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Launch: Mynhardt’s Kitchen at Cathedral Cellar, KWV

16 Mar

The remarkable Cathedral Cellar at KWV is now the home of Mynhardt’s Kitchen.

Yesterday, I attended the launch of Mynhardt’s Kitchen at Cathedral Cellar, KWV Wine Emporium. Chef Mynhardt Joubert is no stranger to the Paarl community and he’s been acting as brand ambassador for iconic Paarl wine producer KWV for numerous years. He has just fitted the breathtaking Cathedral Cellar at KWV with a state of the art kitchen and the venue is now open for functions.

In celebration of KWV’s 100 year celebrations in 2018, from today onwards anyone will be able to book a memorable dining experience in Cathedral Cellar, for groups of 20 up to a 100. Guests will be seated at long tables, flanked by imposing, 12000 ℓ stuk-vats, some showing historical wine making scenes carved by father and son, Karl and Karl-Heinz Wilhelm in 1969 and 1970. On either side of the impressive hall are large coloured windows – in tones of blue and green on the one side, and red and orange tones on the others side, resembling the Paarl mountain in the east and the setting sun in the west.

To celebrate the launch of this unique facility, Mynhardt treated us to a vegetarian menu with a “roots” theme, serving a visually striking, colourful starter course of root vegetables on paper (which was rolled up after – no washing up, very water wise). For mains we enjoyed deep fried risotto balls (arancini) on a creamy mushroom sauce made with a rich root vegetable stock, and for dessert he served cheesecake mousse with fig ice cream. All plates were made of paper and thus compostible. The food was accompanied by impeccable wines by KWV and Laborie.

The drama of this space is just unrivaled, and I can only imagine what evenings in this space must look and feel like with the added lighting that they’ve installed to make the most of the cathedral’s vaulted ceiling and massive wooden vats all around.

Enquire about Mynhardt’s Kitchen at Cathedral Cellar for your next dinner or function at or 076-033 1839. Thank you Jeanri Tine van Zyl of Feed That Bird Communication for the invitation. Thank you to Chef Mynhardt, KWV, Laborie, Montagu and XTN Family Farm for the fabulous lunch and the beautiful gift box.

Chef Mynhardt places the finishing touches on his root vegetable starters.

Bubbles all around, courtesy of Laborie.

A series of iconic KWV wines were served as part of the lunch.

Our colourful starters, plated on paper.

Lots of wine glasses (and beautiful fresh flowers, roots attached) ready for various wines to pair with our multi-course lunch.

Red, yellow and green food art – almost too beautiful to eat!

Fig, rosemary and pine nut focaccia. This was dreamy!

The red section of the starter – roasted baby beets, fresh candy beets, goats cheese balls, raspberries, pomegranates, cranberries, microherbs, strawberries, beetroot mayonnaise.

A long table of colours and flavours.

Arancini, creamy mushroom sauce made with root veg stock, pan fried mushrooms, lattice pastry crust.

Cheesecake mousse, fig ice cream and fresh figs.

Back home, I unpacked this gift box, courtesy of Laborie, Montagu and XTN Family Farm. I now have a little vine in my home!


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Review: Coffee, cold brews and pastries at Coco Safar

12 Mar

The entrance to Coco Safar Café in Sea Point, Cape Town.


On Saturday I visited Coco Safar, a unique luxury café, espresso bar, (compostible) capsule emporium, couture pâtisserie and brand new cold brew facility. After relocating their flagship store from Claremont to Sea Point in January 2018, they are also proud to announce the opening of another store in New York later this year.

If you haven’t been to Coco Safar, prepare to be dazzled by their luxury approach and impeccable attention to detail. Sit down in the plush café for great coffee ranging from espresso to syphon to iced latté, and take your pick from their selection of immaculately crafted French-style pastries and chocolates. If you’re in the mood for something savoury, try the hearty yet refined breakfast options that include bobotie croissants, pulled lamb an poached eggs on bao buns, and buttery savoury galettes.

Across the isle from the espresso bar, a chocolate & coffee laboratory is visible where they work on creating new offerings almost daily. On the other side, yet another Coco Safar facility displays cold brew infused rooibos and coffee, bottled or on tap, all alcohol-free. These brews are deliciously refreshing and a must-taste experience.

If you are serious about coffee, tea and luxury pastries, then this place will be your slice of heaven. The consistency of quality and attention to detail are truly incredible. Coco Safar is a beacon of what constant innovation and a quest for excellence can become: “a journey beyond the ordinary.”

About the founders: Wilhelm Liebenberg and Caroline Sirois are passionate food and coffee specialists having spent the best part of 20 years traveling the world in search of the finest coffee and culinary experiences. These experiences lead to many creative endeavors including opening several restaurants and café’s around the globe including Montreal, Toronto and New York.

“Coco Safar is a natural evolution of this journey and their extraordinary vision to make the luxury experience, not just the domain of the privileged few, but an everyday experience for everyone.”

