Tag Archives: Pure

Cape Town and Winelands Restaurant Spring/Summer Specials

For the past six months we have run a Restaurant winter specials list,  many of which were extended until the end of September.

We are delighted that many restaurants in Cape Town and the Winelands have seen the benefit of offering specials, and have decided to continue to do so for summer.   The list follows below, and will be updated continuously:

CAPE TOWN

*   Pure at Hout Bay Manor: 3 course dinner for R200, and R280 with a glass of wine added, summer. Tel (021) 790-0116.

*   Pepenero in Mouille Point : sirloin and chips R 79, seafood platter R 129, 1 kg prawn platter R 99, oysters R 9 each, sushi platter R109.  Half price sushi all day.  Summer. Tel (021) 439-9027

*  Sinn’s Restaurant at Wembley Square:  lunch (6 options) at R 50.  3-course dinner at R 150, Autumn. Tel (021) 465-0967

*   Theo’s on Beach Road, Mouille Point: oysters R 6 each, 1 kg prawns R 99, line fish R79, for lunch and dinner.  300 gram sirloin steak, spatchcock chicken peri peri, 500 gram spare ribs all R 79 for lunch only.  Full sushi platter R99, half platter R50. Summer. Tel (021) 439-3494.

*   Sevruga in the V&A Waterfront: half price sushi Monday – Saturday 12 – 6 pm; 25 % off sushi Sunday 12 – 2pm, 50 % off 2 – 6 pm.  Summer.  Tel (021) 421-5134

*   1800 Degrees in the Cape Royale Luxury Hotel, Main Road, Green Point: 100g sirloin + 100g rump + 100g rib eye, and sauce = R99.  Until end March. Tel (021) 430-0506  

*   Myoga at Vineyard Hotel, Newlands: 6 course dinner, with 5 choices per course, for R 195, Mondays – Saturdays, continues throughout summer Tel (021) 657-4545

*   Beluga, The Foundry, Green Point: 1 kg Prawns R 99; 50 % off sushi and cocktails all day Sunday, and from 12h00 – 19h00 weekdays. Mondays – Saturdays. Summer Tel (021) 418-2948.

*   221 Waterfront:  3-course meal and live music R135 on Wednesdays.  Dine & Cruise package: 1,5 hour cruise, 2 glasses sparkling wine, 3-course meal R 370; Lunch & Cruise package: 1 hour cruise and meal R210.  Until 30 April. Tel (021) 418-3633

*   Jakes in the Village/on Summerley, in Tokai and Kenilworth, respectively: 25 % off all dishes but must have a main course as a minimum, 5 – 7 pm only, 25 % off flatbreads on Mondays; Free Peroni, glass of wine or coffee for lunch; every 6th lunch free on Loyalty Card.  Mondays – Saturdays, Summer. Tel (021) 701 3272

*  The Lookout Deck, Hout Bay:  1 kg for prawns R 99, pay for 12 oysters and get 18, until end March. Tel (021) 790-0900

*   La Mouette, Regent Road, Sea Point: Autumn Tasting Menu dinner 6 courses R 240 for 2 persons, Tuesday – Sunday lunch and dinner.  Tel (021) 433-0856

*   Bertha’s in Simonstown: 1 kg mussels, 1 kg Queen prawns or 1 kg mini seafood platter cost R 99 each, R11 for Peroni linked to seafood platter.  Calamari, mussel, chips, BBQ chicken and wing platter R99. Summer. Tel (021) 786-2138

*  Pepperclub Luxury Hotel & Spa: 6 oysters and a glass of bubbly R60, Fridays from 16h00, with jazz. Current.

*   Aubergine:  2-course lunch R184,  3-course lunch R235, Wednesdays – Fridays, Summer.  Tel (021) 465-4909

*   Balducci’s: All pizzas (except Flaming Prawns) R49, 26-piece Platinum Sushi Plate for R99, Burgers from R55.  Monday – Sunday, 12h00 – 18h00, indefinite.  Tel (021) 421-6002

*   Ferryman’s Tavern, V&A Waterfront: Combo-specials R100 (linefish + calamari), R85 (sirloin + calamari), R99 (pork rib + chicken wings), Mussel hotpot R75, chocolate mudpie R26.   Summer.  Tel (021) 419-7748

*   Hildebrand: 2 courses R 99, 3 courses R 130;  Summer. Tel (021) 425-3385

*   Chenin Restaurant and Bar: 200g Sirloin steak R65, Cape Malay prawn curry R70, Moussaka R60 + glass of wine. From 5 May, for Autumn. Tel 021 425-2200

*   Leaf Restaurant and Bar: 51 % off sushi from 11h00 – 19h00, and all day on Sunday; 12 prawn platter R89, Dimsum 30 % off. 50 % off cocktails all day Sunday.  Summer. Tel (021) 418-4500

*   Blowfish in Blouberg:  R49 lunch specials, e.g. chicken schnitzel, 12-piece sushi, 6 oysters,  hake and chips.  Current  Tel (021) 556-5464

*   Cafe Chic:  Six Moroccan tapas for R 70.  2 course meal R 100, 3 course meal R 120. Until 15 April.  Tel (021) 465-7218 

*   OYO at V&A Hotel : 500g crayfish special R185. Summer. Tel (021) 419-6677

*   Vanilla, Cape Quarter:  1/2 price sushi 12h00 – 18h00,  half-price cocktails. Summer. Tel (021) 421-1391

*    Adega, Sea Point: 1 kg King Prawns R119.  Summer. Tel (021) 434-3029

*   Knife restaurant, Century City:  Bagel R35; Salad R45; Rib, meatball, chicken wing and chip platter R60, all specials include a beer/glass of wine/colddrink and coffee.  Lunch special, 12h00 – 15h00, Mondays – Fridays. Summer. Tel (021) 551-5000

*   St Elmo’s, Kloof Str, Gardens: Cheese-filled crust slices R17,90, until 17h00 daily;  2 large regular pizzas R99,90 daily all hours; 2 pizzas R79,90 Tuesdays all hours. Dipping strips – two for R99,90.  Individual small pizza + Coke R29,90 Monday – Friday,  until 16h00 daily.  Summer. Tel (021) 422-2261

*   Saul’s Sushi @ Vegas, Sea Point: Eat as much sushi as you like = R120 – Mondays and Tuesdays; 30 piece sushi platter R99 – Wednesdays and Thursdays; Oriental Buffet = R79 – Fridays and Saturdays; two for the price of one – Sundays.  Current.  Tel 087 151 4595

*    Bhandaris Indian Restaurant: Buffet R99 Wednesday dinner and Sunday lunch and dinner. Two main meals for R99 on Mondays. 30 % off for pensioners on Tuesdays. Until 30 April.  Tel (021) 702-2975/Tel (021) 782-1525.

*    Zorba’s, Lagoon Beach Hotel, Milnerton: Starter and main course R100 on Monday nights.  Summer.  Tel (021) 528-2093

*    San Marco, V&A Waterfront:   3 course meal plus Peroni or glass of wine and tea/coffee R99.   Until 15 December, 15 January – 31 March.   Tel (021) 418-5434

*   Trees Restaurant, Townhouse Hotel, Cape Town:  2 course dinner R95, 3 courses R130.  Summer. Tel (021) 465-7050

*   Down South Food Bar, 267 Long Street: Rib & Prawn Platter including a side and sauces R75, until end February.  Tel (021) 422-1155. 

*   Mainland China Restaurant, 111 Main Road, Claremont: Seafood Buffet R89, Saturdays 18h30 – 21h00; Buffet R 49;  50 % sushi discount Tuesday – Sunday.    Tel (021) 674-2654

*   Il Cappero, Barrack Street: “Eat as much as you can” lunch buffet R75, Monday – Friday. Summer. Tel 461-3168

*   Cape Town Fish Market:  Sirloin and Calamari Surf and Turf R64,65; Surf and Turf Supreme, with 8 prawns, R99,95.  Until 2 May. Calamari duo and 300ml soda R68,95, only at V&A Waterfront, until 15 April.  Tel (021) 418-5977

*   Trinity, Bennett Street:  “All you can eat” Dim Sum R135. Two-for-one burgers Wednesdays. Pizza R50 until 7 pm daily.   “All you can eat” ribs Mondays R99.   Tel (021) 418-0624

*   French Toast, Bree Street: Bruschetta tapas free; Sauvignon.com R 20 per glass.  Monday – Saturdays 5 – 7 pm. Tel (021) 422-3839.

