2021 saw the dawning of a new era for The Liz McGrath Collection with the appointment of talented new head chefs at each of the three hotels. This has raised the culinary bar within The Collection to the point where The Cellars-Hohenort in Constantia (Cape Town), The Marine in Hermanus, and The Plettenberg in Plettenberg Bay, are now individually recognised as gourmet destinations in their own right, offering world-class dining in unique settings that are nothing short of breath-taking.

As proud members of Small Luxury Hotels of the World, each of the three 5-star hotels boasts a unique location, intriguing history, splendid design, and amenities and services that are second to none. They are known for their individually designed, sophisticated interiors, the most luxurious accommodations, award-winning gardens and the warm South African hospitality which has always been synonymous with The Liz McGrath Collection.

Tronette Dippenaar has been appointed as Executive Chef at The Cellars-Hohenort restaurant, The Conservatory in Cape Town. It is her first appointment as Executive Chef, and a continuation of a celebrated career within the Liz McGrath Collection, having worked at each of the three sister-hotels over the past 13 years. Her charismatic and energetic approach to food and service inspires her team as they work on seasonal offerings, as well as the much-loved, signature dishes that include the founder, the late Mrs McGrath’s famed Boland Cheese Soufflé with Gin Cheese Sauce.

She says her food philosophy may be summarised as ‘fresh is best’. ‘My menu is uncomplicated and unpretentious, and my dishes are full of flavour.  I stay true to South African cuisine, which I like to present with a modern twist. Growing up on a farm gave me a deep appreciation of produce and where it comes from, including the time and effort invested into growing nutritious vegetables and fruit.’ She chooses a hearty, meaty dish as her favourite on the new menu at The Conservatory. ‘Taste of the Overberg’ is proudly South African, comprising lamb served three ways: slow braised lamb shoulder; grilled cutlet of lamb; and pulled leg of lamb; served with silky, creamed potatoes, minted pea puree, baby carrots, ratatouille, black garlic and lamb jus.

At the The Marine Hotel in South Africa’s whale-watching capital, Hermanus, newly appointed Executive Chef Rudolph Blaauw is in charge of the kitchens at its famed restaurants Origins and The Pavilion. He brings extensive experience gained at two Relais & Châteaux properties in South Africa.Paying homage to its spectacular seaside location, The Marine supports ethical fishing and buys from local fishermen who catch fish by the line. ‘My new menu is inspired by our suppliers and the local produce. I like to have stories attached to dishes and create a menu that’s exciting for diners, but also for our chef team too, encouraging them to experiment with flavours and learn new techniques’, Chef Blaauw says.

Starters include fresh seafood, whilst main courses are divided into specialities from ‘The Sea’ and ‘The Land,’ with dishes highlighting the produce of the Overberg area. Rounding off the menu is a selection of mouth-watering desserts, including the chef’s personal favourite – Wesley’s Fynbos Canelés de Bordeaux with Madagascar vanilla ice cream and honey gummi bears of the region.

Further along the coast on the famed Garden Route, Kyle Macaskill has been promoted to Executive Chef at Plettenberg Bay’s landmark boutique hotel, The Plettenberg. He has worked his way up the ranks within The Liz McGrath Collection, having spent the last eleven years in the kitchens of sister property The Cellars-Hohenort.

Macaskill says he finds it deeply satisfying to create art on a plate. ‘I enjoy experimenting with food and my aim is to execute the perfect marriage of flavours, using local produce to create dishes that will entice the senses. From sight to smell to taste, I like to create a memorable experience for the diner, leaving them wanting to come back for more.’

The Restaurant at The Plettenberg is renowned for its ocean bounty, drawing inspiration from the rich marine life that can be found in Plettenberg Bay. New signature dishes include Klein Karoo springbok loin with fynbos cream potatoes, red cabbage marmalade, slow-roasted baby tomatoes, field mushrooms, string beans and a port reduction, or Sesame-encrusted Norwegian salmon served with black garlic risotto, citrus rocket salad, umami beans and an orange-teriyaki reduction.

