SA Chef Issue 16

SA CH EF

MEDIA

ISSUE 16

The Of ficial Voice of the South African Chefs Association

CREATIVE DESSERTS

The Latest on Sweet Treats This Season

WELCOME

A MESSAGE FROM

THE PRESIDENT JAMES KHOZA

I

t is once again with pleasure that I write to you about the growth, development and forward motion in our industry. I have many thank yous to extend as we close 2019 and look towards a new decade.

Firstly, a special thanks goes to the National Department of Tourism for entrusting SA Chefs with the roll out of the National Youth Chefs Training Programme. We have seen success after success, with more graduates completing the programme this year. A big congratulations to them as they enter the culinary world fully prepared for what’s ahead. A massive thank you must also go to all our chef education providers for their skills development and their contribution and commitment to

the tourism industry. Thank you to all in the SA Chefs and NYCTP offices who have kept our world turning. We will be doubling our efforts in this programme in 2020.

Secondly, I would like to extend a warm thanks to our unfailing SA Chefs members for their continued support throughout the year.

Special mention must, of course, go to the SA Chefs board, regional committees, as well as standing committees for their contributions.

Our organisation would not be as strong without your involvement, and we appreciate every minute you have contributed to the success of SA Chefs’ presence, events, initiatives, and more.

Ultimately, I would like to acknowledge our valued patrons Excella, Mac Brothers, SiClothing, Specialised Exhibitions, Tsebo, Tiger Brands, Tsogo Sun, Gearhouse, Lucky Star and Nestle Professional.

We could not do this without you, and we are indebted to you for your involvement in the last twelve months. A huge thank you also goes to our stellar SA Chefs landlord STH / UJ for their continued support.

As I consider all that’s in store for us in 2020, I am excited by the

prospects. Coming up in February, we will send Team SA off to the IKA Culinary Olympics in Stuttgart to compete with the world’s best.

Do stay tuned to our social media and other communication to find out about their send off and more.

We also look forward to a brand new Hostex event in March, so be sure to book your ticket as soon as possible and be part of this new chapter that unfolds.

There are so many events to take part in, and SA Chefs is honoured to be part of the excitement.

I am delighted to inform you, that the Young Chefs Club is picking up steam. It’s great to see young chefs involved in the growth of our organisation and our industry, and I hope to see many more join the ranks next year.

In closing, we would like to wish all our membership a safe and joyous holiday season. We do not forget those who will be working during the festivities, and we wish you all of the best in your endeavours.

We look forward to connecting with you all again in 2020.

Culinary regards, James Khoza

SA CHEFS PATRONS

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SA CHEF MEDIA

SA CHEF MEDIA ADVERTISERS Ch창teau G창teaux OUTSIDE FRONT COVER, 09

Crispa Oil PAGE 56, 57

DMG Events PAGE 13, 53

LANCE GIBBONS

KIM CROWIE

EatApp PAGES 23-27

SA CHEF CONTACTS Cover Image: Ch창teau G창teaux Vanilla Dream.

Photographer: George Tadden, from Paton Tupper.

Published by: SA Chef Media, a division of Film & Event Media

Production Manager: Clare Connell clare@filmeventmedia.co.za Digital and Production Assistant: Cindy Jarvis Business Manager: Wendy Navarra wendy@sachefmag.co.za Tel: +27 (0) 21 674 0646 Digital Content Developer: Ayesha Binkowski

Publisher: Lance Gibbons lance@sachefmag.co.za Editor: Kim Crowie kim@filmeventmedia.co.za Graphic Designers: Sheree Steenkamp, Liam Abrahams Writers: Katie Reynolds-Da Silva, Susan Reynard, Lesley Marchant Contributors: Brian McCune, Stephen Hickmore, Sr Warrant Officer Conway, LindeboomManfred Muellers, Paul Pinsloo and Duane Riley

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Editorial Assistant: Noma Tsheleza

SA CHEFS

President: James Khoza General Manager: Thomas Overbeck Financial Controller: Jason Pitout Membership enquiries: Precious Maseko Culinary Workshops enquiries: Yejna Maharaj SA Chefs Certification: Elsu Gericke info@sachefs.co.za | www.sachefs.co.za Tel: +27 (0) 11 482 7250

HTA PAGE 43

Millac PAGE 61

Nola PAGE 21

Parmalat 05, OUTSIDE BACK COVER

Sparta Group INSIDE FRONT COVER

Three Streams INSIDE BACK COVER

CONTENTS

01 PRESIDENT'S LETTER 04 IT'S ALWAYS BETTER WITH BUTTER

08 DECADENT DESSERTS

Lesley Marchant explores the tasty trends and speaks to those ahead of the curve in this sweet, sweet sector.

07 DINERS CLUB WINEMAKER WINNERS ANNOUNCED 08 SA'S MOST CREATIVE DESSERTS 12 CHEF SHOWCASE: CANDICE PHILIP OF GREI 16 FESTIVE MEATS 22 RESTAURANT SHOWCASE: MAGNOLIA 28 SA CHEFS NEWS

16 FESTIVE MEATS

From roast duck to kudu, there are all sorts of meaty options to make your holiday meals extraordinary.

32 BGA BIENNIAL TOUR 34 S. PELLEGRINO YOUNG CHEF 2020 REGIONALS 36 NEW RESTAURANT ERTH OPENS 37 EAT OUT AWARDS 2019 38 CHEF SHOWCASE: FARREL HIRSCH OF GREENHOUSE 40 A TOUR AND TASTE OF RUGANI 41 INTERNATIONAL ARMY GAMES 2019 FIELD KITCHEN 42 CREATING A CULTURE OF MOTIVATION 43 TOP TRENDS FOR 2020

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LET THE PARTY BEGIN!

In 2019, gin came into its own as one of the most popular beverages on the market, says Katie Reynolds-Da Silva.

44 SUPERYACHT TRAINING ACADEMY 46 GIN: LET'S BEGIN THE PARTY! 49 PLATTER'S LAUNCHES 2020 WINE GUIDE 50 FOLIAGE: FORAGING WITH TEQUILA 52 RESTAURANT SHOWCASE: LOU LOU'S 54 RESTAURANT SHOWCASE: THIRTY7

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FORAGING FEVER

Ayesha Binkowski grabs a basket and heads out into the fields with forager of note, Chef Chris Erasmus.

58 CHEF NTI: THE AFRICAN KITCHEN REINVENTED 60 SA'S TOP 100 RECIPES REVEALED 62 EVENTS TO DIARISE 64 THE LAST WORD WITH BRIAN MCCUNE 03

IMAGE BY EILIV SONAS-ACERON VIA UNSPLASH

IMAGE BY WHITNEY WRIGHT VIA UNSPLASH

DAIRY

IT’S ALWAYS BETTER

WITH BUTTER

With its smooth texture that melts in your mouth, butter is a necessary item in any chef’s pantry. Noma Tsheleza explores the ins and outs of this unassuming yet vital ingredient.

F

inding the right type of butter can be challenging, just because the packaging says butter does not mean that you will be getting the creamy, soft and satisfying taste that makes it amazing. When shopping for butter, its best to look for one that comes from grass-fed cows. This means that the cow lived in a good environment, making for delicious, rich butter. When compared with grass-fed cows, grain fed cows, impacting the quality of the butter.

Butter tastes great because of the fat content that it has, fats absorb flavour intensely. Butter also has a smooth mouthful, the temperature of our mouth melts the butter to create a palatable

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taste. An example of this is a cold pie made with oil versus one made with butter, the feeling on the roof of the mouth is more harsh if made with oil.

HISTORY WITH SOME INJUSTICE

Fat-free social culture and diets led to myths that all types of fat were bad and should be cut out.

It was thought that butter caused high cholesterol, leading to heart attacks, weight gain and more. We were soon about to say goodbye to this much-bred and fulfilling dairy product. The busting of these claims has things back to how it used to be. Butter is the most natural fat, therefore making

it healthier to consume than margarines and spreads. Butter is a source of Vitamin A, D, K and E. Butter has omega 3 acids and aids the absorption of vitamins and minerals in vegetables. Clean eaters can confidently consume butter, as well as those seeking to lose weight. That said, a buyer needs to be aware of the different types of butter because some products are mixed with oil to make it softer. This is unhealthier than pure butter.

A CHEF’S TAKE

Most chefs prefer to cook with unsalted butter, leaving them with space to regulate their own salt in their dish.

C

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FOO

SERVIC

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D

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PROFESSIONAL

CATERING MADE EASY Parmalat is known for best quality and award winning cheese product range.

www.parmalat.co.za

DAIRY

CLEAN EATERS CAN CONFIDENTLY CONSUME BUTTER, AS WELL AS THOSE SEEKING TO LOSE WEIGHT. THAT SAID, A BUYER NEEDS TO BE AWARE OF THE DIFFERENT TYPES OF BUTTER BECAUSE SOME PRODUCTS ARE MIXED WITH OIL TO MAKE IT SOFTER. THIS IS UNHEALTHIER THAN PURE BUTTER.

We spoke with the amiable Chef Alecia Wilkinson, Principal of the Silwood School of Cookery and she, however, says she prefers hers salted. Chef Alecia is unapologetic about the standard she holds when it comes to quality butter. Her tips are to not compromise on price, look at the colour of your butter before buying it, and taste it if possible. Silwood School of Cookery uses butter to makes their own bearnaise sauce and hollandaise.

When looking for substitutes, it becomes difficult. Substitutes kill the real, natural taste of butter. If a vegan would like

some butter, they can consider at vegan butter products, which are a type of margarine with no animal products or byproducts.

PREMIUM BUTTER FOR THE WIN

When looking for butter that will enhance the aroma, taste and overall quality of your food, Lurpak is a winner. Lurpak was crowned best butter in the world at the Championship Cheese Contest in 2018, beating competition from over 30 other leading butter products to take the title.

Susan Greeff, Principal Accounts

Manager at Lancewood, appointed as a Lurpak distributor for SA, comments: “Lurpak butter is an all-natural product made with milk only sourced from Denmark made to adhere to the strictest quality tests. It is a high quality lactic butter.

Pale in colour and subtle in taste, it enhances rather than masks the flavour of the food it’s used with.”

Consumers seem to be embracing butter more. Not only has consumption increased, but the quality of the butter purchased has also risen. Consumers are willing to pay a higher price for premium quality brands.

IMAGE BY JUDE INFANTINI VIA UNSPLASH

TYPES OF BUTTER AND THE MANY WAYS THEY CAN BE USED •

Salted & Unsalted – Both these butters are great for cooking and baking. The type you pick will depend on whether you want to regulate your salt intake or not.

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Whipped – This butter is soft, has a lighter texture and is ideal as a topping.

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Cultured – This offers a tangier taste and flavour than regular butter.

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Ghee – A butter that can withstand high temperatures – ideal for popcorn, too.

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Spreadable – A perfect texture for your morning toast.

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AWARDS

YOUNG WINEMAKER HERMAN DU PREEZ (LEFT) WITHDANIEL KEULDER, WINEMAKER OF THE YEAR

DINERS CLUB WINEMAKER

WINNERS ANNOUNCED

The 2019 Diners Club Winemaker and Young Winemaker of the Year were announced at a prestigious black-tie gala dinner at La Residence Hotel in Franschhoek on 23 November 2019.

D

aniel Keulder of Nitida Wines and Herman du Preez of Stellenrust Wines claimed the title of Diners Club Winemaker and Young Winemaker of the Year respectively. The Winemaker and Young Winemaker awards, focussing on quality and recognition of excellence, are regarded as South Africa’s most prestigious and well-respected wine industry competitions.

Celebrating the skills and talent of the vintners, these awards are open to all in the South African wine industry at no cost, thus affording all winemakers an equal opportunity. The Winemaker of the Year is in its 39th year,

while the Young Winemaker has been running for 19 years.

The categories for 2019 were Pinot Noir for Winemaker of the Year, and White Wines of any varietal or blend for Young Winemaker of the Year. The field was narrowed down to ten finalists through rigorous judging by a panel of wine experts, with five winemakers shortlisted for the prestigious Winemaker of the Year award, and five for the Young Winemaker of the Year title.

This year’s Diners Club Winemaker of the Year (Pinot Noir category), Daniel Keulder, delighted the judges with his 2017 Nitida Pinot Noir. The 2019 Diners Club Young Winemaker

of the Year, Herman Du Preez, received his award for his 2018 The Apprentice White Cinsault.

The winning Winemaker receives R50 000 while the Young Winemaker receives R25 000 and a trip to an exciting wine producing destination.

JUDGES OF THE 2019 DINERS CLUB WINEMAKER OF THE YEAR AWARDS •

Nigel Greening – International judge

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Carrie Adams

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Debi Van Flymen

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Michael Crossley

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Nomonde Kubheka

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Gregory Mutambe

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CREATIVE DESSERTS

CHÂTEAU GÂTEAUX

LIONHEART PÂTISSERIE STUDIO

SA’S MOST

CREATIVE DESSERTS From perfect pastries to decadent desserts, South Africa’s pâtissiers are flexing their creative muscles to bring consumers some truly out-of-this-world creations. Lesley Marchant dives in head first.

I

t’s not all French pâtisseries and Italian gelaterias – South Africa’s dessert scene is slowly rising up the ranks thanks to a new generation of talented pastry chefs. Nikki Albertyn, Founder and Pâtissier at LionHeart Pâtisserie Studio, says that international influence paired with a local pastry chef’s understanding of South African ingredients is making the dessert world a very exciting place to be. “There are so many realms to play in, from pastries to chocolates to beautifully plated desserts, and South Africa definitely isn’t short on creativity.”

The local pastry scene’s capacity for creativity can be seen first-hand at LionHeart. Albertyn’s pâtisserie works closely with their clients

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for a totally personalised pastry experience. Her team has developed flavours for the separate elements of a cake – filling, frosting and the cake itself – and clients are given the opportunity to create their own combinations. It’s an ingenious way to make clients part of the journey and the creative process.

Eric Labuschagne, Founder of the Yummi Group bakery, has watched the country’s dessert industry grow in leaps and bounds over his business’s decade-long lifespan. The perfect case study to see it in action? Macarons. “Six to seven years ago when we launched macarons, very few South Africans knew what they were,” he says.

Now, authentic French macarons are virtually everywhere, from

artisanal cafes to supermarkets, and consumers can’t get enough of them. Labuschagne has also noticed retailers driving quality desserts into their stores – something he’s especially excited to see.

Héloïse Haupt, classically trained pâtissier and Founder of Pretoriabased bakery LunaBerry, says that while many South African pastry chefs are taking remarkable strides in reinventing the local pastry scene, South Africa’s dessert culture is quite different from other places in the world. “For example, in France, there’s the tradition of eating small pastries and desserts at any time of the day,” she explains. “In South Africa, it’s more common to order dessert on special occasions, like birthdays or weddings.”

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CREATIVE DESSERTS

LUNABERRY CAKES

Because pastries and desserts aren’t treated as a daily part of life, consumers tend to stick to tried-and-tested flavour profiles they know they’ll enjoy when they do decide to indulge.

