{"id":46168,"date":"2013-07-28T20:04:32","date_gmt":"2013-07-28T18:04:32","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=46168"},"modified":"2013-07-28T20:04:32","modified_gmt":"2013-07-28T18:04:32","slug":"whaletales-tourism-food-and-wine-news-headlines-2728-july","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/whaletales-tourism-food-and-wine-news-headlines-2728-july\/","title":{"rendered":"WhaleTales Tourism, Food, and Wine news headlines: 27\/28 July"},"content":{"rendered":"

\"WhaleTales\"<\/a>Tourism, Food, and Wine news headlines<\/strong><\/span><\/p>\n

* \u00a0A beautiful and informative coffee table book about chocolate has been written by Di Burger, called ‘Chocolate’s African Odyssey<\/em>‘, \u00a0reports WineStyle<\/span><\/strong><\/a>.<\/p>\n

* \u00a0 Eleven finalists of\u00a0The Wines of South Africa (WOSA)\u00a0Sommelier\u00a0Cup<\/strong><\/a>, from a diversity of countries including China and Russia, have been shortlisted.<\/p>\n

* \u00a0\u00a0The Spur Corporation<\/strong><\/a>, which owns Spur Steak Ranches,\u00a0Panarottis\u00a0Pizza Pasta, and John Dory’s Fish & Grill, has grown sales by 16% in the past twelves months ending June, its advertising (by Haas) driving feet into their restaurants.<\/p>\n

* \u00a0 Chinese tourists are ‘smitten by the charms of Africa’<\/a>.<\/em><\/strong>\u00a0 Direct\u00a0SAA\u00a0flights between Johannesburg and Beijing as well as visa processing centres in Beijing and Shanghai have pushed China as a tourism source market for our country into fourth position!<\/p>\n

* \u00a0 Pierneef\u00a0\u00e0 La Motte has launched its winter menu, and it reflects Chef Chris Erasmus’ love for foraging wild mushrooms and other fresh ingredients for his beautifully styled dishes, which include\u00a0forest mushroom ragout served with guinea fowl and duck ballotine. \u00a0From the impressive La Motte vegetable and herb garden<\/strong><\/span><\/a> he sources ingredients for winter soups, including King\u2019s bread soup, and soups including Jerusalem artichokes, fennel, sorrel, mushrooms, and venison with pomegranate.\u00a0The soups are served with artisan breads baked from stone-ground flour milled in the historic water mill on the estate. \u00a0Venison features on the menu too. \u00a0Last, but not least, is\u00a0puddings, including Hazelnut and honey parfait served with chocolate brownie ice-cream, MCC poached pears, Malva pudding, \u00a0Apple tart, and a Dessert Nostalgia with pancakes, bread and butter pudding and steamed ginger pudding. (via media release from Amplicon PR)<\/p>\n

* \u00a0A moving tribute to the late Tim Hamilton Russell, whom he calls ‘the father of the modern South African wine industry’<\/em>, and was the chairman of J Walher Thompson when I worked at the agency in Johannesburg in the ‘Eighties, has been written by Michael Fridjhon in Business Day<\/span><\/strong><\/a>.<\/p>\n

* \u00a0\u00a0Food Network<\/strong> has commissioned Giggling Gourmet Chef Jenny Morris for a second series, ‘Jenny Morris Cooks the Riviera’, <\/i>following the success of ‘Jenny Morris Cooks Morocco’<\/i>. The new series which will air on DStv channel 175, explores the tastes of the Mediterranean, paying particular attention to French and Italian cuisine, including the cuisine of Saint-Tropez, Monte Carlo, Portofino, and Cinque Terre. (received via media release from Jenny Morris)<\/p>\n

* \u00a0\u00a0Registration has opened for the Stellenbosch Hills\/Freddy Hirsch Dro\u00ebwors Maker of the Year<\/strong> <\/a>\u00a02013. \u00a0 ‘Stellenbosch Hills was the first cellar to combine two proudly South African delights with our Biltong & Wine Adventure to be enjoyed at our cellar door. The art of spicing and drying meat nowadays is as specialised as the art of winemaking. Our aim was to create a competition where some of South Africa\u2019s favourite products \u2013 wine and biltong \u2013 could be combine<\/em>d’,\u00a0said PG Slabbert, Winemaker and Manager of Stellenbosch Hills. \u00a0Freddy Hirsch, South Africa\u2019s leading spice suppliers to the meat industry, has signed up as sponsor for the second year. ‘We chose to partner in the Stellenbosch Hills annual competition as it combines some South African favourites, dro\u00ebwors and wine’<\/em>, said Deanne\u00a0Nicolau, Group Marketing Manager of Freddy Hirsch. \u00a0This year the choice of wine for the competition is Stellenbosch Hills 1707 Reserve, 2010. Entrants can use any meat for their entries, and prizes to the value of R 60000 can be won. Entry packs for the competition cost R150, which include a bottle of Stellenbosch Hills 1707 Reserve,\u00a0a Freddy Hirsch spice pack, as well as delivery costs for the entry pack. \u00a0Registration closes on\u00a02 September, and the closing date for the 500g dro\u00eb wors\u00a0entries is\u00a027 September. (via media release from Waterford Communications)<\/p>\n

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com<\/a> \u00a0Twitter: @WhaleCottage<\/p>\n","protected":false},"excerpt":{"rendered":"

Tourism, Food, and Wine news headlines * \u00a0A beautiful and informative coffee table book about chocolate has been written by Di Burger, called ‘Chocolate’s African Odyssey‘, \u00a0reports WineStyle. * \u00a0 Eleven finalists of\u00a0The Wines of South Africa (WOSA)\u00a0Sommelier\u00a0Cup, from a diversity of countries including China and Russia, have been shortlisted. * \u00a0\u00a0The Spur Corporation, which […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,266,14,20,31,22,21,19],"tags":[20016,20021,7862,2552,32378,20025,13059,20024,15694,30,18536,14821,2857,10461,19820,20023,1461,20020,1540,11645,6073,14823,6611,759,3306,20017,20019,14816,20018,20022,5,12041,18720,32373,10,365,156,155],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t