Entries tagged with “Riverine Rabbit”.


November is an exciting month, with new restaurant openings by Chef Luke Dale-Roberts (The Commissary), by Chef Peter Tempelhoff (FYN), and the very eagerly awaited restaurant Gåte by Chef Rikku O’Donnchü at Quoin Rock in Stellenbosch. There is a marked slow down in new restaurant openings, other than by new restaurant group Cowboys & Cooks. 

Restaurant openings

#   Le Petit Manoir has opened as a Deli and Restaurant in Franschhoek, with Chef Kevin Grobler heading up the kitchen. (Photograph)

Restaurant Review: Le Petit Manoir Restaurant just does not gel, despite Chefs’ experience In a Michelin star restaurant!

#. Michael Townsend, founder of the Harbour House Group but no longer with the Group, is to open The Grill Room in Sunset Beach. He has also bought Sevruga in the Waterfront. A third restaurant, in Sea Point, will open in September 2019.

New Cowboys and Cooks restaurant operations and consultancy group starting to cook up a storm!

#  The new Cowboys & Cooks restaurant group is to open a Cowboys and Cooks restaurant in Stellenbosch; The Backyard BBQ in various locations; Cabron Tex Mex restaurants in Durbanville and Stellenbosch, alongside the Bree Street Branch; and Viva Tex Mex in Kenilworth. It has taken over Slug & Lettuce, a Gastropub franchise with six branches, for which a new look and menu will be developed, starting off in Durbanville. The group has also just bought a 50% share in Primi Piatti, with 18 outlets.

#   Maison J Café et Croissant, a joint venture between renowned Jason Bakery baker Jason Lillie and his sister Brigitte, as well as Vida e Caffé founders David Chait and Rui Esteves, has opened alongside the Pick ‘n Pay in Camps Bay, in a joint venture with the retailer. If this branch works well, it is set to roll out in other Pick ‘n Pay stores, the Waterfront likely to be the next branch to open. 

#   Between Us has opened on Bree Street, as a restaurant and bar, belonging to the twin sisters who originally opened Skinny Legs & All. 

#. The Deli Coffee Co is the new rebranded name of four Melissa’s branches: V&A Waterfront, Kloof Street, Somerset West, and Hermanus, owned by Surine van Niekerk. Prices are set to drop, she says. The Waterfront branch has opened in the former Dalliance and White Rabbit space. 

#  Restaurateur Ian Halfon has opened a smallish intimate new restaurant Walther’s Steakhouse next door to Belthazar in the V&A Waterfront. 

#  Chef Jenny Morris has opened Yumcious Durbanville.

#  The Skotnes Restaurant has opened at the Norval Foundation, with Executive Chef Phil de Villiers, previously of Primal Eatery. 

#  Paris Café has opened in Green Point.

#   42 on Canterbury has opened as a bar and an event venue in District Six/Zonnebloem

#  The La Colombe Group is taking over the bar and restaurant at Le Quartier Français in Franschhoek, after refurbishments. It will be called Protégé. Stephen Raaff is the Head Chef.

New Protégé Restaurant to open at Le Quartier Français, second Le Colombe Group restaurant!

#  Back’s Bar has opened on Main Road in Paarl, where Juno used to be. 

#   Chef Reuben Riffel has opened Reuben’s at The Capital Moloko in Johannesburg, his first Gauteng restaurant. 

#   A new breakfast and lunch Eatery is being developed at Val de Vie, in conjunction with Chef Reuben Riffel. 

#  Chef Jarryd has opened So Cal (for South California), a Bar above Charango on Bree Street. 

#  Manga has opened on Church Street

#  Sotana Bree Street has opened where Odyssey used to be.

#  1 Oak is set to open on Strand Street, an upmarket celebrity bar, music, and event venue modeled on a New York counterpart. The restaurant Butter will open inside this venue. 

#   Chef Bertus Basson has expanded his restaurant empire, opening Eike by bertusbasson as his sixth restaurant, and fifth in Stellenbosch. 

#  Bao Down Restaurant has opened in Oranjezicht. 

#   Upper Bloem has opened on Main Road in Green Point, where Maggie’s Café used to be, a joint venture between Chefs Henry Vigar and Andre Hill of La Mouette. 

Restaurant Review: Upper Bloem brings Bo-Kaap and Cape Malay cuisine to Green Point!

