Serving original and imaginative cuisine along with delicious sunsets and waterfront views. Proudly located in the heart of of Durban. Showcasing fresh seasonal cuisine, exquisitely presented, from modern interpretations of Bistro classics to cutting edge. The menu is constantly evolving and diners are encouraged to try the six course tasting menu. The winelist changes regularly and concentrates on smaller boutique wineries offering some of SA's finest, as well as many affordable options. 9th Avenue caters for large parties, corporate events & private functions, tailoring to your specific needs. We are conveniently located in close proximity to beachfront hotels, 5 minutes drive from the stadiums, the International Convention Centre and many popular bed & breakfasts.
Established in 1988, family owned and operated for 3 generations Bodhi is a stunning restaurant located in the middle of Cook + Philip Park under St Mary's Cathedral in the heart of the city. Nestled under ancient Moreton Bay fig trees, this unique parkland oasis is a tranquil escape from the hustle and bustle of the city, with easy access parking and walking distance to public transport. Featuring 3 distinct entertainment areas with indoor and outdoor seating the restaurant can be formatted in a number of ways to cater for exclusive events, weddings and corporate functions. Bodhi is a critically acclaimed and award-winning restaurant that pioneered and specialises in vegan Yum Cha and Pan-Asian cuisine. With an emphasis on fresh ingredients our produce is locally sourced and organic where possible, the food is prepared daily and hand crafted using traditional techniques by expert chefs, creating a range of seasonal mouthwatering dishes to choose from. The cocktail menu uses the very best organic herbs, fruits, fresh pressed juices and bespoke syrups, whilst the range of craft beers and Australian boutique wines has been thoughtfully selected from local growers using organic, bio-dynamic or environmentally friendly farming practices to compliment our cuisine and go hand in hand with our business philosophy.
Agriculture and a simple farm lifestyle is at the heart of Boschendal. One of the oldest farms in South Africa, founded 1685, the farm has grown with the passing centuries into a cherished source of wholesome produce, great wines and happy memories. Set in the Drakenstein Valley surrounded by dramatic mountain landscapes, lush gardens and vines, the original farmstead complex is now a national monument with a rich and intriguing history of more than 300 years. Today, Boschendal is a Cape winelands icon and a cherished wine and food destination. Our vineyards and fruit trees have been joined by vegetable gardens and a growing herd of free range, 100% pasture fed Angus cattle reflecting our commitment to serving wholesome farm-to-table food. It is Boschendal's vision to bring inspiring ways of living that regenerate nature and actively support communities to thrive, through an exceptionally unique South African experience.
This beautiful farm on the east-facing slopes of the magnificent Constantiaberg and barely 12km from False Bay, originally formed part of the Constantia Estate, which was founded by Simon van der Stel, the first Governor of the new Dutch colony at the tip of Africa. First sold as a 200 morgen sub-division to Cornelis Brink in 1773, Buitenverwachting changed hands all too often. And yet it flourished as a wine farm, due mainly to the 90 000 vines planted in 1825 by Ryk Arnoldus Cloete, brother of the famous Hendrik Cloete of Constantia. From 1866, the fortunes of Buitenverwachting were inextricably linked to those of the Louw and Lategan families. One of the most colourful characters was Oom Danie Lategan, whose trademark was the freshly picked camelia he wore on his lapel every day. It was his daughter, Olivia Lategan, who was to forge the link between the Lategans and the Louws. Born at Buitenverwachting, she returned as mistress of the farm when she married George Louw. Imbued with a sense of history, the Mueller family has retraced the roots of Buitenverwachting. The farm was lovingly restored to its former glory while extensive planting of the most selected of cultivars was initiated. The result was a maiden grape harvest of 100 tonnes - the first harvest the farm had seen in 30 years. An historic achievement that lived up to its name: Buitenverwachting - "Beyond Expectation".