Here is my experience in pictures:

The friendly espresso baristas at Coco Safar.

My flat white. The coffee was fantastic.

Couture pâtisserie section at Coco Safar.

Some of the chocolate bonbons on display at Coco Safar. I tasted four of them, my favourite was by far the truffle with lamb bacon in it! Yes, lamb bacon in chocolate (they’re the speckled ones in the middle).

More sweet indulgence at Coco Safar.

Some of the exquisite looking pastries at Coco Safar.

I’ll be back for these creations. There was a salted caramel bomb with my name on it…

One of two (world-first) coffee machines of their kind – this one located in Coco Safar’s coffee lab.

The cold brewing section at Coco Safar.


Tasting cold brewed teas and coffee. These were my favourite drinks of the day. I’ll take anyone, anytime. So refreshing!

Bottled sparkling citrus coffee, cold brewed by Coco Safar. Such beautiful branding. And look at the colour of the coffee!

The syphon coffee master at Coco Safar.

Watching a syphon demonstration – it’s a coffee brewing method that involves a vacuum, using two chambers where vapor pressure produce a clearer coffee with a complex taste.

Some of the coffee capsules for sale in boxes at Coco Safar. Their capsules are 100% compostible.

Taking a look at the retail offering at Coco Safar: books, coffee gadgets, ceramics, leatherware and more.

Savoury galettes with brussels sprouts & mushrooms. So buttery!

The legendary bobotie croissant – absolutely delicious!

Raspberry croissant and plum galettes. I’m a sucker for croissants and theirs are really top notch. My favourite was the plain croissant.

Sticky bun and more fruit galettes. That sticky bun will chase me in my dreams – it was incredible!

The unique wall art at the booth next to the window pane at Coco Safar – go take a selfie for Insta! So beautiful. Also, leather chairs all around. Such a pleasure to sit on.


The Coco Safar flagship store is accessible at street-level at Artem Centre, which is located at 277 Main Road Sea Point, Cape Town, including secure onsite parking facilities.
For more information, visit Coco Safar at, email or call 021-433 0490.

Thank you to owner Wilhelm Liebenberg for the personalized tour, it was an inspiration. Thank you to Natalie Jardine of Vivid Luxury for hosting me.

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Review: Merino lamb terroir tasting with Bertus Basson

3 Mar

Yesterday I attended the first merino tasting session hosted by well known Stellenbosch Chef Bertus Basson and Cape wine master Bennie Howard of Veritas, in collaboration with Agri-Expo and Lamb & Mutton SA as part of the Woordfees 2018 in Stellenbosch.

Four legs of lamb, taken from animals of the same age, farmed in different areas (Hamtam, Kamdeboo, Overberg and Boland) were cooked at 68 °C sous vide for 12 hours, with no salt/herbs/spices and served at room temperature. This way the unique terroir of each of the meats can be identified, tasted and appreciated. In case you didn’t know, most of the mutton that we find in SA is free range. Along with the four meats, a tasting of four Veritas awarded wines were presented by Bennie Howard: Holden Manz Big G 2013, Ridgeback Cabernet Sauvignon 2015, Diemersdal Pinotage 2016 and Kleine Zalze Family Reserve Shiraz 2013. All four incredible wines could be paired with your choice of meat, and the differences in tastes in the audience were interesting to see.

Some notes on the terroir of each of the meats:

1. Hantam (Calvinia, Great Karoo): hard, sun scorched, dry, biodiverse hotspot, winter rainfall, animals mainly eat karoo bossies.

2. Kamdeboo (Graaf Reinet, Eastern Cape): succulent Karoo, grass lands, cold winters, summer rainfall.

3. Overberg (Swellendam): fynbos territory, the heart of merino territory, winter rainfall, cold winters.

4. Boland: animals feed on “stoppellande” after harvest season, receive additional feed because of current drought, very hot summers.

When you taste lamb or mutton meat, you’re looking for the following qualities: herbaciousness, minerality, fat content and grain. It was eye opening to taste and experience the unique differences in each of the meats and to see the differences in grain (like they say in Afrikaans: “Daar’s ‘n skaap vir elke smaak”). According to Bertus, his personal favourite mutton cuts are neck, rib and shoulders. He also said that mutton chops should be braaied crispy and seasoned only with salt. This way you can really appreciate the taste of the meat and enjoy the unique fatty edges. No fancy-shmancy pink chops for him! I like that.

Get your tickets for the upcoming exclusive merino tasting sessions with Bertus & Bennie from Computicket – next sessions on Thursday 8 March 12h00 and Sunday 11 March 12h00, R160 pre-bought or R180 at the door. #CookingWithLamb #Lambassador #WeLoveLamb #TheWayNatureIntended

Here is my taste experience in pictures:

The tables at Die Khaya, Woordfees 2018, almost ready for a merino tasting session.

Tasting notes and more information about the Veritas wines.

