Entries tagged with “Lindt”.
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Wednesday 15th July 2015 - Posted by Chris von Ulmenstein
Last night I attended an interesting group discussion about chocolate, and Honest Chocolate in particular, at their Honest Chocolate Café on Wale Street. It demonstrated that the brand of artisanal chocolate has evolved in the four years since its launch, and that it cares enough to conduct market research to establish what chocolate lovers like and dislike about the brand.
Having received the invitation to attend whilst on holiday, I had not picked up that the event would be more than a chocolate and wine pairing. We had to document our demographic details, our chocolate purchasing habits, and source of information about the brand. Our (more…)
Friday 15th May 2015 - Posted by Chris von Ulmenstein
Tourism, Food, and Wine news headlines
* South African wines won more than 300 medals at the 2015 International Wine Challenge held in London, which included 28 Gold (double the number compared to last year), 111 Silver, and 175 Bronze medals. The organisers said that South African white wines had ‘an outstanding year‘, while Shiraz was the top SA Red wine performer. Stellenbosch wines won the most SA Gold Awards.
* The 2015 Bollinger Wine Exceptional Service Award is now open for entries, which must be in by 31 May. The first (more…)
Thursday 18th September 2014 - Posted by Chris von Ulmenstein
I sat next to The Reciprocal Wine Trading Company Cape Town representative Tarryn Thomas at the ‘Chefs who Share‘ Gala Dinner last week, and she invited me to attend the special tasting of wines in the Riedel glassware which they represent in South Africa. The tasting on Tuesday at The Local Grill function venue was made more special in that it was led by 10th generation Georg Riedel, currently heading up the Austrian-based company. Herr Riedel encouraged the restaurant managers and sommeliers present to invest in glassware and a glass washing machine to bring out the best in the wines they serve.
We were welcomed by Michael Fridjhon, owner of Reciprocal, and he introduced Herr Riedel. It was the first time that I met Michael, and sat next to him during the tasting. I had brought my glass of water into the venue, and was quickly told to put it away, and we were all told that we should not open the bottle of water on the tasting sheet nor taste anything before we were given the go-ahead by Herr Riedel to do so.
Herr Riedel led us to question what makes a restaurant visit successful, the welcome, the food, and the wine selection combined making the cost seem good value or not. Eating at a restaurant is a ‘multi-layered symphony’, he said, to describe the functional and emotional experience of eating out. He feels that wine (more…)
Saturday 23rd August 2014 - Posted by Chris von Ulmenstein
The Sweet Service Award goes to KwikSpar next to Ultra Liquors in Green Point, and its manager Marius de Beer. For a while I have received less than satisfactory service at this outlet, yet I have returned due to its convenient location and ease of parking. Unfortunately I tend to go there in the afternoons or evening, when Marius is not on duty (he does mornings). After a really bad incident, I called him and shared my experience, and told him that it is a recurring problem. Marius asked me to e-mail the details, and promised to speak to the duty manager concerned and to send him on a customer care course. When I next went to the store, the (more…)
Sunday 6th April 2014 - Posted by Chris von Ulmenstein
For the seventh year ‘Taste of Cape Town’ is delighting Capetonians with a feast of delectable food, excellent wines, talks and demonstrations about food and beverages, as well as entertainment, held at the Green Point Cricket Club near the Cape Town Stadium until today.
‘Taste of Cape Town’ has had incredible luck with the weather over the years, and temperatures have been climbing since opening day on Thursday, touching on 30ºC yesterday afternoon, and forecast to exceed this temperature today. Other than the Lindt stand, the ‘Taste of Cape Town’ stands do not have airconditioning, but attendees sought shade on the cricket ground to eat and drink their purchases. Outside each food stand a stand-up table allows one to eat, and to meet other ‘Taste of Cape Town’ attendees and obtain tips from them as to what to try at other stands on the route. The chefs have a challenging time preparing hundreds of portions of three dishes each, with limited space and cooking facilities. There was barely any waiting time at any of the stands, once one had ordered. Payment is in terms of ‘scoins’, vouchers valued at R5 each, available to buy in booklets of 20 at R100. The cost of each dish is priced in scoins, none costing more than 8 scoins (R40). The prices have not been increased in the past six (more…)
Saturday 7th September 2013 - Posted by Chris von Ulmenstein
For the first time in six years Franschhoek Uncorked is blessed with excellent weather, having had the most unfortunate bad weather luck in the first five years of the event, which sees wine lovers drive from wine estate to wine estate in Franschhoek today and tomorrow.
