SA Chef Issue 18 - 2020

SA CH EF

MEDIA

ISSUE 18 | 2020

The Of ficial Voice of the South African Chefs Association

SAY CHEESE!

A Deep Dive into Caseiculture

GOING VEGAN FOR GOOD

Why You Should Consider Vegan Options

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THE PRESIDENT

ITHE PRESIDENT II

WELCOME WELCOME

A MESSAGE FROM

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 great accomplishments t isofboth with a heavy heart forand ouraculinary industry. fierce hope that I write t is with great excitement that I would like to extend a Ithuge thisenter message to In you. will we 2020. fact, we be are congratulations to of ourSouth Olympic nearing themonths end only a few in and Africa’s the SA heroes, Team Masakhane.

Despite national byisthe time Chefs lockdown Association already in several challenges, our young team youswing. read this, so we truly hope full Weor have experienced brought home bronze medals for theincredible sake of three the thousands some highlights, and from the IKA Culinary Olympics in who been left jobless and if thehave last couple of months are February.

The Team won a bronze under house arrest over the anything to go by, this will belast another medal in thesince Chef’s and the few weeks theTable coronavirus year of great accomplishments Restaurant of Nations on 16 and pandemic swept the nation. for our culinary industry.

18 We February respectively.

The for ayou, valued I wouldfeel like deeply to extend huge third medal was won by Nicolas members, who have suffered both congratulations to our Olympic van der Waltand of collectively.

FBI CulinaryWe individually heroes, Team Masakhane.

Despite Studio in the category hope that youshowpiece haveour remained active several challenges, young team for his incredible representation during the last three few weeks – learned brought home bronze medals of South King Protea. some newAfrica’s skills, taken an online in from the IKA Culinary Olympics We salute the whole team and or course, created a cooking February.

The Team won atutorial bronze Team SAa Manager Trevor Boyd for risen to social media challenge. medal in the Chef’s Table and the an For excellent in representing smallofjob businesses and Restaurant Nations on 16 and our country despite employers who havenumerous beenThe hard 18 February respectively. challenges along the way.

Prior to hit during time, third medalthis was wonwe byhave Nicolas the SAsupply Chefslinks hosted and Olympics, continue to and van der Walt of FBI Culinary ainformation Team Dinner send-off at The and all government Studio in theon showpiece category Michelangelo in Johannesburg, general grantsHotel and financial support for his incredible representation facilities, as well as human recourse of South Africa’s King Protea. and salute labourthe lawwhole directives. we We teamBecause and are part Worldchefs, our members SA CHEFS PATRONS Team SAof Manager Trevor Boyd for alsoexcellent have access the latest an job intorepresenting information assistnumerous in rebuilding our country to despite business. For those challenges along thewho way.wish Priortoto haveOlympics, an in-depth the SA understanding Chefs hosted the pandemic and how best aofTeam Dinner send-off atto The proceed from Hotel a health and hygiene Michelangelo 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 throughwe their programme. perspective, suggest visiting Well done to all of you, we thethanks Worldmust Health so goOrganisation to our gracious wish youfor all aoffurther the best on your website read. hosts, as well as all in valuable attendance, journey to great culinary feats.

I would like to again pledge and, of course, theonce team’s sponsors, Iour amsupport also proud to announce that andthis commitment to you without whom undertaking on 26 February, BCE Foodservice during this time.

SA is working would not have beenChefs possible.

Equipment awarded threeas catering actively assist as much possible, In other to news, 6 February saw the companies with equipment to is and one way we are doing this Nestle Enterprise Development further growopportunities their businesses.

The by creating for you graduation for students who deserving recipients were Nonjabulo to stay connected to fellow chefs. went through their programme.

Nzuza of Injabulo Foodworks, Manydone chefs Well towho all ofhave you,found we time on Irene Mbhele of Buya Mbhele their hands have become wish you all of the best onpart yourof the Group Ptyforce and Bongani Kubheka of volunteer working in the various journey to great culinary feats.

Peppered Peach. we A special thanks in. feeding schemes are involved I am also proud to announce that goes toyou theto BCE team who have Thank each and every one of on 26 February, BCE Foodservice been instrumental in the growth you who has put our nation’s most Equipment awarded three catering and development of local disadvantaged topchefs. oftomind, companies withpeople equipment Hostex, which took placearound from who have been feeding further grow their businesses. The 1-3 March this year,inhas 75 000 each week fiveremained major deserving recipients were Nonjabulo true to its promise in delivering a as feeding centres across the country, Nzuza of Injabulo Foodworks, bigger and better show in 2020.

It– all well as those cooking from home Irene Mbhele of Buya Mbhele was the firstagainst event hunger. on the SA Chefs in the fight A special Group Pty and Bongani Kubheka of calendar, andgo was a resounding thanks must Wynand Peppered Peach.toAChef special thanks success.

Congratulations must also du Plessis, Chef Philippe Frydman goes to the BCE team who have go the SA bursary award andtoChef CooChefs Pillay, been instrumental in Caroline the growth McCann and Nix van Rooyen for and development of local chefs. their golden efforts in this regard.

Hostex, which took place from major on 1-3Sadly, Marchseveral this year, hasevents remained our calendar have either been true to its promise in delivering a cancelled, need bigger andpostponed, better showorinwill 2020.

It to take on new formats.

Firstly, the was the first event on the SA Chefs Worldchefs originally set calendar, andCongress, was a resounding to take place in July in St success. Congratulations Petersburg, must also Russia, has cancelled. lieu go to the SAbeen Chefs bursary In award

JAMES KHOZA

of the Congress, Worldchefs will be winner, Thulaganyo Segalwe, who providing three months’ notice for won the Bryan Montgomery Bursary the 2020 Ordinary General Meeting at A hugeelectronically. thank you to to Hostex. be conducted all our sponsors and supporters Our own Board elections have for making this event possible. also naturally been affected by the Be sure to There catch all highlights lockdown. is athe possibility of from the show in this issue.

JAMES KHOZA postponement for the annual general Lastly, I would likeelections to urge members meeting, and the will likely to engage even more with ourfirst be done digitally for the very association and be in part of the time in our history accordance winner, Thulaganyo Segalwe, who process of nominating the of with the government legislatedBoard measures. won Bryan Montgomery Bursary SA Chefs.

The call for nominations WeHostex. will let A you know as soon as we at huge thank you to has already closed, but please be on have how proceed. all ourdecided sponsors andtosupporters the lookout for the elections – it is weevent push on into the for Lastly, makingasthis possible. important that you cast your great unknown, urge to vote step and Be sure to catchIall theyou highlights that your voice is heard as we enter bravely thisinnew from theinto show this culinary issue. aworld new that season in our organisation. awaits. an industry Lastly, I would like As to urge members weengage need toeven thinkmore outside the to withofour Culinary proverbialRegards, box, innovative association andfind be part of the James Khoza solutions survive, and our process oftonominating theadapt Board of mindsets thecall coming economic SA Chefs.to The for nominations and already social climate has closed,that butawaits. please be on wish youfor allthe theelections best on this theI lookout – it is journey and encourage stayand important that you cast you yourtovote in touch we forge ahead into the that youras voice is heard as we enter Wein are stronger together. aunknown. new season our organisation.

Culinary Regards, Regards, Culinary James Khoza Khoza James

SA CHEFS PATRONS

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CONTENTS

04 SAY CHEESE!

Musa Gebuza dives headlong into caseiculture to find out more about one of our favourite foodstuffs.

01 PRESIDENT’S LETTER 04 DAIRY: SAY CHEESE! 07 CHEF KAMMIES IS LIVING HER DREAM IN THE USA 08 GOING VEGAN FOR GOOD 14 NEW PRODUCT WATCH 16 ALTERNATIVE PROTEINS PARAMOUNT FOR FOOD SECURITY 20 CHEF SHOWCASE: THE EDO REVOLUTION 22 SUPPORTING YOU THROUGH THE PANDEMIC 26 SA CHEFS NEWS

08 GOING VEGAN FOR GOOD

Katie Reynolds-Da Silva makes a case for why vegan is the way to go – for your own good and for the good of the planet.

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COVID-19 SUPPORT

SA Chefs, government and industry stakeholders remain supportive of chefs during lockdown. Here’s how.

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EXCLUSIVE WITH TEAM SA CAPTAIN Team SA’s intrepid Captain, Chef Dion Vengatass, shares his experience at the IKA Culinary Olympics earlier this year.

29 INNOVATION IN HOME DELIVERIES 30 COVID OPERATIONS 32 EXCLUSIVE WITH TEAM SA CAPTAIN 34 COLLABORATION FOR THE WIN 36 EXCLUSIVE WITH TEAM SA CAPTAIN 38 MENU PLANNING UNPACKED 41 WHEN THE GOING GETS TOUGH, THE TOUGH BAKE 42 AFRICAN CHEFS TO WATCH 44 STEIN BROTHERS ON WINE PAIRINGS 46 HOW RUM IS MADE 48 CULINARY TRAINING DURING LOCKDOWN 52 THE HOLY GRAIL OF FLAVOUR 56 CHEFS ON A HIGH 58 IN CONVERSATION WITH THEA PRINSLOO 60 BOOK REVIEW: MY LOCKDOWN COOKBOOK 62 REGIONAL SHOWCASE: GAUTENG 64 THE LAST WORD WITH BRIAN MCCUNE 03

DAIRY

SAY CHEESE! Musa Gebuza dives headlong into the world of one of our favourite and most addictive foodstuffs – cheese.

C

heese remains one of the most effortlessly delicious addition to a dish, with the market constantly being flooded with new and exciting varieties and flavours. “South Africans are known for their love of all things cheesy, with sales of cheese increasing by of 1.3% - 3% per annum” revealed Kobus Mulder

A SNAPSHOT OF THE CHEESE INDUSTRY

Twelve large, modern cheese factories in South Africa currently produce about 65% of the country’s cheese. The remaining 35% takes place in small to medium shops, farms or small holdings. Many cheesemakers are located near the coastal areas where water is readily

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available and the weather is ideal for cheese production. More than half of SA’s cheese is produced in the Western Cape.

Cheddar has long been a firm favourite for its versatility, while mozzarella takes the number two spot for its use in the mouthwatering pizzas made daily. Gouda, eaten in various ways, is placed third, followed by feta, cream cheese and cottage cheese. The smallest group is continental cheeses made by artisanal cheesemakers. These are often sold in restaurants and markets.

A HISTORY LESSON IN CASEICULTURE

Cheese guru Kobus Mulder says that cheesemaking – also known

as caseiculture – originated 6 000 years Before Christ in Samaria (today known as Iraq). The purpose was, quite simply, to extend the shelf life of milk to preserve its nutritional value.

Mulder, who wrote Cheeses of South Africa: Artisanal Producers and Their Cheeses, explains cheesemaking as the clotting of milk to separate the milk solids from the water in milk. Thereafter the mixture is heated, fermented, some water drained, and the curd ripened for a short or long period.

‘Curd’ could be described as the soft, white substance formed when milk changes from a fluid to a solid or semi-solid state (also known as ‘coagulating’).

According to Mulder, the purpose

DAIRY

of cheesemaking today is still to preserve and extend the shelf life of the nutritional components of milk. Cheese can be made from any lactating animal, but commercially the milk of cows, goats, sheep, water buffalo, reindeer, camels and horses are used. (Yes, you read that right – the list really includes the milk of camels and horses!)

When it comes to its uses, Mulder is to-the-point: “There are only two ways of how cheese is eaten. Firstly, a few cheese types placed on a board and eaten with accompaniments such as biscuits, certain vegetables, and fruits. Eating cheese is consumed in this way.

Secondly, it is an ingredient in food recipes, for example, pasta dishes, certain desserts, vegetable bakes, and soufflés. Cheese is also used to give texture and flavour to dishes.”

RIDING THE ARTISANAL REVOLUTION

Self-described as a celebration of cheese, Klein River Cheese Farmstead exists to unleash the inner artisan in every one of us. Not only do they make superb cheeses, but they also organise exquisite picnics and platters from 9am to 4pm where cheese is the key component.

Located in Stanford, Klein River cheeses have supreme flavour, texture and aroma. They craft four styles and 11 types of awardwinning cheeses and have been at this for over 25 years, with only one cheesemaker – Jacko van Beulen – at the helm. Their four cheese styles are washed curd (Raclette, Overberg, Havarti and Danbo), hard cheese (Grana and Parmesan), brushed rind (Gruberg, Stanford and Oak Smoked Stanford), and young cheese (Leyden and Colby).

According to Klein River, chefs tend to know and love their young cheese range, which offers a gentle sweetness that underpins these unpressed, loaf-shaped cheeses.

SO EXACTLY HOW IS CHEESE MADE?

There are nine steps to making cheese. According to Mulder, the steps vary considerably between the cheese types. The cheesemaker manages the differences with certain actions, temperatures, pH (‘potential of Hydrogen’) and duration. The steps include: 1. Pasteurisation: Heat treatment of the milk.

2. Inoculate the milk: Adding a culture containing different types of bacteria to make a specific type of cheese.

The purpose of the culture bacteria is to ferment the lactose (milk sugar) to produce lactic acid which gives flavour and to serve as a natural preservative for the cheese.

3. Additions to milk: It can be a colourant or calcium chloride to help with the coagulation of the milk.

4. Coagulate the milk: This can be done by using the enzyme ‘rennet’ from the fourth stomach of a ruminant or microbial rennet of non-animal origin for vegetarian cheese. Coagulation is done at specific temperatures for each type of cheese. This is normally around 32⁰C. 5. Cutting the coagulated milk: Using specific knives to cut it into small curd pieces. The size of the curd pieces depends on the type of cheese made.

6. Driving the whey out of the curd pieces: This is done by stirring the curds and whey (the liquid remaining after milk has been curdled and strained) while heating it to a specific temperature depending on the type of cheese.

7. Moulding of the curd is done by placing it containers (moulds) to obtain the shape of the type of cheese made.

8. Pressing the curd: The curd

in the moulds is then pressed to remove the whey from between the curds and to shape the cheese further.

9. The cheese is then matured for different lengths of time at different temperatures and humidity depending on the type.

Each type of cheese has its own timeline. Maturing the cheese is part of the process. Some cheeses are matured for 18 months and others for a mere three days.

HOW WELL DO YOU KNOW YOUR CHEESE? •

Cheddar is probably the most common cheese in an American kitchen. It has a distinct flavour that ranges in sharpness—all the way from mild to extra-sharp. Use cheddar in macaroni and cheese, soups, dips, appetizers and casseroles, or enjoy on its own with a sleeve of crackers.

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Feta is popular in Mediterranean cooking, feta is a sour cheese typically sold in a block or crumbles.

We love feta sprinkled atop salads, gyros, flatbreads and many other dishes.

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Goat cheese has a creamy texture and a mild, tart flavour. This soft cheese is made from goat’s milk and brings a light taste to salads, vegetables, and pasta.

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Gouda may look unassuming, but this lightly-coloured cheese packs a powerful punch. It’s the perfect pair for apples, pumpkin and other harvest ingredients, but tastes delicious year-round.

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Mozzarella is one of the most popular cheeses for casseroles, pizzas and dips, mozzarella has a mild, salty flavour. It’s the perfect accompaniment to Italian dishes.

And at the grocery store, mozzarella is found in many forms—including block, shredded and fresh.

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DAIRY

When Buying Cheese It’s best to find a reliable source, such as a specialty market, cheese shop, or gourmet foods store that specialises in cheeses. Often, your local farmer’s market or cheesemaker sources, as you will often speak directly to the person who makes the cheese and can ensure the utmost of quality.

When using a retail store, you will want to make sure that the staff is knowledgeable and that turnover is swift. Those consumers that are the most fortunate will live in larger cities and have cut-to-order or cut-andwrap retailers.

When Serving Cheese When putting together a cheese board, remember to limit your selection to no more than five different cheeses. Serve cheeses of different sizes, shapes, and flavour or texture profiles to create diversity and add interest to your board. Strong, pungent cheeses shouldn’t be placed next to delicately flavoured cheeses. Also try to have individual knives for each cheese.

When Storing Cheese Always rewrap cheese in fresh wrapping, preferably in waxed or parchment paper after the cheese has been opened to avoid it drying or picking up other flavours.

Remember that natural cheese is a living organism, with enzymes and

bacteria that need air and moisture to survive. However, beware of leaving cheese in the same wrappings for extended periods of time.

When Cooking with Cheese When preparing dishes using cheese, add the cheese at the end of the preparation, especially in sauces, classic risotto, and soups.

In casseroles and baked dishes, sprinkle the grated or shredded cheese over the dish during the last ten minutes of baking. Grating cheese is easier when the cheese is cold. 115g of ungrated cheese yields 128g (one cup) when grated.

When Pairing Cheese and Wine Pair wine and cheese according to the area of origin or even based on the local region you are based in. Just as the growing conditions impart particular characteristics (‘terroir’) to a region’s wines, these same characteristics may be imparted to the cheeses through the vegetation on which the animals graze.

Do not limit yourself only to still table wines, but branch out and try sparkling wines, late harvest and sweet wines, as well as fortified wines such as sherry and port. Blue cheeses pair extremely well with dessert wines such as late harvest Viogniers, Rieslings and Muscat wines. Creamy cheeses pair well with sparkling wines and Champagne, as the bubbles help to cleanse the palate and refresh it for another flavourful bite.

IMAGE BY LINDSAY MOE VIAUNSPLASH

USING CHEESE: A QUICK GUIDE

WHAT GOES INTO VEGAN CHEESE? •

Cashews – While several different nuts are often used for vegan cheesemaking, cashews are by far the most versatile. They have an incredibly creamy texture and can easily be transformed into a wide variety of vegan cheeses.

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Tapioca – Starches create an excellent base for vegan cheeses, and some of the oldest offerings focus on tapioca, which allows cheese to melt and stretch.

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Coconut oil – Coconut oil gives many vegan cheese varieties the familiar fattiness people associate with their dairy-laden counterparts. Often mixed with a blend of tofu or potato starch, coconut is great for making indulgent plant-based cheeses.

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Almond milk – While almonds aren’t quite as smooth as cashews, they still

IMAGE BY WALDEMAR BRANDT VIA UNSPLASH

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make a mean ricotta, cream cheese, and more for vegans.

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Nutritional yeast – Highly regarded by vegans around the globe, nutritional yeast is a must-have vegan pantry staple. From an amazing parmesan alternative to a bomb dairy-free nacho cheese dip, nutritional yeast, well known as ‘nooch’ can do it all.

YOUNG CHEFS

LOCAL LASS LIVING HER CULINARY DREAM IN THE US

Twenty-three-year-old Kaylin Kammies from Bonteheuwel is living her dream cooking in a five-star establishment in the United States.

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What course did you study at Capsicum?

aylin Kammies is living the dream at the five-star Hunters Run Country Club in Florida at the moment. This Capsicum Culinary Studio graduate has also had the opportunity to work with some of South Africa’s big culinary names including Jenny Morris, Reuben Riffel, Pete GoffeWood, Peter Tempelhoff. She says that her greatest ambition is to open her own restaurant one day.

