Tag Archives: Bread and Wine

Eat Out Editor’s Choice ‘Best Of’ Restaurant Awards 2012: another Abi farce?

Last year Eat Out editor Abigail Donnelly introduced a new series of complementary awards to the Eat Out Top 10 Restaurant Awards, having been the sole judge of both sets of awards.  This year Mrs Donnelly made the fatal error of choosing UK Blogger Bruce Palling to give her credibility for her choice of Top 20 restaurants, out of which the Top 10 Restaurant list will be announced tomorrow evening.  She also has named the ‘Best Of’ awards her ‘Editor’s Choice’ awards, making it clear that she is the sole judge of the awards, and that Palling had no input in these awards.  We have already seen irregularities on the Top 19 Restaurant shortlist, so it will be interesting to see which of Mrs Donnelly’s favourites and friends will be rewarded in the ‘Best Of’ categories.

What is interesting this year is that the finalist restaurants in the six ‘Best of’ categories have been pre-announced, unlike last year, when only the Boschendal Style Award finalists were announced.   There is one exception, being the Best Italian category, for which the finalists have not been announced. Could it mean that this category is once again reserved for Mrs Donnelly darling Chef Giorgio Nava of 95 Keerom Street, last year’s winner in this category?

Something else that is noticeable is the vast number of listings in each of the ‘Best Of’ categories, which makes one think that New Media Publishing is dreadfully short of money this year:

*   they did not have enough money to put their Eat Out 2012 judge Bruce Palling into a first class seat to attend the Awards event tomorrow evening, as per Palling’s Tweet and confirmed by New Media Publishing

*   advertisers were hounded to place advertisements in the new Eat Out magazine, and the rates tumbled the closer it got to the deadline date!

*   even worse, the 24 reviewers were not invited to the Gala Awards dinner until a week ago, having been invited to the dinner in all the past years.  They were fuming in having been left out, and many made other plans for tomorrow evening, and will therefore not be able to attend.  The Eat Out Review Team is interesting in itself, with long-standing Eat Out reviewers Graham Howe, Diane de Beer, Greg Landman, and Errieda du Toit, to which have been added bloggers (but not known as restaurant reviewers on their blogs) Dax Villaneuva, Tandy Sinclair, and Ishay Govender. The remaining 17 reviewers – Carla Rossouw, Charlotte Pregnolato, Colette du Plessis, Frank Chemaly, Hennie Fisher, Janine Walker, Kate Ziervogel, Lee Middleton, Lisa van Aswegen, Louise Liebenberg, Marie-Lais Emond, Nothando Moleketi, Paula Mackenzie, Pero Lotz, Priscilla Urquhart, Richard Holmes, and Sdu Gerasch – are unknown.

*   linked to the above is the vast number of ‘Best of‘ restaurants listed per category, e.g. 43 in the ‘Best Asian Restaurants’ category, 24 in the ‘Best Steakhouses’ category, 33 ‘The Best Country-Style Restaurants’, 15 ‘Boschendal Style Award’ nominations, and an astounding 52 nominations for ‘Best Bistro’, a total of 167 restaurant nominations minus some duplications!  If the restaurants were to send a representative or two in the hope of winning the category award, a large number of seats for the Gala Awards dinner will have been sold!

The Bistro category sounds more like a ‘Proudly South African’ cuisine listing, and contains some odd nominations such as Hemelhuijs, Babel, Bread & Wine, Fyndraai, Gaaitjie, Ile de Pain, and many more on the list of 52!  A Bistro is defined by Eat Out as offering fresh and seasonal produce, having a small kitchen, limited staff, being homely, with congenial hosts, ‘endless amounts of wine‘, ‘spectacular food’, and regular menu changes.  An obvious exclusion is Bistrot Bizerca from this category, but being a Top 19 finalist may have excluded them from this category.  Worthy winners would be Bistro Sixteen82, Dear Me, and The Foodbarn. The nominees are in Johannesburg (Bellagio, Coner Café and Bistro, Eatery JHB, The Leopard, Possums Deli and Bistro, Salvation Café, Tashas in Sandton, Hyde Park, Melrose, Arch, Morningside, Rosebank, Village View, Thomas Maxwell Bistro; in Pretoria (Carlton Café, Karoo Café, Silver Orange Bistro, Zest Bistro); in Durban (9th Avenue Bistro, Bellavue, Craft Trattoria, Marco Paulo, Café 1999, Unity Brasserie and Bar); in Cape Town (Bistro Sixteen82, Constantia Uitsig, Dear Me, The Foodbarn, Hemelhuijs, La Mouette, Societi Bistro, Societi Brasserie, Woodlands Eatery);  in (undefined) ‘South’ (96 Winery Road, Babel, Bar Bar Black Sheep,  Bread & Wine, The Burgundy Restaurant, Café Felix, The Common Room, Fyndraai, Gaaitjie, Hilda’s Kitchen at Grootte Post, Ile de Pain, The Kitchen at Maison, Pembrey’s, Reuben’s Franschhoek – not meeting any of the defined Bistro criteria – Scotty’s, Sofia’s at Morgenster, Stables at Vergelegen); in (undefined) ‘East’ (The Bistro, Gordon’s Restaurant, Haricot’s Deli & Bistro, Skye Bistro at Fordoun, Two Dogs Bistro); and in (undefined) ‘North and Central’ (Mrs Simpsons, O’s restaurant).

The Best Country-style Award nomination list includes the controversial winner of 2011, being The Table at De Meye, a regular past photographer colleague of Mrs Donnelly.  Surprise omissions are The Kitchen at Maison, The Long Table, Fyndraai, The Millhouse Kitchen at Lourensford, Tamboers Winkel, Creation, Sofia’s at Morgenster, Oep ve Eet in Paternoster, and Johan’s at Longridge.  A likely winner would be Mariana’s, a regular past winner of a similar award, and a regular contributor to Taste magazine, as well as Babel, the restaurant with the most nominations (on Top 19 list, as well as Style Award, and Best Bistro nominee). Defined as ‘homely, heart-warming and belly-filling kos’, food in the style of one’s grandmother. The nominees are located in Gauteng (Bellgables Country Restaurant, Die Ou Pastorie, Meadow Green, Roots at Forum Homini, The Other Side Restaurant, Monaghan Farm, The Rambling Vine); in the Western Cape (Babel, Bramon, The Country Kitchen at Mont Rochelle, Dassiesfontein on the N2 highway near Caledon, De Kaap in McGregor, Eight at Spier, Fynboshoek Cheese, Fresh, The Goatshed at Fairview, Havercroft’s, Hilda’s Kitchen, Houw Hoek Farm Stall, Karoux, Mariana’s, Mogg’s Country Cookhouse, The Stone Kitchen in Wellington, The Table at De Meye, Thyme at Rosemary’s Restaurant, Towerbosch, The Wild Apricot); and in KwaZulu-Natal (Café Bloom, Caversham Hill, Cleopatra Mountain Farmhouse, La Lampara, Nicolson’s Café, and Tumble Downs).

The omission of Belthazar from the Best Steakhouses category nomination list may relate to Eat Out ex-judge Bruce Palling‘s last South African dinner!  This category is typically won by a Johannesburg restaurant, the city being known for its collection of good steak restaurants. Nominees are in Johannesburg (Butcher Shop & Grill, Gray, The Grillhouse, HQ, Karoo Cattle and Land, The Local Grill, Smith & Wollensky Steakhouse, Thundergun, Turn & tender, Wombles); in Mpumalanga (Pioneers Butchery & Grill); in The Free State (The Phatt Chef); in the Eastern Cape (Flava); in Cape Town (Barristers, Carne SA, Cattle Baron – The Grill House, HQ, The Hussar Grill in Camps Bay, Karoo Cattle & Land); in Durban (The Grill Room at The Oyster Box, Havana Grill, Joop’s Place, Steak & Ale); and in Pretoria (Karoo Cattle & Land).

