South Africa
Around The World : The Culture
The culture of South Africa is known for its ethnic and cultural diversity. The South African black majority still has a substantial number of rural inhabitants who lead largely impoverished lives. It is among these people, however, that cultural traditions survive most strongly; as blacks have become increasingly urbanised and Westernised, aspects of traditional culture have declined. Urban blacks usually speak English or Afrikaans in addition to their native tongue. There are smaller but still significant groups of speakers of Khoisan languages who are not included in the eleven official languages, but are one of the eight other officially recognised languages. There are small groups of speakers of endangered languages, most of which are from the Khoi-San family, that receive no official status; however, some groups within South Africa are attempting to promote their use and revival.
Members of middle class, who are predominantly white but whose ranks include growing numbers of black, coloured and Indian people, have lifestyles similar in many respects to that of people found in Western Europe, North America and Australasia. Members of the middle class often study and work abroad for greater exposure to the markets of the world.
Indian South Africans preserve their cultural heritage, languages and religious beliefs, being either Christian, Hindu or Muslim and speaking English, with Indian languages like Hindi, Telugu, Tamil or Gujarati being spoken less frequently as second languages. The first Indians arrived on the Truro ship as indentured labourers in Natal to work the Sugar Cane Fields, while the rest arrived as traders. A post-apartheid wave of South Asian (including Pakistani) immigration has also influenced South African Indian culture. There is a much smaller Chinese South African community, made up of early immigrants, apartheid-era immigrants from Taiwan, and post-apartheid immigrants from mainland China.
Around The World : The Traditions
South Africa is a unique and interesting place with lots of different kinds of traditions and culture. Inhabited both by native Africans and Europeans, South Africa's history includes lots of struggles between the ways of life for Europeans and the natives. Even though natives make up the majority of the country's population, much native culture has been lost or diminished in modern history--but some stronger native tribes have adapted their traditions to meet changing times.
The Zulu tribe, a very strong tribe whose traditions have survived to modern day, is known for beautiful and colorful beadwork. Every color of bead has a different meaning and a Zulu woman can tell a story just by using different color beads in her work! The Xhosa tribe has been called the "red people" because of the red-dyed clothing many of its adults wear.
When Nelson Mandela and the African National Congress came into power at the end of the Apartheid in South Africa in 1994, they decided to change all of the national holidays to new national holidays that would be meaningful to all South Africans. In addition to creating new national holidays, Mandela led the congress to create The Public Holidays Act, which says that whenever any public holiday falls on a Sunday, the Monday following it will be a public holiday. Mandela and the congress created seven new national holidays for the country, with the hopes of uniting its citizens and remembering everything they have fought for.
Traditions
Human Rights Day
Human Rights Day, celebrated on March 21st, remembers those who died on this day in 1960, due to police brutality. Many of these people were shot in the back while peacefully protesting and the shootings led the government to ban black political organizations all together. Human Rights Day was created as a step to ensure that the people of South Africa are aware of their human rights and to ensure that such abuses never again occur.
Mandela Day
Nelson Mandela International Day (or Mandela Day) is an annual international day in honor of Nelson Mandela, celebrated each 18 July (on Mandela's birthday). The day was officially declared by the United Nations in November 2009, with the first UN Mandela Day held on 18 July 2010. However, other groups began celebrating Mandela Day on 18 July 2009.
On 27 April 2009, the 46664 concerts and the Nelson Mandela Foundation invited the global community to join them in support of an official Mandela Day. Mandela Day is not meant as a public holiday, but as a day to honor the legacy of Nelson Mandela, South Africa's former President, and his values, through volunteering and community service.Mandela Day is a global call to action that celebrates the idea that each individual has the power to transform the world, the ability to make an impact.
The Mandela Day campaign message is:
"Nelson Mandela has fought for social justice for 67 years. We’re asking you to start with 67 minutes. We would be honored if such a day can serve to bring together people around the world to fight poverty and promote peace and reconciliation," according to a statement issued on Mandela's behalf. To mark the first global celebration of Mandela Day on 18 July 2009, Mandela's 91st birthday, a series of educational, art exhibit, fund-raising and volunteer events leading up to a concert at Radio City Music Hall on 18 July were organized by the 46664 concerts and the Nelson Mandela Foundation. In November 2009, the United Nations General Assembly formally declared 18 July to be "Nelson Mandela International Day".
Braai
The word braaivleisis Afrikaans for "grilled meat." The word braai (plural braais) is Afrikaans for "barbecue" or "grill" and is a social custom in South Africa, Botswana, Namibia, Lesotho, Zimbabwe and Zambia. The term originated with the Afrikaans-speaking people, but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for "meat".
The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill. The traditions around a braai can be considerably different from a barbecue, however, even if the method of food preparation is very similar.
Around The World : The People
The demographics of South Africa encompasses about 50 million people of diverse origins, cultures, languages, and religions. The last census was held in 2001 and the next will be in 2011. The South African population consists of the following groups: the Nguni (comprising the Zulu, Xhosa, Ndebele and Swazi people); Sotho-Tswana, who include the Southern, Northern and Western Sotho (Tswana people); Tsonga; Venda; Afrikaners; English; coloureds; Indians; and those who have immigrated to South Africa from the rest of Africa, Europe and Asia and who maintain a strong cultural identity. A few members of the Khoi and the San also live in South Africa.
Around The World : Chefs
Born : August 17, 1948
Origin : United Kingon
Location : South Africa
Billy Gallagher, (born 17 August 1948 in United Kingdom) is a chef and businessman in South Africa. After having worked at The Dorchester in London, Gallagher arrived in South Africa in 1973 to take up an executive sous-chef position with local hotel chain Southern Sun.
In 1982, Gallagher was elected president of the South African Chefs Association (SACA), and held that position for 21 years before becoming its honorary life president in 2003. In 1996, he became president of the World Association of Chefs Societies (WACS), and in 2000 its honorary life president.
In 2000 he survived an attempted hijacking, which left him paralyzed as a quadriplegic. He is currently Chairman of the School for Tourism and Hospitality Studies, in Johannesburg (2006–present), Executive Director for the Centre for Culinary Excellence in Johannesburg (2005–present), and Director of Communication and PR for the Southern Sun Hotel Group in Johannesburg (2004–present). Gallagher has earned a Doctorate of Culinary Arts from the Johnson & Wales University, Miami.
Contact Billy Gallagher
Website : saca.co.za/honourary_past_presidents.html
Facebook : facebook.com/billy.gallagher.526
Born : February 18, 1940
Origin : South Africa
Prudence Margaret Leith, CBE (born 18 February 1940) is a restaurateur, caterer, TV cook, broadcaster and cookery writer. She was born in South Africa, with her working life spent mostly in London, England. In 1960, PrueLeith started a business supplying high quality business lunches, which grew to become Leith’s Good Food,the party and event caterer.In 1969, she opened Leith’s, her famous Michelin starred restaurant. In 1975 she founded Leiths School of Food and Wine which trains amateur and professional chefs. The Leith's group reached a turnover of £15m in 1993, when she sold all but the restaurant which she sold two years later. She has been a cookery editor and food columnist for the Daily Mail, Sunday Express, The Guardian and The Mirror. She is a former director of British Rail, Safeway, Whitbread, Woolworths and the Halifax bank and is currently a non-executive director of Orient Express Hotels Ltd. She has had an active career in charity and not-for-profit businesses, helping to found The British Food Trust (which promotes good food), Focus on Food (which teaches schoolchildren to cook), The Hoxton Apprentice (which trains long term unemployed people to be waiters and chefs), 3Es Enterprises (which turns around failing state schools). She is currently a trustee of Slow Food U.K.,which promotes good, fair, clean food under the international Slow Food movement. She is former Chair of the Board of Governors of Ashridge Management College, the Restaurants Association of Great Britain, the R.S.A. (Royal Society of Arts) and U.K. Skills. As well as many cookery books, including Leith's Cookery Bible, she has written five novels, Leaving Patrick, Sisters, A Lovesome Thing, (all published by Penguin Books). "Choral Society and "A Serving of Scandal" (published by Quercus). From November 2006 to January 2010 PrueLeith was chair of the School Food Trust, the British government's campaign to replace foods high in salt, sugar and fat with freshly cooked, healthy food, a job she described as the most important of her long career.
