Hospitality Guide - Volume 10/2014

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HospitalityGuide

Volume 6/2011

Volume 10/2014

YO U R G U I D E TO R U N N I N G A S U CC E S S F U L E S TA B L I S H M E N T

Why your guests' feedback is important Super Stylish vryburg CLEVER DÉCOR IDEAS STARTING A BACKPACKERS EASY PUDDINGS MAKE YOUR BREAKFAST MEMORABLE

recipes for bread, pastries & egg dishes


contents

4 VILLA BROCANT

12 4 Marrying hospitality and exquisite interiors

46 White crockery can be stylish and versatile

12 Look before you leap

RECIPES

17 Insurance

51 Great ideas for breakfast, brunch and more...

18 At your service 22 Make the most of marketing opportunities 24 The perfect hostess 27 Organise your home 30 Affordable style 32 So you want to start a backpackers? 36 Appointing a good manager 38 Small details big impact

Compiled by:

marketing

52 Eggs with a bite 52 Salmon, Dill and Camembert Frittata 53 Pan with Mince, Tomato and Eggs 53 Hard boiled eggs with mild curry sauce 56 Brioche 57 Danish apple cake 58 Brown bread with sugar topping

Tel: 011 646 8767 email: hospitalityguide@mpmarketing.co.za


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24

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60 Know your sugars 62 Old fashioned chicken pie 64 Yoghurt and condensed milk rusks

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66 Chelsea buns 68 Strawberry ice-cream bars 69 Yoghurt lollies 70 Individual mousse puddings

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LUXURY and style

Marrying hospitality AND

exquisite interiors

When you walk into Villa Brocant, a stylishly appointed guesthouse in Vryburg in the North West, the contrast between the starkness of the countryside and the luxurious furnishings of the rooms and reception areas filled with genuine antiques, art and accessories, is almost overwhelming. Owners, Elsa and Pieter Jonker, have made their guesthouse into one of the most talked about establishments in the region, with the novel idea of marrying their love for decorating, design and European antique furniture with their passion for the hospitality business. Inspired by their visits to Belgium, Elsa and Pieter named their guesthouse Villa Brocant, which means a ‘big house with antiques’. Every room in Villa Brocant is tastefully furnished and decorated and all the furniture and decorations are price

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All the furniture and decorations are price

tagged, making the entire guesthouse a fabulous display of the stock that is available to prospective buyers.

tagged, making the entire guesthouse a fabulous display of the stock that is available to prospective buyers. If, for instance, you had a good night’s sleep and fell in the love with the French four-poster bed you slept in, you are welcome to purchase it and have it delivered to wherever you want it. The Villa has quite a history of influencing lives and lifestyles – a young couple recently became engaged at Villa Brocant, and after enjoying a celebratory dinner at a beautiful antique French table, they decided to buy the table as the first piece of furniture for their home. ‘They

said the table would hold fond memories and make for many years of wonderful dinner party conversations,’ remembers Pieter. One regular guest bought his wife a beautiful lamp. She was so pleased with the gift that the couple have now become regular antique clients at the Villa. The demand for antiques has grown and extended into soft furnishings and there is now a well-stocked shop next to the guesthouse. Here shoppers and guests can browse for smaller and bigger items ranging from mostly imported linen, tea cloths to exquisite, embroidered curtaining

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LUXURY and style

material, stylish tableware, beautiful vases, and bed linen to furniture. The interest and trade in antiques is only one part of the business. Running a highly successful and well organised hospitality establishment is a top priority for the Jonkers, ably assisted by their

extremely competent manager, Petie Pretorius. Vryburg being the gateway to Namibia, Maheking, and other outlying areas, their guests are predominantly clientele from the business sector as well as government officials travelling through or staying over in Vryburg.

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Attention to the smallest detail and always being proactive about their guests’ needs means that visitors feel valued and content, Petie tells us. He believes one should never dismiss any demand as too trivial. He has a flair for providing novel and practical solutions to problems as they arise, like the now, widely appreciated tradition of providing warmed coffee cups on cold winter mornings. Petie prides himself on being a perfectionist. First thing in the morning he scans through his list of arriving guests and makes sure that he remembers guests’ first and second names, as well as a bit of background information if available. Travelling to Vryburg usually entails a long drive and Petie is quick to pick up if clients are tired and frazzled. Providing them with a refreshing drink and settling them in their rooms as soon as possible, ensures guests feel relaxed in these beautiful surroundings.

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LUXURY and style

Long standing guests receive

complimentary gifts in their rooms on arrival, perhaps a bottle of chilled wine, biltong or whatever will make them feel welcome and valued. Special attention is given to the comfort of regular guests, albeit a special pillow, a hot water bottle in addition to the standard electric blanket, and accommodation of physical limitations, such as wheel chair access, as needs dictate. Long-standing guests receive complimentary gifts in their rooms on arrival, perhaps a bottle of chilled wine, biltong (Vryburg is also known as the Texas of the North West) or whatever will make them feel welcome and valued. Ordering a cup of tea and a slice of cake is a indulgent experience at Villa Brocant.

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Villa Brocant does not only provide excellent

accommodation and services to those escaping the bustle of city life, it aslo caters for bigger events such as wedding receptions and corporate functions. Vryburg not only experiences extreme weather conditions, the residents have also had their fair share of load shedding and electricity shortages. These present some very real challenges for guesthouse operators. However Villa Brocant is in the process of installing solar panels and have also found that giving their guests advance warning, if possible, and explaining upfront what might happen, helps to ease things a bit. A breakfast menu compiled with care and flair is also part of the service. The menu varies with changes in seasons and local fresh produce is used whenever possible, including herbs from the herb garden on the premises. Special dietary requirements are catered for, also personal requests such as halaal meals. This popular guesthouse is frequently booked out in advance. When guests have to be turned away, Elsa and Petie always try to them find alternate accommodation in the vicinity. This policy has stood them in very good stead as guests appreciate their concern in helping them find a place to stay. At Villa Bocant Guesthouse, management and staff alike believe their guests should leave feeling enriched by their stay and eager to return, whether it is to experience the fine hospitality, the inspired decor, food or garden or to buy an antique or two! What they do know, is that they will be welcomed once again the Villa Brocant way. i

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NEW in town

Look before

you leap

Starting a new business is always exciting but doing your homework beforehand is essential. Louwna Pretorius and Corné Cloete have just launched their new lodge, 41 on Market, in Vryburg and so we asked them to share some hints and tips when starting from scratch.

Most of us can remember driving through the platteland or through small coastal towns and passing by the local hotel on the main road. Inevitably they were called the Royal Hotel or the Railway Hotel. Today those small hotels have almost all disappeared from the South African hospitality scene and have been replaced by B&Bs, guesthouses and lodges. One such historical hotel was the International, a well known landmark in

Vryburg, which has now undergone a complete revamp under a new owner. While the street level now accommodates office space, the rest of the old hotel is a modern 26 room lodge, offering bed and breakfast. Steering the new lodge operation are two experienced business women, Louwna Pretorius and Corné Cloete. Louwna has a background in PR, while Corné has owned and run two guesthouses,

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so between them they have both people skills and hospitality expertise. However, as Louwna says, having a great idea is not enough. You need to do your homework first and research whether there is room for your business idea or

is the market already overtraded? A sound business plan is essential before embarking on a new venture. These are some of the factors Louwna and CornĂŠ considered before they went ahead with their project:

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Location

Was the old hotel the right place for a 26 room guesthouse? As with any other property, location, location, location is of utmost importance. This aspect got the nod because the hotel is situated on the main street of Vryburg, which is also a main thoroughfare to Namibia, Kuruman and Mahikeng.

