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Yesterday my Parisian friend and I ate at Bones Kitchen and Bar, in the Palms Design Centre in Woodstock, having read rave reviews about it, and knowing its owner Rudi Minnaar from his co-owned restaurant Morton's on the Wharf in the Waterfront from the 'Nineties, long before I started writing reviews. It was a fantastic experience, with superb service, starting from the top with passionate restaurateur Rudi in sharing so much information with us, always fabulous for my writing, guiding us what to eat, and offering surprising value for money. Continue reading →
Tag Archives: Pastis
Diners Club Winelist Awards 2015: Western Cape participation sharply down!
The participation by restaurants in the Western Cape in the Diners Club Winelist Awards 2015 is a shock, declining from 80 restaurants in 2014 (already a decrease from 96 in 2013) to 65 restaurants this year! Diners Club will have to find a solution to the declining interest in its Winelist Awards.
The Diners Club Winelist Awards acknowledge restaurants which take pride and interest in their winelists, and how the wines match the food Continue reading →
Restaurant Review: Bistro Sixteen82 recipe for success, excellent value for money
I had read about Bistro Sixteen82 at Steenberg wine estate in Constantia on Twitter, and about its Beef Tataki in particular, one of Chef Brad Ball's signature dishes. My first visit last week was one of wow – amazement at the wonderful setting, the amazing decor, the friendliness of the staff, the wonderful food, as well as the value for money, a perfect recipe for success. I felt that the "Bistro" name, which Wikipedia defines as "a small bar serving moderately priced simple meals in an unpretentious setting" is completely inappropriate for this wonderful restaurant, the restaurant underselling itself, and thereby overdelivering.
Bistro Sixteen82 opened just less than a year ago, in a new building built on the historic Graham Beck Foundation-owned wine estate, which was given to Catharina, "the widow Ras" as she was known, by Simon van der Stel in exchange for (undefined) "favours", I was told by the charming Lida van Heerden, the Cellar Door Manager. Catharina must have been quite a lady, having had five husbands, and was the inspiration for the name of Catharina's, the other Steenberg restaurant. With the historical heritage of Steenberg, the modern building housing the tasting room as well as the Bistro is a surprise, but fits into the environment well, probably because the building is quite a distance away from the historic Steenberg Hotel buildings. There is ample parking, and the building opens onto a well-kept lawn, which seems to melt into the vineyards on the mountain slope above. There is a lovely water feature, making it very tranquil to sit outside.
When one steps into the tasting room, which one has to walk through to get to the restaurant, one notices the dominant chandelier, made from 2700 green and red resin oval shapes, depicting grapes, with pips and all! The light was made by Carole Carr-Harris from Divali Lighting in Hermanus, and weighs a ton, needing a reinforced ceiling to hold the weight. The tasting section is a round island in a generously sized room, from which leads a lounge, at which one can taste wines too, or just enjoy sitting at the fireplace on a wintry day. The architect and interior decorator is Richard Perfect, and he certainly did a perfect job in creating an architecturally unique building inside and out.
The restaurant is a large space, with tables seating 70 patrons close together, especially against the two end walls, which have a fixed seat against the wall. The close proximity of the tables, and the fully booked restaurant, gave it a wonderful buzz and energy. It was nice to see Jenna, the hostess, who has attended one of Food & Wine Bloggers' Club meetings. Chef Brad was off-duty, but kept an eye on things with his staff as soon as he had read via Twitter that I was at the restaurant, and also provided the exact details of the sauce served with the asparagus starter on Twitter, even though he had the day off! A large structure made from branches is a decorative feature on the ceiling, and bunches of pin-cushion proteas presented in large glass vases give a flash of orange in an otherwise white-dominant restaurant interior, the same protea-filled vases being seen at the entrance to the building, from which can also see the steel vats of the winery. The comfortable chairs have a natural wood look, with what looks like a modern-day 'riempie' for the seat, matching the ceiling wood structure. The vats are also visible behind the Raw Bar, and the estate's white and red wines are cleverly displayed on two of the walls, creating a design feature. A Raw Bar refrigerated display counter contains salamis and hams, capers as well as cheeses, with an Oyster Tank next to it. Staff look smart and professional, with white shirts, a smart slim silver tie, with a tie clip, and black slacks and black aprons.
The tables have white table cloths and impressive serviettes with the name of the restaurant embroidered on them. Cutlery and glassware is of good quality. The menu and winelist is made from black leather, and is a simple insert. The number of choices of dishes and wines is reasonable, yet very varied, making it easy to choose. The reasonable cost of the dishes impressed, Front of House Manager Jürgen Welp telling me that from the outset Chef Brad Ball wanted the Bistro to stand for value for money, both in terms of its food as well as the wines (the mark-up is no more than 25 % for the Steenberg wines, unlike some of its Constantia neighbours charging threefold for their estate wines, even if the tasting room is only a few steps away). With a corkage fee of R40, it would be more expensive for a customer to do a BYO with corkage added, compared to ordering from the winelist.
Chef Brad Ball was previously at River Cafe, Olympia Café and Pastis, while Jürgen had worked at Buitenverwachting for seven years. Both set up Bistro Sixteen82 a year ago.
Our waitress Natalie brought the bread basket to the table, consisting of a bread stick, slices of focaccia and ciabatta, with a small platter of olives and sundried tomatoes, and olive oil and balsamic vinegar served in tiny milk jugs. The Summer menu is divided into four sections, labeled as "Stimulate" for the starters, including smoked pork paté, pea and pancetta risotto and snails, costing R46 each, and mussels, slightly more expensive; "Rejuvenate" contains two dishes : Beetroot tarte tine served with smoked trout mousse (R68) and the house salad (R45/R64). "Inspire" contains the main courses, ranging from R78 for Broccoli feuillette (gorgonzola fondue) to R 120 for Franschhoek Trout and Steak au Poivre. Other mains include a pork belly ragout, line fish, a charcuterie selection and sticky pork belly. The "Indulge" selection contained five desserts, costing between R44 – R50, all interesting sounding, and a cheese platter at R48.
I ordered the Asparagus starter (R50), served with a truffle mousseline with parmesan, and decorated with tiny snippets of tomato, a lovely melody in green, yellow and red. The sauce was delicious, and overshadowed the steamed crispy asparagus, it was so special. My son had the Beef Tataki, which is seared beef fillet and then thinly sliced in carpaccio style, served with soy sauce, ginger, sesame seeds, chilli, sesame oil, radish, spring onions, and lime juice. It is a unique combination of ingredients causing a taste explosion, costing R49 as a starter and R 105 as a main. My (student) son could not finish the main course portion, it was so filling. I ordered the entrecote steak, simply served as two thick slices, with mash (a bit stodgy, I felt, but it was my choice – normally the steak is served with potatoes and peppercorn sauce) and steamed carrots and beans. An excellent small but effective steak knife was provided.
The Raw Bar board shows prices to be R18 for an oyster, and Gravadlax at R44. Other options are Pink Tartar, being Norwegian salmon with chilli and lime, costing R60/R105 as starter/main course, and the Red Tartar, being a tartar of Chalmar beef served with capers and a quail egg (R56/R98). The cappuccino was served with two pieces of home-made Turkish Delight.
We were offered a complimentary glass of the Steenberg Brut, made from 100 % Chardonnay, the first tasting of this bubbly, crisp and dry, and a good marriage with the asparagus. The Steenberg wine range consists of 1682 Chardonnay MCC, Sauvignon Blanc, HMS Rattlesnake Sauvignon Blanc, HMS Sphynx Chardonnay, Merlot, Shiraz, 1682 Pinot Noir, Sauvignon Blanc Reserve, Sauvignon Blanc/Semillon, Nebbiolo, Catharina, Magna Carta, and Klein Steenberg Sauvignon Blanc, Rosé and Bordeaux Blend. The Steenberg wines understandably dominate the winelist, with almost all their wines being available by the glass. The Klein Steenberg Bordeaux Red costs R24 for a 250 ml carafe and R70 for a bottle, and the most expensive is Steenberg Catharina 2007 at R77/R230. It also lists a few other Constantia wine brands, keeping it proudly-Constantia. Billecart Salmon Brut Reserve costs R 585 and the Rosé R750.
