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Just Brad — Mon, 01 Nov 2010 08:12:39 +0000

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Tuesday Reads

Just Brad — Tue, 19 Oct 2010 06:23:31 +0000

Becks and Gordie have fingers in same pie:

What do David Beckham and Gordon Ramsay have in common – apart from enjoying international celebrity status? According to news website the firstpost.co.uk the famous footballer and the slightly less famous chef are working on plans to open a traditional eel pie and mash shop – and possibly even a chain – in the UK. (Times Live)

Think pink this October:

Mugg & Bean sells pink cappuccinos in support of breast cancer month. During October, which is traditionally breast cancer awareness and education month, Mugg & Bean is serving “pink” cappuccinos. Known as the “Pink Mugg Shot”, the initiative is a partnership between Novartis Oncology and Mugg & Bean coffee shops. (Hotel and Restaurant)

Istrian Truffles:

Most people have heard for the white Alba truffle, but did you know that the same tuber is found in Istria, Croatia. The culinary chefs agree upon one thing only: the truffle should be placed at the very top of the gastronomic delicacies list. The truffle is a mysterious and unique tuber, completely concealed underground. It does not dispose of a plant suspended above the ground and therefore, no human being is able to spot it, except for a well-trained dog tracing it by smell. As it cannot be artificially grown, unlike the black truffle, it is even more demanded. (World’s 50 Best)

American wins first-ever WOSA Sommelier World Cup held in SA:

The inaugural winner of the Wines Of South Africa Sommelier World Cup is Christopher Bates from the US, who came away with the top overall score after a rigorous series of theoretical and practical examinations in the knowledge of South African wine. He was up against 11 other professional specialists in wine service, all chosen as their national representatives in the challenge conceived and arranged by the industry organisation, Wines of South Africa. (South African Wine)

Five Explanations For the French Paradox:

If you’ve never heard the term “French paradox”, it’s used to refer to the concept that French people, who are as a rule slim and svelte, seem to eat whatever they want: tons of white bread, cheese, butter, bacon, and far too much dessert for their own good. Everything from flavonoids in red wine to climate has been used to explain it. (OC Weekly)

Iron Chef Jose Garces Eats Pretty Much Nonstop to Ensure Everything on His Menu Is Perfect:

With his seventh Philadelphia restaurant, JG Domestic, finally opened, Jose Garces says he can get back to a more sensible diet. Time and again in the run-up to its opening, the Iron Chef and his staff went through the menu top to bottom, cooking, tasting, going back to the kitchen to tweak recipes, and tasting more for several weeks. “If I ate like this everyday, I wouldn’t be able to fit through the door,” (Grub Street New York)

Pearls of Wisdom: Jun Tanaka:

The Saturday Kitchen stalwart and head chef at Pearl Restaurant in London is near to finishing a month-long Street Kitchen tour with Mark Jankel, as part of the London Restaurant Festival. The first thing I wanted to be was a film critic. I thought, what better way to pass your day than watching films and writing about them. My mother and father always supported my crazy ideas and they never put me off. But in the end I thought it was too much hassle so I gave it up. (Big Hospitality)

Higher duties on alcohol ‘won’t curb abuse’:

THE government’s plans to raise excise duties on alcoholic beverages would have little effect on curbing alcohol abuse, South African Breweries (SAB) said on Friday. Discussions between the Treasury and the drinks industry started last month over increases to the benchmark level for excise duties levied on beer, wine and spirits. (Business Day)

Will that be the large one Sir?