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Costs Louwna’s husband, who is an engineer, provided invaluable help when it came to calculating overhead costs. Factors that had to be considered included capital outlay and day-to-day expenses such as wages, water, electricity, insurance, security and marketing. 13


NEW in town

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Number of bedrooms

Vryburg is a very popular overnight stopping point for both tourists and business travellers. Because of this there is a shortage of accommodation in the town so Louwna and Corné believe the town can sustain a 26 room establishment. They have budgeted for a 45% bed occupation but aim to reach 70% bed occupancy in prime periods. With more rooms to rent out the running costs will also come down proportionately.

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The business partnership

Working together on a daily basis, even if you are friends, can be challenging. Louwna and Corné made a list of their strengths and worked out how they could complement each other’s strengths as part of a strong team. 14


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Vision and Passion

Running a hospitality establishment requires commitment, passion and good people skills. You have to be prepared to work long hours and often go the extra mile for guests. Managing staff successfully is just as important.

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Staff Managing staff can be challenging. At the outset managers should have a clear vision of what they expect from staff. (See page 36 for more about this important topic) Room development and decor

CornĂŠ has owned a decor shop in Vryburg for the past 18 years so she has been able to use her decorating knowledge and her extensive list of suppliers when it comes to furnishings.

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NEW in town

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Unique selling points

The lodge does not have a garden setting but this is not essential because the clients are predominately travellers wanting an overnight stay en route to somewhere else. More importantly, there is a very large secure parking area which can accommodate cars, trailers and caravans.

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Enthusiasm!

CornĂŠ and Louwna agree that being flexible, pragmatic and keeping your sense of humour are vital attributes in the guesthouse/lodge business!

Marketing Advertising your new

business can be costly and timeintensive. Because the Lodge is on the main thoroughfare through Vryburg, CornĂŠ and Louwna put up large, eye-catching banners outside the lodge. This way they can attract the attention of travellers looking out for accommodation. For any hospitality business a strong, easily accessible website is essential. Many people try and keep costs down by doing their own website. This is usually a false economy and it pays to use a professional service as Louwna and CornĂŠ have done. Finally, word-of-mouth is a great marketing tool so make sure your guests have a happy stay. Not only will they return, they will also tell their friends and family. i 16


COVER your business

Insurance Insurance cover is available for almost any contingency you can think of. This of course does not mean that any insurance you buy covers all contingencies – the cover purchased needs to be specified.

Choose the right person Utilising a licensed financial advisor to determine your insurance needs is very important. A good track record is good insurance and assurance that you have made the right choice! The adviser will help you assess your risk profile and the specific coverage you need.

Should you need to lodge a claim Thoroughly document all the circumstances surrounding losses which might give rise to a claim. The better your documentation the better the chances of you being paid out. No admission of guilt should be made or expressed to anyone. An insurer should confirm the position/ situation of the client in writing , the claimant should respond in writing, fully document the incident and loss with as much detail as possible and then give the insurer the opportunity to react. All claims should be reported to the insurer as soon as possible when or after the possibility of a possible claim / loss had come to the attention of the insured. Certain insurers allow a period of grace of up to 30 days after the event had occurred. i

Understand your policy It is vital that you understand fully what you and your business are covered for, that this is confirmed in writing and then filed in a safe place. Be careful not to be led only by the cost of insurance. Cost is important but more important is having a reliable supplier ( insurance house ) and adviser. Stick with and build a good relationship with your advisor. You will not need his/her services every day but, when you do, you need to feel he/she has your best interests at heart.

Info supplied by PJ Steenkamp from Compco and Associates

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CLIENT service

At your

service

Your clients’ well-being should always be your top priority. We asked some well -travelled business executives what they would like to see more of and what puts them off when choosing guesthouse accommodation. Remember a happy client means a returning client! Almost all the people interviewed wanted efficient and polite staff but didn’t like it if managers or staff were too familiar or intrusive. After a long working day, most business guests prefer to take the lead in how much social

contact they want. Family pets on the property should be kept away from areas frequented by guests. Accessible plugs, power points and hairdryers next to mirrors were all frequently mentioned in our survey.

Johann du Toit is a mechatronic engineer. He spends a lot of time on big construction projects away from home. He usually stays for fairly lengthy periods in 4 star establishments.

This is a clever way to make a small room, built close to a boundary wall, seem more spacious and airy. The owner created a small courtyard by connecting the room to the boundary wall and leaving it open to the sky. For security they added the cross bars connecting the outer wall with the inner wall. This gives the guest the opportunity to sleep with the door open in hot summer months.

Nice to have: 1. A small desk is very convenient, especially for a longer stay. 2. Plug points at strategic places in the bedroom. 3. A room with plenty of sunlight and fresh air.

Make sure plug points are located in strategic and practical places. 18


4. More hangers – at least 10 in the wardrobe and have more available on request. Laundry schedule clearly indicated and a clear indication when the washing will be returned. 5. The Laundry schedule should clearly indicate when washing is collected and returned. 6. Public spaces where guests can spend some leisure time reading and relaxing. Being

confined to a bedroom can get very tedious. 7. A Weber braai or a braai area. Pet hates: Leaking showers; often the doors aren't properly sealed or the shower curtain is inadequate. Too many decorative cushions on the bed – they get in the way and usually end up on the floor!

Morné Lubbe is a regional sales manager for a national food company

reception can offer it on arrival. 3. Plunger coffee instead of instant coffee or a choice of both. 4. Accessible plug points. If you use your cell phone as an alarm you want it charging on your bedside table. 5. A facecloth in place of a smaller towel. Packing your own wet facecloth is always a hassle. 6. Padkos from the establishment – this is often more convenient than having to stop on the journey for breakfast or a snack.

Nice to have: 1. Coffee mugs rather than cups in the room, much less fuss and bother. 2. Fresh milk. If there is no fridge in the room

Offering padkos or take-away lunches is a nice touch and offers an alternative to fast food for busy executives and holidaymakers alike.

Small details such as a proper-sized coffee mugs and fresh milk can make all the difference to your guests' experience in your establishment. 19


CLIENT service

Abdul Hamilton is a representative from a large company. He prefers guesthouses to hotels. While he does not stay for long periods he is a frequent guest. Nice to have: 1. A jug of ice-cold water in the room or somewhere easily accessible, where he can help himself Pet hates: 1. Over- enthusiastic owners and managers, wanting to chat when he has had a tiring day. 2. Other people’s dogs. While owners may love having their pets around, not everyone wants other people’s animals in their private space.

It is best to keep your animals and guests separate.

Danelle Pienaar is a forensic consultant for an international auditing firm. Danelle usually stays in 4-star establishments. Her visits are usually short stays but can often be for longer than a day or two. Nice to have: 1. Danelle loves a surprise touch like a hot water bottle in her bed on a cold night. Even better was the electric hot water bottle which stayed warm all night long!

Custom-made slippers adds a nice touch and take-home gift for long term visitors. 2. Slippers supplied by the guesthouse, especially for visitors on a long term stay. After a long day in high heels they are a wonderful treat. 3. Coffee. Danelle loves the luxury of a mini plunger and proper filter coffee, in her bedroom, to start her day. 4. Convenient plug points and multifunctional adaptors Pet hates: 1. Danelle’s pet hate is shared by many women who stay in guesthouses. Far too often a plug for the hair dryer is far from a mirror.

