SA Chef Issue 17 - 2020

SA CH EF

MEDIA

ISSUE 17 | 2020

The Of ficial Voice of the South African Chefs Association

THE DAWN OF SUPERFOODS What’s so super about them anyway?

NEW AGE AFRICAN CUISINE Selassie Atadika on fresh culinary trends on the continent

WELCOME

A MESSAGE FROM

THE PRESIDENT

I

t is with great excitement that we enter 2020. In fact, we are only a few months in and the SA Chefs Association is already in full swing. We have experienced some incredible highlights, and if the last couple of months are anything to go by, this will be another year of great accomplishments for our culinary industry.

I would like to extend a huge congratulations to our Olympic heroes, Team Masakhane. Despite several challenges, our young team brought home three bronze medals from the IKA Culinary Olympics in February. The Team won a bronze medal in the Chef’s Table and the Restaurant of Nations on 16 and 18 February respectively. The third medal was won by Nicolas van der Walt of FBI Culinary Studio in the showpiece category for his incredible representation of South Africa’s King Protea.

We salute the whole team and Team SA Manager Trevor Boyd for an excellent job in representing our country despite numerous challenges along the way. Prior to the Olympics, SA Chefs hosted a Team Dinner send-off at The Michelangelo Hotel in Johannesburg,

so thanks must go to our gracious hosts, as well as all in attendance, and, of course, the team’s sponsors, without whom this undertaking would not have been possible.

In other news, 6 February saw the Nestle Enterprise Development graduation for students who went through their programme.

Well done to all of you, we wish you all of the best on your journey to great culinary feats.

I am also proud to announce that on 26 February, BCE Foodservice Equipment awarded three catering companies with equipment to further grow their businesses. The deserving recipients were Nonjabulo Nzuza of Injabulo Foodworks, Irene Mbhele of Buya Mbhele Group Pty and Bongani Kubheka of Peppered Peach. A special thanks goes to the BCE team who have been instrumental in the growth and development of local chefs.

Hostex, which took place from 1-3 March this year, has remained true to its promise in delivering a bigger and better show in 2020. It was the first event on the SA Chefs calendar, and was a resounding success. Congratulations must also go to the SA Chefs bursary award

JAMES KHOZA

winner, Thulaganyo Segalwe, who won the Bryan Montgomery Bursary at Hostex. A huge thank you to all our sponsors and supporters for making this event possible.

Be sure to catch all the highlights from the show in this issue.

Lastly, I would like to urge members to engage even more with our association and be part of the process of nominating the Board of SA Chefs. The call for nominations has already closed, but please be on the lookout for the elections – it is important that you cast your vote and that your voice is heard as we enter a new season in our organisation.

Culinary Regards, James Khoza

SA CHEFS PATRONS

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SA CHEF MEDIA

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SA CHEFS President: James Khoza Publisher: Lance Gibbons lance@sachefmag.co.za

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Head of Design: Liam Abrahams Writers: Katie Reynolds-Da Silva, Noma Tsheleza, Lesley Marchant

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ARTICLE TYPE

01 PRESIDENT’S LETTER 04 AN ICE CREAM DREAM 08 WHAT’S THE DEAL WITH SUPERFOODS?

08 SUPERFOODS

They’re packed with antioxidants, nutrients, and health benefits, but what is it that makes them so special? Lesley Marchant explores.

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HOSTEX 2020: BETTER AND BETTER

16 MARKETING YOUR FOOD TO THE MASSES 20 NEW PRODUCT WATCH 22 GIBSONS SETS GUINNESS WORLD RECORD 24 SELASSIE ATADIKA ELEVATES NEW AFRICAN CUISINE 27 GOOD FRANCE

11 HOSTEX 2020 HIGHLIGHTS

Keeping true to its promise of being bigger and better than ever, Hostex 2020 wowed the crowd – and SA Chefs was right in the thick of it.

28 QUOIN ROCK: OPULENT TEA PAIRINGS 30 SA CHEFS NEWS 34 OLYMPICS CULINARY SQUAD WINS THREE MEDALS 36 TRAINING AND DEVELOPMENT 39 COFFEE TRENDS 40 FRENCH CUISINE THROUGH THE AGES 44 IT’S WINE O’CLOCK! 46 INSIDE JUNGLE OATS’ NEW MILL 48 WHAT’S THAT ON THE LABEL?

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NEW AGE AFRICAN CUISINE

Selassie Atadika, a woman who fell into cheffing by accident, has become one of the foremost voices of today on new African cuisine.

51 THE LATEST ON HYGIENE AND FOOD SAFETY 52 JAMES GAAG: TAKING SA CUISINE TO NEW HEIGHTS 53 EPICE’S CHARNÉ SAMPSON REFLECTS ON HER JOURNEY 54 PRUE LEITH’S ALUMNI CELEBRATED 56 JAN HENDRIK: THERE’S NO PLACE LIKE HOME

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JAN HENDRIK

South Africa’s much-loved celebrity chef Jan Hendrik catches up with Kim Crowie during his brief visit to South Africa in March.

58 KATELYN WILLIAMS’ DROOL-WORTHY CHOCOLATE 60 REGIONAL SHOWCASE: GARDEN ROUTE 62 EVENTS TO DIARISE 64 THE LAST WORD WITH BRIAN MCCUNE 03

DAIRY: ICE CREAM

AN

ICE CREAM DREAM

It’s 20-Plenty, which means it’s finally time to quit the job you hate and become a CICO. (That’s Chief Ice Cream Officer, for the uninformed.) Katie Reynolds-Da Silva delves head-first into this sweet subject.

LEFT AND MIDDLE IMAGES: YO COCO OFFERS UP DAIRY FREE ICE CREAM OPTIONS

I

ce cream evokes memories of sunshine, beach days, sandy feet, and long car journeys with mom telling you not to let the car seats get covered in soft-serve.

Fast forward from your childhood to present day, and you’ll find that ice cream comes in more than three flavours. From its humble beginnings as a sugary treat on sunny days, this remarkable foodstuff has carved a lucrative path for savvy entrepreneurs.

Forget the chocolate and vanilla swirl of yesteryear!

Why not sample Black Tea and Candied Kumquat.

Too exotic? Try Blackberry Yoghurt Ripple, Cinnamon and Apple Jam, or Butternut and Toasted Marshmallow!

But first, let’s meet some of the connoisseurs making ripples in the world of ice-cream.

THE BEST ICE CREAM IN THE WORLD? Named by Big7Travel as the

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best ice cream parlour on Planet Earth, Unframed is an artisanal ice cream maker that makes healthy ice cream from scratch, in small batches, from real and sustainable food.

“We care about making the world’s best ice cream — including dairy-based, fruit-based sorbets, and nut-based vegan options.

We also incorporate an array of superfoods as toppings and flavours like our famous ‘Blue Coconut’ made with Blue Spirulina.

Our ice cream includes all-natural tastes that are sometimes subtle and sometimes complex, always with an obsession towards the perfect texture,” says Founder Yann Rey. Unframed serves classic flavours, often with a twist, and they love to take customers off the beaten track to discover new and extraordinary combinations.

At any given time, Unframed

has 10 flavours on display that rotate depending on seasons, inspiration, and supply. They keep at least two sorbets and three vegan flavours at all times.

See what all the fuss is about, and if Unframed is indeed worthy of this illustrious honour, by visiting their Woodstock, Kloof Street, or V&A Waterfront shops in the Mother City.

YO COCO’S DAIRY FREE DELIGHT

Yo Coco makes dairy free and delicious ice cream. They use as many locally sourced ingredients as possible, and try to bring fun to dairy-free products. Their flavours are loosely based on the seven chakras. The company was founded in 2016 to serve love and show that it is possible to have delicious ice cream while being kind to the environment and animals.

Yo Coco is based in Johannesburg and supplies stores in Cape Town, Durban and Johannesburg.

DAIRY: ICE CREAM

ICE CREAM:

lemon curd and 1 cup shortbread

•

cookies, crushed

One 14-ounce can sweetened condensed milk 2 teaspoons pure vanilla extract or

SPECIAL EQUIPMENT:

vanilla bean paste

A 9-by-5-by-3-inch metal loaf pan,

•

Pinch fine salt

chilled

•

2 cups heavy cream, cold

•

MIX-IN OPTIONS: • • •

METHOD: 1.

the condensed milk, vanilla and

sandwich cookies, crushed

salt in a large bowl; set aside.

Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

4.

Pour into a chilled 9-by-5-by-3inch metal loaf pan, and freeze, covered, until thick and creamy,

For the ice cream: Whisk together

Cookies and Cream: 12 chocolate Crunchy Cereal: 1 1/2 cups cinnamon

3.

like soft-serve, about 2 hours.

5.

Swirl in any desired mix-ins

Whip the cream with a mixer on

with a spoon. Continue to

crunch cereal, crushed

medium-high speed until firm

freeze, covered, until solid and

Cookies and Lemon: 1/2 cup jarred

peaks form, about 2 minutes.

scoopable, about 3 hours more.

THE CREAMERY

The Creamery makes natural ice cream with seasonal, sustainably produced ingredients, which they predominantly buy directly from local family farms.

The team uses only seasonal ingredients such as fruit and spices, and their seasonal flavours change daily.

Their Classic range of 65% Chocolate, Peanut Butter, Sea Salt Caramel, Rosetta Roastery Coffee and Sweet Cream ice creams are available at all Creamery locations.

2.

SALUTE WITH YOUR SPOONS The Creamery was created as a platform to celebrate ingredients that are grown naturally on small family farms in the Western Cape. Farmers are the people who feed us and our families, and it is one of the hardest jobs there is, requiring a combination of skill, experience, hard work, a willingness to put up with whatever nature throws at you, and very little financial reward. “Many of our farmers are the little guys, working on family farms and sometimes on borrowed ground, with a passion

for the land and deep concern for the environment. The Creamery would not exist without them. They are our heroes, and we salute our spoons at them.”

SOME OF THE CREAMERY’S AWESOME FLAVOURS •

Popcorn

•

Peanut Clusters

•

Chocolate Birthday Cake

•

Banana Caramel Swirl

•

Granadilla

•

Mulberry Ripple

•

Naartjie Choc Chip

•

Lemon Curd Swirl

•

Gooseberry

ABOVE AND RIGHT IMAGES: THE CREAMERY

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DAIRY: ICE CREAM

OIL IN ICE CREAM

Did you know that oil is an integral part of the ice cream process?

Nonkululeko Qhobosheane, Marketing Manager at Sime Darby Oils, shares some insights with us.

What oils are used for ice cream, and how do they affect the end product?

The main oils used for ice cream applications are coconut (lauric), palm kernel (lauric) and palm oils (non-laurics). Like all fats and oils, these three oils contain various types of fatty acids, but, unlike other plant oils, they contain a great deal of saturated fatty acids. The type of fat or oil determines the ultimate quality of ice cream.

These fats aid in the eating experience of ice cream, with regards to mouthfeel, palatability, texture and flavour, as a result of it being either a lauric or non-lauric.

Lauric fats are those with steep melting profile, while non-laurics have gradual melting profile.

How are the oils chosen and incorporated into the ice cream?

Since ice cream is eaten cold, the fats used must contain less solid content at lower temperature in order for it to melt easily at body temperature, without leaving any fatty mouthfeel and after taste.

The fats must be bland, so that any added flavour comes out as clean as possible.

These fats/oils are processed to meet a robust colour specifications which helps to maintain the cleaner and whiter appearance on the ice cream, unlike milk fats which might contain carotene, which results in off-white appearance. The abovementioned fats are stable in both ice cream and ice cream bars, as they aid in achieving high overrun.

It’s also easier to tailor-make a blend of abovementioned fats that suit specific specifications when developing new ice cream ranges.

What kind of oils does Sime Darby have that are specifically made for dairy-free ice creams?

We have four products that are suitable for dairy-free ice cream: Chocreme, Paker, Cremex, and Cocolene. Due to a higher number of people with decreased lactase activity which may lead to lactose intolerance, more and more ice cream makers find it necessary to replace milk fats with suitable vegetable fats, most preferably palm-based fats as they meet almost all quality requirements for ice cream making. Using vegetable fats qualifies the ice cream as vegan suitable, while meeting various religious requirements, too.

LEFT AND RIGHT IMAGES: UNFRAMED ICE CREAM

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Where do you see the production of ice cream headed in the future?

Ice cream will remain a strong product into the future, but with shifts aligned to the current food trends; e.g. vegan and vegetarian diets, sustainability of food and the supply chain, the foot print of food ingredients, etc., the pressures from the consumer on these topics will become more important. Aligned with this is the trend of manufacturers staying cost competitive and relevant in a very competitive market place.

Seeing that part of our market is still using imported fats, Sime Darby sees growth opportunities in this area. Sime Darby Oils SA is the premium refinery and manufacturer of modified and specialty fats in the continent, giving it a good advantage of geographic position to supply quality – assured and reliable product in a short space of time, minimizing long lead times of imports. In the years to come, we would like to see Sime Darby Oils supplying about 60 – 80% of ice cream manufacturers with specialised or tailor-made vegetable fats, because we already have infrastructure and we are ever ready to serve that market.

SIME DARBY

THE ROYAL’S DESSERT Ice cream is an interesting treat, enjoyed by all circles within society. Both young and old indulge their cravings for treats with a quality and tasty ice cream on a regular basis, says Sime Darby.

T

hough no-one knows exactly when ice cream was first produced, history tells us that the Chinese used to enjoy the frozen product made by mixing fruit juices with snow.

In the 13th century, the product evolved from using fruit juices to milk. This technique spread to some European countries, where it gained popularity as a luxurious product for the royal courts. The introduction of the first mechanical refrigerators, in the 19th century, revolutionised the way ice cream was produced since that day.

Fats, either animal or vegetablebased, play a very critical role in ice cream making. Animal-based fats include whole milk, cream, butter and anhydrous milk fat. Due to high cost and health concerns related to saturate fat levels in animal-based fats, the ice cream industry has seen a large shift towards vegetable fats.

A VARIETY OF SPECIALTY FATS TO CHOOSE FROM

Sime Darby Oils South Africa (SDOSA) has a state-of-the-art refinery with capacity and capability to produce specialty fats for supply into the whole of Africa. Speciality fats are a blend of various types of fats, which can include modified fats, to meet any customer-specific requirements. SDOSA is the only manufacturer that is capable of producing these modified fats in SA. Fats are characterised as either laurics or non-laurics, referring to

their physical and chemical properties in relation to their expected benefits in the end-products. Speciality fats are available in various combinations of laurics and non-laurics, modified and non-modified, all to suit your specific requirements.

BENEFITS OF USING SDOSA FATS

By using SDOSA specialty fats, the manufacturers gain processing advantages and reduced input cost.

SDOSA’s specialty fats fulfil different functions in ice cream, like smooth mouthfeel, flavour carrier, stable structure, longer shelf life, better heat-resistance and aeration capacity to give the desired overrun.

SDOSA is the leader in manufacturing cocoa butter alternative (CBA) fats, which are fundamental in manufacturing ice cream and chocolate coatings.

CBAs are categorised as cocoa butter replacers (CBR), cocoa butter substitutes (CBS) and cocoa butter equivalents (CBE), with different properties for different functions.

Ice cream coatings and toppings are in common use in the production of ice cream and ice cream bars.

Varying fat content in coatings determines attributes such as gloss, viscosity, crystallisation rate and texture. Apart from economic considerations, vegetable fats have an advantage over cocoa butter in ice cream coatings in achieving better processing, fast crystallisation and non-transparent thin layers, as required.

SUSTAINABLE AND COST EFFECTIVE

Lately, the ice cream manufacturers have grown fond of specialty vegetable fats for sustainable and cost-effective results. Process friendliness and product stability are also some of the reasons why the ice cream industry has come to prefer vegetable fats over their animalbased alternatives.

SDOSA has become a supplier of choice for ice cream fats, aiding in running a profitable ice cream business, while making their customers happy and feeling like royalty. *For more information on speciality fats use in ice cream production, please visit our website on www.simedarbyoils.co.za

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SUPERFOODS

IMAGE BY YU HOSOI VIA UNSPLASH

WHAT’S THE DEAL

WITH SUPERFOODS? They’re packed with antioxidants, rich in nutrients, and full of incredible health benefits – they’re so-called ‘superfoods’, but what is it that makes them so special?

Lesley Marchant explores.

T

he concept of ‘superfoods’ isn’t a new one. Over the past decade, it’s become a buzzword to describe nutrient-dense foods with supposed health-promoting properties. These foods generally have an unusually high fibre, vitamin or antioxidant content, and are believed to reduce the risk of certain diseases, improve immunity, or enable weight loss.

They are, it seems, miracle foods with medicinal properties – but the truth about superfoods is a lot less simple.

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THE HISTORY OF SUPERFOODS

‘Superfoods’ have been around for decades. The earliest record of the term comes from a poem about wine in a Jamaican newspaper during WWI; the second comes from a Canadian newspaper praising the nutritional benefits of a muffin. Years later, wine and muffins weren’t exactly topping superfood lists, but in the early 2000s when the word was gaining traction, it was most commonly used to describe whole foods (usually fruit and

vegetables, although some fish and dairy products made the cut) with a high nutrient content.

As time passed, more and more foods and food groups were slapped with ‘super’ labels – a potentially dangerous pattern when there’s still no official or legal definition of the phrase.

Strangely enough, there are no set criteria for determining what is and isn’t a superfood.

That’s why in 2007 the European Union banned the use of the term on product labels, unless sellers could clearly provide

SUPERFOODS

a concrete health claim.

‘Superfood’ is, in fact, nothing more than a food marketing term popularised by the media for foods with an especially high nutrient density. A few years ago, blueberries and kale were two notable figures riding the superfood wave; today, the term is often used in reference to trendy, exotic-sounding foods – those that have been revered by ancient cultures for centuries with names that don’t exactly roll off the tongue: acai, quinoa, ashwagandha, kombucha, amaranth, and, most recently, moringa. In 2020, fermented foods, CBD oil, microgreens and matcha are predicted to be the newest wave of superfoods.