It’s a sentiment echoed by internationally trained Pastry Chef Ilan Lipschitz, a founding partner and Director at Châteaux Gâteaux. He acknowledges that local consumers love cakes and desserts, but tend to be drawn to what they know and love. “It’s a balancing act to give our consumers what they want but in the same breath be original and creative, exposing our consumers to new and exciting trends, flavours and concepts that may come across as ‘foreign’,” he says. This creates a potential stumbling block for high-end pâtisseries in South Africa: competing with home bakers who know the precise tastes of the average family is a massive challenge. Pastry chefs are keen for more experimentation in their recipe development, but consumers need to be open to it.

DEVELOPING A NEW DESSERT

Creating a brand-new dessert from scratch can be an incredibly complex, time-consuming process.

The LionHeart team spends on average one month testing and perfecting a recipe; the creation of a vegan Swiss meringue buttercream took four. Albertyn and her team have developed several visually stunning sweet treats over the years,

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KATELYN ALLEGRA OF THE KATETIN DESSERT BLOG © HEIN VAN TONDER

but her personal favourites of the moment are the gluten-free peanut butter cookies and a gluten-free cream cheese frosting-slathered torte covered in candied slices of ClemenGold (a local brand of supersweet mandarin). “I’m not gluten intolerant in any way, but these are just the best!” she says.

Katelyn Allegra, self-proclaimed chocoholic and Founder of awardwinning dessert blog TheKateTin, recently released her first cookbook, Chocolate, preserving a collection of her all-time favourite recipes from over the years. “The Chocolate Explosion cake on page 145 is one I’m really proud of. It was inspired by the piñatas I had at birthday parties growing up. It’s multicoloured and comes with chocolate balls filled with sprinkles and glitter that the birthday boy or girl gets to smash all over their cake,” she says. Haupt also cites her own chocolate cake as her ultimate creation thus far. “It’s a delicious, moist cake with malted chocolate buttercream that’s almost mousse-like in texture – the perfect combination.”

South African pâtissiers get their inspiration for new creations from a combination of their heritage and international trends, putting

THE KATETIN

spins on South African classics and travelling to other countries for exciting new ideas. Haupt says the internet has been an invaluable tool in staying abreast of dessert trends and applying them to the South African market; Lipschitz adds that streaming services and social media play a huge role in research. “Back in the ‘90s, we used to travel to Europe to understand what was trending, visiting well-known patisseries and boulangeries. We’d page through several recipe books and create our own using the ingredients we had available,” he says. Now, the process is much the same – but quite a bit more convenient.

Albertyn and her team often use childhood memories as inspiration, pairing nostalgia with foolproof flavours for a winning combination.

Labuschagne, on the other hand, has been experimenting with supertrendy CBD oil, recently releasing Yummi’s first CBD brownie. Yummi is set to launch more products in this category in the near future – an idea inspired by a conversation with Labuschagne’s friend and mentor, food scientist Grant Momple. But CBD confections aren’t the only thing we’ll be seeing much more of in 2020.

CREATIVE DESSERTS

TRENDS FOR SWEET TREATS

French Pâtissier Jessica Préalpato, winner of The World’s Best Pastry Chef Award 2019, recently developed the ethos of desseralité. Desseralité is a portmanteau of ‘dessert’” and ‘naturalité’ – another French cooking philosophy that translates to simplicity – and South African pastry chefs believe this is the direction in which desserts are moving.

Albertyn has noticed a trend towards simple ingredients that are sourced sustainably – not overcomplicating a flavour profile of a dessert, but focussing on bold, basic flavours that can stand on their own and still be absolutely delicious.

As consumers become more health-conscious, pastry chefs are developing desserts that cut down on unnecessary kilojoules without sacrificing on indulgence.

Allegra, for example, has noticed experimentation with nut milks, heirloom flours, kombucha and superfoods. “It’s not necessarily just to be healthy or vegan, but also because these ingredients are exciting and open up a whole new world of flavours and textures to play with,” she says. Labuschagne and Lipschitz believe upcoming dessert trends will revolve around specific diets – from plant-based and lowcarb lifestyles to allergen-specific requirements and lower sugar intake.

Labuschagne is also seeing more and more interest in recipes that actively promote good gut health.

Another trend that isn’t going anywhere anytime soon is the concept of dessert as a work of art.

In fact, Haupt believes it’s gaining traction, with clients opting for simple flavours and playing around with visual presentation. “These days, many people looking for desserts are also looking for pieces of art,” she says. “A good dessert should be beautifully decorated, taste amazing and be an experience that leaves you speechless.” A few ways that pastry

THE CHOCOLATE EXPLOSION CAKE IS ONE I’M REALLY PROUD OF. IT’S MULTICOLOURED AND COMES WITH CHOCOLATE BALLS FILLED WITH SPRINKLES AND GLITTER THAT THE BIRTHDAY BOY OR GIRL GETS TO SMASH ALL OVER THEIR CAKE.

chefs are embracing their artistic sides include painting on cakes, using palette knives to create texture and applying metallic edibles.

Allegra adds that ethically sourced ingredients are becoming a major factor in the pastry industry, specifically with ingredients like coffee, cocoa and spices. “In the same vein, using hyper-local

ingredients will also continue,” she says. “We want to eat dessert made with locally produced chocolate, not flown all the way from Belgium. We want the cream to come from a farmer nearby so we can support our farming industry.” All of these are small ways to make dessert a little more delicious and a little less guilty.

LUNABERRY

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CHEF SHOWCASE

CHEF CANDICE ON

PUSHING THE ENVELOPE AT GREI SA Chef caught up with Chef Candice Philip of the renowned restaurant Grei at Saxon Villas, Hotel & Spa to find out how she’s taking her kitchen to new heights.

A

force to be reckoned with, Chef Candice Philip has always have a love for food, but it wasn’t until a chance internship at Gallagher Convention Centre that her passion for the kitchen was fully ignited. Since joining the Saxon in 2005, she has grown in leaps and bounds, and this year saw Grei take its place as one of the top dining establishments in the Eat Out Mercedes-Benz Restaurant Awards recently. She shares her journey into food and more with SA Chef.

Why did you become a chef; what makes you passionate about food?

I love the creativity and finesse that goes into the fine dining side of things, the way we are able to play with flavours and give diners an unexpected experience. I’ve always wanted to have my own restaurant – from as young as four or five years old. When I left school, I actually wanted to study interior design. Instead I got an internship at Gallagher Convention Centre (in those days it was called Gallagher Estate) and then in 2005 I joined the Saxon. It’s been a real journey and since joining the Saxon. I’ve been privileged to work alongside some of the country’s best chefs – including Chef David Higgs, Chef Luke Dale-Roberts and Chef Rudi Liebenberg.

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CHEF CANDICE PHILIP © SAXON GREI. PHOTOGRAPHER ELSA YOUNG

Tell us a bit about the inspiration for your green beans dish at Eat Out awards recently, and Grei’s placing in the Top Restaurants?

The common ingredient that had to be used this year for the amuse bouche was green beans.

I wanted to showcase something that we would do in Grei, as the garden party theme of EatOut this year fitted in quite well with my herbaceous concept.

Also, making something quite unexpected was key for me.

That’s when I thought of doing a baked green bean cheesecake. I needed something acidic to cut the richness, so I created a lemon gel. Cheesecake usually has a

biscuit base but in this case I did a Spirulina crumb – I needed that fresh, crunchy texture so I made a green bean and granny smith apple salsa. And lastly, the playful element was my ‘no sugar’ green bean marshmallow. I loved this dish and the way it came together, and I was proud to serve it at Eat Out. Grei has done so well this year, featuring across the board in the majority of the local awards. I could not be prouder of my tiny team and how far we have come.

The definite cherry on top for us was being part of the newly launched 50 Best Discovery – an international list which showcases newly-discovered restaurants from around the world that are making their mark. This list is sister to the internationally-acclaimed World’s 50 Best Restaurants.

What’s your favourite dish to make right now? What’s the winning ingredient?

My dish of the moment would be our cauliflower dessert, because it’s so unusual and mind bending.

The winning ingredient is the cauliflower because its featured in the most unexpected way.

Who are your go-to suppliers for your kitchen?

Pico Gro. I love the way they are farming, the way they try to go the extra mile if we need things.

CHEF SHOWCASE

Any words of inspiration to young people who want to follow in your footsteps?

Be patient, don’t create to please others – this is your journey. Stay strong and trust the process.

And most importantly, look after yourself. Don’t be afraid to push boundaries but stay true to who you are, what you believe in and how you carve your way. Success means different things to different people but it doesn’t happen overnight. Perseverance is key!

CAULIFLOWER DESSERT

plant and maintain the garden for us.

VISIT GREI Don’t miss out on Chef Candice’s moveable feast at Grei.

Book your spot now at www.saxon.co.za/restaurants-bars/grei

21 – 23 JUNE 2020

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At the moment I’m loving pushing people into an unexpected space with unusual flavour combinations the general public would never consider – such as cauliflower for dessert!

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What culinary trends are you loving right now?

ion cis de

I also love our vegetable garden, Sarapana. It really is the heart of our restaurant. Linda and the team from Sought After Seedlings work closely with us, as well as Chef Jane-Therese and the team from Qunu Restaurant (the other restaurant at the Saxon), discussing what we want to put on the menu for the upcoming season and then

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FESTIVE MEATS

FESTIVE

MEATS ‘Tis the season to indulge – and these are the meats to choose from for this year’s festive spread.

By Lesley Marchant.

F

rom fragrant leg of lamb to crispy roast chicken to gleaming glazed gammon, meat is the uncontested star of the festive table (sorry, trifle!).

No feast would be complete without the showstopping centrepiece of a perfectly prepared roast, and, luckily, South Africa isn’t lacking in classic, contemporary and creative meat options.

LUNCH CLASSICS

The South African holiday spread would be incomplete without these firm favourites.

Roast lamb

Tender, tasty and juicy, roast leg of lamb – usually stuffed with rosemary and garlic – might be a South African staple, but there’s so much more to lamb. From slow-cooked shoulder (the most flavourful cut) to a rack of lamb roasted in the oven, underrated cuts are wonderful alternatives to the usual fare. For a more relaxed meal, shoulder chops, rib chops and loin chops are delicious when marinated and tossed on the braai.

Roast beef

No festive table can go wrong with classic roast beef. Trimmed tenderloin is a no-fuss cut that’s

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QUAIL © FOODISTA

easy to prepare and cooks quickly. Because it doesn’t have any bones or fat, it can simply be seasoned and popped into the oven. Prime rib, on the other hand, includes bones and fat, making it an excellent cut for entirely different reasons: it has buckets bone-roasted flavour, and it’s a large cut that makes for beautiful presentation and a worthy centrepiece.

Gammon

In a South African household, gammon is a festive must-have not just for the main meal, but also for delicious Boxing Day sandwiches.

Gammon is the hind leg of pork that’s been cured by dry-salting or brining, and is usually glazed in citrus or honey and roasted in the oven. It’s the South African alternative to the classic American Christmas ham – in fact, the only true difference is that gammon is purchased raw, while ham is pre-cooked and ready for eating.

Roast chicken

What’s better than a roast chicken with salty, crispy skin and tender meat? Warm, humble and comforting, the feel-good roast chicken is a Sunday lunch goto and a festive table essential.

FESTIVE MEATS

Like turkey, roast chicken can be rubbed, stuffed and served with all the other trimmings – it just has the benefit of being much easier to prepare. A simple butterbasted chicken seasoned with salt, pepper, lemon and thyme is a foolproof festive addition.

Distributors in Stellenbosch producing South Africa’s first 100% milk-fed veal. The meat is light-coloured, tender, and has a delicate flavour and velvety texture. Roasted rack of veal seasoned with rosemary and thyme is a simple and delicious option.

Turkey

Pork belly

The turkey is an icon of the classic Christmas dinner, and the 500-yearold tradition has made its way into several South African households.

Whole turkeys in South Africa are commonly found in the frozen food aisles, but that doesn’t mean the meat is of lesser quality than fresh turkey. Cooking a whole turkey can be a daunting experience, but when in doubt, a classic flavour combination of butter, olive oil and fresh sage never disappoints.

THE UNTRADITIONAL TABLE For a table that’s a little less expected, these tasty meats are a great place to start.

Roast duck

A whole roast duck is an uncommon dinner table showstopper, and a winner when paired with classic citrus flavours. The meat itself is darker than other poultry, and is characterised by a layer of fat between the skin and the meat that needs to be scored and rendered. The higher fat content is one of the main reasons for duck meat’s strong flavour. For a festive spread, a roast duck certainly makes a statement, but simple pan-fried duck breast is an equally delicious alternative.

Super-succulent pork belly, with its tasty meat and crispy crackling, is a modern alternative to the traditional gammon that adds flavour and texture to a classic lunch. Pork belly is easy to cook well and relatively low-effort – simply score the salt-rubbed pork, lay it skin side up in a roasting tin, and switch between gentle heat to tenderise the meat, and high-temperature blasts to crisp the crackling.

Sparta Angus beef

This beef is the best – no, really! It won the 2019 SAFA Beef Brands award, it’s hand-selected for its marbling, and the meat itself is particularly succulent and fullflavoured. For an unconventional festive table, the Sparta Angus Bavette is a winning option. This fan-shaped “hipster cut” can be braaied or fried and it’s great for

APPLE-STUFFED QUAIL WITH GRAPES © PALEO LEAP

sharing. Cooking is extra-easy – the only seasoning needed is some salt, pepper and olive oil.

Quail

This year, a different type of poultry could be taking centre stage. In the past few years, quail meat and eggs have gained notable popularity in South Africa, with local breeders now supplying several commercial supermarkets and farm stalls. Quail has a delicate flavour – milder and sweeter than most other game birds – and should be served slightly pink to retain moistness. It’s best wholeroasted with a crispy skin, and can even be stuffed like a mini turkey.

Veal

A table option that definitely breaks Christmas convention, veal is usually associated with fine French and Italian dining. Today, veal production is, for the most part, ethical and sustainable, with Middelvlei Meat

FOR AN UNCONVENTIONAL FESTIVE TABLE, THE SPARTA ANGUS BAVETTE IS A WINNING OPTION.

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FESTIVE MEATS

Warthog

OSTRICH FILLET © RUNTRAIL.CO.ZA

SOUTH AFRICAN SPECIALITIES

Uniquely Mzansi, these meats could be the centrepiece of a local spread.

Tongue

In South Africa, beef tongue is considered a delicacy – especially among older generations who grew up with sliced tongue on every celebratory table. It’s an easy, versatile meat that can be boiled, pickled, oven-roasted or slowcooked, and its surprisingly high fat content makes it melt-in-the-mouth.

As part of a festive meal, tongue can be served as a roast, or sliced thinly as a cold cut, accompanied by a tangy mustard sauce.

Ostrich

What can’t ostrich meat do?

It’s lower in fat than chicken or turkey, rich in iron, produced sustainably and considered a healthier alternative to most other meats. The colour and flavour of ostrich are totally different from other poultry – in fact, it’s often described as tasting remarkably similar to lean beef. For a truly South African spread, roast ostrich fillet is as good as it gets (especially when paired with the festive, fruity flavours of apricots and cranberries).

