Entries tagged with “Wellness Warehouse”.


I don’t often visit Lifestyle on Kloof, but needed to buy something at Wellness Warehouse yesterday morning, so spent an interesting morning, revisiting the centre, and some of its more quirky shops. My shock surprise was discovering the jam-packed Olive Branch Deli, a ‘Community Grocer‘ which has been in the centre, adjacent to Woolworths, for 18 months already!  (more…)

Cape Town has its first Tea brewmistress, an American who has settled in Cape Town and runs her Theonista company from Woodstock. Meghan Werner and her team produce a range of Kombucha refreshing fermented teas with health benefits.   (more…)

imageToday I attended the launch of Food Network‘s ‘Private Chef’ Season 1, which will be broadcast internationally at 20h00 from 7 April. The TV series is presented by Chef Neil Anthony Vaughn, who is a Private Chef operating in Cape Town. (more…)

Le ChocolatierOne cannot get more notorious than being featured in Noseweek (July 2015 issue), and to have a Facebook group created about one’s business. Such an ‘honour’ has been bestowed upon Daniel Waldis, owner of Le Chocolatier, who has operated in Franschhoek, now in Stellenbosch, and with a factory in Paarl!

I first met Waldis at his restaurant in Franschhoek, after I had written a less than complimentary review of it. He was (more…)

Going Whole Hog GWH3_LowResA communication campaign ‘Going Whole Hog‘, about the benefits of eating free-range and ethical pork, has been launched by campaign advisor Mark Fox.

The ‘Going Whole Hog‘ campaign not only communicates the health benefits of eating pasture-reared or free-range pork, where pigs graze in a paddock, and are treated better than mass-reared pigs, but also communicates the benefit of farm-to-table.

Nutritional therapist Sara Bilbe said: ‘Factory farmed pigs live in concrete cells with no outside exposure and no entertainment. Pigs are fairly intelligent animals and this lack of stimulation in these cells leads to high stress levels and therefore high illness. A naturally foraging pig would not just be feeding on grain and legumes but insects, grubs, leafy greens and grasses which are all high in omega-3 oils and would change the composition of the pork fat that we eat’.  Such naturally foraging pigs are healthier and are not force-fed to gain weight abnormally, making the pork less fatty, and healthier in that it does not contain hormones nor antibiotics.

Mass-produced pigs are fed cheap soya, corn, and grain, disadvantageous to the digestive system of a pig, which cannot stomach such large quantities of food, hence requiring antibiotics.  Pig’s feed can contain hair, skin, blood, intestines, and hooves of other dead animals. Stressed pigs release hormones, which will be contained in mass-produced bacon.   The health benefits of pasture-reared animals include its high levels of  vitamin A, D, E, and K, and omega-3’s.  Pork chops are leaner, contain less sodium, and have more vitamin B.

Pick ‘n Pay is stocking free-range pork at some of its outlets, and is raising (more…)

WhaleTalesTourism, Food, and Wine news headlines

*  SAA and Boeing are collaborating on a biofuels project, to create a ‘sustainable aviation biofuel supply chain‘, making SAA the first airline in Africa to become environmentally sustainable.

*   The new Cape Town cruise liner terminal should be completed in two years, and will be beneficial for tourism.

*   Despite the European air controller strike having been called off for yesterday, the French air controllers did commence their strike yesterday, affecting flights to/from France.

*   Hotel king Sol Kerzner has announced the development of a (more…)

I had heard of @FarmerAngus McIntosh, as he calls himself on Twitter, for the first time at Caffé Milano a year ago, when I asked them about the origin of their incredibly yellow eggs. Vanessa Quellec, Pastry chef at the time, gave me a bound booklet about Spier’s Biodynamic Farm, describing the pasture-reared production of beef, chicken, lamb and eggs. Yesterday I spent an interesting afternoon with South Africa’s ‘Al Gore’ and ‘Michael Pollan’!

