While it is still to early to calculate the exact proceeds of ‘Chefs who Share – the ART of Giving’ 2016, co-founder Florian Gast is confident that the total proceeds from the auction at the Gala Dinner last night, the three pre-dinners earlier this week (each reported on in this Blog), and the Veggie Box Initiative will exceed R2 million. (more…)
Entries tagged with “Table Bay Hotel”.
Sun 25 Sep 2016
Thu 26 May 2016
Twelve Apostle’s Hotel PR consultancy Five Star PR invited a number of writers to try the new Winter Menu yesterday, on a sunny winter’s day, with Lion’s Head in the background. I was impressed with how the level of the cuisine at Azure restaurant has improved since my last visit. (more…)
Sun 27 Dec 2015
Posted by Chris von Ulmenstein under Camps Bay, Cape Town, Chris von Ulmenstein, Food news, Franschhoek, Hermanus, Restaurant news, Service news, Somerset West, Stellenbosch, Tourism news, V&A Waterfront, WhaleTales Blog, Winelands
Clever Capetonians stay far away from restaurants over the Festive Season, given poor past experiences with service and food quality. It seems that many locals are brave enough or naive enough to go out during the (more…)
Mon 14 Dec 2015
# La Mouette, Sea Point: 6-course dinner R645. Tel (021) 433-0856
# La Colombe, Constantia: Dinner R1350. Tel (021) 795-0125. (more…)
Wed 23 Sep 2015
Posted by Chris von Ulmenstein under Cape Town, Chris von Ulmenstein, Constantia, Food news, Hermanus, hospitality, Restaurant news, Stellenbosch, Western Cape, Whale Cottage Portfolio, Wine news
The participation by restaurants in the Western Cape in the Diners Club Winelist Awards 2015 is a shock, declining from 80 restaurants in 2014 (already a decrease from 96 in 2013) to 65 restaurants this year! Diners Club will have to find a solution to the declining interest in its Winelist Awards.
The Diners Club Winelist Awards acknowledge restaurants which take pride and interest in their winelists, and how the wines match the food (more…)
Thu 13 Aug 2015
* The inter-Ministerial committee to discuss the effect of the new visa regulations on the Tourism industry will be led by Deputy-President Cyril Ramaphosa, who will address all aspects relating to the implementation of the regulations. He said: ‘We are going to try and find a rational and implementable method of bringing about a balance so that we do not sacrifice our security but at the same time we also deal with the negative economic impact that has been brought about‘! (more…)
Sun 24 May 2015
How are food trends made? Is it chefs inspired by other chefs, especially award-winning ones? Is it chefs doing stages in the top restaurants of the world, and returning to create dishes inspired by what they have seen and learnt, as has happened in our country with Noma clones!? Is it chefs looking at photographs of food bloggers and restaurant reviewers, or their photographs on Twitter, Instagram, or Facebook?
The six following food trends are hot right now:
1. Bread and Butter: something many restaurants have done away with appears to be making a come-back, in being created as something so special that it is a serious dish on a menu. Breads are now self-baked, Banting-approved butter is not only served salted or unsalted, but also with additives like cheese, salts, bone marrow, burnt onion, sun-dried tomatoes, or Marmite, or as I experienced at Boschendal’s new The Werf Restaurant with lamb and beef added, or with Shiraz added at Equus at Cavalli. Serving whipped butter is particularly trendy.
2. Since Banting took off last year, the price of cauliflower has soared in Cape Town, a staple element of Banting menus, including cauli-mash, making bases for pizzas, and as a ‘safe‘ vegetable. Internationally Noma has revived this vegetable, by serving it pot-roasted whole, topped with pine and yoghurt whey. It is served puréed, barbecued, pickled, and even as a ‘steak’.
Sat 2 May 2015
If it depends on the Cape weather, it is hardly winter yet. However, the first restaurants are sending out their Winter Specials information, summarised below. The list is updated continuously. We welcome information about new specials:
* Umi in Camps Bay: 2 course set menu R155, 3 courses R195. Beef shortrib R105, beef sirloin R95, fish & fries R85, Tataki Beef R55, Beef sliders R55, Baby squid R45. Half price sushi. Cocktails R40 Tel (021) 437-1802 (added 1/5/15)
* Pepenero in Mouille Point : 2 courses R150, 3 courses R190. Sirloin R90, Rump R90, Lamb cutlets R120, Seafood platter R160, Sushi platter R130, Veal schnitzel R110, Oxtail R110, prawn platter R130, chicken liver pasta R80, and chicken curry R90 . Half price sushi (selected items) all day. Cocktails R35. Daily. Tel (021) 439-9027 (added 1/5/15)
Sun 12 Apr 2015
Posted by Chris von Ulmenstein under Beer, Cape Town, Chris von Ulmenstein, Events, Food news, hospitality, Masterchef SA, Restaurant news, Stellenbosch, Tourism news, Whale Cottage Portfolio, Wine news
Cape Town has just been ranked third Best Food City in the World by Condé Nast Traveler Readers Choice Awards 2014. Taste of Cape Town 2015, running at the Green Point Cricket Club until the end of today, gives locals and visitors a taste of what makes our city so special as a food destination.
Hosted for the eighth year in Cape Town, and run by food editor and stylist Justin Drake, Taste of Cape Town has settled in at the cricket club venue after venue changes in early years. Taste of Cape Town is a festive and fun way to eat and drink one’s way around one venue, showcasing not only restaurants and wine estates in Cape Town, but also those in the Winelands.
I was invited by Errieda du Toit PR to attend the Taste of Cape Town, and was joined by (more…)
Wed 18 Mar 2015
* Exhibition space for Cape Wine 2015 is practically sold out, says Wines of South Africa (WOSA) CEO Siobhan Thompson. The largest wine expo in the southern hemisphere, it will be held from 15 – 17 September. A conference will run alongside the Expo, and speakers include Leeu Collection owner Analjit Singh, WOSA Chairman Michael Jordaan of Bartinney, and Western Cape Minister of Economic Opportunities Alan Winde. (received via media release from De Kock Communications)
* The Table Bay Hotel offers its guests special foraging tours in Cape Town, seeking wild sorrel, num nums, nasturtiums, and sweet peas on Table Mountain, as well as seaweed from the sea in Mouille Point, and dune spinach near the Radisson Blu hotel, ingredients which are transformed into a meal for the foraging guests at Camissa Brasserie. A foraging tour, cooking with the chef and a three-course meal with wine cots R5800 for four and R7000 (more…)