Butler issue 23

Butler

Issue 23 R35 (incl. VAT)

Serving the Hospitality & Travel Industries

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FRONT DESK

46

52 8 38 44

5 48 Debrief

4

Food Trends

14

Come on Summer

Global Wrap

5

Undercover Mole

I s Cape Town experiencing a tourism crisis?

15

Out of the frying pan...

Signs of recovery

Portuguese Passion

Back of House

16

No Holds Barred

8 10 12

The Source of luxury

G reen ec-H2o technology explained

Main Attraction

Soya wanna be healthy

20 Chefs stop snubbing

40

the frozen

22 M cCain – 10 years of goodness

On the Menu

24 Slap chips anyone...?

Thirsty Butler

26 Government backs new wine tourism Vindaba

28 Booze News

Taste Off

30 Good, Better, Butter Chef Profile

38 Nicky Gobbs’ contemporary “conscious cuisine”

40 Afternoon Tea Kitchens

42 Have your cake and eat it Hospitality Interiors

44 Grand Daddy 46 Test Kitchen 48 TAB – taking the skies 49 A tough 2011 for local

accommodation sector

50 Gateways man 52 20 West – hardly a white elephant

56 Coastlands

Beyond Expectation

17 20

Editor-in-Chief: Rebecca Staniforth rebecca@iepublishers.co.za 082 455 1318 Editor: Clare Matthes clare@iepublishers.co.za Creative Director: Bryan Maron bryan@iepublishers.co.za Advert Design, Traffic and Client Liaison: Neil Caetano neil@iepublishers.co.za Advertising Sales: LIsa Allers lisa@iepublishers.co.za Photography Neil Caetano, Clare Matthes Contributors Bianca Coelho Barata, Simone Falconer, Bryan Maron Financial Manager: Mari Viljoen mari@iepublishers.co.za Repro & Printing: United LItho

Come on summer

Publisher: Rebecca Staniforth rebecca@iepublishers.co.za

Butler Magazine is published six times a year by IE Publishers cc.

26 Hamilton Avenue, Craigall Park, Johannesburg PO Box 414179, Craighall 2024 Tel: (011) 325 2458 • Fax: (011) 447 7030 www.butlermagazine.co.za

Namibian Chefs Association

Please recycle magazines.

Except this one, which you should keep...

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I

t seems winter here in Jo’burg just keeps on coming, but the hopes of a great summer keep egging this Butler team along.

It’s been a tough time for the hospitality industry this year but we’ve managed to find the people that think things are turning around.

This is an exciting issue as we’ve invited different sectors that affect the hospitality industry to inform us on what’s happening.

With the consumer protection act (CPA) coming into affect recently, it seemed fitting that we approach someone in the know to clarify some of the consumer rights the industry needs to know about (p.8).

According to Rory Montgomery, marketing executive at Hospitality Technology International (HTI), one of South Africa’s premier hospitality software developers, consumer and business confidence is still at historical lows.

The global hospitality industry has gone through a tumultuous time during the past

two years, suffering its worst demand and rate contraction since the Great Depression.

But there are some signs of improvement – which should continue to emerge during 2011 (p.10).

Our Main Attraction is frozen food and some research conducted recently in the UK has found that chefs might be leaning toward using frozen foods because it is so readily available (p.20).

On the contrary though, we visit Nicky Gibbs at the Westcliff, who is guided by the macrobiotic way of eating, which is eating naturally, locally and seasonally to ensure optimum health and nutrition (p.38) As always there is plenty of hotel news and some interesting reviews in our hospitality section. (p.44) So, as we Joburgers eagerly await the return of warm weather, we bid you adieu till next time. Happy reading!

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ndeed, it is not an easy time for most in tourism. Many hoteliers report that they have not experienced such low occupancies for a very long time. But are we in the midst of a crisis? No, I think that is a bit extreme,” commented Dirk Elzinga, FEDHASA Cape’s Chairperson.

“Winter is traditionally never an attractive time of year to visit the Cape. We are suffering from the tail end of the international global recession, which had a severe effect on our core markets.” Dirk believes that marketing agents “namely Cape Town Tourism, Cape Town Routes Unlimited and SA Tourism, have not yet managed to coordinate their efforts and increase activity.

Particularly the Far Eastern and Middle Eastern markets are relatively untapped and do not suffer from the global recession.”

According to Dirk the situation can only pick up.

“There are definitely signs that things are improving, even in the traditional markets.

It seems that people are becoming more interested in long-haul destinations again.

It is picking up very slowly, but after a year or two of staying at home, people in Europe are starting to travel again. We also see the incentive market slowly picking up. The convention market is unchanged – it is still strong.”

What timeframe are we looking at? “The best indication we have is from Cape Town Tourism, who says that with the present increase in visitor numbers, it could take another three years before we are back at the levels of 2008. We at FEDHASA Cape do not dispute that assessment, but rather see it as a stimulant for increased marketing efforts,” Dirk concluded.

Global Wrap

Is Cape Town experiencing a tourism crisis?

These are serious times for establishments in the hospitality industry.

Several restaurants and two hotels in Cape Town have closed their operations during recent months in response to the current tourism slump.

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Keep your drinks cool by the pool

Global Wrap

Du Noon school receives boost from Eurolux

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Dolphin Island ready to welcome guests

he Huka Retreats is proud to announce the re-launch of Dolphin Island, Fiji. This stunning 13-acre private retreat now re-joins sister properties Huka Lodge, New Zealand and Grande Provence Heritage Wine Estate, South Africa following an extensive period of renovation and refurbishment. The property now boasts a magnificent new presence and offers a maximum of just eight guests the ultimate private Pacific island experience, on an exclusive-use basis.

Located just 20 minutes by boat from shore, on the tip of Viti Levu, Dolphin Island nestles like a precious jewel, surrounded by crystalclear waters. Guests arrive by the island's own private boat and are immediately enveloped by the beauty and luxurious accommodation that awaits.

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E

urolux is raising the bar of corporate involvement with school upliftment projects, by partnering with Sophakama Primary School in Du Noon outside Cape Town. The school of 1200 pupils, which saw the first Xenephobic attacks in 2003, was in dire need of an upgrade and saw Eurolux provide new lighting, paving and a collaborative mural at a recent activation day. The lighting company further supplied and planted 65 indigenous and 25 fruit trees at the school, with the help of the learners and teachers.

This is the first phase of an ongoing project which will see Eurolux install fans, provide playground equipment and renovate some of the class rooms.

“Due to the widespread need in many schools, we feel it vital that corporates come alongside schools and other educational centres, to help provide in their needs and see their children benefit from a wholesome learning environment,” comments brand manager and project coordinator Andrew Wex.

Grandwest awards catering contract

un International’s flagship property GrandWest Casino and Entertainment World, has appointed catering company Headline Leisure Management (HLM) to oversee and manage all catering requirements at the complex.

The contract includes management of the banqueting venues at the Grand Arena, the Hospitality Suites, the Green Room, Good Hope Suites and the Market Hall. Also included are The Quarterdeck Restaurant, the Grand Hotel’s Salon Prive and the Union Castle Club, both situated in The Grand Hotel.

The most significant change will be at The

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Quarterdeck, where HLM will introduce Halaalfriendly menus. HLM are also planning a stronger focus on children at the restaurant. To make the restaurant more family friendly, they are currently designing a kiddie’s buffet area which will be marketed as the Pirates and Princess Buffet.

According to Jack Lester, general manager at HLM, “Sun International places a strong emphasis on service and so do we. In the coming months our staff will all be put through stringent training to enable them to deliver the highest possible standards of service. We currently employ 512 staff but are looking to employ an additional 74 new members.”

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he big challenge for lovers of cold drinks on warm summer days is: how do you keep your favourite drink cool when you’re relaxing next to the pool?

Enter the innovative Cool Bar from Eclipse, specialist providers of exclusive furniture and kitchen supplies. It serves as a sleek side table for outdoor use and doubles as a cooler to keep drinks chilled on those hot summer days.

Raising the top reveals a cooler with room for up to 42 cans with ice and turns the Cool Bar into a stylish cocktail table. A built-in drain plug makes cleaning the Cool Bar a breeze, and its elegant design makes it easy to assemble in just a few minutes.

Contact any of the 5 Eclipse stores nationwide in Johannesburg, Cape Town, Durban, and Port Elizabeth on 0861 eclipse (325 4773) or visit www.eclipsegroup.co.za

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Salt & Wine pairing dinner with oriental flair

alt aficionado Chef Craig Cormack, known for his exceptional dinners with salts from around the world, created oriental-inspired dishes for his latest pairing menu at the Die Bergkelder, the famous ‘cellar in the mountain’ in Stellenbosch.

Craig, chef patron at Sofia’s in Somerset West, kicked off with a salmon sandwich paired with Fleur du Cap Unfiltered Sauvignon Blanc, followed by an Asian pork stir fry doused with Fleur du Cap Unfiltered Merlot. For Fleur du Cap’s Sauvignon Blanc / Chardonnay / Semillon / Viognier, he served a salt crusted line fish as a main course. The decadent close was Fleur du Cap’s Platter 5-star Noble Late Harvest and a salt infused chocolate tart tempered with lemongrass ice cream. 2011 Programme: Salt and wine pairing dinners in Die Bergkelder Thursday: 25 August / 29 September / 27 October / Thursday, 24 November.

Thumbs up for Protea workshop

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cores of travel professionals turned out in Cape Town last week to attend the Protea Hospitality Group’s National Workshop at African Pride Crystal Towers Hotel & Spa, where 53 hotels in the group were represented.

The national workshop is held annually to give hotel general managers and travel professionals a chance to interact personally, because the travel trade is the traditional lifeblood of the hospitality industry and plays an extremely important role from both the leisure and business travel perspectives.

“The hotels get to present themselves to the agents and owners who attend and to answer questions about their properties. It is also valuable for the GMs to hear from agents the challenges and successes they experience, which strengthens those business relationships in the long term,” said Nicholas Barenblatt, group marketing and advertising manager of the Protea Hospitality Group.

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he Peninsula All Suite Hotel united with StreetSmart in a week long initiative from the 18th – 22nd July to help Cape Town’s children. The Sunset Restaurant offered an option of a two course or three course lunch and dinner menu for R110 and R165, of which R5 of the total cost went to the StreetSmart organisation.

“Helping one child is better than not helping any at all and it seems there is an ever growing number of feet walking the cold streets of Cape Town, which means that there is an increased number of mouths to feed. With this in mind and for such a small price it is vital for Capetonians to unite and do their part for the city,” says general manager and Three Cities Soul Man Chris Godenir.