Angus McIntosh fell into farming whilst building his large home on the Spier farm, renting from his father-in-law Dick Enthoven.  He had been a management accountant and worked in London at Goldman Sachs.  It was reading Michael Pollan’s ‘The Omnivore’s Dilemma‘ that turned his career and life around, and now he is this country’s only pasture-fed meat and egg supplier to most of the top restaurants in the Cape, and soon to expand to Johannesburg too. “I wanted to produce food that I could eat with a clean conscience“, he said. Angus is young, walks barefoot, speaks fluent Zulu, and looks very relaxed for being the meat supplier to a collection of the top restaurants. I was surprised that his phone did not ring all the time.  He has ordering and delivery organised, with a once a week delivery to Cape Town and the Winelands.  Orders are placed by chefs on Tuesday,  but Farmer Angus can assist in case of need.  One can hear that he has become friends with many leading chefs in the past two years of operating his business, and he reflected how tough business was for restaurants in May, June and July, which he could see in terms of their orders decreasing sharply. In this period Farmer Angus learnt ‘Expectation Management’, in planning his production to supply chefs consistently.  Since the beginning of this month business has boomed, he said. Restaurants that serve Farmer Angus’ produce, which is cut to their specification (Harald Bresselschmidt of Aubergine is an exception, taking a whole carcass which he cuts up himself) include Delaire Graff, Buitenverwachting, Pierneef à La Motte, The Tasting Room, The Mount Nelson (for which Farmer Angus is rearing guinea fowl with his chickens especially, he told me), Rust en Vrede, Terroir, The Round House, De Oude Bank Bakkerij, 96 Winery Road, Bread and Wine, and Eight at Spier.

Farmer Angus’ wife was in London for business yesterday, and is only involved in the running of the Spier empire in planting indigenous and endemic trees and shrubs on the farm, these not only acting as a wind break, but also adding nutrients to the soil and attracting insects, which helps bring balance back to nature on the farm.   They also have a vegetable and herb garden, delivering only to Eight at Spier, but elderflowers are supplied to Aubergine, Le Quartier Français, The Round House, and Rust en Vrede.

When he explained about the inhumane ‘production’ of chicken, Farmer Angus’ real passion comes to the fore.  He said that 98 % of our supermarket chickens are battery hens, whose beaks are cut to prevent them from ‘cannabilising’ each other in the small space in which they grow.  At Spier no de-beaking takes place, Farmer Angus saying that this is ‘unethical and inhumane’.  His produce is ‘honestly priced’, he says, not adding any brine to his chicken feed, and his chicken rearing does not cause any environmental damage – in fact, it is adding to nature.  The growing of feed for cattle production is what is causing the environmental damage, and he said that if only 10 % of the world’s cows were reared his way, then all carbon problems would be eliminated, and the carbon would be stored in the soil.  He explained about the mass production happening at the country’s two major beef suppliers Chalmar and Karan, these brand names are often specified on menus (i.e. at Reuben’s), but their production methods do not meet Farmer Angus’ approval, the latter farm only having 10 square meter per animal, they spray the animals per aeroplane, and inject the cattle. Farmer Angus highlighted Chef Christiaan Campbell of Delaire Graff as the biggest champion of Spier’s grass-fed meat production.  Spier has a mix of cattle, including Nguni, Hereford and Beefmasters, as well as Dormer lambs.

We drove around the 600 hectare farm, on which the grapes are grown for the award-winning Spier wines, and Farmer Angus uses 54 hectare for his meat and egg production.  He showed me the chicken production in its various stages. I thought the chicks listening to beautiful classical music was very cute, giving them a harmonious start to life.  They are moved into different sections based on age, and ultimately are placed outside in the ‘pastured poultry houses’ he calls Eggmobiles, which are mobile nesting vehicles for 80 chickens each, 12 square meters in size, in which the eggs are laid, and which are moved daily.  I saw the difference in height of the pasture from the previous day compared to the section for the next day, and the chicken manure goes back into the soil, helping to regrow the grass, a natural cycle. His chicken are slaughtered by hand, ‘as humanely as possible’.  Farmer Angus contrasted this to the 25000 chickens a day slaughtered by County Fair, with their questionable claim of ‘home of quality chicken’, their feed containing chicken parts too.  Farmer Angus mixes and matches the pastures for his animals, and has to safeguard his lamb section electronically at night, to prevent theft.   Grass-fed meat is healthier, with omega 3 to 6 fatty acids in balance, reducing cholesterol, and is healthier to eat for diabetics.

