Contents FOREWORD 5 A letter of welcome from SACA President Stephen Billingham
NEWS 6 Items of interest and SACA news
FLAVOUR OF THE MONTH 12 Foodie news from around the country
OPINION 16 Brian McCune wonders why there’s such a fuss about pasta 18 Jackie Cameron discusses the importance of a garden to help teach 20 Stephen Hickmore believes that not all head hunters are bad
YOUNG CHEFS CLUB CORNER 21 Adrian Vigus-Brown talks about networking with young chefs in the Middle East and Africa
INGREDIENT 24 Adele Stiehler-van der Westhuizen takes a closer look at Durban curry and a new book celebrating it
CHEF PROFILES 26 Leon Hatton Jones of the Hilton Windhoek
VOX POP 28 We ask local chefs which trends they hate, what music they’re listening to and their favourite ingredient.
INTEREST 22 Knorr's Chefs' Tables create Culinary Chefs-D'Oeuvre 32 Relais & Châteaux turned 60! 34 Unilever Chef of the Year 40 All the action at InfoChef Africa 48 WCTAH fundraising dinner in Durban 50 Unilever dedication to sustainability 52 SA Chefs celebrates its 40th anniversary with a gala dinner 55 SA Chefs Village Competitions 56 What you can expect from Hostex 2015
GOOD SPIRITS 58 A deliciously refreshing cocktail using Moscato
Dear Friends, Members and Sponsors… I would like to take this opportunity to thank all of our sponsors, patrons and members for their support last year. 2014’s achievements would not have been possible without all of you and I look forward to working with you again in 2015. We were sad to say goodbye to General Manager Graham Donet in 2014, who resigned to pursue personal endeavours. As GM of the Association for over seven years, Graham played a vital role in assisting in the growth and development of the Association into what it is today. He managed the SACA head office staff in Auckland Park, Johannesburg, and built up strong, productive teams in the departments of membership, communications, events, finance and skills development. As President of SA Chefs, I sincerely thank Graham for the incredible effort, energy, care and expertise he put into the Association; he will be sorely missed. Congratulations must go to Silwood Kitchen in Cape Town, which celebrated its 50th anniversary! So many fantastic chefs have walked through the doors of this iconic establishment, and this celebration is not only a milestone for
the Alicia and Carianne Wilkinson, but for the South African hospitality industry as a whole. Honourary President Dr Bill Gallagher will be releasing his long-awaited biography in February. Titled Lettuce and a Lady’s Breast, we’re looking forward to reading all about Billy’s life as well as his stories of the South African hospitality industry – it’s sure to be a fantastic memoir. In 2014 we welcomed a number of new additions to the SA Chefs Association team at the Head Office in Auckland Park, notably Martin Greyling as Events Manager, Johan Broodryk as Events Coordinator, Ilanga Kok as Office Administrator, and Kristina Amall as Membership Coordinator. I would like to thank all the employees of both the Head Office as well as Adelaide Maila in the Soweto branch for their continued role in ensuring the smooth running of the administration of our noble Association. Stephen Billingham
“Motivation is what gets you started, habit is what keeps you going.” – Jim Ryun
Published by Shout Factory Publisher Jason Whitehouse - Tel: 021 556 7493 Fax: 086 617 4740 Advertising Sales Jason Whitehouse jason@shoutfactory.co.za General Manager Chantelle Balsdon chantelle@shoutfactory.co.za Editor Sarah Marjoribanks sarah@shoutfactory.co.za Design & Layout Shout Creative - Peter Batistich - peter@shoutfactory.co.za; Jeanlé Casarin - jeanle@shoutfactory.co.za Contributors Lauren van Zyl, Brian McCune, Stephen Hickmore, Adele Stiehler-van der Westhhuizen Printing Creda Images Dave Madden, Christoph Hoffmann Chef! Co-published bi-monthly by Shout Factory
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The South African Chefs Association University of Johannesburg, School of Tourism & Hospitality Tel: 011 482 7250 - Fax: 011 482 7260 info@saca.co.za - www.saca.co.za President Stephen Billingham Finance Manager Connie Butler Events Manager Martin Greyling Membership Manager Nicola Kortenhoeven communications manager Lauren van Zyl Disclaimer Shout Factory makes no representations about the accuracy of the information, data, advertisements, graphics or other content contained in any Shout Factory owned online platform, e-mail newsletter or print publication, including but not limited to the Shout Factory print and online magazine, blogs and other email newsletters, and any other media channel owned or produced by Shout Factory. Content produced by Shout Factory may from time to time include technical inaccuracies or typographical errors. Statements on product or service quality, price or other features are only opinions and should not be relied on as guarantees nor as offers for sale. For the full disclaimer notice, please visit http://shoutfactory.co.za/print-media/
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News
Meet the SA National Culinary Team The South African National Culinary Team, under the leadership of Chef Heinz Brunner, will be training towards and competing in the IKA Culinary Olympics in Erfurt Germany in 2016. With headline sponsors Imperial Logistics, through one if its operating companies LSC, the team is waving the South African flag high and going for gold. Meet the team: Back row from left to right: Vusumuzi Ndlovu (The Saxon Hotel), Arno Ralph (Sprungli SA), Dion Vengatass (The Mount Nelson). Middle row from left to right: Blake Anderson (HTA School of Culinary Art), Allistaire Lawrence (Overture), Kirstin Hellemann (The Mount Nelson). Front row from left to right: Jerome Norton (Four Seasons The Westcliff Hotel), Heinz Brunner (Team Manager), Henrico Grobelaar (Cavalli Estate).
SA Chefs members enjoy monthly discounts off top cookbooks Through an initiative in partnership with PanMacmillan, SA Chefs is thrilled to be able to offer our members up to 40% discount off a top chef or food celebrity’s cookbook every month. In October, our members had the chance to purchase Michel Roux’s beautiful cookbook The Essence of French Cooking for only R299 (R200 off the retail price) and in November our members enjoyed Matt Preston’s Cook Book for only 255 (R165 off the retail price). There will be many more delicious titles on sale in 2015, so be sure to take advantage of this membership benefit. You will receive notification via email and on our social media platforms. 6
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SA Chefs and Zahra Media Group launch a Food Styling Course Take your food career to the next level with our specialised Food Styling course! Behind every mouthwatering food image is an accomplished food stylist, and now you can learn about styling and photographing gorgeous, professional-looking food for inclusion in magazines, cookbooks, advertisements and film from international and local food stylists, photographers and industry leaders. This five-day, hands-on course is designed to assist budding food stylists, chefs, food bloggers, photographers, writers or food producers that want to capture food at its best. It will be held at the Centre for Culinary Excellence that is based at the University of Johannesburg, Bunting Road Campus, from 14-18 April, 2015, from 9am-4pm. You will be introduced to the fundamentals of preparing a variety of food for the camera, prop selection and backgrounds, camera techniques, the use of light and lighting along with processing your images, from a selection of the best food stylists and photographers from around the world. Guest lecturers will include recipe magazine editors, cookbook publishers, food television producers and marketing managers from large-scale food corporations. They will take students step-by-step through the basics of working with clients in these various food media industries to give you the most comprehensive insight into the world and possibilities of food styling. This course benefits from being endorsed by the South African Chefs Association, and run in conjunction with Zahra Media Group, publishers of Easy Food Magazine, an international recipe magazine that has been the best-selling food publication in Ireland for over a decade. Whether you are a seasoned professional stylist looking to expand your skill set, or a beginner with nothing more than a passion for food, this course will provide you with the strategies and techniques needed to stand out in the world of food styling and photography and help you transform a hobby into a career. The course is R15Â 000 per person for the full five days. Please contact Yvonne at cceadmin@ saca.co.za for more enquiries or to book your place. Space is limited; be sure to book soon to avoid disappointment.
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Muellers, Tanzer and Gallagher honoured by WorldChefs At the South African Chefs Association’s 40th Anniversary Gala Dinner, which took place in October at the Johannesburg Country Club, Dr Bill Gallagher presented World Association of Chefs Societies (WorldChefs) Honourary Life Membership to Manfred Muellers and Arnold Tanzer. This award was originally announced during a very special ceremony, that took place at Worldchefs Congress 2014 in Stavanger, Norway, and this prestigious honour is presented to those who have shown commitment and have undertaken work for the WorldChefs over a period of time. By July 2014 only 100 people out of a total membership of 10 million chefs have had the right to be called an Honorary Life Member of WorldChefs. An incredible achievement that recognises the dedication and commitment to the culinary arts across the globe, we are proud that South African chefs Tanzer and Muellers have received this well-deserved honour. At this important event, Dr Bill Gallagher received the Worldchefs Humanitarian Award, recognising the great work that has been done through his initiative the World Chefs Tour Against Hunger. To date, the programme feeds over 8000 children in need, across South Africa, on a monthly basis.
Setta revolutionises the chopping board A South African brand of quality kitchenware, Setta produces a chopping board that is certified as “the most hygienic in the world”. We were pleased to welcome the founder of Setta, Wade Allcock, to InfoChef Africa this year. Here he describes some of the benefits of the Setta boards: • The chopping boards are ‘knife friendly’. The material does give way to the blade edge, to a depth of about 5 microns. This means that it will not blunt the knife blade, and the fine scratches are too shallow for anything to get trapped in them. Unlike the plastic boards that get sliced up and trap bacteria. You cannot cut a Setta board up, so they very long lasting. • Dishwasher safe. • Completely non-porous, germs or fungi cannot penetrate it, or reside in the grooves. Even moisture cannot penetrate it or cause damage. This makes the most hygienic and sanitary surface on the planet. • It is completely resistant to stains and smells. And moderately resistant to scratches. It is extremely durable and is also a renewable surface. • Is very easy to clean, as nothing sticks to it. A wipe with a damp or dry cloth will remove everything on its surface. • It has been extensively tested for its mechanical, thermal, electrical and other surface properties. It cannot de laminate and stands up well to daily wear and tear. • It is a completely inert material, It does not emit gasses, if accidentally burned will release Carbon Oxides and the smoke generated is light, and does not contain toxic halogenated gasses. • Colours are solid through the entire thickness of the material and cannot wear away. • Environmentally friendly, ‘Solid Surface’ is manufactured in compliance with strict international standards. All the materials used in manufacturing and production are GREEN GUARD Indoor Air Quality Certified as producing Low VOC emissions.
Adrian Vigus-Brown elected as WoldChefs Young Chefs Ambassador for Africa and the Middle East Chairman of SA Chefs’ Gauteng Young Chefs Club, Adrian Vigus-Brown has recently been elected as the World Association of Chefs Societies (WorldChefs) Young Chefs Ambassador for Africa and the Middle East. In this prestigious role he will be helping to develop Young Chefs Clubs within the region and provide networking opportunities. We talk to Adrian to find out more. How does it feel to be elected as the Young Chefs Representative for the Middle East and Africa? I am extremely excited and eager to get things happening in this new role, but at the same time I am extremely humble and honoured by the nomination. It is an extremely important role with regards to the young chefs club movement, and it is a role that will take a fair bit of work, which I am looking forward to. The work required is all to do with young chefs and uniting us all, with particular emphasis on young chefs in the Africa and Middle East region… this will be exciting and I am up for the challenge. In this position, what are some of your aims and goals for the future? First and foremost, I want to get active communications and networking between all the young chefs clubs that fall in the region. And, for the countries that don’t yet have young chefs clubs, I will be there to assist them and pass the relevant information to them so that they can effectively start their own club. I would like to ensure that SACA YCC also has more involvement on the continent and that we are more involved within the region. There are also going to be plans to have a regional meeting and networking event with all the YCC chairpersons and committee members within the Africa Middle East (AME) region in 2015. At this meeting we, as a region, will come up with unilateral ideas and plans to present at the WorldChefs 2016 Bill Gallagher Young Chefs Forum. One of my main aims within the region, will be to promote networking. Networking is key, and if we all communicated better we would all know more, be more involved and be stronger as a region. What is one message you want the young chefs of Africa and the Middle East to keep in mind? We as young chefs are the future of the culinary industry, and the future is brighter than ever before! We have more available to us now than generations before us, we must take up the opportunities with both hands to share our knowledge, passion and enthusiasm. Let nothing get in our way. Get INVOLVED, be PASSIONATE, be PROUD.
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Minister Derek Henekom attends NYCTP graduation in Cape Town At a National Youth Chefs Training Programme (NYCTP) graduation ceremony at which Minister Derek Hanekom was guest of honour, 120 young chefs were awarded the City and Guilds certificate in food preparation and cooking at the Clock Tower centre in Cape Town in October 2014. This is just one of the graduations held throughout the country that recognises the students of the National Department of Tourism’s (NDT) NYCTP, a programme managed by SA Chefs, which helps to curb the shortage of skilled young chefs within the tourism sector, while also helping unemployed people gain skills, and ultimately employment. Chef skills are identified as a scarce skill in South Africa. In an effort to address this skills shortage, the Department of Tourism collaborated with the South African Chefs Association (SA Chefs), and invested a substantial amount of funding to present a three year chefs training programme to unemployed youth between the ages of 18 to 34 years. At least 1 760 students have participated in the chefs training
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programme since its inception in 2011. The programme is being implemented through 27 registered culinary schools in nine provinces, offering theoretical and practical culinary training in the art of preparing world-class cuisine. “With the fast pace growth of the South Africa’s hospitality industry, it was imperative for us to ensure that we have qualified and skilled chefs available to meet the needs of the industry. I am confident that through the NYCTP, we have produced chefs who will not only offer a world-class service, but will also be able to compete with the best in the world,” said Minister of Tourism, Mr Derek Hanekom.
employment opportunity for our youth, and ultimately improves their quality life,” added Hanekom.
The National Youth Chefs Training Programme (NYCTP) forms a part of the broader perspective of the National Tourism Sector Strategy (NTSS), which speaks to job creation and growth of the economy as outlined in the New Growth Path of government.
Chef Tlali Masakala, a graduate of the NYCTP, is the only South African to be awarded the world-renowned 2014 City & Guilds Gold Medal for Excellence in the culinary arts.
“More than 700 of our graduates have been employed in the industry, and I appeal to businesses in the sector to support this initiative. It is through private public partnerships that we can create an environment that provides
The qualification earned through the NYCTP programme is recognised domestically and internationally by all cookery or food-related sectors.
“The National Youth Chefs Training Programme (NYCTP) has changed my life and enabled me to follow my passion. I am grateful to SACA and the NDT for the programme as it has exposed me to a new world and an exciting career path,” said Tlali Masakala.
flavour of the month
Flavour of the month
A round-up of new products, food trends and what’s happening on menus around SA.
McCain keeps abreast of tapas trend Picking up on the tapas trend that has been earmarked as popular amongst consumers, McCain has created these delicious recipes that highlight the versatility of its range of vegetables:
Potato Wedges Wrapped in Honey Paprika Bacon
10 McCain Alternatives Potato Wedges Skin On 250g good quality streaky bacon (or macon) 10m paprika 10ml honey 5ml olive oil Salt and pepper for seasoning • Pre-heat oven to 180°C • Steam the McCain Alternatives Potato Wedges Skin On for 5 minutes. • Allow them to dry until cool to touch. Season with salt and pepper. • Wrap each wedge with a rasher of streaky bacon. • Rub with honey and sprinkle with paprika. • Place in a lightly oiled oven tray and bake for 12 minutes or until crispy and golden brown.
Mini Rump and Potato Skewers with Chimmichurri Dip 16 McCain Signatures Pommes Croquettes 250g rump steak, cut into 16 2cm chunks 5ml BBQ spice 5ml olive oil Oil for deep frying 8 bamboo skewers
For the dip: 150g fresh Italian parsley leaves 4 garlic cloves, peeled and crushed 50g fresh oregano leaves 60ml red wine vinegar 2ml red pepper flakes 2ml kosher salt 180ml extra-virgin olive oil Freshly ground black pepper • Prepare the sauce first by adding all the ingredients to a blender with a little of the oil. Pulse until blended. Turn onto full speed and add the oil in a steady stream until the sauce is finely blended and green. • On a hot grill or pan, sear the rump chunks until browned. Set aside. • Deep fry the McCain Signatures Pommes Croquettes at 180°C until golden • Thread a cube of rump, then a McCain Signatures Pommes Croquette onto a skewer. Repeat so that you have two pieces of rump and two McCain Signatures Pommes Croquettes per skewer. Heat up for two minutes in a hot oven at 220 C. • To serve place on a platter with a bowl of the Chimmichurri dip.
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joinsaSpice Route Restaurant ABertus wine Basson estate with difference Chef Bertus Basson along with his business partner Alistaire Lawrence will be taking over the Spice Route Restaurant in Paarl in February. The restaurant, which will be called Bertus Basson at Spice Route, will offer a small array of dishes - 14 in total which will be traditional South African meals with a modernized twist. Patrons can look forward to dishes made from Bertus and Alistaire’s family recipe’s such as, ‘Ouma Jossies baked tongue with slaphakskeentjies and organic beetroot’ and ‘Tannie Hetta’s apple pie, Mom’s recipe, custard and vanilla Ice cream’. “We are delighted to have Bertus on board with us, his food philosophy ties in perfectly with the Spice Route Destination’s and adds even more value to our unique winelands offering,” says Spice Route Destination Owner, Charles Back. “I believe Spice Route is located in one of the most beautiful settings in the Western Cape and with such amazing offerings, I am beyond excited to join this picturesque destination and to work closely and collaborate with the other artisanal producers, such as the Cape Brewing Company, DV chocolate and Wilderer’s grappa,” says Bertus.
Madame Zingara group launches new Company’s Garden restaurant We love the look of the new Company’s Garden Restaurant! Run by the Madame Zingara group, the restaurant was transformed in association with the Cape Town City Council as part of the Company’s Garden Revitalisation project. The space was designed with an emphasis on eco-consciousness, mimicking the natural environment surrounding the structure, and using natural elements such as stone, wood, slate and glass.The menu plays on the traditional cuisine of the Cape, with a wide selection that includes light meals, salads, hearty traditional South African dishes, toasted sandwiches, and teatime favourites.
flavour of the month
A Year at Silwood Silwood Kitchen celebrated not only its 50th anniversary in 2014, but also the launch of its cookbook – A Year at Silwood. Published by Quivertree Publications, the book is a fitting tribute to a school that has touched so many in the South African culinary industry. Photographs by Craig Fraser beautifully capture the school, its pupils and teachers, as well as Principal and Vice Principal, Alicia and Carianne Wilkinson as they spend four seasons at the culinary institute. The recipes are classics that you just want to dive into, and often the recipe is accompanied by a story or memory of the school. Congratulations to Silwood Kitchen on this wonderful achievement!
Peppadew launches range of Atchars Peppadew, the well-known South African food brand and leader in the pickle category, has launched a range of atchars in four different flavours - Mild and Hot Vegetable Atchars with Piquanté Peppers, and Mild and Hot Mango Atchars with Piquanté Peppers. The mango atchar uses only non-fibrous mangoes and is pipfree, and all Peppadew atchars are made using the traditional method of lactic acid fermentation. The atchars will retail for about R22.99 and are available at Checkers and Spar Gauteng.
Bubbles we love!
Uitkyk Glass Memoires MCC was named after the messages left on the glass windowpanes of the Uitkyk Manor House centuries ago, and is a blend of 51% Chardonny and 49% Pinot Noir. The wine has a zesty, fresh palate, and lime fruit and baked bread blends together to give it a rich, complex flavour profile. Cellar door price is R125.
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Bottega Prosecco is appreciated for its elegance, refreshment and everyday drinkability. It lso goes very well with food - it has aromas of apples, pears and lily of the valley and is available from leading retailers.
Kloovenburg White from Red Brut is an elegant sparkling wine made from Shiraz grapes. It has a bouquet of wild cherries and candy floss, and is a slightly pink salmon colour. The crisp, dry finish is complimented by a delicate, fruity palate and wellbalanced acidity.
Prue Leith Chefs Academy launches new training centre After nearly 20 years of culinary training, the Prue Leith Chefs Academy has invested R10.5 million into new kitchen and lecture facilities. “Prue Leith Chefs Academy has long been a brand that is associated with excellence. The new facilities will undoubtedly contribute towards producing an even higher quality graduate, the net result of which will ensure that the South African hospitality industry receives a steady supply of the chefs who will become the culinary leaders of tomorrow,” says Anthony Roberts, Prue Leith Chefs Academy CEO. “The Teaching Kitchens are as good as the best in Europe and the great atmosphere of dedication and enjoyment hasn’t changed” says Prue Leith CBE, patron of Prue Leith Chefs Academy who unveiled the new facilities with Academy Chairman Tiny Barnetson during a week celebrating the progress of the Academy and that of South African cuisine. The new Tiny Barnetson Culinary Centre features the following: 1. Two spacious fully air conditioned lecture rooms seating 40 students each, both are fully equipped with the latest audiovisual equipment. The lecture facilities can also be turned into a large function hall or conference venue by way of a movable acoustic partition wall. 2. A state of the art training kitchen including: • A new teaching kitchen with 20 individual Electrolux Professional cooking stations each equipped with industrial gas and induction hobs, prep sinks, under bar fridges, KitchenAids stand mixers, electronic scales as well as a full set of kitchen utensils and pots. • The new training kitchen also has full audio visual capabilities • A lecturer demonstration station is equipped with a microphone and camera that relays images to four HD LED screens around the room. • Two latest technology ten pan Electrolux Air-O-steam gas convection ovens. (Ensuring operations continue even during power outages.) • Electrolux Professional Blast chiller and gas Salamander • Walk in Fridge and Freezer • Ingredient and equipment store rooms • Dedicated scullery with 10 full size pot sinks 3. Additional bathrooms with shower facilities. 4. An 80KVA generator that can keep the kitchens and lecture facilities in full uninterrupted operation during power outages. 5. Solar power generation for 40KW 6. Phase two of this project includes the upgrade of the previous training kitchen to a dedicated patisserie kitchen with 10 individual teaching stations and a lecture station, all equipped with Technistone tops, gas hobs, KitchenAids and specialised patisserie equipment.
opinion
Our three industry experts tell it like it is in their opinion columns.
What’s with the pasta worship?
A
s far as the Continentals are concerned, I’ve always had a bit of a soft spot for the Italians. They just seem so unfortunate: they’ve never won a war in their history, they are only known for their pasta (which Marco Polo stole from the Chinese), their pizzas (which they probably stole from New York), and their tomato sauces (which they picked up in the Americas). Although some misguided culinary historians credit them with introducing the French to haute cuisine via Catharine de Medici, who married the Sun King, you’ve really got to have rocks in your head if you believe that a 15 year old girl influenced one of the most sophisticated courts in Europe. No, the Italians have had a rough ride but that doesn’t stop me from wondering just what the hell all this pasta worship is about? I like the odd plate of pasta, but I don’t go overboard with it and I certainly don’t share the wild passion many people have for it. I think it’s OK – not mind-blowing, but OK. Yes, I admit that I don’t do many marathons, which is
probably why I don’t get too enthusiastic about what is essentially flour and water (or in a few instances flour and eggs). However, one thing about pasta that does irritate me is the amount of nonsense people talk about it and the ridiculous pasta myths that have become part of urban culinary folklore. One of the first things I learnt about pasta when I set foot into a commercial kitchen was that you should add salt or olive oil to the pasta water to prevent the pasta from sticking together. Now my first Executive Chef was a Yorkshireman who had adopted a French name to further his culinary career, so I should have picked up the warning signs there and then, but for years I continued to carry out this ridiculous ritual. I must have been mad; the salt is a welcome addition certainly, but its sole purpose is to season the water and hence the pasta - there is no way that it plays any role in preventing the pasta from sticking. As for adding olive oil, well that’s just crazy. The pasta is under the surface of the water and as oil doesn’t mix with water, it
remains above the surface. The real way to ensure that pasta doesn’t stick together is to make sure that there’s plenty of water, that it’s already boiling before you put the pasta in, and that you stir it, especially at the beginning. While we’re at it, let’s get rid of that other great pasta myth that says that pasta should be rinsed after cooking to remove excess starch. Why would you want to do that? You might succeed in getting rid of some surface starch but let’s face it, pasta is starch so what’s the point? Remove the surface starch and you decrease the pasta’s ability to be coated in the sauce that you’re going to dress it with. Less sauce to pasta adhesion means less taste. Another thing that bothers me is why the hell are there so many pasta shapes? They reckon there’s about 350 shapes and probably four times that number of names – just for flour and water twisted in different ways, all with the same bland taste. It seems everyone else is out slaying dragons and rescuing damsels in distress and the Italians are left at home playing with their food!
With extensive catering experience both locally and abroad, Brian McCune is a World Association of Chefs Societies (WACS) accredited judge and has held the position of Culinary Team SA Captain and then Manager. Together with his wife Teresa, he currently owns and operates the Food Biz in Cape Town and you can find his culinary musings on http://kitschnzinc.blogspot.com.
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Available as a free download at www.ufs.com Seductive Nutrition A service provided by Unilever Food Solutions which gives practical advice and guidance on developing menus to attract and entice old and new customers with healthier dishes, equal in taste, value for money and as filling as more indulgent menu options. Learn how to make your menus healthier and more appealing at the same time in the 2nd Edition of Seductive Nutrition.
opinion
Gardening for a purpose
I
am renowned for my lack of gardening knowledge; green fingers are not in my repertoire. As a child I spent most of my time experimenting in the kitchen whilst my mother and sister pottered in the garden. The only way they could get me to join them was by suggesting we all made mud pies. The ultimate little tomboy, I could spend hours crafting imaginary treats in my tyre sandpit!
Sheldeen is three years younger than me, so every day, when I returned from school, I would teach her the lessons I had learnt. We did this in the vegetable garden and I would stand with a large piece of chalk and wave my hands in front of a stand-up, V-shaped chalkboard. I believe the reason Sheldeen excelled at school is because of the many hours I spent teaching and training her, although she doesn’t agree!
However, I have matured. I can appreciate walking outside and picking vegetables as well as edible flowers and herbs, as I please. There is no better aroma and flavour than a carrot, pulled from the earth, dusted off and followed by a big crunchy bite. We had a large vegetable garden when I was growing up. All the usual plants such as susu, vegetable pears, radishes, tomatoes, lettuce - and more - grew in wild abundance. Our cucumbers were short, fat and textured with depth of flavour, and our marrows could never be labelled ‘baby’.
My garden and the end result are, therefore, very important to me for reasons other than providing fresh, home-grown ingredients. This is where my teaching began. One of the requirements for Jackie Cameron School of Food and Wine is that my learners bring a pair of gum boots on the course. They will be well used in these parts as I plan for us to go foraging in the forests and daily garden duties are included in the curriculum.
Even though I lacked a caring aspect when it came to the garden, I have many fond memories of this space. It was my sister Sheldeen’s and my playground, or should I say my first teaching ground.
I like a wild garden, filled with vegetables, fruit, herbs and edible flowers. It saddens me when there is an overabundance in supply, no matter how much you give away. On the other hand, the beauty of strong, healthy plants appeals to my eye – nature is so very generous. It makes sense to have a garden
that serves culinary purposes while being visually attractive. For me, what I can pop into the pot comes first, and that it can serve to please the eye of the beholder is an added benefit. I recently visited the local garden show and I have made my way around every nursery in the area. I have looked at every pot in every size possible and every texture imaginable - and the simple rule is down to one very basic question: do I like it? It puzzles me that some people get designers to put the flair into their homes and gardens. I wouldn’t be happy with someone else advising me on a certain look and feel. Surely one’s own personality should shine through? Right now, with my mother’s helping hands and her friend Glynis’ professional support, we are knee deep in soil. It is all about stepping out of one’s comfort zone and I’m confident that I shall reap the benefit of this ordeal. All I ask for is a flourishing, blossoming garden all year round. Who knows, I may even develop a love of gardening! Just as I am here to teach, I am also here to learn, so if you have any gardening tips please make contact with me. Here’s to living, learning - and growing.
Jackie Cameron is the owner of the Jackie Cameron School of Food & Wine in Hilton, KwaZulu-Natal which is opening in January 2015. Jackie has often featured on the Eat Out Top 10 restaurant list and is a judge in the annual Eat Out Produce Awards which recognises small South African producers. Visit www.jackiecameron.co.za
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SPREADS 150 SLICES
STRAIGHT FROM THE FRIDGE Introducing new Marvello Spreadable, available in a convenient 1.5 kg tub. The Chef’s Choice.
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opinion
Head-hunters: poachers or valuable service providers?
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hat is the difference between a skate and a head-hunter? One is a scum-sucking, spineless, bottom feeder and the other is a fish! I’ve heard this joke every now and again in reference to my profession and while it is kind of funny, and my intention is not to stand in defence of all head-hunters and recruiters, the implication is that we are all cut from the same cloth and tarred with the same brush.
most of the talent is probably working and may well not be actively looking for a new opportunity. The good old Oxford English dictionary defines head-hunting as: "The practice amongst some peoples of collecting heads of dead enemies as trophies." "The practice of filling (usually senior) business positions by approaching a suitable person employed elsewhere."
ramifications. Recruitment should never be the domain of the salesperson who is only interested in the commission, or the “CV Cowboys” who never dismount and see either candidate or client, they just send email upon email of CVs and hope they may stick, without any thought for the person behind the paper. Recruiters need to understand the responsibility they have towards candidates, the industry and their clients. Quite simply they need to care.
Head-hunting is a direct method of recruitment, the difference between this and traditional advertising and selection can be illustrated with the following analogy: Advertising and selection is like standing at the bottom of an apple tree and shaking the trunk - normally the bad apples are the first to fall. One picks up the motley selection of fruit and chooses the best from a bad bunch. Headhunting is like placing a ladder against the same tree, climbing to the top and selecting the ripest, juiciest apples. Head-hunting or Search recruitment is a tried, tested and accepted method and should be considered as an effective part of recruiting, along with a good social media and traditional advertising strategy. It is important to remember that
The first definition I have not tried for a while, but the second is what a skilled recruiter uses to find the best possible person to fill a vacancy, and therefore affords his client every opportunity to interview the “ripest apples”. There are ethics though. It is a definite no-no to approach employees of a client company or candidates you have already placed in positions.
Fact: there are scum-sucking spineless bottom feeders in our business. But often a vacancy is given out to any Tom, Dick or Harry who happens to phone. How will these random recruiters represent a company? Audit the agencies you use, make sure they have the same ethical values you hold so high. Using the “flyby-nights” and the “CV Cowboys” will only perpetuate bad business practices.
Being a recruiter is a tough job. It requires an intimate knowledge of an industry, its players and its clients’ changing needs. Recruiters need to be aware of the responsibility they have in giving honest advice. Making a career move is a very important decision, is stressful and a mistake has far reaching
There are ethics in head-hunting and recruitment. If you select the right recruiter, this will pay dividends for you and your company. Also, you’ll be helping to clean up the recruitment industry, and perhaps then I won’t need to suffer through any more fishy jokes.
Stephen Hickmore not only runs Hickmore Recruitment but he is also an associate of the Hospitality Solutions Company (HSC), a prominent supplier of staff to 5 star hotels and hospitality industry in Johannesburg. Stephen can be reached on www.hospitality.co.za or hickmore@iafrica.com.
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The Young Chefs Corner Chairman of the South African Chefs Association Young Chefs Club in Gauteng and newly elected World Association of Chefs Societies (WorldChefs) Ambassador for Young Chefs in the Middle East and Africa, Chef Adrian Vigus-Brown shares his goals for young chefs in this region.
I
am truly honoured to have been elected as Ambassador for Young Chefs in the Middle East and Africa, and in my new role I aim to support existing Young Chefs Clubs from across the region and will help countries that do not yet have a Young Chefs Club in existence to form their own clubs. Through strengthening the clubs in the region, I aim to uplift and provide networking opportunities for young chefs, which will form part of the WorldChefs Young Chefs global movement.
“Natural intense meaty taste – Knorr Concentrated Beef Sauce – the perfect base for your sauce making.” MICHELLE BARRY Executive Chef Cape Town
During my two-year period as ambassador I would like to complete and see that that below mentioned goals are reached and that we are ultimately making a difference for young chefs. I would like to: • • • • •
Ensure that there is regular, up-to-date, communication within the region with at the least a bi-monthly Skype call/social media messaging or email interaction. Promote the Young Chefs Clubs of the region and ensure that the relevant news, activities and events are showcased to the world. Convene an Africa -Middle East meeting prior to the Bill Gallagher Young Chefs Forum 2016 in Greece to discuss relevant Young Chefs' matters, strategies and plans. To try and ensure the best turn out for the African and Middle East Young Chefs Cub at the Bill Gallagher Young Chefs Forum 2016. To provide assistance to Young Chefs Clubs that are in existance and to also provide the necessary support to the Associations willing to set up new Young Chefs Clubs in the countries.
The young chefs are the future of the industry, and I truly believe that together, we as young chefs can make the future of being a chef brighter than ever before in the Middle East and Africa. We are fortunate that in today’s times, we can see more, be more, achieve more than ever before. The power of the white jacket truly holds stength. Chefs are not only at the forefront of innovation and trend setting in the hospitality industry but when we make decisions we can impact on a community. With culinary regards, Chef Adrian Vigus-Brown
Go to www.ufs.com for more information
PT39606C_S
For more information about the SACA Young Chefs Club please email the Chairman of the SACA YCC, Adrian Vigus-Brown on afvbrown@hotmail.co.za
interest
Knorr’s Chefs’ Tables create
culinary chefs-d’oeuvre Unilever Food Solutions’ Chefs’ Table events for its new Knorr Professional range of ingredients continue to create culinary excitement at venues around the country as leading chefs create dishes that incorporate the three ingredients in this specialised range for professional chefs – with pleasing results.
T
he Knorr Professional range includes Knorr Jus, Knorr Tomato Pronto, and Knorr Concentrated Beef Sauce, all of which have been specifically created to complement the scratch cooking process that chefs follow when preparing their dishes. Chef Kim Brackenridge of Seven on Kellner in Bloemfontein hosted an event in July that “was awesome!” she says. Explains Brackenridge, “Most of the dishes are on my restaurant menu; I just adapted them to include the three Knorr Professional ingredients.” She confesses that she has always been against using ‘packet’ ingredients such as pre-made sauces, always preferring to create hers from scratch, but she trialled the ingredients “and I was extremely impressed with the way they really enhanced my dishes.” The roasted tomato and basil pesto soup is one of the restaurant’s biggest sellers in winter and the Tomato Pronto “just gave it a more complex flavour”. The Tomato Pronto was also “fabulous” in the cherry tomato risotto. The Knorr Jus also rated highly in Brackenridge’s estimation. “No need to sweat over a stock pot for hours anymore,” she enthuses. “It gave my red wine jus such a rich flavour in half a second of cooking.” The pork fillet has been a signature dish on the Seven on Kellner menu for about nine years and is showing no signs of its popularity waning. But it is better than ever now. “I’m now adding a tiny bit of the Knorr Concentrated Beef Sauce into
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the cream – and the result is incredible,” says Brackenridge. The Beef Sauce was also added to the king oyster mushroom dish, truly enhancing the meaty flavour of the mushrooms. Chef Karen du Plessis also hosted a tremendously successful Chefs’ Table – at Lake Pleasant Hotel in George – which was attended by 26 chefs from the Garden Route. “I have used these Knorr Professional ingredients a number of times and am more and more impressed by the quality they deliver,” she says. “They make creating signature dishes easier than ever and have proved to be consistent, stable, and enhancing of the dishes they are used in.” The menu at Lake Pleasant Hotel incorporated some “out of the box thinking”, adds Du Plessis. “All the chefs thoroughly enjoyed the event and were extremely impressed with the taste of the dishes – and all of them were surprised that we had used ‘convenience’ products,” comments Du Plessis. Knorr Professional is developed by expert chefs for skilled chefs. “We understand that chefs take pride in working with ingredients as close to scratch as possible in appearance, taste, texture and aroma. The Knorr Professional range has been made to the highest culinary standards and consists of base ingredients in clever formats that allow the integrity of the cooking process and the chef ’s culinary expertise to shine. This range requires skills and creativity to use it to its full potential,” says Michel Mellis, Managing Director of Unilever Food Solutions South Africa. For more information on the Knorr Professional range go to www.ufs.com.