An electric hot water bottle will ensure your guests stay warm during those cold winter nights. 20


Most women find wallfitted hairdryers in the bathroom much too weak to blowdry hair quickly. And often the bathrooms have too much moisture in the air for successful blowdrying 2. Bedside lamps which are decorative rather than functional. A good reading light next to the bed is essential.

A good hairdryer makes all the difference. Test the model you have in mind. Make sure your bedside lamp is not only decorative but also functional.

Masanda Peter is a communications manager in the mining industry. She is a frequent traveller and often stays in guesthouses.

Nice to have: 1. Safety. Masanda prefers to be aware of visible safety measures, rather than assurances that there has never been any problems with crime. 2. More creative menus, even at breakfast. Although the staples should always be on a breakfast menu she enjoys a menu which highlights the regions’ specialities – fish on the coast, citrus fruit in Mpumalanga etc. 3. She enjoys the more homely feeling in a guesthouse rather than the rather sterile and impersonal atmosphere in many hotels. Recently her bed had a hand knitted throw on it and she enjoyed the personal touch that it lent to her bedroom. 4. Good quality soft towels.

Above: If your area is known for a specific fruit, share it with your guests. You can even put it on display. Below: Keep in mind some of your guests might be allergic to cats. 2. Familiarity. While she appreciates the warmth of a guesthouse and the useful advice and information offered by guesthouse owners or managers about local restaurants, directions and other facilities, she prefers not to engage in long personal conversations. i

Pet hates: 1. Pets! Most people like their own dogs but not necessarily those of other owners in public places. For many just the sight of a cat on the furniture can set off an allergic reaction.

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MARKETING and promotion

Make the most of marketing opportunities Anniversaries, special occasions and significant dates can present perfect opportunities to create goodwill with your customers. But all too often a great marketing opportunity is lost because the execution is not sufficiently professional Many couples choose to celebrate their engagement or a wedding anniversary at a guesthouse or lodge. If owners and managers are aware of the occasion they may choose to present a couple with a complimentary bottle of wine or a box of chocolates. If a guest is celebrating a birthday you may recognise this by presenting them with a small cake with a candle or something similar. These are all marketing opportunities for your establishment. As we’ve said many time, positive word-of-mouth feedback is one of the best marketing tools for a guesthouse owner. However, always remember the whole point of the exercise is to make your guest feel really special. While you don’t have to choose a rare vintage wine, a very cheap gift does nothing for your guesthouse’s image. It’s worth spending a little more so that the guest feels really valued. Remember if you are hoping to use the gesture as a marketing exercise there must always be some benefit for the client as well for it to be a positive experience all round. The following story is an example of how a good idea was not carried through very well. “When I arrived at my regular guesthouse I was surprised to see my name on a large board in the reception area”, says this long-time guest. “The message was welcoming me personally for my 90th stay - something I had not even been aware of.” However, that was a far as the recognition went. The long-time guest ended up feeling that the guesthouse management had used his loyalty to promote themselves only and that they had taken his loyalty for granted. As a result he decided to take his business somewhere else. A box of chocolates, a bottle of bubbly

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or even a meal voucher that he could share with his family would have gone a long way to showing the guest that his custom was truly valued. Always remember these sort of gestures should be mutually beneficial. Another important point to remember with frequent guests is to never let familiarity breed contempt – don’t take a customer for granted not matter how frequently he or she stays with you. After all, your guest is paying for the accommodation, unlike ‘real’ family, so always treat your guest with the same measure of respect and warm hospitality no matter how often he or she has stayed with you. i


– making every day sweeter


New Ideas

The perfect

hostess

A charming tea party is a creative way to add another element to your business Kitchen teas, baby showers, special birthdays – whatever the occasion we all love a celebration. In today's busy world many people don't have the time or the inclination to host parties at home. This presents an excellent opportunity for

hospitality establishments. You can provide the venue only – a pretty patio or garden setting or a cosy private room is ideal. However, if you have the resources, you can also offer a full service including decor themes, staff and refreshments.

One of the most popular ways to entertain is a stylish tea. To host the perfect tea party bring out pretty china, dainty treats to eat and festive flowers. 24


A rainbow of Huletts Sugar crystals provides a touch of luxury. Serve a variety of mini treats that are easy to prepare in advance. Elegant presentation is an essential part of a successful tea party. i

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Add an elegant touch

A stylish centrepiece can be easy and inexpensive to create. For this pretty display the rose stems were cut short and the roses left to dry naturally. Displayed on a copper or silver tray, they’re perfect for a feminine room. 26


Organise

your home

Try and give your house a thorough clean-up twice a year and use this time to also toss out stuff that you have been hoarding and no longer use. If it is not possible to do the whole house over the same period, start with a room at a time and give each area a good clean out. It is remarkable how the “tired” look of a room disappears after windows have been washed and the sun shines brightly on them. Carpets should be vacuumed or brushed thoroughly so that the pile does not look flat. Good cleaning takes time and organisation, so start with four large boxes labelled RECYCLE, DESTROY, DONATE and THROW AWAY.

BEHIND the scene

Most hospitality establishments experience quiet periods. This is the perfect opportunity to get staff members involved in some spring cleaning, no matter what the season is!

inside and out. • Empty all kitchen cupboards and drawers and wash down with a strong household cleaner. • Replace chopping boards on a regular basis and remember to use separate boards for chicken, meat and vegetables. • When cleaning appliances like cake mixers and processors use a toothbrush to get into the difficult nooks and crannies. • Descale kettles and irons – there are commercial solutions available for this. • Coffee and espresso machines will probably last longer if you have them serviced regularly, especially if the guarantee requires it. • Unpack everything from your fridge, defrost it and give it a good clean. Do the same with the freezer and get rid of food that you know has been sitting there for months. Any food stuffs with a sell by date which has long passed should also be thrown away. • Give stove plates, the oven and oven racks a good scrubbing down.

Kitchen Checklist It’s easier to give your kitchen a deep clean if it is kept clean on a day-to-day basis. Neglected kitchen areas can become extremely grimy if not cleaned thoroughly on a regular basis. Good hygiene in the kitchen is essential to avoid any possibility of food contamination. • Give all pots and pans a thorough scrubbing both

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• Check your kitchen cloths; are they still fresh or discoloured and stained?

choice for floor covering, especially in high traffic areas, and are more difficult to keep clean than tiles for example.

Pantry How well organised is your pantry? Open packets of dry ingredients are often a problem. Empty instant coffee bottles are perfect storing containers for smaller amounts of ingredients. Make sure to label each bottle correctly. Large plastic containers will hold bigger quantities of sugar and flour Not only is this more hygienic it will also save on product going to waste when it spills out of the bag.

Lampshades and chandeliers Cloth lampshades should be regularly cleaned with a lint roller or a long pieces of cellotape. Use the cellotape as you would when removing lint from your clothes. Chandeliers can be cleaned with a light damp cloth and a soft toothbrush. Curtains Use a professional service to remove dust from your curtains or even damp clean when needed. Scotchguard areas of the curtains where they are likely to be touched when being closed or where they touch the floor. Fitting closing rods on your curtains will ensure they are not tugged and touched by dirty hands!