There have been some scary statistics published about the amount of food that the average household throws in the bin every week with some sources putting it as high as 25% of what we buy. That’s a helluva lot of overproduced food, overtransported food, overpriced food, overdisposed of food, over the hill food but what about the experts? How are they performing? (Kitsch’n'Zinc)

The truth about men, women and food:

Are men hard-wired to eat meat? Do women have an innate need for cupcakes? Yorkie bars, Nestlé has always told us, are “not for girls”. They are to be growled from their wrappers and chewed in mouth-sized chunks by manly men, men with stubble, men with muscles that bulge like bellies. Flakes, however, are for ladies. Sexy ones, in lipstick and baths, who crumble off a feminine bite, before letting their eyes fall closed in pleasure. (Guardian)

The End Of The Line: Imagine a World without Fish…

Just Brad — Mon, 18 Oct 2010 09:38:38 +0000

The End of the Line is the first major feature film about the impact of overfishing on our oceans. This hard-hitting documentary aims to raise public awareness about threatened fish stocks and stimulate political will and consumer action to secure a sustainable fishing industry. It is a documentary that might impart some sadness and anger but it is definitely not all doom and gloom. The film points to networks of marine protected areas, responsible fishing and, ultimately, the wiser seafood choices by consumers as the key drivers of significant changes.

The film sees its nationwide premier in South Africa on Friday the 22nd of October at selected Nu Metro and Ster Kinekor cinemas, and will run for a limited period only. For more information, Click here.

Monday Reads

Just Brad — Mon, 18 Oct 2010 06:26:08 +0000

International Chefs Day Fill the Hat Charity Initiative:

On the 20th October 2010, International Chefs Day, the SACA Gauteng Committee and five Gauteng based cooking schools – the Prue Leith Chefs Academy, the Legend Hotel School, the HTA School of Culinary Art, the Capital Hotel School and Training Academy and the South African Chefs Training Academy- will come together to spearhead a charity initiative. (Find That Restaurant)

Terroir and Broughton to feature with Justin Bonello:

R500 three-course lunch to be offered at Terroir. Celebrity television adventure cook Justin Bonello and Michael Broughton, the chef who has made Terroir near Stellenbosch a multiple award winner, are teaming up for a once-off duo appearance as they prepare a lunch of note for food and wine enthusiasts on November 30. (Hotel and Restaurant)

Food Lovers in for a treat at the 2010 Helderberg Wine Festival:

As always food lovers have a lot to choose from at this year’s Helderberg Wine Festival where 32 wineries, 2 non-winery venues and thousands of fun-loving Capetonians meet over the weekend of Thursday, 21 October-Sunday, 24 October. Well-known and highly rated restaurants like Terroir at Kleine Zalze, Barouche at Blaauwklippen, The Restaurant @ Waterkloof, The Bistro at Somerbosch, the Deli at Lourensford, the Avontuur Estate Restaurant, Bayede! At Eikendal, Bodega at Dornier and 92 Winery Rd all offer special deals and menu’s. (Wine Times)

Blumenthal’s Dinner delayed until January:

The opening of Heston Blumenthal’s new restaurant Dinner at the Mandarin Oriental Hotel in London, has been delayed until the end of January next year. Dinner, which will serve a menu inspired by historic British dishes, was originally due to open on 1 December, and is supposed to be taking advance bookings now. (Big Hospitality)

My Day on a Plate: Marco Pierre White:

6am I sleep with the curtains open and wake with the daylight. Make a cup of Yorkshire tea, my favourite, and have chopped pineapple and mango, or toast with marmalade if it’s wintry outside. My eating habits change completely with the seasons. 9am Straight espresso, no sugar. I’m working on a campaign with Bernard Matthews at my restaurant, the Box Tree, and we’re getting through a lot of turkey. (Telegraph)

Did I Kill Gourmet Magazine?

Are you still missing the dead magazines you once loved? The Saturday Evening Post? Mirabella? Wigwag? Well, chances are you don’t miss them like I miss Gourmet. Not only did I read it cover to cover every month and always made several of the recipes, the editors sent me to Europe and South America and just about anyplace else I wanted to go. For 10 golden years they picked up the tab while I ate at the best restaurants and laid down my head on the highest thread-count sheets. I never saw a bill. (The Wall Street Journal)

Your hungover cookbook:

We hardened drinkers know how to handle a hangover. Groan, gulp down a pint of water, followed by tea or coffee, fruit juice and/or Coke, painkillers and possibly a bloody mary. Then the solids: something hot, greasy and pork-based, ideally accompanied by fried eggs, fried bread, fried mushrooms, fried tomatoes and chips. (Guardian)