The Café Gannet restaurant was founded in the spring of 1988 by hotelier JJ Moorcroft, who conceptualized the restaurant. From humble beginnings as a small establishment, seating 40 guests, it has grown to become a renowned Garden Route landmark. The restaurant now seats 250 diners and encompasses the Legendary Blue Oyster Cocktail Bar and the historic Ochre venue. JJ was joined by dynamic duo, Gareth and Janine Shippen in 2008. The trio still run the daily operations together and with JJ at the helm they are always busy with new innovations, to ensure guests leave having experienced a true taste of Mossel Bay and the hospitality of the town’s people. The Café Gannet restaurant, famously known as “Mossel Bay's seafood House”, is situated in the heart of Mossel Bay, neighboring the Dias museum complex with a north facing scenic ocean view. We aim to provide the finest, fresh, sustainable seafood that the local coast line has to offer. Acclaimed for vibrant local seafood specialties and signature sushi, a varied A’ la Carte menu also caters for vegetarians, meat lovers, pizza aficionados and gelato devotees. The menu is easily paired with the finest selection of over 50 South African wines as well as a variety of cocktails, aperitifs, liqueurs and craft gins.
Ceretto is a wine producer in Piedmont, making top-quality Barolo and Barbaresco. It was founded by Ricardo Ceretto in 1930 and is famous for being a pioneer of the trend toward single-vineyard Barolo wines. Nebbiolo is the key grape variety, but Ceretto also make wines from Dolcetto, Barbera, Arneis and Moscato. Riccardo Ceretto, who did not own any vineyards, produced wine from grapes he purchased. The turning point came when his sons Bruno and Marcello joined the business, with their innovative thinking for the time: the importance of the land. Though this seems obvious today, memories of the poverty of rural life in the Langhe region - described so well by Beppe Fenoglio in his novel “La Malora” (“Ruin”) - were still fresh, and Riccardo was reluctant to invest in purchasing land. In the 1960s, Bruno and Marcello started mapping out the land that produced the best wines, and buying the vineyards. They would never leave the region again. Blangè is the white side of Piedmontese wines; a product that defined an era, revolutionizing Langhe winemaking that was previously devoted exclusively to red grapes. The most famous Blangè a Langhe Doc Arneis is the product of a highly distinctive region, the Roero, and a desire to improve varietal recognition, as well as drinking pleasure. Blangè combines sustainable practices in the vineyard with a modern take. Fruit and minerality, aromatics and balanced freshness, coexist in this white wine that has made enjoyment and versatility its trademark. Blangè is the white side of Piedmontese wines; a product that defined an era, revolutionizing Langhe winemaking that was previously devoted exclusively to red grapes. Dolcetto d'Alba Doc is the product of a highly distinctive region, the Roero, and a desire to improve varietal recognition, as well as drinking pleasure. Blangè combines sustainable practices in the vineyard with a modern take. Fruit and minerality, aromatics and balanced freshness, coexist in this white wine that has made enjoyment and versatility its trademark. Down to Barolo Docg and Barolo Chianato
Cinzano vermouths date back to 1757 and the Turin herbal shop of two brothers, Giovanni Giacomo and Carlo Stefano Cinzano, who created a new "vermouth rosso" (red vermouth) using "aromatic plants from the Italian Alps in a [still-secret] recipe combining 35 ingredients (including marjoram, thyme, and yarrow)". A global Italian icon, propelled from the hills of Piedmont to a world-class brand by the entrepreneurial determination of its founding fathers; each drop of Cinzano vermouth and sparkling wine is infused with nearly three centuries of determination and willpower to achieve the very best in quality and taste. As suppliers to the Royal Court, Cinzano was entrusted with the challenge and finally, in the mid-1800s, their Spumante (sparkling wine) was born, expanding the business into the production of sparkling wine. Santa Vittoria d’Alba became the heart of the Cinzano world and the business was ready to evolve from a local storefront to a global brand. Developing its communications strategy in line with the Belle Époque’s aesthetic, Cinzano adopted new mediums and techniques the era had to offer, from posters and postcards, to ads in media titles such as Telegrafo magazine, a prominent Italian daily newspaper at the time. Only the greatest Italian brands could afford to work with artists and illustrators and Cinzano was no exception, leading from the front. Bold in their style, Enrico and his brother, Emiliano, collaborated with the most daring artists of time allowing the brand to evolve alongside popular culture. The Cinzano heirs continued their work with innovative inspiration and achieved such great commercial success that they were asked by the Savoy monarchs to offer their expertise to produce Italy’s first Sparkling Wine, upon success of the incredibly popular French champagne that dominated the wine export market across the globe. The result: the birth of the Cinzano sparkling wines. A global Italian icon, propelled from the hills of Piedmont to a world-class brand.
