Meet the CXPRESS Garden Route Culinary Awards winners 2012
Kindly hosted by Sue Mills and her crew at Belvidere Manor, providers of this year’s top culinary offerings – from food to service, best wine stewards and chefs to standout all-round achievers – gathered at The Bell Tavern on Monday night to receive their awards
A word from our convenors
Francois Ferreira, Bailli Délegué of the Chaîne des Rôtisseurs South Africa
THE CXPRESS Garden Route Culinary Awards may be regionally-based, but I can assure you that the major awards, such as Eat Out and American Express Fine Dining, are taking note of what is happening in our neck of the woods.
Our process of selecting winners is a very fair one as the ghost diners – of which there are 14 – arrive unannounced and pay for their meals in full. A decade of CXPRESS Garden Route Culinary Awards has lifted the general standard of cuisine and service of restaurants and other eateries, markets and coffee shops in the area.
It is a fitting monument to what Ian Hadley, aka Gastro Nomix, started when initiating the awards 10 years ago. Anne Hadley, who committed to take over the reins of the Awards, is especially tireless in her quest of finding “the perfect restaurant”.
It is also a nod to the ethics of the CXPRESS Garden Route Culinary Awards to be recognised by the Chaînedes Rôtisseurs and South African Chefs Association.
Anne Hadley – Garden Route foodie extraordinaire
TEN years ago CXPRESS had to contend with a part-time journalist who loved food. Gastro Nomix drove the editor mad but she had faith in him and the Garden Route Culinary Awards concept was born in 2002.
Ian would be very proud today that his little dream has become part of the Garden Route culinary experience. Acknowledged by the national Chaîne des Rôtisseurs, it this year also received Event status from the South African Chef’s Association.
We are delighted that our little baby has grown to double figures and thank Esther and the CXPRESS team for their continued support. Thanks also go to our plaque sponsor Nell-Marie le Roux of NLR Wines, our mystery diners without whom we could not cope, and everyone who donated prizes and vouchers.
Most importantly, we are indebted to you, the public, for eating out on the Garden Route. As far as our winners go, this note appearing on the door of The Med Bistro in Plett might say it all:
- Life of a restaurateur
- Open all the time
- We’re here most days about 8 or 9
- Occasionally as early as 7 but sometimes as late as 12 or 1
- Occasionally we close about 8 or 9
- But most days as late as 12 or 1
- Some days or afternoons we aren’t here at all
- But lately I’ve been here just about all the time
- Except when I’m somewhere else – but I should be here then too…
This explains the life of these dedicated people and we thank them, for without them we would not eat out, chefs would have no work, and we would never treat our taste buds!
Criteria for Top 20 selection
A restaurant is visited a few times by various mystery diners including Francois and/or Anne. The points taken into account vary depending on the establishment but the important thing to note is that each restaurant is judged on its own merit and not compared to any other.
The following main elements are taken into consideration:
- Ambience
How do you feel when you enter the establishment, how are you treated by the welcoming staff, is the establishment clean and neat, is the music just right or too loud, do you feel comfortable or claustrophobic, is the colour scheme pleasant or garishly in your face?
- Service
One of the most important elements is good unobtrusive service and product knowledge. A good waitron knows exactly when to come over, take your order, bring your food, check all is well, and bring the bill. No “Is everything still alright?” when they have not established if everything is alright in the first place; no hovering around and constant checking – it irritates! Food must be served within a reasonable time after ordering.
- Toilets and wash rooms
These must be clean and odour-free, with sufficient extra paper and drying equipment and be checked VERY regularly by a staff member.
- Food
Again, we expect consistency, clean cutlery and crockery and glasses with no chips, clean cloths with no holes and ironed or clean tables and placemats. Portion-size must be good, food must be attractively presented be it a burger or gourmet meal, and food should arrive simultaneously, with plates heated for hot meals.