Natural Wine:

Neil Pendock issues a challenge to SA winemakers to throw away their sacks of E220. Controversial UK wine writer Jamie Goode, in SA this month to address the Sauvignon Blanc Interest Group, is working on a book on natural wine. Publication can only be better timed that his visit, which missed both the WINE magazine Top Ten Sauvignon Blanc Competition and the Diners Club Winemaker of the Year Competition (with Sauvignon Blanc as category this year). Although in the Cape, Jamie even managed to miss the annual Veritas Awards function, being spirited off, genie-like, to dinner with a WOSA board member rather than attend the awards dinner for the largest and most prestigious wine competition on the local calendar. (South African Wine)

don’t drink bottled water! drink tap:

Or should I say, try and avoid drinking it as much as possible. Without sounding like too much of a goody-too-shoes, I have been recycling for most of my adult life. I lived in the US for a couple of years and in Europe for a few, so this all helped entrench a behaviour that is a philosophy and a way of life. My sister was an environmental activist, so this created further awareness on the issues. I cannot throw glass away. I have a panic attack. (Drizzle and Dip)

Dilly Diner of the Week:

People go into bars for all sorts of resaons, some to meet friends, others to blot out the cruel world, some for a pie and a pint, others for scampi in the baket and a glass of sweet rose wine but the regulars of this week’s Dilly Diner go for totally different reasons. The name’s a bit of a giveaway, The Rising Sun Anger Release Bar, and it’s perhaps a little more descriptive than The Eagle and Child or the Duke of York pub names. You certainly should know what to expect in this bar. (Kitsch’n'Zinc)

Friday Reads

Just Brad — Fri, 15 Oct 2010 06:28:02 +0000

What Did The Chilean Miners Eat?

Well, thank God the mine rescue is going well, and it looks like all 33 of the trapped miners are coming home. What did they eat to survive the 69-day ordeal? According to reputable reports online, “The first 17 days they rationed two spoonfuls of tuna, half a cookie and a half-full [ed - not half-empty?] glass of milk every 48 hours.” How did the milk stay cool enough not to spoil, I wonder? (OC Weekly)

Marco Pierre White Casts a Spell on Journalist With Magic Bouillon Cubes:

Last week, Dwight Garner dressed down Colman Andrews for being too awestruck by Ferran Adrià. Today, Ike DeLorenzo of The Atlantic voices his disappointment not only with another legend, Marco Pierre White, for endorsing Knorr stock (Marco loves the stuff every bit as much as Christopher Lee digs Swanson. (Grub Street New York)

The 600-Gram White Truffle:

When it comes to white truffles, size matters — at least, so it seems, to a select few in Hong Kong. In recent years, some of the city’s highest profile individuals have shelled out top dollar to buy the biggest of the bunch. Property tycoon Gordon Wu and his wife purchased a 1.5-kilogram white truffle for $106,406 in a 2006 auction. And Macau casino mogul Stanley Ho — who also owns businesses and residences in Hong Kong — paid a record $330,000 for a 1.5-kilogram white truffle in 2007, it was widely reported, and $200,000 for a one-kilogram white truffle in 2008. (The Wall Street Journal)

Wal-Mart to Buy More Local Produce:

The local-and-sustainable food movement has spread to the nation’s largest retailer. Wal-Mart Stores announced a program on Thursday that focuses on sustainable agriculture among its suppliers as it tries to reduce its overall environmental impact. The program is intended to put more locally grown food in Wal-Mart stores in the United States, invest in training and infrastructure for small and medium-size farmers, particularly in emerging markets, and begin to measure how efficiently large suppliers grow and get their produce into stores. (The New York Times)

Brandhouse gets behind Kingsley Holgate’s ongoing fight against malaria in Africa:

Respected outdoor adventurer and philanthropist Kingsley Holgate will begin his next malaria-prevention expedition in Africa by presenting the United Nations Global Fund with a cheque for US$240 000 raised through the sale of United Against Malaria beaded bracelets. The sale of the bracelets also goes towards buying mosquito nets for Africa. (Hotel and Restaurant)

‘Sexpresso’ coffee chains brew up new segment:

Baristas Coffee Co. Inc., a small chain of drive-thru espresso stands featuring female employees in skimpy costumes, said its new flagship store in Kent, Wash., has already begun to generate positive cash flow and contribute to the bottom line. Pink sheets-traded BCCI was formerly known as Innovative Communications Technologies. Its coffee business is operated by a majority-controlled company called Pangea Networks Inc. (Nation’s Restaurant News)

Community Cookathon with Jamie:

Jamie’s 30 Minute Meals, the latest cook book from Jamie Oliver, is taking Mzanzi by storm and to celebrate the awesomeness of innovative meals that take just half an hour, we are holding the first ever Yuppiechef Community Cookathon. We’ve received special permission to put up two of the recipes from Jamie’s 30 Minute Meals, and are challenging people to cook one of the meals with friends and family before Friday 22 October. The exciting news is that everyone who sends us a photo of them cooking up a Jamie storm will be sent a prize. Yes, we said everyone. (Spatula)

After hours with… Andy Barber:

The head chef at The Forge in Covent Garden has been in the industry for over 30 years, working along the way with some of the best chefs in the last few decades. How I got here: After catering college and a couple of jobs working in Scotland and Sheffield, I moved down to London when I was 18 to begin a job at Ritz Casino. I was lucky enough to work with some highly regarded people in the industry, so when I left after a year and a half I walked into a job as demi chef de partie at Simply Nico, working under Tony Tobin. (Big Hospitality)

Loopy about lupin:

What is it with the vegetarians that they want to eat pseudo meat? I mean if you’re vegetarian then be a bloody vegetarian and not someone who eats vegetables squished up and moulded to resemble burgers and sausages etc. If you want to eat a sausage then eat a sausage not a dry clone of one. Supermarkets and health food stores offer a growing variety of meat substitutes, aimed at vegans, vegetarians, flexitarians and everyone else who has decided to eat less meat but this week someone took it a step further with a store dedicated to meat substitutes in the same way a butcher is dedicated to meat. (Kitsch’n'Zinc)

Thursday Reads

Just Brad — Thu, 14 Oct 2010 06:12:50 +0000

International Chefs Day Fill the Hat Charity Initiative:

Double Tipping Exposed:

We order the bill. Just ok food, and very slow service. It was a pit stop on the way home after a long day out. Bill arrives. Something is wrong. Something is very wrong. Food is totalled, then a service charge is added. Below that the gratuity line is left blank. Below that the bill states “A service charge is not included”. We ask our waiter to explain what’s going on. He hurriedly explains that “I only work here”. (Spill)

New African Asian fusion menu at The Grace in Rosebank:

Culinary group executive chef of African Sun, Dr Simon Davey, creates colourful, flavourful menu that combines two popular cuisines. The Grace in Rosebank has launched its new African Asian fusion menu, created by group executive chef of African Sun Dr Simon Davey. The dishes are a mix of the vivid colour and strong flavours of Africa with the more delicate and unique flavours of Asian cuisine. (Hotel and Restaurant)

Wine Tourism Workshop to be held at Allee Bleue Estate:

Following the success of the Wine Tourism Conference held last year at the Vineyard Hotel in July 2009, and further to the development of Wine Tourism within South Africa, a Wine Tourism Workshop is to be held on Tuesday, 19 October 2010. The half day workshop will include a presentation by David Scott entitled “A presentation for consideration of Wine Tourism Development in South Africa”, feedback on the implications of the World Cup, and the “Beyond 2010″ strategy presented by Itumeleng Pooe of Cape Town Routes Unlimited. (South African Wine)

Challenging food journeys are the future of fine dining, say top chefs:

Putting thought and sensibility into food, and taking customers on a “dining journey” is where the future of fine dining lies, according to top chefs speaking at The Restaurant Show today. Restaurant magazine editor William Drew was joined by Jason Atherton, Henry Harris from Racine and food writer Stefan Gates in a panel debate on the future of fine dining at the show’s Centre Stage this afternoon. (Big Hospitality)

Good chocolate doesn’t have to be dark:

After wine, tea and coffee, chocolate has become a bit of a food nerd’s paradise. These days there is often much thoughtful hesitation when a square or two turn up beside a double espresso; “Mmm, usually I’ll only eat a Vietnamese single plantation Criollo, 78% cocoa solids, on Thursdays, and never before 4 o’clock … “. (Guardian)

At Test Kitchen, the menu is in constant flux:

One day, it can feature modernist cuisine. The next, tapas and international fusion. The only fixture at the pop-up restaurant is change. Big-name chefs line up for a turn. The dimly lighted dining room pulses with gritty hip-hop and clanking silverware as diners eagerly await what’s being constructed in a kitchen filled with tattooed chefs, steam and sharp focus. A bartender wearing blinged-out earrings swaggers over to a table to drop off a 40-ounce bottle of Olde English swaddled in a brown paper bag. (Los Angeles Times)

Blending Science With Wine:

DAVIS—At a 12,000-square-foot research winery here at University of California, Davis, Silicon Valley wizardry is meeting centuries-old tradition—all in order to figure out how to make better wine. The mission is being carried out courtesy of T. J. Rodgers, chief executive of Cypress Semiconductor Corp. in San Jose who also operates his own vineyards and winemaking operation. He donated 152 stainless-steel fermentation tanks that are equipped with high-tech equipment designed by Cypress’s engineers. (The Wall Street Journal)

National Restaurant Awards, London 11th October:

The Ledbury has been awarded the National Restaurant of the Year by Restaurant magazine. The awards were attended by the UK’s greatest culinary talent in a celebration of what has been an amazing year of innovation and achievement in a challenging environment. (World’s 50 Best)

Chef’s passion is staying true to ingredients:

The phrase “passionate about food” often gets thrown around as the main characteristic that sets culinary professionals apart. I am not suggesting there is anything intrinsically wrong with this. However, the way people define such passion varies so greatly that the phrase seems to have lost its meaning and, consequently, significance. (Chicago Sun-Times)

Moet & Chandon Bar Boy:

The Bar Boy was originally created in 1963 by Verner Panton and was considered as a symbol of the 60s. The new version, specially edited for Moet & Chandon, has black lacquered coating and leather interior. The lower compartment, which contains three bottles of Grand Vintage Moet & Chandon, cools a bottle to 10 ° C in 15 minute. The middle compartment has 4 flutes inside, especiall designed for Grand Vintage by Riedel. The upper compartment is designed for accessories. The luxury bar includes 3 bottles of Moët & Chandon Grand Vintage (Grand Vintage 2002, Grand Vintage Collection 1992 and Grand Vintage Collection 1982). (Luxuo)

International Chefs Day Fill the Hat Charity Initiative

Just Brad — Wed, 13 Oct 2010 07:47:55 +0000

This will be taking place at Zwartkop High School, Old Johannesburg Rd, Centurion, between 11h00 and 15h00.

Although SACA GT and the five schools are organising this initiative, it does not mean that you and your school or establishments cannot participate. A call to participate is thus directed at you! Get involved, offer your time, and more importantly, donate as much non-perishable foodstuff that you can get your hands on! Anybody and everybody in the culinary environment can, and should, participate.

The more food we collect, the more help we can provide! The idea is to Fill our Chef’s Hat with non-perishable food items. Hopefully overfilling it! We want the hat to burst at the seams!  Start collecting now, whether you are a leaner or a professional chef, a primary/high- school or a chef college, a restaurant or a hotel, we want all of you to participate -collect them, bring them, that’s it!