Our four Veritas wines as part of the tasting experience, to be paired with four different marino lamb meats.

Paper plates with four different lamb meats for the tasting session, served at room temperature with no flavourings or seasonings.

My tasting station at the merino tasting session.

Bennie Howard of Veritas tells us more about the four red wines that he has selected for the tasting.

Chef Bertus Basson tells us more about his love of South African mutton and lamb.

Bertus listens to Bennie’s expert wine tasting notes.

Marina Bester of Lamb & Mutton SA takes a picture of Bertus for social media. It’s always great to see a few behind-the-scene shots! What a great afternoon in the company of experts!


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Review: Lunch at Cavalli

27 Feb

Chef Michael Deg (center), head of the kitchen at Cavalli.


On Sunday, my family and I had the privilege of visiting Cavalli Estate for lunch. We’ve been for a few gallery visits and wine tastings there before, but never for lunch. After receiving an invitation to experience the restaurant at Cavalli’s new “One at Cavalli” menu, where the shining ingredient for the month of February is beetroot, I was intrigued to see what recently appointed head chef Michael Deg had up his sleeve.

Stretched across 100 Hectares of pristine land located in the picturesque Helderberg region of Stellenbosch, Cavalli Estate boasts 26 hectares of vineyards, 10 hectares of indigenous fynbos gardens, a contemporary restaurant, 350-seater function venue, wine-tasting facility, retail contemporary art gallery, luxury boutique and a world class equestrian facility.

Chef Michael Deg’s focus on quality rather than quantity is apparent in his small à la carte menu with 6 starters, 6 mains and 6 desserts, for lunch and dinner. He likes to change one or two dishes every week to ensure the menu keeps evolving with the seasons. His aim is for vegetarians and vegans to feel appreciated at Cavalli (see vegan menu options) and he now also offers two tasting menus for dinner – both are 8 courses, with one of them completely vegetarian.

Here is our lunch experience in pictures. The beautiful food and the surrounds will speak for themselves, but a special mention needs to be made about the fantastic service. From the front gate security to the various waiters, sommeliers and the restaurant manager that looked after us (and the kitchen staff that came out to explain their dishes) – the team at Cavalli seamlessly displayed their calm professionalism and friendly knowledgeability. We were served by a team of waiters (not just one), always receiving our courses at the same time, with incredible wine pairings by head sommelier, Farai. Truly a premium atmosphere all round.

The food at Cavalli was bold in flavour, beautifully plated and pure pleasure on the palate. From bright green silky pea gazpacho to perfectly flame grilled cauliflower, pale pink beetroot meringues and dewy garden salads (and that umami dumpling!) – the food was simply incredible from start to finish. Watch out, this restaurant will draw a lot more attention within the fine dining arena in the near future.

Check out our experience below:

The magnificent view from the restaurant entrance at Cavalli, when you look to your right.

On our way to the entrance at Cavalli.

The entrance sign amongst steel and stone – architecturally, Cavalli is already a must visit.

The contemporary restaurant interior at Cavalli.

More of the restaurant interior and the terrace at Cavalli. The restaurants seats more than 100 guests.

Adjacent to the terrace at Cavalli, there is a tranquil pond with this incredible view.

The brand new release of Cavalli’s first MCC.

Some beetroot meringue kisses with a savoury filling from the kitchen as a welcome snack.

Beetroot salt and other flavoured butters to go with the bread board.

Bread board (tomato & feta flatbread, ciabattini & mini seed loaves).

Farai – the friendly, knowledgeable head sommelier at Cavalli.

Amuse bouche: pork dumpling in umami broth. I could eat a very large bowl of these, they were absolutely incredible. Very punchy in flavour.

SPICED CARROT TARTAR (VEGAN) | pickled shimeji, onion ketchup, shallot cups, crispy ginger. Great combinations of textures in this dish.

One of the many wines we enjoyed as part of a wine paired lunch journey. Cavalli has a very long list of wines that you can order by the glass – something that is very rare these days (and such a great way to taste through a wider variety of their wines with the many menu items).

GRASS-FED BOBOTIE KROMESKIES | kale pesto, mustard crème fraîche, crispy potato, apricot, curried crumble. A modern take on a classic South African favourite. The bright green crispy kale was delightful.

CHILLED PEA GAZPACHO | yoghurt & lemon ice cream, pea salsa, goats cheese. The goats cheese ball was deep fried, and the contrast in temperatures with the cold soup and very cold ice cream was delicious.

My daughter’s “fish & chips” with a fresh garden salad. It was delicious! Kids also have an option to order “chicken nuggets” and, if I remember correctly, a “beef burger”.

We were very impressed with Cavalli’s stainless steel reusable straws – very cool!

CAULIFLOWER STEAK (VEGAN) | tempura, cauliflower puree, macadamia nuts, capers, sultanas. The macadamia nut crumble was the perfect accompaniment to the soft and creamy cauliflower.

My main course red wine pairing: the Valkyrie by Cavalli.