As the oldest wine-producing region in the Southern Hemisphere, Constantia’s uninterrupted history of wine making stretches back over 300 years. Constantia Uitsig is located in what can be described as the "Cradle of winemaking" in the Cape and has a long history, being part of the first wine producing estate in South Africa, dating back to the mid-1600s. Constantia Uitsig means "Constantia View" and is named this for its unique position in the valley, nestled between the east-facing slopes of Constantiaberg and False Bay, creating endless stretches of beautiful vineyards and mountains that surround the farm. Its unique position means that its vines benefit from the cool sea breezes, providing natural acidity and brilliant ageing ability, as well as Cape Town’s Mediterranean climate, with its rainy winters and long, dry summers. This position has made for the perfect grape growing conditions, with vines rooted in 200-million-year-old, well composed, well-drained granite with a high clay content, ensuring excellent water retention.
Set between the world-renowned wine regions of Stellenbosch and Franschhoek, Delaire Graff Estate is located approximately 50 minutes from Cape Town International Airport and ideally situated for discovering the Cape Winelands. A private transfer service is available to Delaire Graff Estate for Lodge and Villa guests. Delaire Graff Estate – where you can experience the ultimate in luxury, combined with our own unique blend of South African hospitality. Nestled between majestic mountains and overlooking the vineyards of Stellenbosch, I visited the Estate for the first time back in 2003 and felt a strong connection in an instant – it was love at first sight. The incredible views provide the perfect backdrop to our outstanding restaurants, state-of-the-art winery, exclusive Lodges, exuberant landscaping, destination Spa and luxury boutiques. Our talented team harness a united vision and passion, and their continuing dedication brings the true beauty of this piece of paradise to our guests each and every day. I hope you enjoy your experience.
Dukkah is a celebration of tastes, colours and textures - inspired by the amazing people, cultures and natural richness of the beautiful city of durban. Dukkah Restaurant & Bar on Durban’s Florida road is a high point on the durban dining scene - a modern and luxuriant social hub with an upscale cocktail bar and lounge. Dukkah is open for lunch and dinner and serves delicious cuisine that takes its influences from the eastern coastline of our continent. Designed by chef extraordinaire and TV celebrity Peter Goffe-Wood, the modern cuisine draws inspiration from the Maasai Market, Nairobi and Stone Town, Zanzibar in the north all along the Spice Route to the culinary melting pot of Durban.
Quality and consistency is paramount at Eagles’ Nest. Our unique terroir, combined with passionate attention to detail in the vineyards, yields fruit that is crafted into wines which are the epitome of elegance, finesse and complexity. Eagles’ Nest was originally a section of Groot Constantia, the wine supplier to European nobility, established by Simon van der Stel in the late 1600’s. Eagles’ Nest’s history reveals that it operated as a commercial farm producing export fruit, as well as vegetables for the local market, up until the 1960’s. Over time the farm has had a number of owners, since 1984 it has been in the control of the Mylrea family. Following a devastating mountain fire in 2000 which destroyed all of the natural fynbos vegetation and Protea plants, as well as approximately 95% of the forestation, it was decided to move the focus of the farm to wine. Whilst the Constantia Valley is most famous for white wines, it was felt that Eagles’ Nest, with its unique terroir within the valley, would be more suited to red wines. With its East, West and North facing slopes it is the steepest commercially farmed land in the Cape region, if not in all of South Africa. The land is located 10.5 km from the warm False Bay coast line and is in the direct path of the summer trade wines. Along with the planting of vineyards it was a priority to re-establish the natural fynbos on the estate. On the mountain 25 000 Silver Tree seeds were planted as well as thousands of proteas, ferns and other fynbos indigenous to the area. Eagles’ Nest now proudly houses one of the largest Silver Tree plantations in South Africa. We were very careful to select only seeds and plants that were indigenous to the region and that would thrive in the Constantia Mountains. The majority of seeds and plants were sourced from Kirstenbosch Botanical Gardens. The lower vineyards are at around 150m above sea level with the highest at approximately 400m above sea level. Average rain fall is approximately 1100mm to 1200mm per annum. The total farm area is 38.4 hectares, with approximately 12 hectares are under vine. The vines will produce around 100 tons as the steep slopes allow for a higher than normal vine density per hectare. Quality driven and a true reflection of our unique terroir. The maturation strategy for the red wine is to age one third in new wood, one third in second fill barrels and one third in third fill barrels for around 18 months. The wine will further bottle mature for 12 to 18 months before release. The maturation regime relating to the Viognier is to focus on freshness, with second, third fill and larger 500litre barrels used.
We’re in Quasano, in the Alta Murgia National Park. Here, 20 years ago, we decided to make our dream come true. We wanted to make the world a better place, based on the values we believe in, that are the respect for the environment, the enhancement of the territory, and sustainability. What did we have in mind? We thought of a precious resource of our land: the almond. We tell, grow, hand sort, carefully select, transform, and pack the almond of Toritto “Filippo Cea” for four generations. From the birth of our children to that of the building of our company. From choosing the land to purchase in the village of Quasano, to the planting of almond, olives and cherry trees. We enhanced the biodiversity of the Murgese territory with the transformation of the Toritto almond. Thanks to the flavor and properties of this precious seed, we developed a range of high-quality organic foods, that are good for the health and the environment. Our almonds are sustainably grown and insecticide-free, so you can snack away, knowing you’re enjoying a natural, healthy, and wholesome Pugliese produce. The Qua – Sani (in English, Here – Healthy) is a network that promotes personal and collective welfare through environmental and economic sustainability, always respecting and enhancing the local territory. The name comes from the old village of Quasano, in the countryside of Toritto, near Bari. In the name Qua – Sani, we also enclosed the essential elements of the project: quality of life, Health, Nutrition, Nature, Independency. Our organic farm bases on a short and sustainable circular supply chain. Fattoria della Mandorla property is surrounded by untouched natural bushland with an abundance of native Pugliese wildlife. We trusted our land and its potentials and convinced young almond farmers of Toritto to plant new orchards and not to abandon the old ones. Thanks to a constant commitment to research and development, we enhanced the almond, as a leading food for healthy nutrition. We created a range of healthy vegetable products, the first in the world based on almond oil and milk. The circular economy is a system where all the production phases are arranged to reduce or avoid wastes. In our supply chain, the hull, the shell, and the integument of the almond seed used as fertilizer and soil conditioner for almond orchards. The circular supply chain is a model based on the recovery of every raw material, with a positive impact on the social, economic, and environmental levels. Thanks to the use of energetic renewable sources, we avoid substances dangerous to the environment and reduce wastes. QUASANI PRO.
