Entries tagged with “West Coast”.


On Friday I needed to travel to Hermanus, and stopped at Terra Madre in Elgin, being overwhelmed by the energy of owner Chef Nicole Precoudis, and her organic-style home-prepared produce, which can be purchased on their farm, online, as well as at an increasing number of outlets in Cape Town, or one can have it delivered weekly to one’s home. Terra Madre is true to its promise of ‘Handcrafted with Love’. (more…)

I hadn’t seen Anél Potgieter for a while, and met with her on Monday at SeaBreeze Fish & Shell, my new favorite restaurant in Bree Street, on an atypical winter’s day, at 28C.  She shared details of her fun new TV program ‘Bak of Brou’.  (more…)

Garth Almazan 3 smallChef Garth Almazan, former long-standing chef at Catharina’s at Steenberg, has announced that he is opening a new, as yet unnamed, restaurant alongside the Strandloper Ocean Boutique Hotel in Paternoster in summer. (more…)

SA Kinofilm1South Africa can expect a Tourist boom from Germany this year, with another film about our country to be launched in Germany on 25 February. The documentary about our country is called ‘Südafrika: der Kinofilm‘ (South (more…)

Lanique Liqueur Spirit !cid_image001_jpg@01CF9154A spirit liqueur with a more than 200 year history is set to light up trendy De Waterkant, when a bar in its name opens within Andiamo in the original Cape Quarter next month.  The history and richness of the Lanique brand will match the heritage of De Waterkant, which is one of the oldest suburbs of Cape Town.

The Lanique Bar within Andiamo is a collaboration between Nigel Price and Andiamo owner Bruce Walker, who got to know each other as Nigel’s company aqua v supplies Andiamo. Andiamo previously had a delicatessen inside the restaurant, and when Bruce did the sums as the new owner, he worked out that it was not lucrative.   Nigel had been offered the rights to distribute Lanique in South Africa, and a brainstorm between the two led to the idea that the Lanique Bar within Andiamo be established.

Nigel walked me through the previous Deli space, which is being cladded with red brick, to give the space an old world feel.  A stage for live music, a dance floor created by moving the tables out of the space into Andiamo, a door separating Andiamo restaurant and Lanique Bar within Andiamo when the restaurant closes at night, old timber ship decking, corrugated iron, floating shelves, rich opulent fabrics for the upholstery of the chairs, new tables, and chandeliers are planned to create an old world and opulent luxury feel. During the day the Lanique Bar counter will be closed off, but breakfast and lunch will be served and its coffee (more…)

Fisherman's Catch & Grill Interior Whale Cottage PortfolioI had noticed the fish restaurant Fisherman’s Catch on the main road coming in to Franschhoek for a few months, the building previously having been used as a Tool Hire shed. The signage outside promises ‘West Coast comes to Franschhoek‘! While sceptical of trying a fish-focused restaurant in Franschhoek, it was better than I expected, yet has the potential for great improvement!

From the photographs I took of the outside signage I noticed that the restaurant has two names, its latest name being Fisherman’s Catch & Grill.   The owner Ian Davie from St Helena Bay explained that its official name is Fisherman’s Catch. Ian is the leaseholder, and had a West Coast person manage the restaurant for him at the beginning of the year.  Ian had to close the restaurant for a while after the manager had a heart attack.Fisherman's Catch & Grill Sign old Whale Cottage Portfolio Ian re-opened a month ago, adjusted the restaurant name slightly, appointed Brett Smith to manage the restaurant, and appointed the kitchen staff (ex Reuben’s and Kalfie’s), who came to train on the West Coast. Ian had the decor done. (more…)

WhaleTalesTourism, Food, and Wine news headlines

*   Johannesburg teenager Filipa da Silva has won a competition launched by American Idols presenter Ryan Seacrest, for the best rendition of One Direction’s ‘Story of my Life’, beating former Eurovision Irish twin contestants Jedward.

*   The Tourism Indaba, held in May for the past 24 years, could be threatened by three trade and travel shows held in Cape Town under the Africa Travel Week umbrella the week prior to what is the country’s largest tourism and travel show, organised by SA Tourism and held in Durban.

*   Johannesburg was the most popular tourism destination in Africa in 2012, according to the MasterCard Third Annual Global Destination Cities Index, and should be the continent’s most visited city too, with an estimated 2,5 million visitors spending R35 billion.

*   The inaugural AfrAsia Bank Cape Wine Auction 2014 will be held over lunch at Delaire Graff on 15 March.  It will be preceded by a Barrel Tasting and Auction Preview at Waterford Estate the evening before, and the funds will go to funding education in the Winelands, benefitting Pebbles Project, the MAD Charity, and the Click Foundation.  The Cape Wine Auction Trust has been created, and its founding Trustees are Michael Jordaan, Ken Kinsey-Quick, Wendy Appelbaum, and Mike (more…)

Wild Peacock David Bullard Whale Cottage PortfolioOn Thursday I met writer and recent Winelands resident David Bullard, Shan Pascall from Oneiric Wines, and Sophia Hawkins of Vilafonte for lunch at Wild Peacock Food Emporium in Stellenbosch, after we had connected at the pop-up lunch by Chef Bertus Basson at Oneiric Wines last Sunday.   I met new Wild Peacock Chef Andrew Jordaan, and we were told by co-owner Andrew Baker that they supply all 2013/2014 Top 20 shortlisted Eat Out restaurants on their wholesale side, run by Sue Baker with son Ross.  Wild Peacock is synonymous with oysters, and other ‘fine delicacies’ served by our country’s leading restaurants, the wholesale operation having opened more than 20 years ago.

Andrew said that the space of their deli and The Larder restaurant had seen a number of different retail outlets previously, and none had been successful due to the lack of parking.  He and Sue had the vision for the deli, which was initially managed by their daughter Sarah, Wild Peacock Cake and cheese counter Whale Cottage Portfoliowho now focuses on the company’s artisanal cheese selection. Parking has been addressed, and from next week onwards there will be parking marshalls operating outside their door, ensuring a regular replacement of shoppers, now able to pop into the Emporium, and to have a bite to eat and a glass of wine to drink.  The deli has grown to become the 2013 Eat Out (previously run by former sister publication Eat In) Produce Awards Best Food Outlet in the South of South Africa!

Andrew created the wine section of the Emporium, and its offering has won a Diners Club Diamond Award as well as Best Small Wine List Award.  Andrew runs The Wine Worx in his day job, selling, marketing, and distributing a range of wines of 21 boutique wineries.  He is also a keen winemaker, having made a house Pinot Noir, which we enjoyed with our lunch.  We were told by the waiter Danny that Andrew uses the cellar at Fryer’s Cove on the West (more…)

Hotel SChool Silver Fish Whale Cottage PortfolioiThe Sweet Service Award goes to the Cape Town Hotel School Restaurant in Granger Bay, and its soon-to-be-departing GM Alan Romburgh and Executive Chef Jerome Peters. With the help of Manley Communications, wines supplied by Allée Bleue, and 3 year old brandy from KWV, they had invited a number of writers to a seafood lunch on its terrace to launch its new Summer menu.  We were sent home by Chef Jerome with dinner as well, being West Coast mussels with coconut milk, lemongrass, fresh ginger, and coriander. (more…)

As a member of Slow Food Mother City I received an invitation to attend the Green Renaissance workshop on ‘Be Inspired… to forage in your city’ last Thursday in an unusual venue: Heaven Coffee Shop inside the Central Methodist Mission on Greenmarket Square.  It was a most inspiring workshop, and impressed in that other than paying for the hot chocolate, marshmallows and other snacks as well as the talks by the four speakers were all free of charge. It was hosted by Green Renaissance to encourage Capetonians to forage foods on their doorstep, having noticed that foreigners are much more likely to forage in our city.

One would have wished every restaurant chef in the city to have been present, and Chef PJ Vadas of Camphors at Vergelegen expressed regret on Twitter that he had not known about it.

Green Renaissance is a ‘little production company that wants to be inspired by nature’ , its co-owner Michael Raimondo said when he introduced the ‘Be Inspired’ workshop series, its second in two months, and wanting its attendees to leave the workshops inspired to implement what they have learnt, in connecting with nature.  A lot of material was covered, and many botanical names were used, without notes provided, so its was speed writing to take notes.  In between each speaker’s talk, Green Renaissance played a short video it had produced to tie in with a theme, e.g. mussel hunting and cooking, waterblommetjie collecting and stew preparation, mushroom collecting and cooking, the preparation of nettle soup (which is rich in proteins, calcium, and iron, and helps to detoxify the body), and chestnut gathering and preparation. Each one of the videos was short and to the point, using titles only, beautifully shot, each ending with the pay-off line ‘Go Gather’!

(Bruno) Julian Mori, a winemaker, told us that there are so many edible species of sea food on our 2500 km coastline but that little use is made of it.  He warned that one should be careful, never turning one’s back to the sea, one should identify what one eats, and one should be careful about red tide, the mussel growers in Saldanha being the most qualified to provide information on this toxic effect on sealife, which is only safe to eat three weeks or longer after the end of red tide.  Any seafood with a smell should be left in the sea, one should not take risks, and one should harvest at low tide, below the water mark. All food removed from the sea requires a ‘bait’ licence, bought at a Post Office.  He raved about sea lettuce, periwinkle, whelks, ‘alikreukel’, limpets, brown, white and black mussels, sea urchins (which are high in zinc), and clams.  He said that Cape Point and the West Coast are the best places to forage sea food. Contact: julianmori@yahoo.co.uk

Loubie Rusch (right) was a passionate (and fast) speaker, referring to a host of bushes and trees in Cape Town (focusing on the Claremont, Newlands, and Kenilworth area where she appears to live), showing photographs of Wild Plum, Water Berry, Num Num (Natal Plum), and Eugenia, all of which she uses to make jellies and cordials under the KOS brand.  She also gathers ‘spekboom‘ for salads, ‘surings’ for stews (have a fresh sourness), ‘veldkool’ (for soup and stews), wild rosemary, wild sage, ‘suurvye‘, wild fig, geranium flowers, nasturtium (‘kappertjie’) leaves and flowers, nettles, dandelions, many of these ingredients going into pestos or salads.  Making KOS, cell 082 314 7200.

Gary Goldman is known as ‘The Mushroom Hunter’, who has been foraging for eight years, supplying Italian restaurants (Il Leone, Constantia Uitsig) in the main.  When he sees chestnuts fall, he knows it is time to forage mushrooms, to be found in a 50km radius around Cape Town.  He spoke about poisonous mushrooms, saying that those with a sponge (porcini in the main) are safe while those with gills are poisonous. He explained that one should twist the mushroom out of the ground, and push back the soil to close the hole, to allow new mushrooms to grow.  One should not cut the stem with a knife.  Gary was not very complimentary about South African mushroom guides, saying that the original ones with drawings were more reliable than the later ones with photographs.  Porcinis can only be found under oak trees, and sometimes under chestnuts, conifers, and beech trees.  Not all species of oak trees look like oak trees, but they all have acorns, which helps one to identify mushroom growing areas.  He advised that one can air-dry mushrooms, and then place them in the deep freeze, where they can be kept for up to 30 years, maintaining their flavour.  One can keep mushrooms in a brown box in the fridge at 4°C for a few days, but one must not remove the soil until one uses them.  Truffles are problematic, in that it takes 40 years to grow the oak trees that are inoculated with truffle seeds.  Our soil also does not freeze over in winter, which truffles need.  He added that plants surrounding truffles die off.  Contact Gary: gary.goldman@cybernet.co.za.

Bridget Kitley specialises in medicinal herbs, having a nursery outside Stellenbosch from which one can buy a number of plants (she spoke quickly and mentioned mostly botanical names), including sage (which stimulates memory and therefore is good for Alzheimer patients, is used for hot flushes, can whiten one’s teeth, is good for hormonal problems, and heals sore throats). Wilde Els is also used for Alzheimer patients, and can be drunk like a buchu tea, helping to reduce temperatures, and to treat coughs and flu.  Wormwood is good for stomach pain, and helps prevent or heal malaria.  Comfrey heals cuts, chilblains, arthritis, bruises, and prevents migraines. Pennywort helps with ADD, lack of concentration, and stimulates the growth of collagen of the skin.  Potager Gardens, Cell 079 499 2209. www.herb-nursery.co.za

Slow Food Mother City has circulated details of two forthcoming foraging events:

*   Olive picking at Francolin Farm, Alphen Drive, Constantia, tomorrow at 14h30.  Cost is R13 per kg.  Book: leeleith@mweb.co.za

*   Delheim Wild Mushroom Forage on 17 and 18 June at 10h30, at R250 per person inclusive of lunch, led by Gary Goldman. Book: restaurant@delheim.com

The speakers at the Green Renaissance workshop enthused the audience to do their own foraging of free and healthy foods, which are abundantly available in Cape Town and the Winelands!

Green Renaissance, 73 Rose Street, Cape Town. Cell 082 290 0197. www.greenrenaissance.co.za Twitter: @GreenRenaissanc

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