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JAson BAkery Bree

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Jason Bakery Closes

Jason Bakery has become an iconic institution and coffee stop for many local, international visitors and communicators in Cape Town.…

About Me

An analogue guy living in a digital world. With a love for foraging for good food, quaffing the best local wines. Often found procrastinating online or wandering a small town. Follow along in my pursuit of pleasure.

HOSPITALITY HEDONIST INSTAGRAM

Barefoot. Beach. Bootleggers.

Barefoot. Beach. Bootleggers.

We Dine at @dusk_restaurant_ 18:43 Last night’s

We Dine at @dusk_restaurant_ 18:43 Last night’s dinner at Dusk Restaurant in Stellenbosch was nothing short of spectacular, offering an intimate glimpse into the genius of Chef Darren Badenhorst, whose work I’ve come to admire during my time in Franschhoek. Opting out of the wine pairings for a more focused culinary indulgence, the menu still unravelled as a series of masterful creations. The evening began with the lightest of Japanese milk bread accompanied by the intriguingly named Diablo coal butter, setting the tone for a meal characterised by elegance and surprise. Choosing from the menu was a delightful challenge, with the Wagyu ‘Caesar salad’ and Duck with Celeriac & Truffle emerging as the standout selections, each a testament to Darren’s ability to elevate classic flavours to new heights. A dish titled ‘Nineteen species of tomato’ offered a remarkable variety of textures and temperatures, clarifying that this was not merely a meal but an experience for the senses. This was followed by the ‘Second Hand Shellfish’, which brought the humble Pota squid to life with a burst of flavour from the aerated pomodoro bisque. The pinnacle of the meal was the seared and glazed venison loin, its rich gaminess complemented by innovative accompaniments like the coffee & celeriac emulsion. Each bite was a reminder of the chef’s deft touch and the local terroir’s bountiful offerings. Dessert was served with a playful twist of ‘Nitro Lucky Charms’, whimsically deconstructed, followed by the whisky fig ‘fruit cake’. As the evening wound down, it was clear that this meal would linger in memory, not just for the food but for the personal connection to a chef whose passion for culinary artistry is palpable. The gratitude expressed to Chefs Callan, Darren, and their team in the menu resonated deeply as we left, already anticipating our next visit.

Raising a glass to Kleine Zalze as their Project Z

Raising a glass to Kleine Zalze as their Project Z Grenache 2022 lands in the top 10 of the 2024 @winemag.co.za Minority Report! Let’s talk about personal favourites though – their Chenin Blanc 2019 is pure sunshine in a bottle, while the Cinsault is nothing short of a revelation. Stellenbosch’s old vines have spun their magic once again, and every sip tells the tale of a vineyard kissed by the sea breezes of False Bay. The Z journey from a 2013 conversation to a range that now tells its own visual story through the artwork on each bottle, speaks of dedication and artistry. And each label, a linocut print, seals the deal on a process that’s as hands-on as it gets. The talented Theo Paul Vorster, a Stellenbosch alumnus with Namibian roots and a heart from the Western Cape wine lands, brings his graphic art brilliance to each bottle. His unique linocut prints, alive with energetic lines and contrast , wrap these wines in stories as vibrant as their flavours. Here’s to the @kleinezalze team for blending heritage with boldness in every bottle. Cheers to your success and the stories yet to unfold in each glass. Get your hands on these wines soon. Bottle production is incredibly limited.

We ventured out for one last visit after receiving

We ventured out for one last visit after receiving their mailer yesterday. Be sure to book your spot soon. Naturally, order “one of everything” Thanks for the memories and glorious food @themeltingpot_cpt @oakvalleywines you elevated the culinary scene in the valley and curated a cult like following. Ourselves included. “It is with heavy hearts that we must bid farewell to The Melting Pot restaurant at Oak Valley Estate. After many years of serving you our signature menus and creating unforgettable memories around our tables, we have made the difficult decision to close our doors permanently, effective 28th April 2024. While we are saddened to say goodbye to this chapter, we want to take this opportunity to express our deepest gratitude to each and every one of you who have dined with us, celebrated special occasions, and made The Melting Pot a part of your lives. Your loyalty and enthusiasm for our cuisine have been the driving force behind our success. As we prepare to close our doors, we invite you to join us for one last ‘One of Everything’ and to reminisce about all the good times shared around the pool. If you have any questions or concerns about pending reservations, gift vouchers, or any other matters, please do not hesitate to reach out. Once again, we extend our heartfelt thanks for your support and friendship over the years. It has been an honour to serve you, and we will cherish the memories of our time together at The Melting Pot. A special thanks to the Rawbone-Viljoens for making us feel like family and letting us make this beautiful venue our home over the past few years. Warm regards,
John van Zyl“