Dining at any of the three hotels within The Liz McGrath Collection, guests have the opportunity to enjoy modern South African cooking with menus that cater for all tastes, including vegetarian and vegan options. Expert wine pairing is available too, featuring an extensive selection of South Africa’s top vintages, as well as some international favourites.

Reservations are also invited from non-resident guests for breakfast, lunch or dinner, as well as High Tea and picnics.

Two of Tintswalo’s properties received the nod in the recently announced 2021 Condé Nast Traveler’s Readers’ Choice Awards.

Tintswalo Safari Lodge is retaining its spot as one of the Top 20 Resorts in South Africa, while Tintswalo Atlantic was included in the Top 30 Hotels in Southern Africa list for the first time. Earlier this year, Chefs Warehouse at Tintswalo Atlantic also received international recognition when it was named one of the best new restaurants in the world on the Condé Nast Traveller Hot List 2021.

The Condé Nast Traveler’s Readers’ Choice Awards are the longest-running and most prestigious recognition of excellence in the travel industry. In this year’s competition, more than 800,000 Condé Nast Traveler readers submitted responses rating their travel experiences across the globe.

Tintswalo’s bush and beach boutique properties are situated in some of South Africa’s most magnificent, unspoiled locations. Lisa Goosen, the CEO of Tintswalo Lodges says: ‘Tintswalo is a small, family-owned and managed conservation tourism company and we have some of the best management and staff in the luxury safari and travel industry on our team. We are delighted to add the prestigious 2021 Condé Nast Traveler’s Readers’ Choice Awards to our growing list of accolades and are proud to offer our guests a unique Tintswalo experience to showcase our beautiful country.’

In the local Shangaan language, the name Tintswalo means ‘the intangible feeling of love, gratitude and peace bestowed upon someone offering you a meaningful and worthy gift.’

Condé Nast Traveler has announced the results of its prestigious 2021 Readers’ Choice Awards, and once again, each of the three hotels within The Liz McGrath Collection was voted one of the top hotels in all of Southern Africa.

This year, Hermanus’ favourite boutique hotel, The Marine, made great strides moving into 4^th place with a score of 99.28, while sister-hotels The Cellars-Hohenort retained its spot at number 15, and The Plettenberg holding the 24^th place.

The Readers’ Choice Awards are the longest-running and most prestigious recognition of excellence in the travel industry. More than 800,000 Condé Nast Traveler readers submitted responses rating their travel experiences across the globe to provide a full snapshot about the places they can’t wait to return to next. The 2021 Readers’ Choice Awards are published on the Condé Nast Traveler’s website and celebrated in the November issue of the magazine.

‘The results of the 2021 Readers’ Choice Awards demonstrate the travel experiences that international readers longed for most when they couldn’t travel, and decided to do first once they could. These accolades come at a most important time while we are preparing to welcome back more international guests to South Africa’, says Jacqui Elliot, CEO of the The Liz McGrath Collection. ‘We are very appreciative of these votes, as well as the loyal support we have had from the local market during the last year. We are seeing a pick-up in reservations enquiries from the international markets and are looking forward to a good summer season.’

Tronette Dippenaar has been appointed as Executive Chef at The Cellars-Hohenort restaurant, The Conservatory in Cape Town. The appointment is a continuation of her celebrated career within the Liz McGrath Collection, which started in 2008 when she first joined the group as Chef de Partie at The Marine in Hermanus.

Over the past 13 years she has come up through the ranks, having worked at each of the three sister-hotels. After taking up her second position within the Collection, she was promoted to Head Chef at The Plettenberg. This was followed by her first stint at The Cellars-Hohenort, where she assisted the Head Chef for a few months before The Liz McGrath Collection took on the management contract of the historic Lord Milner Hotel in Matjiesfontein. Tronette and her husband Johan Dippenaar worked closely with the late Mrs McGrath to fine tune the Matjiesfontein product, managing a soft refurbishment and re-organising the kitchen, as well as creating new menus as the appointed Head Chef. At the conclusion of the three-year management contract, Dippenaar returned to The Marine in Hermanus as Head Chef, a position she held for the past five years, until she took up the reins at the Cellars-Hohenort.

