SA CHEF Issue 21 by Film & Event Media

SA CH EF

MEDIA

ISSUE 21 | 2020

The Of ficial Voice of the South African Chefs Association

COVID RECIPE TRENDS

Where the Industry is Headed Post-Lockdown

NECTAR OF LIFE

Honey - the Hidden Gem in Your Pantry

WELCOME

A MESSAGE FROM

THE PRESIDENT

JAMES KHOZA

t is with great hope for our industry that I pen this message to you. Since the last edition, much has taken place in our industry and the sector is now able to operate – albeit with restrictions – once again. Restaurants and chefs alike are preparing to open their doors and launch new menus. In fact many of you have already done so. I commend all of you for refusing to give up, for fighting to keep your businesses alive, and for supporting those less fortunate along the way, too. I want to urge our members

to continue to adhere to the COVID-19 protocols as set by government. It is imperative that we ensure our patrons feel safe and comfortable in our establishments. Before the global pandemic, we were always back of house workers, however now more than ever we need have been placed in the spotlight. So I would like to encourage you to train your staff well. We are and always have been forerunners in everything related to food hygiene and now more than ever, we need to maintain this quality of service and look after both our employees and our clientele. I know this is not an easy habit to build into your workflow, and we will continue to assist and support you in any way possible along your journey. On a happier note, we recently celebrated Heritage Day and what fun it was! Our community of chefs teamed up to do the Jerusalema Challenge and received a great response so thank you for everyone involved in sharing your experiences and excitement for our culture and heritage. Thanks must also go to Chef Coo and the team at Chefs with Compassion for championing

the #OurFood challenge – and to all those who supported it and helped feed hungry South Africans. Congratulations must also go to the Lucky Star graduates of 2020. This has been a tough year for learners and these young chefs in the making have persevered and will now be continuing their journey towards greatness in the years to come. Last, but certainly not least, I want to encourage all of our members to take hold of our 50% membership discount special. We know how you’ve suffered financially in the last few months and we are here to support, strengthen, and grow our community of chefs in the coming year so don’t miss out on this opportunity and all of its short and long-term benefits. I wish you all a successful spring season ahead as you welcome customers, tourists and staff alike to your premises as we begin to see things return to some semblance of normal in the coming months. Stay strong! Culinary Regards, James Khoza

SA CHEFS PATRONS

SA CHEF MEDIA

SA CHEF MEDIA ADVERTISERS Cape Karoo International PAGE 10 - 11

HTA OUTSIDE BACK COVER

LANCE GIBBONS

SA CHEF CONTACTS

Cover Image: professional-male-cook-sprinklesdough-with-flour-preapares-bakesbread-kitchen-table. Turn to page 16 for more. Image by master1305 via Freepik

KIM CROWIE

Production and Digital: Cindy Jarvis Business Manager: Wendy Navarra wendy@sachefmag.co.za Tel: +27 (0) 21 674 0646 Business Manager: Heidi Kuyper heidi@sachefmag.co.za Tel: +27 (0) 21 674 0646

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

SA CHEFS

Publisher: Lance Gibbons lance@sachefmag.co.za

General Manager: Thomas Overbeck

Lancewood INSIDE FRONT COVER, 07

Marine Stewardship Council PAGE 20 - 21

Savannah Fine Chemicals PAGE 27

President: James Khoza

SGS PAGE 08 - 09

Financial Controller: Jason Pitout Editor: Kim Crowie kim@filmeventmedia.co.za

Membership enquiries: Precious Maseko

Head of Design: Liam Abrahams Writer: Katie Reynolds-Da Silva Contributors: Leandi Archer, Rebecca Bourhill, Adrian Francken, Stephen Hickmore, Salman Khan, Brian McCune, Erica SJ.

Culinary Workshops enquiries: Yejna Maharaj

Sime Darby Oils SA PAGE 12 - 13

SA Chefs Certification: Elsu Gericke info@sachefs.co.za | www.sachefs.co.za Tel: +27 (0) 11 482 7250

Unilever Food Solutions PAGE 28 - 29

CONTENTS

01 PRESIDENT’S LETTER 04 SA CHEF MEMBERSHIP SPECIAL

14 COVID RECIPE TRENDS

The Food Design Agency explores the recipe trends post-COVID and share a scrumptious recipe of their own!

06 LIBSTAR’S TRUSTED BRANDS 08 SGS 10 CAPE KAROO 12 SIME DARBY 14 COVID RECIPE TRENDS 16 HONEY

HELLO, HONEY

Rebecca Bourhill digs through her pantry to find a hidden gem - honey - and is delighted to find how versatile an ingredient it is.

18 RESTAURANT MOSAIC 20 MSC 22 AOC FOCUS: FOOD AND BEVERAGE CONTROL 23 RED MEAT RECIPE 24 ADRIAN VIGUS-BROWN: CALLED TO CULINARY

30 FINNISH YOUR FOOD

We find out why Finnish food is taking the world by storm, and how their commitment to sustainability is connected to this trend.

26 VEGAN & PLANT POWER SHOW 27 SAVANNAH 28 UNILEVER – CHEF PINKY INTERVIEW 30 TRENDS WATCH: FINNISH FOOD

GOOD THINGS AHEAD

There’s light at the end of the tunnel for restaurateurs coming out of lockdown, with innovative chefs staying afloat.

32 LIGHT AT THE END OF THE LOCKDOWN TUNNEL 34 FACTS 41 THE LAST WORD WITH BRIAN MCCUNE 03

NEWS

SA CHEFS NEWS LUCKY STAR EDP CELEBRATES 2020 GRADUATES

The Lucky Star Economic Development Partmership (EDP) programme for 2020 celebrated its graduates in late September at the HTA School of Culinary Art with key SA Chefs Association members and directors, including President James Khoza and Past-President and Head of HTA, Stephen Billingham. A huge congratulations goes to the graduates who have made it through potentially one of the most challenging years for students to date thanks to the global pandemic. The following students graduated successfully through the Lucky Star EDP Programme: • Ogolotse Phologo • Kamohelo Mahlasela • Okapeleng Thameng • Kgotso Madikhetla • Busisiwe Mazibuko • Zinhle Ntuli • Nozithembiso Dwyili • Thanthi Sepeng • Annah Mokodutlo • Kgositsile Mokhosi • Tonia Louw • Nthipana Modiba • Nompendulo Mtiywa • Koketso Tembane Special thanks also goes to Lucky Star for another year of supporting young chefs and growing our industry.

50% OFF SA CHEFS MEMBERSHIP FEES FOR 2020/2021

If you haven’t yet renewed your membership, now is the time! Due to the effect of coronavirus

CHEF KABELO SEGONE (FRONT) AND THOMAS OVERBECK (BACK) WITH LUCKY STAR EDP GRADUATES.

on foodservice businesses and chefs alike, SA Chefs is offering all memberships and renewals for 2020/2021 at 50% off the usual rates. This means that everyone from students to full time professionals to corporate and associate members can take hold of this offer by becoming an SA Chefs member or by renewing their membership. Rates are broken down per annum as follows: • Junior Member: R82.50 • Youth Member: R82.50 • Professional Member: R147.50 • Training Provider: R1600.00 • Corporate Member: R1875.00 • Associate Member: R147.50 • Academy of Chefs: Complimentary • Fellow Member: R147.50 Please note that fees are subject to change from time to time with

due notice. All values include VAT. To become a member please get hold of Membership Coordinator Precious Maseko on precious@sachefs.co.za or +27(0)11 482 7250.

SASSI HOSTS ZOOM WEBINAR

On 5 October, SASSI hosted a Zoom webinar called Where To From Here: A Chefs Journey. The event saw a panel of chefs discuss the culinary industry before and after the pandemic, how the industry is building back for a resilient and successful future and, of course, sustainable practices along the supply and value chain - including sustainable seafood as we celebrate National Marine Month this October. Never miss a beat and follow @sachefsassociation on Facebook for more events like this.

NEWS

SHANNON MILLING (VIA UNSPLASH)

ENTER YOUR BEST VEGAN RECIPE AND WIN WITH SA CHEFS AND FVPPS

The South African Chefs Association (SA Chefs) and The Festive Vegan & Plant Powered Show (FVPPS) are looking for the country’s most talented young chefs and home cooks to take part in an upcoming culinary competition. The Festive Vegan & Plant Powered Show takes place on Saturday, November 28 from 11am to 5pm and will be an online interactive event that visitors won’t have experienced before. The winner of the FVPPS/ SA Chefs competition will share a visual stage with some of the best international and local chefs including the UK’s Gaz Oakley, who is one of the world’s most celebrated vegan chefs and who has more than a million subscribers on his YouTube channel. The contest is open to all chefs and cooks residing in South Africa, aged 28 and younger, who are invited to submit their best vegan dish. (You don’t have to be a professional chef to enter the competition; enthusiastic home cooks are encouraged to participate too.) Entrants must submit a 30 second video (or a link to where the video can be found) explaining why they

should be the winner of a coveted demo spot at the FVPPS, as well as a recipe using vegan-only products with a list of ingredients and the cooking method. Entries, along with full name; ID, email and cell number details should be sent to competitions@sachefs.co.za for the attention of Adrian Vigus-Brown. More info can be found at: veganandplantpoweredshow.com.

CELEBRATE INTERNATIONAL CHEFS DAY BY GIVING BACK Each year on October 20th, Worldchefs celebrates International Chefs Day. Since its creation by the Late Chef Dr. Bill Gallagher in 2004, Worldchefs has been committed to using International Chefs Day to celebrate our noble profession, always remembering that it is our duty to pass on our knowledge and culinary skills to the next generation of chefs with a sense of pride and commitment to the future. Over the past years, Worldchefs has partnered with Nestlé Professional to teach children around the globe about the importance of healthy eating by hosting fun-filled workshops.

Uncertainty is all around us, never more so than today. These trying times can leave us feeling anxious and stressed. Having a strong immune system and eating “stress-busting” foods will help us through these challenging times. This year’s International Chefs Day campaign theme is Healthy Food for the Future. Chefs in SA are invited to participate with your global counterparts and host your very own Healthy Food for the Future workshop in your city or region. It could be an event for your own children, or an event for 300 children - every child counts and it is important to share the opportunity to learn and enjoy eating healthy food. A toolkit with everything you need to run an International Chefs Day workshop from instructions to materials to recipes to social media tips, has already been prepared for you. In South Africa, Chefs with Compassion will be taking on this initiative with Chef Coo Pillay spearheading their project. The entire International Chefs Day Committee members are standing by to help you find a venue, connect with schools and much more. If you are planning to host a Healthy Food for the Future workshop on or around 20 October, 2020, please contact Vanessa Marquis, Chairman of the International Chefs Day Committee, at internationalchefsday@worldchefs.org. Download your toolkit today on the Worldchefs website and get ready to join chefs from around the world by sharing and making a big impact with the children in your community.

