Butler Magazine 25

Butler

Issue 25 R35 (incl. VAT)

Serving the Hospitality & Travel Industries

Sip • Sirloin • Selection www.butlermagazine.co.za

singh&sons OBK/2717/BUTLERS

THE NEW IRRESISTIBLY SWEET OBiKWA MOSCATO. Sc Schweet.

OBiKWA OBiK OB iKWA iK WA M Moscato t iis now available in South Africa.

GO ON. STICK YOUR NECK OUT. www.obikwa.co.za

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

4

Making the right choices for you

6

Global Wrap

Local is Lekker 12 – This little piggy went to market

Syllabus 15 – New training strategy at SA Chefs Training and Innovation Academy

Cater This 16 – Full coverage eventing in SA

On the Menu 22 – Meating the demand 24 – Offally nice!

26 – Chef Morne's offal favourites 30 – Grass Fed Beef: Nature's way for delicious meat 31 – The story of Skinny Food 42 – High season at Allee Bleue

22 Meating the demand

Thirsty Butler 32 – Taking a sip 35 – Contemporary new look for Welmoed 36 – Water in the whisky making process

Travelling Butler 38 – Celebrate crayfish in the style to which it has become accustomed 40 – Sanctuary Spa at Majeka House

Serious Stuff 41 – The united voice of the NAA 46 – New food labelling legslation: How does it affect you?

58 – The CPA: The consumer's right to privacy 60 – FASA honors excellence in franchising

Strong Women 43 – Royal Mnandi's recipe for success

Back of House 44 – The return of the apprenticeship 48 – Revolutionary new carpet cleaning technology in SA

32 Thirsty Butler

Switched On 50 – Get your service levels soaring…

Chef Profile 52 – Haute Cabriere Cellar Restaurant's new era with chef Ryan Shell

Butler Reviews...

54 – Possum's Restaurant

Restaurant Garden 56 – The Gastronomic Gooseberry

Green Welcome 62 – IHC appoints leading sustainability expert 63 Function Focus

26 On the Menu

Restaurant Garden

43 Strong Women

Function Focus

6 Global Wrap

38

46 Serious Stuff

Travelling Butler

63

54 Butler Reviews...

40

Travelling Butler

16 Cater This Read Butler Magazine online by scanning here

FRONT DESK

56

Editor-in-Chief: Rebecca Staniforth rebecca@iepublishers.co.za 082 455 1318 Sub-Editor: Paola Chellew Creative Director: Bryan Maron bryan@iepublishers.co.za Website Design: Design Bandits Advertising Sales: Shaun Staniforth shaun@iepublishers.co.za Rebecca Staniforth rebecca@iepublishers.co.za Contributors Rebecca Staniforth, Caroline McCann, Abby Wintgens, Howard Shenker, Simone Falconer, Bryan Maron, Karin Petersen, Mark McEnery, Alan Solomon, Chef Morné Stroh, Bianca Coelho Barata Financial Team: Debra James debra@jamesadmin.com Repro & Printing: D&P Print Distribution: Lizette Norris 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 Read Butler Magazine online at www.butlermagazine.co.za

Copyright: The views within this publication are not necessarily those of the publisher or editor.

No part of this publication may be reproduced in any form without the written permission of the publisher. No responsibility will be taken for the safe return of unsolicited material.

Making the right choices... for you!

M ost

of

us hate change

in general, as it requires

some

effort to keep up with its constant

ebb and flow. In a

technologically

driven

world, we

never seem to have enough time to get

used to something

before it changes

again. Weather patterns or growing older are the changes we are on familiar terms

with, because we expect them to happen

Choose.(pg 58)

Hot on its trail is the drastic

facelift

to

the

South

– unchanged for two decades-

and yet again, the consumer is king when it comes to this

alteration, as the law impacts

more on food manufacturers who

will have to face the labelling changes

before

March

2012.

Health-conscious consumers will benefit enormously as misleading marketing strategies will be done

away with and only the facts will appear on labels. (pg 46)

In the food industry, there are exciting

and we can act accordingly, but when it

changes to look forward to, especially in

most of us can hope for is that it’s a change

blooded carnivores and the good news

comes to legislative change though, all in the right direction and it is not steeped

in controversy like the pending Protection of Information Bill or “secrecy bill” as the critics call it.

There is certainly no secrecy when it

comes to the Consumer Protection Act

(CPA) and Butler Magazine has clarified it

in the last two issues for both marketers and consumers with an in-depth analysis and explanation which concludes in Part

3 in this issue: The Consumer’s right to Privacy and the Consumer’s Right to

meat products. We are a nation of red-

is that the demand from the ever more

informed consumer is being adequately met by the meat suppliers (pg 22). If the

words “organic” “free-range” or “natural” are essential terms in your vocabulary as

a food lover, then you need to add “grass

fed beef” to your list. Tastier and healthier, grass fed beef is a rising trend which expands the variety of options for meatlovers country-wide.

Chef celebrities as well as the huge

selection of television cooking programmes

Namibian Chefs Association

page 4

given

African food labelling legislation

have inspired more and more people to

brewed in South Africa, is the latest

that excitement lies in buying fresh and

in the iconic brand. And coincidentally,

cook and entertain at home and part of interesting ingredients. The discerning meat

consumer is being catered for on every level: source, breed and convenience. And if eating

ethically is of paramount importance to you, then perhaps you should peruse the profit of

“nose to tail” eating. Given that the cost of

living and food is almost always on the rise, unlike the present economy, it might be an

idea to delve into the past and go back to the

classic and traditional dishes which included cheaper cuts of meat including offal (pg 24).

Similarly, when it comes to the beverage

industry, there’s enough choice to make your

head spin. The launch of Guinness Original,

addition to the other products available it’s targeted at consumers who want to

make a change.... still on that subject, we also look at the effect of water on whisky, whether it’s an enhancement

or a necessity, or simply sacrilegious to

add water to your favourite dram (pg 36).

There is nothing wrong with change, if it is in the right direction”. –

structure of the whisky, bringing out

Winston Churchill

have remained hidden. For others, water

and preference: you say tomato and I say

changing your favourite tipple from

So on a positive note, I hope that Butler will

Some say that water alters the molecular new flavours that otherwise would

can actually kill and flatten the taste,

tomaato...

sublime to rather nasty. Whatever the

inspire you to face the challenges ahead and

case, it boils down to personal taste

Like us

perhaps make a change for the better.

Follow us

ButlerMagazine

@ButlerMagazine

Please recycle magazines.

Except this one, which you should keep...

page 5

Global Wrap

Oyster Box welcomes new Sommelier

T

he Oyster Box’s new Sommelier, Eric Botha, has a notable pedigree, with stints at The Vineyard, Singita Game Reserve and ‘Maze’ at The One&Only, under his belt.

Following time spent working a cashier and sales assistant at Woolworths, Eric says he was lucky enough to be in the tutelage of Woolworths Wine Selector, Allan Mullins, who ‘taught me everything he knew about wine’, from blending and tasting to buying. The first of many courses at the Cape Wine Academy followed soon after. He is currently taking the ‘Cape Sommelier’ course.

Eric’s spent nine weeks studying in Burgundy in 2006 and lists his personal wine preferences as Chenin Blanc, Bordeaux Blends, Pinotage and Pinot Noir. After having spent most of his time in the cooler Cape, province, Durban’s warmer temperatures and spicier dishes, poses a new challenge to Eric’s selection skills. He recommends Semillon, Viognier and Gewurztraminer, adding that ‘sparkling wine and Champagne ‘go with everything!

STOP PRESS… Together with Oyster Box, Food and Beverage manager, Stuart McFarlane, Eric recently collected a Diner’s Club ‘Diamond Award’ at the 2011 awards ceremony. This is the second year that The Oyster Box received ‘Diamond’ status.

“T

E

milio De la Forest, the Managing Director of That’s Gelato has made the production of high quality, authentic gelato his mission and wants to educate South Africans about 100% natural, Italian gelato.

Emilio first came to South Africa in May 2010 to assess opportunities for gelato in this fast moving, growing country where he is certain things will be changing for the better.

He believes there is no real, authentic Italian Gelato in South Africa and feels there is room for a high quality gelato in the mid range market.

That’s Gelato offer a bespoke service, cooking up tailor-made recipes and particular flavours according to personal branding requirements, which until now has not been available.

This allows the outlet owner to make his own ‘branded’ gelato suited to his desires, distinguishing his from any other brand.

That’s Gelato uses the freshest ingredients sourced from South Africa’s finest produce in both their gelato and sorbet recipes.

That’s Gelato has also perfected the production process, mixing their own bases and controlling time and temperature to produce a gelato that is rich and creamy while containing less fat - with no additives nor preservatives.

Find out more at www.thatsgelato.co.za/

Palazzo Montecasino awarded Best Luxury Hotel Award in South Africa

he World Luxury Hotel Awards celebrates the world’s finest hotels that are committed to the highest standards of quality and service" says Marinique Truter, Manager of the World Luxury Hotel Awards. The World Luxury Hotel Awards believe that the overall guest experience is one of the most critical factors in a hotel’s measure as a luxury hotel.

Situated in Fourways, Johannesburg, the Palazzo Montecasino sets the benchmark as a luxurious lifestyle destination for both business and leisure travellers alike. It also commands a leading position amongst eco-friendly venues, having achieved Gold Status from the Heritage Environmental Programme in 2010.

“I am proud that the Palazzo Montecasino has once again been announced a winner in the World Luxury Hotel Awards. This award recognises

page 6

Welcome to the world of That's Gelato

the commitment and dedication that the entire team demonstrate to ensuring our guests have memorable stays and I am proud of the Palazzo team who have once again been recognised for their efforts.” Said Mike Uphof, General Manager of Montecasino Hotel Operations.

The Robertson Small Hotel shines at hospitality industry ‘Oscars’

T

he Robertson Small Hotel has scooped the title of ‘Best Luxury Country Hotel in South Africa’ at the world’s most prestigious event on the hospitality industry calendar, the World Luxury Hotel Awards Gala Ceremony, which was held in Zagreb, Croatia in September.

The Awards are the world’s most exclusive, a global recognition of the ‘best of the best’ in the luxury hotel market, where the winning hotels are celebrated for their commitment to the highest standards of quality service.

Over 1000 luxury hotels from 87 countries were nominated to participate in the 2011 World Luxury Hotel Awards and the winners were decided by the people that matter the most – international tour operators, travel agents and hotel guests.

Riaan Kruger, General Manager of The Robertson Small Hotel, commented after receiving the award, “This confirms our commitment to consistently delivering outstanding service to our guests and will serve as a constant motivation for our team to maintain and even enhance this high level of excellence”.

The Robertson Small Hotel, situated in the quaint town of Robertson in the heart of the picturesque Robertson Wine Valley, is a luxurious five-star country retreat, where sophistication meets old-world charm.

With 10 spacious luxury en-suite bedrooms, a gourmet signature restaurant - Reuben’s at The Robertson Small Hotel, a wellness centre, tranquil gardens and shimmering pools, and offering unsurpassed attention to detail, the understated elegance of this boutique hotel is refreshingly unique.

Wilmar Continental joint venture promises brighter future for African oil industry

T

he owners of Southern Africa’s best known culinary oil brands, Continental Oil Mills (Pty) Limited, and Asia’s leading agribusiness group, Wilmar International Limited, announced their joint venture to form Wilmar Continental Edible Oils and Fats (Pty) Limited.

At the launch event held at Moyo’s at Zoo Lake in Johannesburg on 29 September, the fusion of two different cultures and continents was showcased, reflecting the promising partnership that lay ahead for these agribusiness leaders.

Continental Oil Mills (Pty) Limited is well known for household brands such as Excella, Pan, Conti Canola oil, Cardin oil, Conti Mayonnaise and Conti dips.

Continental brands hold a leading share of the sunflower and blended edible oils market, in both retail and wholesale trade in South Africa.

Continental Oils’ new partner, Wilmar

International Limited, is Asia’s leading agribusiness group and ranked amongst the largest listed companies by the market capitalisation on the Singapore Exchange.

Wilmar’s business activities include oil palm cultivation, oilseed crushing, edible oils refining, sugar, specialty fats, oleochemicals and biodiesel manufacturing and grains processing. With its headquarters in Singapore, Wilmar has over 300 manufacturing plants and an extensive distribution network covering China, India, Indonesia and some 50 other countries to support a well established processing and merchandising business.

The Wilmar Continental joint venture will not only see further growth for the company in the South African market, but with reputable operations in Zimbabwe and Botswana already, it will also see an increased footprint across the African continent, as it establishes operations in additional Africa markets within the coming years.

One&Only Cape Town’s Reuben’s and Nobu restaurants recognised by American Express Platinum

O

NE&ONLY CAPE TOWN is proud to announce that both of the luxury resort’s restaurants, Reuben’s at One&Only Cape Town and Nobu at One&Only Cape Town have been recognised and included in the prestigious American Express Platinum fine dining awards and programme for 2012.

The 2012 Awards, the 14th since the international programme was introduced into South Africa in 1999, honoured three restaurants that have reached 10 consecutive years in the programme and renewed 67 of the 2011 Awards. Only eight new restaurants made a debut in the new programme, two of which were Reuben’s at One&Only Cape Town and Nobu at One&Only Cape Town.

This year’s judging panel comprised well known restaurant critic, Victor Strugo, and Cape Town "foodie" Tamsin Snyman, assisted by an anonymous squad of experienced assessors.

Selection criteria include quality and creativity of cuisine, service, wine list, décor and ambience as well as overall excellence and American Express card acceptance. The sole qualifying commitment on the part of the restaurant is guaranteeing to honour at least one late dinner reservation for up to four people by American Express Platinum Card members who call before 10.30 am on the morning of the reservation date.

Sandton Sun voted Africa's Leading Business Hotel popular choice in business circles, Sandton Sun hotel has been voted “Africa’s Leading Business Hotel” in the renowned 2011 World Travel Awards, for the second time. The World Travel Awards are the most prestigious and highly coveted awards programme in the global travel industry, described by some as the 'Oscars of the tourism industry’. The last time Sandton Sun won this prestigious award was in May 2009, and then to be more specific as South Africa’s Leading Business Hotel a few months thereafter. Subsequent the hotel has undergone a major refurbishment, taking it to the heights of international recognition once again.

“Winning this award for a second time is testament to the hard work and dedication of the Sandton Sun team’, says Peter Davidson, General Manager for Sandton Sun and Inter Continental Johannesburg Sandton Towers.

“We have totally revamped and designed a new gastronomic emporium on the 6thLevel, home to restaurants San and VIN mmx, which have also been nominated as award-winners’.

Situated at one of the most prestigious addresses in the country, just a stride away from the Sandton Convention Centre and Sandton City, the property has remained at the forefront of global hotel trends.

A

Olmeca Fusion Dark Chocolate Tequila launched in SA

P

ernod Ricard South Africa is proud to announce the release of Olmeca Fusion Dark Chocolate Tequila in South Africa, Olmeca Fusion Dark Chocolate fuses the tastes of tequila and cocoa, combining these two authentic Mexican flavours to create premium ready-to-serve tequila-based liqueurs and cocktails. Olmeca Fusion Dark Chocolate, with a lower 35% alc. vol, is easy to enjoy, making it an ideal alternative to regular cocktails and liqueurs. Bringing together a dynamic, colourful label with the iconic Olmeca bottle, Olmeca Fusion appeals to a progressive and stylish audience. With the huge popularity of low-alcohol flavoured shots, Olmeca Fusion Dark Chocolate is going to be the taste on everyone’s lips this summer.

Olmeca Fusion Dark Chocolate has a smooth, silk-like texture that perfectly accompanies the rich dark chocolate flavour, balanced with a dash of tequila. It is smooth and effortlessly drinkable, and is best served chilled shots or on the rocks.