I don't always make a point of visiting the cloakroom, and here I saw the only aspect of the decor that came across as kitsch – the cloakroom and the toilets are covered with a wall paper that is a close-up of a vineyard, making one claustrophobic. It is such a contrast to the good taste of the decor in the rest of the building.
I loved my first visit at Bistro Sixteen82, and will be back again to try some of the other dishes on the Summer menu. I felt it to be excellent value for money, and a happy and relaxed space, with very friendly staff and happy customers who did not seem to want to go home. I am very surprised that Bistro Sixteen82 did not make the Top 20 Eat Out Restaurants shortlist, but should be sure to do so in 2011. The Breakfasts, and the Eggs Benedict in particular, are legendary at Bistro Sixteen82 too.
POSTSCRIPT 22/2: A visit to my accountant in Constantia was a good opportunity to make a return visit to Bistro Sixteen82. I had an early lunch, and was served by Manager Jürgen, and was offered a glass of Steenberg Brut – I accepted a half glass. I tried two new starters on Chef Brad Ball's menu, and absolutely loved the presentation as well as the taste of the Duck liver parfait and duck prosciutto, creating a beautiful dark/light effect underneath the mousse, and served with a small wine-poached pear. Then I had the Capellini and truffle créme, topped with chopped tomato and a poached egg, a more simple but filling and tasty dish, beautifully paired with the Steenberg Semillon.
Bistro Sixteen82, Steenberg wine estate, Constantia. Tel (021) 713-2211. www.steenberg-vineyards.co.za Twitter :@Bistro1682. Mondays – Sundays, Breakfast, Lunch and Dinner, 9h00 – 20h00.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
Restaurant News: Cape Town and Winelands restaurant winter specials
Cape Town's restaurants are feeling the hospitality winter blues, with a large number of restaurants announcing their restaurant specials. The winter has claimed its casualties too, and there could be more in what has been a poor winter for many businesses.
La Mouette has opened at 78 Regent Road in Sea Point. Brio is a new jazz restaurant, in half of the ex-Riboville in town (on the Adderley Street side), while Liquorice and Lime has taken over the other half of Riboville (on the St George's Mall side). Van Hunks has opened at 1 Union Street, off Kloof Street in Gardens. Cafe Nood has opened in Wilderness Road, Claremont. Ryan's Kitchen has opened at Rusthof guest house in Franschhoek – the chef Ryan Smith is ex-Mont Rochelle. On Broadway has moved to the New Space Theatre building at 44 Long Street, with a new restaurant where Anytime was. Buena Vista Social Club has moved to the top end of Portswood Road in the Waterfront. The House of Meat has opened in the Pepper Club Hotel, corner Long and Bloem Streets, offering a full braai for R 295, from 3 pm every day. Amazink, ex-Roots, in Khayamandi in Stellenbosch, has opened, with Bertus Basson from Overture an advisor. Spiros has opened in Hout Bay. Mason's Cafe & Grill has opened in the ex-Cafe Gainsbourg. La Cantina has opened in the Alliance Francaise. The De Leuwen Jagt restaurant on the Seidelberg wine estate outside Paarl has opened The Fabulous Bakery. Gesellig has opened on the corner of Church and Regent Roads in Sea Point, serving breakfast, lunch and dinner. Chez d'Or has opened in Franschhoek, with Richard Carstens as consultant Chef, scheduled to stay until September, but he left on 28/7. It has been confirmed that Carstens will take over the running of Tokara in October, given that Etienne Bonthuys is set to open a new restaurant on Dorp Street in Stellenbosch. Gesellig is a cosy and friendly new eatery in Sea Point. Indochine has opened at the Delaire Graff wine estate in Stellenbosch. The Long Table Restaurant and Cafe has opened at Haskell Vineyards in Stellenbosch. The Wild Peacock Food Emporium has opened in Stellenbosch. Knife Restaurant has opened in the Crystal Towers Hotel & Spa, a sister restaurant to Fork. De Oude Bank Bakkerij has opened in Stellenbosch. Cafe Le Chocolatier has taken over from Cafe Vendome in Place Vendome in Franschhoek. Leaf Restaurant and Bar has opened where Portofino/The Showroom were located. Epicerie Fine is the new name of the