Orders must be correct – no medium steaks when you ordered medium rare. There must be a balance of flavours with nothing overpowering, of textures to keep your interest, and of colour as one does eat with your eyes as well. If a dish in on a menu (not a specials board) it should taste the same each time ordered and not vary according to the chef’s whim.
‘Specials’ are there for the chef to make use of fresh produce and to show off his special talents; the menu is there for people who want to eat specific foods. All foods should be fresh, not frozen, and taste as if it was made exclusively for you. Each diner must be made to feel special.
Wine stewards or waitrons serving wines need to have product knowledge and be taught the correct way to pour wine – sufficient in the glass for tasting purposes and not over-filling a glass for drinking. We do not expect them to be sommeliers or to know about wine pairing, but they must know the basics of each wine type. Bottles must be opened at the table.
- Menus
These should be well-balanced with good product mix, taking all tastes into consideration. Prices should be commensurate with the type of restaurant and not outrageous – no-one likes being ripped off. Neither menus nor wine lists should be too large and complicated, as this leads to indecision.
Dining out should be a joyful experience that tantalises the taste buds and feeds the soul. Diners should go home feeling that their meals were memorable and that they would return.
The winners
Top 20 Culinary Destinations 2012
- Meade Café
- Flava Café
- Pomodoro
- The Rose
- Rosenhof
- East Head Café
- Emily’s
- Lemongrass
- Kafe Serefé
- Zucchini
- Thyme & Again
- Caloroso Coffee
- Kurland Hotel restaurant
- The Med Bistro
- Nguni
- The Gannet
- Caffe Mario
- Waterside Grill
- Veg-Table Private Dining Room
- Chef Alma @ Groenvlei
- Culinary Legends 2012
- Serendipity – Contemporary South African Dining
- The Girls – Casual Dining
- Pembreys – Elegant Dining
- Travel Bugs – Coffee/Tea Emporium
- The Plettenberg – Fine Dining
- La Locanda – Casual Italian Dining
- Ile de Pain – Bistro Style Eatery
- The Bell Tavern – Pub Style Eatery
- Transkaroo – Contemporary South African Dining
- Roadside Deli – Casual Eatery
Best Of 2012
- Best Coffee/Tea Emporium: Caloroso Coffee
- Best Bistro Style Dining: Pomodoro
- Best Hotel Restaurant: The Plettenberg
- Best Service: Kurland Hotel restaurant
- Best Resort Restaurant: Waterside Grill
- Best Café Style Dining: Flava Café
- Best Casual Style Dining: Emily’s
- Best New Kid on the Block: Fynbos Gourmet Restaurant
- Best Family Restaurant: Zucchini
Special Merit Award
The Med Bistro in Plett is still going strong after 25 years – loved by locals, its passionate original owners at the helm, they received this year’s Special Merit Award
Chaîne des Rôtisseurs Server of the Year
Nominations went to Dave Redelinghuys (House of Flavour), andMasibulele Mhlauli (The TurbineHotel), with Don Still (The Girls) being this year’s top server
Ordre Mondial Wine Steward of the Year
Nominations went to Andile ‘Ace’ Tambo (Kurland Hotel restaurant), Andwin Las (Waterside Grill at The Hyatt) and Thandu Budaza at The Plettenberg, with DeanBosman of House of Flavour the top steward of 2012
Eden School of Culinary Art Young Chef of the Year
Nominations went to Jacques Buys (Flava Café) and Ryan Harris (The Rose), with PJ Snyman of La Rosa Blu being declared young chef of 2012
CXPRESS Achiever of the Year
Massimo Mariotti received this award for his untiring work in getting Blue Flag status for Wilderness and promoting sustainable fish in his restaurant, Salinas, on this beach
Gastro Nomix Chef of the Year
Nominations went to Gideon Landman (Seafood at The Plettenberg) and Leon Coetzee (Kurland Hotel restaurant), with Helge van Rensburg of Kafe Şerefé winning the big one… Chef of the Year 2012, congratulations!
Source: CXpress