Adventure into Autumn @farro_foodandwine We’re

Adventure into Autumn @farro_foodandwine We’re concentrating on some slightly deeper flavours, those more associated with Autumn, and which are in many ways more comforting flavours. It’s a little bit more of a hug, if you will, than the lighter Summery menu, with a bit more depth and earthier flavours suited to the impending change of season,” explains Chef Alex
Stepping away from Summer into Autumn, the chef who is celebrated for his pared back approach to modern European cooking, has created the menu with a sense of nostalgia. Alex has revisited old recipes and memories, recreated childhood dishes and worked with familiar flavours, all the while staying true to his seasonal, sustainable ethos, and his proudly unfashionable embrace of butter, cream, and wine.

Light up your nights at Spier Light Art 2024!    From 1 March to 1 April, immerse yourself in 21 stunning light and video installations under Stellenbosch's starry skies at the Spier wine farm. Feast outdoors as the sun sets, then explore artworks that make you laugh, sigh, and ponder life’s big questions. With themes from environmental issues to the digital age, and questions of identity to societal reflections, there’s an artwork to spark everyone’s curiosity. Curated by Vaughn Sadie and Jay Pather, this event promises a blend of wonder, introspection, and vibrant interaction – all for free! Get ready for a night where art meets escapism in a celebration of creativity. Bring comfy shoes, an open mind, and let the lights guide you through a journey of discovery. #SpierLightArt2024

On this day, we remember 2nd February 1659, when J

On this day, we remember 2nd February 1659, when Jan van Riebeeck penned the momentous words, ‘Today, praise be to God, wine was made for the first time from Cape grapes.’ A toast to tradition, innovation, and the exquisite craft that has flourished since that first pour. Honoured to witness the awards ceremony, recognising the artisans who continue to elevate our wine heritage. Here’s to the legacy of the vine, the richness of the soil, and the spirit of Groot Constantia. #WineHeritage #GrootConstantia #WineHarvestCelebration #HappyBirthdaySAWine #ToUs #SAWineSince1659 #DiscoverCTWC

EXPERIENCING EARTHBOX @lourensford Wine Estate D

EXPERIENCING EARTHBOX @lourensford Wine Estate Discover a unique fusion of nature’s tranquillity and the rich terroir of Lourensford Wine Estate with @earthboxcapetown Nestled 5 metres beneath the surface, this 8x24 metre underground chamber is not just an attraction; it’s a sensory journey that intertwines the ancient past of the Earth with the distinguished heritage of winemaking. As I descended into EARTHBOX, I was struck by the profound connection between the raw earth walls surrounding me and the fertile soil above that nurtures Lourensford’s renowned vineyards. This 560-million-year-old geological marvel mirrors the intricate relationship between terroir and the wine, where every texture, scent, and mineral contributes to the unique character of each vintage. The experience begins with a touch of local culture at the pavilion, showcasing treasures that embody the estate’s commitment to quality and sustainability. Then, as you step through the curved entrance, you enter a world where the essence of the earth and the art of winemaking converge. In this serene underground space, free from the distractions of the digital world, one can truly appreciate the silent, yet powerful, influence of terroir. It’s a reminder of how the same earth that cradles the roots of the vines above also cradles centuries of history beneath. EARTHBOX is not only a haven for those seeking solitude but also an enlightening experience for wine enthusiasts and families alike (best suited for children over five). It’s a place where the quiet and the dimly lit surroundings enhance your connection to the land and its timeless produce.