Olmeca Fusion Dark Chocolate Tequila will be available from boutique liquor stores, upmarket restaurants and bars and the recommended retail price is R180.

A

SABMiller clinches Foster's Lager

deal signed in late September, signing Foster's Lager over to SABMiller, gives SABMIller an almost 50% share in the Australian beer market, and ownership of such well known brands as Victoria Bitter, Carlton Draught and Pure Blonde.

The secret deal, signed in Istanbul, is worth A$12,3 billion and opens up a bigger playing field for the Australians.

Foster's CEO, John Pollaers, views the takeover as a positive move for the both the brand, and for Foster's staff, and remains positive that the focus on emerging markets would remain strong.

page 7

Global Wrap

Southern Sun Hotels acquires The Grace Hotel & Office Building in Rosebank

S

outhern Sun Hotels has successfully acquired the Grace Hotel & Office Building in Rosebank from Hyprop Investments.

With a 42 year history, Southern Sun aspires to be Africa’s Leading Hotel Group. Southern Sun has continued to revolutionise the local hospitality industry with their innovative spirit, dynamic management and unparalleled levels of service.

“The property and buildings that have been acquired include the Grace Hotel, situated in the Rosebank node, where Southern Sun is not presently represented. This acquisition is consistent with our business philosophy – to own and operate our own hotels” says Graham Wood, Managing Director, Southern Sun Hotels.

“We are excited to add another boutique deluxe hotel to our portfolio and we intend to rebrand and re-launch the 73 room 5 star boutique hotel in the first quarter of 2012,” concludes Wood.

This acquisition remains conditional on Competition Commission approval.

T

Lindt's Christmas Surprise

he Lindt Master Chocolatiers, are introducing a special gift idea for Christmas – the Lindt Chocolate Gold Bear.

This festive season, Lindt’s newest character, represents a global ambassador for affection, friendship, empathy and appreciation of those we love. The happy-faced bear, dressed in a festive gold paper wrapping and red ribbon with a heart around its neck, is made of the finest Lindt milk chocolate and will present the perfect gift for that someone special this festive season.

Authorised Authorised FSP No: FSP9854 No: 9854 Underwritten Underwritten by insurers by insurers as stated as stated our website our website

Summer Sprung

F

or the end of the year celebrations, Evian® and ISSEYMIYAKE have designed a pure bottle, blooming with both optimism and freshness.

Sprung from Pleats Please, the famous pleating of the designer, an imaginary shimmering flower decorates the most essential source of life, symbol of youth, the natural mineral water Evian®.

Thanks to this new pattern, Evian® and ISSEY MIYAKE turn your end of the year tables into a field of flowers, full of poetry and humour.

Click here for more information on Evian: Evian natural water.

Evian is recommended by chefs and sommeliers worldwide and available in top hotels, restaurants, night clubs and a store near you.

For more information on the collaboration, including a special Issey Miyake animated movie, visit facebook. evian.com.

There There areare other other policies policies claiming claiming to be to be tailor-made tailor-made forfor B&B’s B&B’s andand guesthouses guesthouses Only Only BnB BnB SURE SURE hashas been been created created by by B&B B&B andand guesthouse guesthouse owners owners forfor B&B’s B&B’s andand guesthouses guesthouses Speak Speak to your to your broker broker or or visit visit www.bnbsure.co.za www.bnbsure.co.za

Insurance Insurance that that Cares Cares

A Daimler Brand 082393

I am an absolute perfectionist.

I don’t need a van that does things by halves.

My Van. The new Vito.

A van that doesn’t generate any unnecessary costs. Thanks to ASSYST, service intervals up to 30,000km and short downtimes, your Vito won’t be left standing around doing nothing. The running costs hardly blot the balance sheet either. Vito Crewbus and Crewcab now include the new standard 5 years/90 000 km service plan for peace of mind motoring. And, with their new Euro 5 diesel engines with ECO Gear transmission to help you to reduce consumption, this Vito is more profitable than ever.

BlueEFFICIENCY: a bundle of innovative technologies to optimise fuel consumption and emissions. You can experience the positive effects of this package first hand in the new Vito.

For more information regarding the new Vito and to book a test drive visit www.the-new-vito.co.za.

To locate your nearest dealership contact 0800 133 355.

Vehicle specifications may vary for South African market

Local is Lekker

THIS LITTLE PIGGY

By Howard Shenker

WENT TO MARKET...

S

low Food has over 100,000 members in 153 countries united by a desire to preserve seasonal, artisanal, traditional, regional cuisines, and promote foods that are good, clean, and fair.

I joined the Johannesburg Convivium, which has been around since 2001, and started going to functions and workshops with like minded people. I became a committee member over a year ago and started a group within the convivium to seek out and promote ‘local food heroes’.

Despite living in the city, which means that direct contact with farmers and food producers is not always possible, we’re committed to eating seasonally, locally, and sustainably by supporting small producers and responsible retailers.

page 12

I first became aware of Slow Food a few years ago through mutual friends. Slow Food is an international not for profit gastro-political movement, started in Italy in 1989, whose aim is to bring pleasure back to the table, educate consumers about where their food comes from, defend agricultural biodiversity, build strong sustainable food communities, and create a system that makes good food available to everyone.

Guided by the principles of seasonal and local, we actively put into practice the Slow Food philosophies at the local level by hosting monthly events varying from taste workshops and visits to nearby farms and small producers, to hands-on workshops and cultural dinners, where we aim to learn about different cuisines and the communities that cook them.

A few months ago we were approached by a local food market here in Melville called Bamboo who are interested in becoming the first Slow Food Earth Market here in Joburg. We define an earth market as follows: "...a market in which farmers, growers or producers from a defined local area are present in person to sell their own produce, direct to the

public. All products sold should have been grown, reared, caught, brewed, pickled, baked, smoked or processed by the stallholder."

In Jo’burg this is harder than it sounds. Most of our fresh produce comes from the Magalies / Hekpoort area and so we’ve had to broaden our boundaries somewhat. People also aren’t necessarily going to have produce throughout the year, so when something’s in season they’re more than welcome to bring it to market.

Earth Markets • A worldwide NETWORK of farmers' markets respecting the SLOW FOOD philosophy.

• COMMUNITY-run markets that strengthen local food networks.

• Quality food you can TRUST, bought directly from the producers.

• Fair prices for both consumers and producers that foster LOCAL ECONOMIES. • Access to good, clean and fair food from the local area to reduce food miles and SHORTEN the FOOD CHAIN. • Consumers become CO- PRODUCERS, learning from producers and EDUCATIONAL activities.

Good, clean and fair Three words: good, clean and fair. What do they mean?

In the context of Slow Food, they underpin everything that the movement stands for, namely food that’s GOOD, in other words food that is fresh, in season, and locally grown; CLEAN, is food that is produced and consumed in a way that does not harm the environment, animal welfare or our health; and FAIR, means fair market conditions and pay for small-scale producers (and their workers) and reasonable prices for consumers.

Slow Food sees the role of the consumer (that’s you and

page 13

me) differently. At Slow Food, we consider ourselves co-producers, not consumers, because by being informed about the food we eat, where it comes from and how our choices affect the rest of the world – we become a part of the production process.

As co-producers, our choices can change how our food is cultivated and produced. It’s up to us to seek out and support, in some cases even demand, food production that’s good, clean and fair.

To do this, we need to know who’s producing our food. Slow Food encourages co-producers to develop relationships with producers whenever possible by purchasing from them, and asking for product advice and information, and giving them feedback. Direct contact between local consumers and producers increases our understanding of what is seasonally available in our region, and confidence in the provenance of our food.

page 14

It’s a win-win relationship. Co-producers are better informed and rewarded with healthy, tasty, sustainably produced food, and farmers are motivated to safeguard food quality, biodiversity, and the environment.

Coverting the market into an officially recognized ‘Earth Market’ is a long process, but the owners are committed to doing it properly – the SLOW FOOD way. The first step has been to let go any of the traders that do not comply to the market regulations. This left them with only four stall holders who battled through the freezing winter. We’re now in the process of seeking out new and exciting producers. People committed to producing quality food and passionate about it. We’d love to hear from anyone that is interested in running a stall and we encourage all Joburgers to visit on a Saturday morning to sample some of our traders’ fine produce.

Slow Food plan on running our own stall at the market on a monthly basis where we will hold fun, interactive and educational events centering around seasonal produce.

Visit the Slow Food website at www.slowfood.co.za

The reasonably new SA Chefs Training and Innovation Academy (CTIA), has reassessed their training strategy and courses on offer and has decided to realign all their training to what is expected and required by the hospitality industry.

Syllabus

NEW TRAINING STRATEGY AT

N

SA CHEFS TRAINING

AND INNOVATION ACADEMY

ot only will present training be industry-specific realigned, but CTIA is in the process of developing and finalising new pioneering course material that they believe should be included in modern South African culinary training. Redeveloping and recalibrating the entire range of CTIA’s training programme was not undertaken lightly, says CTIA’s Vice-Principal, Chef Morné Ströh. Speaking at CTIA’s New Course Roll-out function on the 14th Of September, Chef Morné had this to say, “We had obviously consulted with the industry on this, getting feedback from a wide range of Executive Chefs and other key stakeholders from many different types of hospitality and catering establishments, and had used their feedback and feedback extracted from a survey we ran in conjunction with all our industry training partners to assist us in formulating our strategy. It is extremely important for CTIA to develop a product (the student) that is as close as possible aligned to what is actually, and realistically, required by the industry.”

CTIA aims with the new course roll-outs, that their training will be a lot more industry-specific, more in-depth, more encompassing, with a broader knowledge and character attribute framework, and equip their learners with better and more refined hard and soft skills that will sustain them in the industry indefinitely. Apart from the learners’ practical industry placement periods that will be extended, many new training components will also be introduced. A strong emphasis is placed on predictable industry paradigm shifts, for example on conscious cooking and environmental and sustainable issues, but also on other local industry requirements, like culinary entrepreneurship and Work Readiness Programmes. Actual feedback from Executive Chefs that translated over into real course content include Chef Lifestyle Orientation, Time & Personal Organisation, new and innovative cooking techniques, food styling and presentation, ingredient knowledge, basic to advanced food costing and waste control, to name but a few. Another of CTIA’s new courses presently being developed is the one year, innovative Advanced Patisserie Programme. This course will teach the learners advanced and complex patisserie techniques and equip the learner with the necessary skills, knowledge- and culinary- capacities to successfully enter the industry as a well-equipped and well-rounded true

patisserie professional. The programme is incomparable in South Africa in the sense that it is a 100% industry based programme where actual pastry skills are taught daily in a realistic industry establishment by one of South Africa’s leading Pastry Chefs, Chef Dilene Boyd.

In addition to the new course roll-out, CTIA has also announced their Brand Ambassador and Learner Mentorship Programme where learners who wish to partake in the programme are paired off with a reputable industry professional to receive personalised mentorship during his training, and well beyond. It is CTIA’s aspiration that this programme will not only bring about true culinary permeation and professional pride, but will also actively promote a professional culinary legacy being passed on to the next generation. Four such industry professionals have already agreed to this programme with several chefs showing keen interest. The fours chefs are Chefs Martin Kobald, Michelle de Silva, and Trevor and Dilene Boyd.

In closing, Chef Morne summarises CTIA’s intent with their new course strategy as follows, “The South African culinary training environment is at a unique crossroads presently where we all have to make a choice whether to carry on business as usual, or whether to accept the exponential national and international growth and developments in the hospitality industry, and provide for it. Past training programmes do not necessarily provide for these changes, that is why most culinary schools are considering, or have already introduced additional value-added programmes to supplement the vacuum. In order to facilitate the present quality and challenges of the global culinary sphere, we need to force innovations in training to accelerate our capacity to cope with the growth in the global food industry. Otherwise we might as well quit because we’d be teaching the wrong things altogether. This is our belief.”

CTIA is opening three more branches or Learner Innovation Centres (LIC) in Bloemfontein, Nelspruit and Cape Town in 2013, with LIC Pretoria duel functioning as the CTIA Principal Innovation Centre.

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

page 15

Cater This

FULL COVERAGE

EVENTING IN SA

By Abby Wintgens

Photo: Geoff Redman Photography

Creating and delivering firstclass events requires immense knowledge and sound project management skills, coupled with close attention to even the most trivial details, as well as having good relationships with a long list of reputable service providers. page 16

E

ssentially, event organisers are purveyors of memorable experiences. The more talked about an event is, be it a product launch or client function, the better the return on investment.

But how does one create a show-stopping event? And what are the all-important factors that will make it memorable?

DĂŠcor By looking at the various aspects of event production and current trends, organisers should be well-equipped to host an unforgettable function. According to Adrian McKnight, managing director of

Expovent Evolutions South Africa, the use of furniture is playing a major role in eventing. “Furniture at an event has gone from being a purely functional necessity to having a creative dimensional value that serves the purpose of inviting visitors in and encouraging the conversational exchange of information between guests or attendees,� he explains.

Currently, the trends in the types of furniture hired for events lean towards the opulent, rich details of Neoclassical and Baroque themed furniture. The clean modern lines, retro lime greens and almost neon colours of 2010 have moved aside to welcome in

page 17

furniture rich with intricate upholstery, incredible detail and elaborate designs which are deeper and more lavish in colour.

Wingback chairs have made a huge comeback. Colours range from the regal reds, purples, black and golds, to the more subtle European teal, pink and neutral shades.

Added to this there is definitely a strong move towards enhancing this opulent furniture with décor elements such as scatter cushions and feature lighting.

Décor is a crucial part of any event and can range from the simple to the sublime. Where themed events are concerned, innovative concepts and decorative ideas are the order of the day, including table linen, draping, backdrops, distinctive table centre

page 18

pieces, entertainment, and at times, even the choice of catering.

The most popular themes this year are Arabian nights, medieval, colour, such as ‘an all-white affair’, Casino Royale, Wild West, Oscars or a night with the stars, and all things authentically African.

According to McKnight, apart from themed décor, when considering events such as awards evenings and gala dinners, organisers are always looking for the most unique ways to present them. He adds: “Regarding draping, service providers have moved away from classic scalloped edges and curves to cleaner and crisper lines. The use of panels is also on the increase, on exhibition stands and to diversify spaces at events, both indoors and outdoors. These panels are covered in various styles of fabric, from plain to detailed paisley fabrics and the more graphic, bright designs. In addition, impact remains imperative where

décor is concerned, whether you’re using a single orchid on a bevelled mirror or many beautifully textured and coloured flowers grouped together for an immaculate centre piece.”

Photography Having a photographer present to capture the magic moments of an event is vital. Geoff Redman, a Durban-based photographer who is currently hot property on the corporate event photography circuit, says that in terms of client briefs, most are looking for full coverage of the event from the arrival of guests and the décor to the prize giving and entertainment.

“An hourly rate for photography is charged and all the quality shots from the event are compiled and delivered to the client by courier as soon as possible” he explains. “Most of the time,

WAY TO GET EXTRA COLD REFRESHMENT.

GET EXTRA WITH OUR NEW 440ML COLDACTIVATED CAN.

Extra Cold Refreshment

Not for Sale to Persons Under the Age of 18.

TJDR49318/E

THERE’S MORE THAN ONE

Photo: Geoff Redman Photography

a detailed brief is supplied from the client outlining what they require for their sponsors or advertisers, or for future marketing purposes of the event. Once the brief has been completed, I try to perfect each shot as the event unfolds to translate the feel and excitement of the function.

Knowing that you have photographed the event really well reduces the editing time. By having that covered, I find I’m merely processing and adjusting shots according to the client’s needs, be it one set of high resolution for print and on the same set low resolution for websites and emails. This is isn't always possible but it really does alleviate the anxious anticipation of the marketer for their client as well as time and travel savings for both parties.”

