Tag Archives: Heritage Council

Australian Hayden Quinn makes Capetonians proud of their beautiful and sustainable city!

Hayden Quinn Title page sunflowersIt is ironic that Australian 2011 MasterChef Finalist (and not even a winner) has become a celebrity, to such an extent that he has become the host of a 13 series SABC3 programme about sustainable eating in our country, also combining the travel highlights of the regions Hayden will visit. Beautifully filmed, with some product placement overkill, the first episode last night made one proud to be a Capetonian, and to see our beautiful city through the eyes of the guest chef! Hayden described Cape Town as the ‘tip of the iceberg‘, whilst raving about loving South Africa.

The episode begins with Hayden doing some surfing, sharing his passion for the ocean, saying it is the place at which he feels most at home.  The link to the ocean  is made, to share that he is a WWF SASSI ambassador, our local organisation that educates consumers about only ordering and buying orange-listed fish.  It explains Woolworth’s dominance in the programme, with a number of TV commercials, although none match the beautiful ads which it created for MasterChef SA in Seasons 1 and 2.  Hayden is ‘crazy about adventure’ and good food, he shared.

The start to Hayden’s food adventure was the Neighbourgoods Market at the Old Biscuit Mill, where he sampled sandwiches from The Kitchen, and samoosas from Cumin Catering.  He described it as a ‘buzzing inner-city market‘, reflecting the flavours and fresh foods of Cape Town. Continue reading →

Anthonij Rupert Wines has largest wine range in Franschhoek, introduces High Tea!

Anthonij Rupert entrance Whale Cottage PortfolioYesterday we visited the Anthonij Rupert Tasting Room, one of two tasting rooms at Anthonij Rupert Wines, which previously belonged to Graham Beck Wines, and was bought by Johan Rupert from L’Ormarins next door, to enhance his access to water.  Anthonij Rupert Wines has five wine brands, and 25 sub-brands, the largest range in Franschhoek, to our knowledge.   Our invitation via PR consultancy Smart Communications & Events was to see the new tasting room and to try their new High Tea.

It was a grey wintry day, and the lit fire in the lounge was welcome and made the room cosy.  Hospitality Manager Gidi Caetano, whom we know from her days as Manager of Salt Restaurant at the Ambassador Hotel, and then as GM of  the previous French Toast Wine & Tapas Bar, explained the tasting room and company structure to us while we enjoyed the treats from the three tier High Tea stand, Anthonij Rupert High Tea close up Whale Cottage Portfoliowhich consisted of scones, cream and jam, chocolate cupcakes, and candied orange and gooseberry tarts, prepared by Chef HW Pieterse  and his team, beautifully decorated with rose buds, lavender, and pansies. We were served The Wellness Group teas,  with its tea leaves in muslin bags.  A range of flavours is available.   One can book the High Tea with 24 hour notice, and organise a tea party to celebrate a special birthday, anniversary, stork tea, or just a special spoiling. Anthonij Rupert Cutlery Whale Cottage Portfolio The High Tea will usually include smoked salmon blinis, and cucumber, dill and horseradish sandwiches too.  The treats offered change regularly, and could also include orange infused koeksisters, mini chocolate and hazelnut mousse pots, chocolate salami, and red berry tarts.  Gidi told us about the herb garden growing alongside the manor house, with 32 medicinal (for educational use) and cooking herbs, the latter used in the food preparation on the estate.  It was started from scratch a year ago.

Continue reading →

Restaurant Review: Lizette’s Kitchen brings a touch of Asia to Hermanus!

I had heard about new restaurant Lizette’s Kitchen in Hermanus from a review by JP Rossouw and tried it a week ago with my colleague Carole.  It is a refreshing addition to what is generally an average collection  of restaurants in this seaside village.

The restaurant opened three months ago, and  is cleverly located on the traffic circle as one enters Voëlklip, a historic house built around the 1920s and was the first farmstead in Voëlklip, which everyone who has been to Hermanus will know.  It is a large property, which was lovingly renovated by Lizette Crabtree and her fiancé Scott, following prescriptions of the Heritage Council.  They did not use any decor design service, they said proudly, and it is one of the smarter restaurant interiors we have seen in Hermanus. The building is also the home of Scott and Lizette, laughingly telling us that they sleep in the garage.  The off-street parking area is neat and spacious.  The seating space is large, inside and outside, and the doors are stacked back so that the two merge.  One faces the traffic circle, with greenery behind it, and it has a very peaceful aura.  The roof has been newly thatched, and some interior walls must have been removed to create the open space.  One section has a bar counter, and further down one can see a lounge area with a fireplace.   At the till there is a Buddha, next to a vase of proteas.  There is a lot of wood – on the floors, the table tops, and the (rather uncomfortable) café style chairs.  Outside sheets of corrugated iron have been cleverly used to make planters in which jasmine is growing.  The waiters wear black shirts and pants, with a Hermanuspietersfontein branded apron.