I studied preparation and cooking hot and cold foods, and in 2017 I was fortunate to be fully sponsored with a bursary from Capsicum to study Pâtissier. Both were diploma courses.

Where do you see yourself in five years?

For as long as I can, I will continue to travel the world and keep on learning. In five years’ time, I would love to open my first restaurant; a bit on the bistro side with my own twist.

What has your culinary journey been to date? How did you get to where you are now?

During my studies at Capsicum, many opportunities came my way by way of doing photoshoots for Capsicum, entering various competitions and doing video blogs. But the best part was working with so many wellknown chefs in the local industry – such as Jenny Morris, Reuben Riffel, Pete Goffe-Wood, Peter Tempelhoff and many more.

I also had the chance to work in well-known establishments around Cape Town such as the Twelve Apostles Hotel and Spa, Fire and Ice Hotel, The Greenhouse and The One & Only. Every establishment and its chefs contributed to my becoming a better chef, improving my skills, experimenting and making something of myself within the industry.

I then decided to get some international experience and I am

currently working at the five-star Hunters Run Country Club in Florida.

Do you do the cooking at home? What do you cook?

I cook at home all the time. I always try to keep the food exciting by cooking different cuisines. I will make ramen bowls from scratch, nacho parcels with a twist, as well as fresh pasta dishes and home-style cooking.

What are some of the challenges of the cheffing trade?

You need to have the passion and drive for the food and hospitality industry. You need to be willing to sacrifice your personal life, work long, hard hours and give your all to work yourself way up – and it doesn’t happen overnight.

Which three famous chefs do you follow and why?

Gordon Ramsay, Aaron Sanchez and Wolfgang Puck. They are the godfathers of the industry and they were the first chefs I came across and started to follow.

What advice do you have for anyone wanting to make a career in this industry?

Take all the opportunities that come your way and grab them with both hands.

Dream and achieve.

Which three things would we always find in your fridge or pantry?

Smoked paprika, fresh coriander and flour.

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GOING VEGAN

IMAGE BY VEGAN LIFTZ VIA UNSPLASH

IMAGE BY BROOKE LARK VIA UNSPLASH

GOING VEGAN FOR GOOD There are many reasons for adopting a vegan diet – food security, animal welfare, health benefits, to name a few. But one theme is common – it’s for the good of us all.

Katie Reynolds-Da Silva explores.

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n short, vegans avoid meat, chicken, fish, shellfish, eggs, dairy, and honey, as well as any other products containing animal-derived additives. The movement has been around for decades, but has seen an explosion in popularity in recent years as consumers become more aware and engaged with the sources of their food. In South Africa, many of our major retailers offer vegan brands, and the innumerable online communities are awash with delicious recipes, advice, and help for the new vegan.

THE FRY FAMILY FOOD COMPANY

“Right from the very start, when we began making burgers and sausages in our home kitchen, we have always sourced the best ingredients and worked hard to perfect our recipes. We were, after all, making food for our own

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family. Things are no different now.

We still apply the same principles when buying our ingredients, because now our grandchildren are eating our products. And what we wouldn’t feed to our own grandchildren, we wouldn’t feed to you, our friends,” says Debbie Fry. All the ingredients used in the products are completely NonGenetically Modified, MSG free, preservative free and vegan.

“We import all of our soy to ensure that it is 100% NONGMO. This status is verified by an independent auditing firm. This is very important to us as a family so we take a very strong stance on this. We have also tested our food for herbicides and pesticides, and have found no traces of any herbicides or pesticides.”

The ethos at Fry’s is a holistic one, and the company believe that the health of the animals, the planet and its customers are intrinsically linked. “We are

passionate about helping our customers transition to a more plant-based diet because we believe that as well as being better for the planet, a reduction in animal

ANYONE FOR VEGAN WINE? According to thekitchn.com, the reason that all wines are not vegan or even vegetarian-friendly has to do with how the wine is clarified and a process called ‘fining’. Traditionally the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein).

Luckily, South Africa’s vegan community can source their wine from a variety of farms, such as Audacia, D’Aria Winery, Brampton Wines, Douglas Green, Durbanville Hills, and Jordan Wine Estate. Check out vegansa.com for the full list.

GOING VEGAN

ALL ABOARD THE KOMBUCHA TRAIN

IMAGE BY VICTORIA SHES VIA UNSPLASH

products is better for human health. A diet that consists of too many additives, refined sugar and salt is most definitely not healthy, but we also believe that animal fats are equally detrimental and that it is about finding balance.”

Every year, The Fry Family Food Company looks at its turnover and puts up a chart to show how many animal lives would be saved if someone had chosen a Fry’s Product instead of a meat product.

In 2019 that number was 647 737 chickens, 11 354 cows, 10 055 pigs and 3 million prawns.

Happy Culture’s range of delicious fizzy living kombucha is perfect to enjoy anytime as a refreshing and invigorating drink. With a style that is fresh, elegant, beautifully balanced and low sugar, these fermented teas are as good to the taste buds as they are to your body.

These delicious drinks are available in a rainbow of amazing flavour and aromatic sensations in 340ml and 850ml 100% recyclable PET bottles.

Each bottle contains billions of living probiotics to support a happy gut, as well as a wide range of other health beneficial properties to boost wellbeing.

A whole lot of love and good vibes are present in Happy Culture’s products.

432Hz Reiki healing music plays to the cultures 24 hours a day, while salt lamps work to further purify the air, creating a perfect environment for cultures to thrive.

IMAGE BY ALEXANDRA GOLOVAC VIA UNSPLASH

TYPES OF VEGANISM Dietary vegans Often used interchangeably with “plant-based eaters,” this term refers to those who avoid animal products in their diet but continue to use them in other products, such as clothing and cosmetics.

Whole-food vegans These individuals favour a diet rich in

FOOD FOR THOUGHT •

whole foods, such as fruits, vegetables, whole grains, legumes, nuts, and seeds.

It takes roughly 9 500L water to produce 500g of beef.

• •

It takes roughly 1 805L water to

Junk-food vegans

produce 500g of eggs.

Some people rely heavily on processed

It takes roughly 3 600L water to

vegan food, such as vegan meats, fries,

produce 500g of animal based cheese.

frozen dinners, and desserts, including

It takes roughly 2 000 litres of water to

Oreo cookies and non-dairy ice cream.

produce 2 litres of cow’s milk.

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One cow produces approximately

Raw-food vegans

222kg of meat but 4.2 million litres is

This group eats only foods that are raw or

required to grow and kill the animal.

cooked at temperatures below 48°C.

Animal agriculture water consumption ranges from 128-256 trillion litres

Low-fat, raw-food vegans

annually.

Also known as fruitarians, this subset limits high-fat foods, such as nuts,

*Based on recalculated metric vs.

avocados, and coconuts, instead

imperial measurements from www.

relying mainly on fruit. Other plants are

cowspiracy.com

IMAGE BY TAYLOR KISER VIA UNSPLASH

occasionally eaten in small amounts.

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GOING VEGAN

JAY MAC AND

THE KIND KITCHEN We chatted to Jay Mac, Vegan Chef and Creator of The Kind Kitchen about misconceptions, his vegan vision, and the future of food.

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ccording to Jay Mac, the biggest misconception when eating out is that people think being vegan means that one can only eat salads and side vegetables. But in actual fact, most (non-vegan) restaurants have so many items they could veganise with a bit of creativity, some staff education, and basic understanding of what vegan food is. “For instance, I’ve seen the Beyond Burger advertised on menus and instead of making the whole burger vegan like it was intended to be, the restaurant didn’t do their research

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and placed animal-derived cheese and mayo on the burger and then possibly didn’t check that the bun itself hadn’t been egg washed,” Jay explains. “These are basic things you know as a chef, and if you don’t eat that way normally, it’s still your job to know as much about all food types as possible to make all your patrons feel welcome.”

He shares more on this with SA Chef’s Katie Reynolds-Da Silva.

What set you on this journey?

I went vegan for the animals. I watched a documentary called

Earthlings, narrated by Joaquin Phoenix, and the sheer brutality of what goes on in slaughterhouses and battery farming made me rethink my choices to go vegan. That was a little over 10 years ago now.

At the same time I had begun to practice a style of yoga called Jivamukti Yoga and through this I was made aware of my own ignorance of eating animals and the torture and brutality being done to them and the knock on effects of the harm to the planet and my health.

GOING VEGAN

CHEF JAY MAC

Was there ever a time when you doubted your vision for The Kind Kitchen?

I’ve never doubted the 100% vegan aspect of what we offer and I’ve never doubted that helping our fellow sentient animal beings is the right thing to do. But yes, there are many days when I wake up feeling like maybe the business model could be different or that the menu could be bigger or smaller.

Or having 15+ employees and their livelihoods to stress about from only 1 in the beginning. So the only doubt I have ever had is operational doubts but never a doubt that we are changing opinions on veganism and our animal friends for the better.

Do you have further expansion plans?

Before COVID 19 devastated our global economy, I was in talks with an international investment company that was interested in investing in our brand. We have plans to expand the brand into retail with some of our signature faux ‘meats’ and to develop new and exciting products with a local factory kitchen. All of these plans are on hold for the time being. As I write this on 7 April 2020, the future is very unclear for us all. But one thing is for sure, I started this business from my home kitchen and expanded it to what it is today, so no virus will keep us down.

What is your favourite vegan recipe to make?

To be honest, my favourite style of food to make is a tie between Indian and Mexican with a close second to Italian and Japanese. So it’s very difficult to pin it down to one thing. It’s like music, it depends the mood on what creative idea you feel like experimenting with on the day. But that said, if I had to consider which recipe would be my go to for eating most days at the cafe, it would be the Black Bean Burrito. It is simple yet complex in flavours and packed with complete protein and wholefood nutrition.

How can people make simple changes to their diet to be kinder to the planet?

I’d say the easiest thing to do incorporate kinder meal options into your diet would be to challenge yourself to a week at first. Create a meal plan with your family, this is key, and a fun activity to do together at home. Choose your favourite

recipes from your current recipe books or family recipes you have and challenge yourself to try make a vegan alternative. It’s actually quite enjoyable and this way you start to learn the basis of vegan cooking and how easy it is to swop one thing for another kinder version. Also become vigilant and read the labels in the grocery store properly. You’ll be surprised as to how much you’ll find animal biproducts in the most unthinkable places. Don’t get disillusioned, it is just a shift in mindset and once you’re familiar with the base to making good wholesome food that happens to be vegan, you may just never want to return to the unkinder alternative. And there are so many great vegan delis and cafés in South Africa now, so you’ve chosen the best time to try it out.

On a final note, most supermarkets like Checkers, Spar, Food Lovers Market and Pick n Pay have embraced a vegan diet and offer so many great options to explore.

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GOING VEGAN

H RVE W IT T IP: SE OURIT E V YOUR FA SAL AD ER B GREEN H RES SING AND A D IT TL E L W IT H A D. MUSTAR : S ER V ES IONS 4 PORT

BAKED RISOTTO © TASTE AU

BAKED RISOTTO BAKED RISOTTO

METHOD: CHEESE SAUCE

at this point stir in the tomato

Place the above cheese sauce

puree, and allow the juices to

INGREDIENTS

ingredients in a liquidizer, and liquidize

evaporate, but not dry up – this will

•

1½ cups short grain brown rice

until smooth. Then set aside.

•

2 tbsp extra virgin olive oil

•

2 cups zucchini (courgettes),

METHOD: RICE AND SAUCE

and once they are cooked, carefully

•

chopped into small squares

1. Soak the rice for a few hours, rinse

spoon in the cooked rice, mixing it

•

2-3 cups mushrooms of your choice

the water, and then boil for half an

(white or cremona work best)

hour or until ready, and left very

•

2 cups fresh pumpkin, chopped

slightly al dente. Then drain, rinse in

•

into squares

cold water, and set aside while you

•

2-3 tbsp tomato puree

make the sauce.

•

½ tsp garlic granules, or similar

•

½ cup sweetcorn (optional)

sauté the courgettes, until they turn

and then spoon the rice mixture in

•

Sea salt and pepper to taste

a little translucent and soft.

to your oven dish, evenly flatten the

take some minutes.

5. Now add the remaining ingredients,

2. Heat up the olive oil in a wok and

3. Then add the pumpkin, and stir

gently but thoroughly, in your wok.

6. Pre-heat your oven to 200°C, and prepare a greased ovenproof dish around 9-10 inches in diameter.

7. Pour the cheese sauce in with the rice, it will all appear very moist –

top with the back of the ladle, and

CHEESE SAUCE INGREDIENTS

for 5-10 minutes until it begins to

place in your preheated oven for 45

•

2 cups grated vegan cheese

soften.

minutes, or until it’s totally golden

•

2 cups water

•

1 tbsp nutritional yeast

and allow the mushrooms to cook

•

salt to taste

really well – they will release much

•

½ cup raw cashews, rinsed in water

of their juices, do not despair – and

12

4. Next, add the mushrooms, stir again,

on top. Allow a few minutes before serving.

Courtesy of mouthwateringvegan.com

THE FRY FAMILY FOOD CO.

THE BIG FRY BURGER! The Fry Family Food Co. launches their brand new flagship burger, The Big Fry Burger!

F

ry’s has been carefully crafting this burger for the past few years to ensure it met their extremely high standards. The team says that as soon as they tasted it they knew it was special.

“We know this new burger is going to blow everyone away - even the most ardent meat lovers – because we have gone beyond the impossible to create something really astounding,” says Tammy Fry. Wally Fry, Tammy’s dad, started Fry’s in 1991 because he wanted to make food that looked and tasted like meat so that vegetarians like him could still eat all their favourite meals.

The Big Fry Burger has most definitely taken his mission to the next level. It looks, sizzles and tastes so much like a ground beef burger that some meat eaters can’t even tell

it apart from a beef burger.

The world’s food preferences are changing rapidly and recent trends show that 75% of consumers leave meat off their plates for health reasons at least once a week. These consumers still expect high protein alternatives and are no longer settling for chips and salads. But this doesn’t have to mean a whole menu change; it simply means swapping out a beef patty with the Big Fry Burger!

The Big Fry Burger has 20g protein per 112g patty and is naturally cholesterol free. It’s easy to store, with a minimal amount of storage space required in the freezer and a long shelf life of 18 months. It is also really worth mentioning that all the Fry’s products are made with non-GM ingredients, and the Big Fry Burger is no exception.

With an ever-increasing number of people leaving meat off their plates more often, more people are joining the Meat Free Monday movement, which means people ditch the meat once a week (on a Monday). A lot of restaurants have used this opportunity to create meat-free menus on a Monday. With the help of Fry’s, this is an easy transition. All it takes is swapping the meat on your menu with a Fry’s product.

Some of the industry’s top chefs and restaurant owners tried the Big Fry Burger at Hostex, one of Africa’s largest food, drink and hospitality expos in March, and they were

IMAGES COURTESY OF MARTIN KOTZE

absolutely blown away by the meaty taste and texture of these new burgers. Have a look at The Fry Family Food Co. on Youtube to see some of their reactions!

The delicious Big Fry Burger is already available, so place your orders now.

13

PRODUCT WATCH

WHAT’S NEW AND TRENDING

In a fresh, new and ever-evolving segment of SA Chef, we look at the coolest, most exciting, innovative, useful and droolworthy products to hit the shelves. In this edition, our pick covers everything from storage containers to artisanal cheese, a meat-free burger patty (it’s guaranteed delish) and Avanti’s incredible coffee blends. Dig in!

BAGASSE BOWL WITH A CLEAR PET LID

BROWN LUNCH BOX WITH A CLEAR PET LID

(Natural fibre from sugar cane plants)

‘Cliplock’ containers are ideal for deli’s and are available in 6 sizes

Available in 4 sizes (250ml, 350ml, 500ml & 900ml).

(900ml, 1Lt, 1.1Lt, 1.2Lt, 1.4Lt, 1.6Lt & 2.1Lt).

The bowl is microwave and freezer friendly and is biodegradable.

The Brown/Kraft Paper container is lined with a food safe LDPE lining.

The lids seal perfectly to prevent any spillage and can recycled.

This product uses a unique clip lock system and is suitable for stacking

The “top hat” makes it and ideal for deli’s and canteens.

of items in deli fridges.

For more information and quotes on these products, please contact: Tel: +27 21 823 9333 Email: info@capecup.co.za Web: www.capecup.co.za

14

PRODUCT WATCH

AVANTI ORIGINAL BLEND Our Original Blend is a medium dark roast with a citrusy acidity and cocoa powder undertones.

The 100% Arabica blend contains beans from Central America, South America and Indonesia.

This is the bean that Avanti was built on and was made for the ideal coffee experience.

Available in beans and ground.

HOT T IP !

IR YOUR WHY NOT PA PAT T Y G R U ER BIG FRY B OAL BUN TED CHARC A V TI C A N A H IT W OF A N D S OM E E RG ST Y G RU B TA ’S R E KLEIN RIV N? O R LEY DE ICIOUS! EL D Y PL SIM

DELECTABLE ARTISANAL CHEESE Klein River Cheese, based in Stanford, creates and promotes South Africa’s leading artisan cheese. They exist to unleash the inner artisan in every one of us, with a cheese collection that inspires chefs and romantics, nature lovers and healthy families. “Klein River Cheese is not only about our products, it’s our culture. Our

Head Office and Roastery: Avanti Coffee (Pty)

handmade, hand-brushed, hand-cut cheese is

Ltd, Unit C2, Phase 2, Northlands Deco Park,

a vehicle to join the artisan way of life,” they

Newmarket Road, Northriding, Johannesburg

told us. Are you ready to join the proudly South

Johannesburg Tel and Email:

African artisan cheese movement?

+27 11 708 1738 | info@avanticoffee.co.za Durban – Email: dbnsales@avanticoffee.co.za

THE BIG FRY BURGER

Cape Town – Email: cptsales@avanticoffee.co.za

Not all vegetarians just want to eat veggies,

Web: avanticoffee.co.za

which is why Fry’s Family Food Co has crafted

Web: kleinrivercheese.co.za

a burger that looks, sizzles, and tastes like a ground beef burger! It’s also got a whopping 20g of protein per 112g patty!

Email: Foodservice@frygroup.co.za Web: www.fryfamilyfood.com

15

PROTEIN

IMAGE BY ELLA OLSSON VIA UNSPLASH

ALTERNATIVE PROTEINS ARE PARAMOUNT FOR FOOD SECURITY

As the world grapples with food security issues and climate change, Katie Reynolds-Da Silva finds out which alternative proteins are trending and why they’re so much better than producing or eating animals.

