Archive for the ‘Wine & Dine’ Category

Have you ever wondered why people get so ‘clever’ after a glass or two of wine? A recent study found that moderate wine drinking stimulates the brain .

This Norwegian study made some interesting findings but as a wine lover I can add that wine set the mood for great conversations. So it can be the wine or the guests or even the great host that make dinner parties a relatively intellectual affair.

So for a great ( and informative) evening invite interesting people , open a bottle of the iconic  South African wine , Kumkani , and relax.

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The ever popular Stellenbosch Wine Festival has taken a different format this year as festival goers will be visiting the farms. The wines from the company of winepeople^TM have arranged a lovely programme and activities for festival goers.

Bring the family and come and enjoy some of the best wines in one of the most beautiful parts of the county.

Arniston Bay, Kumkani, Versus and Welmoed will the wines that will be showcased at this great festival.

Here are some more details about what we’re planning for the Stellenbosch Wine Festival:

• Kiddies corner: Face painting, jumping Castle, colouring in fun
• Tickle your tummies: Spitbraai/ potjiekos. The Duck Pond restaurant will be open daily.
• Free wine tasting!
• Specials on selected wines daily
• A complimentary cool de sac with every case of wine purchased, and other POS materials on sale.
• Foosball fun
• Massages for the ladies
• A jazz band
• A magician

For more info about the Stellenbosch Wine Festival please visit wineroute.co.za

South Africa is buzzing with tourists and World Cup visitors who are enjoying and experiencing our amazing country. An American Soccer tourist asked me the other day how I would describe South African cuisine? My answer was something like this.

South African cuisine is based on numerous influences from both the indigenous populations of South Africa and immigrants or transient workers from the colonial period. The Khoisan and Xhosa, Zulu- and Sotho-speaking people’s cuisine relied heavily on wild game, milk products, and local fruits and vegetables. To this day the ingredients and method of cooking can still be found in some aspect of local cuisine enjoyed by all South Africans. From the colonial period, those from Afrikaner and British descent, India, and Malaysia, brought some of the flavours, spices, and cooking techniques, that turned South African cuisine into a mesh of international flavours yet still greatly retain local traditions.

Braai, the traditional South African method of barbecue consists of a variety of cuts of meat and the local sausage favourite boerewors, as well as sosaties, kebabs, marinated chicken, pork and lamb chops, steaks, and other sausages of different flavours. Monkeygland sauce is an extremely rich and tangy condiment that goes along well with these meats.

Bobotie, what many call one of the more popular national dishes of South Africa, is a savoury meat dish with hints of sweetness due to the addition of sultanas, or raisins.

To add to this lovely cuisine South Africa also has great wines. The iconic Kumkani is one of the award winning wine brands which personifies the South African tradition and heritage.

Source: world-recipes.info

Stand a chance to win double tickets to The Wine Show Jo’burg which will be held at The Coca Cola Dome from 4-6 June 2010.

If you want to win the tickets and you’re living area and able to attend, all you have to do is leave a comment on our  Facebook page or upload a fan picture.

For more info about show,  visit www.wineshow.co.za

Wines of South Africa (WOSA)  received the trophy for Best Consumer Campaign at the 2010 Drinks Business Awards, held during the London International Wine Fair.  WOSA beat some very prestigious companies, including Hendricks, Hardys and Champagne Lanson, to take home the prize.

The award was given for their sustainability campaign, which included the Great South African Wine Trail – a sampling tour of eight major UK cities, with an eye-catching, carbon-neutral, green bus – and their work with Kew Gardens.

Iconic South African wine brand Kumkani, congratulates WOSA for winning this award and for their efforts to promote South African wine. 

Read more on www.wosa.co.za

The modern South African kitchen is international. But there are some typical South African traditions and dishes.The most important of these culinary traditions is the “Boerekos“. This “farm food” stems from the Boerish settlers and is characterised by hearty meals with a lot of meat.

Very much alive is the Braaivleis tradition, a barbecue of lamb, beef and/or pork with sweet vegetables and salad. On warm evenings you can smell the grill fumes everywhere in the country. A fish barbeque, especially the “Snoek-Braai”, is a speciality of Cape Town.

From the days of the Voortrekkers originates Potjiekos. Lamb or any other meat is stewed for hours with lots of vegetables in a round cast-iron pot on three legs over a fire.

A simple meal, which is eaten daily in the entire country, is “Pap met Wors”, maize mash with fried onions and beef or sheep sausage, the “Boerewors”.

Also the “Melktart” (Milk Tart) and a “Waterblommetjie Bredie” (Waterflower stew) are typical dishes of the Boerekos.

Unique is the Cape Malay kitchen. The Malays who were forcefully taken as slaves to the Cape, brought their cooking methods with them and modified them with local ingredients such as raisins and pumpkin.

Typically, a Cape Malay dish contains lots of turmarin, here called “Borrie”, kardamom, cinnamon, ginger, garlic and raisins. Except for pork and wine, any local ingredient is used. Typical dishes are “Bobotie”, a mince meat/raisin bake with lots of cinnamon and laurel leaves, and “Roties”, wheat flour pita bread with a filling of deliciously spiced vegetables and meat.

Kumkani Brand News

To complement your South African dish you must try the king of South African Wines, Kumkani. This multi-award winning iconic South African wine ranges have a wide range of wines to suit any connoisseurs palate.

Read more on www.southafrica-travel.net

Two South African restaurants are again on the World’s 50 Best Restaurant list.

S. Pellegrino released their highly anticipated yearly list of the World’s Best Restaurants  and El Bulli, after four years at the top has been knocked off its perch by Denmark’s Nomu.

The big news for South Africa however it that Constantia Uitsig’s La Colombe has moved up 26 places since last year to take a very impressive  number 12 spot.  Another regular South African restaurant on the list, Le Quartier Français, moved up 6 positions to number 31.

A huge achievement for both these restaurants in a very important year for South Africa.

The World’s 50 Best Restaurants Academy compiles this list of restaurants. The panel includes 806 people including top chefs, gourmands, restaurateurs and food critics.

Iconic South African wine brand Kumkani,  congratulates these restaurants for their achievement and for setting the standard.

Read more on news24

South Africa is triply blessed. A long and varied coastline supplies us with an astonishing amount and variety of seafood; our fertile soils and wonderful climate work together to produce an enormous range of agricultural products; and our chequered history has endowed us with a population with such diverse cultural backgrounds that fusion is hardly anything new here.

Of course, you will find a whole range of restaurants serving anything from hamburgers to sushi, but let’s concentrate on our specialities.

Our seafood is legendary, and is best sampled at one of the West Coast’s open air restaurants – not much more than simple shelters on the beach. As well as mussels, fish stew, grilled fish and lobster, you may be offered pickled fish – a well-loved dish which you’ll also find in some traditional Cape Malay restaurants.

Other Malay specialities include fruity, spicy but not overpowering curries, smoorsnoek (a fish dish not unlike kedgeree), koeksusters (a sweet, syrupy treat), bobotie (a spicy mince dish), and some Indian specialities, such as rotis and samosas, with a local twist.

But our cuisine truly is multicultural, and nowhere is this more apparent than at a typical South African braai (barbecue). Now braais are assumed to be the domain of the Afrikaner male, but the reality is not nearly so simple.

Yes, there is an awesome amount of meat, most notably the very Afrikaner boerewors (a spicy, fatty sausage), but there will almost certainly be sosaties too. This is a lightly curried meat kebab, not unlike an Indonesian satay, which was brought to this country by the Malays hundreds of years ago.

And of course, no braai is complete without pap en sous, which is the staple diet of most of Africa. It’s a grits-like maize porridge, cooked up stiff, and served with a relish of vegetables, usually tomato and onion at a braai, or wild spinach (merogo or imifino) in a traditional African environment.

You’ll get the opportunity to try this at most cultural villages, or at one of the many African restaurants which are scattered all over the country.

And of course, all this food is made even more delicious when paired with a good glass of wine. Embodying South Africa’s rich heritage, cultural diversity and natural beauty, king of South African wines, Kumkani, seems the ideal choice regardless of the cuisine.

Read more on southafrica.info

Bringing a bottle of wine to a dinner party as a gift to the host is a common occurrence. Make it a memorable one by bringing a bottle that reflects the taste of the host, as well as the style of the party. Make it a bottle that the guests will enjoy, and you’ve got a winner.

Before going to the store and staring blankly at the rows of wine before you, which is not recommended, try to get an idea of the menu that will be offered at the party beforehand. If a full menu cannot be disclosed, an assumption based on time of the party, mood, number of people, and occasion may assist you in at least selecting a type of wine before hitting the store.

There are two simple rules to remember when pairing wine with food. Keep light bodied wines paired with lighter foods, such as small appetizers. This way, neither the wine nor the crudités will overpower the other. Reserve the red, more fuller bodied wines for heavier dishes, such as Filet Mignon. So if the dinner party you are attending is going to be a party of various appetizers or small dishes, a white wine, perhaps a sweeter wine like a Riesling, is a sure bet.

Should you be unable to procure a menu from the host, there are other viable alternatives to selecting an appropriate wine. Price is mitigating factor in these considerations. How well you know the host, how much you have to spend, and the type of wine you desire to purchase will all play a role here.

More tips on professorshouse.com

Kumkani Brand News

The Kumkani Cabernet Merlot 2007 is a great and versatile wine  to bring to a dinner where you know red meat will be served.

Cape Town is set to draw thousands of tourists in the upcoming FIFA World Cup. Visitors to Cape Town will be able to explore the beauty of the mountains, the winelands and will also be able to see and experience the cultural melting pot that is Cape Town.

One of the place that will attract tourists is the colourful Cape Malay Quarter, namely the Bo-Kaap.

Bo-Kaap, aka Schotsche Kloof (Scottish ravine), belongs to one of the most interesting parts of Cape Town. With its picturesque houses lined along steep and winding roads, you’ll find it on the itinerary of most visitors to the city. But the Cape is vast and beautiful – so what exactly makes Bo-Kaap so special – could it be the rich heritage or the tantalising food? Why don’t you explore and decide?

Taking a step back…

Bo-Kaap is the oldest Malay settlement in South Africa. It is nestled below Signal Hill where you’ll find the historically significant Noon Gun. Most Capetonians are accustomed to its loud bang at midday but the tradition began in the late 1800s to signal to farmers that ships had docked and were ready to trade. The hill is also the resting place of Tuang Guru, originally a prince from the Ternate Islands and believed to be the founder of the Cape’s Islamic community. A hallmark of the Cape Malay people is the warm hospitality they extend to all their visitors, which brings us to the exciting part – the food.

The Bo-Kaap neighbourhood is not your average food destination and its Southeast-Asian ties mean the menu is anything but bland. The Cape Malay’s fusion of Asian, European and Mediterranean flavours are available at many high-end as well as local authentic restaurants around Cape Town.

The Cape Malayan dishes like Bobotie and  Biryani  pairs well with spicy wines like the Kumkani Shiraz Cabernet . This wine has interesting summer berry aromas with  spicy and toasty flavours.

Read More: gotravel24

South Africans celebrate Easter in different ways and some are following American traditions in serving smoked ham while others prefer a family braai (BBQ).  But for dessert a trifle will be served in many South African homes as this is seen as a festive family time dessert.

Here is a traditional South African festive trifle recipe.

Servings: 6-8 portions

Ingredients

1 pt green jelly
1 pt red jelly
1 tin pears or peaches
1 swissroll (bought or home made) Jam or Chocolate
sherry or rum to taste
2 cups thick custard
1 cup pecan nuts – crushed
125ml cream
glazed red cherries – chopped (to garnish)

Instructions

Dissolve jelly according to package, separately. Leave overnight to set. Drain pears or peaches – keep syrup. Cut in pieces. Cut swissroll and line a round glass dish with 1/2 of cake. Sprinkle over some fruit syrup as well as some sherry or rum. Cut jelly in small blocks and spoon over some green jelly. Spoon over a layer of custard and some fruit and nuts. Spoon over some of the red jelly. Repeat layers with cake, green jelly, custard, fruit, nuts and red jelly till all finished. Beat cream till thick and garnish trifle with cream and red cherries.

Suggested wine

The iconic and uniquely South African wine , Kumkani will complete your traditional South African Easter meal.I suggest the Kumkani Merlot / Pinotage or the infamous Kumkani Infiniti MCC sparkling wine.

Read more on www.epicurious.com

Opening a bottle of bubbly has always been a thrill for me. But this guy has taken opening bubbly to a new level.

A restaurant manager in Sandton, Andrew Duminy, has successfully set a new Guinness World Record for opening the most sparkling wine bottles in one minute using a sabre according to the traditional ceremonial sabrage.

Sabrage is a lavish ceremonial technique whereby a champagne or sparkling wine bottle is removed with a sabre or sword. The force of the blade causes the cork and collar to shoot off the neck of the bottle in a show stopping display of bubbles and blasts.

The world record attempt began at exactly 5:00pm on Valentine’s Day at The Bull Run Restaurant. Exactly one minute later at 5:01pm Andrew Duminy had successfully opened 27 bottles of Pongrácz with his sabre, smashing the previous record of 21 bottles set by Canadian Andre Saint Jacques in 2005.

Read more on food24.com

When you go to a dinner party make sure you do not arrive empty-handed, here are some gift ideas for the host. Host gifts are hardly obligatory, but during the holidays, wrapping up a wine bottle or two should not be a burden.

That said, finding the right wine requires the same due diligence that finding any other gift requires. Before you go, ask yourself a few questions about the kind of wine the host really enjoys: red or white, New World or Old World, traditional varietal wine or something more edgy. It all matters.

Never feel you have to spend a fortune. It’s all about choosing a wine that demonstrates you did a bit of work.

Most important, the gift is for the host. Don’t expect the host to open the wine you just gave her; in fact, you should insist she put it away to enjoy on a future occasion.

A host who suspects the wine he’s receiving is particularly meaningful to the gift-giver may consider tagging the bottle with that information and, in the future, share that bottle with the gift-giver.

The most important piece of advice is: Don’t wait until the last minute.

Sparkling wine is the ultimate host gift, because it’s something we seldom buy for ourselves. It’s both festive and celebratory and, best of all, everyone should have a bottle of bubbly in the house. To make your bottles sparkle, dress them festively in clear or coloured cellophane–perfect to see the bottle–and tie with ribbons.

Quirky off-the-beaten-path wines are perfect for the curious wine-loving host. The Austrian gruner veltliner fits this type, as does the aromatic torrontes from Argentina, petite sirah, mourvedre and more.

For the host who likes wine and food, an affordable, balanced red wine that works with a variety of menu items is a great choice.

Read more on canada.com

Kumkani Brand News

The Kumkani Infiniti MCC- Sparkling wine is a great wine to give your host.

If you want to give an interesting yet superb red I will suggest the Kumkani Shiraz Viognier 2006. Rich, medium to full bodied wine. Black summer fruit in combination with floral undertones from Viognier. Complex, yet soft tannin structure with multi layered palate and beautiful finish.

The wine:

Giving wine with chocolate makes for a more special Valentine’s Day, not to mention the opportunity to create time for sharing with your loved one.

There are actually a lot of different wines that pair well with chocolate. Generally, wines that are a little more “fruit forward” make the best partners with chocolate.

Champagnes also pair well with chocolate. Try dark chocolate with a brut champagne, and a lighter (maybe even white) chocolate with a sweeter bubbly. Be careful, though, not to go too sweet.

The Kumkani Infiniti is an excellent dry “champagne”. This exceptional wine is a MCC (Methode Cap Classique ) sparkling wine and pairs well with dark chocolates (especially with 50 percent, or higher, cacao).

Read more…

South Africa is commonly known as the Rainbow nation with a vast array of cultures and traditions. This is also true with regards to cuisine.

Barbara Ludman recently wrote that it was the search for food that shaped modern South Africa: spices drew the Dutch East India Company to Java in the mid-1600s, and the need for a half-way refreshment stop for its ships rounding the Cape impelled the Company to plant a farm at the tip of Africa. There are sections of Commander Jan van Riebeeck’s wild almond hedge still standing in the Kirstenbosch Gardens in Cape Town.

That farm changed the region forever. The Company discovered it was easier to bring in thousands of hapless slaves from Java to work in the fields than to keep trying to entrap the local people, mostly Khoi and San, who seemed singularly unimpressed with the Dutch and their ways. The Malay slaves brought their cuisine, perhaps the best-known of all South African cooking styles.

The French Huguenots arrived soon after the Dutch, and changed the landscape in wonderful ways with the vines they imported. They soon discovered a need for men and women to work in their vineyards, and turned to the Malay slaves (and the few Khoi and San they could lure into employment).

Much later, sugar farmers brought indentured labourers from India to cut the cane. The British, looking for gold and empire, also brought their customs and cuisine, as did German immigrants.

And black communities carried on eating their traditional, healthy diet: game, root vegetables and wild greens, berries, millet, sorghum and maize, and protein-rich insects like locusts.

Today the resultant kaleidoscope – the famous “rainbow” – applies not only to the people but to the food, for one finds in South Africa the most extraordinary range of cuisines.

Read more…

Kumkani Brand News

To complete these amazing dishes South Africa also have extraordinary wines. Like the multi award winning Kumkani Lanner Hill Sauvignon Blanc. This full bodied wine has ripe gooseberry flavours with a crisp lingering finish.

The origins of Bobotie can be traced back to the eastern influence on South African culture. The Cape Malay society is famous for cooking this dish and it is usually served with yellow rice.

The Recipe

This is an easy Bobotie  recipe to enoy with friend or family.

Ingredients

• - 1 kg minced lamb
• - 125ml milk
• - 1 thick slice of white bread, crust removed and soaked in milk
• - 2 roughly chopped onions butter
• - Salt
• - 1 tablespoon of curry powder (mix the hot and the Cape Malay versions for a good flavour)
• - 1 chili, finely chopped (optional and only if you like your food quite hot)
  - ½ cup vinegar
• - 1 tablespoon of lemon juice
• - 1 teaspoon of brown sugar
• - 1 tablespoon of chutney
• - 8 -10 crushed almonds (optional)
• - 3 eggs
• - 1 clove of garlic, crushed and finely chopped
• - 6 bay leaves
• - 1 orange, sliced in wheels
• - 1 lemon, sliced in wheels
• - Oil for cooking

Instructions on how to make it

Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry for a minute or so and then remove from heat.

Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes. If you are using almonds, push them into the mince.

Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.

Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar. Make sure you have some chutney near at hand. Serve piping hot with the yellow rice.

Recommended wine:

The Kumkani Cabernet Sauvignon / Merlot 2006 will be a perfect pairing with this dish. This well balanced wine has a berry and spice nose with good round finish.

The wine:

Source: rainbownation.com

Wine doesn’t just taste good because of its grapes or vintage – it might also have something to do with the room you’re sitting in.

German researchers found that people who sipped wine in a room with red or blue background lighting thought their wine tasted better than people who sat in rooms with white or green background lighting .

The researchers gave their test subjects a glass of Riesling in differently lit rooms and asked for their feedback. The subjects reported that the wine tasted sweeter in the red room compared to the white or green room. The subjects in the red and blue rooms also said they were more likely to pay $1.50 more for the bottle of wine.

“It is already known that the colour of a drink can influence the way we taste it,” Dr. Daniel Oberfeld-Twistel of the Johannes Gutenberg University of Mainz said. “The extreme lighting conditions found in some bars can undoubtedly influence the way a wine tastes,” even when it doesn’t affect the colour of the wine in the glass.

Oberfeld-Twistel believes that the red- and blue-coloured rooms positively affect people’s moods and thus make them enjoy the wine more. But he said more tests need to be done to determine why the colours had an effect on how people tasted the wine.

Last year researchers found that wine tastes better when paired with certain kinds of music . Chilean winemaker Aurelio Montes told the Telegraph that Chardonnay sips well with “Atomic” by Blondie, and Merlot works well with “Sitting on the Dock of the Bay” by Otis Redding.

Source: foxcharlotte.com

Kumkani Brand News

Kumkani Wines will be great in any colour room but will be best in a room full of friends or family.

Drinking and Driving over the Festive Season? Then it’s time to ask Goodfellas to the party.

Cathy Marston writes  “Sadly, I realise that this is not the norm here in SA. The drink-driving stats in this country are horrendous with alcohol being blamed for 50% of the 18,000 deaths on our roads every year – yes, that number is correct – 18,000 deaths a year. A massive sea-change is needed in people’s attitudes to drinking and driving, and one company which is providing a real alternative to this is Goodfellas. They offer a membership service which you can call after one too many drinks and they will come to wherever you are and drive you safely home in your own car.”

According to Alison Brussow, marketing manager for Goodfellas, all the drivers have to pass stringent background checks, driving tests on both manual and automatic cars and undergo regular training by the company. Both Morell and Mogamat had branded uniforms and ID cards and we were given their names by the call centre when we rang to book the service so there was no possibility of any mistakes. And we felt completely safe in their hands – much more so than when we pick up a random taxi from the rank, something which is an added boon for women going home on their own as well.

Drinking and driving is a complete social no-no in the UK – if ever I contemplated getting behind the wheel after a few drinks, then the thought of my friends’ total disgust and disapproval is always enough to change my mind. I have heard various excuses over the years such as “Well, we have to drink and drive in SA because we have no public transport!” or “I’m a really good driver so alcohol doesn’t affect me like other people” and really folks, enough is enough. The choices are simple -

• – Drink, but don’t drive
• – Drive, but don’t drink
• – Call Goodfellas or somebody like them.

and with the Festive season in full swing, there are plenty of opportunities to use a service like this and I fully intend to do so. After all, if it’s good enough for the Sharks, for South African Breweries and for Bob Skinstad, then it’s good enough for me too.”

www.gfellas.co.za Tel:   0861 433 552

Source: food24

Kumkani Brand News

Kumkani Wines  supports this initiative and urges consumers to make use of this service.

Biltong is an uniquely Southern African delicatessen and is adored by many. The history of this snack stretch back hundreds of years and it has become part of the South African culture.

For centuries mankind has endeavoured to preserve meat. Seafarers, centuries ago, pickled meat in large wooden caskets and devoured this during the months they were at sea. No wonder they suffered from scurvy.

African folklore has it that migrating African tribesmen, herding their stock, would place strips of venison under the saddles on their horses as the chaffing would tenderise the meat and the sweat of the animals would spice it! This must be when vegetarians were born.

Biltong as we know this delicacy today, is a rich inheritance from pioneering South African forefathers who sun dried meat during their trek across the African Subcontinent.

The basic spicing is a dramatic blend of vinegar, salt, sugar, coriander and other spices. These were in abundance in the then Cape Colony, as the French Hugenots produced wine and vinegar from their grape crops and the colony was the halfway stop for seafarers plying the spice routes of the East. Various brine recipes and marinades were created and handed down for generations.

Today Biltong and Droewors (dried South African sausage) is a massive industry and the most sought after delicacies in Southern Africa.

Kumkani Brand News

A great uniquely South African wine that will pair well with Biltong is the Kumkani Shiraz Cabernet Sauvignon 2006. This well balanced medium to full bodied wine has hints of mint on the nose with a complex yet soft in tannin structure.

The Wine:

Source: biltongmakers.com

Seven wineland restaurants won an “Oscar” in the Prudential Eat Out Top 10 Restaurant Awards 2009 announced this week. Restaurants from  Constantia, Franschhoek and Stellenbosch trump the biggest food event on the culinary calendar.
The Stellenbosch winelands again won three places in the Eat Out Top Ten. A triumvirate of three of South Africa’s top chefs consolidates the golden triangle of the Helderberg as the culinary epicentre of the winelands – led by David Higgs of Rust en Vrede (“gorgeous attention to detail in every dish” commented the judges), Michael Broughton of Terroir (“An exciting menu with the finest sauces and some classics revisited with a modern philosophy”) and Bertus Basson of Overture (“Modern architecture, mind-blowing views…unique fresh flavours and combinations”).

Wineland restaurants have a great track record in the service stakes after winning the annual Eat Out service award four years in a row – Terroir (2006), Le Quartier Francais (2007), Terroir (2008) and Rust en Vrede (2009). With the FIFA World Soccer Cup 2010 six months away, service standards are critical to its success.

Eat Out editor Abigail Donnelly warns, “Service in South Africa is unique, friendly and willing, but we still need lots of training in the hospitality industry. Excellences shines through in efficient yet invisible service … Hospitality and caring should come before technique.”

Kumkani Brand News

The Eat Out awards is a prestigious award and we would like to congratulate all the winners and would like to especially thank the Wineland restaurants for helping to make the Cape a world class tourist destination.

Source: wine.co.za