The linen cupboard Storing old sheets, blankets, towels just takes up space – pass them on to someone more needy. Torn and stained linen can be cut up to use as cleaning cloths. You will get years more service from duvets and pillows if you have them dry cleaned on a regular basis. Dry cleaning kills off dust mites and the allergens they create. If the duvets or pillows are washable, put them in the machine on a gentle cycle. Sun drying is always the best. Pillows last a lot longer when covered with a pillow protector – you can use a pillowcase as a protector.

Showers Use old toothbrushes and scrub the grouting between the tiles. This will give the shower a fresh look. Consider regrouting a shower if the grouting shows signs of old age. New grouting can do wonders for tiles because it is usually the grouting that ages and not the tiles.

Carpets Refreshing your carpets can do wonders for your guesthouse. Getting rid of dust, dirt and stains will not only make your house look and smell fresher and you will get years more use out of your carpets. Regular vacuuming is important but having a professional steam cleaning not only cleans the carpets thoroughly but also lifts the pile to give your carpets a much fuller look. Read all instructions thoroughly before you apply any commercial stain cleaning products. Using the incorrect product can result in more damage than the stain itself. Before you replace carpets with new ones consider if another floor covering would be more suitable. Consult the internet for the vast choice of floor coverings. Although carpets have a warm, luxurious feel, they are not always the best

General Be ruthless when it comes to throwing away clutter. Dried flowers that were once attractive often get forgotten about and end up looking old and tired. Keys, rusty padlocks, electrical appliances that no longer work, adaptors that are no longer used can all be got rid of. Don’t throw them in the bin – ensure they reach the right depot for disposal. Your local municipality, chemist or even supermarket should be able to help you. Get rid of chipped plates, mugs etc and any crockery that you no longer use. Discoloured plastic containers, old fashioned stainless steel dishes and all that stuff you’ve been hoarding at the back of the cupboard and haven’t used in ages should be ditched! i

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After a hard day’s work there is nothing like a cup of coffee and Huletts.


Backpacking

Affordable style

Hayley van der Walt owns and runs the very successful Hermanus Backpackers. Hayley says she has ‘travel blood’ running in her veins.

Hayley says her own knowledge and experience has enabled her to understand the likes, dislikes and overall philosophy of a traveller. Having been involved in the business for many years now, she has seen how the perception of backpackers’ hostels has changed, as has the profile of backpacker clients. Where it was once seen as an overnight place for the cash-strapped, tattooed and pierced-ear fraternity, who were usually in their late teens and early twenties, today, clients are just as likely to

be middle-aged ladies, older couples, families with kids and groups who enjoy travelling together. Hermanus and its surroundings areas are famous for attractions such as whale watching, hiking and walking and cage diving in nearby Gans Bay. With this in mind, Hayley has made her marketing strategy activity-driven. People come and stay at her place to do and see things. Each dormitory sleeps six to seven people. People of both sexes and all ages and nationalities share this space. They also share one bathroom.

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Rooms can be basic, but must always be clean and comfortable. Give each guest their

own storage

space that they can use for their toiletries etc.

Double rooms have two double beds and sleep four people. There are also standard double bedrooms with private bathrooms. mentions that the worst theft is when a guest helps himself to another guest’s slice of pizza or fruit juice in the communal fridge! Over the years Hayley has trained her staff to sum-up potential walk-in clients quickly. If a client smells of alcohol or appears to be ‘high’ in any way, experience has taught her this usually means trouble and then they are told ‘regrettably full’. But much more challenging she says is training, managing and keeping staff. A backpackers establishment tends to attract staff who also have a measure of wanderlust so they do not always stay for very long. On the maintenance side, when things go wrong – as they do from time to time ─ Hayley is contracted to a handyman who is always on call and can fix most problems. For Hayley van der Walt, an Australian married to a South African, there is no better lifestyle, which she also regards as an exciting career, a fulfilling job and is an excellent return on her financial investment. i

Double rooms each have two double beds and sleep four people. There are also standard double bedrooms with private bathrooms. Hayley’s room rate includes a light breakfast, offering tea, coffee, toast and jam, which can be enjoyed any time of day. There is no set breakfast time, which gives guests greater flexibility. In the evenings there is a communal braai on an open fire. This is very popular and some guests book in advance for this evening meal for every night of their stay. Security is of utmost importance. Lockers are provided for guests and they can also make use of a safe on the premises. A security guard, panic buttons, armed response and security cameras are all part of the security detail. Camera recordings enable Hayley and her manager to trace any wrong doing almost immediately. Jokingly Hayley

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starting up

So you want to start a backpackers? Backpackers’ hostels are becoming increasingly popular; young visitors enjoy the opportunity to mix with other like-minded tourists and hostels are ideal for travellers on a more limited budget.

Backpackers' needs are usually quite simple. Hot showers, a clean bed, security for their luggage and personal belongings, and a common room where they can meet new people... and they are happy. 32


Whether you are looking at setting up in the city or near one of our many tourists destinations there are several essential points to consider, once you have obtained the necessary licence to operate your hostel.

guesthouses, lodges etc try to cover their expenses with an occupancy rate of around 30 per cent.

What you should offer Common room. Part of the backpacking experience is the opportunity to meet other guests so A well-equipped common room or lounge is the hub of the hostel. Books, table tennis, a billiard table, perhaps some music, will help make this a fun area. If guests are able to socialise here, whatever the time, without disturbing those in the sleeping areas, so much the better. Television and TV games are not usually necessary because this should be a place for guests to meet. Of course, if you have the facilities you could always have a separate TV room. Internet Access. Internet access is vitally important for today’s backpacker. Guests will want to connect with loved ones in their home countries, download and send pictures and even Skype if possible. Sufficient plug points for laptops are essential. Some guests will have their own tablets, laptops or smart phones but for those who don’t you should provide one PC for their use. Free WiFi will be a big attraction for backpackers when choosing your hostel over another establishment. You will also need to ensure sufficient outlets to charge electrical equipment, whether in the common room or in the sleeping quarters. Security. Good security is vital. You will lose customers very quickly if your hostel gets a reputation for unreliable security. Keys. Keys and gate remotes need to be provided for guests to come and go freely. Charging a deposit for keys will help control keys not being returned. If guests return while staff are still on duty then they won’t need keys. Lockers. Each guest should be assigned a locker. They should be large enough to hold laptops, cameras and other valuables. The best kind of lockers is the kind that allows guests to bring their own padlock. Luggage storage. If you have space you can offer a luggage room where guests can leave their luggage

Location This is probably the most important decision you have to make. If you already own a property you need to tick off these considerations: • Is it reasonably accessible for transport hubs – customers could arrive by train or bus and do not always have funds for long, expensive taxi rides? • Is it situated close to shops, restaurants and entertainment areas? • Is it close enough to a popular tourist area. You may have a fabulous beach front position but if it’s not the beach your cliental want to visit, you won’t get many guests. • Will your neighbours accept an establishment of this kind? Even if you have the necessary licence constant battles with neighbours about noise etc can be very unpleasant. • The most important consideration for backpackers is affordability so you need to keep your investment low. • Will you have to renovate? Your building will have to accommodate a large meeting area, sufficient numbers of beds in varying configuration – dormitories, double rooms etc and ablution facilities to service these numbers. Installing bathrooms is expensive but most backpackers will not accept sharing a bathroom with more than eight people. If your hostel is on a main road or route that is visible to passing traffic it will help attract customers.

