Whale Cottage Portfolio Blog

I felt honoured to have been invited by Errieda du Toit to attend the Cape Town launch of ‘MasterChef South Africa: The Cookbook’ at Exclusive Books at Tygervalley on Thursday evening.  With a number of the finalists present, it was impressive to see how much camaraderie there is between the Finalists, even though the filming for the series ended more than six months ago.  The Cookbook documents the journey of the MasterChef SA finalists, in addition to their best recipes.

Published by Human & Rousseau, the text for the book was written by Errieda, the food was styled by Jacques Erasmus of Hemelhuijs, and photography of the food was done by Myburgh du Plessis, all under the editorship of Daleen van der Merwe, and is the ideal keepsake for everyone who loved MasterChef South Africa.  Errieda said that MasterChef SA was a landmark program, which changed the face of food in South Africa. Even children are becoming excited about cooking.

The book profiles each contestant and judge, and summarises each episode, sharing the best recipes of each contestant, e.g. Deena Naidoo’s prawn curry, Thys Hattingh’s Cherry Frangipane tart, Sarel Loots’ Boerewors with Polenta and butternut mash, Khaya Silingile’s Chicken Ballotine, Sue-Ann Allen’s Oysters with horseradish mayonnaise, Lungi Nhlanhla’s pork tails, Jade de Waal’s warm Cape berry chocolate tart with pistachio and cardamom ice cream, and Samantha Nolan’s Dutch croquettes.  Recipes for traditional South African dishes such as koeksister, koesiesters, denningvleis, tripe and phutu pap, Waterblommetjiebredie, and chicken pie, are also offered.  The book culminates in the Grande Finale, and Deena winning the title of first MasterChef SA.

Each page offers a tip or hint, or an interesting comment, by one of the MasterChef SA finalists.  There are guidelines to sustainable cooking, food and wine pairing suggestions by sponsor Nederburg, and Le Quartier Français Chef Vanie Padayachee’s tips for cooking curry.  Visiting chefs Peter Tempelhoff from The Greenhouse, Coco Reinharz from Le Petit Sel and Sel et Poivre in Sandton, Michel Roux Jnr from La Gavroche in London, Margot Janse at The Tasting Room, Michael Broughton from Terroir,  Reuben Riffel from Reuben’s, and Lorraine Meaney from the Cape Grace hotel, are captured in the Cookbook, and most have a recipe included in the book.

The book also provides background information on how many kilograms of butter (100), cheese (250), litres of fresh cream (100) and milk (600), 215 kg fresh herbs (no Robertsons spices were used, as they are not stocked by Woolworths, despite the joint sponsorship of MasterChef SA), and vegetables (200 kg onions, and a further 3 tonnes for the bootcamp, 100 kg mushrooms, and 250 kg avocado), 57 kg prawns, 165 kg chicken, 400 kg lamb, and more than 2500 eggs were used!

A number of the Cape-based MasterChef SA Finalists attended the book launch, including Sue-Ann (now a private chef, with her own demonstration kitchen at the newly opened V&A Market on the Wharf, Ilse Fourie (now a private chef), Guy Clark (now a private chef, having left the Madame Zingara group), Samantha, Charles Canning, Jade (who has recently published ‘Luscious’ vegetarian cookbook), and Lungi (now Deputy Food editor of Drum magazine).  Ilse and Sue-Ann have signed a book deal for ‘Gourmet Sisters’ for next year.  Sarel Loots travelled all the way from Sabie to be present, and Chef Pete Goffe-Wood also attended.

As MC, Errieda asked the Finalists how their lives had changed in the past year.  Sarel related that he did not expect to be moved emotionally, and to cry about food! He also shared that he was mobbed at the Good Food & Wine Show in Johannesburg. Sarel is about to launch a range of Boerewors with fruit chutney, in conjunction with a spice company, first in Mpumalanga, and then nationally.  Lungi shared that she has always been creative, and being creative about food was a further extension, showing who she is. Chef Pete said that he was seen to be ‘insensitive’ and tough, but he knew how much was at stake for each contestant, and how much they had given up in their professional and family lives to be there. Chef Pete was chased by a traffic cop for making a call on his cellphone - when they recognised him, the traffic cop told him he wanted to share how much he enjoyed MasterChef SA!  The traffic cop opened the highway for Chef Pete, so that he could get to his function on time, referring to this as ‘culinary corruption’!  Sue-Ann said that she is cooking for 120 guests with ease now, and that her knowledge of food and wine has improved dramatically.  Ilse said that she has learnt knife skills, and how to eat and cook, yet stay small, being a ‘plus size model’. The finalists were most gracious in signing the book, and writing personalised messages.

Food trends for 2013 are Refined (beautiful plates of food, even if one is making it for oneself), Clean (in its content and origin), and Considerate (evaluating its impact on the environment), said Sue-Ann.  Chef Pete added Sustainability, seeing this as THE food trend for the next ten years.  Consumers are becoming more aware about environmental responsibility, both in supermarkets and in restaurants.

A dinner at Zibaldone in the Tygerberg Waterfront after the launch was even more special, as it allowed one to get to know Lungi, Sue-Ann, Sarel, and Ilse even better, and provided interesting behind the scenes MasterChef SA information: The contestants stayed at the guest farm in Paarl for up to 10 weeks (Sue-Ann and Deena), and were cut off from all communication (no cellphones or internet connection was allowed, with only a few calls to their families). They shared rooms. There was a ghost in one of the accommodation buildings, which frightened Sue-Ann and Ilse, especially when most of the other contestants had been sent home. They got home late at night, and had to get up at 6h00 to be back on set. They made their own food at night when they got back to the guest farm. They were provided with loads of cookbooks.  The judges brought their own clothes, Woolworths not using the opportunity to market their clothing lines.  Sue-Ann and Deena had to buy their own clothes for the Grande Finale dinner cooked for them at Montecasino in Johannesburg, and bumped into Ilse at Canal Walk by absolute coincidence on that day, not being allowed to tell her anything. Not shown on the program, but shared with Sue-Ann, was that good performance was rewarded with a shopping pass, which allowed her time off to shop at Paarl Mall!  Almost all the contestants got on like a house on fire.  Some of the male finalists were like naughty boys, dropping insects on Ilse, who is petrified of them, and other even worse pranks.  Charles was the ‘papa bear’ and Samantha the ‘mama bear’ of the group.  It was 54° C in Zanzibar, the heat and humidity affecting everyone badly, even the judges.  A large number of the MasterChef SA team got food poisoning from eating the food at the Zanzibar night market, due to the food having been exposed to the heat throughout the day.  The Finalists were not allowed wine.

The two owners of Zibaldone, brothers Adriano and Roberto Pietrella originally from Umbria, were extremely generous, in sending antipasta to the table, including Vitello Tonnato (veal with tuna sauce), Coppa ham with a spelt, tomato and mozzarella salad, lamb tortellini, Veal Romana, and ending off with Tiramisu. I was impressed with Sarel’s love for food, so many months after the reality TV series, spending more time with the owners in the kitchen than at the table with us, always keen to learn something new.

The MasterChef SA interviews we had done during the season one series, and the book launch, showed how the Finalists have bonded, and become friends for life, it would seem, some becoming like brothers and sisters to each others. All the Finalists seem to have remained humble, even though they are instantly recognisable wherever they go.  They will become famous in the United Kingdom, the UK TV channel soon flighting our MasterChef SA series, Chef Pete announced on Thursday.  I asked Ilse, Sarel and Sue-Ann how they felt about season two of MasterChef SA, and each of them had a different reaction: Sarel said he is already working on building more Twitter followers, Ilse said she is concerned, while Sue-Ann said it will have no effect on them, as they were the first Finalists in the first MasterChef SA program in our country. Season two of MasterChef SA has commenced, the cold tests completed, and the hot dish tests are underway. Filming at Nederburg will probably start late in January, and flighting will be twice a week, on Tuesday and Wednesday evenings, from about end March. Chef Pete said that the quality of the contestants is of a very high standard, having learnt a lot from MasterChef SA season one.  The new ‘MasterChef South Africa: The Cookbook’ is compulsory reading for all MasterChef SA hopefuls, and for the fans of the TV series.

MasterChef South Africa: The Cookbook, Human & Rousseau.  www.mnet.co.za/masterchefsa Twitter: @MasterChef _SA  Available at leading booksellers.  R350 recommended price.

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

The Sweet Service Award goes to Elsa Hoogenhout at the new KWV Sensorium in Paarl, for her passion and professionalism in conducting the tour around the Sensorium, which is meant to be a self-walk tour around the gallery using QR codes. Her knowledge of art, and her close involvement with the innovative art and KWV wine pairing project, made it a pleasure to write a story, given the additional information obtained. She allowed me to take a copy of the KWV Sensorium and Laborie art collection catalogues along, without charging. She already impressed at the Vindaba exhibition, which ran alongside CapeWine 2012, where the Sensorium stand had QR codes for the artworks in the collection, and she explained the concept.

The Sour Service Award goes to Volker’s Feinkost in Paarl, for its exceptionally poor service from the waitress.  The owner Volker Goetze was not at his Deli, and the waitress only responded to one in three sentences, forgot the Apfelstrudel ordered as a take-away right at the outset, and offered with the cake less than a teaspoonful of cream in a container that could have taken 20 times that amount, only seen when opened at home.  A phone call made to Volker’s cell was not returned at all, while an e-mail was responded to flippantly, explaining that he had to cook for a function they had at their Cascade Manor guest house that day, where he also is the chef, meaning that he is rarely at his Deli. The ‘Feinkost’ name is a misnomer, the Deli only offering pre-packaged cold meats, fresh strawberries, a massive Lecca ice cream selection, and some imported German Maggi products. One can only order waffles and very average rolls with fillings.  Its collection of breads was commendable however. The experience reinforces the poor service image of Paarl restaurants, with a few exceptions.

The WhaleTales Sweet & Sour Service Awards are presented every Friday on the WhaleTales blog.  Nominations for the Sweet and Sour Service Awards can be sent to Chris von Ulmenstein at info@whalecottage.com.   Past winners of the Sweet and Sour Service Awards can be read on the Friday posts of this blog, and in the WhaleTales newsletters on the www.whalecottage.com website.

The world’s leading winelovers, wine experts, wine traders, sommeliers, and wine journalists have started arriving in Cape Town for the three day Cape Wine 2012, being held at the Cape Town International Convention Centre from tomorrow until Thursday, and Vindaba running alongside it.

More than 5000 wines from 300 wine estates are on show at CapeWine 2012, and more than 30 international wine journalists are expected to attend, having a tourism benefit for Cape Town and the Western Cape.  Delegates are attending from Europe, the UK, the USA, other African countries, South America, China, and Japan.  For the first time SA Tourism, in conjunction with WOSA (Wines of South Africa), have organised Vindaba, an exhibition of wine tourism products in the Western Cape.

CapeWine 2012 is held every two years, but was not held in 2010 due to the soccer World Cup, and is one of the largest marketing events organised by WOSA.  For the first time WOSA has gone green to reflect ‘the South African wine industry’s environmental consciousness’.  This includes booking guests into hotels within walking distance of the convention centre; only recycled paper will be used for printing, if printing is required at all; the stands are made from recycled boards; most stands will not use electricity, but rather LED lighting; all bottles, corks, and screw caps will be recycled; no bottled water will be available;  cork supplier Amorim will create a lounge made from recycled cork; media information will be made available in bamboo memory sticks; VIP bags have been made from recycled advertising banners; lanyards have been made from ’sunbaked paper’; all fish served at the Green Tie event will be SASSI certified, and all eats will be made from local produce; the ‘green ties’ which allow entry to the event have been made from discarded plastic; solar lighting will be used for the Green Tie event; furniture for the Green Tie party has been made from recycled wooden pallets, and will be donated to a crèche afterwards; the plates at the Green Tie party are those from CapeWine 2008, and the cutlery is made from bamboo.

CapeWine 2012 will reflect the development of our local wine industry in wine growing, wine making, and wine marketing since South African wines were opened to international trade almost 20 years ago.  Tastings, seminars, workshops, and a Producer’s Soapbox will focus on changes in wine styles, reaction to climate change, the management of scarce natural resources, and the protection of old vines.

Su Birch, CEO of WOSA, said that interest in CapeWine 2012 was growing, as ‘South Africa has distinguished itself both in terms of quality and pioneering programmes to promote eco-sustainability. This has earned global recognition for the country on both fronts, from the market and environmentalists, particularly in recent years’. Mrs Birch added that CapeWIne has a solid reputation as a trade exhibition.

The organisation of the first ever Vindaba has been driven by SA Tourism, having sponsored the exhibition, and is project managed by Susannah Holz.  SA Tourism has identified that wine tourism is ‘one of the fastest-growing and most lucrative sectors of the global tourism market‘, says Marthinus van Schalkwyk, Minister of Tourism.  Wine tourism can make an important contribution to the country’s economy, the Minister said.  International as well as local media focusing on wine, travel and lifestyle are expected to attend.  The objective is to increase the income of wine tourism, only $41 per capita in our Winelands, compared to $188 in Napa Valley in the USA.  Seminars at Vindaba will focus on gastro-tourism, and tailor-made wine tours to the 17 wine routes in the Western Cape will expose the international visitors to the diversity and quality of their offerings.  The eco-friendly green focus of the Vindaba exhibition reflects that of CapeWine 2012.  The Vindaba exhibition organisation has not been without controversy, SA Tourism having been blamed for not being proactive enough in spreading international media across the different wine routes, having instead allowed them to choose where they want to visit, meaning that the majority have opted for Stellenbosch and Franschhoek.  Lesser-known wine routes, such as those in Paarl and Wellington,  will therefore remain exactly that!

Tonight WOSA is hosting a ‘Green Tie Event‘ for the opening of CapeWine 2012, and even this function is going green, in that invitees have been asked to park at the Cullinan Hotel, and will be bused in collectively or will be guided by a ‘Green Guide’ in walking to the function venue in the V&A Waterfront.  The evening promises a ’sampling of our finest wines, paired with the freshest and most delicious local cuisine, and accompanied by a showcase of local music, song and dance‘.  The wine week will be concluded with the prestigious Nederburg Auction, which takes place on the Paarl wine estate on Saturday.

CapeWine 2012: 25 - 27 September, 10h00 - 17h00, Cape Town International Convention Centre. www.capewine2012.co.za

Vindaba: 24 - 27 September, 10h00 - 17h00, Cape Town International Convention Centre. www.vindaba.com

POSTSCRIPT 24/9: This evening about 720 guests, of which about 50% were international wine writers, sommeliers, wine buyers, and wine trade, attended the ‘Green Tie Event’ for the opening of CapeWine 2012. Initially one heard more ‘American’ than local English spoken!   The Who’s Who of the wine industry attended. Met German wine writers Mario Scheuermann (a Facebook friend) and Eckhard Supp, and Mike Veseth, the guest speaker at the Nederburg Auction on Saturday.  Neil Pendock, who received a late invitation from WOSA to attend the event, was the most spruced up we have seen in years, having had a hair cut today in honour of the event, it would seem!  The green theme of CapeWine 2012 was carried through in the event, with lighting made from recycled milk cartons. Excellent wines were served.   Even the food was ‘green’ and locally sourced.  The salmon cream on cucumber canapes were excellent.  The calibre and quantity of international wine visitors in Cape Town and the Winelands is an exceptional wine tourism marketing opportunity for our country.

POSTSCRIPT 26/9:  Yesterday I visited CapeWine 2012, and was impressed with the best looking exhibition in the Cape Town International Convention Centre. More than 300 wine estates have pulled out all the stops to package and present their wines to the top level local and international attendees.  The highlight was tasting a preview of the new Delaire Graff Laurence Graff Reserve Cabernet Sauvignon 2009, not yet labelled, an icon wine made in honour of the owner of the wine estate, its GM Johann Laubser said.  It will be the first South African wine to sell at $200 a bottle.

The Botanica Wines’ label design, reflecting the brand name, impressed once again, and the Chenin Blanc is likely to do well at Platter this year, its owner-winemaker Ginny Povall hinted.  The label designs come from botanical drawings by Mary Delany, seen by Ginny at the Yale Centre for British Art.  One of the largest stands was that for Fairview, which focused attention on its Fairview, La Capra, Goats do Roam, and Spice Route labels, as well as on its Fairtrade connection.

POSTSCRIPT 26/9: Vindaba, the first wine tourism showcase, is very disappointing, not having any of the design quality or professional look of CapeWine 2012, with few visitors.  Its location in an open space at which the banqueting is normally done is not ideal.  The Wine Routes are not collectively branded, and it is not clear as to where they start and end.  Some of the Wine Routes had individual products alongside them too. All are manned by very friendly staff, and include Wellington Tourism, the KWV Sensorium (a first in pairing art works with wines), Franschhoek Tourism, Spier, Elegantly Elgin, Mellesat (in Paarl, now famous due to the write up by Neil Pendock in the Sunday Times on Sunday), Neil Grant representing the South African Sommeliers Association and manning a stand of white blends, the Cape Whale Coast sharing with Hermanus Wines, Grande Roche, Durbanville Wine Valley, Cape Town Tourism, Solms-Delta, Laborie, and more. Creation was running the Cape Whale Coast/Hermanus Wines stand, but this is rotated over the three day exhibition.  By yesterday afternoon the Cape Town Tourism brochure bags had already run out, and no attempt had been made to supplement them.

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

The Deli @ The Square opened on Main Road in Paarl a month ago, in an historic building dating back to 1845, which has been renamed Frater’s Square and has been renovated, with a tenant mix of shops and the Deli. It is a welcome addition to Paarl, not having a Deli, and in that it will be open seven days a week, a rarity in this Boland town.

Frater’s Square has been developed by Gerard and Yvette Frater, and the building was the fruit and farm implement shed of the Hou Moed farm, reported The Month. Primi Piatti has operated from there for a year already, while new tenants are Blanc de Blanc Living, a decor shop all in white, Daffadowndilly, Wild Orchid Boutique, a travel agency, and a few more shops to come.  Andre Smith is the owner of Deli @ The Square, and was in Cape Town to buy provisions on the day I visited. He has no previous experience in owning  a restaurant or deli.

At the entrance to the Deli a red canopy proudly declares what it stands for: ‘The art of flavours’.  The staff wear black with matching red aprons.  Wooden branded tables and chairs are made by Artisan de Barrique.  The interior has raw brick walls, and the upstairs shops look onto the Deli from glass panels.  Tables are set up outside on good weather days, and a small stage has been built in the courtyard, for bands to perform in summer.

The Deli space is large, and shelving houses Pratto Mama Harissa sauce, cherry tomatoes in spicy vinaigrette, honey, Pickled onions, Pickled chillies, capers, anchovies, canned Italian tomatoes, olive oils, peanut oil, olives, soy sauce, Brodies teas, rice sticks, rice vermicelli, and more.  A Cape Herb & Spice stand is filled with ‘freeze dried herbs’, rubs and grinders.  At the deli counter there is a large selection of cold meats, some pre-packed and others available to be sliced. Breads from Backhaus in Brackenfell are delivered daily, and include olive ciabatta, farm loaf with sourdough, Bavarian brown, nutty seed health loaf, white crusty sourdough, 50% rye, macadamia nut and sourdough, and baguettes, costing between R13 -  R19. Cheeses are from Fairview, from Buffalo Mozzarella, and from Truckles. Cupcakes, three cakes available by slice, rusks, biscuits, and sweets are also available.  It is planned to source the cheeses and charcuterie from suppliers closer to Paarl.

Chef Alex Swart came to check on the table, introducing himself as the chef and GM of the restaurant.  He is in charge of the kitchen, but also cuts the Deli meats, which took some time, although it was requested on arrival.  He told me that he has worked as a waiter and a barman at other restaurants, his last employment having been at De Kelder in Paarl. He told me that his menu will evolve, and a blackboard outside advertised specials: chocolate créme brûlée (R30), waterblommetjie bredie (R55), and a 340g beef burger with pepper melt and chips (R65).  He told me that the Deli is planning to stock items not available in the local supermarkets.

Breakfast is served all day, excellent news, and one can order a health breakfast (R28), and various cooked breakfasts, including English, Espresso, scrambled, and omelettes, costing between R25 - R54, as well as French Toast (R35), croissants, and pastries.  I ordered Eggs Benedict, a very generous portion with two eggs, toast, hickory ham, and a delicious and rich golden hollandaise sauce, very good value at R49.  Everything else is good value too, salads costing between R40 - R55; soup or quiche (R35); bangers and mash (R37);  prego roll (R65);  burgers (about R55);  charcuterie, bread and cheese platter (R56); deli sandwiches (about R50); and toasted sandwiches (R18 - R27).  A special kiddies’ menu is also offered.

The liquor licence at the Deli @ The Square is eagerly awaited, not only by Chef Alex, but also by the customers, some of whom I overheard discussing this when I was there on Wednesday.   The waitress Minki who looked after me was charming and proactive, but her colleague less so, not bringing a second glass of water I had requested.  Getting the coppa ham sliced took some time, even though it was requested on arrival.  I was impressed that Chef Alex walked to each table, to connect with his clients.  Being open on Sundays is a huge plus for Paarl, with most restaurants and coffee shops closed on that day.

POSTSCRIPT 8/10: A return visit today was disappointing, in that a simple ham and cheese sandwich became a toasted sandwich (not described on the menu) served with a plateful of chips which was not ordered.  It meant that the order took much longer to get to the table (too long a wait at 20 minutes for what was meant to be a short stop). Chef Alex did come outside, where they have set up tables too, to greet all his clients, some of whom had not even received a menu.  The owner Andre was at the deli, and he shared that they have switched to Deluxe Coffee, to the delight of their customers.

Having been alerted to Volker’s Feinkost in Paarl after writing this blogpost, also open seven days a week, I popped in there too today, and was shocked at the poor service. A take-away slice of Apfelstrudel was accompanied by less than a teaspoonful of cream, in a container that could have taken at least 20 times that amount!  The owner Volker Goetze did not bother to return our call.  His reply to our e-mail was unsatisfactory.

Deli @ The Square, Frater’s Square, 40A Main Road, Paarl.  Tel 082 899 5318 Facebook: http://www.facebook.com/deli.square Monday - Saturday 7h30 - 17h00, Sunday 7h30 - 15h00 (winter), closes at 19h00 in summer.

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

The Sweet Service Award goes to Pick ‘n Pay Camps Bay, and its manager Chris, for the kind gesture of offering some paper clips from the office of the store, when it did not have any paperclips in stock.   The Camps Bay store is one of my least favourite because of the poor service experienced week after week, so the gesture was a very welcome surprise.  The service at the tills is usually poor and the staff disrespectful.  Numerous complaints to the Pick ‘n Pay Head Office have made no difference at all.  On Twitter numerous Camps Bay residents have voiced their frustration at the poor service of this store.

The Sour Service Award goes to Bosman’s at Grande Roche in Paarl. A recent visit started with the predictable battle to get through the boom, the operator wanting to know why I was there!  On arriving at the terrace, two staff were packing away umbrellas, no restaurant staff coming outside to greet the new arrival, although they had been alerted by security.  I was then asked if I had come for dinner (at 5 pm)!  I was given a terrace menu, and I asked about their sparkling wines.  The cheapest (and only one) served is a Silverthorn, at R85 per glass, which I declined on price on principle!  The German waiter Tom seemed very irritated and aggressive in his service, yet inappropriately familiar in addressing me as if we had met before.  He stretched across me to lay the cutlery on the table, even though he had more than enough space to come around.  The Apfelstrudel came with a teaspoonful of ice cream, and when I commented about it, Tom brought another tiny ball.  German hotel guests sat on the terrace with bare feet, and Skyped on their iPad full blast, without consideration of other guests.  I was forced to sit close to the guests, as all other tables had been set up for the dinner service already. The service was disappointing for a hotel with 5-stars and the restaurant being on the Eat Out Top 20 Restaurant shortlist. The reaction on Twitter of the hotel to our Tweet was inappropriate: “Thanks for the feedback. Bosman’s is only open from 7pm for fine dining. We like our guests to feel at home. Enjoy the evening”!

The WhaleTales Sweet & Sour Service Awards are presented every Friday on the WhaleTales blog.  Nominations for the Sweet and Sour Service Awards can be sent to Chris von Ulmenstein at info@whalecottage.com.   Past winners of the Sweet and Sour Service Awards can be read on the Friday posts of this blog, and in the WhaleTales newsletters on the www.whalecottage.com website.

One of the nicest MasterChef SA Top 18 finalists must be Guy Clark, from his appearances in the reality TV show series to date, always staying in the background, with never a hair out of place.  Last week we had the privilege to meet with him for an interview at I ♥ my Laundry.

A surprise was that Guy had to run the interview request past Ingrid Engelbrecht, the M-Net PR executive, and ideally she wanted a list or questions which she could approve.  As the meeting was planned as an informal chat, Guy was comfortable that we could meet without such a list.  He asked me to send a copy of this article to Ms Engelbrecht, for her approval, demonstrating the extreme confidentiality which the 18 finalists have been subjected to via a contract, which could see the MasterChef SA title being removed, and M-Net suing the contestant(s) leaking any information for damages ‘which one would have to pay off for the rest of one’s life’, Guy said.  Of all the 18 MasterChef SA finalists, Guy has been the most quiet on Social Media, especially on Twitter, not having Tweeted at all.  He says that they were encouraged to open a Twitter account, and given Tweeting guidelines by M-Net.  He claims to not really know how to do it!  He told me that he does not go out to public bars, to avoid drinking, which could possibly lead him to inadvertently slip any information. Given that they are in the public domain now, contestants must be responsible with their Tweets, he said.  Guy and his fellow Finalists will be in an information ‘bubble’ for the next 13 weeks, all knowing who has won MasterChef South Africa, and all subject to the same stringent confidentiality conditions.  M-Net is watching their Social Media output closely, to ensure that no one slips any details. While the finalists may Tweet about previous episodes, they may not write or say anything about any of the remaining episodes.

I asked about the prize, and Guy told me that there is no second or third prize - the winner of MasterChef SA takes it all, a prize in value of R8 million, including R250000 spending money from Robertsons, a Hyundai car, a trip to Italy paid for by Woolworths, a sommelier course and wines from Nederburg, and a job as the Chef at MondoVino restaurant at Montecasino for a year.   The restaurant job prize had intrigued me, as it could be discriminatory to non-Johannesburg-based finalists, as well as to stay-at-home moms, for example.  Guy told me that they had thought about this, and that the restaurant prize can be taken in various ‘packages’, not being able to explain exactly how this will work or what this means.

The past few months of MasterChef SA have been so exciting and demanding that Guy appeared to not be able to remember exactly when they did the ‘Bootcamp’ in Johannesburg, and when they started at Nederburg outside Paarl.  He said that he had lost all concept of time whilst on the show, not being able to judge how quickly time was passing, being totally dependent on the MasterChef SA clock. All 18 the Finalists stayed at Augusta guest house outside Paarl, and the Finalists who were booted out had to go home immediately. They all returned for the filming of the last episode, in which the winner of MasterChef SA is announced.  Guy spoke fondly of Charles Canning, a good cook and therefore a surprise elimination in episode 4, who was regarded as their rock, ‘the dad of the house’, who spoke to the producers on the Finalists’ behalf when he was still there.

Guy gave up his job as a property broker for two months, with the blessing of his bosses.  This has been his job for a number of years, after the family business Clark Property closed down, one in which his dad was a property developer and his mom an interior decorator.  He laughed when he told me that his career as a model was short-lived, having only appeared in one unpaid shoot.  Guy’s first cooking was when he was 14 years old, trying to impress a girlfriend by making pasta alfredo for her. The good reception it received gave him confidence, and he increasingly cooked, volunteering to cook dinners at home.  He honestly said that his mom was not the best cook, preparing ’sensible dishes’. He is self-taught, and is interested in flavour pairing in food.  His childhood memory dish, which was not shown in episode 4, was a dish which reflected both his parents: his dad loves Thai food, and his mom chicken and grapefruit, so Guy made a Thai sauce reduction which he stuffed into a chicken breast, and served with Julienne vegetables and caramelised grapefruit.

Six days a week over a two month period the Finalists started their MasterChef SA day at 5h00 and they returned to The House at about 20h00.  Guy couldn’t really tell me where the time went, but some if it went to setting up the film production, to filling up the Pantry, to meals they had on set, and the filming of each Finalist’s dish, not all of which has been seen in the past four episodes. In the ‘dead waiting time’ they struck up friendships amongst each other, and learnt from each other. The Finalists had to hand in their cellphones, not being allowed any communication with the outside world.  Guy said that it was intimidating to hear the use of terminology about cooking used by the other Finalists, but then some of his cooking knowledge also impressed some of the other contestants. Hearing that Finalist Thys Hattingh owns 1000 cookbooks was intimidating, he said.  Each time they prepared a dish, they had to set aside a side plate portion of the dish, so that the judges could quickly taste all Finalist dishes off-camera while they were reasonably hot, leaving the beautifully plated (but by now cooled down) dishes to be filmed, and which the judges tasted whilst being filmed.   Each Finalist was also interviewed about his/her dish after it had been prepared, which interviews were cut into the shots of them cooking, as if they were taking a break to speak to the camera, for the episodes.

Each of the judges had a specific role in the evaluation of the dishes and MasterChef SA Finalists: Chef Pete Goffe-Wood judged the efficiency, accuracy, and the Finalists’ ability to handle the ‘heat in the kitchen’; Chef Andrew Atkinson is very nice, the best chef of the three, Guy said, having won lots of gold medals for his food preparation, and his task was to judge the plating and flavours; Chef Bennie Masekwameng looked smart in his suits on the set, but off-camera he was very ‘Johannesburg chilled, cool, and relaxed’.  He looked after the ‘heart’ of the Finalists, and was particularly good at evaluating the African dishes.

Not all Finalists’ dishes are shown in each episode, as was evident in episode 4, and a number of the Finalists questioned on Twitter why their dishes were excluded.  Guy was critical of them about this, as he said the producers have given and will give a fair spread of coverage to each Finalist throughout the 18 episodes.  In each episode some of the best and worst dishes are shown.  The bottom five went into the ‘Pressure Test’ in episode 4, but in the episodes ahead it may not always be five going into the ‘Pressure Test’ - it appeared that whole teams could have been subjected to this too.  In episode 5 the trailer intimates that the team members had to vote out a Finalist, a hard task as they had become friends.  Recipes were provided for the ‘Pressure Test’ challenges. Not yet shown was the Master Classes done by outside real world chefs about how to make their signature dishes, to which only the Finalists who had received a ‘reward’ for good work were invited.  Guy could not tell me who the chefs were, but I speculated that Chef Reuben Riffel, endorsing MasterChef SA sponsor Robertsons’ products, was one of them, to which he did not reply.  The Robertsons’ TV commercials have the pay-off line ‘Masterclass’, and on their website Chef Reuben shows how to make really basic dishes such as garlic bread, and chocolate and banana.  I asked Guy what role Chef Vanie Padayachee played, now Chef at Le Quartier Français, and he said that her role would be revealed over time.  He praised Chef Arnold Tanzer, the Culinary Director on the show, who filled up The Pantry, pre-tested recipes, and checked the Mystery Boxes.

Guy had only watched four episodes of MasterChef Australia, and they all watched MasterChef America while at The House.  He said that MasterChef SA has its own unique identity, and is not as brutal as the USA version. The local judges were fair, and did not attack the integrity of the Finalists, only the dishes being criticised. Their confidence surged when they received praise from the judges, but could as easily be dashed by criticism.  The cameras focusing on them, the time constraints, and the judges asking questions created pressure and ‘cooking adrenaline’. Finalist Thys used a lot of expletives while cooking, and received a few words about this from the judges, none shown in any episodes to date (the programme has a PG13 rating).  He has used them in his Tweets too.

Guy has two reasons for participating: to test what he is capable of in terms of cooking, and to attract awareness for his Black White Green rhino conservation fund, for which he is generating monies by printing rhino pictures for sale.  He said that he will donate half his prize money to the fund, should he win. The R8 million prize package was a very strong motivation to give his best.  He was inspired most by Finalist Sue-Ann Allan, also from Cape Town, who has the same age, and who impressed him by giving up her job as a lighting designer and selling her car, so that she could participate in the show. Guy warned that the winner is not predictable, and that there were some ‘wild cards’ to come in future episodes.

Should Guy win MasterChef SA, he will give up his career and follow his real passion, being cooking, and will open a restaurant.  I asked if it would be in Cape Town, and he answered that it would be where ‘the money is’, hinting at Johannesburg.

PS: Ingrid Engelbrecht, Senior Publicist at M-Net, sent us this information about the contestant confidentiality: “The confidentiality clauses in the contestants’ contracts with M-Net are the standard clauses that appear in any agreement between a contestant and the broadcaster when a series has been pre-recorded. They are in place so that no information is leaked about the show’s content in advance, thus spoiling the viewing experience of the show for fans”. She also explained (vaguely) how the restaurant prize could be dealt with: “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”.

POSTSCRIPT 16/5: Guy Clark was eliminated from MasterChef SA last night, for his soufflé not meeting the judges’ approval.  When I called to commiserate today, he was ever the gentleman, saying that the judges’ decision was fair, and that they walk around the finalists all the time, having a good idea of what they are doing.  Exciting news is that he is making his dream to become a chef come true, starting at a well-known Cape Town restaurant group.

POSTSCRIPT 19/5: It’s official: Guy Clark is starting as a chef at the Madame Zingara restaurant group on Monday.

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

Yesterday I revisited Laborie wine estate in Paarl, to try their new Harvest restaurant which opened almost a month ago, and which has now been taken back by property owner the KWV.  I found it vastly improved, and to be the best of all the restaurants in which Chef Matthew Gordon is or has been involved.

Chef Matthew has been synonymous with restaurants in Franschhoek, and attracted attention when he had three restaurants in the village, when other chefs (e.g. Reuben Riffel, Camil Haas) went outside the village boundary when they expanded their restaurant portfolio.  It was a shock to hear earlier this year that he had not renewed his lease at Haute Cabriere, a restaurant he started 16 years ago.  He also had a joint ownership in The Grillroom (but not anymore), the French Connection, and Cotage Fromage (also withdrawn).  In Cape Town he consulted to Vanilla in the Cape Quarter.   One did not expect him to pop up in Paarl, but his mother Penny told me a month earlier that he would be opening the restaurant at Laborie.   The lease of the previous Laborie restaurant operator had expired and the KWV had chosen to not renew it.  Whilst the food was good, its service was not, I found on my visit earlier this year.

The unfriendly service at the security boom unfortunately has not changed, and I laughed when the new Manager Yolanda Prinsloo told me that it is the same company that Grande Roche uses for its security, the security staff providing the worst and rudest security service I have ever experienced. They were true to form yesterday, being pedantic about why they were asking where I was going on the property, and then justifying at length why they had to ask, rather than opening the boom!  One parks at the back of the building, and I immediately noticed that the terrace has been built up and extended out, with its beautiful view onto the Drakenstein mountain.  I also walked past the very newly planted herb garden, and saw the vegetable garden behind the parking area after it had been pointed out to me.  Being a lovely Cape summer day, I chose to sit outside, as did all other patrons.

The restaurant interior looks lighter and whiter, and Yolanda told me that it was the work of restaurant decorater Francois du Plessis (who also did Dash and Dear Me Foodworld).  It was a surprise, given the less-is-more and low key decor, mixing most of the old and adding little new, retaining the (rearranged) brown leather furniture inside, the flow of the long room divided by serving tables, with new white curtains with a hessian ribbon.  White-painted branches of a fruit tree were the wall decor, with little vases attached holding fresh white rose buds and rosemary.  More and more Winelands restaurants are using interestingly shaped vine pieces on their walls (Johans@Longridge doing it best, but also at Creation), but I thought the Laborie ones odd, white against white not working very well.  The walls are filled with rather heavy-looking Cecil Skotness paintings and while valuable and belonging to the KWV, they did not match the name of the restaurant or its interior at all. The Skotness exhibition has been spread across to all the Laborie buildings. Most odd was the decor touch in the bathroom, with three white clipboards to which had been clipped cut-out pictures of women from magazines!  On the terrace modern white LED-lit pots have been added to the terrace edge, planted with white roses.  The outside tables are less attractive with wooden tops and heavy metal bases, with an uncomfortable bar midway.  The chairs are light aluminium frames with black cane.  Grey couches and a table divide the outside seating area.  I sat next to an old oak tree, in which someone had put their cigarette ’stompie’, which had not been picked up by staff.  My waitress seem quite disinterested when I passed on this feedback to her. Disappointing by contrast to the decor is the lack of a table cloth on the outside tables, and the unbranded little perspex salt and pepper grinders. Cutlery and crockery is by Fortis, and a material serviette is supplied.  The restaurant seats 80 patrons inside and 100 on the terrace.

Yolanda told me that she had started her career as a waitress at the Grande Roche, working her way up to Deputy GM in the twelve years that she worked there.  She then moved to the Three Cities Group, and worked at The Rex and Plettenberg Park on the Garden Route.  She came to check that everything was in order regularly, and I admired her patience when a pushy German supplier came to peddle his wares during lunch service.   All the staff of the previous restaurant operator have left, which is an improvement for the restaurant, now falling under the estate manager Cobus van Graan, who was dining at a table next to me. Geraldine White is the Head Chef, previously having worked at The Grillroom. Chef Matthew acts as Consultant Chef, and came to say hello, a nice touch.  He told me that they were expecting 700 people for the Carols by Candlelight last night, and that they were preparing picnics for it. Laborie branding comes through on the black aprons worn by the waiters, and umbrellas on the terrace.

Yolanda introduced the menu to me as being ‘South African contemporary cuisine’, serving ‘organic and free range produce’. It is presented on A3 board, and the waitress showed me all the headings on the menu which I could order from, which I told her I could read. She told me that the mussels had ’sold out’ (at 12h45), that creamy spinach is served with all main courses, and that the specials of the day were a free-range chicken burger and marinated porcini mushroom salad, both at just over R60.   The problem with French menu names (such as potato dauphinoise) is that the staff cannot pronounce them, and my waitress really struggled with this word.  Disappointingly ordinary Ciabatta slices were brought to the table with old-fashioned butter balls, and little milk jugs of olive oil and balsamic. I ordered Kingklip when I was told that it was the linefish, and Chef Matthew served it with mash as they do not serve rice, as well as with a tomato, onion and bean salad which covered the fish, giving the dish a nice colour touch, and fennel adding to the enjoyment.  It was one of the best kingklip dishes I have tasted. Disappointing was that it was not served with a fish knife.  Other main course options include a Karoo lamb burger (R68), and a selection of steaks ranging from R90 for 180g fillet to R118 for 250g fillet.  With these can be ordered sauces and butters (e.g. Café de Paris) at R18 each.  The menu specifies that the sirloin, rump and prime rib are free-range and come from the Weltevrede farm in the Free State ‘when available’. One worries about the carbon footprint of getting the steak to the Cape, when there are other very good sources of meat closer by. Steaks are vacuum-packed and aged for at least two weeks, the menu states.

For dessert I chose fresh summer berries served with a Sabayon sauce made from Laborie Chardonnay the waitress said, although the menu describes it as a Late Harvest.  It was served in a beautiful glass dish.  Most desserts cost around R40, and other options are an Apple and boerejonggens tart served with a Marula anglaise and homemade gingerbread ice cream, a chocolate tart with a hazelnut and chocolate spring roll and homemade Kit kat ice cream, crème brûlée, and cling peach cheesecake with pistachio anglaise and balsamic syrup.  I liked the touch of the coffee bean on top of the well-made cappuccino.

The menu introduction sounded a little corny and is partly misleading: “What makes us stand out from the crowd… is it,(sic) the catch of the day delivered fresh this morning, our genuine Karoo lamb and beef (the beef comes from the Free State the menu says lower down), fresh produce from our veggie patch (but I saw the truck delivering many pockets of potatoes), herbs from our garden or the fact that we use free-range and organic where possible?   The answer… all of the above, plus fun and fresh in everything we do. Harvest, a haven for good times, friends and fun for the whole family. Are you ready to experience the difference?” .  The media release states that ‘Matthew sources produce locally from the Paarl region’.

The lunch and dinner menus differ in that sandwiches and salads feature strongly on the Lunch menu. The Dinner menu has interesting starters and main courses, including a duck parfait (R48) starter, and mains of ‘Tooinjies River’ quail risotto (R110), springbok fillet (R135), rack of Karoo lamb (R125), and duck served with Van der Hum sauce (R125). The winelist has predominantly KWV and Laborie wines, but a few other wines are listed too.  Wines by the glass cost only R20 for Laborie Cap Classique Brut 2008 (R90 per bottle), Sauvignon Blanc 2011, Chardonnay 2010, and KWV Classic Pinotage Rosé.  Piper-Heidsieck Cuvée Brut costs R80 per glass and R750 per bottle. Laborie Shiraz 2010 costs R120, and other brands offered are Landskroon, the KWV Cathedral Cellar, Laborie Jean Taillefert 2009, and KWV Mentors 2009 (at R310).

I refused the offer to have the meal comped, as I had not been invited and had chosen to come for lunch, but appreciated the offer.  Harvest staff needs waiter training, but the improved standard of the new restaurant and its quality food makes it a viable alternative to Bosman’s at Grande Roche, the only other restaurant worth considering in Paarl.

Harvest Restaurant, Laborie, Paarl.  Tel (021) 807-3095. www.laboriewines.com.  Monday - Sunday lunch, Saturday breakfast, Wednesday - Saturday dinner.

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

The recession has taken its toll, and a number of restaurants have closed down.  Interestingly, a number of chefs are moving too, an unusually high staff turnover, some of the movements due to the restaurant closures.  It is noticeable that many restaurants which opened earlier this year have closed their doors already.  Despite the recession, new restaurants have opened or are in the process of opening (we have previously listed restaurants which opened and closed earlier this year).  We will update the list of restaurant openings/closures/changes regularly, and welcome contributions:

Cape Town

*    F.east Indian Restaurant has opened on the corner Long and Bloem Streets, in Cape Town

*    Bean There Fair Trade Coffee has opened on Wale Street, two doors down from Honest Chocolate

*    What’s On Eatery on Watson Street has closed down

*    Chef Christo Pretorius, previously of De Huguenot, has started as Sous Chef at 1800 Restaurant at the Cape Royale Luxury Hotel

*     Wildflour has closed down on Regent Road in Sea Point.

*     221 Waterfront has closed down in the V&A Waterfront, and a ‘concept store’ McDonald’s is opening in its space

*     Dash Restaurant at the Queen Victoria Hotel has lost its Chef Oliver Cattermole (now at Le Franschhoek Hotel), Manager Darren Morgan (now at the One&Only Cape Town), and F&B Manager Alton van Biljon.  Executive Chef Stephen Templeton has also left for a position in the Caribbean.

*    Harbour House has opened a branch in the V & A Waterfront (right), where Fisherman’s Choice was

*  Café Extrablatt has opened where shu used to be, in Green Point

*     Mezepoli from Johannesburg has opened in the Nando’s space in Camps Bay

*    Goloso Italian Deli and Wine Bar has opened on Regent Road in Sea Point, near KOS

*   Clarke’s Bar and Dining Room has opened, two doors away from Bird’s Café on Bree Street, as an American-style diner, owned by Lyndall Maunder, ex-Superette

*   A late night dinner and dance restaurant will open in the ex-Brio space, with a chef from St Tropez, and a DJ from Cannes

*   Chez Chez has opened as an Espresso and Cheesecake Bar (serving 13 different cheesecakes), 3 De Lorentz Street, Tamboerskloof.

*    The Black Pearl is the new name of the Tapas, Restaurant and Cocktail Bar, with new owners, of the ex-Seven Sins on Kloof Street.

*   Bistro on Rose has opened at 35 Rose Street

*   Rhapsody’s franchise restaurant, mainly in Pretoria, has opened next door to Café Extrablatt in Green Point, where Doppio Zero used to be, with Exceutive Chef Claire Brown, previously with Ginja and Pierneef à La Motte

*   Wale Rose Lifestyle has opened in Bo-Kaap, on the corner of Wale and Rose Street, serving Cape Malay as well as ‘cosmopolitan food’.

*   Andy Fenner (JamieWho?) and friends have opened Frankie Fenner Meat Merchants in Metal Lane, 8 Kloof Street, opposite McDonald’s.  They are stocking Farmer Angus McIntosh’s beef, Richard Bosman’s pork, and eggs and chicken from Simply Wholesome.  A barista will make coffee, and Jason will bake special chorizo muffins and bacon brioche for them.  Saturday markets in the parking area outside may be on the cards.

*   Renamed Blues Beach House restaurant (right) in Camps Bay has re-opened, having been reduced in size by about half, and changed its menu to ‘beach food’*

*   Chef Leigh Trout, ex- Mange Tout at the Mont Rochelle Hotel, has bought Bird Café and Gourmet Eatery on Bree Street, with Kevin Mink.

*    Chef Jacques de Jager, has left Salt Restaurant, setting up a consultancy.  Chef Daniel Botha from Le Franschhoek Hotel has taken over his job.

*   Cocoa Oola has opened on Kloof Street, where Oishii used to be

*   Sommelier Neil Grant, ex-sommelier of Rust en Vrede, is opening Burrata, a new Italian restaurant in the Old Biscuit Mill in mid-February

*   Societi Brasserie has opened in Constantia

*   Manna Epicure is now owned by Betsie van der Merwe from Johannesburg

*   Luke Dale-Roberts, just crowned Eat Out Top Chef, has opened the Pot Luck Club, a Tapas Bar next to The Test Kitchen.

*   Chef Scottie Henry is the new chef at Sinatra restaurant at the Pepper Club Hotel

*   The Mussel Bar has opened on the Victoria Street level of the Bay Hotel in Camps Bay.

*  Peter Tempelhoff of the McGrath Collection, and The Green House in the Cellars Hohenhort Hotel  specifically, has been honoured with the title Grand Chef of Relais & Chateaux.  He is the first Cape Town and only the third South African chef to receive this honour.

*   The Bungalow has opened as a 400-seater restaurant where La Med used to be, part of the Kovensky Group, also owning Pepenero, Paranga, The Kove and Zenzero.

*   Chef Brian Smit is now at Tides Restaurant at the Bay Hotel in Camps Bay, previously with Noisy Oyster in Paternoster

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

*   5 Rooms Restaurant has opened at the Alphen Boutique Hotel

*   Gypsy Café has opened in Observatory

*   Kuzina in the Cape Quarter has been sold, and whilst still serving Greek food, it is now called Rocca.

*   Sabrina’s has opened where Depasco was, at the corner of Kloof and Long Street

*   Arts Café has opened at Artscape.

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

*   Caveau at the Josephine Mill has closed down

*   Café Sofia in Green Point has become Slainte

*   Knead has opened a large outlet in Lifestyle on Kloof, Gardens

*   Mitico has opened a pizzeria and ’spaghetteria’ on Kloof Street, where St Elmo’s used to be

*   Mamma Mia in Steenberg is closing down at the end of February

*   Don Pedro’s in Woodstock will re-open on 14 February, under Madame Zingara management

*   Madame Zingara is said to be re-opening in its original building on Loop Street

*   Tong Lok on Kloof Street has closed down.

*   Mason on Kloof Street has closed down

*   Buzz on Kloof Street has closed down

*   Black Pearl on Kloof Street has closed down

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

*   Thai Café has opened in the Cape Quarter

*   Bruce von Pressentin has been appointed as Executive Chef at The Restaurant@Longridge

*   David Higgs has resigned as Executive Chef from Radisson Blu Gautrain in Johannesburg (previously with Rust en Vrede).

*   Paulaner Bräuhaus in the V&A Waterfront is closing down on Sunday 19 February!

*   The Fez is closing down.

Franschhoek

*  The Olive Shack at Allora in Franschhoek has closed its restaurant operation, and will only operate as a shop selling olive-related products.

* Leopard’s Leap has opened its Tasting room and Liam Tomlin Food Studio and Store outside Franschhoek

* The Kitchen and The Tasting Room has opened on Maison wine estate in Franschhoek, with Chef Arno Janse van Rensburg (ex Ginja, Myoga), and Manager Julian Smith (ex Azure, Grande Provence,  Waterkloof, Pierneef a La Motte) (left)

*   Haute Cabriere Cellar Restaurant has re-opened with new decor, and new chef Ryan Shell.

*    Reuben’s is opening a Franschhoek branch in nhis self-owned building off the main road, and will run it concurrently until its Huguenot Road branch lease expires next year

*   Franschhoek Famous Pancake House, with owner Gideon, has re-opened as a take-away pancake outlet, in Mont View Centre, next to the gym, in Fabriek Street, Franschhoek.

*   Batho’s Place African Restaurant has opened in the township in Franschhoek.  082 090 8660

*    Chef Oliver Cattermole, previously with Dash and What’s On Eatery, has started as Executive Chef at Le Franschhoek Hotel.

*   Dieu Donné in Franschhoek has leased its restaurant to Martin and Marco from Durban, and they have renamed it Roca. Chef Jo van Staden has returned to Durban with her husband, Chef Gerard van Staden, who has returned to the Beverley Hills Hotel, after a short stint at the Pepper Club Hotel’s Sinatra restaurant.

*   Chef Chris Smit of Café BonBon has resigned

*   Café Le Chocolatier has opened a chocolate manufacturing and demo outlet Le Chocolatier Factory, next to its restaurant, in Franschhoek

*    Bijoux Chocolates has opened on Huguenot Road in Franschhoek.

*   Terbodore Coffee Roasters have opened a coffee roastery and coffee shop, at Goederust, outside Franschhoek

*   The sushi restaurant has closed down

*   MCC Franschhoek has opened in the Village Square, opposite the church, stocking 34 MCC’s from Franschhoek and serving food as well

*   Judy Sendzul has sold her share in The Salmon Bar to Gregory Stubbs of Three Streams trout farm

*  Babel Tea House has opened at Babylonstoren, serving sandwiches, cake and teas.

*  Donovan Dreyer from Grande Provence has resigned and starts as Restaurant manager of Indochine at Delaire Graff on 6 January.  Aldo du Plessis has taken over as Restaurant Manager at Grande Provence.

*   Mon Plaisir Restaurant has moved next door to the Chamonix tasting room

Stellenbosch

*   De Huguenot Restaurant and Harry Q Bar have closed.  The De Huguenot Estate will concentrate on weddings and events only.

*    Cavallo restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, in 2012 or 2013

*    Chef Anri Diener has left Majeka House, and Chef Tanja Kruger from De Huguenot Restaurant has taken over her position

*   Vanessa Quellec has joined Wild Peacock Food Emporium, to promote their Valrhona Chocolates

*   The owners of Sweet have returned to Sweden, and Dimitri has bought it and renamed it Dimi’s.

*   Manager Chris Oliver and Chef Marissa Chandansing of Johan’s@Longridge have left, and will start a new restaurant, details as yet undisclosed

*   Casparus will close between 24 December and 9 January

*   Laurille and Lynne from Olivello Restaurant on Marianne wine estate outside Stellenbosch are handing over the ownership of the restaurant to Alex and Jane Bradbeck on 23 January.

*   Cupcake on Dorp Street has closed down, and Dorpstraat Deli opens at the end of February

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

Paarl

* Chef Matthew Gordon has opened Harvest, a new restaurant at Laborie

* Peaches and Cream on the Main Road in Paarl has been taken over by Anica Bester

*  The Spice Route Restaurant has opened on the ex-Seidelberg, now belonging to Fairview.

Somerset West

*  Events manager Mandy Smith and Restaurant Manager Allan Ware have been retrenched at Waterkloof

Hermanus/Overberg

*    Mediterrea in Hermanus has changed its name to Grilleri

*   Patron Chef Stefan Louw has taken over the running of Heaven on Newton Johnson wine estate in the Hemel en Aarde wine valley.

*   Ex-Hermanos chef/owner Wayne Spencer is now at Burgundy in Hermanus

*   Simone’s Restaurant has opened in Napier

*   Tipples Bar and Grill has opened in Hermanus

*   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.

Garden Route

*   Katarina’s has opened at the Kurland Hotel.

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

The proposed toll roads on the N1 and N2 highways linking Cape Town to the rest of the Western Cape could seriously threaten tourism to the province’s country towns, and with it its wine industry, and could impact on food and wine prices too.  The proposed project is being opposed at the highest level.

The proposed R10 billion toll road plan includes a second Huguenot Tunnel to be completed for the N1 highway, outside Paarl.  A ‘tunnel’ is also to be built, connecting De Beers Avenue and Victoria Road between Somerset West and Strand, to take traffic off the current road through the industrial part of Somerset West, which causes huge traffic blockages at peak tourist traffic times, especially on Friday and Sunday afternoons, despite the recent completion of the widening of this section of the highway.   Toll stations have been proposed on the N1 at the Old Oak interchange (near Kraaifontein) up to the Hex River valley, and on the N2 from Bot River going east for 70 km.  This means that any visitors to the Winelands via the N1 (Franschhoek, Paarl, Wellington, Robertson) will be affected in particular, as will be those travelling to Hermanus, and to the already tourist-deficient Garden Route. Costs to the financially constrained hospitality industry will rise, as farmers and suppliers will have to add the toll costs to their produce.

Resistance to the proposed tunnels, especially to the second Huguenot Tunnel, has come from the national Deputy Transport Minister Jeremy Cronin, reports the Cape Argus. The Deputy Minister questioned the decisions made by the SA National Roads Agency Limited, stating that these should be made at far higher levels. He does not believe that it is a ‘big national, or provincial or Cape Town priority‘.  Cronin suggested that the Cape’s bigger priority is to provide more public transport, and to move more road freight onto transportation by trains.

Last week it was reported that Patricia de Lille, Mayor of Cape Town, had filed an interim interdict against SANRAL’s proposed toll road plans. The City of Cape Town motivated its interdict application as follows: “millions of people and businesses will be adversely affected financially by the proposed tolling, and the City will have to foot the bill for maintaining and upgrading municipal roads to accommodate the traffic that will divert off the national roads if they are tolled”, reports Southern African Tourism Update.  The approval of the N1/N2 Winelands Toll Highway Project by then Minister of Environmental Affairs Marthinus van Schalkwyk has been seen by the City to be flawed, in that the Environmental Impact Assessment did not evaluate the socio-economic effect of the proposed tolling.  The City also believes that tolling is an ‘inefficient and often unfair way of funding road upgrades’. Other bodies that have expressed their opposition to the proposed project include the Cape Regional Chamber of Commerce and Industry, the ANC in Cape Town, COSATU, and Cape Town Routes Unlimited.

The interdict application of the City of Cape Town is due to be heard on 6 December.  Construction work is expected to start in the second quarter of next year, and will take three years, it is planned.

POSTSCRIPT 24/10: The Cape Times reports today that the national Minister of Transport, S’bu Ndebele, has put all planned toll road projects on hold, in order that ‘concerned parties’ be given a chance to express their views. The Minister said that while roads should be of a good standard and thereby assist in meeting economic growth targets, the proposed road developments should not place a heavy burden on ‘consumers’. The City of Cape Town has said that it is continuing its interdict application.  The City says that the implementation of toll roads is ‘fundamentally flawed and illegal’, and that it is ‘unfair discrimination against poor and largely black communities who would be disproportionately affected’.  From a tourism and hospitality industry perspective, the Minister’s action is welcomed.

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

A new music video for song ‘Paradise’ was shot in Cape Town and the Karoo, in-between the Cape Town and Johannesburg concerts of the alternative rock band Coldplay last week, reports The Times.  The music video is said to showcase the “natural beauty and vibrant culture of Cape Town and the Western Cape”, and could have an important tourism benefit.

The Cape Town Film Commission CEO Denis Lillie received a call from the band’s production company Cinergy the day after the Cape Town concert, requesting assistance with permission for filming on the following two days. The filming took place in the first week of summer in Cape Town, in perfect weather conditions.

The music video, for new Coldplay album Mylo Xyloto, is expected to be broadcast on MTV and other music video platforms, and will be an unusual way of marketing Cape Town, at no cost to the city’s tourism authorities.  Provincial Minister of Tourism, Alan Winde, said that it was ‘great news’ that the band had enjoyed being in South Africa. “It will also give a much needed boost of confidence for Cape Town tourism,” he added.

In a Kfm radio interview with drummer Will Champion, he used the word ‘beautiful’ a number of times to describe what an impact Cape Town had made on the band, the highlight being their trip up Table Mountain. He said that the city ‘was the ideal introduction to Africa’ for the band, it being their first visit to the continent.  He praised the ‘beautiful stadium’ in which they performed to a crowd of 50000 fans.

Coldplay lead singer Chris Martin expressed his satisfaction with the shoot, and the ability of Cinergy, the Cape Town Film Commission, and the city’s film permit office to organise the shoot in such a short time. “It’s so much sunnier and warmer than where we come from”, Martin told the Johannesburg concert-goers, after Champion recommended shooting the music video in this country.  For the final part of the shoot, the band wore elephant masks at the Johannesburg concert.

The Cape Town location for the ‘Paradise’ Coldplay music video could not have been better chosen!

POSTSCRIPT 11/10: Cinergy Producer Amanda says that the Cape Town film locations are under wraps until the music video is released in the next 3 - 4 weeks.

POSTSCRIPT 19/10: The fabulous new ‘Paradise’ music video has been released today.  It tells the story of an ‘elephant’ leaving London, and flying to Cape Town, enjoying the city, and then unicycling in Paarl and in the Karoo (locations unspecified), but clearly on a game reserve, with buck and a giraffe for company.  It ends with scenes shot at the concert in Johannesburg, at which all band members wear elephant masks. The music video could not have been shot in a better location to match the ‘Paradise’ song title!  We say: You don’t need an advertising campaign for Cape Town, you need Coldplay!

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