Food and Restaurant Digest #16, 23 January 2017 
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Waste Not

Welcome to our first newsletter of 2017, with compliments of what has hopefully been a festive, and also restful, season!
As we settle back into into the routines of everyday life, it’s a good time to take stock of how we can be less wasteful going forward into the new year. Some of us may have made personal resolutions to be less excessive in general – many surely feel the season’s pinch in both our wallets and our waistlines! – but problems related to waste and excess of course exist on a much larger scale.
Fortunately there are some excellent initiatives being taken in the restaurant industry to address the problem. Last year we wrote about laws passed in Italy and France encouraging diners to take home their leftovers after eating out. Others are experimenting with ventures like turning all manner of unwanted vegetables into hummus, while chefs like US-based Dan Barber hosts pop-up dinners called WastED (the ED standing for education), consisting entirely of “throwaway” food, in both New York and London. (In his book on the future of food, chef Barber reminds us that 'great cooking has always started with the stuff that there isn’t a market for. “Bouillabaisse, say, was damaged fish from the dock that the wives knew the captains couldn’t sell and they created soup. Coq au vin was a clever way of tenderising old roosters.”’)
Locally, it’s great to see more attention to "nose-to-tail" eating as a way to be both less wasteful and more environmentally conscious. One restaurant which stands out is Cape Town newcomer La Tête, which CNN recently listed among its best new restaurants for 2017. See our Facebook page for the chef’s recommendations for what to eat when you visit (the deep-fried pig tails are very popular, but you can also go for a “safer” option, like crispy duck – pictured here).

Bon appétit to a year of excellent, and responsible, eating!
Local news and events   

Gauteng: The hugely successful and highly anticipated Brooklyn Bubbles returns to Pretoria in 2017, but this time over a two day period - Friday and Saturday, 3-4 March. The festival will feature more than 20 of South Africa’s finest Méthode Cap Classiques as well as Champagnes from France. Bubbles to be sampled include Avondale, Champagne Nicolas Feuillatte, Charles Fox, Domaine des Dieux, Champagne Taittinger, Luc Belaire, Villiera, Montpellier de Tulbagh, Genevieve MCC and Paul René. Live music, sushi, oysters, charcuterie and a choice of local and imported cheeses add the final touch to what promises to be a social calendar highlight. Tickets to the VIP event on the Friday are R600 and include bubbly and food. On Saturday, tickets cost R300 per person and include entry to the event, a complimentary tasting glass and 15 tasting coupons.
Venue: Brooklyn Mall
Date: Friday, 3 March, from 6-10pm & Saturday, 4 March from 12-5pm
Booking on Webtickets

Cape: Harvest season is upon us, and there are lots of celebrations planned, starting with Delheim's Start of the Harvest Festival on 28-29 January, and the Stellenbosch Harvest Parade on 28 January. 

Click here for a full list of harvest festivals.
This striking chapel is situated at Bosjes, the new name given to the Bosjesman’s Valley Farm, which produces wine grapes, olives, peaches and proteas just over an hour’s drive from Cape Town. Bosjies Kombuis is the farm's new restaurant, with a rustic lunch menu designed by chef Pete Goffe-Wood. Bosjies is set to open in mid-March, and offers packages for weddings and other functions. For more information, visit, call 023 004 0496 or mail  
Bits and Bites
Are some restaurants unreviewable? New York Times critic Pete Wells recently reviewed a restaurant called LocoL, and gave it 0 stars. This annoyed a lot of people, because it's not just "any" restaurant, but rather one set up explicitly to serve nourishing food to people in poorer communities in California. So should a "proper restaurant" critic have been reviewing it in the first place
Back-of-house: An entertaining look at a full day behind the scenes at Scott's, "Britain's grandest restaurant" (with pictures) - it clearly takes a lot of work to make a beast like that sail smoothly! 
Noma 2.0: A recent profile of René Redzepi, who's about to move the entire staff of Noma "to the Mexican resort town of Tulum to open an outdoor restaurant – temporarily – deep in the jungle. For seven weeks they will serve Noma’s interpretation of tacos and mole to the hundreds of patrons who snatched up every ticket within a day of them going on sale. Then, in June, they will return to Copenhagen, and if all goes as planned, they will open a new, cutting-edge restaurant called Noma." Dinner in the jungle will apparently set you back $600.
Healthy not hungry: Chef Reuben Riffel on being invited to join a new initiative by the United Nations World Food Programme called Healthy Not Hungry, aimed making nutritious food available to all children in South Africa.
Please share this newsletter with your food-loving friends, and feel free to email us with any queries, suggestions, or eating recommendations!
Copyright © 2017 Platter's SA Wine & Rossouw's Restaurants Guides, All rights reserved.

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