Tag Archives: Irit Noble

Madame Zingara pitches her ‘Victoria’ Spiegel tent in the V&A Waterfront for ‘The Miracle Tour’!

The V&A Waterfront is a magnificent location for the new Madame Zingara Theatre of Dreams ‘The Miracle Tour’ show, which kicked off in the Belgium-made Spiegel tent last week, and will remain in the Mother City for another four months or more.   It must be one of the slickest ‘restautainment’ operations, feeding about 400 patrons each night, with unbelievable service and amazing entertainment.  Owner Richard Griffin is the ultimate showmaster, and just gets better at it year after year.

Located across the Aston Martin showroom, in which building there is ample and reasonably priced parking, the Theatre of Dreams is in the small parking area alongside the cinema parking exit, making it easy to get to.  GM and Ringmaster Marvin Haddon told us that they had negotiated with the V&A Waterfront management for a long time to obtain a space, and that the retail management company is being very supportive in making their Cape Town run a success.  The marquee tent is better protected against the infamous south-easter than in most other locations in Cape Town, if one remembers where Griffin has had to pitch his tent in the past, including the bottom end of Adderley Street under the highway bridge, and in the bush at Century City!  The marquee is not very visible, as branding has been reduced to ‘MZ’ with pink hearts, at the front and back of the area, with faux swans, more hearts, warthogs, and more. One enters into a smallish reception area with a bar, and a number of the show characters stand outside for photo opportunities, some as ‘frozen statues’.  A choice of alcoholic and non-alcoholic drinks is offered, and even Richard was waiting outside, saying hello to his patrons.  The ‘check-in’ was painless, nothing as complicated as it was at now ex-Vaudeville, which was a Madame Zingara ‘substitute’ in Cape Town for a  while, having featured ex-Madame Zingara star Irit Noble.  Marvin made it an even more special evening, coming to check on us regularly, and made us feel like very special guests, an amazing ability the Madame Zingara staff has.  They really seem to love their jobs, are looked after well, seem to enjoy dressing up, and know where the boundary lies in dealing with customers. Griffin (right, with The Specifics) wrote in his invitation letter that he is proud of the employment his show can offer, with a ‘R2,2 million on group payroll’.  Once inside, one sees more frozen statues, the one in honour of Alexander McQueen attracting attention especially.  The Madame Zingara Photography Emporium has two seats, and allows one to take photographs within a beautiful frame of flowers.  One can have face-painting done and can buy hats and other party decorations.

‘Victoria’, with her stained glass windows, can seat 437 patrons, we were told, and one does not feel cramped.  The stage runs down the middle of the tent, half way, almost like a fashion ramp, the end part being raised up or down, and also revolving, used for amazing effects.  Depending on the size of one’s party, one is seated at tables on a raised section further back for larger groups.  Tables near the stage run the risk of being picked on, as one gentlemen came to regret wearing his striped ‘pyjama shirt’.   Our host and waiter Jason chose to play the little red devil, and he was charming, nothing being too much trouble.  He did struggle to get us to drink more than some wine and sparkling wine, and lots of water.  The marquee is very cool when one arrives, being airconditioned, but it got hotter and hotter inside, being sold out on Thursday evening.  The table has a display of red flowers with the table number, but is removed after one is seated to make more space.  A winelist offers wines and ‘bubbles’ at reasonable prices, but does not specify the vintages. Sparkling wines include Pierre Jourdan Brut (R50/R190), Simonsig Kaapse Vonkel (R195), and Moët & Chandon (R650); Madame’s house white wine (R35/R120), La Motte Sauvignon Blanc (R155), Warwick Professor Black Sauvignon Blanc (R185), Ken Forrester Chenin Blanc (R135) and more; Madame’s red wine costs R40/R135, Rupert & Rothschild Classique (R220), Beyerskloof Pinotage (R140), and more.

The action never stops once one sits down, and Cathy Specific (who had ‘her’ own show ‘Cathy Pacific’, and right in the main photograph) welcomes the audience, table by table, as long lost friends, in ‘her’ blue air hostess uniform.  Once we were taken through the four course menu, and dietary adjustments were requested, the starter portion of dipping sticks, cheeses, a cream of sweet potato soup, a peppadew dip, tsatziki, hummus, kalamata and green olives, and nuts was brought to the table.  A highlight of the evening was being taken to see the kitchen, in which Chef Lee Cox is in charge.  Every night he and his team prepare 430 portions of each course, and it is run as a military operation, timing being of the essence, songs being his cue as to when the food must come out of the kitchen. The waiting staff literary run from the kitchen into the marquee, ensuring that the food remains hot, and the dessert cold. Chef Lee worked at Five Flies previously, and said that he orders 1 ton of AAA grade Karan beef fillet (their signature main course) a month. Stock take is done weekly, and on Tuesdays he receives the food delivery to the value of about R110000 for the week ahead. They are recycling conscious, and have a good daily rubbish collection service in the V&A. He has a ‘culinary kitchen crew’ of 28, and ‘everyone knows what to do’, he said.  He is proud of his good storage facilities.  Impressive was that Chef Lee came to our table after the main course had been served, to personally receive our feedback.

The first act of the show is introduced by MC Mr C (left in main photograph), a local who has worked in similar shows in Germany, and he reminded one of the MC in ‘Cabaret‘, with a wicked sense of humour and a German accent.  Cathy Specific too is funny, and has an amazing figure, whatever the outfit.  Two acrobats (Sam and Justine call themselves Adage) inside a chandelier-shaped ring, were followed by a handsome Lisa and Daniel dancing to Tango-type music which picks up pace, as does that of the dancing, with elegance and grace. The Specifics have evolved from the Three Tons of Fun, and have grown to four members, singing popular hits.

The second course was a tasty butternut and potato ravioli served on a bed of wild mushrooms.  The second act started off with Mr C transforming himself into Marlene Dietrich, and singing a popular ‘Falling in love again‘.  Three Russians (The Strongmen Sergei, Sergei and Alexander) look like wrestlers, two being massive and the third small in comparison, perform amazing acrobatic feats, never putting a foot wrong.  Two further performers Miles and George, The Acurians, do somersault flips, one on the soles of the other, sometimes doing double, and even triple flips, not all successful.  The performers were so professional that when they lost their footing, they did the section again, and added an extra flip, as if it had been choreographed like that for the show!

My main course choice of Venison Wellington was a hefty portion of Kudu loin served with spinach and wrapped with mushrooms and pastry, and mash.  I was envious of Katie’s sesame seed encrusted Norwegian salmon, served with lemongrass and litchi, teriyaki sauce, and a fruit salsa, a work of art.  The third option is a vegetarian one, which includes marinated tofu.  The most popular main course is the beef fillet, served with a chocolate chili sauce.

The third act started with a splash, Sam showing a leg and then an arm in the bath, and got out of the bath, splashing her wet hair on the patrons seated around her and doing some acrobatic acts too.  While she and the bath disappeared into the stage, the bath reappeared almost instantly, this time with Mr C, also having fun in the bath!  Oompah type music inspired what must have been German patrons to get onto the stage, and enjoy themselves dancing whilst everyone else was eating.  They had to be asked to return to their seats.

The final course is the piece de resistance, being Death by Chocolate, a platter with a delicious Tiramisu, a chocolate brownie, a hot phyllo cigar, and a ball of Gorgonzola infused chocolate ice cream.  Just when one thinks that the show is over, the fourth act starts, with a Rocky Horror Show ‘Time Warp’ dance in which everyone participates, guided by Cathy Specific.  One of the most unbelievable acts is that of Mongolian contortionist Vicky, who bends her body into the most unusual shapes. Sam does some more smart acrobatic moves above the audience, and is followed by two drumming and rope whipping Argentinians.  A giant sized disco ball is erected, and the audience that doesn’t have to get up early the next morning is encouraged to dance.

Madame Zingara delivers on its promise, printed on the winelist: “It has always been our dream to build a space where our working family is inspired and empowered and our guests are welcome to be part of the Madame Zingara magic, even if just for one night. We invite you to step into our world where disbelief is suspended and all things are possible. The Miracle Tour is our tribute to the miracle of life and a celebration of this magical journey”. Whatever problems one may have experienced during the day, will have been forgotten by the time one leaves the world of Madame Zingara!

Note: One is not allowed to photograph the acts during the show, so we have used those from the Madame Zingara website and Facebook page.

Madame Zingara: The Miracle Tour, V&A Waterfront, Cape Town.  Tel  0861 623263. www.madamezingara.com Twitter: @Madame_Zingara  Tuesday – Saturday, until mid-year.

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

Grande Provence touches a nerve with its Multiple Sclerosis charity lunch!

For the past five years, with one exception, I have attended the Grande Provence charity lunch in aid of the Multiple Sclerosis Society, the proceeds of which go to the Society.  The theme of the lunch is Big 5, and everything is done in multiples of five: five courses, prepared by five top chefs, paired with five Grande Provence wines, and five entertainers, creating a most enjoyable afternoon, and generating much needed funding for the Multiple Sclerosis Society.

Not cheap at R1100 a ticket, the Grande Provence charity lunch was attended by about a hundred supporters, and raised about R200 000, almost double the amount raised last year.  All services are donated, and the full amount raised is donated to the Society.  In addition to the ticket sales, a raffle raised funds, as did a charity auction, of accommodation, a helicopter flip, a dinner for ten cooked by Grande Provence chef Darren Roberts, and works of art, which raised half the monies, thanks to the amazing auctioneering charm of Ariella Kuper of Auction Alliance. 

Multiple Sclerosis is a disease of the central nervous system which destroys the myelin, a ‘rubber coating around the nerves in one’s brain’.  This leaves the nerves exposed, and blocks messages from the brain to parts of the body, creating physical problems, such as an inability to speak properly, to walk, to see, or to remember things.   The Society uses the monies it raises to pay for a part-time social worker, to offer support at the homes of sufferers of this disease, to offer transport services, to train sufferers in coping with their disease, and to offer equipment for rental.

On arrival guests were offered Angels Tears Rosé, and canapés of salmon cones and oysters, prepared by Michel Louws, the chef at Huka Lodge in New Zealand, the sister property of Grande Provence.  Chef Michel arrived in Franschhoek last week, and we attended a dinner on Friday evening as well, prepared by him in its entirety, with a focus on New Zealand cuisine, but more about that below.  The programme was spread out over close to six hours, and a good time was had by all, Master of Ceremonies Ryan O’Connor from Kfm being a charming and funny host, and has donated his services for free for a number of years, and vowed to do so for the rest of his life.  The programme interspersed food courses with the entertainment by five musicians (Darryl Walters, Kari, ex-Madame Zingara and Vaudeville performer Irit Noble, Tony Nelson, and Emil Struwig), and a few speeches.  Non Smit, who runs the Multiple Sclerosis Society, described the disease as invisible, and expressed her gratitude for the support received, and explained how the monies are used.  Shani Marais, wife of Grande Provence winemaker Jaco Marais, whose brainchild the lunch is, is a Multiple Sclerosis sufferer, and works tirelessly to organise the annual charity luncheons.  Motivational speaker Sean Willard spoke on the subject of his book to be published in July, entitled “Have a Life Attack”, and advised all to have “a love attack, a laugh attack and a life attack” regularly!  He said that Shani was a wonderful example of getting up, and not giving up. 

The first course was prepared by Grande Roche Eat Out Top 10 chef Roland Gorgosilich, being a Trio of Ostrich (left), including carpaccio and a mince ball, served with Tandoori, paprika vinaigrette and coriander mayonnaise, and was paired with the Grande Provence Pinot Noir 2009, which I enjoyed so much that I stuck with it for the rest of the lunch.   This was followed by Rainbow Trout gravadlax, presented with watercress, anchovy and smoked beetroot mayonnaise, Buffalo mozzarella, and a dill and lime gel, beautifully presented by Chef Gregory Czarnecki of Waterkloof Estate in Somerset West (right).   This course was paired with Grande Provence Sauvignon Blanc 2010. 

The main course was lamb neck, which had been cured and cooked for 36 hours.  It was prepared by Chef Michel Louws from award-winning Huka Lodge in New Zealand, and he felt that lamb would represent his new home country, using Karoo lamb for the dish.  It was topped with the tiniest croutons and lime peel, which gave the softest lamb a wonderful taste.  The aroma of the lamb could be smelt throughout the room, and was enjoyed to ooos and aaas.  Chef Michel has an interesting Dutch/New Zealand accent, and a most interesting hairstyle – he is bald-headed, but has a cute strand of hair which stands upright with the help of a special wax, he explained to us, saying that when he was at school they didn’t want his hair to be long, while his mother did not want him to shave everything off, so he chose the combination compromise.  Chef Michel trained at Michelin-starred Dutch restaurants Le Cirque, de Librije, Inter Scaldis and Zusje, and then the restaurant at which he was the head chef, ‘t-Veerhuis, was awarded a Michelin star. He joined Huka Lodge two years ago.  His restaurant will not feature on the New Zealand top 10 restaurant list, he said, as the restaurant is mainly for the guests of the Lodge, and a maximum of six outside guests can be considered per meal.  

The 4-course New Zealand dinner prepared by Michel Louws on Friday evening, costing R495 per head, was preceded by canapes, including salmon cones.  Chef Michel served scallops as a starter, one hot and one cold, with lemon, which was paired with Grande Provence Sauvignon Blanc 2010, and an excellent New Zealand Cloudy Bay Sauvignon Blanc 2005.  Then followed barbecued lobster served with a delicious liquid garlic sauce, paired with Grande Provence Chardonnay 2009 and New Zealand Clearview Reserve Chardonnay 2009.  The main course was the lamb neck as well, served with Grande Provence Shiraz 2007 and New Zealand Craggy Range Block 14 Syrah 2005, and Chef Michel described the Karoo lamb he used for it as ‘bloody awesome’.   Dessert was a ‘deconstructed Snickers’, consisting of malt, caramel, chocolate and peanuts, which was paired with Frangelico.   Chef Michel wants to try the local restaurant highlights, and went to The Tasting Room at Le Quartier Français, saying it was ‘worldly’ and he liked that they served local wines. He also went to Pierneef à La Motte, where he had Bokkoms.  In Holland they have a similar dish, made from air-dried herrings.  He wants to get to The Test Kitchen, and we suggested Tokara, given his admiration for Ferran Adria of El Bulli.

The charity lunch dessert was prepared by Rudi Liebenberg and his pastry chef from the Mount Nelson Hotel and their Planet restaurant.  It was a collection of ‘chocolate stuff’, including peanut and chocolate sable, chocolate créme, dark chocolate sorbet, and a thin slab of Valrhona chocolate.  This was paired with Grande Provence Shiraz 2007.   The final course was a cheese plate served on a slate plate, beautifully presented by Chef Darren Roberts of Grande Provence.   It contained a stilton, roasted cashew nuts, preserved fig, olive biscuits, compressed melon goats’ cheese sorbet, balsamic foam, Welsh Rarebit, and a refreshing raspberry aniseed puree, and was paired with Grande Provence Chardonnay 2010.

Grande Provence has re-positioned itself as one of the top restaurants in Franschhoek, with the two excellent top food events it organised over the past weekend.  It was announced by Grande Provence GM Amanda Roberts that they plan to bring out more guest chefs from Australia and Asia.  The collaboration with top local chefs in preparing food for the Multiple Sclerosis Society charity lunch is a great opportunity to see the creativity of the chefs under one roof, so to speak, whilst supporting a worthwhile cause.

Grande Provence, Main Road, Franschhoek.  Tel (021) 876-8600.  www.grandeprovence.co.za

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

Vaudeville is wonderville!

Wow! wow! wow! What a show!   Bravo to the owners and cast of Vaudeville, who put on the most amazing show last night.  Vaudeville has been described as “mischievous mayhem, eye candy and magical circus”, and features South African as well as international acts.

Vaudeville opened a week ago, in an old rubber factory on Mechau Street (no one has heard of it – it is one street parallel to Hans Strydom Avenue, between Buitengracht and Bree Streets) – and has been cleverly decorated to create a theatrical space with a stage, close to most tables, with cottonwool clouds, huge dangling birdcages, VIP seating upstairs, for a R 40 premium per head for the view, with lots of red drapery from the ceiling and red velvet curtains.

Vaudeville was a popular form of entertainment in the USA and Canada from 1880 – 1930.  “Each performance was made up of a series of unrelated acts grouped together on a common bill”, says Wikipedia.

The arrival booking checking was quick, a complimentary glass of bubbly presented to us as we walked through to the table,  with two stilt walkers already evident in the entrance area – a lady in red with her French poodle, also on stilts.   The chairs are covered in red velvet, have an unusual design, and are most comfortable.

A beautifully produced folder contains the menu and winelist, and allows for the replacement of its content as the menu changes.   A French flair is immediately evident, with French-style music played.   One large and a smaller screen, on opposite ends of the venue, features non-stop movies, mainly in black and white.  Whilst one takes a seat one senses a buzz, with waitresses in red bustier tops and black skirts serving the tables, offering drinks, and bringing the starter.   A bride who lost her husband at the altar roams around , looking very lost, a penguin shuffles along making appropriate penguin noises, and a showmaster looks for his cast, all building an excitement about the show to come.

Rene is our hostess, and takes our main course order, a choice of three.  She organises the drinks, is friendly, and obliges all our requests, including more paper to make notes of all we experience.   She worked at Madame Zingara, as did her GM Jennifer, who comes to say hello.

The menu is simple, and relatively easy to cater for the 350 or so guests attending per show.  The starter is a “house salad”, with mainly green leaves, the odd piece of beetroot, crumbled feta and avacado, as well as slices of ordinary bread and a meze platter of five dishes : yummy butternut and ricotta, olives, tzatziki, hummus, and aubergine.   The main course offers the choice of “free-range Namibian sirloin served with chunky potato wedges, roasted vegetables and a rich red wine jus”, a “ravioli of prawn and smoked paprika in a brandied lobster bisque with wilted baby spinach”, and “roast butternut, pea and lemon zest risotto with caramelised ginger and wild rocket”.     These menu descriptions were an over-statement relative to the food served, especially as far as the “sirloin” was concerned – while one expected a steak to be served, it was 4 small slices of rare roast beef (we were told we could only have it served “medium-rare”) served on top of a collection of vegetables, and a container of tough unexciting “unchunky” potato wedges.   The vegetarian risotto was very bland, and was a poor compensation for non-meat eaters.   The dessert was billed as “adult fantasy platters with a selection of decadent sweet delights”, difficult to predict that it would be a colourful plate of shared biscuits, chocolate brownies, homemade marshmallows, cupcakes and meringues.  No coffee at all is served, but they are working on this, says Rene.   Only the “dessert” was in keeping with the differentness of the show and the venue – the starter and main courses did not reach the very high level set by the outstanding show, and it felt as if they were saving money on the food offering and putting it all into the show.   The catering is outsourced to DISH, a company doing in-home catering, not with the best reputation in town.

The winelist is not very extensive, with two bubblies (Graham Beck at R 180 and Douglas Green at R 110), ten red wines range in price from R 95 for an unknown Ink Spot Vin Noir to R 550 for the Vergelegen Estate Red.  Vergelegen supplies both the cheapest (Vin de Florence, at R 95) and most expensive (estate white, R 540) of the eight white wines.  Two rose’s, and wines by the glass, are also offered.   No vintages are specified on the winelist.

The Vaudeville show is divided into four sections, with food served in-between these.  The show does not stop, with 19 acts ranging from trapeze artists on rings and ropes, dangling from the ceiling, jugglers, to acrobats on stage, to Tango dancers, singers and dancers led by Irit Noble, tapdancers, and an interesting band called Jinx playing a “blend of circus Balkan and oompah” on Bass, saxophone and violin, providing non-stop energy and excitement with fast-paced music, mainly with a French flair and incorporating swing music.   The show is slick, extremely professional, and must have about 30 performers in total.  It felt to be world-class.   The movies run on the screens throughout the evening, so one has lots to see and enjoy.

Upstairs in the building is the new Moroccan-themed Fez Club, to which one can enter for free if one has been to see the show.  The Fez was a popular club in Cape Town, but closed down some time ago.    The cloakrooms are fun, with doors that make them look like little “Heidi-houses”, but are not in keeping with the rest of the interior design.   It felt warm inside, despite it being a coolish evening.  One hopes that air conditioning will cool things down when it gets hotter.

The owners are Tom Pearson-Adam and Robert Sawyer, with hotel/entertainment interests, including the Fez Club, in London.  Together with the show producers Will Hutton, Andrew Florenca and Dirk Vervaeke, their goal is to create the “most sought-after nightspot in Cape Town”.

If you are looking for a quiet night out, then Vaudeville is not for you. You will leave the show energised, ready to dance and party the night away. 

Vaudeville is open from Tuesdays – Saturdays, costs R 350 per head.  Arrive at 19h00, the show ends at 22h30.  To book call 0861SUPPER, www.vaudeville.co.za .  15 Mechau Street, off Buitengracht or Bree Streets.

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

NOTE: A return visit three weeks after this review was written was a huge disappointment – read our latest review.