Tag Archives: Mooiplaas

WhaleTales Tourism, Food, and Wine news headlines: 30 July

July 30, 2013

Tourism, Food, and Wine news headlines

* Food group Mondelez International has announced that it will start operating in our country. It manufactures Cadbury sweets and chocolates, Oreo biscuits, and Stimorol.

* Burger King has signed a deal with Sasol to open fast food outlets at petrol forecourts as of 2014. The number of such outlets to be opened has not been named.

* Social Media has benefits, but how does one measure the ROI?

* De Oude Bank Bakkerij in Stellenbosch has moved in the building to the corner of Church Street, now a retail outlet selling meat, wines, home made ice cream, and breads, with Continue reading →

‘Celebrating Méthode Cap Classique’ a sparkling success!

A most beautiful as well as informative coffee table book about South Africa’s sparkling wine industry has just been published. ‘Celebrating Méthode Cap Classique’ has been written by Di Burger, and is the first complete bubbly book.

The book traces the history of champagne to South Africa’s sparkling wine industry, which innovated with Cap Classique forty years ago, being a bottle-fermented bubbly made in the traditional French style. Kaapse Vonkel was made for the first time by pioneer winefarmer Frans Malan at Simonsig in 1971, while ‘Cap Classique’ wines were made for the first time in 1992. Chairman of the Cap Classique Association, Pieter ‘Bubbles’ Ferreira of Graham Beck Wines, writes in the introduction to the book that ‘South Africa has the oldest grape growing soils in the world’. Combined with its bountiful sunshine, the Western Cape is a perfect location for growing grapes of excellent quality for the production of Cap Classique.

Méthode Cap Classique (MCC) is the term which describes the South African bottle-fermented production of sparkling wines in the French méthode Champenoise style. They are dry, with less than 12 grams of sugar per litre.

The book includes profiles of the major sparkling wine producers (Simonsig, Boschendal, Graham Beck, JC le Roux, Pongrácz, Villiera, Haute Cabrière, The House of Krone, Laborie, Backsberg Estate, Avondale, Bon Courage Estate, Van Loveren, De Wetshof, High Constantia Wine Cellar, Steenberg Vineyards, La Motte, Morena MCC, Saronsberg, Colmant, Veenwouden Private Cellar, Mooiplaas, Quoin Rock Winery, Chabivin, Klasiek by Catherine, Namaqua Wines, MC Square, Domaine des Dieux, Lourensford, Old Vines Wine Cellars, Neil Joubert, Teddy Hall, Welteverede Wine Estate, Charles Fox, Francois La Garde, Longridge, Silverthorn Wines, Genevieve, LovanE Boutique Wine Estate, Saltare Wines, Tanzanite Wines, Ros Gower Wines, Wonderfontein, Cederberg Private Cellar, Riebeek Cellars, Groot Constantia, Dieu Donné Vineyards, Roodezandt, Aurelia MCC, Bramon, Viljoensdrift Wines, Sterhuis, Perdeberg Winery, Véraison MCC, and Allée Bleue Estate).

The book describes four styles of making sparkling wines: the ‘impregnation method’ (injecting carbon dioxide into vats of still wine); the ‘tank method’ (second fermentation in tank instead of in the bottle); the ‘transfer method’ (second fermentation in bottles, the cloudy wine is sucked out of the bottle through a filter to remove the sediment); and ‘Méthode Cap Classique’ (second fermentation in the bottle, with a solution of sugar syrup, yeast and aged wine added to create carbon dioxide and alcohol in the bottle, aged on the lees for 18 months – 5 years). In total, there are 90 sparkling wine producers in South Africa, of which 53 are featured in the book. Grape cultivars used most often in the production of sparkling wines are Chardonnay and Pinot Noir. Beautiful photographs by Riehan Bakkes reflect the vineyards, cellars, and products of the wine estates producing sparkling wines.

