Apr 10 2013
The Napoleonic episode shalt from now on be known as the Agony of Lourensford, where the words ΓÇ£In victory you deserve it and in defeat you need itΓÇ¥ are still ringing through the fynbos-covered valleys of this Helderberg Estate. Napoleon was, of course, referring to the noble elixir of Champagne, while my interpretation pertains to two very different wines. Different from Champagne, and from each other.
Jul 12 2012
South AfricaΓÇÖs wine capital of Stellenbosch is not really having its cup runneth over with culinary hot-spots. That would be the town itself ΓÇô the surrounding winelands have a plethora of fine places to chow-down in spectacular surroundings.
Knowing this, I was still surprised when a group of local advertising honchos suggested we meet at the relatively-recently opened Hussar Grill in Plein Street where they were planning to twist my arm into dropping a wad of cash with their media portfolio.
Jul 31 2011
I must admit, this was one occasion where an advertising salesperson trying to sell adspace actually sounded interesting. Γò¼├┤Γö£├ºΓö¼├║The thing with you wine people,Γò¼├┤Γö£├ºΓö¼├æ the lady from Die BurgerΓò¼├┤Γö£├ºΓö£├╗s sales-office said in a voice that could launch nuclear submarines, Γò¼├┤Γö£├ºΓö¼├║is that you want everything for fuck-all.Γò¼├┤Γö£├ºΓö¼├æ Continue Reading »
Jul 24 2011
When the soap operas start getting a tad boring on the telly, one can always tap into developments at the KWV. Once an icon of the South African wine industry, the companyΓò¼├┤Γö£├ºΓö£├╗s brand has been wrecked by a recent series of boardroom squabbles and shareholder posturing. The latest turn of events saw CEO Thys Loubser abruptly cleaning his desk and leaving office last Friday afternoon. Continue Reading »
Jul 17 2011
A great trio from Portugal.
Jul 11 2011
Sardines, not chestnuts......
Jun 19 2011
Apr 06 2011
It began with an oyster.........
Strange as it may sound, there was a time in South Africa when chefs were, well, just chefs. Nameless, faceless men and women who gallantly slaved away in restaurant and hotel kitchens, feeding patrons to whom only the content of the plate mattered. The Châteaubriand (for two, of course) and Crayfish Thermidor could have been cooked by Hannibal Lecter or Marilyn Monroe, nobody would give a chicken liver.
A dining venue was judged on the food and the ambience and the mood created by the fulfilled feeling of being fed by others.
Mar 29 2011
As a partner to the South African wine industry, part of my responsibility entails immersing myself in this countryΓÇÖs unique, colourful and vibrant wine culture. This, of course, includes getting close to as many South African wines as possible by, well, tasting them. As they say in the classics: itΓÇÖs a tough job, but someone has to do it.
Obviously I keep a cellar of various local wines to entertain – especially when friends and family from my home country of Austria are in the vicinity.