GRASS-FED BEEF FILLET | pomme purée, creamed spinach, pickled baby beetroot, bone marrow crumble. You cannot see the inside of the meat on this picture, but it was absolutely perfectly cooked.

Pre-dessert: yoghurt, beetroot puree, tangerine granita, freeze dried raspberries. So fresh and cleansing!

MANJARI CHOCOLATE MOUSSE | blondie, dulcey ganache, mint ice cream, cocoa nibs. I’m a sucker for chocolate mousse AND blondies, so this was right up my alley.

BANANA & PISTACHIO GALETTE | salted caramel ice cream, peanut tuille, pistachio crème. One of the highlights of the dessert menu offering.

A final sweet gift from the kitchen to end off our lunch.

The restaurant is open for lunch and dinner 5 days a week, from Wednesday to Saturday. Sundays lunch only.
Restaurant bookings: (021) 855 3218 (8am – 5pm)

Starters range in price from R85-R120.

Mains range in price from R170-R250.

Desserts range in price from R85-R120.

Visit for more info. Menu changes seasonally.

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10 water wise recipes that’ll help you save

8 Feb

Never leave a running tap unattended. Use a thin stream of water with great care and intent, and only when necessary. (Photo by Kaboompics // Karolina from Pexels)


We’re all looking to gain smart new habits for coping with the little water left in the Western Cape. Hoping to avoid “day zero”, let’s adjust to a new normal of being truly water conscious and saving every drop that we can.

When we were struggling with power outages a few seasons ago, Private Property wrote an article, Energy savings will be crucial this winter. With the current water shortage they asked me to put together a few dos and don’ts of foods/recipes to embrace and to avoid. Check out Private Property’s houses for sale, and remember these handy tips: Keep a water-less hand cleanser in the kitchen and bathroom to minimize rinsing your hands under running water. Keep the plug in the basin plugged in (or use a larger bowl/bucket) to reuse grey water as far as you can.

Water wise foods to welcome:

  • anything braaied/grilled (remember to serve these on paper plates that won’t require any washing up)
  • oven roasted vegetables instead of boiled vegetables (remember to use a sheet of foil or baking paper on your tray to minimize dirty trays)
  • roast chicken (or other meat) that can double up as leftovers on a sandwich the next day, limiting more cooking and washing up
  • salad, fruit and vegetables that can we wiped with a damp cloth (that don’t need extensive washing)
  • “hand food” that doesn’t require plates or cutlery (minimizing dirty dishes for washing later)
  • one-pot dishes that can go from oven/stove to table to fridge (minimizing dirty dishes for washing later)

Water unwise foods to avoid:

  • foods that need to be cooked/soaked in a lot of water, like rice, legumes and pasta
  • foods that need lots of water for rinsing, like sandy mussels or spinach (unless you can minimize the rinsing water and reuse it later as grey water)
  • foods that require large amounts of stock, like soups and risottos
  • food that will dirty various bowls/pots/trays (unless you use baking paper or foil on your trays that can be discarded) and will use more water for washing up than usual

Here are some of my favourite recipes that don’t contain any water, are made in one pot/pan, or require very little (or no) washing up:

Spinach, mushrooms & cheddar frittata with sage butter. Photography by Tasha Seccombe.

  1. Mushroom, spinach & cheddar frittata: this is a one-pot recipe that is perfect for breakfast, brunch, lunch or dinner, and also as leftovers for the office the next day. It can be eaten hot or cold, so no reheating required, and no extra dirty dishes gained. And yes, you can ditch the sage butter!

    Delicious buttermilk rusks with various seeds, nuts, oats, coconut and pecan nuts.

  2. All-in-one breakfast rusks: limit your tea/coffee intake by filling up with these “waterless” rusks – dip 2 or 3 in your one cup of daily coffee, and you might not require another cup soon.

    Freshly toasted granola with cranberries. Photography by Tasha Seccombe.

  3. Granola with almonds & cranberries: made with no water, this granola recipe is so delicious topped with a dollop of yoghurt. To minimize dirty dishes, add a few tablespoons directly to your plastic yoghurt tub (and not other way around).

    Freshly braaied ciabatta sandwiches with fior di latte, tomato, basil and chutney. Photography by Tasha Seccombe.

  4. Afritalian braaibroodjies: these can be assembled anywhere without using any water. Eaten with your hands straight from a plankie, they’re the perfect waterless food items.

    My ultimate caprese salad with soft mozzarella, an array of tomatoes, fresh basil, pesto and toasted pine nuts. Photography by Tasha Seccombe.

  5. Ultimate caprese salad: no rinsing necessary (unless you want to wipe the tomatoes with a damp cloth), easy to assemble, and the juices can be mopped up with crusty bread straight from the plate.

    Baked tomatoes with feta, garlic, thyme. Photography by Tasha Seccombe.