*   Cru Café Restaurant & Wine Bar, Cape Quarter: Scrambled egg and salmon breakfast for 2 plus bottomless cup of coffee R 78, Weekdays; 2 gourmet burgers with onion rings, French fries and Stella Artois beer R120 weekday lunch; Two pastas and two glasses of wine R99.  Sunday – Tuesday evenings.  Comfort food (Bobotie or Bredie) for two for R 119, including 2 glasses of wine, Wednesday and Thursday evenings. T-bone steak (350g) for two at R150, Friday and Saturday evenings. Until September. Tel (021) 418-6334

*   Krugmann’s Grill, V&A Waterfront: Beef ribs 500 gram BBQ-basted beef ribs and starch R75, Wednesdays only  Tel (021) 418-9393

*   The Square, Vineyard Hotel, Newlands:  ‘Tastes of 2011’ focuses on different theme every month, from April – September.  April theme is ‘Best of British’, with British menu change weekly,  2 courses R 140 or 3 courses R 170.  Dinner only, Monday – Sunday.  Tel ()21) 657-4500

*   Dunes, Hout Bay : Sunday brunch with smoked salmon, oysters and cooked breakfast R 100. Tel (021) 790-1876

*   Sinn’s Restaurant, Wembley Square: Lunch R 50 (choice of six options); 3-course dinner plus glass of wine R 150. Autumn  Tel (021) 465-0967

*   Café Nood, Claremont: Pizza and glass of wine or a Peroni at R45 via Dealio. Current. Tel (021) 671-4475

*   Arnold’s on Kloof, 60 Kloof Street, Gardens: Jack Black stew (type of stew changes throughout winter)for two plus bottle of Altydgedacht R99.  Tel (021) 424-4344. Throughout winter.

*   Five Flies, Keerom Street: 350g steak plus glass of wine R110. 15 April – 15 May.  Tel (021) 424-4442

*   Balducci’s, V&A Waterfront: Alfresco Lunch specials – soup and salad R89, fish R89, calamari R89, seafood platter for two R245, Steak Roll and chips R85, Steak and chips R99, Burgers from R55 – R75, Glass of wine R27, bottle R99.  daily 12h00 – 16h00. Tel (021) 421-6002

*   Harbour House, Kalk Bay: 2-courses R140, 3-courses R160.  May.  Tel (021)  788-4133

*   Live Bait, Kalk Bay: Prawns and stir fry Asian noodle salad R 60. Sunday – Thursday evenings in May.  Tel (021) 788-5755

*   Polana, Kalk Bay: Steak, chips and mushroom sauce, R50, Sunday – Wednesday dinner April;  Half free-range flame-grilled chicken R50, Sunday – Thursday dinner and Saturday lunch, May.  Tel (021) 788-7162

*   Massimo’s Pizza Club, Hout Bay: “Order any 2 adult take away (pizza, pasta salad)” to a minimum value of R100, and get an &Union beer, Darling Brew beer or a 500ml bottle of Bob’s Your Uncle wine for free, all day Wednesdays and Thursdays, Fridays until 17h00. Current  Tel 073 390 1373.  

WINELANDS

*   Allee Bleue, outside Franschhoek: choice of three 250g steaks at R 115, including a glass of estate wine, current.  Lunch until 7 pm, Sunday – Thursday. Sunday Spit Braai with live music R175. Summer  Tel (021) 874-1021

*   Olivello, Klapmuts, outside Stellenbosch: 2-course meal R 115, 3-course meal R 135 plus glass of wine.  Summer.  Tel (021) 875-5443

*   Ryan’s Kitchen at Rusthof, Franschhoek : 3-course dinner R 195; 6 course Taste of Africa dinner R295.  Autumn. Tel (021) 876-4598.  

*   Restaurant Christophe, Stellenbosch: business lunch – 2 courses R130, 3 courses R 150, Tuesday – Friday, served within one hour, all year.  Tel (021) 886-8763

*   Allora in Franschhoek: mini-seafood platter R100, gorgonzola rump steak R95, marinated venison R95; 3-course Sunday lunch R99.  Summer.  Tel (021) 876-4375. 