Under Chris’ management and dedicated passion to helping others, The Peninsula has a history of taking part in various charities and organisations including the Red Cross Children’s Hospital, the Starfish Foundation, the SOS Children’s Village and can now add StreetSmart to its list.

UK TV vet heads for Shamwari Game Reserve

TV Studios Anglia Factual has returned to Africa to shoot the exciting new TV series ‘Safari Vet School’ with acclaimed TV vet Steve Leonard.

Steve Leonard will present 12x30 series ‘Safari Vet School’, which will track the fortunes of student vets as they come face to face with Africa’s ‘big five’ for the first time during a lifechanging and action-packed 16 day summer placement at the 25 000 acre Shamwari Game Reserve in the Eastern Cape of South Africa.

Working with top wildlife vets alongside

the Shamwari Wildlife team, the students, mainly from UK vet schools, will gain valuable experience of exotic wildlife and learn skills ranging from basic capture techniques to wildlife relocation. They will also have the extraordinary opportunity to dart wildlife on the move from helicopters. Filming will be based primarily around the Shamwari Game Reserve located in the malaria free Easter Cape of South Africa, however additional filming will also take place at the Addo National Elephant Park also located in the Eastern Cape.

Special Announcement

his year the travel industry charity is theming its event as heritage. What better way to celebrate this special occasion than to get together for an evening of great entertainment with good friends for a good cause. The annual Travel Industry Charity Event is an initiative unique to the Western Cape, and over the last six years has assissted some incredible projects that contribut to making this province a better place for all. The chosen beneficiaries for this year are: The Big Issue and The Cape Leopard Trust.

Join Fedhasa Cape and the MC/DJ Suga for the evening, in the company of Minister Alan Winde, as we remind ourselves what heritage means to each of us and how privileged we are to be part

Growing Network

Peninsula is smart, StreetSmart

of this incredible city as players in the tourism industry. Tickets are on sale R425,00.

This price includes welcome drink, three course meal with wines, entertainments and parking.

Kindly contact Larry for bookings on 021 551 5500, tice.capetown@gmail.com.

Nationwide

Home Hosted Hospitality, Assured The National Accommodation Association is a growing network of quality smaller accommodation providers around South Africa.

We are the largest nonhotel accommodation association in South Africa, Join and have a voice!

Contact us now on 086 186 2272 or join@naa-sa.co.za visit our website www.naa-sa.co.za

No Holds Barred

With the consumer protection act (CPA) coming into affect recently it seemed only natural that Butler enlist the help of Bianca Coelho Barata from Goldman Judin Attorneys to explain some of the consumer rights the industry needs to know about.

PURPOSE AND POLICY OF THE ACT IN TERMS OF SECTION OF THE CPA 3: • To establish a legal framework for the achievement and maintenance of a consumer market that is fair, accessible, efficient, sustainable and responsible for the benefit of consumers generally; • To reduce and ameliorate any disadvantages experienced in accessing any supply of goods or services by consumers; • To promote fair business practices; • To protect consumers from; unconscionable, unfair, unreasonable, unjust or otherwise improper trade practices and deceptive, misleading, unfair or fraudulent conduct; • To improve consumer awareness and information and encouraging responsible and informed consumer choice and behaviour; • To promote consumer confidence, empowerment, and the development of a culture of consumer responsibility, through individual and group education, vigilance, advocacy and activism; • To provide for a consistent, accessible and efficient system of consensual resolution of disputes arising from consumer transactions; and • To provide for an accessible, consistent, harmonised, effective and efficient system of redress for consumers.

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Out of the frying pan DEFINITION OF A CONSUMER IN TERMS OF A CONSUMER IN TERMS SECTION 1 OF THE CPA: • A person to whom particular goods or services are marketed in the ordinary course of the supplier’s business; • A person who has entered into a transaction with a supplier in the ordinary course of the supplier’s business; • A user of those particular goods or a recipient or beneficiary of those particular services, irrespective of whether that user, recipient or beneficiary was a party to a transaction concerning the supply of those particular goods or services; and • A franchisee in terms of a franchise agreement, to the extent applicable in terms of Section 5(6)(b) to (e).

• The aforementioned means that a consumer will be any person or persons (this includes a Juristic person subject to the threshold) coming into your Restaurant/ establishment, who is seated at table and orders a meal and drinks, remaining in the restaurant to eat and drink his/her order or ordering take-aways by telephone, at the restaurant or on an online service.

FUNDAMENTAL RIGHTS WHICH THE CONSUMER HAS IN TERMS OF THE CPA: • The right to equality in the consumer market; • The right to privacy; • The right to choose; • The right to disclosure and information; • The right to fair and responsible marketing; • The right to fair and honest dealings; • The right to fair, just and reasonable terms and conditions; • The right to fair value, good quality and safety; • The right to accountability by suppliers.

• Each of these rights will be looked at in more detail, which sections of the CPA are applicable and how they specifically apply to and will affect the restaurant industry.

• Not only are a restaurateur’s customers considered consumers, but the restaurant itself (depending on its nett annual turn over or value of assets) is considered a consumer in the relationship between a restaurant and the suppliers.

VICARIOUS LIABILITY IN TERMS OF SECTION 113 OF THE CPA: • If an employee or agent of a person is liable in terms of this Act for anything done or omitted THE CPA APPLIES TO: in the course of that person’s • Every transaction (not necessarily only an exchange employment or activities on of money) occurring within the Republic; behalf of their principal, the • Promotion or supply of any goods and services employer or principal is jointly and occurring within the republic severally liable with that person.

• Goods or services that are supplied or performed in terms of a transaction to which this act applies • The above has the effect that you as the owner of a restaurant • It is clear that the Consumer Protection Act will will be jointly and severally liable be applicable to the Restaurant industry in South for anything that your manager, Africa, in that a Restaurant is supplying goods and waiters, waitresses, barmen, a service to patrons. hostess’s kitchen staff or any other • It is further applicable to inter alia the relationship employees do in contravention of between the restaurant and its suppliers and the CPA. the restaurant and landlords. (depending on the restaurants nett annual turn over or value of assets)

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No Holds Barred

Signs of recovery

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his is according to Rory Montgomery, marketing executive at Hospitality Technology International (HTI), one of South Africa’s premier hospitality software developers.

The company supplies its eRes central reservation software to over 90 groups, spanning more than 2 500 properties, in sub-Saharan Africa.

“On the bright side,” says Rory, “during the fourth quarter of last year - and during the first quarter of 2011 - we have started to see some reassuring signs of recovery in economic indicators. Pessimistic observers might have missed these positive rumblings.

“Without a doubt there are signs of a

nascent recovery - and companies are beginning to find new and creative ways to enhance revenues, cuts costs and position themselves for future growth. The technology available in the industry today enables hotel and lodge owners to position themselves on multiple selling shelves around the globe with little or no effort. For example, integrated booking channels are still a major source of business and growth for hotels and lodges.”

During 2011 the global hospitality

With consumer and business confidence still at historical lows, the global hospitality industry has gone through a tumultuous time during the past two years, suffering its worst demand and rate contraction since the Great Depression. But there are some signs of improvement – which should continue to emerge during 2011.

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industry should build on the gains that started to emerge during 2010, while tourism growth seems to be especially strong in the BRIC (Brazil, Russia, India and China) countries, says Rory.

“The bottom-line is that, following the battering the hospitality industry received due to the recession, 2010 saw some really good indicators – indicators that there is going to be an ongoing global resuscitation during this year, a trend that should be echoed in sub-Saharan Africa.”

People are always going to travel and take holidays – they will just approach it differently. The solution is for hotel owners to shift their focus from rates to value.

“Guests are concerned with the total experience and the value they receive for the money they spend, much of which is determined by the level of technology that the establishment has to offer the guest.

What is the In-Room TV application able to SIGNS OF GROWTH IN 2011 According to US-based Smith Travel Research (STR), offer? Telephone Management Systems now there were some reassuring statistics in November offer the guest an enhanced experience with new and interactive functionality. Additional 2010): • 15.2% revenue per available room (RevPAR) growth services - included in the price - such as transfers, city tours, game drives, spa in the Asia-Pacific treatments, may also influence what the • 11.7% RevPAR growth in the Americas • 5.5% RevPAR growth in the Middle East and Africa guest is willing to pay. Opaque packaging is an excellent way of attracting a lower cost • 1.6% RevPAR growth in Europe • 6.3% RevPAR decrease in the United Arab Emirates traveller without diluting the rate integrity Rory states that while the industry was at the of the property.

While a discounted rate might well attract mercy of the recession many people overseas – and locally – were cutting back on luxury customers, value, at the end of the day, is expenses. More than 1 million jobs were lost in what motivates a consumer to purchase – South Africa during 2008 and 2009, and this, too, and is what keeps him loyal. The industry can has naturally had an impact on spending in this no longer presume that people want luxuryand are going to travel to get it. It must country.

“But the Americans are now talking about an be understood that times have changed, improving economic outlook – and an improvement that we are emerging from a recession. The on the employment front. South Africa still has a value proposition is of critical importance long way to go before it can replace the massive and the customer, for some time to come, amount of jobs that were lost due to the recession, is not simply going to part with his money but the tempo is picking up in the hospitality on a whim. Hotel owners are going to industry. For a long time hotels – even luxury have to think laterally and work harder to hotels in the much sought after Cape Town area – attract and maintain guests that visit their establishments." have been battling to rent rooms at full price.”

But he said it must be noted that, overall, the hospitality industry will never see a full decline.

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Soya

No Holds Barred

Everywhere you look these days, you will find soya based products. This article aims to enlighten on the benefits of soya and its impact on you and your environment.

With thanks to www.vegetarian.org.uk

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wanna be healthy?

The Scoop on Soya

• Soya helps in reducing hormone-related cancers like breast and colon, capability of preventing osteoporosis and also in dealing with effects of menopause.

• Many of Soya bean products like tempeh (fermented soybean cake), miso (fermented Soya bean paste), tofu (a cheese-like substance), Soya drinks and shoyu (soy sauce) have low content of saturated fat and cholesterol, proving to be very useful for your health.

• Soya beans are mainly used for extraction of Soya oil which is used for cooking.

• The Soya bean flakes contain up to 90% protein found in cattle feed in western countries.

• Soya has become popular because of the benefits it provides similar to fish, eggs, meat and milk.

• Soya protein and isoflavones lowers LDL cholesterol (bad cholesterol) and also decreases blood clotting, reducing your chances of heart attack and stroke.

• Soya protein and isoflavones provide antioxidants which improve your blood pressure and boosts healthy blood vessels.

• The presence of protein also increases your body's ability to retain and absorb calcium in the bones.

• It is very useful for people with diabetic conditions and kidney problems. The soluble fiber modulates the glucose level and any of kidney filtration.