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

PRODUCT WATCH

LIBSTAR’S TRUSTED BRANDS Libstar has a wide range of products that are ideal for chefs’ pantries, stocking deli shelves, and everything in-between, divided into 5 easy-to-remember categories.

ince 2005, Libstar’s business units have become some of the most-loved food, beverages and household products in SA and beyond. Their family of companies is divided into five distinct categories.

PERISHABLES

Libstar’s largest category in terms of revenue is Perishables. These include the likes of Lancewood, Finlar, Rialto, Denny’s Mushrooms and Millennium Foods. Lancewood’s successful launch of its award-winning yoghurt range and ready-to-eat dairy sauces, and Denny’s 100% compostable punnet launched in late 2019 are signifiers of its drive for more innovation in this category.

BAKING AND BAKING AIDS In Libstar’s Baking and Baking Aids category are three wellknown brands: Amaro Foods, Retailer Brands and Cani Artisan Bakers. For those who need to avoid allergens, Amaro’s Gluten-Free Flapjacks available through Woolies, are ideal. And we cannot stress enough how delicious Cani’s rusks are – from their naturally fermented potatoyeast rusks to the aerated threephase baked rusks. Of course, Robertsons is a well-known fixture in every chef’s baking department, and this is no exception.

GROCERIES

A vast array of products and brands, Groceries comprise seasoned favourites and new innovations such as Smoked Paprika from Cape Her & Spice, Goldcrest’s new olive pesto, and tomato, chilli and garlic pesto – perfect for either pasta or antipasta platters. Brands within this category include Cecil Vinegar, Hurter’s Honey (the Fynbos Honey comes highly recommended), Khoisan Gourmet and others.

HOUSEHOLD AND PERSONAL CARE

Although one that perhaps did not affect the chef in former years, this is one to note both during and post-COVID. The Libstar Household and Personal Care category was launched this year with the I-Pro range of hygiene

products. These include waterless hand sanitiser, anti-bacterial surface cleaner, and hygiene hand wash.

SNACKS AND CONFECTIONERY

Last but certainly not least is perhaps our favourite category! Two brands fall within this segment: Ambassador Foods and K Snacks. Ambassador has a wide range of gluten-free health products like the luxurious and nutty Carb Conscious Granola with Almond and Cocoa Nibs, or the Carrot Cake Veggie Bars with cinnamon-dusted pecan nuts and carrot pieces set on a vegan yoghurt base. Well-known and loved snacks like Pringles also fall into this category. To find out more about Libstar and their full range of products and brands, visit www.libstar.co.za.

SGS

HYGIENE MONITORING

TO GLOBAL SAFETY STANDARDS The international SGS Hygiene Monitored (HM) Programme addresses the needs of the foodservice, retail and hospitality sectors – now more a necessity than ever before as the world adjusts to post-pandemic health and safety regulations.

f you thought food safety was a top priority before the global outbreak of COVID-19, it’s even more integral to a business’s survival now as we near the end of the lockdown period. Not only are consumers wary of restaurateurs, hoteliers and hospitality service providers where there is a higher risk of contracting the virus, but businesses who do not comply face heavy fines, loss of licenses and other punitive measures. This is where SGS steps in and assists. Through the global SGS Hygiene Monitored Programme, they assess and target the entire premises including areas like kitchens, seating and

supermarket aisles in a bid to ensure all safe, healthy hygiene practices are implemented and adhered to.

A WORLD LEADER IN QUALITY AND INTEGRITY SGS is the world’s leading inspection, verification, testing and certification company. The organisation is recognised as the global benchmark for quality and integrity. With more than 94 000 employees, SGS operates a network of over 2 600 offices and laboratories around the world. SGS has recently expanded the HM Programme to include a dedicated addendum covering compliance with the WHO COVID-19 guidelines and those of other

recognised bodies. To monitor the hygiene in any given facility, representative food and water samples including environmental swabs are taken during the audit and analyzed as per the program requirements to confirm effectiveness of cleaning practices. A SARS-COV-2 detection test, using the highly sensitive RT-PCR methodology, is also available as an option. “For many years SGS has been a trusted leader for the global food industry. During these times of crisis, it is of paramount importance that we continue to provide strong support to our customers to ensure they can resume and maintain their operations with confidence,” says Olivier Coppey, Executive Vice

SGS

President of SGS Agriculture, Food and Life. “Updating our popular HM programme to include an assessment of COVID-19 control measures, is one way that we can serve our clients in these challenging times. The SGS HM mark provides visible, extra reassurance to our clients and their customers, of an independently verified hygiene and food safety culture within their food premises.”

COVID CONTROL MEASURES FOR THE WIN

The HM Programme includes regular food safety and hygiene audits, environmental monitoring, review of cleaning and disinfection practices, COVID-19 control measures and a sampling and testing regime. Successfully audited food businesses will benefit from a dedicated HM mark (mark of compliance) and a

OTHER SOLUTIONS TO EXPLORE… If the HM Programme just doesn’t cut it

SGS audit certificate, referencing achievement of COVID-19 control requirements. Because of their international footprint, SGS is able to provide services for practically any business, anywhere. SGS’s global network of local and international experts and laboratories have the capability to help you meet the challenges of COVID-19.

WHAT’S IN THE HM PROGRAMME?

• Regular food safety and hygiene audits • Environmental monitoring • Cleaning and disinfection practices • Sampling and testing regime • A dedicated mark of compliance • A SGS audit certificate referencing achievement of COVID-19 control requirements

THE BENEFITS FOR YOUR BUSINESS

The SGS HM mark is a visual demonstration to the consumer,

of an independently verified hygiene and food safety culture, within an establishment. In addition, the programme can be easily adapted to suit individual requirements based on in-country regulations. The COVID-19 addendum gives extra reassurance to the customer during this unfolding pandemic, and acts as an internal benchmark, allowing continuous improvements in food hygiene.

ALL YOUR DATA IN ONE PLACE

An analyst’s and strategist’s dream, SGS offers a user-friendly easy-to-access online reporting platform for clients. The Customised Assessment Tracking System (CATS) is made available as part of the HM Programme. This allows one secure access to audit data and trends in real-time on a smart dashboard.

for you, SGS has a range of customised

http://www.south.africa@sga.com

SA Offices

and internationally recognised auditing

Lelanie.Holtzhausen@sgs.com

Tel: +27 11 800 1000

solutions that can be offered as

www.facebook.com/SGS

Email: cbe.southafrica@sgs.com

standalone or as a package with the

www.sgs.com/twitter

Website: www.sgs.com/food

HM Programme.

www.sgs.com/linkedin

SGS Academy also offers a comprehensive range of food training in a number of formats. One of these is as Virtual Instructor Led Training, or eLearning. Courses include Food Safety and Food Hygiene for Catering (basic, intermediate and advanced), and Hazard Analysis and Critical Control Points (HACCP) Introduction. Innovation is at the heart of SGS. New technologies deliver knowledge, insight, transparency and efficiency for their customers. Through Transparency-One, a digital supply chain solution, SGS are able to ensure clients are managing risk, production and safety to optimal measures.

CAPE KAROO INTERNATIONAL

IMAGE BY OSMAN RANA VIA UNSPLASH

NO ORDINARY

BIRD FARM

Cape Karoo International, formerly known as Klein Karoo International and Mosstrich, is the world’s largest producer of ostrich meat products, supplying some 65% of all ostrich meat, leather and feathers to international markets.

he Ostrich is a Bird of Africa and it’s true home is in South Africa’s Klein Karoo Region. Since the onset of ostrich farming in 1864, South Africa has remained a global leader in the ostrich industry and has a 70% global market share. Ostriches are indigenous to the Klein Karoo region and have been farmed for over 130 years. The Klein Karoo Co-Operative was founded in 1945 and over the years has evolved into Klein Karoo International Ltd, and now Cape Karoo International as it is known today. Cape Karoo has approximately 1 100 members of which over 500 supply birds to the company. They are strictly monitored to ensure all health and safety regulations are adhered to – and to guarantee meat of the highest quality.

FARMING AN OSTRICH

Cape Karoo’s ostriches are raised to reach about 90kg in their natural surroundings, as per free-range principles in the region. They’re fed all sorts of goodness like alfalfa, maize, barley, oats and even soya and canola particularly birds on pastures which receive an additional energy and protein supplement to balance their diets. No animal proteins or growth stimulants are used, and the ostriches are also kept free of any systematically administered antibiotics. This is guaranteed through Cape Karoo’s rigorous meat residue monitoring programme.

FROM FARM TO ABATTOIR TO KITCHEN

Once an ostrich has reached their optimal size and weight, the birds are transported live to one of the four Cape Karoo abattoirs and slaughtered under both humane and Halaal conditions. The carcasses are then de-boned. The utilisable meat, mainly emanating from the legs, is prepared as various primal cuts and are portioned into final products.

SAFE DELIVERY TO ANY PORT OF CALL Cape Karoo’s operation includes shipping options. Meat products are distributed in refrigerated vehicles with temperatures maintained at -18°C for frozen product, and 0-4°C for chilled product.

CAPE KAROO INTERNATIONAL

STEAK

RUMP STEAK

The whole muscles (primal cuts) are portioned according to clients’ specific requirements. These products are all vacuum packed, labelled, boxed and kept in cold storage until dispatched. When it comes to a hotel, restaurant or dark kitchen, Cape Karoo understands the importance of doing things creatively. The company can portion primal cuts of ostrich to your specific requirements as a chef or restaurateur.

FILLET MOON STEAK

FAN FILLET

TRIANGLE STEAK

EYE FILLET

TRACE YOUR OSTRICH

When it comes to food safety, Cape Karoo spares no expense. Their four abattoirs are used exclusively for the slaughtering of ostriches and comply to stringent hygiene regulations. Thanks to their quality management system, consumers can trace their succulent ostrich meat straight to the source.

FRESH, FROZEN, RETAIL AND BULK

Cape Karoo has a wide variety of ostrich products and byproducts for sale. These include: • Bulk vacuum packed ostrich meat cuts • Retail (portioned)vacuum pack ranges • Biltong & Droëwors • Liver Paté Their various meat cuts for the industry come in all shapes and sizes, from small to fan and eye fillets to rump, moon, drum and triangle steaks. They also offer up a selection of fillet and steak cubes which are ideal for sauted dishes or hearty goulashes. In addition, Cape Karoo also offer the perfect strips, slices and trimmings for the likes of Stroganoff or Goulash. On the retail front, customers can obtain quality ostrich fillet, steak, goulash, kebabs, espetada, minced meat and steak burgers.