  6. Baked tomatoes with feta, garlic & thyme: add a sheet of foil or non-stick baking paper to the tray, which you can pop in the bin afterwards. No pre-rinsing, no washing up.

    Roast garlic prawns served with fresh limes. Photography by Tasha Seccombe.

  7. Roasted garlic prawns: another roasted favourite that can be done with a sheet of foil and eaten straight from the pan!

    Panzanella: a traditional Tuscan bread salad. Photography by Tasha Seccombe, styling by Nicola Pretorius.

  8. Panzanella with smoked chicken: what a delightful, meaty, summer salad with oodles of crunchy croutons – perfect for entertaining a crowd. Make the croutons in the oven on a baking sheet lined with foil and save on washing up!

    Fresh, crunchy, beautiful to look at and oh-so-delicious Vietnamese vegetable spring rolls (photography by Tasha Seccombe)

  9. Vietnamese chicken & vegetable spring rolls: although these paper rounds are made of rice, they require no cooking – only one minute of soaking in a little cold water (you can use a wide bowl with 1cm deep water for the whole batch and still reuse the water left for rinsing anything that’s dirty etc.) It’s hand food at its best, dipped in a fabulously salty peanut sauce.

    Braaied lamb chops make the ultimate shawarma topping. Photography by Tasha Seccombe.

  10. Quick braaied lamb shawarmas: marinate in a plastic bag, braai, assemble on chopping board, eat with hands, wipe with kitchen paper – almost no dirty dishes! Perfect for outdoor entertaining.
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2 Michelin-starred chef opening pop-up restaurant in Franschhoek as part of world tour

29 Jan

Chef Piet telling his story to guests at the preview of his pop-up shop.

Double Michelin-starred Belgian chef Piet Huysentruyt will soon open a pop-up restaurant at The Conservatory on Happy Valley Road in Franschhoek.

The pop-up is a touring version of Huysentruyt’s Likoké Restaurant in Les Vans in France’s Rhône Valley. With his philosophy of honouring his roots, his rock & roll soul and his sentimental emotions, a ‘standard’ pop-up restaurant as a way to keep busy during the French winter simply wouldn’t do and eventually developed into a world tour, just as a rock band would do.

On the back of his t-shirt, more info about the Likoké On Tour pop-up restaurant tour.

Their first destination was Huysenstruyt’s native Belgium, followed by stopovers in Japan, Indonesia and Singapore.  Franschhoek is the restaurant’s last and only African stop before heading back home. The restaurant team is being followed by a TV crew, writer and photographer with a view to publishing a book about their culinary world tour.

Chef Piet attended the Ter Duinen Culinary Institute against his parents’ wishes. He went on to work at some of Belgium’s and France’s most prestigious culinary institutions before opening his own eatery in the late 1980s. His efforts were finally rewarded with a Michelin star in 1994.

His cuisine became famous for his rebellious and unconventional combinations of noble ingredients and offal, but also of “surf and turf”.  When he published his first book with food photographer Tony Leduc, it was aptly titled “Contemporary and Stubborn”. They also made history by coining the original phrase “food porn”!

Feeling somewhat misunderstood and underappreciated, Piet closed his first restaurant and went on to become a celebrity TV chef – creating more than 20 cooking shows and selling more than 4 million books over the past 15 years.

Likoké welcomed its first diners in 2013 and received a Michelin star a mere five months later.  The Gault et Millau Restaurant Guide awarded it three toques later the same year as well as its Discovery of the Year accolade. Today the restaurant is ranked 39th on the WBP Stars World’s Best Restaurants List.

The African stop on Likoké’s world tour has particular sentimental significance for Piet as his restaurant carries the nickname his father was given while living in the Belgian Congo. Huysentruyt says Likoké’s core values reflect his family’s roots in Africa, his love of southern France’s terroir and his desolate past in Belgium where he learned to appreciate the beauty of simple products.

I was invited to exclusively experience some tasters of what can be expected at the upcoming pop-up a week ago, hosted by the rockstar chef himself, Piet Huysentruyt. Here is my experience in pictures:

Chef Piet pouring tasters of Beetroot | Coconut | Yoghurt, Carrot | Saffron | Passion | Yoghurt and Celery | Tarragon | Cucumber.

Liquid tasters served on a vine branch.

Pork Tartare | Pickles (one of my favourite dishes of the day).

Avocado cracker.

Belgian waffle | Mushroom.

Chef Piet getting ready to plate.

Tomato | Franschhoek trout. A stunning, light dish packed with flavour.

Moules Frites.

Pork Trotter Beignets | Cauliflower.

Moambe | LFC. A tongue in cheek version of KFC.

Biltong | Grill. Slices of almost carpaccio beef on smoking hot fire logs served with a sprinkling of cheese.

Stoverij | Friet. That golden deep fried item in the background was a potato chip, Belgian-style. Just incredible! Underneath the melba toast there was a very good meat stew. Also one of my favourite dishes of the day.

Apple | Honey | Goats Cheese.

