Farms in the Franschhoek Valley had been emptied by rampaging Chachma baboons, who sneak into secured plots and help themselves with top grade grapes, The Times newspaper said.
"They can easily wipe out up to two tonnes of grapes a week when you are not watching, and that makes about 1,500 to 2,000 bottles of wine," said Mark Dendy-Young, farm manager of La Petite Ferme.READ MORE
Photo courtesy of the South African Tourism Bureau
That’s right, make your next vacation a nauseatingly good time with a tour of competitive-eating sites. As documented on Man vs. Food, the weekly show on Travel Channel, there are tons of food challenges to earn participants fame, free food, and the booby prize: major heartburn.
In case you’d like to do a national tour of eat-this-ungodly-amount-of-food-in-this-very-short-amount-of-time offers, Coupon Sherpa, a site devoted to coupon codes and promotions, compiled this list of free-food challenges.
Here are some of our top picks:
We were a small group of magazine people dining at Grill Royal, one of Berlin's restaurants of the moment, overlooking the Spree River from a quay just below fashionable Friedrichstrasse. The massive restaurant is renowned for its beef— entrecôte from Nebraska, Wagyu from Australia, specialty cuts from Argentina—a decidedly gourmet approach to steak. But the menu is varied, with choucroute (dressed sauerkraut), oysters from the island of Sylt, bouillabaisse, and other regional delicacies.
The restaurant decor is minimalist, with spotlighted artwork on the walls, massive columns, dark-wood banquettes. The real decoration comes from the diners themselves—chic, attractive, some young, others young-ish, all wearing fashions you'd find in the cutting-edge boutiques off Unter den Linden a few blocks away.
RBC Coffee, which opened last month in Tribeca, is quickly becoming one of New York's favorite coffee spots (it's barely been open for a month and it's already nominated for a 2010 Time Out NY EatOut Award!).
And with good reason: these people are serious about coffee. The passionate baristas here pull awe-inducing shots of espresso from their super hi-tech Slayer machine. While many focus on the $18,000 price tag of this machine (this is the only one on the East Coast), it's what comes out of the machine that makes it so incredible. The Slayer's variable pressure brewing, or "pressure profiling" allows baristas complete control over every aspect of the brewing process in order to create impeccable texture and flavor.
One of Austin’s culinary icons is migas, a fry-up of eggs, onions, fresh chilies and tortilla chips, typically sluiced with a tomato salsa that’s served without fanfare at countless diners, family restaurants, and greasy spoons. Migas means “crumbs” in Spanish, and the roots of the dish can be traced to the Old World, specifically to Portugal and Spain. Popular legend has it that the migas we know and love was introduced to the United States by Mexican immigrants to Texas, who needed to make use of stale corn tortillas they couldn’t bare to discard.
However the dish came about, migas is a dynamite hangover-remedy and brunch dish. On our last trip to Austin, we were chagrined to find that our favorite spot for migas, Las Manitas Avenue Café, owned and operated by sisters Cynthia and Lidia Perez for 25 years, was gone. The building that housed the restaurant had been demolished to make room for a 1,000-room convention-center and hotel. Consider this recipe a tribute to the Perez sisters. There’s talk in town that a new Las Manitas may rise again in a different location, and we certainly hope one does. Perhaps it’s time to replace the “Keep Austin Weird” bumper stickers with a new one: “Keep Austin Delicious.”
If you happen to be one of the lucky 2.3 million predicted spectators for this year’s Winter Olympics (starting tonight!), the latest pocket-sized Zagat guide ($6.95) has arrived just in time for your trip.
Zagat Vancouver 2010, released on December 16, covers nearly 300 restaurants surveyed by over 2,700 consumers.
It seems the Olympics have helped keep Vancouver on top of its culinary game,” says Zagat editor Tim Pawsey. To start, two internationally renowned French chefs, Jean-Georges Vongerichten and Daniel Boulud, have brought their talents to the city: Jean-Georges with a second branch of Market, his wildly popular Parisian restaurant, and Boulud with a new db Bistro Moderne (the first is in New York).
Whether you're happily single or madly in love, there appears to be a bartender in each corner of the country ready to lubricate your weekend's activities (with alcohol, of course!). Take a sip of the "Skinny Dip" Cocktail in Denver, knock back a vile of Love Potion #299 in New York, or fit in a few MO'Kisses in Boston. Keep reading to find out what's in each of these love-inducing drinks, and more.
Think for a second: When’s the last time you heard any welcome news—news really worth celebrating—out of New York City’s Financial District? (Here’s a hint: it was likely back in the days when Lehman Brothers was considered a bastion of solvency.)
Once the epicenter of Manhattan’s high-rolling, fat-cat corporate culture, Wall Street has lately been in serious need of a boost. That’s why the opening of the Andaz Wall Street hotel earlier this month couldn’t have been better timed; finally, in their hour of need, both weary business visitors and beleaguered hometown financiers were granted a new sanctuary.
Sure sure, bacon is as ubiquitous a guilty pleasure as the Twilight saga, but with more bars serving pork by the glass, this trend might have some highbrow staying power. Here are just a few spots where you can sip some smoky goodness:
Washington, D.C. is getting a different kind of stimulus package this month—one spearheaded by the newly-appointed Secretary of Love and Relationships, Dr. Ruth Westheimer. The famous love doctor (inspired by the Obama’s “date nights”) has wasted no time in making her priorities clear, by launching “Date Nights D.C.,” a program that offers tons of deals during the month of February at D.C. hotels, restaurants, museums and more. Here are some highlights: