The Test Kitchen to ‘wow’ diners with a pop-up restaurant in Mauritius

Shangri-La’s Le Touessrok Resort & Spa, Mauritius is excited about their new culinary partnership with The Test Kitchen, an internationally acclaimed fine dining destination based in Cape Town. Set to further cement the resort’s position as Mauritius’ leading dining hotspot, Shangri-La’s Le Touessrok Resort & Spa will host The Test Kitchen for six weeks – from 12 April to 26 May 2018 – at the Republik Beach Club & Grill.

Guests will be invited to experience a unique culinary journey curated by The Test Kitchen’s award-winning Chef-Patron, Luke Dale Roberts, during the partnership. Synonymous with the finest, most creative and innovative food in Africa, Roberts will be bringing outstanding gourmet experiences to the shores of Shangri-La’s Le Tousserok Resort & Spa with a tapas menu and a five course menu, of which two variations will be available at different dates. The menus will reflect his journey around the world and will be specially curated to showcase Mauritian spices and flavours at their best. The pristine white beaches of Shangri-La’s Le Touessrok Resort & Spa will provide a stunning backdrop for this once in a lifetime experience, which will see Roberts and his stellar team of 17 share their expert techniques and passion for flavour alongside the resort’s chefs. To further heighten this gourmet experience, guests will also be treated to tableside cocktail blending.

Described as a “world class dining destination that is worthy of a flight” by the prestigious JHP Gourmet Guide and awarded both “Best Restaurant in Africa” as well as “22nd Best Restaurant in the World” in the World’s 50 Best Restaurant Awards in 2016, The Test Kitchen definitely has an international appeal. Diners from across the globe travel to South Africa to experience Chef Luke Dale-Roberts’s unique and innovative culinary journey of 21 courses, presented on a Food Map. This April, for the first time, the restaurant is taking its gastronomic adventure to new heights, by launching its first ever international outpost, The Test Kitchen Mauritius, at Shangri-La’s Le Touessrok Resort & Spa. The special collaboration will give food lovers the chance to sample The Test Kitchen’s famed cuisine in paradise – the shores of this iconic Mauritian property.

Opened by award-winning Chef Luke Dale Roberts in 2010, The Test Kitchen consists of a Dark Room and a Light Room, both only open for dinner. Dining at this restaurant is a true culinary journey, commencing in The Dark Room with a snack menu paired with curated cocktails, followed by a 5-course gourmet menu in The Light Room. It is within The Dark Room that guests are presented with a Food Map on a parchment scroll informing them of the culinary treasures they are about to taste, followed by the arrival of the first of five Dark Room dishes. The Light Room is an airier and more formal room with a menu that reflects Chef Luke Dale Roberts’s journey around the world. Signature dishes include the Peruvian ceviche, harking back to the months Roberts spent travelling through South America, as well as a Billionaire’s Shortbread as a nod to the chef’s love of Scotland. To echo The Test Kitchen’s Dark Room and Light Room, guests will start their evening at the Republik Bar area to enjoy the tapas menu with cocktails as associated with the Dark Room. They will then continue their gastronomic journey at the beachfront restaurant, for a five-course gourmet menu in tribute to the iconic restaurant’s Light Room.

In addition to Republik Beach Club & Grill, Shangri-La’s Le Touessrok Resort & Spa is also home to six other trendy restaurants and bars with cutting-edge dining concepts, vibrant atmospheres and artistic collaborations. The hotel also boasts two swimming pools, an 18-hole par 72 championship golf course, a kids’ club and CHI, The Spa focusing on indigenous and holistic wellness. The resort features Ilot Mangénie, a private island exclusively accessible to resort’s guests, as well as three iconic beach villas which come replete with dedicated teams of staff.

The Test Kitchen Mauritius experience is priced at MUR 3500 (about R 1250) per person, including the Dark Room’s snack menu of four dishes, served tapas style, and the Light Room’s five-course gourmet menu.

For more information and reservations: Tel: 0800 028 3337,


‘La Rive’ Luxury Villa opens in Franschhoek

The quintessential luxury Cape winelands villa, La Rive Franschhoek, has opened for exclusive-use bookings. Tucked away in sprawling private gardens on 2,5 acres of land, the traditional, privately owned Cape manor house offers privacy and security, yet is located in the heart of Franschhoek, within walking distance of the village’s restaurants and attractions.