MINUTE STEAK TENDER LOIN

SMALL STEAK

LONG FILLET

Website: www.capekaroomeat.com

SIME DARBY OILS

KNOW YOUR

BAKING FATS

hen it comes to baking, fat plays an important role in the structure, moistness and tenderness of baked goods. Fats provide an all important function of preventing the dough or cake batter from drying out. That is why, for example, baked goods with less fat content tend to turn out drier, tougher and lighter-colored. The question then is always, which fat is the best to use in baking applications. Well, it all depends on your end goal, all we can do is help you make an informed decision by highlighting our pros and cons for each choice.

BUTTER

Butter is a well know fat made from dairy by churning milk solids (buterfat) from liquids (buttermilk), hence butter will contain fat and some water in it, unless its clarified of all its liquids then it will be called ghee. Butter has a distinct natural flavour and colour that imparts on baked goods and gives cakes a creamier and more complex taste compared to cakes baked with margarine or shortening. Either than taste, butter also gives baked goods a soft and tender texture. This happens when butter fat coats flour, which then slows down the process of gluten formation creating a tenderer product.

When discussing butter one can never not mention the price, which tends to be on the hefty side. In the South African context there are many contributing factors to this, including the fact that as a country South Africa remains the net importer of butter. There has also been a rise in popularity of pro-butter diets and therefore higher demand, amongst other factors will push the prices higher.

MARGARINE

Margarine is often produced as an economical substitute for butter. Manufacturers make margarine from plant-based oils, such as canola oil, palm fruit oil, and soybean oil. Just like butter and also according to regulation a margarine must have at least 80% fat for it to be considered a margarine, as anything less is considered a fat spread. Margarines are often flavoured to give a butter flavor to match its rival, and in most cases because the production of flavor can be controlled, margarineâ&#x20AC;&#x2122;s butter flavour is always consistent which may not be the case with butter as no two cows are the same, an therefore a possibility in variation of taste.

SHORTENING

Shortening on the other hand is also made of pure vegetable fat and contains no water. For

this reason, it tends to create baked goods that are softer than pastries or biscuits prepared with butter or margarines for example. Unlike butter and margarine, shortening is also usually flavor free and unsalted, and that would therefore affect the flavor profile of your baked goods. Vegetable shortening also has a higher melting point than butter, meaning it would still be hard in room temperature and this feature tends to leave a fatty mouth feel that may linger. This, coupled its water-free feature makes it perfect for making buttercreams that keep shape for long and can withstand warm and hot environments compared to buttercreams made from butter or margarine. Its colourant free profile also perfect for uncoloured or bright white icings. Whilst this feature focused on the functional commonalities and differences of butter, margarine and shortening, the truth is there are many other features that one may also need to consider such as health, nutrition sustainability and scientific amongst many that contribute to the choice of fat in baking.

Bid farewell to collapsing and melting cakes because Kreemishort Premium Full Fat Shortening is no ordinary creaming margarine.

Your cake tiers are guaranteed stable buttercream layers that will support your cake layers and avoid total collapse.

Its water-free, high fat ratio feature makes it perfect to create buttercreams that withstand warm and hot environments, while keeping shape.

THE FOOD DESIGN AGENCY

DINNERS, DINE-INS AND DRIVES

Leandi Archer of The Food Design Agency explores the new phenomenon of dark kitchens that have popped up almost overnight.

he sad truth is that businesses, large and small, across the country have had to close their doors and restaurants are certainly no exception. With the delayed reopening of in-house dining and the ban on alcohol which has only recently been lifted, chefs certainly had to become innovative in order to keep the literal and metaphorical pot boiling. To paraphrase H.G. Wells it simply is a case of ‘adapt or perish’. The silver lining is, is that there is no lack of creativity in the restaurant industry and chefs and restauranteurs are responding with new vigour!

FINE DINING FINESSE

First and foremost, home meal deliveries are taking over. With the increase in logistics available and continuing consumer interest in staying safe and tucked away at home, innovative chefs have developed their recipes and altered their menus to make them suitable for delivery at home. Forti’s Bar and Grill in Pretoria provides various lockdown menus that provide all the comforts of an Italian home such as a decadent seafood platter or even a tapas plate to share. La Colombe’s at home dine-in experience includes the delivery of fine-dining items such as Tuna Umami Broth and Rhubarb Brioche and even a

Malone’s in Fourways, for example, is not only circumventing social distancing by delivering food car-window side but have added to the dining experience by providing a true roadhouse affair. In addition to providing fresh comfort food screenings of movies, sports events and even quiz nights all aim to break the monotony of lockdown rules. For those not interested in fry-ups Goddess Café in Pretoria provides the full coffee shop experience in the comfort of your car complete with extravagant cakes and Spanish lattes. Simply pull up and enjoy. strawberry and bergamot posset, perfect for a celebration or a lavish night in. Fermier creates luxurious date night boxes – a concept which is sure to be popular when COVID 19 is a distant memory (the perfect date night with none of the hassle – yes please!). Home meal deliveries are thus not only limited to a cheeseburger or a pizza, but chefs have gone above and beyond to provide fine dining within the comfort of your own living room.

RETURN OF THE ROADHOUSE To paraphrase a common saying if the burger can’t go to Jimmy, Jimmy needs to go to the burger. In lieu of being able to seat customers in their restaurants, the once-popular roadhouse has found a revival. To name but two examples Molly

FROZEN FOOD

Frozen food has also found a new life with many chefs tailoring their recipes to be freezer friendly. Gourmet freezer friendly meals such as those created by Confit are no longer bland and boring but appeal to even the most discerned palate. De Grendel Winery delivers family favourites such as oxtail, lamb curry and chicken pie in hot and frozen format, ready for customers to pop into the oven. In Salt River, Table Seven provides fresh and frozen meal delivery services with perfect for the freezer items such as chicken broccoli and leak pie, immune-boosting chicken and vegetable broth and even chocolate fondant.

THE FOOD DESIGN AGENCY

Quality remains key!

This being said, frozen foods and home meal deliveries are certainly no easy feat. Even if the logistics are in place recipes need to be tailored to allow for food to retain quality during travel and or freezing. Enzymes in fruit and vegetables, for example, cause colour and flavour changes when frozen and thus require blanching. Plant cells rupture during freezing, causing defrosted fruit and vegetables to be softer and proteins to be drier once reheated. Moisture loss during freezing, chilling or even during heated transport all contribute to the drying out of

food thereby degrading their quality. South African chefs have certainly got this well at hand. The quality of meal delivery and frozen foods available to the South African consumer can rival any international brand. Suitable recipes (See the recipe in the box) blast chilling/freezing and beautiful packaging are just some of the ways in which chefs are further contributing to the dining experience. COVID-19 is and continues to be a challenge for the industry but chefs and restauranteurs nationwide are certainly rising to the occasion. The industry is

LENTIL AND BUTTERNUT BOBOTIE WITH TURMERIC AND KEFIR CUSTARD

evolving, and you better believe there is much more innovation in store!

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

S ER V ES 4-6

INGREDIENTS

Turmeric and Kefir Custard

Lentil and Butternut base

•

200ml Kefir

•

2 Tbsp. Oil, avocado

•

200ml Milk

•

1 Tbsp. Oil, olive, extra virgin

•

4 Eggs, large

tomatoes, stock and brown sugar

•

1 Onion, brown, finely chopped

•

2 tsp. Turmeric, ground

and bring to a simmer over a low

•

500 g Butternut, cubed

•

½ tsp. Black Pepper, ground

heat. Simmer for 8-10 minutes

•

2 tsp. Garlic, crushed

•

½ tsp. Salt, fine

until the butternut has softened

•

1 tsp. Ginger, fresh grated

•

2 tsp. Curry Powder, Mild

METHOD

•

1 tsp. Cumin, ground

1. Preheat the oven to 180°C.

•

½ tsp. Cinnamon, ground

2. In a sauté pan heat the avocado

•

½ tsp. Chilli powder, ground

•

2 Bay leaves

•

250g Lentils, brown, cooked

•

1 tin Tomatoes, chopped

•

¼ cup Stock, vegetable, low sodium

•

1 Tbsp. Sugar, brown

minutes then add the garlic, ginger,

oven. Bake for 30-40 minutes

•

Salt and Pepper to taste

curry powder, spices and bay

until golden brown.

and olive oil over a medium-high heat. 3. Add the onion and fry until translucent. 4. Add the butternut and fry for 3-5

leaves. Sauté over a low heat until the butternut just starts to soften. 5. Add in the lentils, chopped

and most of the liquid has evaporated. Season to taste. 6. Place the lentil and butternut mixture into an ovenproof dish. 7. For the custard combine the milk and kefir, then add the eggs, turmeric, pepper and salt. 8. Pour the custard over the lentils and immediately place in the

HONEY

HONEY:

MORE THAN A SWEETENER Honey is the sticky golden substance which comes from bee hives around the world. But it is way more than just a sweetener, as Rebecca Bourhill finds out.

oney is full of anti-oxidants as well as anti-biotic and anti-inflammatory properties which have many healing benefits from lowering triglycerides to improving cholesterol and soothing a sore throat. It has also been used as a wound and burn dressing which has been used since 3000BC. When it comes to buying honey, it is worth finding a supplier that you know will sell you the real stuff. Quite often cheap honey will be diluted with other sugar forms for example cane sugar. Taste and consistency ranges differs depending on what flower it comes from and what process it has been through. The varieties of honey depend on the geographical locations of where the plant is grow. A few examples of this are: • Lavender honey, mainly found in the south of France has a floral taste and will be great in baking and sweet treats. • Orange blossom honey, is quite mild and as one might expect has a slight citrusy flavour • Bluegum honey has a malty flavour. It is the most common variety in South Africa. Taste and colour of Bluegum honey will even change depending on the species of Bluegum.

IMAGE BY ERGITA SELA VIA UNSPLASH

IMAGE BY SOPHIE NENGEL VIA UNSPLASH

With their different flavours and consistencies each type of honey is good for different things. From dressings to glazes or simply smothering it on toast, It is all good!

muffins and cupcakes. It keeps the consistency moist while adding a lovely flavour. Honey also makes a great syrup to drench the sponge with, making the cake moist and pudding-like.

GLAZES

DRINKS

Because of its sweetness, honey makes for a great alternative to sugar filled glazes for meat, poultry and Pork. Honey and mustard would be one of the more common flavour combinations but the options are endless.

SAUCES AND DRESSINGS

Honey provides consistency and flavour to sauces and dressings. Experiment with different honeys to find your perfect match.