Kudu

Kudu is widely believed to be the world’s best-tasting game meat, with the added benefit of being

18

virtually fat-free. It’s an excellent choice for a healthier table, but the meat’s leanness makes it prone to drying out. To keep it moist and flavourful, a kudu fillet can be brined or marinated overnight, and should generally be served mediumrare. For a creative twist, a sauce made from bitter, locally-produced chocolate and chilli is sure to be a hit with everyone at the table.

Springbok

It doesn’t get more proudly South African than veld to fork springbok meat – and a meltingly soft shoulder roast is one way to flip the festive table on its head. A springbok leg roast is an excellent alternative to traditional lamb.

The best part? It can be prepared much in the same way – with garlic, fresh springs of rosemary and lots of cracked black pepper.

If a cold meal is on the cards, a springbok carpaccio starter tastes just as good as it looks.

From seared medallions to sticky basted ribs, warthog meat can easily take pork’s place on the table. The meat itself, though leaner than pork, is soft and juicy when prepared correctly, and has a stronger, gamier flavour. The loin areas are more tender, while the tougher legs and shoulders benefit from low and slow cooking.

For a dinner that truly celebrates South African heritage, warthog is best cooked over an open flame.

CHOOSING THE BEST CUTS

From braaiing to braising to roasting on the bone, these are the best ways to prepare each cut of meat.

Beef cuts

Beef has eight primal (main) cuts: chuck, rib, loin, round, flank, short plate, brisket and shank. The supertender ribs and loin are the mostcentral (and most expensive) cuts, consisting of T-bone, porterhouse and rib eye steaks, and fillet. SJ Nel, head chef at The Goatshed restaurant in Paarl, says these central beef cuts get the versatility award hands-down. “The middle cuts make great steaks, the tail part can be used in stir-fries and the ‘head’ of the sirloin can be trimmed for carpaccio,” he says.

Further from the centre, chuck is a relatively tough but flavourful cut that comes from the hardworking shoulder, and tough yet fatty

A SPRINGBOK LEG ROAST IS AN EXCELLENT ALTERNATIVE TO TRADITIONAL LAMB. THE BEST PART? IT CAN BE PREPARED MUCH IN THE SAME WAY – WITH GARLIC, FRESH SPRINGS OF ROSEMARY AND LOTS OF CRACKED BLACK PEPPER.

FESTIVE MEATS

SPRINGBOK SHOULDER WITH GLAZED PUMPKIN © CRUSH MAGAZINE

brisket – the steer’s breast – is spectacular when tenderised, marinated and cooked low and slow. Shank, directly in front of the brisket, is the toughest cut and generally used in stews and soups, while the fattier plate near the abdomen is used for pastrami and short ribs. Finally, the lean rounds are usually ground up and sold as mince.

Lamb cuts

The main lamb cuts are shoulder, chop/rack, loin chop, rump, leg, shank and neck. The lamb chop and rack (several chops left together and cooked as a whole) are the priciest but also the tastiest and most tender cuts, while the hardworking leg is extra-flavourful cooked on

THE GOATSHED RESTAURANT

the bone and pulled out the oven before drying out. Nel says his go-to cut of the moment is lamb shoulder slow-roasted on the bone, either on the braai or in the oven.

Loin chops – mini T-bone steaks from the waist of the lamb – are ideal for braaiing and grilling, and relatively inexpensive lamb neck can be seared on high heat and left pink in the middle. Rump from the back of the lamb is lean, tender and packed with flavour, perfect when pan-fried and finished off in the oven, and the humble shank from the lower back legs is a soft, melting meat when cooked slowly.

Pork cuts

Pork cuts include belly, loin, leg, spareribs, hock, jowl and shoulder.

Fatty, flavourful pork belly makes

for the ultimate roast, followed shortly by the leg – the cut of pork used for ham and gammon.

The pork shoulder is best slowroasted and pulled, or braised over several hours, and the tasty, fatty spareribs from the lower-rib section are deliciously decadent when braaied and rendered.

Pork jowl – or cheek – usually gets cured for a month then aged for another month before being sold as an alternative to bacon or pancetta, and hock, from the lower half of the hind leg, is a gristly, meaty, fatty cut used for flavouring soups and stews.

Pork loin, the leanest and one of the most popular cuts, comes from the region between the shoulder and the leg, and it can be cut into tasty tenderloins and pork chops.

MEAT CUTS © THE SPRUCE

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FESTIVE MEATS

THE FAT FROM GRASSFED BEEF IS MORE OILY THAN FATTY, AND EVEN MORE FLAVOURFUL.

THE SPARTA ANGUS 850G TOMAHAWK

A “PASTURE TO PLATE” SPREAD

Sustainability is driving more of the world’s decisions than ever before, and meat consumption is proven to be a major contributor to climate change. That doesn’t mean a festive meal should cut out meat entirely – but it does mean that supporting sustainable farming is vital. David Wentzel, an organic farmer at Boomplaats Organic Farm – the first farm to supply certified organic, grass-fed, free-range beef to Gauteng – says that regenerative farming at Boomplaats is estimated to lock up to 5 000 tonnes of carbon per annum on his farm, significantly reducing carbon dioxide levels in the atmosphere.

Not only is organic meat better for the planet – it also has more health benefits. “The fat from grass-fed beef is more oily than

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fatty, and even more flavourful” says Wentzel. “The leafy grasses and natural legumes eaten by organically reared animals result in meat that’s rich in omega-3 fatty, and high in CLA (conjugated linoleic acid), beta-carotene,

antioxidants and vitamins A and E.” Across the country, several local farmer’s markets and butcheries stock ethically sourced meat – from Frankie Fenner Meat Merchants and The Butcher Man in Cape Town to Johannesburg’s Braeside Butchery and Hope Meat Supplies in Durban. Found at select supermarkets and butcheries across the country, Sparta Angus beef is an award-winning meat produced in the Free State that’s totally free from growth promoters or added hormones. With all these options, there’s really no reason not to opt for a planet-friendly festive feast.

Eating more venison is another simple way to a more sustainable meal. Game meat in South Africa is abundant, flavourful and 100% free-range, making an ethical feast not only possible, but perfectly delicious.

LOIN OF VENISON IN A SLOE GIN AND BLACKBERRY GLAZE © BBC

RESTAURANT SHOWCASE

SOPHISTICATION AND COMFORT REIGN AT

MAGNOLIA IMAGES Š SHANTELLE VISSER PHOTOGRAPHY

Noma Tsheleza and Ayesha Binkowski explored the offerings at Magnolia Social Dining Lounge, located at Erinvale Estate Hotel and Spa. Here’s the lowdown.

B

efore we even reached Magnolia Social Dining Lounge, we were left in awe of the Erinvale Estate Hotel and Spa where it is situated. The estate is a breath of fresh air. It has been around for 25 years, so it comes without surprise that Magnolia surpassed our expectations. The restaurant pleases all five senses.

Our visual senses were pleased before our appetite was appeased, and that already makes it a winner.

Any person who loves detail will appreciate the interior of the restaurant. It is perfectly designed to function as a social lounge.

The sophistication does not take away the comfort, allowing for a great space of interaction.

To say we relished the food would be an understatement.

The plating was exquisite and

22

Executive Chef Stefan Bekker gave us the background of the menu. Chef Stefan has been at Magnolia for a year now and his creative cuisine shines.

As we walked in, we were presented with sushi, vegetable dumpling with grilled bok choi, ginger sauce and zucchini flowers.

The duo of pork, comprised of braised pork cheek, bitterballen croquette, cauliflower puree, sago crackling and mustard seeds is a dish set apart. A restaurant judgement is not done till the dessert is served, and we were not disappointed.

The Macarons were a delight which left us more than satisfied.

From food and staff to aesthetics, Magnolia Social Dining Lounge hits the spot and offers diners a quality experience and be sure to tour the rest of the Erinvale State Hotel and Spa, too. Any who are young in in

spirit, energetic and lively should make this place part of their itinerary.

They will love the comfort and refreshing atmosphere that it offers.

MENU SNAPSHOT Fresh Mussels West coast mussels, sauvignon blanc, garlic, leeks, lemon, cream Grilled Ocean Trout Coconut broth, fermented black garlic aioli, bok choi Prawn Risotto Grilled prawns, spring onion, corn, parmesan, smoked lemon butter sauce, herb oil Smoked Salmon Pizzette Tomato base, capers, red onion, mozzarella, avocado

NEVER LOOK AT MENUS

THE SAME AGAIN

INTRODUCING EATAPP Making menus beautiful, informative and entertaining Contact us today: join@eatapp.ai | www.eatapp.ai | +27 (0) 76 877 5866 BACKGROUND IMAGE DESIGNED BY KJPARGETER VIA FREEPIK IPHONE X IMAGE BY ADAM SKOVRAN VIA GRAPHICBURGER

IMAGE © FREESTOCKS.ORG VIA UNSPLASH

EATAPP

JOIN THE

MENU REVOLUTION EatApp is changing the boring, bland printed menu into something exciting leaving us salivating at the possibilities. Joshua Gofman, Founder of EatApp, shares his insights.

D

ining out has naturally been transformed by technology.

Think restaurant discovery, online reservations, social sharing, ordering food, mobile payments… the list goes on. In the hospitality industry, the experience itself is paramount. EatApp aims to elevate the dish discovery and selection experience to a whole new level. The app also aims to liberate the waiter from the stress of describing dishes and scribing an order, allowing him to focus on being a warm, gracious, and attentive host.

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REMOVING CONFUSION

Can’t tell shiso from yuzu?

Don’t know a gougère from gochujang? You’re not alone.

As culinary trends evolve, the terms diners are finding on menus can be confusing and impact how they order.

Will your food be salty or sweet? Bitter or sour? Words make a world of difference when it comes to flavour.

Unfortunately, a menu may leave a diner more confused after reading than when they first sat down.

A MENU DOESN’T CUT IT

A menu is many things to many people. A menu can inspire diners to try new and unfamiliar dishes, to whet their appetite, to show them what taste explosions are available to them, to encourage them in choosing the unfamiliar, or make them feel at home by showcasing the familiar. It is just as important in protecting diners from potentially life-threatening allergic reactions. But more often than not, menus deliver poorly, if at all, on many of these key requirements.

EATAPP

WHAT DINERS WANT FROM A MODERN MENU

A 2016 online survey conducted

by Harris Poll on behalf of OpenTable revealed that: 1. 56% of diners are concerned that ordering a menu item made with an unfamiliar ingredient will ruin their dining experience.

2. 53% of the diners indicated that photos of the menu items would make them more likely to order a dish they are not familiar with.

3. 91% of diners said they would be more likely to order a dish they are not familiar with if it was better explained.

4. When diners encounter a term they didn’t understand on a menu, 67% ask the waiter to explain what it is.

As a restaurateur, how do you address these threats and opportunities?

EATAPP - THE MENU DINERS WANT

EatApp helps the prospective diners feel familiar and comfortable with your dishes even if they are unfamiliar with them.

Diners tend to ask the waiter to explain unfamiliar menu items, unfortunately, more often than not, with poor results. With its richly visual dish and ingredient images and text descriptions, EatApp can be an amazing source of information and customer satisfaction.

With EatApp, visitors to eating establishments need no longer look to the waiting staff to explain what a dish is, to recommend a drinks pairing, or even to order a meal. All this can be done through EatApp – freeing diners to enjoy their meals with ease, and their waiters to properly host, without any awkward moment.

For diners, EatApp offers many benefits. The app is easy to navigate, with a warm and inviting design that focuses on showcasing the striking imagery of dishes, their descriptions, and their backstories. Its Instagramstyled image grid makes for straightforward navigation of meals based on visual appeal.

Guests can scroll through a continuous grid of dish images (Exhibit A, Screen 1), with an option to touch any dish image and view the underlying ingredients, pricing, allergy, and other dishspecific information (Screen 2).

EXHIBIT A SCREEN 1: A CONTINUOUS GRID OF IMAGES

SCREEN 2: DETAILS OF A DISH ON THE MENU

THIS FUNCTIONALLY BEAUTIFUL APP OPENS UP A WORLD OF MENU POSSIBILITIES TO CHEFS AND RESTAURATEURS.

IPHONE X IMAGE BY ADAM SKOVRAN VIA GRAPHICBURGER

This functionally beautiful app opens up a world of menu possibilities to chefs and restaurateurs. Through EatApp, guests can go on a visually rich journey through each and every dish on offer.

EatApp easily addresses diners’ confusion with specific dishes, portion size, nutritional information, and potential allergies.

It lists in detail all this information, which a traditional menu simply can not do (Exhibit A, Screen 2).

Language barriers are no longer an issue, portion sizes are clear, and unfamiliar and unique ingredients can be easily and clearly explained in words, history, and pictures. Better yet, through the use of pictures, the diners’ anxiety about the unfamiliar dish can be allayed while their curiosity about said dish is piqued, thereby renewing their relationship with the restaurant.

A REVOLUTION FOR DINERS

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EATAPP

SCREEN 1: A RESTAURANT’S “HOME PAGE”

SCREEN 2: THE INSTAGRAM-STYLE IMAGE GRID

SCREEN 3: WINES CAN BE PAIRED WITH EVERY DISH ON THE MENU

SCREEN 4: MULTIPLE WINES CAN BE PAIRED WITH ANY DISH

SCREEN 5: RECOMMENDED WINES INCLUDE DETAILED, DINERFRIENDLY INFORMATION

EXHIBIT B

The EatApp menu can also be viewed in a traditional menu structure: starters, breakfast, lunch, dinner, allday dishes, sides, specials, kids menu, desserts, and beverages (Exhibit B, Screens 1 and 2).

Dishes on the EatApp menu can be easily found and prioritised by searching for high-protein, vegetarian, vegan, spicy, Banting and many other diner-relevant search criteria. Ingredients, allergens, and wine pairings, if applicable, appear with all menu items.

Diners will be able to log in and create their personal profiles, including the allergens to avoid.

Once logged in, a diner’s personal preferences and restaurant histories will be securely stored and accessible to the diner for future access, review, and analysis.

reprint updates ever again...among many other positives: 1. Menus can easily be kept up to date with the click of a mouse.

2. Traditional menus can still be used while also having EatApp run concurrently until customers stop wanting to use traditional menus because EatApp becomes the defacto standard.

3. Many customers find traditional menus unhygienic whereas people don’t mind handling their own phones.

4. Millions of menus are being thrown into landfills as replacement menus with updated offerings and pricing

are reprinted. EatApp is a far more sustainable, eco-friendly option.

5. Restaurants can also crosspromote the chains within their collection on EatApp.

WHOLE NEW WORLD OF WINE PAIRINGS

In addition to beautifully showcasing your food, EatApp also allows restaurants to provide detailed information on the wines they stock, as well as correctly pair the most appropriate wines to complement the various dishes.

EatApp menus can customise every wine on the menu, providing

TAKING MENUS INTO THE 21ST CENTURY

For chefs and restaurateurs, there are just as many benefits. Not only can they maximise exposure of dishes on their menu through stunning images and information loaded onto EatApp’s digital menus, but they never have to

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(LEFT) CHEFS CAN LOAD SPECIALS EASILY; (RIGHT) UPLOADING AND EDITING A DISH ON YOUR EATAPP MENU IS A CINCH.

EATAPP

background information on the vintner, the history of any given wine, its taste notes and flavour profiles, and even allows chefs to upload vibrant images that showcase their aesthetic beauty – from a designer label to a distinctive bottle shape.