Her extensive experience and long association with the Liz McGrath Collection places her perfectly to take The Conservatory to greater culinary heights. Her responsibilities include not only the popular Conservatory Restaurant, but also overseeing High Teas and picnics, as well as catering for the special occasions, weddings and private celebrations that the hotel is famous for. Her charismatic and energetic approach to food and service is set to inspire her team as they work on new seasonal offerings, as well as the much-loved, signature dishes that include the late Mrs McGrath’s famed Boland Cheese Soufflé with Gin Cheese Sauce.

After growing up on a farm in Robertson, Tronette Dippenaar attended Tygerberg Hotel School before embarking on her culinary career at The Agulhas Country Lodge. As an aspiring young chef, she kicked off her career by gaining two years’ international experience in Scotland at Relais & Châteux property, Kinnaird Estate.

She says her food philosophy may be summarised as ‘fresh is best’. ‘My menu is uncomplicated and unpretentious, and my dishes are full of flavour.  I stay true to South African cuisine, which I like to present with a modern twist. Growing up on a farm gave me a deep appreciation of produce and where it comes from, including the time and effort invested into growing nutritious vegetables and fruit.’

She chooses a hearty, meaty dish as her favourite on the new menu at The Conservatory. ‘Taste of the Overberg’ is proudly South African, comprising lamb served three ways: slow braised lamb shoulder; grilled cutlet of lamb; and pulled leg of lamb; served with silky, creamed potatoes, minted pea puree, baby carrots, ratatouille, black garlic and lamb jus.

Reservations are available at The Conservatory, which is open daily for breakfast, lunch and Dinner, as well as High Tea.

For the second consecutive year, Brookdale Estate received the coveted Tim Atkin nod for its Chenin Blancs. Both wines in the stable scored above 90 in the 2021 report on South African wines, compiled by the renowned British Master of Wine, wine judge and commentator.

Flagship Brookdale Chenin Blanc 2019 retains a solid rating of 93 for the same vintage judged by Tim Atkin in 2020. It was however the Brookdale Mason Road Chenin Blanc which made great strides this year, the 2020 vintage having broken through the 90’s bar to walk away with a score of 91, improving last year’s score of 88 for the previous vintage (2019).

Brookdale is a very young estate, and winemaker Kiara Scott and her team is working hard at innovation and improving each vintage. A true Cinderella story, the farm was once overgrown and underused. The Rudd family, originally from the United Kingdom, recognised the potential of the property and acquired the 67-hectare estate ​in 2015. Their vision was to create a world-class country estate producing fine wines, starting with a single block of old-vine Chenin Blanc, currently estimated to be about 36 years old, which was saved to become the maiden release in 2017. New vineyards were planted on the estate, including more Chenin Blanc which has once again proved that it thrives in this terroir, set above Paarl against the dramatic backdrop of the Klein Drakenstein mountains.

The Marine Hotel in Hermanus has appointed Rudolph Blaauw as Executive Chef to oversee all culinary operations, including the famed restaurants Origins and The Pavilion. The Marine, a member of The Liz McGrath Collection, is one of South Africa’s most spectacular seaside hotels and is a proud member of Small Luxury Hotels of the World.

Chef Rudi brings with him extensive experience gained at two Relais & Châteaux properties, including five years as Executive Sous Chef at Delaire Graff Estate’s famed Indochine Restaurant in the Cape Winelands. During his most recent tenure as Executive Chef at Ellerman House in Cape Town, he worked alongside his mentor, Relais & Châteuax Grand Chef Peter Templehoff. Prior to Ellerman House, Templehoff raised the culinary bar at The Liz McGrath Collection during eleven years as Executive Chef at the award-winning Greenhouse at The Cellars Hohenort, sister property to The Marine and The Plettenberg.

From an early age Rudi Blaauw learned the tricks of the trade from his father, who also was a professional chef. The young apprentice cook completed his training at what was then known as The Mountain Manor Hotel in Franschhoek, now Le Franschhoek. During the past 20 years as a chef, he also gained valuable international experience working as a private chef in Qatar and the UK. When asked about his food philosophy, it’s an easy answer for this Chef who concentrates on the quality of the produce, letting that shine and believing that creativity will follow.

