Whale Cottage Portfolio Blog

Holden Manz has introduced an unusual series of Winemakers’ Dinners, showcasing its own wines against some of the best per variety, each winemaker’s wine paired with a special dish created by new Executive Chef Cheyne Morrisby.  Last night was a magical evening, not only with Merlot being the focus, but also because it was a catch-up Mother’s Day dinner with my hospitality son, who spoilt other moms on Sunday.

Kicking off on a very high note was the 2008 Meerlust Merlot, which was introduced by its winemaker Chris Williams.  He described the wine estate as ‘one of the most iconic‘, awarded in the 1690’s to its first German owner Henning Huysen. He named it Meerlust, meaning ‘love of the sea’, given its close location to False Bay, which impacts on the way that the Meerlust wines are made.  The wine cellar was built in 1694.  The Myburgh family took over the farm in 1756, and its current owner Hannes Myburgh is the eighth generation of the family living on the wine estate, ‘the longest run family business in South Africa‘.    For the first time Meerlust has used grapes from a new vineyard with 25 year old vines next door for its Merlot, with 10% Cabernet Franc added for structure and its ageing ability. He said the result is a wine that is ‘unashamedly classic’, giving a sense of place, developing with age, and pairs well with foods without overpowering them. I loved the old style smokiness of it, and it was my favourite of all the wines we tasted. Chef Cheyne paired this gorgeous wine with a Shiitake mushroom and coconut cream risotto, an excellent combination, which can be ordered in R50/R90 portion sizes on the new Winter menu.

The second wine was made by highly regarded Rianie Strydom, the General Manager and winemaker at Haskell Vineyards, making both Haskell and Dombeya wines at the highest point on the Annandale Road outside Stellenbosch.  Preston Haskell bought the property in 2002, and she joined the farm in 2005, located in what she called the ‘jewel part of Stellenbosch‘.  Dombeya wines were made from 2005 onwards, and Haskell wines from 2007.  The first vines were planted in 1990. She praised the terroir of the farm.  She has created a unique character for each of the two wine brands, Dombeya being an introduction to wine, being for old and young, a lifestyle wine.  It can be drunk now, but can also be aged for six years.  The Haskell wines have her own stamp, are more single vineyard driven, and have lots of tannin, she said.  Her taste for Merlot was developed when she worked with winemaker Jean Daneel at Morgenhof. She said that Merlot is a difficult wine to make, it being a challenge to create a good one.  There are no shortcuts in making it.  It ‘needs love and passion’.  It is fruit-driven, gentle, has elegance, femininity, and structure. She said that not everyone in South Africa likes Merlot, mainly because locals are drinking it too young. Chef Cheyne paired the 2008 Dombeya Merlot with Beef tataki, mustard and mirrin to which sugar had been added, white and black sesame seeds, and micro herbs, a delicious starter which costs R60.

Winemaker Rudi Schulz introduced his 2009 Thelema Merlot Reserve, made from grapes grown on what was previously a fruit farm. The Merlot was first planted in 1988, and a sorting system was brought in, due to the uneven ripening of the Merlot grapes. They have used aerial photography combined with software to identify the perfect areas for picking, going back into a block six times. This means that they cancel out the ‘averaging effect’ in making the wine, and that they can pinpoint ‘pockets of excellence‘.  The 2009 vintage came from a 1,5 hectare block, and they limit the production to ‘12 barrel bottling’ for the Merlot Reserve. Holden Manz Sales and Marketing Manager Karl Lambour added that 2009 was one of the best vintages ever. Chef Cheyne paired seared crispy duck breast, a sweet potato and miso pureé, star anise syrup, and watermelon jelly (R155) with this special Merlot.

The 2008 Holden Manz Merlot was paired with Karoo lamb, French trimmed, served with kimchi (a fermented Korean dish made from vegetables and seasoning, according to Wikipedia), and potato dauphinoise (R160 on the menu). The wine was introduced by winemaker Schalk Opperman, who came from Rust en Vrede earlier this year, saying that their Merlot is in ‘showing mould’ already, and that the farm has great potential for Merlot. Schalk and farm manager Thys use technology to pick the best grapes, with aerial photography, but nothing beats ‘walking the fields’ to find the best grapes. The Merlot is well structured, and has good berry fruit.

For the dessert Holden Manz served its new port 2009 Good Sport, which is made 100% from Shiraz.  Schalk used the oldest barrels, and it was aged for 18 - 24 months.  Jeane-Tinre van Zyl also attended the dinner, and it was said that an announcement will be made about the port on 30 May - could it relate to the recent Old Mutual Trophy judging?  The dessert was a deconstructed 70% Belgian chocolate pot, served with pistachio nuts, salted caramel, and honeycomb, having a Christmas look and feel to it. On the new Winter menu it costs R48.

What made the dinner special too was that the owners Gerard Holden (having flown in especially from a meeting in India) and Migo Manz were present, and took a lot of time to network with the diners.  Mr Holden is larger than life, with a very sharp eye, and has been described by Mining Weekly as ‘one of Africa mining’s best-known bankers’. He is an avid Twitter reader, and is well-informed about its political dramas! The politics in Franschhoek do not phase him at all. He was recently invited by wine writer Neil Pendock to join the local Commanderie de Bordeaux, and he proudly wore his lapel pin. No surprise then is that the next Holden Manz Winemakers’ Dinner in July will focus on Bordeaux Blends.

We have written previously about the impact that Chef Cheyne has made in his six weeks at Holden Manz, based on his Sunday tapas menu.  Last night’s Winemakers’ Dinner was an opportunity to try a larger selection of his dishes, with flavours of the Orient and a Pacific Rim twist, all on his new Winter Menu.  Chef Cheyne is a strong character, on the edge, creating some of the best cuisine in Franschhoek now.  The Winemakers’ Dinner offered excellent value last night, with five courses and five wines costing R300.

Franschhoek Kitchen, Holden Manz, Franschhoek.  Tel (021) 876-2729.  www.holdenmanz.com Twitter: @HoldenManz  Tuesday - Sunday lunch, Tuesday - Saturday dinner.

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

It is ironic that one of the most popular sessions of the fifth Franschhoek Literary Festival, ‘Tweeting for Africa‘, should acknowledge the importance of Twitter and confirm that it will ‘never go away’, when the Literary Festival (with only 322 followers) itself used Twitter so poorly to share the knowledge that was being generated by all its speakers.  Few Tweets were sent, and barely any Tweets by others were ReTweeted.

The panel for the Twitter session was an interesting ‘bolshy’ (referring to another session earlier in the day) mix of Gus Silber, a free-lance writer with 12000 followers; Professor Jonathan Jansen, Rector of the University of the Free State, who Tweets with his 33000 students, and has 21000 followers; and 5FM presenter Gareth Cliff, with more than 275000 followers! The session was chaired by 702 presenter Jenny Crys-Williams, with almost 9000 followers.

The personalities of the three panelists came through in the hour of the panel session in how they use and deal with Twitter and Tweets.  Gareth Cliff only follows 68 Twitter accounts, showing that he outputs information, and may ReTweet it, but that he is not necessarily using Twitter as an information source himself. He said one should choose carefully whom one follows, for the credibility of the information provided. He follows some accounts for the fun they generate.  He questioned why one would follow companies, mentioning Pick ‘n Pay, just selling gherkins, and having no personality at all, he said! There are many clever, but also stupid people, on Twitter. He praised Western Cape Premier Helen Zille for being the ‘best political Tweeter in the world’, even if she sometimes makes mistakes. It is a very democratic medium, in that everyone can have a say. Cliff sounded flippant when he said that he ignores any negative Tweets about himself, and for fun he may even ReTweet them, demonstrating his irreverence. There are ‘nasty, vile, and violent’ things written on Twitter, reflecting humanity, and this is ‘the dark side of Twitter’. He says one cannot be liked by everybody. He says that there is a lot of ‘misinformation’ on Twitter, and as well as false content Tweeted. Social Media has made all of us broadcasters now, he said, and that means that we must take responsibility for what we say. He says that Twitter is a close second to radio as a storytelling medium. Every sidelined person can have a conversation on Twitter, given that there are more cellphones than people in the country, making Twitter accessible to all. He warned against Tweeting too much, not more than once in 15 minutes being his advice. One must be on the edge of the topic, and push its boundaries. Tweeting about poor service has put the power back into the hands of the consumer. If one cannot say something in 140 characters, it does not need to be said. He praised the ‘amazing creativity’ in Tweets. Twitter is a ‘raw medium’, and if one posts something that is untrue or incorrect, one will be found out. When asked if he is paid to Tweet to endorse brands, he said that an ad agency written Tweet would have no credibility, and that he would be unfollowed if he were to hard sell or deceive his followers.  Pictures are important, but he warned against Tweeting ‘personal stuff’.  ’Twitter trolls should not be given time nor tolerated‘.  When one is wasting time (bank or shop queue, plane delayed) he Tweets, and he can Tweet and do other things at the same time.  It becomes integrated into one’s life.