I

n a world where food security is an ever-looming threat, people are looking to alternative sources of protein that inflict less damage on the environment and require less resources to produce. Alternative protein doesn’t have to mean meat-free. In fact, there are currently two billion people on the planet that consume insects as a part of their daily diet, and they consume an estimated 2 000 different species. If the idea of eating insects is a little too much for your weary mind to process, or

16

if you want to go fully meat-free, try these alternative proteins: • Tofu • Chickpeas, beans and lentils • Quinoa • Nuts and seeds • Cheese • Quorn • Milk and yoghurt • Tempeh • Eggs • Soya mince

SIX LEGS AND A PROTEIN PUNCH

Gourmet Grubb wants to redefine the way you thinks of insects as

an alternative food source and, specifically, an alternative dairy product. By challenging the way you perceive insects, consumers can move away from the ‘novelty food’ aspects of insect-based foods and start integrating insects into our daily diets. However, change takes time and requires incremental steps, even more so when the change centres on what we eat and drink.

Gourmet Grubb uses ice cream as their vessel, and they invite you to try something out of the ordinary and truly treat your senses.

PROTEIN

EntoMilk redefines the way you think about insects as a food source. It has all the health benefits that can be found in our gourmet ice cream, with the added benefit of containing no sugar and no carbs. The name EntoMilk comes from the term ‘Entomophagy’, which is the practice of eating insects. And Gourmet Grubb has found a way to make an exceptionally healthy, sustainable, and environmentally friendly dairy alternative from Hermetia illucens.

Black Soldier Fly Larvae can be farmed at large scale in urban environments and take up almost no physical space in comparison to livestock, while requiring very little food. The time required to farm these insects is measured in days, not months or years like other dairy or dairy-alternative products. Litre for litre, EntoMilk is more water and energy efficient to produce than any of its dairy or dairy-alternative counterparts.

These insects do not produce greenhouse gases like typical agricultural animals, which are responsible for more than 60% of man-made greenhouse gases.

INSECT FARMING FOR THE FUTURE

African Insect Protein is a project that is looking to establish a commercial insect farming operation in Southern Africa.

According to the founders, current sources of animal protein for human consumption are unsatisfactory due to environmental impact. In the US and Europe, the cost of insect farming is high, sustainable feed sources are unavailable and

human consumption requires a behaviour change. In Southern Africa, where insect consumption is widespread and measured in the thousands of tons, supply is seasonal, erratic and insufficient, and over-harvesting has led to localised extinction of certain species and deforestation.

250 million people in Southern Africa regularly include insects in the diet, but have no access to year round supply. The company aims to farm edible insect species where they naturally occur and where sustainable feed sources are available and grown on the farm. They will also produce insect protein at a fraction of the cost of European insect farmers, and serve a large existing market with a high volume and a steady year-round supply. This will, in turn, create livelihoods for up

to a million people in the region, of whom 85% will be women.

The objective is to produce the most biologically sustainable form of animal protein of its kind in the world. Nurturing one of most symbiotically holistic relationships between man and the environment, on a continent where Entomophagy has been around for centuries, and where quantities of insects consumed, are measured in the thousands of tonnes.

By adopting this practically proven method which is ideally suited to our harsh African climatic conditions, the team will be able to produce in excess of 50 tonnes of Animal Protein Mopane Worms, Crickets and Locusts - per hectare per annum.

To get involved with the project, send an email to info@africaninsectprotein.com.

PEA PROTEIN IS A COMPLETE PROTEIN, WHICH MEANS IT CONTAINS ALL NINE OF THE ESSENTIAL AMINO ACIDS—INCLUDING BRANCHED-CHAIN AMINO ACIDS (BCAAS) THAT YOU NEED TO EFFECTIVELY BUILD MUSCLE.

Superfoods that grow a healthy planet and a healthy human race Superfoods are nutritional powerhouses, loaded with protein, fibre, vitamins and minerals. And they are delicious, easy to cook and affordable. Choose healthy eating.

From Producer to the World

Seeds, flours, grains, speciality ingredients and spices.

8 Jacobs Street, Chamdor, South Africa. Tel +27 11 762 5261 www.agtfoods.co.za

Green split peas

Lentils

Beans

Chickpeas

Popcorn

PROTEIN

PROTEIN POWER IN THE POPULAR PEA

Pea protein is one of the trendiest protein powders around this year.

As the name says, it is the protein extracted from peas. An explosion of plant-based food has seen predictions for huge growth in the next ten years and the target is not the traditional vegetarians but everyone.

AGT Foods began developing and producing pea protein and introduced it to the South African market as far back as 2013. “Pea protein is one of the best plant-based forms of protein that you can eat.

It is versatile, functional and 100% natural,” explains George Tomazos, AGT Foods Retail and Food Ingredients, South Africa.

AGT Foods produces pea protein for inclusion in a variety of foods, such as cereals, breads, protein powders and bars. It is non-genetically modified (GMO free) and a hormone free alternative to soya in the baking and food manufacturing industries.

“Because it is not derived from any of the eight most common allergenic foods often used to create protein supplements

IMAGE BY CATHALMAC VIA UNSPLASH

(milk, eggs, peanuts, tree nuts, soy, fish, shellfish and wheat), pea protein is a safe option for people with various dietary restrictions,” says George.

“Pea protein is a complete protein, which means it contains all nine of the essential amino acids—including branched-chain amino acids (BCAAs) that you need to effectively build muscle.

It digests slowly and there is evidence that slower-digesting proteins are better for muscle growth over the long term due to how your body’s muscle-building

machinery processes amino acids into muscle tissue,” he adds.

Pea protein can be included in daily diets by mixing it into smoothies, muffins, oatmeal and even pancakes and is gaining popularity with consumers as it is easy on the stomach, unlike many other protein powders. While the traditional market was the nutritional sector for sports, ingredient manufacturers are producing a variety of pea protein products to meet consumer demand for healthier food options.

STRAWBERRY PEA PROTEIN SMOOTHIE INGREDIENTS •

1 cup strawberries

•

1 cup milk of your choice

•

2 tablespoons pea protein powder

•

1 teaspoon cinnamon

•

1 teaspoon vanilla extract

METHOD Combine all ingredients and blend until the smoothie is nice and thick.

Serve immediately.

PEA PROTEIN POWDER

18

PROTEIN

THE MAGIC OF EGGS Michelin star chef Jan Hendrik van der Westhuizen recently remarked that eggs were the only food that could be enjoyed during all three meals of the day, perfectly paired with a different glass of wine each time.

I

ndeed the versatility of eggs goes so much further than scrambled, poached or fried and few dishes, condiments or desserts can be completed without this amazing food. Think quiche or shakshuka for lunch, bobotie with its golden layer of custard topping for dinner, or even a steak topped with Béarnaise sauce.

And as for tea time and celebrations, can we stop for a moment to linger on the thought of a freshly baked pastéis de nata? Dipping beyond the caramelised sugar into the creaminess of a crème brûlée?

What’s more, the benefits of stocking up on eggs goes far beyond the yummy factor. Eggs are second only to mother’s milk for human nutrition as the protein found in an egg has just the right mix of essential amino acids needed by humans to build tissues. The high protein content can help with malnutrition on the one hand as well as weight loss in the battle against obesity on the other hand. As for heart health, the myth surrounding the cholesterol in eggs has been dispelled by scientific research, restoring them

IMAGE BY JOSEPH GONZALEZ VIA UNSPLASH

to their rightful place on our daily menus as part of a healthy diet.

THE MOST VERSATILE OF PROTEINS

Due to the high quality protein inherent in eggs, they also provide affordable protein to substitute more expensive proteins in tough financial times, therefore playing a key role as an inexpensive source of excellent nutrition for all income groups.

Eggs boast a functionality that

few other food groups can match.

As the invisible magic ingredient, eggs act as a binder for fish cakes or gluten-free breads, a rising agent in cakes and soufflés, an emulsifier for custards and sauces, and a glaze to give your pies a golden sheen.

Containing fats in the yolk and protein in the whites, the eggs act as the perfect ingredient to bind water and fats together to form a whole.

This ensures that cake batters and salad dressings maintain their texture and do not separate after some time.

The flavour imparted by including eggs in recipes is so important that many food manufactures go so far as to state ‘made with real eggs’ on the label. This is because fat in the yolk give foods a rich flavour and a full mouth feel that can’t be replicated with egg substitutions.

In a world where food safety is of prime concern, consumers can be rest assured that South African egg producers pride themselves on producing top quality eggs that are delivered fresh to the market daily.

Eggs really are an ingredient your pantry should never be without.

RESTAURANT SHOWCASE

THE EDO REVOLUTION It’s not a wrap, it’s an EDO! EDO is a food revolution, offering a delicious, healthy and multi-textured gluten-free meal wrapped in nori. Katie Reynolds-Da Silva explores.

I

n every EDO, only the best quality ingredients are used: fresh, free-range, whole foods and made from scratch sauces with zero added sugar or msg.

Each EDO contains a base of nori seaweed, beetroot infused rice and sesame seeds topped with a choice of guacamole, balsamic black mushrooms, Asian slaw, onion marmalade, a protein (seared beef, chicken, salmon) and a homemade sauce.

GETTING STARTED

“I first started off studying animation at CityVarsity, and realised that I couldn’t draw so I flunked. I was sitting with my mother mid-year and reading the newspaper and there was an advertisement from CTIA (Chef Training and Innovation Academy). My mother has been a chef for over 40 years, and being

20

the lazy youngest back then, thought it would be easy to go to culinary school. I had no interest in cooking and I thought it would be an easy way out,” says Jason, Founder of EDO Foods.

“I enrolled at CTIA and I really did not enjoy it until it came to practical side. Then I grew to love food more than anything in the world. I also stated to look at food in a different light. I then worked in various kitchens, hotels and restaurants, but what excelled my skills and knowledge was gaining the opportunity to work with my personal idol, Heston Blumenthal.

“After working for people for nine years, my eyes were opened up in what not to do and what to do. I always valued what I had learned but I was put in a position where I had all these amazing food concepts

that I wanted to work on but, as everyone knows, in the cheffing world we are underpaid.

“I took a risk, and quit my job in Pretoria. I had never been to Cape Town before, but I heard how amazing the food scene is for its unique ideas. So I asked my mother to come out of retirement and we started EDO together.

We are still pursuing our goal after three and a half years of creating unique, amazing and healthy fast food concepts.”

HEALTHY FOOD FOR BUSY PEOPLE

In its essence, EDO is the expression of new-need food concepts, which primarily focusses on the healthier side of life, but still keeps it ‘cool’. “I never understood why there was never healthy fast food and only unhealthy fast food. So EDO is

RESTAURANT SHOWCASE

I TOOK A RISK, AND QUIT MY JOB IN PRETORIA. I HAD NEVER BEEN TO CAPE TOWN BEFORE, BUT I HEARD HOW AMAZING THE FOOD SCENE IS FOR ITS UNIQUE IDEAS. SO I ASKED MY MOTHER TO COME OUT OF RETIREMENT AND WE STARTED EDO TOGETHER.

healthy fast food for people on the go where they don’t have time to sit down for an average of 45 minutes to get the nutrients they are looking for. You also don’t have to sacrifice on taste or texture with EDO,” Jason explains.

The products that they use range from the fascinating nori wraps (amongst other unique wrappings) with beetrootinfused sushi rice, to home-made sauces, to bowls and potatoes flakes which are air fried.

“I try and get all of my produce from the farmers

themselves so it’s always a nice way to start the day by going to the farms early in the morning and then catching a sunrise surf.

My Asian ingredients come from and friend of mine who travels back and forth from Asia. The way I have always looked at food is that it needs to have that balance – the umami – and that is what I strive for in anything thing that I produce. There is no need to overdose on meats or sugar, so when people eat from me the first time, I entice them to always try some of my vegan options. It always shocks

them when they find out how great it can be. People tend to forget how important seasoning is because it’s not unhealthy to add a little spice to something that tends to be bland. A little tweaking goes a long way.”

GET YOUR EDO FIX EDO can be found at markets throughout the Western Cape, as well as ordered for delivery on the website, from OrderIn, Uber Eats or Mr Delivery in the following areas: •

Athlone

•

Bishopscourt

•

Claremont

•

Constantia Heights

•

Harfield Village

•

Kenilworth

•

Kenwyn

•

Lansdowne

•

Mowbray

•

Newlands

•

Observatory

•

Ottery

•

Plumstead

•

Rondebosch

•

Rosebank

•

Wynberg

Find out more on their Facebook page @Edoeats

21

COVID UPDATE

IMAGE ENGIN AKYURT VIA UNSPLASH

PANDEMONIUM IN THE

CULINARY SECTOR As South Africa’s national lockdown continues, we look at the ways in which SA Chefs, the government and others are pulling together to support you during this time.

T

he first case of Covid-19 was confirmed in South Africa on 5 March 2020, and within two weeks, the culinary world was in complete upheaval. The government introduced a range of restrictions, from social distancing to the cancellation of events and gatherings, as well as the closure of restaurants and fast food delivery services in a bid to

22

reduce the spread of the virus.

These measures have had a devastating effect on the country’s chefs and restaurateurs, particularly given that the majority are small businesses, as well as freelance and parttime workers in restaurants and the wider food industry.

On 23 March 2020 Monday night, President Cyril Ramaphosa announced a 21-day national

lockdown in South Africa that has placed thousands of chefs in temporary unemployment.

It has since been extended for a further two weeks until the end of April, although this date is yet to be confirmed.

THE REAL ISSUES AT HAND Thomas Overbeck, General Manager at South African Chefs Association, says that there are

COVID UPDATE

Thomas explains. “Some of these chefs have also opened their homes to cooking for the less fortunate and have the food picked up and delivered to various stations where the food is distributed.”

By the time South Africa confirmed its first positive COVID-19 case, there were already many cases confirmed – as well as thousands of death cases in other countries. South Africa has, thankfully, been very proactive in preventing the spread of the novel coronavirus, and it is imperative that quality, accurate information is passed on. This brings us to the third factor, says Thomas.

“Through information research, we are learning lessons from the international countries who have been through this way before us, and are advanced in the stages of the pandemic. This is to to get an idea of how to go about dealing with the crisis. We are also receiving encouragement and support from our membership with Worldchefs.”

IMAGE WHO DU NELSON VIA UNSPLASH

IMAGE EDWIN HOOPER VIA UNSPLASH

three major underlying factors that are critical in this trying time in the culinary industry – things that he and the leadership of SA Chefs are seriously worried about.

“First it is our chefs that we are worried about. Their restaurants have had to close and they are now unemployed.

We have made it our responsibility to see what we can do with and for them postlockdown to recover from this.

Primarily it is about taking care of our members and the horrific effects that this unemployment will have on them.”

The second factor is that billions have been affected by the lockdown due to the COVID-19 pandemic across the world, with hiking numbers of people going to bed without food or a glimmer of hope for their next meal. As such, a number of South African chefs have stepped in to volunteering and cook for those in need.

“Our chefs have been busy volunteering with soup kitchens to help feed people,”

SA CHEFS IS COMMITTED TO SUPPORTING YOU

According to Thomas, SA Chefs has sourced all funding schemes available from solidary relief fund initiatives and UIF to many others that are available to all chefs and their employees in South Africa.

James Khoza, President of SA Chefs, has also continued to stand in solidarity with the industry, saying that “as the association that exists to serve the needs of chefs, we feel your anxiety, pain and even grief at the loss of life as we know it, intensely. We know that for many of you, your livelihood is threatened, unemployment in our sector is likely to increase, and uncertainty prevails. In our capacity as your association, we are supporting members with links to advice from the industry and government, information sharing, ideas and encouragement. Follow us on Facebook, Twitter and Instagram, share your inspirations and your thoughts to our pages, and stay connected with your fellow chefs during this time.”

23

COVID UPDATE

LONG STREET IN CAPE TOWN IS EERILY EMPTY THESE DAYS © BRENTON GEACH - GALLO

INITIATIVES TO ASSIST CHEFS AND RESTAURATEURS

The Department of Tourism has launched the new COVID-19 Tourism Relief Fund to assist businesses in the tourism sector that have been hit by the coronavirus pandemic. Minister of Tourism, Mmamoloko KubayiNgubane, says that the application period for the fund has been running from 7 April and will close on 30 May 2020.

The R200 million Tourism Relief Fund provides once-off capped grant assistance to Small Micro and Medium-Sized Enterprises (SMMEs) to ensure sustainability during and post the implementation of government measures to curb the spread of COVID-19 in South Africa.

The fund will be administered in line with the objectives of economic transformation and will be guided by the Broad-Based Black Economic Empowerment (B-BBEE) codes of good practices.

“We acknowledge the difficulties

24

experienced by businesses during this time, hence the need to support the industry and communities to cope with the negative effects of this pandemic,” Ms Kubayi-Ngubane says. “Our tourism industry is comprised of mainly SMMEs, most of which are survivalists in nature, with limited access to funding from commercial institutions. We hope the support offered through the Tourism Relief Fund will assure the continued survival of SMMEs beyond the COVID-19 pandemic.”

Capped at R50 000 per entity, the grant funding can be utilised to subsidise expenses towards fixed costs, operational costs, supplies and other pressure cost items.Preference will be given to enterprises with the highest score in terms of the criteria, which serve as a pre-qualification. A panel of experts will conduct the final evaluation in terms of functionality.

Categories eligible to apply for the Tourism Relief Fund include: • Accommodation establishments:

hotels; resort properties; bed and breakfast (B&B’s); guesthouses; lodges and backpackers.

• Hospitality and related services: restaurants (not attached to hotels); conference venues (not attached to hotels), professional catering; and attractions.

• Travel and related services: tour operators; travel agents; tourist guiding; car rental companies; and coach operators.

Eat Out is also committed to assisting the South African restaurant industry during the national lockdown. In addition to launching a crowdfunding initiative on GoFundMe and BackaBuddy to support local restaurants, Eat Out has also postponed its annual Restaurant Awards and has stopped reviewing restaurants.

“With our restaurants in severe crisis right now, Eat Out’s core focus is to do everything in our power to assist the industry in recuperating,” the platform said in a recent statement. “To help

COVID UPDATE

THE LAST WORD

Thomas says that the reality is that the world is going to be very different post-lockdown for the culinary community. “It is going to take time to gain confidence from customers as well as in the kitchen again. There are

IMAGE BY ERIK MCLEAN VIA UNSPLASH

support restaurants financially, we invite diners who would have gone out to eat, to offer some of that money to the restaurants. This can be done via GoFundMe or funds can be pledged to individual staff members through BackaBuddy.”

Lastly, the Solidarity Fund will be independently administered and will assist individuals and organisations with support these efforts through secure, tax-deductible donations. The fund will operate with the highest principles of corporate governance and through an independent board, with Ms Gloria Serobe as Chairperson.

This fund aims to prevent, detect, care for and support those whose lives have been disrupted by the pandemic.

measures that will have to be implemented to ensure consumer safety as well as confidence in the kitchen.

These may include setting tables two metres apart, waiters wearing masks, and emphasising the importance of sanitising and hygiene.”

James offers comforting

words of encouragement to the industry as we face these uncertain times: “Stay strong and safe, use accessible resources to improve or expand your skills and knowledge, and hold onto our shared hope for an end of the pandemic and for growth opportunities in our sector.”