Leith has received many honours, including the VeuveCliquot Business Woman of the Year in 1990, and eleven honorary degrees or fellowships from UK universities. She was appointed Officer of the Order of the British Empire (OBE) in 1989 and Commander of the Order of the British Empire (CBE) in the 2010 Birthday Honours. Leith is a judge on the BBC television programme Great British Menu and has been since the series inception in 2006.
Purchase Cookbooks
Leiths Cookery Bible : Hardcover
Prue Leith's Cookery Bible Hb : Hardcover
Leith's Step-By-Step Cookery : Hardcover
Leith's Guide to Wine : Paperback | Hardcover
Dinner Parties : Paperback | Hardcover
Cooks Handbook : Paperback | Hardcover
Culinary Taste (Hospitality, Leisure and Tourism) : Kindle | Paperback
Prue Leith's Cook Part 2 : Paperback
Contact Prudence Margaret Leith
Website : leiths.com
Website : prue-leith.com
Website : prueleith.co.za
Facebook : facebook.com/prueleith
Twitter : twitter.com/prueleith
Origin : South Africa
Jenny Morris, also known as "The Giggling Gourmet," is a celebrity chef and well known radio personality from South Africa. She lives with her family in Cape Town.
AKA The Giggling Gourmet * - is one of SA's most-loved food personalities she is an author, magazine writer, radio and TV presenter, celebrity chef, teacher, caterer and culinary tour guide who has had an ongoing love affair with food since she was a child, when she started making mouthwatering treats for school fundraisers. It's a love affair in the true sense of the word, one that employs all the senses.
Taste is the most obvious, as is aroma. For Jenny touch is also important. "Feeling your food is important," she says. "Caress it, stroke it, know it intimately." How you eat your food will reveal what kind of lover you are. "You don't want someone who eats a sosatie (kebab) with a knife and fork," says Jenny with the naughty spontaneous laugh that has earned her the moniker of Giggling Gourmet. " And if I can get presidents and heads of state to eat with their hands, I can do it for anyone!" Among her kitchen essentials Jenny lists garlic, butter, olive oil, trusty zester, and dhania (cilantro).
Purchase Cookbooks
Cooking With Jenny Morris : Hardcover
Contact Jenny Morris
Website : gigglinggourmet.com
Website : jennymorris.co.za
Website : jenny-morris.com
Website : thejfoundation.org
Website : jennyrated.com
Facebook : facebook.com/pages/Jenny-Morris
Twitter : twitter.com/#!/JennyMorrisChef
Around The World : Food Bloggers
An annual get-together to learn more about food and wine blogging, writing, food styling, photography and social media. Weekend workshops in the planning stages!
Started in March 2010 by Colleen Grove aka browniegirl and Jeanne Horak-Druiff aka Cooksister! the South African Food and Wine Bloggers Indaba is aimed at those who blog about food and wine and those interested in these fields. It is a time of sharing knowledge and experience and meeting and getting to know fellow bloggers.It includes talks by selected international and local speakers as well as photography and food styling and writing workshops etc.
Contact Collen Grove
Blog : foodbloggerindaba.com
Facebook : facebook.com/foodbloggersindaba
Facebook : facebook.com/colleengrove
Origin : Cape Town, South Africa
Nina Timm has become a popular household name in South Africa and apart from her passion for cooking, her heart is with people. She understands what her listeners want. She and her family live an unpretentious lifestyle with love in abundance and a deep rooted believe in God. With her warm and heartfelt nature she has become a loyal and trusted radio personality to RSG listeners, where she has a weekly show every Thursday Morning just after 9, featuring her own recipes or other South African Food Bloggers.
Nina has a vast knowledge of recipes and easy cooking methods that she shares with people on a daily basis whether it be in her cooking classes or shows and events doing demonstrations. She is often invited to shows, launches and other public appearances and every time Nina literally cooks’ her way into the hearts of those attending.
Contact Nina Timm
Blog : my-easy-cooking.com
Facebook : facebook.com/pages/My-Easy-Cooking
Twitter : twitter.com/ninatimm
Origin : South Africa
I am Jeanne Horak-Druiff, a proud South African and was born, raised, educated and happily ensconced in Port Elizabeth all my life. That is, until fate intervened and I followed my husband who wanted to fulfill a dream of working abroad. We came to London with the intention of staying a year. It’s now 11 years later and we are still here, which just goes to show that life is what happens while you make other plans. I do visit South Africa at least once a year, so I can occasionally attend events there, if you get your timing just right!
Contact Jeanne Horak-Druiff
Website : cooksister.com
Twitter : twitter.com/cooksisterblog
Around The World : TV Personalities
Cook, traveler and lover of life Justin Bonello has done the very thing we all dream of – taking the things he cares most deeply about and making his world revolve around them.
As a presenter and producer of international hit television series Cooked, Getaway To Africa and Exploring The Vine, Justin has combined his three favorite things – Southern Africa, food and friends – into his daily work…if you can call it that.
View Television Shows
Cooked In Africa : About | Recipes
Ultimate Braai Master : About | Video : Chi Town Braaisters
Purchase Cookbooks
Cooked In Africa : Hardcover
Cooked - Weekends Away: A Cooking Journey Through Southern Africa : Paperback
Cooked Out Of The Frying : Hardcover
Justin Bonello..Cooks For Friends : Hardcover
Contact Justin Bonello
Website : cookedinafrica.com
Facebook : facebook.com/justin.bonello
Facebook : facebook.com/Justin.Bonello.Foodie
Twitter : twitter.com/#!/justin_bonello
Twitter : twitter.com/cookedinafrica
Origin : South Africa
Ina Paarman is one of South Africa's most well-known and loved food writers and television personalities. She is the author of many successful cookery books, including The Good Food Cookbook, Ina Paarman's All-Colour Cookbook and Cooking with Ina Paarman and is cookery writer for Die Burger. She is involved in the family business, Paarman Foods, which supplies local and international supermarkets with a range of gourmet food products.
Purchase Cookbooks
Cook With Ina Paarman : Paperback
Good Food Cookbook : Paperback
The Femina Cookbook : Paperback
Contact Ina Paarman
Website : paarman.co.za
Website : berfin.co.za
Facebook : facebook.com/inapaarman
Passionate about cooking since she was a child and started working in professional kitchens at the tender age of 14. After qualifying as a chef, Sophie worked in London's The Greenhouse, The Lanesborough, and The Embassy. She was nominated for the Young Chef of the Year Award by The Craft Guild of Chefs when she was just 19. Sophie worked as family chef for supermodel Claudia Schiffer for two years; she then went on to appear in various cookery programs and wrote her first cookbook, Irresistible. Later, she went back to the kitchen as executive chef for London catering company, Salt and Pepper Food Design. She also does consultancy work.