Gus Silber came across as a gentle man, who does not wish to offend by unfollowing anyone (he admitted that he has never unfollowed anyone), resulting in him following more than 11000 accounts, and therefore spends about 4-5 hours per day on Twitter.  Mocked about this by Cliff, he said that he is waiting for one snippet of information to come through that could be the potential for a story. He said that Twitter allows one to ‘plug into other people’s lives’, and that it has become ‘voyeuristic’, and shows one’s character - its like ‘Tweeting naked’, he said. He said that he used to walk around with a moleskin notebook, for story ideas, but now he uses his phone to share his observations with the world, creating a ‘Thoughtstream’.  He said that journalists are exhilarated by but petrified of Twitter, and must now Tweet their scoops before they are printed, to claim ownership of breaking news. Twitter is like ‘24 hour talk radio’, there is always someone Tweeting, but also people awake and ‘listening‘.   Social good can come from Twitter, and that is why it is called Social Media, but fights are an exception, even if they are entertaining. The cellphone is a ‘24 hour Molotov cocktail’. ‘In our vuvuzela democracy, we have all become very human, and very powerful people buddies’. Having a locked Twitter account is a complete waste of time!

Professor Jansen said that Twitter is a medium which is often used irresponsibly, yet he defended the two ‘dimwits’, referring to the two models writing racist Tweets. He did acknowledge that the technology for instant communication has made our world ‘less violent’. He said that teenagers hate their parents being on Twitter, trying to be cool.  He laughed when he said that he has quite a number of followers, but then Oprah Winfrey has 1 million! He warned about the addictive side of Twitter, and how families can sit around a dinner table, no longer talking to each other, each one Tweeting.  It is rude to Tweet while one is talking to someone, he said.

There is no debate about whether Twitter should be embraced - it is a powerful medium, and it is here to stay, the panel concluded!

Allied to this session was the one entitled ‘On being Bolshy’, given that Tweeting takes some kind of ‘bolshiness’. Gareth Cliff, Noseweek editor Martin Welz, and ex-Frontline editor Denis Beckett were the panelists, very ably chaired by Marianne Thamm, even if she misused her position for her personal issues. Martin Welz has no friends on Facebook, while Gareth Cliff has 300000.  However, Noseweek has 30000 readers, and they are the source of information for articles, as well as people who have tried everything else and come to the magazine as a ‘last resort’.  Welz called for letters to the editor to contain real names.  He said we have a right to an opinion, and he respects Gareth Cliff for expressing it. He also said that journalism costs money, to research stories. He said to applause that Noseweek has never written about Julius Malema. Thamm said that she ‘hates bloggers’, and more specifically food bloggers, writing for free!  Ironically, Jenny Hobbs is the organiser of the Franschhoek Literary Festival, and her daughter Jane-Anne is an über food blogger!

In what should have fitted in with this theme as well was yesterday’s session ‘The Price of Fame’, in which the panelist writers Alexandra Fuller, Richard Mason, and Gareth Cliff all protested their fame.  Mason said that Cliff was far more famous, in having been an Idols judge!  One gathered that Cliff did not agree with this, but he was ragged regularly by Mason.  The chairman of the session, Ndumiso Ngcobo, had no control over the strong egos on the panel, who were asking the questions, rather than him! As a result, the conversation was all over the show, and Cliff said relatively little! Fuller had the oddest ‘marketing strategy’, trashing her public image (maybe to prove how ‘unfamous’ she is), telling the audience repeatedly how much she drinks, to the detriment of her duties as a mother towards her children. It was the weakest of the sessions that we attended.

The Franschhoek Literary Festival attracted a sold out Twitter session, and could do well to expand on Social Media, and offering many more sessions on the topic next year! It also needs to vastly improve its Social Media generally and Twitter presence specifically, both in marketing a Festival which saw fewer attendees this year, and to share the content.

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

South African restaurants are on a par with the best restaurants in Australia in food quality, says Chef Darren Roberts, who has just returned from a visit to his country of origin. Compared to twenty years ago when he first came to South Africa, this country has made great strides in developing its own unique cuisine.

Grande Provence may not have made the 2012 Eat Out Top 10 Restaurants at the awards last year, but Chef Darren said that he respects sole judge Abigail Donnelly, and the awards, being a yardstick for excellence locally. As a Top 20 finalist, he did say that the restaurants in the 11 - 20th positions were not acknowledged on the awards evening, even though most of their chefs attended, and that this is a weakness of the awards system.  He felt that the local restaurant evaluation system should move to a rating similar to the Australian Chefs Hats (awarded by the Sydney Morning Herald restaurant guide) or Michelin stars, so that top restaurants achieving a cuisine quality are recognised, and are not limited to ten, nor should they be ranked, particularly as no feedback is provided by Eat Out as to why a restaurant has achieved a particular ranking.  He shared that not making Top 10 can be very harmful to a restaurant, some of its staff moving on to or being poached by Top 10 restaurants.  Chef Darren was far more critical of restaurant reviewer JP Rossouw, who had clearly got the rating of Grande Provence wrong, not only in its own right but also relative to other restaurants (e.g. rating Salmon Bar higher). He had also got some basic information wrong, e.g. criticising ‘guinea fowl’, which has not been served in the restaurant for years.

A personal visit to Australia last month allowed Chef Darren to eat at Rockpool in Sydney and at the Lake House outside Melbourne, both 2 Chef Hat rated. The Lake House’s Alla Wolf Tasker has been at the forefront of the development of Australian cuisine. Chef Darren praised Chef Bertus Basson’s Overture for being on a par with the Lake House.  While the cuisine in South Africa’s top restaurants is on a par with Australia, Chef Darren was bowled over by the excellent service he experienced, saying that our restaurants are very far behind in this regard. The service is so professional in top Australian restaurants that it almost makes the meal!  The cost is far higher in Australia, his two-course meal with a glass of wine costing R850 at the Lake House, and R800 for one course and a glass of wine at Rockpool.

Chef Darren has seen a marked improvement in South African cuisine, remembering that about 20 years ago his Rivonia restaurant Two Faces being marked down on a top restaurant rating because they did not serve a ladies size steak, then a criterion of excellence! Chef Darren was once described by The Star as ‘L’enfant Terrible’, for being a trendsetter, and for doing things differently.  South African cuisine has great potential to go back to ‘its most exciting African roots’.

Chefs don’t make money, Chef Darren lamented, and cook for love. In this profession, ‘the passion gets into one’s blood’, and it’s not possible to get it out again. This is why poor reviews are taken so personally by chefs, he said.  In this context he is critical of MasterChef South Africa, in its prize of a year as the Chef of MondoVino restaurant at Montecasino in Johannesburg. By implication it ‘cheapens’ his profession, in that not one of the Finalists will be able to run the restaurant on being announced the winner in July, he feels.  To get to where Chef Darren is now, he did a four year apprenticeship in Melbourne, being taught cooking as well as life skills by his colleagues in the main, and at L’Heiner in Vienna.  He recommends that young chefs go to Australia to gain experience, and then backpack through Asia, rather than going to London for international experience. Chef Darren predicted that more European chefs would be coming to South Africa, as the recession makes itself felt, and returning from overseas to get back to the sun.

Chef Darren is on the brink of leaving the country, having been the Executive Chef at Grande Provence for the past two years.  He will be taking up the position of Group Executive Chef of Mason’s, the largest tour operator in the Seychelles, with three luxury lodges, and a further one being built, on Denis Island and in Mahe.  Collectively about 300 rooms will be catered for every day. In addition, he will oversee the cuisine on four super yachts.  Chef Darren has previously worked for the company in the Seychelles, and he has a soft spot for the island country, owning land on it too.  On Denis Island they will be about 80% produce self-sufficient, growing their own fruit and vegetables, having a piggery and hatchery, with rabbits, duck, and milk. Only beef is brought in.  Charcuterie will be developed by Chef Darren’s team when he arrives next week. Chef Darren said that business is booming in the Seychelles, an archipelago of about 300 islands, with beautiful turquoise sea water and white sand beaches, in a country where Creole is the official language. The cuisine on the Seychelles is Creole, weighted to North India, with coconut milk, fish curry, lime, crab curry, and yellow lentils featuring strongly.  At Mason’s guests would experience a  Creole evening, a barbeque evening, and eat a la carte on the other nights of the week. Lunches are a Creole Buffet, with fish presented less than two hours after having been caught.  Breadfruit, Cassava, and palm hearts are local delicacies.

Chef Darren will be missed for his creative French fine-dining with an Pan-Asian twist menu and plating, for his dry sense of humour, and for his fresh thinking.  His successor is Chef Darren Badenhorst, and the two have worked together for the past year, and they will stay in touch.  Chef Darren Badenhorst has added three new dishes to the Grande Provence menu, and the attention to detail in each, and the vast number of carefully selected ingredients, is impressive, continuing the work of Chef Darren Roberts. I recently tasted the soft shell crab starter on pan-fried sushi with sesame seed, with a soft boiled yolk presented in a beautifully crafted kataifi pastry, with red pepper aioli, and finished off with soya and wasabi pearls. Yesterday I tried his new Ballontine of Chicken with a bone marrow centre, truffle of pomme duchess, carrot and cardomom pureé, morel mushrooms, cracked black pepper, and fresh Japanese truffle, an artistic portrait that could have been framed and hung in the Grande Provence Gallery!

We wish Chef Darren Roberts all the best in his new career in the Seychelles, and look forward to his regular visits back to Franschhoek, to see his family.

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

The fifth Franschhoek Literary Festival kicked off yesterday with a panel discussion on ‘What’s Cooking’, with writers of three cookbooks Reuben Riffel, Marita van der Vyver, and sisters Annalie Nel and Zuretha Roos, chaired by TASTE food editor Abigail Donnelly.  For food lovers considering publishing their own cookbooks, the message was loud and clear - one has to choose one’s publisher carefully, and be flexible to take directives, often conflicting with one’s own ideas.  Food trends evolve, and cookbooks document this.

Reuben Riffel is a Franschhoeker, who opened his first Reuben’s restaurant eight years ago in Franschhoek, and now owns two more, in Robertson, and at the One & Only Cape Town.  It is primarily his endorsement of the Robertsons spice range that has made him a household name and TV chef, but may have cost him his credibility as a chef.   His second cookbook ‘Reuben cooks local’ (R394) is the most recently published of the three books which were discussed.  Reuben talked about how big a step it was for him to open his own restaurant, having been taught by masters such as Richard Carstens. He reads a lot of books by Australian chefs, following their trends.  His grandfather was planting vegetables for their family eating, ahead of their time. Reuben was approached by publisher duo photographer Craig Fraser and Libby Doyle to do a cookbook, and he liked the idea, always having wanted to have a cookbook which he could keep on his own bookshelf!  Reuben liked working with this team, having had other approaches which had been more prescriptive, which he did not like.  The latest cookbook is about foods he likes to eat and the flavours he enjoys.  While it was hard work, it has been a great sense of achievement. Unusual in the book is the list of suppliers that Reuben uses, something he used to feature on his menus too. His cookbook is dedicated to his late father, and Jos Baker wrote the foreword.  He writes that he likes to combine seasonal ingredients and fresh flavours. Reuben spoke about his love for fresh ingredients, and that broadbeans and asparagus are the best thing about Spring. Reuben said he would never throw away a flop dish, always looking to add to it to improve it.  We asked him how he could reconcile the trend by top chefs to use fresh herbs with his endorsement of Robertsons’ bottled spices, and he replied that not everyone can afford to eat at his restaurant, or to buy or grow fresh herbs, nor are all herbs available all year round. Spices like cinnamon, nutmeg, and cloves are needed all year round. Reuben’s favourite ingredients are Karoo lamb, snoek, naartjies, springbok, waterblommetjies, West Coast mussels, guinea fowl, guavas, and mielies. Reuben changes his menu every day, based on the fresh produce he receives on a particular day. The foods he grew up on include waterblommetjiebredie, ‘stamp en stoot’ (a mix of beans, white corn, meaty bones and marrow), and Karoo lamb chops, he writes.  His book contains 77 recipes of foods sourced from the ocean (Cape Malay mussel dish above), the field, the orchard, the earth, the wild, and the vine.  Few herbs and spices are contained in his recipes, and Robertsons spices and herbs are not recommended in the book.

Marita van der Vyver was the best known writer, better known for her novels (’Griet skryf ‘n Sprokie’ was her first book, and has been translated into more than ten languages).  She married Frenchman Alain Claisse, lives an idyllic life in Provence, and her husband seems to do a lot of the cooking for the patchwork family of his, her, and their children.  She admitted that 25 years ago she was barely able to cook an egg, nor bake. Publisher Kerneels Breytenbach came to visit, and they decided to prepare their everyday food for him, which her husband calls ‘French peasant food’.  He was so excited about what he ate with them that he invited them to publish a cookbook about Provence. Marita wanted it to be more of a storybook, but the publishers insisted that the recipes of the dishes written about were included, which cramped the style of both her and her husband.  Marita wanted the freedom to write her book ‘Summer in Provence‘ (R264) as she wanted to, and Alain is a creative cook who takes a pinch of this and one of that in preparing his dishes, never replicating any, and always experimenting and adding new dimensions to it.  Lien Botha came to France to do the Provence photography, and the dishes were recreated locally and photographed.  She told us that all food in France is seasonal, even the cheese!  All the recipes in her book specify ingredients which one can buy in South Africa. Marita says she misses waterblommetjies in France. They have not had a vegetable garden up to now, due to the good availability of fresh produce at the local markets, but having moved house recently, they now have space to start one. They have always grown herbs on their windowsill, and she would never cook with dried herbs, she said.  They cannot do without thyme, as it symbolises Provence. Marita’s policy on ingredients is “Beste Beskikbare Bekostigbare” (best affordable available).  The book covers recipes and photographs of the dishes and life in Provence, for asparagus, pumpkin, chicken, spanspek, trout, tarts, stews, cheese, risotto, fruit, polenta, couscous, berries, spinach, figs (photograph of her baked fig and nuts), chocolate, and more.  Marita has just had a new novel published, called ‘Just Dessert, Dear‘, not about cooking at all, but the main character is a food writer.  She said about the theme of her newest book: “Revenge is a dish best served cold”!

Zuretha Roos and Annalie Nel grew up in the Hex River valley.  Both were teachers, with a passion for food, and were approached by a publisher to write ‘Roast Duck on Sundays’ (R254).Their mother was a ’splendid’ passionate cook, and served Muscovy duck weighing up to 7 kg on Sundays, her ‘piéces de résistance’, and now very hard to source.  Annalie had a catering business, and now experiments with recipes.  Zuretha used to be the cookery editor of the now defunct Darling magazine, and has written a number of other cookbooks. They had to use ‘ordinary’ duck for their cover photograph, they said.  The pages of the book have an interesting brown weathered look about them, and the photographs look like they come out of an old family photo album.  The book contains more than the Sunday roast duck - it also covers recipes for soups, breads, pastries, dressings, sauces, fish, shortcrust pastry, venison, cakes, and puddings.

No cookbook is prescriptive, and recipes should be amended to reflect one’s taste and the availability of ingredients. The altitude at which one cooks, one’s stove, the appliances, the quality of the ingredients, and a number of other factors can influence whether a recipe will be successful or not. There was quite a discussion about duck, and how difficult it is to source it with the right fat/meat ratio.  The audience laughed when Reuben said that duck fat is healthy!  Zuretha and Annalie said ‘that it makes the most beautiful roast potatoes’.  Increased usage of star anise and white pepper are two new spice trends, said Abigail.  Old-fashioned recipes are making a come-back too. Marita said that research has shown that a cookbook owner only uses 3 - 4 recipes out of a cookbook.  The great joy of writing a cookbook is that one can source one’s book all the time, to make one’s favourite recipes.  The reliable sourcing of fish is becoming more difficult, Reuben said. Guineafowl can be sourced from Wild Peacock, Reuben said when asked in question time. Kalahari truffles can be sourced from Melissas.  Abigail confirmed that ‘foodie’ is a term which is no longer acceptable to define foodlovers and writers.

‘What’s Cooking‘ was an interesting start to the Franschhoek Literary Festival 2012 yesterday, and in a way Abigail Donnelly, the panel chairman, probably would have been a better source of information on many of the questions she asked the panel.  She was well prepared, having read all three cookbooks, and Reuben and Marita were talkative, which made her task easier.  The two sisters Zuretha and Annelie were less communicative, yet charming in their honesty when they spoke.  All three cookbooks are likely to do well, all three being very different.

POSTSCRIPT 12/5: One wonders what Robertsons, the One & Only Cape Town, the Robertson Small Hotel, Quivertree Publishing, and other business partners would say about Reuben Riffel’s abusive reaction on his Facebook page to our Robertsons’ endorsement question at the Franschhoek Literary Festival yesterday (see the Comments to this blogpost).

POSTSCRIPT 13/5: Reuben Riffel has closed down his Facebook account!

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

MasterChef SA is the talk of the country, and we have 11 more exciting episodes to look forward to in the next three months.  To spice things up a little, we have launched two competitions, the first being a prediction of who will win MasterChef SA in episode 18.

We are also running a weekly lucky draw for the correct prediction of who our readers think will be booted out of the MasterChef SA every week.  For the prediction of who will leave MasterChef SA tomorrow evening (8 May), The Franschhoek Kitchen at Holden Manz has generously offered a voucher for their super Sunday tapas lunch, with a bottle of Holden Manz Rosé to share.  New Chef Cheyne Morrisby will prepare amazing tapas dishes, which could include Beef Tataki with Asian salad and wasabi mayonnaise; Prawns and pea risotto; Seared duck, honey soy reduction, and watermelon; Pork belly and pea puree with mange tout tempura; Chilli salt squid and ponzu mayonnaise; Linefish with cucumber noodles and soy sauce; Lamb and sushi rice balls rolled in sesame; and Chocolate brownie with berries, and a unique garlic and caramel sauce.

Tweet your prediction of who of the 13 finalists will be booted out of MasterChef SA in episode 8 on 8 May to @WhaleCottage, or e-mail it to whalecot@iafrica.com. Closing time for entries is 8 May at 19h30, at the start of episode 8.  The winner will be contacted immediately after the show ends. There will be a weekly Restaurant Voucher prize draw per episode for the correct prediction of who will be booted out of MasterChef South Africa, and voting for the following episode can start as soon as that day’s episode has been aired. If no correct entry is received, the prizes go back into another weekly draw.