#    TOSSD Salad Bar has opened on Sloane Square in Gardens, Cape Town. 

#   Chef George Jardine has opened Restaurant Seven with George Jardine in Somerset West.

#   Safari #7 Somali take-away restaurant has opened on Long Street. 

#  Chef David Higgs’ newest restaurant Saint ‘Pazzo Italiano’ has opened in Sandton. 

#   No 89 has opened on Bree Street.

#   Sans Ethical Green Grocer Deli has opened in the Artem Centre in Sea Point. 

#   Pauline’s Stand Up Coffee Bar has opened in the Artem Centre in Sea Point. 

#   Victoire Boulangerie, Pâtisserie, and Bistro has opened in Speakers Corner on Church Square, a joint venture between Chef William Galzin of Montpellier and Drikus Hancke of Cape Town, a former Melissa’s franchisee. 

#   Chefs Luke Dale-Roberts and Ryan Cole have opened Salsify @ The Roundhouse in Camps Bay.

Restaurant Review: Salsify at The Roundhouse brings Fine-Dining to Camps Bay, a crazy contrast of colonial and contemporary experiences!

#   Crayfish Wharf is to open in Paternoster.

#  Beleef has opened in the space in which Ryan’s Kitchen operated in Franschhoek. 

#  Grande Provence in Franschhoek has opened The Bistro as an extension to their Tasting Room.

#   Ellen Jay has opened as a coffee shop inside Constantia Fabrics. 

#   Garden’s Club has opened where Chalk & Cork used to operate on Kloof Street. 

#   The Santé Wellness Retreat & Spa restaurant has opened in Klapmuts, with Executive Chef Terrence Ford. 

#  Osetra has opened in Kalk Bay, with co-owner Oscar Kotze.

#   The Commissary will open next door to The Shortmarket Club, with Chef Wesley Randles and Simon Widdison, under the mentorship of Chef Luke Dale-Roberts. It is planned to be a no-reservation, back to basics offering. 

#   Gåte restaurant is to open at Quion Rock Winery on 1 December, with Rikku O’Donaghue as the Executive Chef, who worked at a two Michelin star restaurant Merchants Manor before moving to our country. He has been a restaurant consultant locally, including at Sevruga. Head Chef is Warwick King, previously with Delaire Graff, The Stack, and The Ritz Revolving Restaurant. Other team members include Pastry Chef Izelle de Villiers, Nicole Loubser, Tyrone Truter, Josh Crewdson,  and Rufus Scholtz. 

Preview: New Gåte restaurant to become a rock star at Quoin Rock Winery, Fine Dining at its finest!

#   Seattle Coffee Company has taken over the coffee shop at Exclusive Books in the V&A Waterfront. 

#  Chef Seelan Sundoo has opened Chicha in Sea Point. 

#   The Harbour House Group has bought Mondiall in the V&A Waterfront, and is to turn it into a La Parada, to open in November. 

#  Chef Peter Tempelhoff has announced that his FYN Restaurant and bar will open in Speaker’s Corner on Church Square in November. Jennifer Hugé is the new GM! And Ashley Moss is the Chef, moving across from the Greenhouse. 

Chef Peter Tempelhoff opens first own restaurant FYN in Speakers’ Corner in Cape Town city centre!

#. The Harbour House at Constantia Nek has been remodelled into the fine dining The Restaurant at the Nek, with Chef Dylan Laity in the kitchen. 

#   Stargarden Bistro has opened in Fish Hoek 

#   Bobo’s Brasserie is opening in Mouille Point in November, where Pepenero used to be. 

#  Roca Café has opened where Melissa’s used to be in Franschhoek, open from midday to 21h00, and serving Tapas. 

#   Chef Chris Erasmus is said to be opening a restaurant at Haut Espoir in November, with Chef Nick Oosthuizen in the kitchen.

#  Riverine Rabbit has opened where ASH used to operate, by Chef Ash Heeger. 

#  Chef Ciska Rossouw has opened Loaves in Salt River, no longer operating Loaves on Long. 

#   BOCCA has re-opened on Bree Street, with new owners Guido Brambilla and Adnana Blaj

#   Haus & Laib Deli is opening in the former Eurohaus space on Loop Street. 

#  Chef Matt Manning is opening Grub & Vine Restaurant on Bree Street.

#   Bones Kitchen & Bar has opened at Palms Lifestyle Centre. 

#   Anni’s Gourmet  Pancakes & Belgian Waffles has opened in a Franschhoek 

#   Vadas Smokehouse and Bakery has opened at Spier, taking the place of Hoghouse, which Chef PJ Vadas no longer appears to be associated with. 