• Soya beans are a great source of iron, vitamin B12 and protein.

• Soya is very useful for problems with red eyes, red face, high blood pressure, constipation and thirst. As Soya is termed as a cool food it becomes very useful for treating problems like hot flushes and vaginal dryness.

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oya has been a staple part of the Chinese diet for thousands of years. FIrst found in Asia, it spread to the USA in the late 1700s and has become a staple part of worldwide diet since then. So much so in fact, that the soya bean is now the most commonly utilised bean worldwide.

A favourite amongst vegetarians, the health benefits are numerous and the bean is reputed to lower cholesterol, and in-turn reduce ones risk of strokes and heart attacks. It also reputed to lower the risk of cancer, increase bone health and even reduce menstrual cramps! It is an incredible source of high grade, healthy proteins which are digested easily and very efficiently. It is also 100% cholesterol free.

Benefits for diabetics Soya is proven to assist in the reduction of the risk of getting diabetes. The low GI index and fibre found in soya beans means a low absorption into the bloodstream, and by inference, a slower release of glucose.

Menopausal symptoms and bone health A 2001 study done in the Orient, found that women who ate large amounts of soya had reduced flushes and worked as an alternative to hormone replacement therapy when used to

reduce the symptoms of menopause.

50% of women and 20% of men over the age of fifty will break bones due to poor bone health. The soya protein seems to help increase bone density which in turn reduces the risk of osteoporosis. Taking just 40g of soya protein daily, for a six month period, will significantly increase the density of the lower spine.

Breast cancer Some evidence states that the consumption of soya rich foods while an adolescent reduces the risk of breast cancer later in life. Those women who had contracted the disease previously, were found to be less likely to have recurring symptoms if they increased the amount of soya in their daily diets.

Prostrate cancer Returning to the Asian countries, we find that the low incident rate of prostrate cancer (and other hormone related cancers) in these regions may be as a result of the soya rich diet. A 1998 study found that soya products were protective against the disease. This study found that men who ate a dairy, meat and poultry diet, were more likely to die from prostate cancer than those eating a diet based on cereals, soya beans, nuts and some seeds.

More recently, another study showed how soya foods could lower the risk of prostate cancer by up to 26%. Soya studies have also been found to lower the risks of colon and endometrical cancers.

Boost your brain Short and long term memory, mental agility are all improved by an increase of soya in the diet. Students who participated in a 10-week study showed marked improvements in mental ability.

more mouth per acre than any other plant, this nicknamed 'golden bean' but is also unfortunately adding to the downfall of the environment as a whole. Because soya is used in animal fodder, and the increase in demand for meat is always on the increase, forest land is being decimated at a frightening rate to make way for soya plantations.

The USA is the worlds largest soya cultivar, followed closely

by Brazil and Argentina. Surprisingly, with the amount of soya farmed, only a very small amount is for actual soya products, such as tofu. Most of the world's soya goes into animal fodder, with the rest used as 'fillers' in pies etc.

Soya and the environment Due to the bean feeding

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Food Trends

The source of luxury Luxury food is ever more a trend but what constitutes Luxury has changed track, says Simone Falconer. Of course there are still those who will seek out gold leaf encrusted ice-cream sundaes and Kobe beef burgers but there is a trend in the air of going back to the past that is carrying a hefty price tag.

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he new luxury promises provenance and origin and may even be able to be traced to an ancient varietal or culture. Farm to Table is what the rich can indulge in and restaurants and retailers are offering up getting to know the people who grow the food on offer.

Farmers are the new rock stars. Once, it was all about celebrity chefs. Now a back-to-the source mentality pushes farmers and producers into the spotlight. Restaurants will feature their celebrity suppliers by offering special menus; inviting them to

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comment on blogs and having them host dinners.

More and more, restaurants are saluting these farmers and artisans with highly detailed menu descriptions.

High prices are charged for free range and if a country of source can be traced, this is the precursor to the free-range description. Butchers are getting requests for Namibian Free Range Beef and restaurants are increasingly shifting to this offer to add an edge and cost to their steak offer.

Local is luxury and ultra local is the preference as we see more and more restaurants growing their own fare on site.

As many restaurants move to central kitchens, fast food chains and retailers dominate central purchasing, diners with money are looking to feel that they are “doing the right thing” for the environment, their health and their local economy by wanting to know what and who is behind their restaurant meal.

It is these choices that are driving menu prices up and “Source” and “Origin” are the new luxury tags.

Undercover Mole

Portuguese passion

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Adegas is well known for its speciality Portuguese food but Sundays at Adegas Bryanston is a complete treat.

ost food writers are generally not big fans of the franchise restaurant concept and franchises are often filled with loud families and mediocre food dishes but Adega restaurants always manage to challenge any antichain mindset.

Adegas offers a cosy atmosphere, their food is tasty and their portions are huge. It does indeed have the chain's standardised menu, while the walls are adorned with its signature tiled scenes of robed monks indulging in wine. But why change the ingredients of a winning formula when it keeps patrons coming back for more?

Out with the conventional roast on a Sunday afternoon; why not try the Sunday buffet at Adegas? They serve some signature dishes and the fish is outstanding. Patrons elbow each other to get at those prawns and luckily I sat facing the buffet table so I had the unfair advantage to see the fresh option arriving.

My weakness at Adegas is the dessert table, as the choice of different sweets is simply to die for.

The freezing cold Sunday I was there, the place was packed to capacity, patrons and even nonsmokers were more than willing to sit outside amongst the smokers just to get their fill of fish.

With that amount of people, one would expect the service to slip but it doesn’t.

The service was outstanding and even while avoiding running children and hungry customers, the staff smile and serve at an above standard rate.I found the place amazing and a much more pleasant experience than some restaurants we’d been to.

Food H H H H Service H H H H Interiors H H H

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Back of House

Green ec-H20

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Technology explained

CE MD Ricky Bodmer says that with industry becoming more aware of the negative environmental and health ramifications associated with chemical use, there has been a quest for new solutions that achieve optimal cleaning results without the adverse side effects associated with chemical use.

“Ec-H2O is one of the most successful solutions yet,” says Ricky.

The Development of ec-H2O Water While water has long been recognised as the ideal cleaning medium, safe for both humans and the environment, in its natural form it does not contain effective cleaning properties compared with when surface-cleaning agents

Goscor Cleaning Equipment’s (GCE) award-winning Tennant ec-H2O technology, which converts plain tap water into an effective and efficient cleaning agent, has been a significant advance in ‘green’ industrial cleaning given the combination of its extraordinary effectiveness as a cleaning agent and its significant environmental friendliness. (surfactants) are added to it. When applied to a surface, water on its own, tends to maintain its droplet form rather than distributing evenly across surfaces.

Chemicals When surfactants are dissolved in water, the surface tension is reduced facilitating an enhanced wetting effect enabling the spread of the solution across the cleaning surface and the penetration of the dirt and its lifting from the surface. But these chemical have their disadvantages when it comes to the environment.

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Electrolysis Water-electrolysis is an age-old technology that has been used in many applications as a cleaning agent. Up until now this process has typically generated two species (streams) of water: alkaline and acidic. These streams must remain separate in order to prevent them from naturally recombining into normal tap water with each stream providing a unique set of uses and benefits, although not every application requires the use of both streams.

As a result, in most applications, there is a waste-stream created during electrolysis that is simply disposed. ec-H2O The revolutionary ECH20 technology is a result of new and radical improvements to simple water elec trolysis described above. The

key is that ec-H2O allows the two streams of water - alkaline and acid - to combine and remain independently active for 45 seconds.

This creates a powerful cleaning agent before recombining into normal tap water.

This has not only vastly improved the cleaning properties of water but it is also a far more environmentally friendly method of cleaning.

With no chemicals added, the water remains uncontaminated.

It is important to note, however, that there are some applications where the use of chemicals is still necessary but, in these cases, ec-H2O can be applied during rinse cycles, which are crucial in removing chemical residue build-up. The significant advantage is that the rinse cycles also act as cleaning cycles as, even though there are no chemicals, ec-H2O cleaning is taking place.

So, even when chemicals must be used, the ec-H2O process reduces re-soiling, extends the periods between cleaning, saves chemicals costs and reduces the impact on the environment.

Awards ec-H2O is the recipient of many awards over the years including the ISSA Innovation Award, R&D Magazine Top 100 Award, Australia Business Award for Best Eco-friendly Product, the European Business Award for Innovation and the Sustainable industries- Green Building Products Top 10 Award.

For more information please contact Goscor Cleaning Equipment on 011Â 230 2600.

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Main Attraction

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A new sector wide survey has revealed that one in seven chefs in the UK believe there is an unnecessary stigma and snobbery attached to frozen food with over 97% of chefs now stocking and using frozen food – a 20% increase on 2009 results.

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he Perception and Usage of Frozen Food survey conducted on behalf of the British Frozen Food Federation (BFFF) also revealed that 69% of chefs use frozen food on a daily basis - an increase of 16% on past results.

When asked about their views on frozen food, 70% stated they believe that frozen foods are frozen at the peak of their quality and six in 10 understand that freshness is locked into products when frozen.

The survey, which was completed by a sample of chefs from both cost and profit sectors, also showed that eight in 10 chefs believed that frozen

Chefs stop snubbing the frozen

food offered year-round availability while seven in ten claimed that frozen also offered them optimum price stability and competitiveness.

Commenting on the results, Brian Young, director general of BFFF said, “Over the past two years we have generated and promoted a new body of evidence that proves the case for frozen food – from both a quality and cost-saving perspective.

“Our ‘Cost Comparison’ and ‘Sensory Analysis’ studies along with our Frozen Food Report review of 120 other academic studies into frozen food have been issued widely over the last 24 months. It is encouraging to see that these hard facts are reaching professional chefs and changing the way they view and use frozen food.”

Other results of the Perception and Use of Frozen Food survey showed that almost 85% of chefs agreed that frozen food reduced waste as it offered better portion control and 74% claimed that frozen could help with long term menu planning.

Brian added, “Chefs are clearly realising the benefits of using frozen food. The quality of frozen has improved dramatically over the past few years as technological advances in freezing methods and food processing has allowed for the production of superior goods.

The tide is changing for frozen, but there is still work to be done.”

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10 years of goodness

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Frozen food was shown to be stocked by 100% of chefs working in the kitchens of cafes, hospitals and schools. The majority of products purchased were individual meal components such as scampi and pastry and single dish components such as chips and vegetables.

