On my recent travels I spent some considerable time travelling through the Winelands to get a real feel for the style of the varying towns and villages that international tourists would visit. I have now visited Constantia and Stellenbosch and ...
In my last blog I visited Glen Avon and experienced the ease of which you could explore Boulders Beach and Cape Point. From Boulders we travelled back along the coast road, around False Bay. Here the scenery was wild, rugged ...
"Travel brat" that I am - I am very lucky to have travelled on The Blue Train three times! And each time it has exceeded my every expectation.
On arrival in Cape Town we were met by the lovely Melissa and Mohamed from Ilios Travel who welcomed us to the Mother City and took us on a brief orientation tour. The weather was amazing with only a slight cool breeze and clear blue skies –
Ethos Marketing continues to look for new and innovative ways of how to promote our clients products to the UK travel industry. A one-on-one meeting is always useful, but in order to get to a slightly wider audience in limited time we sometimes arrange special events.
Having boarded our plane in Cape Town both Paul and I expected to leave the sunshine behind us - but oh no - on arrival into George airport it appeared that the sun wanted to come too! Excellent. This was my first time to the Garden Route and I was very excited. Particularly as I was to be staying at The Manor House at Fancourt! How decadent.
I have just had the good fortune of a few days touring Cape Town and the Garden Route with a charming and very entertaining journalist from Ireland - Paul Hopkins. Upon leaving Cape Town airport we were whisked off in comfort to Steenberg in Constantia. This is a hotel that I had stayed in previously and had very fond memories of.
The meal at Mange Tout was amazing. We had some incredible food on this trip, but this meal was probably the most memorable – especially the Chocolate Fondant!
As someone who can't manage to drink a cup of tea on a moving train without getting half of it down his shirt I wanted to know how the chefs on The Blue Train cope with the movement of the train and the cramped conditions but still succeed in producing such amazing meals so we had a chat with Executive Chef Esther Ndlovu
Today's recipe comes from Mont Rochelle's fine dining restaurant Mange Tout which is beautifully appointed to give full expression to the spectacular valley views. The décor is classic Provencal and the menu is elegant with a South African flare.