Scott and Lizette met in Vietnam, where she worked in the kitchen of a large top hotel. They managed a $10 million boutique chain resort, but decided to come back to Lizette’s home country, although she never previously lived in Hermanus.

Outside a bar counter has been made from wooden crates, and Creation gets a plug, its branded crates having been used.  We were told that three wine estates have a special home at Lizette’s Kitchen, Boekenhoutskloof being prominent, its winemaker Marc Kent having a soft spot for the restaurant, and he has made umbrellas and other support available to the restaurant.  Interesting was a new Boekenhoutskloof brand Le Cap Maritime, which we heard about from Scott, which is served in Business Class on Emirates flights, and is now available (Sauvignon Blanc 2011 – at an inexpensive R25 per glass/R90 per bottle, and Shiraz 2010 – at R25/R100) at the Hermanus restaurant, having been made from grapes from Hermanus, and the label describing the brand as ‘A coastal venture by Boekenhoutskloof’. Lizette had met Marc a number of years ago, having worked as chef in Franschhoek at La Petite Ferme, and at Monneaux Restaurant, when Chef Reuben Riffel had left to open a restaurant in the UK. Lizette left for Vietnam, taking 20kg of Springbok as her luggage, and a case of wine each from eight Franschhoek Vignerons was shipped over. She hosted a South African promotion in that country, most of these wines now selling well in Vietnam.  Other favourite wine brands the restaurant supports are Creation, and Hermanuspietersfontein.

We were welcomed by the waiter Astin Jangle, and I asked him if he could print out a copy of the menu,  so as to not have to write down the whole menu.  He seemed very unsure about my request, and had to call on Scott for permission.  Scott initially was hesitant, saying we should see the menu on the website, as it changes so often.   When I mentioned the Rossouw review, he opened up, and told me that they did not know when JP visited the restaurant. They appeared annoyed that he had called it a Vietnamese restaurant, not having got the concept right, they felt.  Our Franschhoek connection, and knowing Boekenhoutskloof, helped to relax Scott, and he relented on providing a copy of the menu.   The menu is described as being Afro-Asia fusion, to describe Lizette’s South African roots and the influence that Asia, and more specifically Vietnam, has had on both their lives.

A nice touch was the rolled facecloths brought to the table, with a fresh fragrance, which the waiter could not identify.  Carole and I were both undecided about what to order, and had a lot of catching up to do, so Lizette volunteered to bring three courses to the table, our only proviso being that it should not contain chilli or be too hot.  Lizette suggested that we share the three dishes. Commendable was the black material serviette, although there are no table cloths, with only a cheap-looking place mat.  Carole ordered an alcohol-free Mojito, the Mosquito looking beautiful with a slice of watermelon and a piece of sugarcane.  We started with Saigon Summer Spring Rolls (R65), a combination of fried spring rolls with a bite, and fresh (i.e. raw, as we discovered, and therefore tasteless) rice paper rolls, served with three dipping sauces, being chilli jam, peanut, and Hoisin.   This was followed by the best dish, being Paprika Squid served with Tabbouleh, which was sautéed with lemon, and was served on broken wheat salad with Spanish onion and tomato (R65).

The third dish was Bun Cha, a traditional North Vietnamese dish offering three variations of pork, being pork rashers, pork patties, and (once again) pork spring rolls, with which came cold rice noodles, fresh herbs, and the Hoisin dipping sauce again (R75).  This was the order we had placed, and therefore we asked for the bill. The waiter begged us to try the dessert, being a very delicious lemon curd served with home-made shortbread and a slice of apricot (R30), even though we had not ordered it, and made it sound as if it was a special ‘gift’ offered by Chef Lizette.  Only when checking the bill that evening did I see that we were charged for this ‘gift’!

The menu introduction explains that it is varied, reflecting ‘our journey from Africa to Asia’, and that ‘the flavours are fresh and pronounced’, and that only the best local produce is sourced.  The Asian dishes are made using traditional recipes, and no seasoning has been added commendably, allowing the diner to add fish sauce, herbs, sprouts, soya, lemon, and more, to suit one’s preference of a sweet, sour, or salty taste.  One is wished ‘Chuc ngon mien’, a wonderful meal.   Most dishes are Vietnamese, but with some Thai and North African dishes too.  There is a bread and cheese section, a plate of mezzes costing R75; Pita wraps are available with fillings of beef, chicken and lamb, at R55; Artisan Flatbreads are served with options of chicken, pork ribs, lamb, goats’ cheese, and tiger prawns, at R52 – R65; salads are unusual, including Lamb Kofta, and Moor Lamb Kibbeh, both containing lamb patties (R78);   Noodle Bowl dishes, served with prawns or beef red curry, cost around R75; Tom Yum soup is R70 and a Vietnamese Pho Bo beef broth R50; Moroccan lamb shanks cost R130, and are served with Tabbouleh and a Greek salad; Thai style steam mussels in coconut and sweet chili cost R70; linefish steamed in bamboo, prepared with sesame, ginger and soya, costs R84; and a Vietnamese Heo Kho To interestingly contains braised pork belly stew with quail eggs R75.  The dessert list contains a mix of very basic South African treats (ice cream and Bar One sauce, brownies, cake) as well as Che Chuoi, a traditional Vietnamese warm sago, banana and peanut pudding, all very reasonable priced in a range of R22 – R35.

The wine list is part of the menu, and wines are listed under quirky headings, more creative than those used in the ‘100 Women 100 Wine’ so-called competition! So, for example ‘Refreshing, zingy wines’ are La Petite Ferme’s Sauvignon Blanc 2012 (R165) and Beaumont’s Hope Marguerite Chenin Blanc 2011 (R200). ‘Rosé, not just for the girls’ lists Hermanuspietersfontein’s Bloos 2012 at R108, and Sir Robert Stanford Rosé 2012, at R135. The ‘Fat Cat Selection’ offers the Sir Robert Stanford Shitaz 2009 at R195, Boekenhoutskloof The Chocolate Block at R320, and Bouchard Finlayson’s Hannibal 2008 at R350. Wines by the glass are very reasonably priced, ranging from R21 for Sir Robert Stanford’s Cutter’s Cove Chenin Blanc  and Helderberg Wijnmakerij Cabernet Sauvignon at R21, to Creation’s Syrah/Grenache R35/R145.  ‘Bubbles’ by the glass are by Krone (R30/R160), and Domaine Des Dieux Rose of Sharon (R150), and Bollinger Special Cuvee Brut NV costing R850 are also on offer.

While the waiter was very helpful and friendly, he disappointed when we wanted to leave in a hurry, to make a 14h00 meeting, and he told me that he could not bring the credit card machine to the table due to the portable one not working, which meant that I had to go to the bar counter.  When I got there, an older lady expressed surprise, saying that the credit card machine had been fixed that morning, and should have been brought to the table.   The duplication of foods in what we were offered, the raw spring roll, and the forced acceptance of a dessert we did not order were off-putting. The presentation of the dishes is very attractive. Conservative Hermanus and tourist palates may find the menu too Asian, with too few familiar dishes.  The venue itself is attractive, barring the bathroom, offers enough parking, and is not as crowded as the seafront restaurants in the village.  The food and beverage prices are reasonable, and it would be a great meeting place for out of town visitors to Hermanus, staying in Voëlklip in particular.

Lizette’s Kitchen, 20 on 8th Street, Voëlklip, Hermanus.  Tel (028) 314-0308.    www.lizetteskitchen.com. Daily from 11h00, lunch and dinner.

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

Restaurant Review: Cafe’ Chic decor more chic than its food!

A brand new restaurant to open in Cape Town just over a week ago is Cafe Chic, located in Gardens.   A beautiful historical building has been lovingly restored over  a period of eight months, to meet the Heritage Council as well as City Council requirements, and beautifully furnished, with lots of chandeliers, interesting couches,  and a surprise in every room of the house.

Cafe Chic is a multi-purpose building, which has an informal breakfast and lunch room, a formal dining room, a non-smoking whisky and cognac bar in strong red tones, a smoking bar, a patisserie, and a Moroccan tent room, as well as a small boutique selling handbags and clothes, and a few shoes.