Farmer Angus is so passionate about what he does, that he encourages chefs and their kitchen teams and restaurant staff to visit the farm.  Mother City Slow Food visited the farm earlier this year, and while I was unable to attend, I participated in a buying share of parts of a carcass with other members.  Farmer Angus has just introduced home delivery to private homes too, but then one must take half or a whole lamb, at R91,20 per kg.  Eggs cost R33 per dozen, and chicken R45,60 per kg.  Delivery for orders over R500 is free. Melissa’s, Giovanni’s, Tokara DeliCatessen, Wellness Warehouse, Continental Butchery in Kloof Street, and the Somerset West Spar are some of the outlets selling Farmer Angus’ produce.

Diclosure: Farmer Angus gave me a packet of mince, a jar of chicken stock, and a dozen eggs to take home to try.

Spier Biodynamic Farm, Annandale Road, Stellenbosch.  Tel 082 680 8978.  No website. Twitter: @FarmerAngus.

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

Oishii delicious Caffe is a new restaurant in Tamboerskloof, which quietly opened three weeks ago.   It has a gentle presence and welcome when one steps inside the shop/deli/caffe.  Manager Fatima impressed with her friendliness, and the food served is delicious.  “Oishii” expresses the emotion of deliciousness in Japanese, she explained to us. It offers excellent value for money, especially compared to the expensive Melissa’s a few doors away.

When one steps inside, one notices the wooden shelving with a collection of unrelated items, some crafted in Cape Town, and some picked up by owner Marko Helfer from a recent trip as far away as China.   The deli counter is hidden from the entrance, and displays five salads that are freshly made, which one can eat there or take away.   Breads and pastries from Marcellino’s Bakery are available for sale or to enjoy with the lovely Deluxe coffees.  Seven ice cream flavours are sold, and come from Venezia in Sea Point.   Marko owns the Pure Solid 13 clothes, gift and accessories shop next door, with a branch in Cavendish Square too.  

There is no menu.  One blackboard lists the coffee options (one of the cheaper cappuccino destinations in Cape Town, at R13) and another the sandwich (R25 without meat, R35 with meat), salad (R35 without meat, R40 with meat) and noodle (R35) options.  Marko designed all the furniture (including a baby high chair) and shelving for the shop, Fatima told me, and had it made up – it has a lovely earthy Scandinavian feel to it, and the colourful collection of chairs in different styles, shapes and colours add to the decor.  The lamps are unique in design, and Marko’s wife crocheted all the covers for them.   I loved the bunch of fresh flowers from a garden on one of the tables.

Fatima has had short stints working at the Daily Deli and Bonjour Patisserie, both in Tamboerskloof, and last worked in an office.  She describes her customers as locals who work in the area, and who come in to enjoy the coffee and other treats served.  Breakfast options include croissant, avocado, Gruyere and choice of egg for R42; granola, fruit salad and yoghurt at R18; and croissant, jam and butter at R15.   The salads appear to be sold at R7 a portion of a specific salad.  Meat options for sandwiches or salads are roast chicken, salami, and coppa ham.  Pastry choices include cinnamon pretzels, chocolate cigars, chocolate croissants, and the bread range includes rye, ciabatta and Kornspitz.

Oishii delicious Caffe has a chef who comes in every day, making up the salads.   Marko is sent to buy the fresh fruit and vegetables, as well as grain products for the salads.   Anel Clarke is the chef, and spends the mornings at Oishii, making five salads, always a raw salad, a bean one, a chicken or tuna one, a starch one (pasta or couscous), and a potato one.  When we were there last Saturday Anel’s salad selection included orange couscous, mange tout and sundried tomato; chick pea, feta and olive salad; beetroot, apple and rocket salad; and roast chicken, paw paw, and cucumber salad with a coconut dressing.  Anel uses a different dressing for each salad, and tries to make unusual salads not found anywhere else.  She says her chicken and corn salads are the most popular.   When Anel is not at Oishii, she does cooking lessons in customers’ homes, and makes vegan food for the Wellness Warehouse on Kloof Street.  She has started a blog called Daisy Meisie, but does not have much time for it.

We paid R 55 for a selection of four salads as well as a cappuccino, which is excellent value.  

Oishii delicious Caffe, corner Kloof and De Lorentz Streets, Tamboerskloof.  Tel (021) 422-4981.  No website.  Monday – Friday 7h30 – 16h30, Saturday 8h00 – 14h30. 

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