At The Marine’s Origins Restaurant, Chef Rudi has introduced a new a la carte menu, which includes what Chef Rudi describes as ‘everyday’ favourites that showcase local flavours. ‘My new menu is inspired by our suppliers and the local produce. I like to have stories attached to dishes and create a menu that’s exciting for diners, but also for our chef team too, encouraging them to experiment with flavours and learn new techniques.’

Paying homage to its seaside location, The Marine likes to support ethical fishing and buy from local fishermen who catch fish by the line. Starters focus on fresh seafood, followed by a section dedicated to a variety of interesting and healthy salads. Main courses are divided into specialties from ‘The Sea’ and ‘The Land,’ with dishes highlighting the produce of the Overberg.

Rounding off the menu is a selection of mouth-watering desserts, including the Chef’s personal favourite – Wesley’s Fynbos Canelés de Bordeaux with Madagascar vanilla ice cream and gummi bears of the region.

‘The idea behind our canelé dessert is for our guests to prepare the palate and enjoy a small honey tasting before they indulge in the dessert. The honey that we use is supplied by Wesley Abrahams, our very own Sous Chef in the kitchen, a beekeeper in his spare time, who oversees the honey production from start to the final product. The ‘honey gummi bears’ are created by using three different types of honey, from different regions. It starts with the multi-floral honey from Betty’s Bay, then Blue Gum honey from Stanford, and our favourite – fynbos honey from the Hemel-en- Aarde Valley. It brings a distinctive and delicious, playful element to this small French pastry as a showstopper dish with an intriguing element of local storytelling to it.’

The Marine has ongoing special offers and themed evenings that are popular with locals and visitors alike, including fresh Fish & Chips Fridays, Roasting Sundays, and Food & Wine pairing events to showcase the wines of the region. Believing firmly that the time to support local is now, Chef Blaauw invites patrons to enjoy his expertly prepared menu of ‘simple pleasures’. This celebration of the produce and talented artisans of the area comes together perfectly in a menu centred around the origins of fine food.

Kyle Macaskill has been promoted to Head Chef at Plettenberg Bay’s landmark boutique hotel, The Plettenberg. With 16 years of solid industry experience to his name, of which the last eleven years was in the kitchens of sister property The Cellars-Hohenort, this appointment, his first as head chef, demonstrates the excellent scope for career opportunities and progression within The Liz McGrath Collection.

Macaskill trained at the South African Chefs Academy and completed an Advanced Diploma in Culinary Arts under Garth Stroebel and Paul Hartmann. His first four years of work experience was notched up in other leading fine dining restaurants in Cape Town, including The Twelve Apostles Hotel and Spa, where he worked as Chef de Partie. This was followed by a stint as Head Pastry Chef at Bruce Robertson’s fine dining restaurant The Showroom, and Senior Pastry Chef at Mike Bassett’s Myoga restaurant at the Vineyard Hotel.

His tenure with the Liz McGrath Collection kicked off in 2010 with his appointment as Junior Pastry Chef at The Cellars-Hohenort. After a short while he progressed to Head of Pastry at the hotel’s famed restaurant, The Conservatory, and over the years, he worked his way up to Junior Sous Chef and then Senior Sous Chef, a position he held for the past three years.

Macaskill says he is dedicated to his craft and finds it deeply satisfying to create art on a plate. ‘I enjoy experimenting with food and my aim is to execute the perfect marriage of flavours, using local produce to create dishes that will entice the diner’s senses. From sight to smell to taste, I like to create a memorable experience for the diner, leaving them wanting to come back for more.’

New items on the menu at The Plettenberg include Chef Kyle’s Klein Karoo springbok loin with fynbos cream potatoes, red cabbage marmalade, slow-roasted baby tomatoes, field mushrooms, string beans and a port reduction. He predicts that his new Sesame-encrusted Norwegian salmon is destined to become a signature dish too, served with black garlic risotto, citrus rocket salad, umami beans and an orange-teriyaki reduction.

