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Stellenzicht Vineyards in the heart of Stellenbosch’s Golden Triangle has revealed their new Speciality Range * Luke Dale-Roberts says of his win, “While recognition is always gratefully received and we are absolutely thrilled, what drives us is the chance to offer a truly extraordinary and entertaining food experience for our guests”. And there’s no doubt about, the public and judges alike agree that The Test Kitchen truly is an exceptional and award winning experience.

 

 

* The world-famous Great Moscow Circus is coming to Cape Town in February 2017 with an all-new, sensational, two-hour World Premiere programme, featuring 19 incredible acts representing the best of the world’s greatest circus stars. * Food Network announced that it will feature Cape Town in the second series of award-winning Paul Hollywood City Bakes. * Ever at the forefront of trends, Douglas Green has expanded its stable of quality wines and spirits in South Africa, to introduce its first authentic Spanish Sherry range. * Enter the Sanlam Portrait Award for a chance to win R100 000! * Initiated by South African based Vula Afrika; Black Cellar Club (BLACC) launched in September of this year. * Just in time for the new season, don’t miss Uitkyk’s popular picnics in addition to the restaurant’s sumptuous lunch menu! 

 

 

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Luke Dale-Roberts at the Saxon   Stellenbosch at Summer Place returns to Hyde Park on October 26   ONE ON ONE with Melanie Millin-Moore  Mosaic at the Orient has won the Best Overall in Region Award at the 2016 World’s Best Wine Lists Awards  *  Look out for Sally-Ann Creed’s fabulous new cookbook with Jason Whitehead, Tasty WasteNots  *  Ladies Lunch with Estée Lauder   Eye Care Awareness Month (21 September to 18 October)

 

 

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South African Sommeliers Association (SASA) takes wings announcing the inaugural ‘Best Sommelier of South Africa’ Title * Summer Street Soirees in leafy Stellenbosch * One&Only Romatic Experiences * The Twelve Apostles Hotel and Spa turns Valentine’s Day into the ‘Month of Love’ * Bitter sweet Valentine’s with Black Bottle *

 

 

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Prince Mabena of the Southern Sun Hyde Park joined Tsogo Sun’s Regional Sommelier Georgio Meletiou * The Unogwaja Challenge * Fleur du Cap’s Andrea Freeborough takes to the kitchen on Mother’s Day * Two splendid evenings evoking the Nellie’s rich history * Disappear to Majeka House * Picking of the first apples at the Cape 353 years ago has lead to a R6 billion fruit industry

 

 

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IN THE NEWS! IN THE NEWS! IN THE NEWS!

 

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St Petersburg Ballet Theatre to visit Cape Town in May at the Artscape Opera House. * Dylan Lewis, one of the world’s finest wildlife sculptors has just brought out ‘An Untamed Force’. * The historic Drostdy, a hub in the small town of Graaff-Reinet since 1805 has acquired a fresh new guise. StreetSmart SA celebrates 10th anniversary and new chairperson * GLOBAL EXPERIENCE ADDS EXCELLENCE TO LOCAL CUISINE * If you are starting your wine journey or just curious take a look at the NOSE YOUR WINE video series which wine.co.za has developed. 

 

 

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OUT TO LUNCH AT RADISSON BLU

 

A Chef’s Table with Executive Chef Grant Kennedy of Radisson Blu in the Waterfront with Cape Legends and Fleur du Cap’s Winemaker Sanelisiwe (Praisy) Dlamini, introducing their candidates for the Inter Hotel Challenge.

 

 

 


A natural teacher, Grant Kennedy, Executive Chef of Radisson Blu with Candidate Chef Bonga Galada and Candidate Wine Steward Heinrich La Meyer with Praisy Dlamini. 


 

 

 

The theme was nautical, the spacious table bold in deep blue and white stripes framed by the stunning and dramatic views of the sea. Fine attention to detail and masses of white roses, orchids and smooth pebbles captured the moment. 

 

 

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OUT TO LUNCH AT QUEEN VICTORIA HOTEL

 

A Chef’s Table with Craig Paterson, Executive Chef of the three Newmark Hotels in the Waterfront with Cape Legends and Durbanville Hills Cellar Master Martin Moore, introducing their candidates for the Inter Hotel Challenge.

 

 

  

Candidate Chef Thaabiet Adams with Executive Chef Craig Paterson. Candidate Wine Steward Francisco Domingos with Durbanville Hills Cellar Master Martin Moore  

 

As pretty as a picture! Salmon mi cuit and asparagus with a citrus and pine dressing was a good combination with the Durbanville Hills Biesjes Craal Sauvignon Blanc, echoing the flavours. The wine with a tinge of green pepper, the tartness of gooseberry and light asparagus, and the crisp and fresh fruit finish was a good foil to the salmon. 

 

 

 

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OUT TO LUNCH AT TAJ CAPE TOWN

 

A Chef’s Table with Executive Chef Shyam Longani of renowned Taj Cape Town and Executive Sous Chef Harpreet Kaur of the Bombay Brasserie with Cape Legends and Zonnebloem’s Cellar Master Deon Boshoff, introducing their candidates for the Inter Hotel Challenge.

 

  

Executive Sous Chef of Bombay Brasserie Harpreet Kaur with Candidate Chef Shu-Aib Bassier and Executive Chef Shyam Longani. Taj Sommelier Tatiana Marcetteau with Zonnebloem’s Cellar Master Deon Boshoff and Candidate Wine Steward Ayanda Mkune 

 

On the Menu showcasing Executive Sous Chef Harpreet Kaur’s fine hand with contemporary Indian cuisine… A tantalising start of pastry shells with asafoetida spiced fresh peas with a light homemade yoghurt raita and mint chutney. A witty dish that pairs excellently with the Zonnebloem Sauvignon Blanc with hints of green pepper, a slight tartness of gooseberries and the richness of green fig. 

  

 

 

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OUT TO LUNCH AT LA RESIDENCE

 

A Chef’s Table with Executive Chef Lennard Marais of The Royal Portfolio’s La Residence in Franschhoek with Cape Legends and Stellenzicht’s master winemaker Guy Webber, introducing their candidates for the Inter Hotel Challenge.

 

 

Candidate Chef Phumeza Maxwele with Executive Chef Lennard Marais. Stellenzicht’s Winemaker Guy Webber with Candidate Wine Steward Evan Sampson 

 

Executive Chef Lennard Marais presented the most carefully planned and stunning lunch, which began with a rustic country salad of lightly oak smoked duck breast, cucumber ribbons, preserved orange, toasted hazelnuts and Malataya apricots drizzled with a chervil and vanilla vinaigrette. Piquant with a perfectly blended mélange of flavours and paired with a very interesting and complex Stellenzicht Semillon Reserve. 

 

 

 

 

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