WhaleTales Tourism, Food, and Wine news headlines: 13 March


WhaleTalesTourism, Food, and Wine news headlines

*   UK travelers make their travel bookings via the internet, in preference to calling, and are largely guided by personal recommendations made by friends, family, and colleagues.

*   South Africa is expected to source most of its tourists from India by 2020, according to SA Tourism Country Manager Hannelie Slabber.  Reasons for the increase are better airline connections, and our country’s growing reputation as a business and leisure tourism destination. Our big cities have been the focus of the marketing to date, but now Hermanus, Franschhoek, Port Elizabeth, and Stellenbosch will be promoted.

*   The Cape Town Carnival takes place in Green Point on Saturday afternoon from 16h00, and 50000 or more party people are expected.  Reflecting the theme of ‘Elemental’ (fire, water, air, and earth), 2000 dancers will move alongside the colourful floats, puppets, and other acts along the Fan Walk from 19h30 onwards.  The Carnival is in its fifth year, and is a ‘glamorous celebration of African identity, diverse communities and cultures, and the transformative power of creativity’.  Surprisingly the Carnival still bears the now defunct World Design Capital 2014 logo!  The City has announced that 600 firefighters and volunteers will form part of the Cape Town Carnival parade.

*   Boschendal Farm has launched a nostalgic new advertising campaign, honouring the heritage (it is one of the oldest in the country) and quality of the wine estate with its pay-off line ‘Every Generation finds Greatness‘.  The campaign has been created by TinFish Advertising.

*   Grande Provence is celebrating conservation and the prevention of climate change with a special Earth Hour dinner on 28 March.   Lighting will be provided with candles and lanterns.  Chef Darren Badenhorst said each of his dishes that evening is sourced and created sustainably: ‘Each dish on our Earth Hour menu will be prepared with sustainably sourced, organically farmed ingredients. As a rule, we use a variety of cooking, smoking, curing and pickling methods to lesson our electricity usage’.  The menu includes quail, West Coast lobster, Franschhoek trout,  scallops, and berries picked from his own garden. The 7-course dinner costs R695, and includes a glass of bubbly.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com  Tel (021) 433-2100, Twitter:@WhaleCottage  Facebook:  click here

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