The Bistro Sixteen82 Experience.

Approaching Bistro Sixteen82 on a road that meanders through the vineyards of the oldest farm in the Constantia Valley, we were instantly transported from the past to the present day by the sight of a huge industrial type building with automated sliding doors.  Passing through this very modern-day portal, we were met by the sight of lots of  glass,wood and sleek shiny steel.  A very lovely quiet, cool space.

Architects, Richard Perfect and Jan Desseyn have succeeded brilliantly in creating unison between the past and the present.  All the different textures blend harmoniously into a perfect whole which more than defines the sum of its parts.   In order to reach the restaurant, we strolled through the Cathedral-like space of the tasting room, the 'Cellar Door'.  Immediately we were transfixed by the sight of a huge brilliantly multicoloured glass chandelier.   This remarkable structure that has 2,700 hand-crafted resin grapes making up the installation, took two weeks to fit it into place.  It is suspended above an oval-shaped counter.  Here one can sit and have a tasting of exquisite wines and glance upwards in homage to the grape.

On The Move With Back Chat

Travelling today is no longer a casual and leisurely affair.   On the contrary, it is full of pitfalls and needs a serious plan of action.

Travellers appear to fall into two categories:  the 'bring everything you might need' and the 'bring only what you use.'   Where do you fit in?

Do you appear to be carrying all you own, or are you one of those rarefied creatures that strolls up to the check-in counter - cool, calm and unhurried.   Just the elegance of chic luggage and a relaxed expression.

Preparing to travel can be easy and untrammelled or a muddled nightmare.

From the essential paperwork to perfect packing, Back Chat gives you the nuts and bolts.

If after you have read the article, you still have a problem to solve, do contact me at Back Chat at http://www.leslieback.co.za or email me at les@leslieback.co.za .   I would love to help you make your travel experience a breeze.

International Air Travel Update - What You Need To Know About Carry-On and Check-In Luggage.

International air travel today operates in an era of heightened security. 

Packing has become a separate science. No longer do we have the luxury of bulging carry on luggage and fitting it all in! 

Back Chat gives you a summary of the do's and don'ts of what you need to know about carry-on and check-in luggage. 

For seasoned travellers this may be old hat. But for many all this will be new and possibly bewildering.  Do contact me if you need to know more about this very important aspect of modern day International Air Travel.   Either email me at les@leslieback.co.za or leave a comment on Back Chat. I look forward to hearing from you.

Societi Bistro

When Societi Bistro moved from the V&A Waterfront to 50 Orange Street, it underwent a complete change of style and personality.   A beautiful Edwardian heritage house, superb food, a warm, happy and welcoming atmosphere and voila, the ultimate neighbourhood restaurant was born.

Situated just a few minutes walk away from the arched entrance to the Mount Nelson Hotel and across the road from the University of Cape Town Art School, Societi Bistro's red and green sign beckons.  How lovely to walk up to the front door along a narrow path flanked by a guard of honour of carefully trimmed small trees and bushes.  On one side there is a patio which on any fine day is abuzz with guests enjoying drinks and meals.

The dimly lit interior has the air of an elderly aunt welcoming you into the warm bosom of her home.  Walls painted in shades of teal contrast most effectively with plain unplastered brick walls while yellow wood  floor boards creak underfoot.  An antique cast iron fire place spans two rooms providing warmth and congeniality.  Lovely high ceilings and thick outside walls with deep inset windows lend a  mellow patina of age.

Email From America with James Plugh

There is an exciting new section in Back Chat,

'Email From America'. 

James Plugh, erstwhile newspaper owner and  journalist, divides his time between his homes in Massachusetts, London and Paarl, Western Cape, South Africa. 

The best part of all of this is that Back Chat has prevailed upon him to become a contributing editor!

So, from time to time, he will email accounts of his adventures, experiences and encounters.   He will keep us entertained with his wonderfully informed, humorous and sometimes irreverent approach to the world he inhabits.

'Oh To Be In England' Part 2

Eugene and I adore England.   The elegance and eccentricity of the English, their wit and their whimsy.   We were overjoyed to be back in this 'green and pleasant land.