The Restaurant at The Plettenberg is renowned for its ocean bounty, drawing inspiration from the rich marine life that can be found in Plettenberg Bay. The indoor dining section offers beautiful views of the pool and ocean, while the outdoor terrace is perfect for alfresco dinners, with mesmerising ocean vistas – especially at sunset.

Brookdale Estate has introduced private wine and dine experiences with special menus created by Executive Chef Gary Coetzee. Small groups of up to 12 people are catered for with brunch, lunch or cocktail menus custom designed and personalised to the taste of guests. There is an option of wine pairing by winemaker Kiara Scott to showcase the estate wines, including the lauded Brookdale Chenin Blanc, as well as the Mason Road range.

Private events and special dining experiences may be booked by non-resident guests and day visitors for celebrations ranging from birthdays, anniversaries and corporate events, to engagement parties and bridal showers. Depending on the nature of the event and the weather conditions on the day, the event may be hosted in any of various magnificent dining areas in the Brookdale Manor House, or al fresco at the pool house and terrace.

Depending on the season, a tasting menu could include a refreshing starter of Chilled tomato water and Parmesan tuille served with the Mason Road Serendipity Rosé 2020, followed by a Raw broccoli and avocado salad enjoyed with the Mason Road Chenin Blanc 2021. Fish Ravioli with caper and Brookdale Chenin Blanc sauce is complemented by the show-stopping Brookdale Chenin Blanc 2018, leading to the main course of Loin of lamb, wholegrain mustard mash, carrots, peas and rosemary jus served with the Mason Road Syrah 2020, before the festivities end on a sweet note with Mocca Brûlée, coffees and tea.

With some 20 years of experience under his belt in some of South Africa’s most lauded kitchens, Chef Gary specialises in delicious tasting menus. Inspired by the changing seasons and the quality of Paarl’s local produce, he brings imagination and playfulness to each dish. He also takes pleasure in putting together elegant, family-style options served in a relaxed environment while guests soak up the tranquil surrounds and natural majesty of the Paarl winelands. He says: ‘Here at Brookdale we have the opportunity to share this magnificent location and the fruit of the valley with our guests. While our restaurant is under construction on the estate, we are pleased to have the opportunity to offer the exclusivity of a luxurious private venue where we create a stylish and private, home-away-from-home experience. We are proud to offer a place to relax and entertain guests while all the details are taken care of by our professional team.’

The Manor House is surrounded by expansive gardens which may also be used for pre-drinks or exclusive picnic events.

Whale-watching season, in Hermanus, is in full swing and The Marine hotel is inviting locals to make the most of this special time of the year, by booking a stay at up to 25% discount on the bed and breakfast rate.

Traditionally, whale watching season falls between July and November when Southern Right whales are spotted frolicking in the beautiful bays of Hermanus. The area is favoured as the choice mating and breeding grounds for the species and presents the perfect base to experience these unforgettable sightings. This year, the pandemic forced organizers of the renowned annual Hermanus Whale Festival to cancel the event, but fortunately, one of the ‘greatest shows of the natural world’ is carrying on regardless, with whales instinctively arriving in the protected bays of the Overberg seaside town – almost daily.

At The Marine guests are encouraged to keep their ears open for the whale bell, which gets rung at the hotel whenever a whale is spotted in the bay below. The Southern Right whale is one of the largest species of whale with females between 14 and 16 meters long and males from 13 to 15 meters, and adult whales weighing between 40 and 50 tons.

The team at The Marine is passionate about whale conservation and committed to supporting the Mammal Research Institute Whale Unit, which offers symbolic adoptions of the best-known Southern Right whales.  The Marine has embraced this educational and conservational project with the adoption of ‘Maggie the whale’, who can be recognised by a small grey marking on her back. Maggie was the first female Southern Right whale to ever be identified in South African waters. Over the years, she has returned to Hermanus regularly, having had no less than ten calves in normal three-year calving intervals along the South African coast.  New whale mothers like Maggie come quite close to shore as they need to get the calf, who can weigh over 900kg at birth, to the surface of the water for its first breath after it is born. This provides guests of The Marine with the delightful opportunity to experience what is rated as the finest land-based whale watching in the world, sometimes even from the comfort of their guest room!