Restaurant closures

#. The iconic Melissa’s, with 19 stores, has been declared insolvent. Some stores will be rebranded (four as The Deli Coffee Co), while others have closed down, including the Table View Branch. The Waterfront branch is currently closed, but will reopen in a new location in mid-September. 

#.  Dalliance restaurant and White Rabbit coffee shop, part of the Kove Collection, have closed their doors in the V&A Waterfront. 

#.  IYO Burgers has closed on Bree Street

#.  Iconic Kitima has closed down in Hout Bay, following a rumour of its demise circulating last year but denied at the time. 

#. Odyssey (with French Toast before it) has closed down on Bree Street

#. The Ritz is temporarily closed, and with it its Top of The Ritz and CASA restaurants. 

#  Shego has closed down at the Cape Royale Luxury Hotel. 

#  The Crazy Horse gastropub has closed down on Bree Street. 

#  Mitico has closed down on Kloof Street. Yours Truly has expanded into the space. 

#   So sad to hear that Chef Warrick Taylor of SOURCE restaurant in Hermanus has sold the restaurant and is leaving the country with his family. 

#   Cargills in Rondebosch has closed down. 

#   Savoy Cabbage in Heritage Square in the city centre has closed down, after 20 years. 

#  Eurohaus on Loop Street has closed down

#  Karoux has closed down in McGregor. 

#   Olami on Bree Street has closed down. 

#  BlackandCo has closed down in Constantia. 

#   Chalk & Cork has closed down. 

#   Bukhara has closed down in Stellenbosch. 

#  Loaves on Long has closed. 

#  ASH restaurant has closed.

Chef changes 

#. Chef Sidwell Yarrow has left La Petite Ferme, to return to the cruise ships. The restaurant on the wine estate is now headed up by Chef Kyle Norris.

#. Chef Gerard van Staden is the new chef at Pearl Valley. 

#  Chef Gary Welgemoed is the Head Chef at the Carrol Boyes Chocolate division. 

#   Lee-Andra Govender is the new Pastry Chef at The Table Bay Hotel. 

#   Chef Evan Coosner has left Open Door/Bocca/Burrata.

#   Chef Archie MacLean has left Catharina’s and moved to Coco Safar. He has since left Coco Safar, and is said to have joined La Petite Ferme in Franschhoek. 

#   Chef Guy Clark has left Tintswalo, now consulting. 

#   Carmen Rueda is the new Pastry Chef of Coco Safar, formerly from El Bulli and The Fat Duck.

#   Chef Richard Carstens has left Tokara Restaurant, and is said to be starting a restaurant consultancy with Chef Reuben Riffel. 

#   Carolize Coetzee has been appointed as Executive Chef at Tokara, moving from Dornier wine estate.

#  Chef Archie MacLean has left Coco Safar, and is running Café Bon Bon in Franschhoek with his wife 

#  Christian Hellinger is the new Chef at Holden Manz

Restaurant changes

#  La Parada Camps Bay is undergoing renovations, and is transforming into a Tiger’s Milk.

 

Please share news about restaurant openings and closures with me at chrisvonulmenstein@gmail.com

Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chris_Ulmenstein

An exciting and what is described as the most challenging chef competition to date, will be aired on Netflix on 20 November, and will project Cape Town Chef Ash Heeger, of recently renamed and relaunched Riverine Rabbit, onto the world cooking stage!  (more…)

The launch of Graham Beck Wines’ The Game Reserve range at the Camps Bay Retreat last week was admirable in demonstrating the wine company’s passion about restoring and conserving the environment and producing world class wines in harmony with nature. It also was a tribute to the late Mr Graham Beck, who was a passionate conservationist.

In welcoming the guests, Graham Beck Enterprises CEO Chris du Toit said that his company is focused on sustainability on three fronts: social upliftment, environmental care and conservation, and economic. Sustainability is an integral part of what the company stands for, ‘it comes from within’, he said.  The sustainability work done to date has been kept low key.