Chef Karen du Plessis
of Lake Pleasant Hotel in George
Gazpacho sorbet and prawn ceviche with crispy fennel tuille, using Knorr Tomato Pronto Asian style crumbed fish with noodles and aromatic beef broth with Knorr Concentrated Beef Sauce Eggplant Parmigianino with crispy basil, using Knorr Tomato Pronto Duck confit ravioli with port and orange jus and tempura coriander and ‘coq au vin’ drumette with mash & pearl veggies, using Knorr Jus Bacon and thyme wrapped springbok loin, served on beet & barley risotto with a pinotage reduction (topped with sweet potato crisps), using Knorr Concentrated Beef Sauce Beef and beer pie with ‘gravy’ parsnip puree and micro greens, using Knorr Jus French toast and egg with honey bacon, using Knorr Tomato Pronto
Chef Kim Brackenridge
of Seven on Kellner in Bloemfontein
Thin crust pizza with tomato, feta and rocket Roasted tomato and basil pesto soup with jus infused bread Eland and cranberry pie mouthfuls Stampkoring salad with seeds, nuts, coriander and a tomato vinaigrette King oyster mushrooms sautéed with garlic, herbs and cream in phyllo pastry Seared Norwegian salmon on a cherry tomato risotto with a preserved lemon foam Mustard crusted pork fillet with honey roasted sweet potato and an apple and sherry sauce Beef fillet on cannellini bean mash with a rosemary and red wine jus CHEF! Issue 42 |
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ingredient
Decoding
Durban curry By Adele Stiehler-van der Westhuizen
I
t is still difficult to pinpoint what exactly South African cuisine is after 20 years of democracy. Many food writers seem to tackle this question in bite size pieces by focussing on specific regions, and while we’ve seen much focus on the Karoo, Boerekos, Cape Malay and Wine Lands cuisine, Erica Platter and Clinton Friedman (as PawPaw publishers) are some of the first to really highlight the often underestimated culinary abundance of KwaZulu-Natal. First they gave us East Coast Tables then a sequel East Coast Tables: The Inland Edition and now, to celebrate the region’s most famous dish, they teamed up with Devi Sankaree Govender to produce Durban Curry: So Much of Flavour. The question that Platter and Friedman aim to answer in their food ‘documentary’ is: What are Durban curries? Plural. Because there are many curries in Durban writes Platter. In search of the answer they go on a colourful journey exploring not only the local community’s curry recipes, but also tell the stories behind it. Platter and Friedman’s travels take readers from the kitchens of professional chefs to spice blenders, the renowned Women’s Cultural Group and small farmers. They share their recipes (or most of it as you will often find that the secret is in the “top secret curry powder” or masala recipes that are “protected just like Kentucky”) and the stories of the generations that shaped and passed on some of the country’s favourite dishes. Each story, as the recipe, is unique, but contributors unanimously support Linkey Moodley, proprietor of the historic Britannia Hotel’s opinion that Durban curry is a proudly South African dish. “Durban curry is not a clone. It originated here.” Perhaps the best description of Durban curry that explains its intricate relationship with terroir and community is found just before Managay’s Ricotta and Methi Chutney: “Durban curries 24
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have always been works in progress: open to change, using local ingredients, adapting to local conditions and challenges.” The “DNA” of Durban curry as Platter describes it is difficult to define and the writers conclude that it is easier to identify what a Durban curry is ‘NOT’. Unlike traditional recipes in the Motherland, a Durban curry does not usually include cream, milk, yoghurt or nuts, and very little butter or ghee is used. In Durban oil is used, with a lot of chilli, cumin and coriander and the vibrant colour comes from a lot of tomatoes. The local enthusiastic addition of potatoes is apparently another unique attribute as is the treatment of the spices - adding it early in the cooking process. Although there are many opinions all agree that it has to be “Red and hot.” Platter explains that “it is the bold, assured use of spices which distinguishes KwaZulu-Natal cooking, the bright flavours, the sizzling colours.” The curry recipes and stories are conveniently divided according to main ingredients: Beans, Bunny Chow, Chicken, Duck, Lamb Mutton Trotters and Beef, Seafood and Vegetarian. The foundational recipes and key to some of the “secret masalas” are under Spices and Masalas and Pickles and Chutneys, Sides and Drinks with Curry complete the meal. The Drinks with Curry section contributed by Platter’s husband and South African wine guru John Platter is a marvellous addition explaining that although challenging, it is indeed possible to find a match between wine and fiery bold curries. And wine snobs who frown upon Catemba’s will be surprised at Platter’s conclusion: “Catemba, a blend of red wine and Coke, chilled, is an old Angolan and Mozambican favourite with perperi dishes: it takes on curry fearlessly”. Another highlight in this study of Durban curry is the focus on bunny chow. Not only is the struggle history of this proudly
South African curry sandwich explained but you are also educated on how to order, eat and what to drink with this humble worker’s lunch. Most importantly, the names and addresses of where to find the best bunnies are also supplied. “Bunny joints have fanatical supporters, rather like football clubs.” Although bunny fillings vary today, it was originally a bean curry served in either half or a quarter of government loaf and the beverage of choice was cream soda.
Durban Curries: So Much of Flavour is published by PawPaw publishers and retails for R295.
Unlike many of the regional nostalgic food memoires that are filled with sepia photographs and perfect studio styled food photos, Platter and Friedman take a documentary approach to their subject and tell intriguing food stories in pages that are as vibrant as the spices in the curry. They showcase the ingredients and environment as much as the people, dishes and their history. Any chef serious about representing South African cuisine on their menus, should have this book on their kitchen office. Recipes are easy to follow and packed with flavour. Finding authentic ingredients like red turmeric might require some effort, but it is well worth the effort to capture the authentic taste of Durban. This curry documentary is a fascinating read that will not only send you straight to the kitchen, but also have you planning a trip to Durban as food destination. Drive, don’t fly and pack East Coast Tables: The Inland Edition as there are many food stops worth making on the way to the curry capital.
Adele Stiehler-van der Westhuizen is the Executive Chef of Prue Leith Chef’s Academy and is fascinated by the intricacies and history that is brought to the table by each ingredient.
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Chef profile
Leon Hatton Jones After stints at the InterContinental Johannesburg O.R. Tambo and the Park Inn Sandton, Chef Leon Hatton-Jones moved to Windhoek to take up the position of executive chef at the Hilton Windhoek. We caught up with the 2014 Unilever Food Solutions Masters of Time Mentor to find out how his relocation has been and why he decided to make the move.
How have you settled into Windhoek so far? I love Windhoek!
It’s a wonderful city and the people here are very friendly. The city and country have so much to offer, and for me, my main interest when I moved here was to explore the food offering. Fusing the local with international food trends will be part of my work ahead – getting the world to experience the best of Windhoek cuisine. The city has renowned chefs who have won awards at numerous competitions; therefore it is a privilege for me to join this professional circle.
Why did you decide to take the position in Windhoek? I took up the position of Executive Chef at
Hilton Windhoek because working for such a prestigious global company presents immense opportunities for me to make my mark in the industry in Namibia and Southern Africa. The role of Executive is a challenging one because it’s more than just about food, it’s also about people – the team members I work with as well as the guests who frequent the hotel. Being in a different country altogether meant that the experience with the food and the people would be equally different, and it has been.
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Who are the main clientele of the Hilton Windhoek? The hotel accommodates high-end business
and leisure guests from a number of regional and global destinations. The lines between these are usually blurry because a business traveller may take time to explore the city and country while they are here for business. We also have a great percentage of local guests from around Namibia who are either on staycations – taking a break while in the city - or those simply yearning for a different taste in food and hospitality. From a social point of view, the hotel is a dominant part of the Windhoek skyline and for that reasons affords guests breathtaking views from our rooftop bar. That is definitely one of the reasons why our rooftop bar is a key social spot for entertainment.
What are some of your favourite dishes on the new menu? Tough question to ask a chef
what their favourite dish is in a menu they run with. I have to say though, I am a bit biased towards the the Asian chicken curry simply because curry dishes are my specialty. I have won a couple of awards in South Africa and the region for my curry dishes and I’m quite excited to be sharing this expertise with our guests. Another dish that stands out for me is the grilled kingklip. It’s a fresh kingklip steak grilled to perfection with an assortment of exotic spices and herbs that best complement the fish. Bringing fresh sea food varieties to our guests in the city has been well received by our guests. At Hilton Windhoek we support sustainable fishing so we only source seafood that is not endangered.
How have guests responded to the new menu? Our guests love the menu and we have regulars that ask
for the same dishes over and over. The menu is dynamic and our guests have a great experience every time they dine with us. They love the twist in some of the traditional dishes and are pleasantly surprised by the different flavours and how we’ve prepared the dishes. I’ve introduced Venison to the new Menu and it is selling well to both our international and local clients. I’ve also compiled flavours and dishes that can be paired with wines on our wine list and team members are aware of this so when engaging with the guest, they recommend pairings with specific dishes. I have also used local trends to compliment the menu and we do daily specials to excite the local guests and guests staying at the hotel.
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vox pop
Vox Pop Virgil Khan
We chat with chefs to find out which trend they’re tired of, their top music choice in the kitchen, and what they’re most looking forward to in 2015.
Sungani Phiri
Sharelda van Niekerk
Samantha San
Quintinn van Rensburg
Michael Deg
Laurent Deslandes
David van Staden
Grant Parker
Jackie Cameron
Chantel Dartnall
The trend you hope we’ve seen the back of Grant Parker | The Plettenberg* “Chefs following chefs that have new ideas - be creative and come up with your own ingredients and dishes!”
Virgil Khan | Indochine at Delaire Graff Lodges and Spa* “Molecular cooking methods - just keep it simple.”
Michael Deg | Delaire Graff Lodges and Spa* “Sous vide. Some dishes are amazing sous vide, such as 65 degree egg, however not the whole menu.”
Sungani Phiri | Royal Chundu – Luxury Zambezi Lodges* “Laziness and bad attitudes”
Laurent Deslandes | Bistrot Bizerca “I don’t necessarily follow the latest trends in food; the menu at Bistrot Bizerca is a lot more classical French style. There are some trends that aren’t necessary to me, but none that bother me that much."
Chantel Dartnall | Restaurant Mosaic at The Orient “For personal reasons I really hope that the use of slate plates will take a bit of a back seat in 2015. They look fabulous and the food always stands out beautifully on this black background but I find it incredibly hard to enjoy the food as every time I touch the plate with my knife and fork all the hair in the back of my neck stands up!”
Samantha San | Protea Hotel Fire & Ice! Melrose Arch “Honestly it has to be foam. It just tastes like a mouth full of air. It has to go…” Quintinn van Rensburg | Kwandwe Private Game Reserve* “Hybrid dishes like cronuts and dessert pizzas.”
Sharelda van Niekerk | Shamwari Game Reserve “Definitely Banting.” David van Staden | Tsogo Sun “Cake Pops – the equivalent of the 80s run balls. Yuk!”
Jackie Cameron | Jackie Cameron School of Food & Wine “The Banting diet!” *Member of Relais & Châteaux Association
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Top coping mechanism for the highs and lows of the kitchen Lauren Deslandes “When things get a bit tough or crazy, we simply stop, take a moment, clear everything and start afresh.” Chantel Dartnall “Take a quick breather and have a quiet moment outside looking at the zebras and giraffes in the Francolin Conservancy where the restaurant is situated.” Quintinn van Rensburg “An afternoon nap!”