Have a business plan Before you start have a clear business plan. Factorin estimated operational expenses like electricity, staff, internet, building maintenance, then add price per bed per night. This should give you the occupancy you need to cover your expenses. Most

33


starting up

Hikers in the Eastern Cape stay over in local Xhosa homes.

after they have checked out for later collection. However, this will involve tight security control, so it may be too costly and time consuming for you to consider. Sleeping Quarters. This is a whole subject on its own, but some points to consider are: what kind of beds, bunks or singles; how many in a dormitory; do you have female only dormitories? Remember if you supply bed linen you can ensure your beds are clean and hygienic, rather than guests using their own sleeping bags etc. Tiled spaces are easier to keep clean than carpeted rooms. Bedroom areas need to have power outlets for charging electronic equipment. Bathrooms. Showers must be clean, well ventilated and have no mildew. An endless supply of hot water is essential. A maximum of eight people with access to a shower is acceptable. To avoid long queues waiting for bathrooms, install a couple of

hand basin stations, with mirrors, where guests can brush their teeth etc. Kitchen. One large kitchen which everyone can use is better than several small ones. It is easier to keep one kitchen clean and control and ensure the equipment is in good working order. Staff. Having a clean, well run hostel with friendly and informed staff will help your rating and reviews. Extras. You should be able to offer a laundry service where guests can wash and iron. Most hostels have a no smoking policy. It’s a good idea to have information on hand about local areas of interest, excursions, transport, shopping and restaurants. A great way to share information is to have a hostel activities calendar up in reception. This can list weather, paid tours and free activities. You can also have a book where guests can write up any interesting activities and information that they have discovered. i

34


Get ready for the hike with a perfect cup of coffee...


BEHIND the scene

Appointing a

good manager

Appointing a good manager needs to be a carefully considered process. Your manager will not only be representing you, he or she will also be the face of your establishment. Before you start interviewing have a clear list of what you require in a manager. Experience If you, as the owner, are going to be involved in much of the day-to-day running of your operation then a young person who has completed a hospitality training course is likely to be a suitable candidate. He or she will be able to work with you closely,while you train them to take full managerial responsibilty eventually. However, if the manager will be assuming all the managerial duties you will need someone with a proven track record in the business. Passion and commitment First and foremost the manager of a guesthouse is there to ensure the comfort and well-being of the guests, so your manager has to enjoy dealing with people each and every day. This may sound obvious but the ideal person is someone who is warm and friendly rather than someone who is too chatty and over-familiar with guests. Not only does the position call for someone with an enthusiastic and confident

The modern hospitality trade is a tough, competitive business with extremely high standards so a professional and competent manager is essential. Employing an out-of-work family member may seem like a good idea ‒ after all, you’re helping them out and it may also save money, but it’s a solution that is unlikely to end well. To cope with the challenges of the job your manager will need to have had training, proven skills and experience.

The ideal person is someone who is warm and friendly rather than someone who is too chatty and over-familiar with guests. 36


Remember your manager will be your team leader and this also requires good people skills. Unhappy staff and a staff turnover are bad for business.

personality, he or she will also have to accept that often duty calls long after the working day has ended. The position requires a flexible personality and someone who often has to improvise in high challenging circumstances. You must be confident that your manager can handle a tricky situation, be it an irate guest, a power outage or even a burst geyser.

necessary and adhere to budgets set by the owners. Some computer skills are essential. Practical knowledge When looking for a manager you should always be prepared to assess their practical knowledge. Ask the applicant to make a bed – can he or she do it well enough to instruct staff? Can he serve at a table? Test her telephone manner, especially on how she handles a difficult query. How does the applicant handle a complaint from a very rude guest? Attention to detail is important – does he or she notice if a dirty cup is overlooked, a tablecloth is crooked or a window needs cleaning?

People skills Your clients should always feel their well-being is the top priority in your establishment. However there are occasions when dealing with a difficult guest will require not only tact and diplomacy from a manager but also a firm stand. This can be a difficult balancing act and a manager will need excellent people skills to handle such situations.

There are occasions when dealing with a difficult guest will require not only tact and diplomacy from a manager but also a firm stand.

Is this the manager for you? You will obviously need to establish a firm foundation of trust with the person who will be responsible for ensuring your business runs successfully. Ask for, and check references thoroughly. First impressions aren’t everything but if you have any immediate reservations this is not the candidate for you. Your manager represents you, your business and your brand so a good first impression and personal grooming are important. A good manager should be able to handle constructive criticism without taking it personally. American business magnate John D Rockerfeller may have sounded rather arrogant when he said, “Good management consists of showing average people how to do the work of superior people” but he wasn’t wrong! i

Staff management Remember your manager will be your team leader and this also requires good people skills. Unhappy staff and a high staff turnover are bad for business. Your manager will be required to not only discipline staff but, as importantly, motivate, encourage and mentor them. He or she often has to lead by example. It is no good expecting staff to be punctual if the manager is always late. A good manager must ensure that service is of a consistent standard of excellence, whether it is serving breakfast on time or making sure rooms are ready when guests arrive. Administrative experience A good manager will be able to draw up efficient staff schedules, ensure the booking system runs smoothly, oversee building maintenance where

Your manager represents you, your business and your brand so a good first impression and personal grooming are important. 37


HANDY tips

Small details big impact Reception rooms

You can create a striking floral display using only leaves and greenery. Ensure the leaves are clean and dust-free by wiping them with a soft, damp cloth. Then lightly rub the leaves with a little cooking oil to give them a healthy, shiny appearance. 38


FAR LEFT: An umbrella stand at the front door is very useful for those unexpected rainy days. Umbrellas tend to get lost or go missing so shop for cheaper umbrellas. Quantity rather than quality is more important in this instance! LEFT: Little displays using shells or other collections can look very attractive but not when they become dust collectors. This glass dome is not only on-trend but is also a practical way to keep the display intact and dustfree for longer.

Fresh flowers always look lovely but they can be expensive and high maintenance. These fabulous fakes look stunning in any setting!

This versatile imitation leather cube/ ottoman is perfect for guesthouse usage and is readily available from popular home stores. You can use it as a side-table next to a sofa, bedside tables, seating at a dressing table or for casual seating where space is limited. Two of these placed side by side also make a practical luggage holder in the bedroom. 39


HANDY tips

bathrooms

Neutral fittings and tiles in a bathroom make good economic sense because the bathroom won’t date as quickly. Brightly coloured towels, bath mats and other accessories will make the room warm and inviting.

In a guest toilet a basket of small cloths is not only more attractive, but also more hygienic than a single hand towel that gets used over and over again. Make sure there is a container to place the used cloths in and that your housekeepers regularly replace the clean cloths. 40


Always have extra toilet rolls on hand.

This is a hygienic and practical way to store feminine products for your female guests – it also shows you are considerate of their special needs.

Any woman will welcome a few fresh flowers in her bathroom. 41


HANDY tips

BEDROOMS

Good quality pillows are a must. Do your homework before purchasing pillows. Some appear plump and comfortable in the shop but the minute you put your head on them, they collapse, making them a proper pain in the neck! The last thing you want your guesthouse to be remembered for is a bad night’s sleep. Always opt for the best quality pillows and towels that you can afford. Adding a throw to the bed not only creates a warm and inviting feel, it’s also practical because it can provide extra warmth if needed.

42


Voluminous curtains

can make small rooms seem even smaller. Fitted blinds are a much better option. If they are the same colour as the walls, with clean and contemporary lines the room will appear bigger. You can bring colour and pattern into the room with scatter cushions on the bed.

A wall-mounted TV is a more practical idea when space is limited in the room.

Guests who are staying for one night only tend not to unpack their suitcases or hang clothes in the cupboard for fear of forgetting them. Freestanding racks and hat stands will be appreciated by your guests. These are available in many different designs to fit the style of your room.

Provide a suitable box to hold all the remote controls in the bedroom. Choose a box that fits in with the decor of the room. 43


HANDY tips

STOEP AND PATIOS

A small covered stoep can be transformed into a cosy seating area. Treat the stoep’s decor as an extension of your home and decorate with soft, comfortable furnishings. 44


A ceiling-to-floor blind will give good protection against weather elements.

A water feature is always an attractive element in the garden. For small gardens a water fountain like this is ideal – a focal point without being too intrusive. i

If you only have a small space, a formal garden will help save garden maintenance. 45


HANDY tips

White crockery can be stylish and versatile Going green is very trendy right now. Add texture to your table mats by

adding something from your garden, a pretty succulent or even just a decorative green leaf.

Yellow and white is a lovely choice for a breakfast room. Research shows that yellow is seen as a friendly, uplifting colour so a cheery breakfast room will put your guests in a

happy frame of mind! 46


White tableware is always practical and means you can ring the changes in your dining room with flowers and other accessories. Look out for fun items that can be adapted to different meal times, functions and changing seasons.

White crockery always looks good on a red cloth or tablemat. White napkins keep the look classical, whimsical owl napkins add a light touch. 47


HANDY tips

The bright colours of a modern ethnic look will brighten up the plainest table. The naartjies complement the look and make a stunning, natural centrepiece. i Always opt for the plain and

classic cutlery. The knife and fork should sit comfortably in your hands and should be

easy to use. Some modern designs can make eating an uncomfortable experience. 48


www.delonghi.com


What a way to start a day!

Coffee is so on-trend!

Coffee has never been more popular. Whether it’s filter, cappuccino or espresso. A good coffee machine can prove to be a wise investment and will always ensure that your guests can enjoy a great cup of coffee. 50


Picture: Courtesy SA Poultry Association, 0861 768 5879; www.sapoultry.co.za

Great ideas for breakfast, brunch and more...


HEARTY snack

Salmon, Dill and Camembert Frittata INGREDIENTS 12 large eggs 50g (½ cup) Parmesan, grated 375ml (1½ cups) cream 6 spring onions, sliced 200g smoked salmon, slices 15g (¼ cups) fresh dill, chopped 100g Camembert, sliced into wedges zest of 1 lemon extra dill sprigs and lemon zest, to garnish

METHOD

Eggs with a bite INGREDIENTS 10 eggs 1 large red or white onion 1 large ripe tomato red or green chilli

METHOD

Hint: Omit or half the chilli if found to be too "hot".

To hard boil the eggs: Place the eggs in a pot of cold water and bring to the boil, allow to boil for 14 minutes. Rinse under cold running water, return to pot and cover with cold water. Remove the egg shells and cut the eggs in half. Whilst the eggs are boiling make the topping: Remove the seeds from the chillies under running water. Chop the onion, tomato and chilli and sprinkle over eggs. Serve as a wholesome snack. Serves 6 - 8 52

Preheat oven to 180°C. Lightly grease a large ovenproof frying pan and place on low heat. Lightly beat the eggs, parmesan and cream and stir in the spring onions. Pour the egg mixture into the pan and keep on low heat, do not stir. Cook for ± 3-4 minutes. Transfer the pan to the oven for 3 - 5 minutes or until just set. Remove from oven and top with salmon rosettes and Camembert wedges. Garnish with lemon zest and dill sprigs and serve immediately. Serves 6 - 8


Hard boiled eggs with mild curry sauce INGREDIENTS 12 eggs, hard boiled and peeled 250ml (1 cup) water 375ml (1½ cup) milk 1 x 70g packet white onion soup powder 50ml curry powder Boiled rice, pap or cous cous Fresh coriander leaves and chopped chilli for garnishing (optional)

METHOD

Mince, Tomato and Eggs INGREDIENTS 30ml oil 500g beef mince 2 x 410g cans tomato-andonion mix salt and pepper, to taste 4-6 eggs fresh parsley, chopped

The addition of eggs makes this a very economical meal

METHOD Heat the oil in a frying pan and stir-fry the mince until browned. Add the tomato-and-onion mix and flavour with salt and pepper. Place lid on the pan and leave to simmer for 30 minutes. Stir occasionally. Remove the lid and make 4-6 hollows (depending on how many eggs you use) in the mince mixture using a spoon. Pour a little oil into the hollow before adding the egg. Cover the pan and cook until the eggs set. Sprinkle with chopped parsley and serve straight from the pan on rice, cous cous, pasta or pap. Serves 4 - 6 53

Mix water, milk, onion soup powder and curry powder together in a saucepan. Bring to the boil over medium-heat whilst stirring frequently to avoid lumps forming. When the mixture starts to boil, lower the heat and simmer for 5 minutes, stirring frequently. Halve the eggs and place on a bed of rice, pap or cous cous on a serving platter. Pour the hot curry sauce over the egg halves. Garnish with chopped coriander leaves and chopped chilli (if desired). Serve immediately accompanied by a chopped tomato, cucumber and onion salad. Serves 4-6 as a main meal.


RECIPES

Home baked treats are always a delight for your guests.



old time favourite

Brioche

Left over brioche is delicious for bread and butter pudding

INGREDIENTS

75ml milk 40g (50ml) Huletts White Sugar 10ml dried active yeast 450g white bread flour 5ml salt 5 large eggs, beaten 300g unsalted butter, softened 1 large egg, beaten with 1t milk, to glaze you will need 2 x 900g loaf tins, greased with melted butter, chilled and floured.

METHOD ln a saucepan, scald the milk until just boiling; leave to cool until lukewarm. Mix 2t of the lukewarm milk, 1t of the sugar and the yeast until you have a smooth, creamy paste. Mix the flour with the remaining sugar and the salt in a large bowl, making a well in the centre. Add the beaten eggs, the creamed yeast and the rest of the milk, mixing until you have a very sticky dough. With the dough hook attachment of an electric mixer or whisk, work the dough until smooth but still very sticky. Cover with oiled clingfilm and leave for up to 3 hours in a warm place until doubled in size. With an electric mixer, beat the butter into the dough, a little at a time, until smooth and shiny. Scrape into a bowl and cover with oiled clingfilm, then leave to rise in the fridge overnight, or until doubled in size. At this point, the dough can be kept chilled for 24 hours before using.

Brioche dough can be twisted into any desired shape. Divide the cold dough into 2 with floured hands and shape into 2 loaves or shapes of your desire. Transfer to the tins and cover with oiled cling film. Leave to rise in a cool place for 2 hours or until the dough has just puffed up over the edge of the tin. Heat the oven to 190째C. Brush the loaves with the egg and milk mixture, being careful not to let the glaze run into the tin. Bake for 35 minutes, covering with foil halfway through, until golden brown and well risen. Remove from the tin and cool on a wire rack. 56


Teatime treat

Danish apple

cake

8 slashes in the top with a sharp knife. Bake tor 25 to 30 minutes until the pastry is golden brown and crisp, Remove from the oven; place on a wire rack to cool.

INGREDIENTS

750g apples, peeled, cored and sliced juice of 1/2 lemon 60g (80ml) Huletts Treacle Sugar 2,5ml each mixed spice and ground cinnamon 1 pack of ready-rolled puff pastry plain flour, for rolling 1 egg yolk, beaten and mixed with 5ml water for the icing 105g (200ml) Huletts Icing Sugar 30ml milk you will need A baking sheet, lined with baking parchment

To make the icing Sift the icing sugar into a bowl and add the milk to make a smooth, runny icing. Place in a small piping bag and zig-zag the icing over the pastry, if you serve the pastry hot, dust with icing sugar.

METHOD Place the apples, lemon juice, sugar and spices in a large saucepan and cook on a gentle heat until the apples just start to collapse, but do not go to a puree. Remove from the heat and cool completely. Place the pastry on a lightly floured work surface and roll into a rectangle, approximately 34x38cm. Place the cooled filling down the centre of the pastry, leaving a border all around. Brush the border with a little egg wash. Fold both sides of the pastry into the centre, to completely cover the filling, and press down gently to seal. Seal the ends. Carefully turn the pastry over and place on the baking sheet, seam side clown. Brush all over with the remaining egg wash and make 57


old time favourite

Brown bread with sugar topping

Turn the dough out onto a lightly floured surface and knead tor 10 minutes or until the dough is smooth and pliable. Shape the dough into a ball, place into a large bowl, cover with clingfilm and set aside in a warm place to rise until the dough has doubled in size. Turn the dough out onto a lightly floured surface and punch down to remove any air bubbles. Return the dough to the bowl, cover with clingfilm again and set aside in a warm place to rise until doubled in size. Shape the dough into the prepared tin, cover with clingfilm and set aside in a warm place to prove. Remove the clingfilm and bake for 45 minutes or until a skewer inserted into the centre comes out clean and the bread sounds hollow when tapped with the knuckles. Mix the 30g butter with the brown sugar and brush the top of the bread. Place under the grilling element for ±2 minutes. Remove from the oven and leave to cool in the tin for 10 minutes. Turn out onto a wire rack to cool.

INGREDIENTS 750ml lukewarm water 1 x 10g packet instant dry yeast 5ml Huletts White Sugar 420g (3 x 250ml) Bread or Cake Flour 520g (4 x 250ml) Whole Wheat Flour 15ml salt 50g butter 30ml Huletts SunSweet Brown Sugar 30g butter, extra

METHOD Preheat the oven to 180°C. Coat a 28 x 11cm loaf pan with cooking spray and set aside. Pour the 750ml water into a bowl, sprinkle the yeast and sugar over and set aside for 10 minutes until frothy. Sift the flours and salt into a large mixing bowl and add bran left in sieve. Rub in the butter until the mixture resembles breadcrumbs. Make a well in the centre of the mixture and pour in the yeast liquid. Using a wooden spoon, draw the flour into the liquid to form a dough. Mix thoroughly.

Baking bread is a lot less prescriptive than baking cakes, so enjoy the freedom and start experimenting. Although you should follow recipe measurements, often you need more water than stated (this is due to the brand and age of your flour), so don’t be afraid to add more if it looks too dry. And if you go too far, just add more flour while kneading. Your dough is kneaded enough when it is smooth and elastic, not bumpy. The bread is ready for the oven when a light press on the dough leaves an indent. lf it bounces back, it needs more time to prove. Test that your loaf is cooked by tapping the bottom. It will sound hollow if it is ready. 58


Handy hint: If the dough is too dry, it can be a problem adding more water at the end of mixing. To avoid this, wet the hands frequently during the ďŹ rst stages of kneading.

59


KNOW YOUR SUGARS White Sugar White sugar crystals. Uses: General sweetener used in all prime foods and beverages. Also used as a general household sweetener.

SunSweet Sugar This is raw sugar that has a unique pale brown colour – the colour varies slightly depending on seasonal factors. Uses: This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.

lcing Sugar Finely milled white sugar with a permitted anti-caking agent added. Uses: The only icing sugar that gives a smooth finish to all types of confectionery and cake icing.

Castor Sugar Specially screened fine white sugar. Uses: These fine, quick-dissolving crystals are ideal for use in baking and making ice-cream, meringues and desserts. Castor sugar may also be sprinkled over fresh fruit. 60


Rainbow Sugar Extra large sugar crystals with an attractive array of colours added, with permitted colouring agent. Uses: The visual appeal of these coloured sugar crystals can be used to great effect when decorating cakes, biscuits and desserts. They also add a touch of glamour when added to sugar bowls.

Cube Sugar White and brown sugar specially compressed into small cube shapes. Uses: Cubes are suitable for use in tea, coffee and cocktails.

Treacle Sugar Treacle sugar (previously known as soft brown sugar) is SunSweet Sugar (raw sugar) with added molasses. Molasses is a by-product of sugar. Uses: This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.

Caramel Sugar This medium brown sugar is SunSweet Sugar (raw sugar) coated with caramel colourant. Uses: Caramel sugar is superb in coffee. It is also perfect for biscuits, cakes and loaves, as well as any recipe calling for fruit in the mixture.

Yellow Sugar SunSweet Sugar (raw sugar) with permitted colouring added. Uses: Yellow sugar is used in preserves such as jams, pickles, chutney and home-brewed beer. 61


LUNCH TIME classic

Old fashioned Chicken pie 1 lemon. Add to the meat. Stir the meat mixture slowly until thick and creamy and remove from the heat. Place the meat in a pie dish, with pieces of ham and slices of hard¬boiled egg in between. Place a heat¬proof eggcup in the centre of the pie dish to prevent the pastry, from sagging. Dot the meat with the remaining butter. Cover the meat with puff pastry and garnish with strips of pastry. Brush with a mixture of the reserved egg yolk and milk. Make a few incisions in the pastry to let out the steam and bake for 30 minutes or until pastry is cooked.

INGREDIENTS 1 chicken weighing ±1,5kg salt and pepper 1 onion 500ml hot water 125ml white wine 8 peppercorns 1ml ground mace 15ml sago 30ml vermicelli 30ml butter 1 egg yolk juice of 1 lemon 4 slices ham 2 hard-boiled eggs puff pastry 15ml (1T) milk

METHOD Wash and cut the bird into pieces. Sprinkle each piece with salt and pepper and place in a heavy saucepan. Chop the onion finely and add along with the hot water, white wine, peppercorns and mace. Simmer the chicken gently until tender and the meat falls off the bones. Add the sago, vermicelli and 15ml (1T) butter, stirring carefully to prevent the sago and vermicelli from burning. Remove the bones. Meanwhile, preheat the oven to 230°C. Beat the egg yolk, retain 5ml (1t), and mix the rest with the juice of

Serve accompanied by Carrots with Sweet Orange Sauce. For recipe visit www hulettssugar.co.za 62


63


TEA time favourite

Yoghurt and

condensed milk

rusks

INGREDIENTS 1,5 kg cake flour 60ml baking powder 5ml salt 150g (187,5ml) Huletts White Sugar 500ml plain yoghurt 1 x 385g can condensed milk 187,5ml water 250g butter, melted 4 extra large eggs, beaten 125ml or more raisins or sultanas (optional)

METHOD Sift flour,baking powder and salt together. Stir in the sugar. Mix yoghurt,condensed milk and water together. Add beaten eggs and cooled down melted butter to the condensed milk mixture. Stir into flour mixture and kneed until well mixed. Add a little water if necessary. Knead in the raisins if used. Roll into even sized balls and place tightly together in a greased baking pan. Bake for 45 minutes or until a skewer comes out clean. Turn out onto a wire rack. Cut or break into chunks. Place on baking sheets and leave to dry out overnight at 70째C. Leave the oven door slightly open. Yields 80 pieces depending on size 64


65


old time favourite

Chelsea buns

cover with greased clingfilm. Set aside in a warm place for 2 hours, or until the dough has doubled in size. Knock the dough back and turn out on to a oured work surface, Roll the dough out into a rectangle 1cm thick. Melt the remaining butter and brush over the dough. Mix the sugar, cinnamon, sultanas and dried fruit and scatter over the dough. With one of the long sides nearest to you, roll up the dough into a tight cylinder. Cut into 7 equal slices and place on a lightly greased baking sheet, leaving a little space between each slice. Cover with the greased clingfilm; leave somewhere warm to rise for 30 minutes. Heat the oven to 190°C. Bake the buns for 20-25 minutes until risen and golden. Meanwhile simmer 30ml milk and 25g sugar in a saucepan for 3 minutes. Brush over the buns straight from the oven, top with chopped pecan nuts, if desired. Set aside to cool on a wire rack. Serves 7

INGREDIENTS

500g cake flour, plus extra for dusting 5ml salt 1 x 10g sachet instant dried yeast 75g butter 300ml milk, plus 30ml for the glaze 1 extra large egg 75g (110ml) Huletts Treacle Sugar 10ml ground cinnamon 100g sultanas 50g dried mixed fruit 50g chopped pecan nuts (optional) 25g (30ml) Huletts Castor Sugar

METHOD Sift the flour, salt and yeast into a bowl. Place 40g of the butter in a small saucepan and pour over the milk. Gently heat until the butter is melted and the milk is lukewarm and beat in egg. Make a well in centre of flour mix and stir in the milk to make a soft dough. Turn out on to a floured work surface and knead for 5 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl and

Chelsea buns are a perfect tea-time treat. Serve them with a good quality coffee. 66


67


SUMMER delights

Strawberry ice-cream bars Biscuit base 400g shortbread biscuits 80g Huletts Icing Sugar 75g butter, melted 125g fresh strawberries, sliced 160g Huletts Icing Sugar, sifted 2 litres store-bought vanilla ice-cream

METHOD To make the biscuit base, place the biscuits and sugar in a food processor and process until the mixture resembles fine breadcrumbs. Add the butter and process until combined. Using the back of a spoon, press the mixture evenly into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper until smooth. Place in freezer. Place the strawberries and half the icing sugar in a bowl and crush lightly with a fork. Set aside. Using a fork, soften the ice cream slightly and fold in the strawberry mixture. Transfer the mixture to the frozen biscuit base spreading evenly with a palette knife. Freeze for 4-5 hours or overnight until set. Cut into bars to serve. Makes 12 68


Yoghurt lollies

A healthy treat for young guests

set, secure the ice cream spoon in the centre. Leave to freeze completely. Fifteen minutes before serving remove from freezer (depending on how hot your area is.) Serves 6

INGREDIENTS 1 punnet raspberries,washed and dried (you can also use other berries or soft fruit such as peaches or nectarines) 50g (60ml) Huletts Castor Sugar (or to taste) 600ml full cream plain yoghurt 30ml Huletts Castor Sugar (or to taste)

Extra A mould such as the one on the picture is available at Woolworths (or use something similar) 6 ice cream spoons Cook and Spray

METHOD Place the raspberries in a saucepan over medium heat and cook for 3-4 minutes. Stir in the 60ml castor sugar. Cook for a further minute and allow to cool then refrigerate. Sweeten the yoghurt with the 30ml castor sugar. Spray the hollows of the mould with cook and spray. Spoon 100ml yoghurt into each mould. Spoon the raspberry mixture onto the yoghurt. Place in deep freeze to set. When halfway 69


SWEET endings

Mini chocolate

mousse

form on the outside of the saucepan. Combine the castor sugar, cocoa and chocolate in a bowl. Stir into the saucepan over a low heat for two minutes until the mixture is smooth and thick. Remove from the stove plate and leave to cool. Dissolve the gelatine in the water. Stir into the cooled chocolate mixture. Divide among the 4-6 serving glasses. Place in fridge to set for approximately two hours. Remove from fridge when set, just before serving. Sprinkle with ginger biscuits and decorate with whipped cream and fresh raspberries or other berries of your choice. Yields 4-6 portions

INGREDIENTS 1 packet ginger biscuits, crushed 1 litre milk 150g (185ml) Huletts Castor Sugar 75g cocoa powder 90g dark chocolate, chopped 15ml gelatine 45ml cold water

for garnishing Whipped cream raspberries and fresh mint leaves

METHOD Heat the milk over medium heat until bubbles 70


J0314

The Kenwood Chef that South Africans love and trust now in limited edition high gloss white.

In keeping with the latest trends in kitchens, Kenwood introduces the new limited edition white Titanium Chef with polished metal accents. Its large capacity 4.6L glass bowl has graduations for easy measuring and handles that double as pouring spouts. Complete with 3 height adjustable stainless steel bowl tools (K-beater, Whisk and Dough hook) the machine beats, whisks and kneads ingredients with ease. It also includes an additional creaming beater, with its flexible rubber edge, for soft cake mixes. Four power outlets, and a 1400W motor, provide unrivalled versatility and with an additional 20+ attachments available, there is no limit to the number of delicious recipes you can prepare. It’s well-deserved reputation for superior quality, and unwavering reliability, make the Kenwood Titanium Chef the obvious choice for every South African kitchen.

www.kenwood.co.za

INCLUDED IN PACK


KWAZULU-NATAL WESTERN CAPE BORDER/TRANSKEI Tongaat Hulett Sugar Tongaat Hulett Sugar Courlander’s Agencies (Pty) Limited 444 South Coast Road, Suite SL201 Boulevard Place, 25 Commercial Road, Rossburgh, Durban Heron Crescent, East London PO Box 1501, Durban, 4000 Century City, Cape Town PO Box 352, East London, 5200 Tel: 031 460 0111 Tel: 021 551 7866 Tel: 043 722 5513 Fax: 031 460 0366 Fax: 021 551 7868 Fax: 043 722 5588 CAPE SWEETENERS GAUTENG SOUTH WEST DISTRICTS 333 South Coast Road, Tongaat Hulett Sugar Dymond & Giddey Sales CC Rossburgh, 4094 Shop E13 and 14, Corner of Stomp & Kuile Street PO Box 1501, Durban, 4000 Germiston Motor City, George Industria Tel: 031 480 9460 Corner of Jack and Refinery Roads, George Fax: 031 480 9461 Germiston PO Box 68, Mossel Bay, 6500 PO Box 401070, Cleveland, 2022 Tel: 044 871 0225 Tel: 011 873 6238 Fax: 044 871 0226 Fax: 011 873 4447 EASTERN CAPE Courlander’s Agencies (Pty) Limited 129 Villiers Road, Walmer, Port Elizabeth PO Box 5710, Walmer, 6065 Tel: 041 581 8787 Fax: 041 581 8136

FREE STATE/NORTHERN CAPE Radius Sales & Merchandising Corner of Lombard & Northend Streets Hilton Bloemfontein Tel: 051 448 4933 Fax: 051 448 2973


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