Designed with deep verandas and a covered terrace with several lounge and dining areas set around a magnificent swimming pool, La Rive provides a warm and welcome home to families or groups of friends travelling together. Its bespoke, elegant interiors are a marriage of colonial English and traditional Cape Dutch heritage within a contemporary colour palette showcasing collection pieces by artists from across the globe and an alchemy of classic and artistic influences throughout the villa.

La Rive Villa can accommodate up to 12 guests in six luxurious suites with private bathrooms. The Manor House includes the spacious master bedroom suite, as well as two loft rooms, one accommodating up to three guests which are ideal for children sharing. In addition, three private garden cottages are individually decorated and each offer a double bedroom with a patio.

The epitome of comfort and unsurpassed quality, the generous living area within the Manor House boasts a high thatched ceiling and doors opening out onto the gardens and the protected pool terrace. An indoor wood-burning fireplace heats up the open plan living area on cosy winter evenings, while in summer, tranquil, shady verandas lend itself perfectly to relaxed dining and entertaining. Other special features include a grand piano, a TV room with flat screen TV and premium TV channels, as well as a fully equipped integrated kitchen staffed by a professional chef, leading to poolside barbeque areas and a pizza oven.

Forming part of the La Rive portfolio that is managed by luxury villa expert Alexis Gillis, seasonal rates range between R42 000 and R58 000 per night – inclusive of full breakfast and all beverages (excludes French champagne), a butler service and WiFi.

Photo credit: Hamish Niven Photography

The Palace’s Plume Re-imagined

The re-imagining of The Palace’s chic-classic restaurant is now complete. Influenced by the social, café culture of South Africa’s famous cosmopolitan restaurant hubs with the emphasis on the experience, Plume’s new menu invites the exploration of diverse textures and indigenous flavours paired with exciting, proudly South African wines. Created by an award-winning sommelier, Marie Manyoha, and Executive Sous Chef, Robin Brophy, guests experience a tantalising six stage meal – a journey enticing all of the senses. The wines offered for pairing with each stage have been carefully picked by Manyoha to compliment the explosion of textures, flavours and aromas of the food.

The Palace’s F&B Manager, Brandon Govender, says: “We are delighted to introduce the re-imagined Plume, where dining is an experience for the senses, a place to entice your eager palate and indulge your inquisitive mind.”

The Plume Textures menu is a set experience, starting with an Amuse Bouche, fittingly called “Camps Bay Holiday”, comprising beetroot and cream cheese espume, ethically sourced caviar on Mother of Pearl, seawater gel, tomato soil and flavour scallops. For starters there is “Textures Corn Salad”, a delightful surprise consisting of panna cotta dust that has been gellified, popped and grilled.

The first main course is olive poached salmon served with balsamic jelly, salmon confit, pea puree and crisp sweet potato scales. This provides an uplifting prelude to the second main course of succulent ribeye log, potato puree, rainbow root vegetables and Turkish delights.

The invigorating meander of tastes and textures continues with decadent strawberry, mango and salted chocolate, before culminating with port and cheese.

Plume is open on weekends 19h30 for the textures experience, with one sitting per evening starting strictly at 20h00. The first main course is served at 20h30 and the second main course is served at 21h30. The cost is R1250 per person and includes the whole sumptuous food journey.

Venturing to Plume for dinner is also an opportunity to dress accordingly for the experience and to escape your parental duties for one evening. The dress code is smart / elegant and no jeans, sneakers or flip flops are permitted and no children under the age of 12 are allowed.

The reopening of Plume is part of the reinvention of Sun City’s culinary landscape. With over 30 restaurants, Sun City caters to all tastes and has something for everyone. While family restaurant brands are on offer, Sun City has now created several signature restaurants. Among the new or refurbished signature restaurants are the Bocado at the Cascades, Legends at Soho and The Brew Monkey at the Valley of Waves.

For more information about Sun City and all the changes, visit #NewSunCity connect with them on Facebook SunCitySA or follow them on Twitter @SunCityResortSA and Instagram @SunCityResortSA.


Steenberg Merlot for Cooler Climates

Winter is slowly, but surely, creeping up on us. One thing that excites me most about the cooler climate of winter, is red wine. Even better when it’s next to a cozy fireplace!

Steenberg‘s Merlot, with its concentrated berries, savoury notes of dried fynbos, lavender and fresh rosemary might be the ideal fireside comforter on chilly autumn or winter days. Crafted from vines on the cool Steenberg foothills, the fresh and vibrant 2015 vintage is richly rewarding with a mouthful of plum, dark chocolate and black olives.

Winemaker, JD Pretorius, says:

“With the change of seasons from summer into autumn, our food preferences change in turn to warmer, flavoursome and richer dishes. Our Steenberg Merlot is rich in generosity and warmth with a rounded texture which makes it a fantastic food-friendly wine.”