The way the concept has so smoothly shifted from one food trend to the next over the years is proof enough: any food that happens to be in fashion will inevitably be added to the ever-growing superfood list. The foods on this list do share certain commonalities – they’re often plant-based, somewhat exotic, and, yes, undeniably healthy.

These foods should definitely

IMAGE BY HANF GARTEN VIA UNSPLASH

IMAGE BY ALICE PASQUAL VIA UNSPLASH

MATCHA

CBD OILS

be incorporated into a balanced diet. But what makes a blueberry worthy of superfood status, and not a strawberry? And, if superfoods aren’t a concept recognised by nutritionists and other health professionals, why bother buying into them at all?

HERE’S WHAT REALLY MAKES A FOOD ‘SUPER’

The term ‘superfood’ in itself might be a slightly misleading marketing gimmick, but that doesn’t mean certain foods don’t confer potential health benefits.

Berries, for example, are high in fibre and antioxidants, while dark, leafy greens are a great source of vitamins A and C and phytochemicals.

There’s no denying that specific components of foods and drinks may be particularly good – but food itself isn’t magical.

Virtually every fruit or vegetable has ended up on a

superfood list, because the vast majority of minimally processed foods are good for us. But there’s no real evidence that kale is significantly healthier than spinach or that goji berries do anything more health-wise than an orange would. The ‘super’ label gives the impression that other foods in our diets are less healthy, when many of these foods provide nutrients that are just as valuable as those in so-called superfoods.

There’s no single food that can provide all the essential nutrients required for healthy living, but the existence of a ‘superfood’ implies that unhealthy lifestyle choices can somehow be reversed by a blueberry and chia smoothie every morning. A single food can’t hold the key to good health, but a balanced diet rich in fruit and vegetables can certainly be the world’s greatest supplement.

THE ‘SUPER’ LABEL GIVES THE IMPRESSION THAT OTHER FOODS IN OUR DIETS ARE LESS HEALTHY, WHEN MANY OF THESE FOODS PROVIDE NUTRIENTS THAT ARE JUST AS VALUABLE AS THOSE IN SO-CALLED SUPERFOODS.

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SUPERFOODS

7 FOODS WORTHY OF ‘SUPER’ STATUS

Although it’s true that most of the so-called superfoods are overhyped, some foods can still be called out for immense health benefits and nutritional value. These are seven of the best.

Acai

These tasty berries contain omega-9, a fatty acid and powerful anti-inflammatory, and have antioxidant levels higher than almost all other berries (including blueberries).

Salmon

A serving of this nutrientdense fish just once a week is enough to meet the body’s need for omega-3 fatty acids.

Avos contain more potassium than bananas, and are extremely high in fibre and healthy fats. Oleic acid is the most predominant monounsaturated fat in avo, and it’s linked to reduced inflammation.

Green tea

One of the most prevalent antioxidants in green tea is the

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Turmeric

Turmeric lattes are having a moment for a reason – its active compound, curcumin, has the proven potential to prevent heart disease, Alzheimer’s and cancer.

Kimchi

Packed with probiotics, this Korean staple of fermented cabbage contains bucketloads of good bacteria that work wonders for overall wellness and gut health.

Chia seeds

One of the original superfoods, chia seeds may be tiny, but they pack a seriously nutritious punch thanks to their high content of omega-3 fatty acids, antioxidants, fibre and protein.

IMAGE BY BRENDA GODINEZ VIA UNSPLASH

IMAGE BY HILARY HAHN VIA UNSPLASH

TUMERIC, GINGER AND HONEY DRINK

AVOCADO ON TOAST

catechin epigallocatechin gallate (EGCG) which helps the body fight against chronic diseases like heart disease, diabetes and even cancer.

Avocado

IMAGE BY BRENDA GODINEZ VIA UNSPLASH

IMAGE BY CAROLINE ATTWOOD VIA UNSPLASH

SALMON

CHIA SEEDS IN SMOOTHIE

EVENT FOCUS

HOSTEX 2020

DELIVERS INNOVATION AND OPPORTUNITY The much-anticipated hospitality and food and beverage expo, Hostex, took place at Sandton Convention from 1-3 March 2020 with two jam-packed halls filled with exhibitors and visitors.

H

ostex continues to deliver innovation and opportunity, as displayed at the latest edition from 1-3 March at the SCC. This biennial trade show has been an industry highlight since 1984, and is the largest PanAfrican food, drink and hospitality expo, bringing together a multitude of food, drink and hospitality exhibitors all under one roof.

“Hostex is a critical milestone in the hospitality industry every second year. SA Chefs celebrate the partnership of 35 years and we are deeply grateful and honoured to have Specialised Exhibition Montgomery as a patron of SA Chefs, and the opportunity to share this platform,” says Thomas Overbeck, General Manager of the SA Chefs Association.

SPEAKER HIGHLIGHTS

This year brought a range of exciting speakers to Hostex, with day one placing the spotlight on sustainability in the F&B industry.

Kayla-Ann Osborn, Executive Head Chef of The Chef’s Table, shared the importance of environmentally friendly sourcing and business practices, followed by James Khoza, SA Chefs President and Exec Chef at Tsogo Sun, and Franz de

the Saxon Hotel, Villas and Spa; and Rekha Bothma, GM of Hospitality at Emperors Palace.

The discussion covered their journey and challenges they have faced as women in the industry.

The third and final day looked at other aspects of hospitality, with education as the theme.

The Hotels Outlook 2019-2023 was presented by Lee Zama, CEO of Fedhasa; and a talk on mental health and wellbeing in the workplace by Stephen Hickmore of Hickmore Recruitment and HSC, among others.

Waal, The Power Chef, who gave motivation for why sustainability is your concern.

Day two was all about the women in the culinary industry, with the majority of speakers being female. A highlight was the late morning panel discussion with women of power in hospitality.

On the panel were Karen Short, Founder and Chairperson of By Word of Mouth; Nadia Barnard of Capsicum Culinary Studio; Jackie Cameron of the School of Food and Wine; Candice Philip, Head Chef of Grei at

SA CHEFS REPORTS A SUCCESS

The SA Chefs Association, who worked closely with Specialised Exhibitions Montgomery, the organisers of Hostex, to make this show happen, was elated at the success and interest garnered.

The event was jam packed with exhibitors, buyers, and chefs of all ages who stopped by the SA Chefs Village and Skillery.

The Village tied its programme in with the overall Hostex themes, presenting demos, talks, discussions and cook-offs along the lines of sustainability, women in culinary and education.

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EVENT FOCUS

They also had several giveaways throughout Hostex, such as sauce and other hampers from The Flavour Lab, and Cape Wine Academy hampers for the winning tag team cooking challenge, which Chef Mahlomola and Chef Kamogelo went home with.

Braeside Butcheries and Slow Food provided an incredible deboning demonstration, and Chef Kabelo Molosiwa who prepared a creamy mushroom pasta and a surprise dessert dish using Meggle and Barilla products from Tacoma Foods. Also of note was Chef Monalisa from TS Africa who won the Pasta Mystery Box Cook-off from Tacoma Foods, and Mahlako Matlala who won the Duck Mystery Box Cook-off and walked away with

two hampers from The Duck Father SA. The highlight of Day Three at Hostex was the announcement of the winner of the Bryan Montgomery Bursary. This went to the deserving Thulaganyo Segalwe.

Amongst the many speakers at the SA Chefs Village and Skillery were, of course, some of the Hostex ambassadors. These included Chef Franz de Waal, Owner of #HotCaterers and Chef Jackie Cameron of Jackie Cameron School of Food and Wine in the KwaZulu-Natal Midlands.

Overall, a great time was had by all, with many food, beverage and culinary deals made, lessons learned and new relationships forged. Three cheers to the show that delivers – Hostex!

SPECIAL THANKS TO OUR SPONSORS We would like to extend a special thank you to our sponsors and supporters, without whom this event would not have been possible: Academy of Chefs, Avanti Coffee Company, Braeside Butcheries, BRM Foods, Cape Wine Academy, Devil’s Peak, Excella, Gauteng Dairy, Gearhouse South Africa, Hostex, HSC The Hospitality Solutions Company, Lamarina Foods, Luck Star SA, Mac Brothers, Montgomery Group and Specialised Exhibitions, National Youth Chefs Training Programme, Nestle Professional, Rich’s, SA Chefs Young Chefs Club, SA National Culinary Olympic Team, SiChef, Sir Fruit, Sun International, Tacoma Foods, The Centre for Culinary Excellence, The

THE EVENT WAS JAM PACKED WITH EXHIBITORS, BUYERS, AND CHEFS OF ALL AGES WHO STOPPED

BY THE SA CHEFS VILLAGE AND SKILLERY. 12

Duck Father, The Flavour Lab, Three Streams Smokehouse, Tiger Brands, Tsebo, Tsogo Sun, Unilever Food Solutions, Vulcan Catering Equipment, West Rand Centre for Culinary Excellence, Wilmar, WorldChefs.

EVENT FOCUS

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EVENT FOCUS

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HOSTEX 2020

CHEFFING SUCCESS TAKES

A LOT MORE THAN COOKING

James Khoza, Hostex 2020 Ambassador, President of the SA Chefs Association, and Executive Chef of Sandton Convention Centre shares his thoughts on the industry.

J

ames Khoza, undoubtedly one of South Africa’s most inspirational chefs, has made his mark on the local culinary landscape with strong leadership, insight, and a passion for excellence and opportunity in training and education in the industry. He addresses the need for chefs to develop skills beyond culinary.

Consumer behaviour in relation to food and beverage choices is changing at an increasingly rapid pace, making it imperative for us as chefs to stay ahead of the trends, to be learning continuously, and to be prepared to adapt our product delivery.

Remaining relevant in today’s world means we must wear more than just the coat of cooks, and add the coat of entrepreneurship. Cooking is a business and must be treated as such. Chefs need to be encouraged to learn leadership skills to manage the everchanging cooking landscape as their responsibilities increase to include managing people and their behaviours, products and procurement, as well as finance. Chefs must know how to manage a skilled and intelligent workforce and how to get the most out of their people; they must know how to

effectively use new intelligent equipment; all while creating dishes of all types according to consumer expectations.

The culinary industry of 2020 demands that entrepreneurship and management training must be compulsory in chefs’ schools to enable chefs to be the leaders they will be expected to be.

Additional training that is of value to trainee chefs includes thought leadership, how to design and drive new strategies, how to lead change, how to enhance customers service, and how to drive team performance.

Chefs are vital business

decision makers who represent their organisations to the outside world, and they are agents of environmental sustainability.

Climate change is forcing people to relook at how they conduct their affairs in the context of the effect their actions have on the overall environment.

The issues of waste, drought, fish shortages, health connotations of the increasing imbalances, and the probability of repairing the damage must all be addressed – and chefs as leaders must play a role in their areas of influence to contribute to a collaborated effort to remedy the situation.

Sustainability must be the first question that chefs ask themselves before they create a menu, switch on a stove, decide how to cook a product – and that knowledge and understanding must be shared with the brigade.

Our chefs have the potential to have a strong positive impact on the organisations they are employed by – they can improve revenue, optimise talent identification and retention, drive creativity and innovation, grow business through market share, deliver exceptional service, and manage a broad portfolio of products and services.

The need for chefs to be leaders has never been more vital than now.

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MARKETING FOOD

MARKETING YOUR FOOD

TO THE MASSES

Making a food brand stand out in a crowd is all in the marketing – but with so many platforms, where to begin? Lesley Marchant explores this visually rich world in more depth.

AFRO’S CHICKEN SHOP

A

sk any foodie: South Africa’s culinary scene can compete with the best in the world, and there’s no shortage of brilliant restaurants, incredible chefs and fantastic food bloggers to grow our reputation more each day. But, even in a country with so many excellent options for dining out, some restaurants remain steadfastly higher in the rankings than others.

Often, a food brand’s popularity isn’t necessarily a result of superior product quality – it’s down of another major factor that can, in fact, be controlled: marketing.

Effective marketing is at the heart of any successful business,

16

DEE GRAVETT

and the culinary industry is no different. Food businesses have a wealth of marketing tools to choose from, and knowing how to use them can be the difference between popping up in TripAdvisor’s Top 10 or barely being a blip on the radar. Nikita Singh, a professional Food Writer, Recipe Developer and Food Stylist, says there are three major factors in good food marketing: professional images, paid media campaigns and a unique selling point.

Another means of marketing is good branding. These days, branding is everything, and there’s more to it than a clever name and a

cute logo. A restaurant’s branding should infiltrate all the parts of the business, from the interior design to the marketing materials. And with so many ways to market a business – from social media to Google Ads to good old-fashioned print publicity – figuring out where to begin is anything but easy.

THE INS AND OUTS OF DIGITAL MARKETING

The digital realm is a good place to start. Dee Gravett, Marketing Director for Durban-based restaurant chain Afro’s Chicken Shop, believes that Google listings should never be ignored. “These are

MARKETING FOOD

BUDDHA BOWL

increasingly becoming a customer’s first point of contact with a brand, and it generally happens through organic search,” she says.

Another strategy that has helped Afro’s grow from a single trailer in 2012 to 15 brick-and-mortar stores across the country was the decision to pick just a few online marketing channels to put time and resources into.

“The channels you choose should align with your brand’s style,” she explains. “For example, if your food is especially aesthetically interesting, Instagram will be your best bet.

But, if you’re selling a product and want to consider posting recipes online, a combination of Instagram and Pinterest should serve your business well.” Gravett says that

MELISSA DELPORT

ONE OF MELISSA’S CAREFULLY STYLED DISHES

when these channels are performing at their peak, additional ones can always be added at a later stage.

If a food business has the budget for it, Singh recommends getting a paid media specialist to concentrate social media marketing to geospecific target areas. “A brand needs to advertise to the right audience, not just anyone who happens to be online,” she says. And there’s one place a food brand’s target market is likeliest to be found.

Today, Instagram reigns supreme, with food-related hashtags and drool-inducing photographs numbering in the millions.

THE VISUAL BUSINESS OF FOOD

Food is, by nature, highly visual, and luckily, visual content is in high

demand online. Melissa Delport, Founder of The Truffle Journal, a food photography, lifestyle and travel blog, thanks Instagram for helping her build her brand. She simply did what came naturally to her on social media: sharing her food photography. “I think people loved seeing what I was getting up to, and as my social media presence grew, so did my brand,” she says.

Singh also cites Instagram as a major marketing go-to, saying that food images tend to perform extremely well on the platform.

“People also enjoy video content that shows the making of food or reveals a side to cooking that the audience might not usually get to see, like the process of tempering chocolate,” she says.

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MARKETING FOOD

IT’S EASY TO BECOME ABSORBED BY THE IDEA OF THE PERFECT PHOTO, BUT OFTEN THE BEST VERSION IS THE FIRST SHOT,” SAYS SINGH. “INSTEAD OF FORCING FOOD TO DO THINGS IT DOESN’T NATURALLY DO – LIKE HAVING PERFECTLY ROUND, ROCK-HARD ICE CREAM SCOOPS – RATHER LET IT MELT A LITTLE TO LOOK CREAMY, NATURAL AND DELICIOUS. Gravett adds that people eat with their eyes, and Instagram satisfies the desire for rapidly generated, visually appealing content. Of course, some food snaps are more drool-inducing – and so more worthy of engagement – than others. But learning to take a fantastic food photo is surprisingly simple.

Singh and Delport agree that a good rule of thumb is to keep it natural and avoid the temptation to over-style. “It’s easy to become absorbed by the idea of the perfect photo, but often the best version is the first shot,” says Singh. “Instead of forcing food to do things it doesn’t naturally do – like having perfectly round, rock-hard ice cream scoops – rather let it melt a little to look creamy, natural and delicious.”

It may seem asinine to some, but an appealing photograph can grow an audience incredibly quickly – it’s why restaurants featuring stunning interiors or serving up especially unique fare go viral. In South Africa, the most hashtagged restaurants across the country include Grand Africa Café & Beach in Cape Town, Marble in Joburg and Eyadini Lounge in Durban – the latter boasting over 500k followers. It’s the sort of exposure that can’t be bought, and it has the added benefit of being at the fingertips of any young business.

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HOW SOCIAL MEDIA MAKES IT HAPPEN

Instagram might be considered by most to be a food business’s best friend, but other social media channels have their own merits.

Singh says that long-form posts, like Bon Appetit-style education pieces, are powerful tools that tend to be more suited mailers or Twitter – in fact, statistics show that Twitter users most frequently show interests in clothing, tourism and food. Facebook ads are great for marketing products, and running a Facebook competition is a clever way to increase a page’s likes and shares.

Pinterest can act as a curated space perfect for visual storytelling and sharing recipes. It’s also a brilliant way to build brand identity – Pinterest boards can showcase the lifestyle a brand represents,

not just the product it sells.

Someone who’s living proof of the power of social media marketing is celebrity chef and food stylist Zola Nene. With culinary credentials that include a sevenyear stint as the resident chef on popular morning show Expresso, her own cooking show, Celeb Feasts with Zola, an international award-winning cookbook, and the role of judge on The Great South African Bake Off, Nene has become a force to be reckoned with in the local food industry. And it all started with social media.

“I used social media to build my brand in the early stages,” she says.

“In fact, I still rely primarily on social media as a marketing tool. Most of my partnerships are born on social media, and it’s a way that other brands get familiar with me and my work.” Nene says that any food

WHOLE BAKED CAULIFLOWER WITH LEMON YOGURT SAUCE (IMAGE COURTESY OF NIKITA SINGH)

ARTICLE TYPE

business starting out should be consistent about posting on social media – not only because it creates brand awareness, but also because it helps create a clear brand identity.