Chocolate | Beetroot | Buttermilk.

Chef Piet’s beetroot-stained hands adding the finishing cocoa dust on the dessert. There were also smoked almond financiers served after this dish.

Likoké in Franschhoek will be open from Tuesday to Saturday, between 28 February and 15 March. It will be located at The Conservatory on Happy Valley Road.

Cost: Set Menu of 12-15 courses for R1250 per person (R1900 with wine).

Bookings: 071-365 9612

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Review: The Bertazzoni La Germania Americana 90cm gas/electric stove

18 Jan

Last year I was scrolling through Instagram one morning and came across a range of Italian stoves imported by Chef’s Pride. Although I’ve never heard of this company before, I couldn’t help but notice how incredibly beautiful their range of freestanding stoves were. They were so beautiful that the thought of them kept me up that night, to be honest.

I decided to contact Chef’s Pride suggesting a collaborative campaign where I would receive my very own Bertazzoni La Germania Americana 90cm gas/electric freestanding stove to try out, cook with and review in exchange for creating original content for them over a period of time. As with all of my collaborations/endorsements/reviews, I only publish reviews if the end verdict is positive (negative reviews never get published, I rather send a list of constructive criticism to the client). Well friends, I’ve been cooking on my Bertazzoni since December and this stove is rocking my world.

Firstly, let’s get the specs on the table:

  • Model: Bertazzoni La Germania Americana, burgundy, dual fuel (gas/electric), 90 cm
  • 5 gas burners (one 0.48-5.00 kW dual ring lateral wok)
  • 11 multi-function settings (on electric oven models)
  • dual oven fan for even heat distribution
  • oven dimensions 400 x 760 x 470 mm / 142 liter
  • thermometer on facia displays oven temperature
  • single hand electronic automatic ignition
  • safety termocouple/valves (flame failure device) on each burner
  • seamless single piece stainless steel squared worktop
  • cast iron pan supports
  • large soft/cool touch control knobs
  • triple glass drop down oven door with soft close hinges
  • utility drawer and oven cooling fan system
  • Retail price: R22 685
  • Available online from and 

This is a large, sturdy, solid stove. It doesn’t rattle and it doesn’t wobble. The legs can adjust in height, so I’m happy to have it at its maximum height which is around 90 cm. The door handle is very solid and the door closes softly. The oven is wide enough on the inside to accommodate my largest baking trays, sometimes even two standard trays next to each other. Because of the even heat distribution, I can bake four trays of cookies, two trays next to each other on two different shelves, without seeing much of a difference in cooking colour on the four trays. I have also slow roasted 23 kg of pork shoulders at once in this oven overnight in four different roasting trays – it was a tight fit but it worked! Incredible.

The oven preheats to any temperature in about 10 minutes, according to the built in thermometer. This is a great way of checking actual temperatures, and I’ve found that I can slightly turn down the oven temperature on fan mode because it heats to roughly 20 degrees C more than the regular element. Which is exactly what it should be doing.

There is a large storage compartment at the bottom, which is perfect for storing unused trays and racks out of sight.

The gas top works seamlessly with single handed electronic ignition and I have not noticed any throttling on the gas outlets – just smooth blue flames. The smallest gas plate is very small and I love this, because I regularly cook with small saucepans and many other gas tops don’t cater for really small pots (the flames usually leak around the sides and causes the sauce to burn there). The large centre dual-ring plate evenly heats my biggest pots easily (I sometimes need to cook with a 20 liter pot) and is powerful enough to keep a very large pot boiling.

Cleaning is made easy with very few seams on the inside (almost none) and no seams on the top stainless steel panel. The door can be removed for intensive cleaning, as well as the inside glass panel (I won’t be doing that very soon, though).

This stove is pure pleasure to cook with and I highly recommend it for serious home cooks, but also for anyone seeking classic Italian styling and flair in their kitchen. Find this burgundy Bertazzoni La Germania Americana also in cream, black and stainless steel online via or

The beautiful Bertazzoni La Germania logo shield on the front of the oven.


The centre dual ring gas plate (one of 5 in total, including 1 small, 2 medium, 1 large and 1 wok).


Solid gas plate knobs, cool and soft to the touch, with electric single hand ignition.


The iconic thermometer on the Bertazzoni La Germania Americana.


The massive 142 liter capacity oven with two oven racks and 4 oven rack slide-in settings.


Twin fan for quick and even heat distribution.


The oven function knob and sturdy stainless steel oven door handle which closes softly.


Contact Chef’s Pride for more information about this oven and others in the range:

Physical address: 10 Bell Crescent, Hennopspark, Pretoria


Tel: 012-653 3132


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Revamped small plates menu at Majeka House

17 Jan

The table at the entrance to Makaron Restaurant, Majeka House.


Yesterday, I attended a media lunch preview of the revamped popular small plates menu at Makaron Restaurant, Majeka House in Paradyskloof, Stellenbosch. This restaurant was named as one of the top 30 in SA by Eat Out Magazine in 2017 and remains a favourite dining spot for locals and international visitors alike.