Another very interesting concept for event photography is the recently launched fun, fabulous and glamorous GlamCam. This unique concept is the brainchild of Sean Smuts, whereby an open-air free-standing photo pod is used to capture stunning images of guests at an event. The fabulous lighting used makes everyone look great while the images taken are printed seconds after being captured.

Venues When it comes to choosing a venue for an event, one should bear in mind that a trendy venue may not necessarily be a functional one, as trendy can sometimes be limiting. When selecting a venue, the theme of the event must be considered.

According to McKnight, an ideal venue is one that offers functional, versatile spaces, which can easily be transformed with furniture, décor and flooring into the specific environment that the organiser is trying to create.”

Temporary structures such as Bedouin tents, marquees, inflatables and dome venues offer the most versatile settings for functions. Often, one can hire a location

page 20

Music is one of your most powerful business tools.

Magos Media specialises in customised background music and audio content for casinos, hotels and retail chains.

Photo: Geoff Redman Photography

offering a spectacular view while the temporary structure provides a blank canvas to work with. In2Structures, part of the Gearhouse South Africa group of companies, designs and manufactures its own brand of highly versatile, portable dome structures. According to the group’s national marketing manager, Robyn D'Alessandro, several elements differentiate the In2Structures domes from other temporary venues, such as their stunning aesthetics, total portability and structural strength. She adds, “Domes can be built at any location – a green field site, the beach, in the centre of a city or an urban space for example, and the interiors can be configured, fitted out and dressed to suit any type of event to the client’s exact requirements, such as raked or flat seating, end-on or in-the-round stages, mezzanine floors, and exhibition and presentation areas to name a few.”

Essentially, in the dazzling world of eventing, working with reputable service providers is key to ensuring a successful event. Timely delivery is critical, as well as knowing that top quality, well-maintained products and services are being delivered. If in doubt, get in touch with local industry associations such as the Technical Production Services Association, the Southern African Association for the Conference Industry, and the Exhibition and Event Association of Southern Africa for more information and references on the many hundreds of event services specialists in South Africa.

page 21

We can create multiple channels to satisfy your various zones or environments.

The right music to create your desired mood gives you an opportunity to help build your brand.

We would be delighted to spend some time assessing and assisting you with your background music/audio content requirements.

Tel: 011 268 6172 / Email: petro@magos.co.za Petro Magos 082 574 4800 / Tumi Machekele 072 071 3711

On the Menu

MEATING THE DEMAND

By Simone Falconer

T

rends in meat are from a retail and foodservice perspective but capture the needs of the consumer. Meat remains a traditional category with low levels of innovation in comparison to other fresh food sectors. Local and traditional preferences for types and cuts of meat remain unchanged and dominate the wider consumer offer through retail and foodservice.

However, the demand by the consumer and lifestyle changes are changing the way retailers and foodservice are communicating, branding and selling fresh meat products.

Provenance, mention of specific breeds and the messaging on pack has seen this category becoming more about “theatre� than butchery shopping. This education and interest in the category has also allowed new cuts to be introduced to the customer.

page 22

Global Meat Trends are following overall Food Trends and like all these trends, some countries adopt them quicker than others. But in some way, either diluted or on a more pure application, they are all relevant to the South African market.

Sticking to theatre, the rise of cooking at home and in response to Master Chef type TV programs, new flavours and premarinated packaged meat is more available. Customers are more exploratory and braver but still want convenience.

Origin and transparency in meat is a growing trend and although it sits mostly in the premium sector, the less premium customer is asking about source and safety. Free range is much easier to find, even though the understanding of the benefits is not really clear. If not Free Range, source and breed is being questioned and it is the need that is pushing the provenance trend into new space. This in-store communication and connection of consumer to source is creating new ways for retailers and producers to connect to a growing group of discerning meat consumers.

Wagyu and Angus are examples of Breed branding that have been successful in Australia and the US. Angus was adopted by MacDonald to attract burger eaters.

The old days of butchers and close relationships with the man behind the counter have all but gone, but the in-store butchery counters are attempting to imitate this old way

of interacting.

However, boutique butcheries are springing up everywhere and “butchery 101” is on its way back to homes and retailers.

These new-wave butchers and meat shops don't just sell meat, they sell the story - where the animal came from and how it was grown - and the means to turn meat into a meal. The new butcher takes old-fashioned values and marries them with new-fashioned options.

Most importantly, whilst incorporating all these trends and consumer needs is the over-riding need for better value. The economic situation worldwide continues to challenge consumers’ pockets and value for money is still a key concern.

Trading down to affordable cuts and mincemeat is more of a choice than ever. Individually portioned bulk packs

are on the rise as it allows for smaller families to access bulk shopping.

Meat eating has grown in double figure percentages over the last 10 years despite initiatives such as “meat free Monday” and other environmental and health campaigns and with diets such as the Paleolithic and cavemen diets appearing in Vogue and Cosmopolitan magazines, meat eating is here to stay.

page 23

On the Menu

OFFALLY

For most epicureans, variety is definitely the spice of life, so although the very word “offal� would have most vegetarians running and screaming as fast as they can to the nearest mealie field, it could also have a mouthwatering effect on many carnivores, especially in South Africa.

NICE! I

By Paola Chellew

page 24

n the animal kingdom, when lions, for example, begin to feast, their starter is almost always an internal organ. In various old cookbooks, offal features in many recipes and the great diversity of ingredients (hearts, tongues, livers, kidneys, spleen, stomachs and sweetbreads) adds to the intrigue of offal. Apart from the economic factor,(it does make a brilliant cheap meal) nutritionally most offal is rich in protein, while the liver, heart and kidneys are a fantastic source of iron, Vitamins A and B as well as minerals such as zinc and potassium. Liver and kidneys are high in cholesterol, (as are eggs and seafood) but the body breaks it down efficiently.

Liver is also an excellent source of folic acid and copper and contains CoQ10 which is great for optimum cardiovascular function. Heart is a muscle meat, similar to steak, but with a higher protein content and if being thin and wrinkle-free is a priority for you, please note that beef heart improves your metabolism and contains compounds that stimulate the production of collagen and elastin which are essential for smooth, unlined skin. You could ditch your expensive vitamin supplements and skin creams and take heart, if you’ll excuse the pun.

So why do most people turn their noses up at the very thought of eating edible internal organs? One view is that in the past, innards were considered to be food for the poor. So rather snobbishly, as the more expensive cuts of meat became more affordable, eating steak and kidney pie or fried liver became less popular than lamb chops. On the other hand, In French

So therein lies the rub...over or under cooking offal is the problem and our preconceived ideas are probably due to some awful childhood memory of eating rubbery liver and onions.

Tails, for instance, should be cooked slowly and for a good length of time whereas kidneys are marvellous when sautéed quickly to tenderness. However, let’s not restrict ourselves to chicken liver paté...

Africa is not for sissies, we do things in the extreme. We’re a nation of adventurous gogetters, bungee-jumping our way into new trends and new horizons. We’re also proud of our traditions and heritage and we’re not impartial to Mopane worms. Nevertheless, I found very few restaurants that have the brawn to offer offal on their menu. So perhaps it’s time to haul out Ouma’s old recipes of lightly curried tripe or pickled tongue and get cooking.

and Italian culture, offal is high on the gastronomic list...just think of fois gras, (from geese) fois de veau (calves’ liver) and the Roman-style Trippa Alla Romana (beef tripe with onions and tomatoes) garnished with a dash of Pecorino and chopped mint). There is a world-renowned restaurant in Italy called Checcinio dal 1887 in the old abattoir district of Rome, where they serve a sumptuous oxtail and the Rigatoni con la Pajata are in high demand (square pasta tubes with milk-fed calves’ intestine cooked with tomatoes, salt pork, garlic and spices, topped with grated Pecorino cheese).

In China, chicken, duck and pork offal are the ingredients used for a variety of dishes and Criadillas (bull’s testicles) in Spain are delicious and known to induce an occasional “ole!” from the diner.

A convincing factor in favour of eating offal is to make the most of what nature has to offer and therefore to waste less.

This attitude also demonstrates respect

to the animal and eating “nose to tail” is definitely a more environmentallyfriendly approach to farming animals for meat. Allistaire Lawrence, Executive Chef at Roots Restaurant, Forum Homini Hotel, explains: “Apart from being a good cooking practice, it shows the skill of the chef to be able to cook with all cuts of meat. Our menu varies on a daily basis and when we get fresh, good quality offal, it is used accordingly. This includes tongue, kidneys, sweetbreads, liver, ears, cheeks of all animals from fish to lamb, beef, poultry, veal and venison.

I don’t believe that oxtail and trotters should be classified as offal as they are as available as prime cuts.” Allistaire also feels that food education should start in restaurants. Eating “variety meat” is present in all cultures...”If we can get the taste factor right, then selling it to the public should be easier. All organs are tasty. They need to be cooked and presented properly....we need to go back to good cooking.”

Allistaire Lawrence, Executive Chef Roots Restaurant @ Forum Homini Hotel

page 25

On the Menu

Chef Morné's

OFFAL FAVOURITES

Being South African, curries probably formed an integral part of your family’s culinary repertoire. Most of us undoubtedly grew up with curried vetkoek, pickled curried fish, curried eggs, kerrie en rys, curried samosas, bobotie and the ever popular, mutton curry bunny chow.

B

eing South African, curries probably formed an integral part of your family’s culinary repertoire. Most of us undoubtedly grew up with curried vetkoek, pickled curried fish, curried eggs, kerrie en rys, curried samosas, bobotie and the ever popular, mutton curry bunny chow.

Curry is as much part of the South African flavour palette as Table Mountain is part of our iconic landscape.

Another culinary … delicacy,that most of us grew up with is offal. Offal is just one of those gastronomic endeavours which you absolutely love or categorically detest. You either tuck into a bowl of offal with zeal or you quiver like a frightened little pup being charged by a raging pit-bull. You either love it, or hate it, that’s it. I for one love it … except the eyes and what is referred to in Afrikaans asthe “peertjies”, but I’m sure you can appreciate that.

In developing this dish, I thought about the reason why offal, especially tripe, is often matched with curry.

Is it the inherent flavour, smell and colour that

page 26

(Gaeng Phet Lamb Kidney Curry, Panaeng Coconut Tripe Curry, Calf Liver Pâté, served on a Lentil Bobotie Mat, and accompanied by Coriander Pomme Purée, Black Mustard Rice Crisps and an Apricot Chutney)

By Chef Morné Stroh curry lends to a dish, or does it have a particular affinity for offal?

The fact is that the best types of curries do benefit immensely from prolonged cooking processes to develop their unique flavours best, which is ideal for offal, as it also needs to be cooked for a lengthy period. It is a tradeoff. In addition, the smell and flavourmasking ability of curry is beneficial.

These are essentially very simple recipes, using the different ingredients optimally to create a dramatic effect. The plating of the finished dish is open to personal interpretation and the images are only a guideline. The mash can be zooshed up with some freshly chopped coriander right at the end, and even a smidgen of wasabi does wonders to otherwise boring mashed potato.

Each curried offal component can be prepared independently and served as a meal on its own.

As I said before, I love curries in all their variety. One of my most favourite curries is Thai Red Curry. For the Lamb Kidney, I specifically used a Gaeng Phet curry, which is a type of Thai Red Curry. This curry is not exclusively used for kidney or lamb but is widely used for other types of meats too, especially with chicken. The recipe is fairly uncomplicated as opposed to many others that can become fairly complex. For this very reason, the number one rule with all curry dishes is proper preparation!

Gaeng Phet Lamb Kidney Curry

Serves: 4-6 / Cooking time: 1 hr Difficulty: Easy Ingredients • 30 ml coconut oil or vegetable oil • 20 – 30 g Thai red curry paste • 30 ml Thai shrimp paste • 2 lemongrass stalks – root end trimmed, the dryer outer leaves and green tips removed, the inner stalk sliced thinly and crushed coarsely with a mortar and pestle.

• 250 ml cup unsweetened coconut milk • 250 ml mutton stock • 1 kg lamb kidney, cleaned, cut into large cubes, or just in half. Ask your butcher to clean the kidneys and to ensure that all the fat and renal- pelvis and -sinus (“tubes and arteries”) are cut out.

• 500g medium waxy potatoes or yams • 250 g long beans – trimmed and cut into large pieces • 250 g egg plants • 20 basil leaves • Salt to taste Method • Heat the oil in a thick-bottomed saucepan over medium high heat.

• Add the chopped and crushed lemongrass, the Red Thai curry and shrimp pastes and roast lightly for approximately 3 minutes.

• Reduce the heat to medium low and stir in the coconut milk and add in the remainder of the ingredients: the mutton stock, potatoes, beans, eggplants, and simmer slowly for approximately 45 -60 minutes.

• In the last couple of minutes of cooking, add the basil and cook out before service.

This specific curry has some simple yet unique flavours that will develop more intensely if allowed to simmer longer. You might want to add your vegetables much later, otherwise they will completely disintegrate if cooked too long. You’ll soon discover that this red curry has a sweet, but subtle, coconut taste, a refined saltiness from the shrimp paste, some fire in the belly from the chilli in the curry paste, and a pleasing umami flavour (savoury).

The scent and zestyness from the lemongrass also completely permeates the dish, while the fresh basil leaves finish it off in typical Thai style. If you don’t want to use basil, or don’t like the flavour, substitute it with makrut (lime leaves). This is a substantial and hearty meal either eaten on its own or served with aromatic Jasmine rice.

Panaeng Coconut Tripe Curry

Serves: 6 - 8 / Cooking time: 1 hr Difficulty: Easy to moderate For the tripe I decided to use a Panaeng curry, which is milder than other Thai curries. Phanaeng curry usually includes dried chilli, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, peanuts and shrimp paste. To get the ingredient proportions and flavours of this curry one-hundred-percent right takes some skill and practice, and I would therefore suggest buying a ready-made Panaeng curry paste or sauce. A popular meat to use in Phanaeng curry is beef, and in this case, I used white beef tripe which my butcher had already cleaned for me (this is not a task you want to do yourself!).

This dish also contains thick, creamy coconut milk and normally has very little other liquids added. It can work well as a vegetarian dish, substituting the tripe with tofu.

Ingredients: • 1 kg Beef tripe, cut into 5 x 5 cm cubes.

• 450 g White rice, cooked and kept warm for service • 750 ml Coconut milk • 1 1/2 Tbsp Panaeng curry paste, or Coconut curry paste

• 3 Tbsp Brown sugar • 2 Tbsp Fish sauce • 200 g Frozen peas • 4-6 Makrut (lime leaves) • Basil leaves, for garnish, optional • Some water for thinning the curry, but not used to cook the meat in as ideally the tripe should cook in the coconut milk Method: • Mix the coconut milk, curry paste, sugar, fish sauce in a thickbottomed pan, and bring to a slow boil. Boil for 5 minutes.

• Add the tripe and lime leaves and simmer for approximately 45 – 60 minutes.

• Add the peas and cook another 10 minutes.

• Add some water if the curry becomes too thick and taste the seasoning repeatedly.

• Ensure that the tripe is properly cooked. Taste it; it should be tender and cooked all the way through.

• When the curry is cooked, fill a large bowl halfway with the cooked rice and top with the curry and garnish with the basil leaves.

page 27

Calf Liver Pâté

Serves: 6 - 8 Cooking time: 18 hrs Difficulty: Easy Ingredients • 55g Butter • 50 g Onion, sliced • 1 clove garlic • Splash of cognac, or brandy or port • 100g Calf's liver, chopped • 2 Slices streaky bacon, finely chopped • Dash Worcestershire sauces • A pinch nutmeg • Freshly ground black peppers • 2 Tsp thyme leaves Method • Melt the butter in a pan, then add the onion and garlic and cook over a gentle heat for 5 minutes.