THE BIG DEAL OF BRANDING

Competition is fierce, and getting a food brand to stand out is a test of creativity. Part of Afro’s Chicken Shop’s success is owed to its branding, and the loyal community its voice has attracted. The Afro’s brand voice is uniquely local: a quick glance through the menu reveals local slang words like ‘laaities’, ‘kiff’ and ‘laanie’. Afro’s only uses local ingredients, its restaurants feature work by local artists, and its music playlist is South African. “As proudly South African Durban-locals we knew very early on that Afro’s was always going to be a locally inspired business,” says Gravett.

“Our language comes from the way our team speaks in real life – there’s no fancy advertising lingo; we keep it real. We think our customers appreciate that.”

In successfully building their business, Afro’s hasn’t resorted to complicated strategies and expensive tools, because, as Gravett says, great content

ARTISANAL FRUITY FLAVOURED LOLLIPOPS

NIKITA SINGH

trumps big spend for long-term ROI. Afro’s is proof of the power of keeping it simple, sticking to the basics to avoid unnecessarily complicating the message of a brand. Using social media to grow its following was the first step.

Initially, Afro’s created a Twitter feed to let customers know where their trailer would be located and keep them engaged. After opening its first shop, Afro’s moved onto Instagram, providing surf reports every morning. Naturally, with growth, its marketing has evolved.

“We haven’t changed the formula too much, but we have invested in heavier-hitting software, more automation and analytics – we genuinely want to know our

customers,” Gravett says. “That’s why we focus on community engagement and being real online.

We’re real people and we want our customers to feel like, if they have something to say, we’re listening and taking action.”

A strong brand identity like this isn’t just vital for restaurants – it also applies to chefs, bloggers, and freelancers within the culinary industry. As a way to build brand identity, Nene suggests tagging other brands on social media, but cautions that there’s just one chance at a first impression. “Only start tagging and putting yourself out there once you know that your work is of the highest standard,” she says.

Delport adds that, in The Truffle Journal’s earliest stages, her brand grew because she had a clear vision for it in terms visual aesthetic and the clients she wanted to be associated with. “Know the pillars of your business, and make sure your voice is clear in what it’s saying,” she says. “Are you sustainable? Cruelty-free? These are all questions your audience wants to know. If you can figure out exactly what to show them, they will hear your voice – and hopefully respond to it.”

STYLING A FEW SUMMER SHOTS FOR SOBAE FROZEN

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ARTICLE TYPE

WHAT’S NEW PEA PROTEIN POWER FOR THE WIN Pea protein is one of the trendiest protein powders around, but it’s nothing new for AGT Foods, who began introducing it to the South African market over 6 years ago. “It is versatile, functional and 100% natural,” explains Chief Operating Officer George Tomazos, “it is a safe option for people with various dietary restrictions and contains all nine of the essential amino acids.” This means that it is ideal for building muscle. Plus, it can easily be added to your diet or menu – think smoothies, muffins, oatmeal, or even pancakes.

Head Office Tel: +27 11 762 5261 Email: sales.za@agtfoods.com Web: www.agtfoods.co.za

THE NATURAL DARK CLEAN PROMISE Food manufacturers can now turn to Savannah for natural dark cocoa powder. Free from alkaline agents, vegan, dairy and lactose free while retaining the deep, dark colour and intense flavour. Ideal for consumers in search of natural indulgences.

Head Office Tel: 011 856 4500 Web: www.savannah.co.za

TABLE BACKGROUND DESIGNED BY FREEPIK

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CHEFDIRECT

SHARE YOUR TRICKS

OF THE TRADE

ChefDirect is the premier digital marketplace for F&B suppliers, farmers and chefs to converge. Here’s why you should join and be part of our growing community.

I

f you’re not on ChefDirect yet, you’re missing out. Not only are our 7 000+ users interacting and engaging with their peers, sharing their latest and greatest dishes, and ensuring the word is spread when there are culinary jobs and opportunities, but it is also a place to see which companies are creating some incredible products, and where to find the freshest of fruit and vegetables in close proximity to your kitchen.

FOUR SIMPLE STEPS

It’s as simple as one, two, three (four) and you’re ready to go: 1. Download the app for FREE on Android and iOS 2. Create your profile and

tell us about yourself 3. Follow, share like and comment on posts in our various streams: Chef’s Corner, F&B, Equipment, Farmers 4. Create posts about your culinary exploits, ideas and showcase your creativity to the world.

ABOUT CHEFDIRECT ChefDirect is a game-changing native app available on Android and iOS. Designed with geolocation technology to assist chefs, hospitality managers and other buyers to source products and fresh produce from farmers and suppliers closest to them, we believe in sustainability, from farm to fork. With

ChefDirect is the perfect place to create a business network with your peers where you can exchange vital information, take part in fantastic giveaways and much more. And be sure to stay abreast of the latest news and trends in the culinary world by following SteffDirect, our ChefDirect champion and ambassador.

over 7 000 users and growing, ChefDirect brings you the latest and best deals, allows you to interact with you peers, share culinary tips, and source incredible products for your kitchen. Download the app for free today on the App Store or Google Play. Find out more on www. sachefmedia.co.za.

WIN BIG WITH CHEFDIRECT The winner of our Gourmet Burger competition last year, Karabo Phiri, spend a delightful weekend in Cape Town this February taking in the beauty and delectable dishes that make the Mother City famous. Keep your eyes peeled for more exciting competitions like this!

KARABO PHIRI ENJOYED HER WEEKEND IN CAPE TOWN IMMENSELY

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AWARDS

GIBSON’S SETS GUINNESS WORLD RECORD

Gibson’s Gourmet Burgers & Ribs set a Guinness World Record for the Most Varieties of Milkshakes Commercially Available.

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ibson’s Gourmet Burgers & Ribs at the V&A Waterfront have been announced as the Guinness World Records official title holder for ‘Most Varieties of Milkshakes Commercially Available’. With 207 decadently divine shakes on offer, Gibson’s no doubt have a shake to satisfy everyone’s taste buds - a milkshake paradise indeed!

Achieving this incredible record involved a year and a half of hard work before Gibson’s were able to process their application to the Guinness World Records and arrange a record attempt in terms of their very strict criteria.

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The big day finally arrived. On 17 October 2019, with great excitement, Gibson’s successfully carried out their Guinness World Records official attempt for the record of ‘The Most Varieties of Milkshakes Commercially Available’.

This long process leading up to this moment, which had to be strictly followed, encompassed numerous certification forms, checks and balances including checking their menu, sales mix, recipes, ingredients, location and various other formalities. Key witnesses - well-known foodies Jenny Morris, Pete Goffe-Wood, Justin Bonello, Giorgio Nava and

Clarice Gomes were required to submit their credentials and curricula vitae to the Guinness World Records London office and after due diligence and various correspondence, they were appointed as Guinness World Records judges for the record attempt.

Once all of the above protocol had been followed, the date for the official record attempt was finally confirmed. The judges, verified and mandated by Guinness World Records, arrived at 6am on 17 October. They were divided into two teams, as in terms of Guinness World Records regulations, a team

AWARDS

STANDING: PETER GOFFE-WOOD, JUSTIN BONELLO, CLARICE GOMES, JENNY MORRIS, GIORGIO NAVA (JUDGES); KNEELING: IAN HALFON AND DORON DUVEEN (DIRECTORS, SLICK RESTAURANT GROUP)

WE ARE REALLY PROUD TO BE THE BIGGEST IN THE WHOLE WORLD. WE ARE PROUD OF AFRICA, THE V&A WATERFRONT AND LAST BUT NOT LEAST, GIBSON’S GOURMET BURGERS & RIBS AND OUR DEDICATED TEAM. of judges could only work for 4 hours and then there had to be a changing of the guard. Working in two shifts under the guidance of Pete Goffe-Wood according to strict criteria, the 207 milkshakes had to be counted, tasted and signed off by the judges. In addition, they had to audit the recipes and verify that the 207 shakes actually appeared on the menu. The whole attempt, including recipes and ingredients, was filmed by a camera with a timing device as well as duplicated on CCTV footage, and photographs had to be taken of each individual milkshake together

with a number and a recipe card.

Having never made 207 shakes at one time, Gibson’s guesstimated that they would be finished at about 12pm or 1pm and were proudly surprised when the day’s proceedings concluded at 11:20am.

The Guinness World Records London office followed up with a due diligence worldwide to check and see if in fact there were any other people or companies in the world that complied with this attempt and it was duly verified that Gibson’s are in fact the world record holders for the ‘Most Varieties of Milkshakes

Commercially Available’.

“We are really proud to be the biggest in the whole world.

We are proud of Africa, the V&A Waterfront and last but not least, Gibson’s Gourmet Burgers & Ribs and our dedicated team. So please come and share this amazing achievement with us and enjoy your way through the WORLD’S largest selection of shakes,” says Ian Halfon, proud Co-Owner of Gibson’s Gourmet Burgers & Ribs.

For more information on Gibson’s or to make a reservation visit www.gibsonsburgers.co.za.

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CHEF SHOWCASE

CHEF SELASSIE ATADIKA ELEVATES NEW AFRICAN CUISINE A woman who fell into cheffing late in life and quite by accident, Chef Selassie Atadika is changing lives globally through her food experience. She shares her thoughts and insights with SA Chef’s Kim Crowie.

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ailed by Design Indaba as a culinary nomad, Experiential Chef Selassie Atadika is winning hearts across the world through her dishes. Originally from Ghana, her family left the country during her early years – but she never forgot the traditional flavours of home. After studying geography she found herself working with UNICEF. And after a sort of culinary epiphany during her time providing humanitarian aid in South Sudan and Northern Nigeria, she changed her career path. In 2014, she returned to Ghana and opened Midunu, her own food enterprise through which she offers nomadic and private dining experiences. This year she spoke at Design Indaba’s conference about her journey and the New African Cuisine she is pioneering. She shares her insights and story with us.

Firstly, tell us about yourself and how you landed up in the cheffing profession?

I’m an accidental and late career chef. Though I have always loved cooking and being around food, it took me a couple decades to decide to take the calling seriously.

After over a decade engaged in humanitarian and development work around the continent, I came to the realisation that not only was food a convener for families, friends and communities, it was in many

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CHEF SELASSIE ATADIKA

ways a solution to many of the continent’s challenges. I decided to go to culinary school to get the ‘classic’ knowledge to match what I had learned in my travels through the continent and in my mother’s kitchen. Fully equipped, I ran a pop-up with 2 friends in Senegal on a monthly basis for a few years before finally making the decision to go full time in Ghana in 2014.

Why are you passionate about food – and more importantly, African cuisine?

Food has so many facets and interlinkages in society. I truly believe that food can change lives, communities and economies.

When I’m working on my menus

and dishes, I look to think of how each dish can represent cuisine, community and culture intersecting with environment, sustainability and economy. If we eat what grows on this continent, we invest back into our communities and honor our heritage. The cuisines I have eaten on my journeys on this continent have been incredible!

We need to be proud of it and shout it from the mountain tops.

You’ve raked up some impressive accolades over the years! What are the moments that really stand out for you?

Thank you! One of the highlights has been getting shortlisted for the 2019 Basque Culinary World Prize.

It is a prize which shines a light on chefs aiming to transforming society through gastronomy.

And for me, this transformative power of food is why I made my career change so being seen at an international level for these efforts has been amazing.

The African continent is having something of a moment globally. Why is this significant, and how do we ensure that it, but becomes a vibrant and sustainable industry?

It has taken far too long for the continent to get acknowledged for its global contributions!

African fashion, art and music have been the first ones out the gate and our cuisine is now getting featured. A lot of people

have been out there championing this for years. For it to be sustained, we need to make sure to set up the systems to allow for it to become part of the global culinary vocabulary. The improvement of the value chains for the ingredients, the production and creation of value-added products, access to international markets, culinary programmes educating emerging talent, investments to enable restaurants, kitchen incubators etc to see the light of day.

What are some of the challenges firstly of being a woman in a male-dominated industry, and secondly, being a woman of colour?

The challenges are many and being double ‘taxed’ can weigh on you.

I try to focus my energy on what I

can do. So, I stay on my focus and do the best I can each and every day and try to leave the industry a better place than I found it. My team in Accra is entirely female led. I try to support them to reach their personal and professional goals to the best of my ability and instill the passion and pride I have in the cuisines of the continent every chance I get.

What are the challenges of starting your own business and championing local foods? How have you overcome these?

Challenges range from perspective of clients who have preconceived(read here: negative) notions about African cuisines to broken value chains for valuable indigenous ingredients.

THE CUISINES I HAVE EATEN ON MY JOURNEYS ON THIS CONTINENT HAVE BEEN INCREDIBLE! WE NEED TO BE PROUD OF IT AND SHOUT IT FROM THE MOUNTAIN TOPS. EGUSI RAVIOLI

I have seen changing perceptions in how guests are responding to my cuisine. It’s been encouraging. We’ve gone from a pop up to now adding a regular tasting menu. Of course, we can’t forget our roots! We still have our nomadic dinner which is a communal dining experience. I love watching diners connecting at our table!

What trends are you most intrigued by?

I’m currently in love with foraging. I’m still learning but the depth of knowledge of landscape, history and botany is mind blowing, not to mention the joy I get from the intergenerational connection it requires.

What’s cooking in your test kitchen at the moment?

What ingredients are you enjoying working with, what new flavours and dishes are you experimenting?

I’ve gone back to basics.

I’m experimenting with the local fermentation techniques which we have in Ghana.

Bring on the funk!

What advice would you give to young chefs eager to follow in your footsteps?

Find what makes you unique.

Identify your ‘special sauce’ and what you have to contribute

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to the culinary landscape.

Develop it, even if it is a side hustle. And work on your plan and identify your resources to bring it to life.

Be patient but persistent.

Let’s add value along with new letters to the culinary alphabet.

Find out more about Chef Selassie at midunu.com

Any last words, news or relevant info our readers should know?

As we bring the cuisines to a global audience, let’s not just make them ‘pretty’ or dummy them down. Let us share the stories about our culinary custodians, let’s explain our ingredients and terroir, let’s show the complexity of our flavor profiles.

MIDUNU GROUNDNUT SOUP

GROUNDNUT SOUP

METHOD Mix peanut butter and tomato paste with cayenne pepper in a pot, slowly blend in 2

INGREDIENTS

cups stock. Cook on medium heat, cover

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1 1/4 cups smooth natural peanut

and stir occasionally for 20 minutes. Add

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butter or groundnut paste

remaining 6 cups stock, stirring in

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1/4 cup tomato paste

slowly. Reduce heat to medium-low. Add

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1 Tbsp cayenne pepper, ground

ginger, mushroom powder, onion, chili

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8 cups stock

and salt. Boil for 30-40 minutes, stirring

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1 tsp ginger, ground

occasionally until the oil separates and

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1 Tbsp mushroom powder

comes our of the groundnut paste.

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1/4 cup onion, chopped

Add in the sautéed or blanched

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2 tsp salt

vegetables to the soup and let it cook for

•

chili to taste

a few minutes before serving. Serve

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selection of vegetables

alone, or with starch of choice. The soup can be reduced down a bit further and

Add blanched or sautéed vegetables

uses as a sauce. Please note that if you

ofchoice examples include:

don’t wait let the soup cook until

green beans, eggplant, carrots,

the oil separates, it can cause discomfort

okra and/or cauliflower.

during digestion.

GOOD ARTICLE FRANCE TYPE

GOÛT DE FRANCE 2020 IN SOUTHERN AFRICA

An international celebration of French gastronomy and culture, with some local flair.

IMAGES COURTESY OF GOÛT DE FRANCE / GOOD FRANCE SA

C

hefs across South Africa and Lesotho join an exclusive international club of restaurants celebrating French cuisine, firing up for the sixth edition of Goût de France / Good France. The French Embassy in South Africa is calling on chefs to take part in this prestigious event.

In 2019, 38 restaurants across South Africa and Lesotho participated, joining over 5 000 chefs from five continents in this celebration.

During the Goût de France / Good France week in South Africa (13 – 19 April 2020), participating restaurants simply offer guests the unique experience of French art de vivre and pay tribute to its creativity and values: sharing, pleasure, and respect for good food and good company.

Goût de France / Good France was first held in 2015, following UNESCO’s decision to put the

“gastronomic meal of the French” on the intangible world cultural heritage list. Inspired by Auguste Escoffier, who launched the “Dîners d’Épicure” (Epicurean Dinners) initiative from 1912, restaurants participating in Goût de France serve Frenchstyle dinners on the same week across the world. The concept is driven by the French Ministry for Europe and Foreign Affairs.

Last year the celebration spread to more than ten cities in South Africa, including Durban, Cape Town, Johannesburg and Pretoria.

French Ambassador Aurelien Lechevallier said: “Just like South Africans, we appreciate good food, good wine and good living.

What a wonderful opportunity for us to come together and share these passions!”

This year’s edition will once again place sustainable gastronomy at the centre of the event, with

the spotlight on the French region of Centre-Val de Loire.

Whether your thing is haute cuisine or quality bistro food, step up to the plate and enjoy Frenchinspired meals in your restaurant and participate in this great celebration.

Each chef is free to choose their French-style courses and menu according to the local market and seasonal produce, as well as the exact days on which the dinners will be served during this exciting week.

Those participating will benefit from great local and international communication around Good France, with opportunities to take part in more events organised with the embassy.

Register on www.france.fr/en/campaign/ gout-france-good-france by proposing a menu showcasing French gastronomy.

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SHOWCASE

EDIBLE PINA COLADE DESSERT WITH COCONUT, ACCESSORISED WITH SMALL PIECES OF PINAPPLES AND LEMON, AND IS PAIRED WITH BAIN DE ROSES

A VIRGIN MOJITO WLECOME COCKTAIL IS ENOUGH TO BREAK THE ICE

CARE FOR A CUP

OF OPULENCE? Gåte at Quoin Rock is a singular experience. Its creative flair and ability to excite the senses is delightful, as Musawenkosi Gebuza found out at a unique tea pairing in February.

G

åte’s tea pairing is a phantasmagorical experience allowing one to travel across the world without ever leaving your seat. Situated at Quoin Rock in Knorrhoek, Stellenbosch, Gåte oozes with luxury.

Surrounded by some of the most picturesque mountains, it is a dream workspace for any forward-thinking creative. The well-equipped kitchen houses a centrifuge, walk-in fridges, Swiss Paco jets, a glass freezer, Convotherm ovens, a Thermomix, and tunnels for micro-herbs. So it comes as no surprise that the staff at Gåte are in their element.

The restaurant has partnered with TWG Tea, a luxury tea brand based in Singapore, to present guests with this singular experience. Singapore is the epicentre of home-grown teas,

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and each of Gåte’s teas bring forth an aroma of complimentary flavours that are chosen to assist, boost and balance the flavours of each dish placed in front of you.

SIX COURSES OF EXTRAVAGANCE

On this particular afternoon, we were treated to a six-course meal that drew from Head Chef Nicole Loubser’s travels, experiences and inspirations from various countries. The tea pairings were decadent, exciting, and truly a sensory feast – from the eyecatching plating methods and delectable smells to the array of textures and tastes on the palate.

Ieva Tomase, our Southern Africa TWG Tea Chest Representative, explained the thought behind their partnership.

“The reason why I chose to be part of this experiment and

experience, and to work with this brand specifically, is because I have had a life-long passion for tea. One of the things that sets them apart is that they source tea directly from specific tea grass or trees only, and don’t flagger teas with flavours or spices.”

TWG and Gåte’s incredible tea pairing experience is a non-alcoholic option that accommodates any and every one. It is also a perfect testament to the growing trend towards non-alcoholic beverage consumption.

WHAT’S ON THE MENU

The tea pairing daytime experience menu offers up six courses of pleasure. Each dish is paired with all-natural teas that burst with a plethora of delicious flavours inspired by different countries from around the world.

SHOWCASE

LAMB WITH CRANBERRY AND SMOKED CHEESE TUILE, PAIRED WITH THE DELIGHTFUL ETERNAL SUMMER TEA.

“It has been a great experience working many hours with Chef Nicole Loubser and the rest of her team, pairing the meals they prepared with the different teas from across the world, trying the meals with hot tea and again with cold tea to find the perfect tea for each meal,” says Ieva.

The six-course set menu is inclusive, fitting different and specified diets. Every course caters to vegetarians, vegans and individuals whose diets are gluten-free.

The starter dish is a Caffe Macchiato made with tomato soup and pumpkin seeds.

It is served with Gåte Cigar made with potatoes, taking you on a taste tour of Italy.

The second dish, originating in South Africa, is Gåte’s signature fresh from the sea – Saldana

Bay Oysters paired with a tea called Weekend in Shanghai.

With the third dish we travel back to Italy for some Gåte’s energising Caprese Salad. It consists of two wild tomatoes, a solid mozzarella cheese ball and mozzarella cheese sauce. This dish is paired with 1837 White Tea. For the fourth dish, we travel to Austria. Here, we encounter Lamb with cranberry and smoked cheese tuile, paired with the delightful Eternal Summer tea.

The main course takes us on a tour of Namibia for some game – Oryx with smoked potato puree, an egg and a vegetable medley, paired with Japanese green tea: Houjicha.

For dessert we are taken to the Caribbean for an edible Pina Colada dessert with coconut.

This playfully plated dish is

TOP AND BOTTOM:ORYX WITH SMOKED POTATO PUREE, AN EGG AND VEGETABLE MEDLEY, PAIRED WITH JAPANESE GREEN TEA: HOUJICHA

accessorised with small pieces of pineapples and lemon, and is paired with Bain De Roses.

THE LAST WORD

Quoin Rock, although still a relatively young establishment, is chock full of creativity. Their people are passionate about food, and about conjuring a dining experience to thrill the senses. We highly recommend you pop in and try it for yourself. Allow your eyes to wander, your ears to take in each tea’s unique story and origin, and your tongue to dance with anticipation for each new bite. As Ieva so eloquently says: “The are many stories to be told from each meal and tea ingredient.”

To book your tea pairing experience, visit www.quoinrock.co.za.

CAFFE MACCHIATO MADE WITH TOMATO SOUP AND PUMPKIN SEEDS. IT IS SERVED WITH GÅTE CIGAR MADE WITH POTATOES

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NEWS

SANDTON CHEF’S CIRCLE GAVE AWAY AROUND 500 TOYS AND A CHEQUE OF R20 000 COURTESY OF CIRO.

SA CHEFS NEWS SANDTON CHEF’S CIRCLE GIVES BACK

The Sandton Chef’s Circle recently held an event at HTA School of Culinary Art with 30 Executive Chefs, 15 Orphans and a selection of around 500 toys.

The children of St Laurence’s Children’s Haven joined the chefs, to watch the film ‘Ratatouille’ and enjoy pizzas prepared especially for them – before heading outside to a jumping castle.

Over the course of the year, chefs brought various books and toys as their ‘entrance fee’ to the Sandton Chef’s Circle get-togethers.

These toys were then given to the children on the day, along with books donated by Exclusive Books Hyde Park and a cheque from Ciro Beverage Solutions of R20 000 towards buying whatever the Children’s Haven needs.

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The Sandton Chef’s Circle will continue with their regular gettogethers, alternating hosts with each event, and will once again collect toys and books for the children during the next year.

CHEF CANDICE PHILIP LEAVES GREI

Grei Head Chef Candice Philip will be leaving the Saxon Hotel, Villas and Spa at the end of May after being a valued part of the culinary team at the hotel for the past 15 years.

During her 15 years as part of the Saxon family, Chef Candice served as Head Chef at the award-winning restaurants Luke Dale Roberts X Saxon as well as five hundred – under Chef Luke Dale-Roberts and Chef David Higgs respectively – before opening her own restaurant, Grei,

to wide-spread acclaim in 2018.

Grei has been awarded numerous accolades; including being selected as one of the World’s 50 Best Discoveries by The World’s 50 Best Restaurants in November 2019, as well as being nominated as the World’s Leading Fine Dining Hotel Restaurant by the World Travel Awards in 2018 and 2019 alongside being awarded 2 plates from the Jenny Handley Gourmet Guide in 2019. Chef Candice’s achievements also includes the Mercedes Benz Eat Out Nederburg Rising Star award for 2018 and the Conde Nast House & Garden SA Gourmet Restaurant Awards 2018: Young Chef Award.

“I have been fortunate enough to have worked with some amazing chefs and held down some equally amazing restaurants before seeing my own space and restaurant come

NEWS

BCE ASSISTS 3 BUSINESSES OWNERS

to life,” Chef Candice said, “Grei has been something I worked for my whole life and I am eternally grateful for the successes that Grei has gathered over such a short time.

I am excited and look forward to my next chapter and the adventures that my next step holds.”

CTIA TO HOST INFO EVENING ON 1 APRIL

CTIA’s Info Evening will take place on 1 April 2020, hosted at three of their four campuses nationwide.

On this evening you will be treated to a culinary arts experience that will tinker your taste buds and open a whole new world of what the #cheflife has to offer you.

Full-time and part-time courses are available at CTIA, for both culinary and patisserie disciplines.

Once qualified, international placements are available through CTIA, too. Visit the Info Evening free of charge from 6pm to interact with current students at CTIA and chef lecturers, and friendly career consultants. Booking is essential.

RSVP before 28 March 2020.

Centurion: 0620821964 1003 Saxby Avenue, Eldoraigne, Centurion

CHEF CANDICE PHILIP

Stellenbosch: 0625057027 The Vineyard, Building A, 2nd Floor, 1 Devon Valley Road, Stellenbosch Durban: 0613220949 The Box Office, 199 Peter Mokaba Road, Morningside

SA CHEFS WOMEN IN CULINARY LAUNCHES WHATSAPP GROUP

The SA Chefs Women in Culinary have created a WhatsApp group for ladies, gents or members of the LGBTQI+ community. This is a group to build a community for Women in Culinary and to build a database of connections for volunteering, planning projects, etc.

The group welcomes members, but has set up stringent rules for posting and interactions that should be adhered to when sharing information.

Visit tiny.cc/WomenInCulinary to join.

BCE FOODSERVICE EQUIPMENT ASSISTS 3 BUSINESSES OWNERS

The BCE Foodservice Equipment Team has been instrumental in the

growth and development of local chefs. Through their connection with SA Chefs, the company handed over catering equipment to three lucky business owners. A special thanks goes to the team, particularly those who were present on the day, including Justin Morby-Smith, Managing Director; Nolan Padayachee, National Sales and Marketing Manager; Sibongile Ndhlovu, HR Manager; and Aaron Mofokeng, Graphic Designer.

Congratulations to the BCE Foodservice Equipment recipients.

Nonjabulo Nzuza from Injabulo Foodworks was the first recipient.

Injabulo Foodworks has been in business for five years in Pietermaritzburg, KwaZulu-Natal.

Their services include a bakery, café and catering business, as well as running weekend classes for women to learn how to cook and bake.

The second BCE Foodservice Equipment recipient was Irene Mbhele from Buya Mbhele Group Pty. her company has been in business for five years in Johannesburg. Irene was part of the Lucky Star EDP, and she caters for numerous events.

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NEWS

Her company employs women on a temporary basis and this empowers them with skills and knowledge. She wants her business to be sustainable with the hopes to increase employment opportunities and develop opportunities to change lives.

The third and final recipient was Bongani Kubheka from Peppered Peach. Although he was no present on the day, the company has been in business for 10 years in Johannesburg. In 2018, Bongani was awarded the Rising Star Award

by STH where he gave a speech to students regarding the challenges and opportunities in the industry sector. With the BCE Foodservice Equipment, he will be able to cater at functions with 200 people and effectively grow his business.

EDUCATION IS KEY TO PREVENTING CORONAVIRUS

The food industry globally has already begun to suffer the effects of the COVID-19 (novel coronavirus) outbreak in December 2019. It has affected the sales of bottled water, infant formula, the world’s largest whisky maker, and if the public are to follow suggestions from WHO and various other health organisations, it will soon impact the hospitality and restaurant

LOBSTERINK OFFERS ADVICE ON AVOIDING CORONAVIRUS

sector, too.

During this time, health proffessionals and experts have urged the public to prioritise hygiene to avoid the spread of germs and disease. Some of these suggestions include not gathering in large groups or in public places, keeping your hands and surroundings clean, and refraining from touching people in greeting or conversation.

In response to this, Lobster Ink, a division of Ecolab, has developed an online training programme to help kitchen teams reduce the risk of infection through appropriate cleaning, disinfection, and hygiene procedures.

“Responding appropriately and timeously to the outbreak is a significant challenge for

businesses worldwide,” they explain on their website. “As more information becomes available, we know that adopting certain behaviours can help to reduce the risk of infection for ourselves, our colleagues, and our customers.”

To watch the video, visit lobsterink.com/coronavirus.

TOP TIPS FOR PREVENTING CORONAVIRUS Stay clean and avoid shaking hands. Try waving and smiling instead.

Wash your hands frequently and use hand sanitiser regularly.

Stay at least 1m away from anyone with sniffles or coughs. If you have a

SA CHEFS OFFICE CLOSURE

cough or sneeze, cover it with your bent elbow.

SA Chefs will be closing their offices and working from home as of 18 March 2020

Clean as you cook. Have a

until after the Easter break. The team will

trash plan and avoid mess

still be available during the usual hours;

where possible.

however have opted to work remotely to accommodate the COVID-19 containment measures. Go to our Facebook page to catch up on all the news, demos and photos you may have missed @sachefsassociation ECOLAB HAS A RANGE OF USEFUL SANITISERS

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COVID-19 MESSAGE

LET’S SUPPORT ONE ANOTHER

As the South African culinary industry joins their international counterparts in this challenging time amidst the COVID-19 pandemic, SA Chefs President James Khoza and Worldchefs President Thomas A. Gugler urge the industry to support each other.

families, businesses, societies and

other, and support one another through

countries as the infection rates spiral

these challenging times. I wish you well

around the world and more recently

as you navigate the murky waters that

have started here in South Africa, with

the COVID-19 outbreak has brought

incredible haste and intensity.

about, and I urge you and your families

As you may know, SA Chefs is the

to take every precaution to stay safe

Country associate member of the

and well. SA Chefs will continue to

global organisation, Worldchefs,

operate, business as usual, albeit from

Fellow Members, Culinary

and herewith I submit a message

our homes, and we will continue to

Patrons and Friends,

of warmth and reassurance from

assist you in any way we can.

Worldchefs President Thomas Gugler.

Over the past weeks we have witnessed

It is in unity, fellow chefs, that we

the continuous impact of the

share our conviction with the world, to

Coronavirus (COVID-19) on individuals,

stand by each other, take care of each

D

ear Colleagues, Chefs and Friends around the world, Many warm and heartfelt greetings to you and your family from Worldchefs.

During this time of challenge and difficulty caused by COVID-19, we want you to know that we are there with you and will continue to support you in any way possible.

When the quarantine restrictions are over, it will be time once again to help those less fortunate and share our goodwill and consideration for others through a combination of passion, dedication and culinary skills.

As always, we will stand together and support each other. We will find a way to overcome the difficult times and despair caused by this pandemic.

Together, let us do what we can, no matter how little or grand, to be

that helping hand amidst this global crisis. Let us show compassion and consideration to our neighbours and in our local communities.

Families throughout the world will be seeking assistance and we will be there to support and offer our help because that is who we are and what we do. After all, we are a community of chefs, a global fraternity bonded by our profession in “the white jacket”.

For some, the difficulties will go beyond the health risks of the coronavirus and become significant financial and business concerns.

Therefore, let us also remember to support our local restaurants, hotels, markets and business owners when possible, as they too will struggle to overcome this crisis.

In regard to the status of the

#StrongerTogether James Khoza

Worldchefs Congress 2020 in Saint Petersburg, we will keep you posted. The final decision will be made by mid-April 2020 at the latest and it will be based on the global situation at that time.

In closing, I would like to personally thank you for everything you have done and will continue to do for Worldchefs, the chefs in your association, their families and the people in your communities.

Your time and contributions are always recognized, appreciated and will be forever remembered.

May God Bless you and your family. May you always believe in the “power of the white jacket”.

With the Best Culinary Regards, Thomas A. Gugler President, Worldchefs

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SA CHEFS NEWS

THREE CHEERS FOR

TEAM MASAKHANE! This February, the South African Culinary Olympic Team returned from the IKA Culinary Olympics victorious with three bronze medals.

T

he South African Culinary Olympic Team – Team Masakhane – has returned victorious with three bronze medals. This is evidence of the years of dedication, passion, talent and skill they have invested into representing their country on the biggest culinary stage in the world, the IKA Culinary Olympics in Stuttgart.

Held once every four years in Germany, the Culinary Olympics is the ultimate culinary competition, attracting around 1 800 participants, including 110 teams and roughly 800 individual competitors from 67 countries to compete in various categories. The most prestigious and highly-prized category is the National Team category, which this year saw 29 teams competing for the goal of gold in the oldest and biggest international culinary arts competition, which was first held in 1900.

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RISING TO A GLOBAL CHALLENGE

Competing in 22 professionally equipped kitchens built especially for the Olympics in Stuttgart, surrounded by thousands of spectators, constantly watched by jury members and cooking under extremely pressurised competition conditions, South Africa’s young team – one of the youngest among the 29 teams – rose to the challenge, overcoming many logistical challenges, and impressing judges and fellow competitors with their systems, discipline and spirit.

Under the auspices of the SA Chefs Association, Team SA was headed by Trevor Boyd, Team Manager and Executive Chef of The Michelangelo Hotel; with team members Dion Vengatass, Chef de Cuisine, Belmond Mount Nelson Hotel (Team Captain); and Kirstin Hellemann, Junior Sous Chef, Belmond Mount Nelson Hotel, both of whom have past Culinary

Olympic experience – and Olympic newcomers, Adrian Vigus-Brown, Executive Chef, African Pride Melrose Arch, Autograph Collection; Chanté Rabie, Pastry Chef, Saxton Hotel, Villas and Spa; Bradley van Niekerk, Senior Chef de Partie, Chefs Warehouse Beau Constantia; Oscar Baard, Pastry Chef, NH Cape Town The Lord Charles; and Sifiso Chiziano (commis chef, African Pride Melrose Arch, Autograph Collection and National Youth Chef Training Programme 3rd year student).

THREE CHEERS FOR THREE WINS

The Springbok squad competed in two categories; the Chef’s Table, entailing seven different dishes for twelve people on 16 February, and the Restaurant of Nations, a threecourse menu for 110 people on 18 February. In both categories, visitors to the IKA Olympics paid to enjoy the dishes. The Team won a bronze medal in each of the two categories.

SA CHEFS NEWS

The third medal was won by individual competitor Nicolas van der Walt of FBI Culinary Studio, who entered the showpiece category with a work of art in sugar titled ‘King for a Day’, a spectacular representation of South Africa’s beautiful King Protea.

“When you consider the high standards at the competition, our young team did exceptionally well,” said James Khoza, President of SA Chefs and Executive Chef of Sandton Convention Centre, “It’s an achievement that demonstrates what we’re aiming to do for the country and brings unity to South Africa; it gives chefs an aspiration because we are not just working for a salary, but for tourism and for the country, and we are putting ourselves forward as ambassadors for the country. I’m very proud.”

“What a rollercoaster ride the past three years has been.

We went to show that South Africa can compete against the best. The response from the other countries clearly showed that we’re a force to be reckoned with,” said Team Captain Dion Vengatass. “As a team we were aiming for gold, but

OLYMPIC CULINARY SQUAD SPONSORS

bronze feels like a gold because we had some challenges two months before the competition that put us at a disadvantage. We were one chef down in the Chefs Table category with a young, inexperienced team, and still we managed to do our country proud.”

According to IKA Culinary Olympics Jury President Frank Widmann, the teams this year set new culinary trends. “Whereas a lot was cooked sous-vide at the

Culinary Olympics four years ago, the trend at the IKA 2020 was once again towards cooking with open heat.” In culinary terms, the trend at this year’s Culinary Olympics has moved away from unusual and expensive products, creating dishes with simple and regional products with outstanding flavours.

In the National Culinary Team category, Team Norway was crowned the winner, taking home the Olympic gold medal.

MIDWAY LIQUORS

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TRAINING AND DEVELOPMENT

SA CHEFS ENGAGES

CULINARY TRAINING PROVIDERS SA Chefs has been engaging with South Africa’s training providers to discuss qualifications, trade tests, and, of course, the impact of COVID-19 on the sector.

Elsu Gericke, Head of SA Chefs Professional Body and Skills Development, reports.

O

n 3 March 2020, an important engagement was held by the Professional Body, SA Chefs, at the Sandton Convention Centre with culinary training providers from the Gauteng, Limpopo, Mpumalanga and Free State. It was attended by representatives from the QCTO (Quality Council for Trades and Occupations), CATHSSETA and NAMB (National Artisan Moderation Body).

During the engagement, several questions were posed to the regulators, and the training providers were also given the chance to pose questions to them. While only some of these have been answered, the changes that are currently experienced ELSU GERICKE

CONTACT TRAINING TIME LOST DUE TO COVID-19 OUTBREAK WILL BE COMPENSATED FOR LATER IN THE YEAR © JESUS TERRES VIA UNSPLASH

in the culinary education space were highlighted.

Most importantly, these questions were posed: • What role does the CATHSSETA play in the Chef Qualification?

• What are the pitfalls of the Trade test and accreditation of trade test centres?

• Why there is a back log of accreditations from the QCTO? General quality assurance questions were also raised.

SA Chefs have committed to create a document with all the questions and answers and make it public to assist all schools in their journey to compliance.

Furthermore, upon

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investigation, SA Chefs has also proposed to increase the benefits for training provider members.

Changes will include more workshops and engagements, site visits by SA Chefs, and attendance of SA Chefs representatives at important school events.

The COVID-19 threat has also seen some culinary schools close their doors. Many of these are to continue with online training, and some are restructuring their calendars to ensure that the contact training time lost will be compensated for later in the year.

The true impact of these changes and closures remain to be seen, but we are confident that the schools have taken the appropriate action for their students and staff.

CORONAVIRUS

CORONAVIRUS: HOW TO DEAL

As South Africa declares a National State of Disaster, it’s important that we all take the necessary precautions to prevent the further spread of coronavirus (COVID-19) and other disease this change of season.

O

n 15 March 2020, President Cyril Ramaphosa addressed the nation and declared a State of Disaster. This, in effect, means that due to the COVID-19 outbreak in South Africa, measures to stop the spread of the virus have been taken. This includes the partial closure of borders, the banning of visits to prisons, the closing of schools for several weeks, and the prohibition of events that involve the gathering of more than 100 people. A state of disaster can last for three months if it is not extended or cancelled, and, according to the World Health Organisation, around 1 in 5 people who catch COVID-19 need hospital treatment. So in the meantime, it is important that we all adhere to the various rules set in motion and that we maintain impeccable hygiene at all times. Here are some simple steps you can take to keep your workplace in order.

MAINTAIN PERSONAL HYGIENE

1. Wash your hands frequently and thoroughly

2.

3.

4.

5.

6.

with soap and water or an alcohol-based sanitiser Maintain a social distance of at least 1m or more, especially from someone who is coughing and sneezing Avoid touching your eyes, nose and mouth Practice respiratory hygiene, that is, cover your mouth and nose with your bent elbow when you cough or sneeze If you have a fever, cough or difficulty breathing, seek medical care early Stay informed on the latest developments. Join the Whatsapp support for South Africans by saying “Hi” to 0600 123 456, or visit sacoronavirus.co.za

WORKPLACE BEST PRACTICE

• Ensure that workplaces are clean and hygienic. Surfaces and objects should be wiped with disinfectants regularly as this is the easiest way to spread disease • Promote regular and thorough hand-washing by employees, contractors and customers – put sanitisers in prominent places,

•

•

•

•

display posters promoting handwashing, ensure staff have access to places where they can wash their hands Promote goof respiratory hygiene in the workplace – display posters and share other communication from health and safety officers, ensure face masks and paper tissues are easily available Advise employees and consult national travel advice before going on business trips Brief employees and customers that if COVID-19 continues to spread in your area and if an employee is unwell, they should stay home and/or work from home wherever possible Avoid organising meetings or events wherever possible.

Develop a plan of action when a meeting is unavoidable, and retain the names and contact details of all participants for at least one month for health authorities to trace people should anyone display symptoms of COVID-19.

Source: World Health Organisation. This health bulletin is brought to you by ChefDirect.

Grow local, Supply local, Buy local.

Download the app for free on Android and iOS today.

COOKING OIL

COOKING OIL

AND YOUR HEART

F

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saturated fats. Monounsaturated fats and oils are made mainly from vegetable oils such as sunflower, olive and peanut oils. Polyunsaturated fats which are known as ‘essential fats’ because the body cannot make them and needs them are primarily sourced from plant based foods and oils. An example of this essential fat would be Omega-3 and Omega-6 fatty acids fatty acids which can decrease your risk of heart disease by lowering blood cholesterol levels and hence unsaturated fat in food is considered better for your body than saturated fat because it does not create as much cholesterol.

Consumers nowadays are well informed and consider the nutritional benefits of ingredients in food they prepare and consume when selecting the type of oil to use for their home cooking and even from the establishments they frequent. And so in the foodservice industry it has thus become equally important for service providers to take these nutritional benefits into

consideration when selecting cooking oils for their establishments. It is no wonder then that some restaurants and chefs have made menu transparency including, ingredients they use as a point of differentiation for their establishments.

Crispa Gold Premium Sunflower Oils is one of the good oils we have in South Africa known for its long frying credentials. It is endorsed by the South African Heart and Stroke foundation because it a good source of Omega 6, is trans-fats free’ and low in cholesterol and saturated fats.

Crispa Gold is a fully refined premium sunflower oil with high smoke points and flash points, anti-foaming agent and anti-oxidants making it suited for intensive high heat frying.

PHOTO BY WINE DHARMA VIA UNSPLASH

or most people it is hard to putting cooking oil and healthy heart in one sentence but, over the years we have learnt that not all oils are created equal and there is such thing as bad oils or fats in as much as certain cooking oils can actually be good for your heart.

In the world of cooking fats and oils the most commonly known ‘bad’ fats are saturated fats and transfats, and there are also healthier unsaturated fats known as monosaturated and polyunsaturated fats.

According to The American Heart Association definition “saturated fats are simply fat molecules that have no double bonds between carbon molecules because they are saturated with hydrogen molecules.

Saturated fats are typically solid at room temperature. Most animal fats are saturated and food containing animal fats such as creams, butter, dairy products. Other fats often considered ‘bad’ fats could be plant based, such as coconut oil and palm kernel oil because they are high in trans-fats (which has been linked to an increased risk for inflammation and bad cholesterol in the body).

Most fast food outlets unfortunately still use a lot of this kind of oils, because it’s the most widely produced oil and for its great cooking properties which are maintained even under high temperatures.

Naturally food prepared in those oils such as pizzas and fries would have high saturated fat content Unsaturated fats are commonly considered by doctors as ‘healthier’ or good fats than those made from

TRENDS WATCH

WHAT’S BREWING

IN 2020

If you thought 2019 was the year for coffee, 2020 is going to surprise you.

Avanti Coffee Company shares their insights with SA Chef.

T

he South African coffee landscape continues to boom as more and more consumers are turning to coffee to please their caffeine craving.

According to Stacey Moss, Director at Avanti Coffee Company, this year will see the rebirth of past trends, while new developments will pique the interest of coffee enthusiasts. “It is important for us to keep tabs on international trends in tastes, flavours and formats, and then to work carefully with our customers to ensure that they remain relevant and on-trend,” Moss says.

So – what’s in store for the year ahead?

NON-DAIRY MILK

BLACK COFFEE

“While majority of the population opt to drink their coffee with milk, we are noticing a steady rise in black

ICED COFFEE

This popular beverage is making a comeback in 2020! “In the past, iced coffee drinks were geared at a younger audience and were packed with sugars. The fad was also less focussed on the coffee aspect and more on the combination of coffee with flavours such as caramel or hazelnut,” Moss says.

Fast forward to 2020, the popularity of unsweetened iced coffee varieties is expected to explode.

IMAGE BY AUSTIN WADE VIA UNSPLASH

“South African consumers typically enjoy their coffee with milk, making cappuccino and lattes firm favourites amongst coffee lovers,” Moss explains. “With that being said, we foresee that the popularity of Banting, plant based diets and healthy eating plans will continue to gain traction in 2020, making milk alternative beverages more popular than ever before.”

While almond milk dominated the non-dairy space in 2019, Moss believes that 2020 will see coconut, rice, macadamia, cashew, hazelnut and oat milk options take their place at coffee spots nationwide.

coffee. People are also starting to get to know and understand coffee and so consumers are expanding their knowledge about flavour profiles and coffee origins, helping them to determine the taste they want to get from their cup of coffee.

Furthermore, coffee enthusiasts are exploring alternative brewing methods and are starting to truly appreciate the glorious taste of coffee in its purest form,” Moss continues.

SUSTAINABLE PACKAGING

South Africa’s love for takeaway coffee contributes to the 54.2 million tons of general waste per year. “In 2019, the demand for biodegradable and reusable cups was high and it’s showing no signs of slowing down as consumers become more environmentally conscious and the drive for responsible sourcing increases. At the end of the day, the future depends on the sustainable work we do now and so we are constantly looking at new ways to help our customers provide the best sustainable solutions.”

APPEARANCE IS EVERYTHING

Social media plays a big part in the visual representation of beverages and so South African’s have become more aware of the way in which they want to receive their coffee.

One of the baristas key skills is the ability to create latte art. The scope for creativity has become more evident with the rise of barista competitions and overall presentation is playing a big part in the judging process.

South Africans are expecting higher standards from their coffee and so it is important for coffee experts to work together to help respond to the evolving tastes and demands of consumers in a sustainable way. “2020 is going to be an exciting year for us all and we are looking forward to creating coffee experiences that people will not only taste but feel,” concludes Moss.

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AOC FOCUS

FRENCH CUISINE THROUGH THE AGES

Manfred Muellers, of the Academy of Chefs, and Hospitality Consultant/Master Chef and Senior Lecturer at HTA School of Culinary Art asks if Classical Cuisine still a selling point in upmarket restaurants in South Africa.

F

rench cuisine is often an elegant dining experience, at times somewhat rustic, and always highly palatable. If has been, for many years, the ultimate cuisine for a young chef to master. Great role models such as Escoffier have for decades prompted the rise of new masters in the creation of French Cuisine. The reputation of the fare leaves many budding Jamie Olivers feeling that they have something to strive for and to live up to.

The creation of new cuisine (nouvelle cuisine) in the 1970s was in essence a reaction to classic French cuisine. While many chefs consider the mastering of the art of French cooking to be the pinnacle of their culinary achievement, the extent to which the cuisine is currently appreciated in the 21st century is debatable.

INTRODUCTION

In my considerable years of service as a culinary educator in higher education institutions and as a consultant and adviser to International and National Culinary Associations and the hospitality industry in general, it is my humble and considered opinion that most Western societies consider French cookery to be the best way to prepare food. This is, I suppose, due to the Grande Cuisine, a style of cooking mostly offered in up-market

40

restaurants and which is regarded as the National Cuisine of France. Grand Cuisine has established its worldwide recognition because it focussed on the pleasure of eating instead of just nutritional aspects. All cuisines include the pleasure part of eating but it was only in France, especially in Paris at the beginning of the nineteenth century, that a cuisine that focussed on the pleasure of eating became socially institutionalised.

After the French revolution, the middle class also used Grande Cuisine to demonstrate a cultural superiority over social groups. The Grande Cuisine was transformed into a matter of public concern and considerable debate (Aron: 1973).

In France, more than in any other European society, eating and drinking well came to symbolize the ‘good life’ (Zeldin: 1977). This style of eating led to the description and the characterisation of the French style of living as savoir vivre. Pierre Bourdieu’s study, La Distinction, showed this phenomenon in relation to French society (1979).

Grand Cuisine became the model and the basis for an internationally renowned cuisine and was socially and culturally more valued than other regional or national cuisines.

French-type of cuisine is not only associated with gourmet food but is also known to be the most expensive.

The international dominance of

the Grand Cuisine can be seen by the fact that the menu, the cooking methods the language, the organisation of the kitchen, and the training of cooks are all to a large degree based on French models.

There are also several different French regional cuisines.

In general, cookery books and recipe collections are examined historically for two reasons (Barlösius: 1992). One of them is to discover tendencies in the regionalisation of cookery in France. (Flandrin and Hyman: 1986:4). A second reason is to reconstruct long-term changes in cooking customs in order to discern the process of cultivation and civilisation (look at the works of JeanLouis Flandrin [1983, 1984, 1986] )

THE FOURTEENTH TO THE EIGHTEENTH CENTURY

The earliest known recipe collection is the Menagier de Paris from the fourteenth century.

The oldest known cookery book is the Viandier de Taillevant, published

by Pierre Gaudol between 1514 and 1534. In both we can only find a few clues to the regional origins of the recipes and other instructions (Stouff 1982; Bonnet 1983; Laurioux 1986). Another resource, very famous and popular in Europe at that time was the cookery book De Honesta Voluptate (c 1475) by Platina (Bartolomeo Sacchi). Taken

AOC FOCUS

together, these cookbooks give the impression that there was no regional or rural differentiation in cooking in Europe during the Middle Ages.

The European aristocracy had, then, a common culture in eating and drinking and was not restricted by state borders.

Common European cooking traditions endured until the seventeenth century, when national cuisines began to develop. Before the seventeenth century, cookery books and recipes were seldom published.

In the seventeenth and eighteenth centuries many cookery books appeared. The first of this series was Cuisinier Francois by François Pierre de la Varenne, published numerous times from 1651 until 1738. Other very influential cookery books were the 1656 Le Cuisinier by Pierre de Lune, the 1674 L’Art de Bien Traiter by L.S.R. Francois Massialot’s Le Cuisinier Royale et Bourgeois (published 1691-1750), and Menon’s Noveau Traite de la Cuisine (1739).

In these books, the new cookery was considered to be refined and cultivated. Culinary tastes had obviously changed. Spices like saffron, ginger, cinnamon, passion fruit seeds and mace were hardly used in the new cuisine but native herbs, such as chervil, tarragon, basil, thyme, bay leaves and chives became popular (Flandrin: 1986). The new culinary taste was also apparent in meat choices. During the Middle Ages the menu of the aristocracy consisted mainly of dishes with chicken or venison (Revel: 1979).

During the first decades of the seventeenth century, recipes for big birds and sea mammals disappeared from the cookery books. Beef and some pork dishes became trendy, but only those that used the most valuable and exquisite meat parts, such as fillets, loin, legs and hams (Flandrin: 1986). Until the nineteenth century, it was common to serve food á la francaise which meant that

THE FRENCH KITCHEN AT GRAND HYATT, TOKYO

many dishes were offered at the same time. It is true that the guests had a much greater choice than today, but many of the hot dishes were cold by the time they were served.

THE EMERGENCE OF THE GRAND CUISINE IN THE NINETEENTH CENTURY

Haute cuisine was institutionalised in the salle a manger (dining room) of the aristocracy. Alexander Dumas once complained that in the salons, commoners like Montesquieu, Voltaire and Denis Diderot discussed important social issues in a serious and enlightened fashion, but sophisticated cookery was available only to the aristocrats (Dumas: 1873:30).

At the beginning of the nineteenth century Alexandre Grimod de la Reynière, in his book Manuel des Amphitryon, described standards of behaviour for aristocratic hosts (Grimod: 1808). Indispensable characteristics were wealth, good taste, an innate sensitivity the desire to eat well, generosity, gracefulness, vividness, and a predilection for order. That money alone was not enough to run an excellent household could be observed again and again among the noveaux riches of the French revolution (Grimod: 1808).

THE CHANGE OF THE GRANDE CUISINE

In the nineteenth century the burgeous Grande Cuisine was still detached from the traditions of the

aristocratic haute cuisine, although not completely so, as shown in recipes and food decoration. During this phase, the grande cuisine was influenced by Antonin Carěme, said to be its founder, and by Antoine Beauvilliers, one of the first of the restaurant cooks (Beauvilliers 181416; Carěme 1821,1843-8). Carěme focussed on the visual aspect of cookery and not much on food flavour. He also held to the service à la française, viewing as much elegant the service à la russe, which gaining popularity in restaurants. The latter corresponds mainly to today’s style of service: The food is put on plates in the kitchen and served immediately to guests.

Two cookery books published later in the nineteenth century became very famous: These were Felix Urbain Dubois and Ěmile Bernard’s La Cuisine Classique and Jules Gouffé’s Le Livre de la Cuisine. Here the tension between artful food decoration and the development of flavour and taste was discussed, but no unanimous decision was arrived at (Gouffé 1867; Dubois and Bernard:1874).

The cooks of the cuisine moderne reacted to alterations in taste as well as to social changes.

Auguste Escoffier, the most famous cook of that period, recommended that his colleagues study the tastes and habits of their guests and adapt their cookery to them with special attention to those tastes that had changed over the years (Escoffier: 1921).

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AOC FOCUS

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South African cuisine is today an amalgamation of the recipes from the many cultural groups that have co-existed in the country during the course of the last 360 years or so.