BAKING

As an alternative to sugar for baked goods, from cakes to

Mead is a honey wine. Simply put, it is honey and water that is fermented with yeast to create an alcoholic beverage. According to the records a honey fermented drink was first drunk 4000 years ago in India. A common honey and lemon tea can be used for colds, sore throats or simply taken as a soothing drink. And naturally it can be used as a sweetener for different beverages from Iced Coffee to tea. Whether you would like it with breakfast, or a lunchtime addition or as a sweet taste to dinner there is a honey for every occasion.

RECIPE

MAKE 20 PIE S: CES

LOUKOUMADES © THE FOREIGN FORK

SPICED

LOUKOUMADES

These delicious bite-size treats from Greece are similar to doughnuts or churros, but since they are not deep fried, they are much healthier. After being baked they are soaked in a warm honey syrup.

INGREDIENTS

METHOD 1. Mix together the flour, salt, yeast

minutes, or until they turn golden brown.

For the Doughnuts:

and water then knead for at least 10

•

250g strong white flour

minutes or until smooth and elastic.

placing the water, honey, cinnamon

•

5g salt

Allow the dough to rise for 1 hour or

stick, cardamom pods and star anise

•

7g sachet fast-action yeast

until it has doubled in size.

into a medium saucepan and heating

•

175ml water

2. Preheat the oven to 200C/400F/gas mark 6.

For the Syrup:

3. Once the dough has risen, divide it

4. Meanwhile, make the syrup by

over a high flame. Boil for at least 5 minutes, then remove from the heat and allow to infuse until needed. 5. When baked, drop the dough balls

•

250ml water

into 20 small balls and place them

•

250g honey

spaced apart on a baking sheet

into the spiced syrup. Serve with a

•

1 cinnamon stick

lined with a sheet of baking paper

dollop of Greek yoghurt and a final

•

3 cardamom pods, bruised

(you might need two). Cover them

sprinkling of pistachio kernels.

•

1 star anise

with oiled clingfilm and allow the

A handful of pistachio kernels,

balls to rise for another 40 minutes.

Courtesy of John Whaite Bakes: Recipes

to garnish

Then bake them in the oven for 10-12

for Every Day and Every Mood.

•

RESTAURANT SHOWCASE

IMAGES COURTESY OF RESTAURANT MOSAIC

NASTURTIUM, A NEW

TASTING EXPERIENCE

Chef Chantel Dartnall of Restaurant Mosaic at the Orient has launched her much-anticipated spring menu, Nasturtium.

beautiful foray into our natural world with delicate colours, intricate designs and detailed plating, Chef Chantel Dartnall never fails to disappoint. Her latest tasting experience, launched in September, is called Nasturtium, and is their first culinary announcement to be welcomed by fine-diners since the lockdown. Intertidal Pool – Where Sweet Meets Salty is found in Mosaic’s selection of first courses. In this dish, Chef

Chantel returns to the place of her youth, finding solace in the folds of the Tsitsikamma Mountains where sweet and salty waters meet. “This has been my own private Garden of Eden for many decades now - the place where I find my internal peace and rejuvenate my soul,” she says. For Hidden Gem, Chef Chantel was inspired by the Oracle of Delphi for her beetroot base. Beetroot contains betaine, a substance that relaxes the mind, and tryptophan (also found in

chocolate), which contributes to an overall sense of wellbeing. “The baby beetroots are grown at the Pico Grow Farm, close to where our restaurant is situated. Their enthusiasm for their produce lights up my kitchen every week along with a colourful array of fresh edible flowers,” Chantel adds. There’s nothing like a little luxury when dining out…but Little Luxuries veers away from the norm. “Forget foie gras. Forget caviar. Langoustines are the new marker of haute cuisine, a shrimpy-looking crustacean in

RESTAURANT SHOWCASE

the lobster family,” Chantel says, “They have a more complex and delicate taste than lobster. The flavour is sweet, elegant.” A work of artful flavours is the Rungis Market course. Made with Abalobi Catch of the Day, Dill Veloute and Nasturtium Cream, it is a composition that shouts freshness. Giving a nod to her time in France, Chef Chantel was inspired by the fresh fish unloaded early each day at the famous Rungis Market – something she longed for back home. “Now, a few years later, Frederick and Virgil’s fish caught during the night in Lambert’s Bay will arrive fresh and unfrozen at Mosaic in time to be served for dinner,”she explains. “We not only caught up with the sophistication of our European friends, but we can now proudly serve sustainably caught fresh fish from our own coastal waters.” If names were anything to go by, one of our absolute favourites is Blink-Blaar-Wag-’n-Bietjie. This comes towards the end of the experience and includes 36-month Matured Charles Arnaud Compte with Bees Wax Honey Cream and Pumpkin Seed Granola. Chantel is particularly

taken with the honey component of this course. “This rich and decadent natural nectar was harvested from our own Francolin Conservancy apiaries under the guiding hand and care of Sharon our apiculturists, who ensures that all our bees are healthy and happy and have enough to eat throughout the year.” All of Restaurant Mosaic’s dishes naturally provide perfect pairing options for guests. These are the Sommelier’s Pairing, the Enthusiast’s Pairing and a NonAlcoholic Pairing.

MENU SAMPLING GRANDE DÉGUSTATION A Small Prelude: First Courses •

Intertidal Pool - Where Sweet meets Salty: Ocean Tempura, Tidal Pool, Chokka Crisp

•

Hidden Gem: Confit, Pickled and Roasted Beetroot, White Balsamic Honey

•

Little Luxuries: Lobster Moussé, Savoy Cabbage, Caviar d’Aquitaine

•

By the Great Oak: Wild Mushroom Ragoût, Perigord Black Truffle

Remise en Bouche: Main Course

Grande Degustation: R2 125 pp Market Degustation: R1 660 pp Enthusiast’s Wine Pairing: R405 Connoisseur’s Wine Pairing: R485

•

Spring Pasture: Free Range Lamb, Ratatoulli, Herb Jus

•

Rungis Market: Abalobi Catch of The Day, Nasturtium Cream, Dill Velouté

•

Le Lapin: Rabbit Loin, Spelt Salad, Country Terrine

THIS RICH AND DECADENT NATURAL NECTAR

Final Flavours •

“Blink-Blaar-Wag-‘n-Bietjie”: 36

WAS HARVESTED FROM OUR OWN FRANCOLIN

Month Matured Charles Arnaud

CONSERVANCY APIARIES UNDER THE GUIDING HAND

Pumpkin Seed Granola

AND CARE OF SHARON OUR APICULTURISTS, WHO ENSURES THAT ALL OUR BEES ARE HEALTHY AND

Comté, Bees Wax Honey Cream,

Dessert •

Summertime Daydreaming: Lemon Chiboust, Babà au Limoncino, Limoncino Sorbet

HAPPY AND HAVE ENOUGH TO EAT THROUGHOUT

•

THE YEAR.

•

Sakura: Valrhona Blossoms, Cherry Mousse, Paté de Fruit Coffee, Tea and Petits Fours

MARINE STEWARDSHIP COUNCIL

HAPPY HEART,

HAPPY OCEAN

Five reasons to choose sustainable seafood this National Marine Month.

nnually in September, South Africans observed Heart Awareness Month, followed by the celebration of our oceans as National Marine Month in October. With new campaign ‘Happy Heart, Happy Ocean’, the Marine Stewardship Council (MSC) encourages South Africans to choose seafood that’s ‘good for you and the ocean too’. Up to 80% of heart disease and stroke can be prevented by simply living a healthy lifestyle that includes healthy eating. Fish is a high-protein option and naturally oily fish are high in omega-3 fats which are good for your heart. But according to GlobleScan, 1 in 2 seafood consumers are concerned that their favourite fish won’t be available in 20 years’ time. Overfishing, climate change and pollution are putting marine ecosystems under pressure. That’s why buying seafood from sustainable sources is vital. Fortunately, the MSC blue fish label indicates seafood that can be traced to a sustainable source from ocean to plate, helping you make smarter buying decisions.

WHY CHOOSE SUSTAINABLE?

1. Better for our oceans

MSC certified seafood is wild, traceable seafood. The MSC blue fish label indicates seafood that can be traced to a sustainable fishing source. This guards our oceans against overfishing and protects marine biodiversity. It also helps ensure a steady supply of an important natural resource.

2. Good for your heart

Seafood is protein-packed, with good nutrients, vitamins and essential omega-3 fatty acids. At least 450g of fish servings per week is recommended, says Professor Pamela Naidoo, Chief Executive at the Heart and Stroke Foundation South Africa (HSFSA). “A good rule of thumb is to eat fish 2-3 times a week and try to include fatty fish in those servings.” Fish such as sardines, tuna, mackerel and salmon have high amounts of omega-3s – beneficial for the heart, brain, and general health and wellness. The HSFSA’s Heart Mark guides buyers in their choices.

3. Drive change with your shopping habits

By buying seafood independently verified as sustainable, you’re supporting fishermen  committed to operating in an environmentally-friendly manner and supporting their efforts to keep our oceans thriving. Buying an MSC-labelled product encourages retailers to stock sustainably-sourced seafood.

5. Ensure seafood for generations to come

Along with fisheries, retailers and restaurants around the globe, we all have a part in protecting the oceans. By seeking out certified sustainable seafood, consumers have a way of ensuring generations to come will continue to enjoy seafood, too.

Start celebrating: Seafood that’s good for you and the ocean, too

The Marine Stewardship Council, in partnership with the Heart and Stroke Foundation South Africa, have launched a new campaign ‘Happy Heart, Happy Ocean’. Heart-healthy, sustainable seafood is easily identifiable with the MSC label and the Heart Mark logo. Endorsed by both the MSC and HSFSA, Irvin & Johnson Limited (I&J), have partnered to raise consumer awareness of their certified sustainable hake products.

4. Available at every price point

The MSC blue fish label can be found on nearly 40 000 products around the globe and it is featured on everything from fresh, frozen, canned and preserved seafood to supplements and even pet food! This gives consumers a variety of choices for their budget.

