Tag Archives: Abigail Donnelly

2013: looking back on a tough year, with some highlights!

2013Today ends one of the less nice years, and the number 13 in it should have been a warning of  how bad it could become.  While it has many negative associations, it also was  a year of highlights, from our perspective.

For me personally the year was overshadowed by the passing of my father, and while I was lucky to have him in my life for such a long time, reaching the ripe old age of 97, it still was a shock when he went in April.  He brought our family to South Africa, and specifically to the Cape, for which I will be eternally grateful.   He helped shape my interest in the business world, and took a keen interest in my Market Research, Public Relations, and hospitality careers.   Added to this was the further loss of our beloved Madiba, who passed away on 5 December, a shock when it happened, despite one knowing that it was just a matter of time.    It felt like a double whammy loss year.  Heaven has gained two truly great gentlemen.

2013 has had some positive aspects: we celebrated the fifth anniversary of our Blog, well established and with more than 30000 unique readers per month.  We thank our loyal readers and commenters, as well as the Public Relations companies which feed us with up to date information and invite us to launches, particularly in the wine industry.  We particularly commend Waterford Communications for its professionalism in dealing with us as friends as well as writers, never taking any coverage for granted, always being willing to assist with more information, having a knack for choosing excellent weather days for client functions, and saying ‘thank you‘ for coverage received, a rare treat! The PR company leads an industry plagued by poor writers, who bombard one with media releases (often being irrelevant), repeating information already written about, and demanding proof of coverage granted to the client brand! Continue reading →

‘Going Whole Hog’ goes the whole hog for humane pork!

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 Continue reading →

Eat Out Top 10 Restaurant Awards 2014: Best event ever, some highs, some shocks!

Eat Out magazine cover Whale Cottage PortfolioAfter two disastrous years, New Media Publishing was brave enough to take stock earlier this year, and asked the industry what it wanted in the Eat Out Top 10 Restaurant Awards.  Last night that hard work paid off, with a new venue for the event, a slick and short presentation, new Awards introduced, and three new restaurants making the Top 10 Restaurant list.  The surprise was the emotion which the chefs expressed when receiving their plaques, challenging MasterChef SA Season 2 on tears!

We were one of the interviewees, meeting with Eat Out editor Abigail Donnelly, its GM Aileen Lamb, MD Bridget McCarney, and Director Irna van Zyl.  We were forthright in our feedback and suggestions, including that a team of judges would be needed again (we suggested Garth Stroebel, and have yet to meet him!). We fed back that the preferential relationship with Luke Dale-Roberts in TASTE magazine (also published by New Media Publishing, and of which Abigail is the Food Editor) was unfair towards all other chefs, by featuring him every month – we were told that Woolworths had a contract with him, and therefore he received the coverage in the magazine.  This contract was terminated earlier this year, which is excellent news.  Other recommendations can be read here.  Flowing from the interviews and discussions with previous Top 20 chefs and restaurant managers, owners, and suppliers, as well as media representatives and bloggers, New Media Publishing allowed restaurants to apply to be included in the Eat Out Top 500 Restaurant List, which was selected by a Continue reading →

Delaire Graff makes history in Eat Out Top 10 Restaurant Awards!

Delaire Graff Chef Christiaan Campbell kitchen Whale Cottage PortfolioFor the first time in the history of the Eat Out Top 10 Restaurant Awards two restaurants belonging to one owner have been nominated for the honoured list. Both Delaire Graff Restaurant and Indochine, under the direction of Chef Christiaan Campbell, made it onto the Top 20 shortlist, which Eat Out announced yesterday.  We are delighted with our best ever Top 20 Restaurant shortlist prediction score, in correctly guessing 18 out of the Top 20 shortlisted restaurants.

The Eat Out Top 20 Restaurant Awards shortlist contained a few surprises, leading one restaurant representative to comment that despite the new judging system and panel, little had changed in the shortlist, with only two newly opened restaurants included, being Camphors at Vergelegen (Chef PJ Vadas) and five hundred (Chef David Higgs).  Surprises were the following:

  • The non-appearance of Terroir and Mosaic at The Orient, both restaurants having made the Top 10 Restaurant list last year.  We have been critical of Terroir’s perennial appearance on the Continue reading →