Purchase Cookbooks
Love Good Food : Easy-to-Cook, Stylish Recipes Inspired by Modern Flavors : Hardcover
Cook Yourself Thin : Paperback
Fabulous Food 2008 : Sexy Recipes for Healthy Living : Hardcover
Contact Sophie Michell
Website : sophiemichell.com
Twitter : twitter.com/#!/sophiemichell
Around The World : Notable People
Born : November 27, 1973
Origin : South Africa
Occupation : Actor, producer, director
Years Active : 2005–present
Sharlto Copley (born 27 November 1973) is a South African producer, actor, and director who has produced and co-directed short films which have appeared at the Cannes Film Festival, as well as commercials and music videos. He is perhaps best known for playing the roles of Wikus van de Merwe in the Oscar-nominated science fiction film District 9 and Howling Mad Murdock in the 2010 adaptation of The A-Team.
He attended Redhill High School, a South African private school situated in the suburbs of greater Johannesburg, from 1987 through to 1991. While at school Copley was very involved in amateur production (both theatre and film) and through this interest he met his future business partner, Simon Hansen. As a student he was not adverse to pushing the boundaries and often produced, directed and acted in risque school plays. A few years after leaving school, Copley relocated to Cape Town in order to set up a media production company with Simon Hansen. In 2005, Copley and Simon Hansen produced Neill Blomkamp's short film Alive in Joburg which became the basis for D-9.
It was recently announced that Copley will star as villain, Adrian Pryce, in Spike Lee's remake of 2003 South Korean film Oldboy.
He was also cast as the male lead opposite Angelina Jolie in Maleficent. Maleficent is Disney's $150 million Sleeping Beauty origin story that tells the story from the perspective of Maleficent - the queen who casts the spell on sleeping beauty.
Contact Sharlto Copley
Website : sharltocopley.org
Website : sharltocopley.com
Website : magicalsharltocopley.co.uk
Tumblr : magicalsharltocopley.tumblr.com
Facebook : facebook.com/pages/SHARLTO-COPLEY
Twitter : twitter.com/#!/sharlto
Born : April 24, 1970
Origin : Cape Town, South Africa
Occupation : Actor, producer, and writer
Years Active : 1996–present
StelioSavante (born April 24, 1970 in Cape Town, South Africa) is a South African actor, producer, and writer living in the United States. He is a native English speaker (Anglo South African) and fluent in Afrikaans and Greek. In 2007 he became the first male South African born SAG award nominee. For his recurring role on Ugly Betty.
In 2010, Savante also produced the Los Angeles debut and reprised his lead role in Sarah Tuft's 110 Stories at the Geffen Playhouse, which starred Katharine McPhee, Ed Asner, Diane Venora, Gail O'Grady, John Hawkes, Malcolm-Jamal Warner, Michael Welch, Sharon Lawrence, D. B. Sweeney, Nicholas Turturro, Joseph C. Phillips, Michael Beach, MaríaConchita Alonso, and Sophie Sinise. Directed by Mark Freiburger. All proceeds were donated to the Red Cross Los Angeles as aid to Haiti in the aftermath of their earthquake.
Television credits also include guest star lead roles in J. J. Abrams' Undercovers (TV series), The Suite Life on Deck, Without a Trace, and NCIS. Film credits include supporting roles in the independent films Corrado, opposite Tom Sizemore, What If opposite Kevin Sorbo and Kristy Swanson, and Finding Hope Now opposite Michael Badalucco. In 2010, Savante once again returned to his native South Africa for a film role. This time in the South African feature A Million Colours in which he portrays policeman "Major Shawn Dixon". The role was originally offered to Barry Pepper, but when that fell through the producers extended it to Savante. The film is scheduled for theatrical release in late 2011.
Contact Stelios Avante
Facebook : facebook.com/steliosavante
Twitter : twitter.com/#!/steliosavante
Born : June 16, 1962
Origin : Pretoria, South Africa
Occupation : Actor
Years Active : 1984–present
Arnold Vosloo (born June 16, 1962) is a South African actor, best known for playing Imhotep in The Mummy (1999) and its 2001 sequel The Mummy Returns, as well as the role of the superhero Darkman in the sequel Darkman II: The Return of Durant (1994) and its 1996 sequel, Darkman III: Die Darkman Die. and more recently, a South African Mercenary named Colonel Coetzee (loosely based on Eeben Barlow) in the film Blood Diamond, a Middle Eastern terrorist named Habib Marwan in the television series 24, and Zartan in the film G.I. Joe: The Rise of Cobra and its upcoming 2013 sequel, G.I. Joe: Retaliation.
Vosloo began his acting career in the South African theatre where he won several Dalro Awards for his performances in such plays as Don Juan, Hamlet, and Môre is 'n Lang Dag (Tomorrow is a Long Day) and he quickly became a regular at Pretoria's State Theatre. He also starred in Torch Song Trilogy and won another award for the TV show, Meisie van Suid-Wes (Girl from South-West-Africa).
In 1984, he moved on to film where he continued Dalro Award-winning performances in films such as Boetiegaan Border toe (Little brother goes to the border, a comedy about the Border War) acting alongside fellow South African actor Frank Opperman, and Circles in a Forest (based on the book Kringein 'n Bos by author DaleneMatthee) in 1990. Vosloo also starred in the "Boetie" sequel, Boetie op maneuvers (Boetie on maneuvers) in 1986. Vosloo also starred in Morenga (1985), Saturday Night at the Palace (based on the play by Paul Slabolepszy about racism in South Africa), Skeleton Coast (1987) and The Rutanga Tapes (1990). Upon arriving in the U.S., Vosloo returned to the theatre where he appeared in Born In The R.S.A. at Chicago's Northlight Theatre and in the NY's Circle In The Square Uptown's short-lived production of Salomé (1992) together with Al Pacino.
His American film debut was in 1492: Conquest of Paradise (1992). He later appeared in the two less successful sequels to the 1990 film Darkman — Darkman II: The Return of Durant (1994) and Darkman III: Die Darkman Die (1996), filling the shoes of Liam Neeson as the titular character Darkman. He also starred in the John Woo film Hard Target, starring Jean-Claude Van Damme. Vosloo appeared in the title role of the 1999 film The Mummy (starring Brendan Fraser), as well as its 2001 sequel, The Mummy Returns. In both films he played Imhotep, an ancient Egyptian high priest and the main antagonist. Vosloo also played the main villain François Molay in 2003 film Agent Cody Banks.
Alongside his film career, he guest-starred in several TV series including The Red Shoe Diaries, American Gothic (1995), Nash Bridges (1995), Charmed (2000), Alias (2004) and NCIS (2009). He was one of the main characters in Veritas: The Quest (2003). He also had a major role in the fourth season of 24 (2005), as terrorist leader Habib Marwan. Vosloo appeared in three episodes of Chuck in 2009 as Fulcrum agent Vincent.
In 2004, Vosloo returned to South Africa to make Forgiveness, about an ex-policeman who seeks out the family of the anti-Apartheid activist that he killed. His most recent film role was his role as the mercenary, Colonel Coetzee, in the 2006 film Blood Diamond which was partially filmed in South Africa. Recently, Vosloo has been involved in video games: His likeness, as well as his voice, was chosen for main hero (Saul Myers) of video game Boiling Point: Road to Hell, published in summer of 2005 by ATARI. Vosloo portrayed the Cobra mercenary and master of disguise, Zartan, in the summer 2009 release G.I. Joe: The Rise of Cobra.
Contact Arnold Vosloo
Facebook : facebook.com/pages/Arnold-Vosloo
Around The World : Foodies
Origin : South Africa
Occupation : Professional freelance journalist, food writer, recipe developer and published author
Scrumptious South Africa, which pioneered food & recipe blogging in this country five years ago, is an independent African food blog, and it's all about careful, patient home cooking, and about how to prepare really excellent food for family and friends. My first cookbook will be published in hardback by Random House Struik in July 2012.