This is the 2nd of a two-part series describing our adventures on a three week driving tour that included Winchester, Bath and Oxford, with wonderful treats en route. 

At the end of the first part, we had decided to leave Glastonbury and drive on to Bath and the magnificent Royal Crescent Hotel.   I do hope that you will accompany us for the next part of the adventure

If you have any questions or would like to know more detail about any part of this tale, do contact me by email at les@leslieback.co.za or leave a comment on Back Chat at http://www.leslieback.co.za .  I would love to hear from you

  North on the A39 to Bath.  What wonders were in store

Magical French Food At The Foodbarn

As anybody who has read 'Travels With Back Chat' will have realised,  Eugene and I are pretty passionate about food.  We have eaten in many parts of the world and have come to think of French food as our spiritual home.

So it is with great joy that we have become regular patrons of The Foodbarn' at Noordhoek.   Franck Dangereux is the maestro who creates the magical meals.  Originally at La Colombe, now at The Foodbarn, he is cooking for everyman and still maintaining the standards of a michelin star restaurant but without all the michelin hype.

One can eat from a bistro menu, which allows 3 courses, or from the A La Carte menu.  Both are seasonal and change often depending on the availability of fresh produce.   Have you ever seen a Frenchman or a Frenchwoman choose fresh produce?  Only the very best will do and don't rush them, it is a very serious and painstaking business. 

The Foodbarn Bakery & Deli

The Foodbarn Deli started in a corner of the Foodbarn Restaurant in Noordhoek Farm Village.   We all loved the cakes and the croissants, the pastries and the pies that emerged hot and steaming from the kitchen. There were all sorts of other wonderful treats to buy and buy we did.  It became part of the Foodbarn experience to wander over to the deli during the course of a meal and scrutinise the day's offerings.  The waiters knew where to find us when our food arrived at our tables.    In 2008, the deli moved across the village green into new premises with shiny bright kitchens and shelves groaning with produce.
 

Franck and Pete, as ever, pooled their talents in the creation of this incarnation of the deli and bakery.  The food remains Franck's domain.  Everything that is cooked or baked originates from him and is subject to the maestro's purist's eye and unshakable standards of perfection.  Pete, a passionate ideas man, handles all things commercial, from the administration to the marketing and the accounting.  Not least of all are his formidable people skills.  He is a genial and welcoming host who enjoys the company of his guests, many of whom are now like old friends.

Café Max - Boutique Bistro

Nestled high above Green Point in the historic De Waterkant, is the enchanting boutique bistro, Café Max.   Situated in a building that once belonged to Lord Charles Somerset, it now reflects the personality of the owner Anna Ridgewell and her passion for fine food and beautiful, calm almost Zen-like surroundings.

Anna is every inch an experienced professional chef .  Originally from Zimbabwe, she graduated from the Silwood School of Cookery.  She was chef at 'And Beyond's'  Ngala and Kwandwe Game Reserves in the Eastern Cape and then she opened and ran a five star guest house in Grahamstown at No.7 Worcester Road.  Life took her on to Cape Town and Café Maxim where she was the Executive Chef from inception five years ago.  In 2009, she became the owner, shortened the name to Café Max, and realised a life long dream to create an eatery that would marry the concepts of fine dining with the ease of a village bistro.

The decor at Café Max is gentle and soothing.   The walls, a soft shade of grey, are decorated with hand painted pink cherry blossoms.  White tables and black, white and grey chairs on a black and white tiled floor  evoke a French feel.  Silver candelabra and replica Art Deco mirrors complete the effect.  In good weather, one can eat alfresco on a lavender lined terrace.

Originally, Cafe Maxim served Poulaine bread flown in from Paris.  When Café Max was born, Anna, with the aid of  Kneads Bakery, adapted the concept into a locally produced bread.  They worked for days on the formula and today she will defy you to tell the difference.  Tartines, slices of their signature bread, flash toasted and served with toppings, is an important feature of the menu.  There is a bakery above the restaurant where all the boulangerie , crusty baguettes, delicious croissants, corn rolls, and Chelsea buns are baked on site and served oven fresh.