DAILY COVID-19 UPDATES SA Chef Media is committed to keeping you informed and connected with fellow culinary professionals during this trying time. We bring you daily updates specific to your business during this pandemic, weekly newsletters rounding up the most pertinent news, and, of course, our bi-monthly magazine which is available for anyone to access digitally on www. sachefmedia.co.za. If you’d like to tell your lockdown story, share a recipe or simply tell us how we can better

A SECURITY GUARD PATROLS AN EMPTY STREET DURING NATIONAL LOCKDOWN © ASHRAF HENDRICKS

serve you, please contact our editor on kim@filmeventmedia.co.za.

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NEWS

SA CHEFS NEWS

CARIANNE (LEFT) AND ALICIA WILKINSON (RIGHT)

AOC APPOINTS TWO REGIONAL REPS

The Academy of Chefs has appointed Alicia Wilkinson, Owner of the Silwood School of Cookery as the official AOC representative for the Western Cape, and renowned French Chef, Marc Guebert, as the official AOC representative for KwaZulu-Natal. Both are stalwarts in the culinary industry and will no doubt continue to further the mandate of the AOC in their respective regions. SA Chefs will be interviewing them in our next few issues to get the full scoop on what they will be doing in this role, and the significance of this appointment for them – stay tuned!

MARC GUEBERT (RIGHT) IN CONVERSATION WITH CHAINE DE ROTISSEURS

TWO CHEFS ACHIEVE DESIGNATIONS

SA Chefs has continued to standardise the industry and recognise professionalism amongst its members with the various Designations chefs can work towards. Most recently, two chefs have been designated during this locdown: Themba Tenson Chauke, Chef in the Presidency, was designated Sous Chef; and Cornelis Janse Uys, Chef in Witbank, was designated Head Chef, which he achieved through a Recognition of Prior Learning process.

Chefs are invited to achieve designations and grow their

skillset well after culinary school through the SA Chefs Certification and Designation Awards Programmes. These groundbreaking Continued Professional Development (CDP) programmes

CAST YOUR VOTE It is that time of year where you as a member of SA Chefs are invited to vote for the Directors of SA Chefs. This year there are nine openings. As per the rules of SA Chefs voted in the Annual General Meeting 2018, members who are eligible to vote are Professional Members and Youth Members in good standing. The elections will be audited independently.

In the running are Adrian Vigus-Brown, Allister Esau, Carianne Wilkinson, Coovashan Pillay, Fatima Stanley, Fungai Muzorewa, Kabelo Segone, Lesley Jacobs, Linah Pinky Maruping, Nadine Pospech Demmler, Peter Robertson, Thomas Hurter, and Warren Frantz.

CHEF CORNELIS JANSE UYS RECEIVED HIS DESIGNATION

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CHEF THEMBA TENSON CHAUKE RECEIVED HIS DESIGNATION

Follow the link to cast your vote. surveymonkey.com/r/SAChefsAGM2020

NEWS

chefs and cooks, who through their experience, skills and ability are able to demonstrate their competence and meet the prescribed criteria.

The programme for Certification of Professional Titles applies to all cooks and chefs without a formal qualification. Based on your skill level and experience you can apply for certification for one of these four professional titles: • Cook • Chef De Partie • Sous Chef • Head Chef The second programme is SAQA-registered Designations, which applies to all chefs with a Culinary Diploma (or recognised equivalent) and the required years of experience. Based on your qualification and years of experience you can apply to be SAQA registered for the following professional titles: • Cook • Chef De Partie • Sous Chef • Head Chef Once you have applied, a full list of requirements, criteria and the outline of the Portfolio of Evidence that needs to be submitted will be supplied to you by the South African Chefs Association.

The awarded certification or designation is valid for three years and only SA Chefs members may apply. For more information, visit www.sachefs.co.za.

SA Chefs is currently running a Designation campaign, which is FREE to all paid up members from 1-30 April 2020. To take hold of this opportunity, contact Elsu Gericke at elsu@sachefs.co.za.

WORLDCHEFS CONGRESS CANCELLED

Worldchefs Board of Directors announced today that the 2020

OUR SOCIAL KITCHEN HAS CAPTURED THE ESSENCE OF CHEFFING IN LOCKDOWN PERFECTLY THROUGH THEIR COMMUNITY.

Worldchefs Congress previously scheduled from 29 July to 1 August 2020 in Saint Petersburg, Russia, has been cancelled due to the global pandemic caused by COVID-19.

For those already registered to attend the Congress, Worldchefs will be providing a 100% refund for all registration fees.

Please contact Anastasia at boryak@formika.ru for refund assistance. Members requiring additional assistance are asked to contact their respective continental director.

In lieu of the congress, Worldchefs will be providing a 3 months’ notice for the 2020 Ordinary General Meeting to be held by virtual and/or electronic methods.

Worldchefs also announced alternate fixed venues to host the 2020 Global Chef Challenge Series in Spring 2021 are being considered to ensure all finalists have the opportunity to represent their country and compete in their respective categories. Further details will be provided upon confirmation.

“We will look forward to a future opportunity when we can all share in the cuisine, culture, and goodwill of the chefs and people in Russia,” Worldchefs President Thomas Gugler stated, adding that, “We all believe in the ‘power of the white jacket’ to overcome this

difficult and painful situation.

May everyone around the world stay safe and stay well.”

SOCIAL KITCHEN UNITES INDUSTRY AROUND FOOD

There’s nothing like a deliciously refined (home-cooked) meal, and Our Social Kitchen has captured the essence of cheffing in lockdown perfectly. This community quickly took root over the last few month and has kept those stuck at home thoroughly engaged with thoughtful content, top chefs sharing their cooking tips and tricks, and heaps of interactions.

“We took a lot of things for granted before coronavirus spread across the world, forcing many of us into isolation and lockdown,” they explain on their Facebook community page (@ oursocialkitchen). “People in the food and hospitality industry are suffering. Your favourite restaurant or coffee shop may not see the other side of this pandemic. We want to help as many people in these industries as possible.

LOCKDOWN RECIPE COMPETITION SA Chefs is running an exciting recipe competition during the national lockdown. Follow us on Facebook (@sachefsassociation) or Instagram (@sachefs) to get involved, and tag us to share your latest work of culinary genius from your home kitchen!

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NEWS

Because it is irresponsible to support our most-loved establishments in the old way, we have come up with a creative new way for you and your favourite food makers to interact. Our Social Kitchen is a platform to allow us to cook, make and share dishes with our favourite chefs, baristas, mixologists and bakers online, to support their craft, and to sit down at a virtual table to have a meal with the people we love.”

Chefs who have taken a seat at their virtual kitchen table include Coo Pillay, Armin Hahnewald, Clinton Verhoog, Che Upton, Jenna Short, Clifford Correia, Arnold Tanzer, Amori Burger, Stephen Hickmore, Gordon Wright, Ana Agraz and many others.

So join the community and as they so aptly say, “Cook together, laugh together and be together in a time of need.

SUBMIT YOUR RECIPE FOR INTERNATIONAL CHEFS DAY

Worldchefs, of whom SA Chefs is a part, celebrates International Chefs Day annually. This year will naturally be a bit different due to the global pandemic. This year, some chefs

may be sheltering at home while others are on the front lines feeding their communities.

For those continuing to work, Worldchefs has extended a huge thank you for your contributions during these troublesome times.

For those at home, thank you for helping to flatten the curve.

To help relieve anxiety or stress, the International Chefs Day is looking for assistance in creating recipes for the 2020 International Chefs Day toolkit and marketing campaign. If you want to help, please view the guidelines and criteria for recipe development here: tiny.cc/ICD2020. There is also a spreadsheet available with a recipe template to complete and submit for each recipe.

The deadline for recipe submissions is May 5, 2020.

Providing a photo of your dish is optional but preferred. Please include a photo of yourself in a chef jacket (Worldchefs, National Society or Association logo preferred) with your country flag (if available).

More than one recipe submission is accepted. More

information can be found on internationalchefsday.worldchefs.org.

SIDNEY AND ALISON BOND DECORATED

Chefs Sidney and Alison Bond of Le Calabash Petit Conservatoire de la Cuisine received Gold status from the Gourmets des Regions in France.

Gourmets des Regions advocates and promotes excellence in the use of local, seasonal and fresh ingredients by restaurants, caterers, boulangeries, patisseries, charcuteries, producers and farmers.

“We were so proud to receive our medals from Gourmets des Regions whom we are so proud to be part of and have been awarded Gold status,” they said, adding that this award stands for all that they believe in and support.

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 cough or sneeze, cover it with your bent elbow.

Clean as you cook. Have a trash plan and avoid mess where possible.

CHEFS SIDNEY AND ALISON BOND OF LE CALABASH GOLD STATUS FROM GOURMETS DES REGIONS

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DISTRIBUTION

INNOVATING

DESPITE THE ODDS As South Africa’s lockdown deepens, we look at one company that is innovating to keep its business going despite economic and pandemic setbacks.

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here’s nothing like a global pandemic threatening our health that drives us to innovate – and that it exactly what companies in the food industry have been forced to do to ensure survival now and into the future. Those suppling retailers with essential products are secure for now however those that are reliant on their customers, who are majority business-to-business, the national lockdown has had a severe impact on their companies and presented unforeseen challenges.

That being said, there are those that are rising to the challenge by innovating, thinking outside the box and finding new ways to conduct business in an already strained economy. One such company is Sir Fruit, previously known as Sir Juice, with a segment in retail and the majority of their market share being restaurants, airlines, schools, corporates and hospitality.

With this in mind and the evident state of hospitality industry, Sir Fruit have been forced to reassess their situation by toning down their operations and cutting their team down to a bare minimum. The company is all about family when it comes to their staff and having to make these decisions has been heart-breaking to say the least.

They are enveloped by tremendous sadness and compassion for their

SABRINA: “MY FAVOURITE IS THE ORANGE JUICE PACKED WITH VITAMIN C, GREAT TO BOOST YOUR IMMUNE SYSTEM.”

staff during this difficult time.

The most notable and exciting way in which Sir Fruit are attempting to stay afloat is through their newly developed home delivery service. Although still in its infancy stage, Sir Fruit are able to continue providing you with their top-quality products and services that they have become known for, and now they are bringing it to your front door.

Once you call them and place your order, they will dispatch one of their drivers from a warehouse closest to you within 1 – 3 days, dependant on the delivery day and location in Johannesburg, Cape Town or Durban. Sir Fruit have also added fresh fruit and vegetables to

their product offering on request from their consumers and will be adding more premium products to their range going forward. We at SA Chef even tested the system ourselves and this team are oh-soefficient in delivering their fruity, juicy goodness with a friendly and happy smile, naturally hidden by masks and safety gear ensuring the proper social distancing protocols are met.

According to one of the Owners, Vijay Loosen, who is well known in the industry, the pandemic has really dealt a heavy blow to Sir Fruit. However, at the same time, it has also shown her a renewed sense of community amongst neighbours and colleagues alike.

The team keep each other in good spirits, sharing, encouraging and ensuring that those doing deliveries remain safe and well protected wherever they are, equipped with face masks and sanitiser and adhering to social distancing protocol, what a great team to be part of in unprecedented times!!

GET YOUR SIR FRUIT FIX It’s as easy as 1, 2, 3 to get Sir Fruit delivered to your door during lockdown.

1. Visit sirfruit.com/shop 2. Call the branch closest to you 3. Place your order and voila! Fresh juice delivered to you pronto!

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COVID-19

BUTTERNUTSOUP

COVID OPERATIONS Leandi Archer, Culinary Developer and Consumer Insights Expert at The Food Design Agency, give us a tactical look at post-lockdown food service and the consumer.

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pen up the newspaper (digital of course) or social media and there are two C-words plastered all over: Corona and COVID-19.

Circumstances surrounding the pandemic have become unavoidable and has changed life and the foodservice industry dramatically. But if we are to come out stronger (and we will emerge stronger) we need to adapt to the new normal and survive the militaristic milieu that is lockdown and post lockdown. We need a plan of action, a tactical approach, Operation: C if you will. No, not C for Corona but rather

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C for the consumer, comfort, convenience and creativity.

The most important area to focus on is certainly the consumer. There is no industry without behinds in seats and any restauranteur will tell you over the last few weeks they have missed their consumers.

Yes, even the bloke who sent that steak back three times or the lady who wants her Caesar salad sans anchovies have been sorely missed. So, what does the lockdown mean for the consumer, how do we reach them and how do we conquer?

It comes down to a few simple focal points namely comfort,

convenience and creativity.

Globally consumers are stressed. Stressed about health, financials, a lack of alcohol or cigarettes‌ you name it. It is no wonder we’re currently seeing millions of banana bread recipes plastered all over Instagram.

Fortunate consumers are turning to food as a source of comfort.

Research indicates that stress triggers food-seeking behaviour and that stressed individuals tend to seek out foods which provide comfort. Seriously, who has ever been that worried with a doughnut in hand? When humans get stressed the stress hormone cortisol makes us more prone

COVID-19

to carbo-loading. Similarly, we seek out foods high in fat and sugar to subconsciously increase dopamine and serotonin levels thereby making us feel, even if only for a while, content.

Restaurants are perfectly geared to provide one of the main things the South African people need at the moment – comfort food. Post-lockdown it is expected that this comfortseeking behaviour could continue and thus our first line of defence must be providing comfort. It is thus crucial to design menus and recipes in such a way that they maximize comfort for the consumer. How is this done? By providing foods which are familiar, soothing and flavoursome – specifically as we move into the winter months. Think rich butternut soup with crème Fraiche, thyme croutons and toasted mixed seeds or a hearty beef stew with freshly baked bread. Comfort will draw consumers in and provide them with the emotional support they sorely need.

Comforting food on the menu, check! But how will accessibility be influenced post lockdown? How do we effectively get behind enemy lines? Unfortunately, this is hard to predict. What is not hard to predict is that many consumers will (even when lockdown ends or is relaxed) limit their mobility meaning that convenience in food becomes more important than ever. Convenience refers to the time and physical effort that consumers consider when making food choices. It is an individual judgement about the opportunity cost of choosing to purchase from a specific restaurant by weighing up other aspects such as safety, cost considerations, quality

etc. The food provided by the industry post lockdown thus also needs to provide maximum convenience at an affordable price point. This means increased affordable meal solutions and cleverly designed menu options which are suitable for delivery. Menu items for delivery should rather be developed to retain maximum quality at a price point that will include many consumers.

This is especially important as there is no telling at which capacity restaurants will be allowed to operate. Reaching the consumer at home is crucial.

Comfort and convenience culminate in the last c-word: creativity. Tending to the needs of consumers is no easy feat. It requires forethought, insight into the psychology that is decision making and intelligent planning. Creativity is after all only intelligence having fun. Creatively working with what ingredients are available seasonally, beautifully developing those ingredients into comforting dishes and creatively (and sustainably) packaging these foods for delivery will ensure that wary consumer are reached. This might mean making use of culinary consultants with the appropriate consumer insight to provide a fresh perspective and add creative input to ensure success.

The immediate shutdown of restaurants was a deafening blow for the industry and will have a far-reaching impact however, there is always hope.

How will the industry look after this is all over? Well we will have to wait and ‘C’ but proactive measures will ensure that we are ready, stoves blazing to enter a brave new era.

ABOUT THE FOOD DESIGN AGENCY The Food Design Agency has been at the forefront of the food styling, photography and development market since 2008 when Jodi-Ann Pearton founded the company. Our team works both locally and internationally to bring clients custom made solutions for their culinary innovation needs through our extensive knowledge for food trends, target markets and flavour science. www.fooddesign.co.za

References Pool, E., Delplanque, S., Coppin, G. & Sander, D. 2015. Is Comfort Food Really Comforting?

Mechanisms Underlying Stress-induced Eating.

Food Research International, 76 (2): 207-215.

Iseman, C. 2019. Emotional Eating: Experts Reveal The Triggers And How To Control Them. Available: www.huffpost.com/entry/emotional-eating-tr iggers_l_5c61c803e4b028d543169e60

Candel, M. 2001. Consumer’s Convenience Orientation Towards Meal Preparation: Conceptualization And Measurement.

Appetite, 36(1): 15-28.

Bai, J., Wahl, T.I., Lomar, B.T. & Huang, J. 2010.

Food Away From Home In Beijing: Effects Of Wealth, Time And ‘Free Meals. China Economic Review, 21: 432-441.

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OLYMPIC CULINARY SQUAD

CHEF DION

LEADS TEAM SA TO SUCCESS Chef Dion Vengatass is the South African National Olympic Culinary Squad’s intrepid captain, leading them through immense challenges to victory at this year’s IKA in February. He bares his soul and his culinary secrets to success with SA Chef.

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eam Masakhane, as our Olympic Culinary Squad is fondly known as, made South Africa proud at the IKA Culinary Olympics in Stuttgart, Germany in midFebruary this year. Held once every four years, it attracts around 1 800 participants, including 110 teams and roughly 800 individual competitors from 67 countries. The most prestigious and highly-prized category is the National Team category, which this year saw 29 teams competing for gold – and with SA as one of the youngest teams in the running.

Against all odds, the squad brought home three medals.

They competed in two categories: the Chef’s Table on 16 February, and the Restaurant of Nations on 18 February, in both of which they won a bronze medal. Nicolas van der Walt of FBI Culinary Studio won the third medal in the individual Showpiece Category.

Team Captain Dion Vengatass, Chef de Cuisine at the Belmond Mount Nelson in Cape Town, shares his exhilarating experience in leading the team to victory on the world stage, the challenges of being captain, and why he’s so passionate about his career in this exclusive interview.

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Firstly, congratulations Chef Dion! What an achievement!

How did you feel when they first announced Team SA as one of the winners?

Well, at first during Chef’s Table, we had a few setbacks because we were only seven chefs in the kitchen whereas other teams had eight. We managed to pull through phenomenally and then went on to regroup and do Restaurant of Nations. That was very challenging as well. When we were waiting for them to announce the countries and what medals they had won, we were very nervous and we didn’t think that we would win anything because the feedback that we got from the judges was not good at all.

In fact, they were so nervous, I ended up pulling the guys together and telling them that whatever happens, whatever the result – even if it’s going to be a diploma – let’s go up to that stage and be proud and not be sore losers.

And then of course they announced the bronze – oh my word! They were ecstatic! We were so proud of each other, we’re such a small young team that has achieved so much in such a short space of time. We managed to bring a clink-clink home at least.

When we stood together and received our medals, we screamed, “Amandla Awethu” three times.

This war cry saying that we were here, and we competed, and we

OLYMPIC CULINARY SQUAD

had left a mark. We were proud.

We were extremely proud.

WHEN WE STOOD TOGETHER AND RECEIVED OUR

This kind of level of expertise and culinary creativity is not something that happens overnight. Tell US a bit about this journey and the sacrifices you’ve made.

MEDALS, WE SCREAMED, “AMANDLA AWETHU” THREE TIMES. THIS WAR CRY SAYING THAT WE WERE HERE, AND WE COMPETED, AND WE HAD LEFT A MARK. WE

It definitely takes a high level culinary skill and creativity to compete and cook at the Olympics.

