Tag Archives: Hunter’s Country House

Diners Club salutes top Western Cape winelists, Bushman’s Kloof judged best!

Diners Club Winelist banner Whale CottageThe Diners Club Winelist Awards for the Western Cape were held at Shimmy Beach Club yesterday, saluting the restaurants in the province, and the standard of their winelist content and presentation. Bushman’s Kloof won best Winelist in the Western Cape.  During the course of this week the Gauteng and KwaZulu-Natal awards will also be presented.

A judging panel, led by wine judge Dave Hughes, and consisting of Winnie Bowman, Nikki Dumas, Fiona McDonald, and Christine Rudman, evaluated 208 winelists nationally, and 100 from the ‘Cape‘, a province which has not existed for years!  Diners Club threw the Western Cape and Eastern Cape into one ‘Cape’ pot in reporting on the results and in handing out the awards yesterday!  A substantial number of Western Cape restaurants did not enter the competition this year, down from 96 entries last year to 80 this year.

Odd was the choice of venue, being the Bar section of Shimmy Beach Club, which did not have Diners Club Pongracz Whale Cottageenough parking for the attendees, some walking for more than 1 km to get to the venue.  We were welcomed with a glass of Pongracz, and the food was very meagre, being macaroni cheese croquettes and sushi!  There was not enough seating for everyone, in a room which had some round tables, a few chairs and couches, but had no presence in making this function special for the award winners, compared to the venue used at the Vineyard Hotel last year.  It also was not a finalist for the Winelist Awards! Very odd was using Anna Trapido as the MC, not generally known to the local restaurant wine stewards and sommeliers, in being the editor of the 2015 ‘Diners Club Rossouws Continue reading →

Makaron Restaurant: The ‘model’ Eat Out Style Restaurant?!

On Friday I had lunch at Makaron Restaurant at Majeka House in Stellenbosch, which re-opened after a R10 million new construction and decor upgrade in September.  It is a huge improvement relative to my visit to the (unbranded at that time) restaurant more than a year ago.  Given that its menu was developed with input by Eat Out editor Abigail Donnelly,  it may be a good idea for chefs to analyse the Makaron Restaurant menu, if they aspire to make Eat Out Top 10 Restaurant next year.

My motivation for going to the restaurant was to try the talented new Chef Tanja Kruger’s cooking, which I had experienced at De Huguenot Restaurant, from which she moved three weeks ago, and to see the newly created Makaron Restaurant, which is now branded, in line with a recommendation we made in our review after eating Chef Anri Diener’s creations there last year, and pronounced it ‘cuisine paradise’.  Chef Tanja is a talented winner of the Chaine de Rotisseurs Young Chef of the Year 2008, and a member of the South African Culinary Olympic Team, who moved to De Huguenot Restaurant earlier this year from Hunter’s Country House in Plettenberg Bay, having worked at Lanzerac, the Radisson Hotel and Five Flies before.

Majeka House is a 5-star boutique hotel, suitably located for the accommodation establishment in the quite Stellenbosch suburb Paradyskloof, off the road to Vriesenhof.  Its location as a restaurant is less favourable, as one has to know where to find it, as minimal signage is allowed in the residential area, and the name of the establishment and not of its restaurant is signposted.  When I arrived at the gate, the security guard wanted me to ring the bell, but one does not get close enough to the intercom (or does not have an arm long enough) to ring the bell, so he obliged.  There is ample parking on the property, and staff member Jacques was at the entrance, waiting to take me inside. What was once a restaurant leading into a lounge previously, has been separated. The original restaurant has become the ‘M’ Lounge, while the restaurant is in a new space on the opposite side, off the Reception.  The designer is Etienne Hanekom, who is an art director at New Media Publishing decor magazine VISI.  The reception area has been changed around slightly and modernised, and Hanekom’s love for quirky animals, especially pigs and deerheads, dominates the ‘M’ Lounge, which is blue-lit, with very busy decor, the luxury room crammed with leather couches and other furniture.  It must look cosy at night, when it is fuller.

Opposite is Makaron restaurant, with a glass door with the restaurant branding, flanked by a glass-encased collection of fine wines.   The restaurant is far more less-is-more in design, and there is no carry-over of the decor from the ‘M’ lounge, other than the gold colour of the lamps.  As one enters through the glass door, one sees the generous and trendy Gregor Jenkin table (also at Dash and Dear Me), filled with a large container of bottles, multi-coloured menus, and vases with beautiful garden-grown roses, over which hang gold-coloured lamps.  Against the wall are golden pots filled with succulents.  The restaurant has an L-shape, of which the ‘leg’ of the L can be cordoned off via a curtain for a private function, or closed off if it is not very busy.  With the curtains closed, the restaurant seems much smaller than the 60 it can seat inside (with another 30 outside), and becomes long and thin-shaped.  I saw some gold-upholstered chairs in the cordoned off section, picking up the recurring gold colour.  The bathroom is glitzy, with a glass sliding door with sensor, and the space inside is a little tight.  The floor is glass-lit perspex, perhaps an über-design element.  Off the restaurant is a cigar lounge, and a design feature is the collection of glass ashtrays on the coffee table.

I chose to sit outside in the restaurant courtyard, on the first real Cape summer day, not realising that workmen were busy laying paving around the nearby indoor pool, with a very strong adhesive smell and resultant noise.  There was good music to cover some of it, and I picked up that the music choice has improved from my previous visit.  There are fresh roses on each table, decked with a cloth, a silver underplate, and two sets of cutlery are pre-laid, an interesting mix and match of antique sterling silver and plate, none of the elements matching, or being part of a pair, but it is impressive that the owners are spending so much money on quality.  On the table were two bowls, one with black pepper and the other with beautiful Amoleh Iranian blue salt.  I absolutely loved the menu cover design, and this was a concept from the designer too – they are made to look like book covers, some with titles too, but the front has a cut-out spoon shape, behind which is a gold background.  For me, this was the most stylish element of the design at Makaron.  The spoon logo is on the menu and on the winelist, and even on some plates.  The menu has an introduction: “We have sourced the best produce available in the country; by doing so, we keep it real and fresh – the perfect recipe for a great dining experience”, and I could not help think that these words were written by Mrs Donnelly.

While I was there, I did not yet know that the restaurant would be named on Sunday evening as the Eat Out DStv Food Network winner of the Boschendal Style Award, but I did know that it was one of 18 contenders. The Style Award for Makaron Restaurant is controversial, as far as I am concerned, in a number of respects, as I wrote yesterday about the Eat Out Awards.  First, two independent sources told me in one day, when I mentioned that I had been for lunch, that Mrs Donnelly, Eat Out editor and sole restaurant judge, is a consultant to the restaurant.  I would have thought that Makaron would have not allowed itself to be in the running for any Eat Out award as a result, or that Mrs Donnelly would have recused herself from the judging of this award category, but she did not, and did not disclose her business link to this restaurant, blowing her credibility, in my opinion.  Second, the restaurant had only been open for a month at the time that the winner had to be decided, so that photographs could be taken, and the magazine go to print.  The designer is part of the New Media Publishing staff, which could be criticised too, from an Awards perspective.  Having Tweeted that Mrs Donnelly consults to Makaron, the PR company of the restaurant replied as follows: “Get a grip. Makaron is no where to be seen on Top 20. AD (Abigail Donnelly) has assisted on a project basis to get the menu right”, confirming Mrs Donnelly’s involvement with the restaurant. One of my information sources confirmed that he had been called by her earlier in the week, about a specific food item, demonstrating a far greater involvement!  In the Eat Out 2012 magazine, the Award is motivated and described, commending its dramatic lighting, quirky details, as ‘simply beautiful and unlike anything else ever seen in South Africa’ (a dramatic overstatement, in my opinion), calm, sophisticated, with playful touches, highly contemporary, functional and cosy without a commercial feel, ‘metal meets plastic and wood’, ‘chairs are ever so comfortable, making you feel very special’, with attention to detail.  Having been there so recently, the platitudes feel overwritten.

Chretien Ploum is the F&B Manager, and he attended to me.  He has worked as part of the opening team at the Table Bay Hotel, was the owner of the Ou Pastorie in Somerset West for four years, worked on The World Resort boat, and has been a F&B consultant.  He was very informative, patiently answering my questions. The 4-course meal costs R325, but one can order a la carte too. Chef Tanja has had little or no input to the current menu, inheriting it from her predecessor (via Mrs Donnelly, it would appear), but has changed small things already, she told me, and will develop her own menu over time.  What is interesting about the menu is that each course is not only paired with a recommended wine, but with a craft beer too!  The lovely waitress Phelisa, who served me on my last visit, brought a slate plate of beautifully presented breads and lavosh, with anchovy mayonnaise (not everyone’s taste), and olives.

Starters range in price from R55 for the warm salad of duck confit and foie gras, served with cherries and blackberries, which was my choice, to R85 for pan-fried sweetbreads, a Muscadel reduction and cauliflower purée.  Other starter options are a garden pea risotto with garlic froth and smoked olive tapenade; Franschhoek cured salmon, raw trout, beetroot and asparagus; and peppered beef carpaccio, parmesan mousse and garden fennel salad.  Eight main course choices are offered, starting at R95 for duck egg ravioli, young artichoke, white asparagus and truffle, up to R180 for springbok loin with red cabbage and walnuts, and also for Asian pork belly, scallop, pickled radish cucumber salad and honey jus.  Other options are Angus beef rib eye on the bone, served with foie gras butter and fine green beans; poached prawns, salmon, truffled bisque and celeriac; a beautiful and excellently prepared kingklip served with verjuice butter, confit tomato, bean fritters and chorizo crumbs (R110); Spier chicken, ‘local foraged mushrooms’, cepes sauces and lemon broad beans; as well as quail, masala and coconut cream.  I was not planning on having a dessert, but succumbed to the description of the Strawberry jelly, rose panna cotta and fresh strawberries, quirkily served in a glass jar with lid and fresh rose petals (R50).  One can also order coffee soufflé and peanut butter ice cream; Valrhona chocolate tart, naartjie pears and grapefruit sorbet; Elgin apple tart fine and salted caramel ice cream; or a cheese plate with lavosh and plum paste.

The winelist is presented in A4 size, with the same book cover feel and spoon logo, and contains a selection of mainly Stellenbosch wines. Five sparkling wines range from R44/R139 for Villiera Tradition Brut NV to R219 for High Constantia Clos Andre, with Pol Roger Brut NV costing R485.  There is a small selection of wines per variety, and one of these comes by the glass, with very reasonable prices, ranging from R31 – R38 for the white wines, and R35 – R44 for the red wines. Shirazes offered are Edgebaston 2008 (R38/R137), Tamboerskloof 2006, Pax Verbatim 2007, Rust en Vrede 2008, and Haskell Pillars 2007.

Chef Tanja proudly showed me her newly revived herb and vegetable garden, with baby plants growing through the straw, which has been designed by the Babylonstoren designer. Fruit trees on the property are creating new opportunities for Chef Tanja, and so a harvest of peaches has led to the creation of peach fruit butter, for example.  Chef Tanja and Chretien are also looking at ways to attract more business to the restaurant (I was the only patron there on Friday), and on 1 December they are hosting the first Fine Dining and Craft Beer pairing evening, at R295, which includes 4 courses, each paired with a Boston Breweries beer and a wine. Chef Tanja brought me a taste of her specially created Pumpkin beer ice cream which she has made for the tasting evening.

It will be interesting to see how Makaron Restaurant develops in the next year.  It is clear to me that the owners of Majeka House will do everything to get to the top, which includes getting Relais & Chateaux accreditation (they did not succeed a year ago) and to make Eat Out Top 20 (my speculation).  Its only downfall is its unfavourable location.  With the talent of Chef Tanja, Makaron Restaurant will be the place to watch!

Makaron Restaurant, Majeka House, 26 – 30 Houtkapper Street, Stellenbosch.  Tel (021) 880-1549  www.majekahouse.co.za. Monday – Sunday, Breakfast, Lunch and Dinner.

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

De Huguenot Estate marries history and modernity in Pniel!

I was invited by Manley Communications to try out the new The Marianne restaurant, which opened on Saturday on the De Huguenot Estate, almost two weeks ago.  While the property was not yet ready to receive guests at that time, the lunch gave us a good indication of the good things to come.

The 2,8 hectare De Huguenot Estate was bought by Tom and Marianne Gray about five years ago, previously having owned Highlands Guest House in Kenilworth.   The property is located alongside a wall that was built in the past year, whilst the road repairs in Pniel were done, with the Johannesdal name on it.  Tom told me that Johannesdal was a block of eight plots that was allocated to freed slaves, who settled in Pniel, and they named their joint land Johannesdal.  De Huguenot Estate is one of the blocks, and has the most magnificent view onto the Groot Drakenstein mountains.  De Huguenot Estate has one of the oldest buildings in Pniel, in which the Grays live, previously having been a stable and which was built in 1820, about twenty-five years before Pniel was founded.  We couldn’t have chosen a better sunny winter’s day, which enhanced the enjoyment.  In the distance we were shown the recently acquired 550 hectare property of Dick Enthoven, owner of Spier, which stretches all the way to Boschendal, and where he will set up polo grounds.

The property has four luxury suites, one of them a Honeymoon Suite, and will be looking to attract wedding business.  It has the Harry Q Bar (at which Chef Tanja will be serving what she calls “Floating Food”, being reasonably priced ‘sharing’ tapas with a difference) and Fraîche Deli and Café (to serve freshly baked breads, pastries, scones, quiches, and cakes, as well as all day breakfasts, and other lunch and treat options), and The Marianne restaurant.

The Marianne is a generously sized room with a fireplace, facing the mountains, and looks onto a massive oak tree, the valley and the mountains.  The walls are painted a soothing grey, and this is the colour of the staff uniforms too, apt given the owners’ surname!   For the lunch we were seated at one long table, being a collection of wedding planners, event co-ordinators, and writers.   Antique furniture is married with modern.  The impressive star heading up the kitchen is Chef Tanja Kruger, a talented winner of the Chaine de Rotisseurs Young Chef of the Year 2008, and a member of the South African Culinary Olympic Team, who moved from Hunter’s Country House in Plettenberg Bay, having worked at Lanzerac, the Radisson Hotel and Five Flies before.  Her Sous Chef is Christo Pretorius, 2010 Unilever Young Chef of the Year.  The patissier is Olga Puru, who will be doing the baking, and will make the wedding cakes too.  A vegetable garden has been established, and Chef Tanja will be focusing on using the freshest produce to prepare her food on Slow Food principles. Marianne Gray is charming, and she made us laugh when she said she is the owner of the wonderful new property, but cannot cook an egg nor does she drink alcohol!  But it is clear that she loves people and is a good entertainer and hostess.  We were welcomed with a glass of Colmant sparkling wine, and I enjoyed the Thelema Red wine.

Our menu was printed on classy silver paper, and was representative of the food to be served at The Marianne, with prices indicative of what will be charged.  We were offered a choice of seven starters, nine main courses and eight desserts, and we could see each others beautifully presented dishes as they came out of the kitchen.  I chose Rabbit for the starter, my first ever, a pistachio crusted saddle of rabbit and bacon pressed flank, served with liver parfait, an apple and raisin chutney, pickled shimiji and succotash (a corn, bean and tomato stew), which will cost R75.  Other starter choices are a Baby Iceberg salad, and Cauliflower custard and sweetcorn velouté (R40), Oxtail ravioli and Fairview Chevin and apple terrine (both R55), Quail curry (R65), and Pan seared scallops served with black pudding and sugar snap pesto (R75).

Main courses range from R80 – R135, and I chose the Sticky pork belly, which was served with apple and sweet potato puree, celeriac remoulade, apple crisps, roasted root vegetables and honey cider jus (R120).   It was hard to choose a dish out of the list of beautifully presented options, and I look forward to coming back, to try some of the other main courses, including Asparagus and mushroom bolognaise; a Caramelized onion, olive and Brie tart; an interesting sounding “Exploration of fish pie”; Prawn laksa, served with basmati rice and a laksa curry sauce; Roast rack of lamb; Chalmar beef sirloin; and “Hot smoked free range baby chicken”. For dessert, which all cost R45, I chose the Valrhona dark chocolate fondant, which oozed thick rich chocolate, and was served with honeycomb, milk chocolate ice cream as well as chocolate soil.   Other choices were a passion fruit soufflé; Orange crème caramel; poppyseed pannacotta; banana split, which was a deconstructed collection of deep fried banana custard, macerated cherries, caramelised banana, vanilla ice cream, chocolate sauce and nut brittle; Sticky toffee pudding; and Blue cheese trifle.  What impressed was the Cheese board, which one can make up from a selection of eight cheeses, including an aptly named Huguenot, each costing R20, and to which one can add homemade watermelon preserve.

The Marianne Restaurant adds another fine dining restaurant to the Stellenbosch Restaurant Route, and adds another splendid restaurant to the Helshoogte Pass area, which includes Tokara and Delaire Graff.  I will be trying out the other dishes at The Marianne, and also Fraîche.  I liked the friendliness of the owners, and know that De Huguenot Estate will become a new food lovers’ destination in what is now South Africa’s new gourmet centre.

POSTSCRIPT 14/7:I returned this evening, to try the Harry Q bar for tapas – good quality, and value for money Seafood pops (hake and prawn tempura) at R45, Chicken Satay (R35), and home-made Marshmallow with a Valrhona chocolate ganache dip (R40).  Other tapas one can order include soup, mini Caesar salad, Caprese salad, ‘nude oysters’, Franschhoek salmon fish cakes, smoked gnocchi, pea and ham risotto, Aubergine Roulade, Pepperdew poppers, Spiced pork riblets, Fried Fairview Crotin, Beef short rib croquettes, and venison boerewors. Sweet tapas range in price from R30 – R40, and include homemade chocolate brownies, truffles and fudge, macaroons, and strawberries, all of which can be ordered with Valronah ganache or toffee sauce, at R10 each.

Manager Philip told us that owner Marianne has protested about the use of her name for the restaurant, and therefore it is now called de Huguenot.

POSTSCRIPT 7/8: I had my first lunch since the opening of de Huguenot to the public today, struggling to book telephonically earlier in the morning, but managing to do so by Twitter.  The restaurant was heavily booked, and had a nice smoky smell from the lit fire.  The restaurant windows allowed one to see the snow-topped Franschhoek mountain peaks in the distance.  A vase with daffodils and anenomes was on the table.  Fortis Hotelware cutlery was laid on the table, on a quality white table cloth.  The serviette was forgotten.   The menu has not changed from the one we saw at the launch lunch, as written about above.   A bread plate with a home-made seed loaf and two rolls were brought to the table with parsley-topped butter a minute before the food was served.  I loved the seedloaf so much that Manager Philip sold me the left-over loaf.  I ordered Asparagus and Mushroom bolognaise, made with lime spaghetti, a tomato sauce, and topped with parmesan shavings (R75).  It probably was not the best representation of Chef Tanja’s culinary skills.  Much more interesting was the Banana Split, which was a deconstructed dessert with slices of banana, a deep fried banana custard, macerated cherries, nut brittle, chocolate sauce, and a ball of chocolate (R45). The waiter that served me lacked polish and experience, and his service was not reflective of the quality of Chef Tanja’s food. The winelist look rather weathered from heavy use. MCC’s offered are Moreson’s Miss Molly (R150), Colmant Brut Reserve (R35/R195), and Graham Beck Brut (R235).  White wines by the glass are Thelema Sutherland Sauvignon Blanc (R25/R99), and Ken Forrester Petite Chenin (R25/R99).  Red wines by the glass are Thelema Mountain Red(R25/R99), and Ken Forrester Petite Cabernet/Merlot and Petite Pinotage (R25/R95).  Six Shiraz options are offered, ranging from R145 for a 2010 Guardian Peak to R325 for Hartenberg 2007.

POSTSCRIPT 14/10: Sadly the De Huguenot Restaurant will close down on 31 October.  Fraîche is no longer happening, and the Harry Q bar will become a breakfast, lunch and dinner venue.  The venue will focus on weddings and events.

POSTSCRIPT 2/3: Sadly, De Huguenot Estate will be auctioned on 14 March.

de Huguenot Restaurant, Fraîche Deli and Café, and Harry Q Bar, De Huguenot Estate, R310, Helshoogte Road, Johannesdal, Pniel, between Stellenbosch and Franschhoek.  Tel 021 885-1240.  www.dehuguenot.co.za (Website still under construction).  Open ‘360°’, as Chef Tanja put it, Mondays – Sundays for breakfast and lunch, and eventually for dinner.