One of the pigs in Majeka House’s iconic pig collection.


After a welcome drink at the plush M Lounge and a quick site tour of their luxurious premier (entry level) and poolside (premium) hotel rooms, we took our seats at the iconic golden tables in Makaron Restaurant to sample chef Lucas Carstens’ finest new offerings.

Here is my photographic journey through the dishes that I tasted yesterday, all of which are on the current small plates menu (available until around March 2018). Diners are encouraged to choose four to six small plates per person, with or without wine pairings (I highly recommend the wine pairings though, as recommended by their acclaimed sommelier Brenda Karamba). This way you can taste your way through more than one dish without the heaviness of huge portions, savouring many different flavours and textures, mostly influenced by traditional South African cuisine and produce, with refined yet unpretentious flair.

Compliments from the kitchen: ceasar taco, crispy chicken skin & truffle, beetroot & trout cracker.

Roosterkoek & bokkom butter, mosbolletjie en korrelkonfyt.

Poached oyster, peaches, pickled sea vegetables.

Eggplant tartare, artichoke, turnip.

House smoked hake, celeriac, dill, whey soured onions.

Zucchini risotto, raw mushrooms, cured egg yolk shavings. This was my favourite dish of the day. It has been on the menu since chef Lucas started his journey with Makaron and it is still a firm favourite for many diners.

Leipoldt’s springbok rafeltjievleis, stewed fruit, apricots, onion.

Suckling pig, suurvytjie basting, sweet potato, nasturtium flower vinegar.

Banana tartare, roasted yeast caramel, sour dough ice cream, grated fudge.

Fermented blueberries, olives, olive oil.

Mini toffee apples.

Chef Lucas Carstens explains his revamped menu.

So what’s the verdict? The style, attention to detail and great service offered at Makaron Restaurant remains unrivaled. This is a restaurant/hotel situated in a residential area, competing with all the big wine estates (and their views) and still they remain one of the top players in an extremely competitive arena. Chef Lucas’s food is elegant, inventive and downright delicious – keeping a focus on simple ingredients being meticulously prepared. If you have not visited Makaron Restaurant before, do so this year.

Check out Majeka House’s January special stay-and-dine offerings, as well as their April specials for a decadent Autumn breakaway in the heart of the beautiful Winelands.

Makaron Restaurant is open for dinner only from Monday to Sunday, 18h30-21h00 (last orders).

Compile your menu from 4 to 6 small plates per person:
4 small plates R450–R770 with wine pairing
5 small plates R565–R940 with wine pairing
6 small plates R675–R1100 with wine pairing
Note: For groups of 5 and more the same amount of dishes must be selected.
Contact Majeka House:
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Review: The LG Neochef

4 Dec

A few weeks ago, I received a brand new LG Neochef microwave to review and keep. Our previous microwave was on its very last legs (we bought it 15 years ago from a friend, second hand, and although it has warmed many a leftover it was time to step down) so the timing was impeccable.

The thing is: you get microwaves, and then you get the LG Neochef. I’ve heard a few rumors about this machine, but it turned out I was even more impressed than I anticipated. I don’t like reviews that are too technical, so here is the bottom line: this is not only a spacious and beautiful microwave, it is also a smart oven. As in, a real oven that can bake, roast and grill. And you know what, it can even be a microwave and an oven at the same time, so your cooking times can pretty much be cut in half, if that’s what you want (that’s the “smart inverter technology” that LG is talking about).

The top reason I love this microwave so much is because of it’s superb, even heating. Food actually gets heated throughout (unlike other microwaves scorching the sides or completely overheating the middle). And butter actually gets properly softened (not half hard and half melted, like my previous microwave did, even on low heat).

I also love it because it is really spacious at 39 liter capacity, it truly looks sleek in a minimalist way, and it is very user friendly – it does everything I want it to do, without me searching for the booklet to look up a setting. I probably won’t end up doing a lot of baking in this microwave, only because I usually bake large quantities of stuff at once and that’s what my oven it for. But I do use and need a microwave daily and cannot do without it: for melting chocolate, for softening butter, for heating milk when baking sponge cakes, for defrosting meat, and so forth and so forth. It works like a dream – even the “time is up” tune sounds great.

The LG Neochef retails for R5499-R6499, depending on the retailer.

I’ll be doing a recipe post using the LG Neochef soon, so keep an eye out. Happy cooking!



If you want to read what LG says about their machine, here’s the full press release:

Combining a convenient design, subtle minimalism and the latest Smart Inverter technology from LG Electronics (LG), the new NeoChef™ takes culinary and microwave ovens to a new level. With the latest design trends, the microwave is both minimalistic and accessible, instantly bringing a touch of class to any kitchen. The ergonomic NeoChef features a simple intuitive control interface as well as a range of hygiene-enhancing features including Anti-Bacterial EasyClean™ that help users keep their ovens clean and fresh.