My blog is not sponsored by anyone, and I don't endorse products or services in exchange for freebies or publicity. Because this blog is a freebie-free site, you can be assured that any branded product I recommend to you has been selected and paid for by me, because I think it's interesting, tasty or exciting.
Contact Jane-Anne Hobbs Rayner
Website : whatsforsupper-juno.blogspot.com
Facebook : facebook.com/Scrumptious
Twitter : twitter.com/#!/Jane_Anne62
Pinterest : pinterest.com/janeannehobbs
Origin : South Africa
Occupation : Communications Specialist
As creator of FlavorDiva.com, I love good food, learning and communications (writing, photography and marketing – for my day job, I’m a communications specialist). Since I was a child, I’ve always loved to cook, but somehow between my teenage years and late twenties I left the kitchen (except to eat someone else’s cooking or heat something up in the microwave). This was partly due to a tight schedule, not being inspired to cook for just one person, or even my belief that a “progressive” woman doesn’t have time to be in the kitchen.
Another thing that I’ve always had a strong interest in is good health. My health consciousness and desire for flavor not found in most processed, packaged foods (the food found in the majority of grocery store aisles and most restaurants) brought me back to cooking. Now I’m a true, bonafied foodie who prefers a fresh, delicious home cooked meal any day over eating out at most restaurants (and don’t even think about a frozen dinner or boxed mix).
Contact Tesia Love
Website : flavordiva.com
Facebook : facebook.com/FlavorDiva
Twitter : twitter.com/#!/TesiaLoveFlavor
Origin : South Africa
I LOVE cooking, talking about food & sharing tasty recipes with fellow foodies. Learn about the delicious benefits of cooking with KAPRUKA Organic Virgin Coconut Oil.Kapruka Organic Virgin Coconut Oil harnesses all the natural goodness of the CocosNucifera Palm Tree.Kapruka is a Sinhala word derived from ancient Sanskrit which means: “Giving you everything you wish for.” Try Kapruka Organic Virgin Coconut Oil instead of butter or cooking oil in soups, stew, salads and baking, and tell us what you think.
Contact Kapruka
Website : kapruka.co.za
Twitter : twitter.com/ChefKapruka
Facebook : facebook.com/pages/Chef-Kapruka/330531346457
Around The World : Spices
Piripiri (pilipili, periperi) is a cultivar of Capsicum frutescens, one of the sources of chili pepper, that grows both wild and domesticated. It is a small, extremely spicy member of the Capsicum genus. It grows in Malawi, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique.
African Birds Eye Chili is also called periperi, pilipili, or piripiri.Pilipili is the Swahili word for 'pepper pepper'. Other English language spellings may include pilipili in the Democratic Republic of the Congo or periperi in Malawi, deriving from the various pronunciations of the word in parts of bantu language group speaking Africa. Piripiri is the spelling of the name as used in the Portuguese language, namely in the Portuguese speaking Mozambican community, to describe the African bird's eye chili. “There’s a lot of debate about how the piri-piri pepper came to Portugal,” says Dave DeWitt, author of The Chile Pepper Encyclopedia (Morrow, 1999). “The peppers were originally brought back on Columbus’s voyage to the Americas. Most people believe that the Portuguese took the chills to their colonies of Mozambique and Angola, where they were christened a Swahili word that means ‘pepper-pepper,’ and naturally cross-pollinated. Eventually, one of the varieties made its way to Portugal, where, for some reason, it retained its African name.”
Bay leaf (plural bay leaves) refers to the aromatic leaf of the bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
Curry powder is a mixture of spices of widely varying composition based on South Asian cuisine. Curry powder, and the contemporary English use of the word curry are Western inventions and do not reflect any specific Indian food, though a similar mixture of spices used in north India is called garam masala but curry powder is actually closer to the south Indian sambar powder. The word curry is widely believed to be a corruption of the Tamil word kari, variously meaning something like sauce, cooked vegetables or meat. In the western world, curry powder mixtures tend to have a fairly standardized taste, though a great variety of spice mixtures are used in Indian cuisine.
Around The World : The Food
The cuisine of South Africa is sometimes called "rainbow cuisine", as it has had a variety of multicultural sources and stages.In the precolonial period, indigenous cuisine was characterized by the use of a very wide range of foods including fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The introduction of domestic cattle and grain crops by Bantu speakers who arrived in the southern regions from central Africa since 10,000 BC and the spread of cattle keeping to Khoi and San groups enabled products and the availability of fresh meat on demand. The pre-colonial diet consisted primarily of cooked grains, especially sorghum, fermented milk (somewhat like yogurt) and roasted or stewed meat. At some point, maize replaced sorghum as the primary grain, and there is some dispute as to whether maize, a Central American crop, arrived with European settlers or spread through Africa before white settlement via Africans returning from the Americas during the era of the slave trade. Men also kept sheep and goats, and communities often organized vast hunts for the abundant game; but beef was considered the absolutely most important and high status meat. The ribs of any cattle that were slaughtered in many communities were so prized that they were offered to the chief of the village.
Around The World : Recipes
This is very South African, almost like a braai as it also involves a fire and a cooler box, family and friends and the odd argument or two about who is stuffing up the potjie by stirring it or adding too much sauce (or is this just my family?). But there is no denying that this is a great social event and while a potjie is great for those chilly winter days, it can be enjoyed on any day!
Ingredients
oil
800g lamb
2 onions, chopped
5 carrots, sliced
1 bunch green beens, cut in half
10 patti pans
250g mushrooms (1 punnet)
10 baby potatoes, peeled
3 mielies, each mielie cut in 3 pieces
salt and pepper
Instructions
1) Heat the oil in a large, heavy black pot and fry the meat and onions until brown. Season to taste while frying.
2) Add enough water to cover the meat (and a touch of red wine if you prefer), lower the heat and let the meat simmer for about 60-90 minutes (until tender).
3) Add the potatoes and mielies (and any other veggies that take a long time to cook).
4) Make a mix of mushroom and brown onion sauce, add a bit of chutney and add this to the pot (just enough to cover the meat). Close the lid and leave to simmer.
5) When the first set of veggies are halfway done, add the green beans, patti pans and mushrooms – arrange these in layers over the other veggies. Add a bit of salt and more sauce if necessary.
6) Serve with rice or samp.
3 Potjie Secrets
1) Don’t stir the pot. Ever. You are allowed to move things around ever so slightly but never stir!
2) Always make sure there is enough liquid at the bottom of the pot – just enough to cover the meat.
3) There is a difference between a potjie and a stew – don’t mix everything together, it shouldn’t look like a stew once you’re done! The meat etc. should be at the bottom with the veggies in layers – steamed to perfection. The veggies should be soft but still firm.
Bunny chow, often referred to as a Bunny is a South African fast food dish consisting of a hollowed out loaf of bread filled with curry, that originated in the Durban Indian community. Bunny chow is also called a kota ("quarter") in many parts of South Africa.
Ingredients
1 loaf bread, white, unsliced, flat-topped
Whole spices
1 star anise
1 cinnamon stick
3 whole cardamom pods
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
1/2 cup oil
1 onion, chopped
Fine Spices
3 tablespoons garam masala
1 teaspoon ground coriander (seeds)
1 teaspoon hot ground pepper (like cayenne)
2 teaspoons turmeric
The Meat
2 tomatoes, medium, chopped
2 lbs leg of lamb, in cubes (or beef)
4 garlic cloves, finely chopped
2 teaspoons ground ginger
6 curry leaves
2 potatoes, large, in cubes
cilantro (optional)
Instructions
1) Fry all the ingredients listed under "Whole Spices" until the onion is glassy.