In Robertson the Graham Beck Private Nature Reserve was created in the ‘Nineties, to reverse the adverse effects of 200 years of agricultural grazing. The Madeba farm belonging to the Becks is situated in the Succulent Karoo Ecosystem, with 1500 species of vegetation. Graham Beck was the second Biodiversity and Wine Initiative (BWI) biodiversity champion, and is one of 28 such wine farms, while the Graham Beck farms and cellars have been awarded Integrated Production of Wine (IPW) Conformance Certificates, to reflect that they grow grapes and produce wines in an environmentally sustainable manner.  Four times more Graham Beck land in Robertson is conserved relative to it being used for wine and stud horse farming.

It was a brainstorming session between Pieter Ferreira, the Graham Beck Cellar Master for Sparkling Wines, and a group from the Walt Disney Company that led to the creation of the Gamekeeper’s Reserve, a Cabernet Sauvignon made exclusively for Disney Resort restaurants.  The wine was so successful that its distribution spread across the USA, and Chenin Blanc was added to the range five years later. In 2009 the name of the range was changed to The Game Reserve.

At CapeWine 2012 the full range of nine varietals in The Game Reserve range was launched to the trade, as well as at ProWein in Germany last month.  The launch event last week was aimed at introducing the wine range to wine writers, and to encourage them to help spread the message of sustainability, which is the focus of The Game Reserve range, a story told with particular passion by Erika Obermeyer, Graham Beck Cellarmaster for Still Wines since 2005, and the passionate Conservation Manager Mossie Basson.

In launching The Game Reserve range, each varietal was ‘paired’ with an indigenous animal or plant conservation project in the Robertson area, where Graham Beck Wines is situated in the Cape Floral Kingdom, an ecological hot-spot with about 8500 plant species.  Mossie Basson was previously with the Department of Nature Conservation, and now heads the conservancy work at Graham Beck Wines, tackling a  number of conservancy projects, including clearing alien vegetation, stabilising eroded areas, and re-planting indigenous plants on 1885 ha of land registered with Cape Nature as a voluntary conservation site.  They have been joined by 27 neighbouring farms to create the Rooiberg Breede River Conservancy, now covering 13500 ha, an important achievement in bringing the community together.  Mossie discovered a rare vygie, unique to the Graham Beck Private Reserve, which has taken three years to be registered.  It has been named ‘Esterhuysenia Grahambeckii’, in honour of Mr Beck.

The rare vygie has become the inspiration for the logo created for The Game Reserve range, symbolising ‘restoring harmony and natural balance‘, and its pay-off line is clever:‘Planet first. It’s in our nature‘!  The labels for the range are printed on recycled paper, and contain the BWI logo, the envirolabel icon, the QR code, information about the fauna and flora ‘paired with each of the wines’, a description of the wine, tasting notes, food pairing suggestions, and health and safety guidelines.

Mossie is a raconteur, talking passionately without a note about the nine conservation projects, and could have spoken the whole afternoon, so dedicated is he to his work to help create a sustainable presence not just now, but also in the future.  He shared that by 1978 the Cape had lost 61% of its floral kingdom, the carbon dioxide levels being higher than ever, being ‘man induced‘, he said.  He added that the threat of a shortage of quality water is a concern, 700 liters of water being needed to grow 1 kg of tomatoes.  He said that humans must stop being ‘parasites to nature‘, and should become ‘enzymes‘ and stewards of nature, looking for creative ways to manage the biosphere.

The Game Reserve wine range is the first to be associated with a private nature reserve, and the brand is ‘an environmentally responsible inspired wine brand for wine lovers who care about sustainability in order to leave a lasting legacy for generations to come’, says the brand book for The Game Reserve range.  Mossie added: ‘Each bottle of The Game Reserve must be the catalysts to spread the message about sustainability to the rest of the world‘.

In introducing the nine new The Game Reserve wines on the terrace overlooking the Atlantic Ocean, with birds chirping overhead, Erika Obermeyer showed her natural talent as a storyteller, saying:  ‘Just as in wine, our fragile ecosystem is wholly dependent on balance, harmony, continuity and longevity.  It truly is the case of ‘the sum of the parts’ when it comes to farming sustainably and responsibly.  When we practice environmentally responsible viticulture and winemaking, we not only ensure the quality of our product, we guarantee the future of our planet as well’:

*   Sauvignon Blanc 2012: one can smell South Africa and the vineyards in this wine, for which the grapes predominantly are from Firgrove outside Stellenbosch, but also from Groenekloof in Darling.  This is Erika’s favorite variety, with green and tropical flavours, describing her like a lady that smiles all the way.  Only grapes grown in an area in which one can hear the ocean are used to make this varietal.  The Fish Eagle is associated with the varietal, the highest flying predator, which keeps smaller birds away from their ripe grapes.