L'Ermitage Deli in Franschhoek, and has a new owner. Sommelier Restaurant at the Sante Hotel and Wellness Centre has re-opened. Illyria coffee shop has opened in the Eikestad Mall in Stellenbosch. Babylonstoren is to open a restaurant in October, next door to Backsberg. The Fish Shack has opened at The Paddocks in Milnerton. Reubens at One&Only Cape Town has opened. Luigi's from Hout Bay is said to be opening where Vista Mare was in The Promenade in Camps Bay. Satay Bar has taken over from Zucca in Kloof Street. Pierneef à La Motte has opened at La Motte. Luke Dale-Roberts, ex-chef at La Colombe and making 12th place on the Top 50 Restaurants in the World list earlier this year, will be opening The Test Kitchen at the Old Biscuit Mill in Woodstock in November. Sofia's at Morgenster will open in Somerset West in November. Down South will open on Long Street in October. French Toast has opened at 199 Bree Street, a tapas and wine bar. Babel opens at Babylonstoren next to Backsberg on 14 November. Hemelshuijs has opened at 71 Waterkant Str, serving breakfast and lunch, and dinner on request.
Portofino, which opened where The Showroom was, has closed its doors. The first review of Portofino appeared on this blog. Cafe Gainsbourg on Kloof Street, Anytime on Long Street, Josephine's Patisserie, Ginja, maze at the One&Only Cape Town, La Table de France in Sea Point, Panarotti's and Shimmi's Bar in Hermanus, Miguel's in Plettenberg Bay, and Bouillabaisse and La Brasserie in Franschhoek have also closed down. Camil Haas, the co-owner of Camil's in the Cape Royale Luxury Hotel, has left the restaurant, but is doing food and wine pairing evenings in Franschhoek, and has joined Reuben's, substituting for Reuben Riffel in Franschhoek and at the One&Only. Yum in Vredehoek has closed down. In Camps Bay the Cape Town Fish Market and Terra Mare have closed down. Luke Dale-Roberts is no longer the Executive Chef at La Colombe, but will consult to the restaurant. Tank in the old Cape Quarter is to get a new name. Cafe des Arts has taken over from Topsi's in Franschhoek. Satay Bar has taken over from Zucca in Kloof Street. shu has closed down on Main Road, Green Point, and it appears that Camil's has too. Madame Zingara has left Cape Town, to pitch her tent in Johannesburg. Le Quartier Français has clsoed iCi, and has opened The Common Room.
Some restaurants are closing to have a winter break. The Mount Nelson's Cape Colony re-opens with a new interior and new menu on 1 November. Vaudeville has closed between August and October. Marianna's in Stanford is re-opening on 14 October. The Salmon Bar in Franschhoek re-opens on 1 November, undergoing renovations in a new location (parts of ex-Bouillabaisse and Pam Golding venue). Massimo's Pizza Club in Hout Bay has gone into winter hibernation, and is likely to reopen in November, in a new venue across the road from its previous venue in Hout Bay, with the new name Massimo's. Mario's, which had to close during the World Cup due to a fire in the kitchen, has re-opened.
The following restaurant specials have been announced (NOTE: This Specials list is updated continuously). WE HAVE STARTED A NEW SPRING/SUMMER SPECIALS LIST
We have seen our list used without acknowledgement on other bloggers' blogs – please acknowledge Whale Cottage Portfolio Blog as your source:
* The Cru Cafe in the Cape Quarter: buy 1 wine flight, get 1 free, served with snacks, all days of week, lunch and dinner
* Wang Thai: 2 courses including rice R 69, at V&A Waterfront, Constantia, Somerset West, and Lagoon Beach branches, until 30 November
* Andiamo in the old Cape Quarter: R 49 breakfast special (juice, cooked breakfast, cappuccino), until 11h30 daily; 2 pizzas or 2 pastas with 2 glasses of wine R 125; Basil, chilli chicken/salmon salad with bottle of water or colddrink R 59, until 31 October. Tel (021) 421-3687
* Pure at Hout Bay Manor: 3 course dinner for R 200, and R 280 with a glass of wine added
* Vanilla in the Cape Quarter: 1/2 price sushi 12 – 6 pm, 25 % off cocktails
* Pepenero in Mouille Point : sirloin and chips R 79, seafood platter R 129, prawn platter R 99, oysters R 9 each, half-price sushi, spaghetti bolognaise R59
* Sinn's Restaurant at Wembley Square: lunch (6 options) at R 50. 3-course dinner at R 135.