2) Add the list called "Fine Spices". Lingela says: "Stir and fry until the spices stick to the bottom of the pot. If you have a good Teflon-coated pot, go and buy a cheap one first.".
3) Now add the tomatoes, and stir until everything sticking to the pot bottom comes loose.
4) Add the meat, ginger, garlic and curry leaves.
5) Simmer for half an hour or more, until the meat is almost tender, then add a little water and the potato cubes.
6) Simmer until meat is tender.
7) It should be the unsliced rectagular loaf with the flat top, known in South Africa as a "Government sandwich loaf".
8) You could cut the bread across into two, three or four even chunks, depending on how hungry the eaters will be.
9) Whatever you decide, with a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed.
10) Ladle the curry into the hollows, and then put back on top the bread you removed. You could use this bread to help eat the curry, as "this is ALWAYS eaten with the hands".
11) (Actually, any kind of curry goes into a bunny chow. It depends on the cook and your tastes!).
Malva Pudding is a sweet pudding of Afrikaner origin, usually served hot with custard and/or ice-cream. It is made with apricot jam and has a spongy caramelized texture. It is often found on the dessert menu of South African restaurants.
Ingredients
Cake
1 cup sugar
1 egg
1 tablespoon apricot jam
1 cup flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/4 teaspoon table salt
1 tablespoon butter
1 teaspoon white vinegar
1 cup milk
Sauce
1 cup whipping cream (not whipped)
6 ounces butter
1 cup white sugar
1/2 cup hot water
Instructions
1) Beat the egg and sugar well in a mixer. Add the jam, sift flour, bicarbonate of soda, baking powder and salt. Melt the butter add the vinegar and milk. Add liquids to egg mixture alternately with the flour. Beat well and bake in a COVERED dish such as Corel at 350F for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce won't soak into cake.
2) Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.
3) You will not beleive the taste! I never add whipping cream or Cool whip as it is quite rich the way it is.
Around The World : Menu Items
Tempura vegetables, namjim, spiced cilantro pachadi
Menu Item Review
"Admittedly, we tried this restaurant because we were staying at the Vineyard Hotel besides reading the nice reviews. The overall experience was very pleasant and the service was terrific. Now the food: My husband and I both had the 7 course tasting menu. I am a vegetarian (fish okay) and they tailored the menu so that I could enjoy all courses. Every single course was amazing EXCEPT the main courses. My husband had a beef dish and the meat was tough and overdone. I had the tempura vegetables that were boring and lacked the "wow" that all of the other courses had. The kitchen is open so you can see all that goes on. It was quite fascinating.All in all, a pleasant experience. I would go back.....but would definitely order 2 different main courses."
Contact Myoga
Website : myoga.co.za
Freshly delivered and ready to be indulgedin portions
Menu Item Review
“Bizarrely we almost didn't get in as someone at the desk kept insisting the place was fully booked but by accident we got a different employee and were booked as we asked. When we got there only two other tables were occupied though many more did arrive as the evening went on. Probably the mistake was left over from the previous night Titanic Banquet. In any event, when we arrived we were received gracefully. the maitre d' and all servers were knowledgeable and enthusiastic. Oysters were amazingly fresh and flavorful. My spouse's Spring Bok as truly a pleasure and sauced perfectly. My sous vide steak was wonderful. All accompanying dishes were perfectly prepared. All wines on the wine list are from South Africa which is a wonderful gesture in a restaurant of this quality. Advised by the wine steward our selection proved the defensibility of this strategy. For after dinner we shared the bleu cheese souffle, a wonderful alternative to the cheese tray.. We have dined in 5 star restaurants in New York, Paris, Los Angeles, San Francisco, Hawaii and elsewhere and this experience was on a par with the most comfortable and rewarding of these encounters at a much more affordable cost. Ambiance was great, by the way, the newly renovated Neo-Grecian/Roman room felt as if it had been in its present state for decades and was quite pleasant.”
Contact Planet Restaurant
Website : planetbarandrestaurant.co.za
Facebook : facebook.com/planetbarandrestaurant
Lobster loosened from the shell and sautéed with cream, Cognac,
black cherries and topped with a Parmesan au gratin
Menu Item Review
Pigalle was by far the BEST dining in Cape Town. The atmosphere is upbeat, the bar is beautiful, staff is friendly, and the music was great! We had the pleasure of dancing to the live band and enjoyed watching other couples dance as we ate. The raw oysters were wonderful, the garlic bread was the best I have ever had in my life, and the lobster thermidore was such a treat! The wine selection was great. We did not find the prices high, we spent about $150 American for each couple-for the amount and type of food and wine we enjoyed I think that is reasonable. I would recommend this wonderful restaurant to visitors. My husband and I will go back to Pigalle next time we are in Cape Town.”
Contact Pigalle Restaurants
Website : pigallerestaurants.co.za
Twitter : twitter.com/pigallesa
Facebook : facebook.com/PigalleRestaurant
Around The World : The Drinks
South African drink, consumed in bars and restaurants, is the Van Der Hum, tangerine based liquor. Also, herbal tea and coffee are often consumed during breakfast, coffee plantations resembling the Brazilian good quality ones. Drinks served during a typical South African meal will include the native beer, called mechow, made form fermented corn-based brew. Also, ginger beer is commonly served in local dinners and pubs. Fruit punches and cocktails are easily prepared on the spot, as well as fresh squeezed orange juice.
A holiday drink in South Africa where Amarula is made, it has a taste a lot like mint Aero chocolate bar
Ingredients
Half creme de menthe (green)
Half Amarula Cream
Instructions
1) In a shot glass, pour the Creme de Menthe to a 1/3 full. Then tilt the glass and very slowly pour the Amarula down the side and and onto the CDM to produce a layer on top. Down in one.
A shandy, or shandygaff, is beer mixed with citrus-flavored soda, carbonated lemonade, ginger beer, ginger ale, or cider. The proportions of the two ingredients are adjusted to taste, normally half-and-half. There are also non-alcoholic shandies known as "rock shandies.
Ingredients
Ice
2 tablespoons Rose's lime juice
3 dashes Angostura bitters
Cold sparkling water
Instructions
1) Half fill a tall glass with ice. Add the Rose's lime juice and Angostura bitters. Fill the glass with sparkling water and serve.
Rooibos is actually not a tea, but a caffeine free delicious red herb from South Africa loaded with antioxidants, anti-aging properties, vitamins, minerals and even safe to give to an infant with Colic. It is wonderful for making many beverages and a way to add nutrients to other appetizing recipes.
Ingredients
20 ozs. Hot Rooibos
1 1/3 oz. Sugar (50ml)
8 ozs. Lemon or lime juice
8 ozs. Orange juice
1 Lemon or lime, sliced
1 sliced Orange
Fresh mint leaf
Cherries
Instructions
1) Add sugar to the Rooibos and stir until dissolved. Add fruit juice and slices. Chill in refrigerator. Serve cold with ice and decorate with fresh mint and cherries with toothpicks inserted. Makes 8 glasses. Optional: Serve in frosted glasses.
Around The World : The Wine
Jan van Riebeeck, the Dutch founder of the Cape colony, produced the first recorded wine way back in 1659. The first French Huguenots arrived 20 years later and from that moment on, South African wines began to make their mark on the world. Constantia wine was a favorite at the Georgian court in England, mentioned by Jane Austen. Fine wines are given a WO (Wine of Origin) label, with around 60 districts. It is impossible to go into detail here - but there are a few local specialties to look out for.
South Africa is a country very well known for the production of good quality white and red wines. Especially in the southern parts of the country, in the Cape region, where climactic conditions simulate those of the old wine countries, is a great environment for the vineyards to produce the best grape crop.