It is made for the long haul, with tannins and acidity in perfect balance and it has the potential to age beautifully for up to 15 years.

The wine is a slam dunk with red meat and Chef Kerry Kilpin of Steenberg’s popular Bistro Sixteen82 recommends a delicious grilled sirloin, drizzled with a whisky and black pepper jus and a green pea and tomato salsa. Get the recipe here…

Visit or follow #LiveSteenberg on Twitter (@SteenbergWines) and Facebook ( for more information.


Recipe: Grilled Sirloin, Whisky and Black Pepper Jus, Green Pea and Tomato Salsa


Grilled Sirloin, Whisky and Black Pepper Jus, Green Pea and Tomato Salsa

Serves 2

2 x 220g sirloin steaks

Olive oil

Salt and pepper

50g wild rocket


Green Pea and Tomato Salsa

80g cooked peas

80g cherry tomatoes quartered

5g chopped parsley

10ml olive oil

Squeeze of lemon juice

½ red onion chopped

Combine all the ingredients for the salsa and season with salt and pepper.


Black Pepper Jus

½ red onion chopped

4 button mushrooms chopped

Canola oil

250ml beef stock

250ml cream

3ml crushed black pepper

60ml whisky

Sauté the onion and mushroom with a little oil until nice and brown, deglaze with the whisky and bring to the boil. Add the black pepper and stock and reduce by half.  Add the cream and reduce by half.

Blend with a stick blender and season with salt. Taste and, depending how strong you like your black pepper, add more if necessary.

Season the sirloins with salt, pepper and olive oil.  Pre-heat your pan until nice and hot.  Pan fry your steaks to desired cooking degree. Allow your steak to rest for 2 minutes before slicing.

Slice the sirloin in half, place on a bed of rocket, top with the green pea and tomato salsa and drizzle the black pepper jus on the plate.

Serve with a glass of delicious Steenberg Merlot.









Recipe by Chef Kerry Kilpin from Bistro Sixteen82


Delheim se Sampioen-Snuffeltog vir Natuurliefhebbers

Die Kaap se wilde sampioene steek amper weer kop uit. Maak dus seker dat jy vanjaar heelvoor in die ry is vir Delheim se eksklusiewe Sampioen-snuffeltog Opskiet-reeks! Kom leer by die meesters hoe om wilde sampioene uit te snuffel en te kook by hierdie fungi-ervaring, wat eksklusief vir nuwe- en bestaande lede van die Delheim se gereed-vir-aksie Wynklub is.

Lidmaatskap is so maklik soos 1-2-3! Kies jou 12 gunsteling Delheim-wyne, voltooi jou bestelling en jy is in! Lidmaatskap gee jou nie net toegang tot die sampioen-snuffeltog nie, maar ook ander Delheim geleenthede, kompetisies en spesiale vrystellings.

Delheim – ‘n Stellenbosch steunpilaar en die Suid-Afrikaanse pionier van sampioen-en-wyn ervarings – lê teen die Simonsberge, waar die verleidelike heerlikheid in natuurlike woude se klam grond skuil. Wanneer die weer net reg is, speel ’n stille wonderwerk – net twee maal per jaar – in die woude af: die sampioene steek kop uit.

Meeste mense is maar skrikkerig om wilde sampioene uit te snuffel, want hulle is nie seker watter geskik is om te eet nie. Die Delheim Sampioen-snuffeltog is net die geleentheid om dit te verander.

“Die voorkoms van die wilde sampioene is ’n spesiale tyd, want dis iets wat Moeder Natuur op haar eie vermag,” sê Delheim se matriarg en ervare sampioen-snuffelaar, Nora Sperling-Thiel. “Dis hoekom ons veral sensitief is oor die bewaring van ons wilde eko-stelsels op die landgoed. Ons is baie versigtig in ons benadering jeens die boerdery en ons beperk ook die hoeveelheid deelnemers aan die sampioen-uitstappies.”

Vanjaar se formaat van die Delheim Sampioen-snuffeltog Opskiet-reeks beklemtoon die uitsonderlike geleentheid deur ywerige snuffelaars tot net twee uitstappies te beperk.

Snuffelaars kry ’n kort oorsig oor watter sampioene geskik is en watter vermy moet word, die geleentheid om ’n kundige gids te vergesel op ’n eerste-van-die-seisoen snuffeltog, ’n sampioen kook-demonstrasie en ’n heilsame, fungi-gefokusde middagete met bekroonde Delheim wyne daarby.