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

Bosman’s and Zachary’s sparkle in Diner’s Club Winelist Awards

Bosman’s at the Grande Roche Hotel and Zachary’s at Pezula Hotel & Spa were the two restaurants whose winelists were chosen as the best in the country in the Diner’s Club Winelist Awards, announced on Monday.

A record number of restaurant winelists was entered for the prestigious Diner’s Club Winelist of the Year 2010, an increase of 10 % on last year, reports Hotel and Restaurant.  Under the chairmanship of Dave Hughes, the Diner’s Club Winelist Awards recognises the wine range offered, as well as the matching of a restaurant’s wines to its menu.  To be able to enter, the restaurants have to accept Diner’s Club credit cards.

The judges gave each winelist a rating, depicting their winelist performance.  The results for the Western Cape follow:

*  The top accolade a restaurant winelist can achieve is Diamond, with a score of 91 % or more.  The superior winelists are those of the following restaurants: 96 Winery Road, Asara Wine Estate and Hotel, Aubergine, Azure at Twelve Apostles, Balducci’s, Balthazar, Bientang’s Cave, Bistro Allegro, Blowfish, Bosman’s, Bushman’s Kloof, Carne, Catharina’s, Cellars-Hohenhort Hotel, City Grill, Ellerman House, Flavours, Greek Fisherman, Harbour Rock, Hunter’s Country House, Jardine, Karibu, La Colombe, Le Quartier Français, Marc’s, Meloncino, Nobu, Pembrey’s, Pure, Restaurant at The One&Only, Rioja, Rodwell House, Sand, Signal at Cape Grace, The Atlantic Grill at the Table Bay Hotel, The Square at the Vineyard Hotel, The Wild Fig and Zachary’s.

*   Winners in the Platinum category (81 – 90%) were the following: 95 Keerom, Abalone House in Paternoster, Cru Cafe, Den Anker, Durbanville Golf Club, Harveys, Kitima at the Kronendal, Kurland Hotel, Milkwood, Panama Jacks, Pistachio, Salt, Simola Country Club & Spa, Bayside Cafe, The George, The Grill Room, Hussar Grill (all branches), The Marine Hotel, The Raj, The Red Herring, The Roundhouse, The Turbine Hotel & Spa (winner in this category) and Umngazi River Bungalows & Spa.

*   Winners in the Gold Category, with a score of 71 – 80 %, are the following restaurants:  3106 Restaurant @ The Cullinan, Blue Water Cafe, B’s steakhouse in Hermanus, Col’Cacchio (Camps Bay, Blouberg, Canal Walk, Cavendish, Franschhoek, Stellenbosch, Foreshore and Willowbridge branches), De Viswijf, Hermanos, Jenna Viva, Southern Sun, The Garden Lounge, The Quarterdeck and Yizani.

*   Silver award recipients, with a score of 61 – 70 %, are Bourbon Street, Harbourview, Jemima’s, and Newlands Cafe.

The scores for the above categories seem very high, given some of the restaurants that have been included in them, and one wonders how a top winelist of ex-maze at the One&Only can compete with that of restaurants such as Bientang’s Cave and Harbour Rock in Hermanus, with scores over 90%.

The judges noted a better presence of more affordable wines on the winelists, reflecting the current economic climate.  An increasing number of restaurants offer wine-by-the-glass, the judges noted.  The judges also praised the greater synergy between the winelist and the menu: “Now more and more restaurateurs take a lot of care in assembling a range of wines they believe complement their food and then guide the patron by means of the wine list in making an appropriate choice”, said judging Chairman Dave Hughes.

It is interesting to note that many Eat Out Top 10 restaurants are not on the winning winelist list, and include Rust en Vrede, Overture, Bizerca Bistro, Reubens, Grande Provence, Terroir, and the Mount Nelson.  Other top restaurants whose names are missing are Myoga, Bombay Brasserie at the Taj Hotel, Restaurant at Majeka House, Jordan’s Restaurant with George Jardine, Restaurant Christophe, Waterkloof, the Blonde …collection of restaurants (Beluga, Sevruga, Blonde), The Kovensky Quartet (The Kove, Paranga, Zenzero and Pepenero), and Delaire Graff, indicating that they do not accept Diner’s Club credit cards due to the higher commission this company takes on payments relative to Mastercard and VISA, and/or that these restaurants snub the Awards, in not seeing the value of participation.

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