Located on Hermanus’ famous cliff path, overlooking the breathtaking Walker Bay, The Marine is currently offering excellent savings for those needing a break and a change of scenery.  As a Small Luxury Hotels of the World property it offers ideal remote-working conditions, allowing guests to combine work and pleasure to present professionals with the opportunity to enjoy world-class hospitality in a safe bubble with their loved ones.

Families with children are welcome, as well as their ‘furry friends’ who will receive 5-star treatment, complete with a special doggy menu, toys and 5-star hotel bedding provided. For those looking for even more privacy and exclusivity, The Marine also offers the option to book a dedicated wing ideal for families and multi-generational travel. All room types feature free WIFI and have a desk or dedicated workspace available to cater to guests needing to work during their stay. Excellent Covid-19 safety protocols are in place.

Cape Town, July 2021: Conservation history has been made in the Western Cape with the registration of Sanbona Wildlife Reserve as a non-profit company, following its rezoning from agricultural to conservational use.

Sanbona is one of South Africa’s largest privately-owned nature reserves, stretching across 58 000 hectares of rich protected ecosystems within two biodiversity hotspots. This vast track of land in the Little Karoo outside Montagu will from now on be governed by a Protected Area Management Agreement.  This formal proclamation of Sanbona as a Nature Reserve in partnership with CapeNature’s Biodiversity Stewardship Programme is set to secure its future for perpetuity.

General Manager Paul Vorster says the transition into a non-profit company is a milestone for conservation. Particularly for the protection of threatened ecosystems, the reintroduction of extirpated wildlife, and restoration of degraded habitats that preserve numerous rare species. ‘Having this large private conservation area converted into a non-profit model allows for a vehicle of collaboration with conservation bodies and community development, as an internationally accepted model for sustainability.’

Twenty years ago, an audacious dream was given life on the arid plains of the Little Karoo. More than 500 square kilometres of agricultural land was earmarked for the creation of the reserve that would attempt to conserve the heritage, ecosystems and landscapes, while creating employment opportunities in one of South Africa’s hardest hit rural centres. Risks were quantified and with a leap of faith, species that had become locally extinct hundreds of years previously, were reintroduced to explore their new home, including elephant, hippopotamus, cheetah and lion.

Although many other reserves in South Africa have successfully been transformed in previous decades from other uses, this was the first attempt in an arid Karoo environment. Numerous challenges were faced without case studies or scientific literature to inform the process. Sanbona’s dedicated conservation team has spent the last 20 years developing and refining a model that identifies outcome driven projects, with the goal of establishing resilient ecosystems, landscapes and communities. These innovative projects have fostered collaborations with international academic institutions and leading conservation organisations. 

In October 2015, Sanbona Wildlife Reserve was bought by the non-profit CALEO Foundation and the reserve entered a new phase of its vision. The Foundation’s goal is to protect critically vital ecosystems, endangered wildlife and flora, so that they can prosper. The acquisition of Sanbona was perfectly suited to meet this goal and over the years it has become a role player in many ground-breaking conservation initiatives.

On behalf of future generations, CALEO Foundation decided that the best way to ensure the protection of Sanbona would be to donate and transfer it into a non-profit company (NPC), as this transfer significantly enhances the prospects of the reserve being preserved as a wilderness refuge indefinitely. The new non-profit entity of the reserve is the Sanbona Nature and Wilderness Reserve NPC. Following onto this objective, the NPC can now drive donorship into conservation funding with the added benefit of qualifying as a public benefit organisation (PBO). This comes with associated advantages, among which is the tax benefit it affords to donors, whereby donations made to Sanbona NPC may be treated as tax-deductible expenses.

Today, Sanbona serves as a major role player in the conservation realm, which is shared and intricately woven into the guest experiences at each of the three luxurious lodges, Tilney Manor, Gondwana Family Lodge and Dwyka Tented Lodge, as well as the seasonal Explorer Camp. Revenue from the hospitality business will continue to be invested in Sanbona NPC. In effect, all funds generated by tourism at Sanbona will now be injected directly into the ongoing, long term protection and identified conservation projects, as well as protected area expansion.