“I started my journey in a winery in Zimbabwe, of all places!” chuckles Gregory, down the line from Cape Town’s 12 Apostles Hotel & Spa, where he’s Head Sommelier. “Zimbabwe has only two wineries, so it was highly unlikely that I’d end up in the wine industry.”
Nonetheless, he found himself working as a Cellar Assistant at Mukuyu Winery, the oldest winery in Zimbabwe, situated in Marondera, east of Harare.
His work in the cellar soon sparked a fascination with wine. “I had to ask questions to learn more about winemaking, which led to me wanting to know more” he says…. Read More
Members can look forward to private dining, a contemporary lounge with a stage, bar and plunge pool, a spectacular mezzanine champagne bar, a whisky and cigar lounge and a private screening room
The new unique and progressive QSL Members Club, conceptualised and brought to fruition by Ronald Ndoro and Rahim Rawjee, will be launched in South Africa this year.
It’s exceptional offering and unique mission to become the African hub for forward-thinkers, agents of change, creatives and idea generators, all in an exclusive environment, sets it apart from other clubs.
The Twankey Bar at the Taj Cape Town Hotel is fast making a name for itself as one of the city’s leading cocktail bars. And the credit goes to head bartender AJ Snetler, who spent 2017 scooping up a host of awards in South Africa and abroad.
When the self-taught mixologist from Port Elizabeth moved to Cape Town in 2015, he was soon making waves behind the city’s bar counters. From popular nightspot Drop Kick Murphy’s Snetler moved on to acclaimed cocktail emporium The Orphanage, before being spirited away to head up The Twankey Bar earlier this year.
Time is of the essence when it comes to ensuring the quality of a fine cognac, and it’s this slow ageing that takes place in the barrels which – in addition to the terroir, distillation and blending – plays such an important role. Sawubona went behind the scenes with Martell in Cognac, France.
While machines are used to cut the wood, most of the barrel-making process is dependant on humans – a beautiful example of true craftsmanship.
The choice of wood and type of barrel used affects the flavour of the eaux-de-vie (the colourless brandy that is produced through… Read More