Furthermore, we are asking all learners, whether at school still or at college, to also bring a R10 entry/donation fee, which the international vocational awarding body, City and Guilds of London, will kindly match, and which will also be handed to our charity of choice- New BeginningZ. New BeginningZ mainly focuses on caring for children living and working on the streets, Child Headed Households, abandoned babies and toddlers and other vulnerable children. Operating from Laudium since 2001, New BeginningZ’s needs are alarmingly increasing as the need for care increases daily. As you can see, the need is great. If you are unable to donate food, but can donate something else on the list above, let’s Fill the Chef’s Hat with that too and show our community that chefs really do care too!

If you cannot come through on the day, collect and drop off your donations between 09h00 – 15h00 at one of the five organising schools- the Prue Leith Chefs Academy, the Legend Hotel School, the HTA School of Culinary Art, The Capital Hotel School and the South African Chefs Training Academy.

The “hat filling ceremony” will also be followed by a social get-together at the school, which everybody is welcome to attend.

RSVP your attendance on the day by 15h00 on 19 Oct 2010 at sca@htatrain.co.za or chef@prueleith.co.za . For more information phone Morne on 083 379 9096 or Lorraine on 012 654 5203. Come on guys, you know you need to and you know you can help. Spread the word and help the chefs’ cause. “Someone, somewhere can always help at some place some time.”

Wednesday Reads

Just Brad — Wed, 13 Oct 2010 06:40:05 +0000

World’s top sommeliers gather in SA:

WOSA to host hunt for top sommelier. The world’s best sommeliers are gathering in South Africa this week for in the WOSA 2010 Sommelier World Cup finals which will be hosted by the Grande Roche Hotel in Paarl. In the year of the FIFA World Cup, WOSA (Wines of South Africa) is kicking off its first Sommelier World Cup to commemorate a momentous year in the country’s history. (Hotel and Restaurant)

Mark Tilling crowned UK Chocolate Master:

Mark Tilling, Head Pastry Chef at Lainston House Hotel was crowned the winner of the Barry Callebaut World Chocolate Masters’ UK heat at the Restaurant Show in London last night. After nine hours of melting, pouring and sculpting the perfect chocolates, Tilling was crowned the winner and received a cheque for £250 and a trophy, and will now go forward to represent the UK at the international final in Paris in October. (Big Hospitality)

At Ice Pan, the next generation of ice cream:

Ice Pan is one of those places where several pop culture trends converge and form a genuinely pleasing little confectionary bubble. It is the current endpoint in a rising line of chain ice cream one-upmanship, the place where they not only mash in your chosen topping, but they also mash the ice cream into existence right in front of your eyes. (Los Angeles Times)

De Wetshof shows finesse with the Golden Oldie:

A good white wine can never be too old for Gold. De Wetshof, South Africa’s pioneering white wine estate which is situated in the Robertson Wine Valley, proved just that when a 17 year old Chardonnay from the farm won a Gold Medal at the recent Veritas Wine Awards. The Gold went to the De Wetshof Finesse 1993, one of the iconic De Wetshof Chardonnay wines sporting an admirable track record. (South African Wine)

Consider butter:

Butter is the first and best of the fats, a smear of puddled sun. It’s a Janus on the tongue, calm and unintrusive but rich and cloakingly full. A naked piece of toast is a dessicated slab: licked with the gold stuff it becomes complete and whole. Butter brings something irreplaceable to the shattering folds of a croissant, the fluffy crumb of a sponge. It makes sauces sing. And to northern Europeans, it’s a taste of ancient plenty, of bursting granaries and swaddled bales, of sward, dung and clover. (Guardian)

A History of Hershey’s:

Hershey’s – the largest chocolate manufacturer in North America – was founded in 1894 by a plucky chap called Milton Snavely Hershey and was originally called the Lancaster Caramel Company (definitely not as catchy, good call Milton). In South Africa, Hershey’s products are a little hard to come by, but can be found at some Spar‘s. Another option is to tell one of your rich or generous friends in America to send you a love-parcel. Otherwise, just go to America yourself but with no luggage. (Spatula)

John Davis: from oil exploration to wine making:

John Davis’s geological studies have disproved a long-held belief about the soils of the Hunter Valley. I’m not the only person who has long believed the red soil in many of the best Hunter Valley vineyards is volcanic in origin. It’s enshrined in all reference books and taught in schools. Now, I know better. It is terra rossa, derived from underlying limestone – a marine soil, not volcanic – similar to the famous soils of Coonawarra. (The Sydney Morning Herald)

When Is a Bagel Not Really a Bagel? When It’s an Obwarzanek Krakowski:

Bagels are just “rolls with a hole in them,” says Polish baker Robert Lewandowski. “This,” he says, holding up one of the creations in his bakery, “is an obwarzanek krakowski.” Mr. Lewandowski is one of a band of Krakow bakers pushing the European Union to designate their round bread a regional specialty, placing it alongside Chianti Classico olive oil, Camembert de Normandie and Prosciutto di Parma in the pantheon of Old World delicacies. (The Wall Street Journal)

Hottest Weight Loss Fad: The Ice Cube Diet:

The Ice Cube Diet is not new to the scene, having first starting to make a splash this summer. In recent weeks though, it’s begun to get more attention from the media, which can mean only one thing: it’s ever more popular by the day. Going on the Ice Cube Diet doesn’t mean the slimmer eats only regular ice instead of real food. However, the ice cubes, which are delivered straight to your home, do contain extracts of a plant known to suppress appetite. (Softpedia)

Tuesday Reads

Just Brad — Tue, 12 Oct 2010 06:24:57 +0000

Heston Blumenthal and the young scientists of Alton College:

Heston Blumenthal is more than your average chef. The dining experience at The Fat Duck, is unique and magical. He is highly respected as a scientist, without having a degree in science. He has received the highest acknowledgement from the gourmet world with 3 Michelin stars, and occupies the second position in the 50 Best, without even having a formal training as a chef. (World’s 50 Best)

Pair wine with music to reach more people, says Mickey Narea:

Head sommelier at Launceston Place, Mickey Narea, says it’s time to go beyond pairing wine with food alone, and explore the way it can be matched with music. Speaking at the Restaurant Show today, Narea said that music presents a new way to talk about wine, which could to make it easier for people to relate to it. (Big Hospitality)

Helpless Upper West Siders Suffer Tyranny of Too Many Truffles:

Are you a truffle lover in need of a new place to live? You might want to check out what’s on offer at 10 West End Avenue, where owners claim they’re having a hell of a time selling their units because of the scent emitted by ground-floor retail tenant Urbani Truffles. Described poetically in the New York Times as “a refrigerator crammed with rotting carrots and lettuce. (Grub Street New York)

Jamie Oliver: ‘No one understands me. No one’:

“God, why do I give interviews to the Guardian?” Jamie Oliver groans. “They always try to dissect you, and I don’t really think about stuff in the way that you’re asking me these questions. It’s far more natural, and less . . . less strategic than you seem to think.” Looking thoroughly fed up, he mutters under his breath, “I just know what this article’s going to be like.” It’s only halfway through the interview, and I fear he may get up and walk out. (Guardian)

Andrés, Bourdain, Colicchio Have a Food Fight for Charity:

Gastronomic stars will align for the Capitol Food Fight 2010, the annual fundraiser for DC Central Kitchen, whose efforts feed and create opportunities for homeless and hungry people. Held on Thursday, November 11, the event features a cook-off battle on-stage, while an A–Z (Adour to Zola) of hot restaurants serve signature dishes to guests in a mega walk-around tasting, with luminaries like José Andrés, Anthony Bourdain, Tom Colicchio and Michael Mina. (Zagat)

Joint venture makes international headlines:

The joint venture between winemakers Bruwer Raats and Mzokhona Mvemve continues to make international headlines. The 2007 MR de Compostella recently scored its fourth consecutive 93 points in the October issue of Wine Spectator magazine. The 2007 vintage of this classic Bordeaux blend MR de Compostella topped senior editor James Molesworth’s list of nineteen South African standouts. (South African Wine)

Food News: It’s ‘OK’ to eat meat, says ecologist!

