Tourism, Food, and Wine news headlines

*   Alide Dasnois, editor of the Cape Times, has been relieved of her post, for an article by her environmental reporter Melanie Gosling about the improper awarding of a contract by the Minister of  Agriculture, Forestry, and Fisheries to a Sekunjalo subsidiary owned by the Sekunjalo consortium which owns Independent Newspapers!  Ms Dasnois has been replaced by Gasant Abarder as editor of the Cape Times.

*   Delheim is offering a new Cupcake and Wine pairing.  Chef Christine Claasen’s Rooibos cupcake is paired with Delheim Unwooded Chardonnay; the Pomegranate cupcake is paired with the Pinotage Rose; the Makataan (wild melon) cupcake is matched with Delheim’s Chardonnay Sur Lei; and the Pumpkin cupcake is paired with Delheim Pinotage.  The cost is R75. (received via media release from Random Hat Communications).

*   Bain’s Cape Mountain single grain whisky from Wellington has won double gold at the New York International Spirits Competition, having been named World’s Best Grain Whisky earlier this year.   It is distilled at The James Sedgwick Distillery. (received via media release from De Kock Communications)

*   Uitkyk is offering ‘Georgian’ picnics at its restored Georgian manor house outside Stellenbosch.  The picnic basket includes artisan breads, cheeses, pates, olives, charcuterie, smoked salmon, fruit, and chocolate brownies, paired with a bottle of Uitkyk wine as well as a bottle of mineral water. Cost is R350 for two. (received via joint media release from Paula Wilson Media Consulting and Manley Communications)

*   Kenyan visitors to South Africa have reacted with horror for having to pay a private operator for a visa to South Africa, which is meant to be free for tourists.  It would appear that the operator handling the visa applications is charging a handling fee!

*   The economic effect of the U2 concert tour was double that of Justin Bieber, a survey by the North West University’s Tourism Management and Economics department finding that the older the audience, the greater the economic effect.

*   Haute Cabriere has described its vegetarian dishes as ‘root to flower eating’, and its Chef Ryan Shell says these dishes showcase what is in season.  The restaurant has started its own vegetable garden, with asparagus, fennel, beetroot, pea shoots, and turnips. (received via media release from Manley Communications)

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

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