POSTSCRIPT 8/5: We have a first correct winner of the MasterChef SA competition, in that Chef Joanne Clegg correctly predicted that Babalwa Baartman would be eliminated in episode 8 this evening. The judges sent Brandon Law home as well, a surprise, given that only one Finalist has been eliminated in all but one episode to date.  Joanne owns The Food Crew in Cape Town, and has been a private chef on yachts in the Mediterranean, and in private homes in Cape Town. She passed her City and Guilds Professional Chefs diploma with distinction.

The Franschhoek Kitchen, Holden Manz wine estate, Franschhoek.  Tel (021) 876-2729. www.holdenmanz.com Twitter:@HoldenManz

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

MasterChef SA is the talk of the country, and we have 12 more gripping episodes to look forward to in the next three months. To spice things up a little, we have launched two competitions, the first being a prediction of who will win MasterChef SA in episode 18.

We are also running a weekly lucky draw for the correct prediction of who our readers think will be booted out of the MasterChef SA every week.  For the correct prediction of who will leave MasterChef SA in episode 7 tomorrow (1 May), Grande Provence has generously offered a 3-course restaurant voucher for two, to the value of R600 to the winner.

It is sad to have bid Chef Darren Roberts goodbye, who was at the helm of the Grande Provence kitchen for almost three years and took it to an Eat Out Top 20 Restaurant. He is leaving to take up a new position at a hospitality group in the Seychelles.  Chef Darren Roberts is very talented, and his plating has been most impressive.  Following in his footsteps, and having been the sous chef for the past year, is the new Executive Chef Darren Badenhorst, who takes over the Grande Provence kitchen from today.  The two chefs handed over to each other in the past month already, when Chef Darren Roberts went to Australia.

Chef Darren Badenhorst left school in Durban to study marketing, but gave up after a year, because he realised that his passion lay in cooking. He enrolled at the Christina Martin School of Food and Wine, the most prominent culinary school in KwaZulu-Natal, where he did a  one year intensive, ‘extremely strenuous’, diploma course.  From there he went to the Benguerra Lodge in Mozambique as Executive Chef, but his stay was short-lived, having to evacuate the island after the worst ever cyclone to hit Africa destroyed most buildings on the island. He was appointed at Zimbali Boutique Hotel as Chef de Partie. He then moved to Eat Me Gourmet Café, a private contract catering company,  moving to Three Cities‘ One on One Events catering company, promoted to Executive Chef. Feeling that he had reached a glass ceiling, he moved to the Cape, and joined Gregory Czarnecki at Waterkloof. In this time he met Chef Darren Roberts at one of the magnificent Big Five Multiple Sclerosis charity lunches at which Waterkloof had participated, and saw him as an ‘industry dad’. The two chefs will stay in touch, having been a good team.

He sees the level of cuisine in the Cape to be far beyond that of any other region, and believes that competition between restaurants brings out the best in them, and is key to creating consistency. Flair and passion must show at all times.  He admires Chef Neil Jewell for his charcuterie, there being no comparison, and Chef Margot Janse from Le Quartier Francais, for her creativity and experimentation with the food that she prepares.  Chef Darren Badenhorst says that he will not change the menu drastically, sticking to the fine dining French cuisine with an Asian twist.  The quality will be the same, but he will add his stamp to it.  He has a small team of six in the kitchen, which will grow next summer.  He lives on the Grande Provence farm, and loves his job, rarely taking time off.  He likes to create dishes with balance, in texture and in colour.  Coming from the Natal coast, he loves diving and spearfishing, and also therefore preparing seafood. His first new addition to the menu is a delicious soft shell crab starter on pan-fried sushi with sesame seed, with a soft boiled yolk presented in a beautifully crafted kataifi pastry, the colour coming from a red pepper aioli, and finished off with soya and wasabi pearls.

Tweet your prediction of which of the 14 remaining finalists will be booted out of MasterChef SA to @WhaleCottage, or e-mail it to whalecot@iafrica.com. Closing time for entries is Tuesday 1 May at 19h30, at the start of episode 7.  The winner will be contacted immediately after the show ends. There will be a weekly Restaurant Voucher prize draw per episode for the correct prediction of who will be booted out of MasterChef SA, and voting for the following episode can start as soon as that day’s episode has been aired. Should there be no correct entry received, the prize is rolled over to go to another week.

POSTSCRIPT 1/5: No one correctly predicted that Mmutsi Maseko would be voted out in episode 7 this evening.  The Grande Provence restaurant voucher will go forward to another MasterChef SA week.

The Restaurant at Grande Provence, R45, Franschhoek. Tel (021) 876-8600. www.grandeprovence.co.za Twitter: @DarrenBChef  Monday - Sunday, Lunch and Dinner.

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

Our list of latest restaurant openings and closures fortunately lists more openings than closures, and will be updated continuously, as we receive information.

Cape Town

*   Neil Grant, ex-sommelier of Rust en Vrede, has opened Burrata, a new restaurant in the Old Biscuit Mill.  They will introduce a new 3-course food and wine pairing menu at the end of April.

*   Luke Dale-Roberts, Eat Out Top Chef, is to open a real test kitchen, called The Kitchen of Dreams, a private experimental place to develop new recipes, at the Old Biscuit Mill in June

*   Chef Bruce Robertson (ex-The Showroom) has opened Bruce’s Boat House for lunches, in Scarborough

*   La Belle Café & Bakery has opened in the Alphen Boutique Hotel.

*   5 Rooms Restaurant has opened at the Alphen Boutique Hotel

*   Sabrina’s, which opened about two months ago where Depasco was, at the corner of Kloof and Long Street, has also closed down

*   Chef Craig Paterson has started as Executive Chef at Dash (Queen Victoria Hotel), the V&A Hotel, and Dock House

*   Mitico has opened a pizzeria and ’spaghetteria’ on Kloof Street, where St Elmo’s used to be (son of the original Luigi from Hout Bay)

*   Don Pedro’s in Woodstock has re-opened, under Madame Zingara management

*   Myög has opened as a frozen yoghurt outlet, at 103 Kloof Street

*   Thai Café has opened in the old Cape Quarter

*   On a Roll has opened in Mowbray as a gourmet hot dog restaurant

*   The Dog’s Bollocks has opened as a burger pop-up restaurant

*   Jackal & Hide has opened on Kloof Street

*   Graham Beck’s Gorgeous bubbly bar has opened at Catharina’s at Steenberg.

*   Col’Cacchio is opening new outlets in Claremont and Westlake

*   Dale Thebus is the new chef at Salt restaurant at the Ambassador Hotel.

*   A new Vida é Caffe is opening on Prestwich Street

*   A  cupcake shop is said to be opening on Ebenezer Street, next to T & Co/Table 13, in Green Point

*   Il Cappero is moving from Barrack Street to Fairway Street in Camps Bay, opening in May.

*   Saints on 84 Kloof has opened on Kloof Street

*   Sushibox has opened at Newlands Village

*   Richard’s Supper Stage & Bistro has opened on Main/Glengariff Roads in Sea Point, as a dinner theatre (from May), and Bistro restaurant, owned by Richard Loring and Roland Seidel

*   ‘I ♥ my Laundry‘ restaurant has opened on Buitengracht Street

*   West Street Café has opened in the new Woodstock Foundry, owned by Chef Alan West

*   Orphanage has opened as a cocktail and tapas emporium on Bree Street

*   Valora on Loop Street has closed down

*   ACT Restaurant and Play Bar at the Baxter Theatre closed down

*   Philip Arno Botes is the new Chef at Pure Restaurant at Hout Bay Manor.

*   Maz Sushi has closed down on Main Road Sea Point

*   Planet Green Salad Bar has opened on Kloof Street

*   Vanilla in the Cape Quarter has closed down.

*   Madame’s on Napier has opened in De Waterkant

*   Moyo is to open where the Paulaner Braühaus was in the V & A Waterfront.

*   Sinn has closed down its Deli at Wembley Square

*   Table Thirteen is closing down in Green Point and moving to Paarden Eiland at the end of May

*   Slug & Lettuce has opened on Kloof Street, where Mason was.

*   Pizza Vezuvio has opened in the Tygervalley Waterfront

*   Bistrot Milano has opened on Blaauwberg Road, Table View

*   Forneria Italia has opened in the Bayside Centre, Table View

*   Maharajah is selling food at the Baxter Theatre on a take-away basis prior to shows.

*   Hussar Grill is to open at Steenberg

*   Chef Fred Faucheux is the new Executive Chef at Nobu.

*   Cassis is opening a new Salon de Thé in the Gardens Centre in May

*   De Grendel has opened De Grendel Restaurant, with Chef Ian Bergh and owner Jonathan Davies

*   Toro Wine and Aperitif Bar is closing down at the end of May

*   Piroschka’s Kitchen has moved from Bree Street to Waterkant Street, De Waterkant.

*   Honest Chocolate is opening a second outlet with a ‘production kitchen’ in the Woodstock Industrial Centre next month

*   The Fez is reopening as a nightclub on Friday, to be called Sideshow

*  MasterChef SA finalist Guy Clark, who was eliminated in episode 9, is to start as a chef at a well-known Cape Town restaurant group next week.