Virgil Khan “Take each day as it comes and keep my team happy.” Samantha San “The best thing for me to do is to keep calm, get the job done, then remove myself from that environment, even if it’s only for 5 or 10 minutes. It really works for me.” David van Staden “Get in the kitchen and make something new.”
Michael Deg “An ice cold pint of CBC Lager” Sharelda van Niekerk “We always make a plan and improvise, making the best of what we have. My chefs should never tell me they can’t, that word doesn’t exist in my vocabulary.” Jackie Cameron “Just putting my head down and working harder than the day before, focusing on what I want to achieve.”
The top music choice Laurent Deslandes “We don’t play music in the kitchen but for the restaurant we like softer more ambient, lounge sounds, and some jazz."
Quintinn van Rensburg “It’s all about the bass by Meghan Trainor.”
Chantel Dartnall “Pharrell Williams’ ‘Happy’”
Sungani Phiri “Free by Rudimental featuring Emeli Sande.”
Michael Deg “House music keeps everyone awake and in good spirits. I’m a big Calvin Harris fan."
Jackie Cameron “It wasn’t the top tune in the kitchen, but in my head it was Frank Sinatra singing My Way."
Grant Parker “Maroon 5.” David van Staden “Sizzling fries by the trusted Deep Fryers! I prefer not to have music in the kitchen as I find it disrupts the natural music of the kitchen. Cook with all your senses.” Virgil Khan “The sound of my voice!”
vox pop
Top ingredient of the moment Laurent Deslandes “The menu at Bistrot Bizerca changes seasonally, so I can’t say that I have one favourite ingredient, but this season I love fresh turmeric, last season I really enjoyed asparagus. I can’t wait for the mangos that are coming into season. Tuna is also one ingredient that is definitely up there as well as beautifully matured sirloin.” Quintinn van Rensburg “It has to be Spekboom, which is native to the Eastern Cape and prolific on the reserve. It’s a remarkable succulent tree that has fantastic carbon storing and neutralising properties, and in the kitchen we use it for garnishing and sorbets. It adds a refreshing, slightly tart, lemony taste and is also great to add to salads.” Sungani Phiri “Granny Smith apples and busika (tamarind).”
Virgil Khan “Thai basil (in season for a short time and worth gold in the kitchen).”
Grant Parker “Lemongrass – it’s a great flavour for starter, main and dessert.”
Chantel Dartnall “I would have to say carrot. We had so much fun playing around with extractions, jellies, mousses and foams. I really think we took the humble carrot to new heights in 2014.”
Samantha San “Without a doubt wild mushrooms and micro leaves.”
Jackie Cameron “Even though I’m looking forward to the banting diet being history, I’ve loved seeing how chefs are working with one of my favourite vegetables, the cauliflower.” Michael Deg “Wild Peacock’s Du Toits River Trout, an amazing fish that is always fresh and quite simply the best trout I have ever tasted.”
Sharelda van Niekerk “Onions. I can’t cook without them because they add so much flavour to dishes.” David van Staden “Beetroot and red quinoa – I love each of their earthy flavours. The quinoa needs to be worked or it will leave you with lasting after taste, but if prepared properly will give you amazing texture and a dusty flavour. However, you have to up the acid and sweetness otherwise it won’t work. Beetroot just because a humble ingredient that makes everything pink is sexy.”
What are you most looking forward to this year Laurent Deslandes “Me personally, I’m looking forward to just being healthy, and happy. I hope that I will inspire through my cooking, and I’m also looking forward to working with my wife, Cyrillia again after taking a break for a year, we work very well together." Samantha San “Food is in many ways a fashion, I can’t wait to see what is coming out next. It’s versatile and exciting to play around with.” Quintinn van Rensburg “Starting a programme on Kwandwe Reserve to cultivate micro herbs, baby vegetables and salad leaves to produce a supply of fresh vegetables and herbs as and when needed.”
Virgil Khan “The birth of my daughter and my son going to school for the first time.” Michael Deg “Getting Delaire Graff Back into the Eat Out Awards Top 20.” Grant Parker “Experimenting with new ingredients and new dishes.” Chantel Dartnall “2015 is a blank canvas to be filled with new concepts, ideas and creativity… A whole year of fun ahead.” Jackie Cameron “Definitely opening my school, the Jackie Cameron School of Food & Wine.”
Sungani Phiri “Completing the design of the lodge Fishing Project for (AquaAgriculture) Aqua-Agriculture has developed a fully self sustainable farming system. This system can be easily deployed into rural and commercial farming environments. The philosophy behind the whole project is to optimize the elements required to farm successfully, as well as community development.” Sharelda van Niekerk “Building a stronger team and adding more products to our production kitchen on the reserve which supplies all the lodges.” David van Staden “Setting up my Aquaponic system at home for urban agriculture.”
One food ‘hack’ you can’t live without? Virgil Khan “Emulsifying.” Samantha San “Blow torch - can’t live without it!” David van Staden “Italian whole peeled tomatoes. I’ve tried everything to find better, but they can’t be beat.”
Grant Parker “The one ‘hack’ would be seasoning water for blanching, vegetables, pasta and potatoes.”
Chantel Dartnall “Marinade – this is totally underrated and can do wonders for any food item.”
Sharelda van Niekerk “Braaing. I believe you can use it to prepare a three course meal, breads and so much more. The open fire creates a wonderful ambiance and atmosphere for the guests.”
Quintinn van Rensburg “Corn flour!”
Jackie Cameron “I can’t live without my Thermomix.”
Any NEW YEARS RESOLUTIONS? Virgil Khan “To be on top of my game in my work and personal life.” Michael Deg “Being increasingly creative within the seasons. I strongly believe in keeping all the ingredients on the menu as seasonal as possible, and hopefully all our menus next year will reflect my philosophy.” Jackie Cameron “Getting exercise outside of the kitchen.” Chantel Dartnall “Live life to the fullest and embrace every opportunity!”
Sungani Phiri “To continue to place Zambian food on the culinary map so that we can be recognised as an international cuisine.”
Quintinn van Rensburg “To set clear goals for what we would like to achieve – if one doesn’t plan, one doesn’t succeed!”
David van Staden “Start pushing the kitchens to make their own products. I believe that one of the biggest trends this year will be homemade produce, from sourdough bread to pickles to in-house curing.”
Samantha San “To plan a month ahead of time for everything, such as menus, and special occasions. Working in the kitchen is so unpredictable - the one minute you have no functions and then the next you have 200 people to serve, so planning ahead is always beneficial.” Sharelda van Niekerk “I would love to start a community project at Shamwari Game Reserve by growing organic vegetables that will supply all the lodges.” Grant Parker “No, just as always to enjoy life!”
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Relais & Châteaux
celebrates its 60th anniversary The Relais & Châteaux Association recently celebrated its 60th anniversary with a host of festivities across the globe. Renowned globally for representing some of the finest hotels and establishments around the world, the Relais & Châteaux Africa Delegation held a Four Hands Dinner at the illustrious Ellerman House to mark the occasion.
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ne of the stylish villas in Camps Bay’s Ellerman House played host to an intimate gathering of guests, who were there to celebrate Relais & Châteaux’s 60th birthday. The establishment’s Executive Chef Veronica Canha-Hibbert paired up with Grand Chef Peter Tempelhoff to create a wonderful meal in honour of the occasion. Each course was paired with Moët & Chandon, served in a different glass for each course in order to enhance certain elements of the dish. The skilful and delicate menu was beautifully balanced, showcasing the skills of the two excellent chefs. On the menu was Game fish crudo with apple, Muizenberg kelp, radish and perlemoen, followed by a Duo of Duck with perfect potato fondant, green beans, quince chilli and jus gras. Beautifully-cooked Dusky Kob followed, with burnt chilli, West Coast crayfish and choy, and then a pre-dessert of light, fruity Strawberry Rock Shandy, where strawberries were set in a bitters jelly, topped with lemon sorbet and finished off with sparkling water. The dessert was Almond pain perdu, with mace sous vide pear, pecan nut Florentine, toasted almond panna cotta and a toasted vanilla crème anglaise. A beautifully decorated cake was prepared by Ellerman House’s pastry chef to mark the occasion, and guests were given slices in elegant takeaway boxes to snack on later –because what’s a birthday party without cake?
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The following day, Taste of the World was launched for the Africa delegation at The Cellars-Hohenort Hotel, showcasing ‘a world of tastes for you to enjoy’. The publication showcases Relais & Châteaux’s properties, inviting the readers through its many photographs to savour the region showcased, the exquisite food and the establishment. Some of the dishes showcased include an infusion with white lotus flowers created by Kyoung-Won Park in her restaurant in Seoul and seaweed served with scallops at Andrew Fairlie in Scotland. The Relais & Châteaux Association Africa Delegation created a very unique rose, simply and aptly called the ‘60th Anniversary Relais & Châteaux Africa Rose’, which will be made available at all member properties worldwide. Ludwick Tashner, the premier rose grower in South Africa, and Liz McGrath, a passionate rose lover, spent a great deal of time choosing just the right rose to present to the committee, that personifies all the features of the heart and soul of Relais & Châteaux. The floral tribute is a legacy gift for the prestigious Association of the ‘world’s finest hoteliers, chefs and restaurateurs’. This particular rose was chosen from more than twenty in order to find one that had just the right qualities. With gentle pink outer petals, showing a green tinge, the rose opens to a deeper pink centre and then opens up again to show yellow stamens to the bees. The colour appeals to all tastes and will look beautiful in any environment. Above all, this elegant rose is hardy and pest resistant and shows not only its beauty but also a lovely natural perfume of rose combined with freshly mown grass. Director of the African and Indian Ocean Delegation, Annie-Claude Bergonzoli comments: “This living legacy demonstrates the elegance, perfection and uniqueness of that which is Relais & Châteaux. Its colours will beautifully adorn the architecture and décor of the establishments of our global family. The rose boasts an earthy fragrance of freshly cut grass, rose and a hint of fruit – this simply exclaims, welcome home!’” CHEF! Issue 42 |
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Top of the Pops The annual Unilever Food Solutions Chef of the Year competition recently took place in Durban, and a total of R110 000 was won across the five categories of the competition. We caught up with each winner to find out what the experience was like on the day, why they entered the competition and what they learnt about themselves. Germaine Esau
Senior Chef of the Year | Majeka House Why did you decide to become a chef? I actually became a chef by accident, I always liked cooking but never thought it would one day become my profession. I stumbled on a competition while I was at university and entered without thinking much of it. A few weeks later I got a call saying that I must come compete in the competition and then I won! But I haven’t regretted anything, fell in love with cooking and love it more every day. Where did you train and where have you worked? I trained at the Institute of Culinary Arts (ICA) in Stellenbosch and recently moved to Makaron at Majeka House. I previously worked at Bread and Wine restaurant on Morêson in Franschhoek, Delaire Graff restaurant on the Delaire Graff wine estate as well as Blaauwklippen vineyards. Why did you enter the Unilever Food Solutions Chef of the Year competition? I am a very competitive person and love competition cooking. I’ve always enjoyed testing myself against my peers and the Unilever FoodSolutions Chef of the Year competition was the perfect platform to do it. How did you train for the competition? Seeing that it is a mystery box competition, I cooked various proteins to familiarise myself with the techniques needed to cook them, as well as the required times. I also practised coming up with menus within 10 minutes to get my brain to come up with ideas that quickly. What was the experience like on the day? Naturally, I was nervous but I’d done these sorts of competitions before so I knew what to expect. The basket was quite challenging - camembert being the most challenging ingredient as it did not really fit in anywhere but I made it work. What was the best thing about the competition? Apart from the food and winning, it’s the people you meet that makes the competition so exiting - you make lifelong friends. Was there anything you learnt about yourself on the day? I learned to trust my instincts as it’s the best thing you can do in a competition of this nature. I did and it worked on the day.
Germaine’s Menu
• Tuna tartare and seared tuna served with pickled mushroom, lemon pomegranate, crispy ham and carrot • Lamb loin, sautéed kidneys, broccoli sprouts with butternut and a camembert rice crème • Olive oil parfait, kiwi sauce, compressed nectarine with meringue.
