Author: INDWE magazine

CUCINA LABIA: MUIZENBERG’S ITALIAN FIRST LADY

An elegant destination restaurant a mere 30 to 40 minutes’ drive from Cape Town, Cucina Labia offers top-notch Italian-inspired cuisine with panoramic views of False Bay to match. Under the management of food lovers Andrea and Oscar Foulkes of the successful Cape Town based catering company, Dish Food & Social, the eatery is housed in the historic historic Casa Labia, where original art by Irma Stern, Gerard Sekoto, Francois Boucher and others, is displayed in a manner that belies both its rarity and value. The graciousness of the building, and the way it imposes itself on the False Bay coastline,...

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WEST COAST HIDEOUT, RUSSELLS ON THE PORT

Russells on the Port Restaurant and Guesthouse launched their new wing of nine suites on 23 November 2017, offering a tranquil stay in an idyllic location, a mere ninety minutes’ scenic drive from Cape Town for group tours, families and couples. Russells on the Port is a touch of warm elegance that has to be experienced when visiting Port Owen Velddrif, on the West Coast of South Africa. This is the place to take that break and enjoy the beautiful Berg River Basin. Russells on the Port boasts nine new luxurious en-suite bedrooms, increasing their guesthouse to fifteen double rooms which sleeps thirty guests plus additional sleeper sofas in some of the suites to accommodate children or extra adults. The en-suite bathrooms have enormous showers and a few have the addition of a bath. The four-star accommodation is inclusive of breakfast, wifi, satellite channels, flat screen TV, air-conditioning (in most rooms), private balcony (river view rooms), swimming pool, free private parking, 24-hour CCTV, free amenities, refrigerator, coffee station and BBQ area. The honeymoon suite includes breakfast, champagne on arrival, own patio and entrance. Some of the rooms have interleading doors for families, as well as private, direct access to the pool. The latest addition is a twenty-meter stroll from the main building and the 90 seater restaurant which offers an upmarket dining experience. The excellent menu is seasonal and...

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BUNNAHABHAIN 18-YEAR-OLD SINGLE MALT WINS IWSC TROPHY

Specialty Scotch whisky producer Bunnahabhain has been awarded the coveted Cask Strength Scotch Whisky Trophy for its 18-year-old single malt at the 2017 International Wine & Spirits Competition (IWSC) in the United Kingdom. The whisky was also the best performer in the category of unpeated single malt Scotch of 18-25-year-old with cask strength of 45% and more, to bring home a double gold medal. Bunnahabhain’s 25-year-old single malt earned a gold medal. The Islay distillery’s ensemble of hand-crafted single malts has captivated palates the world over for many years. Other recent accolades include a double gold medal for its 25-year-old and gold for its 12-year-old malts at the San Francisco World Spirits Competition earlier this year. The 12-year-old also took gold at the 2017 World Whisky Awards. These awards come as no surprise, considering the exceptional quality and taste profile of these exclusive and rare whiskies, hand-made with the utmost attention to detail. Bunnahabhain (pronounced Bŭ-na-ha-venn) is the only producer of single malts on the island of Islay, situated off the west coast of Scotland, to use a natural spring water source in the production of its malts. The Margadale river that flows deep underground, untainted by the peaty moors on the island, enable the distillery to make lighter-flavoured, unpeated single malt whiskies. Honouring tradition, Bunnahabhain, founded in 1881, has also returned to the original un-chillfiltered way of making...

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TASTE NEDERBURG’S MOST AWARDED WINES AT RMB WINEX

Nederburg will be bringing out some of its most awarded wines for this year’s RMB WineX festival to be held at the Sandton Convention Centre in Johannesburg. This glitzy annual showcase brings together some of the best-of-best on offer from South African wineries, and takes place on 25, 26 and 27 October 2017, from 17:00 to 21:00 Nederburg assistant-winemaker, Heinrich Kulsen, together with Nederburg’s tasting room manager, Luzaan Kruger, will be delighting wine lovers with tales of harvests past, special moments and memories shared, and the special joy of achievement and recognition. Get a rare taste of Nederburg’s Heritage Heroes The Anchorman Chenin Blanc 2016. It was recently selected as one of the winning wines of the 2017 Standard Bank Chenin Blanc Top 10 Challenge, convened by South Africa’s Chenin Blanc Association.  Earlier this year, the same vintage was awarded platinum at the 2017 Decanter World Wine Awards for best South African Chenin blanc (priced at over ₤15). The Anchorman remembers Nederburg’s founder, Philippus Wolvaart, who established the farm in Paarl in 1791 and planted Chenin blanc, amongst other varietals. Every wine in the lauded Heritage Heroes collection honours a visionary who has helped shape Nederburg and its history as one of South Africa’s most pedigreed names in wine. The Anchorman will be offered for tasting alongside the rest of the Heritage Heroes ensemble, including the latest vintages of:...

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ALI LAND LAUNCHES HER DEBUT NOVEL Good Me Bad Me IN SA

The UK based author , Ali Land has landed in Cape Town for the Open Book Festival taking place at The Fugard Theatre. Pam Komani chats to her about her debut novel Good Me Bad Me.  Ali, the twists and turns from this book often landed me, as a reader, in Mike’s study. One minute I was looking for answers from his computer. I wanted to lay my hands on those notes and the next minute, I was waking up from the deep sleep on his reclined chair…I wanted to get into Milly’s head and fix her or make poor Mike’s efforts worth his while. Four months of leaving in Milly’s head, let alone her mother’s, it must have been excruciating. How long did it take you to recover? Bringing Milly to life was a privilege but it definitely came at a cost. I barely slept during the writing of my first draft which took five months and once I secured the book deal, a further nine months of editing. My main priority was facilitating an authentic experience, one that would allow readers to inhabit the mind and body of a child who has a complex and disturbing past. Achieving that required me to spend hours in creative solitude, travelling deep into the darkest parts of my imagination. The aftermath that followed was intensely emotional, akin to that of a break...

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