The Best Asian Restaurants list was an easy one to fill up, and contains last year’s winner Kitima, as well as popular Willoughby’s at the V&A Waterfront, potential Top 20 candidate Indochine, and Nobu (not eligible to make Top 20 list this year, due to a chef change).  The nominees are in Johannesburg (Al Makka, Dawaat Pakistan Restaurant, Ghazal North Indian REstaurant, The Good Luck Club, Koi, Kong Roast, Midori, The Red Chamber, Shanyana Vegetarian Restaurant,  Sitar, Yamato); in Pretoria (Guia, Shilla Korean Cuisine, Wing Hin); in Durban (China Plate, Gounden’s, House of Curries, Mo’s Noodles, Spice); in the Eastern Cape (Just So Chinese Restaurant, Shanghai); in Bloemfontein (Nagoya); on the Garden Route (Firefly Eating House); in the Winelands (Genki, Indochine at Delaire Graff, Okamai); and in Cape Town (1890 Sushi House, Biesmiellah, Bombay Brasserie, Bukhara, Chandani, Chef Pon’s Asian Kitchen, Erawan, Haiku, Kitima, Kyoto Sushi Garden, Maharajah, Maharaj Pure Vegetarian, Nobu, Saigon, South China Dim Sum Bar, Takumi, Willoughby & Co).

Pierneef à La Motte, Makaron Restaurant, Babel, The Greenhouse, Overture, Planet Restaurant, and The Tasting Room are nominated for a Top 10 and a Boschendal Style Award. Makaron Restaurant won last year, without Mrs Donnelly disclosing her consultancy relationship with the restaurant, and her accolade about the restaurant described the M Bar of Majeka House rather than Makaron!  Almost all the restaurants are more than a year old, with the exception of Burrata, a restaurant which Mrs Donnelly only got to eat at six months after it opened!  The nominees are Burrata, Keenwa (odd choice), The Restaurant at Waterkloof (consolation prize for losing out on Top 20 nomination?), Craft Trattoria in Durban, Babel at Babylonstoren, Café del Sol, The Tasting Room at Le Quartier Français, The Greenhouse (lots of bunnies), The Walnut Grove in Sandton, The Red Chamber, Tasha’s Le Parc, The ‘Greenhouse’ (sic – actually called the Babel Tea House!) at Babylonstoren, Hemelhuijs (an Abi favourite), The Kitchen at Maison, Pierneef à La Motte, Overture (a consolation prize?), Planet Restaurant (a consolation prize?), LIFE Grand Café, and last year’s finalist Kream.  Obvious omissions in this category are Casparus, Delaire Graff, and Indochine.  There is no obvious winner, especially as so few of the restaurants are new, but Hemelhuijs would be a strong contender, changing its decor regularly.

We await the announcement of the ‘Best of‘ category winners on tomorrow evening with interest!  It is clear that Mrs Donnelly could not have visited or eaten at each of the 167 ‘Best of’ nominated and Top 20 Finalist restaurants in the course of one year!

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

Top Australian Chef Neil Perry praises SA cuisine, advocates SA ‘Food Safaris’!

Neil Perry, top Australian chef of flagship restaurant Rockpool in Sydney, visited chefs and restaurants in South Africa earlier this month, and has returned to his home country, encouraging Australians to experience our ‘Food Safaris’, reports Southern African Tourism Update. His trip was widely reported, and the Sydney Morning Herald sent journalist Anthony Dennis to accompany Chef Perry on his culinary tour, an unfortunate choice with his emphasis on our apartheid past in his article!  Not only did the visit and resultant publicity reflect our country’s unique cuisine, but it also has tourism marketing benefits, the visit having been sponsored by SA Tourism.

Chef Perry’s journey started off at the elite and exclusive boutique hotel Ellerman House in Bantry Bay, where he did a braai of crayfish tails with his Asian touch, kingklip, and soy-marinated yellowtail.  He was assisted by Ellerman House Head Chef Veronica Canha-Hibbert, who told the visiting chef that South Africa’s cuisine extends beyond game eaten next to a fire under a safari-style boma. ‘But in South Africa there’s a group of highly trained, skilled chefs who are creating a strong food culture and identity‘, she said.

Dennis praised our country’s ‘fine wine, great seafood and where the barbeque…is a favoured cooking appliance’. It is a shame then that he digs into our country’s past, writing that ‘apartheid can still cast a shadow, even over the dining table’, singling out MasterChef SA judge and Chef Benny Masekwameng as one of few ‘Black South African chefs’. Chef Benny told the journalist that the eating habits of the ‘majority of black South Africans who live below the poverty line, not much has changed at the dinner table‘, but that the ‘middle class’ in our cities are increasingly exposed to global food trends! The ‘shanty towns’ on the way to the Winelands receive a predicted mention from the journalist too, contrasting them with the modern airport built for the 2010 World Cup.

Chef Perry praised the wine industry: ‘South Africa has got amazing wine credentials. One of the real positives is that it has a lot of old vines in the ground and you’re getting some fantastic maturity there’. He praised Franschhoek’s fine white wines. Calling Franschhoek’s Grande Provence a ‘lodge’, Chef Perry and the journalist enjoyed the creative cuisine of Chef Darren Badenhorst, who prepared a typical South African braai lunch for them, with Karoo lamb chops, free-range Spring chicken, and boerewors, ‘a traditional and delicious type of sausage’. The visiting team stayed over at La Residence in Franschhoek.

Their next stop was Phinda Game Reserve, where they enjoyed the traditional Boma dinner (‘with a dirt floor, stone and reed walls’).  They were treated to springbok, impala, and warthog, and entertained by the staff choir.  Chef Perry was impressed with our game meats, saying ‘it was really quite intense’, not having any Australian game (other than ‘Wallaby‘ on their menus, according to blogger Bruce Palling).   In Cape Town the Australian team had eaten springbok at The Twelve Apostle’s Azure for the first time, served as a ‘Cape fusion main course of springbok fillet with celeriac cream, roasted radish, orange tapioca and sultana-caper paste.  The rare, perfectly cooked meat has the consistencey of beef but with a distinct saltiness and dark chocolate-like richness’.

In Durban the visitors ate traditional Indian food, including bunny chow at the House of Curries, described as ‘classic street food from the apartheid years and is a feature of the national diet across all groups’! One wonders who fed Dennis this nonsense information!  In Johannesburg a Chef’s Table dinner at the San Restaurant at the Sandton Sun Hotel represents ‘the Rainbow Nation’s ethnic groups. Under apartheid, this congenial, multiracial gathering would have been deemed illegal‘. Chef Garth Schrier served the visiting chef more Bunny Chow, as an amuse bouche of a mini loaf of bread with a Cape Malay chicken prawn curry.

One wonders what SA Tourism’s understanding of our country’s cuisine is, and that of the Western Cape in particular.  With 16 of the top 19 Eat Out Restaurant Finalists based in the Cape, it is a surprise that not one of these top chefs, most of the calibre of Chef Perry, were exposed to the visiting chef.  At least up and coming Chef Darren Badenhorst at Grande Provence was included in the programme, even though he has not made the Top 19 list due to not having been in charge of the kitchen for a full year.  This is even more evident from the SA Tourism website’s Top 10 Wine estates (gastronomic) list, of which the compiler is not identified:

1.   Buitenverwachting

2.   Rust en Vrede

3.   La Colombe

4.   Pierneef à La Motte

5.   Terroir

6.   Bread and Wine

7.   Overture

8.   The Goatshed

9.   Fyndraai

10.  Tokara

Odd inclusions on the list are Bread and Wine, Fyndraai, and Fairview’s The Goatshed, while surprise exclusions are Delaire Graff’s two restaurants, Jordan Restaurant with George Jardine, the Restaurant at Waterkloof, and Grande Provence.  The ranking of Tokara in 10th’s position is an insult to the cuisine creativity of Chef Richard Carstens!