Off-sweet on the entry, the full middle palate matches the weight of richer, heavier cheeses, while fresh acidity cuts through creamy, runny cheeses, and balances hard and milder varieties. An excellent alternative to fortified wines, it can be enjoyed with cheese platters, desert or on its own.
Contact Adoro Winery
Website : adorowines.co.za
This elegant and refreshing Sauvignon Blanc is bright and fruit driven. complimented by flavours of fresh Green pepper and fig. Distinct uplifting aromas of passion fruit and gooseberry on the palate, a focused finishing with typical crisp acidity and great fruit length. Ready to enjoy, however some aging will enhance the weight and structure of the wine.
Contact Akkerdal Winery Terroir Wines
Website : akkerdal.co.za
Twitter : twitter.com/akkerdal
Facebook : facebook.com/pages/Akkerdal-Wine-Estate-and-Guest-House-Official
Adoro Red is a blend in the new world style. It brings together classic varieties, in which each speaks, yet none dominates; balancing a complex fruit profile with elements of terroir lent by each vineyard.
Contact Adoro Winery
Website : adorowines.co.za
Around The World : The Beer
South African beer is typically American-style. Castle lager is the runaway biggest seller of all, but local brewing giants, South African Breweries also produce Carling Black Label, Grolsch and various other brands. Lion lager and Namibian Windhoek lager are also popular.
Recognized as being a beer that's full-bodied, well-rounded and truly rewarding; and a winner of 21 International Awards, Carling Black Label offers the Champion Men of South Africa the taste of a Champion Beer.
Contact Sab Miller
Website : sabmiller.com
Twitter : twitter.com/blacklabelsa
Facebook : facebook.com/CarlingBlackLabelSA
Castle Lager was first brewed to quench the thirsts of hard-working, hard-drinking prospectors in the midst of the dusty gold-rush boom town that was Johannesburg. Today, Castle is brewed in nine countries and can be found in over 40 countries worldwide.
Contact Castle Lager
Website : castlelager.co.za
Twitter : twitter.com/Castle_United
Facebook : facebook.com/CastleCorner
YouTube : youtube.com/officialcastlelager
Hansa is brewed in true pilsener style, using the finest Saaz hops. Specially imported from the Czech Republic, these hops are responsible for Hansa's unique hoppy aroma and, most importantly, together with the pilsener style of brewing, make Hansa crisp and flavoursome.
Contact Sab Miller
Website : sabmiller.com
Twitter : twitter.com/blacklabelsa
Facebook : facebook.com/CarlingBlackLabelSA
Around The World : The Music
The South African music scene includes both popular (jive) and folk forms. Pop styles are based on four major sources, Zulu isicathamiya singing and harmonic mbaqanga. Christian missions provided the first organized musical training in the country, bringing to light many of the modern country's earliest musicians, including Enoch Sontonga, who wrote the national anthem NkosiSikelel' iAfrika. By the end of the nineteenth century, South African cities like Cape Town were large enough to attract foreign musicians, especially American ragtime players. African American spirituals were popularized in the 1890s by Orpheus McAdoo's Jubilee Singers.
Birth Name : David John Matthews
Born : January 9, 1967
Origin : Johannesburg, Transvaal, South Africa
Location : Charlottesville, Virginia, U.S.
Genres : Rock, alternative rock, blues rock, roots rock, adult contemporary music
Occupation(s) : Singer-songwriter, musician
Instrument(s) : Vocals, guitar, piano
Notable Instruments : Taylor Acoustic Guitars, Martin Acoustic Guitars, Gibson Acoustic Guitars, Lakewood Guitars
Years Active : 1989–present
Label(s) : RCA, Sony BMG
Associated acts : Tribe of Heaven, Dave Matthews Band, Dave Matthews and Tim Reynolds, Dave Matthews & Friends
David John "Dave" Matthews (born January 9, 1967) is a South African singer-songwriter, musician and actor, best known as the lead vocalist, songwriter, and guitarist for the Dave Matthews Band. He performs mainly with acoustic guitar and favors rhythm rather than solos in his playing. His band Dave Matthews Band sold more tickets than any act from 2000-2010, making him the top selling front man from 2000-2010.
Dave focused primarily on his work with Dave Matthews Band from 1990 to 2003. Since that period, he has occasionally ventured outside the band in various solo performances and records. Matthews sang on the track "Sing Along" on Blue Man Group's second album The Complex in 2003. Later that year he released a solo album, "Some Devil", which went platinum; its single, "Gravedigger", won a Grammy Award in 2004. To support the album, Matthews toured with a group of musicians (most of whom performed on "Some Devil") under the name Dave Matthews & Friends.
Dave is also a close friend of Béla Fleck.[citation needed] Matthews appears as a guest vocalist on Béla Fleck and the Flecktones' 1998 release Left of Cool and both Fleck and Flecktones bassist Victor Wooten have made numerous appearances both live and studio with DMB (e.g. Wooten soloed in the second part of The Maker, and also in #41 on the 1998 live album Live in Chicago). The Flecktones also opened for DMB on several tours. Matthews performed a duet with Emmylou Harris on "My Antonia" on her 2000 album, Red Dirt Girl. They also appeared together on the musical television show CMT Crossroads, where the two performed Matthews' "Gravedigger" and the folk song "Long Black Veil".
Matthews performed a cover of Neil Young's song, "The Needle and the Damage Done" at the 2010 MusiCares Person of the Year tribute honoring Young on January 29, 2010. Matthews also joined The Rolling Stones on their Bridges to Babylon Tour-1997-1998, and sang "Wild Horses", and "Memory Motel" alongside vocalist Mick Jagger after The Dave Matthews Band opened for the Rolling Stones.
Contact Dave Matthews
Website : davematthewsband.com
Facebook : facebook.com/pages/Dave-Matthews
Facebook : facebook.com/davematthewsband
Twitter : twitter.com/#!/DaveJMatthews
Twitter : twitter.com/davematthewsbnd
Birth Name : Jonathan Clegg
Born : 7 June 1953
Location : Bacup, Lancashire, England
Genres : Mbaqanga, Afro-pop
Instruments : Vocals, guitar, concertina
Years Active : 1980–present
Labels : Capitol Records
Associated Acts : Juluka, Savuka
Jonathan "Johnny" Clegg (born 7 June 1953) is a musician from South Africa, who has recorded and performed with his bands Juluka and Savuka. Sometimes called Le Zoulou Blanc ("The White Zulu"), he is an important figure in South African popular music history, with songs that mix Zulu with English lyrics, and African with various Western European music styles.
Johnny Clegg - dancer, Anthropologist, singer, songwriter, academic, activist and French knight. Whilst all of these tags are fitting, none of them can accurately describe the energetic, passionate human being who has become one of South Africa's greatest musical exports. He has campaigned against the injustice of apartheid South Africa and been instrumental in putting the new South Africa on the map as a cultural ambassador.
Contact Johnny Clegg
Website : johnnyclegg.com
Website : johnnyclegg.de.vu
Twitter : twitter.com/johnnyclegg
Facebook : facebook.com/johnnycleggsa
Birth Name : Hilda Tloubatla, NobesuthuMbadu, Mildred Mangxola
Origin : Johannesburg, South Africa
Genres : Mbaqanga, Mgqashiyo
Years Active : 1964–1971 (five ladies), 1971–1982 (new group of five ladies) , 1983–1985 (reunion of five original ladies), 1986 present (three of original five)
Labels : Gallo Record Company (1964–2005), AS Entertainment (2005–present), AS Records (2005–present)
The Mahotella Queens are a South African singing group formed in 1964 (and still together today) comprising Hilda Tloubatla, NobesuthuMbadu and Mildred Mangxola. The group is noted for their clear three-part harmonies, Mbaqanga township music and fast-paced mgqashiyo dancing.
