Tag Archives: Year of the Dragon

Looking forward: 2012 a year of change

Looking at 2012, I consulted some Numerology sites, and I was reminded of the prediction that the world will end on 21 December this year, an interesting focus to start the year with, and encouraging one to make the most of this year. Adding up the numbers in 2012, giving a total of 5, the emphasis this year will be one of Change, Change and Change, as one site wrote.  A political change is forecast for the USA, more natural disasters are predicted, and the world economy looks to remain shaky.  We enter the Year of the Dragon later this month, being the 5th and a very powerful sign in the Chinese calendar, signalling change, power, and improvement.

What does that mean for us:

*  Tourism from Europe and the UK will remain depressed.  German Chancellor Angela Merkel said in her New Year’s Eve address last night that this year will be even tougher than last year, but she has promised to do everything in her power to stabilise the Euro, introduced ten years ago today, and to build a stronger bond in the European Union.  The UK market is likely to remain depressed, and no great increase in tourism numbers can be expected, with the exception of February, a popular travel month for Britons who like to get away from a bitterly cold winter, and who like to celebrate ‘Valentine’s Month’ in the Cape.  Bookings for February already look promising for Whale Cottage Camps Bay.  August has become a relatively good tourism month, despite it still being winter, with many Europeans coming on holiday.  This year this period coincides with the Olympic Games in London, which may reduce tourism numbers in the first half of the month.

*   South Africans will remain the foundation of tourism this year, and the summer season will end early, with Easter falling on the first weekend of April. However, there are six public holidays falling on weekdays this year, and these are normally good for tourism business.  A 5-day long weekend, from 27 April to 1 May, could be a last summer highlight for the hospitality industry.

Other predictions we would like to see become reality are the following:

*   Cape Town Tourism and Cape Town Routes Unlimited being amalgamated in one private sector driven body, to prevent the current duplication of marketing activity and spend, with sharper strategic and marketing thinking.  Cape Town Routes Unlimited will be incorporated into Wesgro in April. There is no sign of the new Cape Town Tourism “You don’t need a holiday, you need Cape Town” campaign or its effect, which was launched locally with great fanfare at the AGM in October, and internationally at World Travel Market in London in November.  Any work that Cape Town Tourism’s UK trade and media representative may be doing is not bearing fruit.  Its Australian consultant Ian Macfarlane seems to have vanished, his contract having ended last month.  Cape Town Tourism CEO Mariette du Toit-Helmbold is on maternity leave, and one can speculate that no marketing of Cape Town will happen until she returns, if the past month is anything to go by. We would like to see a greater transparency by Cape Town Tourism in how it is spending its members’ and Cape Town ratepayers monies (R40 million), information which Mrs Helmbold has refused to release to date!

*   A new Eat Out editor and Top 10 restaurant judge, given that the current incumbent has lost credibility, and a fairer and transparent judging process.

*   Better support of Cape Town and Winelands restaurants by locals, especially in winter, when unbelievable specials are offered

*   Better service in restaurants, shops, and in any other businesses dealing with the public.  Franschhoek, for example, is fast losing its professional image due to poorly trained staff, often left to their own devices, without any management support.

*   Better ability of businesses to accept service and other feedback, in the interest of improving things, rather than to be defensive and vindictive about it.

*   A longer life for new restaurants, which means that they need to do better research to understand their market and potential diners before opening, and must build loyalty.

*  A reorientation of when the country goes on holiday, and its bosses in particular.  It seems crazy that businesses close on 15 December for 2 – 3 weeks, and that hospitality and tourism bureau management goes on leave, at a time when business is at its peak, instead of in winter, when business is at its poorest!

*   A total revamp of labour legislation (a big dream, I know!), in discouraging employee departures without giving notice, greater checking of employee references, the development of a register of unreliable staff to the benefit of all employers, and a better balance in the rights of employers.  If there is one aspect of business that most owners complain about and are most influenced by in terms of service delivery it is staff. Such changes may lead to higher employment.

*   A better rates dispensation by municipalities, to recognise that most accommodation establishments and other tourism businesses operate at 50 % occupancy at best in winter, yet must pay rates in full.

*   More responsible reporting about the state of tourism in the Cape by the media and tourism bodies, and to not exaggerate its status.

*   More responsible behaviour in terms of the effect that our lifestyle has on climate change, the negative effects of which were well demonstrated in 2011.

*   More kindness and niceness to others, putting the ‘social’ back into Social Media!

We wish all our guests, suppliers, staff, tourism colleagues, friends, and readers a successful, healthy, and bubbly 2012!

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

Liam Tomlin Food at Leopard’s Leap: Chef’s Table is cooking!

A new service which Liam Tomlin Food is introducing at its new Leopard’s Leap venue is a series of Chef’s Table lunches, allowing one to experience first-hand not only the cooking methods and recipes of international Chef Liam Tomlin, but also to eat his food.

Liam Tomlin Food Culinary Studio opened about a month ago, and has a state of the art demonstration kitchen for 24 students at a time.  It also has ample seating for about 50 food lovers, who can follow what the demonstration chef prepares on TV screens above the work counter. Cooking classes and food demonstrations have been scheduled, as have a number of  Chef’s Table events, both at which Chef Liam will prepare meals which are paired with Leopard’s Leap wines.

The Chef’s Table food preparation is interactive, allowing participants to ask questions, and they will receive recipes for the dishes which the chefs prepared.  On scheduled weekdays a 90 minute 3-course lunch will be offered, at R250, and on weekends a 2 ½ hour 4-course lunch costs R350. The programme for the first quarter of next year is as follows:

13 January:  Italy (11h00 – 13h00)

20 January:   Gourmet Fast Food (11h00 – 13h00)

27 January:  Chinese New Year (11h00 – 13h00)

3 February:  Cape Winelands Cuisine cookbook demonstration with Pierneef à La Motte Chef Chris Erasmus and writer Hetta van Deventer

4 February:  Grape, focusing on which food one should pair with which wines (11h00 – 13h00)

10 February:  Poultry (11h00 – 13h00)

24 February:  Feasting on a budget (11h00 – 13h00)

2 March:  Gone Fishing (11h00 – 13h00)

9 March:   Vegetarian (11h00 – 13h00)

16 March:  France (11h00 – 13h00)

23 March:   Meet the Meats (11h00 – 13h00)

30 March:  Spanish Fiesta (11h00 – 13h00)

Cooking classes and food demonstrations have been scheduled for the first three months of 2012, many of the four-hour classes falling on Saturdays, but some on weekdays too. Participants receive a recipe folder. The programme is as follows:

14 January:   Around the World: Italy, 9h30 – 13h30, R650

21 January:   Gourmet Fast Food, 9h30 – 13h30, R450

28 January:   Chinese New Year, celebrating the Year of the Dragon, 9h30 – 13h30, R650

8 February:   Valrhona Chocolate Valentine’s Day Dessert with Vanessa Quellec, 9h30 – 13h00, R700. Includes plating, tempering chocolate, the emulsion method, pastry dough, and ice-cream making and churning.

11 February:  Poultry, demonstrating how to use every part of a bird, how to make duck confit, tunnel boning and stuffing the legs, and making savoury mousse, 9h30 – 13h30, R650

14 February:   Valentine’s Couples Evening, with Chef Liam preparing a 4-course meal built on indulgence, including oysters, caviar, strawberries, and chocolate, paired with sparkling wine, 18h30 – 21h30, R650

18 February:  Knife skills for slicing, dicing, and chopping, 9h30 – 13h30, R400

25 February:   Feasting on a budget, providing handy tips on how to stretch core ingredients, 9h30 – 13h30, R400.

29 February, 7 March, 14 March, 21 March, and 28 March: Back to Basics on Stocks, Soups and Consommé, Savoury Sauces and Compound Butters, Meat and Poultry, and Desserts, 9h30 – 13h30, R3000 for the five courses.

3 March:  Gone Fishing, providing guidance on how to scale, fillet, trim, portion and prepare fish. 9h30 – 13h30, R650.

10 March: Vegetarian, 9h30 – 13h30, R650

17 March: Little Chefs: Learning to Bake, for 8 – 12 year olds, 10h00 – 13h00, R200.

24 March:   Meet the Meats, 9h30 – 13h30, R650

31 March:  Around the World: Spain, 9h30 – 13h30, R650.

Liam Tomlin Food also has a Chef’s Store, selling kitchen equipment, appliances, crockery, cutlery, glassware, knives, utensils, spices, chocolate, teas, and preserves.  Gift vouchers, gift wrapping and a wedding registry service is also offered. The Store will be selling fresh produce from the Winelands next year, and we were told yesterday that Chef Liam will prepare a number of food items that can be bought to enjoy at Leopard’s Leap.  A new rotisserie has been installed, and one will be able to buy roast chicken too.  Chef Liam will only make a certain number of items per day.  Picnics will commence in the summer of 2012/2013.  Brands stocked in the Chef’s Store include Valrhona, De Villiers chocolate, Staub, Lavazza, Bamix, Scanpan, Riedel, Maxwell & Williams, Wüsthoff, Bodum, Nielsen & Massey, Krups, Kitchen Aid, and Le Creuset.

Liam Tomlin’s Banc Restaurant was named Sydney’s best in 2001.  He is a member of the British Airways Taste Team, and moved to Cape Town in 2004, initially as a consultant to hotels, restaurants, and wine estates.  Last year he opened the Chef’s Warehouse and Cookery School in Cape Town. He has written a number of cookery books, including ‘A Season to Taste’.

POSTSCRIPT 8/1: We have added a new Chef’s Table lunch for 3 February to the list above.

POSTSCRIPT 13/1:  We received an e-mail today, announcing that all but one of the Chef’s Tables on Fridays have been rescheduled for 11h00 – 13h00, to accommodate Franschhoek mothers having to fetch their children from school.

Liam Tomlin Food, Leopard’s Leap Vineyards, Main Road/R45, outside Franschhoek. Tel (021) 876-8822. www.liamtomlinfood.com. Twitter: @LiamTomlinFood

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