Each wine estate offers a unique mix of entertainment and food to serve with its wines, many launching its latest vintages. Highlights include:
* Antonij Rupert: ‘La Dolce Vita’ at the Terra del Capo tasting room and Antipasto Bar, with free tastings of latest releases, and antipasto platters (R120). Private Italian food and wine pairing lunch at R280 per person for 3 courses including wine. Newton& Co live music. At the Anthonij Rupert tasting room exclusive tasting of top (more…)
Thursday 11th April 2013 - Posted by Chris von Ulmenstein
The sixth Taste of Cape Town, to be held at the Green Point Cricket Club from today until Sunday, promises to be a feast of food and beverages, prepared by some of the Cape’s leading chefs, and offered for tasting by top wine estates and beverage houses.
A pop-up restaurant will feature some of our region’s best chefs, hosted by a different chef each day:
* Chef Luke Dale-Roberts, representing The Pot Luck Club, offering Miso-glazed short rib with kimchi, pork belly with XO and red cabbage slaw, and Thai-style prawns with Tom Yum butter on Friday.
* Chef Bruce Robertson, past owner of award-winning The Showroom, and now running The Boathouse from his home in Scarborough, will dish up snot vis (photograph) and sea cucumber, ‘Viss ‘n Tjips’, and Lucky Star pie on Saturday.
* Chef Scot Kirton of La Colombe will offer Lemon verbena cured trout, ostrich tataki, and rose and coconut pannacotta on Thursday.
* Chef Tanja Kruger of Makaron Restaurant, and member of the SA Culinary team, will serve Nigiri sustainable fish, smoked lamb belly, and a rum, caramel and banana dessert on Sunday.
Eleven restaurant stands will offer food to taste, in exchange for crowns (R5 per crown, and dish prices range from 4 – 8 crowns each, as a means of payment:
* Azure Restaurant at the Twelve Apostles hotel, with Chef Henrico Grobbelaar at the helm, serving duck liver cream, Chalmar beef fillet, and Bea Tollman’s rice pudding
* 96 Winery Road in Stellenbosch, led by Chef Natasha Wray, serving crispy pork belly strips, line fish Nobu style, and parmesan and chorizo risotto
* De Grendel Restaurant, which opened a year ago, with Chef Ian Bergh, serving duck and risotto, braised beef, and quail.
* Fyndraai Restaurant at Solms-Delta, with Chef Shaun Schoeman, offering Tiger prwan and calamari breyani, Karoo ‘lamsoutribbetjie‘, and venison wild rosemary pie
* Signal Restaurant at the Cape Grace, with Chef Malika van Reenen, serving prawn salad, beef short rib, and pear dessert
* Savour at 15 on Orange, headed by Chef Sanel Esterhuyse, offering Norwegian salmon and avocado tartare (photograph), quail curry, and seared scallops
* Jewel of India, now located in Bo-Kaap, with Chef Dayanand Shankar Poojary, serving Chicken Tikka, Paneer Makhani, and Madras fish curry
* Beefcakes Burger Bar, based in Green Point, with Chef Wonderful Ndhlovu offering poppers, gourmet ostrich burge, and chocolate brownie.
* Dash Restaurant at the Queen Victoria Hotel in the V&A Waterfront, with Chef Craig Paterson, serving fish rillettes, braised lamb breast, and ‘Go Bananas’ dessert
* The Brasserie (sister restaurant to Societi Bistro) with Chef Stefan Marais, offering West Coast mussels, Brasserie Scotch egg, and French onion soup
* Il Leone Mastrantonio with Chef Daniel Toledo, serving Linguine ai Gamberetti (prawns), flash-fried calamari, and coffee-flavoured panacotta.
Top chefs will do demonstrations in the Pick ‘n Pay Chef’s Theatre, while the Pick ‘n Pay Wine and Canapé Experience will teach Festival goers how to pair wines and canapés. Lindt’s Master Chocolatiers will demonstrate making Lindor truffles and pralines and chocolate sculpturing, with their Excellence and Creation ranges available for sale. A special focus on Thai foods will be offered via cooking demonstrations by Thai chefs, organised by the Royal Thai Embassy. A Food Market will not only offer artisanal foods for sale, but also beverages such as the new award-winning Bains Cape Mountain whisky from Wellington, the best single grain whisky in the world, as well as Fairtrade wines.
The Taste of Cape Town is one of 18 Taste festivals hosted around the world. Taste of Durban will be held in July and Taste of Joburg in September. Taste of Cape Town is environmentally friendly, with Interwaste recycling at the festival, and biodegradable eating utensils and bowls made by Green Home Products will be used.
POSTSCRIPT 12/4: Parking is in short supply, and traffic cops are all around the venue, to frighten anyone off parking anywhere else except inside the Cape Town Stadium, at a reasonable charge of R20. The evening was wonderful, mild weather wise, lots of attendees but it never felt crowded. The pop-up restaurant (Pot Luck Club this evening, but without Luke Dale-Roberts, as advertised on the program) had the longest queue, so one should go there first. Tweeting is difficult, almost impossible from the festival, given the network overload. Signal Restaurant of the Cape Grace hotel was the ‘best dressed’ restaurant, in giving one a feel of its real counterpart. It is difficult to present one’s dishes under such trying conditions, and there can be little talk of ‘plating’ on a small recycled plate, but the best looking dish was Savour’s Norwegian salmon and avocado tartare with parmesan galette, Ikura caviar, soy-lime broth (this detracted from the dish) and micro-herbs (right). The best tasting dish was the Twelve Apostles’ Azure starter of Duck liver cream, pickled red apple, and lentil leek mignonette (left). I enjoyed sitting at the tables spread around the grounds, just chatting about the dishes and the restaurants they came from. There are a lot of Capetonians interested in our Cape Town restaurants. I heard a lot of Afrikaans spoken, and the PR representative Errieda du Toit told me that Afrikaans media had covered the festival for the first time. Lindt impressed with its shop and demonstration area, the making of pralines and Lindor being demonstrated. One should go here at the beginning or end, as it became very full.
Taste of Cape Town, 11 and 12 April 18h30 – 22h30, 13 April 13h00 – 17h00 and 18h30 – 22h30, 14 April 12h00 – 17h00, www.tasteofcapetown.com Twitter: @Taste Taste Fest app available for free for Apple, Blackberry, and Android devices. R80 entrance and tasting glass, R180 includes R100 tasting crowns.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
Tuesday 26th February 2013 - Posted by Chris von Ulmenstein
I have been to eat at Goloso Deli and Restaurant on Regent Road twice in ten days, and have been impressed with how popular this eatery has become amongst Atlantic Seaboard locals and tourists walking past in four short months. Chef Alessandra Masciadri and her husband Chris Kennedy have created a rustic eatery that brings the best of Italian home cooking to our city.
Chef Alessandra is a qualified lawyer, and left her practice in Milan to follow her husband Chris’ dream to come back to his home country, on condition it was Cape Town, to be near the ocean, and because it is more continental. Chris grew up in Johannesburg, where he had worked at an international law practice, and was sent to Milan. This is where he and Alessandra met. Chris now practices as an advocate in Cape Town, but is hands on in chatting to the guests. Alessandra is not so confident in her English, and asks Chris to translate if she cannot think of the right English word. She told me that her family loves cooking, and it was her grandfather making charcuterie and selling it in a deli near Como that shaped her family’s love for food. She and her sisters were taught by their mother to cook, ‘deepening their passion for cooking’, and they went for cooking lessons too, which expanded their repertoire. Chris and Alessandra love travelling around the world, as well as in Italy, and it is here that they focused on the small villages where they picked up unusual Italian dishes, and have brought them to Cape Town, finding the right ingredients locally being the only impediment. She loves her restaurant, and says the immediate feedback from her customers makes this new career much better than the law one she left behind in Italy.
‘Goloso’ means ‘a little bit greedy’ or to be a glutton, Chris explained, and this was the name given to the outlet by the previous owner, who ran it mainly as a deli, and offered a few take-away and sit-down Italian dishes. Chris and Alessandra bought the restaurant five months ago, and took over the neighbouring shoe shop space too, painted it red and yellow, and decorated it simply with wooden shelves to house the wines and Chef Alessandra’s cook books. The red Vespa photograph says ‘Italy’ better than anything else! The wooden tables have a table cloth, with sheets of paper over them. Cutlery is unbranded, and a Goldcrest coarse sea salt grinder, a Natural pepper grinder, and olive oil and balsamic vinegar imported from Italy are on the table, with a paper serviette. The restaurant can seat 43 inside and out. Most of the deli part of Goloso has been removed, but they will be selling Chef Alessandra’s home-made pasta to take away. The chef is also making basil pesto, tomato paste, aubergine paste, as well as olive paste, for customers to buy. Their pastes and pastas are freshly made, and do not contain preservatives.
Before my order arrived Chef Alessandra sent out tomato bruschetta, as well as a brown paper packet of bread slices, an unusual way of serving it. Preparation space is very limited for Chef Alessandra and her team, and a dry wall section taken out of the restaurant seating area has an open top so that one can hear the plates clanging as the dishes are prepared, the only negative of the restaurant. The Chef pops in at the tables, greeting her guests, many being locals, and some having become regulars and friends already. It is no surprise that Goloso is fully booked most evenings. I asked Alessandra what she enjoys eating, and she likes plain pasta sprinkled with olive oil, with chili, garlic, and parsley. Her favourite pizza is a Margherita. She rarely has time to go to a restaurant, but has enjoyed the Cape Malay restaurant in the Old Cape Quarter the most.
The menu comes in a black plastic cover, with plastic pockets, with a dish scratched out with a coki pen. It is changed regularly, and there is always a dish of the day. I ordered the Polla al Limone, but did not like the sound of chick peas for the vegetable served with it, so Chef Alessandra offered some lovely fresh pasta and butternut with an assortment of nuts roasted in olive oil. The chicken was prepared in lemon and wine, and the sauce was heavenly, the dish being excellent value at R100. The specials board on the day I ate at Goloso offered a special of pasta and chicken with mussels in white wine sauce, at R70. The menu offers Antipasto of carpaccio of beef (R70) and vegetables (R50); seven salads, including Caprese (in two sizes R27, R50), salmon, and Sicilian; sixteen pasta dishes, with Tagliatelle, penne, and Tagliolini, served with a range of ingredients, including bacon, smoked salmon, gorgonzola, chicken, mushrooms, eggplant and more. Main courses include rump steak, chicken, veal, and beef fillet.
The Tiramisu (R35) was excellent, a generous portion topped with cocoa and roasted flaked almonds, and thick and creamy. I ordered a Hausbrandt (Italian coffee supplier from Trieste to Goloso, and also supplying their gelato) Cremoso (R25), a liquid coffee gelato, Chris explained, to which one can add a liqueur.
Chris and Alessandra are making the most of their space, and offer an extensive Breakfast menu, with add on items charged separately. Scrambled eggs cost R28, for example, and R32 with chorizo, and R55 with salmon. Omelets (plain at R28, with a bolognese sauce at R36, or with three fillings out of a choice of nine R55), fried eggs, French Toast (plain at R25, or with a bolognese sauce at R36), muesli, fruit salad, yoghurt, smoothies, continental breakfast platters, antipasto platters, muffins (choice of carrot, honey and date, mixed berry, Lindt, banana, apple), and Swiss Lindt brownies are some of the Breakfast choices.
Goloso is licensed, and offers a mix of reasonably priced wines and liqueurs. Chris showed me their Limoncello on Sorrento, which comes from Franschhoek, as well as the Organic liqore du cioccolato, which is available in mandarin and raspberry flavours too. The wine list is a laminated sheet, not specifying vintages. A fair number of the wines are served by the glass. Arabella from Robertson serves as the house wine, the Sauvignon Blanc costing R25 per glass and R90 per bottle. Sauvignon Blancs from Noble Hill, Cederberg, La Motte, and Graham Beck are also available, a Graham Beck Unwooded Chardonnay (R20/R80), Amani (R140), and Ken Forrester Petit Chenin (R25/R90) on offer too. Red wines include a Fairbridge red blend (R20/R80), Umfiki Cabernet Sauvignon (R20/R80), Arabella Shiraz (R90), and Secret Cellar supplying the Merlot (R25/R95), and the MCC (R100). Corkage costs R30.
Chris and Alessandra are having such a good time in what they do that they are opening Goloso Pizzeria across the road, closer to the refurbished Checkers, in March. The flour will be imported from Italy, being ‘doppio zero‘ finer flour, as will be the tomato base and most of the toppings, such as artichokes, olives, mozzarella di buffalo, sun-dried tomatoes, and olive oil and balsamic from Modena.
Goloso is a very friendly homely eatery without any airs and graces, at which one can enjoy genuine Italian fare prepared with love and passion, at good value. Chef Alessandra and Chris would like their restaurants to feel like ‘mother’s kitchen’, with customers feeling at home, and well cared for by Alessandra and her team. It looks as if they have achieved this in a very short period of time, being full most nights.
Goloso, 90 Regent Road, Sea Point, Cape Town. Tel (021) 439-2144. www.goloso.webs.com Monday – Sunday 7h00 – 22h00. Breakfast, Lunch, Dinner.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
Wednesday 20th February 2013 - Posted by Chris von Ulmenstein
I travel along fashionable Bree Street regularly, and noticed the new Latitude33, a mixed venue selling clothing, artwork, some deli items, and is a restaurant. Its name reflects Cape Town’s geographical location, and its interior is dedicated to the oceans surrounding our city, and surfing in particular. Its striking ceiling in the coffee preparation area reflects that this new Cape Town eatery is set to make waves!
I found the venue open last week, and was told that they close the kitchen at 15h00, and the venue at 15h30, as they open early in the morning. I had never driven past Latitude33 before its closing time, and therefore never previously had found it open and operating. Arriving just at closing time then, I was still made to feel welcome, was served an iced coffee (R25), and co-owner Charles Post came to chat, to share background information. The venue was previously a nightclub which had burnt down, and the building was extensively renovated. Charles lived in New Zealand, where he was a rugby player, but not quite at All Black level, he admitted. While he is not a surfer himself, he loves the surfing lifestyle, and that is what they have brought into the venue decor, with big surfing posters from Australia, and surfboards on some of the walls, some painted by Glen Roe, with tributes to Pink Floyd, Jimi Hendrix, and more. A sports corner with big leather couches and a flatscreen TV will serve rugby lovers. The interesting wave-like ceiling, seemingly flowing out of the shelving unit behind the coffee machine, was inspired by photographs which Charles saw on a website for Melbourne-based Baker D Chirico. Wooden chairs and tables fill the venue, and also are on the pavement, interspersed with wine vats. The chairs have blue and red stripes on them, almost giving them an Indian touch. Cutlery is by Fortis Hotelware, and blue paper serviettes are offered. Cape Herb & Spice Atlantic Sea Salt and Extra Bold Peppercorn grinders are on the table. The multi-use venue was inspired by a shop which Charles saw in Bali. His girlfriend Olivia Franklin runs the upstairs section, with clothing for sale, as is her artwork.
The Chef is Gerald Walford, a friend of Charles from Johannesburg, and he said he enjoys the ‘change of pace in Cape Town’, although he expected it to be slower than it is! He is aware of Cape Town’s reputation for less good service, and they want to ‘bring Johannesburg service flair’ to their restaurant, and have chosen staff to achieve this. Value for money is important, and they are striving to offer the best possible quality. The feedback they have received is that their portions are too big, and they have reduced them. The menu changes regularly, and is ‘client-friendly‘. Suppliers have been ‘hit and miss’, Gerald said, but he seems satisfied with them now. They stock an interesting selection of unusual jam ‘blends’, supplied by Die Ou Pastorie in Pretoria, including Rooibos Sweet Chilli, Balsamic Pinotage Jelly, and Vanilla Plum. Chef Gerald worked with MasterChef SA judge Andrew Atkinson at the Michelangelo Hotel in Johannesburg, and calls him his mentor. He also worked with MasterChef SA Culinary Producer Arnold Tanzer during Season 1 last year. His philosophy is to make his customers as happy as possible, and to offer consistency, and therefore he is hands-on in preparing the food. I was impressed that he came to check on my feedback about the excellent Salmon Eggs Benedict (R65), which I had ordered from their all-day breakfast menu, a good enough reason to go back again. The bread range which is offered is rye, bagels, sour dough, white, wholewheat and panini, baked in-house. Eggs Benedict is also available with bacon and spinach. A full cooked breakfast costs R65, and a mini breakfast R50. Omelettes start at R20, and one can select sixteen ingredients to add, the price of each specified. French Toast sounds delicious, at R45, with a choice of bacon and syrup, Nutella and caramelized banana, berry compote and whipped cream, or chorizo and roasted coconut! Lunch is served from 12h00, and consists simply of salads (cous cous, grilled chicken, and steak, ranging from R55 – R65), burgers (beef, chicken, or ostrich, at R65), sandwiches (with schnitzel, Asian Pork belly or Club, ranging from R50 – R65) and wraps (mushrooms, grilled chicken, and beef, at R35 – R40).
Andrea Maskew is the Pastry Chef, having owned a catering company previously, and has been a freelance food stylist for Woolworths’ Taste magazine, working with Food editor Abigail Donnelly and assistant Hannah Lewry. She bakes fresh pastries and confectionery every day, including cupcakes, muffins, triple Lindt chocolate cookies, white chocolate mousse cake, and fudge. She studied at the SA Chefs’ Academy.
Coffee is by Truth, and they have borrowed a barista from the coffee supplier. Their iced coffee is good and strong. Service is friendly, but seemed slow, given that I was the only customer eating at the time. I returned yesterday, to try one of the dishes, and to photograph the interior, the chairs already having been placed on the tables on my previous visit, not making the eating section of Latitude33 photographable then. The food is excellent, but the paper menu, the paper serviettes, the menu offering, and the service all have potential for improvement. A liquor licence will be applied for, and therefore clients are encouraged to bring their own wine. No corkage is charged.
Latitude33, 165 Bree Street, Cape Town. Tel (021) 4249520. www.lat33.co.za Twitter: @Latitude33_Cpt. Monday – Friday 7h00 – 15h30, Saturday 8h30 – 14h00. Free WiFi.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
Sunday 26th August 2012 - Posted by Chris von Ulmenstein
After one of the wettest winters in a long time, Franschhoek is ready to welcome Spring with its ‘Franschhoek Uncorked‘ festival on 1 and 2 September, and has laid on a wine and food tasting feast in its honour. Nineteen wine estates are inviting wine lovers to meet their winemakers and taste their wines on their estates, at a cost of R100 for the weekend pass, covering both days.
Each participating wine estate will offer its wines for a free tasting (some have ‘bespoke‘ tastings too, at a fee). Each estate has some form of musical entertainment, and they all serve food to buy. The wine estates participating, and their programme for the two days, are as follows:
* Allée Bleue: live entertainment, fresh herbs of the estate to buy, new vintage Brut Rosé, and enjoy a meal at the Bistro
* Anthonij Rupert Wines: Taste Protea and Terra del Capo wines for free, or attend a ‘bespoke‘ tasting of Anthonij Rupert wines at R50. Half price entrance to Motor Museum, at R30.
* Boekenhoutskloof: Taste new release Chocolate Block 2011, enjoy the band, and taste Reuben’s BBQ
* Dieu Donné : cheese platters and spit braai offered, live music
* Franschhoek Cellar: jazz band, free tasting of wines, cheeses, chocolates, and olives. Cheese lunch at R100 for two.
* Grande Provence: free tasting; buy 11 bottles of Cabernet Sauvignon and/or Shiraz and get one free; taste the 2012 Sauvignon Blanc and Viognier, and Chardonnay 2011; tapas; Marimba band; art exhibition ‘Walk this earth alone‘; five-course degustation menu on 1 September paired with Grande Provence and New Zealand Chardonnay and Pinot Noir wines, at R495.
* Haute Cabrière: Ratafia ball throwing competition, wine tasting, restaurant offers a la carte menu
* Holden Manz: ShenFM performs, Chef Cheyne’s menu, taste wines
* La Bri: offers cheese platters, olives, homemade bread and chocolates to buy, five year vertical wine tasting R100, chocolate and wine pairing R50.
* La Chataigne: 2012 vintage, guitarist, boules, ‘Swedish street food’
* La Vigne: wine tasting, art exhibition by Lötter de Jager, Pasta Fresca, outdoor chess.
* Leopard’s Leap: free tasting, and introducing two cocktails: Chardonnay Margarita and Shiraz Cocktail
* Lynx: tapas, Spanish guitarist, taste new Lynx Viognier 2012
* Maison: taste Chenin Blanc 2011, Shiraz 2010, and new Blanc de Noir 2012, jazz band, slow roast pork belly with pickles, ciabatta and mustard (R85)
* Noble Hill: taste first Rosé, gourmet taco, live music.
* Plaisir de Merle: sweet and savoury pancakes, live entertainment
* Rickety Bridge: Reggae band, eat pork belly fingers, rib eye, mini burgers, tempura hake goujond
* Solms-Delta: Kaapse music, Kaapse food, Kaapse wines!
* Vrede & Lust: decor for sale, baguettes and mussels, Lindt chocolate.
Franschhoek Uncorked, 1 – 2 September, 11h00 – 17h00. R100 weekend pass. www.webtickets.co.za
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage