Entries tagged with “Vin de Constance”.


A record 111 South African wines received a coveted 2018 Platter’s Guide five-star rating at the Awards ceremony held at the Table Bay Hotel tonight. Raats Family Wines was named as the 2018 Winery of the Year. (more…)

I had not been to Spek & Bone yet, Chef Bertus Basson’s fourth restaurant, on Dorp Street in Stellenbosch. Bertus Basson @ The Ritz Revolving Restaurant is still awaiting official opening in Sea Point. I was severely disappointed with my visit to Spek & Bone with my friend Jenny last week. What was Chef Bertus thinking in setting up such a crap restaurant, given that he is on the Eat Out Top 10 list?! The c-word appears a number of times below, so sensitive readers are welcome to opt out of reading the rest of the review!  (more…)

imageOn Saturday evening I was invited by Chef Matt Manning to attend the One Ingredient dinner, each of the magical five courses containing mushrooms, and each course paired with Vondeling wines. The highlight was the use of porcini in the dessert! (more…)

imageYesterday I tried the new Spring menu of Chef Michael Broughton of Terroir on Kleine Zalze estate. The dishes are refreshing, and each dish is characterized by Chef Michael’s love for distinctive sauces.

The invitation to lunch at Terroir had come in winter, Manley Communications inviting me to try Terroir’s winter small plate main course menu. I do not get to Stellenbosch that often, having been in Franschhoek more often, and the one time that I could make the lunch the restaurant was closed for its winter break. Despite the winter special having expired on (more…)

Cape Wine Logo (LR)CapeWine 2015 is not just about tasting wine, and meeting the passionate wine makers, but it is also educational, with a series of seminars which have been offered in the Amorim Speakers Corner, which have included wine tastings too.

Each of the seminars are only half an hour long, meaning that speaking is concentrated to 15 minutes and the tasting equally long. Each  winemaker represented wines of a number of wine colleagues, and was not just promoting his own wines. Seating was (more…)

imageYesterday was the first time that I experienced Journey’s End Vineyards, not having heard of it before. It was the home of the first ever Wine Car Boot sale of the members of the Premium Independent Wineries of South Africa (PIWOSA), eleven of the thirteen members offering their wines to taste and buy from the boots of unusual and largely vintage vehicles yesterday! Mulderbosch animaged Newton Johnson did not participate.

PIWOSA is a collective of like-minded, premium, independent wine producers from across the diverse wine regions of the Western Cape, says its website. It was started in January 2013, and is endorsed by Wines of South Africa (WOSA), Wine & Agriculture Ethical Trading Association (WIETA), and Independent Producers of Wine (IPW). Its goal is to jointly promote premium South African wines internationally.

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imageRecently a group of bloggers was invited by its marketing team to experience a part of the 18 km Constantia Wine Route, being Constantia Glen, Groot Constantia, and Steenberg. We had a very informative and wine-derful day, experiencing parts of an excellent wine route of ten wine estates on our Cape Town doorstep! It has been synonymous with sweet wines drunk centuries ago already.

The Constantia Wine Route PR staff Carryn Wiltshire and her assistant Hayley had kindly organized for us to travel to Constantia by Uber, much appreciated for the return journey in particular. (more…)

WhaleTalesTourism, Food, and Wine news headlines

*   More than 400 African tourism products and services have signed up as exhibitors at INDABA2015, to be held in Durban from 9 – 11 May.

*   SAA is resuming daily direct non-stop flights between Johannesburg and New York from 7 March, a time reduction on the northern route of one and a half hours.

*   ‘Fifty Shades of Grey‘ is on everyone’s lips the world over, with its international release today, (more…)

Cafe Chic exterior Whale CottageCafé Chic opened in Gardens in 1999, a Victorian building with a chic interior created by French owner Francoise Queyroi.  A year ago the restaurant was closed and placed on the market, but has not yet found a buyer. It was a surprise that Chef Conrad Gallagher has taken over the building, renting it lock, stock and barrel, including its cutlery (by Helcometals from Egypt/France), crockery, glassware, table cloths, and serviettes, with a view to buying it in future.  Given Chef Conrad’s reputation related to a Cafe Chic Conrad Gallagher Whale Cottageprevious era of owning restaurants in Cape Town, it is brave of him to return!

Chef Conrad had opened Geisha in 2007 in the building alongside Newport Deli in Mouille Point, spending R3,5 million on its interior, when he received an eviction order, being informed that the building was to be demolished, to make way for a new building.  He moved to the Cape Royale (more…)

WDC 001b (1024x750) Dessert by Peter TempelhoffChef Peter Tempelhoff, of Eat Out Top 10 Restaurant The Greenhouse at the Cellars-Hohenhort, has created a special dessert he calls ‘Table Mont Blanc’, in honour of Cape Town hosting World Design Capital 2014.

I received information about the dish from Cape Town Design NPC, the company managing Cape Town’s role as World Design Capital 2014, in its latest newsletter, which shared the news and the ingredients of the dish, but did not add a visual.  I was impressed with the speed of response from both Eclipse PR, handling the PR locally for World Design Capital 2014, and from The Greenhouse, despite the restaurant being closed for its winter break.  Very impressive was Chef Peter calling, to establish exactly what I required, not having seen the newsletter with the information about his dish.

The ‘Table Mont Blanc‘ dessert represents Table Mountain, according to Chef Peter, ‘but only abstractly… as we would rather leave a bit to the imagination.  The real symbiosis between the dessert and the actual mountain is in the ingredients.  Each integral part of the dessert is flavoured with an ingredient found on the slopes of the mountain’.   The elements of the dessert are the following: (more…)