The Queens were formed by the famed South African talent scout Rupert Bopape, at Gallo Record Company, in 1964, and would go on to have many hits at Gallo's African music division, Mavuthela. Throughout the 1960s, the Queens' line-up usually comprised Hilda Tloubatla, Juliet Mazamisa, Ethel Mngomezulu, NobesuthuMbadu and Mildred Mangxola. They were backed by the Mavuthela house band, the MakhonaTsohle Band (comprising several talented instrumentalists including Marks Mankwane on lead guitar and West Nkosi on saxophone), and fronted by the deep-voiced Simon "Mahlathini" Nkabinde. After 1971, growing competition from rival groups saw the Queens' line-up fluctuate considerably, and after a string of mildly-successful late '70s hits, the original five Mahotella Queens regrouped with Mahlathini and MakgonaTsohle in 1983. After one more hiatus, three of the Queens - Hilda Tloubatla, NobesuthuMbadu and Mildred Mangxola - regrouped permanently.
Although Mahlathini, Marks Mankwane and West Nkosi died between 1998 and 1999, the three Queens continue performing and recording - well into their 60s - to this day.
Contact Mahotella Queens
Facebook : facebook.com/pages/Queens
Around The World : The Land
South Africa has three main geographic regions: a great interior plateau; an escarpment of mountain ranges that rims the plateau on the east, south, and west; and a marginal area lying between the escarpment and the sea. South Africa is divided into nine provinces—Western Cape, Eastern Cape, Northern Cape, North West, Free State, KwaZulu-Natal, Gauteng, Limpopo, and Mpumalanga. Before 1994, there were four provinces: Cape Province, Natal, Orange Free State, and Transvaal. In addition, during apartheid rule about 14% of the country's land area was set aside for blacks in pseudoindependent territories (originally called “Bantustans”), allegedly to allow them self-government and cultural preservation. In fact, these “homelands” were used to give the white government greater control and to exclude blacks from the political process. Gazankulu, Kangwane, KwaNdebele, KwaZulu, Lebowa, and QwaQwa were Bantu national homelands that existed under South African sovereignty. Transkei, the first homeland (1963), Bophuthatswana, Ciskei, and Venda were all granted “independence” by the early 1980s and existed as nominal republics, although none were recognized internationally. With the end of white minority rule in 1994, the black homelands were abolished.
Around The World : Restaurants
Thomas Maxwell Bistro is an atmospheric 65 seater restaurant based in Parkmore, Johannesburg. The food is decidedly contemporary French with a New York style ambience. This eclectic and highly unique restaurant is no longer JHB’s best kept secret – booking is essential!
RestaurantReview
“ This has long been one of our favorite spots as a family. We were among the early fans of Thomas Maxwell and have been less regular in our patronage since they expanded into the space next door, but the food remains excellent and the service superb.The decor is also lovely, with irreverent and interesting touches everywhere, despite the overwhelming vintage chic.Yes, it's pricey. Yes, the location is hardly pristine. And yes, parking can be a pain. But the experience makes up for it, every time. My only problem with the not-so-little-anymore bistro is that you have to be in the mood for rich fare and that the menu changes seldom. Having said that, whenever we have a special occasion, it's up for consideration.”
Contact Thomas Maxwell Bistro
Website : thomasmaxwell.co.za
Twitter : twitter.com/#!/MaxwellsBistro
The Turn n Tender is a 35 year old, owner operated, world class steak restaurant, with branches situated in Parktown North, Illovo, Bassonia and Bryanston in Johannesburg. A meat lover’s delight. If it is a steak that you are looking for, then you must absolutely give us a try. We pride ourselves in formulating the most delectable dishes including a variety of steaks, beef ribs, chicken, duck, lamb, game and fresh fish.
Restaurant Review
“ My husband and I went to Turn 'n Tender Parktown North fordiv class= our wedding anniversary - I was blown away with the personal attention we received. When making the booking I specified that it was for our anniversary, but didn't ask for anything special other than a nice corner table. When we got there, we found a beautiful bunch of flowers on our table (which I could take home complimentary afterwards), and was also served with a complimentary glass of port each as a celebratory gesture. The food was decadent as always, the service was top notch, and I especially enjoyed the vegetables that were prepared with such care. A definite new favorite!! Thank you to management for a very special evening!”
Contact Turn n Tenders
Website : turnntender.co.za
Native to the Mediterranean region and Asia Minor, the ancient Greeks & Romans both told tales of olives & olive trees and their creation by the gods. In Greek Mythology, the story of the fabled rivalry between Poseidon & Athena came to head when Greekgods decided to build a great city in Greece.
They promised the city to whichever of them could provide mankindwith the finest & most useful gift. With a blow of his trident Poseidon made a superb horse spring from the rock.Then Athena gave a mighty stab with her spear & a gigantic olive tree appeared, covered with blossoms &fruit!The gods did not hesitate, Athens was named after her, the grey-eyed goddess became its protectress and the olive tree the national tree of Greece.
Restaurant Review
“Yes they do have an a la carte menu, but where else can you get a 3-course lunch including a glass of wine for R100? Starters include camembert in phyllo pastry, fish cakes or chicken livers peri-peri, mains were 8 large prawns, fillet steak strips on pasta or a vegetarian bake with cremebrulee or ice cream with Bar One sauce.Our party different combinations of these, and they were all delicious.Theservice and ambience (a full, noisy crowd) added to our pleasure.”
Contact Olive and Oil
Website : oliveandoil.co.za
Around The World : The Resorts
African Pride 15 on Orange Hotel, Cape Town's newest icon of style, is set in the upmarket suburb of Gardens at the foot of Table Mountain. This ideal location on the fringe of Cape Town's vibrant city centre ensures that GUESTS are within walking distance of the National Museum, the Planetarium, and the Company Gardens - the green jewel in the heart of the metropolis, and in close proximity to superb golf courses and the Long Street Baths.
Resort Review
“ Everything was absolutely stunning you could see they put a lot of effort into everything there was also a very nice view over Cape Town where you could see the gardens,mountains etc. The service was great they were very kind and friendly. The spa was amazing the treatments and when you are waiting for it if you go outside the spa there is an absolutely beautiful fake grass on a balcony with the comfy deck chairs and there is also the pool outside it was just stunning! I highly recommend this hotel. “
Contact African Pride 15 On Orange
Website : africanpridehotels.com/15-on-orange-hotel.html
For the ultimate holiday in South Africa, Pezula Resort Hotel & Spa, the most luxurious offering in Africa, offers an incomparable lifestyle destination. This is where your real holiday begins in the Western Cape, whether you are travelling as a family, looking for a romantic getaway, planning a golf & spa excursion, want to holiday “green”, or love adrenaline activities. This resort has it all!
Take a guided hike through the indigenous forests; canoe along the pristine Noetzie River to the beach where you can picnic in seclusion; horse ride across the floral landscapes; play tennis, archery or pétanque at the Field of Dreams; indulge in a spa treatment; laze at the heated indoor and outdoor pools; or play a round of golf on the Championship Course.
Executive Chef Geoffrey Murray says Café Z is all about delicious, freshly prepared, beautifully presented food, served in a relaxed environment. The concept was inspired by the success of Geoffrey’s Farm to the Table menus which he launched at Zachary’s in 2010. These menus focussed on fresh local produce and represented a mouth-watering array of comfort food dishes at excellent value.