• Add the calf's liver and bacon and cook for a further 5– 10 minutes, still over a medium heat.

• Test the liver and ensure it is fully cooked.

• Then in a food processor, whiz the liver and bacon with the Worcestershire sauce, nutmeg, pepper and thyme.

• Spoon into a lined dish and chill for 12-18 hrs, or overnight.

Lentil Bobotie

Serves: 6 - 8 Cooking time: 1 1/2hrs Difficulty: Easy to moderate A vegetarian alternative to a classical South African favourite!

Ingredients • 45ml Sunflower oil • 2Onions, chopped • 500g Butternut or pumpkin, peeled, seeded and cubed • 5 Cloves garlic, crushed • 7ml Chilli paste • 5ml Medium curry powder • 2 Dried bay or lime leaves • 6 Ripe tomatoes, skinned and chopped • 15ml Ginger paste or freshly grated ginger root • 24 Sprigs fresh coriander (optional) • 10ml Each sugar and salt • Milled black pepper to taste • 350 g Yellow or Brown lentils, cooked (see package for instructions) • 4 Jumbo eggs • 400ml Milk • Seasoned well with salt and pepper Method • Heat oil in a large, heavy-based frying pan and sauté the onions and butternut for about 5 minutes until the onions are translucent.

• Stir in the garlic, chilli paste, curry powder and bay or lime leaves • Add the fresh tomatoes and sauté for 3 to 4 minutes.

• Stir in the ginger, coriander and sugar and season to taste.

• Bring to a simmer and keep the pan covered until the butternut is cooked through. Stir occasionally and add some water if the curry becomes too dry.

• Once the butternut is cooked, remove the pan’s lid and cook the curry over high heat until liquid has almost evaporated.

• Layer the cooked yellow lentils and vegetables in a greased ovenproof dish, starting and ending with lentils.

• Beat the eggs and milk together and season well, and pour over the lentils.

• Bake at 180 ºC for 45 to 50 minutes, until golden brown and completely set set.

page 28

New!

Our Jus tastes like it took hours not minutes...

Unilever Food Solutions SA (Pty) Ltd 15 Nollsworth Crescent La Lucia 4051 South Africa Customer care line: 0860 31 41 51 (calls charged at local South African rates) www.unileverfoodsolutions.co.za

KNORR is extremely proud to introduce JUS. An indulgent sauce with rich flavours of caramelised beef, marrow and roasted onion.

12 hours of preparation, authentic taste and flavour reduced to 12 minutes.

KNORR Jus is created for Chefs by Chefs and can be trusted to make your dish unforgettable.

30368/HR

TM

On the Menu

GRASS FED BEEF NATURE'S WAY FOR DELICIOUS MEAT

T

he availability of grass fed beef is increasing and in fact it’s one of the current trends in the meat industry. As a chef or butcher it is becoming imperative to ensure that grass fed meat is available to customers as awareness and focus on naturally reared food grows.

Most people believe that the beef we eat comes from cows that have been raised on open pastures, eating grass and basically being cows. However, this is not so. In South Africa, calves (or weaners) are sold to feedlots where they are raised in confined spaces. They are fed a diet which is not solely grass, but a feed mix where grains make up a large quotient of the feed. Cows are the most efficient converters of grass to nutrients and like us, when their diet is tampered with, all sorts of health problems arise. Antibiotics are given routinely in feedlots primarily to control the possible outbreak of diseases. Antibiotics are also used as a treatment for diseases and infections that arise from cows living in close proximity to each other. Cows are a farmer’s commodity and as such the primary goal of a feedlot is to get cows from a small to a large size as quickly as possible. For this reason, growth stimulants are routinely used at most feedlots.

In the last 15 years or so, there has been an escalating spotlight placed on our food and how it’s harvested. With regards to meat, the rapidly growing demand for naturally reared beef has occurred worldwide. This has resulted in a rising trend for farmers to allow their cows to wander about in open indigenous grass pastures until they reach a marketable size. In many areas the varying nutrient content of the grass is supplemented with natural feed grown on the farm and placed in the pastures with the cows.

It’s then up to the cows whether or not they eat this food for extra nutrients.

Grass fed beef is naturally tastier and has a distinct yellow colour in the fat. The meat is a darker red and the blood is not as watery.

From a butcher’s point of view, it matures much quicker than feedlot meat and there is less blood loss. From a chef’s point of view the

page 30

meat loses less weight when cooked and needs less flavour added to it. From the home consumer’s perspective, various international studies in the United States and Australia show that grass fed beef has significantly elevated levels of nutrients including all 3 of the omega oils.

The next big trend in the meat industry at present is “nose to tail” eating. As the cost of beef increases, and will continue to increase, chefs and home consumers are looking at other primal cuts to use to keep food costs in hand. In this regard we can expect to see the return of classic dishes using short rib, brisket and offal.

The last major trend is towards people cooking at home again. People are shopping at outdoor markets and this trend is increasing dramatically. Shows like “Master Chef” and “Come Dine with Me” coupled with the rising cost of living, has made cooking at home fun and the latest “in” trend. To this end consumers are going to specialists at food markets and asking more questions about origin and provenance of food. People are also buying more exotic ingredients for their home cooking. In Johannesburg the mounting number of food markets is directly affecting how people interact with their food and producers. From a butcher’s point of view, tapping into this trend is critical.

Braeside Meat Market is the first butchery to take its whole ethically raised meat range to market – beef, lamb, chicken, veal and venison –appearing every Saturday at Neighbourhood Goods Market. In addition Braeside Meat Market is the first butchery in South Africa to embark on a partnership with one of the country’s best chefs, Nicky Gibbs (ex-Westcliff Hotel), to create a range of fully natural and organic products.

There is the exciting “1/2 way there” range,

There are several exciting trends emerging in the meat industry, making a once stable produce sector a new and competitive foodies’ paradise.

featuring dishes fully prepared and ready to be cooked at home. This is aimed at the large sector of consumers who want the convenience of ready to cook food, but with the ethics and health benefits of organic and natural ingredients. This partnership is about giving the consumer the ability to eat five-star, award winning food in their own homes at a fraction of the cost.

Lastly the so called “religious” meat – halaal and kosher – continues to be a factor for those communities. This market remains constant.

In short the meat industry, like other food related industries, is looking exciting and innovative going into 2012.

THE STORY OF

On the Menu

SKINNYFOOD

healthy. Everybody likes Pizza - and there is no reason that 'treats' cant be healthy too. Skinnyfood is working on bringing more and more healthy options to the consumer - so watch this space!

In addition to this, they further developed their company to incorporate a Fresh side to Skinnyfood.

This was designed to provide Nutritional support to those on a journey of wellness and selfimprovement through nutrition. Skinnyfood Fresh is a meal delivery service currently operating in the northern Suburbs areas. The meals are prepared fresh, taking into account the client’s likes and dislikes and nutritional requirements, be it maintenance, weight loss, weight-gain, or sport specific and delivered twice a week to the client’s door. Breakfast, lunch, dinner and snacks are provided.

Skinnyfood was founded in 2007

by Joanne Fairon. Built on the cornerstone principles of low fat, low gi, low sodium, No Msg, No preservatives, additives or flavourants - only food; it was suffering initially developed to provide the from lifestyle diseases executive with a convenience in general: obesity, hypertension and diabetes. health meal. Together with Dieticians@work, Skinnyfood

I

n 2009 Maya Lazarova,an international chef, joined Skinnyfood. Maya shared Joanne's passion for wellness, as well as having a passion for food. Forming Skinnyfood CC during an economic slump, Joanne and Maya had the courage of their convictions and forged ahead with their desire to make a difference and bring a convenient solution to their country which was suffering from obesity and lifestyle diseases.

A strategic partner was found in Sue Scharf, a top SA Dietician. This enabled Joanne and Maya to tweak their meals to offer the best in terms of nutrition. Not only were the meals targeting the health conscious executive, but also those

began to offer weight-loss assistance through nutritional support, and the dieticians provided the necessary education with their Weight-togo weight-loss groups.

Inspired by their ability to make a difference, Joanne and Maya decided to go into the retail stores, to have a wider reaching impact. Initially they started out in a home industry store and quickly branched out into independently -owned SPAR Stores. Based on the success of the meals they then approached Pick 'n Pay and Checkers in 2010 with their range of frozen, convenience health meals. Skinnyfood hit the Gauteng Shelves of Pick 'n Pay in May 2011, and Checkers in September 2011 - both stores fully supporting a move towards health. Skinnyfood developed the country's first low fat low gi Pizza. Joanne and Maya believe that if you feel deprived, you will fail in your endeavour to be

Skinnyfood have also developed the Earth Cafe concept which is ultimately an upmarket wellness cafe which will only deliver food based on the cornerstone principles of Skinnyfood. Earth Cafe will be a place where people can relax, eat and have fun, knowing that whatever is provided is healthy and wholesome.The first Cafe is due to be opened early in 2012.

In addition to this, Skinnyfood consults for corporate institutions to assist in bringing wellness to their employees. They are able to set up a canteen with an emphasis on health awareness in order to spread the message of good health across the board.

Skinnyfood strongly believes that all public service providers should adhere to the ethos of "Do No Harm". They strive to bring the best to the public, knowing that whatever they deliver is good, natural and healthy.

page 31

Thirsty Butler

Y

ou may have heard of Castle Milk Stout before, but there’s a lot more to this increasingly soughtafter beer than one would imagine. In South Africa we tend to think according to lager or pilsner characteristics and classify beer as being anything that is light, golden, alcoholic and refreshing in taste. But as we begin to experiment with food and drinks, looking for new experiences and taste sensations, so different styles, recipes and products are beginning to emerge as favourites and gain bigger followings.

Castle Milk Stout is one such brand, emerging from the beer category as something crafted to be truly different, with a distinctly dark appearance and

fuller-flavoured taste. This dark appearance and complex taste is characteristic of stout beers but unlike other stouts, it is slightly sweeter, not as bitter, and crafted especially for South African palettes. Traditional dry stouts, such as those from the UK and Ireland, are brewed to suit European tastes using an ale process, which leaves them heavier and more bitter. Because South Africans never developed a taste for ales and bitters, Castle Milk Stout is instead brewed like a lager, resulting in a drink that is richer, smoother and ultimately far more suited to South African tastes.

This rich, complex taste can now also be enjoyed in draught format, where the

SIP

TAKING A

page 32

nitrogenated method of pouring results in an even smoother, creamier version that makes this drink even more accessible to consumers, and is proving to be a huge hit.

Sensory experience Unlike other beers, it doesn’t just rely on taste to provide the experience; this beer provides a truly multi-sensorial experience. The distinct colour, contrasting the fuller-flavoured dark liquid with the creamy, white head makes a ‘Milk Stout’ drinker stand out from the crowd and the complex nature of the liquid require slow pouring and sipping. By its nature it takes longer to settle than other beers requiring the drinker to have patience, and enjoy the

Water Coolers & Purifiers First Water Coolers & Purifiers provides quality guaranteed products at realistic prices and we pride ourselves on our great after-sales service. We believe in customer service and integrity in all our dealings. Coupled with our extensive range and expertise, we strive to provide the right solution to all our clients’ water needs. Our products consist of water purifiers, reverse osmosis water purification systems, drinking fountains, hot and cold water dispensers, boilers and ice machines for domestic and industrial use.

‘curtaining’ effect as the layers of textures unfold, while the creamy head forms and the drink becomes ready to sip.

Food pairing CMS is increasingly being seen as a viable taste to pair with certain foods. The complex taste with its roasted malt and caramel flavours can be viewed much like a full-bodied red wine, and with its slow sipping characteristics can be the perfect accompaniment for everything from meat dishes to oysters, helping to accentuate the complexity of rich flavours.

People are also coming up with new, unique ways for enjoying it all the time; some add it to ice cream; others mix stout with champagne to create a drink known as “Black Velvet”; it’s used by chefs as a primary ingredient in certain pies; and bakers are creating stout cupcakes. The versatility of the drink means that the combinations and possibilities are almost endless.

Awarding quality All of this master craftsmanship has come together to propel Castle Milk Stout into South Africa’s premium stout, selling over 100 million litres, and it has recently been awarded its second consecutive Monde Selection ‘Grand Gold’ award. These awards are conferred by an independent jury of professionals - consisting of top Michelin starred chefs, members of the French Culinary Academy and Brewing Engineers - from all over the world. The ‘Grand Gold’ status is reserved for the best of the best products in each category and is truly a mark of the highest quality, craftsmanship and distinction.

page 33

First Water Coolers & Purifiers have been in the water dispenser and purifier industry since 1996. Our company has secured both local and foreign suppliers of only the highest quality products and has implemented a solid infrastructure to support our aggressive warranties and service targets.

Tel: +27 11 615 3434 Fax: 0866 940 977 Tollfree: 0800 202 728 www.firstwater.co.za

G

uinness Original is a quality beer with a lot of flavour. It has a deep, dark colour, ABV of 5% and IBU (international bitterness units) of 23. The beer is steeped in rich heritage and has its origins from Guinness Extra Superior Porter, a recipe that was laid down by Arthur Guinness II in 1821. It combines the finest natural ingredients with the signature roasted barley to create a carbonated, crisp, refreshing beer that enables drinkers to enjoy a modern classic with the perfect balance of flavor and bitterness for a refreshing drinking experience.

With a taste of toasted barley and the freshness of hops, it is often described as having a smooth, nutty, roasted flavour with a refreshing bite. The brand has been brewed for over 250 years. It is the roasting of the barley that gives it its unique crisp, bold taste and distinctive colour.

It is brewed at the R3,5-billion Sedibeng brewery, which has a

capacity of three-million hectolitres and is a joint venture between Heineken and Diageo Holdings. It is also responsible for brewing Amstel, Heineken and Windhoek, as well as Smirnoff Spin, Smirnoff Storm and Strongbow Cider.

Who is the target market?

It is targeted at consumers of legal drinking age who drink mainstream lager brands, as well as those who want to make a change and bring a difference to their lives and those around them. The African continent drinks more than a third of all Guinness consumed in the world, with 34 bottles consumed every second.

Research shows that consumers are looking for a modern, inspirational brand that provides a unique and refreshing taste.

Where else in the world is it available?

It is truly an iconic global brand. Around ten million glasses are drunk globally every day in 150 countries, which equals almost 2 billion glasses a year. The top five markets around the world in terms of volume are Great Britain, Nigeria, Ireland, Cameroon and USA. What are people saying about Guinness Original?

• “It smells like normal beer but it tastes really unique. Delicious, strong and no aftertaste. I don’t know what makes it so good but you just want more” 25-29 Mainstream lager drinker, Durban.

• “9/10. I hope they put it in the townships.”30-35 Mainstream lager drinker, Jo’burg.

• “I’m surprised. It’s easy to drink without mixing it with milk.” 25-29 Mainstream lager drinker, Jo’burg.

• “ Strong but drinkable.” 25-29 Mainstream lager drinker, Durban.

• “I expected strong but it’s a really good strong.” 25-29 Lager drinker, Jo’burg.

Welmoed wines launches a refreshed, contemporary look this month, portraying the brand’s historical tradition in a fresh, modern way and making it more visually striking at point of purchase.

C

hris O’Shea, Executive Director for Sales and Marketing at ‘the company of wine people™’ explains, “In an environment where consumers are looking for greater value, we understand more than ever the importance of standing out on shelf, not only in terms of an eye-catching label, but with cues that communicate Welmoed’s premium value and that distinguish Welmoed from other wines at the same price point.

It is with these points in mind that a process of extensive consumer research and consultation with industry experts and valued trade partners was undertaken, with the aim to evolve the Welmoed packaging. O’Shea explains, “The shopping environment is cluttered with competition, and consumers want to find what they are looking for more easily.”

In line with the company’s findings, the new front labels now include specific descriptors that are more clear, and highly visible varietal positioning.

O’Shea continues, “Our consumers are intrigued by our unique heritage on one of the Cape’s most historic farms, so it was important for us to communicate our tradition with the new look. From a design point of view the logo is scripted in a more modern font, while the elegant split label, which is now on

Thirsty Butler

CONTEMPORARY NEW LOOK FOR

WELMOED a textured, refined paper, features the depiction of a 1690-inscribed Cape Dutch gable, and is enhanced by the contrast of a crisp white background against a palette of rich, premium colour and metallic ink.

Together, these design elements position the brand as a Contemporary Classic.”

The inclusion of QR-codes on the labels means consumers who would like more information about Welmoed now have it at their fingertips.

O’Shea continues, “Welmoed continuously strives for quality, premium value and craftsmanship and each bottle now showcases the endorsement of the winemaker, Bernard Claassen, by including his signature on each bottle.”

The new packaging will be rolled out initially with the Heritage Range, and is available on shelves from September 2011. With global markets and sales volume on the increase, and the expansion of the Welmoed Heritage Range to include its maiden Viognier later this month, the future certainly seems bright.

The Welmoed Heritage Range is priced from RSP R28/bottle and is available nationwide. The success of the brand in South Africa – as well as in the Netherlands with retailer Albert Heijn, and in newer markets like China, Russia and the USA – points to its potential for growth among supermarkets, independent traders and in the on-trade.

page 35

Thirsty Butler

WATER IN THE

WHISKY MAKING PROCESS Water is critical to the whisky making process and a distillery has to have access to a plentiful supply of water, which makes Scotland an entirely appropriate place to build your distillery.

W

ater is used in all aspects of the process:

• Water is used for the steeps (soaking the barley) during the malting process • the mashing process requires the addition of hot water to assist with the extraction of sugars from the malted barley • water is used to cool the wort as it is transferred from the mash tun to the fermentation tanks • it cools the vapourised spirit in the condensers during distillation • water is used to dilute the spirit from about 70% to 65% alcohol by volume when the spirit goes into the cask for aging • it is used again when bottling takes place and the spirit strength is reduced to 46%, 43% or 40% as required • Finally water is used by consumers to get their whisky to the correct strength for their personal enjoyment So we can see that all along the procedure, water gives life to the whisky, it is compatible with whisky and without it there would be no whisky.

There have been times in recent years when whisky processing has had to be stopped on Islay because of a shortage of water. This happens mainly in the summer months and the distillery may close for maintenance and holidays until water supply has been restored.

Thankfully these stoppages have only been for very short periods and there has been no long term effect on precious whisky supplies.

Whisky Tasting When tasting whisky it is important to have a tulip shaped glass that retains the aroma in the top of the

page 36

Learn how to “release the serpent” at the FNB Whisky Live Festival

S

glass. Swirl the whisky in the glass to release the aromas.

Nose the whisky just above the opening of the glass with a gentle sniff, not too deep as the alcohol fumes can burn the sensitive tissue in the nose and render it useless for further nosing.

Take a tiny sip to feel the warmth of the whisky and judge the strength before you add the life-giving water.

The recommended tasting strength when we are evaluating a whisky is 1 part whisky to 1 part water, thus reducing it to an approximate 20% alcohol strength. This is how the Master Blenders and Malt Masters nose and taste their whiskies.

Now nose the whisky and it’s amazing how it opens up and releases more subtle floral and fruity notes if they are there to be found.

Take a good sip, fill your mouth and roll it around. Let the whisky coat your mouth and allow a little air into your mouth to release the flavours and aromas.

Do it again to make sure you didn’t miss anything.

Water and Whisky When you add water to the whisky, pour it gently down the side of the glass. As the water hits the whisky you can clearly see a swirling in Whisky Age Tomintoul 10 year old single malt Old Pulteney 12 year old Single malt anCnoc 16 year old Single Malt Malts 25 and older

the glass as the water meets the whisky. This we call “releasing the serpent” as the whisky is stirred from its slumber and reacts chemically with the water releasing esters and floral notes previously held captive in the dormant aged liquid.

There are delightful congeners in the whisky that give it the distinct whisky flavours we so love and it would be a pity to miss out on these. That is why we use the water to open the whisky for us in our glass.

People always ask about ice and whisky.

When we taste whisky, ice is an absolute No-No. It closes down the whisky, solidifying the congeners rendering them tasteless and it also closes down your palate meaning that you can’t taste the complexity of the whisky.

Of course in a warm climate like South Africa we do like cooler drinks and when you are drinking whisky, ice and water can be your choice. You can even add mixers if you are that way inclined.

So what is the right amount of water to mix with our whiskies?

There is a chart below which can be used only as a guideline for adding water. Please remember that each of us has our own preferences, in my case I like a little less water than my spouse who likes a little more.

Whisky volume

Water volume

15ml

15ml

15ml

10ml

15ml 15ml

20ml Just a drop

Warning: Older whiskies may need only a very little water, if any. Add water carefully – one distillery manager would not let me add the water during a recent visit – he put a few drops in a teaspoon and added the water before passing the glass to me. A 30 year old deserves special treatment wherever you drink it.

howcasing more than 180 local and international whiskies, a choice of whisky liqueurs, a host of new releases to the South African market, and a range of luxury lifestyle products, the FNB Whisky Live Festival, which will be taking place in Cape Town from 2 – 4 November and in Johannesburg from 9 – 11 November, promises once again to demonstrate why it is regarded by the global whisky industry as the biggest, liveliest and most entertaining show in the world.

This year, the festival will offer something for everybody over the age of 18, including many returning favourites such as fun and interactive whisky workshops, the new-look Volvo Whisky Lifestyle Lounge, and the hugely popular Volvo Connoisseur’s Experience, ‘The Ultimate Guided Whisky Tour’. Visitors will also be able to learn how much water to add to their tipple, how to pour it into their glass, and what guidelines to follow to “release the serpent” (the esters and floral notes previously held captive in the dormant aged liquid).

Festival-goers can also experience a host of new education zones, which all demonstrate whisky’s versatility.

Join in or make up a party at the canapé and whisky pairing zone, the blending zone, the aroma zone and the distillation zone. There is so much more to discover at this year’s FNB Whisky Live Festival than ever before.

Tickets to the Tasting Hall cost R190 each, and are available from Webtickets.co.za, via the FNB Whisky Live Festival website, www.whiskylivefestival.co.za, or at the door.

The organisers encourage you to book early so that you don’t miss out, as tickets do sell out.

The FNB Whisky Live Festival promotes responsible drinking. No persons under the age of 18 years old will be allowed into the Tasting Hall. Designated driver tickets are available with discounted food vouchers and a bottle of mineral water included in the ticket price. Various chauffeur drive services and drive responsibly initiatives will be on hand to ensure that everyone in your party is able to have a good time and a safe journey home.

Part of the ticket proceeds will continue to be donated to The Foundation for Alcohol Related Research.

For more information please visit the website www.whiskylivefestival.co.za or e-mail contact@whiskylivefestival.co.za

page 37

Travelling Butler

CELEBRATE CRAYFISH

IN THE STYLE TO WHICH IT HAS BECOME ACCUSTOMED

O

nce regarded as a pest, when they caught them in their nets fishermen would simply toss them overboard. Wagonloads of dead crayfish were collected and sold to farmers as fertiliser. It was only when markets abroad, France in particular, where they know a thing or two about good food, started to show an increasing interest in crayfish that fishermen began to can the product from 1890 onwards.

The popularity of the crayfish now means their dwindling numbers have to be controlled, through strict quotas and seasons. Which is why the opening of crayfish season in November is a big deal on the West Coast.

Paternoster, in the heart of crayfish country, epitomises the wild beauty of the area, with its indigenous fynbos, sweeping white beaches, turquoise sea and craggy rocks which are home to the crayfish.

page 38

It’s hard to believe but the West Coast crayfish was not always the sought-after seafood delicacy it is today.

And matching nature’s grandeur in every way is Abalone House, Paternoster’s first five-star boutique guesthouse. In the exotically appointed Saffron Restaurant, chef Darren Stewart creates exquisite world cuisine with an African twist. Locally sourced seafood features prominently in his kitchen so the once-humble crayfish will be celebrated for the duration of the season – which lasts until April next year - with a delicious three-course menu of a delicately flavoured seafood bisque followed by steamed West Coast

crayfish with garlic, parsley and lemon butter accompanied by basmati rice and ending with a chocolate croissant pudding with homemade Strawberry King ice cream.

Inspired by the vibrancy of Tretchikoff, whose iconic colourful prints adorn the walls throughout the establishment, and the surreal beauty of orchids, Abalone House’s 10 magnificent suites are designed around a tranquil central courtyard, some of which enjoy sea views. Many suites also have private outdoor relaxation areas and there is even a rooftop Jacuzzi with a sea view – to relax after the work is done. Or guests can cool off in the elegant swimming pool, before enjoying a relaxing cocktail in the Africa Bar. In the guest suites, every creature comfort and business need has also been thought of and catered for. All are luxuriously appointed, air-conditioned and have flat screen televisions and cappuccino/espresso machines, stocked mini-bars, ipod docking stations, CD and DVD players and a digital weather forecast station. The extensive book and DVD libraries are available for the enjoyment of guests, and all suites also have built-in laptop safes.

Overnight guests can begin their stay with afternoon tea in the sun-splashed Orchid Room. With its garden and sea views, it’s a calm space to relax any time during the day too – reading, playing board games or gazing out to sea through the antique telescope. It is also where breakfast is served.

Abalone House is offering a special crayfish season package of R1 500 per person sharing, which includes an overnight stay, afternoon tea, a three course crayfish dinner, and breakfast. This rate is available 1 November 2011 – end April 2012 and is subject to availability.

For more information and reservations regarding this package call Abalone House Boutique Guesthouse at (27) (022) 752 2044; email info@abalonehouse.co.za or visit www.abalonehouse.co.za

page 39

Travelling Butler The spa offers three therapy rooms, one of which is a double treatment room. When booking any of the other spa treatments on offer, such as a facial, it is a clever idea to maximize your time by booking the Crystals™ (the treatment costs R450 for an hour).

The spa stocks a choice of excellent skin care ranges, including the internationally acclaimed Priori and Skin Doctors products (both are cosmeceuticals designed specifically for specific

SANCTUARY SPA S

AT MAJEKA HOUSE

alt crystal therapy, or halotherapy, is a completely non-invasive, deeply relaxing therapeutic treatment that involves nothing more than lying on a warm bed of salt crystals while enjoying the added therapeutic benefit of chromotherapy, or light therapy.

Crystals™ is a specially designed bed made with 150kg of fine Himalayan salt crystals (considered by many experts to be the purest and most mineral-rich salt on earth), heated to between 32°C and 40°C to maximize the benefits to the body and skin. The salt grains micromassage the body while neutralizing the electromagnetic frequencies present in the environment. The heated salt crystals

page 40

mould to the body’s shape, supporting it exactly where it needs to be held. The relaxing effect is not dissimilar to the effect of salt water keeping the body effortlessly afloat and in perfect alignment in a flotation pool.

When you breathe in salt-infused air at the ocean’s edge, the positive charge in the air is known for its feel-good, mood-enhancing benefits. Similarly, the Crystals™ heated salt crystals release ions by creating an aerosol effect, relaxing muscular and nervous tension, helping to reduce anxiety and insomnia, improving concentration and reinforcing the immune system. It also aids in decongesting the sinuses and the lungs.

During the hour that you are relaxing on the bed, a spa therapist will give you a foot massage as an added treat.

The Sanctuary Spa at Majeka House has reopened with three new treatment rooms and the arrival of a Crystals™ Himalayan Salt Crystal bed – the first of its kind in South Africa.

skin concerns and anti ageing), and Moya, using indigenous botanicals distilled from the finest plant extracts and essential oils.

To celebrate the exciting new additions to the Spa, three of the most popular treatments are being offered at reduced rates. Choose from Blissful Pamper, a couple’s massage (R600 for two people); Mid-week Break includes a full body scrub – the first step towards detoxifying the body – and a nourishing, hydrating facial (390); and Overall Wellness is a back, neck and shoulder massage followed by an Indian head massage (360). All treatments include complimentary use of the sauna, steam room and hydrotherapy features in the heated indoor pool (powerful massage jets and a water current to swim or walk against). These specials are available seven days a week until 31 October 2011, subject to availability.

For bookings, contact Sanctuary Spa at Majeka House via (27) (21) 880-1549, email spa@majeka.co.za or visit www.majeka.co.za

Growing Network

Serious Stuff

Nationwide

THE UNITED VOICE

T

OF THE NAA

he NAA-SA is run by small establishment owners, for small establishment owners, providing them with a united voice in the industry, striving to represent members’ interests through various legislative and industry challenges including amending the revised Tourism Grading Criteria, Municipal Property Rates Act, Tourism Bill, National Tourism Sector Strategy, Tourism Service Excellence Initiative, SABS Sustainable Tourism guidelines and the Gauteng Liquor policy, to name a few.

In addition to being the collective voice of our member establishments, we constantly look at how we can further add value to them through innovative programmes, workshops and other benefits.

The NAA-SA recently launched the NAA-SA Provident Fund, which offers a cost effective solution to our member establishments and their employees.

We are currently running Consumer Protection Act workshops nationally, offering guidelines, checklists and sample documents that can be utilized. These workshops are open to all and have other industry role players in attendance.

We are visiting over 50 smaller towns and cities throughout South Africa so look out for our e-mails and more information in the local press.

Minister Martinus van Schalwyk launched the National Standards on Sustainable Tourism SANS 1162:2011. The NAA-SA was part of that process in creating the standards. It was wonderful to see hard work come to fruition. Now that the

The National Accommodation Association of South Africa represents around 1000 smaller accommodation establishments throughout South Africa and is represented on the Tourism Business Council board by our president Caroline Ungersbock. standards are available, we need to get on with the work of their implementation to the smaller accommodation establishments.

The NAA-SA believes that we need to assist our members with understanding what Responsible Tourism is, and provide access to the tools that will assist them to achieve their goals. We will also be running a series of workshops around the Country starting in October on the four pillars of Sustainable Tourism which encompass the Social, Environmental and Economic elements which in turn will result in long term benefits and sustainabilility.

The NAA-SA is committed to youth training and providing skills through learnerships and in-house practical experience. The intention is to upskill the staff in our sector of the Industry.

For more information on NAA-SA or our workshops please contact us on 08618 622 72, or e-mail caroline@naa-sa.co.za, you can also visit our website on www.naa-sa.co.za . You can also follow us on Facebook and Twitter.

page 41

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

On the Menu

S

TRATEGICALLY positioned in the heart of the Cape winelands, Allée Bleue Wine Estate is a perfect choice for a breakfast and lunch stop-over on the wine route, whether it’s a light snack or a more serious food and wine pairing experience.

Surrounded by majestic mountains views and the towering blue gum trees after which it is named, the estate invites visitors to relax in a choice of stylish settings to enjoy its award-winning wines, affordable Cape cuisine and unique designer interiors.

A new summer menu at the reworked Wine Tasting Courtyard, devised by Allée Bleue’s Executive Chef, Glenn Ferus, offers deceptively simple options including delicious Tapas, cheese platters and Flammkuchen (‘French pizza’ from Alsace) which make for great sharing dishes.

For something more substantial, the Wine Tasting Courtyard menu has a ‘Steak Corner’ offering a 250g prime cut of meat – either beef fillet, sirloin or rib eye, or lamb loin chops – served with a choice of gourmet butters and flavoured salts, a baked potato, French fries or herb salad, and a glass of estate wine. For only R115 per person, this presents exceptional value for money.

The Wine Tasting Courtyard at Allée

page 42

HIGH SEASON AT

ALLEE BLEUE

Bleue is open daily, from 10h00 to 17h00. On Sundays, live music is performed at the Wine Tasting Courtyard from midday until 15h00.

There’s also Bistro Allée Bleue where Chef Glenn Ferus and his team prepare scrumptious breakfasts from 8am daily as well as classical bistro lunch fare.

For reservations at the Wine Tasting Courtyard or Bistro Allée Bleue, call 021 874- 1021, email info@alleebleue.com or go to www.alleebleue.com

STRONG WOMEN

F

Strong Women

ROYALMNANDI'S RECIPE FOR SUCCESS

or Pauline Mahlangu, Head of Human Resources, it is It is not often that you both refreshing and challenging operating in one of find a predominantly the few predominantly female workforces currently female workforce and present in corporate SA. "Although the challenges are no even less-so the presence different than in any other workplace, this sector lends of four influential women itself to the creative nature of women and I think the value women bring to the workplace is not only equal to that in top management. of men but also beneficially different, allowing a fresh RoyalMnandi, a specialist outlook and approach to operating within the business outsourced catering environment." company, is blazing the Currently RoyalMnandi boasts impressive statistics with women empowerment 64,6% of its staff contingent being women. "Although we trail. Â are working towards increasing the percentage of women in management positions we are proud of the fact that we already have a number of top women in senior management positions within the company, including our Chief Operating Officer, Public Sector Operations Executive, and Healthcare Operations Executive," says Mahlangu.

Chief Operating Officer, Fiorella Mugari, sees women as an important addition to any workforce and for her it is their reliability and consistently high level of service delivery that see them adding value. Operations Executive for the Public Sector, Dudu Mahlalela, and Operations Executive for the Health Sector, Gail Groenewald, agree.

"Clients and end-users of the services industry, particularly within the catering sector, demand exceptional service delivery which perhaps explains why there is such a high percentage of women in this sector. Women can also effectively handle high levels of pressure and stress and this industry certainly comes with both," says Groenewald.

In the competitive outsourced catering industry it is women's creativity and adaptability that Mahlangu considers a strong facilitator to success, with each day presenting new challenges and requiring new ways of finding workable solutions. "In my experience women seem to be more effective when it comes to managing time, allowing for maximum productivity. Women also seem to have a resilience and dedication as part of their make-up which allows for a consistently high level of performance. And of course as everybody knows women are far more adept at multi-tasking," comments Mahlangu.

But what makes women unique and what special attributes do they bring that cannot be matched by

their male counterparts? For Groenewald it is the compassion, patience and sensitivity that women bring into all their dealings with people that make them good at establishing and maintaining relationships in the workplace, be it with clients or team members.

"Relationships are very important as our business is all about people serving, delighting and pleasing other people. I also believe that women have an excellent eye for detail and the majority of us in this business bring with us a talent and love for food!" Perhaps the biggest challenge faced by working women is that of balancing work and home life with women still seen as being the primary nurturers and home makers.

According to Mugari women who are passionate about what they do and apply themselves will succeed in the work environment, but it doesn't come without sacrifice. "Women must have a willingness to go the extra mile while still maintaining a balance in their normal everyday life.

Sacrifice is a given for success to be achieved in the workplace."

For Mahlangu the domestic support available locally and the advance of technology go a long way in allowing women to balance their work and home life. "Fortunately in South Africa we have access to a number of wonderful domestic workers and child minders and we rely heavily on these or otherwise on after-care facilities, which on the downside tend to be quite expensive.

Technology today also allows us to work from home so that we can operate optimally without significantly disrupting work flow and still be able to meet our domestic commitments."

Whether it takes hard-work or sacrifice, or a bit of both, there is no denying that the women at RoyalMnandi are making their mark as a force to be reckoned with.

page 43

Back of House

THE RETURN OF THE

Working in a highly competitive and fragmented environment, where industry margins remain under significant pressure, the outsourced catering industry is just one sector feeling the impact of the skills shortage.

APPRENTICESHIP

G

raham McGregor, CEO of RoyalMnandi, says the situation is further exacerbated by the fact that many experienced project managers and catering managers are leaving the country to pursue global opportunities. “We are dealing with legacy issues where we have inherited staff when we obtained contracts and these employees are sitting way below the required competency level. The mines are a good example where it would take us at least four years to reach the required competency,” says McGregor.

McGregor feels that the only way to address the urgent need to upskill is by introducing a skills development strategy which starts with Learnerships and then moves to apprenticeships and management development programmes.

“One of the greatest obstacles we face is that just because a person says they have a matric

page 44

or a certain degree, this does not mean they can necessarily do the job. We are concerned that the concept of practical training is disappearing and there are not enough fixed competency benchmarks. We understand the SETA’s are supposed to be looking at this but unfortunately we are not seeing the results through the system.”

McGregor believes the solution moving forward lies in investigating the various opportunities which exist for the public and private sector to better work together to help lift skills. He also believes there is a strong need for more companies to run their own in-house training courses. “We ourselves are seriously reviewing our in-house training programmes to address the skills shortage and find ways of retaining talent.”

For the past three years RoyalMnandi has

up-skilled an average of 60 staff annually through its internal National Certificate in Professional Cookery Learnership, presented by the RoyalMnandi Learning Academy.

“We want our staff to be skilled to the highest level and this means they must be given the opportunity to obtain a formal education,” says Liza Strydom, Head of RoyalMnandi’s Learning Academy. “Our core business is that of making food which means adhering to the quality that the client demands and ensuring that the Food Service Assistants (FSA’s) and cooks have the formal skills and knowledge. It is also our way of showing that as a company we value our employees and that they are important to us.”

The qualification covers a wide range of key areas bringing together elements of food and drink preparation as well as supervision.

“Providing employees with a formal qualification forms the foundation of building a career in the

learners are given more than one opportunity to achieve success.

RoyalMnandi’s ongoing commitment to training is evidenced through the provision of a three-year apprenticeship programme available to those that successfully complete the National Certificate in Professional Cookery Learnership. These learners will go on to complete the apprenticeship which is recognised and accredited by the South African Chefs Association (SACA) providing them with the necessary qualification to pursue a career as a chef. Ten disabled employees will also be given the opportunity to complete a formal Learnership this year.

“We have also embarked on extensive Adult Basic Education Training (ABET) courses, providing employees that do not have adequate numeracy and literacy skills with the opportunity to obtain a formal qualification. We are just about to launch a pilot project in Limpopo Province where these basic skills are particularly lacking. Following successful implementation there, it will be rolled out to other areas most in need of improving these skills,” says Strydom.

Also soon to be launched is RoyalMnandi’s Unemployed Learnership Programme whereby 72 previously disadvantaged youths enrolled in Further Education Colleges will be selected to

Liza Strydom complete the National Certificate in Professional Cookery Learnership within RoyalMnandi.

“This is a project we are very excited about,” says Strydom, “and we see it not only as a way of giving back to the communities in which we operate but also a means for us to increase our talent pool and remain innovative and at the top of our game.”

Through the combining of the correct presentation, serving equipment, accessories and tea taste, the Tea Merchant is able to provide customized solutions to the hospitality industry.

The unique product offerings with excusive designs enable the discerning tea drinker to experience teas in the manner in which they were designed to be drunk, in the privacy of a hotel room or in restaurants, spas and tea rooms From flower teas to hand picked dragonwell tea, the Tea Merchant can guide you to choosing an appropriate range for your target market.

ea Me T e rc Th ha n t

food industry within RoyalMnandi. Although it is a huge capital investment, it not only ensures that we retain the talent, but through putting into practice the “whole perceptive learning” approach we can up-skill and grow employees into management positions,” adds Strydom.

As part of the Learnership programme, each learner is assigned a workplace coach to mentor and provide support allowing the learners to succeed at the very highest levels. The practical in-kitchen craft training also brings the learners together with fellow chefs that have been trained and worked their way up internally. These chefs come into the craft training as Master Chefs to run the classes imparting both their skills and knowledge as well as inspiring the learners to work hard and achieve as they themselves have done. “We recently used Executive Sous Chef for RoyalMnandi Events, Sello Mlambo, to run one of the classes and the learners were absolutely amazed at the skills he has mastered and all said they want to be just like him. It’s a lovely way to demonstrate to those that have the passion and desire to go further that it is truly achievable and within their reach,” comments Strydom.

Together with the Master Chef Trainers, the facilitators running the Learnerships are extremely hands on and various assessment and support systems are in place to ensure that the

The range of teas and accessories offered accommodates most budgetary requirements. From guest houses through to exclusive Michelin star aspiring restaurants.

Finding solutions to provide the ultimate tea experience

As a drink for any occasion, tea can be drunk throughout the day and night , allowing for a wide variety of teas to be served from invigorating peppermint teas to intense Oolong tea to fruity desert tea, followed by calming chamomile.

Ongoing improvements in processing equipment and tea blending have facilitated the introduction of designer teas along with designer tea bags.

Belinda 082 459 1910 Carin 083 262 2082 www.theteamerchant.co.za

As one of the fastest growing beverage offerings tea is appealing to a ever increasing population grouping, with younger tea drinkers consuming lager amounts of healthier style teas.

Serious Stuff

NEW FOOD LABELLING Food industry watchdogs are heaving a sigh of pleasure as South African food labelling legislation has been given a major overhaul. Marketing strategies which mislead unthinking consumers by printing irrelevant hype on food labels to effect a sale, will now be non-starters.

W

By Karin Petersen

ill the new legislation affect all South Africans? Yes, if they wish it to. Mostly the health conscious and vigilant purchaser will benefit from the new laws: the biggest effect will be felt in the food manufacturing and production arenas as industry players are forced to re-think and re-design their labelling before the set deadline of March 2012.

In the past, South African food manufacturers been almost free to use marketing strategies that could mislead consumers, not only directly (with blatant untruths printed on labels, for example) but also by misleading the consumer with half-truths or by implication.

Nutritionist Gaby Steenkamp gives the simple example of a vegetable oil which is labelled as containing ‘0% cholesterol’: by insinuation, a healthier choice than its competitor who doesn’t make these claims. In truth, it does contain no cholesterol – but no vegetable oils do.

In the short term, Steenkamp explains, it will mean extra costs for new labels and the cost of the expertise that goes into them. “All old labels can be used up until the end of February next year, but on the 1st March 2012, the new labels must be used” she says.

The Food Directorate of the Department of Health has reformulated Food Labelling Regulations (under R146) and is making an attempt to create an equal platform for all

page 46

LEGISLATION - HOW DOES IT AFFECT YOU?

products in the eyes of the end user. The essence of the act is to ensure that food labels encourage • Only facts • No consumer confusion by word or implication • A consumer education platform Mandatory information on labels include the name and address of the manufacturer, importer or distributor; instructions for use; net contents; country of origin; nutrient analysis (per 100g of dry product or per 100ml for liquids); batch identification; and a use by date. If no nutritional claims are made, then per portion analysis is voluntary.

All allergens (for example nuts) must be identified in a format precisely prescribed by the new legislation.

Certain words may no longer appear on any mass produced, labelled food product: examples are x% fat free, nutritious, healthy, and wholesome. The words Sugar free and Fat free are only allowed if very specific conditions - as stipulated in the new Food Labelling Regulations - are met.

Formats are strictly prescribed, too. All nutritional information MUST be in the legislated format which makes reading the information a lot easier for consumers, due to standardized and recognizable formats.

The cost of food testing will not apply across the board, as nutritional analysis tables are only compulsory if claims such as low fat, high in protein, gluten free etc. are made.Where claims are made about foodstuffs or their ingredients, nutritional analysis information must be approved lab tested values. Where no claims are made, this information may also be calculated values from reputable South African sources such as the MRC tables (2010).

A logical question must be how extensively this legislation is to apply across food providers – will home industries and coffee outlets, for example, be affected? In regulation 54, exemptions are listed and here specific reference is made to retail outlets which provide food intended for consumption within 24 hours within that outlet. This would include restaurants, take aways, coffee shops, etc. Fresh cakes, scones, etc. made by a home industry for sale there or sold to coffee shops, are therefore exempt.

New Legislation “The only information that they must supply is the ingredients and the allergens, Existing regulations can be upon customer request” explains Steenkamp. obtained by going to: “This means that ingredients and allergens www.doh.gov.za/search/index.html must be on hand at every outlet for every Type in what you are looking for e.g. food sold”. preservatives or labelling.

“With the new trans-fat regulation (Aug Select from the list and download 2011), ALL foods across the board must make the regulation as a PDF. sure that the trans-fat content is less than

2% of the fat content of that food (NOT 2% of the food)” she adds.

“This also applies to take-aways and restaurant and coffee shops foods”.

Mike Said of Brandstrategy, says that the immediate concerns to restaurant owners are the practical ones: Will the new regulation mean rewriting and printing their menus? Will it affect their product descriptions? Will their staff need retraining? “Or” he asks “will this too gradually - and I may add sanely - simply improve the information available to the consumer without turning everyone's lives upside down? The smart money is riding on the latter.”

Said emphasizes that the restaurant industry needs to be more aware of what is happening and how it will be affected but more importantly it needs to get involved at a much earlier stage in the formation of these acts and regulations to ensure its interests are taken into consideration. “Complaining after the fact simply carries no weight!” he adds.

There are some issues which have not yet been addressed – including the labelling of slimming and diabetic products and the absence of mention of Glycaemic Index levels on labels...The Department of Health, which is responsible for formulating and publishing food labelling regulations, has stated that these issues will be addressed in a Phase 2 document which will appear at a later date – as yet undetermined. Another 17 year’s wait for more changes? The industry can only hope not.

For a food labelling consultant, or food labelling workshops contact Gabi Steenkamp on www.gabisteenkamp.co.za

We serve the Hospitality Industry Hotels • Guest Houses • Timeshare Apartments • Restaurants • Clubs Hospitals • Institutions • Health Spas Game Lodges • Conferencing & Banqueting Centres

Over 40 years experience in the Towelling and Fabric industry

0861-Towels or 0861-869357 page 47

www.towelandlinen.co.za

Goscor Cleaning Equipment has launched Tennant’s revolutionary ReadySpace Technology in South Africa.

Back of House

REVOLUTIONARY NEW

“Q

TECHNOLOGY IN SA

Goscor Cleaning uite simply, this technology means that the space you occupy is Equipment (GCE) has ready 30 minutes after carpet cleaning has been completed,” says launched Tennant’s GCE national sales manager responsible for contract cleaning, Alex revolutionary Theodoridis.

He adds that not only is drying time ultra rapid but that ReadySpace also helps ReadySpace reduce mold and bacteria growth and leaves cleaner, healthier spaces by using 80% Technology in South less water in the process and leaves up to 90% less water in the carpet.

Africa.

“This is the ideal maintenance system,” says Theodoridis. “In hotels, for example, housekeeping can finish cleaning the room carpet at 14:30 and the carpet is clean and dry and ready for guest check-in by 15:00. Your office space can be cleaned at 06:30 and by 07:00 the carpet, dry and like new, is ready for you. And the list goes on.”

page 48

The patented ReadySpace technology’s three most important features are: • Unique Soil Transfer Rollers – these are the basis of ReadySpace. When damp these unique fabric rollers grab dirt from the carpet fibres and lift it into the machine.

• Inside the machine, a sprayer rinses the soil from the rollers, not the carpet.

• Then two powerful individual vacuum shoes extract the dirty water into the recovery tank.

Some of the more important benefits of ReadySpace are: • Ability to keep high-traffic areas looking new with frequent cleanings.

• Reduce build-up with less chemical to help prevent re-soiling.

• Reduce risk of slip-and-fall when transitioning from just-cleaned carpet to hard floor.

• Maximise Carpet life. ReadySpace is a gentle process and does not damage carpet.

• The ReadySpace machine (Tennant R3), with its ultra-low profile and compact design, cleans easily in tight, congested spaces with near effortless forward-reverse cleaning action • The R3 is easy to fill and empty and is ergonomically designed for comfortable operation.

“This is the best technology available when professional cleaning in conjunction with super-rapid drying times is required,” concluded Theodoridis.

ReadySpace Technology is available in two models: Small Unit (R3) and the Large Unit (1610) and recent successful South African demonstration sites include Sun City Hotels and the Durban Convention Centre.

Switched On

In this economic climate, keeping a restaurant profitable is challenging, so what can you do to ensure you do better than just survive it?

By Mark McEnery

E

ach restaurant has its unique opportunities and challenges and so there are few solutions that work for all. It is rather a series of small factors unique to each restaurant that result in a visible improvement in profitability.

Micros are the world leaders in hospitality management systems and were founded in 1977.

They spend an average of two hundred and eighty million Rand annually on research and development and have been installing Kitchen Display Systems as well as paging systems for over 25 years.

Mark McEnery, Director at Micros, says that "Consistency in food quality and service is vital.

When customers know that they can count on you to provide this great food and service, they are more likely to choose your restaurant."

Inconsistencies in service don't just occur during peak periods but are just as common in the quiet ones. To aid in achieving the desired reliability, kitchen and bar area printers have been replaced with kitchen management systems referred to as Kitchen Displays or KDSs. By clearly displaying the time that an order has been made in the kitchen or bar and by warning that an order has exceeded the desired preparation time for a starter, main or drink, by changing colour and sending a message to a pager or SMS, management can be made aware that they are about to disappoint a customer.

Action can be taken by getting the order out on time or by going to the table to let the customer know there will be a delay and possibly offering a complimentary drink.

As each prep station completes the menu items they have to produce, they mark these items as complete, thereby informing the screen at the pass containing the complete order what items are outstanding.

An important role in achieving consistency is co-ordinating the cooking of all items on an order to ensure they all come out together, hot and fresh. This can be achieved with a kitchen display system or an experienced kitchen manager. Should a restaurant want to reduce

page 50

GET YOUR

SERVICE LEVELS

labour costs or want to avoid the Friday night nightmare of the kitchen manager calling in sick, a cooking time can be entered for each menu item, allowing the system to display each item at the prep stations at the appropriate time to facilitate all items being completed together.

It can be a challenge getting waiters to enter the order in such a way that the kitchen knows that there is a child's meal as well as starters and main course required. To facilitate this, the kitchen system understands the course classification of each menu item, allowing starters or mains to display immediately, or if the guest has asked for a ten minute delay this can be entered on the system and this course will only display at the appropriate time. Items can also be sorted and displayed with a heading like KIDS then STARTERS then MAINS irrespective of the order they were entered by the waiter.

A KDS can be installed in the front of house and configured in a speed of service mode to give front of house managers visibility of what their customers are experiencing. This screen does this by displaying all the tables in the restaurant.

The tables will change colour to highlight orders that have exceeded the desired cooking time.

By selecting a table, the system will display the order details, allowing the manager to see what the customers have ordered and how long they

SOARING...

have been waiting.

By utilising a waiter paging system like JTECH, restaurants can avoid waiters going to the kitchen to check on their orders, thereby making themselves available for customers to place additional drinks orders.

The benefits of installing such a kitchen management system with waiter pagers include: • In some cases a co-ordinator was no longer required thereby lowering labour costs.

• With printers, an order rail full of slips indicated that a restaurant was busy, but with a kitchen display system a screen full of orders that have changed colour to red now alerts managers that their customers are not enjoying a great experience.

• The cost of ownership of a kitchen display screen is approximately 50% of a printer using one paper roll per day and a ribbon every three days.

• Waiter pagers increase the average spend per guest by allowing waiters to stay on the floor to take extra drink orders.

"Technology is advancing faster than the speed of light and in this unstable economic climate, restaurants can ill afford to be at the back of the queue when it comes to service" says Mark.

To learn more about these and other leading edge hospitality technologies please visit www.micros.co.za

MP_1001BH_FP_E

ONE IS ENOUGH

...and that’s all you need Parmalat 20ml single-serve milk pods have been tailor-made for the Food Services Industry and the hospitality market.

One Parmalat Milk Pod replaces two regular milk cups, saving you time and money. It is the perfect amount of milk for one cup.

In addition, Parmalat Milk Pods have a shelf life of 6 months, are shelf stable and conveniently do not need to be refrigerated.

ÂŽ

For trade enquiries phone 0860 66 44 22, or visit our website at www.parmalat.co.za AVAILABLE IN CASES OF 50 UNITS.

Chef Profile

HAUTE CABRIÈRE CELLAR RESTAURANT'S NEW ERA

WITH CHEF RYAN SHELL

page 52

Having undergone extensive refurbishment, Franschhoek culinary institution Haute Cabrière Cellar Restaurant will open its doors this weekend under management of the von Arnim family with a new Head Chef at the helm.

28

-year-old Ryan Shell, has taken the reigns in time for the spring and summer season at the beginning of September.

Having completed his final term as a lecturer at the renowned Prue Leith Chef’s Academy, Ryan has relocated to the Cape Winelands where he will flex his culinary muscles in Franschhoek, the country’s ‘gourmet capital’. No stranger to this picturesque corner of the Cape, some of Ryan’s formative chef years were spent at Le Quartier Français’s The Tasting Room, where he worked alongside acclaimed chef Margot Janse and he is delighted to be returning to these parts.

Ryan’s culinary CV includes stints alongside a number of other well-known local chefs, including Mike Bassett, Rudi Liebenberg and Chris Erasmus as well as time spent at Michelin Star restaurant Longueville Manor on the British Island of Jersey.

"My job is to

continue to grow the great name that Haute Cabrière has enjoyed for close to two decades and while I’m not planning to reinvent the wheel I am excited about putting my own stamp on things" But this young gun cites holidays spent with a much-loved aunt as the spark to what is already an impressive career “my aunt loves cooking and passed on this interest to me. She encouraged me to apply for chef’s school and from my first day, I knew I was in the right place and it’s just got better”, says this enthusiastic new appointment to the Haute Cabrière stable.

How Ryan will cope with stepping into former Haute Cabrière chef Matthew Gordon’s shoes will no doubt be a question posed by many a food critic and restaurant enthusiast and he is assured in his response. “My job is to continue to grow the great name that Haute Cabrière has enjoyed for close to two decades and while I’m not planning to reinvent the wheel I am excited about putting my own stamp on things”, he says. A look at his proposed menu, brimming with country favourites given a sophisticated twist is

certainly evidence of Ryan’s style of cuisine – brave yet grounded, modern with classic foundations.

Due to open its freshly varnished cellar doors this weekend, Haute Cabrière Cellar Restaurant under the able leadership of new Head Chef Ryan Shell will no doubt be a popular port of call for visitors and locals in the Franschhoek Valley this spring and summer.

Haute Cabrière’s Tasting Room and Restaurant are both situated on Franschhoek Pass (Lamprecht Street), Franschhoek. Tasting Room Hours are: Mon - Fri: 09:00 to 17:00 - Sat: 10:00 to 16:00 - Sunday: 11:00 to 16:00 Contact details for reservations and enquiries: Email reservations@cabriere.co.za or call (27 (21) 876 8500.

Butler Reviews

POSSUMS

RESTAURANT

The Parkhurst loyalists are a mixed collection of people from all walks of life, and what was blatantly missing in its eclectic mix is a true neighbourhood Bistro & Deli.

K

aren Staples, a Kiwi by birth and a vivacious eccentric, has launched Possum’s Bistro & Deli Parkhurst.

Possums, incidentally, are native to New Zealand and are small furry pests... Possum is also Karen’s nickname!

Possum’s has a cosmopolitan European feel encompassing both an epicurean flair as well as being an intimate, casual Bistro. The outside is reminiscent of a French country grocery with hitching posts for dogs, with water bowls and dog treats, citrus, geraniums, flowers and potted herbs. There is an option of being seated at a table or a coffee counter. This visual feast invites you into a Deli offering wonderful local products, such as olives, oils, jams, relishes, preserves and salamis, cheese, organic and seasonal fresh produce including vegetables, salads and fruits. A selection of imported food produce caters for both palate and purse. Daily baked cakes, tarts and patisseries are available all day. Fresh daily salads, sandwiches, muffins, croissants, tasty pies, quiches, cookies and chocolates are all on hand. Home meals, soups and stock are available both fresh and frozen, and you can bring your own dish when you order.

Food H H H H H Service H H H Interiors H H H H H Ambience H H H H H Concept Execution H H H H H H H

page 54

Family traditions of hand-me-down recipes are shared, bringing delight to both the customer and Possum’s.

The Deli complements the Bistro - the kitchen is open and transparent, which always bodes well and cooking is with free range and fresh seasonal produce.

The Spring bill of fare works in conjunction with a daily blackboard menu. Antipasti and tapas are available as the day begins to wind down. A selection of carefully selected wines is offered including the family of Bollinger Champagne, first to the central district of Johannesburg.

I chose the Possums Pasta: the Rosa tomatoes which were roasted off that morning were juicy and delicious and there was a generous scattering of fresh herbs and flakes of parmesan.

A piquant coppa ham combined with chilli- infused olives gave the whole dish an explosive twist.

The meal was finished of with the most amazing dessert, the name of which escapes me, but it was out of this world. The portion was small but the flavours were so intense, allowing me to savour every mouthful.

I could have been mistaken, but I felt for a second that maybe I wasn’t on 4th Avenue in Parkhurst, but rather romantically, on some dusty village road in Italy or perhaps Spain, or maybe even Paris....the food is after all very simple and unpretentious, very bistro.

Restaurant Garden

T

hough this intriguing berry grows wild in many locations throughout world , it’s generally cultivated in tropical zones such as Hawaii, Australia, New Zealand, South Africa, Asia, and Central and South America. At first glance the cape gooseberry with its inflated, papery skin, resembles a Chinese lantern. The juicy berries that are found inside the skin are opaque, with a golden hue in colour. Cape gooseberries are available from March to July. The have a sweet tangy taste a mixture of pineapple and strawberry flavours.

The fruits make an interesting addition to salads, cooked dishes, and as look great as a garnish.

Are you aware that gooseberries aren’t always green; that they come in red, white and pale yellow varieties as well? Or that many of these are ‘dessert’ gooseberries, which are much sweeter than the more sour, ‘culinary’ version and bring a unique taste and flavor when included in a fruit salad?

Gooseberries can even be cooked into a sauce that works wonderfully with rich meals like as mackerel, pork, lamb or for the more adventurous of you, goose (which is how they got their name). They are also a great source of vitamin C, vitamin A and of fibre.

Gooseberries are a versatile and inspiring ingredient when cooking. If you are a wine-lover and enjoy the scent of sauvignon blanc, you’ll have smelled the gooseberry aroma - and it’s easy to pick up the same floral, appley fragrance when you cook the fruit.

Cooking with gooseberries If you’re cooking gooseberries, always use scissors to snip off their stalks and bases. For a purée, cook with a splash of water until the fruit softens.

Depending on the on the sourness of the fruit; start with a tablespoon of sugar (or honey) for each

page 56

THE GASTRONOMIC

GOOSEBERRY

Gooseberries are one of the quintessential flavours of summer, and our beautiful climate is uniquely well-suited to growing what is widely considered to be one of the finest foods available.

100g of fruit used, and then add more if necessary.

Gooseberries make fabulous jams and chutneys, either alone or with other ingredients: they’re delicious with strawberries or apples, and have to be tried with mint for a unique and enjoyable flavor experience.

Most supermarkets sell gooseberries during their brief season, but if you are a fan, and can find in your supermarket, buy more gooseberries than you need, because they freeze really well, and you will always have them readily available.

Cooking gooseberries are the most commonly available type. They should be hard, shiny and green. Avoid wrinkled or yellowing berries. Look out for dessert gooseberries, which are a real treat.

Their skins vary from palest yellow to a light maroon, and should be almost transparent. These berries should give slightly when pressed, if ripe. Sweeter than green cooking gooseberries, they can be used in fruit salads.

Gooseberries are often used as an ingredient in desserts, such as pies, fools and crumbles. They are also used to flavour beverages such as

Compiled by Bryan Maron

Chocolate Dipped Gooseberries Ingredients: • 1 cup of icing.

• 2 tablespoons of simple syrup.

• 230g of semisweet chocolate, chopped.

• 24 fresh gooseberries.

Preparation Instructions: In the bowl of a small double boiler, combine the icingand 2 tablespoons of the simple syrup. Heat the icing, stirring with a wooden spoon. The mixture should be light but able to coat the back of a spoon. If the mixture is too thick, add some of the remaining simple syrup. In another double boiler heat the chocolate, stirring occasionally until the chocolate melts.

Line a baking sheet with baking paper. Dip each berry three-quarters of the way in the icing mixture.

Place the berries on a baking sheet.

Refrigerate until the icing mixture is firm to the touch (about 30 minutes).

Dip each berry in the melted chocolate. Refrigerate until the chocolate is firm to the touch, again for about 30 minutes. Remove and serve on a serving platter.

sodas,flavoured waters, or milk, and can be made into fruit wines and teas.

Gooseberries can be preserved in the form of jams, dried fruit, or as the primary or a secondary ingredient in pickling, or stored in sugar syrup.

Selecting your gooseberries Choose hard, dry berries, with a rich shine. If you are looking for the less sour variety, look for the pinkish or purplish tones. Look for those with a bright golden color; green berries are not ripe. but are perfect for pies and jams.

Storage Gooseberries store well and will stay fresh in the fridge for about two weeks. They will turn pinker and soften during storage. Once they turn purple, the fruit is still good if used in purees, for at least another week.

Preparation Gooseberries vary in their bitterness. Some varieties are too bitter to eat raw, so taste one first. The less-bitter varieties of gooseberries are often added to fruit salads or used as garnish for desserts. To use the berries, rinse and then remove the stems and tops with scissors. Gooseberries can be poached and eaten cooked or added to sugar or syrup for a sauce. To retain the shape of the berry, poach slowly.

Once the seeds have ‘escaped’ and the skins start to collapse, they are ready for use.

Raw gooseberries need cooking with sugar to release their rich and wine-like flavour. Luckily, there are many delicious gooseberry recipes for you to try.

Gooseberry Chutney recipe

Ingredients: • 1kg of gooseberries.

• 450g of sugar.

• 230g of onions.

• 500ml of vinegar.

• 250ml of water.

• 15g of salt.

• 1 tablespoon of ground ginger.

• 1/2 teaspoon of cayenne pepper.

Preparation Instructions: Top and tail the gooseberries, and chop roughly.

Finely chop the onions; then cook with the berries in the water until they are softened well.

Add the remaining ingredients, then simmer until the chutney becomes thick, stirring occasionally.

Bottle while still hot, and cover immediately.

page 57

Serious Stuff

THE CPA (PART 3)

By Bianca Coelho Barata

THE CONSUMERS

RIGHT TO PRIVACY

Section 11: The right to restrict unwanted direct marketing: • What is direct marketing? “Direct marketing” means to approach a person, either in person or by mail or electronic communication, for the direct or indirect purpose of promoting or offering to supply, in the ordinary course of business, any goods or services to the person, or requesting the person to make a donation of any kind for any reason.

• The right of every person to privacy includes the right to refuse to accept, require another person to discontinue or in the case of an approach other than in person, to pre-emptively block any approach or communication to that person, if the approach or communication is primarily for the purpose of direct marketing.

Consumers have the right to refuse and/or opt out of receiving unwanted text messages, telephone calls, letters or “spam” email, this could be for example, you sending promotions or specials to a person by text message or email.

Suppliers will have to register as a Direct Marketer if they intend on using the means of direct marketing.

THE CONSUMER’S RIGHT TO CHOOSE: Section 13, The Consumer’s right to select suppliers • A supplier must not require as a condition of offering to supply any goods or services, or as a condition of entering into an agreement or transaction, that the consumer must purchase any other particular goods or services from that supplier, enter into an additional agreement or transaction with the same supplier or a designated third party or agree to purchase any

page 58

particular goods or services from a designated third party.

The aforementioned is not only prohibited in terms of the CPA but is further prohibited in terms of Section 8(d)(iii) of the Competition Act. The restaurant cannot require as a condition of offering a service or supply of goods to a customer on the condition that the consumer enters into a transaction or agreement with it or that the consumer purchase any particular goods from it or a designated third party, unless the law provides otherwise or restaurants can show that there is an economic convenience to the consumer to have those goods or services bundled.

Section 17, The Consumer’s right to cancel advance reservation, booking or order: • This section does not apply to a franchise agreement or in respect of any special-order goods.

• A consumer has the right to cancel an advance booking, reservation or order for any goods or services to be supplied.

• A supplier who makes a commitment or accepts a reservation to supply goods or services on a later date may(a) Require payment of reasonable deposit in advance; and (b) impose a reasonable charge for cancellation of the order or reservation.

• For the purposes of this section, a charge is unreasonable if it exceeds a fair amount in the circumstances, having regard to

(a) the nature of the goods or services that were reserved or booked; (b) the length of notice of cancellation provided by the consumer; (c) the reasonable potential for the service provider, acting diligently to find an alternative consumer between the time of receiving the cancellation notice and the time of the cancelled reservation and (d) the general practice of the relevant industry.

• A supplier may not impose any cancellation fee in respect of a booking, reservation or order if the consumer is unable to honour the booking, reservation or order because of the death or hospitalisation of the person for whom or for whose benefit the booking, reservation or order was made.

This section is self explanatory and all restaurant owners should be cognisant of this section as it is most relevant in the industry.

Restaurant owners must ensure that they have a well drafted reservation/booking policy which conforms to the requirements of the CPA. The customer’s attention must be drawn to this policy when he/she makes a reservation/ booking at the restaurant.

A restaurant owner is still allowed to charge a cancellation fee as long as it is “reasonable”, the fee depends on how early the cancellation is made and if the restaurant is able to fill the booking. A cancellation fee may not be charged if the customer is unable to honour the booking, reservation or order because of the death or hospitalisation of the person for whom or for whose benefit the booking, reservation or order was made.

Section 18, The Consumer’s right to choose or examine goods: • Suppliers have the right to charge consumers for loss or damage of property/goods, if this resulted from gross negligence, recklessness or deliberate actions.

• Consumers have the right to refuse display items or opened goods, and request unopened/new goods.

• Consumers are entitled to reject goods if they do not correspond with pre-approved samples.

• Suppliers are required to provide consumers with reasonable opportunity to examine goods purchased or delivered The items which the customer orders must in all material respects and characteristics correspond to that which an ordinary customer would expect based on the description in the

menu or a sample which the customer has been shown, If goods are supplied by sample (size of a prawn or pizza size shown to customer) and by way of description in the menu, the goods supplied must correspond with both the sample and the description.

Section 20, The Consumer’s right to return goods: • This section is in addition to and not in substitution for the right to return unsafe or defective goods, or any other right in law between a supplier and consumer to return goods and receive a refund.

• The consumer may return goods to the supplier, and receive a full refund of any consideration paid for those goods, if the supplier has delivered(a) goods to the consumer in terms of an agreement arising out of direct marketing, and the consumer has rescinded that agreement during the cooling-off period (Goods to be returned at consumer’s risk and expense); (b) goods that the consumer did not have an opportunity to examine before delivery, and the consumer has rejected delivery of those goods (Goods will be returned at supplier’s risk and expense);

(c) a mixture of goods, and the consumer has refused delivery of any of those goods (Goods will be returned at supplier’s risk and expense) or (d) goods intended to satisfy a particular purpose communicated to the supplier and within 10 business days after delivery to the consumer, the goods have been found to be unsuitable for that particular purpose (Goods will be returned at supplier’s risk and expense).

• The aforementioned does not apply to any goods if for reasons of public health or a public regulation prohibits the return of those goods.

• When a consumer returns goods to a supplier, the supplier must refund the consumer the price paid for the goods less any amount that may be charged in terms of Section 20(6) of the Act, which takes certain factors into consideration.

In Part 4: The Consumer’s Right to disclosure of information.

page 59

Serious Stuff

FASA HONORS EXCELLENCE IN

FRANCHISING

T

he 2011 FASA Awards for Excellence in Franchising put the spotlight not only on those franchisors and franchisees that choose to be members of FASA and uphold their high ethical standards, but also highlights the contribution that the sector makes to the various industries within the economy.

Vera Valasis, Executive Director of FASA points out that the association represents the highest number of franchisors in its 32-year history and in the past year over 25 franchises joined, many of them new concepts.

Whilst established brands rest on their laurels, having won many awards over the years, the current FASA Awards have come to reflect the brands that are making waves, shaking things up and are on the up and up. Over the years, as new concepts grow from fledgling to big brands, they use the FASA Awards to mark key stages of their development – with both the franchise sector and the public watching with interest as the burger or pizza brands are pitted against each other, new entrants challenge the status quo and new concepts use the Awards to climb the ladder of success. From just a handful of business sectors, franchising today in South Africa covers 17 business sectors – with a long way to go to reach the over 50 business sectors that developed countries boast.

FASA’s Award category winners include:FRANCHISOR OF THE YEAR: DOREGO’S The Franchise Association of South Africa’s most prestigious award goes to a brand that, since it was started in the early seventies in Cape Town, has cleverly adapted to the changing socio-economic times to become one of the country’s fastest growing food brands. Its 72 stores cater for all income groups, offering a variety of food items ranging from chicken, fish and chips, burgers and sandwiches.

Selected stores incorporate a fresh/frozen fish counter.

page 60

Joe Dorego opened the first Captain DoRego’s in the spot where the famous Grootte Schuur café was situated. Simultaneously Alf Dorego and Carlos Nunes were trading in Bloemfontein at the time and converted their existing business “Lusitania Fisheries’ to the Captain DoRego concept. After a successful period, the Cape Town operation was sold to Major Foods and later to InterLeisure. The Bloemfontein operation remained independent through this period and the brand was eventually taken over by Carlos Nunes in 1996.

According to brothers Gerald and Cedric, the secret to the success of DoRego’s is in its wide appeal and in offering exactly what its customers want. “Where most fast food brands are either foreign based or have a specific core product aimed at a certain sector of the population, we realized very early on that South Africa is a multi-cultural society with diverse and often evolving tastes. From the early 70’s in that Groote Schuur café

The FASA annual awards, which this year celebrates its 21st anniversary, was held recently at an elegant function attended by franchisors and franchisees representing a wide range of business sectors.

where fish and chips was the order of the day (hence the Captain DoRego’s branding) to today’s customer that wants a variety of choices, the one constant is in our delivery of exceptional quality fast food, freshly prepared and served in a pleasant, clean and welcoming environment.”

The runners-up in the Franchisor of the Year category were: • F astway Couriers (South Africa) is part of the global franchise brand that has over 1750 courier franchisees in nine countries with in excess of 95 000 customers worldwide. Their entry into South Africa two years ago changed the face of courier services offering affordable business opportunities in the business-tobusiness sector and to date have 126 outlets •S cooters Pizza, a home-grown fast food concept, has been trading for 11 years and with a new store opening every 28 days on average (with a total of 140 stores to date) has successfully captured the ever growing pizza eating public with their hot, tasty food and their fast delivery promise .

•S pec-Savers, with 223 franchised outlets countrywide, has become a leading brand in the optometric industry in South Africa driven by a positive energy and a passion for service excellence. Their franchisees enjoy in excess of 30% of the optical spend in the country while operating less than 10% of the practices.

FRANCHISEE OF THE YEAR: MASURICK VAN DER WALT, OWNER OF THE TINA COWLEY READING CENTRE ‘Compassion and passion’ for her calling combined with financial success lies at the heart of Masurick Van der Walt’s Tina Cowley Reading Centre in Gezina, Pretoria. “I always had the dream of working with learners in a closer unit than a school can offer and that is exactly the opportunity that Tina Cowley Reading Centre provides. Giving me a positive attitude towards life and a profitable business as well is the cherry on the top!”

Masurick van der Walt has done the franchise brand proud in Pretoria, where her student results are legendary – whether she is working with pre-schoolers learning their first words, giving therapy to the mentally challenged or helping university students cope with their workload. Her expertise is so valued that she serves as a ‘buddy’ for new franchisees who look to her for support and guidance and is a great motivator for her fellow franchisees.

According to Tina Cowley, the founder of the successful Tina Cowley Reading Centre, “All my franchisees share my passion for improving the quality of life of children, illiterate adults and people with learning problems such as dyslexia.

The fact that they are able to make a difference whilst enjoying the financial rewards of their work is testament to the ingenuity of the franchise system.”

Of the 17 business sectors that franchise in South Africa, the Childcare, Education and Training sector is perhaps the most crucial in that it plays an important part in improving the lives of our children, uplifting the skills of our youth and offering quality training to many adults through the franchise business system.

The runners-up in the Franchisee of the Year category were: • Steven Dally, franchise owner of DoRego’s, Johannesburg, Gauteng, with his 10 stores scattered around Johannesburg’s CBD and townships, is giving the people what they want – good food at great prices and is carving a niche for himself as a successful franchisee who contributes to job creation and cares for the community he serves.

• Retha Veldman of Tina Cowley Reading Centre who owns the Muckleneuk & Alberton franchises in Gauteng runs her two franchises with passion and compassion and believes the partnership between therapist, parent and student forms the basis of her success.

• Marietjie Taljaard of Tina Cowley Reading Centre – Brackenfell, Western Cape has, against all odds, risen to be one of the stars of the franchise group. Her sensitive approach to

learners who experience barriers to learning and development has helped hundreds achieve success.

NEWCOMER FRANCHISOR OF THE YEAR: THE COFFEE STOP The next time you pop into one of eight Builders Warehouses around the country and sit down to a relaxing cappuccino and snack in their in-house The Coffee Stop restaurant, take note that everyone working in that store – from the waitress to the kitchen staff, from the owner to the cleaner – has been given training, employment and a business opportunity through The Coffee Stop’s empowerment cadet scheme.

The Coffee Stop boasts not only a brand that has become synonymous with Builders Warehouse but is structured around creating opportunities for previously disadvantaged South Africans who have little or no capital and equivalent opportunity.

Tired of hearing meaningless theories from both the private and public sector on the need to develop the entrepreneurial skills of the emerging market, most of whom don’t have either the opportunities or the funding to enter the franchise sector, Derek Smith, Managing Director of Hot Dog Café (Pty) Ltd and its subsidiary The Coffee Stop, was determined to prove that it could be done in practice. “Fully aware that unemployed youth have no chance of succeeding without the key elements of skills training, financial assistance and on-going mentoring, we looked at finding partners who were prepared to contribute to the upliftment of these unemployed youth.”

The Coffee Stop has grown steadily throughout the four years of operation with eight in operation; in Builders Warehouse Nelspruit, Gleneagles, Northgate, Kempton Park, Zambesi, Centurion, Port Elizabeth and Durban. To date not one store has been closed since opening and in time all Builders Warehouses will have The Coffee Stop in store.

The runners-up in this category were: • Fastway Couriers (South Africa) Part of an internationally recognized brand, Fastway Couriers has in its two years in South Africa opened 126 franchises. Not only is their service and price unmatched in the industry but the barriers to entry into Fastway for franchisees are low.

• Rhapsody’s Flavours of Life dining experience has seen them open 7 successful restaurants (including in Zambia and Ghana) in their quest to lift the bar of the Southern African dining experience whilst offering a viable and trendy business opportunity.

Green Welcome

IHC APPOINTS LEADING

SUSTAINABILITY EXPERT

Victoria Rose has been appointed as the new IHG director of sustainability, Australia

T

he IHG (InterContinental Hotels Group) has appointed a new director of sustainability to its Australasian operations. Business operational efficiency and sustainability expert, Victoria Rose will be responsible for the Group’s environmental and social impacts across Australasia.

Victoria will be responsible for leading IHG’s strategy to make its existing and new Australian hotels more environmentally and economically sustainable. A passionate advocate for environmental sustainability in Australia’s built environment, Victoria will drive efforts to reduce each hotel’s consumption of natural resources and expand IHG’s sustainable business operation practices.

Congratulating Victoria on her appointment, IHG chief operating officer Australasia, Bruce McKenzie, said, “Victoria’s extensive knowledge of the environmental services industry and her solid thought leadership experience will be invaluable to our colleagues as they continue to reduce our hotel’s reliance on natural resources.

“One of Victoria’s first achievements in her new role was to secure more than AU$2 million from the Aus-Industry Green Building Fund. This grant will help to fund projects at six of our hotels that will reduce energy consumption by more than 7,000,000 kWh, cut energy costs by more than AU$1 million a year, and reduce annual

page 62

carbon emissions by more than 8,750 tonnes of CO2(e).”

Victoria was one of 26 people invited to participate in the US Department of State’s 2011 International Climate Change Policy. She is also a member of the United Nations Global Compact Working Group, and was voted Young Achiever of the Year in 2010 by the Facilities Management Association for her contribution to the industry.

Victoria is a former environmental manager at UGL services, where she oversaw sustainability for several client property portfolios including developing the sustainability strategies for NAB, Westpac, the NSW Police and the Roads and Traffic Authority, NSW. She also currently sits on the board for the Green Equity Management and is a director for the Centre of Emerging Leaders.

IHG’s new director of sustainability has more than five years’ experience specialising in environmental services with her expertise including compliance and innovation, property and sustainable facilities management, procurement and capital work practices.

Victoria is currently completing her Masters of Sustainability at the University of Sydney, where she has been awarded a scholarship by the faculty.

Function Focus

Seen at the Good Food & Wine Show

SA Chefs Training and Innovation Academy announces new training strategy

Seen at the launch of Wilmar Continental Edible Oils and Fats

page 63

Unilever Chef of the Year Competition

Guiness Original launches in South Africa

SU BSCR IBE TO B U TLE R MA G AZ I NE www.butlermagazine.co.za

Name:....................................................................................................

Company:.............................................................................................

Job Title:...............................................................................................

Tel:.................................................................... Fax:.............................

Address:................................................................................................

Address:........................................................ Postal Code:.................

Email:....................................................................................................

Signature:.............................................................................................

I live in SA and want to subscribe for one year (6 issues) at R210 including VAT and postage I live outside of SA and want to subscribe for one year (6 issues) at R500 including VAT and postage Please make payment via EFT and send proof of payment, plus this completed form, to shaun@iepublishers.co.za.

Alternately it can be faxed to (011) 447-7030.

BANKING DETAILS • Account Name: IE Publishers cc, Account Number: 6208 0054 382, First National Bank, Craighall • Branch Code: 255-805

Your very own Barista!

NESCAFÉ Milano Beverage Solution consistently and perfectly dispenses the coffee classics without waste or tedious hygiene risk, or the need of repeated Barista training. All your employees will become Baristas at the touch of a button, and your Customers will come back for more.

Call 0800 001 648 to schedule a visit from our coffee experts for more information.

Find your inspiration