As a designer of experience Federica Piccoli focuses on the inter-connection between land, culture, food and wellbeing. Starting from the personality of the producer/locations, the sensory and emotional experiences are focused on recovering personal rhythm and perception of time and space, and on finding the starting point to fully live blissful moments. "The seven senses of wine", "Tasting ∞ Meditation", and "Esperienze immersive di degustazioni erranti" are examples of designed paths. Wine, chocolate, food and well-being is her passion. She is very active in the land of wine in Italy, from Piedmont Monferrato and Barolo down to Puglia Primitivo passing through Chianti and Montalcino in Tuscany. Federica Piccoli lived abroad for many years, these experiences made her appreciate more and more the importance of appreciating little moments of joy through high quality food and wine that she found in her homeland: Italy. She created a format for wine tasting through the cellars where the wine is produced that one must do at lest once in a lifetime.
Been there, done that... doing it all over again! Herby, a product of South Africa, vintage '63, Internaut since '82. Roaming the world since the age of 23 to date. Jack of all trades, master of none. Techie, pilot, nomad. Can travel~live~work, anywhere. Global village citizen, living without boundaries, my primary passions are aviation, the sea and Ubuntu Synergy. I am, because we are. Together. We create unity, foster community, motivate affiliates to generate residual revenue, and facilitate networking events. It's time to LIVE your life! My mission is to help people from all walks of life, gain financial independence, while caring for the world around us. I believe charity begins at the cash register. Just say no to donations. Learn how to earn. Make sure you have a meal, an income, clothes, a home and good health. Constantly bombing your mind with books and exercise, are two battles that win the war of longevity. I want to grow old. There is no planet B. I'm a big fan of renewable resources and ethical commerce. Gardens, farming, trees and bees, and anything that carries fleas. Helping our paw-legged friends in shelters, finding furever homes much faster. Same for birds, horses, donkeys, circus prisoners and liberating zoos. Noble causes that need proactive participants. Anyone can help: Scholars, students, employment seekers, those just over broke. Single and stay-at-home parents. Business owners, administrators and managers of any ilk. Retrenched and retired folks who still have much to give. Everyone can become successful super affiliates. Generating residual income is easy, and I will be your guide. With 40+ years in technology, aviation and extensive travel, this digital nomad has a wealth of experience to share. Helping others navigate the fear of failure and proven pathway to success. Point-and-click easy here >> https://herbyolschewski.com/action/worksheet/
Anyone can be a Heritage Ambassador. Help take our past into the future. Spread the word and generate revenue. Make heritage your business and earn with your passion for art and culture. ArtAcadia.org is an umbrella organization for everything pertaining to our heritage and respective cultures. Providing a platform for Heritage Ambassadors, to help take our past into the future. We are a passionate community that is compiling a comprehensive global directory and cultural map. Facilitating networking, training, work opportunities, events and marketplace.
Martini e Rossi captures the spark that set two men on a lifelong quest to make their stamp on Italian culture. Alessandro Martini - a spirited entrepreneur with a global vision - and Luigi Rossi - a creative muse whose botanical fragrances would lure noses along Turin’s via Dora Grossa. The year was 1863 when their newfound partnership was manifested in their first vermouth: the Martini e Rossi "Rosso". This original blend remains the same to this day, a famous brand all over the world. Our artisans of today are 8th generation Martini e Rossi masters. Each following in the footsteps of their predecessors. All dedicated craftsmen and custodians of Martini e Rossi’s quality and integrity. The only three people worldwide to know Mr. Rossi’s original recipe. Originally from a village just outside our home of Pessione, and a student of the world-renowned Scuola Enologica di Alba, where many MARTINI & ROSSI® experts have honed their craft. After 18 years of training, Musso succeeds the 30-year tenure of former master blender, Luciano Boero. MARTINI & ROSSI®’s original recipe remains guarded under lock and key. Our masters know it only by scent and taste. Over 500 botanical samples pass under Ivano’s nose each year, and only the combined experience of himself and Beppe can maintain Luigi Rossi’s legacy. Our first love. The original Martini e Rossi, conjured under the inspired nose of Luigi Rossi. Since the sun-blushed days of 1863, a devoted selection of regional herbs are at its heart, and natural caramel imparts its rich scarlet hue. An icon di Italia. Martini e Rossi and Rosso and Tonic, Created in the 1970s to modernize Luigi Rossi’s original recipe into a refreshing long drink. Aromatic herbs spring to life with the addition of sparkling tonic water, while an orange wheel enlivens its fruited notes of lemon and raspberry.
Here at Mary-Ann’s we pride ourselves in bringing our customers the absolute best quality products available with minimum carbon footprint.. even our packaging is made from plants..cellophane is made from tree cellulose and can bio-degrade in your compost heap. At Mary-Ann's Natural Emporium we have a vegan restaurant where we serve light healthy lunches and drinks, to inspire you to make delicious healthy meals at home. We also have an online store that offers hand made and sourced natural and organic food and household products that will help make it easier for you to be healthy. Mary-Ann also has several books on natural health – making it simple to be healthy.
One of the biggest flaws of us Sicilians is having a poor memory. We easily forget if someone has wronged us, and that is not necessarily a bad thing since then, but the problem is that we often forget our traditions and where we come from. One of the most beautiful things that Sicily has, besides art, the sea, the perfumes, the islets, the beaches, is certainly the pastry. I think we all agree that Sicilian pastry is unmatched all over the world And if anyone has any doubts just think of the top 5 typical Italian sweets that come to mind: Tiramisù, Cannolo, Cassata, Babà and the fifth most likely the Modica Chocolate PGI. In short, out of 5 famous Italian desserts, 3 are Sicilian, one from Campania and the other still has not understood whether Treviso, Tuscan or something else. You understand well that if Italy is the home of cooking and pastry and if 50/60% of the most representative desserts are Sicilian we can without a doubt confirm that pastry , even before Italian, is Sicilian. And we can go ahead with all due respect to the French and pastry chefs from northern Italy, also because they then have to explain to me what we should do with their pastry made from 7 gram micro bites so we have to eat 49 to understand something, but oh well. That said, there is nothing about these desserts today that hasn't been handed down for CENTURIES. Cassata, Cannolo, Modica Chocolate IGP, nougat with sesame or almonds, almond biscuits, mpanatigghi are all sweets that have existed for more than 100 years. Now, considering that until half a century ago Sicilian men worked in the countryside and women looked after the house, in your opinion who has carried on these wonderful culinary traditions? Women. If we go specifically, it was the GRANDMOTS. Because when it came to retirement age and men could rest from their strenuous jobs and the children were already adults, grandmothers delighted in the kitchen taking back those sweets that they had always seen their grandparents make, and so on for centuries and generations. Also because many years ago there were no specialized pastry shops. In short, if the most important pastry is the Sicilian one, and if the Sicilian pastry exists thanks to the grandmothers, we can only refer to them and their tradition every time we think of a dessert. This is why I decided to honor the memory of my Nonna Lina (Don Peppinu's wife, who passed away 2 months ago) by paying her homage and dusting off all those wonderful sweets of Sicilian tradition. A tribute therefore to all Sicilian grandmothers.
Meerendal Wine Estate is a family owned vineyard situated in the Western Cape. The hills of Meerendal rise above the flat surrounding Durbanville landscape, with an almost endless variety of slopes, soil types and micro climates. This makes it possible to grow a wide range of classic cultivars with equal success. Meerendal is a family run and owned vineyard with a history that started in 1714 when 60,000 vines were planted on the farm. For over 300 years, a tradition of producing quality wines has developed Meerendal into one of South Africa’s flagship wine estates. Thys Smit, is our passionate and dynamic winemaker. Thys holds a BSc in molecular biology and biotechnology from the University of Stellenbosch. He was nominated as a finalist for the 2019 Diners Club Young Winemaker of the year Award.