Resort Review
“ I had the pleasure of staying at Pezula Resort Hotel & Spa from the 18 - 20 May for a friend's birthday and my expectations were exceeded at every turn. The Resort has so much to offer and really focuses on the clients experience which is what traveller's want these days.....an experience that feeds the soul. From the minute we arrived to the time we left we felt cared for; pampered and looked after - the hotel rooms are luxuroius and yet cosy and the fireplace made it all the better. Our servcie at rbeakfast and dinner was amazing and the staff went out of their way to make us comfortable and we left feeling like a part of the family. We also used the Spa which was terrific and visited the Pezula Castle for some beach time the day we left - incredible!”
Contact Pezula Resort Hotel and Spa
Website : pezula.com
Facebook : facebook.com/pezularesort
Twitter : twitter.com/#!/PezulaResort
YouTube : youtube.com/user/PezulaResort
Tswalu Kalahari is the largest private Game Reserve in South Africa, and here amongst the dry open plains and rugged beautiful landscape you will find two exceptional lodges. TswaluTheMotse accommodates 20 guests in eight individual suites, made from local desert sand and with thatch roofs. Each suite has an en-suite bathroom with walk-in shower, outside shower, open fireplace, separate dressing area, private sun deck, telephone, safe, wireless internet, mini bar and of course a stunning Kalahari view.
Resort Review
“ My stay was in the exact room shown above and yes, it IS that amazing. It was the most beautiful room I have ever had the pleasure to enjoy. The feel of the Legaes (suites) was earthy, comfy, luxurious and totally amazing. The dressing room with writing table, bathroom with outdoor shower, claw tub, a deck that looked it was right out of Pottery Barn with a couch, table and candle overlooking the watering hole. When I returned to my room at the night the fire was lit and the bed warmed by the heated mattress pad - what service. The resort staff was beyond personable. They knew your name moments upon arriving and made it feel that you had been there for days. The sunset venues and eating venues were fire lit and the food varied and fantastic. The game drives...not enough room to write about everything we experienced but highlights were being 15 feet from a Lion, watching the Meerkats wake up, and my favorite, a Journey of Giraffes...breathtaking. Also, visiting their hospital, living area and school was so inspiring...they do so much more than have guests come and soak up the wonderful energy that resides here in the Kalahari. Put it on your Bucket List and make sure it happens.”
Contact Tswalu Kalahari Lodge
Website : rhinoafrica.com/we-recommend/tswalu-kalahari-game-reserve?gclid=COW0tse067ACFQgGnQodR18yug
Twitter : twitter.com/RhinoAfrica
Facebook : facebook.com/RhinoAfrica
Flickr : flickr.com/photos/rhinoafricasafaris
YouTube : youtube.com/RhinoAfricaSafaris
Contact Billy Gallagher
Website : saca.co.za/honourary_past_presidents.html
Facebook : facebook.com/billy.gallagher.526
Contact Prudence Margaret Leith
Website : leiths.com
Website : prue-leith.com
Website : prueleith.co.za
Facebook : facebook.com/prueleith
Twitter : twitter.com/prueleith
Contact Jenny Morris
Website : gigglinggourmet.com
Website : jennymorris.co.za
Website : jenny-morris.com
Website : thejfoundation.org
Website : jennyrated.com
Facebook : facebook.com/pages/Jenny-Morris
Twitter : twitter.com/#!/JennyMorrisChef
Contact Collen Grove
Blog : foodbloggerindaba.com
Facebook : facebook.com/foodbloggersindaba
Facebook : facebook.com/colleengrove
Contact Nina Timm
Blog : my-easy-cooking.com
Facebook : facebook.com/pages/My-Easy-Cooking
Twitter : twitter.com/ninatimm
Contact Jeanne Horak-Druiff
Website : cooksister.com
Twitter : twitter.com/cooksisterblog
Contact Justin Bonello
Website : cookedinafrica.com
Facebook : facebook.com/justin.bonello
Facebook : facebook.com/Justin.Bonello.Foodie
Twitter : twitter.com/#!/justin_bonello
Twitter : twitter.com/cookedinafrica
Contact Ina Paarman
Website : paarman.co.za
Website : berfin.co.za
Facebook : facebook.com/inapaarman
Contact Sophie Michell
Website : sophiemichell.com
Twitter : twitter.com/#!/sophiemichel
Contact Sharlto Copley
Website : sharltocopley.org
Website : sharltocopley.com
Website : magicalsharltocopley.co.uk
Tumblr : magicalsharltocopley.tumblr.com
Facebook : facebook.com/pages/SHARLTO-COPLEY
Twitter : twitter.com/#!/sharlto
Contact Stelios Avante
Facebook : facebook.com/steliosavante
Twitter : twitter.com/#!/steliosavante
Contact Arnold Vosloo
Facebook : facebook.com/pages/Arnold-Vosloo
Contact Jane-Anne Hobbs Rayner
Website : whatsforsupper-juno.blogspot.com
Facebook : facebook.com/Scrumptious
Twitter : twitter.com/#!/Jane_Anne62
Pinterest : pinterest.com/janeannehobbs
Contact Tesia Love
Website : flavordiva.com
Facebook : facebook.com/FlavorDiva
Twitter : twitter.com/#!/TesiaLoveFlavor
Contact Kapruka
Website : kapruka.co.za
Twitter : twitter.com/ChefKapruka
Facebook : facebook.com/pages/Chef-Kapruka
Contact Myoga
Website : myoga.co.za
Contact Planet Restaurant
Website : planetbarandrestaurant.co.za
Facebook : facebook.com/planetbarandrestaurant
Contact Pigalle Restaurants
Website : pigallerestaurants.co.za
Twitter : twitter.com/pigallesa
Facebook : facebook.com/PigalleRestaurant
Contact Adoro Winery
Website : adorowines.co.za
Contact Akkerdal Winery Terroir Wines
Website : akkerdal.co.za
Twitter : twitter.com/akkerdal
Facebook : facebook.com/pages/Akkerdal-Wine-Estate-and-Guest-House-Official
Contact Sab Miller
Website : sabmiller.com
Twitter : twitter.com/blacklabelsa
Facebook : facebook.com/CarlingBlackLabelSA
Contact Castle Lager
Website : castlelager.co.za
Twitter : twitter.com/Castle_United
Facebook : facebook.com/CastleCorner
YouTube : youtube.com/officialcastlelage
Contact Dave Matthews
Website : davematthewsband.com
Facebook : facebook.com/pages/Dave-Matthews
Facebook : facebook.com/davematthewsband
Twitter : twitter.com/#!/DaveJMatthews
Twitter : twitter.com/davematthewsbnd
Contact Johnny Clegg
Website : johnnyclegg.com
Website : johnnyclegg.de.vu
Twitter : twitter.com/johnnyclegg
Facebook : facebook.com/johnnycleggsa
Contact Mahotella Queens
Facebook : facebook.com/pages/Queens
Contact Thomas Maxwell Bistro
Website : thomasmaxwell.co.za
Twitter : twitter.com/#!/MaxwellsBistro
Contact Turn n Tenders
Website : turnntender.co.za
Contact Olive and Oil
Website : oliveandoil.co.za
Contact African Pride 15 On Orange
Website : africanpridehotels.com/15-on-orange-hotel.html
Contact Pezula Resort Hotel and Spa
Website : pezula.com
Facebook : facebook.com/pezularesort
Twitter : twitter.com/#!/PezulaResort
YouTube : youtube.com/user/PezulaResort
Contact Tswalu Kalahari Lodge
Website : rhinoafrica.com/we-recommend/tswalu-kalahari-game-reserve?gclid=COW0tse067ACFQgGnQodR18yug
Twitter : twitter.com/RhinoAfrica
Facebook : facebook.com/RhinoAfrica
Flickr : flickr.com/photos/rhinoafricasafaris
YouTube : youtube.com/RhinoAfricaSafaris
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