* Hussar Grill, in Camps Bay and Green Point: 400g beef ribs, 200g rump/sirloin steak, 200g boerewors R99, until stocks last
* Pepper Club on the Beach in Camps Bay: "Nip and Tuck promotion" – Prawn platter R98; Potjies R79,95; Sirloin and Prawn combo R89,50; Seafood platter R139,95; half-price sushi – until end October
* Kuzina in the new Cape Quarter: Meze platter for two plus bottle of wine R 189, Mondays – Fridays 12h00 – 18h00 and Sunday evenings from 18h00. Continuous. Tel (021) 418-8000
* Saul's Sushi@Vegas, 118 Main Road, Sea Point: "Eat as much as you like" sushi R 120 Mondays and Tuesdays, "two for the price of one" sushi Fridays and Saturdays
* Theo's on Beach Road, Mouille Point: oysters R 6 each, 1 kg prawns R 99, line fish R79, for lunch and dinner. 300 gram sirloin steak, spatchcock chicken peri peri and 500 gram spare ribs all R 79 for lunch only. Full sushi platter R99, half platter R50. Tel (021) 439-3494.
* 1800 in the Cape Royale Luxury Hotel, Main Road, Green Point: 300g sirloin steak R99. Until end October.
* Myoga at Vineyard Hotel, Newlands: 6 course dinner, with 5 choices per course, for R 150, Mondays – Saturdays, continues throughout summer
* Tank in old Cape Quarter: 2 courses R R140, 3 courses for R 165, both with a glass of wine, until end October. Tel (021) 419-0007
* Beluga, The Foundry, Green Point: 1 kg prawns R99; 50 % off sushi Sundays – Mondays from 12h00 – 19h00. Tel (021) 418-2948.
* The Kove, Victoria Road, Camps Bay: 2-course meal with glass of wine R120; Fish and chips R 79, 400g ribs R75, Oysters R 9, Seafood Platter R129, Rump 250gm R 79, Rump 500gm R 109, 1kg of prawns R 99, Lamb chops R99. Tel (021) 438-0004
* Cafe Sofia in Camps Bay, Green Point, etc: Breakfats specials, Burger R59, Chicken skewers R59.
* 221 Waterfront: two drinks for price of one, Mondays – Fridays, 16h30 – 18h30, two dishes on "Lite" and Sushi sections of menu for the price of one, 3-course dinner for R 135
* Jakes in the Village/on Summerley, in Steenberg and Kenilworth, respectively: 25 % off all dishes, 5 – 7 pm only, Mondays – Saturdays, until end September
* Buitenverwachting in Constantia: 2 courses R 149, 3 courses R 169, 4 courses R 199
* Duchess of Wisbeach, corner Main and Wisbeach Roads, Sea Point – free bottle of wine for a table of four
* Le Restau Paradiso, Kloof Street: Marie's Menu 3 courses R 110; Capetonian Menu 3 courses R 130; French Classics Menu 3 courses R 150, until December.
* A Tavola in Claremont: 50 % off all pasta dishes on Mondays.