Breakfast at Café Max is special and best of all, it is served all day.  You can enjoy Eggs Benedict, traditional poached eggs with a divine Champagne Hollandaise sauce; delicious fluffy scrambled eggs with crispy bacon and of course, the wonderfully priced Sunshine Breakfast with 2 eggs, bacon, tomato, mushrooms and baked beans and toast.   My special favourite is the Tartine aux Champignons.  This is a selection of mushrooms, wholegrain mustard, cream and chives on the signature bread   Eugene loves the stack of flapjacks served with honey and berries in season.

'Oh To Be In England'

Eugene and I adore England.   The elegance and the eccentricity of the English, their wit and their whimsy.  We were overjoyed to be back in this 'green and pleasant land.'

 We had arrived in Winchester, an hour's drive from London.  This ancient and royal city of kings would be our first stop on a three week driving tour that would include Bath and Oxford with wonderful treats and  sights en route.

This is the first of a two part series.  So come along for the ride and I hope that you enjoy it as much as we did.

If there is anything that you would like to know, do contact me either by email at les@leslieback.co.za or leave a comment on the blog at http://www.leslieback.co.za.  I would love to hear from you.  And remember, that part two of this odyssey will follow soon. 

Marika's For Amazing Greek Food.

Marika's at  38 Victoria Road, Bakoven,  is one of those very rare gems, a neighbourhood, family run restaurant serving amazing food to an adoring public.   And best of all, the amazing food is Greek food.  Yes, can you believe it and right under our very noses!

As a family we love Greek food, having learnt all about it at the table of  the late great Greek Master Chef, Strati Constanides.  I mention him as a tribute and also as an indication of the level of our expectations when we eat Greek food.  So imagine our joy when we tasted Marika's food and realised that we had come home.  Here were the long- remembered and long sought - after flavours, textures and aromas.   Life really does dish up wonderful surprises.

Marika's Restaurant opened on the 10th December 2005.  Marika Pettenuzzo and Frank Resnik are the helmsman of this lovely place.  Marika is the culinary force and her son Alessandro, a superb chef, alternates with his mother in the kitchen, producing food of the same remarkable standard.  Frank is a genial welcoming host ably assisted in this job by Fabiano, Marika's younger son.  Fabiano also waits tables and is an informed, friendly and good looking addition to the whole scene.  I told you it was a family  affair .                               

Mia Feinstein - Celebrity Dog Photographer - Pooch Paparazzo

Watch out pooches, Mia Feinstein is back in town.  You and your human may see her at any time in the course of your daily outings.   Mia of the graceful Mediterranean good looks and the shy smile, strolls and wanders, camera at the ready, looking for the next subject for her photographic library.

Mia has relocated to Cape Town after 16 years in London.    Whilst in London, she earned Pooch Paparazzo status, but her love of the craft started years before, when as an eleven-year old, she photographed her beloved Yorkie, Gucci, with a 35mm film camera.   Nowadays her cameras are the latest in high tech and many of  her subjects are the beloved and pampered pets of celebrities.

Incidentally, she has left her beloved Frankie, a miniature dachshund, behind in the U.K.   Quarantine laws make it very difficult to move pets from Britain to South Africa.  Frankie is now happily hunting rabbits in Scotland which is exactly what dachshunds with their short stubby legs are bred for.  All the better for crawling down rabbit holes.    He is featured in a photograph as a very classy gent in a tuxedo jacket, white shirt and black bow tie.

She has published two beautiful coffee table books; 'Pooches in Shades' and 'Andy Warhound Pup Art'.   Sexily packaged and presented, they now adorn coffee tables from Los Angeles to Cape Town.

I have come to interview Mia about her books, but find that it is impossible to discuss the books in isolation.  Her art surrounds everything that she does and collects, so I question her about the genesis of her career.