ACADEMY OF CHEFS

FOOD AND

BEVERAGE CONTROL Manfred Muellers, Chairman of the Academy of Chefs, offers a personal viewpoint and perception on this subject.

f I were to approach the subject of food and beverage control from the beginning, it would be extremely complex/ It is universally accepted that food and beverage cost control is the guidance and regulation of costs of operating a food and beverage operation as applied in the hospitality industry. The purpose of this article is to assist in procedures in food and beverage control. It is my perception that most cost control in the hospitality industry is directed towards material cost (cost of sales) and costs such as labour and other operating costs are not always given the consideration they require. Much stress should be placed on the ascertainment of the total qualities, e.g. sales, cost of sales, gross profit and nett profit. As such, cost control is to provide a sound basis for pricing. Often prices are fixed by management by comparing prices charged by competitors, which leads to over or under-pricing, creates frustrations, invites dissatisfaction and very often leads to loss of business as the customer/client does not return. The correct approach to the problem is to determine all costs and market considerations before pricing items for your business. Each operation is run differently and food itens, even if they are called the same, are certainly produced and presented differently. The customer judges as to what is on the plate, as well as the created environment. If good quality is presented, the

price will be accepted accordingly. If your targets are to be achieved, all possible forms of waste must be prevented. The purchasing of materials is one of the main critical areas one must have experience in, and the ability to evaluate the success of the outcome from inception is required. An effective system of food and beverage cost control must emphasise critical areas and can only be effective with correctly qualified staff assisting the establishment in reaching its predetermined targets. Here, the shortage of qualified chefs and waiters comes to mind. The computer-assisted operation often takes away personal contributions to the process and allows for inferior products as predetermined costs are not flexible which, with many fluctuating prices, does not make consistent quality a realistic target. Compromise is a way to achieve the demanded result. Numerous operations opt for outsourcing many risk items which gives certain operational areas the time and energy required to finish off a product and lowers the risk of hidden costs. Consistency here is a main benefit at a controllable cost. The control of food and beverage is certainly more difficult than systems control in operation in other industries: • Sales instability is a realistic occurrence in almost all catering operations • Changes in the volume of

business which create regular peaks of activity daily and from day-to-day, as well as from season to season demand an effective method of volume forecasting to prevent losses • Food is perishable and overprepared food increases operating costs even if given to staff as their daily meals. • The variety of meals produced from one service to another present many control problems relating to the purchase of food items, preparation of meals, cash collection, the cycle of operation, the speed of production, etc. BEfore a food and beverage cost control system is developed, you need to establish your intention with regards to envissaged profitability and commit to a financial policy which should define the market to the aimed at and which includes: • Nett profit percentage required on sales • Budgeted volume of sales, tyoe of service and comfort provided • Labour cost and overheads • Overall cost of sales, profit margins, etc. • Breakeven analysis • Corrective action • Authority and responsibility • Human resource management • A marketing policy Remember that satisfied customers are the first essential. Without them, there are no sales to pay costs and to make profit. Therefore, in any consideration of costs, we must first consder customer satisfaction. The dissatisfied customer does not come back.

RECIPE

RAT ION PREPA E: T IM UT ES 30 MIN S: S ER V E 4

OSTRICH STEAK WITH

WINE AND MUSHROOM SAUCE

By Rosana McPhee

INGREDIENTS

METHOD

Cook until a light gold colour, then

•

1. To cook the ostrich steaks, heat

pour in the wine. the stock and the

4 ostrich steaks, each weighing 150-200g

the butter in a large frying pan over

thyme. Allow to simmer and reduce

•

1 tbsp of butter

a medium heat. Cook the ostrich

by half – the sauce should look

•

1 white onion, medium, grated

steaks until the outside is lightly

•

2 garlic cloves, grated

crsp and caramelised, for about 2

•

1 sprig of thyme

minutes per side. If using a meat

heat for another 2 minutes then pour

•

100ml of beef stock

thermometer, the meat should reach

in the cream, mixing well. Taste for

•

200ml of red wine, good quality

63°C inside. Remove the ostrich

salt and pepper, switch off the heat

•

250g of mushrooms, of your choice

steaks from the pan and allow to

and spoon the sauce over the steaks

•

2 tbsp of double cream

rest in a warm place

to serve

•

salt

•

pepper

smooth and glossy 3. Add the mushrooms, cook on a low

2. Add another knob of butter to the pan and add the onion and garlic.

Source: www.greatbritishchefs.com

CHEF SHOWCASE

CALLED TO

CULINARY

Chef Adrian is living proof that cheffing is a calling rather than a simple career choice.

heffing is a calling rather than a career for Adrian Vigus-Brown – and as living proof, he has the enthusiasm and the passion for his craft, he’s put in the hours, the hard work, and the practice, and he has achieved an enviable array of achievements and accolades, all within a relatively short period. Chef Adrian, aged 30, is Executive Chef at the glamorous African Pride Melrose Arch, Autograph Collection® Hotel in Johannesburg, which has the March Restaurant, the Library

Bar, pool deck, 118 rooms with 24-hour service, as well as five meeting rooms and an auditorium. He achieved the position of executive chef at age 25, which added more challenges to Adrian’s career than anticipated. “I have been passionate and driven since I first fell in love with the world of food as a child, preferring to be in the kitchen when other kids were playing, and watching food channels on TV rather than the normal programmes my friends were watching. On a family holiday at age nine, I was found in the

hotel kitchen, firing a string of questions at the executive chef. I knew it was the place I wanted to be. In high school I worked in restaurants and did private catering. “When I was appointed executive chef, I found I constantly needed to prove myself and my worth in the kitchen as fellow executive chefs often underestimated or overlooked me. But that helped me hone my skills further – and I soon learned to live out the quote by Tony Robbins that, ‘people are rewarded in public for what they have practiced in private for years’.”

CHEF SHOWCASE

Adrian loves his work at African Pride Melrose Arch. “The senior management has faith in me and supports me. They give us creative licence – knowing we will use discipline and responsible management in our meal and menu development. We also have opportunities to take in a bucketload of young trainee chefs every quarter, sharing our knowledge and passion with them and inspiring them on their culinary journeys. This is an environment of growth.” Hailing from the East Rand, Adrian matriculated and joined the in-service apprenticeship programme at Starwood Hotels and Resorts, Sheraton Pretoria, completing his exams at HTA School of Culinary Art and later adding a City & Guild Level 2 IVQ Diploma in Food Preparation and Cooking to his education. He lists some of the lessons he has learned along his career path as: • Seasons change, trends change, but one thing that can never change is your attitude to the profession – that’s when things go wrong • Being a chef is a calling – it’s being part of a network of likeminded people • Not everyone has the same skills in the kitchen, but that measure is often based on passion rather than knowledge He describes his culinary style as “ever-changing. I’m not set on any one style. I’m classically French trained and am more refined in my

style, but, as in all things in life, trends and options change, and my culinary style does too.” This also means that his signature dishes are always changing. “But at the moment I love slow braising and really rich food.” Underrated food for him is the part of the animal that isn’t ‘popularly’ shown on TV – using the animal ‘from nose to tail’ rather than just the best-known cuts and discarding the rest. “This is rare, but it needs to change, and it is a challenge I constantly set for my team.” Adrian is a firm believer in volunteering and industry involvement. He has been a keen participant in the World Chefs Tour Against Hunger for several years and is active in SA Chefs

Association. He was recently re-elected to the board of directors of SA Chefs. For his second term heading up the culinary portfolio, he has strategic plans to implement impactful programmes, including mentorship programmes and restoring the SA Chefs competitions to their former prominent status. In April this year he was appointed to the management team of Chefs with Compassion as National Administrator and Logistics Coordinator. He explains, “There were many good reasons to join Chefs with Compassion. I’m committed to volunteering, and I cannot bear to see food wasted. It would have been unhealthy for me to do nothing or very little during lockdown as I have a normally very busy mind, I am in a position to use my management and culinary skills, and looking at the bigger picture, I am helping people in desperate need. The choice was obvious.”

ADRIAN’S AWARDS AND ACHIEVEMENTS: •

SA Chefs Association Presidential Plate Award

•

SA Chefs Association National Board of Director 2019

•

Ambassador Mentor Middle East Africa for WorldChefs Young Chefs

•

SA Chefs Association Young Chefs Club National Chairman 2013-2018

•

Disciple for the Disciples d’Auguste Escoffier South Africa

•

Associate fellow of the Royal Commonwealth Society

•

ON A FAMILY HOLIDAY AT AGE NINE, I WAS FOUND IN THE HOTEL KITCHEN, FIRING A STRING OF

IKA Culinary Olympics 2020 Restaurant of Nations – Bronze medal

•

IKA Culinary Olympics 2020 Chefs Table – Bronze medal

QUESTIONS AT THE EXECUTIVE CHEF. I KNEW IT

•

WAS THE PLACE I WANTED TO BE.

•

Unilever Chef of the Year 2010 Category 4 winner Finalist in various culinary competitions

FOOD FESTIVALS

SA’S FIRST ONLINE FOOD SHOW

SET FOR NOVEMBER

The Festive Vegan & Plant Powered Show (FVPPS) will play host to a wide range of plant-based food and lifestyle brands who will be featured in a virtual expo area.

IMAGE BY CREATV EIGHT VIA UNSPLASH

ive Events, organisers of the Vegan & Plant Powered Show – together with JAG Communications and Missing Link – is bringing revolutionary changes to the traditional food and trade show exhibition format with The Festive Vegan & Plant Powered Show (FVPPS). The six-hour event is set to take place online on Saturday, November 28, running from 11am to 5pm. It’s a new look show for a new look exhibitor in a new look world and is an interactive event that you won’t have experienced before. The Festive Vegan & Plant Powered Show (FVPPS) will play host to a wide range of plant-based food and lifestyle brands who will be featured in a virtual expo area. Exhibitors will have the option to select a booth package tailormade for them. This professional integrated platform offers exhibitors an opportunity to have their own expo booth from which they can broadcast live or embed a pre-recorded video. They can chat live with visitors while audiences will also be directed to the exhibitor’s online shop for purchases. It will feature a host of international and local chefs – including a finalist from last year’s MasterChef Australia and the UK’s leading vegan chef - as well as cooking demos, expert talks, special appearances, entertainment, The Great Big Festive Vegan Banquet and networking sessions.

Here are just a few of the benefits for exhibitors: • The FVPPS is a remarkable online space where exhibitors can meet new contacts and audiences can make their purchases via the online store with the tap of a finger. • You can reach a much wider audience throughout South Africa and internationally. • This customised food show offers top-class 3D graphics and entertainment throughout the lobby, cooking theatre and beyond. Not only does this compel visitors to register and attend the event, but entices them to stay and explore for longer. • Exhibitors can engage with customers through live webinars and meet and greets. • FVPPS is both a trade and consumer show – buyers, agents and distributors in the

F&B/hospitality industry are also expected to attend. • Exhibitors will be listed on the VPPS website for a minimum of three months and over the festive period as well as in the PDF Show Guide and recipe book download which will be made available to show visitors and others in December. • Edited parts of the event will be made available as content on demand on Quicket in the month of December. The FVPPS is not only for at vegans and vegetarians but also flexitarians, reducetarians, sports enthusiasts, individuals who have compromised their health and those looking for healthier and more ethical lifestyle choices for themselves and their family. It will also bring much-need support for small South African food producers. Says Heidi Warricker, CEO of VPPS and Live Events: “Exhibitions are the marketplaces and meeting places for entire industries and will be much-needed to fast track and drive the economic recovery after COVID-19. This is especially the case for small and medium-sized businesses which represent the backbone of every economy and for whom exhibitions and face-to-face events are a leading sales channel.” Early bird tickets for the FVPPS are available from Quicket at R80 until 7 October 2020.

SAVANNAH

FLAVOURIST FAVOURITE NOW AVAILABLE TO YOU

PureCircle is now offering its signature NSF-02® stevia flavor solution directly to the industry.

SF-02® flavour is a flagship product within PureCircle’s flavoUr portfolio. It is available as a standalone ingredient or combined with other breakthrough solutions for the best combination of taste, costeffectiveness and compliance.

NSF-02 is a Unique Tool in the World of Flavours and FMPs Produced from the stevia leaf and

offered exclusively by PureCircle, NSF-02 flavour is widely regarded as a unique solution for food and beverage companies. This is because it has the ability to both enhance sweetness quality and balance overall flavour profile, all the while minimising off-notes and aftertaste. NSF-02 stevia flavour has synergistic effects with other PureCircle stevia solutions. When used in combination with other

PureCircle ingredients, food and beverage companies can unlock further potential of NSF-02’s capabilities as both a sweetener and flavourant. Pure Circle Stevia is supplied locally through Savannah Fine Chemicals. Contact Savannah TEL: +27 21 551 5353 EMAIL: info@Savannah.co.za WEBSITE: www.Savannah.co.za

THAT’S VALUE DRIVEN BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS

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e represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market:

Bakery ingredients: flavour, texture and fortification - Beverage ingredients for innovation Confectionary: healthier & tastier alternatives to enhance your brand - Culinary solutions for sauces, dressings and prepared meals that will innovate - Dairy & Desserts: texture and functionality - Flavour & fragrance creation - Health & sports nutrition.

Johannesburg: Cape Town: Durban: Email: Website:

+27 11 856 4500 +27 21 551 5353 + 27 31 202 0794 info@Savannah.co.za www.Savannah.co.za

UNILEVER FOOD SOLUTIONS

A SAFE SPACE FOR WOMEN

Chef Linah Pinky Maruping shares her journey with #FairKitchens, Women in Culinary and more.

hef Pinky Maruping needs no introduction. She is committed to the craft, and to supporting women chefs in South Africa. As Regional Customer Chef at Unilever Food Solutions, Chef Pinky is a leading voice in the #FairKitchens movement, advocating for mental health and wellness, and support of women chefs and restaurant professionals across the food and beverage sector. She shares her heart on these issues and more with SA Chef.

Firstly, tell us about the #FairKitchens movement.

#FairKitchens is a movement of chefs supporting chefs to inspire a new kitchen culture. Cooking is a language we are fluent in, and our passion for food is what makes the industry so great. So to keep the flame alive, we have proposed a kitchen culture that is more open than the one we have now. As Unilever Food Solutions, we have a duty to take care of the future generation of chefs in South Africa – especially during these difficult times we are in.

Why is supporting staff an integral part of good kitchen culture?

The kitchen is an intense space. You work long hours, standing for a long time, there is a lot of loneliness because although there may be many people in the kitchen, when you go to work early, and leave work in the

early hours of the morning so you have fairly restricted hours within to socialise – no one to talk to. The environment we work in is a very challenging one, especially when employees are not working in sync. And now there is even more anxiety. People are unsettled and unsure about what will happen to their jobs, how they will feed their families, how do they deal with the new regulations and safety protocols…

How does the Women in Culinary Committee fit into the picture?

Well, I’ve been toying with the idea for a while now and about two years ago we finally managed to implement it. We got a committee together and Sarah Grey was appointed as the Chairperson of the Gauteng region. We’ve still got a long way to go because we need to launch this committee in all the provinces. Women in Culinary is very close to my heart. As I was working in the industry, I never felt that the association was being inclusive when it comes to women. They do not understand the unique and sensitive issues we deal with in our lives and in the kitchen. So we launched Women in Culinary to create a safe space to deal with all of these issues. We have a Facebook group with over 4 000 members and that gives me goose bumps because I never even thought women would agree to this – but they did. We also have

a WhatsApp group where people can connect and share their stories, advice about work problems, etc.

Who have you partnered with on wellness issues?

Women in Culinary have partnered with SADAG as well as POWA because we are not profressionals when it comes to this. But we are a resource that can point women in the right direction. Take for instance when a women is being sexually assaulted in the workplace. They don’t even know what the first thing is that they should do.

Are there enough female role models in the industry?

I think yes – and no. Funnily enough, this question was raised by one of our WIC committee members who said she does not have female role models. What we’ve done now is work with SA Chefs to start the process of interviewing these inspiring women who have gone ahead of us. I even got to interview my mentor Mrs Di Beadles. These women have a lot of wisdom to share and doing this is an amazing thing that makes a difference to a young woman out there.

CONTACT #FAIRKITCHENS info@fairkitchens.com www.fairkitchen.com / www.ufs.com Toll Free Support SA 0800 006 333

TRENDS WATCH

FINNISH YOUR FOOD With a new wave of healthy fresh dishes coming out of the woodwork, it’s no wonder that Finland’s no-nonsense way of eating is catching on quickly.

inland is known for its commitment to sustainability, and it stands to reason that its local foods are produced in this manner, too. As the world moves to better diets and consumers start taking the food production process into account when they buy, we take a look at how Finland can draw on its cultural heritage to usher in some great trends in South Africa, too. We speak to Jenni Kiilholma, Agricultural Counsellor at the Embassy of Finland in Pretoria to find out more.

Why do you think Finnish food can resonate with South African chefs?

We live in a global world, and people are more and more curious

of other cultures, also in the world of cuisine. What do my fellow human beings eat on the other side of the world, is it something completely different, or can we found similarities? At the same time, when we reach out to the world to see what is there, we are also looking in and rediscovering our own traditions.

What are some Finnish food trends and traditions?

Its geographical location between the east and the west has during the centuries formed the uniqueness of the Finnish cuisine. Our deep and respectful relationship with nature has had a tremendous influence. Finland is relatively large country in size, in relation to the population of

just 5,5 million. Therefore, there are many regional specialities that differ from each other, so it is difficult to put Finnish cuisine in one basket. Finnish people do eat a lot of fish, though. It is surrounded in the west and CHANTERELLES AND BLUEBERRIES © VISIT FINLAND, PHOTO BY ELINA MANNINEN

TRENDS WATCH

south by the Baltic Sea, and has almost 200 000 lakes. This means there are plentiful of both salt water – and lake fish to prepare delicacies from. The freshly caught fish smoked or flamed is best enjoyed with new potatoes (when is season), rich butter, bit of salt and dill from your own kitchen garden. And that to go with our national pride, the dark and so deliciously sour rye-bread. Regarding trends, artisanal small producers are becoming more and more popular, for instance small cheese dairies, micro-breweries, ice-cream makers and so on. Like South Africans, we also like to cook on coals, especially sausages enjoyed with strong mustard. Importantly, the food in Finland is produced with sustainability in mind, and many of the ingredients can be found in nature.

Tell us a bit more about sustainability in food production.

Finnish food producers can take pride in their commitment to sustainability, food safety and animal welfare. For instance, Finnish milk producers are aiming to be carbon neutral by 2035. The piglets’ tails are not cut, as there is enough space and activation in the pens so the animals do not get stressed. Antibiotics have not been used for chicken meat production since 2010, there is no salmonella in

Finnish eggs, and the list goes on. This means that the Finnish ingredients are not only tasty, but also safe, healthy and can be consumed with clear conscious.

What is the significance of seasonality and its influence on Finnish cuisine?

The most popular pastime in the summer and fall for the Finns is to pick berries (wild blueberries, lingonberries, cloudberries, cranberries, etc.), wild herbs and mushrooms in the forests, and make delicious fresh dishes right after returning home. One can find at least 500 different types of edible mushrooms in Finland. Visitors can also enjoy these activities, as the forests in Finland are open to the general public to forage for their own use, according to the Finnish so called “Everyman’s Rights”. Just remember to respect the pristine nature. As these delicacies are seasonal, Finns make sure to store the savours of the summer and fall during the whole year by freezing, drying and pickling these treasures of the forest. Also, plentiful game can be found in the forests, and of course fish and river crawfish. During the short growth period in the spring and summer it is light 24/7 and the grains and vegetables get an intensive flavour and get stocked with vitamins and minerals. One

of the grains benefiting from the season of light, is oats. Finnish oats are also considered as a superfood. Oat is good for digestion and in keeping the blood sugar in balance, it is also naturally high in beta-glucan with cholesterol lowering properties. The weather conditions and the soil in Finland are just perfect for oats to develop to their full potential. There are also exciting innovations, such as meat and milk substitutes made from oats.

Any Finnish info our readers simply have to know?

Up to now, little was known about Finnish cuisine in South Africa, but we aim is to change that. Follow #YeboFinland on social media to find out more. Also stay tuned for an online international culinary cook-off between South Africa and Finland in November organised together with the SA Chef’s Association. Although geographically far from each other, Finns and South Africans are more similar that one would think. We all love to eat, we love diversity of food, and we all love to share a meal!

SPOTLIGHT

MATT MANNING’S LEGENDARY ARANCINI BALLS

MATT MANNING AND TEAM

LIGHT AT THE END

OF THE TUNNEL Ground-breaking initiatives such as the Restaurant Rescue Project, and Eat Out’s Restaurant Relief Fund, to which S.Pellegrino & Acqua Panna contributed substantially, are a lifeline for the survival and regeneration of the South African gastronomic landscape

he South African restaurant industry breathed a collective sigh of relief on 15th August when the lifting of the alcohol ban was announced. Restaurants world-wide have been struggling during the Covid-19 crisis but it has been particularly gruelling in South Africa. Chefs Chris Erasmus of Foliage, Matt Manning of Grub & Vine and Peter Tempelhoff of Fyn share how they have survived lockdown and what is currently helping them move forward.

THE RESTAURANT RESCUE PROJECT

Saving the restaurant industry was on Alex Dale’s mind in late July. As the owner of Radford Dale Winery, he wanted to generate sufficient funds to really make an impact for each restaurant. Together with Matt Manning, Chef Patron of Grub & Vine, the Restaurant Rescue Project was born. Each restaurant is adopted by different wine estates. It’s a voucher system with a difference – purchase a voucher to dine at your chosen restaurant any time over the next 2 years, and you get a complimentary case of wine to the equivalent value (or more) from

the partner wine estate/s. “Our 200 vouchers sold out in a matter of days generating a healthy cash injection for us,” says Matt. “From there it snowballed.” For the customer it’s a fabulous bargain – and the wineries, who also suffered during lockdown, are digging deep into their inventory and bringing out older fine wines to give away.

EAT OUT RESTAURANT RELIEF FUND

Since it started in April, the Eat Out Restaurant Relief Fund has raised R1.67 m so far, distributing funds between 55 restaurants who are cooking for communities in need. This

SPOTLIGHT

GRUB - VINE

is not slowing down as restaurants start to re-open since the need is greater than ever. “Our restaurant partners are still actively continuing with their feeding projects – although they have had to reduce their feeding days to allow for normal operations,” says Tarryn Corlett, Head of the fund. “Together, these restaurants have successfully managed to produce over 800 000 meals and this number continues to grow.”

ADAPTING, SURVIVING AND MOVING FORWARD

Restaurants have come up with a diverse array of different offerings to survive through lockdown. Three chefs share what has worked for them so far: Grub & Vine has managed to keep all of its staff on payroll despite lockdown strains. Their survival through the worst months was helped by a new offering, says Matt. “Virtual dining, our interactive, athome fine dining experience, has been a success and a very positive thing to come out of lockdown allowing us to create a new revenue stream.” They will be keeping this as part of their offering even when things return to normal. Fyn has been evolving with their circumstances, adapting as they go along, and coming up with creative

solutions says Chef Peter Tempelhoff. They started developing ideas for home deliveries early in lockdown. “We had photos of the dishes for Fyn from Home meals taken. After the shoot we packed up all the food to give away – we saw there was a huge need and started cooking for a local shelter. We’re still doing about 2000 meals a week through Ellerman House and Fyn. The need is still there, so we’ve put it into our roster to keep it going.” Fyn is now open for sit-down lunches and dinners and have reimagined the restaurant interior with Japanese-inspired screens between tables and Perspex screens around the open kitchen. “We’ve adjusted our menus – you get a QR code for the menu with information on the dishes and ingredients, so you don’t have your waiter at the table explaining things,” he adds. Foliage in Franschhoek kept its doors open in the first months of lockdown and spearheaded community food relief efforts in their area. Next, Chef Chris Erasmus focussed on Foliage’s survival. “We got permits to open as an essential business and turned the restaurant into a deli. Two Franschhoek chefs who’d

FYN

lost their restaurants are selling their products here,” he explains. When Foliage was finally able to open for sit down meals, Chris divided the space in two. The front section is the deli, the inner room the Foliage dining area serving lunch and dinner at weekends. “We’ve been getting creative with things like non-alcoholic cocktails – keeping it fun!” says Chris. Foraged wild herbs and ingredients, always one of Foliage’s creative strengths, have an added benefit “We’re foraging a lot harder these days, so we buy less.” He adds that there is also no more saying no – they are extremely flexible these days and will cook anything a customer wants.

CHRIS ERASMUS - FOLIAGE

FACTS SA

ALL IMAGES COURTESY OF UNSPLASH

AN UMBRELLA VIEW OF THE PLANT-BASED MOVEMENT

The rapidly growing plant-based trend offers opportunities for the hospitality and restaurant trade; however, some attention needs to be paid to understanding the regulatory framework and meal preparation challenges. Food and Allergy Consulting and Testing Services (FACTS SA) share their insights.

THE MOVE TO PLANT-BASED MEALS

There has been a clear increase in consumer interest in plant-based products and meal options, and it is expected that this interest will grow steadily in the foreseeable future. This growing movement presents opportunities and challenges for the food and hospitality industry – some of those challenges being identified in the area of preparation practices. The unintentional addition, during preparation, or deliberate addition (in terms of adulteration at supplier level) of animal materials to food can lead to two major problems: the presence of undeclared animal species; and more specifically, food claimed to be suitable for vegans – and to an extent, vegetarians – containing animal substances.

To address these problems as separate entities and thus reduce the different risks involved, it is necessary to take a step back and gain perspective – a view from above of how the picture fits together.

ANIMAL SPECIES CONTROL

Species control includes the identification and control of animal substances to prevent the presence of undeclared animal species in food at every stage of the preparation process, from harvesting through to presenting and packaging the meals. The addition of undeclared meat species to food and meat products is not an uncommon occurrence. In South Africa, in recent years, multiple incidents of species substitution and mislabelling of meat and fish products have been recorded. Occurrences

of this nature not only constitute consumer fraud, violate religious faiths and raise ethical concerns, but can result in food safety risks.

Intentional presence of undeclared animal species

Due to their high cost, food products such as meat and fish are highly prone to substitution or adulteration, and such practices are often relatively simple to get away with. The flesh of many meat and fish species differs only subtly in appearance and texture, making it difficult to identify the species used by visual inspection only. Another type of substitution of meat ingredients involves the use of cheaper ingredients from the same declared species, but from different body parts (typically offal, connective tissue, or blood);

FACTS SA

or the substitutes may be nonmeat ingredients (e.g. from plant or dairy sources). The fisheries and aquaculture sector is also considered particularly vulnerable to food fraud. As a result of the rising incidence of food fraud in the food manufacturing environment, food certification programmes now require that these types of vulnerabilities are controlled with VACCP (Vulnerability Assessment Critical Control Points) in addition to HACCP (Hazard Analysis Critical Control Points).

Unintentional presence of undeclared animal species

The unintentional addition or substitution of species may be due to a lack of expertise, management and/or control. A significant concern is the potential for meat products to be contaminated by undeclared species during the preparation of meals. Cross-contamination can arise when poorly cleaned equipment or utensils are used when preparing meat from two or more different meat species, or when preparing a plant-based meal. To date, South Africa has not set any threshold levels for undeclared animal species. However, studies have shown that a proper cleaning plan is key to mitigating cross-contamination.

WHAT DO THE REGULATIONS SAY?

The Regulations relating to the Labelling and Advertising of Foodstuffs (R.146/2010) define vegetarian-based statements that can be used on pre-packed food. Although not directly applicable to meals served in the hospitality industry, they are important CTS banner 203x32 9/18/20 3:52 PM Page 1 to consider, as they are what

consumers are exposed to and are used to seeing on food labels. The term ‘vegetarian’ may not be used as a blanket statement on a specific food. The type of vegetarian is required to be specified by adding the appropriate prefix, e.g. ‘Lacto (milk) vegetarian’ for products containing milk products, though products in which animal rennet is used during preparation are excluded; ‘Ovo (egg) vegetarian’ means unfertilised eggs (preferably freerange) and egg products are included, and ‘Honey vegetarian’ means honey is included. ‘Strict vegetarian’ or ‘vegan’ is reserved for products containing no ingredients or additives derived from animal origins at all. Note that ingredients of multicellular plant, fungal, algal and bacterial origin are included; but all animal flesh and products obtained from the slaughter of an animal – such as gelatine, animal fats, caviar and roe – are excluded.

Directly applicable regulations:

This regulation includes monetary penalties that could be costly to your business.

The following two Acts are directly applicable to the hospitality industry, and clearly state that it is C

a criminal offence if a food is sold as something that it is not (e.g. making a false plant-based claim): • The Foodstuffs, Cosmetics and Disinfectants Act (Act No. 54 of 1972), which prohibits the sale and manufacture of any food which contains or has been treated with a substance not normally present in that food; or if a substance has been added to increase the mass or volume of the food with the intention to deceive. • The Consumer Protection Act (Act 68 of 2008) (CPA) was enacted (among other reasons) to protect consumers from hazards to their well-being and safety, and to set out consumers’ rights to safe, good-quality goods. The CPA also prohibits direct or indirect marketing to the consumer of goods if the marketing implies a false, misleading or deceptive misrepresentation concerning a material fact.

CY CMY

FACTS SA

Regulatory exclusions and pitfalls

R.146 does not address the following: • How to manage potential cross-contamination from non-vegetarian products to vegetarian products; • Animal material processing aids being used unknowingly; • Control strategies for the preparation processes of meals; and perhaps most importantly, • The allergen precautionary (warning) labelling required on vegetarian products. A comprehensive regulatory framework results in a situation in which the supply chain comprehends that it must comply; and consumers can then trust the products provided. The current lack of criteria for the use of vegetarianrelated terms in food labelling and preparation may result in complications, including – but not limited to – the following:

Food Safety

In South Africa, four of the eight regulated common food allergens are of animal origin, namely cow’s milk, egg, fish and shellfish. A vegan/vegetarian claim, to the consumer, suggests that a product contains no animal products or by-products, and therefore creates the risk that an allergic consumer could be misled into assuming that the product is safe for consumption. There is an evident risk to allergic consumers who treat ‘vegan’ claims and allergen absence claims (e.g. ‘milkfree’) as equivalent; this could have serious health implications. Although allergen precautionary labelling (specifically related to food allergens associated with animal

products) is allowed on a product that is classified or claimed to be suitable for vegans and vegetarians, there is a risk for consumers, particularly those dining out, to assume that their meal does not contain any traces of animal substances.

Ethical concerns

Consumers must be protected not only from a food safety perspective, but also from an ethical standpoint. This is not a problem exclusive to vegetarians; it also affects religious classifications such as Halal, Kosher, etc. Vegetarianbased lifestyles are frequently driven by strong ethical concerns, and products suitable for these diets often come at a premium price. Ensuring that consumers are not exploited, whether financially or morally, is essential.

Food suppliers and consumer assurance

The hospitality and restaurant industry has a responsibility to ensure safe meals are prepared and served; failing to do so can have a direct effect on a business’s reputation. Ensuring

brand assurance requires that the entire supply chain is confident in its product integrity. Unfortunately, the current lack of criteria can result in compromised brand assurance. A programme to consolidate the numerous aspects of risk involved must include compliance with food and consumer legislation, along with ensuring that ingredients received are safe.

Testing

Testing is commonly used in the food industry to validate and substantiate a labelling claim, such as when a meal is claimed to be free from a certain allergen, or when a nutrient-content claim such as ‘fat-free’ or ‘high in protein’ is used to describe a meal. The exclusion of regulatory stipulations for vegan claims has left the food industry in the dark concerning analysis requirements. This leads to many undesired outcomes, often resulting in an uneven playing field. As the various aspects of veganism are unique and multifactorial, and as there is no specific ‘vegan foodstuff test’ on the market, it may seem like an impossible task to determine how to go about this matter.

FACTS SA

A SOUTH AFRICAN MARKET VIEWPOINT

The South African vegan directory provided by Vegan SA has the following requirements regarding vegan products: To qualify to be listed on their site as a vegan foodstuff, a product must be: • Free of animal products, and use only ingredients that contain no animal products. • Free of animal testing, and use only ingredients that have not been tested on animals, whether at the initiative of the manufacturer or on its behalf, or by parties over whom the manufacturer has effective control. • Products that contain or may contain any genetically modified organisms (GMOs) must be labelled as such. Vegan SA go on to include these details for the food manufacturing environment: if a product is manufactured on the same production line used to manufacture food that does contain animal products, then the manufacturer must make the following commitment:

‘We confirm that our company minimises cross-contamination from animal substances used in other (non-vegan) products as far as is reasonably practicable.’ In addition to this, they also have set criteria regarding veganfriendly eateries and dining-out establishments in South Africa that are suitable for vegans. To qualify for a listing on their site as a vegan-friendly restaurant, an eatery must have the following vegan options: • 3 starters and 3 main courses on its menu (can include 1 salad each course); or • For dining options that are not on the menu - 1 starter and 1 main course that are changed daily. To qualify for a listing as a veganfriendly fast food outlet, an establishment must have the following vegan options: • 3 main courses on its menu (can include 1 salad); or • For dining options that are not on the menu - 1 main course that is changed daily.

science, environment or technology – and consequently, food industry movement – is usually the catalyst for regulatory alterations and adaptions. Legislation must respond to these changes to ensure that attention is paid to situations in which serious food risks could occur, and ultimately secure consumer protection. The rise in consumer sustainability movements has revealed potential shortfalls in the current labelling and preparation requirements for plant-based foods. To prevent any future problems, the legislation must address these gaps. Despite the current absence of regulatory guidance in terms of vegetarian and vegan food and species control, it is still the food industry’s responsibility to ensure product authenticity and consumer protection; by employing and implementing good practices and comprehensive controls throughout the supply chain, while adhering strictly to established regulatory requirements such as allergen control.

AT GRASS ROOTS

Food adulteration and food authenticity failures can be driven by pressures on food production and lack of regulatory guidance and enforcement, as well as the current climate of financial constraint. This has become even more evident with the increasing popularity of plant-based lifestyles and sustainability movements. A change in consumer trends,

CONTACT FACTS SA To access assistance with regulatory, testing and other related services in the food sector, please email info@factssa.com or visit www.facstsa.com for more information.

TRAINING AND DEVELOPMENT

HTA CROWNS WINNERS OF LEGACY COMPETITION

The HTA School of Culinary Art Legacy Young Chef Competition 2020 took place on 19 September to great fanfare with 10 talented finalists and 6 judges.

ow in its fifth year, the HTA School of Culinary Art Legacy Young Chef Competition was first held in 2016. The competition was created to inspire the minds of young South African Chefs as HTA Students. It also allows the students to showcase their skills and impart the latest culinary trends and further test themselves against the challenges of their chosen career. Ten Full-Time SecondYear Students were selected through trials to take part in this prestigious competition.

The finalists were: • Anastasia Geldenhuys • Cobus Muller • Craig Morgan • Daphney Kanotsauka • Emile Wienand • Jordan Blain • Karabo Phiri • Keenan Denoon • Tyler van der Westhuizen • Zaydaan Laly

is to expose our students, the next generation of industry leaders, to a wide range of quality products and ingredients and to allow them to incorporate them into 5 Star Cuisine. The competition was followed by a cocktail event and was attended by approximately 50 influential industry members, family members as well as the sponsors.

The main objective of the competition, other than that of the educational and fun component offered through competitions,

SELECTION OF FINALISTS

The finalists are full-time based students who are about to complete their final year in the Two-Year Full-

TRAINING AND DEVELOPMENT

THE COMPETITION WAS CREATED TO INSPIRE THE MINDS OF YOUNG SOUTH AFRICAN CHEFS AS HTA STUDENTS. IT ALSO ALLOWS THE STUDENTS TO SHOWCASE THEIR SKILLS AND IMPART THE LATEST CULINARY TRENDS AND FURTHER TEST THEMSELVES AGAINST THE CHALLENGES OF THEIR CHOSEN CAREER.

Time Culinary Arts Programme at HTA. They were chosen as semifinalists for this competition based on their overall performance and marks practically and theoretically over a total of 2 years. Following a cook-off held in August at HTA, the ten finalists were selected.

JUDGING PANEL

The panel comprised of Executive Chefs from leading establishments, hospitality industry experts and last years’ winner of the Legacy Competition. Guest judges were: Chef Kabelo Segone; Chef Arnold Tanzer; Chef Stuart Mc Clarty; Chef Fungai Muzorewa; Chef Kirsten Jane Howell; Chef Hector Mnyayiza; and Chef Devon Holman. HTA School of Culinary Art thanks them for their contribution to this prestigious event.

der Westhuizen, with Zaydaan Laly taking second position, and Karabo Phiri in third place.

SOME MUCH-NEEDED POSITIVITY

The event was a great success this year and much needed positivity after a stressful year. It was well supported and the media coverage will no doubt assist in achieving our goals, namely: • Embrace and celebrate the talent of home grown young South African Chefs • To allow young South African Chefs to put their skills to the test • Assist young South African

Chefs in profiling themselves and our industry • To produce quality food under immense pressure • Provide media coverage for HTA School of Culinary Art In conclusion, the annual HTA School of Culinary Art Legacy Competition, has already established itself on South Africa’s Culinary Calendar and we look forward to hosting the competition for the 6th time next year. Thank you to all the sponsors and industry guests for your help in making this year’s event a success. For more info on HTA, visit www.htatrain.co.za.

COCKTAIL EVENT AND WINNER ANNOUNCEMENT

Each finalist was awarded with a Legacy Competition Hamper filled with various amazing prizes from the contributing Sponsors. Each finalist was also given an HTA School of Culinary Art Legacy embroidered Chef Uniform. The winner of the 2020 competition was Tyler van

NEWS

THE CHEFS WITH COMPASSION CORE TEAM WITH THE RUSSIAN AMBASSADOR AND SA CHEFS

CWC RECEIVES DONATION FROM

RUSSIAN AUCTION

The Russian Embassy in Pretoria donate the proceeds from their charity auction to Chefs with Compassion to assist in the significant work they are doing.

mbassador of Russia to South Africa, H.E.Mr.Ilya Rogachev, handed over to the representative of the Chefs with Compassion NGO, Chef Coo Pillay, the proceeds from the charity auction purposed to deliver food assistance to socially vulnerable population groups in South Africa. The auspicious handover took place on 6 October 2020, with proceeds gathered from an online charity auction arranged by the Russian Embassy. Among the lots were books, photographs and souvenirs provided by the Embassy staff. Head of Russian diplomatic mission in Pretoria extended his gratitude to all the contributors to the charity auction: “The experience has proven that not

a single country or organisation facing the coronavirus pandemic can overcome this threat on their own. In these difficult times we must help each other and stay together.” The charity auction was attended by the representatives of the Department of International Relations and Cooperation of South Africa, Bryanston Auctioneers - who also hosted the auction - as well as South African media and Russian

nationals residing in South Africa. Chefs with Compassion recently reached an incredible milestone of providing over 1 million meals to those most affected by the COVID-19 crisis in Gauteng. Congratulations to the team who have recently also announced that they will be comtinuing this initiative into the new year for as long as they are able after the lockdown comes to an end.

THE EXPERIENCE HAS PROVEN THAT NOT A SINGLE COUNTRY OR ORGANISATION FACING THE CORONAVIRUS PANDEMIC CAN OVERCOME THIS THREAT ON THEIR OWN. IN THESE DIFFICULT TIMES WE MUST HELP EACH OTHER AND STAY TOGETHER.

THE LAST WORD

NO THANKS I’ve had enough sanitiser for one day, says Brian McCune.

BRIAN MCCUNE

es, I know it’s supposed to be for my own good but there are two things that have really pissed me off about this pandemic, and that’s sanitisers and sourdough. Thankfully there seems to be a decline in interest in sourdough recipes and social media videos, possibly in direct relation to the easing of lockdown regulations – although personally, I reckon it probably has more to do with the poor management of sourdough mothers and real mothers getting irritated with foaming jars in their kitchens and endless bloody inedible bricks on their tables. Surely, people, now is the time to acknowledge that sourdough is best utilised in low-cost housing. Sanitisers on the other hand (well, actually on both hands) are everywhere. On a simple shopping trip to the mall, after having washed your hands before

leaving home, you are accosted by insane sanitary security toting spray bottles in each hand like a spaghetti western gunslinger shooting in the rough direction of your outstretched palms whilst engaging in agitated conversation with someone waiting to hijack the trolleys of exiting shoppers. Then depending on the size of the store you approach, there is either another sanitary sentry or perhaps a foot-operated bottle on a pole. Usually these suspended sanitisers are either malfunctioning or empty, forcing you to either rub your hands in pretence or take the walk of shame into the store glancing over your shoulder apologetically at quizzical shoppers behind you, a bit like when you are forced to exit a toilet cubicle where the flush doesn’t work. Five stores in, and you’re on your sixth rub, and popping into the coffee shop for something to distract you from your dry, sticky, smelly mitts only attracts the attention of the sanitiser sommelier and another spray. Now here’s the problem with these sanitisers that have invaded your life: your hands have a cocktail of alcohol-based substances on them, none of which you can possibly identify since they were all dispensed out of unmarked containers. You trust that they include a minimum of 60% alcohol as per health regulations but there’s no branding, no ingredients and the only thing you can be certain

of is that they were all sourced from the cheapest possible suppliers – after all, they’re giving it away free! Now you better have an extra cup of strong coffee because your hands are drunk and if the proposed 0% alcohol tolerance legislation for drivers has been promulgated and you come across a road block on the way home then you better not grab hold of the breathalyser unit. I reckon there’s a missed marketing opportunity here. Never mind the fancy designer waters, let’s have designer sanitisers in different flavours so that we can get our hand cocktails properly blended. Instead of those opaque plastic bottles, let’s have clear ones with tasting notes printed on the back like fine wines. What a perfect Xmas gift would be a flight of designer sanitisers, multi coloured and for different occasions. Full disclosure here, I have already developed my own personal sanitiser with a hint of Tabasco and educational qualities, it not only kills germs but it teaches you not to touch your face and eyes.

ABOUT BRIAN MCCUNE 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

SA CHEF Issue 21

Articles inside

THE LAST WORD WITH BRIAN MCCUNE

FACTS

LIGHT AT THE END OF THE LOCKDOWN TUNNEL

TRENDS WATCH: FINNISH FOOD

SAVANNAH

UNILEVER – CHEF PINKY INTERVIEW

ADRIAN VIGUS-BROWN: CALLED TO CULINARY

AOC FOCUS: FOOD AND BEVERAGE CONTROL

MSC

COVID RECIPE TRENDS

SIME DARBY

HONEY

RESTAURANT MOSAIC

SA CHEF MEMBERSHIP SPECIAL

SGS

CAPE KAROO

LIBSTAR’S TRUSTED BRANDS