About the British Frozen Food Federation BFFF is the leading Trade Association for the frozen food sector. Its mission is to promote and protect the interests of the frozen food industry. Members cover the whole of the entire cold chain including large companies to SMEs. The Federation works to increase its influence with government and develop alliances with outside agencies affecting the success of frozen foods. It is involved in a wide range of consultations with government departments, covering a diverse set of issues affecting the frozen food industry.

It also campaigns with its members to educate, promote and inform consumers, retailers and the foodservice sector about the value of frozen food.

BFFF runs a number of projects to address special issues; Elected Committees look both at industry and sector-specific issues, whilst Working Groups of selected specialists tackle areas such as the retail and foodservice supply chain and school meals.

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eading frozen food brand, McCain recently celebrated its 10th anniversary in South Africa with a top chefs inspired dinner, in aid of Childline. The event at Silverstar Casino was hosted by popular TV personality Tammy Ann Fortuin.

The talented Culinary Team SA, made up of dedicated chefs from around the country, prepared the sumptuous three course meal in front of the 220 guests, demonstrating how to put together select dishes from the menu using versatile McCain products.

The festive event was attended by various local celebrities, including 94.7’s Alex Jay and Bongani Khumalo, sports personalities Ryk Neethling and Matthew Booth as well as musicians Andriette, and Loyiso Bala together with comedian Loyiso Gola who entertained the crowd throughout the evening.

Comitted to making every meal and every mouthful of the highest quality, it was no surprise that McCain chose the Culinary Team SA, who have won numerous awards and will take part in the 2012 Culinary Olympics in Germany to prepare the dinner.

During the evening, guests were treated to a sabrage demonstration by Piaff and given the opportunity to win great prizes in a raffle and auction boosting the donation given to Childline.

“McCain strives not only to be a good company, making good food from good, wholesome ingredients, but also a community conscious company. To this end McCain wanted to celebrate their milestone by remembering those less fortunate and giving something back to the South African community by raising funds for Childline. ” concluded marketing director Helen de Chalain.

On the Menu

Slap chips anyone...?

One of my favorite childhood memories is the fried fish and chips bought near the harbour in Cape Town. The fish was crispy and the chips were soggy, but had one thing in common: Both were drenched in Oil. Today, the thought makes me cringe, but not all oil is bad, and there are oils that can be healthy.

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he most commonly used oil when it comes to cooking is sunflower oil, and while it is an impulsive reaction to make that your first choice when ambling down the supermarket aisle, there are plenty of other choices available.

A certain mount of oil is healthy however, and as long as you use healthy oil. The more natural the oil is, the healthier it is. So, the hydrogenated oil (which carry trans fats) are definitely not on the top of that list. Also, the more processing the oil goes through, the more unhealthy it becomes.

Different oils and their uses Contrary to popular belief, different oil types are suited to different tasks.

It's not a case of "one size fits all".

• Frying: sesame, peanut, and avocado • B aking: sunflower, canola and coconut • Sauces: peanut, sesame and walnut • Sauté: canola, coconut and avocado Coconut Oil: This subtle flavour is particularly mouth-watering to use for making popcorn and hash browns.

Olive Oil: A staple ingredient in the Mediterranean diet, this heart-friendly monounsaturated fat, is the result of cold-pressing of olives.

Avocado Oil: This oil is smooth, with a nutty flavour. and is 50% monounsaturated, making it a heart-nourishing choice.

Canola Oil: Canola part of the brussels sprout, cabbage and mustard family. Its omega 3 and fatty acids are beneficial for heart health, and with a low saturated fat content, make it

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perfect for light cooking, sauces and desserts.

Corn Oil: extracted from the corn kernel, this golden yellow, unrefined oil has a dark colour and is rich in taste.

Sesame Oil: The seed of the sesame plant gives us sesame oil, has a high antioxidant content. Unrefined sesame oil is great as a key flavour component in sauces or dressings.

Grapeseed Oil: A by-product of the wine-making industry, this oil is extracted from the seeds of grapes.

Peanut Oil: No prizes for guessing where this comes from. Its high mono-unsaturated content makes it heart healthy. This writer loves chips which have been fried in peanut oil.

Choosing the right oil Fats are generally classified as good and bad, a 'rating' based on the fat's effect on ones heart. The good fats are monounsaturated and polyunsaturated. These fats lower bad cholesterol and increase good cholesterol.

The bad fats are trans fats and saturated fats.These fats lower the good cholesterol and increase the bad cholesterol.

Which is the best cooking oil The most important thing to remember when cooking with oil is that its characteristics change once exposed to very temperatures.

A healthy oil can become a hydrogenated oil, which turns into trans fat and trans fats can cause heart disease.The secret is to find, and use, an oil which will not change composition when heated.

An oil's smoke point is the temperature at which it begins to break down, turning into glycerol and fatty acids.

A bluish smoke also becomes apparent at this point. The flavour and nutritional value both start to decrease at smoke point, and the resultant smoke may start to irritate the throat and eyes.

When frying, those oils with a high smoke point are obviously the best. These oils include mustard, palm, peanut, avocado, sesame and sunflower oil.

Oil is light sensitive, as well as being sensitive to heat and oxygen. As such, oil must be stored in a dry and cool location.

Once used, the proper disposal of that oil is critical. We all know that oil and water do

not mix, and for this reason, oil should never be poured down a drain – a single liter of oil can pollute as much as one million litres of water. Oil should rather be recycled than disposed of, and can also be used in the production of soap, and bio-diesel.

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Thirsty Butler

Government backs new wine tourism Vindaba

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ith the backing of national and provincial government, Vindaba will be showcasing the best in South African wine-related tourism when it is held in Cape Town in September next year, targeting the local and international travel trade, as well as wine, travel and lifestyle media. Wine tourism has been identified as one of the fastest-growing and most lucrative sectors of the global tourism market by the minister of tourism, Marthinus van Schalkwyk.

Vindaba, which marks a new spirit of collaboration amongst tourism bodies, is intended as a launching pad to position South Africa on the world map of wine tourism.

Forming part of a long-term strategy to boost wine tourism, the initiative represents a partnership between Wines of South Africa (WOSA) and SA Tourism, as well as the Wine Routes, Cape Town Tourism, Cape Town Routes

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Unlimited and the Department of Finance, Tourism and Economic Development of the Western Cape.

SA Tourism’s global manager for events, Sugen Pillay, says wine tourism is an important part of South Africa’s leisure offering to travellers and that the wine industry should be supported by the tourism industry. “South Africa offers a diverse and exciting range of tourism experiences. The Winelands bring a further degree of competitiveness to our industry. At the same time, local and international tourism can help to augment the revenue streams of the wine sector.”

The organisers plan to turn Vindaba into a world-class event that will assume the status of a leading wine exhibition amongst the international wine and travel fraternities. It will also offer specialist seminars, focus on gastro-tourism and provide tailor-made wine tours for the international and domestic travel business fraternity.

Although conceived as a stand-alone event, it will be staged simultaneously with Cape Wine 2012 at the Cape Town Convention Centre. Cape Wine, hosted biennially by WOSA, exhibits a wide spectrum of South Africa’s wines and wine styles to the international wine trade, from buyers to importers and sommeliers in important export markets. It also attracts wine, travel and lifestyle media.

Cape Wine is considered the most successful international wine trade show in the Southern Hemisphere, and has been held every alternate year since 2000 with the exception of last year, given South Africa’s hosting of the 2010 FIFA World Cup. Next year’s Cape Wine will be the first in four years and will thus provide an important opportunity for the industry to update its markets on new developments.

It is expected that some 320 wineries will exhibit.

“There is a natural synergy between Cape Wine and Vindaba,” says WOSA CEO Su Birch, who has been one of the prime drivers to establish a coherent strategy to promote wine tourism that involves decision makers from the wider tourism sector. “As far as we know, this is the first initiative of its kind anywhere in the wine-producing world in which the wine and tourism sectors are jointly presenting a wine and wine tourism event.

“Not only will the two exhibitions feature many of the same producers but there are other common links. South Africa has been steadily building a domestic and global awareness for the range and excellence of its wines and is now considered a significant wine-producing country. With provenance playing such a strategic role in wine marketing, it makes sense to advance wine-related tourism, so wine lovers are actively encouraged to visit the source of the products they enjoy.”

Birch believes wine tourism, which began in 1971 with the launching of the first wine route in Stellenbosch, also has the potential to create more jobs. The wine industry in its entirety currently provides employment for 275 000 people.

In another world first, both events will be staged as eco-friendly exhibitions, making use exclusively of recycled and recyclable materials. South Africa is already recognised as a world leader in eco-sustainable wine production. Now it plans to establish a similar reputation for wine tourism by marketing Vindaba as a “green” initiative.

Van Schalkwyk has identified South Africa’s wine tourism as central to marketing the country as an attractive long-haul destination. Speaking at a tourism stakeholder workshop in April, he said: “Wine tourism is a vital product offering in South Africa’s tourism product as it helps improve the country’s competitiveness against destinations like Brazil, Australia, Kenya and Thailand.”

Although Australia has a highly developed wine tourism industry, many of its wine regions are located far apart, unlike South Africa where production is concentrated mostly in the Western Cape.

Van Schalkwyk said travel and tourism’s contribution to global GDP was expected to grow this year, despite the fragile world economy, and was projected to reach $5 990bn, while providing 258 million jobs.

The South African wine industry has an estimated annual turnover of R22bn, with exports contributing R7bn and wine tourism, a further R5bn.

Van Schalkwyk highlighted that with emerging countries becoming more popular travel destinations than their developed counterparts, South Africa was well placed to promote its tourism offerings. At the same time, the country could capitalise on the world’s steadily growing emergent middle class.

In Africa alone, the middle class has grown to around 300 million people, according to the African Development Bank.

As the National Tourism Sector Strategy works towards positioning South Africa as one of the world’s top 20 travel destinations by 2020, key stakeholders in wine and tourism are uniting to present the country’s first specialist wine tourism exhibition, Vindaba. page 27

Booze News

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Fleur du Cap wins

till basking in London glory after a spate of gold medals earlier this year, Fleur du Cap has triumphed once again by bringing home a Trophy from the International Wine Challenge for its award winning Unfiltered Semillon.

Fleur du Cap Unfiltered Semillon 2010, one of two Fleur du Cap wines to scoop gold medals at the highly contested 2011 International Wine Challenge, is also the proud winner of the International Wine Challenge 2011 Western Cape Trophy. Fleur du Cap’s second International Wine Challenge gold medal went to the 2010 Unfiltered Viognier.

The judges were full of praise for the 2010 Unfiltered Semillon describing it as a “beautiful medley of lemons, apples and pears” and a “good example of South Africa”.

For more information on Fleur du Cap wines, visit www.fleurducap.co.za

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The rebirth of Rhebokskloof

ith 300 years of winemaking history behind it, Rhebokskloof is confident of where it’s come from – the vision is now firmly on where it’s going.

