Tag Archives: Giggling Gourmet

Whale of a Two Oceans Hermanus Whale Festival pairs foods and wines

For the 20th year the Two Oceans Hermanus Whale Festival will be paying tribute to the Southern Right whales, who visit Walker Bay in Hermanus from May – December to mate and give birth, giving Hermanus the enviable reputation of offering the best land-based whale watching in the world.  Food and wine pairing forms a strong foundation of the Festival this year, sponsored by Two Oceans for the first time, the brand also supporting the SASSI (Southern African Sustainable Seafood Initiative) responsible eating of fish.

Billed as an ‘enviro-arts’ festival, the Two Oceans Whale Festival starts tomorrow and runs until Tuesday 4 October. On the environmental side, the focus will be educational, incorporating whales, sharks, dolphins, penguins and seals, the ‘Big 5′ for the Cape Whale Coast.  A strong focus is on education for children.  Saving the endangered rhinos has been incorporated into the Festival too.

On the arts side, the Festival is mainly music-focused, with concerts by well-known performers such as Chris Chameleon, Dr Victor and the Rasta Rebels, Steve Hofmeyer, and Prime Circle spread over six music venues. Many concerts are free of charge.  A Classical concert by the Odeion Quartet takes place at Bouchard Finlayson in the Hemel en Aarde Valley on Friday evening, while the Fidelio Trio will perform in the Municipal Auditorium on Saturday evening.  A Quilters’ exhibition can be viewed at the Dutch Reformed Church, and there is a craft marquee too.   In addition, a vintage car show, a Mardi Gras, as well as a number of sport activities such as a mountain bike race, a half marathon, and a Harbour to Harbour swim will take place.  The sport events run from 4 – 9 October.  Kfm will be broadcasting live from Hermanus.

It is the food and wine pairing that is of particular interest, and has far more focus than in past years.  At the Two Oceans Food Court at Market Square, a number of food vendors will focus on seafood, and other marine-themed and speciality dishes. In addition, local produce, artisanal cheeses, bakery items, charcuterie, as well as chocolates will be available to taste and buy.  Two Oceans’ wines will be sold at R45 a bottle. Giggling Gourmet Jenny Morris, entertainer and Checkers cheese spokesperson Nataniel, and actresses Shaleen Surtie-Richards and Brumilda van Rensburg will be doing cooking demonstrations, and allowing visitors to taste their food as well as wine for free at the Checkers’ Living Table, at different time slots.  A new Mountie Fisherman’s Market will be held in Mount Pleasant, offering fresh fish, snoek, fishcakes, and Cape Malay delicacies for sale. Throughout September twenty members of the Hermanus Restaurant Owners’ Forum, under the chairmanship of restaurateur Fabio Lenci, have been offering a special on Two Ocean’s wines, at R55 per bottle and R15 per glass, and this will continue throughout the Festival. Each of the participants will offer a combination food item with a bottle of Two Oceans’ wine at a special price.

Festival visitors are advised to leave home early, and to expect a traffic build-up coming into Hermanus. Last year 133000 whale lovers visited Hermanus, and this year 150000 are expected to attend the Whale Festival. Tomorrow Tourism Month will be officially concluded with the opening of the Two Oceans Hermanus Whale Festival by Minister of Tourism Marthinus van Schalkwyk, with Western Cape Minister of Tourism Alan Winde also attending.  The Whale Festival, and the Southern Right whales with it, have received fantastic coverage, on the front page of the Sunday Times last week, and daily on Kfm this week.   SABC2 is broadcasting about Hermanus and the Whale Festival from 6h00 – 8h00 tomorrow morning, and its camera crews have been in Hermanus, filming the beautiful assets of the region, including whales and the Hermanus Wine Route, for most of September.

Two Oceans Hermanus Whale Festival, 30 September – 4 October.  Tel (028) 313-0928.  www.whalefestival.co.za. Music tickets can be booked via www.computicket.com

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

Happy birthday Mr Mandela: Chefs cook for Madiba!

Today is Nelson Mandela’s 93rd birthday, and the Western Cape is celebrating his special day with a meal prepared at his last home before his release from Victor Verster (now Drakenstein) Prison today, with 67 school children, 67 farmworkers, and 67 senior citizens being féted by four chefs to mark the 67 years that Mr Mandela sacrificed to ‘make the world a better place’.   Today has been declared International Nelson Mandela Day by the United Nations.