While all publicity for South Africa is fantastic, and in Australia’s leading newspaper even more so, it is a shame that a journalist should have turned a South Africa Food Safari story into an apartheid story, which is not the topic of his story at all.  One wonders what gives an Australian the right to point fingers at our country’s past, given their own Aborigine history!  It wouldn’t be a surprise if one were to find that Dennis has South African roots!  At least Chef Perry enjoyed his trip: ‘My food philosophy is all about local, high quality produce and fresh ingredients so I was thrilled to meet with like-minded chefs in South Africa’. He encouraged travellers to our country to ‘add a South African food safari to their bucket list’, advising that they visit the Winelands, shebeens, experience a Braai, and enjoy a seafood buffet on the beach.

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

Spier Biodynamic Farm: Pasture-reared beef, lamb, and chicken taste so good because they eat so good!

I had heard of @FarmerAngus McIntosh, as he calls himself on Twitter, for the first time at Caffé Milano a year ago, when I asked them about the origin of their incredibly yellow eggs. Vanessa Quellec, Pastry chef at the time, gave me a bound booklet about Spier’s Biodynamic Farm, describing the pasture-reared production of beef, chicken, lamb and eggs. Yesterday I spent an interesting afternoon with South Africa’s ‘Al Gore’ and ‘Michael Pollan’!

Angus McIntosh fell into farming whilst building his large home on the Spier farm, renting from his father-in-law Dick Enthoven.  He had been a management accountant and worked in London at Goldman Sachs.  It was reading Michael Pollan’s ‘The Omnivore’s Dilemma‘ that turned his career and life around, and now he is this country’s only pasture-fed meat and egg supplier to most of the top restaurants in the Cape, and soon to expand to Johannesburg too. “I wanted to produce food that I could eat with a clean conscience“, he said. Angus is young, walks barefoot, speaks fluent Zulu, and looks very relaxed for being the meat supplier to a collection of the top restaurants. I was surprised that his phone did not ring all the time.  He has ordering and delivery organised, with a once a week delivery to Cape Town and the Winelands.  Orders are placed by chefs on Tuesday,  but Farmer Angus can assist in case of need.  One can hear that he has become friends with many leading chefs in the past two years of operating his business, and he reflected how tough business was for restaurants in May, June and July, which he could see in terms of their orders decreasing sharply. In this period Farmer Angus learnt ‘Expectation Management’, in planning his production to supply chefs consistently.  Since the beginning of this month business has boomed, he said. Restaurants that serve Farmer Angus’ produce, which is cut to their specification (Harald Bresselschmidt of Aubergine is an exception, taking a whole carcass which he cuts up himself) include Delaire Graff, Buitenverwachting, Pierneef à La Motte, The Tasting Room, The Mount Nelson (for which Farmer Angus is rearing guinea fowl with his chickens especially, he told me), Rust en Vrede, Terroir, The Round House, De Oude Bank Bakkerij, 96 Winery Road, Bread and Wine, and Eight at Spier.

Farmer Angus’ wife was in London for business yesterday, and is only involved in the running of the Spier empire in planting indigenous and endemic trees and shrubs on the farm, these not only acting as a wind break, but also adding nutrients to the soil and attracting insects, which helps bring balance back to nature on the farm.   They also have a vegetable and herb garden, delivering only to Eight at Spier, but elderflowers are supplied to Aubergine, Le Quartier Français, The Round House, and Rust en Vrede.