Two young women have been working quietly behind the scenes with the aim of reinventing Rhebokskloof’s wines - top-quality, award-winning and delicious wines which are a testament to their talent and dedication.

Winemaker Rolanie Lotz has been pivotal in the re-branding of the estate’s wines and the creation of a new and exciting product portfolio and improved cellar practices; and Vitculturalist Karin Louw, has been instrumental in the replanting of all leaf roll virus infected vineyards and effective in the planning necessary to prevent outlook spreading of the virus. The planting of new vines included new varietals such as Shiraz, Mourvèdre, Grenache and Pinotage. This, and improved vineyard practices, will have a major positive effect on future quality of the fruit.

Changes to the Rhebokskloof brand have been deliberate and measured, with emphasis placed on the cultivation of a new portfolio containing mainly Shiraz, Shiraz blends and Chardonnay – handcrafted premium and ultrapremium wines. Rhebokskloof Wine Estate’s flagship wine, the Black Marble Hill Reserve Syrah has for the third consecutive year walked away with a prestigious international Syrah Du Monde award.

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Brandy takes the title

De Krans Pink Port, perfect for summer

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hat better way to enjoy the splendid South African summer sunsets than with a chilled glass of De Krans Pink Port. Made in a unique style to cater for the needs of its consumer, this distinctive port is the perfect sun downer drink to sip and savour during the warmer spring and summer evenings.

Launched in early 2008, the first of its kind, the De Krans Pink Port is made from traditional port varieties Touriga Nacional, Tinta Barocca and Souzão, where the grapes were allowed only a few hours’ skin contact and the juice then cool-fermented for approximately five days before fortification with unmatured brandy spirit. The result is a port with a beautiful vibrant blush colour, rich ripe flavours of fresh red berries and a long, lingering aftertaste.

For more information on the farm and other wines in their range, visit www.dekrans.co.za or contact Helet or Bessie at the farm on 044 213 3314.

potstill brandy from the Fine Brandy by Design collection of South African brandies has been awarded the 2011 International Wine & Spirit Competition (IWSC) Worldwide Best Brandy title. The Van Ryn’s 20 Year Old, produced by the Van Ryn’s Distillery near Stellenbosch was declared the top performer in London.

According to the organisers of the competition, in which all entries are tasted blind, grape brandies were submitted by 19 countries for this year’s event. “Countries as diverse as England and China were awarded silver medals, as well as some countries with a long but unheralded tradition of brandy distillation, such as Armenia and Bulgaria.”

This is the fourth time Van Ryn’s has won the Worldwide Best Brandy title at the IWSC. It is the seventh time the distillery has been judged to produce the finest brandy at an international competition, as Van Ryn’s is also a threetime winner of the International Spirits Challenge (ISC) Best Brandy trophy.

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Pongrácz goes petit

ongrácz, South Africa’s much loved Cap Classique, is now available in a stylish petite bottle ideal as a predinner bubbly or a relaxing after work indulgence when a glass or two is all you need.

The elegant new 375ml bottles of the singularly noble Pongrácz and Pongrácz Rosé, South Africa’s top non-vintage and Rosé in the highly contested 2010 Wine Amorim Cap Classique Challenge, are a petite version of the distinctive, and infinitely stylish original Pongrácz.

An exceptional blend of the classic Champagne varietals, Pinot noir and Chardonnay, Pongrácz is set apart by its crisp green apple tones and the nuttiness of freshly baked bread. The Rosé with its salmon hue is enchantingly dry with a wonderful foamy mouthful of black berry fruit and delicate yeasty notes that balances superbly with a dry palate.

For more information, visit www.pongracz.co.za

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Festival returns to Gauteng

fter the success of last year’s inaugural Festival, the 2011 Robertson Wine Valley Festival @ Kloofzicht Lodge, over the weekend of 17 - 18 September, is definitely an event not to be missed!

The line-up of Robertson Wine Valley wineries showcasing their fine wines will include key exhibitors like: Excelsior, Major’s Hill, Rietvallei, Robertson Winery, Rooiberg, Van Loveren, Weltevrede and Zandvliet to name but a few. And with wines being sold on site, this event provides the perfect opportunity to stock up on your favourite Robertson wines, renowned for their great value, from easy-drinking to top-of-the-range.

cane@canetime.com

www.canetime.com

Report Back

Good better butter

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or over six millennia, humans have had an intimate culinary relationship with butter.

Melting at just below body temperature, butter has a luscious mouth feel that imparts a rich, creamy taste to everything it touches. Think of fresh bread spread with butter, velvety mashed potatoes, or flaky butter cookies. Just a little butter adds flavour to everything from pancakes, vegetables, and sauces to pastries and cakes. Butter effortlessly carries other flavours, and is often the vehicle for delivering garlic, herbs, citrus, or nuttiness to both savoury and sweet dishes.

Yet in the second half of the twentieth century, butter – one of the great flavours and most important ingredients in a cook’s repertoire – was reported to be the gateway to a host of health problems. We now know that butter’s negative reputation was undeserved, and instead that butter substitutes and manmade trans fats are the true culprits that pose threats to our health.

Indeed, recent studies reveal just how important butter is to a healthy

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It takes 21 pounds of fresh, wholesome cow’s milk to make each pound of butter like the pat of butter on waxed paper at a French farm in Brittany.

diet. It supplies our bodies with vitamins and minerals; boosts our immune system; helps hormone production; and supports our bones, organs, and most importantly, our brain. Good natural butter is satisfying and can even help with maintaining a healthy weight.

The bottom line? Get out your mixing bowl or saucepan, roll up your sleeves, and embrace the joys (and challenges) of cooking with butter, and savour its unique, irreplaceable taste.

For over six millennia, humans have had an intimate culinary relationship with butter.

Melting at just below body temperature, butter has a luscious mouth feel that imparts a rich, creamy taste to everything it touches.

Think of fresh bread spread with butter,

velvety mashed potatoes, or flaky butter cookies. Just a little butter adds flavour to everything from pancakes, vegetables, and sauces to pastries and cakes. Butter effortlessly carries other flavours, and is often the vehicle for delivering garlic, herbs, citrus, or nuttiness to both savoury and sweet dishes.

Yet in the second half of the twentieth century, butter – one of the great flavours and most important ingredients in a cook’s repertoire – was reported to be the gateway to a host of health problems. We now know that butter’s negative reputation was undeserved, and instead that butter substitutes and manmade trans fats are the true culprits that pose threats to our health.

Indeed, recent studies reveal just how important butter is to a healthy diet. It supplies our bodies with vitamins and minerals; boosts our immune system; helps hormone production; and supports our bones, organs, and most importantly, our brain.

Good natural butter is satisfying and can even help with maintaining a healthy weight.

The bottom line? Get out your mixing bowl or saucepan, roll up your sleeves, and embrace the joys (and challenges) of cooking with butter, and savour its unique, irreplaceable taste.

Butter vs other fats: In many ways, butter is unique in the world of fat. It doesn’t require us to kill the animal in order to obtain it, and without us it wouldn’t exist. The fat content of butter ranges from 80% to 86%, and the rest is water and milk solids. This means that butter isn’t pure fat; rather, it is an emulsion. As a result, butter must be handled with more care than other fats in the kitchen. Warm butter can be chilled again, but if the butter gets too hot the emulsion will break and chilling will not bring it back. The milk solids in butter’s emulsion burn at the relatively low temperature of 121°C, so butter is not as useful for cooking at high temperatures. To use butter at higher temperatures it must be clarified. This simply means melting the butter over low heat until it separates into butterfat and milk. The butterfat, or clarified butter is poured off, leaving the milk solids behind. However, much of butter’s distinctive flavour is in the milk solids, so clarified butter doesn’t have the same taste as melted butter.

Butter marries perfectly with sugar and is an undisputed star in the dessert kitchen.

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It adds lots of flavour, making tasty cookies, crisp pie shells, and light, flaky puff pastry. Many dessert recipes, such as butter cookies, rely entirely on butter for their taste. High fat butters give the richest taste and their lower water content produces the best results. While the choice between cultured or sweet butter is personal, unsalted butter is often preferred for cooking because the amount of salt can be controlled.

Butter in sauces When it comes to making sauces, the type of butter you use can have a subtle but significant impact on the flavour of your sauce.

The cream used to mass-produce American butters is combined and pasteurized, giving it a uniform and indistinct flavour. Massproduced French butters also start with combined creams and pasteurisation, but then have microbes add to provide an acidic taste. Artisanal or farmhouse butters, on the other hand, each have a distinct taste. These individual flavours come from both the cows’ diets and – in the case of French and European-style butters – the microbial strains found in each.

When you experiment with different kinds of butter to make sauces, you can bring out the unique flavours of each. Similarly, beurre noisette and beurre noir can impart a nuttiness and intense flavour that is absent from traditional butter.

Melted Butter Who hasn’t dabbed a pat of butter onto a baked potato, a bowl of pasta, or a serving of vegetables? And popcorn would taste like Styrofoam without a drizzle of butter and a sprinkling of salt.

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Butter is at least 80% fat, with water droplets interspersed. When you melt butter, the water separates from the butterfat and – because water is heavier than fat – slips to the bottom.

Beurre noisette Beurre noisette, or hazel butter, gets its full flavour and distinctive light brown colouring by heating the butter to 121 °C, at which point the water has vaporised and the remaining molecules of sugar and protein react to form a different aroma and flavour. Unlike sauces containing water, wine, or other liquids, beurre noisette won’t make breaded food soggy, so it’s perfect for sautéing.

To make beurre noisette, use a heavy saucepan to melt butter over medium heat. The water will have vaporised

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Italian Clover Buttercream Cupcakes Madeira Cup Cakes Ingredients 125 g Butter 200 g Cake Flour 150 g Sugar 10ml Baking Powder 2 each Eggs 125 g Milk 10 g Vanilla Essence pinch Salt Method • Cream the butter well.

• Add sugar and cream.

• Add eggs one by one.

• Add vanilla essence.

• Sift flour and baking powder and salt and fold in one third, two thirds.

• Add milk.

• Pour into cup cake moulds/paper holders.

• Bake at 180 till cooked.

Italian Buttercream Ingredients 225 g Sugar 115 g Egg whites 60 g Water 340 g Butter, soft 5 ml Vanilla Essence Method • In a pot bring the sugar and water to softball stage (116).

• Whisk eggs to soft peak.

• Add sugar to egg whites slowly, whip till cools to room temperature.

• Add vanilla essence.

• Change to K beater and add in butter in blobs (room temp) • Cream until smooth and light.

• Fold in flavouring if required.

Dannie B

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when the volume of butter is reduced by about a quarter. Look for white specks at the bottom of the pan, and then turn down the heat. When the specks turn light brown, remove the pan from the heat and place in a cool bath. Once it has cooled slightly, add the juice of one lemon for every four ounces of butter.

The result? A temporarily emulsified flavourful fish or meat sauce.

Beurre noir Beurre noir, or black butter, is prepared in the same way as beurre noisette, except it heated to a much deeper brown colour. Instead of adding lemon juice once the butter has cooled slightly, add a sherry or balsamic vinegar reduction.

Both beurre noisette and beurre noir (without the lemon juice or vinegar) can add a distinctive nutty flavour to baked goods.

Butter sauces The process of creating a butter-based sauce essentially involves reversing butter’s emulsion from one where the water molecules (typically about 15% of butter) rest in butterfat molecules (typically 80% or more) to one where butterfat rests among water molecules.

Looking at the big picture, it’s as though the process of transforming butter into cream is reversed, so that the butter makes a creamy sauce.

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Chef Danielle Beijers Eggs Benedict

Eggs Benedicy - Ingredents 3 tbsp MAILLE white wine vinegar 4 large free range eggs 2 VAN DER MEULEN Holland Toast 1 batch hollandaise sauce 4 slices Parma ham 1. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins.

Plate the Hollands toast.

2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.

3 . Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs.

Spread some sauce on each slice, scrunch a slice of ham on top, then top with an egg.

Spoon over the remaining hollandaise.

Hollandaise sauce - Ingredients 500ml MAILLE white wine vinegar1 1 tbsp peppercorns bunch tarragon 3 large free-range egg yolks 200ml melted and skimmed butter squeeze lemon juice

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3. Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.

4. Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

1. Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve.

2. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.

Blue cheese & Black pepper Baked Cheesecake Ingredient 375 g Cottage Cheese 2 Eggs 2.5g Black pepper Blue cheese to taste 2.5g Salt 125g Cream 30g Cake Flour 6 VAN DER MEULEN Holland Toast

Method • Smooth cottage cheese.

• Fold in eggs.

• Crumb blue cheese into mixture.

• Add salt and pepper.

• Fold in liquid cream.

• Fold in sifted flour.

• Crumble you VAN DER MEULEN Holland Toast into a ready grassed cake tin • Poor over cheesecake mixture • Bake at 1400 till cooked.

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While chemically complex, you can easily see the butterfat-in-water effect when you thicken a sauce with butter. If you’ve ever tried to make a butter-based sauce only to have the liquid fat in the sauce separate out, you’ve experienced the fragility of the fat droplets that are suspended in the liquid. The separation you see is caused by heat (as low as 135°F or 57°C) damaging the membranes around the fat droplets, thus allowing the fat to leak out.

Beurre blanc, or white butter, is the classic French white sauce that’s known for its richness and creaminess.

Beginning with a wine or vinegar reduction, butter is whisked in until it has the consistency of heavy cream.

As with all butter sauces, beurre blanc is fragile, and can easily break down when exposed to heat.

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To make beurre blanc, combine 1 cup (240 ml) dry white wine, 1-1/2 oz. (45 ml) white wine vinegar, and 2 finely diced shallots in a saucepan. Reduce over medium high heat to a volume of 2 tablespoons (30 ml). Cut 2 cups (480 g) cold butter into small pieces. Set the pan over low heat and add butter a few pieces at a time, whisking continuously. Add more butter as previous addition is almost melted. Continue until all the butter is added.

Similar to beurre blanc, beurre monte is typically made with water (rather than a reduction) as a base, and is often used to poach fish and delicate proteins. Beurre rouge, or red butter, often loses its color when the sauce’s red wine is reduced. Food writer and former caterer Francine Maroukian suggests intensifying the red color of the sauce by using beets’ natural color.

She advises thinly slicing the beets and adding them to your aromatics in a pan with some butter. Then, add a bottle of red wine and cook until the volume is reduced by 25%. Finally, strain the sauce and slowly whisk in softened butter. Voila! http://www.webexhibits.org/butter/sauces-tips.html

Chef Kelvin Joel

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Strawberry-Rhubarb Mascarpone Cannoli Ingredients: 1 Egg 1/4 cup Sugar 1/4 cup Lurpak butter, melted 1/2 tsp. Vanilla extract 1/2 tsp. Grated orange peel 1/2 cup all-purpose flour 1/4 tsp. Baking powder

Filling: 6 Tbsp. Sugar 1 Tbsp. Cornstarch 1⁄8 tsp. Ground cinnamon 1/2 tsp. Orange juice 1/4 tsp. Grated orange peel 1 cup Chopped fresh or frozen rhubarb 1 cup Sliced fresh strawberries 226g Mascarpone cheese Confectioners’ sugar or melted white chocolate

Method 1. In a large bowl, beat the egg, sugar, butter, vanilla and orange peel until blended. Combine flour and baking powder; stir into the egg mixture and mix well.

2 Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool.

3. Meanwhile, in a large saucepan, combine the sugar, cornstarch and cinnamon. Add orange juice and orange peel; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender, stirring occasionally. Remove from the heat and cool.

4. In a large bowl, combine cheese and cooled rhubarb mixture. Spoon or pipe into shells. Sprinkle with confectioners’ sugar or drizzle with white chocolate.

CMYK 0 18 2 100 7

ONE PANT C P280

Lurpak is a taste worth savouring. It has a subtle, but distinctive taste that brings out the best of everything it is cooked or served with. www.lurpak.com

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Fare Comment

Nicky Gibbs' contemporary "conscious cuisine" T he Westcliff has a chef with a vision – executive chef Nicky Gibbs is guided by the macrobiotic way of eating, which is eating naturally, locally and seasonally to ensure optimum health and nutrition. Yes: we do want flavour and taste and titillating dishes, but we also want to feel good about what we are eating.

To eat locally, she has developed strong relationships with suppliers of niche and specialised products from boutique farmers.

To eat seasonally, she only sources foods that have ripened naturally in the southern hemisphere, and her menus will change with every season.

And naturally: all her meat and chicken is free range, grass fed and naturally reared - free from all forms of antibiotics and steroids. You will taste the difference.

Nicky’s food is light and healthy with fresh herbs and micro-greens such as leaves of baby beetroots and baby carrots.

A feast for anybody who knows that food is not just food, but a living product.

Nicky is strict about the origins of the food she cooks, and about sustainable farming practices. She will not buy fish that is listed as rare or endangered on the Sustainable Seafood Initiative and her only

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indulgent digression is the salmon flies in from Scotland - to Nicky it is the best salmon in the world.

Nicky Gibbs wants the Polo Bar and La Belle Terrasse to be known, quite simply, for good food, good service and a fantastic elevated look-over-the-city vibe (which is not difficult when you are perfectly positioned to soak in the most spectacular view over the largest city forest in the world).

Nicky spent much of her childhood growing up on a farm in the Eastern Free State where her dad worked as a vet. Her down-to-earth upbringing gave her a solid foundation before joining the rollercoaster world of hospitality, working in esteemed establishments such as Fancourt, Melrose Arch Hotel, Quaglino’s in London, cruise liners QE 2 and Symphony & Harmony; and then tour catering for rock ‘n’ rollers (the likes of Paul McCartney, The Rolling Stones, Tom Jones, Moby and Joe Jackson).

Orders: 086 651 6203

• NEW WAREHOUSE AND DISTRIBUTION CENTRE NOW OPEN IN JOHANNESBURG •

Hospitality

The history of afternoon tea She started inviting friends to join her for tea and sandwiches in the middle of the afternoon, a practice that proved so popular that it was caught on by other social hostesses in London and soon became the norm for fashionable society.

It is interesting to note the History of Afternoon Tea versus High Tea. Afternoon Tea has traditionally been enjoyed by high society. Dainty cakes, pretty frosted confectionaries, fine porcelain and discreet, social conversation were the order of the day. By contrast, High Tea was a spirited affair with the whole family gathering together after the hard-working man of the household came home. A hearty High Tea was served on tables brimming with simple, fresh fare which often took the place of dinner.

Tea for two – or more…

High tea is an olde worlde concept that tingles with romance.

Only a few intimate spots can offer this, coupled with the fine mix of yesterday’s charm and today’s magic.

The Last Word Constantia is such a place.

Here you will appreciate understated style and elegance in colourful gardens, manicured to perfection. Industrious insects and bird song are the only sounds that will interrupt your reverie. Meticulouslybrewed tea and coffee with delectable, home-baked treats ensure gracious indulgence at its best!

Come rain or shine the surroundings promise to enchant you.

Open daily from 11h00 until 16h00. Bookings are essential as numbers are limited and High Tea is only served according to bookings.

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Tea for two...

Afternoon Tea was first introduced in the early 19th century by the 7th Duchess of Bedford who didn’t enjoy “that sinking feeling” during the late afternoon.

Re-designing afternoon tea Included in the sumptuous display are best-loved classics such as dark chocolate cake, baked cheesecake, chiffon cake, beesting cake and moist spicy carrot cake. Further along the Windsor Table are several tea loaves, colourful cupcakes and delicate petit fours of gianja, baumkuchen, lemon meringue and chocolate torte. The freshly baked fluffy scones are traditional favourites, served with clotted cream and preserves. You will also find a typical South African dessert, milk tart, called “melktert” in Afrikaans. The supersweet tooth will be more than satisfied with the fudge, coconut ice and toffee platters. The savoury selection ensures that those who prefer salty and spicy will not feel left out. There is an impressive line-up of salmon and crêpe stacks, roast chicken with masala pineapple, courgette fritters, lamb focaccia with babaganoush, butternut, sage and pine-nut muffins, spinach quiche and glazed onion and tomato tarts. Delicate finger sandwiches are filled with rare roast beef and rocket, smoked salmon, egg mayonnaise and cucumber. As for the “main ingredient”, there is a superb selection of premium leaf teas and flowering teas sourced from local supplier Nigiro. The signature Mount Nelson Tea has been blended from six teas - Darjeeling, Kenya, Assam, Keemun, Yunnan, Ceylon and Rose petals out the Garden – to create a rosy hue just like the hotel’s exterior walls. Pasty Chef Vicky loves her work and sees it more as an opportunity to indulge in her passions rather than a job. “For me rolling out pastry dough and making bread is like therapy. Put me in a quiet corner somewhere and ask me to make a tray of croissants and I’m happy” she says, “I also enjoy the precision of making plated desserts and intricate confectionery items – especially when they contain chocolate! I want visitors to our Afternoon Tea to be surprised every time they visit the buffet”.The Afternoon Tea buffet is served in the Hotel Lounge daily from 14h30 to 17h30.

Morning Tea is served in the Hotel Lounge daily from 09h00 to 12h00.

The Mount Nelson Hotel’s Pastry Chef Vicky Gurovich and Executive Chef Rudi Liebenberg have re-designed the hotel’s legendary Afternoon Tea, offering an elegant spread with an emphasis on distinctive flavours, variety and innovation to suit the most capricious of tastes.

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Kitchens

H

er reasons for choosing to create her delectable dishes at Miele were simple, “Miele appliances offer all I could possibly want and need to help me ensure that every dish is a masterpiece”.

She spoke to Kaitlin Tuck, Miele events manager, about her favourite features available in the wide range of Miele ovens.

Tell us about the benefits for you in your profession of the Rapid Heat up feature in our ovens?

“As a chef time is often not on your side but with Miele’s rapid response, time and money is saved. It is ideal for anyone with time constraints when preparing a meal”.

And the Moisture Plus feature?

“Great for creating a superb crust while the centre is still moist and you’ll never have a dry scone again”.

Do you like the Fan Plus feature?

“It is fantastic as it circulates the heat

Danielle Beijes recently hosted a pastry demonstration at the Miele Gallery of Fine Living on Peter Place in Bryanston. evenly so each portion is consistent with the next. It’s like the Intensive Bake feature which makes even browning for pies, quiche or tarts, a piece of cake.”

How about the different accessories?

“The Miele baking stone is perfect for crisp pizzas and fresh bread rolls. It is a doddle to clean. The Flexi Clip runners make dealing with hot trays really quick and efficient.

Anything else?

“The Auto Roast function adjusts temperatures so you have time to prepare other things. And cleaning the oven is so simple with the anti-stick Perfect Clean Oven Trays while the Pyrolitic self cleaning function keeps your oven pristine.”

“And I’m not just talking – my kitchen at home is a Miele kitchen!”

Danielle Beijers will be hosting baking events at Miele 27th August 2011 17th September 2011 1st October 2011

Have your cake and eat it

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HI Hospitality Interiors

Small comforts

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S

ince first opening its doors in 2008, the Grand Daddy Hotel has been a welcome alternative to the seedy backpackers and budget hotels that line Cape Town’s famous Long Street. It offers patrons all the comforts of an upscale hotel, while staying true to the quirky bohemian character of the neighbourhood.

The launch of its Airstream Rooftop Trailer Park not only helped the hotel to maximise the use of their valuable realestate, it also gave them a novel talking point and public space complete with a bar and outdoor cinema.

Being the first of its kind, the project was not without its challenges. There are no manufacturers in South Africa able to reproduce the iconic American Airstream trailers that were required, so they had to be imported from the USA. At the time there were no building regulations that dealt with placing seven trailers on the roof of a building, so at first they were refused permission by the Cape Town City Council.

Fortunately the hotel’s many meetings with the council finally paid off and they were ultimately given permission to go ahead with this unique project.

Each of the seven trailers was furnished by a different local designer with quirky and fun themes like Dorothy, Pleasantville, Afro-funk and Goldilocks. It’s amazing how the designers managed to squeeze all the comforts of a standard hotel room into these teeny-tiny trailers. Every trailer has a full bathroom complete with a toilet, sink and shower, as well as air conditioning, a double bed, TV and even a mini bar.

Be warned however, you’ll need a bit of adventurous spirit to enjoy your stay here, as the trailers are quite a bit smaller than the average hotel room and the interiors can quickly become somewhat overwhelming. If you’re just looking for a comfortable place to lay your head down at the end of the day, this might not be the best choice. But if you’re looking for an experience that breaks the mold and will add some fun to your next Cape Town stay, this is an option well worth considering.

Bookings start from R1075 per trailer per night and can be made online at www.granddaddy.co.za

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HI Hospitality Interiors

Passing the test S

ince opening in November last year, awardwinning chef Luke Dale Roberts’ The Test Kitchen has been wowing diners with its creative cuisine.

Located amid the buzz of the Old Biscuit Mill on Albert Road, it has quickly built a reputation as one of the Cape Town’s culinary hot spots.

Luke invited Butler to be their lab rats and taste some of his innovative creations, including yellowtail sashimi with a chickpea and ginger salad, wood fired pork belly with a coco bean and bay leaf jus, and confit duck leg with braised lentil salsa. This was followed by dessert, which included a selection of sorbets and a white wine poached pear, chocolate fondant and ice cream.

In every respect, from presentation to taste, the experiment was a resounding success. What was quire refreshing is that dining at the Test Kitchen is a surprisingly relaxed affair compared to other

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Located amid the buzz of the Old Biscuit Mill on Albert Road, it has quickly built a reputation as one of the Cape Town’s culinary hot spots. restaurants in its price class. It’s immediately evident that most of the care and attention goes into how the food tastes, rather than on how it is presented. Instead of meticulously decorated and overstyled creations, dishes spread out casually on hand-crafted black pottery plates.

‘The style of food is still very much mine,’ Dale-Roberts explains, ‘but at the same time the space has to remain collaborative and creative.’ His team, which he describes as ‘young and extremely talented’, will use cooking methods that range from ‘very old to very new, and used in conjunction with one another’.

This might be using sous vide or pressure-cooking together with homecuring, smoking or barbecuing.

The result is that every dish on the Test Kitchen’s menu is a unique little world of flavours, textures and visual delight. The

restaurant updates its menu frequently, so repeat visits are definitely recommended.

The Test Kitchen is open for lunch and dinner from Tuesday to Saturday. For bookings visit www.thetestkitchen.co.za or call 021 447 2337.

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HI Hospitality Interiors

TAB taking – the skies Air charter is the business of renting an entire aircraft as opposed to purchasing an individual seat with an airline and owner operator team Grant Brighton and Garry Hoare have been running TAB Charters since 2005.

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T

he pair started out working as pilots but after much deliberation, they decided to take on the skies themselves. They initiated proceedings and with the leasing of two aircrafts, a 19 seater and a 10 seater, The Aviation Business (TAB) Charters was born. TAB had its commuter fleet.

As the company’s main aim is to provide an outstanding service to its volumes of passengers, an upstairs office area at Lanseria Airport just outside Johannesburg, was taken on in 2006 and converted into a luxurious VIP commuter lounge. “We are a VIP service provider so we want to give VIP service from beginning to end,” says Garry. “The first stop would be the lovely lounge. From there the service continues with the type of aircraft we fly, the service received on the aircraft all the way until the aircraft is brought to halt at its destination.”

“The company ethos at TAB is service,

reliability and safety,” adds Grant. “We spotted a gap and therefore supplied a luxury service to the business and corporate travellers, who want to travel comfortably. Our business is to fly them to destinations that the large airlines can’t really access and to fly them well.”

Once the lounge had been acquired and settled, TAB contracted itself out to other charter companies that were not able to handle their workload. This boded well for the company as word spread, bookings escalated and prompted the company to purchase its first aircraft rather than lease any at all.

In 2008 and 2009 business boomed, as the company had been named the preferred charter airline during the 2009 Confederation Cup. In 2010 TAB flew the local organising committee for the 2010 FIFA Soccer World Cup, placing this little David among the Goliaths in the air charter industry.

In keeping with the company ethos, TAB started its own maintenance company, just to be assured that the aircrafts were getting the proper maintenance and the service they needed.

According to Grant and Garry the company employs 18 staff members of which 12 are pilots and the list of famous people flown is endless and includes Warren Buffet and Zinedine Zidane.

With such a great team and complete awareness of service and safety it seems only natural that the sky is the limit for TAB Charters.

Hospitality Interiors

HI

A tough 2011 for the local accommodation sector

“W

hile the trend for the remainder of 2011 is gloomy, the accommodation sector will see good returns into the medium term future, but these will be lower than experienced in the past.”

Commenting on the findings of the recent PwC South African Accommodation Report, Forster says that all key industry players have reduced costs as far as possible. “Their strategy now is to maximise occupancy levels while carefully monitoring average room rates.”

The PwC South African Accommodation Report analyses revenue from this segment of the hospitality industry (covering hotels, guest houses, bed & breakfast establishments, guest farms, caravan sites, camping sites, bush lodges), and excludes revenue from food, beverage and other services. It provides a synopsis of historical performance for the 2006-2010 period and forecasts key revenue indicators for 2011-2015.

Nikki highlights the positive trend in the domestic tourism and travel market, starting in early 2004, with the number of overnight visitors, and within, South Africa nearly doubling between 2004 and 2006 to 10,23 million. It then rose by an additional 940 000 between 2006 and 2008 to 11,17 million.

“Matching the trend in the broader SA economy, growth in travel and tourism boosted hotel visits, raised occupancy rates and fuelled accommodation revenue.”

In response to this positive cycle and in anticipation of the 2010 FIFA World Cup, the supply side of the industry, specifically the hotel subsector,

responded to the growing demand for rooms.

“But because of the significant time lag – generally three to five years from decision to build to opening for business - between 2005 and 2008, a modest 1 600 rooms were added. The supply surge came between 2008 and 2010, when approximately 9 700 additional hotel rooms were added, being able to accommodate an additional 3, 5 million visitors annually” says Nikki. “But by the time these new rooms came on stream, economic conditions had worsened and tourism slowed. Even if the economy had continued to expand at a healthy rate, the increase in the supply of hotel rooms would have exceeded any reasonable expectations of growth in demand.”

In analysing trends in the accommodation sector, Nikki notes the distorting spike that comes from the 2010 FIFA World Cup. “Last year, the number of foreign overnight visitors rose 15.1% to 8.07 million, and domestic visitors increased 14.3% to 5.13 million (13,2 million in total). If there had been no FIFA World Cup in 2010, we estimate that total accommodation spending would have risen by 4.2%, instead of the 16.7% increase that actually occurred; the average occupancy rate would have fallen to 46.4% instead of increasing to 47.8%; and rather than increasing 12.6% to R699 during 2010, the average room rate would have advanced just 3.7% to R644.”

In the year immediately following the

World Cup, the number of visitors is expected to decline by an estimated 8.7% to around 12 million in 2011. Thereafter, aided by an improving economic climate, the total number of annual visitors in South Africa should rise to 14,8 million by 2015, a 2,3% compound annual increase from 2010, but a stronger 5,35 % gain compounded annually from 2011. “This growth in travel and tourism will have a positive impact on the accommodation industry” says Nikki.

“While the accommodation sector in South Africa should see growth in the coming years, occupancy rates are not expected to match those seen prior to 2009 and growth in average room rates will be low” says Dr. Nikki Forster, PwC SA Hospitality & Gaming Leader.

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HI Hospitality Interiors

Meet Keith Bentley

B

utler spoke to a very excited Keith Bentley, the General Manager of the Gateway Hotel about his career history and thoughts on the new property.

Please describe what your job entails – what are your main responsibilities?

The job mainly entails planning, directing, organising and control (from service to finance).

I am responsible for making sure the hotel runs successfully; making sure that all of our guests’ needs and expectations are met and that the budgeted revenues are achieved for our owners.

Where were you working before joining the Three Cities group?

Originally I spent 13 years at Three Cities Group.

I then was the GM of Shaka Tours & Safaris for 6 years, after which I spent 9 months at Signature Life Hospitality. Working for Three Cities again feels like coming home!

What have you found that you like about the Gateway Hotel?

The Gateway Hotel is

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a fantastic product with a homely feel to it. The “greening” aspect of the hotel is also a huge plus point as is the location (it adjoins one of the largest shopping and entertainment complexes in SA).

What will the Gateway Hotel add to the Three Cities portfolio?

It is a first-class hotel that is geared to the corporate, conference and leisure market and offers exceptional and personalised service to our guests. I believe it is a wonderful addition to the Three Cities portfolio.

What makes this hotel stand out – to consumers and business men and women alike?

It is “green” and its FABULOUS location! The Gateway Hotel will be a roaring success; the location, combined with great service, means that guests will feel as if they are “home” (a much better version thereof!).

What one outstanding feature would you rave about?

The hotel is “green” and energy-efficient.

Contractors have done all they can in ensuring the environmental impact of the building is minimal. We are very proud of this.

The new Gateway Hotel adjoining the Gateway Theatre of Shopping and overlooks the Wave House and beautiful Umhlanga hills, recently opened its doors to receive guests. This new hotel is set to cause a stir in the hospitality market.

What has been your worst experience in managing a Hotel?

My worst experience was when an international traveller checked into the hotel with his wife.

Twenty minutes later he passed away from a massive heart attack in his room.

What has been your best experience?

There are so many! One that stands out the most was when I met Mr Nelson Mandela soon after his release. What a gentleman he is.

What criteria make a successful GM? I would say you have to be passionate, committed, understanding, fair, serviceorientated, and customer-focused Is there anything else you would like to add?

A successful hotel is not about the GM but about all the staff working towards a common goal. We strive to ensure guests’ needs are met and then surpassed. The hotel industry is about people not bricks and mortar!

HI Hospitality Interiors

20 West hardly a white elephant

I

nitially this building was considered a white elephant as its future had not been decided and it was standing vacant on Sandton’s skyline. It seems however this title was a little premature as Marc Wachsberger and his team at EAH Executive Apartments & Hotels has turned the tables on this build.

This luxurious and modern establishment boasts over 145 apartments offering the convenience of a hotel at the fraction of the cost of what you would expect to pay in a five star hotel. Perfect for long term, medium or short term corporate or holiday stays, 20 West facilities includes a beautiful restaurant and terrace, conference facilities, a gym, a large heated lap pool and other amenities and services that match up to the top luxury hotels.

The apartments are serviced on a daily basis and offer complimentary laundry and ironing.

A full DSTV bouquet, internet access and 24 hour reception and security, air conditioning and complimentary undercover parking are some of the other services offered.

The rooms are configured in a way that gives complete flexibility and can meet the needs of both long term stays and overnighters. There are five bedroom penthouses, which have three bedrooms each at 220m. Fit for a king, or ideal for a family!

The 70 two bedroom apartments are 110m. They are extremely spacious and incorporate a fully fitted kitchen with state of the art appliances, a dining room and lounge and two bedrooms both en suite. These can also be split into 70 one bedroom suites which still have the kitchen, dining table and lounge area and are 80m, and then 70 standard rooms, resembling a typical hotel room at 30m.

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Centrally located and set in the business, shopping and commercial hub of South Africa, 20 West is close to Sandton City Shopping Centre, Nelson Mandela Square, the Sandton Gautrain station, Sandton Convention Centre and the Johannesburg Stock Exchange.

This unique offering has a full conference centre with seating for 230 people between its two main conference rooms and five executive boardrooms which can be used as breakaway rooms. State-of-the-art technology goes hand in hand with natural light, and doors open onto the courtyard and terrace in most of the venues.

The modern clean lines and up to date look are a breath of fresh air, along with efficient and friendly service.

Competitive pricing and tailor-made packages are another key element, along with its location, in the hub of Sandton’s central business district.

Having had premises off Rivonia Road for several years, Chez Girard has

re-located to 20 West, so as well as having a great restaurant for in-house guests, Chez Girard also welcomes its regular guests into a new space. The food, as ever, is magnificent, with some of Christian’s classics still on the menu; the roast duck and the timeless classic – chateaubriand.

On arrival the security check-in is quite rigorous, as details are submitted as well as a scan taken of your driver’s licence.

Security are friendly but firm. This, according to Marc, CEO of EAH Executive Apartments & Hotels, is what attracts important international and local guests to the hotel, as security is a key concern to foreigners.

The receptionist could have been a little friendlier as I felt I was drawing her away from something important to check me in. In contrast the morning reception shift was bright eyed and bushytailed and were falling over each to help out.

The suites are beautiful and welcoming as crisp, clean lines welcome you to your “home”. The kitchen is fully stocked with appliances offering the visitor the option to stay in and cook.

The breakfast as Chez Girard was outstanding but the service, again, left me with a sinking feeling. Such a beautiful venue and the service was lacking. Again, I praise the morning reception staff and the security.

In June 2011, 20 West Executive Apartments & Hotel was awarded a 5 star grading in the self catering category from the Tourism Grading Council South Africa (TGCSA) and was also given “Superior” status by the AA Quality Assured Programme.

Interiors **** Service *** Beds **** Pillows ***

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Developed exclusively for the hospitality and health care industry.

• • • • • • • • •

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HI Hospitality Interiors

Coastlands –

beyond expectation

Coastlands Hotels and Resorts (CHR) presents a new product to enhance the brand.

A dimension of unparalleled class and sophistication.

Coastlands Umhlanga, Hotel and Convention Centre is beyond expectation, promising the highest standards of luxury yet to be experienced in KwaZulu-Natal.

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C

oastlands U H & CC is situated in Gatemax a Commercial, retail and Hotel complex boasting fine architecture, sharp definition and unmistakable features of perfection. Coastlands Gatemax is centrally located on the Ridge of Umhlanga Rocks, north of Durban. The hotel has the most desired, captivating and breathtaking views of Umhlanga and the ocean, overlooking the Dolphin Coast.

Butler pinned down the interior designer, Grant Webster of Fahrentheit Designs and asked him a few questions about his latest project.

How would you describe the interior design?

Our understanding of the clients business allowed us to be quite adventurous with the design of the interior. This is the second such project we have worked on with him. The hotel is a mix of contemporary design and finishes mixed with current trends in fabrics, wallpapers and colours, yet the styling is up date with a leaning towards a 70’s retro theme. There are a mixture of circular shapes, linear horizontal lines and rounded corners,

my continual use of the colour grey but it has been used in its many, many shades, mostly in the warmer brown tones. Using that as a basis we then set about using colour as accents and variations on a neutral background of finishes.

We also made sure that the finishes vary quite considerably in terms of texture by combining very plush carpets with rough woods, with highly glossed ducos and heavy grained wood veneers. The inspiration, one could say, comes in shape from the original architect’s design of the hotel but other than that a large portion of that was purely something we conceptualised

with a preference for warm greys mixed with thin inlays in chartreuse, light pink, and aqua.

Whilst that all sounds very muddled, the hotel has so many different levels and areas that are separate from each other, that it allows us to be creative when considering the different functions and personalities of the areas.

What inspired your design choices for the different areas?

The inspiration behind the concept was basically the colour grey. I get teased a lot for

on our own, without doing tons of research and using picture references we created the hotel in 3D and then went forward from there.

How did the area and the views affect your designs?

The overriding environmental consideration was not so much aspect but view, and with that in mind every single room has the most unbelievable, unobstructed view of either Gateway or inland views. Every room does also, to some extent, have an unobstructed sea view because of the height and the situation of the hotel. Also, because the Hotel does not take inspiration from any particular architectural code, that includes the rest

of the buildings surrounding Gatemax, we were allowed to act in isolation which brought about the iconic look, which I believe adds to its value and its unique ability to portray the different feeling and look in line with the Coastlands Hotel Group’s vision. Furniture is largely very classical or retro in its design and the colours are very up to date and modern. This combination can be found throughout the design of the hotel and is also used in the rooms where each floor, as it ascends in the building, becomes lighter and lighter in its use of colour. The rooms on each floor, is decorated in a different colour to give guests a sense of variation each time they visit.

Was the space easy to work with and why? he answer to that is not so easy because the hotel is very much in a controlled environment and is ostensibly built as a big double-glazed, very heavily tinted black glass box. Because we have this controlled environment for the interior we were allowed to use whatever colours and textures we wanted to. For Coastlands Gatemax the building comprises of 11 floors of which we designed foyers throughout the building and the hotel segment from the 4th to 11th floor, including the conference centres on the 2nd floor, the concierges based on the ground floor to receive guests through to all 129 rooms and suites, the restaurant seating 220 people and the 11th floor VIP Conference Centre. The total project area probably exceeds 10,000sqm in all.

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www.nexuscarpets.co.za

New custom carpet tile from Nexus

How much of the original design was kept?

This was not a renovation, but a new build. The budget was in excess of R300 Million, which although sounding extravagant, was kept well in check.

Were any noteworthy fabrics or furniture pieces used?

From a design perspective, we incorporate a degree of eclectic mixing by using warm heavily grained 70’s kiaat wood mixed with highly contemporary stainless steel curves, glass and quite a large range of fabrics which have been used throughout the interior. I am very much against the use of a “corporate” look when we design hotels so they all have a sterile appearance.

We do have a bit of fun every now and then with our interiors and there are quirky elements and very up to date fabrics used in very small quantity such as the current trend to use rabbits as interior décor inspiration. Furniture is largely very classical or retro in its design and the colours are very up to date and modern. I am not easily persuaded to use very few finishes and colours and I like to mix up either similar colours in a large range of finishes or a large range of colours in similar finishes but at the end of the day the result must always appear timeless and soothing to the eye. Each of the doors is a masterpiece in themselves. I designed a door using a special inlay of blue and grey striped veneer, to compliment the interior.

What atmosphere do you think is created?

The hotel has a sort of fun (that retains its seriousness, but does not take itself too seriously) interior, that would not be seen out of place in the corporate environment. South African hotel design is so conservative still, and this is an attempt at raising the bar a little, without scaring away the South African consumer / client.

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