'Let's meet at La Perla'

It seems as if La Perla has been around forever.  It has become a way of life for many of us.  Our children know La Perla and grew up enjoying the Italian food and became hopelessly precocious little foodies.  They knew the waiters by name and the waiters treated them like honoured guests.   There are now new generations of young gourmands being spoilt rotten.

Forty years ago, Emiliano Sandri, an Italian immigrant, opened La Perla, one of the first coffee bars in Cape Town.   It was situated at the bottom of Waterkant Street and we all flocked there.  We knew little of the coffee bar culture and were captivated by the concept.  We could sit for hours with a cup of excellent espresso and feel so liberated and continental.   The beautiful people streamed in and out and people watching became a fashionable pastime.

How To Behave When You Mean Business

 
   ETIQUETTE RULES

The rules of business etiquette are unique.  It is all about communication.
You and your company will be judged by how well you communicate!
Social etiquette is based on chivalry;
Business etiquette is based on hierarchy.
Rank and authority outrank gender and age.


Does this seem like a minefield?  Are you bewildered and confused by all the possible pitfalls? Join Back Chat as we take you through the nuances and niceties of this tricky business.


If you still have problems do contact me by email at les@leslieback.co.za or leave a comment on the blog.  I would love to hear from you and help you solve your problems

Grand times at the Grand Café & Rooms

It was early evening and Eugene and I were visiting the first born of the Grand sisters, The Grand Café & Rooms at 27 Main Road, Plettenberg Bay.

We entered the Café through huge double doors and the same feeling of otherworldliness that we experience at Grand, Camps Bay and Grand, Granger Bay overtook us.  We were encountering another era, another time and place.  Lights are dim and the lamps are lit.  But it is far from gloomy.  It is warm, welcoming and bewitching.

Plettenberg Bay was enjoying a balmy evening and we were shown to a table on the terrace.  This meant passing through the interior of the restaurant and past the fantastical things that are everywhere.   The terrace is cool and sheltered with a view of sea and white sands and pale blue mountains in the distance.   

The Lemon Grass Restaurant

Sitting on the terrace of Lemon Grass Restaurant in Plettenberg Bay, we could have been on a Caribbean island.  Just metres away, the waves broke gently against the rocks and sea birds wheeled overhead.  Smaller birds sometimes came in to settle and drink from ingeniously suspended bottles of water. A voluptuous cherub draped in bunches of grapes, joyously celebrated Bacchus.  Slatted wooden benches and tables under white canvas umbrellas further enhanced the aura of romance and enchantment of a tropical paradise that Eugene and I had visited some years before.

Channel Ferry Tickets

Channel Ferry Tickets

Find cheap Ferry tickets quickly - Channel Ferries a fast way to search for tickets 

http://www.channelferries.co.uk

Vienna, Fabulous City of Music, Where Even The Horses Dance.

Eugene and I were in Vienna for three whole days, so much to do in so short a time.

Let Back Chat guide you through the fabulous city of music where even the horses dance.

We hope that you will love Vienna as much as we did.  If you would like to find out more about this extraordinary city, do contact me.  Either leave a comment on Back Chat at http://www.leslieback.co.za or email me at les@leslieback.co.za .  I would love to hear from you

The Legend of Emily Moon

There is a magical place in Plettenberg Bay called The Emily Moon River Lodge.   Eugene and I visited this place where legend swirls and where fiction and fact are so closely interwoven that reality becomes blurred.

We dined in the bewitching Emily's Restaurant.  But first, in order to tell the tale and to set the scene, I shall describe our first impressions as we entered this extraordinary world.

Back Chatter on Cheese

Say Cheese

Buying cheese can be a minefield, bewildering and intimidating.  The labels are confusing as there are so many varieties of the same yet different cheeses.

Not all of us are cheese fundis and many of us are unfamiliar with 'cheese speak'.

Back Chat to the rescue

Allow Back Chat to lead you through the maze of names and processes.     We will research it together and you will become comfortable and relaxed about the whole cheese imbroglio.

If you still have doubts or uncertainties or you just want to talk about cheese, do please contact me.  Leave a comment on the blog, or email me at les@leslieback.co.za.    I look forward to hearing from you.