end at the Finals.  One sensed his overriding passion for food, which has grown into TV production, with 21 productions to date, including two previous Ultimate Braai Master Ultimate Braaimaster Season 3 Cape Finals Thuli Gozela Justin Bonello Whale Cottage Portfolioseasons, two seasons of Charly’s Cake Angels, as well as Seasons at Terroir, which was launched last week and focuses on Chef Michael Broughton, and his restaurant Terroir at Kleine Zalze.   Justin denied that Terroir not making the Top 20 Eat Out restaurant list last November was a blow to their production, saying that Chef Michael’s food is beyond Top 10 competitions, clearly a fan of the chef’s food. He is fascinated by the revolution of growing one’s own vegetables and herbs, and proudly showed me a photograph of his vegetable garden at home, out Hout Bay way, which will become the subject of a TV series  ‘Green Time’ at the end of 2015, with seven pilot projects of vegetable gardening at schools being developed. Continue reading →

KAMERS Sweet Service and the V&A Waterfront Sour Service Awards!

Kamersvol stand Whale Cottage PortfolioThe Sweet Service Award goes to KAMERS (originally called Kamers vol Geskenke when first launched 10 years ago) and Anida van der Spuy, for her invitation to attend the lifestyle, decor and food show at Webersburg last week.  It was not too busy on the Friday afternoon, making it a pleasure to move from one marquee to the next, and buy something to taste along the way.  Kamersvol Yellowtail Whale Cottage PortfolioEvery space was used, even the wine tasting centre had stands.  Anida introduced me to talented chef Wynand van Rooyen, who used to work at Planet Restaurant, and was Sunday Times Chef of the Year 2011. He had just returned from a stage at Frantzen in Stockholm, the 12th best restaurant in the world.  He had a pop-up restaurant at the event, called The Flying Boar. I was impressed with his beautifully plated Continue reading →

Western Cape shines in 2014 American Express® Platinum Fine Dining Awards!

MasterChef 2 14 Chef David dish Whale Cottage PortfolioOnce again the Western Cape has shown that it is the country’s culinary champion in its performance in and dominance of the 2014 American Express® Platinum Fine Dining Awards, which were awarded in Johannesburg last week, and in Cape Town on Monday evening.   Of 95 award winning restaurants in the 16th year of review, 43 are from the Western Cape, 35 from Gauteng, 9 from KwaZulu Natal, and another eight from other provinces.

Evaluated by a judging panel consisting of Anna Trapido (previous Eat Out Top 10 Restaurant judge) and Victor Strugo, under the chairmanship of Tamsin Snyman, the Award-winning restaurants had to meet the criteria of offering ‘culinary excellence to discerning diners’.   Eligibility for Continue reading →

Eating out: are our restaurant choices sustainable and responsible? Should we not be Eating in?

Michael Pollan is a man with a food conscience, and has written a number of books on the theme of sustainable food and healthy eating, promoting cooking at home, and eating out responsibly, if one must eat at a restaurant, reports The Daily Telegraph.

Admitting that he once was a McDonald’s fan, having one of their meals daily, and that their chicken nuggets are his son’s ‘Proustian smells and tastes of childhood‘, he would not touch their food anymore.  He is concerned that ‘we don’t cook, can’t cook, won’t cook‘, despite the flood of TV food shows and rise in cookbook sales, leading us to eat unhealthy food, which is not environmentally responsible. Even worse is that we don’t connect socially over home-cooked meals any more.  Pollan is a Professor in Journalism at the University of California, Berkeley, and was named in 2010 as one of TIME‘s 100 persons to ‘most affect our world‘.

Pollan’s book ‘The Omnivore’s Dilemma‘ inspired Angus McIntosh, owner of Spier’s Farmer Angus meat and egg supply, to be environmentally responsible in the biodynamic rearing of his animals.  He gave me a copy of the book, to inspire me to spread the message when I visited his farm. The book is subtitled ‘The Search for a perfect meal in a fast-food world‘ and encapsulates Pollan’s criticism of fast food, which he calls an ‘industrial meal’, and of McDonald’s in particular. Pollan analysed the ‘nutritional’ content of McNuggets from a flyer, and found them to contain 38 ingredients, of which 13 are derived from corn, as well as synthetic ingredients made at petroleum refineries or chemical plants, allowing the food to be stored for longer.  Corn is the staple diet of cattle, yet ‘violates the biological or evolutionary logic of bovine digestion’, writes Pollan.  The omnivore’s alternative to industrial food is claimed ‘organic‘ food, sounding more ethical and sustainable. He concludes his book with a description of a meal he prepared from self-foraged ingredients, the ultimate way of eating but time-consuming to gather, including mushrooms, wild boar, fava beans, pâté, morels, bread (made using wild yeast), a garden salad, and a fruit tart for which the fruit was sourced from a public cherry tree, served with chamomile tea. Continue reading →