* The Lookout Deck, Hout Bay: 6 prawns free with specific main courses; 6 oysters R 36 (5 – 7 pm only), until end September
* La Mouette, Regent Road, Sea Point: 6 courses for R 175. Express Lunch – 2 courses (with 2 choices each) at R 99. Monday – Saturday dinner, Tuesday – Sunday lunch, until launch of Summer menu at Garden Party on 10 October. Tel (021) 433-0856
* Blonde restaurant, Hatfield Street: "two …blondes are better than one" promotion of 25 % off the bill, until September
* Lagoon Beach, Milnerton – 2 course meal from R 75, "all-you-can-eat" Sunday buffet R 99
* Jardine, Bree Street: 3-course dinner at R 180, Tuesdays – Saturdays
* Berthas in Simonstown: 1 kg mussels, 1 kg Queen prawns or 1 kg mini seafood platter cost R 99 each
* Ricks Cafe Americain, lunch special for R 39, Mondays – Saturdays, until 31 October
* The Square Restaurant, Vineyard Hotel, Newlands: 5-course dinner costs R 165. Tel (021) 657-4500
* Pepperclub Luxury Hotel & Spa: 6 oysters and a glass of bubbly R60, Fridays from 16h00, with jazz
* Aubergine: 2-course lunch R184, 3-course lunch R235, Wednesdays – Fridays
* Balducci's: All pizzas (except Flaming Prawns) R49, 26-piece Platinum Sushi Plate for R99, Burgers from R55. Monday – Sunday, 12h00 – 18h00.
* Ferrymans, V&A Waterfront: 3-course pairing meal, with wines matching starter and main course, at R200, until September.
* Saul's Taverna: for every meal ordered from main menu, the second person get's a free main course from chef's special menu
* Societi Bistro: "Tour of France" – 3-course French menu R 150, until October
* Chapman's Peak Hotel, Hout Bay: Moelas Estufadas R35, Escargots R35, Oxtail R99, Hake and squid, chorico R29, Hake Fillet R69, Butternut and feta lasagne R69. Tel (021) 790-1036
* Quay 4: Snoek and chips R59, until October
* Black Marlin: Snoek on braai R55, half crayfish on braai R75, Saturdays and Sundays; 3 course meal plus glass of sherry R125, until October
* Hildebrand: 2 courses R 89, 3 courses R 120, until September
* Chenin Restaurant and Bar: Sirloin steak R60. Tel 021 425-2200
* Leaf Restaurant and Bar : 51 % off sushi from 11h00 – 16h00 and all day Sunday, 18 prawns for R69, 50 % off dimsum. Current
* Gesellig, Regent Road, Sea Point: 2 courses plus soup or dessert = R 90 for dinner; lunch costs R40 for dishes usually costing R65 – R77 12h00 – 14h00
* The Fish Shack Restaurant and Wine Bar, Paddocks, Milnerton: Shack Platter and glass of wine R 90
* Blowfish in Blouberg: Seafood platter R 89, 20-piece sushi platter + glass of wine R99, 500g rump steak R 95, Chicken schnitzel R75, Prawn platter R69, Thai seafood curry R79, Mixed Grill Espetada R95, until October. Tel 021 556-5464
* Ocean Basket: Starter, seafood platter, and bottle of Two Oceans wine for 2 for R 235 (only at Hout Bay, Plumstead, Tygervalley and V&A branches), until 31 October.
* Live Bait, Kalk Bay Harbour: pan-fried paprika calamari R50, until end October, Monday – Thrursday lunch, Sunday – Thursday dinner, tel 021 788-4133
* Bamboo, below Cape Royale Hotel: unlimited prawns at R 95 on Sunday evenings, 10 oysters for price of 8
* Cape Town Fish Market: 2 courses R 59, 3 courses R 69, (snoek paté, 200 g hake and chips, koeksisters) until 17 October
* Cafe Chic: 3 courses R130, half price cocktails Wednesdays, until October. Tel (021) 465-7218
* OYO at V&A Hotel : 500g crayfish special R185. Current
* Krugmann's Grill, V&A Waterfront: 200g sirloin steak and 4 prawns R 65; chicken or beef burger with chips for lunch only 12h00 – 17h00 R29, both offers until end October
* Spur: rump and sirloin, and beef or chicken schnitzel all R 59,95, until end October
* Dale's Black Angus Grill, Tableview: Beef Burger, Minute Fillet Steak and Egg, Mussel and Lobster Pot, Zuricher Geschnetzeltes, all R40; Liver R35; Fish & Chips R30; Castle Draft R12, until end October Tel (021) 551-7776
* Allee Bleue, outside Franschhoek: choice of three 250 gram steaks at R 99, including a glass of estate wine, May – September. Tel (021) 874-1021
* Olivello, Klapmuts, outside Stellenbosch: 2-course meal R 99, 3-course meal R 119.
* Le Bon Vivant in Franschhoek: 2-course meal for R 150, 3 courses for R 175, until end October. Tel (021) 876-2717
* Cuvee, Simonsig wine estate, outside Stellenbosch: 2 course lunch or dinner + glass of wine R 170, 3 courses R 200, August – October
* Bosman's, Grand Roche Hotel, Paarl: 3-course lunch and 2 glassses of wine for R 260, Sundays
* Lanzerac Hotel in Stellenbosch : 3 course lunch R 235
* Le Petite Ferme, Franschhoek: 2 courses R 100, 3 courses R 150, plus carafe of wine, live music, every Friday evening, until end October
* Ryan's Kitchen at Rusthof, Franschhoek : 5 course meal Taste of Africa R395, with wine added R595. Summer Tel (021) 876-4598.
* Noble Hill, Klapmuts: Farmer's Lunch costs R 62, Mondays – Fridays
* Restaurant Christophe, Stellenbosch: business lunch – 2 courses R130, 3 courses R 150, Tuesday – Friday, served within one hour, all year
* Allora in Franschhoek: 3 course menu at R89, until end November. Tel (021) 876-4375.
* Café Nadine, L'Ermitage, Franschhoek – pasta, sald and glass of wine R69. Tel (021) 876-9200
* Waterkloof Restaurant at Waterkloof in Somerset West: Summer special – 2 courses R140, 3 courses R170, and includes a tasting of 5 Waterkloof wines. Tel (021) 858-1491
* L'ermitage, Franschhoek: 2 course meal and glass of wine R85. Until end October. Tel (021) 876-9200
* Season in Hermanus: 2 course meal R 75, bredie of the day R 48, Sunday roast R 65, 3-course Sunday lunch R 110. Tel (028) 316-2854
* Mediterrea in Hermanus: 3 course meal R 195, Monday – Thursday dinners and Sunday lunches
* The Class Room, Hermanus: 5 course gourmet dinner, R 165, Wednesdays – Saturdays, until end October. Tel (028) 316-3582
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com
Copyright: Whale Cottage Portfolio


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15 Jul Announcing the August Dallas New Tech Presenters!
We are SO EXCITED about the upcoming Dallas New Tech after our two month hiatus.
We have an amazing team of people working to make the event bigger and better than ever, and the presenters this time around are pretty impressive.
To give you a taste of what you can look forward to, check out who's pitching on August 5 at the DEC! Be sure to register for tickets NOW!
Check out the startup profile LAUNCH DFW did recently on Parqer, then hear from them at this month's Dallas New Tech! Parqer's app saves you the trouble of having cash for valet parking, and they make it easier than ever to pay for parking services. "Stop carrying a pocketful of $1s, borrowing from friends, or looking for ATMs. Start paying with Parqer." You can download the app on iTunes here! Follow Parqer here on Twitter.
blur Group
blur Group will be presenting on their Global Services Exchange, an innovation that will change how you do business.
"The Exchange provides the platform for customers who need business services to work with service providers with the right expertise to deliver their projects." Visit their website to find out more! Follow them here on Twitter.
PassportPhone saves you money and enables you to call just about anyone in the world.
"PassportPhone is killing global roaming fees for international travelers. We enable travelers to call home (and be called back) on their mobile phones for one flat rate."
Check out the PassportPhone website, or follow them on Twitter and Facebook!
Nexus Velocity will be presenting on the FotoCall app. "FotoCall lets you send a photo that appears on the other user's smartphone when they answer your call, and attach and send more photos while you're on the call. Share special photos with family, SURPRISE your friends with something off the wall, or send important information before a business call." Check out their website or follow FotoCall on Twitter!
Skyven Technologies
Skyven is commercializing a new solar panel that simultaneously produces electricity and heats water, reducing the total cost of solar energy by over 30%. "It's the first and only zero-emissions solutions that can compete head-to-head with natural gas on the cost of heating water, while simultaneously beating the best that traditional PV has to offer on electricity generation." Read more on their website or follow Skyven on Twitter!
Impact Media Group – OléTV
OléTV is an introduction to the next generation of television – it gives "families a way to save hundreds of dollars per year while enjoying all their favorite entertainment in a revolutionary cloud-based interactive TV experience." Check out their website for more information!

subset: commoncrawl


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my friends can't join
monsterkiss Member
I and my bought the game but we can't join each other but I tried to join someone else but it did not work i haven't tryed any 3rd party programs but i really hoped it would work without it
Matthew7991 MemberHey
Try disabling your Firewalls.
In case you have programms like Hamachi disable or uninstall them.
Could you eloberate how the problem manifests itself ?


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Discussing, i realized subsequently, has an extremely therapeutic impact on people.
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Create Human Progress
This I believe. We all have the responsibility to create human progress beginning with the Self. To do that we must reduce anger and suffering and grow in knowledge. Only then can we contribute more fully toward creating a better world. It was through this extensive searching, studying and personal awareness, I have come to a more complete understanding of what ancient and contemporary gurus, mystics, philosophers and their stories insist upon……
At the center is the individual. YOU are the instrument!
I am sure of this because I have sought out and received the same message about human progress from multiple sources throughout time. Also, I have arrived at the same general conclusions based on my modern yet very different experience.
All the ancients from Plato to Meister Eckhart to Buddha and Jesus knew that human life consists of suffering. Not because of democracy or socialism or because you can describe yourself as a victim. It's because we are human life is hard. Human progress arises out of our effort to create antidotes to suffering. When you ask someone what has shaped their life, they don't say my trip to the Bahamas. No. It's the tyrannical manager, the loss of a loved one, a divorce, a doctor visit–this is how we grow; we rise to and progress out of chaos.
Your efforts to shoulder the difficulties, to build, shape and progress in the face of suffering demonstrates that you understand life's value. Humanity is much loftier than most think.
Note the pattern here from multiple sources and times.
Socrates sought answers to this (470 BCE). How can we live the good life and what to do about human suffering? He left us these inspirations. "There is only one good, knowledge, and one evil, ignorance." Be kind, for everyone you meet is fighting a hard battle."
Likewise, Aristotle (385BC). His searching left us these inspirations. "It is the mark of an educated mind to be able to entertain a thought without accepting it. Happiness depends upon ourselves."
Immanuel Kant said in the 1700s, human-kind must emerge from a self-incurred immaturity. His motto was, "Dare to understand. Increase knowledge and purge errors."
Thomas Jefferson. 1800s knew we suffered due to lack of knowledge. Upon founding the University of Virginia, said, here we will fuel the limitless freedom of the human mind and not be afraid to tolerate any error so long as we are growing in the knowledge to combat it.
David Deutsch (2012). All failures and evils are due to insufficient knowledge. Problems persist but we must continue improving and growing in the knowledge that helps us uncover and eliminate errors.
Steven Pinker (2018). "Progress unguided by human progress is not progress."
Jordan Peterson (2018). "Take responsibility for your own life."
The call is for each of us to shoulder the responsibility to develop a purposeful life. The caveat here is that to have a purposeful life you must be growing, increasing your value and progressing. Victimism, cynicism, rage, resentfulness, nihilism and angst are the antithesis of a purposeful existence. At bottom, purpose and meaning reduces human suffering. They are the counter balance.
We must identify the resources and potential within. Then, develop your knowledge as you cultivate your own ideas and discovery for the solutions and progress particular to you. After that, help others do the same.
Avoid the downfall of judging and labeling, looking on others with accusing eyes. This detracts, adds to and spreads disparage. Rather, look at your neighbors as an advocate.
Replenish yourself
A deliberate life of true purpose is strenuous and difficult. It requires a source for continuous spirited output of service to the world. If done properly, just as the river flowing into the vast ocean cannot make it overflow, so too, the streams of stimuli from culture and society cannot overwhelm you.
You are the Instrument!
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Tags: Human Progress, Meaning, Progress, Purpose, Suffering, You are the instrument
Categorized in: Change, Personal Development, Personal Mastery