*   L’ermitage, Franschhoek: 3 course lunch and glass of wine R 140. Current. Tel (021) 876-9200

*   Laborie Restaurant in Paarl: 3 courses plus a glass of wine R145, until April. 

*   The Restaurant @ Clos Malverne: 4 course Food and Wine pairing menu R148, includes four courses and four wines.   Tuesday – Sundays.

*   96 Winery Road, Stellenbosch: Free main course for May birthday boys and girls, to celebrate the restaurant’s 15th birthday.  Tel (021 842-2020

*   Dornier Bodega, Stellenbosch: Meat-free Mondays, Comfort Tuesdays, Pasta Wednesdays, Soup Thursdays, Fish Fridays, R79, lunch, May – September, Tel (021) 880-0557

*   Towerbosch Restaurant, Knorhoek Wine Estate, Stellenbosch: Soup & Bredie Menu with soup and bredie R90, Wednesdays – Saturdays; Asado Argentian-style braai on Sundays R165.  May – August.  Tel (021) 865-2958

*   Season in Hermanus: Sunday roast R 65 – R75, 3-course Sunday lunch R 110.  Summer. Tel (028) 316-2854

*   Mediterrea in Hermanus: 3 course meal R 195, Monday – Thursday dinners and Sunday lunches, current   Tel (028) 313-1685

*   The Class Room Restaurant, Hermanus: 3 course meal plus amuse bouche, palate cleanser, coffee and friandises R 165.  6 – 30 April.  Tel (028) 316-3582

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

Copyright: Whale Cottage Portfolio

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

Pub Review: Watching the World Cup at Pure, Hout Bay Manor

Having seen two World Cup matches at Paulaner Braeuhaus in the Waterfront, I was looking for a new venue to see the match between Germany and Ghana in the past week.   I had heard good things of Pure at the Hout Bay Manor Hotel, and its German chef and GM Alex Mueller, so chose this as the venue. I had not been there in years, not since Rick and Collette Taylor owned the hotel.

What a mistake I made to choose the venue, as far as World Cup “gees” goes, as I was the only person in the hotel watching the match on the massive screen filling the whole wall of the lounge.    Only one couple was dining in Pure restaurant.

On arriving outside the Hotel, a security guard followed me into the hotel, and appeared quite unwelcoming and confrontational, asking me what I wanted at the hotel!  She disappeared, so I settled down in the lounge.  I had seen the photographs on the hotel’s website, and was told that the decor had been done by Block & Chisel.   It is hard to describe, other than that the lounge decor is very busy, with a dominant African design feel to it.   For me, the oranges and pinks in the upholstery clashed with the red and white curtains, and while I liked the African dress hanging on one wall, I thought a lot of it was very forced.   The African decor flows through all the way to the bar counter and reception, but the decor tone changes completely in Pure restaurant, which is very earthy (screen made from ‘interwoven’ branches, marine touches added on the tables, hanging crystal stands, again feels overdone).

Generously sized couches and armchairs in the lounge, where the TV was set up, had an English feel.  The coffee table was very low, making it uncomfortable to eat and to make notes at.  I struggled to get comfortable in the armchair throughout my two-hour visit, even adding a scatter cushion, but nothing helped.   The “pub” part of the hotel is nothing more than some bar stools at the bar counter in an open-plan room coming out of the reception, on the way to the restaurant. 

The waiter brought three white leather bound documents, but did not explain the difference between them. One was Pure restaurant’s a la carte menu, not an option due to the uncomfortable table.  The full winelist was brought as well.  The bar menu was difficult to fold open, due to the way it is bound, making it difficult to read the prices.  It had a very small selection of ten food choices, reminding me of a room service menu.  One can order two portion sizes (quantity not specified) of tartar of tuna and spring rolls for R 70 or R 90, a herb salad with mozarella for what sounds like an expensive R 95, croque monsieur costs R 60, and focaccia with a choice of salmon, chicken or parma ham costs R 75.  The Hout Bay Manor sandwich, which includes roast beef and bacon, costs R 75, while the Hout Bay Manor Burger can be ordered for R 75 – it also can be ordered with foie gras, at double the price.   From the menus I could see the ‘Pure’ and ‘Hout Bay Manor’ brands fighting each other, the former young and modern, and the latter old fashioned and steeped in history. 

I chose the croque monsieur, which was just the right snack after a long day, and the presentation of the food on a large white dish was creative, with chips stacked neatly – they were hot but not crisp.  What was a cute touch, but may have just been my imagination, was a decorative touch of aubergine, red pepper and yellow pepper, creating the German flag colours!  Unfortunately they were over-salted, but the idea behind it was much appreciated. The cutlery looked brand new, and was elegant, and a good quality material serviette was offered.  I was a little annoyed when the waiter seemed very anxious to remove my plate and glass so quickly, but this may have been intended as good service.  

The bar list offers two Methode Cap Classiques sparkling wines by the glass, from Ambeloui, which I did not know but discovered to be from Hout Bay, according to a Google search.  Olga costs R 50, and her ‘sister’ Roseanne R56.  Amstel costs R20, Castle R18, Heineken R 20, Savanna R22, and Windhoek R18.   An extensive list of 43 spirits and liqueurs is on offer, and includes Wilderers Grappa, Bols, Cointreau, Butlers, and a further list of cocktails.  The cappuccino I ordered was a lovely foamy one, served with a meringue on the side. 

This review would have been very different had it not been for the wonderful sommelier Tatiana Marcetteau, previously from Delaire Graff.  She recognised me from past visits there, and the level of service rose dramatically, with her checking regularly on my well-being, reminding me very much of Aleks’ care and service at Salt Vodka and Champagne Bar the week before.   Unasked, Tatiana offered to show me a guest bedroom in the half-time, as well as the Pure restaurant.  She also proudly showed me her wine cellar. The receptionist offered me a copy of the hotel’s book, including a book sticker that one can write one’s name into, and detailing the history of the hotel (built in 1871), yet reflecting the colourful decor of the interior.  A photo album feel is created by a swatch of curtaining material, and photographs look as if they have just been glued into the book.   Each of the 21 bedrooms is different, and one can choose the Zulu, the Xhosa or even the Sangoma room!   The book ends off with two pages of photographs, presented as if they are postage stamps.  This is one of the most creative hotel promotional documents I have ever seen.

I would not watch another World Cup match at the hotel again, despite the lovely service from Tatiana, given the lack of guests to watch the soccer with, and the lack of ‘gees’.  But the visit has definitely whet my appetite to visit Pure restaurant, and to try Chef Alex Mueller’s cuisine after the World Cup.  The prices are not cheap, but the restaurant is running a winter special at the moment.   My croque monsieur was better value than a horrid pizza I had eaten at Foresters Arms earlier in the day (review to follow).

Pure at Hout Bay Manor, Baviaanskloof, off Main Road, Hout Bay.  Tel 021 790 0116. www.houtbaymanor.co.za (The website design does not reflect the design of the beautiful hotel book, and appears hard sell in having an accommodation booking window open on every page, even if unrelated to accommodation.  The Home page looks cluttered, and the Blog, Facebook and Twitter links are made very prominent – only problem is that the last post on the blog is dated 12 May, and the hotel tweets about once a month, making its social media marketing tool symbols look like window-dressing!).  Open Tuesdays- Saturdays.

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

Unique Chef’s Warehouse and Cookery School opens in Cape Town

The new Chefs’ Warehouse and Cookery School has opened in a renovated Victorian building in New Church Street, off Buitensingel Street in Cape Town.

Chef Liam Tomlim, previously operating in Sydney where he ran the highly rated Banc restaurant (see our previous story on Liam Tomlin here), has opened a Cookery School, where he and local chefs will present cooking courses in a small intimate studio not holding more than 20 persons.  It has a hi-tech look, with lots of stainless steel.   But the little touches make the venue special – against a wall different coloured glass tiles form an interesting pattern, with glass bottles of spices on a shelf in front of each tile.

In the Cookery School Tomlin is planning to host a 20-lecture “The Basic Techniques and Methods of Cookery” course, with the start date now 8 May.   The course, with four hour lectures every second Saturday, has not yet been fully subscribed, and it may be the R10 500 price tag, the start of the quieter and tighter winter season, or the World Cup that falls in the period, that may be causing the slow booking commitment.   Tomlin is passionate about food, being the author of two cookery books, and he is likely to make an interesting cookery lecturer, with his Irish sense of humour.

Guest Chef classes can also be booked, with Neil Jewell of Bread and Wine in Franschhoek talking about “The Pig” on 5 May; Peter Tempelhoff, Executive Chef of the McGrath Hotels, will do a course on 11 May (title not yet confirmed); Alexander Mueller of Pure at Hout Bay Manor will talk about “Pure Food” on 24 May; and Carl Penn of Carne will talk about “Basic Lamb Butchery” on 27 May.  Classes cost R 575 each, and are held from 6.30 – 9.30 pm in the evenings.

A 12-part winetasting course will be presented by Caroline Rillema of Caroline’s wine shops in the city center and in the V&A Waterfront.   Sommelier Mia Mortensson, now with the Winery of Good Hope in Stellenbosch, and Paul Cluver Jnr will also be presenters.  The course starts on 8 June, and costs R 7000 for all 12 lectures, but can be booked in sections as well.

A 6-part Artisan Baking course “Knead to know” will be presented by Tim Faull of the Professional Vision Group consultancy, from 2 June – 14 July, and costs R 3 000.  

Tomlin’s wife Jan rules the roost in the front section, which is the Chef’s Warehouse, which contains a treasure trove of beautiful kitchen and dining items such as glassware, crockery, cutlery, serving dishes, aprons, carving knives, utensils, massive wooden stirring spoons (must get one!), Le Creuset pots, copper pots, cookery books, coffee machines, wine racks and many more products.  The Chef’s Warehouse will give Core Catering and Banks a good challenge, stocking far more beautiful and many imported products, offering better service, and being located in a far more desirable area.   It would be the perfect place to buy a gift for a food or a wine lover.

While the name of the shop implies that it is a massive shop, it is not at all, but the available space has been cleverly used.    Two smaller rooms lead off the Warehouse, the one being a cold room with interesting products which need to remain chilled, and the other being a food shop, which sells Willow Creek and Hamilton Russell olive oil, 100% pure cocoa powder, Spanish and Iranian saffron threads, Calleebaut & Valrhona chocolate, flavoured oils (white and black truffle, pistachio, hazelnut, porcini, walnut), vinegars (12 year Italian balsamic, Willow Creek Cabernet Sauvignon vinegar, Neil Jewell’s smoked red wine vinegar), Nfuse spices, Lavazza coffee, Von Gesau chocolates, Tea Emporium teas (organic Rooibos, Moroccan mint, Kyoto cherry rose, lemon caipirinha, even a chocolate flavoured one!), Khoisan salts (fleur de sel, salt caviar, sea pearls, smoked salt, truffle salt), and products of the Verjuice company (verjuice, vino cotto, preserved ginger in verjuice).  Vanilla syrup, sugar, husks, pods, paste and seeds are also sold, as are vanilla, coffee, rose water, peppermint, almond and orange blossom pure essences.

A beautifully made unit displays 50 fresh spices and dried herbs (including Iranian dried limes, Brazilian pink peppercorns, Indian and Romanian coriander) in small quantities, which will be restocked as they run out, to keep them fresh.   Another display unit contains a wide range of dried fruits, nuts and seeds.  An eye-catching design element is a photograph of Tomlin’s recipe book collection, which he photographed in his home, and had made as a poster for the shop.

What I missed was a brochure of the Cookery courses to be offered, to take home, and the smell of food.  A coffee machine, and the smell of freshly brewed coffee, would signify what the Chef’s Warehouse and Cookery School is all about.  Its little veranda would make an ideal spot for some tables for customers to sit at, as The Warehouse does not allow much space for customers to move around in.

The Chef’s Warehouse and Cookery School is an exciting new addition to Cape Town, and enhances the city’s reputation as the food capital of South Africa. 

Chef’s Warehouse and Cookery School, 50 New Church Street, Cape Town. Tel 021 422 0128. www.chefswarehouse.co.za

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