Very little French cuisine is found anymore. The first known inhabitants of the country, the Khoisan, were mainly hunter-gatherers. Later, the Nguni peoples introduced agriculture

Greek, Italian, Chinese, Mexican, Portuguese, French and other ethnic foods. French cuisine was highly sought after during the 1960-1980s period, especially in cities such as Johannesburg and cape Town, but this ‘fad’ gradually diminished so that today there are also many restaurants that serve traditional African local dishes. Traditional black dishes include ‘pap’, or crumbly ‘phutu’ pap.

A large variety of savouries are used to accompany pap, such as spinaches and other green vegetables, which are flavoured with chilli. A dish called Umngqusho is by all accounts former-President Mandela’s favourite dish. This comprises of ‘stamp’ mealies, desiccated dried maize kernels, with potatoes, onions, sugar beans, butter, chillies and lemons.

This is prepared by simmering for a while. Another unique and very popular delicacy is the traditional

makers in

SOUTH AFRICAN CULINARY FARE: AN OVERVIEW

to the country and planted maize, sweet potato, gem squash and other vegetables for their consumption.

The Dutch arrived in 1652, followed by the British in 1804, and they introduced sausage, which later on resulted in ‘boerewors’ (farmer’s sausage). The Cape Malays who were initially slaves at the Cape, introduced bobotie. Stews, such as ‘potjiekos’ were the creation of the Dutch trekkers. The slaves, imported from the East (India and Malaysia) introduced curries, breyanis and other spicy foods to South African dishes (DeWitt: 1998). The first Europeans in South Africa were the Portuguese explorers such as Bartholomew Diaz and Vasco da Gama, and they introduced fish dishes and peri-peri (red peppers) to the range of cuisines.

Today, the larger cities of South Africa have a wide selection of restaurants that specialise in Thai,

ion cis de

Ferdinand Point placed emphasis on the arrangement of side dishes while simplifying existing recipes and developing new ones (Point 1969).

The nouvelle cuisine also accepted regional cookery traditions to an unprecedented extent. The nouvelle cuisine in restaurants was expensive, and only a few were able to afford it. The Grande Cuisine had begun to influence private cooking.

AOC FOCUS

© PHOTODUNE

dish called Mashonzha. This is the Mopani worm (caterpillar) that is cooked with chilli. Many Africans also brew their own sorghum beer.

It is rich in vitamin B and is called ‘Umqombothi’. The braai (barbecue), dating back to the days of the trekkers, is the country’s favourite culinary pastime (Harris: 1998).

Another favourite dish in especially Afrikaner homes is is the ‘Waterblommetjiebredie’ stew.

Meat is stewed together with a flower (the Cape Pondweed) which is commonly found in the many dams and marshes of the Western Cape. Bobotie is originally a Cape Malay dish consisting of minced meat cooked with brown sugar, apricots and raisins, milk-soaked mashed bread and curry flavouring.

Tripe is also a favourite dish and it is considered to be a delicacy.

South African fish such as sole, kingklip, snoek, red roman, hake, etc., are delectable to the palate and found in many family seafood restaurants. As far as desserts are concerned, Melktert is the most famous South African dessert. It is puff pastry filled with a mixture of milk, flour and eggs, and lightly flavoured with cinnamon sugar.

In 1994, the policy of apartheid ended and a democratic government was elected under Nelson Mandela.

Since then, the economy has been adjusting to the new structure of society and this shift has also affected culinary tastes. There

A MASTER CHEF AT WORK

has been a marked shift away from Eurocentric foods such as French cuisine, although other European restaurants are still relatively popular.

FRENCH CUISINE TODAY

In recent years it has become apparent that for many in South Africa and elsewhere across the globe, French cookery is no longer seen as the culinary standard, or even as the most refined cuisine.

Cuisines, such as those of Italy or Japan, are regarded as on an equal level. The future will show if another cuisine will replace that of France. In my opinion, several different styles of national cookery have achieved acceptance as being perceived to be equally delightful and this is further changing as fusion style cookery is increasing across the globe.

In South Africa, a unique style of fare has emerged. So while French cuisine is a unique, cultural experience that blends flavourful food with beauty and leisure, and requires methodical preparation, it is sadly waning in acceptance here. French cuisine is undoubtedly an art to master, and it is an exceptionally artistic rendition of culinary fare at its very best.

REFERENCES •

Andrieu, P. (1955). Histoire du Restaurant, Paris

•

Aron, J. P. (1973). Le Mangeur du 19ième siècle, Paris

•

Barlösius, E. (1988). Eβgenuβ als eigenlogisches soziales Gestaltungsprinzip.Zur Soziologie des Essens und Trinkens,dargestellt am Beispiel der grande cuisine

© FOOD REPUBLIC

HAUTE CUISINE

Frankreichs. Ph.D. thesis, Universität Hannover •

Beavilliers, A. (1814-16). L’art du Cuisinier, Paris

•

Bonnain-Moerdyk, R. (1972). Sur la Cuisine Traditionelle Comme Culte Culinaire du Passé, Paris

•

Brillat-Savarin, A. (1833). La Physiologie du Gout, Paris

•

Carême, A. (1820). Projects d’Architecture, Paris

43

IT’S WINE O’CLOCK

IT’S WINE O’CLOCK! We bring you the latest news from South Africa’s vintners, spirits and all-round liquor lovers.

GRAND WINES COLLECTION RELEASED BY SAWI

The Grand Wines Collection (GWC), a wine selection that highlights South Africa’s best selection of consistently top scoring wines, has just been released by SAWi, the South African Wine Index. The GWC represents a class of wines never before identified as a group.

The result opens a condensed window of a wine’s achievements at multi-national blind tastings over multi-vintages. Only wines with a score of 93+ out of 100 were then included in the collection.

The GWC currently includes just over 400 South African wines or

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5.3% of all bottled wines featuring tasting results, representing 140 wineries. Updates will be on-going within a 10 year roll-over system.

GWC wines can be identified through the SA Wine Index’s Grand Gold (93-94 points) and Platinum (95+ points) bottle stickers.

More at www.sawineindex.com.

TOPS AT SPAR WINE SHOW IS BACK

The TOPS at SPAR Wine Show is back, opening the door to a taste of what the Winelands has to offer.

The WINEderland Tour kicks off in Durban from 7 to 9 May, followed

by Johannesburg from 4 to 6 June,

Cape Town from 9 to 11 July, Port Elizabeth from 30 July to 1 August, Pretoria from 1 to 3 October, East London from 5 to 7 November, and ending off in Nelspruit from 26 to 28 November.

“We invite our guests to step into the South African winelands: to experience the beautiful landscapes, drink in the rich aromas, meet the colourful characters, and most of all, indulge in our globally celebrated wines,” says Andrew Douglas, Owner and Producer of The Wine Show.

Each event takes place over three days with much-loved attractions such as the interactive

IT’S WINE O’CLOCK

wine theatres, show specials, free sip-n-ship service, and more. Keep an eye out on www.wineshow.co.za for ticket sales.

CAPE WINE AUCTION RAISES OVER R17 MILLION The Cape Wine Auction 2020 raised more than R17 million at a spectacular event held at the weekend at the Boschendal Wine Estate.

This amount – together with the R88 million that has been raised since the first auction was held in 2014 – means that the wine charity auction has amassed a staggering R105 million since its inception.

The 2020 auction kicked off with the Friday Night Auction Valentine’s Day at Boschendal’s Werf Restaurant, where guests could bid for 12 once-in-alifetime weekend winemaker/ owner experiences with some of South Africa’s top wineries.

This was followed by the main event, the Cape Wine Auction, which took place on Saturday, February 15, at The Olive Press on the Boschendal estate.

MERECIA SMITH LAUNCHED THE WAS LABORATORY

WINE IN A CAN TAKES OVER SA

Over the last few months, there has been a rise in products offering wine in a can. Most recently was Black Elephant Vintners (BEV), while Vinette Wine launched their product in December 2019 with a First Thursdays event.

Wine in cans is currently seeing massive growth in the US. Between June 2017 and June 2018, sales of canned wine grew by 43%. This upward trend doesn’t look to be slowing soon, thanks to millennials who like the more convenient packaging.

It is also more economical: you don’t have to buy a whole bottle if you only want a glass.

The Vinette range includes an easy drinking red (Shiraz), refreshing and fruity White (Chenin Blanc) and a charming Rosé (Blanc de noir), while the team at BEV launched a Sauvignon Blanc and a Rosé in 250ml cans.

SPIER SUPPORTS LAUNCH OF WAS LABORATORY

Former Spier employee, Merecia Smith, has launched WAS Laboratory, the Western Cape’s first black-owned wine analysis laboratory.

Merecia joined Spier in 1998 as a general worker and first started

working in the wine analysis laboratory four years later. Her hard work and accuracy saw her rise through the ranks, from being an assistant to ultimately becoming the lab’s manager in 2018. With Spier’s support, Merecia launched her business, Wine Analytical Services (WASLab) in July 2019.

Merecia’s laboratory plays a crucial role in the winemaking process. Through the nearly 20 tests performed routinely on wine samples, the lab results provide vital scientific information (such as levels of acidity, alcohol and sugar) that enables the winemakers to make informed decisions on whether they should make adjustments to the wine.

“I really enjoy doing analysis – it’s satisfying knowing that I’m helping to make good wine even better,” says Merecia. “The winemakers trust us – they know they can sleep soundly because the analysis is in good hands.”

During harvest, she will analyse up to 500 samples a month; in a quieter one, she sees about 250. All of this is done by hand using a range of high-tech equipment, such as the Mettler Toledo Autotitrator DL22, the spectrophotometer and the refractometer.

Read more about WAS Lab on www.spier.co.za.

45

SPOTLIGHT

UNIT MANAGER REES DE VILLIERS

JUNGLE OATS’ NEW MILL

INSIDE

On 21 February 2020, Jungle Oats launched a new, R208 million, state-of-the-art mill as part of its 100 th anniversary celebrations. Musawenkosi Gebuza takes us on a tour.

I

n South Africa, Jungle Oats is more than just a traditional breakfast. For many it’s a go-to meal, ensuring strength and wellness from generation to generation. And, to celebrate a century of success in style, the company has invested in a R208m state-of-the-art mill with the latest and most advanced technology. This will take oats from being a seasonal, winter porridge to a mill with the capacity to churn out product round the clock – producing approximately 1.5 million 1kg boxes of Jungle Oats every month, all year round.

“Jungle Oats used to be a

46

very seasonal winter porridge. It then evolved into a breakfast staple throughout the years. Despite the mill running 24 hours a day, it wasn’t able to meet demand,”

says Unit Manager Rees De Villiers. “With this state-of-theart building and technology, the new mill has increased efficiencies and significantly improved output.

THIS WILL TAKE OATS FROM BEING A SEASONAL, WINTER PORRIDGE TO A MILL WITH THE CAPACITY TO CHURN OUT PRODUCT ROUND THE CLOCK – PRODUCING APPROXIMATELY 1.5 MILLION 1KG BOXES OF JUNGLE OATS EVERY MONTH, ALL YEAR ROUND.

SPOTLIGHT

Notwithstanding this, however, the overall carbon footprint has actually been reduced through the installation of higherefficiency motors which reduce the energy input per tonne.”

A total capital investment of R208 million was made to the manufacturing site in the Western Cape. A significant portion of the spend was allocated to local suppliers through civil engineering, building construction as well as engineering installations. A total of 120 people were employed in the construction of the new mill.

INSIDE THE NEW MILL

SA Chef was treated to a tour of the new mill by de Villiers, and got to learn how Jungle Oats is made:

Step 1: Silo Storage

Raw oats come in locally or via shipment from international destinations like Finland, Canada or Australia. In terms of local oat production, as part of the socioeconomic benefits of the new mill, the company has invested in 10 black South African farmers through its Smallholder Farmer Programme. These farmers will plant 100 hectares of oats in 2020.

The oats are moved into storage in a silo, where they undergo a quality check, are cleaned and are fumigated to ensure they are pest-free. The

OPENING OF THE NEW MILL

MANAGING DIRECTOR MANDY DU PLESSIS

oats are then moved to the mill for the next stage of production.

Step 2: Milling

The mill process essentially removes the husk of the oats to expose the grain. The first step is removing the husk, and the second is a heat process called kilning. This deactivates enzymes and allows the oats to have a longer shelf life.

Interestingly, the removed husks aren’t wasted, and are used as a filler animal feed for animals, particularly horses, who need a bit of natural roughage in their diet. Fun fact: one of the horses who was fed on the Jungle Oats by-product won the Durban July a few years ago!

Step 3: Flaking

The oats come out of the mill in the

form of cut oats, or chips of oats, and are then moved to flaking. “Basically, we take the hardened oats, moisten them to soften them and then we flake them,” says De Villiers. This is all done with machinery and the flake thickness can be adjusted based on what product is being produced. For example, traditional oats would be thicker than instant oats, which require less cooking.

Step 4: Packing

The flaked oats are then moved to the packing area, where they are placed in the relevant boxes or packaging, and made ready for distribution.

For more information on Tiger Brands’ new Jungle Oats mill visit www.tigerbrands.com.

WALKTHROUGH THE PERFECTION OF THE NEW OAT MILL

47

FOOD LABELS

IMAGE BY JOSHUA RAWSON VIA UNSPLASH

IMAGE BY FRANKIE CORDOBA VIA UNSPLASH

WHAT’S THAT ON THE LABEL? Consumers tend to trust the manufacturers of food products. They hold the power over the food we put in our bodies, and, unless you live on a completely self-sustaining farm, store-bought products are a huge part of your life. Katie Reynolds-Da Silva peels off the label for a closer look.

W

e trust retailers when they say that their pork products are ‘kinder to sows’ or their leafy greens are ‘100% organic’. But how strictly are suppliers policed?

And how much do we allow clever marketing-speak to influence our purchasing behaviour?

THE CONSUMER PROTECTION ACT (CPA) HAS YOUR BACK

The CPA applies to any transaction in which goods or services are supplied to a consumer. ‘Goods’ include “everything marketed

48

for human consumption”.

In terms of the CPA, a consumer has the right to information in plain and understandable language, the right to safe, quality goods and the right to fair and responsible marketing.

The CPA falls under the Department of Trade and Industry and in order to assist consumers with complaints against suppliers, the National Consumer Commission and the Consumer Goods and Services Ombud have been established. This is in respect of goods that might be unsafe or information regarding the product that is misleading.

THE FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT (R146)

There are many mandatory requirements a supplier must comply with when displaying information on a label. What is worthy for a consumer to note is the following: Date marking: Must be indicated on the label and in the following manner: ‘best before’, ‘BB’ and/or ‘use by’ and/or ‘sell by’. Any person is prohibited from removing or altering the date marking. However, it is important to note that when the ‘best before’

FOOD LABELS

dates have been reached, it does not mean that the food is unsafe, but that it may be past its best. ‘Use by’ is somewhat more instructive and often applies to refrigerated items where the risk of microbiological spoilage can be expected to increase after a given date. ‘Sell by’ is a store guideline to ensure that goods still have a reasonable shelf life after sale.

Nutritional information: If there are claims made on a label, such as ‘High in fibre’ it is mandatory to have a nutritional table on the label. If the nutritional table has been indicated on the label, whether voluntarily by the manufacturer or due to the fact that a claim has been made on the label, the Regulations relating to the Foodstuffs Act (R146) prescribes a very specific format in which the nutritional information must be presented.

Amongst other requirements, the nutritional information must be presented in the tabular format, energy content must be declared in ‘kilojoules’ or ‘kJ’, and the amount of each nutrient present in the foodstuff must be expressed per 100 g/ml and per single serving.

Certain foodstuffs, however, are exempt from the requirements regarding labelling, unless of course a claim has been made. Foods such as eggs, fresh unprocessed vegetables, fresh unprocessed fruit, unprocessed fish, ready-toeat foodstuff prepared and sold on the premises, unpacked or transparently-packed servings of foodstuffs sold as snacks on the premises of preparation, flour confectionary intended to be consumed within 24 hours, and ice do not require a nutritional table.

Statements and claims: It is important for a consumer to note that certain statements

and claims are prohibited or only allowed if certain requirements have been complied with. Words such as ‘fresh’, ‘natural’, ‘pure’, ‘premium’, ‘quality’, etc., shall only be permitted if the product complies with criteria stipulated in the Guidelines to regulation R146 (Labelling and Advertising of Foodstuffs). Further nutrient content claims, for example claims such as ‘low in sodium’ are also regulated and therefore as it is strictly controlled by the Regulations, it is important to understand when such descriptors and claims can be used.

The Foodstuffs Act falls under the Department of Health.

Should a consumer feel that a product is unsafe or misleading, they can file a complaint with a municipal environmental health practitioner who will investigate the matter further.

Allergens: Common allergens must be declared on a label and the manner in which allergens must be declared is also regulated by R146.

AN EXPERT EYE

Gabi Steenkamp has been working as a registered dietitian in South Africa for the past 32 years, specialising in the treatment of diabetes and colon dysfunction

(Irritable Bowel Syndrome – IBS – or spastic colon). She is one of the experts on the topic of the Glycaemic Index, Glycaemic Load and carbohydrate contents of foods, and is also the voluntary consulting dietician for the Diabetes Association of South Africa, Diabetes SA. She speaks to SA Chef to answer some of the most pressing food labelling concerns.

Why is there legislation on food labelling?

In the past, South African food manufacturers have used marketing strategies that mislead the consumer, not only directly with blatant untruths printed on labels, but also by misleading the consumer with half-truths or by implication on labels and marketing information.

A good example of this are the vegetable oils that are labelled ‘contains 0 % cholesterol’, when in fact all vegetable oils DO NOT contain cholesterol. By implication, consumers would then assume that only those oils labelled with the ‘contains 0 % cholesterol’ are the healthier choice as only they contain no cholesterol.

The facts however are: • All vegetables oils are naturally free of cholesterol • Vegetable oils have differing fatty acid compositions which function differently in the body – this is the pertinent information the consumer should be given • All vegetable oils have the same energy value ( kJ or Cal), and there is no such thing as a ‘lite’ vegetable oil • Vegetable oils are manufactured by different methods, and this may affect the nutritional content of the oil. Again, this is information the consumer should be made aware of.

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FOOD LABELS

What mandatory information required on food labels in South Africa?

• An accurate name of the product informing the consumer of exactly what is in the packaging.

• The ingredients listed in descending order of mass • All allergens must be identified in the prescribed format • The country of origin • A batch identification number • A use by date / best before date • The Typical Nutritional Information Table for ALL products, in the prescribed format. Products without claims may use calculated nutritional analysis values. This is going to be the case once the new R429 is passed, so it would be prudent to get this done on all new food labels.

• Name and address in South Africa of the manufacturer or importer or distributor • Net contents in metric units • Agricultural products must also comply with the relevant agricultural standards act for that specific food.

Which words cannot appear on a food label?

• x % fat free. One must state ‘contains xx % fat’.

• Nutritious or other words implying the same thing. This would include the word ‘goodness’.

• Healthy / healthful / health or other words implying the same thing.

• Wholesome / complete nutrition / balanced nutrition and other words implying the same thing.

• ‘Sugar free’ and ‘Fat free’ are only allowed, if specific conditions, as set out in the Food Labelling Regulations are met.

• ‘Suitable for those with diabetes’, ‘diabetic friendly’ or words with a similar meaning, may technically not be used.

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All descriptive words must be carefully chosen to ensure that no implied claims are inadvertently made and that descriptions such as ‘home-made’ or ‘natural’ etc. fall within the CODEX definitions.

THE BOTTOM LINE

In addition to the multitude of legislations pertaining to food labelling, there is also no single regulatory authority on labelling of foodstuffs. Bearing all this in mind, and although it can be a bit overwhelming, consumers must be

aware of their rights and where to go should they have a complaint.

As stated on foodfacts.org. za, suppliers and retailers must also take note of the many food labelling legislations which will impact their marketing, designing of labels and ultimately their relationship with the consumer.

With new labelling regulations in the pipeline gearing to replace R146, understanding the complex nature of our South African labelling legislation has never been more important.

HYGIENE LAWS

GOOD HYGIENE AND FOOD SAFETY

What every chef needs to know about implementing legislated hygiene and food safety requirements. By Brenda Clur, Director at Quantum People Productivity Management (Pty) Ltd.

S

uccessful chefs understand the enormous costs of food safety incidents. Foodborne illness resulting in hospitalisation is a Category 1 notifiable medical condition that requires immediate reporting to the National Institute for Communicable Diseases.

To ensure that the food served in their facility is always safe to eat, successful chefs ‘automatically’ apply a high level of risk-based thinking. In this way, they deal effectively with most of the potential food safety-related incidents arising daily.

Yet, foodborne illness continues to be a global public health concern. To tackle this in South Africa, government has issued stringent regulations governing General Hygiene for Food Premises and the Transport of Food.

Regulation 908 (Annexure B) specifies that all food processing facilities that manufacture ready-to-eat processed meat or chicken must have in place a HACCP System audited by a Certification Body Accredited

by SANAS. Regulation 638 outlines requirements for Food Safety Training for the ‘Person in Charge’, who in turn shall ensure that food handlers are

adequately trained in hygiene and food safety. Penalties include fines and imprisonment.

Ensuring compliance to Food Safety Legislation is easier said than done, as businesses (including restaurants and hotels), continue to invest in readily available, short, competency-based food safety courses. Unfortunately this method of training does not focus on developing the level of thinking skills food handlers need to change behaviour as a life change. This was evidenced by the listeriosis outbreak in 20172018 – the worst in history.

Regulation 638 requires that chefs prevent potential food safety incidents, by ensuring food handlers are ‘adequately trained.’ This implies that training provided not only conveys information, but also encourages behaviour change by building the level of attention to detail and risk-based thinking food handlers need, to consistently comply with legislated requirements.

So what other options are there?

Consider available SETA-accredited skills development programmes that (a) train chefs to integrate thinking skills development when coaching food handlers and cleaners on-the-job; and (b) train chefs to implement Coaching

Circles as a tool to enhance the effectiveness of hygiene and food safety training provided.

This will assist food handlers and cleaners to fully understand the personal advantages of ensuring compliance with Legislated food safety requirements.

For further information visit www.quantumppm.co.za.

SECTION 10, REGULATION 638 OF THE FOODSTUFFS COSMETICS AND DISINFECTANTS ACT 54 OF 1974 A person in charge of food premises must ensure that: a. He or she is suitably qualified or otherwise adequately trained in the principles and practices of food safety and hygiene and that the training is accredited or conducted by an inspector. b. Any other person working on the food premises is suitably qualified or adequately trained in the principles and practices of food safety and hygiene. c. Routine assessments are conducted to determine the impact of the training and arrange follow up training as applicable.

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CHEF SHOWCASE

LA COLOMBE: TAKING SA

CUISINE TO NEW HEIGHTS

La Colombe’s Executive Chef, James Gaag, has been growing this award-winning brand since joining the fine dining restaurant. We take a look at his rise through the ranks.

A

s the son of a German chef and confectionery teacher, James Gaag was exposed to cooking from a young age in a family where meals were always events. After finishing his A levels, he initially wanted to be an engineer but hated math, so he enrolled in a one-year course at the renowned Silwood School of Cookery, where his mother taught and, after the first lesson, he was so hooked that he never looked back.

He completed the demanding three-year course, working part-time in a café to pay for cooking school, graduated top of his class and was appointed as an ambassador for Silwood.

Since then his career has rocketed. He competed in and won both the Sunday Times and Show Cook competitions, along with a handful of other culinary competitions. Whilst studying he worked in many of the top restaurants in South Africa, such as Jardine’s, Greenhouse, Terroir, Maze and Nobu. He joined La Colombe in 2010 where he rose through the ranks to sous chef.

In 2013, he left to gain a year’s experience at legendary Chef Raymond Blanc’s Le Manoir aux Quat’Saisons in Oxford.

On his return in 2014, he was appointed Head Chef of La Colombe. In 2014, the whole

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EXECUTIVE CHEF, JAMES GAAG © PHOTOGRAPHER CLAIRE GUNN

operation moved to Silvermist Wine Estate in Constantia. The restaurant is light and airy with a minimalist palette of whites, greys and greens decorated with funky potted plants and spherical hanging lights. In April 2018 James Gaag was appointed Executive Chef when Scot Kirton stepped down.

He said, “It is fantastic to finally realise my dream of running La Colombe. Taking over the reins is something I have aspired to for the past 8 years.” In 2019, La Colombe took 1st place for the Best Restaurant in South Africa in the Eat Out Mercedes-Benz Restaurant Awards. Executive Chef James, now 31, said, “My team keep me

on my toes and inspired every day. The pursuit of absolute excellence is what drives us.

La Colombe is my home.”

James Gaag’s food philosophy is all about flavor and the finest ingredients. Each dish is seasonal, immediately delicious and inviting, not overworked or overcomplicated, a seamless alignment of balanced flavors and visual appeal with world class service. He credits Scot Kirton, his travels around the world, his surroundings in Cape Town and his staff as his greatest inspiration.

There are many enticing dishes on the menus offered, such as a Sweet Potato, Wagyu Drippings and Oxtail Bread course. Kerala style Quail stuffed with langoustines, labneh and coriander; Springbok, Mushroom and Liver Parfait sandwich; and Bahibe, blood orange and smoked almond. But most playful of all is Chef Gaag’s now signature dish Tuna ‘La Colombe’ – the Tuna Tataki is presented in a sealed ring-pull can and diners are encouraged to guess the ingredients, although they are actually listed on the back of the can.

More information on La Colombe can be found on www.lacolombe.co.za.

CHEF SHOWCASE

CHEF CHARNÉ SAMPSON, HEAD CHEF OF EPICE

EPICE’S HEAD CHEF

REFLECTS ON HER JOURNEY Chef Charné Sampson, Head Chef of Epice in Franschhoek, took time out to reflect on her journey with the restaurant as they reached their one month anniversary recently.

E

pice, as the name suggests, is a restaurant inspired by spice. The latest venue from the team behind La Colombe, La Petite Colombe, Foxcroft and Protégé, Epice is derived from the French word Épice meaning spice (and is pronounced eh-peace). It is an intimate fine-dining establishment located at Heritage Square in the Western Cape’s Franschhoek.

Their dishes are carefully curated, with Charné Sampson, previous sous chef at La Colombe, heading up the kitchen. Naturally, Epice has a flavour-packed menu inspired by the team’s culinary expeditions. Chef Charné’s menu features home-cooking-style dishes with a refined edge. She shares more in a mini interview.

How do you ensure that diners still receive an authentically

South African experience despite international influences?

Our menu at Epice is inspired by the team’s culinary expedition to India, as well as memories of travels through Spain, Japan, Mexico, Denmark and the US. However, we are still a proudly South African restaurant, and have ensured that each course has at least one signature South African element - for example, the Malay spices that accompany the snoek or the slangetjies (local crunchy chickpea flour noodles) atop our tuna dish.

Which ingredients are you particularly excited about at the moment?

We’re particularly drawn to tropical flavours this season, with our pina colada-inspired dessert celebrating elements of coconut, litchi and pineapple. We’ve also incorporated

sweet mango in our tuna dish and litchi as one of our palate cleansers.

Fresh and fragrant, these flavours not only highlight South African produce at its peak, but also work so well with the gentle spice themes that run through our dishes.

Of all the dishes currently on the menu, which are you most excited about diners experiencing for the first time?

It’s a tough choice, but it would likely be the oyster, which is one of the first dishes that arrive at the table. We tried to keep it as true to its natural flavour as possible, choosing to serve it with a vindaloo dressing on the side, so diners are able to choose their own spice level according to their palate.

More information on Epice can be found at www.epice.co.za.

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AWARDS

PRUE LEITH’S

ALUMNI CELEBRATED Prue Leith presents distinguished alumni awards during her South African visit.

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CORNE-ANN PHOTOGRAPHY

P

rue Leith, South Africanborn celebrity food judge, restauranteur, writer and businesswoman, on Wednesday, 12 February 2020, presented Distinguished Alumni Awards to chef graduates from the Prue Leith Chefs Academy during a prestigious celebration of food and art in Centurion.

Among the distinguished alumni were Chantel Dartnall, internationally acclaimed Chef from Restaurant Mosaic; Anna Trapido, Food Writer, Anthropologist and Author of Nelson Mandela’s food memoires; as well as Lesego Semenya, Celebrity Chef, Influencer and Top Chef South Africa judge – better known as LesDaChef.

Dartnall, who graduated from the Academy in 2000 was recognised for her contribution to the South African culinary industry, especially for representing South African culinary excellence on the world stage through the various international awards, including best female chef in the world.

Trapido graduated from the Academy in 2001, and was not only recognised for her outstanding contribution to food writing and broadcasting but also for promoting indigenous South African food cultures and flavours though her various books and broadcasts.

Semenya received the award for inspiring culinary excellence.

He has established a significant following among young chefs and foodies alike since his graduation in 2010. This has not only resulted in his first cookbook, Dijo, becoming a best seller, but he is also the South African Chef mentioned most often by aspiring young chefs during interviews when applying to study at the Academy.

Adrian Maree, Chef Patron of Fermier restaurant in Pretoria, could not attend the event but was recognised for his contribution to sustainable fine dining. His restaurant is part of a self-sustainable ecosystem that includes farmed fish, vegetables

and even livestock that are served in the restaurant. Maree graduated from the Academy in 2006. “Over and above the ‘conscious cooking’, Adriaan’s food is delicious art, which is why the restaurant has been named as one of the country’s top 20 on more than one occasion,” said Adele Stiehler-van der Westhuizen, MD at Prue Leith Chefs Academy.

Stiehler-van der Westhuizen herself was recognised for her contribution to culinary education in South Africa. She graduated from the Academy in 2004. “Adele has played a significant role in culinary education not only for the Academy and its students, but the industry at large as she was part of the team that developed South

AWARDS

Africa’s first trade test for chefs and helped to set the Academy up as the first trade test centre in South Africa,” said Tiny Barnetson.

“It is the first time that the Academy recognises its alumni in this way, but certainly not the last,” she added. “We have such wonderfully talented people in the culinary industry in South Africa and it is our pleasure to recognise and celebrate those who have made such significant contributions.”

“The South African food scene has vastly improved in the last two decades and looking at these awards, this Academy clearly contributed to it,” said Prue Leith.

NEW DECADE, NEW LOOK, NEW DIRECTION

Apart from celebrating its alumni, the Academy also launched a new

logo and brand direction. The Academy opened its doors in 1997 as the Prue Leith College of Food and Wine and was renamed and rebranded as the Prue Leith Chefs Academy ten years later. “It is a new decade, and we believe time for an updated look, not only to ensure that we are current, but also to accurately represent the increasing number of food services that we have been offering over the past few years,” said Stiehler-van der Westhuizen. “A brand associated with a patron as dynamic as Prue Leith certainly cannot afford to be stale and pale!” As a result, Prue Leith Chefs Academy has been renamed as the Prue Leith Culinary Institute.

“I am delighted by the new look and direction of the institute, as food is a very dynamic field and

the new brand recognises that there are many ways to be a chef,” Leith said. “In my own career I have constantly changed what I do, but food mostly remained at the heart of my work,” said Prue Leith.

As part of the new brand, 2020 will see several launches for the Institute, the next being the launch of Prue Leith Broadcasting – an online food platform that will share recipes, techniques, articles and reviews through videos, podcasts and blogs exploring the fascinating world of food.

The Prue Leith Restaurant will also be renovated and relaunched by spring and before the end of 2020. A variety of health- and nutrition-related educational products will be launched as the Academy has always believed food to be the foundation of health.

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

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Promote your brand

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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

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Visit www.thehotelshowafrica.com for more info

Organised by:

CHEF SHOWCASE

JAN HENDRIK:

THERE’S NO PLACE LIKE HOME A prolific chef with an eye for all things beautiful, Jan Hendrik van der Westhuizen has excited the world with his delightfully original culinary exploits. He catches up with Kim Crowie during a short visit to South Africa.

P

erhaps best known for his Michelin-star restaurant in Nice, Jan Hendrik has forged ahead with his unique ability to conjure an indelible culinary experience for just about anyone he cooks for. He shares his thoughts on his career, his newfound passion for exploring hyper-local ingredients, and what’s on the cards in 2020.

First of all, give us some quick highlights – you’ve been quite busy since we last spoke!

Things are going very well. It’s busy, things are a bit everywhere and we’re pulling strings but I’m so fortunate that I’m surrounded by amazing people. It’s making the difference.

We’ve got so much in coming back to South Africa, and I think that’s the beauty and the exciting part for me. We could have just stayed in France and lived the happy, safe, fine life there. But I think it’s more than that, it’s me and my tribe – kitchen and front of house – we’ve just immigrated back to South Africa in the sense of bringing Klein Jan to life. We’re opening Klein Jan at the end of this year.

We opened the Innovation Studio as a pre-concept before Klein Jan, which assists us with research and little bit of development just to have a base to pull everybody together, brainstorm and do training. So it’s been incredible.

56

The most positive and exciting part for me is that we come back.

When it comes to food, what is inspiring you at the moment to create the visual decadence that you’re known for?

The visual decadence is a very strong part of the French influence. If we think of the opulence of France and the richness of the culture – it’s just over the top. I love doing that, but I think what’s really inspiring me at the moment is the simplicity and minimalism of the Kalahari. Knowing that there’s not much to work with, it’s a blank canvas and we can’t just go to the market to buy amazing produce. We need to really look for it.

It’s almost like going to school again, which I find incredible! I love the fact that we don’t know everything and I think that’s the beautiful thing in life.

That also inspires me, finding new things and meeting new producers.

I believe your team has finally broken ground Klein Jan. Congrats!

We’re opening on 1 November and its going full swing. I was there last week, and it looks incredible; the site is beautiful. It’s still on track.

What can we expect from Klein Jan, especially after seeing Jan flourish in France?

It’s not the same, but there will be

the essence of my personality in the restaurant which I think is important.

Klein Jan is what my grandmother used to call me when I was little, and we’re literally installing the koelstoof (coal stove) that I grew up with which I grew up with, and which I ate from in the restaurant. There’s a lot of sentiment, there’s a lot of embracing different cultures of the Kalahari. I will be staying with a Khoisan family for a week in a few months. So it’s really about celebrating that area which has never been put on the map in a culinary sense. I’m reading a very interesting book at the moment from Renate Coetzee, and she actually is one of the few people who went back to research what these guys are doing and what they are eating. It’s just fascinating. And it goes for all cultures – Afrikaans, Khoisan, the English and the Dutch settled there, there were Germans. Even Upington, which

CHEF SHOWCASE

and you just copied someone. And that, unfortunately, is the reality that we need to be aware of.

is very nearby, has a huge Jewish community. It’s really fascinating.

So I’m guessing you’ll be drawing from all of these different strands for the dishes for your menu, then?

I will. The restaurant’s main focus and main concept will be a 20m underground root cellar. This will be the first in South Africa and possibly the first in Africa – we’d have to check that out. It’s a place where we will literally walk people through, tell them the stories of where their food comes from, and then they’ll arrive at the end and eat from the koelstoof. So it’s going to be very beautiful.

When I was first approached by Tswalu, where the restaurant will be situated, it was very important for us to ensure that the restaurant is open to the public. So it won’t be open only for in-house guests. It will be open for the public on selected days, which makes it a proper restaurant – and it’s a destination restaurant.

When Klein Jan is complete, will you be moving to South Africa for good?

I will not move back to South Africa permanently. I will spend my time between France and South Africa. As I mentioned earlier, my team is super incredible. My head chef, Rutger Uysvogel, who is from Saldana, is running my kitchen when I’m not there. I’m never away for more than 10 to 12 days, and then I’m back in SA to see what’s happening this side.

And what are your top tips for flying?

Don’t wear masks! Apparently they’re not working! I’m a strong believer in washing my hands more than 50 times in a flight. I travel super light, avoid the queues with children and parents. I always have a Dettol in my backpack and

Which global trends are you are loving right now?

© DANIELLA ZONDAGH

disinfect my seat like a crazy person – almost like I’m preparing for a service at the restaurant.

I’m a clean flyer and I don’t eat on the plan. I stuff myself with lots of vegetables and fruit beforehand.

What advice would you give to young chefs wanting to build their own brands like you have?

Don’t look at other people. There’s a very quick way to compare yourself with other creatives. I use the word creative because I don’t think I’m just a chef. All chefs have more than one talent. So don’t compare yourself to other people. Follow your own rhythm, follow your own heart and stay out of other people’s business.

Don’t skinder (gossip). It’s such a small industry and we really need to band together. I found that in France to be a very strong ethos.

The French chefs and creatives are all on their own mission and they collaborate so well together.

I just want young chefs to do that from the beginning. Focus on your own ideas, don’t go to Pinterest always or get obsessed with Instagram. It’s so easy to fall down that rabbit hole. And before you know it, you’ve plated something

The main thing I’m seeing at most restaurants is humble food – it’s the perfect combination that doesn’t leave fine dining out of the equation, but rather taking your guests on both experiences. You could bring a beautiful big ceramic bowl of delicious bobotie or home-baked pie, baked to perfection. After that you can bring a small dish that reflects your passion for fine dining. People love solid food and substance these days.

As a chef we shouldn’t ignore that.

You can still be a fine dining chef – out of six courses you can do two that are really substantial and it could even be something as simple as what we did just the other day: krimmel pap and sauce straight from the black pot or braai! People want familiar tastes, something delicious. Then you can take them to the next level and serve them a pap macaron. So you need to know the basics before you start messing around with it. I learnt that in France because my customers don’t know South African cuisine, so we need to show them the real deal before we can show them the altered version.

THE INOVATION STUDIO © JAC DE VILLIERS

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BOOK REVIEW

THE ANSWER

TO ALL YOUR CRAVINGS A book that chocolate lovers will hold close to their hearts and their kitchens, Chocolate gives a fresh perspective on cooking and baking with this age-old ingredient.

A

gorgeous book from cover to cover, Katelyn Williams released Chocolate in late 2018. Better known as the foodie blogger of TheKateTin.co.za, Katelyn has created an homage to her favourite cooking ingredient.

Not only is it presented in a beautiful, personal way that showcases her passion for chocolate (and her impeccable eye for styling a mouth-watering dish), but the recipes are ohso-doable and simple enough to follow or even build on.

From white, milk and dark to cocoa nibs, cocoa powder and even cocoa butter, there’s a little something to whet anyone’s appetite. Katelyn brings her bubbly personality into every page, with tips and tricks to make a fantastic chocolate dessert look or taste even better. It is also rather informative for those who don’t know much about chocolate. For instance, according to Codex Alimentarius (a collection of internationally, recognised standards, codes of practice, guidelines and other recommendations relating to food), white chocolate actually is recognised as a type of chocolate provided that it contains no less than 20% cocoa butter.

A love letter to chocolate, Katelyn is open about how this

58

unassuming ingredient has filtered into so many aspects of her life.

In the introduction she explains her ‘affaire de chocolat’, from her very first birthday cake and that nostalgic tin of Quality Streets, to

the PS bars of her high-school years and the Black Forest Cheesecake she got straight As for in Home Economics. “When I place a block of chocolate on my tongue and let it slowly melt, I dream about the next 30 years and the many more memorable moments chocolate will be part of.”

Truly, Chocolate is memorable.

But it is also highly educational.

One learns how to bake cakes and how altitude affects them. Katelyn also explains the difference between couverture and baking chocolate, not to mention how to melt, decorate, glaze and sauce chocolate. She even shows you what to do if you have no chocolate in your cupboard!

The book is divided into several segmentswith a variety of comprehensive recipes – from the Emergency Dark Chocolate Mousse and End-of-the-month Truffles to White Chocolate and Granadilla Meringue Rolls, Chocolate Vanilla Crème Brûlée, and Chocolate Hazelnut Macarons – to name but a few.

We highly recommend this gem of a book to anyone who loves chocolate as much as Katelyn. It is both a joy to read and a joy to prepare a recipe. They are simple, straightforward, and sassy, too.

To buy the book, visit www.thekatetin.com/product/book.

BOOK REVIEW

KATELYN’S

CHOCOLATE CAKE INGREDIENTS

•

500g unsalted butter, cubed and softened at room temperature

•

400g soft brown sugar

•

270g cake flour

•

80g cocoa powder

METHOD:

•

15ml baking powder

1.

•

sharp knife.

3.

To make the buttercream, fill the bottom of a saucepan with water and bring to a gentle simmer. Place

Preheat the oven to 180°C (or

the egg whites and sugar in a bowl

2 large eggs, at room temperature

160 °C for fan-forced). Prepare 3

that fits over the saucepan and stir

•

250ml buttermilk

springform cake tins (22cm each).

gently with a whisk (don’t whisk to

•

15ml vanilla extract or essence

Mix all the dry ingredients together,

aerate the mixture). Keep stirring

•

250ml hot espresso

Whisk the eggs, buttermilk

until the mixture reaches 60°C on a

•

70g smooth peanut butter

and vanilla, and add to the dry

sugar thermometer or until the egg

•

125g salted butter, melted

ingredients. Combine the coffee,

2.

peanut butter and butter, and add

whites are hot to the touch.

4.

Transfer the hot mixture to the bowl

Chocolate Buttercream

to the mixture. Mix well. Divide

of a stand mixer and, using the

•

Egg whites from 3 eggs, at room

between the three cake tins and

whisk attachment, whip the mixture

temperature

bake for 30-40 minutes or until a

on high until light and fluffy.

•

225g white sugar

skwere comes out clean. Allow to

Continue whipping for a good 10

•

125g good quality dark chocolate

cool for 10 minutes before inverting

minutes or until the meringue is

(70% cocoa), finely chopped

and allowing to cool completely.

10ml vegetable or canola oil

Level off the tops of the cake with a

•

cool to the touch.

5.

In the meantime, melt the chocolate and oil together until smooth and set aside to cool.

Slowly add the butter one block at a time to the buttercream until it

ATION PREPAR : TIME 1 HOU R : S ER V ES 10 -12

is thick, glossy and velvety. Check the temperature of the melted chocolate and oil – it should be cool to the touch – then whip it into the buttercream. Store the buttercream at room temperature until ready to use.

6.

Assemble the cake by layering the buttercream and sponge layers alternately, then frost the outside of the cake, scraping any excess off with a palette knife, to reveal the sponge layers. Serve drizzled with melted dark chocolate, if desired.

Tip: Never make buttercream using salted butter as the salt content is too high and the buttercream will be inedible.

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REGIONAL SHOWCASE

ZINZI

SUSHI AT THE FAT FISH

GARDEN ROUTE EATS With its majestic and enticing beauty, the Garden Route offers an array of dines that the discerning traveller can relax into. Noma Tsheleza explores.

G

arden Route is a breathtaking destination with pristine beaches, mountains and rivers. It is perfect to revitalise oneself, and has some amazing fine dining opportunities along this much-loved route.

FINE DINING Serendipity

Henry White’s

Situated in George, Henry White’s is a dashing yet comfy restaurant.

They welcome guests with warm hospitality and culinary excellence.

Their creative cuisine paves the way for flavoursome South African and local favourites, paired with the finest of wines. Order some Beef Short Rib, Coffee Marinated Springok Loin, Lamb Rack, Sweet Potato Bobetie, among others. Their desserts include artistan cheese,

© SOUTH AFRICAN TOURISM

Located on the banks of the Wilderness Lagoon, when looking for gourmet dishes prepared with harmony, poetry, magic and culture, Serendipity is the happy place you have found. It offers a medium-sized wine list to pair with their dishes ranging from a simple starter all the way to the sweet desserts. Their cuisine includes grilled linefish fillet, feta and herb cheesecake, leek and potato soup, as well as some chocolate and milk stout cake to name a few. www.serendipitywilderness.com

Whoever treasures aesthetics will love Zinzi. It is lively and relaxed with African inspired deco and menu. Their food embraces African cuisine by being simple yet flavoursome. Their menu options include the Moroccan spiced salmon, pork belly, Durban lamb curry and the Chalmar beef fillet. For dessert they offer the decadent chocolate cheesecake, malva pudding and a trio of sorbet. zinzi.hunterhotels.com/home

Zinzi

Zinzi is an astounding restaurant with a forest setting in Plettenberg.

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CAFE GANNET FINE DINING, MOSSEL BAY, SOUTH AFRICA

REGIONAL SHOWCASE

the Tartufo which is possibly the oldest Italian ice cream. www.enricorestaurant.co.za

EATERIES AND BISTROS Cork and Plunger CARPACCIOS AT ENRICO RISTORANTE

milk tart and dark chocolate opera torte which is a toasted macadamia nut ice cream. www.fancourt.co.za/eat/henry-whites

FOR SEAFOOD LOVERS Cafe Gannet

Dubbed as Mossel Bay’s seafood house, Café Gannet is an awardwinning seafood restaurant situated in the heart of Mossel Bay. It offers not only the finest but also sustainable seafood. One can enjoy a variety of seafood dishes while soaking up the warm sun in the courtyard. The menu includes garlic and lemon butter prawns, or The Captain’s Platter which is a seafood extravaganza served on a three-tier stand, consisting of six oysters, six prawns, six mussels with Asian mayo, a crayfish, fillet of linefish, calamari tubes and fragrant basmati rice.

Hake foodies can order from a wide choice of varieties like Red Chilli and Lime Battered Hake served with fries, side salad and tzatziki or the Lemon and Fennel Battered Hake served with fries, side salad and zesty dill mayo. www.cafegannet.co.za

The Fat Fish

The Fat Fish is a seafood franchise with establishments in both George and Plettenberg. It is a cosy and modern restaurant offering quality cookery and amiable staff.

The George restaurant expands to the outdoors that overlooks a

stunning garden. The menu options include oysters, tempura prawns, grilled line fish, and the fat fish and chips among others. Providing epic seafood is not all they do, there is also some epic desserts to finish off one’s visit, which are the White chocolate crème brulee, which is a decadent dessert of white chocolate crème brûlée with rosemary shortbread and berry compote and the Ginger baked cheese cake served with kumquat chutney and cardamom ice cream. www.thefatfish.co.za

Erinco Ristorante

Situated in Keurboomstrand, just outside Plettenberg, Erinco Ristorante is a vibrant and homely eatery not to be missed.

Silence is not a language here, the restaurant boils with laughter and as lively as the ambiance is, so is the cuisine. The dishes at this restaurant are rich in colour, aroma, texture and flavour making it a satisfactory experience. Dishes to try include Fish Carpaccio which is a delightful carpaccio of the freshest line fish in olive oil, lemon, black pepper, celery and parsley. They also prepare Italian style mussels with garlic, parsley, white wine and olive oil and if preferred with cream or tomatoes.

With a stunning view and so close to the water, you can sweeten the experience with some Baked ricotta cheese and mixed citrus peel and chocolate chips cake or

The Cork and Plunger is situated in the heart of Mossel Bay. It is amazing for coffee and breakfast while sitting on the balcony that offers a great viewing spot for the alluring sun rising over Mossel Bay harbour. Their breakfast options include Salmon rosti, Pancake steak and the traditional that never goes out of fashion-bacon or sausage with eggs on toast. www.corkandplunger.co.za

Meade Café

Meade Café is an endearing bistro situated in George. They provide quality food made with honesty and a passion for serving others.

Their sweet-tooth treats take the win, as they offer Dark Chocolate Brownie, Amarula Malva Pudding and Spiced Apple Crepes. www.meadecafe.co.za

DON’T MISS PAUSE COFFEE Caters to the hearts of coffee enthusiasts. pausecoffee.co.za

TRANSKAROO Transkaroo offers traditional local cuisine with a fine dining twist.

Facebook: @transkaroorestaurant

ROUTE 57 A contemporary themed eatery specialising in African Cuisine. www.louis57online.co.za/route57

SIRROCCO A vibrant restaurant with a stunning view, open for lunch and dinner. www.sirocco.co.za

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EVENTS TO DIARISE

MARCH HOSTEX 1–3 Johannesburg, South Africa VINEXPO NEW YORK 2–3 New York, USA SUGAR SHOWPIECE WORKSHOP 2–6 Johannesburg, South Africa ANNUAL MEAT CONFERENCE 2–4 California, USA FOOD EXPO GREECE 7–9 Athens, Greece INTERNATIONAL RESTAURANT AND FOODSERVICE SHOW 8 – 10 New York, USA

62

THE GAPP PRINT EXPO 8 – 11 Johannesburg, South Africa

OLIO CAPITALE 20 – 22 Trieste, Italy

FOODEX JAPAN 10 – 13 Tokyo, Japan

SNAXPO 21 – 24 North Carolina, USA

COFFEE AND TEA RUSSIAN EXPO 12 – 15 Moscow, Russia

EUROGASTRO 25 – 27 Warsaw, Poland

INTERNORGA 13 – 17 Hamburg, Germany PROWEIN 15 – 17 Dusseldorf, Germany

GIANT PUMPKIN FESTIVAL 27 – 28 Heidelberg, South Africa

REGIONAL CHEFS CONFERENCE EAST AFRICA 19 – 21 Nairobi, Kenya

WORLD OLIVE OIL EXHIBITION 27 – 28 Madrid, Spain

EVENTS TO DIARISE

MAY

INTERNATIONAL TEQUILA FESTIVAL 4–5 Johannesburg, South Africa

ELGIN COOL WINE & COUNTRY FOOD FESTIVAL 1–2 Cape Town, South Africa

THE RAND SHOW 8 – 13 Johannesburg, South Africa

TOPS AT SPAR WINE SHOW 7–9 Durban, South Africa

SHUJAA`S JOURNEY A TASTE OF AFRICA 11 Johannesburg, South Africa

ANNUAL RIEBEEK VALLEY OLIVE FESTIVAL 9 – 10 Riebeek Valley, South Africa

UNSPLASH © MONIKA GRABKOWSKA

APRIL

AFRICA’S TRAVEL INDABA 12 – 13 Durban, South Africa THE VEGAN & PLANT POWERED SHOW 30 – 31 Cape Town, South Africa BUSHFIRE FESTIVAL 29 – 31 Malkerns Valley, Swaziland

INTERNATIONAL CONFERENCE ON FOOD TECHNOLOGY AND FOOD SAFETY 16 – 17 Cape Town, South Africa AFRICAN FOOD EXPO 16 – 18 Ancona, Italy GET READY FOR THE KENYAN FOOD EVENT 21 – 23 Nairobi, Kenya SOUTH AFRICAN CHEESE FESTIVAL AND EXHIBITION 25 – 27 Stellenbosch, South Africa

63

THE LAST WORD

EAT AT HOME Brian McCune makes a case for why chefs should eat at their own establishments - at least every once in a while.

I

worked in a hotel once where the General Manager would regularly check in and ensure that he was allocated a different room everytime. It had nothing to do with the fact that he had been attacking his entertainment allowance in the bar and wasn’t capable of driving home, it was actually because he wanted to experience the product from the guest’s point of view and not what other members of staff thought was the guest’s point of view. He naturally had the same eye for detail in other areas of the hotel and was one of those people who would be more aptly described as an hotelier rather than an hotel manager.

By the same token, every once in a while chefs should eat at home - in their own restaurants, that is-and evaluate the diner’s experience. I don’t mean pulling up a chair to the table at the end of the evening to share a glass of wine with a few friends or a favourite customer.

I mean actually going through the whole process from the telephone booking through to the welcome on arrival and, of course, the meal service. It starts with the website overpromising and invariably ends with the restaurant underdelivering.

You can mock McDonalds as much as you like but there are no surprises, you get what they promise in 120 countries and territories around the world

64

BRIAN MCCUNE

serving 68 million customers daily in 37 855 restaurants worldwide and employing more than 210,000 people (2018 figures). So how come so many chefs can’t even get it right in ONE restaurant? It’s simply attention to detail which is often sadly lacking. Eat at home and I’m sure you would notice a few of the irritations that make my blood boil. Freezing butter served with hot rolls - what the hell is that all about? You dig into the butter trying to remove a piece without suddenly jarring the knife against the base of the receptacle, forcing it to tip, arse over tits, like a game of gastronomic tiddly winks. Then as you apply the chunk of rock hard butter to the warm roll you gouge a trench all the way along it, thus defeating the object of making the bread light and fluffy in the first place.

But that’s a minor irritation, what about these bloody plates?

It’s great for chefs to have space to work on and give vent to their artistic bent but that canvas has been getting more and more generous over the last few years.

Wouldn’t it have been a good idea to tell the guys who make the tables and the interior designers that they’d have more chance of successfully landing a jumbo jet on an aircraft carrier than getting four people and oversized hubcaps at the table? All of us, with the glaring exception of the bloody chef, have experienced it - the waitress careers from the kitchen door wilting under the weight of two enormous platters and looks at you appealingly until you are shamed into action and start rearranging the sideplates, cutlery, glasses, breadbasket and you tuck the bottle of wine under the table where you can conveniently kick it over at a later stage. Well I’ve had enough. No more hasty table rearrangements.

In future find your own space on my table and if you need someone to move things about for you, well then get the bloody chef out of the kitchen to show us exactly how he intended we should enjoy his handiwork.

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, 0824929239

FRESH

NEW

LOOK COMING

SOON! 2020 is off to an exciting start!

Crispa Gold Premium Sunflower Oils is excited to soon be sharing with you our brand new look and other exciting news. Our premium golden liquid oil with long fry qualities is still committed to helping you create quality, great tasting and looking food, making you king of your kitchen.

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