Chefs Jenny Morris, Reuben Riffel, Uncle Merv and Marco Radebe are preparing the birthday meal, making a difference to a cross-spectrum of South Africans on Mandela Day.  The event was organised by Cape Town Routes Unlimited, the Cape Winelands District Municipality, and the Department of Correctional Services.  The menu includes Mr Mandela’s meals at Victor Verster and Robben Island, and those prepared by his present cook, to represent Mr Mandela’s favourite food. The menu is as follows:

      Cream of Tomato soup with wholewheat bread

      Chicken liver on mash, or hake

      Roast chicken, brown rice, carrots and beans

      Salad

     Trifle, in rainbow colours

Journalists and writers invited to the media conference at Mandela House at Drakenstein Prison on Thursday were privileged to be shown around the house in which Mr Mandela lived for the 14 months leading up to his release.  If we did not know it before, we were reminded of the humility and statesmanship of our country’s greatest leader.  He was often taken out of the grounds on secret outings, to assimilate him into the world he had missed out on for 25 years, and this included the Taal Monument on Paarl Mountain.  He had a television set, and read the daily newspapers.  We were shown the lemon tree which Mr Mandela planted on the property.  I was impressed with the size of the prison grounds, which appears to be a working farm.  Mandela House is a national heritage site, we were told, and we sat at the table at which the historic draft constitution was signed by then-President FW de Klerk and Mr Mandela. 

Calvyn Gilfellan, CEO of Cape Town Routes Unlimited, said that it was due to Mr Mandela that South Africa had an upsurge in tourist numbers, only surpassed by last year’s World Cup.  Given that Mr Mandela was released from Victor Verster, it was felt that the function to celebrate the birthday should reflect the Winelands’ reputation of being the Gourmet Capital.  Giggling Gourmet Jenny Morris became very emotional when she shared with us how special an honour it is for her to be preparing the meal with her chef colleagues.

Manfred Jacobs, Communication Officer of the Department of Correctional Services, was most informative when he showed us around Mandela House.  Mr Mandela was brought to the house at Victor Verster late at night, and the area over the prison grounds was declared a no-fly zone, to prevent a bomb from being dropped onto the house, we were told.  Mr Mandela spent the last 14 months of his incarceration there, and impressed the warders with his humility, and the interest he showed in them as persons, congratulating them on their birthdays, and assisting them with their studies, where he could.  Politics was never discussed.  We laughed when we were told that Mr Mandela thought he had two TV sets, referring to his microwave oven as one of them, something he had not seen in the 23 years of his time at Robben Island.  Mr Mandela was taught to swim in his swimming pool, but he sat on the edge of the pool most of the time, as he was frightened of the pool cleaner!  Mr Mandela’s policy was to change people’s hearts, and not to attempt to change their minds.  We laughed when we were told the story of the wood running out for the fireplace in his house, with no further wood being allocated.  Mr Mandela encouraged his doctor to address this shortage, and the doctor promptly wrote out a prescription for wood!  Mr Mandela loved looking onto the Simonsberg mountains from his house, a source of inspiration.  He had a replica of the house built in Qunu, where Mr Mandela is celebrating his birthday today, so that the inhabitants of his ancestral village could experience his prison house. A bar was stocked in the house, with lots of alcohol, in the hope that Mr Mandela would imbibe heavily and spill the beans, but this never happened.  Having been incarcerated in a small cell on Robben Island for 23 years, Mr Mandela felt uncomfortable in his massive bedroom, and asked to be moved to the study, and this was turned into his bedroom. Mr Mandela was given the nickname ‘Nelson’ after the Admiral, as his teacher could not remember all the Xhosa names of the children in her class. Mr Mandela said that ‘big doors hang on small hinges’, his way of saying that everyone can make it in life.

A statue of Mr Mandela was commissioned by businessman, politician and Franschhoek wine-farmer Tokyo Sexwale, and proudly stands at the entrance to the prison gates.  Mr Mandela agreed, on condition that the plinth not be too high, so that he does not appear elevated.  Marble for the base came from Robben Island.  Black and white stones represent the people of South Africa.

Congratulations Mr Mandela, ‘humble servant of the people’!

POSTSCRIPT 19/7: I attended the opening of a photographic exhibition of the Lalela (to listen) Project in the Goodman Gallery at the One&Only Cape Town last night, to coincide with the celebration of Mr Mandela’s birthday.  Pupils from Hout Bay High School, coming from the Coloured community of Hangberg and the Xhosa community of Imizamo Yethu, got to know each other and connected through taking portraits of each other, mentored by photographers Hasan and Husain Essop.  The Lalela Project was founded by Andrea Kerzner, daughter of the owner of the hotel.  Portraits can be seen outside the hotel, and in the city center too.

POSTSCRIPT 19/7:  The Eastern Boulevard, the highway which leads to the N2 in Cape Town, was renamed Nelson Mandela Boulevard last week.  Brand new silver signs have been placed at regular intervals to remind one of the new name.

Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Marine Stewardship Council ecolabel shows restaurants care about seafood sustainability

I have only recently become aware of the (South African Sustainable Seafood Initiative (SASSI) and its good work in trying to retain and enhance endangered fish and shellfish species, through a consumer awareness campaign which helps fish shoppers and restaurant patrons to identify which of the fishes they eat are green, orange or red, depending on their degree of endangeredness.   Last week I spent a most interesting day with the Marine Stewardship Council (MSC), an international organisation that encourages seafood sustainability by conducting audits of seafood products, from the catch until it appears in the supermarket or on the restaurant table.  Each of these steps is audited, which results in being awarded the MSC’s ecolabel, guaranteeing fishlovers that the fish they are eating is sustainable in its availability, as well as its fishing method, its processing, and transport to and use in restaurants as well as sales in supermarkets.

The Mission statement of the MSC is as follows:”to use our ecolabel and fishery certification program to contribute to the health of the world’s oceans by recognising and rewarding sustainable fishing practices, influencing the choices people make when buying seafood and working with our partners to transform the seafood market to a sustainable basis”.

The South African branch of the MSC, with the pay-off line “The best environmental choice in seafood”, hosted the workshop, which was held at Giggling Gourmet Jenny Morris’ Cooks’ Playground in De Waterkant last week.   The MSC “is a global non-profit organisation promoting solutions to the problem of overfishing”.  Its blue ecolabel is an environmental standard reflecting “the world’s leading sustainability certification for wild-caught fish”.  Consumers are encouraged to choose MSC ecolabel fish products when shopping, to help in reversing the decline in fish stocks.  In South Africa brands such as I&J and Sea Harvest carry the MSC ecolabel.

Restaurants have been slow in coming on board the sustainability boat, and we are only aware of WildWoods in Hout Bay and Blowfish in Blouberg that actively promote SASSI on their menus, particularly the latter.    Those restaurants buying their fish from MSC certified fish suppliers are encouraged to display the MSC ecolabel on their menus.  This will require an annual audit by independent auditors.  At the workshop the Shoreline Café at the Two Oceans Aquarium won a free MSC sustainable seafood audit.   The work of the MSC internationally has already changed the habits of a leading chef such as Jamie Oliver, who only selects sustainable fish from the MSC website for his dishes now. Raymond Blanc, Chef Patron at Le Manoir aux Quat Saisons in the UK, says about MSC:  “I passionately believe that it is up to each of us, be it consumer or chef, to make a responsible choice.  By supporting MSC, I am ensuring that as a chef, I am helping to ensure fish stocks will be replenished for generations to come.  I also hope that many more chefs will join this worthy cause”. 

Internationally, the following companies have become involved in the MSC seafood sustainability programme:  Walmart and Asda (pledged to be 100% certified for fresh and frozen fish by next year); Carrefour; the Dutch Retail Association, representing 99% of retailers in Holland, has committed to 99% of wild seafood sold will be MSC certified by next year;  Sainsbury’s; Marks and Spencer; Aldi; Dansk; Compass; Sodexo UK; Iglo; Bird’s Eye, John West; KLM; and many more. 

Internationally 5500 product lines from 1100 companies carry the MSC ecolabel, in 66 countries, at an estimated retail value of $1,5 billion.   In July 92 fisheries around the world were MSC-standard certified, representing 4 million metric tons of fish, with another 120 fisheries undergoing assessment, representing a further 3 million metric tons.