Woolworths’ Allan Mullins recommends serving a glass of bubbly at the start of a function, to ‘awaken the taste buds’. Food and Cap Classique pairings for breakfast, lunch and dinner are included in the book, and recipes by TASTE and Eat Out editor Abigail Donnelly are featured, as are recipes from Simonsig’s Cuvée restaurant, The Salmon Bar, David Grier, and Terra Mare Restaurant. Pairings with Lindt chocolate desserts, and cheese are also featured, as are cocktail recipes with sparkling wine, created by the Cape Grace Hotel.

‘Celebrating Méthode Cape Classique’, Stacked Publications, www.stackedpublications.co.za. Tel (021) 685-2146. R300.

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

Stellenbosch Wine Route turns 40, celebrates with most excellent restaurants in SA on Stellenbosch Restaurant Route!

July 25, 2011

The pioneering Stellenbosch Wine Route, founded in 1971 by winemakers Frans Malan of Simonsig, Neil Joubert of Spier, and Spatz Sperling of Delheim, celebrates its 40th anniversary with an extensive wine and food feast and fest from 28 – 31 July. The Route has established itself not only as one with the largest number of outstanding wine farms of the 18 wine routes in the country, representing 18% of all vines planted in South Africa, but also with the largest collection of outstanding restaurants in South Africa, Stellenbosch now wearing the Gourmet Capital crown.

The trio which established the Stellenbosch Wine Route was inspired by the wine route Routes de Vins at Morey St Denis in Burgundy, the late Frans Malan and Neil Joubert returning from their 1969 trip and connecting with Spatz Sperling to establish the Stellenbosch Wine Route, the first wine tourism activity in our country. I was delighted to meet Spatz Sperling (who celebrated his 81st birthday last week) and his wife Vera, as well as daughter Nora and son Victor on their Delheim wine farm recently. To create the Stellenbosch Wine Route, the founding wine farmers had to overcome red tape and bureaucracy, and even had to have wine legislation rewritten to accommodate the new Stellenbosch Wine Route. Meals were not allowed to be served at wine estates, and bottled wine could not be sold from a winery in those days.

The renamed Stellenbosch American Express Wine Routes has 147 wine farms, making it the largest wine route in our country, but also is the only one to celebrate its assets with the Stellenbosch Wine Festival for the 10th year running. Not focusing exclusively on wines, food has been added to the Festival. Celebrity chefs from Towerbosch Earth Kitchen, The Restaurant @ Clos Malverne, The Restaurant at Waterkloof, and De Volkskombuis (the oldest restaurant in Stellenbosch) will be cooking in the Gourmet Lane at the Stellenbosch Wine Festival venue of Paul Roos Centre in Stellenbosch. Presentations at the Clover Demo Kitchen will be done by outstanding photographer Russell Wasserfall with his wife Camilla on ‘Home Entertaining at its Best’ in conjunction with De Meye wines; by @KitchenVixen Bianca du Plessis, who reviews restaurants on the Expresso Show; by wine PRO Emile Joubert with wine writer Neil Pendock; by chef George Jardine of Jordan Restaurant with George Jardine on ‘Cheese if you Please’; and by Chef Greg Czarnecki of The Restaurant at Waterkloof, who celebrates the ‘French Connection’.

The Stellenbosch Wine Festival has been stretched out into the Stellenbosch Wine Week, which commenced on Friday, and continues until Sunday. During the Stellenbosch Wine Week one can enjoy dinner with the Warwick family, a fundraising concert at Delheim, vertical tastings of Simonsig’s Kaapse Vonkel, vintage tastings of Scintilla Cap Classiques at the House of JC le Roux, a salt pairing with Fleur du Cap wines by Sofia chef Craig Cormack, a food and wine pairing dinner at Neethlingshof with Katinka van Niekerk, paired venison carpaccio with Vergenoegd wines, blend and bottle one’s own Cape Blend at Clos Malverene, enjoy free winetastings in the Waterkloof Tasting Room, vertical tasting of Kanonkop wines followed by a snoek braai, vintage and barrel tastings of Jan Boland Coetzee’s Vriesenhof wines, tasting with David Trafford of his De Trafford wines, taste rare Cabernet Sauvignon vintages at Le Riche, wine and venison pairing at Middelvlei, picnics at Chabivin with Champagnes and Cap Classique tastings, art-house films screened at Le Bonheur, ‘Dine and 30 Seconds’ dinners at Uitkyk, and participate in a chipping competition at Ernie Els Wines,

A new feature of the Stellenbosch Wine Festival will be a MCC Lounge, in which Simonsig Estate, which created South Africa’s first Méthode Cap Classique Kaapse Vonkel, Villiera, Mooiplaas, Longridge, Spier, and Pongrácz will be presenting their MCC’s, paired with oysters and other delicacies.

We wrote last year that the Stellenbosch Wine Route should create the Stellenbosch Restaurant Route, and while they have not yet done so, we have created it on this Blog nevertheless, and in honour of the cuisine excellence in Stellenbosch, list from it the restaurants on wine farms in Stellenbosch:

* Rust en Vrede – named the best restaurant in the country in 2010 by Eat Out, a slick operation, previously with talented chef David Higgs, on the Rust en Vrede wine estate. Featured on the Eat Out Top 10 list 2009, and 2010, number 74 on 50 Best Restaurants in the World 2010 list, and Top vineyard restaurant of 2010 Great Wine Capitals in the World – read the review here. Tel (021) 881-3881

* Overture – Chef Bertus Basson is a hard-working re-inventor of his menu and operation, always looking to improve. On the Eat Out Top 10 restaurant list for 2009 and 2010. Fantastic views from the location on the Hidden Valley wine estate – read the review here. Tel (021) 880-2721

* Terroir is a perennial on the Eat Out Top 10 list, with Chef Michael Broughton. The outside seating on the De Kleine Zalze wine and golf estate is great for a warm day. Tel (021) 880-8167

* Delaire at Delaire Graff – no money was spared in building and decorating this restaurant and winery building, and it houses a most impressive art collection. Chef Christian Campbell is doing outstanding work and good service. Read our review here. Tel (021) 885-8160

* Indochine at Delaire Graff- is relatively less opulent in its interior design compared to its sister restaurant. Young chef Jonathan Heath is a star to watch, and his Asian fusion menu is sure to attract the attention of the Eat Out Top 10 judges. He explains the menu, and the dishes when he serves them personally. Read our review. Tel (021) 885-8160

* Jordan Restaurant with George Jardine – a mouthful of a brand name but also a mouthful in value and excellent quality. Set at the end of a long road, on the Jordan wine estate, it overlooks a big pond and the beautiful Stellenbosch mountains in the far distance, teeming with birdlife. Interior functional. Most beautiful and unique ”bread” plate ever seen. Read the review. Tel (021) 881-3612

* The Long Table Restaurant and Cafe – set at the end of a long road up a hill, above Rust en Vrede, on the Haskell Vineyards (marketers of Haskell and Dombeya wines), the food of Chef Corli Els is a wonderful surprise. The restaurant interior and waiter service do not match the excellence of her food or the quality of the Haskell wines. The Papaya and Avo salad stands out as one of the special treats. Read the Review. Tel (021) 881-3746

* Warwick wine estate – owner Mike Ratcliffe is a good marketer, and his gourmet picnics are a great hit in summer. Winter Tapas menu – read the picnic review here. Tel (021) 884-3144

* Tokara DeliCATessen – has a buffet lunch too, very large restaurant space combined with a deli, but service poor and food quality average – read the review here. Tel (021) 808-5950

* Eight at Spier – the menu was designed by Judy Badenhorst, ex-River Cafe, now running the Casa Labia Cafe in Muizenberg. Tel (021) 809-1188

* Wild Peacock Food Emporium on Piet Retief Street – belongs to Sue Baker and is managed by ex-Rust en Vrede front of house manager and daughter Sarah, selling deli items, a range of cold meats, imported French and local cheese, fresh breads, and has a sit-down menu as well. Wine shop to come. Tel 082 697 0870

* Pane E Vino – this food and wine bar is hidden to those who do not come to Bosman’s Crossing. Owned by Elena Dalla Cia, husband George and father-in-law Giorgio do wine and grappa tastings in the restaurant too. Good Italian fare. Tel (021) 883-8312

* Bodega @Dornier – Tel (021) 880-0557

* Cuvee Restaurant, Simonsig – interesting modernist Cape Dutch interior curation by Neil Stemmet. Impressive quality food, tableware, stemware, napery, and service. Tel (021) 888-4932

* Tokara – Etienne Bonthuys has left Tokara to open Casparus on Dorp Street, and Richard Carstens has stepped into the kitchen, cooking up a storm as South Africa’s Ferran Adria of El Bulli fame. Read the review. Tel (021) 808-5959.

* Towerbosch Earth Kitchen on the Knorhoek wine estate, designed by Neil Stemmet. Lovely fairy-like setting, fantastic Boerekos feast served in bowls rather than dishing up per plate. Read the review. Tel (021) 865-2114.

* Johan’s at Longridge is a refreshing new restaurant on LongridgeWinery, with a focus on fresh vegetables from its large vegetable garden alongside the restaurant. Co-owner Chef Johan comes from a Michelin two-star restaurant in Holland, as does Chef Marissa. Attentive service led by Chris Olivier, excellent food, great wines. Read the review. Tel (021) 855-2004

* Delheim restaurant – read about the visit during the Delheim Nouvelle Mushroom Week earlier this month. Tel (021) 888-4600

* The Table at De Meye opened in September, and won the Eat Out Best Country-Style Award in November. It is only open for Friday. Saturday and Sunday lunches.

Stellenbosch Wine Festival, 28 – 31 July. Paul Roos Centre, Stellenbosch. Tel (021) 886-4310. www.stellenboschwinefestival.co.za. Book www.webtickets.co.za. Entry R120 on-line, R140 at door. R350 for a pass for entry over the whole period of the Stellenbosch Wine Festival.

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

Restaurant Review: Maria’s Greek Restaurant still has Greek soul of Maria!

June 21, 2011

I had read about the re-opening of Maria’s Greek Restaurant on Dunkley Square in the Property magazine, with a detailed description of the labour of love that owner Cleon Romano and his wife Kate put into the renovation of the building that was starting to show its age. I had the most wonderful evening on my visit two weeks ago, largely due to the friendliness and sharing of information by Cleon, and I could not help but think that Maria had returned to her original home, as a ‘reincarnated’ half-Greek Cleon.

Cleon’s Greek dad owned Romano Signs, and Cleon says his dad would have been proud of him opening a Greek restaurant, just a year after his dad passed away. Cleon’s chef mother Yvonne Romano, from the Mediterranean Kitchen, is currently running a Greek cookery course on Skiathos. Maria, the original owner of the restaurant, starting running a Greek deli from the property and had also lived there, as long ago as fifty years or more, but is said to have disappeared overnight in 1981. Cleon is only the fourth owner of the building, and bought it in 1994.

The work on a neighbouring property, in excavating it to create an underground garage, led to cracks in the Maria’s building, and Cleon had to close for three years to reinforce the building underneath the foundation, against the walls and across the ceilings, with the help of structural engineer, and an architect that had worked on the restoration of buildings in Tulbagh after the earthquake in 1969. The interior space has opened up, and doors can be opened in summer to allow the restaurant to spill out onto Dunkley Square. The colour scheme is earthy and wooden, and Cleon impressed with his environmental care, in his choice of wall decoration (a water-based sealer), the finish on the walls, the eco-sensitive floor paint, his wooden untreated brass-top tables, the chairs for which he made the seating himself, and biodegradable toilet paper. He proudly told me about his earthworm farm at his home, to transform his vegetable waste into compost.

Lighting is low, and interesting in being individual lamps with brass cup holders, which can be adjusted in height and in direction, the ones at Haiku having been Cleon’s inspiration. The tables have shell-shaped candle holders, but the flickering ‘candlelight’ is created by tiny LED lamps that are charged overnight. The ceiling is made in true Greek style with white painted reeds, over a blue ceiling. Upstairs is another room with its own bar counter, and each of the sections can seat about 30 guests. A gas heater stands inside and is switched on when it gets chilly. The kitchen is open to the restaurant. In honour of Maria, Cleon has kept two original green-painted doors near the bathroom. Greek music is played continuously, and gave a warm taverna atmosphere, with the restaurant filling up quickly, and the guests expressing their enjoyment to Cleon when they left.

Cleon and I did not stop chatting for the three hours that I was at the restaurant, and he sat down to share his passion for his restaurant and life in general with me. We connected in many different ways, including Camps Bay, having known his mother, Cleon being a restaurant designer, and in having operated in the hospitality industry for a number of years. Cleon was sweetly naive in his question as to whether he should have a website for the restaurant, and Twitter and blogging seemed foreign concepts to him. He also had not seen the recent review that JP Rossouw had written about the restaurant, so positive that Rossouw had written that he wanted to celebrate his birthday there. Maria’s had just listed Beaumont wines two days previously, Rossouw’s wife being the marketing manager of Beaumont.

The menu caused a bit of a problem when I arrived, as it is lengthy, but hung on a wall, and was very high up, so that it is hard to read, with its small writing. As I did not say that I was writing a review, the waitress could not understand why I could not wait to see an e-mail with the full list of menu options and their prices. Cleon solved the problem by bringing down a menu board from upstairs. He probably will have more boards in future. The winelist is also on a board and also hung on the wall, but contains fewer items and therefore was easier to read. The vintages of the wines are not listed, due to space constraints on the board, Cleon said. The wine is served in traditional Greek glass beakers. Nine white wines start from R25/R90 for Glen Carlou Tortoise Hill white blend, and peak at R 145 for De Morgenzon Chardonnay, and Tokara Walker Bay Sauvignon Blanc. Graham Beck is the only sparkling wine served, both its Brut and Brut Rosé costing R160. Eikendal’s red costs R25/R95, and Glen Carlou’s Tortoise Hill 2008 red blend R35/R130. Beaumont Raoul costs R105, and Mooiplaas Cabernet Sauvignon 2003 R180.

The menu contains mainly mezze items, such as roasted almonds (R15); hummus and tzatziki (R25); mucer (a Turkish courgette fritter at R35); dolmades (R30); tiropitakia and spanakopita (R35); keftethes, and fried halloumi (R40). Main courses are vegetable (R55) and lamb moussaka (R70), Patagonian calamari (R65), slow roasted Greek lamb (R135), and hake in beer batter (R70). I had the delicious lightly fried halloumi, pita bread and a wonderfully creamy tzatziki with dill, followed by the grilled calamari, served with a small Greek salad and chips, the calamari being too oily. A separate menu board on the opposite wall listed specials, being calamari stuffed with feta, chilli, rocket and lemon zest (R55), West Coast mussels in a cream sauce (R40/R70), and pasta of the day, which was salmon and créme fraîche (R80) that day. The lamb comes from a butcher at the Neighbourgood Market at the Old Biscuit Mill, and Cleon says that they like to support “the small guys.” The mezze bowls were made by Cleon and Kate at a pottery studio in Hout Bay. Kate is the chef, working with a dedicated team.

I felt absolutely at home at Maria’s, having been a very frequent visitor to Paros and Mykonos for ten years, and also a regular supporter of Maria’s many years ago. I liked the customer responsiveness, in that the restaurant will open on Saturdays for lunch from now on, because I and another group of customers had come from the City Bowl Market on Hope Street to eat at Maria’s, but found it closed for lunch. Cleon and Kate are charming and friendly, and the service was attentive. I loved Cleon’s philosophy of rather having quality than quantity in his guests, and seemed to be in no rush to market the restaurant. I will be back.