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Amoré Botha
Junior Chef of the Year | Twelve Apostles Hotel & Spa Why did you decide to become a chef? I wanted to become a confectioner when I was younger. One thing led to another and I found myself in a pastry kitchen doing not only cakes, but pastries, breads, plated desserts. However, I still get opportunities to work around the rest of the kitchen. Why did you enter the Unilever Food Solutions Chef of the Year competition? My Executive Chef motivated all of us in the kitchen to participate this year, so I decided to build on my self-confidence and entered. How did you train for the competition? I read a lot and made lists of what I can do with different ingredients and what they pair with. Then a week before the competition I practiced a mystery basket at work before my shift. What was the experience like on the day? On the day it was a bit overwhelming, seeing all the competitors and the set-up. The biggest challenge and highlight was to cook alongside a colleague. We worked across from each other and chatted throughout most of the cooking time and joked. I think it took Amoré’s Menu pressure off for both of us. • Carpaccio of salmon, salmon What was the judges’ feedback like? They were impressed by all of us. They tartare, fried calamari, mussel encouraged us to keep on cooking, working on skills and taking note of the small croquette with lime cream cheese things that makes a difference, like seasoning, temperatures, etc. and pickled carrot Why do you think that you won? Besides practising hard, I mentally prepared myself • Duo of quail, pan-fried breast, too. I prepared for the worst and did my best. tomato-braised leg tortellini, What was the first thing you thought when you heard you’d won? And the first person butternut puree with roasted you phoned? I was still thinking who of the other girls could be the winner, I didn’t butternut and quail jus expect it or even suspect that I would win. I phoned my parents. They were already • Wild berry soufflé, cinnamon proud of me taking chances anglaise, gooseberry compote, Was there anything you learnt about yourself on the day, or during your training, vanilla pannacotta, macerated that you hadn’t realised before? That I underestimate myself, but I will rather keep it strawberries and walnut crumble. that way and try to be humble in what I do. I have come far from where I started and the hard work paid off.
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Elangeni & Maharani Menu
• Prawn-studded coriander-scented yellowtail fishcake, complimented by brandy bisque and red pepper coulis with an Asian finish • Herbed pork tenderloin set upon sweet potato, lentil and chorizo hash with blueberry onion marmalade, baby vegetables and a white wine jus • Brownie-based minted lemon cheesecake, vanilla crème brulée, accompanied by cinnamon chocolate sauce and peppered strawberry confetti.
Southern Sun Elangeni & Maharani Team of the Year
Why did you enter the Unilever Food Solutions Chef of the Year competition? This competition was different as it allowed us to bring all our strengths to the table. Chef Shaun is very good with menu planning, Chef Yoshan is strong on starters and mains, Chef Clinton is strong on pastry and planning, and Siyabonga is good on the F&B side of service delivery. How did you train for the competition? We tried to bring a creative and modern twist to our dishes using the Unilever Food Solutions products. We tried very hard to push the boundaries and to manipulate the products, but it was important for us to maintain the high quality of the Unilever Food Solutions products as well as adding a twist of sophistication to the dish. What was the judges’ feedback like? They said that our portions were very good, just that the carrots were placed incorrectly on our main dish, but our dessert was the best dish of the whole competition. Why do you think that you won? Our food was packed with creativity and our hearts were on the plate. Was there anything you learnt about your team on the day? We can be messy when we work together and need to remind ourselves to clean! But boy, we are a strong group when we team up! The Unilever Food Solutions Chef of the Year Competition annually showcases South Africa’s talented chefs in a sizzling day of competitive cooking. “The standard this year was the best I’ve seen in 10 years. We saw a new dimension added to the Bring Your Best Team of Four category, which really showcases the calibre and skill of food & beverage teams across all sectors of the industry. The category that stood out this year was the Canapés, which were exceptional in their creativity. Having been involved in this competition for a decade, I think what’s most important and unique about this competition is the feedback that is given to the competitors, not just on the day of the finals, but on the entries and at the regional level. The feedback from the mentors and veterans of the industry is what allows the competitors to grow year on year and for those who come back the next year to truly excel, both in the competition and in their workplace,” comments Craig Elliott, Executive Head Chef of Unilever Food Solutions South Africa. “Unilever Food Solutions is a brand that inspires chefs to be creative every day and there’s no doubt that some of the Unilever Food Solutions products enhanced that inspiration; it was refreshing to see new creations using the Unilever Food Solutions ingredients. This competition is just another way of acknowledging and recognising the immense expertise and culinary skill that chefs contribute to the food service industry in this country. We are proud to provide this platform for chefs to network, learn from each other and take back their learnings back to their kitchens. Congratulations to all the chefs who took part in this competition,” says Michel Mellis, MD of Unilever Food Solutions South Africa.
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Samantha Lloyd
Creative Canapés Winner | The Taj Hotel
Why did you decide to become a chef? During my school years we were able to do Home Economics and I was catering for school and outside functions and from there I decided that was my career path. Why did you enter the Unilever Food Solutions Chef of the Year competition? I thought it was a good opportunity to network, gain exposure and just see how far I get. What was the experience like on the day? It was breathtaking, I couldn’t believe all the media and how professional everyone was. Once I became familiar with everything my nerves vanished, and the highlight of the day was definitely winning. What was the judges’ feedback like? I received positive feedback from one of the judges but they were very professional and showed no emotion – it was very nerve wrecking. What element of your entry were you the proudest of? I liked my use of Cape Town products but wanted to change the plating by using Samantha’s Menu different platters. • Hot canapés: Chicken pea fritter, lamb potjie Why do you think that you won? I was told it was because of the vetkoek, chicken curry bunny chow and bobotie creativity and use of a Cape Town theme burgers What was the best thing about the competition overall? They really • Cold canapés: Ostrich tartar with paw paw salsa, made us feel important and part of the team. smoked snoek cheesecake with apricot chutney, Was there anything you learnt about yourself on the day? That I beetroot-cured salmon with masala cream cheese am actually capable of much more than I thought and that I wasn’t as and biltong and parmesan crisp. nervous as I thought I would be.
Kevyn Buys
Confectionery Showcase Winner | Capsicum Culinary Studio Why did you decide to become a chef? I have always been a very creative person. As you know all 16 year old boys enjoy food and eating, my grandmother was an awesome baker and that’s when the creative pastry work started. When I was 17, my parents sent me to a family friend to teach me the basic foundations in various types of icing and decorative media used in cakes. Why did you enter the Unilever Food Solutions Chef of the Year competition? To inspire my students. Anything is possible if you work hard, are dedicated and most of all, challenge yourself. What was the experience like on the day? I enjoyed every minute of the atmosphere at Unilever. All the chefs that competed were at the top of their game, making sure that they are the best at what they do for a living and were happy to showcase their talents to the world. The biggest challenge I would say is that the confectionery part of the competition was last, and at this stage the air conditioner was working to the max. The heat generated within was very high, so much so that I thought my chocolate mousse chiffon cake would melt and sink but the sunlight actually shined on my crystals and it did help my cake to stand out above the rest. Why do you think that you won? Concept, layout, design, precision, quality and, of course, the flavours of the various cakes. What was the first thing you thought when you heard you’d won? Well first of all I forgot to kiss my wife who was standing right next to me and supported me throughout this competition! Winning was by far one of the proudest moments of my life, knowing that I am amongst the best of the best. What was the best thing about the competition overall? Very simple, the competitive atmosphere! Where to from here? The next challenge, which is already in motion, is my company called Cakeman Confections, which is based in Durban and doing really well. I do a wide variety of celebration cakes, and have even started a banting line of freshly baked goods to several grocery retail stores in the greater Durban area.
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INTRODUCING VULCAN SAPIENS
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For those looking for a high quality and high performance oven but are afraid that too much technology and interactivity will suppress their own personality and creativity. For those who aren’t looking for advanced electronics but who wish to cook and program with simple and manual commands but without giving up the precision of electronic controls. For those looking for an oven that is responsive to their commands yet sturdy, suited to everything yet advanced, traditional in approach yet full of content, reassuring and efficient Vulcan has just the thing. It is called Sapiens.
ECOSPEED With the Ecospeed function, by recognizing the quantity and type of product being cooked, Sapiens optimizes and controls the delivery of energy and maintains the correct cooking temperature, preventing any fluctuations. Result: You use only the amount of energy needed and maximise energy efficiency. -10% energy / -30% water / -5% weight loss
GREEN FINE TUNING The new GFT (Green Fine Tuning) burner modulation system and the patented high efficiency exchanger prevent power waste and reduce harmful emissions. -10% energy / -10% CO2 (Gas Units)
DRY, CRISPY COOKING The patented Fast Dry® system (active cooking chamber dehumidification system) ensures perfect crispiness and browning of fried foods, grilled foods, desserts and bread, even at full loads. It uses 100% of the load capacity.
ECOVAPOR Sapiens recognizes the level of steam and only uses the amount of energy required. With the EcoVapor system, there is a definite reduction in water and energy consumption thanks to automatic control of the steam saturation in the cooking chamber. -10% energy / -30% water / -10% steam
TENDER, JUICY COOKING The Autoclima® system automatically controls the perfect climate in the cooking chamber. The temperature and humidity are automatically controlled at the ideal levels according to the food to be cooked. Juiciness and tenderness are also ensured when warming pre-cooked foods.
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A roundup of InfoChef Africa 2014
On 2 October 2014, the South African Chefs Association (SA Chefs) hosted its annual InfoChef Africa conference. An event dedicated to the development, networking and education of chefs, we had over 1200 chefs of all ages and designations in attendance at the Johannesburg Expo Centre Nasrec.
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ttracting both student chefs and stalwarts, SA Chefs’ Events Manager, Martin Greyling created two diverse programmes. We are thrilled to have had over 900 young, student chefs in attendance and about 300 more experienced chefs. The junior programme was proudly sponsored by Lucky Star, and the programme was an interactive mix of live demonstrations, talks and competitions. MC for the day was SA Chefs’ Young Chefs Club Chairman for the Gauteng region, Adrian Vigus-Brown, who kept the guests entertained and informed. 40
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Highlights of the event included a demonstration on how to create a chocolate centrepiece by Thlolo Nyatlo, Sous Chef from University of Johannesburg, as well as Chef Edward Clegg’s masterful molecular gastronomy demos. The young chefs were also taught how to debone a salmon fillet perfectly by Ocean Mile’s Sean Mofu and Caroline McCann, the owner of one of Johannesburg’s top butchery’s – Braeside – taught students how to cut a whole lamb, and about the benefits of using free range meat.
Hickmore was the masterful MC. Ever eloquent and entertaining; he once again ensured that the programme ran smoothly.
During the senior programme, Owner of Hickmore Recruitment, Stephen
SA Chefs’ Certification Manager, Elsu Gericke and Owner of Fusion
One of the top speakers during the event was Heinz Brunner, who gave an impassioned talk that outlined what the road to the IKA Culinary Olympics 2016 and introduced the new senior South African National Culinary Team, who will be training towards and competing in this prestigious global event.
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Cooking School, Shaun Smith also took to the stage to outline the new Certification & Designation Programme and the soonto-be-launched SAQA-approved chefs’ curriculum. Through the Association, the Certification & Designation Programme gives chefs (both qualified and unqualified) the chance to be certified or designated at a certain level through this programme. This will help with their own career development, as well as help potential employers to choose candidates with verified credentials. To end off the programme, Chef Garth Shnier, who is the WorldChefs Culinary Committee Representative for Africa and the Middle East talked about the WorldChefs competition format changes, judging trends and news. For the duration of InfoChef Africa, we had top industry professionals exhibiting their products and services. Wine 42
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Logistics did a wine tasting of their beautiful wines, featuring the award-winning wines from Newton Johnson in Hermanus, Kenwood showcased their latest kitchen equipment and Braeside Butchery showcased their top-quality free range cuts of meat. On the beverage front, Sir Juice provided bottles of juices and tasters to all the attendees, and Espresso Concepts wowed the chefs with their divine espresso-based coffee drinks. Another successful conference, we were thrilled to see so many chefs in attendance. See you next year at InfoChef Africa; the event will be taking place at the Johannesburg Expo Centre, Nasrec in September 2015.
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McCain crowns Tribute to Good Taste 2014 winners at InfoChef Africa Cape-based Kirstin Hellemann, Chef de Partie at the Mount Nelson, and Pretoria- based Gontse Moyane are the 2014 McCain Tribute to Good Taste #McCainTrendsetters in the Professional Chef and Top Students categories respectively. It was after a nail-biting final cook-off at the South African Chefs Association (SA Chefs) annual chefs’ conference, InfoChef Africa, that Kirstin and Gontse were rewarded for their talent and tenacity in creating trend-setting McCaininspired main course dishes. Kirstin wins R15 000 in cash and Gontse walks away with R10 000, plus a McCain Tribute to Good Taste floating trophy each. Says Jodi-Ann Pearton, SACA Competitions Director and owner of The Food Design Agency in Johannesburg: “The standard of the competition this year was incredibly high and we had a large number of entries comparative to other years which was absolutely fantastic. The format of the competition, #McCainTrendsetter, was an ingenious theme that inspired creativity from all the entrants, and it was really refreshing to see how the finalists, especially our two winners, went out of their way to be incredibly innovative with their dishes – thinking out of the box and creating unique and interesting dishes utilizing a mix of McCain products and accompanying proteins.” This year competition challenged South African student and professional chefs to become the next #McCainTrendsetter by developing a main course dish incorporating their take on an upcoming global trend – incorporating one McCain potato and one McCain vegetable product. Always striving to remain at the forefront of frozen vegetable innovation, delivering tantalizing new menu solutions which inspire menu expansion and recipe excitement
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to chefs the world over, McCain Foods could be considered the ultimate trendsetter within the frozen vegetable category. Likewise, this year’s McCain Tribute to Good Taste #McCainTrendsetter challenge was all about chefs standing out from the crowd with their very own trendsetting Tribute to Good Taste. The winning dish in both the Top Student and Professional Chef categories was the dish that that stood at the forefront of menu innovation – a symbol of what’s hot in modern food fashion and flair – exuded quality and freshness, is nutritious, convenient to prepare, appealing to the eye and delectable to the palette – all qualities for which McCain Foods is so wellknown in the frozen food category. Professional Chef winner Kirstin Hellemann (Chef de Partie at the Mount Nelson in Cape Town) created a Bobotie crusted lamb loin, sweet corn puree, carrot and raisin relish, spiced potato empanada, preserved lemon puree, sautéed carrots, marinated corn and carrot salad Jus. After finishing school Kirstin went to England where she started off working in the front of house. She later on moved to the kitchen as a commis chef and from there she never looked back. After spending two and a half years in the UK she returned to South Africa to study. She trained at the South African Chefs Academy in 2010 under chefs Garth Stroebel and Paul Hartmann and after completing her studies went to work at the 12 Apostles hotel where she worked her way up to chef de partie before leaving to join Burrata, also as chef de partie. Since January 2014 Kirstin has been working as chef de partie at the Mount Nelson hotel in Cape Town at Planter Restaurant under executive head chef Rudi Liebenberg.
Top Student winner, Pretoria-based Gontse Moyane who is currently working as a freelancer and credits her support system for winning the competition, created a bacon wrapped chicken supreme stuffed with feta and pepper dew, spice fries, sweet corn salsa, pea puree and maple glazed stir fry and thyme jus. Gontse studied at Prue Leith Chefs Academy. She is currently working as a freelancer and was previously at the Radisson Blu in Sandton. She is currently a member of Junior Team South Africa and was a finalist in the Unilever Food Solutions Masters of Time competition. The other finalists in the competition with a passion for setting trends in the foodservice industry were, in the Top Student category: • Karabo Molatsana (Capital Hotel School in Arcadia, Pretoria) • Candice Jordaan (The Fusion Cooking School in Westville, Durban) • Lichelle May (Institute of Culinary Arts in Stellenbosch, Cape Town)
Chef Gontse Moyane's winning dish
And in the Professional Chef category: • Cherry Pin (Pastry Chef at The Hilton Hotel in Sandton, Johannesburg) • Freedom Khanyile (Sous Chef at the Southern Sun Montecasino in Fourways, Johannesburg) • Dane Herringer (Executive Chef at The Rusty Oak Restaurant at Ruslamere Hotel & Conference Centre, Cape Town) All eight finalists prepared their main course dishes for South African Chefs Association-accredited judges James Khoza (Executive Chef at Sandton Convention Centre), Henrik Jonsson (Head Chef at University of Johannesburg School of Tourism and Hospitality), Siyabulela Kobo (Self-employed) and Richard Pearce (Owner at Totally Kosher), and guest judge Kelly Du Preez, Category Manager of McCain Foods (SA), who decided that Kirstin and Gontse’s dishes were the next big thing.
Chef Kirstin Hellemann's winning dish
Says Kelly Du Preez: “We were very pleased with the level of professionalism demonstrated by each of the McCain Tribute to Good Taste contestants, the quality of the dishes that were prepared and the energy and passion shown throughout the day! We look forward to seeing even more creativity next year. A big congratulations to Kirstin Hellemann and Gontse Moyane, our McCain Trendsetter’s for 2014.” CHEF! Issue 42 |
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Egypt comes out tops in the second annual African Culinary Cup A celebration of culinary talent from across the African continent, the African Culinary Cup 2014 saw six countries competing in this prestigious event. While it was a very tough competition, with each team performing well, it was the team from Egypt that came out as the champions. National culinary teams from Lesotho, Egypt, South Africa, Mauritius, Ghana and Namibia competed in the 2014 event that took place at the beginning of October at the Johannesburg Expo Centre, Nasrec. Each team needed to design and innovative three-course menu and then prepare this menu for 12 people in just three hours. While ten of the plates were served to invited guests, one plate was presented to the judges and another was set aside for photography. We had a stellar judging panel for the competition, namely Garth Shnier, Jodi-Ann Pearton, Martin Kobald, Jeff Scheuremans, Arnold Tanzer and Heinz Brunner. The compulsory ingredients included whole fresh trout, sponsored by Ocean Mile and a selection of different cuts of ostrich from Klein Karoo, as well as Lindt chocolate and there was a plentiful communal table from which the teams could choose from.
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Team Egypt’s winning menu included a Trio of Trout starter, which was Trout Sayada on lentil ragout, trout couscous and a summer pea mousse, and trout villelles served with tapioca and pickled mango. For mains the team creates a Duo of Ostrich – ostrich fillet, confit of ostrich drumstick, garlic roasted potatoes, seasonal vegetables and capsicum coulis date jus. The dessert was a delightful sweet creation of chocolate fondant, passion fruit parfait and pink peppercorn macaroon. The judges were impressed by the diverse, innovative textures and flavours used by the Egyptian team. It was professionally executed, creative and very pleasing to the eyes, nose and palate. The African Culinary Cup awards ceremony took place at SA Chefs’ 40th Anniversary Gala Dinner at the Johannesburg Country Club in 1 October 2014. Each participating team member received a certificate and Egypt walked away with the golden ACC trophy. The South African Chefs Association launched the African Culinary Cup in 2013 to create a competition dedicated to the national culinary teams from across the continent. After hosting the competition for the second time in 2014, we are pleased to announce that the African Culinary Cup will be hosted by Namibia in 2015.
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Over R40 000 raised at the WCTAH gala dinner in Durban
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n event that coincided with the WorldChefs Annual Board Meeting, and SA Chefs’ 40th Anniversary celebrations in KwaZulu-Natal, the World Chefs Tour Against Hunger (WCTAH) gala dinner was held at the Durban Country Club in October.
A festive occasion at which WorldChef President Gissur Gudmundsson was guest of honour, SA Chefs President Stephen Billingham delivered a speech on behalf of the Association, and WCTAH Coordinator, Bridget Gunner, highlighted the far reaching good of WCTAH. Through the ticket sales, a raffle draw and an auction, over R40 000 was raised for the fund, helping SA Chefs to continue to feed children in need.
MC for the evening Duane Riley auctioned artwork created at the ACFS Charity in Soweto. All proceeds went towards WCTAH.
WCTAH supporters from Gauteng, Fouad Khettabi and Assia Soudi, made a special trip to Durban for the dinner.
Gissur Gudmundsson (WorldChefs President) and Fatima van den Berg (Guest Singer from Just Us 4 Children).
Guests mingling in reception area.
Durban Country Club kitchen brigade, SA Chefs KwaZulu-Natal Committee Members and the WorldChefs Committee with guests.
Duane Riley, Gissur Gudmundsson and Roxanne Watson during the raffle draw.
Xanthos Giannakopoulos (Executive Chef of the Durban Country Club), Roxanne Watson (Miss Earth 2014 top 4 finalist), Gissur Gudmundsson (WorldChefs President), Bridget Gunner (WCTAH Co-Ordinator), Gunther Beissel (SA Chefs KZN Committee Chairman).
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The Durban-based band The Kickstands kept guests entertained.
Guest singer Fatima van den Berg from Just Us 4 Children Charity.
SELL MORE WorldChefs VIP table with Ragnar Fridriksson, Graham Donet, Thomas Gugler, Gunther Beissel, Shaun Smith and Domenico Maggi. The canapés – delicious mushroom and mozzarella arancini balls.
Main course of rosemary roasted beef fillet with smoked salt, cheese polenta cake, confit baby onions, ratatouille of aubergine, courgette and tomato, pea custard and a mustard beef jus.
Guests enjoyed an evening of culinary excellence and great company for a good cause.
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Dessert of chocolate truffle torte, raspberry cassis mousse and orange curd ice-cream with citrus and honey.
WorldChefs VIP table with Dragan Unic, Murray Dick, Martin Kobald, Allister Esau, Gissur Gudmundsson, Duane Riley, Stephen Billingham and other guests. ad your
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Global Sustainability Unilever leads the way
Sustainability is on everyone’s minds as temperatures rise, food becomes scarce and resources dwindle. Unilever believes that business should be part of the solution and took the proactive step of putting in place an all-encompassing blueprint that would detail exactly how the company would reduce its carbon footprint and increase its positive social impact. Launched in November 2010, Unilever’s Sustainability Living Plan is leading the way in ensuring that every facet of the business is making a positive difference in everyone’s lives and making sustainable living commonplace.
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he Sustainable Living Plan is divided into three big goals, underpinned by nine commitments that will help these goals be achieved, each section of which is monitored and audited so that Unilever can track its progress. Unilever’s plan spans the entire value chain of each and every product and brand, in all countries where these products are produced and sold. This means that every step, from the sourcing of raw materials to how consumers use these products, is made as sustainable as possible.
Improving health and well-being
The first goal is to help more than a billion people to take action and improve their health and well-being by 2020 and already Unilever has made a difference in 303 million peoples’ lives through their initiatives. The two commitments
that underpin this goal are Health and Hygiene, and Improving Nutrition. Health and Hygiene covers a number of facets – a lack of safe drinking water, poor sanitation and poor hygiene are the causes of millions of preventable deaths a year, but through products such as Lifebuoy, Pureit and Domestos, and the initiatives that these brands are spearheading, these can be avoided. These initiatives aim to reduce diarrhoeal and respiratory disease through handwashing, provide safe drinking water, improve oral health and improve self-esteem. The target of Improving Nutrition is well on its way to being achieved, and 31% of Unilever’s portfolio met the criteria for highest nutritional standards in 2013. Unilever’s aim is to make great-tasting food which makes a positive contribution
to a healthy diet, and the majority of the company’s products meet, or are better than, benchmarks based on national nutritional recommendations. Nutrition improvements are being achieved through reducing salt levels, saturated fat, improving heart health, reducing sugar and calories and providing healthy eating information. The aim of removing trans-fats has already been achieved; by 2012 none of Unilever’s products contained trans-fats originating from partially hydrated vegetable oils. Reducing Environmental Impact
By 2020, Unilever’s goal is to halve its environmental footprint of the making and use of its products. The four commitments that will help achieve this goal touch on Greenhouse Gases,
Visit m www.ufs.co rmation for more info s exciting on Unilever’ y sustainabilit initiatives
Water Use, Waste and Packaging, and Sustainable Sourcing. Unilever aims to halve the greenhouse gas impact of its products across the lifecycle by 2020 – by 2020 the CO² emissions from energy from Unilever’s factories will be at or below 2008 levels despite producing significantly higher volumes. This will be because of using renewable energy and new factories that are more energy efficient. Unilever also aims to halve the water associated with the consumption of its products by 2020, as well as bringing down water abstraction levels in their global factory at or below 2008 levels. The Waste and Packaging associated with Unilever’s products will also be halved by 2020, through reducing manufacturing waste, packing, increasing recycling content and recovery rates, and eliminating PVC. Sustainable sourcing is another extremely important facet in Unilever’s goal to reducing its environmental
impact, and by 2020 100% of the agricultural raw materials used will be sourced sustainably. In fact, 48% of the agricultural raw materials used by the end of 2013 were sustainably sourced, including paper and board, sugar, dairy, palm oil and tea. Enhancing Livelihoods
As Unilever’s business grows, it’s ensuring that this is not at the cost of others’ livelihoods and by 2020 it aims to enhance the lives of millions of people, including smallholder farmers. This covers Fairness in the Workplace, Opportunities for Women, and Inclusive Business. Human rights will be advanced across Unilever’s operations and extended supply chain, through implementing UN Guiding Principles on Business and Human Rights, creating a framework for fair compensation, and improving employee health, nutrition and wellbeing. Opportunities for women will be created through a gender-
balanced organisation with a focus on management, promoting safety for women in communities where Unilever operates, enhancing access to training and skills and expanding opportunities in their value chain. Finally, through improving the livelihoods of smallholder farmers, improving the income of small-scale retailers and increasing the participation of young entrepreneurs in their value chain, Unilever is creating an inclusive business that will have a positive impact on 5.5 million people. By ensuring that every facet of their production chain, from the raw materials and those that produce it, from the factories that manufacture products and those that use them, Unilever is leading the way in sustainability.
Find out more about Unilever’s sustainable sourcing journey on their website www.ufs.com/sustainable-living
CHEF! Issue 42 |
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SA Chefs celebrates its
40th Anniversary An Association that started from humble beginnings in 1974, the South African Chefs Association has grown and developed to encompass over 7000 cooks, chefs and caterers at all levels, in every region of the country.
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o celebrate its growth and milestones, the Association hosted a gala dinner celebration at the Country Club Johannesburg on 1 October 2014. With an exceptional three-course meal created by Chef Bruce Burns and his team, and SA Chefs’ VIPs such a our Honourary Life Presidents Dr Billy Gallagher, Manfred Müllers and Heinz Brunner in attendance, among many other important guests, this was an evening of joyous culinary celebration. As part of the evening, we held the African Culinary Cup awards ceremony, where the National Culinary Team from Egypt was named champions.
Gorgeous décor in the Johannesburg Country Club’s ballroom.
Incredible wine from Newton Johnson was placed on each table.
We were honoured to have one of SA Chefs’ founding fathers and Honourary Life President, Dr Bill Gallagher, in attendance.
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Special SA Chefs medals were handed to each chef that competed in the African Culinary Cup.
Heinz Brunner, Honourary Life President of the Association and Manager of the South African National Culinary Team was also one of the guests of honour.
SA Chefs President Stephen Billingham delivered a speech about the Association’s 40 year history, and the exciting things to come.
Shaun Smith, Klaus Beckmann, Jasmin Marsal, Henrik Jonsson and Gontse Moyane.
Honourary Life President, Manfred Müllers, was one of our VIP guests.
Kerry Billingham with President of SA Chefs, Stephen Billingham.
Chef Adelaide Maila, SA Chefs’ Soweto Office Coordinator; Chef Kabelo Segone, SA Chefs Director and Angelique Laville from the Mauritius Chefs Association.
MC for the evening, Stephen Hickmore, owner of Hickmore Rectruitment.
Jason Pitout, Elsu Gericke and Connie Butler from the SA Chefs’ head office, with Chef Henrik Jonsson, Executive Chef of the University of Johannesburg School of Tourism & Hospitality.
Jazz musicians Tom Dancer on saxophone and Oscar Dlamini on guitar.
ONE BASE DRESSING, ENDLESS COMBINATIONS WITH NEW HELLMANN’S SIGNATURE VINAIGRETTE Team Egypt, the winners of the African Culinary Cup 2014.
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African Culinary Cup judges and shadow judges: Garth Shnier, JodiAnn Pearton, Arnold Tanzer, Manfred Müllers, Heinz Brunner, Sanet Prinsloo and Martin Kobald.
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Chef Garth Shnier talks about the judging criteria and standards of food that was prepared at the African Culinary Cup 2014.
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A divine menu was created by Executive Chef Bruce Burns and his brigade from the Country Club Johannesburg. The main course was Thyme and cumin roasted chicken breast, Sesame cracker, Butternut and potato pave, Cauliflower puree, Fine green beans, Corn salsa and red wine jus.
Chef Arnold Tanzer was awarded Honourary Life Membership to the World Association of Chefs Societies (WorldChefs).
Chef George Georgiou with World Chefs Tour Against Hunger Coordinator, Bridget Gunner.
Past Presidents of the SA Chefs, Dr Bill Gallagher and Martin Kobald.
The incredible sweet ending: Raspberry chocolate dessert, Cherry chocolate mousse, Frozen mocha parfait, Dark chocolate foam, Burnt white chocolate soil, Nitro berries and chocolate marshmallow tube.
Team Egypt celebrates!
The African Culinary Cup champions – the Egyptian National Culinary Team – hold their trophy up high.
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at Hostex Johannesburg 2015 Lucky Star Innovations Competition 2015
City & Guilds Skilled Student Challenge
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This competition is open to both young chefs in training and experienced chefs and the challenge it to create scalable, healthy, convenient and cost-effective dishes for the home and meal replacement market using the Lucky Star products that South Africans know and love.
The competition is open to all City & Guilds approved culinary centres, and to be considered as a finalist you are required to design a set menu for a specific style of restaurant. Whether this is a tavern/ pub, a fine dining establishment or a family Italian restaurant (to name a few options); we would like you to submit a set menu for your chosen eatery style.
The products include the 1.8 catering tin of pilchards and the 1.8kg catering tin of tuna and in the senior category, entrants in the senior category need to need to submit two dishes using Lucky Star Pilchards (and may also use Lucky Star Tuna in one of the dishes).
The menu that you submit must also be visually appealing – please design something that would be fit for an established restaurant. You will also need to provide a costing of the menu, as well as a strong motivation as to why you decided upon your menu choice.
re you innovative, creative and pushing the boundaries in South Africa’s culinary industry? If so, you might be one of the inspiring chefs that the South African Chefs Association and Lucky Star are looking for.
Junior Category entrants need to submit one dish using Lucky Star Pilchards. The aim is to create a dish that is both healthy and great tasting. The top recipe entries received by SA Chefs will be selected to participate in the finals, which will be taking place at the SA Chefs Village at Hostex, Johannesburg in mid-March 2015. In both the junior and senior categories, the finalists will be given a list of products ahead of time, allowing them to prepare the dish that they will recreate in the finals. With regards to prize money, the winner takes all in each category, and will receive prize money of R7 500. Finalists will be scored according to the World Association of Chefs Societies (WorldChefs) rules, and SA Chefs will provide medals based on points achieved. Entries close on 13 February 2015. Visit www.saca. co.za to download the entry form.
Eat better. Live better.
he challenge has been set – three schools consisting of two culinary students (first or second years) and one lecturer (as a mentor) will be competing over two days across a range of different disciplines to find the school whose students are the most proficient in basic culinary skills.
The three schools selected as finalists will compete at the SA Chefs Village at Hostex, Johannesburg on 15 and 16 March 2015. The finalists will be notified telephonically or via email. Entries close on 13 February 2015. Visit www.saca.co.za to download the entry form.
City & Guilds can help you into a job, on the job and onto the next job. City & Guilds started in 1878 in London and we operate in over 80 countries. More than 20 million people have received a City & Guilds qualification in the last 15 years. Our cutting-edge international courses cover: • Food Preparation & Cooking (Culinary Arts) • Patisserie • Food & Beverage • Barista • Sugarcraft • Reception Services • Accommodation, Operations & Services For the 7th year running, we are proud to sponsor the Skilled Student Challenge at HOSTEX. For information on becoming an approved City & Guilds Centre, please email info@ cityandguilds.co.za or Tel 011 544 4660. CHEF! Issue 42 |
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SA Chefs Village Competitions
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Gauteng is hotting up
for Hostex 2015
Hostex is Africa’s leading hospitality and culinary expo in South Africa for good reason. It has provided the ideal platform to showcase the industry for 28 years, always adapting to changing expectations and needs in the industry. Hostex 2015 – to be held at Sandton Convention Centre from Sunday 15 to Wednesday 18 March – promises to be the biggest and best ever with a range of added value features for exhibitors and visitors.
“H
ostex has always been the place where the industry gets together and connects for a few days of the year, where networking is a vital aspect of the experience, alongside exploring the best new products in the industry, discovering new trends, and enjoying the excitement of the culinary competitions that have become a much-loved tradition during Hostex,” says Nicholas Sarnadas, Food & Hospitality Event Director with Specialised Exhibitions Montgomery, organisers of Hostex. With the 2015 show around the corner, exhibitors are fast taking up the available space – and companies still wanting a presence at this dynamic expo are encouraged to book their stands or risk missing out on excellent exposure at the best hospitality event of the year. “We anticipate that Hostex 2015 will have more than 200 exhibitors making the most of this excellent opportunity to brand build in a relevant environment, host and engage with existing clients, and sell directly to serious buyers from among the close on 10 000 visitors we believe we will draw to the show,” says Sarnadas. Visitors will be treated to an exciting programme of demonstrations by top chefs, culinary displays, and nail-biting competitions for student chefs, up and coming chefs, and experienced chefs at the SA Chefs’ Association Chefs Village. The Global Pizza Challenge, which has been a popular event at Hostex for many years and is all about promoting and encouraging culinary innovation within the world’s most popular food sector, will again be back for the grand finale pizza cook-off with more innovative and delicious pizza offerings as judges face the challenging task of choosing the best in a lineup of pizza greats. New on the Hostex floor will be exciting ‘Mixology’ demonstrations, which will include flaring and profit-making beverage solutions in the Liquid Kitchen by Shaker SA. The Speciality Coffee Association of SA will be promoting quality coffee making which will showcase the best coffee making skills that Gauteng has to offer. Host-Ed, the free-to-attend seminars on relevant and trending topics held throughout Hostex, will feature presentations such as ‘The SA foodie revolution: purity at its best’; ‘2014 trends
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in food & drink: what’s hot & what’s not?’; ‘Social media with a smile: like vs. dislike’; ‘Local is lekker: stimulating domestic travel’; ‘The real meal revolution: the Banting phenomenon’; ‘Food on the move: a fabulous pop-up street food experience’; and ‘From farm to fork: the magic of going organic’. All are presented by leading experts in their respective fields. Hostex has earned its excellent reputation for delivering an allencompassing ‘one-stop shop’ expo that also guarantees valuable informationsharing, networking opportunities, excitement with the prestigious competitions that run for the duration of the show, and more. “Hostex is founded on delivering what the industry has asked for – and we’re confident that we can continue this trend of more than meeting the high expectations of the catering and hospitality industry,” says Sarnadas
FOLLOW THE HERD TO THE CREAMY RANCH
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good spirits
Aperol Spritz KWV recently showcased its Classic Collection and guests were welcomed with this appropriately classic cocktail - a traditional and refreshing aperitif most commonly found in Italy.
75ml KWV Classic Moscato 30ml Aperol 20ml soda water and ice • • • •
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Place ice cubes in a low ball glass Add Aperol, them Moscato, and top with soda. Mix gently. Garnish with a slice of lemon, cucumber and a sprig of mint.
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