When he explained about the inhumane ‘production’ of chicken, Farmer Angus’ real passion comes to the fore.  He said that 98 % of our supermarket chickens are battery hens, whose beaks are cut to prevent them from ‘cannabilising’ each other in the small space in which they grow.  At Spier no de-beaking takes place, Farmer Angus saying that this is ‘unethical and inhumane’.  His produce is ‘honestly priced’, he says, not adding any brine to his chicken feed, and his chicken rearing does not cause any environmental damage – in fact, it is adding to nature.  The growing of feed for cattle production is what is causing the environmental damage, and he said that if only 10 % of the world’s cows were reared his way, then all carbon problems would be eliminated, and the carbon would be stored in the soil.  He explained about the mass production happening at the country’s two major beef suppliers Chalmar and Karan, these brand names are often specified on menus (i.e. at Reuben’s), but their production methods do not meet Farmer Angus’ approval, the latter farm only having 10 square meter per animal, they spray the animals per aeroplane, and inject the cattle. Farmer Angus highlighted Chef Christiaan Campbell of Delaire Graff as the biggest champion of Spier’s grass-fed meat production.  Spier has a mix of cattle, including Nguni, Hereford and Beefmasters, as well as Dormer lambs.

We drove around the 600 hectare farm, on which the grapes are grown for the award-winning Spier wines, and Farmer Angus uses 54 hectare for his meat and egg production.  He showed me the chicken production in its various stages. I thought the chicks listening to beautiful classical music was very cute, giving them a harmonious start to life.  They are moved into different sections based on age, and ultimately are placed outside in the ‘pastured poultry houses’ he calls Eggmobiles, which are mobile nesting vehicles for 80 chickens each, 12 square meters in size, in which the eggs are laid, and which are moved daily.  I saw the difference in height of the pasture from the previous day compared to the section for the next day, and the chicken manure goes back into the soil, helping to regrow the grass, a natural cycle. His chicken are slaughtered by hand, ‘as humanely as possible’.  Farmer Angus contrasted this to the 25000 chickens a day slaughtered by County Fair, with their questionable claim of ‘home of quality chicken’, their feed containing chicken parts too.  Farmer Angus mixes and matches the pastures for his animals, and has to safeguard his lamb section electronically at night, to prevent theft.   Grass-fed meat is healthier, with omega 3 to 6 fatty acids in balance, reducing cholesterol, and is healthier to eat for diabetics.

Farmer Angus is so passionate about what he does, that he encourages chefs and their kitchen teams and restaurant staff to visit the farm.  Mother City Slow Food visited the farm earlier this year, and while I was unable to attend, I participated in a buying share of parts of a carcass with other members.  Farmer Angus has just introduced home delivery to private homes too, but then one must take half or a whole lamb, at R91,20 per kg.  Eggs cost R33 per dozen, and chicken R45,60 per kg.  Delivery for orders over R500 is free. Melissa’s, Giovanni’s, Tokara DeliCatessen, Wellness Warehouse, Continental Butchery in Kloof Street, and the Somerset West Spar are some of the outlets selling Farmer Angus’ produce.

Diclosure: Farmer Angus gave me a packet of mince, a jar of chicken stock, and a dozen eggs to take home to try.

Spier Biodynamic Farm, Annandale Road, Stellenbosch.  Tel 082 680 8978.  No website. Twitter: @FarmerAngus.

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

Unique Chef’s Warehouse and Cookery School opens in Cape Town

The new Chefs’ Warehouse and Cookery School has opened in a renovated Victorian building in New Church Street, off Buitensingel Street in Cape Town.

Chef Liam Tomlim, previously operating in Sydney where he ran the highly rated Banc restaurant (see our previous story on Liam Tomlin here), has opened a Cookery School, where he and local chefs will present cooking courses in a small intimate studio not holding more than 20 persons.  It has a hi-tech look, with lots of stainless steel.   But the little touches make the venue special – against a wall different coloured glass tiles form an interesting pattern, with glass bottles of spices on a shelf in front of each tile.

In the Cookery School Tomlin is planning to host a 20-lecture “The Basic Techniques and Methods of Cookery” course, with the start date now 8 May.   The course, with four hour lectures every second Saturday, has not yet been fully subscribed, and it may be the R10 500 price tag, the start of the quieter and tighter winter season, or the World Cup that falls in the period, that may be causing the slow booking commitment.   Tomlin is passionate about food, being the author of two cookery books, and he is likely to make an interesting cookery lecturer, with his Irish sense of humour.

Guest Chef classes can also be booked, with Neil Jewell of Bread and Wine in Franschhoek talking about “The Pig” on 5 May; Peter Tempelhoff, Executive Chef of the McGrath Hotels, will do a course on 11 May (title not yet confirmed); Alexander Mueller of Pure at Hout Bay Manor will talk about “Pure Food” on 24 May; and Carl Penn of Carne will talk about “Basic Lamb Butchery” on 27 May.  Classes cost R 575 each, and are held from 6.30 – 9.30 pm in the evenings.

A 12-part winetasting course will be presented by Caroline Rillema of Caroline’s wine shops in the city center and in the V&A Waterfront.   Sommelier Mia Mortensson, now with the Winery of Good Hope in Stellenbosch, and Paul Cluver Jnr will also be presenters.  The course starts on 8 June, and costs R 7000 for all 12 lectures, but can be booked in sections as well.

A 6-part Artisan Baking course “Knead to know” will be presented by Tim Faull of the Professional Vision Group consultancy, from 2 June – 14 July, and costs R 3 000.  

Tomlin’s wife Jan rules the roost in the front section, which is the Chef’s Warehouse, which contains a treasure trove of beautiful kitchen and dining items such as glassware, crockery, cutlery, serving dishes, aprons, carving knives, utensils, massive wooden stirring spoons (must get one!), Le Creuset pots, copper pots, cookery books, coffee machines, wine racks and many more products.  The Chef’s Warehouse will give Core Catering and Banks a good challenge, stocking far more beautiful and many imported products, offering better service, and being located in a far more desirable area.   It would be the perfect place to buy a gift for a food or a wine lover.

While the name of the shop implies that it is a massive shop, it is not at all, but the available space has been cleverly used.    Two smaller rooms lead off the Warehouse, the one being a cold room with interesting products which need to remain chilled, and the other being a food shop, which sells Willow Creek and Hamilton Russell olive oil, 100% pure cocoa powder, Spanish and Iranian saffron threads, Calleebaut & Valrhona chocolate, flavoured oils (white and black truffle, pistachio, hazelnut, porcini, walnut), vinegars (12 year Italian balsamic, Willow Creek Cabernet Sauvignon vinegar, Neil Jewell’s smoked red wine vinegar), Nfuse spices, Lavazza coffee, Von Gesau chocolates, Tea Emporium teas (organic Rooibos, Moroccan mint, Kyoto cherry rose, lemon caipirinha, even a chocolate flavoured one!), Khoisan salts (fleur de sel, salt caviar, sea pearls, smoked salt, truffle salt), and products of the Verjuice company (verjuice, vino cotto, preserved ginger in verjuice).  Vanilla syrup, sugar, husks, pods, paste and seeds are also sold, as are vanilla, coffee, rose water, peppermint, almond and orange blossom pure essences.

A beautifully made unit displays 50 fresh spices and dried herbs (including Iranian dried limes, Brazilian pink peppercorns, Indian and Romanian coriander) in small quantities, which will be restocked as they run out, to keep them fresh.   Another display unit contains a wide range of dried fruits, nuts and seeds.  An eye-catching design element is a photograph of Tomlin’s recipe book collection, which he photographed in his home, and had made as a poster for the shop.

What I missed was a brochure of the Cookery courses to be offered, to take home, and the smell of food.  A coffee machine, and the smell of freshly brewed coffee, would signify what the Chef’s Warehouse and Cookery School is all about.  Its little veranda would make an ideal spot for some tables for customers to sit at, as The Warehouse does not allow much space for customers to move around in.

The Chef’s Warehouse and Cookery School is an exciting new addition to Cape Town, and enhances the city’s reputation as the food capital of South Africa. 

Chef’s Warehouse and Cookery School, 50 New Church Street, Cape Town. Tel 021 422 0128. www.chefswarehouse.co.za

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