A new book, called “Meat: A Benign Extravagance”, by ecologist Simon Fairlie, has turned around current thinking about the effect of meat production on the carbon footprint, and argues for the benefits of meat production, reports the Cape Argus. Fairlie says that farming with and eating meat “is OK”, and in fact benefits the planet. (Whale Cottage)

Distell brandies earn Veritas gold medals:

Two double-golds for Van Ryn’s in potstill category. Distell brandies continued their impressive run in competitions by taking no fewer than four double-gold and seven gold medals at the 2010 Veritas Awards. This was the first time that brandies have been assessed for this annual competition that is regarded as the Oscars of the South African wine industry. (Hotel and Restaurant)

WineX in the City – Gauteng

Just Brad — Mon, 11 Oct 2010 09:43:22 +0000

WineX in the City – Drink Wine, Be Fabulous

Wednesday 27 to Friday 29 October 2010 – Sandton Convention Centre

After a decade of establishing pride of place on the annual wine calendar, RMB WineX remains the wine festival for the discerning wine consumer.

Each year, the Cape’s top winemakers make the trip to Gauteng to meet the province’s keenest wine lovers, to share past award winners and introduce the latest vintages and new labels. Not only geared for wine gurus, RMB WineX is a fun night in the city with the vast array of wines for tasting in Bohemia Crystal glasses and complemented with a fare of boutique cheeses, artisanal olives and olive products, stemware and wine accessories.

Lest show-goers are overwhelmed with the daunting task of engaging with around 200 exhibitors and more than 1 000 wines, WineX features a comprehensive festival guide with floor plan and wine lists on www.winex.co.za during the weeks leading up to the show. As is the tradition of WineX, wine lovers can be assured of tasting the exhibitors’ best offerings and will be spoilt for choice by wines from the country’s 2010 top producers such as TOKARA, Chamonix, Rijk’s, Eagles’ Nest and Cape Point Vineyards. Those whose intention it is to focus on specific wine varieties and styles may plan their ‘wine trail’ in advance and book the Two-Night Pass to make the most of their WineX experience. The introduction of Le Nez du Vin aroma kits, designed to enhance the olfactory senses, can only add to the wine encounter.

The Shop@Show facility managed by Norman Goodfellows enables wine lovers to purchase wines at competitive prices with the added benefit of door-to-door delivery. For added convenience shoppers are advised to pre-register for Shop@Show via www.winex.co.za prior to the show. The ever-popular Talk Radio 702 Best-Wines-on-Show ballot allows wine consumers to have their say by voting for their best white and red wines tasted at the show, with a number of fabulous prizes to be won by voters. WineX encourages responsible consumption and offers the services of Corporate Cabs for safe transport home.

The details for RMB WineX Sandton are as follows:

Dates: Three nights only – Wednesday 27 to Friday 29 October 2010.
Venue: The Pavillion, Sandton Convention Centre, Maude Street, Sandton.
Time: 5pm to 9pm daily.
Tickets and Bookings: Early Bird R90 and Two-Night Pass tickets R160 on sale until Sunday 24 October. Thereafter and at the door: Wednesday or Thursday R100; Friday R120. Includes tasting glass and unlimited tastings.
Telephone 083 915 8000 or book online at www.computicket.com.
Special discount for group bookings (10 tickets or more) for Wednesday night only, booked via the organisers: telephone 011 482 5936.
Exhibitors: A full list of exhibitors is available on www.winex.co.za; festival guide and list of wines available from mid-October.
For Shop@Show: see www.winex.co.za to pre-register.
Parking: Ample parking at Sandton City and Nelson Mandela Square. The Convention Centre and Game also offer space for parking.
Event queries: Telephone: 011- 482 5936; Email: winex@outsorceress.co.za; www.winex.co.za

***To win double tickets to this years WineX in the City – Gauteng, e-mail competitions@ratethatrestaurant.co.za and name one of the top wine producers that will be at the show this year. (use “WineX in the city” as the subject line).***