The @studio_h_ Future Food event presented a fasci

The @studio_h_ Future Food event presented a fascinating look into the future of food. Here are the top 10 trends that stood out: Democratised Creation: The rise of user-generated content and participatory experiences in the culinary world, allowing consumers to co-create their food experiences. Authenticity 2.0: A shift in the concept of authenticity, now embracing global influences and creating a fusion of various culinary traditions. Food Solidarity: The influence of global conflicts on food consumption patterns, leading to increased popularity of preserved and canned foods. Community +: The growing importance of community-focused food experiences and products that promote social engagement and wellness. Women’s Health: An emerging focus on foods that support women’s health across various life stages. Miniature Meals: The trend towards small, luxury indulgences, driven by social media and changing dietary habits. Rule Breakers: The emergence of independent, niche brands in the food industry, showcasing innovation and intention. Unserious Food: A move away from fine dining towards food as entertainment, focusing on accessible and fun dining experiences. Culinary Amplification: The trend of exaggerated, entertaining dining experiences that blend food and entertainment for a unique sensory journey. A Taste of Place: The rise of culinary tourism, with travellers seeking authentic local food experiences as a way to connect with different cultures. Thank you @hannerievisser and @jc_landman for an enthralling afternoon. You can shop the full report or join digitally early next year, simply visit their website for more info.

Capturing the Essence of Elegance and Nature at @H

Capturing the Essence of Elegance and Nature at @HelderbergFresh At the heart of Helderberg’s lush vineyards and vibrant natural beauty, our social media journey with Helderberg Fresh has been a narrative of sophistication and targeted engagement. We started with a vision to not just promote fresh produce but to immerse our audience in the unique essence of the Helderberg region. Our latest grid revamp reflects this ethos. Think crisp blues and whites, mirroring the clear Helderberg skies and the delicate hues of our finest wines. Each post was a window into a world where nature meets refinement, designed to resonate with ther discerning audience. The transformation has been profound. With a focus on high-quality, visually appealing content, we’ve cultivated a community of enthusiasts who share our passion for the finer things in life. Our following has grown, not just in numbers but in the quality of engagement, leading to a significant increase in meaningful leads. Our strategy was clear: cater to a niche, appreciate the finer details, and stay authentic to the Helderberg spirit. Every interaction, every post is a step further in our journey of connecting with those who appreciate the sophisticated simplicity of nature’s bounty. Thanks and congratulations to @annarethbolton & Higgo for trusting in us. #HelderbergFresh #SophisticatedSimplicity #NatureMeetsElegance #HospitalityHedonist #Pursuitofpleasure

“There’s nothing more beautiful than the way t

“There’s nothing more beautiful than the way the ocean refuses to stop kissing the shoreline, no matter how many times it’s sent away.” Sarah Kay

Stepping into @_theshedcafe_ , located just a ston

Stepping into @_theshedcafe_ , located just a stone's throw away from landmarks such as the Stellenbosch Waldorf, Spier on Annandale, and the Stellenbosch Gymnasium, feels like stepping into a secret sanctuary. The quaint, compact Shed café opened its doors on the 1st of June, 2022. At the helm are co-owners Claire De Witt and Melody Herron, whose distinct talents merge to create an unmissable experience. From the moment I walked in, Winnie's warm and attentive service set the tone for what was to be an unforgettable visit. The aroma of freshly baked goods and an array of local produce. It’s evident that Claire's mastery in pastries and cakes. With a smorgasbord on offered for most dietary requirements from gluten-free to vegan. What truly sets The Shed apart is its commitment to local sourcing. The produce is primarily sourced from nearby farms, with Spier Farmer Angus providing the organic vegetables and Mysthill Bacon supplying the mouth-watering pork. It's a symphony of community collaboration that makes each dish not just a meal, but a story of the locale. In a serendipitous twist, I discovered that Claire's husband, Phil Carmichael, was my host at the Spier Manor House dinner series just the other night. It's fascinating how interconnected the culinary world of Stellenbosch is, a tight-knit community that infuses love and local flair into every dish and dining experience. So, if you find yourself on Santa Road in Stellenbosch, be sure to make a pit stop at The Shed Cafe. It's not just a café; it's a celebration of local produce, a testament to the art of pastry, and a sanctuary of warm hospitality. As well as the perfect out of office work space. 🌱🥐🍷#StellenboschTreasures #CulinaryJourney

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