Tag Archives: Takuan von Arnim

Corona Virus: Lockdown Journey Journal, Day 133 of Level 1, 10 February 2022

 

Thursday 10 February 2022, Day 133 of Level 1 😷

Corona Lockdown Gratitude 🙏

#grateful for a looooong day, getting home at 21h30; for lovely rain this morning; for Minsky coming back safely early this morning, being out all night and surviving the rain 😻; for preparing for four client Status meetings in a row this morning, followed by a half an hour me-spoil in Sea Point; for a quick chat with Celia Mauerberger, having parked near the Frosted shop; for meeting with newkings boutique hotel and Zest, lovely to see Zest so busy for lunch, and welcoming Takuan von Arnim of Continue reading →

Exciting new Haute Cabriere restaurant partnership, more changes planned!

imageOn Saturday I tried some new dishes which have been introduced to the menu at Haute Cabriere, reflecting the creativity of the Chef partnership of Nic van Wyk and Westley Muller with the winery, which began on 1 November.  I was invited by Manley Communications. The new Summer Menu of the restaurant commences today. Continue reading →

‘Cook Franschhoek’ heats up Franschhoek this weekend, getting back to cooking basics!

Cook Franschhoek 3A number of Franschhoek’s top chefs will pair their delectable dishes with the wines of the local wine estates at ‘Cook Franschhoek’, running from 13 – 15 June, sharing their special cooking tips, reflecting the food trend of getting back to basics.

Spread around the wine estates and restaurants of Franschhoek, the participating chefs will allow workshop participants into their domains, and share their cooking secrets, while the winemakers will guide the attendees on choosing the most suitable wines to pair with each dish made.  At the end of each workshop, the dishes cooked and the wines paired will be available to taste.  It also allows one to interact with the chefs and winemakers in small groups, and to ask more specific questions.

The participating Franschhoek chefs subscroibe to the cooking basics, such as ‘snout-to-tail’ food usage, meaning that every piece of an animal such as a pig is used (such as witnessed on MasterChef SA Season 2 when Chef Chris Erasmus of Pierneef à La Motte cooked a pig’s head to make a terrine); sourcing ingredients fresh from the farm to the table, within close proximity to the restaurants; smoking meats, charcuterie being the speciality of Chef Neil Jewell of Bread & Wine; cooking over a fire, including a rotisserie, a Green Egg, and Weber; and Nordic cooking techniques of pickling, fermenting, and preserving. Continue reading →

WhaleTales Tourism, Food, and Wine news headlines: 5 August

WhaleTalesTourism, Food, and Wine news headlines

*   The International Air Transport Association (IATA)  has recorded a 6% increase in air travel in June, relative to the same month a year ago.  The increase is mainly coming from Asia and Europe.

*   The MICE industry (Meetings, Incentives, Conferencing, and Exhibitions) will see its growth curtailed in future due to staff shortages, and the new Generation Z’s lack of interpersonal skills!

*   Preference should be given to tourist accommodation offering free wifi, so that the tourists can become ambassadors for our country in posting their experiences and photographs, becoming spokespersons for our country, says SA Tourism’s William Price.

*   Haute Cabrière has released its Chardonnay Pinot Noir 2013 vintage, which Cellarmaster Takuan von Arnim describes as ‘one of the most balanced and elegant blends Continue reading →