Die eerste Opskiet uitstappie wat in Maart, April of Mei (afhangende van die eerste reën) sal plaasvind, sal uit ’n groep van net vier gelukkige snuffelaars – wenners van die gelukkige trekking van Delheim Wynklub-lede – bestaan. Hulle sal die geleentheid kry om metgeselle saam te neem. Dis ’n intieme byeenkoms en die tyd tussen hoë dennebome, is beslis ’n ervaring uit ’n ander wêreld.

Vir die tweede uitstappie, iewers in Junie/Julie, sal alle Delheim Wynklub-lede die geleentheid kry om te kan bespreek. Die groep sal groter wees, maar steeds die volle program teen R 650 pp insluit.

“Die bevestiging van die presiese datums sal twee dae voor die geleentheid wees – ’n vereiste wat net gemaak word met die verskyning van die sampioene,” sê Nora.

Daar is geen tyd vir um en ah nie. Delheim se Wilde Sampioen Snuffeltogte het hoogste vermelding ontvang in die Beste Wyn-ervaring kategorie in die Drinks International Wine Tourism Challenge 2017 en besprekings vir vanjaar se geleentheid sal vinnig opgeraap word.

Alle navrae en besprekings – ook om aan te sluit as Wynklub-lid met al die voordele, waaronder die Delheim Sampioen Snuffeltog Opskiet geleentheid, kan na gestuur word.


* BELANGRIK: Wilde sampioene is totaal van die natuur afhanklik en dus onmoontlik om met akkuraatheid te voorspel, veral na lang droogte-periodes. Alhoewel die Delheim-geleenthede tydens die sampioen hoogseisoen gehou word, kan die landgoed nie waarborg dat daar wel op die dag sampioene sal wees nie.


Beat Business Travel’s Beating

If you feel anxious about getting to the airport on time before that big business meeting or get uncharacteristically irritated at the person with a pocketful of change who holds up the security queue, you’re not alone.

In fact, the UK’s Stress Management Society says that on average 75% of travellers feel stressed when preparing for travel or flying to an important event, such as business meetings.

“It’s not just arriving at the airport on time, going through the security and boarding formalities and getting on the plane that causes travel stress. What happens before the flight and what travellers anticipate will happen after it also have a bearing on how much anxiety they feel and how they cope with it,” says Dawn Weir, Head of kulula work.

Weir suggests the following five tips to deal with and avoid some of the factors that can exacerbate business travel stress.

  1. Be well rested before your flight

Going to bed late, particularly if you have to get up early makes most people crotchety and irritable. Try to get an early night.

Also try and get some exercise in the late afternoon or evening before the flight. It’s a great stress reliever and will help you sleep better.

  1. Plan ahead

Leaving your packing until the last minute will add to your stress and increase the chances of you leaving something important behind. Do the bulk of your packing a day or two before. Leave some space in your hand luggage for last-minute items.

Allow yourself enough time to get to the airport. It’s much less stressful to get there with time to spare, than in a desperate rush.

Book your transport from the airport to your hotel or meeting before departure. It’s better than spending the whole flight worrying about what will happen when you arrive.

  1. Eat and drink sensibly

Guzzling litres of coffee to wake up after an early start will make you jittery and irritable, adding to your anxiety.

Too much alcohol the night before inhibits sleep and you won’t wake up feeling your best.

Comfort eating isn’t a great idea either. Like caffeine, nicotine and alcohol, chocolate contains stimulants that can increase anxiety. It’s the same reason it’s a good idea to avoid fizzy drinks. Instead stock up on healthy snacks like fresh or dried fruit and nuts and drink plenty of water.

  1. Use technology

Check-in online. It’ll save you time at the airport, enabling you to skip the check-in queues and head for the fast-bag drop. Saving the boarding pass to your phone also means one less piece of paper to keep safe, just make sure your phone is charged.

If you know your bags are going to be overweight you can save yourself time and money by paying for the excess luggage online before you arrive at the airport.

  1. Remain calm

Perhaps easier said than done, but when something unexpected happens it’s easy to react negatively by arguing endlessly or fuming silently. It’s much better to take a deep breath, stay calm and accept there are some things you just can’t change.

Weir adds that travel stress affects people in different ways. Some people cope better than others with late nights and early starts, but may get anxious about missing their flight while standing in a slow security queue.

“If you think about your stress triggers and ways to limit or avoid these you’ll feel more positive and empowered, probably enjoy the trip more and be happier when you arrive at your destination.”