EXHIBIT C

LOADING YOUR WINE INFORMATION IS SIMPLE AND STRAIGHTFORWARD:

A RESTAURANT GUIDE TO USING EATAPP

The EatApp restaurant web-portal was designed specifically with busy restaurant staff in mind, making menu entry and regular updating easy. EatApp software quickly walks you through the process.

Any aspect of a dish can be edited at any given time. This includes:

IPHONE X IMAGE BY ADAM SKOVRAN VIA GRAPHICBURGER

• • • • • • • • •

Dish name Price Description Ingredients Photographs Allergies Nutritional information Extras Wine recommendations

Screen 1:

Screen 2:

Screen 3:

Generate a library of wines your restaurant carries using the restaurant EatApp web portal. This will result in this screen in the consumer app.

This will generate a library of wines a restaurant carries, which in the app will show like this.

Wines are recommended for a given dish.

Last – and certainly not least – guests can preview their order, and even pay through EatApp, cutting the billing time immensely, and removing the headaches of splitting bills for groups.

ABOUT THE APP DEVELOPERS

Transforming the founders’ concept into a beautifully designed, userfriendly, globally scalable and technically reliable application was a huge challenge in creating EatApp. To meet this risky undertaking the founders turned to ValueLogic (www.valuelogic.one) – a topquality software engineering company. ValueLogic took full responsibility for developing an end-to-end solution in an incredibly short 3 months and on budget.

JOIN THE MENU REVOLUTION

Visit our website at www.eatapp.ai to upload your menu free of charge and take your restaurant menu experience to a whole new level.

PLEASE CONTACT US AT: Email: join@eatapp.ai Tel: +27 (0) 76 877 5866 Web: www.eatapp.ai

27

SA CHEFS NEWS

SA CHEFS NEWS

NYCTP GRADUATES(LEFT, RIGHT AND BELOW)

APPLICATIONS OPEN FOR THE BRYAN MONTGOMERY BURSARY FUND

Thanks to the support of its generous sponsor, the South African Chefs Association is able to offer a structured bursary fund for a young trainee studying to become a chef. This bursary fund offers financial support of R35 000 towards the tuition fees of the current year of study at any SA Chefs-approved culinary institution.

The Bryan Montgomery Bursary Fund does not award cash directly to the student; this money goes directly to the Training Provider to contribute towards the tuition fees.

Applications are now open for potential cheffing students.

The submissions deadline is 30 January 2020. For more information or to submit your application, visit sachefs.co.za/bryanmontgomery-bursary-fund

NYCTP GRADUATES HONOURED

On 11 December 2019, the National Youth Chefs Training Programme held its graduations at Regina Mundi Church in Soweto. Chefs from the following schools graduated: • NDS Chefs School • Royal Bafokeng Institute • Prue Lieth • Swiss Hotel School • Water berg TVET College • FBI (Bloemfontein) • FBI (JHB) • HTA School of Culinary Art • JHB Culinary & Pastry School • Limpopo Chefs Academy

SAVE THE DATE! IT’S STH’S 2020 OPEN DAY The University of Johannesburg’s School of Hospitality and Tourism will be hosting their next Open Day on Saturday, 18 April 2020. The day provides prospective students with an opportunity to visualise the world of work from a tourism and hospitality point of view. For more info, contact Kagiso Mosue on mosuek@uj.ac.za.

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SA CHEFS NEWS

AOC AWARDS SAXON HOTEL, VILLAS AND SPA

• M afikeng Hotel School • Mpumalanga Regional Trust • Butlers Hotel School Speakers on the day were Mam Dolly Mokoena (a proud parent), Hlalefang Mzingwane, Carlson Madlala, Njabulo Hlengwa and Tlali Masakala.

A huge thank you goes to the Minister of Tourism Mmamoloko Kubayi-Ngubane, Deputy Director General Mme Morongoa Ramphele, Director General Victor Therage, SA Chefs President James Khoza and SA Chefs Director Coovashan Pillay for their involvement in this initiative.

Also a hearty thanks must go to the Department of Tourism Team, the NYCTP Team and the SA Chefs Team for all their hard work in making the graduation a success.

Last but not least, a special thanks goes to Paul Mukwevho for the amazing photos taken on the day.

SA CHEFS HIGHLIGHTED IN WORLDCHEFS MAGAZINE

South Africa’s chefs have been placed in the global spotlight. The latest issue of Worldchefs saw Chef JodiAnn Pearton, Committee Member

THANK YOU TO ALL THOSE INVOLVED IN THE TOYS FOR TOTS DRIVE

of SA Chefs, share her insights into how the Global Development of Young Chefs Committee works.

“Over the past 10 years, our committee has created a platform and blueprint for the creation of Young Chefs Clubs worldwide and it is our role to assist this process in rolling out,” she explained. “There has been exponential growth in the involvement [of young chefs] with Worldchefs.”

In the same issue, the Worldchefs Global Chefs Challenge shared highlights from Africa and the Middle East. Read it here: issuu.com/worldchefs

TOYS FOR TOTS SEES ANOTHER SUCCESS

On Thursday, 5 December 2019, the Toys for Tots initiative, spearheaded by the Young Chefs Club, saw young children celebrate Christmas on a day spent in Alexandra.

Then, on Saturday, 7 December 2019, The Young Chefs Club together with Protea Hotel by Marriott OR Tambo and Marriott 360 joined the ACT Foundation and the Prema Sai Mandir in hosting the children of Ivory Park in Tembisa for a hearty and muchdeserved Christmas lunch.

Fun was had by all, but most importantly, the spirit and essence of Christmas was shared with an abundance of love. Thank you to all those involved in the Toys for Tots drive, your small act of kindness has made a difference in so many children’s lives.

SA CHEFS GEARS UP FOR HOSTEX 2020

We hope you are all fired up for Hostex 2020! SA Chefs has seven Brand Ambassadors leading in the food, beverage and hospitality industry.

The Hostex 2020 ambassadors include Chef Arnold Tanzer, Owner of Food on the Move and

TOYS FOR TOTS

MasterChef SA Producer; Chef James Khoza, President of SA Chefs Association and Sandton Convention Centre Executive Chef; Chef Jackie Cameron of Jackie Cameron School of Food & Wine in the KwaZulu-Natal Midlands and author; Chef Franz de Waal, Owner of #HotCaterers; Vinny Maharajh, Head Concierge at Sandton Sun Hotel; Iain Evans, Owner and Publisher of Coffee Magazine; and Dave Walstra, Coffee roaster and wholesaler and Owner of Thirdspace co-working space and coffee shop in Fourways.

Don’t miss this exciting event – be sure to book your tickets to attend in March.

SAXON HOTEL, VILLAS AND SPA HONOURED

In early December, the Academy of Chefs proudly presented the Patron Certificate to Saxon Hotel, Villas and Spa with Chef Gianni Mariano, George Cohen Managing Director of the Saxon, Honorary President Manfred Muellers and Thomas Overbeck.

The Saxon has been instrumental in the support of the SA Chefs Association and its endeavours.

GO TO OUR FACEBOOK PAGE to catch up on all the news, demos and photos you may have missed @sachefsassociation

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SA CHEFS NEWS

WWF-SASSI’S SPECIES UPDATE The WWF-SASSI list for International Species was recently updated with several new listings and colour changes. Below are the updates, which should inform the choice of fish placed on menus in coming months.

Common Name

Species

Country/Region (Fao Area)

Fishing Method

New Or Not

Chub Mackerel

Scomber japonicus

FAO 71

Purse seine

New listing

Indian White Prawn

Penaeus indicus

Madagascar

Demersal otter trawl

New listing

Giant Tiger Prawn

Penaeus monodon

India

Ponds – semi intensive production

New listing

Giant Tiger Prawn

Penaeus monodon

Vietnam

Ponds – semi intensive production

New listing

Whiteleg Shrimp

Penaeus vannamei

Thailand

Recirculating aquaculture systems

New listing

Whiteleg Shrimp

Penaeus vannamei

Thailand

Ponds, intensive production

New listing

Whiteleg Shrimp

Penaeus vannamei

Vietnam

Recirculating aquaculture systems

New listing

Whiteleg Shrimp

Penaeus vannamei

Vietnam

Ponds, intensive production

New listing

Speckled shrimp

Metapenaeus monoceros

India EEZ

Demersal otter trawl

New listing

Japanese Squid

Todarodes pacificus

North West Pacific

Jigging/Mechanised lines

Colour change

Common Name

Species

Country/Region (Fao Area)

Fishing Method

New Or Not

Yellowtail Amberjack

Seriola quinqueradiata

Japan EEZ

Purse seine

New listing

Yellowtail Amberjack

Seriola quinqueradiata

Japan EEZ

Stationary uncovered pound nets

New listing

Chub Mackerel

Scomber japonicus

Japan EEZ

Stationery uncovered pound nets

New listing

Chub Mackerel

Scomber japonicus

Japan EEZ

Purse seine

New listing

Giant Tiger Prawn

Penaeus monodon

India

Ponds – extensive production

New listing

Giant Tiger Prawn

Penaeus monodon

India

Ponds – extensive, zero input production

New listing

European Sardine

Sardina pilchardus

Spain (FA0 27)

Purse seine

New listing

Herring

Clupea harengus

FAO 27 (Selected sub-areas)

Midwater trawl

Colour change

Atlantic Mackerel

Scomber scombrus

FAO 27

Midwater otter trawl

Colour change

Common Name

Species

Country/Region (Fao Area)

Fishing Method

New Or Not

European Anchovy

Engraulis encrasicolus

Spain

Purse seine

New listing

Chub Mackerel

Scomber japonicus

Japan EEZ

Handlines/Pole and line

New listing

Giant Tiger Prawn

Penaeus monodon

Vietnam

Ponds - extensive, zero input production

New listing

Giant Tiger Prawn

Penaeus monodon

Vietnam

Ponds – extensive production

New listing

Atlantic Mackerel

Scomber scombrus

FAO 27

Purse seine

Colour change

Atlantic Mackerel

Scomber scombrus

FAO 27

Midwater otter trawl

Colour change

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TRAVELLING CHEFS

TWO PROMISING

CHEFS TOUR SA In 2013 the late Chef Billy Gallagher initiated the Billy Gallagher Young Chef’s Forum, under the auspices of WorldChefs. Every second year, two up and coming young chefs are chosen to do a culinary tour through South Africa. Duane Riley of BGA hosted them.

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ince Billy’s passing, Billy Gallagher & Associates (BGA) has continued their biennial tour with the assistance of WorldChefs and SA Chefs, as well as industry partners such as Tsogo Sun, Chef Martin Kobald and Sun City.

The chefs chosen for the 2019 tour were Billy Fox from Australia and Syafiq Sharom from Malaysia.

Their culinary journey through South Africa started in Johannesburg, where they stayed at The Garden Court, Sandton courtesy of Tsogo Sun. From this spring board with the assistance of the SA Young Chefs Gauteng Committee they enjoyed culinary and cultural outings to a multitude of Joburg attractions including Maropeng, Soweto, Montecasino and Sandton’s Elite Hotels.

Directly from a lunch hosted by Stephen Billingham at HTA School of Culinary Art, they departed for their next destination of the sojourn – the cosmopolitan city of Cape Town, with their chaperone, Duane Riley of BGA. SA Chef caught up with them in Cape Town briefly.

Billy Fox explained that this was where Dr Gallagher did most of his work and he was impressed with how instrumental he was

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BILLY FOX (LEFT) AND SYAFIQ SHAROM (RIGHT)

in SA’s hospitality industry.

Syafiq added that the culture stands out, and that there is harmony here.

The cuisine reminded Billy of home in that there are various cuisines that come together well.

Syafiq was impressed by Phutu and Chakalaka and very much enjoyed our Malva pudding.

In terms of trends, Billy believes clean eating is growing intensively,

with a rise in sushi consumption. He also suggests that instead of looking for expensive substitutes, we should embrace foods like eggs, lentils, chicken and lots of fresh vegetables.

And what advice would they give to young chefs? Syafiq says it’s all about one’s passion for the food, while Billy feels that hard work is essential and that there is no instant gratification.

Once settled in at Sun Square

TRAVELLING CHEFS

Cape Town City Bowl, they could take in all the sights and sounds.

The visit to the Cape included a chat and dinner with multiple award winning chef Bertus Basson at Overture Restaurant and Jenny Morris at Karibu.

A trip to the Botanical Gardens, Historic Vineyard Hotel, Oude Molen Distillery, Groot Constantia and Villeria wine farms were also on the itinerary.

Durban was a treat with their first taste of a bunny chow! Excellent hospitality from the KZN Committee and treated to dinner with Chef Warren Frantz at his home for an array of authentic Durban cuisine.

World Chef’s Day, 20 October, was celebrated with a beach cleanup followed by a relaxing day at Ushaka Marine World. Finally, not to

THE CUISINE REMINDED BILLY OF HOME IN THAT THERE ARE VARIOUS CUISINES THAT COME TOGETHER WELL. SYAFIQ WAS IMPRESSED BY PHUTU AND CHAKALAKA AND VERY MUCH ENJOYED OUR MALVA PUDDING.

be missed, a tour of the renowned Southern Sun Elangeni & Maharani and the Durban Golden Mile.

The group then went on to Sun City with Chef Peter Robertson as host. The two young chefs were fortunate to see 4 of the Big 5 in the Pilanesberg.

A fitting end to the tour was a lunch and chat with celebrated

Chef Chantel Dartnall at the stunning Restaurant Mosaic at the Orient. This concluded of a whirlwind, ten-day day tour of SA. Special thanks goes to Andy Cuthbert and Alan Oreal for their significant contributors to this trip.

Thanks also goes to Duane Riley for planning and executing the event.

THE SEARCH IS ON FOR SA’S FINEST

DAIRY PRODUCTS

All dairy producers are invited to enter the 2020 South African Dairy Championships, the biggest, oldest and most prestigious dairy event in the country.

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he championships, hosted

by Agri-Expo since 1834, annually attracts around 900 entries from large, medium and small manufacturers.

These dairy products compete for the esteemed titles of SA Champion, the Qualité mark of excellence and the ultimate Product of the Year, awarded at the glamorous Agri-Expo Qualité Awards Dinner hosted at GrandWest in Cape Town.

The championships consists of more than 100 classes for

cheese, yoghurt, milk, cream, ice cream, butter and other dairy products. The winners in each of the classes are crowned SA Champions, whereas only products of exceptional quality are awarded the Qualité mark, recognised by the industry as the only mark of exceptional quality for dairy products in South Africa. After the first round of judging by more than 70 judges, a panel of five specialists determine the Product of the Year.

Any dairy producer with products available in the trade may

enter. Online entries for the 2020 championships open on Monday, 6 January 2020 on the website www.cheesesa.co.za. The closing date for entries is Thursday, 6 February 2020. Judging takes place on Thursday, 27 February 2020. The Agri-Expo Qualité Awards Dinner will be presented on Friday, 27 March 2020 at GrandWest. The SA Dairy Championships and the Qualité Awards are made possible in collaboration with platinum partner Synercore and other partners.