All I can say is that I wish we had more time. As South Africans we are part of the Culinary National Team, but apart from that we also have our own jobs. So we work 15 hours a day, we run big kitchens and big teams. We are stressed. It’s difficult.

And in the little free time that we get, we have to put that effort in to practice for this Olympics.

It’s a lot of hard work. I take my hat off to every single member who was with us to the end. I have so much respect for them. For being real patriots. I also want to extend a thanks to everyone who supported up until we left, every single member. Thank you because your little bit of input along the way has made the difference.

Looking back, what’s your biggest regret?

I just wish we had more time. To get the gold you have to be committed.

These international culinary teams basically compete professionally and that is all that they do. Do you know that when the judges gave me feedback, they laughed

OLYMPIC CULINARY SQUAD SPONSORS

WERE PROUD. WE WERE EXTREMELY PROUD. when I told them we had only practiced this menu eight times!

They said, ‘No! You guys need to practice this at least 25 times!’

They told me that the biggest problem with South Africa is that we keep on sending a new team to every Olympics. In the team that went this year, it was only myself and Kirsten who were there previously. As a team we need to compete in international competitions at least twice prior to going to the Olympics, and we need to have been practicing with the same people for at least six years.

The only way we can achieve that is if our team members become dedicated sportsmen who are committed only to the Olympics.

But what a journey! What an achievement. I’m so proud of each and every member with me. Thanks to everyone for their commitment.

And how would you improve on things for the next Olympics?

I hope we can get good backing and sponsors for the Olympics

going forward. It’s a bit difficult for everyone around the world right now, and even the Global Chefs Challenge has been postponed with COVID-19. When everything settles down and we start practicing, we need a team that commits to be with us to the end. Then we have a chance at least to get to the next level. Most don’t even know what the level of competition is because you don’t understand it until you’re in it and you see just how high the standards are. It is intense.

It is surgery. It is perfection. It’s something I cannot quite explain.

A lot of chefs look at you and think, ‘Oh, they only got a bronze’, but they don’t know what we went through to get that medal.

Any last words of inspiration?

Stay positive and always remember that in every negative situation there is at least 1% of positivity. It’s difficult for the industry now but maybe it’s a good time for chefs who never have that precious time.

MIDWAY LIQUORS

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COLLABORATION

COLLABORATION FOR THE WIN

These young Pretoria-based brands are proof that strategic partnerships between complementary businesses can turn a single success into several.

Lesley Marchant reports.

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tarting a business doesn’t have to mean going it alone. Just ask the team at JackRabbit Chocolate Studio, a small chocolatier based in Pretoria that’s seen phenomenal growth during its first few years in business – not just because of its spectacular confections, but through forming solid relationships with other artisanal brands like it.

Stephanie Ceronio, founder of JackRabbit, has made her relatively new business part of a closeknit collective of complementary brands, all of which are woman-

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owned. On JackRabbit’s website, an entire page is dedicated to “Friends of JR” – a way to feature the business’s “trusted colleagues, partners, collaborators and friends”. There’s no hubris, no desire to take all the credit.

JackRabbit is simply a small, successful business happy to hype its most-frequent collaborators.

“All our partners are products and businesses I already loved, so when I started JackRabbit, I wanted to align myself with them,” says Ceronio. Her relationships have grown organically. After

tasting ice-cream from WhiskAway Ice Cream and Sorbet at a local food festival, she immediately approached owner Karien van Emmenes – initially for private orders, and later for orders for her burgeoning business.

Van Emmenes says that when Ceronio started JackRabbit, it was just a natural progression for JackRabbit’s wacky fusions of chocolate and ice-cream to come to life with a little help from WhiskAway.

Collaborative relationships such as these extend far beyond

COLLABORATION

food. Konfetti Love is a bespoke event planning company that regularly outsources to nearby suppliers. These suppliers include JackRabbit. The founder of Konfetti Love, Marissa Vogel, says finding a group of like-minded businesses to work with was no easy task. “These relationships were formed over the past four years through trial and error,” she explains. “They’re all suppliers that are willing to take my lead and, in a sense, also trust me with my creative vision.” Vogel initially approached JackRabbit with a very specific chocolate design in mind for an event, and when the final product exceeded her expectations, a working relationship was formed.

Now JackRabbit, WhiskAway

and Konfetti Love even share the same production space. “I had a huge space, and WhiskAway and Konfetti Love needed room to grow their own businesses,” Ceronio explains. “We’re such regular clients of one another’s businesses that having them move in with me just made sense.” The shared workspace has enabled the owners to work on more big projects together – something that has had a hugely positive impact on growth for each of them.

Another of JackRabbit and Konfetti Love’s collaborators is LunaBerry, a bakery owned by classically trained pâtissier Héloïse Haupt. All of LunaBerry’s chocolate work and decorations come from JackRabbit – the result

of a friendship that existed long before either of these businesses.

The obvious synergy between their brands was serendipitous.

“It’s been wonderful to support each other throughout this process,” says Haupt. “Not to mention the fact that JackRabbit makes the most beautiful, delicious chocolates with outrageous flavour combinations.”

Even though the case to be made for collaboration among small businesses is strong, Ceronio says that brands are sometimes reluctant to be part of such collectives – likely for fear of losing their market share.

An owner’s hard work only benefiting another brand, after all, isn’t exactly indicative of a good business model.

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COLLABORATION

But in these types of collaborative relationships, fearing a partner’s success would be counter-intuitive, because business growth becomes interlinked.

JackRabbit and its partners believe that working together has brought nothing but growth, and the list of pros covers several pages.

As Ceronio says, all the businesses work together; all of them get a piece of the pie; the end product is amazing, and everyone has a claim to it.

“These are all businesses that overlap,” Haupt adds. “Konfetti Love, for example, couldn’t set up a party without having a cake, and the cakes I make look 10 times better once Marissa has styled the table and placed all her decorations

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and props around them.”

According to Vogel, another major advantage is having a trusted network constantly on hand for advice and brainstorming. “In our case, as a group of strong and ambitious female business owners with a pool of knowledge between us, we get to tap into that knowledge and have an opportunity for input,” she says.

For all of these businesses, collaboration has been working wonders for brand awareness and speedy growth. Van Emmenes believes that, through her collective, WhiskAway has been exposed to a wider audience and has earned credibility with more potential clients. “Of course a brand should be sustainable on its own, but I’ve definitely come

across customers that may not have known about WhiskAway otherwise; I’ve done the same for my collaborators,” she says. And when a client asks for referrals, which they often do? These women know the best people for the job.

They should know.

They work with them.

CHEF SHOWCASE

SNEGUGU WANDA’S WISH GRANTED

Head Chef Snegugu Wanda shares her surprisingly short journey to success at WISH on Durban’s vibrant Florida Road.

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he success of any restaurant depends in large part on the chef and the quality of food presented to the public. Before whenever someone was discussing a new eatery that provided a good vibe coupled with delicious plates, people automatically assumed the chef was male. This notion is now changing as many female chef are making their mark in the food scene. Head Chef at WISH on Florida in Durban, Snegugu Wanda is one of the females who want take up the food space.

If there is one thing that explains the head chef Snegugu Wanda, is her passion for culinary. Wanda initially studied Law at the University of Kwa-Zulu Natal and even had dreams of becoming the next Chief Justice of South Africa. While completing her articles with Strauss Daly, she was deterred by the sudden urge to take up a culinary career. In 2013, in her third year, she dropped out and enrolled to the Capsicum Culinary Studio in Durban.

“In the middle of my legal studies I felt the sudden urge to follow my passion, and I registered at Capsicum Culinary Studio. The following year I did my diploma in Food Preparation and Culinary Arts.”

After her culinary studies, Wanda flew through the ranks when she started her first job, working her way up from griller to head chef at Wish on Florida in just two years.

She says to make it as a black woman in the industry, it takes

twice the amount of hard work and dedication to hone the craft.

Chef Gugu specialises in fusion cuisine, because she believed it’s important to keep being creative throughout out this industry your passion will determine your longevity.

“You need to stay inspired and fusion allows you to learn and try new things you’re always learning”.

The young chef was raised in the rural township of Umlazi on the eastern coast of KwaZulu Natal and was taught to cook by her late grandmother, Esther Wanda.

She jokingly says that her mother, Thulisile, was focused on her career and did not have time to engage in set societal gender roles. “My mother doesn’t cook. She didn’t know how to cook at all,” she laughs.

“She is a very career focused woman, so I was raised by uGogo.

One of my fondest memories is my grandmother teaching me so

HEAD CHEF GUGU WANDA

I can turn around and teach my mother how to cook,” she says.

When Wanda made the decision to switch careers her parents supported the decision. “As much as they were not sure of my decision, as any parent is when their child decides to venture into the arts professionally, they still had my back 100%,” she says.

Wanda, who is a member of the South African Chefs Association hopes that the women’s league of the organisation, formed recently, will be the fuse that ignites the spirit of transformation in the industry. She advises young women in the industry to never give up on their dreams.

“Don’t give up. It’s tough, you will work for peanuts, you will be unappreciated, but there is a new wave rising of strong young, black females who want to take over the kitchen. We need that generation to persevere and change the stereotype and the narrative of this industry. So don’t give up.”

She hopes the next five years will bring about the birth of her very own restaurant. “Eventually I want to open a self-sustainable restaurant where the produce comes from the farm so it’s basically self-sustained and I want it to be a community project, I want the people of that community to sustain and run that restaurant so that eventually we relieve unemployment, give people skills,” she says.

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AOC FOCUS

MENU PLANNING UNPACKED

AOC Chair Manfred Muellers shares his insights into the planning of a fine dining menu.

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IMAGE BY LEVI ELIZAGA VIA UNSPLASH

I

am sometimes taken to task by chefs and restaurateurs because I am very quick to criticise spelling mistakes on menu cards. They say if the cooking is good and the presentation acceptable, who cares if the spelling is wrong?

I don’t agree. I admit that I get a bit pedantic about spelling and the proper use of names and terminology.

For instance, I prefer to call the menu card just that, and not the ‘menu’.

In French, it’s ‘la carte’, hence the expression ‘a la carte’. The menu is the food you offer the customer; the card is what you write it on.

That certainly isn’t very important.

I believe I’m justified, though, in calling for proper terminology and correct spelling. The fact is that the art of writing good English, or French, or German, or Italian, or any other tongue – the ability to use good grammar and syntax and style – has fallen considerably these past few decades.

Now, I’m not suggesting for an instant that chefs and restaurant operators are a bunch of illiterates: that would obviously be stupid, insulting, and what’s more to the point, mostly untrue. I do say, though, that many chefs and restaurant operators writing in English have another language as their mother tongue. Also, the vast majority of people in the industry in South Africa – including most of those who have been through the rigours of Hotel School in one country or another – do not know French

as well as they might. Particularly culinary and gastronomic French, which is an idiom of its own. And which it’s sometimes a mistake to have your French menu translated or checked by an academic French institution, but rather by someone more familiar with menu-French.

Two points I would like to make, please, but I want to make them very strongly. The first is that your menu card is your direct communication medium to your clientele. Yes, I know only too well that some of your customers couldn’t give a damn whether your card is correctly written or not, as long as what you write on it is clearly understandable.

To some extent, that’s true. There is another side to it, though.

Many of your customers will believe that language is important, whether it be German, English or Greek. People who care about

language will notice the slightest mistake in spelling or syntax, in terminology or typography on your card. And without thinking much about it, they’ll put it down to carelessness, and not to ignorance of the language.

My second point is simple: it’s all so unnecessary! Get your new menu card checked, and checked again before it goes to the printer.

All this applies even more to those restaurants that use French on the card, even if only to a small degree.

Certainly there’s nothing against using English only, but as French is still the ‘lingua franca’ of the restaurant trade throughout the world, it’s probably that it will continue to be used during the foreseeable future.

Don’t make the ghastly mistakes that occur on so-called ‘French’ menus in this country, where the chef gives a classical French name to

AOC FOCUS

IMAGE BY LOUIS HANSEL VIA UNSPLASH

a concoction of his own that bears little resemblance to the real thing.

That, I’m afraid, is all too prevalent.

THE MAKING OF A MENU

The menu is a crucial factor in a restaurant’s conceptualisation, a guide for its design, construction and equipment, and a working document for managing its day-today operations. Furthermore, the menu is the starting point for the marketing of a restaurant. In a period of fierce competition, both chain and independent operations are regarding menu making as a serious, scientific affair, from the development and pricing of menu items, to choosing the typeface and colour of the menu.

DEVELOPING AN APPROACH

The Menu is a mission statement for the restaurant concept, and it should be planned and executed with that in mind. In the conceptual stage, the menu is an ‘all-important tool’ for defining the concept and operation.

VARIATION

The size of the menu must be viewed in light of the operator’s overall objectives and capabilities. There is tremendous room for variation between a 10-item fast food menu and the lengthy page-turners of certain up-market a la carte restaurants. One school of thought adheres to limiting menus to a few

items that can be done consistently well. Another school makes variety a selling point.

Restaurants that have voluminous menus are trying to offer something for everyone, making frequent menus more likely. Those that succeed, engineer a wide variety of dishes and sauces from a limited inventory.

But “people don’t want the menu to go on forever.”

Potential pitfalls of a lengthy menu is the time waiters consume taking the orders and answering questions.

A streamlined menu is more sophisticated, easier to read, and communicates a high price or value.

“Variety plays a big role in value perception.”

OPERATIONAL STAGE

The most successful restaurants are

DON’T MAKE THE GHASTLY MISTAKES THAT OCCUR ON SO-CALLED ‘FRENCH’ MENUS IN THIS COUNTRY, WHERE THE CHEF GIVES A CLASSICAL FRENCH NAME TO A CONCOCTION OF HIS OWN THAT BEARS LITTLE RESEMBLANCE TO THE REAL THING. THAT, I’M AFRAID, IS ALL TOO PREVALENT.

those that keep up with the current food trends and public eating habits.

I advocate detailed analyses of all menu items to track declining or increasing sales, and prompt action to add or delete items as necessary.

Utilise computer-assisted analysis of the operation’s menu and sales history to create an integrated menu-marketing strategy. Look at positioning of items and other graphic considerations that influence sales, additional merchandising space for appetisers, etc. If restaurants correctly identify and promote their most profitable items, net-profit will increase.

MINIMISE MISERY

Ideally, during the conceptual stage, the operator has planned a menu that is pleasing to the customer, practical to produce and profitable.

During the operational stage, the successes and problems of the conceptual menu come to light.

Now, in addition to menu additions or deletions, practical adjustments in recipes, cooking procedures or equipment usage may be called for. The menu may be altered to minimise inventory, balance the workload among equipment and workers, or simplify and refine presentation or preparation.

“Don’t learn to accommodate misery.”

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AOC FOCUS

40

IMAGE BY SPENCER DAVIS VIA UNSPLASH

An effective meu can eliminate a lot of misery. Don’t try to be all things to all people – establish an identity. Create a menu with the smallest amount of ingredients and the widest application.

Two thirds of the menu should be composed of items that the restaurant is expected to have by nature of its identity or marketplace. The remaining third of the menu lists byproducts of the other items.

For example, an operation that uses steamed, fresh broccoli as a house vegetable, should utilise the stems for soup, a stir-fry dish, etc. Fresh fruit that is bruised by still wholesome goes in a chilled fruit soup. If you don’t give the chef a need for by-products, they’ll end up in the waste bin.

Limit recipes to six or seven ingredients at the most. Thus, they demand less skill t prepare.

Potential error is decreased.

There is less purchasing, less training, and less waste. Simple presentations, simple sauces and seasonal products favour the everyday restaurant.

In balancing dishes among the stations of the kitchen, four or five items are enough for one cook to handle, as a rule of thumb – exceed that, and quality can suffer. Certain convenience-food items can be a help to operators who have a lack of expertise in the kitchen. Not every operator can afford to buy 100kg of crayfish for crayfish sauce. By making a lot of things in-house, you are able to use high-quality ingredients and keep the food cost down.

Training is critical when a menu contains a large variety of items.

There are many ways in which the menu can be used to maximise the utilisation of expensive ingredients. You can sort seascallops by size and attractiveness.

Large ones are used for grilling,

small ones for a ragout of scallops, and the damaged pieces go into scallop mousse. When using fillet for steaks, you can reserve the end of the fillet for stroganoff or another type of sauté dish.

DEPARTURES

Some restaurants are at a point where there are no new menu additions, just menu replacements.

Menu variations result from observation of the market, internal development and taking occasional changes.

DECLINE AND TRANSACTION

As the high rate of restaurant failures indicates, the decline stage is a common problem. The menu, again, is all important if profits are shrinking and return on investment and risk are unacceptable. Changes must be made, and swiftly. But even operations that are running well may enjoy more success and prevent trouble by undergoing a menu transition. You must be perceptive enough to realise when changes are in order, and move quickly to position your restaurant in this transitional stage.

When you wish to attract new patronage without straying too

far afield, rather than pull the rug out on your regular customers, keep most of the same product, and instead update the preparation and presentation – for example, from duck a l’orange to a plate of grilled duck breast and braised leg with a warm fruit bouquet.

ONGOING JOB

No matter what phase the restaurant is in, marketing is a constant responsibility; it does not end once customers enter a restaurant. Nor should customers’ orders be left to random events if maximum profit is the goal. A wellmade menu should lead customers to the items the restaurant most wants to sell. I would want to direct people’s attention to special menu items, rather than just hope they find them.

Before profitability, the first consideration is the quality of the dish. The product must truly be outstanding.

FINE TUNING

Market your menu to prospective patrons prior to opening your restaurant. Have trial runs to private pre-opening dinners and many of the well-chosen patrons will remain among your most loyal clientele.

Manfred Muellers is the Chairperson of the Academy of Chefs and Honorary President of the South African Chefs Association. He is also Hospitality Consultant, Master Chef and Senior Lecturer at HTA School of Culinary Art.

SPOTLIGHT

WHEN THE GOING GETS TOUGH

THE TOUGH BAKE

Stephen Hickmore explores what the industry – and their customers – are doing during the lockdown period to keep themselves busy.

I

f you had asked me last November, “What is COVID-19?”, I would’ve taken an educated guess that it’s a type of specially formulated shampoo for grey hair…

If you had told me that all restaurants and hotels would suddenly close overnight and we would be put under house arrest for a month, I would probably have laughed out loud and given you a helpline number.

As I write this, we are twenty days into the national lockdown.

Who knows how long this will last?

What we do know is that the world is in the grips of the biggest crisis since World War Two. People are either working from home or sadly unemployed. With certainly, I can say, far too much time on our hands.

Our beloved Hospitality industry is shut. Until 26 March 2020, we were the centre of people’s fun. The places to celebrate a happy occasion, a successful business deal, a wedding, a product launch or a divorce party.

Guys? We were once the high point of the week for one and all.

IMAGE BY MONIKA GRABKOWSKA VIA UNSPLASH

So, what are our customers doing?

How are they expending time they would’ve spent with us? Are middle managers swelling their minds with online courses? Are CEO’s binging on reruns of the Singapore Open? Are advertising executives stripping car engines? Are hairdressers indulging in DIY projects? No, they are not.