Francoise Queyroi, the owner, ran restaurants in Paris and in Ibiza, and has been in South Africa for six months.   Her husband is an engineer and architect, and he masterminded the renovation of the building, as well as the interior design.   Her daughter Gillian is a lawyer, who runs the boutique and conceptualised the whisky and cognac bar.

Francoise was not at the restaurant on the night of our first visit, but Lucas, the “Floor Manager” was a welcoming host, doing a guided tour of the premises.   No expense has been spared in making this restaurant tres chic.   It is immediately visible if one drives up Breda Street, as the lighting on the building and on the tree attracts attention, and shows off the beautiful building.  The restaurant also has generous parking across the road, and alongside it.

It being a hot evening, a smallish table outside the front door seemed a good choice.   The menu and winelist have the same silver covers, adding to the chic-theme.  Most of the food listed has a French feel to it, yet not all (e.g. an interesting sounding Caprese soup).  Twelve starters range in price from R 38 for the soup  to R 175 for a crayfish salad.   Foie gras is offered, at R 130, and the Le Chic salad with chicken livers spinach and apples costs R 45.   The crayfish salad was served cold, to the customer’s request, but had very little salad served with the three tiny crayfish tails – they looked decidedly underweight , and the ‘lettuce leaves’ were of a spiky variety, not easy to pick up with a fork!

Vegetarians are catered for, at R 70, with a gratin and a vegetable crepe.   Meat main courses start at R 95 for the baby chicken. Other mains are a rib-eye steak at R 115 (served with 4 skimpy mini potato wedges, and a grilled tomato, the steak was very tough and had to be sent back, and no steak knife was offered), lamb a la Provencale at R 140, a sirloin roll at R 145, and expensively, duck breast and venison at R 180,  For fish lovers grilled sole costs R 95, R 175 for a warm crayfish curry dish, and R 145 for a prawn risotto dish.

The dessert list feels decidedly French, with a choice of twelve desserts, some from the patisserie.   Sliced fruit costs R 35, as does ice cream, a Rum baba costs R 40, as does a Trio of Creme Brulee.   A lovely Tarte Tatin with fresh cream cost R 45, as does the Strawberry Mille-feuille, a Mont Blanc cost R 50 , as does a Chocolate Kif.  A “Samoosa”, described as containing chocolate, blue cheese, sweet chilli enhanced with vanilla ice cream, and strawberries, costs R 55.    The pastries are beautifully made and presented, and cost between R 10 – R 20, and can be bought as take-aways.   One senses that their strength lies in the desserts and patisserie.

Ten champagne brands are stocked, ranging from R 650 for a Moet & Chandon to R 10 000 for the Cristal Roederer!  But South African Cap Classique wines are also available, at R 190 for Villiera to R 220 for the Graham Beck Rose’.   Three or four wines per variety are offered, and a number by the glass too.   Arra is offered for almost every category, coming from Paarl.   An Arra Shiraz costs R 120, while an Arra Reserve Shiraz was on the winelist at R 375.   The most expensive red wine listed is an Anthonij Rupert Cabernet Franc at R 960, while a De Meyr white wine cost R 100, the most expensive whites being the Waterford Sauvignon Blanc and the L’Ormarins Chardonnay, at R 220.

The chef was not on duty and perhaps this showed in the food quality, in a kitchen still finding its feet.  The Executive Chef is Morne Botha, previously with the Bay Hotel and the Giggling Gourmet.   Michelle Gawinowicz is the General Manager, having worked in London for 15 years, but has returned to her country of birth.  

On receiving the bill, a glaring error was evident, which should have been picked up by the waiter and his manager, in that a strawberry tart was charged ten-fold.  However, the bill was quickly rectified.

A lunch organised by Cafe Chic for the guest houses of Camps Bay four days later went much better.  The garden salad with a poached egg, and the blue cheese litchi salad received rave ohhhhhs and ahhhhs.  The linefish in a sauce vierge was acclaimed too, while those ordering the Roasted Coquelet felt the chicken to be too bony and too dry.   A trio of tiny desserts was equally impressive.  

If the food quality is addressed, as well as the presentation of the food,  and a touch of French music is added, then Cafe Chic has all the potential to be a winner!

Cafe Chic, 7 Breda Street, Gardens.  tel 021 465 7215 www.cafechic.co.za

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