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AWARDS

S.PELLEGRINO YOUNG CHEF AFRICA & MIDDLE EAST 2019 FINALISTS WITH WINNER PAUL THINUS PRINSLOO © JULIA JANSE VAN VUUREN

GASTRONOMY GETS

NURTURED AT THE S. PELLEGRINO REGIONAL COMPETITION The Africa and Middle East finalists competed at the South African Chefs Academy for a spot at the S. Pellegrino Young Chef 2020. The event was brewing with not only food, but also with passion as the contestants and their mentors were determined to create winning cutting-edge meals. Noma Tsheleza Reports.

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he S.Pellegrino Young Chefs Competition is an international culinary event that nurtures the future

leaders of gastronomy by nurturing, discovering and promoting the next generation of culinary talent.

The regional competition saw ten

emerging young talent from four different countries compete. The delectable dishes ranged from prawn curry to ostrich livers and more.

AWARDS

SHARED KNOWLEDGE IS THE ESSENTIAL RECIPE

THE S.PELLEGRINO YOUNG CHEF AME 2019 JURY

CONSCIOUS, TASTY AND STORYTELLING DISHES

What stood out was not only the meals, but the meaning put behind each meal. Consumption with a purpose is something that diners are starting to appreciate and embrace. The Ghost Net

by Calan Austin highlighted the issue of ocean pollution by using sustainable seafood. Storytelling through a dish is vital. The Chicken, Egg and Everything Onion by Meshen Pillay is a meal that takes him back to when his grandmother used to cook for him, and the nostalgia in the food is felt. Another meal with

BOUILLABAISSE 2.0 BY PAUL THINUS PRINSLOO

a captivating story is Ekuqaleni

by Daniel Payne, this translates into “in the beginning”. The meal is inspired by the huntergatherer Khoisan people who were the first indigenous people of Southern Africa. Logan Leisee made a Sea Bass Ceviche, a clean meal, full of flavour. Elissa Abou Tasse crafted Adam’s Garden.

Her dish stood out because she used lesser known products.

This is distinct because these young chefs will from now and more massively in their future be catering to consumers who want clean, fascinating, and environmentally friendly food.

Something else to admire about this competition is how invested the mentors are in growing these young chefs. The mentors are splendid at what they do, given the pressure of the competition.

The young chefs remained calm and focussed on the dishes they had to prepare. From this it is evident that they have a sense of excellence which is key to survival in this industry. “Mentorship in this industry is paramount, food is about sharing and so is knowledge in this industry,” explains the renowned foodie Abigail Donnelly, who MC’d the competition. The guidance that the mentors share is astounding - with one of the saying that when he trains someone, he wants them to be better than he is. This is a transformative act.

FROM THE JUDGE'S MOUTH

We spoke to Chef Myriam Ettahri and she had vital points to share.

The most important thing she says, is to make the consumer travels through a dish. “Cooking is all about emotion and passion. When you have a dish that is made with love, we can instantly feel it with the first bite and this exactly what I am looking for.” Chef Myriam continued to say that young chefs often want to showcase a lot of techniques but instead they must focus on conveying something that is special to the one who will be devouring their food. “To be good is one thing, but it has to mean something.”

Paul Thinus Prinsloo has proceeded as a finalist for in the S. Pellegrino Young Chef Finale.

It takes place in Milan from 8-9 May 2020. His signature dish that won the judges over is the Bouillabaisse 2.0.

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NEWS

WORLD’S FIRST

NUTRICOSMETIC RESTAURANT OPENS ERTH opened its doors in early December, and has already created a buzz around Cape Town.

ERTH MEDIA LAUNCH

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he first nutricosmetic restaurant of its kind and the culmination of umbrella company The Skin Co., which launched in January earlier this year, ERTH is steadily making its mark in the wellness and skincare industry.

The space endorses the holistic idea that what you put in your body should be as beneficial as what you put on your skin. The menu has been designed with ingredients that promote healthy radiance from the inside out. They work with four ingestible cosmetic ingredients; Hyaluronic Acid, Collagen (using fish-based peptides), Resveratrol and potent Phyto Ceramides – all

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HEIRLOOM TOMATO, BEET AND MOZZARELLA SALAD WITH BASIL OIL.

of which have countless benefits for the human body. These skinloving actives are tasteless and can be incorporated into a variety of dishes on the new menu.

The menu has been adapted from the original The Skin Co. cosmetic bar, offering local and sustainable fish, chicken, dairy and eggs on request, all of which are sourced from free-range farms.

The idea behind this is to be more accessible for patrons that enjoy more ‘traditional’ forms of protein. Vegan options include their widely loved omelette, waffle, crepes and more. Delicious coldpressed juices and skin shots finish off this well-rounded menu

with any of the four skin-loving actives available to be added to your chosen drink and meal.

ERTH is also home to The Skin Co.’s subsidiary brands Cold Pressed Skin and Instinctive by Nature. Launched earlier this year, the two brands are now widely available both online and in stores.

The Skin Co. production facility is ECOCERT approved, further enhancing the company’s vision to do as little harm as possible while offering a high-quality product suitable for all skin types.

ERTH is situated on 35 Main Road, Green Point Cape Town. More information can be found on www.theskinco.co.

AWARDS

EAT OUT AWARDS 2019 We had the honour of attending the 2019 Eat Out Mercedes-Benz Restaurant Awards that took place on 17 November at the Grand West Arena Cape Town.

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he Eat Out Mercedes-Benz Restaurant Awards took place with much excitement and many familiar top chefs in attendance. The menu served was naturally exquisite, and based on the theme of sustainability. Chef Jackie Cameron’s School of Food and Wine created the canapes, and the bread course was done by Jason Lilley of Jason Bakery. Guests were invited to choose from three talented chefs’ offerings for the amuse bouche of green beans: Candice Philip of Grei, David Higgs of Marble, and Arno Janse van Rensburg of Janse & Co. The starter was designed by Katlego Mlambo of The Marabi Club, while the first main of fish was done by Liam Tomlin and Nanda Cardoso of Chefs Warehouse & Canteen. The Test Kitchen’s famed Luke Dale Roberts served the beef main. Chantal Dartnall of Restaurant Mosaic at the Orient shared an incredibly creative take on a cheese course, while the decadent desserts were served by Greg Czarnecki of The Restaurant at Waterkloof.

19. Tjing Tjing Momiji (City Bowl, Cape Town) 20. Rust en Vrede (Stellenbosch)

Winners of individual awards included: •

•

•

• CHEF BERTUS BASSON, EAT OUT S.PELLEGRINO & ACQUA PANNA CHEF OF THE YEAR

7.

8.

9.

10.

11.

Top 20 Restaurants

12.

13.

2.

14.

1.

3.

4.

5.

6.

La Colombe (Constantia, Cape Town) The Test Kitchen (Woodstock, Cape Town) The Restaurant at Waterkloof (Somerset West) Wolfgat (Paternoster) FYN Restaurant (City Bowl, Cape Town) La Petite Colombe (Franschhoek)

15.

16.

17.

18.

Eike (Stellenbosch) Salsify (Camps Bay, Cape Town) Restaurant Mosaic at The Orient (Elandsfontein, Pretoria) Chefs Warehouse at Beau Constantia (Constantia, Cape Town) Camphors at Vergelegen (Somerset West) Overture (Stellenbosch) LivingRoom at Summerhill Estate (Cowies Hill, Durban) Chefs Warehouse at Maison (Franschhoek) Greenhouse at The Cellars-Hohenort (Constantia, Cape Town) Le Coin Français (Franschhoek) La Tête (City Bowl, Cape Town) The Shortmarket Club (City Bowl, Cape Town)

•

•

• • •

•

• •

•

Eat Out S.Pellegrino & Acqua Panna Chef of the Year: Bertus Basson, Eike and Overture Eat Out Retail Capital New Restaurant of the Year: Jewell’s Restaurant, Paarl Eat Out Nederburg Rising Star: Katlego Mlambo, The Marabi Club Eat Out Graham Beck Chefs’ Chef: Ivor Jones, Chefs Warehouse Beau Constantia Eat Out Woolworths Sustainability Award: Camphors at Vergelegen, Somerset West Eat Out Nespresso Innovation Award: The Test Kitchen, Woodstock, Cape Town Eat Out Service Excellence: The Test Kitchen Eat Out Wine Service Award: Joseph Dhafana, La Colombe Eat Out John Psillos Award for Outstanding Contribution to Service: Jennifer Hugé, FYN Restaurant Eat Out Bridget McCarney Game Changer Award: SA POC at the Table Eat Out Irna van Zyl Food Media Icon: Dorah Sitole Eat Out Lannice Snyman Lifetime Achievement Award: Annette Kesler Eat Out Style Award: FYN Restaurant

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CHEF SHOWCASE

TSHISANYAMA

KAAPSE EEND

FARREL HIRSCH ON

JOINING GREENHOUSE Katie Reynolds-Da Silva visits Greenhouse Restaurant and chats with Head Chef Farrel Hirsch, who recently joined their kitchen.

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reenhouse Restaurant at The Cellars Hohenort has welcomed new Head Chef Farrel Hirsch to its kitchen. Guests can look forward to Hirsch’s flair for innovation and fresh flavours, but with the same outstanding quality for which the award-winning restaurant is so highly celebrated.

Originally from South Africa, 31 year old Hirsch gained fundamental work experience abroad in the UK where he cheffed in some of Nottinghamshire’s most acclaimed kitchens – Tonic, World Service and Cast at The Nottingham Playhouse.

On his return to South Africa, he worked at a number of top

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hotels and lodges including Cape Grace Hotel and Spa, The Oyster Box and the Singita Group.

But it is Greenhouse Restaurant - where he worked as Sous Chef from 2014 to 2016 - which he credits for helping to shape his culinary development and the chef he is today.

Emerging as a sought-after sous chef, Hirsch spent some time learning new tricks of the trade at Cape Town’s illustrious The Test Kitchen before being offered his first Head Chef role at Four Seasons Hotel The Westcliff’s fine dining restaurant in Johannesburg.

Hirsch’s most recent position saw him exploring the world of exotic fresh fish as Executive

CHEF SHOWCASE

BOKKOMS | IMAGES © GREENHOUSE RESTAURANT BY THE LIZ MCGRATH COLLECTION

Chef at luxury private resort North Island in the Seychelles.

Now, returning to Greenhouse Restaurant for a second time, he brings world-class experience to the table.

“At Greenhouse, it’s not just about coming in for dinner, it’s about the experience and how you feel during the meal and well after you leave the dinner table.

We definitely want to keep up the theatrical experience and continue to challenge flavours. Not to taste, is not to know,” he says.

On the plate, guests will be served an extraordinary offering

of flavours, using sustainable ingredients sourced from a traceable origins. “Knowing where your produce comes from and using fresh and sustainable food is hugely important,” comments Hirsch.

“I love finding new foreign flavours and combinations that I’d never imagined would go well together. It’s finding the unknown that excites me and I can’t wait to share these discoveries with our guests.”

THE SECRET TECHNIQUE

Chef Farrel Hirsch uses when cooking fish is known as ‘nappe’.

“In cooking, nappe refers to either the ability of a sauce to coat the back of a spoon or the act of a sauce coating a food. The secret to achieving a perfect, silky consistency is two-fold, namely: constant stirring of the sauce with a metal whisk, and a consistent temperature. The stirring prevents the proteins from separating while the constant temperature will prevent the sauce from thickening too much.”

One of the many techniques

SIGNATURE DISHES

AT GREENHOUSE, IT’S NOT JUST ABOUT COMING

Bokkoms

IN FOR DINNER, IT’S ABOUT THE EXPERIENCE

cucumber, and sesame

AND HOW YOU FEEL DURING THE MEAL AND WELL AFTER YOU LEAVE THE DINNER TABLE.

Seabass, seaweed, avocado, rice, Best accompanied by Jordan ‘The Real McCoy’ Riesling 2018 Tshisanyama

WE DEFINITELY WANT TO KEEP UP THE

Aged beef, sweetbreads, carrot, onion,

THEATRICAL EXPERIENCE AND CONTINUE

Best accompanied by Constantia

TO CHALLENGE FLAVOURS.

pap, cashew, and morogo Glen ‘Five’ 2015 Source: greenhouserestaurant.co.za

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SPOTLIGHT

A TOUR AND TASTE OF

RUGANI JUICE

Launching two new flavours to their range of juices, Rugani invited SA Chef Media to tour their farm and see how it all comes to life. Noma Tsheleza reports.

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ugani Juice flew SA Chef Media out on 16 October 2019 to visit Greenway Farm, in Johannesburg. At the event, they launched two new flavours to their range of juices: ginger infused carrot flavour and turmeric infused carrot flavour.

The juices are incredibly healthy, with no additives, no sugar, only pure vegetables and fruit.

The hosts were gracious and besides tasting their new juices, we were offered brunch with a delectable, diverse range of food.

The farm embodies hard work and determination. Their carrots are harvested daily and are extracted into juice within four hours. This speaks to the freshness and quality of their juices. We firstly got to learn about first-grade carrots and second-grade carrots.

First-grade carrots look pleasing to the eye of the consumer.

They are long, straight and wellsized. Second-grade carrots are ones that look disproportioned, either fat or short, among other factors that make it look

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‘displeasing’. Second-grade carrots sell cheaper than the first-grade ones regardless of the taste being the same. Due to this, Rugani uses their second-grade carrots to make juice. This allows them to sell first-grade ones as per normal and make use of the rest as well.

The opportunity to tour the farm and witness the process making of

this juice was eye-opening. This is my new go-to juice because it has no additives. It is challenging to find truly healthy juice, but this has all the qualities that make it one. Normally, when I hear vegetable juice, I think absolutely no way will I have that, but Rugani Juice combines delicious with healthy – a must have.

SANDF UPDATE

INTERNATIONAL ARMY GAMES

2019 FIELD KITCHEN

The Russian Defence Force extended an invitation to the SANDF Hospitality Services to compete in the Field Kitchen Competition in August. Senior Warrant Officer Conway Lindeboom of the SA Navy reports.

THE FIELD KITCHEN SETUP

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he Field Kitchen competition took place at the 5th International Army Games (IAG) in Moscow, Russia, from 3-17 August 2019. The South African team comprised of chefs from all services: Lt Col I.T. Halom (Team Manager), Capt H.P. Mogototoane (Log Officer), SWO C.B. Lindeboom (Team Coach), WO1 R.A. Marsh (Technician), PO B. Letsoalo, Sgt B.P. Damon, Sgt T.P. Kgoale, Sgt L.K. Takalo, LS A. Slabbert, Pte M.M. Makwetu, and Pte K. Jacobs.

The team arrived in Russia on the 27 July 2019 to commence with preparations for the competition.

Leading up the competition, they had the opportunity of familiarising themselves with the field kitchen equipment. This consisted of a bakery trailer, a 130-man trailer cooker, a 40-man pressure cooker and a two-plate diesel stove.

Ten countries took part in this competition: South Africa, Russia, Sri

THE BAKERY TRAILER

Lanka, Armenia, Uzbekistan, Vietnam, Belarus, Mongolia, Azerbaijan and Kazakhstan. The countries participated in a draw to determine the grouping and order of events.

Counties were then divided into three groups of three, three and four countries each. South Africa was grouped with Russia and Armenia.

The competition was divided into three stages, with points accumulated in stage one and two determining if a team would progress to stage three.

ORDER OF BUSINESS

During the first stage, a Marksmanship Competition, only the two chefs and two bakers were allowed to participate using the AK 47 assault rifle firing three rounds from a distance of 100 meters.

The second stage was divided into two phases over two days. For phase one, the bakers had to bake ten products consisting of five items

per product. The bakers had six hours to complete this task. For phase two, the chefs had to design a menu from a list of given products and cook one cold starter, one first course (soup), one second course (a protein served with a side dish) and one third course (beverage) for 20 people. The chefs had four hours to complete this phase. Sadly, the SANDF Culinary Team did not progress to the third stage.

In addition to the competition, the team had to present a ‘Masterclass’ on the opening and closing of the Field Kitchen competition. This was an opportunity for the team to showcase its national dishes and does not form part of the official competition. The team did, however, receive the award for Best Team Spirit during the competition and the award for Energy of the Team during the sporting event. The SANDF Culinary Team finished 7th overall.

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MOTIVATING CHEFS

CREATING A CULTURE

OF MOTIVATION

Manfred Muellers, celebrated chef and educator in the culinary industry, explores the importance of motivation culture.

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hy is motivation such a widely discussed topic, and why are business and human resource leaders so interested in solving the motivation puzzle? You can find a million (probably) books to read on the topic motivation, and a million more TEDtalks. I’m not going to summarise those for you here, you can delve into the depths of cyberspace at your leisure.

To be frank, if it is obvious that you are trying to motivate people, then you are not very good at it.

Business leaders view the ability to motivate staff as the key to getting employees to do what is needed without constant oversight. And, we imagine that if we can find a motivation template, an algorithm, an app that can be set and forgotten, we’ll have found the goose that laid the golden egg of human resources.

While fads, pop-science, and the in-vogue may work in some circumstances, I can tell you, based on 40 years of working in environments that require high levels of personal motivation, these are not long-term sustainable approaches. In fact, trends in management should be seen as layers of strategy to be overlaid on a basic, fundamental base of common human sense. These common human sense behaviours and attitudes are those that natural leaders engage in ... naturally.

Natural leaders know the secret.

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MANFRED MUELLERS

The secret sounds surprisingly easy – it’s putting people first. It’s as simple as knowing names, giving your time, being generous with your knowledge and offering genuine compliments and assistance.

Don’t confuse manipulation with motivation. Manipulation leads to toxic corporate culture, which is unsustainable. If you start with the premise that staff are aware of, and committed to a sensible company code of conduct, and have a leadership committed to transparency and empowerment, motivational culture can flourish.

TEN STEPS TO MOTIVATIONAL CULTURE 1. Have conversations, and get to know people.

2. Listen to people’s ideas and give regular feedback.

3. Ask questions, and stay to hear the answers.

4. Build trust.

5. Show appreciation – which includes fair pay.

6. Create opportunities, for individuals and groups.

7. Including people in the decision making.

8. Empower people with autonomy in

Successfully businesses of the future are those that invest in their people, and put people first. This sounds obvious and it sounds easy, but – “Whatever is good to know is difficult to learn.”

Keep Learning (and teaching).

areas of skill, and scaffold in areas that need growth.

9. Facilitate mastery – encourage knowledge exchange and facilitate access to training.

10. Nurture individuals.

2020 TRENDS

TOP TRENDS FOR 2020 Chef Paul Thinus Prinsloo shares his insights on five food trends to look out for in 2020.

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he ultimate winner of the S.Pellegrino Young Chef Africa and Middle East regional competition, Paul Thinus Prinsloo, Chef de Partie at The Restaurant at Waterkloof in Cape Town, shares his insights into current trends.

1. Cannabis cooking “Everyone is going on about CBD products these days and it won’t be long before it becomes a fullon food trend... CBD products will start making its way into the restaurant industry very shortly.”

2. Sustainability “Global warming has become

a massive challenge and many people are trying to help with awareness. As such, many chefs have taken spreading that awareness to their food and the plate by going green, using sustainable products and creating less waste by reusing and recycling.”

3. Healthy eating “More and more restaurants have started adding carb-free/ gluten-free/lactose-free/plantbased options to their menus and some even provide nutritional charts so that people can see what their intake will be. It’s a

food trend that’s growing and will make its mark in 2020.”

4. Plant-based menus “A lot of research has been done behind plant-based menus, which makes being vegetarian or vegan much easier.”

5. Catering for dietaries “Many people these days have dietaries that need to be taken in account when it comes to designing a menu. Food producers are trying to make it less difficult for the industry by going organic, using less of certain items or completely removing certain things to accommodate those needs.”

SPOTLIGHT

IMAGES © KEVIN NIEDERHAUSER

THE LOWDOWN ON

SUPERYACHT ACADEMY The new Superyacht Training Academy has recently opened in the V&A Waterfront on 14 West Quay Road, en-route to the Cape Grace Hotel. It houses a fully functional, state-of-the-art cooking theatre and bespoke training facility.

Katie Reynolds-Da Silva explores.

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rett Nussey is the brains behind Stir Crazy and the Superyacht Culinary Academy – a one-stop shop for anyone who wants to enter the yachting industry.

“The Academy is dedicated and

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committed to the development and skills training of anyone progressing toward employment in hospitality or seeking a chef career on super yachts,” says Brett. “The courses are fully accredited by International Yacht Training and Highfield Training, with

respect to food safety training.”

INTERNATIONAL OPPORTUNITIES

The Superyacht Chef Course is ideal for South African chefs who want to travel the world by sea. “We do a land

SPOTLIGHT

HANDS-ON YACHT TRAINING

to sea transition,” Brett explains.

“The first thing we teach is getting used to the motion of the boat, the second is packing space, you don’t have the space you have in a standard kitchen. The third aspect that chefs must learn is provisioning – you can’t walk to Woolworths if you’ve forgotten something! So you must plan two to three weeks in advance so you have the right stock and equipment to manage those transitions. Most of the time you will be cooking for people who demand five-star food, so anticipating their needs is crucial.”

The Academy currently trains people who will work on yachts who have a crew of 10 or less. The team is currently applying for MCA accreditation where they can place people on yachts with larger crews – and they hoping to have this done

SUPERYACHT TRAINING ACADEMY’S CAREER PLATFORMS: 1. Superyacht Chef Career 2. Superyacht DeckHand Career 3. Superyacht Stewardess Career

by the end of 2019. “That will mean we can train anyone in the world to work on any size vessel,” says Brett.

STIR CRAZY COOKING

At Stir Crazy Cooking, the team is passionate about cooking and teaching unique cooking skills to its clients. They only use the finest products and ingredients to offer an incredible, unforgettable food journey.

Stir Crazy Cooking has grown to be one of the most reputable and authentic short course cooking schools in Cape Town. The focus is on teaching everyday people new culinary skills and tips in the kitchen and creating an excitement around a culinary lifestyle using hands-on teaching and training methods.

The team has therefore designed and developed a new Stir Cooking Theatre and bespoke Superyacht Culinary Training Showroom at the academy. The premium, quality cooking stations are custom designed to be a cross between a standard home kitchen and a lifestyle training centre to offer clients the best cooking classes possible.

Superyacht Culinary Academy is an exclusive training programme for qualified or aspiring chefs who want to further their culinary careers on board superyachts or charter catamarans. This is the only dedicated, professional training facility, offering comprehensive practical, hands-on culinary training, theory and practical courses for this sector. Professional chefs will provide learners with all the relevant training required to work and succeed in any yacht galley.

The company is anticipating over 4 000 clients passing through its doors over the next 12 months, excluding foot traffic. Clients include chefs, corporate executives, students and everyday people who have an interest in cooking and culinary skills. Each client leaves with a good understanding of cooking techniques, new ideas and an excitement to get them going in the kitchen. The City of Cape Town and the Waterfront have been very supportive in the growth of this overall venture, as it will be servicing a major future development in the Waterfront.

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DRINKS PAIRINGS

LET’S BE

GIN THE PARTY!

Gin has a long history in the food industry, and has even been used as medication.

These days, it’s the hottest drink on the menu. Katie Reynolds-Da Silva gets the festivities going.

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in can be traced back to the Middle Ages, when it was developed as a herbal medication used to treat a range of maladies.

Its use and flavour profile developed throughout the 17th century, and its popularity increased after the William of Orange-led 1688 Revolution and subsequent import restrictions on French brandy.

Gin derives its predominant flavour from juniper berries (juniperus communis). Gin is one of the broadest categories of spirits; all of the various origins, styles, and flavour profiles, revolve around juniper as a common ingredient.

Gin today is produced in subtly different ways from a wide range of herbal ingredients, giving rise to a number of distinct styles and brands.

After juniper, gin tends to be

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flavoured with botanical/herbal, spice, floral or fruit flavours, or even a combination. It is most commonly consumed with tonic water. Gin is also often used as a base spirit to produce flavoured liqueurs such as Sloe gin, traditionally by the addition of fruit, flavourings and sugar.

A G&T at a summer braai is as South African as a beer and a boerie roll. While consumers are spoiled for choice regarding the range of gins on offer at retailers, some South Africans prefer their gin to come to them. Enter, The Gin Box, SA’s premier craft gin club.

GIN TO YOUR DOOR

The Gin Box offers a range of options to its customers, and with every delivery you will unwrap: • Comprehensive distiller’s notes, packed with information about gin, its unique properties, bespoke cocktail recipes, tasting

notes, and experimental garnish ideas to bring your drink and glass to life.

• A full-size bottle of the finest gin from craft distilleries around South Africa, including exclusive and limited editions.

• A specially selected range of gourmet treats, tonics, cocktail ideas and other goodies to complement each gin.

Visit theginbox.co.za to explore their range of subscriptions on offer.

THE STATION ON BREE

There are currently 120 local and international award-winning gins on its shelves and new additions are added to the collection weekly. The Station on Bree was also recently voted Best Gin Experience in Cape Town (2019) by Cape Town Experiences magazine.

IMAGES COURTESY OF STATION ON BREE

DRINKS PAIRINGS

Every Saturday from 3pm– 8pm The Station on Bree hosts a Mini Gin and Tapas Festival.

This includes a satellite bar outdoors under the trees on Bree Street. They serve up to 10 of the 120 gins that on the bar list. The selection changes weekly, giving visitors the opportunity to sip, mix and converse over new brands, and the team are always keen to share their knowledge on this artisanal spirit. Alongside the gins, The Station on Bree also serves delicious tapas menu (in half-size portions) to complement the drinks. Visitors can choose between five gins, tapas or a mix of both for just R200. Bookings are essential. To book call +27 (0)21 422 0566 or visit thestation.capetown.

ATTENTION ALL GIN CONNOISSEURS

Hendrick’s Gin, a household name for gin fans, takes great pride in introducing the delightfully floral Hendrick’s Gin limited-edition Midsummer Solstice. Inspired by nature’s most vivid bouquets, the carefully curated expression is the first to release from the Master Distiller’s Cabinet of Curiosities at the new Hendrick’s Gin Palace.

GIN TODAY IS PRODUCED IN SUBTLY DIFFERENT WAYS FROM A WIDE RANGE OF HERBAL INGREDIENTS, GIVING RISE TO A NUMBER OF DISTINCT STYLES AND BRANDS. AFTER JUNIPER, GIN TENDS TO BE FLAVOURED WITH BOTANICAL/ HERBAL, SPICE, FLORAL OR FRUIT FLAVOURS, OR EVEN A COMBINATION.

The Midsummer Solstice is a small batch, limited-edition gin by Hendrick’s Master Distiller, Ms. Lesley Gracie, It is inspired by the everlasting mystery of nature’s most effervescent blooms.

This innovative expression sees the original Hendrick’s recipe instilled with a secret selection of floral essences that enhances the liquid’s existing botanical bouquet.

The Midsummer Solstice’s fragrant notes include zesty juniper with an initial brightness that melts to reveal hidden undertones of orange blossom and exotic ripeness. This bright and floral take on Hendrick’s house style make it perfect

for summer drinking and can be highlighted in the perfect seasonal spritz. Its deeply floral character makes the expression pleasantly refreshing in a host of mixed drinks and cocktails.

MIXING A MIDSUMMER SOLSTICE DRINK The Hendrick’s Midsummer Solstice Sprits is best served in a wine glass full of cubed Ice with: •

50ml Hendrick’s Midsummer Solstice

•

50ml sparkling wine

•

150ml tonic water

•

Cucumber ribbon and a slice of orange as garnish

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DRINKS PAIRINGS

HOW TO SPEAK GIN LONDON DRY

A style of gin that can be made anywhere in which juniper is the dominant botanical, and is made in the ‘one shot’ method (all the botanicals are added to the still, the distillation takes place, and then the gin is blended with water only.

GENEVER

An original Dutch juniper spirit which led to the creation of this drink. It retains the flavour of the grains on which it was based.

NAVY STRENGTH

Around 57% alcohol, this developed because the British Navy used to keep the gin next to the gunpowder, and to ensure that the gunpowder would still ignite if the gin spilt onto it!

NEW WORLD GIN

Our local South African distillers form part of this category, with Citrus, Floral, Spice, Sweet and Complex flavours.

Alternatively known as ‘new western botanical gins’.

OUTDOORS AT THE STATION ON BREE

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CRAFT GIN

Small batch artisanal local gins.

INTERNATIONAL GINS

These are mass-produced gins made in huge volumes.

BATHTUB GIN

Compounded gin, a style looked

down upon by distillers. The botanicals are steeped in high proof spirit rather than distilled.

OLD TOM GIN

A sweeter style of gin, generally using slightly sweeter botanicals and with sugar added Source: Food & Home

AWARDS

PLATTER’S LAUNCHES

2020 WINE GUIDE

Platter’s by Diners Club has launched the 2020 South African Wine Guide.

This is the 40th anniversary edition of the best-selling annual.

PLATTER’S 2020 TOP PERFORMING WINERY OF THE YEAR WAS AWARDED TO MULLINEUX WINES

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latter’s by Diners Club South African Wine Guide 2020 was launched at Cape Town’s Table Bay Hotel on 8 November 2019 with over 230 guests in attendance. VIPs included the wine producers who achieved the maximum 5-star rating in the new edition.

This accolade is reserved for wines that are ‘South African classics’ and score 95 points or more on the internationally recognised 100-point scale.

Since its inception in 1980, Platter’s has offered rich detail on most of the wineries and individual wines produced in the country, as well as useful information for learning about wine and travelling in the winelands.

After 40 years, this proudly

independent guide has become an institution in South Africa and highly respected around the globe, with two Best Wine Guide Worldwide awards to its credit. In the 2020 edition, a total of 125 wines and one brandy achieved the coveted 5-star (95+ point) rating.

“Our warm congratulations to all! These represent the pinnacle of South Africa’s wines, as all were highly rated in the initial sighted review and then went into a second round of tasting where they were assessed against their peers,” says Publisher of Platter’s by Diners Club, Jean-Pierre Rossouw. “Since this second round was conducted blind (without sight of the label), the stringency of this model means that our 5-star wines truly proved themselves as being best-of-best.”

PLATTER’S BY DINERS CLUB SOUTH AFRICAN WINE GUIDE 2020

WINERY OF THE YEAR AWARDS The ultimate Platter’s accolade, Winery of the Year, is now a trio of pinnacle awards, each saluting excellence in South African winemaking. The Editor’s Award Winery of the Year for 2020 goes to Boekenhoutskloof Winery.

Newcomer Winery of the Year recognises the cellar that records the best results as a first-time participant in the guide. This honour goes to specialist sparkling-wine producer Pieter Ferreira Cap Classique.

The Top Performing Winery of the Year award goes – once more – to Mullineux, giving this Swartland-based powerhouse an incredible and record-breaking fourth title as Platter’s Winery of the Year.

In the new guide, Mullineux achieve a remarkable five 5-star ratings plus two Wines of the Year – their Granite Syrah 2017 and Straw Wine 2018.

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RESTAURANT SHOWCASE

CHEF CHRIS ERAMUS AT WORK © ALL IMAGES BY ALEXI PORTOKALLIS

THIS WAS A PATRON PERFECTIONISTS EVENT

FOLIAGE:

FORAGING WITH TEQUILA Foliage is situated in the picturesque town of Franschhoek. But few know how entrenched in Khoisan history and culture this region really is. Ayesha Binkowski experienced it first-hand through a fascinating Patron Perfectionists cocktail pairing event.

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lso known as the French corner of the Cape, Franschhoek lies in one of the most beautiful wine valleys in the world, just 45 minutes from Cape Town and along some of the best wine routes in the world.

Foliage is located on the main road. It is easy on the eye with its characteristic French outside façade, and modern interior décor with an earthy feel. The open kitchen space enables guests to watch Chef Chris Erasmus and his young team at work.

The atmosphere is homely and the staff knowledgeable and friendly.

Chris Erasmus strongly believes in

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sustainable living. He was taught at a very young age about foraging and hunting; what is safe to eat and what is not. This was evident as we walked with him through the Valleys of Franschhoek. He shared stories of forest foraging, of his early morning trips with a little basket in hand to forage for his family and restaurant.

After our short outing, we were treated to a six-course lunch at Foliage where Chris and his team replicated the recipes of Chefs Mbonani Daniel Mbombi, Katelyn Allegra and Kamini Pather for the Patron Perfectionists Competition.

Mixologist contestants paired

each meal with a Patron Tequila Cocktail. Every dish served was light and traditional with a gourmet twist. Some of my favourite were the zucchini noodles with beetroot mash and almond broad beans made by Chef Kamini.

A ceviche of the Santer fish variety, grapefruit smoked fish oil, soutslaai herb and topped with a Mexican benelos pastry lid, was the hearty dish created by Katelyn, served together with an amuse bouche of wild watercress shot. Finally, a dessert designed

by Kamini used 18-36 month aged Patron. Almond cake with

RESTAURANT SHOWCASE

syllabub whipped cream, finished off with a slice of orange and a daisy was absolutely delectable.

CHEF ERASMUS TELLS ALL Take us briefly through the concept of Foliage and how it came about.

Every chef dreams of owning their own restaurant. I worked most of my life for other restaurants and people always tend to go back to their roots, for example, in rural areas, we grow our own produce. My mother taught me a lot about foraging, preserving and pickling from an early age. My father taught me how to butcher as I got older. We would go hunting and I would make sausage.

Foliage is all just going back to my roots again. So when I opened this restaurant I wanted a community-friendly experience involving everyone. We buy from locals, buy from our backyards, buy from kets, buy from yolasters. Learn from the elders who are not my elders. But I think we are starting to forget where food originated and where it came from. We've got to learn from the Khoisan and keep some things alive.

How important is sustainable living to you?

Sustainability has always been a part of my life and obviously working in cities, you sort of dwell away – but that also made me aware of what I missed. The one message we try to get across is not for everyone to go foraging, because that is definitely not sustainable. We do encourage that people take out the pretty roses in their gardens and start planting things to eat, such as broad beans, peas, and tomatoes.

They are just as pretty. Your kids could have so much fun picking them, and that way it takes you back to making contact with earth.

FORAGING WITH THE MEDIA GROUP AND CHEF CHRIS

What is your favourite meal on the menu that you love preparing?

Funnily enough, it’s our smoked cheesecake because a 14-yearold boy milks his own cows in the morning and drops it off. We split it with figs, we smoke it, we make a cheesecake. But it’s the fact that we are supporting a young entrepreneur. He started with one cow; he now has four, so the milk production is going through the roof. When he leaves school, we are going to try and help him to set up a dairy and get his own business going. I love to see someone coming from nothing and using an ingredient that is much more superior and organic to anything else out there, still giving something back to our community.

What’s the future looking like for you?

I think I want to educate, make people aware. We are aiming at young people, we like to get them to realise that we need to change the way we live – and it starts with our food and what you put into your body. It’s mental and physical health. Most importantly,

gardening is beautiful. Putting your hands in the soil is really good for mental health, especially with kids in school these days. There is a lot more pressure on them than when I was school. We expecting a lot more from millennials so it’s important to keep them humble in a sense by keeping them connected with the bigger picture.

A FINISHING TOUCH AT CAUSE | EFFECT Following a sumptuous lunch, Patron event attendees were invited to join the final round of the Patron Perfectionist Competition at Cause | Effect Cocktail Kitchen. The atmosphere was buzzing, with contestants taking guests through the journey of their drink, its origins, its stories and more. All the drinks took us on their own unique taste journeys, with David van Zyl coming out triumphant among his five competitors.

His winning drink was a Dove Tail cocktail – an ode to his late grandfather.

He will be representing South Africa at the international final taking place at the home of Patron in Mexico in January 2020.

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RESTAURANT SHOWCASE

OLD WORLD CHARM MEETS MODERNITY AT LOU LOU’S From its opulent interiors – think leather seats and dark oak finishes – to its welcoming staff and tapas-inspired menu, Lou Lou’s should be next on your list for a visit, says Ayesha Binkowski.

LOULOU’S INTERIOR. ALL IMAGES BY MICHELLE PARKIN PHOTOGRAPHY

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ou Lou’s doesn’t fail to disappoint in warm welcomes. Upon arrival, I was immediately greeted with the most refreshing margarita. This chic bar and restaurant has the makings of an old school cigar lounge with a humming, party atmosphere. And, with a fresh menu taking tapas to new heights, Lou Lou’s manages to effortlessly fuse Asian, Italian and contemporary cuisine. I had the pleasure of exploring the menu in detail with Executive Chef Chantelle de Souza and Owner James Truter.

“The interior reminds me of a very elegant whiskey hotel bar and little bit of New York flavour,” says James, “I love New York it’s

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one of my favourite destinations in the world. I love the look and feel of it and saw there was real opportunity to capture your local pub type influences within the Cape Quarter. I want this place to be somewhere that people love to come to with friends or family, like visiting my own home.”

My six-course started with a combination of three of their top starters. First was Seared Tuna bathed in lime mayo, every bite with a distinctly fresh Thai twist. Next, a large portion of perfectly seasoned Beef Carpaccio, with parmesan, mushroom, rocket, capers and a medium size crostino to completed this traditional Italian starter.

Lastly, Trio of Dips was served.

Very enjoyable with home-baked focaccia to dip the hummus, tzatziki, aubergines and olives. A delicious trip around the Mediterranean on a plate. Starters were paired with a gin and Indian tonic spice mixed cocktail.

According to Chef Chantelle, the menu was a collaboration between herself and James. “ It’s just what our customers want and what works for us,” she explains, “The menu changes seasonally.” And her favourite dish?

“It’s the Thai Beef Salad – I love making it. It is fresh and minty, with a punchy spice dressing.”

Lou Lou’s has fourteen fascinating mains to choose from, and, like the owner, chef and establishment

RESTAURANT SHOWCASE

itself, it’s straightforward with a twist of the unexpected. Think Jack Daniels Burgers or Cauliflower Risotto – even traditional Bobotie.

This showcases Lou Lou’s diverse personality. “She’s been all over the world,” James laughs.

I start my main with gusto. It’s Linguine Ai Gamberi a Argentinian prawns with a napolitana sauce, chili, garlic and parsley. This dish is as creamy as promised, with the

– both because it is common, bit can easily be made incorrectly.

This was not the case for Lou Lou’s. The tiramisu was definitely a showstopper: very smooth and every bite had a combination of flavour exploding in your mouth. It was paired with a strong, spicy gin called Muti – a South African Brand and Indian spiced tonic cocktail.

The final verdict? Lou Lou’s is definitely a must-visit this summer.

chilli giving it an extra kick and the prawns perfectly cooked.

Of course, after hearing Chef Chantelle, tell me her favourite dish, I had to try it! The Thai Beef Salad is beautifully plated and unexpectedly delicious. What I thought was a nutty bite, turned out to be small specs of toasted and crushed basmati rice – and not overly spiced or hot, either.

James believes that Chef Chantelle brings life to Lou Lou’s menu. “The food she serves to the Lou Lou’s customers is what keeps bringing everyone back. Including our excellent cocktails and services.

I love when food is made with happiness. Because then the customers are going to be happy.”

The evening culminated with a dessert of Tiramisu. Most restaurants would be hesitant to place this dessert on the menu

LINGUINE AI GAMBERI

WAGYU BEEF BURGER

21 - 23 JUNE 2020 Gallagher Convention Centre, Johannesburg, South Africa

The Hotel & Hospitality Show is now in its 4th year providing opportunities to the hospitality and hotel industries across Africa. The event showcases products, equipment, services & design, for restaurants, cafes, bars, hotels, guesthouses and foodservice owners, managers and operators.

BE PART OF THIS BOOMING MARKET

Increase your sales

Meet key buyers

Promote your brand

Engage with industry stakeholders

Position yourself as a thought leader

It was our first time exhibiting, and it was absolutely amazing! We gained over 100 inquiries. It was valuable to networking with relevant industry brands and companies. Overall, we were absolutely blown away!

Chris Cradock, Owner, Profile Creations

BOOK YOUR STAND TODAY

SECURE YOUR SPACE THROUGH SPONSORSHIP

Belinda Wewege E: Belindawewege@dmgevents.com T: +27 11 783 7250

Dean Lundall E: Deanlundall@dmgevents.com T: +27 11 783 7250

Visit www.thehotelshowafrica.com for more info

Organised by:

THIRTY7

THIRTY7 RESTAURANT Elegantly presented, healthy dishes that are sustainably sourced, freshly prepared and nutrient rich. Thirty7’s mission is to create an immersive and emotive dining experience.

Katie Reynolds-Da Silva reports.

T

hirty7 could easily be construed as a convenient lunch or dinner destination for conference attendees or hotel guests. While this is certainly true, Thirty7 offers much more – it is a restaurant in love with the culinary experience as a whole. From the moment we were welcomed by the Thirty7 team, we were made to feel like old friends and also

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like valued guests. Warm, jovial and eager to share the Chef and the kitchen’s talents with us, we were told that each element of each dish is carefully aligned; creating a meal that tells a story.

TO START

My slow-cooked Hen’s egg with Porcini, Chiffon Potato Crisp and a parmesan velouté made for comfort food of the highest

As part of Thirty7’s Eat Well commitment, the meat is certified organic, pasture reared and ethically produced. The restaurant supports the South African Sustainable Seafood Initiative and only use green listed seafood. They promise a fresh, never-frozen product, as full of flavour and nutrients as the day it was harvested.

THIRTY7

THIRTY7’S MISSION IS TO CREATE AN IMMERSIVE AND EMOTIVE DINING EXPERIENCE. SHOWKITCHEN MENU SNAPSHOT THE FIRST CHILL

Slow Cooked Hens Egg porcini, chiffon potato crisp and a parmesan veloute

KAROO LAMB NECK

Rooibos Seared Duck Breast heirloom beetroot and a

order, while my husband’s Rooibosseared Duck breast with heirloom beetroot and a zesty citrus compote could have caused a marital rift if he was not already used to me darting bits off his plate like a spearfisherman.

We then mutually agreed to share all further dishes because to keep this level of awesome to ourselves would be nothing less than spousal cruelty.

THE MAIN EVENT

I could choose a hundred superlatives to describe my panroasted Kingklip with butter bean ragout and prawn bisque sauce, but in the interests of brevity I’ll settle for ‘sublime’.

My husband chose the 30-day-

aged grass-fed Beef with garlic and cep butter, roasted shallots and asparagus. Fortunately I am not a red-meat aficionado and he was left to clean his plate in peace.

DESSERT

With buttons bursting and belts loosened a notch or two, we decided to split the Sticky Toffee Pudding. Adorned with pumpkin anglaise and a confit pecan nut, we were enraptured by its decadence and completely forgot to take a photo for posterity. It is best to remedy this by visiting Thirty7 and ordering it (and numerous other dishes) for yourself.

Thirty7 Restaurant is situated at The Westin Cape Town on Convention Square.

zesty citrus compote Cape Mussels And Chorizo Linguini variation of tomatoes and a smoke infused crème Smoked Gnocchi roast cauliflower hummus and textures of winter leaves Seasonal Risotto inspired by the season’s harvest Coal Roast Aubergine pilaf style sorghum, charred greens and a miso glaze

WINTER’S HEARTH Pan Roast Kingklip butter bean ragout and a prawn bisque sauce Pumpkin Ravioli and all things pumpkin…

Game ‘Potjie’ braised barley and sultana with young root vegetables Roast Pork Belly apple and crumbed ham hock rillettes Confit Duck Cassoulet smoky bacon, beans and winter vegetables 30-Day Aged Grass Fed Beef garlic and cep butter, roasted shallots and asparagus Lamb Porchetta plum tomato bredie, soft polenta and marinated fine beans

AFRICAN GRAINS AND CARAMELISED BUTTERNUT

PUMPKIN PIE

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SIME DARBY OILS

REALISING POSSIBILITIES

TOGETHER

Sime Darby Oils South Africa is ready to find the solution to your oil needs.

PHOTO BY WINE DHARMA ON UNSPLASH

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arlier this year, the edible oil and specialist company Sime Darby Hudson and Knight, synonymous with supplying the food manufacturing and foodservice industries with quality edible oils and fats, changed its name to Sime Darby Oils South Africa. Sime Darby Oils South Africa is a wholly owned subsidiary of Sime Darby Oils and its only African-based downstream operation.

With a history that spans decades, we’ve earned a solid reputation for high standards and operational excellence.

Based in Boksburg, Johannesburg, Sime Darby Oils South Africa produces and markets its products nationally and as well as exports within the SADEC region.

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Our baking fats solutions include industry renowned bakery premium margarines Mastercraft Yellow and Mastercraft White, and our quality, unmatched pastry fats include Pastrex Croissant, best suited for pastries eaten cold, as well as Pastrex Super, ideal for the production of top quality pastries best eaten warm.

We also produce shortenings and other specialised fats and oils solutions used for ice cream production, milk replacement and confectionery products.

We have also been providing the foodservice industry with high quality frying oils. Our Crispa Gold Premium Sunflower Frying Oil is an industry leader known for its quality and long fry life credentials.

Our Technical team is always ready to share their extensive fats and oils experience in order to assist you in finding or developing the best products suited to your processes, specifications, applications and needs.

At Sime Darby Oils, we are committed to a partnership that is devoted to our customers’ success.

We explore every possibility to ensure the right solutions for our customer’s business needs, identifying new opportunities along the way. We are firmly focused on the future – your future – and how we can work hand-in-hand to achieve the best possible results. Our business philosophy is to provide a comprehensive range of oil and fats products of the world’s best quality.

No matter what you create with oils, we have a formula for your success. We are committed to a partnership that is devoted to our customers’ success. Please visit our website www.simedarbyoils.co.za for further details and connect with one of our passionate Customer Relationship Managers to find the solution to your oil needs.

Sime Darby Oils – a good name to remember.

BOOK REVIEW

THE AFRICAN KITCHEN

REINVENTED

Chef Nti’s recipe book, My Modern African Kitchen, will win the heart of anyone who loves African cuisine. The recipes are simple and easy – one can even make a threecourse meal for a family of six for under R300.

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f there was ever any doubt that African cuisine is a winner, this book kills it. The meals are simple, tasty and uncomplicated. Those who haven’t yet tried these South African classics can explore the book to find a dish to experiment with, and those who have had a taste of what’s within the covers will have the pleasure of reliving their childhood memories with an extra dose of sugar and spice!

My Modern African Kitchen is a must-own for every African household. This book embraces African cuisine in a lovely manner. Chef Nti takes absolute pride in her heritage, using her story to form these recipes.

Most African households are sceptical of buying recipe books because, more often than not, ingredients are inaccessible (read: expensive) or foreign. Chef Nti is mindful of this and has tailored this book to suit both camps – the fine dining connoisseur and the mom with limited time to make something convenient yet creative.

Certainly this is not just a recipe book but an experience of shared love and nostalgia.

One can’t help but cherish Chef Nti’s ingenuity – the way in which she moulds maize meal, for instance, into different types of dishes is stunning.

A CHAT WITH THE WOMAN OF THE HOUR

would light up because there is a beautiful plate in front of them.

In 2014 I decided it was time to change careers to food, I love working from a point of passion and food was the only thing that I was passionate about that I hadn’t explored professionally. So in 2014 I decided to pack my bags and go to LA and I was cooking when I was there and just doing research. With social media, each time I would cook, I would post and so the journey started. I saw an interest and in 2015 I thought that I would formalise it. I then registered for a diploma in culinary arts at the International Hotel School.

SA Chef caught up with Chef Nti to explore My Modern African Kitchen and more.

How did you find yourself in the kitchen and what was your journey to becoming the chef you are today?

I have always been in the kitchen for as long as I can remember.

Growing up it was my mom, myself and my sister to help and cooking was one of my chores because I loved it. I love how you can just express love with food and so I loved cooking for my family and seeing their smiles and just how everyone GOATS CHEESE AND FIG TART WITH CARAMELISED ONION

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BOOK REVIEW

SEAFOOD SAMP PAELLA

STIR FRIED CRISP PAP

Tell us about your passion for food and traditional dishes.

reason why I love to give dishes a modern twist is because we have progressed with time and personally the food that I grew up eating feel like a hug. I don’t want to move away from there, I want to stay connected to those beautiful emotions so I love me my traditional meals. My book focusses of recipes that use everyday ingredients to make special meals.

I am in tune with traditional dishes because that is what I grew up eating. I’ve been fortunate enough to travel. In my 20s I lived in Italy and I got introduced to the Mediterranean style of cooking.

It was easy for me because it is just clean favours, like how I ate when growing up. I love traditional dishes, I grew up in Soweto and I identify with that a lot. I love to give a modern twist to cultural food. If you look at what people eat, you will find that there is a story. The

What are your thoughts on South Africa’s culinary scene?

When I first started, I thought “too white and too male”. At that time Siba was the only one who I could look at and relate to. We have made progress, there are a lot of chefs who have entered the scene but it is still male dominant. There are a lot of black-owned restaurants, Les Creative just opened; Chef Wandile is a good friend of mine, classically trained. We still need to grow in terms of more women and people of colour getting into the industry.

People need to come and claim their space, because food is identity.

My Modern African Kitchen was launched on 19 September and is available at Woolworths. Chef Nti also has a range of sauces that have been introduced to the market and will soon be available in stores nationwide. Don’t miss the full, exclusive interview on www.sachefmedia.co.za.

PHUTU TABBOULEH

RECIPE SNAPSHOT MAIZE FRITTERS Ingredients ¼ cup oil 2 medium onions, thinly sliced 1 cup maize meal 1 cup cake flour 1 tsp salt ½ tsp cayenne pepper 1 tsp mustard powder 1½ tsp baking powder ½ cup finely grated cheese 2 eggs, beaten 1 cup milk ½ cup water 4 bacon rashers Method 1. Heat 3 tablespoons of oil and sauté onion until soft. Keep warm.

2. In a large bowl, sift together all the dry ingredients and add the cheese.

3. Beat the egg, milk and water together, and add to the dry ingredients.

4. Mix to a soft batter, and allow to stand for a few minutes.

5. Grill the bacon and keep it warm.

6. In a large frying pan, heat oil and drop generous tablespoonfuls of batter into it. When bubbles begin to burst on the surface of the batter, the fritters are ready to be turned. Brown on both sides.

7. Serve topped with fried onion and bacon.

AMASI CHEESECAKE

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BOOK REVIEW

SA’S TOP 100

RECIPES REVEALED Foodies of South Africa offers up a feast of ideas for bringing pizazz to your everyday meals – and it’s for a good cause, too! Kim Crowie tells us more.

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hefty book packed with goodness, Foodies of South Africa’s Top 100 Most Delicious, Most Shared Recipes Ever is a must for any kitchen – chef or not. As someone who was never destined to set foot in a kitchen, these dishes are simple, straightforward and oh-so-doable, not to mention exciting to explore.

Authors Chantal Botha, Hayley Murison and Julie Brown have truly outdone themselves with this one.

Foodies Top 100 is a selection of one hundred of Foodies of SA’s best-loved and most-shared recipes in 2018/2019. The book is divided into several categories to make searching easy, too. From breakfast to snacks and sides, mains and braai to sweets and drinks, there’s a little something for anyone looking for a delicious recipe that doesn’t break the bank. Think Pancake Br(egg)fast Bake – pancake rolls filled with creamy bacon, spinach and mushroom mixture, and topped with a generous layer of cheese and an egg. Or ThreeCheese and Biltong Pastry Bomb, Chicken Tikka Masala Edibowls, Chutney-Basted Gammon, and even Dessert Roosterkoek filled with chocolate and marshmallows.

There are also vegetarian options, and a decadent recipe for a chocolate Shweshwe Cake.

Impressively, these are all regular, everyday recipes with a uniquely creative twist. I am amazed at

LEKKA LASAGNE CUPS

how a bar of chocolate, a sheet of pastry or a sprinkling of cheese can completely change a normal dish on any given night into something truly special. For all the chefs who go home after a long day of cooking on the job and still want to make a nutritious, yummy meal (without the hassle), Foodies Top 100 is for you. Every recipe is tried and tested,

SHWESHWE CAKE

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with easy-to-follow instructions so even a fool can’t go wrong.

Recipes also include information on the number of engagements and views they received when posted online. An added bonus is the QR codes on every page that allows one to access the video of the recipe online.

Best of all, Foodies Top 100 is a recipe book with a cause. 100% of all royalties go to Breadline Africa to help feed children in preschool. Research shows that children really struggle to learn and absorb information on an empty stomach. Since 1993, Breadline Africa has delivered more than 480 shipping containers to poverty-stricken communities across the country. If just 5 000 copies of Foodies Top 100 are sold, Foodies of SA will be able to donate a shipping containerbased kitchen to a school.

EVENTS TO DIARISE

NOVEMBER JANUARY GLOBAL ORGANIC PRODUCE EXPO 9 - 11 Florida, USA GOLD COAST FOOD AND WINE EXPO 10 – 12 Gold Coast, Australia INTERSUC 11 – 14 Paris, France BELLAVITA EXPO 13 – 15 Amsterdam, The Netherlands INTERNATIONAL GREEN WEEK 17 – 26 Berlin, Germany WINTER FANCY FOOD SHOW 19 – 21 San Francisco, USA

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SCOTLAND’S SPECIALITY FOOD SHOW 19 – 21 Glasgow, UK GASTRO TEK 20 – 21 Kalkar, Germany

FEBRUARY FRUIT LOGISTICA 5–7 Berlin, Germany FISH INTERNATIONAL 9 – 11 Bremen, Germany

BEAUTY AND HEALTH FOOD EXPO 20 - 22 Chiba, Japan

PRODEXPO 10 – 14 Moscow, Russia

IDAHO POTATO CONFERENCE 21 – 23 Pocatello, USA

SUPERMARKET TRADE SHOW 12 – 14 Tokyo, Japan

DAIRY STRONG CONFERENCE 22 – 23 Wisconsin, USA

IKA CULINARY OLYMPICS 14 – 19 Stuttgart, Germany

IOWA PORK CONGRESS 22 – 23 Des Moines, USA

EVENTS TO DIARISE

GULFOOD 16 – 20 Dubai, UAE CLARENS CRAFT BEER FESTIVAL 21 – 22 Clarens, South Africa WHISKEY MESSE NURENBERG 29 – 1 March Nürnberg, Germany

MARCH VINEXPO NEW YORK 2–3 New York, USA ANNUAL MEAT CONFERENCE 2–4 Dallas, USA FOOD EXPO GREECE 7–9 Athens, Greece INTERNATIONAL RESTAURANT AND FOODSERVICE SHOW 8 – 10 New York, USA THE GAPP PRINT EXPO 8 – 11 Johannesburg, South Africa FOODEX JAPAN 10 – 13 Tokyo, Japan

IMAGE BY BROOKE LARK VIA UNSPLASH

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INTERNORGA 13 – 17 Hamburg, Germany PROWEIN 15 – 17 Dusseldorf, Germany WORLD OLIVE OIL EXHIBITION 18 – 19 Madrid, Spain OLIO CAPITALE 20 – 22 Trieste, Italy SNAXPO 22 - 24 Charlotte, USA EUROGASTRO 25 – 27 Warsaw, Poland GIANT PUMPKIN FESTIVAL 27 – 28 Heidelberg, South Africa

COFFEE AND TEA RUSSIAN EXPO 12 – 14 Moscow, Russia

63

THE LAST WORD

DON’T PIZZA ME OFF! Friday night is generally pizza night at our house. My pride and joy is a wood fired pizza oven in the kitchen and I’ll fire it up quicker than you can say extra mozzarella.

O

nce the fire settles down, a thin wisp of white smoke curls above the house, reminiscent of the scene at the Vatican City when the Cardinals are electing a new Pope. This is a sure sign to my neighbours that they’re all welcome for pizza as long as the smoke is visible. They’ve stopped asking when am I going to light the fire again and simply say, “Don’t you think it’s about time we elected a new Pope!”

Pizza can, at the same time, be the simplest and the most difficult dish in the world because sure as hell, everyone’s got an opinion on it!

“Don’t make my base too thick, thick bases are too bready!” “Who taught you to make bases like this – it won’t hold the topping!” “Why is this sauce so watery, it’s not supposed to be so thin!” “In Italy they only use buffalo mozzarella, this stuff is like chopped up egg whites!” “I know a place where they make the perfect pizza!”

I don’t think it happens with any other dish I cook for guests, normally they are either complimentary or they keep quiet. My roast lamb is considered fantastic, the freshly baked linefish in coconut milk has received rave reviews and even the humble roast chicken with the All Purpose Asian Paste squished under the skin garners the occasional compliment but fire up the pizza oven and you’ve got a roomful of bloody experts.

I’ve given it a lot of thought and come to the conclusion that the answer is not to offer your guests

64

BRIAN MCCUNE

anything that is commercially available in a restaurant especially if you are preparing the real McCoy – it distorts their cognitive process.

You see, no one I know makes pizza from scratch at home, they buy takeaways or eat in an Italian restaurant, they buy ready cooked pizza bases and heat them up in a lukewarm oven topped with a tin of chopped tomatoes and grated cheddar cheese and quite simply that is their point of reference for judging the quality of pizzas.

They don’t understand that that I’ve spent 30 years experimenting with hard flours, soft flours, imported 00 flour from Italy, fresh tomatoes, tinned tomatoes, sundried tomatoes, buffalo mozzarella, chopped bocconcini, sliced, torn,shredded, marinated cow’s milk mozzarellas, provolone, ricotta,

goat’s cheese, pecorino, parmesan, cheddar and gouda, chopped garlic, crushed garlic, blanched garlic, roasted garlic and don’t even get me started on the toppings.

They don’t understand my pizza bases have contained at various times, olive oil, sunflower oil, walnut oil, vegetable oil, milk, mineral water, rock salt, onion salt, garlic salt, celery salt, sponge starters, sourdough starters – in more combinations than the National Lottery.

They don’t understand that in my personal pizza pursuit I too have tasted Mama’s Pizza, Tony’s Original and even Pizza Hut’s Tuesday Nite Special. I’ve eaten deep dish pizza in Chicago and in Naples naturally Margheritas (the pizza not Margaritas the drink) , goat cheese and sundried olive calzone in Melbourne and Dublin Bay prawn and pesto in Dublin Bay of all places, I’ve even had a Mars Bar pizza in Glasgow at a time when it rather incongruously held the title of ‘Cultural Capital of Europe.’

So if you happen to be in the neighbourhood on a Friday evening and see the telltale wisp of smoke you’re more than welcome to join us. Just don’t tell me “You know in Hawaii they actually use tinned pineapple on their pizzas”!

Brian owns the Food Biz, a Cape Town based food consultancy, and instead of working spends his time telling other people how to work.

Contact him at www.thefood.biz, foodwizard@iafrica.com or on +27 (0)82 492 9239.

Whole stuffed trout for the coals Ingredients • 1 x 800g Three Streams Whole Trout – cleaned and gutted • 1 x jar (130g) Pesto Princess Thai Pesto with Coriander and Cashews • 1-2 red onions – cut in slices • Coarse salt and pepper for seasoning • Fresh herbs of your choice • Olive oil

For Serving • 1 x jar (130g) Pesto Princess Thai Pesto • Fresh herbs

Method Use a paper towel and pat the trout inside and outside to get rid of all excess water. Season the inside of the trout with salt and pepper and spread with one whole jar of pesto. Top the pesto with a layer of sliced red onion rings. Close the trout and drizzle olive oil over the fish – season with coarse salt and pepper. Secure the trout with string.

Prepare coals, bearing in mind that you want a very mild heat.

Place trout on the grid and cook for 10-12 minutes on each side.

When cooked, remove trout from the coals and serve with a fresh herb salad, boiled and buttered new potatoes and more Thai pesto.

Recipe brought to you by Three Streams in association with chef and food blogger Nina Timm Wood texture photo by Lukas Blazek on Unsplash

Three Streams’ Aquaculture practices are based on a deep caring for the planet and the absolute need for responsible and sustainable trout farming. Three Streams produces trout which is fully traceable from egg to plate, as we believe you should know the journey your food has travelled.

Three Streams – the country’s leading processing and smoking facility of Salmon, Trout and various other premuim grade seafood products.

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Range EASY TO DIGEST

lactose free

www.parmalat.co.za