This elegant LG NeoChef has a unified tempered glass front, a refined matte exterior and is ergonomically designed with a rounded pocket-style handle and diamond cut dial weds form function to not only deliver the ultimate in precision and user-convenience, but to seamlessly blend in with the decor of any kitchen. To simplify operation, the NeoChef extends its usability features into input with its simple intuitive sliding touch control. The advanced microwave has received multiple world-renowned design awards including the 2015 PIN UP Design Award and the 2015 Good Design Award.

Equipped with LG’s unique Smart Inverter, there’s no cooking job the NeoChef can’t handle. The oven uses linear power control between 300 to 1,200 watts to evenly cook or defrost food, while at the same time preserving nutrients and locking in flavour. The Smart Inverter also boosts efficiency, as its motor has a 1200-watt maximum power output.

In addition, LG’s advanced microwave can be used to make healthy, lactobacilli-infused yogurt, and with its Healthy Fry feature is even capable of preserving the distinct taste of each dish while making them healthier, with less oil and 72 percent less fat.

The NeoChef also packs a number of features designed to increase cleanliness and streamline the cooking experience. The Anti-Bacterial EasyClean Coating makes it harder for dangerous contaminants to take root, eliminating 99.99 percent of harmful bacteria.

Equipped with a number of convenience-enhancing features such as its innovative, hexagonal turntable, as well as an energy efficient interior LED lamp that is three times brighter than conventional models, users can easily monitor the entire cooking process.With its compact exterior size, the microwave is at home in any kitchen while it is still able to accommodate large and tall dishes with its increased internal capacity.

“At LG, we’re dedicated to creating appliances with our consumers in mind, and as such we’ve developed this striking new microwave with functionality and beautiful design that will add a touch of class to any kitchen,” said Sofia Kim, MEA Marketing Cooking Team. “Powered by our unique Smart Inverter technology, the NeoChef efficiently and effectively reheats and defrosts food, decreases cooking times and makes it easier than ever for users to prepare delicious, highly-nutritious meals.”


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Col’Cacchio Stellenbosch revamped to celebrate 25 years

23 Oct

Early evening at Col’Cacchio, Stellenbosch.


This year, well-known pizza franchise Col’Cacchio celebrates 25 years in the industry. They’ve updated their branding and revamped some of their flagship stores, with more revamping rolling out countrywide shortly.

I was invited to visit my local Col’Cacchio in Plein Street, Stellenbosch last week. The location of this store has always been a hit – a tranquil courtyard in the absolute centre of town, perfect for families with young kids but also walking distance from campus for students. It has a distinct European feel, yet enough privacy and safety because it is not directly on the street.

Col’Cacchio distinguishes themselves as an Italian-inspired elegant pizzeria with an extensive menu, also including generous salads, antipasto, pasta and desserts. With their menu also recently updated, you can now do half-and-half pizza options, choosing any two of your favourite pizzas on the menu or even creating your own list of toppings.

The standard thin crust of Col’Cacchio’s pizzas wins my vote. I also love the size of their pizzas and the fact that they don’t feel heavy, but still are generously topped with fresh ingredients. I’ll definitely be back for the antipasti platter – such great value and perfect for sharing. Note that there are also gluten free and vegan pasta and pizza options!

As always, kids are well catered for with complimentary pizza dough and cookie cutters to play with, as well as crayons to draw on the brown paper table cover. This literally keeps them busy for ages – I love it.

Linger longer this summer season at Col’Cacchio Stellenbosch, invite a crowd of friends to join you and sit back while you snack through their menu. Their wine selection also includes many local favourites.

Take a look at our visit in pictures:

Garlic, chilli, parmesan, Tabasco, olive oil and balsamic vinegar comes standard with every sit-down table.

Happiness is fresh dough for the kids!

My favourite of the day: a delicious antiplasti platter of caprese salad, artichokes, charcuterie and marinated peppers. This platter also includes thin, crisp, herby pizza slices, plated separately.

Prosciutto and orange salad with rocket.

My half-and-half pizza – the smoke babe (Asian deboned smoked pork ribs, rosso onion, corn, spring onion, mint and coriander) and spicotta (fior di latte, garlic, spinach, ricotta, tomatoes and parmesan).

Schalk’s half-and-half pizza: the smoke babe and the moghul (Indian butter chicken, yoghurt, fior di latte, coriander & crispy onions).

Kids playing happily in Col’Cacchio’s courtyard.


Where to find Col’Cacchio Stellenbosch:
Location: Shop 29-31, Simonsplein Centre, Plein Street, Stellenbosch, 7600
Telephone Number: (021) 886-7088

For more info visit or hop onto these social media platforms:
Twitter: @ColCacchio
Instagram: @colcacchio

Download the Col’Cacchio Rewards app from the Apple App Store or Google Play & unlock delicious rewards.



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