* Chinese tourists have surpassed German and American tourists in expenditure for the first time, spending more than $100 billion on tourism in the past year, a 40% increase. South Africa does not yet feature on the top 10 list of countries Chinese visitors would like to visit.
* Distell’s earnings grew by 12% to reach R15,9 billion, and its profit by 10%, the weak exchange rate being a boost to sales, especially within Africa.
* Adderley Street will undergo construction work for the MyCiTi Bus this month, the City of Cape Town warns.
* Clever is the new campaign to collect and used soap from hotels, to give to underprivileged families. One hopes that the campaign will spread to South Africa too.
* Arniston Bay has launched its first two infused wines: Arniston Bay Graviola and Passion Fruit Infusion, and Arniston Bay Mint Aloe and Lemongrass Infusion. The new wines have a screwcap, are low in alchohol at 5,5%, and are lightly spritzed. Packaging is 100% recyclable. They cost around R44. (via media release from Hazell PR and Wine Consultants)
* Wine bloggers in the USA and Canada have a strong influence on wine buying in Continue reading →
The members of the Food & Wine Bloggers’ Club have been very fortunate to have been wined and dined in the past eighteen months of the Club’s existence. This month is no different, and our visist to Steenberg Vineyards, and to their Bistro Sixteen82, is likely to be a very popular event. The meeting will feature two speakers, being Anetha Homan, Sales and Marketing Manager of Steenberg Vineyards, and Chef Brad Ball of Bistro Sixteen82.
Anetha Homan has been the Sales and Marketing Manager of Steenberg Vineyards for the past four years, and worked at Constantia Uitsig for eight years prior to that. She graduated with a BA Communications at the University of Stellenbosch. Steenberg’s winemaker is JD Pretorius. Steenberg is committed to Social Media, having the Totally Stoned Steenberg Blog, which includes wine news and news about its restaurant Bistro Sixteen82. Anetha says that Social Media allows Steenberg to communicate with its customers in an informal way, and it allows the wine estate to receive feedback from their customers too.
Chef Brad Ball is destined for great things, and deserves to be in the Eat Out Top 20 restaurant list, and is a strong contender for the newly created Bistro category. Chef Brad comes from a foodie family, in that his mom managed a catering company. It was a heavenly Tuna Nicoise that inspired him to apply for his first position as chef, and he was appointed at Simon’s Table in Simonstown 14 years ago. Two years later he went to London, where he worked with Chef Patron Rowley Leigh, known as the father of modern British cuisine, at Kensington Place. It is here that his love for Bistro-style food was born. On his return to Cape Town he worked as Head Chef at Olympia Café and Deli, followed by the Post House Hotel & Restaurant in Greyton, Pastis Brasserie in Constantia, and at The River Café. He started his own catering consultancy before he joined Steenberg Vineyards to open the new restaurant Bistro Sixteen82. Chef Brad believes in ‘simple is better’, and ‘local is lekker’. He is inspired by Japanese cuisine and Provencal food. He puts his heart and soul into whatever he does, delivering passion and pizzaz in the food that he serves. Bistro Sixteen82 is probably best known for its Friday Steenburger, and Beef Tataki.
The Food & Wine Bloggers’ Club was formed to reflect the tremendous growth in and power of food and wine blogs in forming opinion about food, restaurants and wines. Most bloggers do not have any formal training in blogging, and learnt from others. The Food & Wine Bloggers’ Club aims to foster this informal training, and to serve as a social media networking opportunity.
Anetha and Chef Brad will talk for about half an hour each about the Steenberg Blog, and what they have learnt about blogging. The Club will give fledgling as well as experienced bloggers the opportunity to learn from each other and to share their knowledge with others. Attendees can ask questions, and get to know fellow bloggers. The Club meetings are informal and fun. Anetha Homan will lead bloggers through a tasting of the Steenberg wines, while snacks will be prepared by Chef Brad.
Future Food & Wine Bloggers’ Club meetings have been organised as follows:
* 19 October: Roger and Dawn Jorgensen of Jorgensen’s Distillery, and Anthony Gird and Michael de Klerk of Honest Chocolate, with a chocolate and potstill brandy tasting, at Haas Coffee on Rose Street.
* 12 November: Visit to new Leopard’s Leap tasting room and cookery school in Franschhoek
Food & Wine Bloggers’ Club, Wednesday 21 September, 6 – 8 pm: Steenberg Vineyards, Steenberg, Cape Town. Bookings can be made by e-mailing Chris at email@example.com. The cost of attendance is R100. Twitter: @FoodWineBlogClu Facebook: click here.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com. Twitter:@WhaleCottage
I have come across a blog called “Food Blog Code of Ethics”, compiled by two food bloggers in America, which has raised the important issue of ethics in food blogging, which principles can apply to wine and other blogging too. The Code raises important issues for South African bloggers in dealing with the ethics of blogging.
Brooke Burton writes the blog ‘FoodWoolf’, subtitled “the restaurant insider’s perspective”, and Leah Greenstein’s blog is called ‘SpicySaltySweet’. They got together with other food bloggers to create an ‘union of ethical food bloggers’, setting “Reviewers’ Guidelines” and compiling the Code of Ethics. We do not necessarily agree with all their principles, but welcome it as a foundation for a Blogging Code of Conduct that we may jointly subscribe to as members of the Food & Wine Bloggers’ Club.
The blog post on reviewing restaurants states the following principles they subscribe too – our comments are in italics.
1. One should visit the restaurant more than once, and state if the review is based on only one visit – we do not agree that a review should be based on more than visit, as the strengths and weaknesses of a restaurant are usually the same and apparent immediately. Restaurants should strive for consistency, so that the reviewer should experience it in the same way on any visit. Reviews help restaurants improve their food and service quality, if they are smart about facing them and learning from them, not always a strength of restaurants. Multiple visits are expensive, as most visits are paid for by the reviewer. On our Blog we will update our impression with a Postscript, as we did recently for La Mouette, for example, in that the experience was vastly different compared to previous ones, highlighting a consistency problem.
2. One should sample the full range of dishes on the menu – this is a hard one to implement, as many menus are excessively big. Taking a partner to lunch/dinner and ordering different dishes helps, so that the reviewer can try a larger number. Recently we were criticised by Richard Carstens’ sister-in-law, Leigh Robertson, for not having a starter at Chez d’Or, and that writing a review based on tasting three dishes only was not fair to the restaurant. I doubt if a starter would have made my review any more positive. Having a wide range of dishes, when paying for it, is a cost and a space consideration.
3. One should be fair to a new restaurant and wait for a month after its opening, to give it a chance “to work out some kinks”, and should qualify reviews as ‘initial impressions’ if the review is done in less than a month after opening – bloggers have become very competitive, and some want to write a review about new restaurants before their colleagues do. Our reviews state when the restaurant opened if it is new, so that the reader can read such “kinks” into it. The first ‘Rossouw’s Restaurants’ review of La Mouette raised the issue of how quickly one can/should review a new restaurant, one of Rossouw’s inspectors having been at the restaurant on its first or second day of opening. Two visits to Leaf Restaurant and Bar on two subsequent days showed their acceptance of customer feedback by moving the ghetto-blaster they have set up on the terrace from on top of a table, to below it, after my comments to them about it. No other business, play or movie has a second chance in reviews being written about it, in that they are normally done after opening night – so why should restaurants be ‘protected’ in this way? No business should open its doors when it is not ready to do so (Leaf held back its opening because it had problems in getting a credit card machine installed by the bank)!
4. One should specify if one received a meal, or part of it, or any other product for free, and should also declare if one was recognised in the restaurant – absolutely agree on the declaration of the freebie, and we have regular Blog readers and Commenters who delight in checking blogs for the freebies. Some bloggers are labelled by such readers as not having credibility, in that they usually only write about meals they received for free, and usually are very positive about them, so that they can be invited back in future! The recognisablity of the reviewer is an interesting issue. I always book in the name of “Chris”, with a cell number. If I know the owner or a staff member of the restaurant, I will state that in the review.
5. One should not use pseudonyms in writing reviews, and reviewers should stand up and be counted by revealing their names – absolutely agree. In Cape Town we have a strange situation of Food bloggers who hide behind pseudonyms. Andy Fenner (JamieWho) wanted to remain unidentified when he started blogging, yet appointed a PR agency to raise his profile, and was “outed” by Food & Home, when they wrote about him, using his real name. He is now open about his real name (probably being irritated by being called Jamie more often than Andy, I assume). One wonders what bloggers using pseudonyms have to hide? Wine bloggers seem to be more open and upfront about who they are. I would like to add here how difficult it is to make contact with Food Bloggers in particular . Most do not have a telephone number nor an e-mail address to contact them on their blogs, and one has to use a Comment box to contact them, which most do not respond to. Yet many of these bloggers are looking to make money from advertising on their blogs.
The Code of Ethics which the two bloggers prepared with their colleagues is as follows:
“1. We will be accountable
- We will write about the culinary world with the care of a professional. We will not use the power of our blog as a weapon. We will stand behind our claims. If what we say or show could potentially affect someone’s reputation or livelihood, we will post with the utmost thought and due diligence.
- We understand why some bloggers choose to stay anonymous. We respect that need but will not use it as an excuse to avoid accountability. When we choose to write anonymously for our own personal or professional safety, we will not post things we wouldn’t be comfortable putting our names to.
- If we review a restaurant, product or culinary resource we will consider integrating the standard set of guidelines as offered by the Association of Food Journalists.
2. We will be civil
- We wholeheartedly believe in freedom of speech, but we also acknowledge that our experiences with food are subjective. We promise to be mindfulâ€”regardless of how passionate we areâ€”that we will be forthright, and will refrain from personal attacks.
3. We will reveal bias
- If we are writing about something or someone we are emotionally or financially connected to, we will be up front about it.
4. We will disclose gifts, comps and samples
- When something is given to us or offered at a deep discount because of our blog, we will disclose that information. As bloggers, most of us do not have the budgets of large publications, and we recognize the value of samples, review copies of books, donated giveaway items and culinary events. It’s important to disclose freebies to avoid be accused of conflicts of interest.
5. We will follow the rules of good journalism
- We will not plagiarize. We will respect copyright on photos. We will attribute recipes and note if they are adaptations from a published original. We will research. We will attribute quotes and offer link backs to original sources whenever possible. We will do our best to make sure that the information we are posting is accurate. We will factcheck. In other words, we will strive to practice good journalism even if we don’t consider ourselves journalists”.
The above aspects are clear and need no elaboration. The last sentence of the Code is odd though, in that we are “new age” journalists, and must play by the same rules as the print, radio and TV media do. That means we must research our stories, to ensure their accuracy. One can correct a blog post if one makes an error, including spelling and grammar ones. An American food blog recently added a note about getting the name of a restaurant reviewer wrong – she did not change it in the blog post, but wrote an apology at the bottom of her post, highlighting the error, which most readers probably would not have picked up. A controversial issue is the announcement of Reuben Riffel taking over the maze space at the One&Only Hotel Cape Town, which Riffel has denied. No correction or apology to Riffel or the hotel has been posted,
We encourage Bloggers and Blog readers to give us their views on the Code of Ethics as well as the Restaurant Review guidelines, which we will be happy to post. I would like to get the ball rolling by stating that the Code should include the publishing of Comments, even if they are controversial, as long as they do not attack the writer or the subject of the blog post with malice, and the Commenter is identified, as is the family or other relationship of the Commenter (e.g. JP Rossouw’s and Richard Carstens’ sisters-in-law). I would also like to hear views about revealing to the restaurant that one is writing a review, in that I was recently criticised by the co-owner of Oskar Delikatessen for not asking permission to write a review and to take photographs, which contradicts the Code on writing unidentified. A third issue is the acceptance of advertising on one’s blog, or accepting sponsorships for brands, and how this should be revealed.
POSTSCRIPT 22/8 : Reuben Riffel’s appointment as the new operator of the restaurant at the One&Only Hotel Cape Town has been announced in the Sunday Times today. We congratulate Spill blog on having had its ear to the ground in announcing this news ahead of all other media. The One&Only Hotel had denied speaking to Spill about Reuben’s appointment at the time that they wrote the story, and Riffel had denied it too.
POSTSCRIPT 29/8: Since writing this post, the identity of The Foodie as being David Cope has been revealed by Crush!2. Furthermore, Clare “Mack” of Spill Blog (with her husband Eamon McLoughlin) has been identified as being Clare McKeon, an ex-Irish TV chat show hostess, columnist, author of “The Emotional Cook”, magazine beauty journalist, and owner of the Bliss Beauty Salon.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com