LAPO’S KITCHEN

Visiting Lapo’s Kitchen, an Italian restaurant situated adjacent to the Josephine Mill in the Newlands Rugby Ground precinct, was a very pleasant experience where good food and good wine were complemented by good service and good company.

A cold winter’s night was forgotten once we stepped into the toasty restaurant, warmed by a roaring fire.  The ambiance was further enhanced by a myriad of candles, soft lighting and mood music played at just the right volume. We were met with welcoming drinks, and then got chatting to perfect strangers – it was that kind of atmosphere.

Chef and owner, Lapo, greeted us warmly, and, once we were seated and ready to start our meal, explained rather proudly and passionately, how he uses only organic products. 

His passionate explanation of the menu created mind pictures and an excitement about the food about to be enjoyed.  It was to be an adventure of flavours and tastes – Italian food at its best. Our party of 6 could not stop commenting on the tastiness of the servings.  The consensus later was that we had too much of the starters!!

Waiter Benson was fantastic, keeping a keen eye over the party. He was a constant presence, topping up glasses with engaging enthusiasm – yet unobtrusive

The menu, Italian food at its very best, including pastas, kudu and an Italian version of a delicious apple tart, was perfectly cooked and presented, and wonderfully enjoyed. Good food with an array of flavours, complemented by good wine and good company.

The adage of “good food takes time” played itself out in a way that enhanced the social aspect of eating out.

Lapo’s lends itself to intimate parties or group occasions, with plenty of seating (one 24 seater), dance place, and an outside balcony.

In owner Lapo’s words, “Whatever you give an Italian, he’ll do it better”.  And indeed he has.

Social Dining: Join them for a social dining experience like no other. Treat yourself to a shared feast of six carefully constructed courses with fellow foodies and friends, hosted by, Chef Lapo Magni.~ from R 690 pp

In addition they also offer Private Dining, Office Space for Meetings or Conferences as well as Cooking Classes.

Book HERE

For full album click HERE.

Name of Restaurant: Lapo’s Kitchen

Address: 13 Boundary Rd, Newlands, Cape Town, 7700

Contact Number: 076 199 9189

Email Address: info@laposkitchen.com

Written for JAR Photography by Anthony Adams

Photography for JAR Photography by Jason Dubbz Petersen

Bientang Cave Restaurant – Hermanus

This has to be one of the most beautiful venues to enjoy a meal, it’s a cave situated on the very water’s edge in Walkers Bay, Hermanus. We sat so close, we could literally feel the light spray on our faces as the waves crashed and pounded the rocks on this little outcrop known as Bientangs cave.

This is so named after the legendary Bientang, a Khoi strandloper who inhabited this secluded cave at the turn of the 19th century. Sitting in this idyllic setting it’s not hard to visualise just what life must have been like for her, surrounded by the abundance of all manner of seafood delicacies, fruit and vegetables grown in her garden. Strangely she disappeared without a trace, and little is known around the circumstances.

Nevertheless, having heard and read quite a bit about this restaurant and all its associated accolades I was looking forward to the seafood on offer.

We opted to go for a tapas style dining experience in order to have a taste of all the little morsels on offer, and being renowned for their seafood we chose to go that route:

There was the delicious West Coast Mussels, always a firm favourite of mine, in a delicate cream and white wine sauce. I grew up on this dish and there’s nothing better.

Then there was the prawn cocktail with freshly steamed prawns, Marie Rose sauce on a bed of lettuce. This dish was ok, maybe a little too much sauce, which is strange for me to say because I’m unashamedly a “sauce” kind of person.

Next was the grilled panko prawns with sweet chilli sauce.

This is oyster country and no trip would be complete without them, they were super-fresh and tasty, we had to order an additional helping.

There was also the deep calamari and chips.

We also opted to share the Cold seafood platter that consisted of wild prawns, west coast oysters, marinated mussels, smoked salmon and homemade smoked snoek pate. this was served with seed loaf and crackers.

Now I must admit I was a little disappointed, let me explain. My comment is in no way reflective on the quality of the ingredients used, it’s just that based on the numerous accolades and awards …I was expecting a little more, more in terms of presentation, more in terms finishing touches and maybe finesse.  It seemed a little pedestrian if I’m honest and it lacked the “wow” factor in my opinion.

Amazing view, super fresh ingredients but with an average presentation I’m afraid.

For full album click HERE.

Name of Restaurant: Bientangs Cave

Address: In a cave below Marine Drive, 100m from Old Harbour, Hermanus, 7200

Contact Number: 028 312 3454

Email Address: bookings@bientangscave.com.

Opening Hours: Open daily from 11:30 till 4pm

Written for JAR Photography by Mario Arendse

Photography for JAR Photography by Jason Dubbz Petersen

Lapo’s Kitchen

Visiting Lapo’s Kitchen, an Italian restaurant situated adjacent to the Josephine Mill in the Newlands Rugby Ground precinct, was a very pleasant experience where good food and good wine were complemented by good service and good company.

A cold winter’s night was forgotten once we stepped into the toasty restaurant, warmed by a roaring fire.  The ambiance was further enhanced by a myriad of candles, soft lighting and mood music played at just the right volume. We were met with welcoming drinks, and then got chatting to perfect strangers – it was that kind of atmosphere.

Chef and owner, Lapo, greeted us warmly, and, once we were seated and ready to start our meal, explained rather proudly and passionately, how he uses only organic products. 

His passionate explanation of the menu created mind pictures and an excitement about the food about to be enjoyed.  It was to be an adventure of flavours and tastes – Italian food at its best.

Our party of 6 could not stop commenting on the tastiness of the servings.  The consensus later was that we had too much of the starters!!

Waiter Benson was fantastic, keeping a keen eye over the party. He was a constant presence, topping up glasses with engaging enthusiasm – yet unobtrusive

The menu, Italian food at its very best, including pastas, kudu and an Italian version of a delicious apple tart, was perfectly cooked and presented, and wonderfully enjoyed. Good food with an array of flavours, complemented by good wine and good company.

The adage of “good food takes time” played itself out in a way that enhanced the social aspect of eating out.

Lapo’s lends itself to intimate parties or group occasions, with plenty of seating (one 24 seater), dance place, and an outside balcony.

In owner Lapo’s words, “Whatever you give an Italian, he’ll do it better”.  And indeed he has.

For full album click HERE.

Name of Restaurant: Lapo’s Kitchen

Address: 13 Boundary Rd, Newlands, Cape Town, 7700

Contact Number: 076 199 9189

Email Address: info@laposkitchen.com

Social Dining: Join them for a social dining experience like no other. Treat yourself to a shared feast of six carefully constructed courses with fellow foodies and friends, hosted by, Chef Lapo Magni.

~ from R 690 pp

Book HERE

Written for JAR Photography by Anthony Adams

Photography for JAR Photography by Jason Dubbz Petersen

BLAAUWKLIPPEN – Bunny Chow and Wine Pairing

There is something romantic and exciting about visiting a wine farm.  Thus it was that on a sunny winter’s morning that we set off to Blaauwklippen Vineyards, in the  Stellenbosch region, for some wine tasting. 

The restaurant is a beautifully presented place with wonderful table settings and lovely ambiance.  The waitrons welcomed us expectantly, and the adventure commenced.

Once seated, the waitron explained what we were about to receive.  The bunny chow, which would be paired with three local wines, was prepared fresh and would take some time.  In the meantime we could enjoy some bubbly.

“Bunny chow” conjured up images of half a loaf of unsliced bread, excavated and stuffed with curry – a popular delicacy typically enjoyed on the Cape Flats. The Blaauwklippen variety was somewhat different, but every bit as tasty. 

Served on a platter was a trio of pie-like creations with different fillings – butter chicken and springbok curry.  The third bunny chow was called eatenmess, a dessert filled with chocolate, fruit and some brandy – a delightful surprise.  This trio was perfectly and deliciously paired with the Blaauwklippen Sauvignon Blanc 2018, the Blaauwklippen Shiraz 2017, and the Blaauwklippen before & after Aperitif respectively.

A lovely experience in a lovely environment.  Blaauwklippen is open daily from 10am – 5pm.  The meal, the wines, the service, and the setting – well worth the R175 per person.

SO MUCH TO ENJOY!

Children’s Activities ; Family Market ; Tastings Room ; Bistro

  • Wine Tasting – R80 (Per Person)
  • Enjoy a selection of any 5 wines of your choice! (excluding Reserve Wine)
  • Bunny Chow & Wine Tasting – R175 (Per Person)
  • Macaron & Wine Tasting – R150 (Per Person)
  • Chocolate & Wine Tasting – R150 (Per Person)

For full album click HERE.

Name of Wine Farm: Blaauwklippen

Address: Strand Road, R44 Stellenbosch, Stellenbosch, 7600

Contact Number: +27 (0)21 880 0133

Hours:

Summer Times (1 October – 30 April)

  • Mondays to Saturdays: 10h00 – 18h00
  • Sundays & Public Holidays: 10h00 – 17h00

Winter Times (1 May – 30 September)

  • Mondays till Saturdays: 10h00 – 17h00
  • Sundays & Public Holidays: 10h00 – 17h00

Written for JAR Photography by Anthony Adams

Photography for JAR Photography by Jason Dubbz Petersen

Marine Hotel Hermanus

It’s been years since I was last in Hermanus, and I do recall being a teenager thinking that this is where people come to retire. It was laidback and sleepy, and it just seemed to be filled with older people. Then again at that age I suppose, I considered anyone older that 20 as old.

I must admit I was very pleasantly surprised on this visit; it seemed a lot more progressive and there were quaint yet modern shops and restaurants all over the show. The sleepy town had somehow managed to re-invent itself, not that there were a lot less senior folk…rather a lot more “hipster old folk”.

I have been to many wines pairing evening in the city, and this was an opportunity to try something new up the coast and boy was I impressed.

We arrived at the Marine Hotel Hermanus and we welcomed by F&B Manager, Hayley Damon and General Manager Sebastian Berinato.

Guests enjoyed welcome drinks and canapes, before being escorted to the Pavilion, with it elegant black and white décor, reminiscent of yesterday.

After the obligatory introductions we were treated to the scrumptious spoils prepared by Chef Tronette Dippenaar accompanied by Creation Wines.

The quality of the food was fantastic, and the accompanying wine was excellent.

Canapés:

The canapé’s consisted of Norwegian Salmon tartare, avocado salsa and a soya gel which was served with the Creation MCC. Not a favourite of mine, but then again, I’m not partial to bubbly. They were tasty little morsels and I did find myself going in for seconds, they were just too good to pass up.

Course 1:

Our first course was the South Atlantic Tuna Tataki with a sesame and lime dressing and a wakame rice cracker. This course was served with Creation Sauvignon Blanc 2019, this wine really surprised me, it was refreshing and light and not at all “green”. I could drink this all day it would be perfect for those Al Fresco summer days.

Course 2:

This course was called Seafood on the Beach which was a medley of seafood bouillabaisse, basil caviar, samphire (Which is a delicious salty marine vegetable) and charred cauliflower. The base of this dish was made of fine prawn shell dust which added such a delicate seafood flavour, a nice touch. This course was served with the Creation Chardonnay 2017

Course 3:

The main course consisted of Grilled Outeniqua Springbok loin with king oyster mushroom, pearl onions with a cranberry and red cabbage chutney and a red wine jus. This was paired with the Creation Pinot Noir 2017. This was most welcome and hearty on a chilly winters evening

Course 4:

Finally, the Black Cherry Sago dessert included Dark chocolate sponge, chocolate crèmeux and cherry sherbet. This course was paired with the Creation Cape Vintage 2017, which was interesting but a little too sweet for me.

A firm favourite was the pallete cleanser between every course.

There were also interesting options for those with seafood allergies that comprised of the Guacamole cone, and Beetroot Carpaccio and Vegetable parcel as alternate courses. Each course was followed by a pallet cleanser that was the cutest wafer that was either Lemon and lime or coffee.

All in all, a very enjoyable evening with both the food and wine hard- to- fault. I was surprised at the amazing quality of execution of all courses, I always find that the dessert courses generally do not match up to the preceding courses, but this was flawless.  

For full album click HERE.

Name of Hotel: The Marine Hermanus

Address: Main Road, Hermanus, 7200

Contact Number: 028 313 1000

Written for JAR Photography by Mario Arendse

Photography for JAR Photography by Jason Dubbz Petersen

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