Entries tagged with “Richard Bosman”.
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Wednesday 6th May 2015 - Posted by Chris von Ulmenstein
Winter is on the way, and the rate of new restaurant openings has slowed down dramatically, as has the move of chefs between restaurants, which was dramatic in 2014. This list of restaurant openings and closings and restaurant staff movements is updated continuously, as we receive new information:
* Bertus Basson at Spice Route has opened as a ‘modern South African restaurant‘ at Spice Route, the kitchen run by Chef Alistair Lawrence, previously from Roots and Overture (photograph).
* Bacon on Bree has opened at 217 Bree Street, a bacon-inspired restaurant by charcuterier Richard Bosman and (more…)
Monday 16th March 2015 - Posted by Chris von Ulmenstein
I received a personal invitation from Chef Bertus Basson to join him for lunch at his new Bertus Basson at Spice Route restaurant, which opened on the Paarl wine farm 6 weeks ago. He and his charming wife Mareli managed to re-invent the restaurant within five days from taking over the space, modernising it to reflect their promise of ‘A Modern South African Restaurant’, both in terms of its decor and its food offering.
A lot has changed at Spice Route, my last visit having been when Charles Back had taken over the wine estate, previously called Seidelberg, next door to his Fairview. I didn’t have time to see all the artisan businesses which have opened at Spice Route since Back took over, but they include a Richard Bosman charcuterie outlet, with tastings at R30 (a bit cheeky I thought), a wine tasting centre, and Cape Brewing Co, about which I (more…)
Wednesday 11th March 2015 - Posted by Chris von Ulmenstein
Even though we are almost at the end of the summer season, chefs are still moving between restaurants, a number of chef changes having taken place at the end of February. This list of restaurant openings and closings and restaurant staff movements is updated continuously, as we receive new information:
* Italian restaurant Palma has opened on Bree Street (photograph)
* Bacon on Bree has opened at 217 Bree Street, a bacon-inspired restaurant by charcuterier Richard Bosman and his wife Justine Seymour.
* Culture Club cheese and wine shop has opened at 215 Bree Street, its owner previously having been the GM of La Fromagerie on Marylebone High Street in London!
* The Butcher Shop & Grill has opened next to Sotano in Mouille Point.
* Baked in the Wood is to open on Bree Street, offering craft beer and tapas, owned by Zahir Mohamed of Baked Bistro.
* Honest Chocolate Café has opened next door to its original shop on Wale Street.
* Tasha’s has opened in Canal Walk
* Localé Cocktail & Pincho Bar has opened in Mowbray, as a joint venture between Baked Bistro (more…)
Monday 2nd March 2015 - Posted by Chris von Ulmenstein
Word has spread about newly opened Chardonnay Deli in Constantia, and my expectations were high when Manley Communications sent the media release about it in December. The expectations created via the media release were not met unfortunately, and we found a Farm Stall with below-average and poorly presented food in its Eatery!
I had arranged to meet my lunch host Tony Ward at the Farm Stall, not knowing exactly where it was, and hard to see in a bend, and to turn right into to park, given the traffic load on Constantia Main Road. The branding on the roof of the building is smallish, not helping one to find it. There was barely any parking in front of or near the Farm Stall, it (more…)
Friday 6th February 2015 - Posted by Chris von Ulmenstein
Tourism, Food, and Wine news headlines
* Singapore Airlines is offering a one-day $1 Singapore Stopover Holiday package or a one-day Holiday Pass to South African passengers of the airline, traveling to other destinations, to celebrate that country’s 50th anniversary, offered for travel until 15 June. Fares have also been decreased until 30 November, at R8900 for flights to Australia and Asia. (received via media release from Epic Communications)
* Tweets will be searchable on Google shortly, in terms of a deal between the search company and Twitter, the latter company providing Tweet data directly to Google in future.
* It is a shame that a Canadian article on unusual wines, which includes DeMorgenzon DMZ Chardonnay 2013 as the only South African wine, must refer to the ‘burnt rubber tire’ (sic) (more…)
Monday 3rd November 2014 - Posted by Chris von Ulmenstein
The Blue Café opened in Tamboerskloof on Saturday, after a few months of renovation, having operated as The Daily Deli for 18 years. The small building with attitude has a heritage dating back to 1904, and is set to become the new secret food treasure in the hood of Tamboerskloof. Pricing is very reasonable.
I drove past yesterday afternoon, having seen a Tweet referring to its opening, and met the charming Murray von Hirschberg, co-owner with his wife Jeanne, with input from her mother Lynda Loubser. Jeanne started working at Melissa’s Kloof Street as a teenager, first as waitress during weekends and school holidays, and then joined them full-time doing product development, having worked there for 13 years, and giving up a dream to study medicine. She told me that she loved working for Melissa van Hoogstraten. It is Jeanne’s distinctive handwriting that was used for all price labels at Melissa’s for all the years that she worked for them. Murray told me proudly that Jeanne was accepted to do an MBA at UCT without a base degree, that she received a scholarship to study Organisation Development at Cornell University in the USA, and will start working on her PhD shortly. Murray was an investment banker in New York, owns a massage company Enmasse, and has launched a unique Enmasse rooibos tea blend, telling (more…)
Wednesday 15th October 2014 - Posted by Chris von Ulmenstein
We recently wrote about Maison Estate, and the visit in winter by its Chef Arno Janse van Rensburg to Portugal, Spain, and Australia, from which he has brought back new menu ideas. These ideas have been incorporated into their menu, and a clever way of attracting attention to them is to incorporate them into a Tapas menu which greets one when one arrives in the Tasting Room. The quality of the Tapas is the best I have experienced to date, and is excellent value for money.
As one enters the Tasting Room and The Kitchen building at Maison, a lounge area to the immediate right has been transformed into the Deli, with a High Table at which one can sit with bar stools, and ‘decorated’ with scientific looking equipment and preserves made by Chef Arno and his team. A large shelving unit ‘divides’ the Deli section from the remaining (now much smaller) lounge, the shelves being filled by the hard work of Chef Arno, including green tomato atchar, pickled broad beans, marmalade, aubergine and courgette chutney, green figs, vinegar, chili relish, pickled Jerusalem artichokes, onion relish, spiced tomato ketchup, plum chutney, olive oil, courgette relish, yellow tomato atchar, olives, lemon cordial, and fresh ciabatta. The items on the shelves are interspersed with home decor items from Weylandts stores, owned by Maison owner Chis Weylandt, including tea sets, glass jugs, wooden boards, cutlery sets, placemats, bowls, plates, and more. A refrigerated display unit contains jars of duck rillettes, pork rillettes, pork terrine, pancettas, saucisson, salamies, smoked yellowtail, fresh farm eggs, lemons, massive 5-year old Angus six week dry-aged thick 500 gram slices of T-bone (R300), and guineafowl pistachio parfait. Almost all the produce used for the items sold in the Deli was harvested from the farm. The styling of the Deli section was done by Marc-Anthony Hewson-de Swardt, Group Visual Merchandiser of Weylandts. (more…)
Tuesday 2nd September 2014 - Posted by Chris von Ulmenstein
The Kitchen and Tasting Room at Maison has been operating for almost three years, and during its recent two month winter break, a number of changes were made to the interior, to the menu, with further changes on the way.
Ten days ago I visited Maison after a long absence, mostly due to the winter closure, and my less frequent visits to Franschhoek in the winter months. In walking to The Kitchen and Tasting Room at Maison it was a delight to see that the uncomfortable stony entrance walkway has been replaced with very comfortable walkable wooden decking. Tables and chairs have been set up on the front lawn, to allow for overflow of unbooked guests. Inside, the ceiling near the pass has been redone with wooden cladding, as has a wall alongside the fireplace. New lamps have been hung, looking like seahorses to me. Lamps have been erected above the pass, with shelving above it, and the pass exterior has been wood-clad as well.
The biggest change is that a Deli is to be introduced in the winetasting section, on the right as one enters the building, with a bar counter, at which one will be able to taste six to eight Maison wines (the number is still to be finalised), each paired with two tapas-like bites reflecting some of the dishes which Chef Arno (more…)
Wednesday 13th August 2014 - Posted by Chris von Ulmenstein
On Saturday I managed to get to see Crisp for the first time, it having closed early on the Sunday of the Bastille weekend. It offers Franschhoek locals and visitors an amazing variety of fresh, canned, bottled, and packaged produce at very reasonable prices, with service from very professional staff.
On my previous visit, looking through the window, I expected a restaurant, seeing the four tables (with Boekenhoutskloof-branded table tops) and multi-coloured wooden chairs, but currently they only serve very good coffee (from Euro Café) and water. The Deli belongs to Ainsa McTaggart Jooste, the staff told me, who already owns a Crisp in Riebeek-Kasteel. However, the website shares that Crisp is a supplier of fresh produce to restaurants and hotels. I know one of the two staff members Wendy, who previously was the Assistant Manager at the Salmon Bar, the most friendly and efficient staff member I have ever experienced there. Wendy told me that they are planning to do meals, such as cheese and charcuterie platters, as well as additional items on a small menu. (more…)
Wednesday 26th February 2014 - Posted by Chris von Ulmenstein
I last visited Creation more than two years ago, when I wrote a story about the Hermanus Wine Route, which had been launched in 2011. Since then a number of changes have taken place, new chef Warwick Taylor offering even more heavenly food to match the heavenly Creation wines, living up to promise made in the Tasting Menu heading: ‘Original, distinctive flavours. Exceptional, harmonious matches’!
The road to travel to Creation was never in great condition, having been a gravel road 7 km before the entrance to the wine estate. They were very excited when the Western Cape province announced the tarring of the road to Caledon, and 3 km of the untarred section had been tarred when the construction contractor went bankrupt, a huge frustration for Creation. A number of months have gone by while the province appointed a new contractor, and work has finally commenced again, it taking ten months for the road to be completed, owner JC Martin estimated. The road currently is in a worse condition than it was on our last visit, in terms of its surface, with more accidents on the road, and having a stop/go system in place. Co-owner Carolyn Martin said she is placing pressure on the Western Cape Minister of Transport and Public Works Robin Carlisle to get things moving. Creation will have to possibly change its entrance once the tarring is complete. Despite the poor condition of the road, it was a surprise to see the car park at Creation completely full, Carolyn’s marketing of their wines and the Tasting Room being so excellent that tourists as well as Johannesburg and Pretoria locals come anyway.
I thought I had arrived without being recognised, but Carolyn had seen me (I was sitting with my back to the desk) and she called JC to come and say hello. JC was busy in the cellar with the preparation for the start of the harvest the following day, but made time to chat, reflecting how good they are in connecting with their customers (we stock their Whale Pod range) and visitors. JC said that the harvest is only 3 – 4 days later than last year after the wet winter, and that they have some botrytis, which his staff is picking out. He expected the harvest to take a little longer this year, being 3 – 4 weeks, depending on the weather. He shook his head, almost in disbelief, (more…)