Eating Animals - Jonathan Safran Foer

Guys, I have been asked to take the post I did down. WINE Magazine paid me to write for them exclusively so it's not really the done thing for me to publish it here. That's fair enough. I'll re-post it when this month's issue is off the shelves. 

Cheers,

Jamie Who

Food blogging - it's real

I attented a brunch yesterday where I was named as one of Mail&Guardian's Top 200 Young South Africans you should take to lunch. Now, this article is not just to brag and blow my own vuvuzela (although let's face it, that's part of it) - it's to hopefully settle something that has been irritating me for a while now. A few weeks ago there was huge drama in the food writing/blogging world, as JP Rossouw was attacked on his site for allegedly not conducting all his own reviews. The outcry was long, tedious, malicious and strayed from what is the main point: credibilty.

Credibilty is the cornerstone of any food writer/blogger when they take it upon themselves to review a restaurant. With the internet and the more recent emergence of social media it has meant basically anyone can be a food critic. Anybody can have a voice. This is a double-edged sword though, as people with absolutely no clue are now free to write disparaging things about restaurateurs and their establishments. Now, I am the first to admit that I don't have any professional training. I set up a blog to write about food, which I love. The tone throughout the past year has deliberately been informal as I want to try and talk to normal people. Normal foodies. And I want to do it with a normal voice.

The response has been staggering, as I now find myself part of 'the media'. Invited to launches, events, functions, chef's tables etc. and being commissioned to write for other publications. Initially this seemed strange to me. Only yesterday did it sink in that food bloggers are now considered real media. The events I attend inevitably include fellow bloggers. Like Dax from Relax-with-Dax. And Chris from Whale Cottage. These people sit alongside representatives from the bigger sites like Eat Out and Food24. Indeed, Neil Pendock's mention of Clare Mack (fellow food blogger) and Harry Reginald (wine blogger) in the Sunday Times again confirmed the need to pay attention to food bloggers. The Foodie (yet another food blogger) remains one of my favourite food reads, above some more prestigious publications. Michael Olivier is soon to launch his online magazine, Crush, which shows huge faith in the online food writing industry. It really is an exciting time to be a food blogger. Let's not forget the wine guys over at Spit or Swallow, who are climbing up the highest-ranked sites.

But back to credibilty, and perhaps the more importnat question: what makes a good food/wine blog. To me you get blogs where the writer has great knowledge. There are others where the actual writing is brilliant. A good blog is a combination of both. Get that right and the credibilty will come.

And what gives me or the other bloggers out there the right to slag off establishments? Some say we are wrecking careers. I understand that. I understand the sensibilty that those people might be doing their best. But that's called freedom of speech. Food bloggers are here to stay I'm afraid. If you don't like us, don't read us.

Cheers,
Jamie Who

Interview with Marthinus Ferreira - The dude behind DW Eleven-13

I was up in the smoke (Jozi) recently for work and was asked by the Eat Out team to interview the talented Marthinus Ferreira. Instead of the usual Q&A session we opened a bottle of wine and just started talking food. He's a cool guy with big plans and big goals. The interview went out with the Eat Out newsletter recently. For those of you that missed it, check it out here. 

I ate at at his spot, DW Eleven-13, the night before and loved it. Simple produce, where the main ingredient is the hero. As it should be. You should check it out. Call them on (011) 341-0663 or visit their site: 

www.dw11-13.co.za 

Cheers,

Jamie Who

Welcome "Unity", the newest addition to the &Union family

I read an awesome article in Monocle magazine a few months ago about Puma and part of their their branding strategy being to "own" African football. With Nike concentrating on technology and Adidas concentrating on performance gear, Puma decided African football was a great place to showcase the brand's unique flair and desire to push the envelope. One of the ways they chose to do this was to sponsor 12 African teams, including powerhouses Cameroon, Ivory Coast and Ghana. Another aspect was their Africa Unity campaign, which involved teaming up with artist Kehinde Wiley as well as a partnership with the United Nations Environment Programme. The campaign is typified by the creation of a special kit that African teams playing in the world cup will have the choice of wearing as their away strip (for those that don't know, each team has a second jersey that they wear when playing a team with similar colours). The kit is inspired by the African landscape and uses a transition of brown to blue as a metaphor for our continent's soil and sky. The numbers and the badge are in yellow to signify the sun. The badge itself depicts two hands shaking. When I read about the idea I was immediately interested. When I heard a further part of the campaign was a collaboration with the &Union team I was even more interested. Last night I went to the press launch to learn a bit more.

While the campaign is a brilliant concept, I was most intrigued to see how and why two brands with no obvious connection would fit together. The cynic in me asked the question "how on earth did the Puma guys get the idea approved at top-level?" A sportswear brand teaming up with a brewing company didn't quite make sense. After listening to an explanation from Puma's Marketing Director, Brett Bellinger, it became clear. Pretty much anything is possible with like-minded people driving an idea. The key to success was a total commitment to uncompromising quality and the end result is a limited edition beer that carries all the qualities you'd expect from Collective Sao Gabriel, Brewers&Union and indeed Puma. How does it taste? Like summer in a bottle. Quite light, with strong florals and honey on the nose and a crisp green apple aftertaste. It would be ridiculously good with smoked duck and fig, but would work just as well with prawns straight off the braai.  

Wednesday sees the official launch. You would do well to get there. Lindiwe Suttle will be singing with a few of her friends and the vibe should be awesome. I might even have a word with The Big Guy to make sure the weather plays its part.

Cheers,

Jamie Who

The Joseph Joseph Elevated Utensil cooking range

So my lovelies I have finished my first review for Yuppiechef. Actually, I finished it a while ago but I had to put it on ice until their (very nicely designed) newsletter was ready. The good news is that today it went out. So click here to hear what I had to say. 

See what they did over there at Yuppiechef? They gave you a little pic of me. Naughty...

Cheers,

Jamie Who

La Boheme - Best value for money in Cape Town. Fact.

I wrote a nice little entry here about my review for La Boheme that made its way into Men's Health. They asked me to write 100 words on "The best restaurant in Cape Town if you didn't receive a Christmas bonus." I chose La Boheme. Anyway, I scanned the article and tried to drop it in but I was having no joy. (My technical skills - unlike my palette and my eyes - are unimpressive.) So....I'm going to have to re-write it. The whole thing. All 100 words. That's going to take like...7 minutes. I swear the sacrifices I make for you guys... 

Okay, without any more waffling, here it is: my take on La Boheme, word-for-word as it appears in this month's Men's Health. 

What makes La Boheme so cool is that it they aren't trying too hard. With an open-plan kitchen, a couple of black-and-white prints hanging on the wall, cases of microbrewery-style Brewers & Union beer as decor and bistro-styled food packed with flavour, they've got a good vibe going. Expect stuff like slow-roasted, pork belly, fillet with mushrooms risotto and beef carpaccio with caperberries. It's simple, honest food. And did I mention more than 60 wines available by the glass? Yes please. With pavement seating perfect for people watching and an owner who oozes pride for his restaurant you'd be a fool not to check it out. R85 gets you two courses and R105 gets you three. An absolute steal. 

So there it is dudes. I went and had a good night. So should you. 

Cheers,

Jamie Who