* Josephine’s Cookhouse is to open in Newlands, where Caveau at Josephine’s Mill used to be

Franschhoek

*   Leopard’s Leap has opened its Tasting room and Liam Tomlin Food Studio and Store outside Franschhoek, and the new Deli will open at the end of June

*    Reuben’s is opening a Franschhoek branch in his self-owned building off the main road, when his Huguenot Road branch lease expires this year

*   Donovan Dreyer is the new Restaurant Manager of Indochine at Delaire Graff.

*   Cheyne Morrisby is the new chef at the Franschhoek Kitchen at Holden Manz

*   Chef Vanie Padayachee has joined Le Quartier Français

*   Chef Darren Roberts is leaving Grande Provence for a new appointment in the Seychelles at the end of April.  Chef Darren Badenhorst steps into his shoes.

*   Alton van Biljon has been appointed as Restaurant Manager at Haute Cabriere.

*  Wicked Treat has opened.

*   FEAST is to open where Franschhoek Food Emporium was, in Place Vendome

*   Deluxe Coffeeworks has opened, where the Reuben’s Deli used to be.

*   The bubbly Inge Hoffman has left Leopard’s Leap, and is the new Brand Manager for Boekenhoutskloof

Stellenbosch

*    Cavalli restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next

*   Dorpstraat Deli has opened, where Cupcake used to be.

*   De Oude Bank Bakkerij has opened a bar, serving Bartinney wines, and craft beers.

* David Higgs has resigned as Executive Chef from Radisson Blu Gautrain in Johannesburg (previously with Rust en Vrede).  He starts at The Saxon in Johannesburg in May.

*   Slug & Lettuce is to open where Beads is on Church Street

*   Stables at Vergelegen Bistro has opened as a lunch restaurant in Somerset West.  Its Lady Phillips Restaurant is being given a make-over by Christo Barnard, and will open in June, with a new name called The Vergelegen Restaurant.

*   Warwick wine estate’s new chef is Dane Newton (ex-Chamonix, Cascade Manor).

*   Chef Bjorn Dingemans is to open up The Millhouse KItchen restaurant on Lourensford wine estate in July

*   Chris Olivier has opened SimpliciTea Deli in Somerset West

*   Chef Jonathan Heath has left Indochine, and will be opening a restaurant at Coopmanshuijs on Dorp Street in June.

Hermanus/Overberg

*   Rivendell Estate and Bistro has opened as a restaurant and winetasting venue on the road between Hermanus and the N2, near the Kleinmond turn-off.

*  Grilleri (ex-Mediterrea) has closed down, and Chef Shane (ex-La Vierge) is now heading the re-named La Pentola restaurant.

Riebeek Kasteel

*   Mama Cucina has opened

Garden Route

*   Katarina’s has opened at the Kurland Hotel.

Restaurant breaks

*   La Colombe is closing for renovations from 17 May - 16 June.

*   Constantia Uitsig is taking a winter break from 25 June - 24 July.

*   The River Café is closing for a winter break from 13 August - 4 September.

*   Tokara closes for a winter break from 22 April, re-opens on 4 May

*   Nguni in Plettenberg Bay closes from 1 May - 31 July

*   The Foodbarn will be closed for renovations on 7 and 8 May

*   Bientang’s Cave in Hermanus is closed for renovations until 21 June.

*   The Kove in Camps Bay will be closed from 1 May - 30 August

*   The Test Kitchen will be closed from 13 - 28 May

*    Burgundy in Hermanus will be closed for dinners until 17 June

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

In 15 weeks we will know who our own MasterChef SA is.  We are curious to hear who our readers think will become MasterChef SA, and why.  We ask you to send in your nominations with a motivation via Comment to this Blog (please add your name and surname), or by e-mail to whalecot@iafrica.  We will tally up the votes and release the results weekly, as a predictor of who readers think MasterChef SA will be.

To thank you for your input, we will award one lucky reader a complimentary weekend of your choice location at one of our Whale Cottages in Camps Bay, Hermanus, or Franschhoek, subject to availability, out of all of those entries correctly predicting the winner of MasterChef SA.

To get the ball rolling, a listing of the eighteen MasterChef SA finalists, and our predictions of the chances of some of them winning MasterChef SA, follows:

Babalwa Baartman - would it be feasible for her to run the MondoVino restaurant at Montecasino in Johannesburg for a year, being from Cape Town, if she wins MasterChef SA? No exposure in episode 4 and 6. Eliminated in episode 8.

Berdina Schurink - she auditioned in each of the three MasterChef SA cities, so determined was she to become a finalist. The MasterChef SA write-up describes her as ’serious, determined and focused’. They warn viewers to not be fooled by her quiet and reserved nature. Pastry is her speciality.  Berdina kept her pose when she fell into the bottom five for a childhood dish in episode 4, and her ‘pressure test’ koeksisters were judged to be perfect. She went into the ‘Pressure Test’ for the second time, but her lamb was undercooked, and therefore she was voted out by the judges in episode 5.  Berdina has opened Bella Sophia Culinary Café in Riviera in Pretoria.

Brandon Law - little is known about him, but he has done fan signings at Eastgate. He is interested in molecular gastronomy. Could he become our next Chef Richard Carstens?  No exposure in episode 4 and 6. Eliminated in episode 8.

Charles Canning - being based in Cape Town, can he afford to be away from his family panel beating business, a family with four children, and the Cape Town Highlanders, which he leads, to take over the MondoVino restaurant for a year?  Both his childhood dish and ‘pressure test’ koeksisters bombed and he was one of two sent home in episode 4.

Deena Naidoo - his Butter Chicken was loved by Chef Pete in episode 1 and he finished it all, it tasted so good!  He has been interviewed by the Sunday Times. on 15 April.  There is no real story to the interview, entitled “Masterchef hopeful not just ‘curry guy’“, but it does state that he took unpaid leave to participate in the competition.  Interesting is that he wears a MasterChef branded chefs’ top in the newspaper photograph.  Interesting too is that he is the only one of the 18 contestants to use ‘mcsa’ in his Twitter address.  No exposure in episode 4.  Made top curry dish of all in episode 6.  Leader of winning Blue team in Navy challenge.  Did well with Denningvleis dish in episode 8. Only finalist not yet in a pressure test.

Fortune Kangueehi - could a MasterChef SA come from Namibia?  The judges may vote this advertising executive out over time on this basis alone.  Her childhood dish did not make it, and she forgot to add baking powder to her ‘pressure test’ koeksisters, and became the second person to leave in episode 4.

Guy Clark - from friends of friends we have heard that he has made it close to the top.  He is not visible on Social Media.  Has this former model and now property broker gone underground? Does this make him the winner? No exposure in episode 4 and 6. In Red Team ‘Pressure Test’ with not so good pig’s ear dish. Eliminated in episode 9 for his soufflé.

Ilse Fourie - she attracted attention for the most favourable comments of all for her hot cooking (salmon steak) in episode 1, and she was the fastest egg whisker of all finalists in episode 2. She has had a write up on Channel 24. She is also pretty, having been a lingerie model, and this would add an extra touch of spice to the award! No exposure in episode 4. Praise for her curry dish in episode 6, and pork shoulder in episode 7.  Did well with Tripe dish in episode 8. Not visible in episode 9.

Jade de Waal - loved by some and hated by others for her odd English/Afrikaans/undefined accent, she is a true character.  Her cardamon ice cream was loved by the judges in episode 1. She was interviewed extensively after this episode by her aunt Sonia Cabano on the Robertsons Twitter account, when she still was the Social Media Manager for Robertsons.  Jade received extensive ‘airtime’ in this Twitter interview, which no other contestant has received on this account to date.  She has changed the name of her Twitter account, and has locked it as well, only allowing certain Tweeters to read it.  Is she too hip, trendy, and frivolous for such a serious accolade?  Based in Cape Town.  Her Avo Ritz with a twist was highly praised in episode 4.  She has announced that she has written a Cook Book on vegetables with her aunt.  She was interviewed by Huisgenoot, she announced on Twitter. No exposure in episode 6.  First criticism seen, for her Waterblommetjie bredie dish (with Sue-Ann Allen). She made a very poor soufflé, which should have seen her eliminated in episode 9, many on Twitter felt.

Khaya Silingile - this Marketing Co-ordinator attracted attention in episode 1 for her highly praised scallop and smoked salmon dish, which she served with an unusual rhubarb tart. Her salmon childhood dish was praised by the judges in episode 4. No exposure in episode 6. Won the International Cuisine challenge in episode 9, with her French dish.

Lungile Nhlanhla - this young fashion designer from Durban wants to create a link between fashion and food, says her MasterChef SA profile. No exposure in episode 4.  Was praised for her curry in episode 6 and pork tail in episode 7.

Lwazi Mngoma - appears very confident in his Tweets, and has been interviewed on Johannesburg radio stations Highveld Stereo and Kaya FM, and proud of it!  Due to a less than satisfactory childhood memory dish, he went into the ‘pressure test’, and was lucky to have been retained, as his koeksisters were not perfect in episode 4.  Back into ‘Pressure Test’ in episode 6, and was sent home due to his ‘Salmon Three Ways’ not meeting the judges approval.

Manisha Naidu - she cut short her honeymoon to audition for the show, says her MasterChef SA profile. She made the second best childhood memory dish, and was voted a team leader by the judges in episode 4. Commendably she elected herself into the ‘pressure test’ in episode 5, taking responsibility for her team losing the Harvest Celebration challenge, and she did not perform well in preparing the lamb rack.  She will live with the conscience of having taken Berdina into the ‘pressure test’, and causing her elimination indirectly. No exposure in episode 6. Did well in Tripe dish in episode 8.

Mmutsi Maseko - as a ’stay-at-home’ mum, she may not be able to take up the prize of the restaurant chef. She ‘cooks from within’, says her MasterChef SA profile, and her favourite foods to prepare are meat, pap, and chakalaka.  Floundering in her childhood memory dish by running out of time, she redeemed herself in the ‘pressure test’, making perfect koeksisters in episode 4.  She went into the ‘pressure test‘ for the second time in episode 5, but her rack of lamb was praised by the judges. No exposure in episode 6.  Voted out in episode 7.

Samantha Nolan - also from Cape Town, and ’stay-at-home’ mother of four children, according to her MasterChef SA profile, so the MondoVino restaurant prize may also be a problem. Her childhood memory dish was voted the best of all, and she was chosen a team leader too in episode 4. Best judge of spices in Chef Vanie Padayachee’s curry, and could choose main ingredient for curry in episode 6.  Clearly leading the winning Blue team in the Navy challenge. First time in Pressure Test in episode 9, for having too many spices in her mince with the vetkoek.

Sarel Loots - very quick to correct an error on this blog, asked to be followed on Twitter (a no-no), and subsequently blocked our account, possibly due to our Robertsons blogpost. He also auditioned at all three MasterChef SA venues.  He loves making desserts most.  Embarrassing poorly spelt Tweets were sent by him to Chefs Nigella Lawson, Jamie Oliver, Gordon Ramsay, Heston Blumenthal, and Guy Fieri, all with the same message:”Love your programs. U insired (sic) me to enter @MasterChef_SA and made it to top 18 and stil (sic) going“!  He also Tweeted ‘I will win this’, at a time when the MasterChef SA winner is known to some or all of the last 18 finalists. His poor English and Afrikaans spelling should be enough reason to disqualify him. No exposure in episode 4. Into Pressure Test in episode 6 due to his curry dish, but redeemed himself with an excellent ‘Salmon Three Ways’. In Pressure Test in episode 9, for not trying hard enough with his Brazilian dish.

Sue-Ann Allen - also from Cape Town, so the MondoVino restaurant prize may also be a problem.  She was so dedicated to participate in MasterChef SA that she resigned her job as lighting designer. No exposure in episode 4.  In ‘Pressure Test’ in episode 6, and was lucky to not be voted out.  Pork loin not well received by judges in Red Team ‘Pressure Test’ in episode 7.  Criticised for poor Waterblommetjie dish in episode 8. No exposure in episode 9.

Thys Hattingh - received high praise for his dessert in episode 3, when the challenge was to make the best braai dish.  Not a ‘braaier’, by his own admission. No exposure in episode 4.  Made second best curry dish in episode 6.  Leader of losing Red team in Navy challenge in episode 7.  Did well in Denningvleis dish in episode 8.  Came second with his Moroccan poached pear dish in episode 9, even if he poached it in Nederburg wine, Morocco being a Muslim country!

We look forward to your votes - please keep them coming!

POSTSCRIPT 16/4: M-Net’s Senior Publicist Ingrid Engelbrecht provided the following information about the restaurant prize: ‘Regarding the restaurant prize, Southern Sun is happy to tailor-make the options in order to meet the needs of the winner and to ensure that all parties are happy going forward with this amazing prize. They will take into account factors such as the contestant not being from Johannesburg, having a family and any other obligations, and will assist to whatever degree is necessary’.

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

MasterChef SA is the talk of the country, and we have fifteen more gripping episodes to look forward to in the next four months.  To spice things up a little, we have launched two competitions, the first being a prediction of who will win MasterChef SA in episode 18.

We are also running a weekly lucky draw for the correct prediction of who our readers think will be booted out of the MasterChef SA Bootcamp every week.  For the prediction of who will leave MasterChef SA tomorrow evening (10 April), The Franschhoek Kitchen at Holden Manz has generously offered a voucher for their super Sunday tapas lunch, with a bottle of Holden Manz Rosé to share.  New Chef Cheyne Morrisby will prepare amazing tapas dishes, which could include Beef Tataki with Asian salad and wasabi mayonnaise; Prawns and pea risotto; Seared duck, honey soy reduction, and watermelon; Pork belly and pea puree with mange tout tempura; Chilli salt squid and ponzu mayonnaise; Linefish with cucumber noodles and soy sauce; Lamb and sushi rice balls rolled in sesame; and Chocolate brownie with berries, and a unique garlic and caramel sauce.

Tweet your prediction of who of the 18 finalists will be booted out of MasterChef SA Bootcamp to @WhaleCottage, or e-mail it to whalecot@iafrica.com. Closing time for entries is 10 April at 19h30, at the start of episode 15.  The winner will be contacted immediately after the show ends. There will be a weekly Restaurant Voucher prize draw per episode for the correct prediction of who will be booted out of MasterChef SA Bootcamp, and voting for the following episode can start as soon as that day’s episode has been aired.

POSTSCRIPT 10/4: The judges surprised viewers, by eliminating two of the 18 finalists tonight : Fortune Kangueehi and Charles Canning.  There was no correct vote for either of these two finalists being booted out, so the Holden Manz restaurant and Rosé voucher will be used for another week.

The Franschhoek Kitchen, Holden Manz wine estate, Franschhoek.  Tel (021) 876-2729. www.holdenmanz.com Twitter:@HoldenManz

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

The Autumn/Winter 2012 specials for Cape Town and Winelands restaurants follow below, and will be updated continuously:

*   Pure at Hout Bay Manor: 4-course dinner plus a glass each of Haut Espoir Semillon and Shiraz for R195. Winter - from 1 May - 23 June. Tel (021) 790-0116.

*   Pepenero in Mouille Point : Sirloin and chips R89, Seafood platter R 129, 1 kg prawn platter R99, Sushi platter R109, Mussels and chips R79, Pasta of the day R79, Chicken schnitzel R79, Lamb chops R109, Crayfish tails R149. Half price sushi all day. Daily. Winter. Tel (021) 439-9027

*   Sinn’s Restaurant at Wembley Square:  Lunch (6 options) at R55.  Current. Tel (021) 465-0967

*   Theo’s on Beach Road, Mouille Point: Oysters R 8 each, 15 prawns R99/R125, 250g Sirloin steak R99, 3 lamb chops R99,  Rump Espetada R110, Kingklip and 6 prawns R99/R125, 250g Lobster and 6 prawns R125/R179. (Lunch/dinner prices if two prices quoted). Current. 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 Sunday 2 - 6 pm, 3-course menu R160, daily, lunch and dinner; 2-course lunch R120. Current. Tel (021) 421-5134

*   Beluga, The Foundry, Green Point: 1 kg Prawns R130, 50 % off sushi, dimsum and cocktails all day Sunday, and from 12h00 - 19h00 weekdays. 2-course lunch R120; 3-course lunch and dinner R160.  Current. Tel (021) 418-2948.

*   La Mouette, Regent Road, Sea Point : 6-course Tasting Menu R 165, with wines paired R 330. Monday - Sunday dinner, Friday and Saturday lunch.  Winter. Tel (021) 433-0856

*   Bertha’s in Simonstown: 1 kg Queen prawns cost R99 each, 1kg mussels R99, 1 kg chicken wings R99, full rack of ribs plus chips R99.  Half rack of ribs R59. Bertha’s seafood platter R109. Current. Tel (021) 786-2138

*   Aubergine:  2-course lunch R198,  3-course lunch R254, Wednesdays - Fridays.  Monday - Saturdays except public holidays. Daily dinner specials. 3-course R365, 4-course R425, 5-course R 495 meat and seafood degustation menu. Winter Bistro 2 courses R200, 3 courses R 275, optional wine pairing. Winter. Tel (021) 465-4909

*   Ferryman’s Tavern, V&A Waterfront: Burger plus Castle draught weekday lunch, R75. Sunday pork roast R 55.  Indefinite.  Tel (021) 419-7748

*   Hildebrand: 2 courses R99, 3 courses R130 if eat before 19h00;  Current. Tel (021) 425-3385

*   Leaf Restaurant and Bar: 50 % off sushi all day before 6 pm, 30 % off after 6 pm.  Sushi Buffet R120.    Current. Tel (021) 418-4500

*   Blowfish in Blouberg: half-price sushi Wednesday 5 - 8 pm; Eat all you can sushi Sunday 5-10 pm R169. Current. Tel (021) 556-5464

*   Knife restaurant, Century City:  Bagels R35/R45/R55 Lunch special, 12h00 - 15h00, Mondays - Fridays. Indefinite. Tel (021) 551-5000

*   Saul’s Sushi @ Vegas, Sea Point: Eat as much sushi as you like for R120 Mondays, Tuesdays, Fridays, and Saturday; Mongolian eat as much as you can R79; Sushi 30 % off on Wednesdays; Sundays 40 % off. Winter. Tel 087 151 4595

*   Trees Restaurant, Townhouse Hotel, Cape Town:  2 courses R 105, 3 courses R 130. Indefinite. Tel (021) 465-7050

*   Trinity, Bennett Street:  All you can eat rib R99 Mondays ; 2 Pizzas and 2 glasses of wine R99 Monday - Thursday from 12 pm;  I/2 price sushi, cocktails and tapas Monday - Thursday 16h00 - 22h00. Current. Tel (021) 418-0624*

*   French Toast, Bree Street: Bruschetta tapas free Monday - Saturdays, 5 - 7 pm.  All wines costing R 400 or less half price on Mondays.  Daily lunch specials. Current. Tel (021) 422-3839

* The Square, Vineyard Hotel, Newlands: 5 course menu R 195/R295 with wines.  Dinner only, Monday - Sunday.  Current. Tel ()21) 657-4500

*   Dunes, Hout Bay : Sunday buffet with smoked salmon, oysters and cooked breakfast R120. Current. Tel (021) 790-1876

*   Arnold’s on Kloof, 60 Kloof Street, Gardens:  Early bird breakfast half-price special if order before 7h00 Monday - Friday. Gemsbok Wellington R115, Vegetable Stack Napoleon R68, Crocodile loin R135, Stew for U2 R119, Chicken Kloof R49, Gourmet Vegetable Burger R59.  Tel (021) 424-4344.  Current.

*   Five Flies, Surprise discount or free starter, main or dessert, or 10 % voucher, for same meal or a future meal. From May. Tel (021) 424-4442

*   Codfather, Camps Bay:  half-price sushi 12h00 - 18h00, daily.  Indefinite. Tel (021) 438-0782

*   Black Marlin, Simonstown:  2-course meal R115, 3-course R140. Indefinite. Tel (021) 786-1621

*   Cape Town Fish Market, Big Bay, V&A Waterfront, Canal Walk, Tyger Valley, Somerset West, Stellenbosch, Tokai, Grand West Casino: “All you can eat Breakfast Buffet” R60, Saturdays, Sundays and public holidays; 4-course Seafood buffet lunch R125, Sundays and public holidays.  Buy one, get one free - hake on Mondays, sushi on Tuesdays, calamari on Wednesdays.  Indefinite. Tel (021) 554-5962.

*   La Bruixa, Sea Point: Seafood paella for two for R260, includes a salad.  Current. Tel (021) 434-8797

*   La Boheme, Sea Point: 2-courses R95, 3-courses R 120. Current. Tel (021) 434-8797

*   The Round House, Camps Bay: 4-course a la carte menu R450, 6-course set tasting menu R595. 3 course lunch R220.  Current. Tel (021) 438-4347

*   Planet Restaurant,  Mount Nelson Hotel:  5-course Vegan Journey menu (R300), 5-course The Journey menu R330. Current. 5-course Titanic Menu R330, until 30 April. Tel (021) 483-1000.

*   Café Manhattan, 74 Waterkant Street: 2 Beef burgers + 2 chicken burgers + 2 chips + 2 cokes + 2 draft beers or 2 glasses of house wine R200; Pasta and a glass of house wine R 69. May and June. Tel (021) 421-6666

*   Savour Restaurant, 51 on Orange: Sunday Lunch Buffet plus ’never-ending supply of Methodé Cap Classique’ R265.  Current. Tel (021) 469-8037

*   La Colombe, Constantia: 8-course Gourmand menu R 625, or with wine R850, Monday - Saturday, Current. 3 course lunch R240 from 16 June - 15 November, 5 course dinner R395 with wine, R310 without wine 16 June - 31 October.  Specials do not apply to Sundays.  (Renovation break 16 May - 16 June). Tel (021) 794-2390

*   Catharina’s, Steenberg Hotel: 2-course lunch R185, 3-course lunch R215, 3-course dinner R250.  Current.  Tel (021) 713-2222

*   Constantia Uitsig: 3-course lunch and dinner R390, Monday - Saturday. Current. 3-course lunch R210 . 17 April - 15 November, 3-course dinner R250 from 17 April - 31 October. Specials do not apply to Sundays.  (Winter break from 25 June - 24 July). Tel (021) 794-4480

*   River Café:  2 course lunch plus tea/coffee R99, 3 courses R 119;  tea/coffee plus muffin, scone, croissant or slice of cake of the day R35 15h00 - 16h30. Not available on Sundays. (Winter break from 13 August - 4 September).  1 May - 31 October. Tel (021) 794-3010

*   Rick’s Café Américain, Park Road: Lunch specials R45, change daily; and more specials on drinks. Indefinite.  Tel (021) 424-1100

*   Barocca, Camps Bay Club: 2 for the price of one burgers Tuesday evenings; From 5 pm. Indefinite. Tel (021) 438-1992

*   Seaforth Restaurant, Simonstown: Cheese Burger R38 Mondays, Deep fried prawns R90 Tuesdays; hake and chips R38 Wednesdays; Eat as much calamari as you like R49 Thursdays; Steak and calamari R88 Fridays; Eat as much as you like pork spare ribs R88 Saturdays. From 6 pm. Current. Tel (021) 786-4810 (Closing at 5 pm Mondays and Sundays June, July and August)

*   Pizzeria Villagio, Howard Centre, Pinelands: Free glass of Teddy Hall wine with home-made pasta on Tuesdays; get cheaper main course free for table of two, or 20 % of bill for table of more than two, on Wednesdays.  Winter. Tel (021) 531-4473

*   Azure Restaurant, Twelve Apostles Hotel, Camps Bay: 5-courses R315 includes movie and popcorn, Current. Tel (021) 437-9000

*   Diva Pizza, Buitenkant Street: 2 large margherita pizzas with choice of two toppings R89, Sunday, Monday, Tuesday.  Sit-down pizza for two, with two toppings and two glasses of wine R99 on Sundays and Tuesdays.  Current. Tel (021) 461-0013

*   Tokyo Restaurant & Sushi Bar: Buy two get one free daily until 5pm; Sushi Buffet Fridays and Saturday from 5 pm, 7 plates R99, unlimited number of plates R118.  Indefinite. Tel (021) 424-5108

*   BlueFin Seafood & Sushi, Plattekloof: 50 % off sushi 11h00 - 17h00; ‘Eat as much a you like’ Sushi R129; Platters ½ price from 11h00 - 19h00. Monday - Sunday. Current. Tel (021) 558-4281

*   Rhapsody’s, Green Point: 50 % off sushi daily from 10h00 - 20h00. Current. Tel (021) 434-3004

*   Reuben’s, One&Only Cape Town, V&A Waterfront: One&Only Seafood Platter for Two R995. Dish of the day and glass of wine R99 lunch. Sunday lunch buffet R225. Current. Tel (021) 431-5888

*   Bayside Café, Camps Bay:  Order two main courses, and second person gets lower priced dish free, senior citizens only.  Until 30 April. Tel (021) 438-2560.

*   Café Chameleon, Plattekloof: Monday - Friday lunch special of small pizza R 45.  Monday and Saturday dinner large pizza special R55.  Ongoing. Tel (021) 911-1025

*   Taiwan City Chinese Cuisine, Century City: 3 courses for 2 persons for R175. Until 30 June. Tel (021) 555-3081

*   Myoga, Vineyard Hotel, Newlands: 7-course dinner R 225. Until April.  Tel (021) 657-4545.

*   Zorba’s, Lagoon Beach: Seafood and meat platter for two R220. 18 Prawns R99, Chicken kebabs R60, 600g ribs, 500 g rump steak R125, Beef espetada R110. Lunch and dinner daily (not valid Saturday lunch). Current. Tel (021) 528-2093

*   Saints on 84 Kloof Street: Bottomless sodas with every meal; 2 flatbreads for price of one on Mondays; 2 burgers for the price of one on Thursday evenings; Craft beer on tap R20 for a pint. Current. Tel (021) 424-0030

*   Den Anker, V&A Waterfront: Vol au vent  with Vedett white beer R 85.  Until October. Tel (021) 419-0249

*   F.east, Loop Street: chicken or vegetable curry lunch special R59. Current. Tel (021) 424-5903.

*   Sinatra’s at The Pepper Club Hotel has a business lunch special of R50 for a meal ordered, served and eaten in 50 minutes, or you get your money back. Includes free parking. Monday - Friday 12h00 - 15h00. Current. Tel (021) 812-8888.

*   Mugg & Bean, V&A Waterfront: Free cappuccino with slice of cake Mondays 3 - 6 pm; buy one BBQ Burger and get one free Wednesdays 5 - 10 pm;  three free toppings on BBQ Burger Fridays 5 - 10 pm; free extra 200 g ribs with 600g rib order Saturdays 5 - 10 pm.  Current. Tel (021) 419-6451

* I ♥ my Laundry, Buitengracht Street: 8 pieces of Dim Sum and a cappuccino or glass of Sauvignon Blanc R40. Daily 7h00 - 19h00.  Current. Book at 084 6600 777.

*   Slug & Lettuce, Kloof Street: 300g rump steak, chips and pumpkin fritters R89. Current. Tel (021) 422-5325

*   Foodbarn, Noordhoek: 50 % of all lunch dishes Monday - Friday, until end April. Tel (021) 789-1390

*   Cru Café, Cape Quarter: 2 jumbo gourmet burgers R99, 12h00 - 14h00 daily. Buy one tapas and/or cocktail, get one free (except calamari tapas) 16h00 - 18h00; two 150 g T-bone steaks for price of one R150 Fridays and Saturdays from 6 pm; oxtail and mutton stew for two R 119 daily from 6 pm. Current. Tel (021) 418-6334

*   1800°, Cape Royale Luxury Hotel, Green Point: Rump, sirloin or rib-eye ‘rubbed up’ with choice of eight rubs + Stella Artois R99. Current. Tel (021) 430-0506

*   Tuscany Beach, Camps Bay: 50 % off partner’s main course. 25% off all sushi. Every evening, Monday - Friday lunch.  Winter. Tel (021) 438-1213

*   Pigalle, Green Point: Half price Seafood Platter for two R275.  Monday - Thursday dinner and Tuesday - Friday lunch.  Live music every night. Until 31 May.  2-courses R140, 3-courses R170, 4-courses R 200 Monday - Thursday, until 1 September. Tel (021) 421-4848

*   RBG Bar & Grill, Park Inn, Foreshore: Classic Burger R50, Grilled Chicken Caeser R50, Sirloin steak R85 Monday - Thursday 12h00 - 14h00. Current. Tel (021) 427-4800.

*   Hussar Grill, Green Point: 2 courses R99.  Winter. Tel (021) 433-2081.

*   Blues, Camps Bay: 2 courses R120, 3 courses R 150. Winter. Tel (01) 438-2040.

*   5 Rooms, Alphen Boutique Hotel: Seafood platter R159, 1 kg Prawn platter R99, Osso Buco R89, Lamb shank R129, 400g Prime rib R119, Butter Chicken curry R79;  2 courses R140, 3 courses R190. Winter. Tel (021) 795-6313.

*   Liberty’s, Upper Eastside Hotel: 3-courses paired with three wines R185; choice of one of three pasta dishes R48 on Mondays; one bottle of Brickfield red or white wine for two main courses ordered on Wednesdays; 12 Mozambican prawns done three ways for R85 on Thursdays; 3 &Union beers plus a tasting prego roll R100 on Fridays; daily blue plate specials R45. Winter. Tel (021) 404-0570

*   Harbour House, Kalk Bay: 2 courses R 150, 3 courses R170. May. Tel (021) 418-4744

*   Harbour House, V & A Waterfront: 2 courses R150, 3 courses R170, all meals except Sunday lunch. May. Tel (021) 418-4744

*   Mezepoli, Camps Bay: Beef, chicken or vegetarian pita with chips, beer, or cold drink R70 on Mondays; half-price sushi on Wednesdays; Meze platter R120 Sundays. Winter. Tel (021) 438-1915.

*   Cascades, Sea Point: 3-courses R150, from 10 May. Tel (021) 434-5209

*   Ocean Blue, Camps Bay: Seafood platter R99, Linefish R79, Calamari R79, Sirloin steak R79, Prawns and linefish R79, Calamari and linefish R79, calamari and prawns, R79, Steak and prawns/calamari R79, Lobster and prawns R129, Oysters R6 Until end September. Tel (021) 438-4204

*   Sinatra’s, Pepper Club Hotel: 3 course meal with glass of house wine R200, from 10 May until end September. Tel (021) 812-8888

*   Zenzero, Camps Bay: 3-courses R 149. Butternut and Feta cannelloni R79, Parmesan lamb chops R119, Osso Bucco R99, Lamb shank R109, Wild mushroom risotto, chicken risotto, pan fried tuna R119.  Winter. Tel (021) 438-0007

WINELANDS

Franschhoek

*   Allee Bleue, outside Franschhoek: choice of three 250g steaks at R115, including a glass of estate wine, current. Lunch, Wednesday - Sunday. Chicnic picnics daily (weather depending), R145 per person. Until end May. Tel (021) 874-1021

*   Allora in Franschhoek: 3-course Sunday lunch R99 all year. Daily lunch specials Monday - Saturday under R100. Until end April. Tel (021) 876-4375.

*   L’ermitage, Franschhoek: 3-courses R185 and a glass of wine. Lunch. Current. Tel (021) 876-9200

*   Grande Provence Jonkershuis, Franschhoek: 4-course lunch and dinner chef’s table, minimum 8 guests, R 320.  Monday - Saturday dinner, Monday - Sunday lunch. April. 3-course meal for a minimum of eight guests, R 250 per person. 1 May - 30 September.  Tel (021) 876-8600.

*   La Residence, Franschhoek: 2 courses R 380, 3 courses R 490, 4 courses R 600 per person, all inclusive of ‘house wines’ and local beverages. Dinner. Daily.  Current.  Tel (021) 876-4100

*   Haute Cabriere, Franschhoek: 4-course Table d’Haut lunch R150, Tuesday - Friday;  Pierre Jourdan Breakfast, cellar tour, and tasting R150, from 10h00 Saturdays;  Pinot Noir Tasting Menu - 5 courses and wine R495, Friday and Saturday dinner, Saturday and Sunday lunch. From 1 May. Tel (021) 876-3688

*   Freedom Hill Restaurant, outside Franschhoek: 3-course meal R135. Selection of tapas R10 - R30. Wednesday - Mondays. Winter. Tel (021) 867-0963.

Paarl

*   Bosman’s, Grande Roche, Paarl: 2-courses R135, 3-courses R170.  Monday - Sunday lunch  (Bosman’s and at Bistro) and dinner (Bistro only).  Winter. Tel (021) 863-5100.

Stellenbosch

*   Towerbosch Restaurant, Knorhoek Wine Estate, Stellenbosch:  Asado Argentian-style braai on Sundays R165. Indefinite. Tel (021) 865-2958*

*   Tokara Restaurant, Stellenbosch: Chef’s Menu - 4 courses, inclusive of glass of wine R 250.  Winter, from 8 May. Tuesday - Sunday lunch, Tuesday - Saturday dinner. Tel (021) 885-2550

*   Wild Peacock Food Emporium, 32 Piet Retief Str, Stellenbosch: Specials as per menu, dinner   Wednesday and Friday evenings. Early bird mini breakfast plus tea/coffee R25 Monday - Friday 7h30 - 9h00. Terrific Tuesday lunch R59 Tuesdays 12h00 - 14h00. Indefinite. Tel (021) 887-7585

*   Johan’s at Longridge, Stellenbosch: 6-course lunch and dinner plus 6 glasses of wine R 400. Friday - Tuesday (closed Wednesdays and Thursdays). Current. Tel (021) 855-2004.*

*   Clos Malverne, Stellenbosch: 3-course lunch R158 Tuesday - Friday, until 31 August. Tel (021) 865-2022

*   Lord Neethling Restaurant, Neethlingshof, Stellenbosch:  choice of 6 main courses with 250 ml wine R115, Sunday buffet lunch R150.  Tel (021) 883-8966.

*   96 Winery Road, Stellenbosch: Free main course for all May birthday ‘Babies’ if also order starter and dessert in May. Hollandse Pepper Fillet half price Tuesdays; Duck and Cherry Pie half price on Thursday evenings; Free dessert with a main course ordered, to celebrate the 16th birthday of the restaurant. June.   20 % off Potjie Monday - Thursday lunch for pensioners May - August. Tel (021) 842-2020

*   Wild Peacock Food Emporium: Early Bird Breakie (cooked breakfast) R25 Monday - Friday 7h30 - 9h00; cake of the day and tea/coffee R25 Monday - Friday 15h00 - 17h00; 2-course set lunch R59 Tuesdays 12h00 - 14h00. Current.  Tel (021) 887-7585.

*   Warwick wine estate: Tapas range from R25 - R60. Winter. Tel (021) 884-4410.

*   Terroir, Kleine Zalze: 2 courses R 175, 3 courses R198, both with a glass of Kleine Zalze wine. Monday - Saturday lunch and dinner. Until 30 September. Tel (021) 880-8167

*   Dornier Bodega Restaurant, Dornier wine estate: 2 courses R150, 3 courses R175. Lunch daily, but closed Tuesdays. Winter. Tel (021) 880-0557

*   Jordan Restaurant with George Jardine, Jordan wine estate:  4 courses and 2 glasses of Jordan wines R225 Tuesday - Saturdays.  Bread-baking course R650 Saturday mornings. Until 1 September. Tel (021) 881-3612

Hermanus

*   Season in Hermanus: Pork roast R66, 3-courses R 125 Sunday lunch; Hake and calamari platter R55, Thursday lunch and dinner. Current. Tel (028) 316-2854

*   The Class Room, Hermanus: 3-course Sunday lunch R130. 6-course dinner R150 Wednesday - Saturday evenings.  April. Tel (028) 316-3582

*   Rossi’s Italian Restaurant, Hermanus: Small Pizza R38 Lunch Mondays - Fridays. Current. Tel (028) 312-2848

*   Amigos Cantina Restaurant: Free bottle of house wine for table of 4.2 bottles for table of 8 Tuesdays; buy one get one free on chicken liver starter or Chicken/Beef/Vegetarian Tortilla Wednesdays; free coffee and a port/sherry Thursdays. Current. Tel (028) 313-0384

*   Oskars, Harbour Road and Eastcliff Village Centre: Free glass of wine with any lunch ordered.  Winter. Tel (028) 313-0629

Plettenberg Bay

*   Nguni: Friday night special R50. Closed May - mid-July.  Tel (044) 533-6710

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

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