They are baking!

Just look at Facebook and Instagram. Actuaries are crafting carrot cake, foreign exchange traders are fluffing up meringues, estate agents baking poppy seed muffins, sour faced accountants are proudly exhibiting sourdough bread. I don’t understand humans! When the going gets tough the tough BAKE? Are our ‘culinarily challenged’ friends only trying to keep busy?

I read this quote on ablog called Minds Journal recently: “Feeling the need to be busy all the time is the trauma response and fearbased distraction from what you’d be forced to acknowledge and feel if you slowed down.”

To be fair, we all need distraction now. The constant barrage of negative news is draining and promotes fear. Perhaps the process of baking is somehow therapeutic?

In a world filled with uncertainty, the ability to control a small part of our lives is compelling. Making bread is tactile, it requires patience and planning. I know chefs won’t believe me but, baking is stress relieving and the feeling of achievement good for the soul.

I KNOW CHEFS WON’T BELIEVE ME BUT, BAKING IS STRESS RELIEVING AND THE FEELING OF ACHIEVEMENT GOOD FOR THE SOUL. BAKING HAS BECOME PLANET EARTH’S DISTRACTION OF CHOICE DURING LOCKDOWN.

Baking has become planet Earth’s distraction of choice during lockdown. A look at the supermarket shelves and it’s a struggle to find bread flour and, though it’s cheating, pre-mixed scone blends are the first to fly off the shelves.

It’s not just about the process and joy of baking something delicious. It’s the communal satisfaction of sharing with family and friends. The primal consummation of breaking bread together. Togetherness and love.

During this pause from the feverish pace of business, the uncompromising hamster wheel of commerce – are we learning humility?

Perhaps just staying home, being kind and baking will help us through these tough months, until we meet again.

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AFRICAN CUISINE

AFRICAN CHEFS TO WATCH Kim Crowie place the spotlight on some of the most exciting young chefs in Africa’s culinary scene today.

CHEF LESIAMON OLE SEMPELE

KARIM BOURGI’S MOUTH-WATERING CREATIONS

C

hefs are some of the most talented creatives the world over, and young African chefs are increasingly making waves with their unique combinations of flavours, ingredients – and a dash of Instagram magic! Here are just a few to whet your appetite.

CHEF KARIM BOURGI

Born in Senegal to Lebanese parents, Karim Bourgi is a force to be reckoned with when it comes to the sweeter side of life. Since 2011 he’s been based in Dubai as Executive Pastry Chef for the Al Mana Group. His decadent desserts bring thousands to drool over his Instagram stories, and he’s more than happy to share his knowledge freely.

“Dubai is attracting chefs,” he told Elle et Vire recently. “French brands and boutiques are moving in. These changes are reflected in consumer demand. While the aesthetic aspect has always been important, consumers are now also very exacting in terms of the taste. As chefs, we have a real role to play in culinary education - one that I take very seriously!”

Find him: @karim.bourgi

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There’s nothing like the ambience of a place to get your soul singing and your taste buds humming in anticipation for what’s to come. This was the feeling I got the moment I set foot in Nyama Mama, part of The Good Earth Group of which Lesiamon is Executive Chef. Originally located in Nairobi’s upmarket suburb of Westlands, this gorgeously designed restaurant oozes modern Kenyan flavour right down to its menu design and contents. Following its success in the last few years, it has since opened three other outlets across the city.

Nyama Mama pays homage to the simple foods of Kenya, and brings them into the 21st century with creative flair. It’s no wonder that the restaurant is making waves with Chef Lesiamon at the helm, pushing boundaries with his Kenyanfusion take on local cuisine.

Find him: @chef_lesiamon / @nyamamamake CHEF LESIAMON

COOKLING WITH LUYANDA

LUYANDA MAFANYA

A bright, young 25-year-old, Luyanda Madanya is raking in the followers with her mouthwatering morsels. Better known as CookingWithLuyanda, she is vivacious and energetic, with beautifully styled images of incredible home-cooked meals that anyone would kill to tuck into.

Although still on her journey to greatness, she is sharing her story, her recipes and ideas with the world – leaving an indelible impression on us all. In 2019 he hosted the DStv Delicious festival with McCain, so this is one shooting star to watch.

Find her: @cookingwithluyanda

FLAVOURED OILS

JAZZ UP YOUR OIL

WITH FLAVOURFUL INFUSIONS

A

s several countries continue with the implementation of many forms of national lockdowns including our country (at the time of writing this article we were 14 days in) in an attempt to curb the spread of the corona virus pandemic, there is no doubt that the COVID-19 pandemic will have a lasting impact on most of our habits when we eventually come out of it, including the way we eat.

Although these lockdowns have had most of us visiting our pantries and fridges more often than we’d like to admit; the one good thing about this situation is that it has also produced many gourmet chefs even in the most hopeless of us in ways we never thought possible, as we try to recreate those flavoursome dishes from our favourite restaurants we miss so much.

One way of unleashing our creativity in the kitchen is with flavoured or infused cooking oils.

The trend of flavoured or herb infused oils has been around for quite some time, and allows any chef (and aspiring chefs) an opportunity to jazz up a somewhat boring kitchen essential, to a quirky go-to secret ingredient for anything from salad dressings to late night snacks dips.

Of course it all starts with a right, good quality oil - but which cooking oils are best suitable to use for those

INGREDIENTS 1. Rosemary and thyme 2. Sage and lavender 3. Coriander and origanum 4. Ginger, sundried tomato and bay leave 5. Roasted almond nuts and rosemary 6. Origanum and lemon zest 7. Mint 8. Cappuccino and candy 9. Walnut and cinnamon 10. Pine nut and peppadew

METHOD •

In a saucepan, add 5 tbsp of Crispa Gold oil (depends on the amount of oil you want to flavour).

•

Allow the oil to heat up with 1 tbsp of each flavoring, once the oil is fragrant remove the saucepan from heat and allow to cool then strain.

flavourful infusions? Technically, any oil that remains liquid at room temperature is good for infusing; for example, sunflower oil, olive oil, or canola oil. The oil has to be fresh with no lingering smell. It is also best to infuse your oil in a glass sealable container.

Take a look at our suggestion to the right and see if you can try perfect your own unique flavoured or herb-infused oil whilst trying to get through the national lockdown.

•

For flavourings that have nuts, roast the nuts before adding oil, add oil and leave for at least 5 minutes on medium heat to flavour the oil. Remove from heat and allow to cool then strain.

•

For the cappuccino and candy flavour, you can use flavourings to infuse oil, one drop of each flavour is to flavour the oil.

Please note that the shelf life of an infused oil is drastically reduced. Ideally it should not be kept for longer than 2 months. Keeping the oil in the fridge and also straining the herbs before using the oil is recommended.

TM

Brought to you by Crispa Gold Premium Sunflower Frying Oil - the king of cooking oils.

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WINE PAIRINGS

THE STEIN BROTHERS ON THEIR NEW SHOW

Wine, Dine and Stein is the brainchild of Jack and Charlie Stein, sons of the acclaimed British chef and restaurateur Rock Stein. Their new show explores the culinary delights of the Durbanville Valley.

W

hen your father is acclaimed British chef and restaurateur Rick Stein, food is sure to play a large part in family life. It’s little wonder, then, that sons Jack and Charlie are following in his footsteps in Wine, Dine and Stein, a lifestyle series exploring the wine and food of Cape Town’s Durbanville Valley.

Over the course of 13 episodes, viewers are taken on a gourmet journey with Charlie chatting to the winemakers, tasting their wines and trying to come up with the best pairing for the food that older brother Jack is preparing with the chefs – both in and out of the kitchens. They talk wine pairings and more with us.

Tell us a bit about Wine, Dine and Stein – what can viewers look forward to?

Jack: It’s all set in and around 12 wine farms located in Cape Town’s Durbanville Valley and is based on our different fields of expertise. Charlie is the wine guy and I’m the chef. It’s around Charlie talking to the winemakers and finding interesting wines and me having food experiences with local chefs and food producers.

Then there are some brotherly competitive elements thrown in including a wheelbarrow race, firing canons, wakeboarding in a quarry, paragliding and a cocktail making competition to name just a few!

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CHARLIE AND JACK STEIN MAKE GIN COCKTAILS AT ARIA © GRANT BUSHBY

What drew you to filming in South Africa?

Jack: Charlie has been going on about South African wine for a long time.

It’s well priced and extremely good quality. I knew a little about the food scene there - especially around Cape Town - so I was keen to learn about new ingredients and traditions.

is perfect for growing Sauvignon Blanc; the cooling effect on the grapes from being near the sea gives the finished wine such zing and freshness. I think it’s an area just waiting to be discovered by a global audience that perhaps is getting tired of the New Zealand style of Sauvignon.

What wines really stood out for you?

Your favourite food and wine pairing of the series?

Charlie: The Sauvignons across the board were excellent. Durbanville

Charlie: The Barbera and Carpaccio at Altydgedacht.

WINE PAIRINGS

JACK STEIN AND STANLEY DZURAMERA COOK MUSSELS AT SIGNAL GUN © GRANT BUSHBY

Lovely juicy Barbera and perfectly succulent beef.

Jack: Sauvignon Blanc and oysters – a match made in heaven; bubbly and curry – a weird one but it really works for me, a young Riesling with very spicy Thai food, and dessert wine with blue cheese – a recently discovered favourite.

What was your favourite or least favourite activity while shooting on the farms?

Charlie: My favourite was wakeboarding in the quarry at Hillcrest. My least favourite was undoubtedly the horse riding at Altydgedacht. My horse and I didn’t exactly form a strong bond and I’m not the most confidant rider. I’ll stick to bikes.

It sounds like a tough gig!

What were the high points?

Jack: The high points, for me, were seeing how different wine farms approach their food. In some, it was just simple burgers and pizzas; with others, we were foraging for waterlily flowers and braising them, which was amazing or learning how to make boerewors and roosterbrood.

CHARLIE STEIN TASTES THE WINES AT GROOT PHESANTEKRAAL © GRANT BUSHBY

THE SAUVIGNONS ACROSS THE BOARD WERE EXCELLENT. DURBANVILLE IS PERFECT FOR GROWING SAUVIGNON BLANC; THE COOLING EFFECT ON THE GRAPES FROM BEING NEAR THE SEA GIVES THE FINISHED WINE SUCH ZING AND FRESHNESS. I THINK IT’S AN AREA JUST WAITING TO BE DISCOVERED BY A GLOBAL AUDIENCE THAT PERHAPS IS GETTING TIRED OF THE NEW ZEALAND STYLE OF SAUVIGNON. What has been your most memorable stand out food and wine pairing?

Charlie: A bottle of Raveneau Chablis and some simple grilled sea bass in a truck-side restaurant near Chablis in France.

Can you name one thing that you took away with you from the Wine, Dine and Stein shoot?

Charlie: Just how wonderful the farm owners were and their strong sense of community.

Tune in to watch Wine, Dine and Stein Sundays at 6pm on People’s Weather (DStv 180).

WINE TO WATCH The show visits incredible, renowned and even some little-known places, focussing on one per episode. These are: •

Episode 1: Nitida

•

Episode 2: Altydgedacht

•

Episode 3: Signal Gun

•

Episode 4: Hillcrest

•

Episode 5: DÁria

•

Episode 6: Meerendal

•

Episode 7: De Grendel

•

Episode 8: Groot Phesantekraal

•

Episode 9: Diemersdal

•

Episode 10: Canto

•

Episode 11: Klein Roosboom

•

Episode 12: Durbanville Hills

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DRINKS

THE SUGAR MILL. © KACPER DYLAK

A COLUMN STILL AT BAGO DISTILLERY. © KACPER DYLAK

HOW RUM IS MADE Leah van Deventer takes us on a journey with Don Papa to find out how one of the world’s most renowned spirits is made.

W

hile production methods vary, there are seven basic steps to making rum. We did a case study of Don Papa Rum and discovered how crucial both science and the human element are when producing this increasingly popular spirit.

the harvest season begins in October each year and ends some six or seven months later.

STEP 2: MILLING

Negros is home to several longestablished sugar mills, harking back to the 1920s and 1930s. Through

a veritable web of interconnected machines overseen by factory staff, these industrial units crush and grind the cane. The resulting juice is boiled into a thick, sticky and high quality golden molasses with a superior sucrose level, known as ‘black gold’.

STEP 1: HARVESTING

Don Papa Rum is made from ‘cara morada’, a purple sugarcane varietal that’s grown on the island of Negros, known locally as Sugarlandia. This small, slender crop has a surprisingly pure sucrose content while being equally low in fibre, setting the stage for a superior juice.

The cane is farmed in a traditional manner, predominantly circumventing the need for pesticides or chemicals. Harvesting is similarly old school: the crop is hand cut with scythes and transported with the help of oxen. A labour-intensive process,

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LEAH IN THE SUGARCANE FIELDS © VICTOR MAGSAYSAY

DRINKS

STEP 3: FERMENTING

After being collected in vats, the molasses is transported to Bago Distillery and handed over to the master distiller and the fermentation team. They add yeast and water to it, and fermentation begins.

Fermentation is handled patiently with Don Papa. As opposed to the quick 24-hour approach used by many other rums, the liquid brews for up to three days to maximise the production of esters and other flavourful compounds.

STEP 4: DISTILLING

At 8–9% ABV, what we have now is called a wort (basically a light beer).

The master distiller adds the wort to a massive system of stainlesssteel column stills with copper trays and begins continuous distillation, whereby the liquid is repeatedly heated and condensed. This complex process of evaporation separates out harmful compounds, and leaves behind the congeners, which will ultimately give the rum its fruity flavour.

The distiller then adds fresh spring water from nearby Mount Kanlaon to the 93.5% ABV new rum, diluting it to 63.5% ABV.

STEP 5 THE MATURATION CELLAR. © KACPER DYLAK

STEP 5: AGING

Under the watchful eyes of resident coopers, Don Papa rum is aged in one of two types of casks: ex-American bourbon oak barrels charred in medium to high toast or new shaved, toasted and roasted American oak barrels. The former produces light vanilla notes, while the latter allows for an uplift in fruity flavours; both give the liquid a lot of natural colour.

The duration the liquid is left in the barrels depends on which of the range it’s destined for. The longer it matures, the richer and darker it gets; there’s also more liquid lost with each passing year, as the angel’s share is a whopping 8–12% per annum in the hot climate of the Philippines.

STEP 6: BLENDING

When the rum is sufficiently matured, it’s time to hand it over to the master blender – a vital team member

BARGES USED FOR TRANSPORTING RUM © LEAH VAN DEVENTER

whose excellent palate ensures consistency. The blender selects the best barrels from the two types, empties them and blends them to taste. They then add spring water to bring the rum down to 40% ABV. The penultimate task is chill filtering the liquid through charcoal; this removes any last tannins and impurities, and makes for a smooth finish.

STEP 7: BOTTLING

Finally, the rum is pumped into vessels aboard barges, and shipped to Manila for bottling and distribution, making its way to bottle stores around the world, and enjoyed!

For more boozy news, catch Leah on Twitter or Instagram @leahvandeventer.

THE FINAL PRODUCT

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TRAINING AND DEVELOPMENT

CTIA - CHEFS TRAINING AND INNOVATION ACADEMY

CAPSICUM CULINARY STUDIO Š CAMERON MCDONALD

CULINARY TRAINING DURING LOCKDOWN

Elsu Gericke, Head of Professional Body and Skills Development at the SA Chefs Association speaks to those in the chef schools to find out how they have been affected by the national lockdown and what they are doing for students during this time.

T

he culinary industry is facing a crisis that we have no answers for that will change our lives as people, as chefs, an industry, as a nation, and as chefs of the world.

Chefs all around the globe are struggling to make sense of what lies ahead and in the last few weeks we have seen them posting recipes, engaging people in online cooking classes and spreading culinary love across all platforms.

It is positive and inclusive, and it is what chefs do – when we love, laugh, cry or panic, we cook.

We now look to our future super stars, the chefs in training and the brave chefs who train them, to see what they are doing during this lockdown. Have they given up hope or are the fires of creativity and passion still burning strong?

SA Chefs asked some of their

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training provider members to share their journey with us and what they are doing with their students in this time to keep them busy and learning. Most importantly to note in their responses is that all schools are making every effort to engage with students and are confident that despite the national lockdown, their students will still graduate as planned.

We asked Capsicum Culinary Studios, CTIA: Chefs Training and Innovation Academy, and FBI: Food and Beverage Institute, which has schools in multiple cities, as well as Steyns Culinary School in Pretoria, and Silwood School of Cookery in Cape Town a few questions.

How are you engaging with your students at this time?

CAPSICUM: We are engaging with students online through various

digital platforms and communication channels including IT collaboration spaces, WhatsApp, email, etc.

Steyns: We use WhatsApp (group and individual) and email.

FBI: We are using email and WhatsApp. SILWOOD: We are using Google Classroom, WhatsApp and email to communicate with the students.

CTIA: We are using YouTube, Whatsapp, email and Dropbox to distribute documents.

Are you teaching your students online?

CAPSICUM: Yes, we are facilitating formative online learning and teaching via live classes, recorded sessions, collaborative forums and webinars as well as through Learning Management Systems.

STEYNS: We only do theory through self-study. Assignments

TRAINING AND DEVELOPMENT

are handed in on a deadline.

If the lockdown continues we would consider video teaching, but data and internet accessibility will be a challenge. We will use Zoom and pre-recorded video.

FBI: Theoretical assignments and worksheets have been issued for the time.

SILWOOD: Google Classroom and Google Drive.

CTIA: We have thought about going online for some time but there is something else that comes up such as a new campus to open or other projects that takes priority over it. The other question has always been how does one deliver a culinary qualification which is mostly practical, online.

The added challenge was that our students signed up for a Full-time course and that they might not have all the resources

required to access an online platform. We looked at various platforms for a couple of days and at this point realised that these platforms would be overwhelmed with everyone switching online and that some of our students may not be able to access it.

With this in mind, we decided to use a platform students can easily access, students know how to operate and has built in download and view offline features, YouTube.

Documents will be distributed using Dropbox Links and students will be able to make submissions using email and WhatsApp. We want to keep the distribution of the lessons private and YouTube has an unlisted feature which only allows users who has a link to access the information, we could make it publicly available later but this works for now.

How are your students engaging? Are they using this time as a holiday or are they committed to continue their studies?

CAPSICUM: The large majority of our student body is engaging and present.

Those that aren’t are not doing so by choice but due to constraints regarding connection availability and data costs. We have adjusted our timetables to accommodate students in this adjustment period and have put in place various options for engagement to accommodate students with constraints relating to connectivity and data access.

STEYNS: Most of the students are extremely diligent submitting their assignments and engaging on WhatsApp. FBI: Assignments and reports are emailed to lecturers for marking and feedback.

TRAINING AND DEVELOPMENT

SILWOOD: We are taking this time out of holidays but the students are using the time to complete the required course projects. All projects are to be submitted electronically during lockdown. Our staff are on call to answer and help with any questions relating to these projects.

What areas of the curriculum are you concentrating on?

CAPSICUM: We are teaching theoretical aspects of all courses as per our academic planners as to not sacrifice valuable time that will be needed for the completion of practical components, as well as to ensure we minimise the disruption to the learner’s educational path.

STEYNS: For the first years, we are doing Theory of Food Safety, Theory of Commodity Resource Management, Theory of Cooking Methods and the final assignment of Introduction to Nutrition.

For our second years, we are doing Gastronomy and Scientific Principles, Offal Theory, and Safety Supervision. Students need to selfstudy and complete assignments.

FBI: Theory mostly – as per our academic schedule SILWOOD: Silwood projects are designed around student research into fundamental topics needed for successful culinary careers.

They are important building blocks for understanding of the industry.

Lockdown has given the students time to properly research these topics and complete their projects.

How are your workplaces affected and do you foresee that some of them may not open again post the lock down?

CAPSICUM: Our workplace is largely operating online with most positions able to work remotely. We do not foresee at this stage that our business will not be able to recover.

STEYNS: That is my biggest worry, that some establishment will not be

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SILWOOD SCHOOL OF COOKERY

able to operate after the lockdown.

We are in communication with some chefs. I have not receive any word that some will not open.

I am hoping for the best, but considering other Industry workplace oppurtunities for my students.

FBI: We are worried about this – with everyone closed we have had limited feedback. All international student placements have been returned and cancelled for now SILWOOD: Our students understand that they are fundamental players in rebuilding our industry, once we are over this global crises, they will return to the Workplace and do everything they can to rebuild our industry.

How will this affect your business or intake of new students?

CAPSICUM: While the impact of this pandemic will have unpredictable effects on all industries, we have learnt a great deal through experiencing this and have formulated recovery plans to mitigate the risks that may arise due to the effects of the pandemic. We foresee that we will remain competitive and operational in both our normal business operations and intakes as well as in new spheres of operation.

STEYNS: In regards to my full-time students we are still going strong.

With our once-off and non-credit bearing short courses we’ve seen a drop in numbers and cancelations.

It is still a bit early to see the effect on our July intake. Staff will not have Admin-days after lockdown.

July intake will most probably start a bit later, less holiday and we will continue further into December.

SILWOOD: Our focus is on our current students. It is too early to tell how this crises will affect our future intakes. Our industry has taken a very serious knock, it will take time to recover. Our jobs are now to reinvent and rebuild. South Africa has phenomenal chefs and we will support them reinventing our industry.I used to tell students that being part of the opening of a new restaurant was invaluable for their learning- that has now changedbeing part of the reinventing and rebuilding our industry is their most valuable learning experience.

How are you adapting the hygiene and interaction policies at your institution?

Have you made any changes for post lock down?

CAPSICUM: Due to our brands operating in a hygiene conscious sector a large percentage of our policies were aligned to the recommendations for fighting viral contamination prior to the pandemic. Stricter implementation of these policies have been a focus and will remain a focus post lockdown when resuming operations.

STEYNS: Before the lockdown we cancelled all outside classes, functions and people that might come into campus for once off classes. Our goal was to contain only full time staff and students on campus. Students sanitize their hand

TRAINING AND DEVELOPMENT

STEYNS CULINARY SCHOOL

before entering school. Students was also discourage to use public transport, but rather catch a lift with a friend or parent. Enforced regular hand washing. We will implement strict social distancing by presenting practical classes in smaller groups.

SILWOOD: In the weeks before lockdown we limited the number of students on the property and didn’t have more than 14 students in any class. Post lockdown, our resident Staff and students have followed very strict prodigals. No one has left the property and all deliveries have been thoroughly cleaned with 70% alcohol sanitizer before being brought in.

How has this lockdown impacted your lecturers?

CAPSICUM: Despite the challenges of the lockdown, a considerable amount of transformative thinking has emerged in our business across multiple departments including our lecturing team. Their attitude has been overwhelmingly positive and they have shown a notable commitment to embracing change and adapting to what we are all terming our “new normal”. Lecturers are cooking and filming in their

FBI CHEF SCHOOL

kitchens sharing their dedication and passion with us and our students daily. We are incredibly proud of the commitment our teams in the Capsicum and Private Hotel School brands have shown.

STEYNS: Actually in a positive way. The lecturers had a chance to catch up on lesson planning, PowerPoints, marking and assessing assignments, and 2nd quarter planning. They are aware that they will not have any admin days, so that work is being done now.

FBI: All positive for now SILWOOD: Our lecturers are on call for students during this time to help with project queries and marking. They are all committed to finishing the academic curriculum as soon as we are allowed to open.

CTIA: The key is to be flexible.

It might be tedious to receive a student’s submission over WhatsApp and its eight photos that you need to download and add to a folder, but what it boils down to is that they completed those eight pages and that education is carrying on. We made the decision to carry on and to support our students by giving them purpose during this difficult time.

FEEDBACK FROM CTIA STUDENT Following CTIA’s decision to continue educating their students online through YouTube, here’s what one student had to say about the change.

“During this lockdown period, it is easy to feel despondent and unmotivated, and I can surely say that the staff at CTIA have really gone over and above to cure us of this predicament.

Despite the fact that we have only attended campus for three weeks, out chef lecturers spared no time in making us feel welcomed, and it is as if we have known them for a long time.

“Since day one [of the lockdown] we’ve had constant regular contact and tasks set for us by our chefs. This has kept us motivated and in touch with whatever we’ve learned thus far.

The weekly webinars and updates are something to look forward to, apart from our textbook work being explained.

Throughout each day, our chefs are online 24/7 (literally) assisting us with every task on our schedule which ultimately makes it easier as we are always being guided and know exactly what to do.

“However, the efforts of our chefs don’t stop there, they have undertaken a brilliant initiative to motivate us to go

CHEF ELSU GERICKE

into the kitchen and explore our talents by giving us challenges to either send pictures of food we make or pictures of us studying. This was effective in motivating each other and keeping us going strong. The practice tests that we write every Monday also help to keep us on our feet. I personally have not put my books down yet and cannot wait to get back on campus.”

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HERBS AND SPICES

IMAGE BY CALUM LEWIS VIA UNSPLASH

HERBS AND SPICES:

THE HOLY GRAIL OF FLAVOUR What could be so important that wars are waged and people are enslaved? In ancient times, the answer would be herbs and spices. Katie Reynolds-Da Silva reports.

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he humble herb and simple spice were once considered so valuable that empires were forged and fortunes made off of their perceived value.

Spices dates back to the earliest humans, who utilised theplants in their respective regions to create medicines, flavourings for food, to mask smells, preserve bodies, and even make psychedelic drugs.

In modern times, we enjoy a plethora of suppliers who work diligently to ensure us as consumers have an abundance of herb and spice products with which to experiment. If you read the previous edition of SA Chef,

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you’ll have seen the *interesting* ingredients used in some ice cream products (think cumin or coriander infused gelato).

We spoke to a few local and international food heroes about the herbs and spices that they can’t live without.

KAYLA-ANN OSBORN, HEAD CHEF AT CHEF’S TABLE

“Rosemary from my mom’s garden is one of my favourites. It’s a huge bush, two metres tall and it’s been there for about 15 years. It grows next to the lavender and it’s so interesting because they have

taken on each other’s flavours. It has this slight lavender flavour and I use it on fresh pasta dough with Bolognese made the real way. My favourite spice is cumin. I just love it. I love it in curry. I love it in ice cream, with lavash for cheese with a peach jam. With cauliflower. In cabbage. In apple pie. I just love it!

It’s warm and delicious and it works well for savoury or sweet!”

SIDNEY AND ALISON BOND, OWNERS OF LE CALABASH PETIT CONSERVATOIRE DE LA CUISINE:

Alison’s favourite herb is Spicy Bush Basil. It has tiny leaves on small,

HERBS AND SPICES

IMAGE BY TINA DAWSON VIA UNSPLASH

IMAGE BY ANDREA LEON VIA UNSPLASH

mounded plant. It only takes a few of this variety’s intensely flavoured leaves to add a punch. Alison loves using it in her pastry dishes in spring and summer whenever she creates desserts that use red berries, especially Raspberries as she feels that they complement each other so well.

“Basil Ice Cream and a Basil Crème Pâtissier are two of my favourite recipes I have created, and I absolutely love sharing them as they can be used in so many desserts. Strawberry Soup with Basil Ice Cream is so easy to prepare and growing the Spicy Bush Basil is easy for all to grow in a small pot outside the kitchen.

My favourite dessert to teach using basil is my Raspberry Frangipane and Basil Tartlet,” says Alison.

Sidney’s favourite spice is cumin. As someone who enjoys Middle Eastern and Indian cooking, he has always been in love with Cumin as it is an integral part of cooking in these regions.

“As a child growing up in KwaZuluNatal, I will never forget the smell when my Zulu nanny roasted the Cumin, which she called Jeera as

THE USE OF HERBS AND SPICES DATE BACK TO THE EARLIEST HUMANS, WHO UTILISED THE PLANTS IN THEIR RESPECTIVE REGIONS TO CREATE MEDICINES, FLAVOURINGS FOR FOOD, TO MASK SMELLS, PRESERVE BODIES, AND EVEN MAKE PSYCHEDELIC DRUGS. she was taught to cook by a Indian family she worked for before coming to us, a Godsend I was blessed with.

After roasting she would always grind it in the mortar and pestle and then use it in her curry. She would also explain how healthy it was for me in addition to turmeric, both of which are true,” says Sidney.

“My favourite dish using roasted ground cumin is a Spinach Samosa, something we enjoy preparing and sharing with our guests as they are always blown away when they realize how different it tastes against shop bought ground cumin. One of my favourite dishes my nanny

prepared with Cumin is a Morogo, Onion and Tomato Curry. Morogo also known as African spinach is difficult to find in Europe, but I use a small leaf spinach when preparing this dish now.”

SA’S TOP SUPPLIERS OF HERBS AND SPICES

Cape Foods is a premium manufacturer and supplier of an extensive, quality range of specialty food products including blended Seasonings, Herbs and Spices, Salt and Pepper, Himalayan Salt blends, Popcorn Seasoning and Cake decoration products.

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HERBS AND SPICES

A HANDY GUIDE TO DRIED HERBS AND SPICES Asafoetida (Asafetida) Achiote (Annatto)

Used as a digestive aid in Indian cooking, asafoetida has a strong odour that mellows out into a garlic-onion flavour.

Reddish-brown paste or powder ground from annatto seeds with an earthy flavour. Used primarily in Latin American dishes like mole sauce, cochinita pibil, and tamales.

Allspice

Similar to cloves, but more pungent and deeply flavoured. Best used in spice mixes.

Bay Leaf

Adds a woodsy background note to soups and sauces.

Caraway Seed

These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad.

Cardamom Cayenne Pepper Chia Seeds

This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.

Made from dried and ground red chilli peppers. Adds a sweet heat to soups, braises, and spice mixes.

Nearly flavourless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute.

Cinnamon (also: Vietnamese

Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savoury dishes.

Cassia Cinnamon) Cloves

Sweet and warming spice. Used most often in baking, but also good with braised meat.

Coriander Seed

Earthy, lemony flavour. Used in a lot of Mexican and Indian dishes.

Cumin Fennel Seed Fenugreek

Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.

Lightly sweet and liquorice flavoured. It’s excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!

Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavour. Found in a lot of Indian and Middle Eastern dishes.

Garlic Powder

Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavour.

Ginger

Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite.

Gochugaru

This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky.

Grains of Paradise

These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes.

Kaffir Lime Leaves

Used to flavour curries and many Thai dishes. Can be sold fresh, dry, or frozen.

Loomi

Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes.

Mace Mahlab Nutmeg Nutritional Yeast

From the same plant as nutmeg, but tastes more subtle and delicate. Great in savoury dishes, especially stews and homemade sausages.

Ground from sour cherry pits, this spice has a nutty and somewhat sour flavour. It’s used in a lot of sweet breads throughout the Middle East.

Sweet and pungent. Great in baked goods, but also adds a warm note to savoury dishes.

Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savoury flavour.

Oregano

Robust, somewhat lemony flavour. Used in a lot of Mexican and Mediterranean dishes.

Paprika

Adds a sweet note and a red colour. Used in stews and spice blends. There is also a spicy version labelled hot paprika.

Peppercorns

Peppercorns come in a variety of colours (black, white, pink, and green being the most popular). These are pungent and pack a mild heat.

Rosemary

Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

Saffron

Saffron has a subtle but distinct floral flavour and aroma, and it also gives foods a bright yellow colour.

Sage

Pine-like flavour, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

Smoked Paprika

Adds sweet smokiness to dishes, as well as a red colour.

Star Anise

Whole star anise can be used to add a sweet liquorice flavour to sauces and soups.

Sumac

Zingy and lemony, sumac is a Middle Eastern spice that’s great in marinades and spice rubs.

Turmeric Thyme

Sometimes used more for its yellow colour than its flavour, turmeric has a mild woodsy flavour. Can be used in place of saffron in a pinch or for those of us on a budget.

Adds a pungent, woodsy flavour. Great as an all-purpose seasoning.

Vietnamese Cassia Cinnamon (also: Cinnamon)

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Sweet and spicy. Can be used in both sweet baked goods and to add depth to savoury dishes.

HERBS AND SPICES

and spices company that supplies to over 30 countries around the world, Cape Foods recognises that its products must consistently deliver quality and taste, made from the best ingredients and according to the highest food safety standards.

These principles have also been applied to the range of seasoning mixes that is guaranteed to add delectable flavour to any dish.

Deli Spices Group is one of the leading seasoning and additive blend suppliers to the Sub-Saharan food industry. The company packages globally-sourced, high-quality ingredients to create convenient offerings for its clients. It specialise in almost anything to do with flavour and food enhancement: flavourants (natural spices and herbs); meal

IMAGE BY MARION BOTELLA VIA UNSPLASH

The team sources the best ingredients globally and packages them in the widest selection of grinders, mills and shakers available.

Private label packing and copacking options are the cornerstone of the business, and developed in partnership with its clients in over 30 countries.

Custom blending and unique formulations are also standard offerings - their master blenders work with customers in a consultative process to deliver the desired product and ensure consistency, quality and customer satisfaction.

Every product in the range is inspired by people, cultures and cuisines from around the world, and painstakingly formulated to bring home the taste thereof. As a herb

creation (home meal replacement, hospitality and catering ingredient solutions); functional ingredients (soya protein); casings (natural, collagen and artificial) and meat processing equipment and packaging.

Deli Spices has strong relationships with its customers who include leading retail corporates, independent multi-national butcheries and delis, major meat processing plants, speciality customers, food services and catering organisations.

A SIMPLE GUIDE TO FRESH HERBS Basil (also: Thai Basil)

Highly aromatic with a robust liquorice flavour. Excellent in pesto’s, as a finishing touch on pasta dishes, or stuffed into sandwiches.

Chervil

Delicate anise flavour. Great raw in salads or as a finishing garnish.

Chives

Delicate onion flavour, great as a garnish.

Cilantro Curry Leaves Dill Fenugreek Lemon Thyme (also: Thyme)

From the coriander plant, cilantro leaves and stems have a pungent, herbaceous flavour. Used in Caribbean, Latin American, and Asian cooking.

These pungent leaves are not related to curry powder but impart a similar flavour. Used in Indian, Malaysian, Sri Lankan, Singaporean, and Pakistani cuisine. Used to flavour curries, soups, stews, and chutneys.

Light and feathery herb with a pungent herb flavour. Use it for pickling, with fish, and over potatoes.

Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavour. Found in a lot of Indian and Middle Eastern dishes.

Sweet lemon aroma and a fresh lemony-herbal flavour. This is excellent with poultry and in vinaigrettes.

Lovage

Tastes like a cross between celery and parsley. Great with seafood or to flavour stocks and soups.

Marjoram

Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.

Mint

Surprisingly versatile for such an intensely flavoured herb. Try it paired with lamb, peas, potatoes, and of course, with chocolate!

Oregano

Robust, somewhat lemony flavour. Used in a lot of Mexican and Mediterranean dishes.

Parsley

Available in flat-leaf (Italian) or curly varieties, this very popular herb is light and grassy in flavour.

Pink Pepper

Small and sweet, these berries are fantastic when marinated with olives or simply sprinkled on shortbread.

Rosemary

Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.

Sage

Pine-like flavour, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

Summer Savoury

Peppery green flavour similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans.

Shiso Tarragon Thai Basil (also: Basil) Thyme (also: Lemon Thyme)

A member of the mint family, this herb is used extensively in Japanese, Korean, and Southeast Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning.

Strong anise flavour. Can be eaten raw in salads or used to flavour tomato dishes, chicken, seafood, or eggs.

A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.

Adds a pungent, woodsy flavour. Great as an all-purpose seasoning.

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CANNABIS CUISINE

IMAGE BY MARGO AMALA VIA UNSPLASH

CHEFS ON A HIGH As the trend towards cannabis cuisine continues unabated across the world, Kim Crowie rides the wave to explore what’s been happening on this front locally.

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ith so many countries relaxing their laws and regulations for cannabis, this has naturally opened up a world of flavour possibilities for the culinary industry. A new strain (pun intended) of chefs are emerging who are bringing new meaning to ‘haute’ cuisine.

ON THE LOCAL SCENE

In 2019, Timeslive reported that Executive Chef Joshua Levack of MJ Eats had created an exclusive, fine-dining experience with cannabis as the star of the show. The five-star event saw that special ingredient included in every menu item. “Cannabis is

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actually a very versatile plant,” he says, “It has so many different types of flavours across the many strains that you get.” This diverse array opens up a world of possibilities for chefs who want to experiment with flavour.

Although not a cannabis advocate, Chef Lesego Semenya – better known as Les Da Chef – has played around with the ingredient in the kitchen. The bestselling author published a recipe for ‘Special’ Chocolate Cupcakes recipe when the use of cannabis was legalised just a few short years ago. “The first thing you’ll need to do when cooking with cannabis is draw out the THC* from

the herb. This is a game of patience and can’t be rushed,” he explains, giving other useful tips from his own experiments with the herb, such as: • Cannabis is bitter – this needs to be accounted for when considering flavours • The potency of the herb is lost if you cook it incorrectly • It’s not just added to a pot like spice – the THC molecules need to be activated first Blazed and Infused is a Cape Town based catering company that creates specialty infused meals as well as infusion demos in a private venue of your choice. Self-described as ‘canna-

CANNABIS CUISINE

THE FIRST THING YOU’LL NEED TO DO WHEN COOKING WITH CANNABIS IS DRAW OUT THE THC* CAN’T BE RUSHED.

tainment’, this company most recently hosted an eight-course cannabis-infused meal in January at R1 000 a head. The menu included the likes of crab ragout on polenta crisps, duck confit and porcini mushrooms, and banana and pecan friandises.

The team at Blazed also does cooking tutorials on how to make your own quality edibles.

CANNA-PRODUCTS TO DIE FOR

The consumer industry is awash with cannabis paraphernalia, and so it comes as no surprise that there is equipment fit for those who work with the herb on a professional level, too. One such item, available through Aeradix in SA, is the Herbal Chef Stove

Top Butter Maker. It is designed to create quality cannabutter in record time. With this bad boy in hand, you can achieve infusion in as little as 10 minutes and with whole sticks of butter, as well as less waste and mess. The range retails at between R1 200 – R2 000 per item and is available in three sizes: 125ml, 250ml and 500ml.

Also available through Aeradix is the tCheck Cannabis Infusion Potency Tester. This is of particular importance if you’re cooking with cannabis for guests as the potency of your cannabutter can vary greatly from batch to batch.

With tCheck, chefs can test all kinds of ingredients with cannabis infusions, from alcoholbased tinctures and olive oil, to butter and ghee. From start to finish, tCheck takes 45 seconds to test your mixture’s potency.

IMAGE BY POT HEAD COFFEE VIA UNSPLASH

FROM THE HERB. THIS IS A GAME OF PATIENCE AND

CBD sauces. The show has been on the top ten most watched list in SA on Netflix since its launch in mid-April.

INTERNATIONAL CHEFS TO FOLLOW •

The Herb Somm has a cannabis blog and lifestyle brand exploring all things canna-culinary, from food and recipes to wine and more.

•

@canna_queen71: Andrew Drummer aka The Canna Queen, is a chef who began her cannabis culinary career in 2012. She was recently named one of the Top 10 cannabis chefs in Los Angeles.

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@the_herbal_chef: Chris Sayegh aka The Herbal Chef launched into the

CANNA ON THE TELLY

As interest and recreational use of cannabis has increased globally, so has the world’s interest in cannabis cooking shows. Netflix has pounced on this concept to create the world’s first upscale cannabis-focussed reality competition, Cooked with Cannabis. In this show, chefs compete in getting the hosts and special guests high on elevated cannabis cuisine with their artful use of leafy herb, infusions and

@theherbsomm: Jamie Evans aka

industry in 2015 by staging private cannabis dinners.

•

@highcuisineworld: With Michelin Star experience, chefs Noah Tucker and Anthony Joseph have embarked on a journey that has led to the creation of “the most controversial cookbook in history”. These are ones to watch as they take haute cuisine to a new high.

* Tetrahydrocannabinol: the principal psychoactive constituent of cannabis.

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INTERVIEW

IN CONVERSATION WITH

THEA PRINSLOO

Rebecca Bourhill sits down with Thea Prinsloo, Chair of the North West SA Chefs Association to find out more about the great things we can expect to come out of the province.

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young minds and help students to believe in themselves. She always tells her students that even if they do not have a qualification, they can still be excellent at something.

“As long as you have a passion for it, nothing is stopping you. It is awesome to know that we as chefs have an opportunity to make an impact on future chefs out there.”

hea Prinsloo is the owner of The Purple Carrot School of Culinary Arts and the Chairman of the North West Chefs Association. I had a conversation with her to hear about future plans for herself and the committee of the North West Chefs Association, as well as touching on the COVID-19 epidemic that is affecting the industry. Here’s her story.

EXPERIENCE TRUMPS TITLES

A HEART FOR PEOPLE

It is evident that Thea is passionate about people. The Purple Carrot is testament to this, she says. “I went to Johannesburg Culinary and Pastry School once I had decided to open a chef’s school, The Purple Carrot School of Culinary Arts in 2017,” she explains. “This allowed for my passion for cooking and empowering people to come together.” She talks excitedly about The Purple Carrot School – what goes on behind closed doors and what her hopes are for the institution.

“We are in the process of building a deli where we are going to make and sell cured meats per kilogram and ciabatta rolls that we will also make on premises, as well as creating a larger campus that will allow for up to 100 students,” she says. The chefs of the North West are a close-knit community, and maintaining this sense of cohesion

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THEA PRINSLOO

is at the core of her vision. “I want to keep my school small to keep the family feel. Although there is no plan for accommodation, the community is coming together to build flats and extra rooms to accommodate students. We want to become a household name in the future. We are doing cooking classes for the public to encourage people to get back into their kitchens. I am business orientated and I love cooking, more so pastry. I am focused on empowering students and showing them that they are more than they think they are.”

Thea fell in love with the idea that one can have an influence on

She adds that it’s not always about the title, either. “It is not about being a head chef as soon as you graduate, but rather spending a couple of years under someone, learning tricks of the trade, and learning from other people’s mistakes.” There are so many chefs out there that think they can go into their own venture as soon as they graduate, she adds, stressing the importance of experience in the kitchen before starting a business venture.

“I see opportunities in life,” says Thea, “but challenges – not so much.” She gets her students to realise that there are many opportunities out there if they are passionate about the industry.

“More chefs should be focussing on slowly, slowly introducing and changing the perception of patrons’ ideas of food. It is important to do the process slowly and not go too unfamiliar with dishes. People tend to be scared of ‘new’ and even

INTERVIEW

when a new restaurant is started up, people go back to what they know because they know what they are getting. Many restaurants and chefs create a huge menu and don’t spend enough time refining dishes to become the perfect version of said dish. What we do here at The Purple Carrot Chefs School is decide on a dish, and then ‘chef it up’ to something that is out of this world.”

CREATING A CULTURE OF EXCELLENCE

Creating a set standard in the culinary field is of utmost importance if we are to raise the bar as an industry, says Thea.

“Chefs don’t like to stagnate, they like to move around. Although this encourages chefs to learn from different people, it does mean that a standardised system must be put in place in a restaurant or establishment to ensure staff are happy with their positions.”

The South African Chefs Association is a vital platform for chefs to communicate about the industry and to create and share these systems. “It is easy to get chefs to join the committee,” Thea comments, “but it is up to the chefs to become an active member in their province.”

As the Chair of the North West, Thea is working at bringing chefs together from around the province to create a greater feeling of community. “It has been challenging to get chefs involved in the North West and we are trying to increase membership numbers as well as get a more established, active committee,” she says. One of her plans is to have a gathering where chefs across the province can meet local suppliers and people in the media industry. This will be a place for chefs and suppliers to create and build relationships.

CHEF STUDENTS IN ACTION

COVID-19 AN THE NORTH WEST

We went on to discuss COVID-19 virus and how it is affecting chefs – and what is being done in the North West. The Purple Carrot, as a representative for the North West SA Chefs Association, in partnership with CRC Carers, are preparing meals for people who are in need and cannot afford food during this time.

“The coronavirus is not lekker, but is the start of something new and an opportunity for chefs to

get their names out there by using technology to their advantage,” Thea says. She thanks God for everything that she has, and hopes that things will turn around for the best. “This is a difficult time for chefs. However, it is also a time for reflection and taking a step out of the black cloud of COVID-19 and looking at the silver lining.”

She left me with simple, sweet words of encouragement for young chefs in the making “The only limit is yourself. Nothing can stop you if you put your mind to it.”

YOUNG CHEFS SHOW OFF THEIR CREATIONS

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BOOK REVIEW

MY LOCKDOWN COOKBOOK Chefs the world over are exploring their talent in fresh new ways from the comfort of their own homes. But one in particular has had the foresight to document it all. Enter My Lockdown Cookbook by Chef Jason Whitehead.

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hen South Africa went into a countrywide lockdown due to the Coronavirus on 27 March 2020, renowned Chef and Cookbook Author Jason Whitehead decided to use his time wisely – to raise funds for Streetscapes, the NPO he has been supporting and working with over the years.

And he’s found a unique way of doing this by documenting his daily recipes in an e-book called My Lockdown Cookbook. “It is not your run-of-the-mill cookbooks,” says Jason. “As the cover depicts, it’s a diary of sorts, with stories and recipes from a chef in quarantine.”

The team at Streetscapes does some amazing work for the homeless community in and around Cape Town. Jason saw the last few weeks as the perfect way in which to help them. The homeless are amongst the worst affected by the lockdown. Some have been escorted to temporary shelters across the country according to news sources, while many more are still on the streets.

“As they have very little in terms of funding, I thought I could utilise this time in lockdown to raise some much-needed funding

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BOOK REVIEW

for them. I know this is a difficult time for all of us, but at least most of us have a roof over our heads and food in our fridges.

The homeless community have neither,” comments Jason.

MOUTH-WATERING RECIPES FOR THE MAKING

My Lockdown Cookbook is a gorgeous-looking publication with some incredible recipes just waiting for you to dig into. An example of this is Textures of Carrot, in which Jason explains how to create an intricate recipe of carrot cake, carrot and bourbon puree, with carrot caramel, goat’s cheese frosting and carrot chips. Delish!

Another awe-inspiring recipe in the book is his self-described “super umami dish” featuring seared king oyster mushroom, charred black garlic baba ghanoush, pickled shimeji mushroom, pack choy, wild mushroom, and soy and truffle broth – topped with crushed hazelnuts.

WHERE TO GET IT

Set for release towards the end of April, the ebook will be available to purchase on his website, with 50% of the proceeds going directly to Streetscapes. Designed for digital release so that the book is

KING OYSTER

accessible to as many as possible far and wide, Jason has made it more than reasonable to buy and support his cause at only R99 a copy. His goal is to sell 10 000 copies of My Lockdown Kitchen.

“Essentially this is more of a donation than a purchase,” he explains. “Your e-book is a witty, very real and honest story of a chef in quarantine, packed with over 30 recipes and pictures of each dish.”

CHEF JASON WHITEHEAD

To buy the cookbook at the end of this month, visit jasonwhitehead.co.za/ thelockdowncookbook. To find out more about Streetscapes and how you can further support them, visit khulisa.org.za/streetscapes.

THE HOMELESS ARE AMONGST THE WORST AFFECTED BY THE LOCKDOWN. SOME HAVE BEEN ESCORTED TO TEMPORARY SHELTERS ACROSS THE COUNTRY ACCORDING TO NEWS SOURCES, WHILE MANY MORE ARE STILL ON THE STREETS. THEY HAVE VERY LITTLE IN TERMS OF FUNDING, I THOUGHT I COULD UTILISE THIS TIME IN LOCKDOWN TO RAISE SOME MUCH-NEEDED FUNDING FOR THEM. I KNOW THIS IS A DIFFICULT TIME FOR ALL OF US, BUT AT LEAST MOST OF US HAVE A ROOF OVER OUR HEADS AND FOOD IN OUR FRIDGES. THE HOMELESS COMMUNITY HAVE NEITHER.

CARROT TEXTURES

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REGIONAL SHOWCASE

MARBLE RESTAURANT

PIGALLE RESTAURANT MELROSE ARCH

GAUTENG: A WEALTH OF GOURMET EXPERIENCES

A province with a bounty of foodie and cheffing experiences to explore, Gauteng offers a taste of everything from haute fine-dining and gourmet bistros to township dishes and street-side dainties. Musawenkosi Gebuza digs in.

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auteng confirms that dynamite comes in small packages. Despite being the tiniest province in South Africa, it is home to the country’s economic hub, Johannesburg, and the capital city, Pretoria. It also offers a diverse range of unforgettable leisure experiences for any traveller.

Gauteng is a great destination for dedicated food and restaurant fans, with an incredible array of culture and energy, and an eclectic mix of talented people who have a genuine love of food and wine. As a result, it has become a foodie destination of note. Join us as we take a look at a few culinary venues that will pique your interest and get you salivating for some indelibly delicious dishes to indulge in once the national lockdown has ended.

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FINE DINING

Marble Restaurant

Marble is a celebration of quintessential South African fare and cooking on fire. It embodies South Africans’ love of cooking with fire, a quality that makes our food culture different from the rest of the world, says Chef and Owner David Higgs.

Situated in Keyes Art Mile, the growing art and food hub of Rosebank, Marble Restaurant boasts a grand wood-fired grill imported from Grill Works situated in Michigan, USA, as the focal point of the restaurant. The concept combines the open-fire trend seen internationally with an added dose of good South African flair and impeccable interior design. www.marble.restaurant.co.za

Pigalle Restaurant Melrose Arch

Pigalle is renowned for its experience in fine-dining, and has spent

years crafting an irreplaceable ambiance and taste experience that customers keep coming back for.

Overlooking the lively Melrose Arch Piazza, the first-floor restaurant has a refreshing contemporary feel. With a large feature bar, private balconies and glass-encased wine cellar – with wines from our country’s top boutique estates – the trendy yet elegant restaurant offers business lunches and fine dining dinners with a modern edge. www.pigallerestaurants.co.za

Signature Restaurant

Signature Restaurant is one of the most exciting fashionable fine dining restaurant in Gauteng. Situated in Morningside, Sandton, the restaurant offers a unique mix of exclusivity, flexibility, comfort, sophistication and design. It boasts an exquisite lunch and dinner menu, with a

REGIONAL SHOWCASE

with our wanderlusty approach to the culinary arts,” they say on their website, tongue in cheek. “ What sets us apart? Well – it’s quite simple really: We’ve got more klap than slap.” www.tjips.co

Pingo

SIGNATURE MEDITERRANEAN SALMON. IMAGE BY RIKKI HIBBERT

local and international wine list for even the most discerning palate. www.signaturerestaurant.co.za

BISTROS

Carbon Bistro

With a passion that goes beyond the craft of fine food, and dishes complemented by delightful drinks, Carbon Bistro, located in Pretoria, is ideal for the drinks connoisseur.

The eatery has taken craft brew to the next level by creating a theatre in a glass with every gin they serve.

It’s the ultimate puzzle piece to a well-rounded experience. They also have over 220 selections of the best local and international gins from nearly 40 countries – one of the biggest on the continent.

On the menu, Carbon Bistro offers up unique, seasonal meals that are freshly prepared, beautifully plated and served with a giving heart. www.carbonbistro.co.za

Coco Bistro

At Coco Bistro the ambience is casual yet elegant. They have a comprehensive menu of Mediterranean favourites with a twist of South African flavour. Catering to any occasion, Coco opens at 7am with fresh coffee roasts from around the world, and by dinnertime offers

guests an exciting cocktail menu to explore. www.cocobistro.co.za

Cut and Craft Artisan Bistro

This adorable bistro offers homemade foods crafted to old-style rustic recipes, some passed down for generations. Using only the freshest top quality ingredients and mostly organically-grown produce and herbs from their own garden, Cut and Craft is one of SA’s best kept secrets.

On their menu one will find perfectly aged succulent steaks, hand-crafted artisan pizzas, delectable house specialities and an amazing award-winning wine selection… or you can bring your own favourite wine, at a corkage of R50 per bottle. www.cutcraftbistro.co.za

FAST FOOD JOINTS TJIPS

From classic pomme frites to added sauciness and eclectic dishes inspired by the world’s greatest cuisines – crispy deliciousness has never been so well-travelled. Tjips is on a mission to give the city of Johannesburg a taste of adventure. Their fancy food truck can be seen prowling around and they will also soon be opening a new store at FNB BankCity.

“We will amuse, entice, and satisfy thrill-seekers and carb-lovers alike

One of South Africa’s most beloved diners and takeaways, Pingo Quality Foods has been offering up unparalleled service for over two decades. With a fiercely mouthwatering menu that consists of tasty dishes with a retro influence, taking guests back to ‘the good old days’.

They have three diner/takeaways branches: in Brakpan, Springs and Bonero Park, all with warm and knowledgeable staff that will extend genuine hospitality as they guide you through your dining experience. www.pingoqualityfoods.co.za

WINE BARS

The Ivy Champagne Garden

The Ivy is South Africa’s newest social space and dinner bar in Bedfordview that celebrates high life under the African sun.

Backdropped by the picturesque Joburg skyline and with a view over the world’s largest urban forest, this is an unforgettable setting from which to sip your bubbles.

The Ivy is an intimate and relaxing environment that is perfect for sundowners, corporate functions and networking while enjoying an Afro-Asian menu. www.theivygarden.co.za

Le Wine Chambre Illovo

Le Wine Chambre, a wine bar based in Illovo, Sandton, provides firstclass dining experience through a unique tapas menu, coupled with a selection of fine boutique wines and champagnes from all over South Africa and the world. Here, patrons can enjoy the finest tapas and wine paired in an elegant yet comfortable atmosphere. www.lwcillovo.com

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THE LAST WORD

NOBODY SAW THAT COMING!

Brian McCune tries to make sense of the culinary industry’s current upheaval.

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couldn’t have predicted this terrible situation, no-one could, not even Nostradamus although some conspiracy theorists have given him credit, no-one could. And at the time of writing this article no-one knows when this bloody virus will go away but what is clear is that the hospitality industry worldwide has been thrown into a tin can like half a dozen dice, been shaken by the devil himself and tossed out onto the table, landing in complete disarray. The knee jerk reaction was to reach for the Band Aids – we’ll do home deliveries, we’ll keep ourselves occupied with social media cooking demos, we’ll get our suppliers to add their products to our basket of offerings. Sadly when there are rents and overheads to be paid the sudden add on home delivery model just won’t bring in enough cash to make it really work and the social media cooking demos seem to be more well meaning than well thought out, providing little real substance to an audience which, let’s face it, isn’t exactly starved of televised cooking demos of a more professional quality. The headless chicken response is perfectly natural, guys who have spent years building their business have seen it disappear in days through no fault of their own, its heartbreaking and so unfair. The virus has been a great leveller, it has picked it’s targets regardless of work ethic, social stature, colour, religion, political

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beliefs and brought all of us down to earth a bit, given us a shake by the scruff of the neck and caused many of us to reflect on what the really important things in life are.

Now I accept that maybe those are different things to different people but one thing I am sure of is that the hospitality business as we knew it will be changed forever. There will be sadly be many casualties with independent restaurants, caterers and small suppliers going under.

Some just don’t have a good enough product, marketing database, cash reserves or the team to be able to survive although the big brands will no doubt get through this. There will be lasting changes in the way we live, work and eat. There will be a dumbing down of restaurant offerings with a return to the basics of good quality food and service.

For the foreseeable future there will be less international visitors taking advantage of a favourable rand exchange rate and so up market restaurants will find it difficult to justify Manhattan prices in an African economy. Premium delivery services will flourish especially chef driven delivery brands. Fortunately it’s not all doom and gloom and the best operators will survive.

We will go into a period of renewal with greater emphasis on health, quality ingredients, provenance, cleaner food and less bullshit smoke and mirror shows. People will be very wary of things in test tubes

BRIAN MCCUNE

and thankfully we’ll see test tube cuisine being kicked into touch.

Hygiene will be the new buzzword and like justice it must not only be done but must be seen to be done.

Guests will be seeking out a safe spot to dine, prizing honesty and simplicity in restaurant surroundings and best hygiene practices in ‘everything on display’ clinical open kitchens. They’ll require more space between restaurant tables now that we’ve got that new phrase social distancing in our vocabulary and you better get to work on those washrooms and transform them from ‘temples of doom’ to ‘temples of tranquillity’ with exemplary, documented hygiene practices, sweet aromas and soft music. Guys it’s also time to get serious about how you and your staff dress, groom themselves and interact with your guests. If you want to survive you better realise the future is not what it used to be! The future is day to day. Best bit of good news?

– those silly cooking demos will go away along with the virus.

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