We Had A Launch Party!

Last Wednesday saw a bevy of ‘bitten’ TV crew, media, sponsors and friends and family all glammed up and ready to celebrate the launch the TV show at the incredible 7th Floor Innovation Centre in Black River Park, Cape Town. And celebrate we did. And to help us along with our celebrating I needed to make a few very significant thank-you’s.

To RandomHouse-Struik
for buying into the concept of my blog-to-book story with ‘bitten.’

To Two Production Companies Who Dared to Dream
Okuhle Media and Sunrise Productions and their amazing teams.

And The People Who Made It Happen
Led by our Director Chris Lotz, who gave the dream a heart and a soul.

You can read more about nearly everyone involved on set in some of my behind-the-scenes blog posts, like this very first one; or this one about our food stylists Luisa and Caro. Also behind the scenes all over Cape Town there were incredible editors; musicians composing the beautiful music; grading and so much more.
I’d also like to thank Michael Olivier who appears in a couple of episodes as a wine guru, and who gave of his support, time (and wine!) so generously.
Also, Cheryl Flynn, our on-set caterer, who cooked outdoors, indoors, in garages, under vines, and more to keep us all fed and happy on set.
And, without my friend Reuben Angrik, we’d have no website whatsoever (well we’d have one, it just wouldn’t have any brains) – he’s been amazing at conceptualising things along with me, and has gone way above and beyond the call of duty.

And So We Ate
Our wonderful hosts, the 7th Floor team from FoodCorp led by Simone and Thobile and their head chef, very kindly cooked up snacks from the TV show with absolute aplomb. Here’s what we munched on
rainbow trout fishcakes with watercress pesto
mini chicken korma bunny chows
harissa-spiced sweet potato and coconut soup
spicy satay chicken skewers
white chocolate and pistachio nut tiles

And We Drank
Eating all of that would have been all the less merry without bubbles and wine to join in the fun, and we were very well taken care of in this department. Our wine guru friend Allister Kreft sourced beautiful bubbles from Graham Beck (one of my all time favorites in the form of their Chardonnay Pinot Noir) and Paul Cluver’s exquisite Sauvignon Blanc 2012, full of Elgin loveliness. To add colour and character we were lucky enough to enjoy some of Allister’s very own family red wine from their vineyard in Elgin, the Belfield Magnifica.

And Also
Without sponsors, we would have had no TV show to make. You’ve already been introduced to some of them via my blog posts, such as SMEG; The Pause Room; Le Creuset; Style36 and Yuppiechef; and will meet the others as we go along – Sea Harvest; Kenwood and Bos Iced Tea.

And We Made Merry
Because without friends and family to feed, there would have been no point to any of the food, or any TV show at all for that matter.

Rob and I watching a clip of the ‘bitten’ Sizzle Reel.
Without him and Sophie this journey would be pretty pointless.

 

Nicola, one of our mighty executive producers.
Along with the Sunrise Productions team she has been working on this project with me for over 2 years

 

Our magical Director, Chris Lotz, and Matt Gair one of the sound gurus

 

Some of the epic Okuhle Team

 

I signed a book or two – that’s Tobias who was also part of the technical team

 

Louise looks on – she’s one of the CEO’s of Okuhle Media and one of the main driving forces behind getting our project off the ground

 

Allister Kreft our wine guru friend, chatting to Rob’s Aunty Sue and James who you’ll meet in Episode 11

 

The entrance way to the 7th Floor, how cool? It won a Loerie Award.

 

With Liezel, logistical magician extraordinaire (aka Line Producer)

 

Louise and I made a little speech

 

Grant, with bubbles. He’s one of my very favourite assistant producers in the world.

 

Faldela Tolker, Cape Malay cooking queen. You’ll meet her in Episode 6.

 

And so a huge and heartfelt thank you to everyone who joined us and made this journey what it has been so far.
We had fun.

More about the 7th Floor
At the 7th Floor they proudly offer ‘more delicious ideas per square metre than anywhere in Africa’. It’s an inspirational space that was designed to stimulate creativity and is dedicated to cooking up new concepts for South African consumers.