The MSC certification programme has helped SASSI in its work, according to Dr Samantha Petersen of SASSI: “The MSC certification provided a platform and an incentive for us to work together. Prior to that, the industry was more suspicious of us.  Once MSC status was on the cards, it gave us a common goal and opened up a dialogue that was not there before.” 

After some demonstrations by Jenny, the workshop participants grouped into teams, and I was lucky to be paired with Ingrid Gold from Caxton Magazines and Eat Out reviewer Greg Landman.  Greg is clearly a creative cook, especially when I saw him add honey to the hake he prepared for our team!   It was delicious, and it was a good way to get involvement by the participants.  Jenny’s team had prepared the most amazing seafood and salad buffet, with salmon and mussels, and we were spoilt with the wonderful looking display and tasty food.  I loved Jenny’s paper thin crispy fried butternut slices.  Then followed the most delicious seared tuna, as well as a dessert. 

What made the lunch really special was the mix of persons at our table.  Martin Purves, the Southern Africa Programme Manager for the MSC; Odette Herbert, a photographer and blogger; chefs from Bodega at Dornier wine estate, the Arabella at Kleinmond and the Shoreline Café at the Two Oceans Aquarium; and Ingrid and Greg. 

Marine Stewardship Council.   www.msc.org  Tel (021) 551-0620.  The MSC also has offices in the UK (its head office), as well as in Japan, Australia, and the USA.

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

Good Food and Wine Show in Cape Town to be a-maze-ing

A guest appearance by Gordon Ramsay, the owner of maze restaurants in Cape Town, London, New York, in Tuscany and Sardinia, Melbourne and Los Angeles, amongst others, will be the highlight of the Good Food and Wine Show, taking place at the Cape Town International Convention Centre from 13 – 16 May.

Ramsay will cook up a storm in the Chefs in Action Theatre at the show, and will host book signings of his cookery books.   He is part of a team of BBC Lifestyle celebrity chefs, including master patissier Eric Lanard, star of Glamour Puds; Anjum Anand of Indian Food Made Easy; Michelin-star chef Giorgio Locatelli from ‘Tony and Giorgio’; chocolate wizard Willie Harcourt-Cooze, star of Willie’s Wonky Chocolate Factory; and Patrick Williams, specialising in Caribbean-style food.   Local chefs George Jardine of Jardine at Jordon, Giggling Gourmet Jenny Morris and Luke Dale-Roberts of La Colombe will also offer workshops.  Only ten persons can attend a celebrity chef session, to make it completely hands-on.

The Good Food and Wine Show will also have a Celebrity Chef’s Restaurant, offering a menu designed by the BBC Lifestyle celebrity chefs doing the cooking demonstrations.   Other interesting attractions are a Grolsch Beer and Food Theatre, in which food and beer pairing will be demonstrated; an interactive cocktail arena, using Roses and Monis products; children’s cooking classes; bargain priced wines; the Alchemy of Gold Brandy Theatre will demonstrate brandy cocktails and educate visitors about food and brandy pairing;  the Stellenbosch Slow Food Market members will sell their best fresh produce; vanilla ice cream will be presented in 101 ways by BBC Lifestyle chef Eric Lanlard; and cookbooks can be bought and signed by the chefs present.

Close to 55 000 visitors are expected at the Good Food and Wine Show, and therefore the Celebrity Chef demo’s must be booked in advance.

It costs R 80 to enter the Show, R 350 to attend the “Get Fresh with BBC Lifestyle Hands-on workshops”, and R 300 to attend a demo in the Gordon Ramsay Chefs in Action Theatre.  The Gordon Ramsay VIP Experience costs R 750.   A special dinner hosted and cooked by Gordon Ramsay will be held at maze at the One&Only Cape Town on 15 May and costs R 1 500, but is sold out already.  More details about the Good Food and Wine Show are available at www.gourmetsa.com

POSTSCRIPT:  This post was written ahead of Gordon Ramsay’s arrival in South Africa.  While his presentations at the Convention Centre were reasonably well received (other than an issue with book-signing), his 2-minute appearance at the charity R 1500 a head dinners on Friday and Saturday evening, without honouring a promise to meet diners and to allow a Q & A session, whilst he was already galavanting at the Tiger Tiger club in Claremont,  was highly criticised – read here.

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