*   Chenin Blanc 2012 : This is Erika’s ‘good mood‘ wine, and she is delighted that the interest in Chenin Blanc is growing locally and internationally.  She described it as a ‘Cinderella’ wine, needing to be ‘dressed up’ to make her popular.  Grapes from 42 – 48 year old bush vines are used, coming from Agter Paarl, and are ‘very happy vineyards’, used to the warm weather in this region. Only 5% is barrel fermented, for mouthfeel.  The Riverine Rabbit is associated wit this varietal, the most endangered species in our country, with only 150 breeding pairs left in our country, according to a WWF count, and has been found to live in the Graham Beck Private Nature Reserve.

*   Viognier 2010:  The grapes come from Robertson with lots of sunshine.  When the grapes taste like Shiraz, they are ready to be harvested, being hand picked, Erika said.  Only 20% of the grapes were fermented in 2nd fill French oak, for creaminess and mouthfeel. It has peach and citrus flavours, and goes well with spicy foods.  The Honey Badger has been paired with this varietal, and Mossie called them the ‘engineers in nature’, in that they dig holes, which offer a home to many other insects. They love honey, and the beekeeping on the estate is therefore badger-friendly.

*   Chardonnay 2010: Grapes come from Robertson, which has limestone soils, giving the wines ‘incredible flavours and freshness‘, said Erika.  30% was fermented naturally in barrel and tank, and there was no malolactic fermentation. The wine spent 11 months in the barrel, with a weekly batonnage. Citrus aromas. The nature conservation project linked to this varietal is the Cape Eagle Owl, which catches mice and other rodents.  Often hit by vehicles, 120 perches have been built for them in the Graham Beck vineyards, to prevent their demise.

*   Rosé 2012: Grapes from 5 – 17 year old trellised vineyards in Robertson, and hand harvested. This wine has fresh and fruity aromatics, and is easy drinking, made in a white wine style using Shiraz grapes, with a ‘tiny dash of Pinot Noir‘.  The rare vygie is the conservation project linked to this cultivar.

*   Pinotage 2010: Erika said that she is proud that this variety has sorted out its negative image, as it is a unique variety, which she has made to be soft and sweet, with strawberry, cherry and plum flavours, and soft tannins. Grapes come from Franschhoek, bushvines from Agter Paarl, and Robertson.  The Bat Eared Fox is the conservation project for this variety, which also helps work the soil.  It is protected from being killed, due to its close resemblance to a jackal.

*   Merlot 2011: This is a tricky variety, which Erika described as a ‘fragile and feminine wine’, and is fresh, with soft tannins.  Handpicked grapes come from Firgrove’s coffeestone soils predominantly, and from Franschhoek. The Cape Clawless Otter is the nature project for this variety, and the restoration of the Vink River has created a safe home for the species in the nature reserve.

*   Shiraz 2009: The grapes come from Firgrove, with spicy white pepper, black olive, cherry, berry, and cranberry flavours. The roots of these vines go down 5 meters into the 500 million year old coffeestone soils, seeking the moisture deep down, being the ‘Energade’ for this grape variety, Erika said.  The Eland is linked to this cultivar, an animal needing a lot of space, being the largest antelope in Africa, and is well adapted to the Karoo.

*   Cabernet Sauvignon 2011: This wine is a blend of Robertson, Darling, and Firgrove handpicked grapes, the wine having tobacco spice and fruity flavours, matured in French oak for twelve months, a wine ‘more serious in style’, and which delivers on tannin structure.  The Leopard project has studied, via cameras, the Cape leopard, half the size of the Kruger Park ones, to analyse which ‘corridors’ the leopards use to meet and ‘dance’, so that they can plan their farming activities around these, Mossie explained!  Seven leopards have been recorded as roaming in the area.

Most of the closures on The Game Reserve range are screw caps, the wines designed to be sold in specialist wine stores and by the glass in restaurants.  The range is well-priced at about R60 for the white wines and R80 for the red wines.  Erika explained that while some of the white wines have been made at the sister Steenberg cellar, they will make all their red and white wines from a rented facility in Stellenbosch from next year. Graham Beck Wines sold its Franschhoek estate to neighbouring Antonij Rupert Wines about two years ago.

The building housing the Camps Bay Retreat was erected in 1929, and is named Earl’s Dyke Manor, originally owned by the Knacke family.  A partnership led by Maree Brink, owner of the Village & Life Group, took over the ‘custodianship’ of the property in 2002.  Head Chef Robyn Capendale has been at the hotel for the past three years, was the Young Chef of the Year 2010, and had the amazing experience of being selected to work with Chef Heston Blumenthal at the three-star Michelin UK restaurant The Fat Duck in a five-week placement, chosen from thousands of applicants.  She learnt his ‘multisensory perception’ approach to cooking, the study of ‘how the brain influences our appreciation of food‘.  Chef Robyn prepared the Graham Beck function as her last event, before she moves into her new position as the Village & Life Executive Chef responsible for the catering at all the properties in the Group.

When we arrived we were served the Graham Beck Brut Blanc de Blancs 2008, accompanied with canapés prepared by Chef Robyn and her team: oysters with ginger and gooseberries, and smoked salmon, cream cheese and caper bruschetta.  After the wine tasting we vacated the tables, so that the staff could set up the tables for lunch. This afforded one to step down to the garden again, where tables had been set up to taste more of the wines in The Game Reserve range. More canapés were served, being delicate fig and camembert tarts, and rare roast beef tagliata topped with parmesan shavings.

The starter was unusual, being deep fried crumbed cream cheese and fresh herb filled calamari tubes, served with a fennel bulb and tomato salad, which was paired with a choice of The Game Reserve Viognier 2010 and Chardonnay 2010.  Anel Grobler sat next to me, and as she is allergic to calamari, had a wonderful looking replacement asparagus, ham and poached egg starter served within ten minutes. The main course of slow cooked rack of Karoo lamb, poached for eight hours Chef Robyn revealed, was served with rosemary jus, pomme dauphine, carrots, asparagus, and courgettes, and was paired with a choice of The Game Reserve Merlot 2011 and Shiraz 2010.  The dessert was a trio of chocolate delice, chocolate soil, and chocolate sorbet, topped with a hazelnut tuile, and was paired with The Game Reserve Cabernet Sauvignon 2011.  A further treat was coffee served with petit fours of chocolate and pistachio shards, homemade toffee, and coconut ice.

It was a long relaxed afternoon with a perfect setting, perfect wines, perfect food, and perfect company, perfectly organised by the Graham Beck Marketing team headed by Etienne Heyns (main photograph), and its new Public Relations agency Waterford Communications.  The sustainable approach to the creation and launch of The Game Reserve is admirable, as is the company’s philosophy: ‘We are consummate caretakers – of our wines, people, environment, customers and consumers. Nothing less will do’!

Disclosure: With our media pack we received a rabbit wire art keyholder, a set of recycled pencils and pens with a wooden sharpener, a vygie plant, and a bottle each of The Game Reserve Chenin Blanc 2012 and Shiraz 2009.

Graham Beck Wines, Tel (021) 874-1258.  www.grahambeckwines.com Twitter:@GrahamBeckWines

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: WhaleCottage

Lindt Master Chocolatiers is hopping to the rescue of the endangered Riverine Rabbit, by donating a percentage of its sales of its Gold Easter Bunnies to the Endangered Wildlife Trust Riverine Rabbit Programme. Lindt has been making its Easter Chocolate Bunny for the past 60 years.

The Riverine Rabbit’s long term survival can only be secured by protecting its natural habitat, and the Endangered Wildlife Trust is restoring riverine veld near Loxton in the Karoo.  This species of rabbit is one of the world’s rarest mammals.  The Riverine Rabbit project is part of a larger programme of the sustainable management of the ecosystems in the Karoo, in order to build resilience to climate change.

Last year Lindt donated R250000 to the conservation project, and adopted a rabbit. The publicity created by Lindt for its donation led to additional donations from the public, according to Christy Bragg, the Endangered Wildlife Trust’s Manager of the Riverine Rabbit Programme.  A similar amount is expected to be raised for the conservation project this Easter.  The V&A Waterfront has created a massive display for Lindt in its shopping mall.

Disclosure: The writing of this blogpost was ‘fueled’ by a Lindt Gold Easter Bunny, which was delivered by the Lindt Easter Bunny with the media release.

We wish all our readers a Happy Easter, Geseende Paasfees, Frohe Ostern!

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage