Having undergone extensive refurbishment, Franschhoek culinary institution Haute Cabrière Cellar Restaurant will open its doors under management of the von Arnim family with a new Head Chef at the helm. 28-year-old Ryan Shell, has taken the reigns in time for the spring and summer season at the beginning of September. Having completed his final term […]
Annual competition aimed at enhancing and recognising the calibre of local sommeliers and wine-service staff One of the impediments to publicising the achievements of South African wine has been the absence of a class of wine waiters able to communicate the finer points of our wines and place them in an international context. The past […]
GUTEN APPETIT! HEARTY GERMAN FARE AT ALLÉE BLEUE – Following the success of their harvest feast earlier this year Allée Bleue in Franschhoek will introduce a weekly German food festival every Sunday from July. Visitors to the estate will be tucking into a lavish buffet of authentic European-style sausages, cold cuts, mustards, breads and traditional […]
An innovative women’s job-creation project in Sir Lowry’s Pass village in the Western Cape is helping formerly unemployed women pay their children’s school fees, provide their families with more nutritious food, buy furniture and household equipment and even, in some instances, buy homes of their own. Starting from a garage with just four women in […]
Quarry & Hornfels 2008: The metamorphic range was launched to draw attention to the unique geological topography of Hillcrest and its possible influence on the wines taste and character. The vineyards are situated between 200 and 380 meters above sea level on well drained Hutton Clovelly and Glenrose soil. Cabernet Franc, Malbec and Petit Verdot […]
IT stands to reason that a leading South African winery – and gourmet meat producer, that keeps a herd of Wagyu cattle, grass-fed free range Simmentaler cattle and acorn-fed free range pigs is eventually going to come around to the idea of creating a wine that pays homage to their livestock production and at the […]
Justin Bonello (Adventure chef) and Michael Broughton of Terroir Restaurant (6th place EAT-OUT best restaurant awards) at the “Big lunch” held at Kleine Zalze – Terroir Justin and Michael recently teamed up for an episode of Justin’s new series, Cooked: Out Of The Frying Pan . They are both well known in their own right: […]
Hey, time to think a bit outside the “box” … Why? It comes with a handle, economical 3 or 5 litre packaging and it also offers a factory fitted tap… it is so convenient to take to any braai. But the best part of it all… No one wants to bug you for a glass […]
Exciting news! Today (2nd November 2010) sees the opening of the new restaurant at Durbanville Hills: Durbanville Hills Eatery Guests can look forward to contemporary flavours without being sophisticated – “non-pretentious” dishes designed for everyday eating. In the kitchen, Riedwaan Rooknodien (Executive Chef / Partner – Green Catering Company) and Pierre Lombard – (Executive Chef […]
Anton Beukes, General Manager at Hoopenburg , goes through an intense tasting process before selecting the 10 best barrels of wine that will be blended for the Integer range. Fruit flavours plays a very important role in this selection to create a wine with uniformity, balance and structure. The best fruit will be selected from […]
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