Full Service Q1 2019 by New Media B2B

Full Serv ce www.fullservice.co.za

March 2019

SA’s business magazine for the restaurant & catering industry

t a e r G kes Ba Delectable bakery and dessert ingredients to whet customers’ appetites

DÉCOR AND DESIGN

MEAT, POULTRY AND SEAFOOD

LOCATION AND PROPERTY MANAGEMENT

Put a stop to bad power

What is fish fraud and how can you avoid it?

How to find the right spot for your eatery

TRAINING AND SKILLS DEVELOPMENT The future is what you bake of it

o rian Av d Vegeta oghurt, grate y h nd it a w s n ip e h c Gard ot, kale beetro esh herbs. iest d fr 9â&#x20AC;&#x2122;s tren kes a o is 201 Avocad d out what m check in d F n . a d o le b fo sira o avocad o s o de avocad e innovative 6. 1 m o e out s on pag recipes

Contents March 2019

On the cover Put a stop to bad power

Full Serv ce

SA’s business magazine for the restaurant & catering industry

Regulars: 4 Editor’s Note 6 News 12 Chef Spotlight 14 Trends 41 Industry Talk – Make plastic waste more valuable

Location and property management: 25 Find the right spot before you set up shop 26 Insurance is vital for your business

Bakery and desserts: 28 Perfect pizza from the base up

42 Back Office – Bourbon vs Single Malt

30 A distribution partner you can rely on

Décor and design:

32 Indulgent dairy to up your dessert game

18 Uncaged design at Cape Town café

34 World’s first ice cream hotel

20 Protect your restaurant from bad power

35 Why South Africans love lamb

22 Belthazar undergoes total refurbishment 24 Save water like the Scandinavians

How to find the right spot for your eatery

What is fish fraud?

Meat, poultry and seafood: 36 Fish fraud runs rampant on South African menus

Training and skills development: 39 A culinary exploration of flavours and textures 40 The future is what you bake

The future is what you bake of it

International recognition for South African hospitality business 7

40 Full Serv ce | March 2019

Ed’s Note Feature

@FullServicemag

full_service_mag

Stay on top of

s d n e r t y tast

HERE ARE SO many intricacies that go into opening and running a restaurant – from where you decide to set up shop, who you decide to hires as staff your, how you decide to decorate your space, what cuisine you decide to serve and who you choose as your suppliers – all of these could make or break your business. It’s not as simple as it looks. While you may have a certain idea in mind, you also have to look at current trends and predict how your target market will access your eatery and if they will continue coming back for more. In this edition of Full Service we look at all these concepts in detail. On page 25 we look at six things you should consider when choosing a location for your new restaurant. On page 18 master restaurant interior designer, Haldane Martin highlights some of 2019’s hottest design trends. In our Bakery and Desserts feature read up on some quality suppliers for baked goods and sweet treats. On page 28 Millstone Stoneground Artisan Flour spills the secret on how to make the perfect pizza. You need people who are passionate about food, hardworking and ambitious about a future in the food service industry. On page 40 we look at how Chipkins Puratos’ new Bakery School in Tembisa is changing the lives of school leavers eager to enter the food service industry. As always we want to update you on all the latest trends in the industry. In our Trends section we delve into two big food trends. South African

consumers have avocado on the brain and desire the creamy, fresh taste of the green fruit all year round. Find out how the South African Avocado Growers’ Association is making it possible for SA-grown avocados to stay on restaurant menus throughout the year on page 16. You’ve probably heard of poke by now. It’s the Hawaiian dish taking the world by storm. It’s also a big part of the Bistronomy eating trend that’s become increasingly popular around the world. Chef Tamsyn Wells unpacks this trend on page 14 and provides us with some knockout recipes to illustrate the trend.

EDITOR

PUBLISHING TEAM

Varushka Padayachi

General Manager: Dev Naidoo

Email: Varushka.Padayachi@newmedia.co.za

Publishing Manager: Natalie da Silva Art Director: David Kyslinger

ADVERTISING Sales Executive: Cheryl Masters Tel: +27 (0) 67 179 4464 Email: Cheryl.Masters@newmedia.co.za

PRODUCTION CONTROLLER Mandy Ackerman Email: Mandy.Ackerman@newmedia.co.za

CIRCULATION MANAGER

PRINTING Printed and Bound by Novus Printing Solutions Published by New Media, a division of Media24 (Pty) Ltd.

MANAGEMENT TEAM MANAGING DIRECTOR: Aileen Lamb

Happy Reading! Varushka

Johannesburg Office: Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park, 2092 Postal Address: PO Box 784698, Sandton, Johannesburg 2146 T +27 (0)11 877 6111 F +27 (0)11 713 9024 Head Office: New Media House, 19 Bree Street, Cape Town 8001 Postal Address: PO Box 440, Green Point, Cape Town 8051 T +27 (0)21 417 1111 F +27 (0)21 417 1112

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CEO: MEDIA24: Ishmet Davidson

March 2019 | Full Serv ce

We’d love to hear your feedback on Full Service. If you have a story or topic you’d like us to cover or have any comments or queries please send me an email at Varushka.padayachi@ newmedia.co.za.

Unless previously agreed in writing, Full Service owns all rights to all contributions, whether image or text. SOURCES: Shutterstock, supplied images, editorial staff, advertisers. While precautions have been taken to ensure the accuracy of its contents and information given to readers, neither the editor, publisher, or its agents can accept responsibility for damages or injury which may arise therefrom. All rights reserved. © Full Service. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, photocopying, electronic, mechanical or otherwise without the prior written permission of the copyright owners. Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.

WHY USE NATURAL PIPED GAS? Natural gas is cost eﬀective, environmentally friendly, instant and safe Cooking with Natural Gas Many chefs prefer cooking with gas instead of electricity due to the enhanced control of cooking temperatures. Egoli gas reticulates Natural gas directly to your premises via an established, safe 1 200km under-ground gas network in the Johannesburg area.

• Egoli gas does not “run out” • No bulky bottles or storage tanks required • No delivery problems,shortages or discrepancies in quality • Natural gas is lighter than air so its made up of mostly methane and releases less pollutants in the air.

Natural gas is cost eﬀective, environmentally friendly, instant and safe when used according to speciﬁcations. CONTACT EGOLI GAS Tel: 011 356 5000 Email: info@egoligas.co.za Web: www.egoligas.co.za

News

Stylish new interior and menu for Palazzo’s Medeo Restaurant Medeo restaurant at the palatial Palazzo Montecasino hotel has been refreshed with a chic new look and feel that reflects both Italianesque and South African style, and features bold colour and added comfort, as well as a new menu infused with delicious Mediterranean flavours. The elegant restaurant has been refurbished to ensure it continues to deliver the refined dining experience it is renowned for. David Muirhead from David Muirhead & Associates Interior Architectural Design, who was commissioned to coordinate the new design, has ensured the ‘palatial’ and Italian integrity of the Palazzo has been retained in the restaurant, while introducing new design elements. ‘We aimed for an outcome that would be both chic and comfortable. We used a selection of rich fabrics that feature golden velvets, as well as South Africa’s celebrated and iconic Ardmore designs. Classical and comfortable seating ensures people can linger and relax over their meals. We introduced vibrance into the restaurant with colours and textures, and as a

main focus, magnificent large canvases featuring new artwork of birds in flight by Kirsty May Hall on the walls, which echo the beauty of the surrounding gardens and birdlife.’ The new Medeo menu offers a world-class selection of fine dining à la carte options that include signature dishes such as starters of Mediterranean burrata – triple cream mozzarella, fresh ciabatta, heirloom tomato, basil and olive oil; and octopus carpaccio with potato salad,

lemon aïoli, potato fries, smoked tomato and dill vinaigrette; fresh homemade pasta – veal tortellini with sage and butter sauce, veal jus, Grana Padano, and pickled shimeji; main courses of Sous vide chicken with spinach and goat’s cheese roulade, bell pepper sauce, baby potato and charred onion, as well as other lamb, pork, veal, fish, and steak options. The signature dessert is apple strawberry crumble with caramel vanilla sauce and cinnamon ice cream. Ravi Nadasen, COO for Tsogo Sun Hotels, says the refurbished Medeo will give guests a great new luxurious dining experience. ‘Medeo has been a favourite restaurant for special occasions and celebrations for many of our guests over the years – and it was time for an enhancement, without losing the essence of the appeal. Tsogo Sun is committed to continuous investment in all its properties and restaurants to ensure they stay relevant and exciting for our guests, and we believe that the new-look Medeo and fresh new menu will delight our regulars and inspire newcomers.’

HUNGRY LION IS THE FIRST TESTO SAVERIS RESTAURANT CLIENT IN SOUTH AFRICA Hungry Lion has made the decision to invest in the digital quality management system (QMS) testo Saveris Restaurant. After an extensive pilot period, the benefits of the system convinced Hungry Lion’s CEO Adrian Basson to roll out the digital QMS in 2019. Adhering to quality standards, as well as ensuring a satisfactory customer experience, is very important to Hungry Lion. Partnering with Testo, who is well known for its expertise in the food industry, helps Hungry Lion achieve these goals. An automated quality management system which reliably and seamlessly monitors from anywhere at any time,

March 2019 | Full Serv ce

enabling a proactive rather than reactive approach to managing food quality was exactly what Hungry Lion management was looking for. ‘In the end the intuitive dashboard view convinced the client to make a positive decision towards testo Saveris Restaurant’, explains Testo SA MD, Chris Tomanek, ‘Having an overview about the fulfilment of the daily quality checks is essential to Hungry Lion as this enables their operations team to focus on the relevant restaurants which in turn increases their efficiency.’ Becoming paperless was one of the main objectives for Hungry Lion - a very technology driven company. The system consists of a ‘tablet-like’ control unit with

which the quality checks are performed digitally. Whenever a spot measurement is required, Bluetooth enabled measuring instruments (such as thermometers, or cooking oil testers) are used to transfer the real values into the system automatically. This has the advantage that operators are guided through their tasks and the compliance and fulfilment are visible at Hungry Lion Head Office in real time, instead of paper files being stored on site. In addition, stationary temperature data loggers for fridges, freezers and hot display cabinets are used to monitor and alarm in real time. ‘Having a comprehensive overview of what happens in all restaurants will increase efficiency of our operations team significantly,’ says Basson. ‘This transparency will not only reduce costs, it helps in striving towards increased customer satisfaction.’ The initial rollout of the 141 South African restaurants began in March, in the Western Cape, with the aim of completing the remaining South African stores by Q3 2019. A decision about equipping the other 70 restaurant locations in the rest of Africa will be made towards the middle of 2019.

News

International recognition

for South African hospitality business

The World Obesity Federation (WOF) announced that The Forum Company is the first business in the world to be awarded the status of Gold Healthy Venue! This prestigious accolade was achieved following months of rigorous assessments by the World Obesity Federation. WOF is a notfor-profit organisation representing professional members of the international scientific, medical and research communities and supports a global network of organisations dedicated to solving the challenge of obesity. The criteria used to assess The Forum Company were comprehensive. The WOF looked at the nutritional value of the food and beverage choices; the variety of food including fresh fruit and vegetables; facilitation of healthy choices for delegates and support for delegate activity when attending conferences at The Forum Company. The Forum Company is committed to a 75 percent healthier menu offering with reduced fat, sugar and salt and champions sugar-free drinks and free water stations. Furthermore, it has pioneered standing conferences and walking receptions. Coupled with these priorities The Forum Company encourages physical activities such as yoga or walking as part of any meeting or conference because getting delegates moving increases productivity and creates positive event recall.

Receiving this Gold Healthy Venue award is confirmation clients can enjoy conferences, meetings or events in a healthy environment while enjoying high-quality and creatively made food. Glynis Hyslop MD The Forum Company says: â&#x20AC;&#x2DC;International recognition for our absolute dedication to revolutionising the meetings, conference and events industry further endorses our commitment to healthy lifestyles. Coming from a global body like the World Obesity Federation makes it hugely significant and being the first in the world is extremely exciting. This shows that South Africa is taking ground-breaking strides towards supporting beneficial initiatives. Iâ&#x20AC;&#x2122;m immensely proud of The Forum Company and all our staff, suppliers and stakeholders who have been advocates for our objectives.â&#x20AC;&#x2122;

Full Serv ce | March 2019

News Robertson Winery launches a sparkling

t u r B o sé R

Robertson Winery has added a Sparkling Brut Rosé to their popular range of sparkling wines. Delightfully pink and dry with a vivacious sparkle, elegantly refreshing, charmingly drinkable and vibrantly packaged, the Robertson Winery Sparkling Brut Rosé is a perfect addition to the Winery’s range of popular sparkling wines. With a gorgeous strawberry blush, enticing floral and candied fruit aromas that captivate the senses, juicy wild strawberry flavours that linger with each sip, a fine lively mousse and a generous aftertaste, this enchanting Brut Rosé leaves your tastebuds calling for more. It is refreshingly fun, decidedly fruity and very easy to love. Perfect for summer sipping and celebrations, serve well-chilled to keep the bubbles and flavours at their peak. The Robertson Winery Sparkling Brut Rosé is widely available nationally at leading grocers and liquor retailers, and retails between R60 and R65 per bottle. The introduction of Robertson Winery’s enchanting new Sparkling Brut Rosé adds a sixth member to the winery’s range of popular sparkling wines, all stylishly presented in new colourful packaging, delicious and easy to drink, and offering great value for money. Other sparklers in the range are: • Robertson Winery Sparkling Brut • Robertson Winery Sparkling Sweet • Robertson Winery Sparkling Sweet Rosé • Robertson Winery Sparkling NonAlcoholic Sweet White • Robertson Winery Sparkling NonAlcoholic Sweet Pink

March 2019 | Full Serv ce

Introducing

Roku Gin

Uniquely bottled in a hexagonal glass vessel, Roku Gin is a distinctive spirit from Japan’s revered Suntory brand; one of the country’s most awarded spirits producers, mastering the skill of making gin since 1936. As one of the first Japanese gins to hit South African shores, Roku offers a native edge in the country’s trending industry with a rare flavour base inspired by its home. Meaning ‘six’ in Japanese, Roku incorporates six traditional, seasonal botanicals that help shape the complex flavour profile, which are infused, distilled and blended to maximise flavour and form its Japanese identity, setting the spirit apart from other gins. This unique liquid was born out of a vision to create a truly authentic Japanese product to meet demand for a crafted, premium gin with a distinctive and balanced flavour. With the addition of Roku to its portfolio, Beam Suntory now boasts a differentiated and unique gin offering, spanning the standard, premium, and super premium segments of the category – with Larios, Roku, and Sipsmith respectively. Jeanette Edwards, Beam Suntory International brand director, comments: ‘We are honoured to bring Roku Japanese gin to South Africa to offer gin-lovers a chance to share the experience of a centuriesold tradition as a part of Japanese hospitality, Omotenashi. A perfectly balanced gin, Roku is carefully crafted by Japanese artisans with skilful prevision and meticulous attention to detail.’ The gin is first flavoured with traditional aromatics such as juniper berries, coriander, angelica root and seeds, cardamom, cinnamon, and peels from lemon and bitter orange. Enhancing its rich character, the six Japanese botanicals – Sakura flower, Sakura leaf, Yuzu peel, Sencha tea, Gyokuro tea and Sansho pepper – are harvested in accordance with ‘shun’, the tradition of enjoying each ingredient at its best by only harvesting at its

peak of flavour and perfection. In a process unique to Roku, the six Japanese botanicals are distilled using a selection of different pot stills, each chosen to ensure the best flavour is extracted from each botanical. The result is a complex yet harmonious gin with a smooth and silky texture. Meticulous attention to detail – the signature of Japanese craftsmanship – also extends to the bottle. Roku’s bottle is cast in a hexagonal shape, representing each Japanese botanical, and is finished with delicate embossing. The Japanese kanji symbol for six is printed on the label, which is made of traditional washi paper and finished with subtle touches of gold. Roku can be enjoyed on the rocks or in a Japanese Gin & Tonic. Prepared with extra care, the Japanese Gin & Tonic is served with ice and slices of ginger to complement the refreshing and citrus top notes of yuzu. More than a simple gin & tonic, the Japanese Gin & Tonic reflects the spirit of Japanese hospitality, Omotenashi, where people are encouraged to pour each other’s Roku Gin as part of the refreshing Japanese ritual to share the spirit, and enjoy it with friends.

from Japan

News

The Regency Apartment Hotel celebrates

launch of Platina Restaurant The Regency Apartment Hotel launched in Menlyn, Pretoria in 2018 and has enjoyed steady growth with the high-end traveller. The luxurious 4-star hotel caters for both leisure and business travellers in the busy Menlyn node and recently celebrated the launch of their in-house restaurant, Platina and appointment of the much-celebrated Sam Ramokoka as executive chef. The Platina boasts a 24-hour trading time along with 24-hour room service, an attractive feature for guests arriving or returning at unexpected hours. The exclusive all-day dining experience serves fusion cuisine with a few traditional South African twists. The restaurant offers

both inside and alfresco style dining in a relaxed atmosphere and is also open to patrons from the surrounding Menlyn businesses seven days a week for breakfast, lunch and dinner. The beverage list includes South African craft beers along with wines, cocktails and champagne. â&#x20AC;&#x2DC;We enjoy a sophisticated menu but our signature dishes often consist of traditional meals that are very popular and fit well with our brand. Itâ&#x20AC;&#x2122;s been very exciting to start something like this with a hotelier as passionate as Siyanda Dlamini. We really believe in African brands and our hotel is a 100 percent African brand,â&#x20AC;&#x2122; says Ramokoka.

Full Serv ce | March 2019

News

Loxtonia Cider launches

‘The Tree of Life’ in a bottle The newest Cidery to hit the SA market, has quickly become a favourite amongst cider lovers nationwide which has led the brand to further expand its range, launching the African Sundowner Baobab Flavoured Apple Cider, in March 2019. A scatterling of Africa, the African Sundowner Baobab Flavoured Apple Cider brings together the unlikely pair of Baobab and unquestionably the Sundowner apple, marrying them perfectly together and breaking all barriers when it comes to South African Cider and Sunsets. The newly launched cider upholds its key philosophy ‘Orchard to Bottle’ as it continues to produce a high quality cider free of any preservatives or artificial additives, made from

hand-picked apples which are freshly pressed and naturally fermented. Founder of Loxtonia Cider, Larry Whitfield explains, ‘We believe everything you need to create the perfect cider can be found in the natural nutrients delivered by our soil, water and the Ceres Valley sunshine.’ Inspiration for the African Sundowner Baobab Flavoured Apple Cider was born from Larry’s passion to create a quintessential African cider. Larry adds, ‘Nothing says ‘Africa’ more than Baobab trees and Sundowners!’ Known as the “tree of life”, baobab fruits boast unparalleled nutritional value as it is naturally bursting with antioxidants, electrolytes and essential minerals. The longevity

of the plant living up to 4 000 years old - truly making it a one of a kind African superfood. Loxtonia Cider’s marketing manager, Ali Whitfield adds, ‘The goal is to be innovative and to create ciders that have not been done in the South African market before, while remaining true to our roots and creating delicious tasting cider.’ This premium all-natural cider is designed to satisfy the discerning palates for a new generation of cider drinkers and is also available in four other refreshing variants: · Crispy Apple Cider · Sparkling Apple Cider · Stone Fruit Flavoured Apple Cider · Pale Amber Apple Cider

Nothing says ‘Africa’ more than Baobab trees and Sundowners!”

March 2019 | Full Serv ce

News

Best of food and drink trends at Africa’s Big 7 Africa’s Big 7 - the only food and beverage trade show in Africa to bring together thousands of stakeholders, suppliers and buyers under one roof to boost pan-African trade - will be back in Johannesburg this June. It is the annual meeting place for food professionals across the continent who visit to source, meet and gain insight into the very latest developments affecting the industry. This exciting b2b food event connects the startups, food innovators, foodtech businesses, investors and partners who are redefining the food industry from farm-to-fork. This year, Africa’s Big 7 will be co-located with SAITEX and The Hotel Show under the Africa Trade Week banner, bringing together over 10 000 international industry professionals from 53 countries and over 500 exhibitors from more than 40 countries for three days of business negotiations, networking and knowledge-sharing. The two-day FOODNEXT.AFRICA conference running alongside Africa’s Big 7 is built around an agenda of critical debate on addressing opportunities and challenges in the sector. Africa’s Big 7 also features highlights such as Café Culture workshops offering free barista and drinkspro training throughout the full three days of the show, where visitors can hone their skills and knowledge around two of the biggest beverage trends today – coffee and liquor. The South African edition of the Global Pizza Challenge will also be staged at Africa’s Big 7, giving pizza chefs and aspiring pizza makers a chance to show off their skills, win cash prizes, and potentially be selected to compete in the international finals. ‘Africa’s Big 7 has been running since 2001 and is now the market’s longest-running and most trusted show,’ says Lynn Chamier, event director at dmg events. ‘It’s a must-attend for anyone in the food, drinks, hospitality, restaurant and catering value chain.’

Luce and Autograph deliver signature flavour collaboration

Gin Daiquiri - Autograph Gin, fresh lime juice, and lime zest with the starter of a seafood sensation

As the popularity of gin continues to soar to unimagined heights around the world, delighting cocktail lovers with the vast array of options, Southern Sun Hyde Park’s elegant Luce Restaurant in collaboration with Autograph Gin, has launched a gin tasting menu, featuring a partnership of exquisite flavours by executive chef Grant van der Riet and Autograph Gin’s distiller, Matt Beech. Autograph Gin is a premium local craft gin, produced in Stellenbosch, with an exceptional taste that is derived from blended botanicals and fynbos selected by master distillers. The botanicals are grown on-site and handpicked by the distilling team, to create a distinct fusion of tastes and scents. In 2018, at the Michelangelo International Wine and Spirits Awards in Cape Town, Autograph Gin was awarded the Top Scoring Craft Gin of 2018 and received the Distillique Craft Gin Trophy. Van der Riet says, ‘Luce is known for its authentic and fresh flavours, for its eclectic offering, and for delivering what its discerning and trendy clientele expects. In keeping with this, together with Matt Beech from Autograph Gin, we created a special six-course tasting menu with gin pairings, which includes an entertaining explanation about the flavours behind the pairings.’ Beech comments, ‘I thoroughly enjoyed the creative process of collaborating with the team at Luce Restaurant, designing cocktails that highlight the flavour of the gin and pairing it with delicious food. The pairing

showcases how food and drink complement each other, further highlighting that gin is a drink that can be enjoyed on all occasions.’ The gin tasting menu includes two starters paired with Gin Daiquiri – Autograph Gin, fresh lime juice, and lime zest; two main courses paired with The Alchemist – Autograph Gin, cayenne pepper, and apricot jam; and two desserts paired with The Medicine Man – Autograph Gin, honey, fresh lime juice, and muddled apple. The cost of the full menu is R800 per person and is available for dinner, seven days a week. Starters are a seafood sensation, consisting of salmon rose with salmon roe and mini tuna hand roll, and Pan-fried and crispy calamari served with fried zucchini with mushrooms in sea salt, aioli and chilli sauce. The two main courses are Beef short rib braised in tomato on a white bean & thyme paste served with pumpkin & ricotta tortellini, burnt butter and sage, and Home-made pumpkin and ricotta Tortellini served on pumpkin puree, burnt butter, sage and fresh black truffle. Desserts offer both sweet and savoury delights to complement the gin, in the form of chocolate and hazelnut torta with baby apple and deconstructed torrone, and smoked Gorgonzola cheese served with homemade fig preserve, fresh bread, honeycomb and strawberries. Southern Sun Hyde Park offers a selection of diverse menus, an excellent wine selection, and a pool deck that was recently voted as Joburg’s Best Sundowner Spot.

Full Serv ce | March 2019

Chef Spotlight

A Welshman with a love for

waterblommetjies

Hailing from Cardiff, Wales executive chef Stephen Fraser has made South Africa his home for the past 15 years. He currently heads up the kitchen at Lanzerac Hotel & Spa where he brings an international flair using quintessentially South African ingredients. Full Service caught up with the busy Welshman to find out how his travels and international background have influenced his cooking.

Waterblommetjies are Chef Fraser’s favourite South African ingredient to cook with

OVER THE YEARS, Fraser has enjoyed a number of career highlights, but his most memorable one was turning his father from a detractor into his number one fan. ‘My father was against me becoming a chef and had been pushing me to go to university mainly due to the long, tiring working hours associated with the hospitality sector. While working at a hotel in London at the start of my culinary journey, I invited my parents to come stay and enjoy a meal. The executive chef let me take control of the kitchen that day and with it being open-plan, my father got to see me in action - leading the team, preparing and plating the meal that was served. He was blown away by what I had become, and from that day

on has been steadfast in supporting my dream of a career in food,’ he says. After making the move to South Africa, Stephen worked under one of the country’s most well-known chefs, David Higgs and has become an esteemed member of the South African Chefs Association. A self-professed adventurer, he draws inspiration for his cuisine from his travels locally and abroad and describes his culinary style as simple yet refined, letting local and seasonal ingredients stand out in his dishes. This is evident in his menus at Lanzerac, which he says are a balance between the establishment’s 326-year old heritage and contemporary influences, designed to complement the ambience and character of the Estate’s surrounds. A dish created by Chef Stephen Fraser

March 2019 | Full Serv ce

Chef Spotlight My most memorable dish was at a small Italian restaurant close to Lake Como, Italy. I had a risotto there that I will never forget”

Q and A with Chef Fraser Q: Where does your cooking inspiration come from? A: It comes from the culinary ideology behind the Estate’s food movement – ‘classics reimagined’. We take classical dishes people know and love and reintroduce them with a new, modern twist incorporating the heritage of the Lanzerac Estate with its British and South African influences.

Q: Who are your culinary heroes and why do they inspire you? A: Karin Schmit, a pastry chef I trained under, showed me I could be creative and express myself in a breakfast buffet and not just do the same thing over and over again. From that day on, I was hooked. The next day, I created a buffet, and was delighted when Karin arrived on her day off, to see what I had created. Thomas Keller was such an influence to me as a young chef. His food back then was ahead of its time but still had this simplicity to it, and to this day his food inspires me. He has evolved with the times but stays true to his food philosophy. While starting out Marco Pierre White was the chef everyone wanted to be, he was the Robert Downey Jr. of the culinary world.

Q: How does your love for travel influence your cooking and where in the world did you eat your most memorable meal? A: My most memorable dish was at a small Italian restaurant close to Lake Como, Italy. I had a risotto there that I will never forget. So simple. I have tried many times to perfect it, but I just can’t seem to get it right. My risotto is good, as I have

learnt from some fantastic Italian chefs during my years in London and in St Moritz, but the dish I had at that little restaurant was a gorgonzola and radicchio risotto. Silky, buttery, velvety - the marriage of the bitter leaf with the rich gorgonzola was stunning. A hint of lemon zest, a slight pinch of white pepper and of course a generous Manor Kitchen shaving of fresh parmesan at Lanzerac added at the end. I can also remember my first dining experience in a Michelin star restaurant like it was just the other day. In 2000, my mentor Michel Gehrig, took me along with Karin Schmit and another trainee, Joanne Harvey to The Bath Priory in Bath, England. It had just received a Michelin star at the time. The venue looked like a small castle with tranquil manicured gardens. The food was amazing and my first taste of this style of cuisine had me hooked. I was 16 years old and it was my first time tasting duck. It was a duet of Gressingham duck, soft tender breast with golden crisp skin, served with a slice of boudin blanc [a white sausage made with pork] and a truffled savoy sauce I could have drank from the petit boat they served it in.

Chef Stephen Fraser, executive chef at Lanzerac

Q: Coming from the UK, what unique characteristics do you bring to the South African establishment of Lanzerac? A: I believe it’s my love for sauces. Pickles and my pork belly method are things I brought with me from the UK. The Brits love their pickles: pickled onions and eggs; piccalilli [a relish of chopped vegetables and spices]; pickled beetroot; and Branston [a jarred pickled chutney]. I always find ways to incorporate pickles into my menus. It’s a great way to bring vibrant colours and flavours to a dish, bring in a spice, zest or a promise of aromatic ingredient. Sometimes it also brings a new texture to the dish.

Q: What South African ingredients do you enjoy cooking with and why? A: One thing comes to mind immediately – waterblommetjies. When I can get my hands on them it’s a must have, not the most attractive thing to look at but if done right, such a unique flavour.

Q: What’s the best professional advice you’ve ever received? A: When I was training at the Cardiff Hilton, the executive chef taught me that food is all about presentation and feasting with your eyes. His sous-chef taught me more about enhancing and combining flavours. From both of them I learnt to balance the combination. Full Serv ce | March 2019

Trends

Get bowled over by

Bistronomy

A new food trend is taking the industry by storm. It’s called Bistronomy and Chef Tamsyn Wells tells Full Service what it’s all about.

very popular green Thai chicken and prawn curry bowl.

Q: Does it have a starter-main-dessert format? A: Yes! Bistronomy can apply to any course of food – be it starters, mains or desserts. We are a five-star hotel attracting guests from all over the world, so we need to offer continental cuisine. Our all-day, a la carte and tapas menus cater for these varied tastes under the Bistronomy theme. Our regulars will recognise some of their familiar favourites, but there’s also a whole new range of options.

Q: What is your favourite Bistronomy dish on the menu? A: My favourite signature dish I created a while

15 on Orange Autograph Collection restaurant

Q: What is Bistronomy? A: Bistronomy is a worldwide food trend originating in Europe. It emphasises high quality, fresh ingredients and dishes prepared in an authentic way with a focus on flavours and simplicity – without any frills. It’s a portmanteau of the words ‘bistro’ and ‘gastronomy’ and the original idea was to combine the casual feel of a bistro with an amazing gastronomic experience.

Teriyaki salmon poke bowl

Q: What is a typical Bistronomic dish? A: Bowl food is a good example of Bistronomy. At the 15 on Orange Hotel, Autograph Collection, we use the freshest ingredients to craft bowl food that is healthy yet also feels like comfort food. Examples are our salmon poke bowl with fresh Norwegian salmon, our Caesar salad bowl, and our

ago for a special tasting menu is the Teriyaki Norwegian salmon with Asian greens, ginger and miso butter. My personal style is adding a healthy touch with some Asian inspiration to the dishes.

Q: Why is Bistronomy becoming so popular? A: It is making the act of visiting restaurants exciting again as it is something novel. It’s a high standard of service and food in a warm, relaxed atmosphere where the dishes have a contemporary spin on the traditional – no unnecessary frills, just good food with seasonal ingredients.

Q: How is this concept being introduced by the 15 on Orange team? A: We have introduced new menus in all our newly renovated food and beverage areas with authentic, fresh ingredients. In addition, the upgrade of the hotel has seen a complete revamp of the restaurant area. We’ve knocked down walls and shifted things around so the restaurant now looks onto a beautiful view of Table Mountain. The décor is in line with our ‘urban

WHAT IS POKE? This Hawaiian dish is pronounced poh-kay. It is traditionally diced and marinated raw fish. Poke began with fishermen seasoning off-cuts of their catch to serve as a snack. Traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines, which includes soy sauce, green onions and sesame oil.

March 2019 | Full Serv ce

Trends CHEF WELLS’ GREEN THAI CHICKEN AND PRAWN CURRY POKE BOWL Ingredients · 1 tbsp cooking oil (corn, safflower or peanut oil, not olive oil) · 3 tbsp green curry paste · 2 and 1/2 cups coconut milk · 2 kaffir leaves, torn · 1 big onion

oasis’ mark, featuring botanical wallpaper and shades of green velvet. In this way we’ve created the bistro feel Bistronomy is famous for – elegant yet simple food in a relaxed setting.

Q: Why do South African restaurants and hotels need to keep up with the trend? A: Our guests come from all over the world and are used to the quality of the Marriott International Autograph Collection brand. We have to keep up with trends and keep things fresh. This applies not just to Bistronomy, but to all food trends.

Q: How did you go about researching the trend? A: When I heard we were going to undergo a

• Blend in a jug blender until smooth and strain. Cool down. CHICKEN AND PRAWN

· 2-3 fresh red spur chillies Chef Tamsyn Wells

remaining coconut milk and season with palm sugar and fish sauce. Sprinkle sweet basil, spinach, coriander and red chillies over, then turn off the heat.

· 1/4 cup sweet basil leaves · 1 bunch of spinach

· 400g chicken breast cut into cubes · 100g prawn meat

· 1 and 1/2 tbsp fish sauce · 1 and 1/2 tsp palm sugar or brown sugar · Sweet basil and red chilli slices to garnish · 50g coriander leaves Preparation • Sauté the onion and green curry paste in oil over medium heat in a pot or sauté pan until fragrant. Reduce the heat and gradually add 1 and 1/2 cups of the coconut milk a little at a time. Stir until a film of green oil surfaces. • Add the kaffir lime leaves and continue cooking for three minutes until fragrant.

Ingredients

major renovation and saw the images of what the hotel was going to look like, I began to think of a concept for the menus that would incorporate • Transfer to a large pot, both my style of food and the new style of the place over medium heat hotel. I came across a few images and articles and cook until boiling. Add the on Bistronomy. This sparked the journey of discovery and experimentation. 07_19_FoodFocus 2019-02-12T16:53:55+02:00

· Bean sprouts garnish · Mange tout garnish Method • In a hot pot, sauté chicken cubes until slightly cooked then add the sauce and prawns let simmer for 10 minutes until both the chicken and prawns are cooked. • Adjust seasoning and remove from the heat. Add the remaining green ingredients and chopped coriander. Garnish with bean sprouts. • Serve warm. Garnish suggestions: Zucchini noodles, coriander, pak choi, green beans, mange tout, toasted coconut.

Zip-through service with Bakers & Chefs. Stay on trend in any kitchen with Bakers & Chefs new range of funky and functional Zipper Chef’s jackets. The single-breasted design with a two-way separating zipper is available in both long and short sleeves, in white and black. In addition to the jackets, a range of chef’s pants, traditional chef’s jackets and an assortment of aprons and beanies are available to complete your uniform.

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ORDER ONLINE Full Serv ce | March 2019

Trends

Stay trendy and serve up

avocados all year round Plant-based, dairy-free ice-creams; meat-free days and months like Veganuary; heightened convenience that doesn’t compromise on goodness; and diets loaded with good fats and nutrient dense food that promotes overall health and healthy ageing, are among the top 2019 consumer food trends. Unsurprisingly, these reflect the trends predicted for the retail and hospitality sectors this year too. Few foods measure up to all these criteria as avocados do.

WHY YOU SHOULD ADD AN AVO TO YOUR DAY New research has shown that eating a breakfast meal that includes half or a whole avocado* may improve markers of heart health in overweight/obese men and women. * instead of the same amount of energy coming from carbohydrates

THE STUDY The study included 31 overweight/obese adults (25 - 60 years). After fasting from 10pm the night before, each participant ate one of three breakfast meals on three different occasions which included no avocado, half an avocado (68 g) or a whole avocado (136 g).

GLUCOSE & INSULIN When blood samples were taken 6 hours after breakfast, those who ate either half an avocado or a whole avocado had lower glucose and insulin levels. This is good news because insulin, when high, is a hormone that promotes fat storage, decreases fat breakdown, and increases hunger.

ENDOTHELIAL FUNCTION & VASORELAXATION Participants in the study had improved endothelial function and vasodilation. The endothelium is a thin membrane lining the inside of the heart and blood vessels, which helps with healthy dilation and constriction. This function determines how much blood is received by the body's tissues.

GOOD CHOLESTEROL Participants who ate a whole avocado had higher levels of the good, heartprotective HDL cholesterol and lower levels of triglycerides. Having a high level of triglycerides in your blood can increase your risk of heart disease.

THE CONCLUSION These findings support the growing body of evidence that avocados are a heart healthy food as part of a balanced diet. Park E, Edirisinghe I, Burton-Freeman B. Avocado fruit on postprandial markers of cardiometabolic risk: a randomsied controlled dose response trial in overweight and obese men and women. Nutrients. 2018;10:1287.

Prepared by Monique Piderit, RD (SA) on Behalf of the South African Avocados Growers' Association

Ensuring a constant supply of avocados is essential as they have become an integral part of the South African diet and actually an ‘emotional purchase’ for shoppers, who actively seek out good quality avocados” 16

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FRUIT LOGISTICA’S 2019 trend forecast says consumers want more healthy, convenient fresh foods, while Hospitality News’ 2019 restaurant predictions say the buzzwords ‘clean eating’ and ‘environmental sustainability’ are fast influencing global menus, which favour fresh, plant-based meals. Boasting high amounts of heart-healthy monounsaturated fat, avocados make nutritious, convenient meals and serve as an excellent base for plant-based dishes. These are also among the reasons that demand for avocados has steadily increased. To sustain this demand, both locally and internationally, the South African Avocado Growers’ Association (SAAGA) says the country currently boasts 17 500 hectares of commercial avocado orchards. This area is expected expand at a rate of 1 000 to 1 500 hectares per annum. In addition, many South African growers have begun planting in new areas so the fruit can be harvested earlier, at the beginning of the season or later, at the end of the season, to supply the local market year round and reduce reliance on imports from November to January.

SOUTH AFRICANS LOVE AVOCADOS Ensuring a constant supply of avocados is essential as they have become an integral part of the South African diet and actually an ‘emotional purchase’ for shoppers, who actively seek out good quality avocados. These findings emerged in SAAGA’s 2019 qualitative and quantitative research survey, conducted in January and February to gauge consumers’ perceptions of avocados at key retail outlets. The results showed the majority of respondents were not loyal to their regular retailers when buying avocados, favouring quality over loyalty, and although some would decrease avocado purchases out of season, they were prepared to pay more for the fruit when they did buy them. Poor avocado quality was also enough to dissuade consumers from shopping at specific retailers altogether, with a huge percentage of respondents stating that stores with consistently poor quality avos, avos that went bad too quickly after purchase, and stores where bad avos weren’t

removed from display, would lose their support. SAAGA will be working with retailers to assist them with improving the quality of avos in-store, and to better educate fresh produce buyers, merchandisers and consumers.

A DRAWCARD FOR CONSUMERS ‘Avocados are a potential drawcard for retailers to attract consumers into their stores,’ says Derek Donkin, Subtrop CEO. ‘Most respondents claimed to shop specifically for avocados every week or second week, and subsequently bought other products while in the store. It follows that activities drawing consumers into stores to buy avos would have a positive knock-on effect on overall sales. While it’s difficult to tell if this would be the case for restaurants too, anecdotal evidence and dining forecasts suggest eateries will be increasingly supported in 2019 based on the availability of plant-based, whole food dishes, including those with avocados.’ It’s safe to say that no matter what the trend, avos are a must on any self-respecting store shelf or restaurant menu.

Trends

s e p i c e r o d a c o v 2 0 1 9’s t re n di est a VEGAN AVOCADO AND HUMMUS FROZEN LOLLIES Ingredients • 2 Avocados, peeled and chopped • 100g Hummus • 5ml (1 tsp) Dijon mustard • 5ml (1 tsp) Crushed garlic • 1 Lemon, juice and zest • Pinch of sea salt • Freshly ground black pepper • Sesame seeds to garnish

AVOCADO NOSH BOARD Nosh boards and sharing platters are all the rage. Avocados alone are a complete meal, and need only a few accompaniments to complete the board. Try a selection of mini vegetables such as carrots, radishes and cucumber wedges along with bread sticks or cheese straws and add some edamame beans, vegetable crisps, olives and fried capers.

Method 1. To make, place all the ingredients in a blender and blend until smooth and pourable. Add a few of teaspoons cold water if necessary. 2. Pour into popsicle moulds and freeze for six to eight hours. 3. Unmould, dip into sesame seeds to garnish and keep chilled until ready to eat.

AVOCADO, COCONUT AND COCOA POPSICLES (VEGAN)

AVO TACOS WITH CRUMBED AVO WEDGES Serves 4 Ingredients • 2 - 3 Small avocados, preferably slightly under ripe and firm • 2 Eggs, whisked • 100g Plain flour

Ingredients • 2 Ripe avocados,

• 150g Bread crumbs (panko or plain)

• 200ml Coconut water, or coconut milk for a creamier texture

• 50 ml Oil

• 15g Good quality cocoa powder

To serve • 4 Corn tortillas • Roasted sweetcorn • Diced tomato • Chopped avocado • Spring onion • Coriander • Lime wedges

Method Method 1. To make, place all the ingredients in a blender until smooth and pourable. Add a few teaspoons cold water if necessary. 2. Pour into popsicle moulds and freeze for six to eight hours. 3. Unmould and garnish with grated fresh coconut, keep chilled until ready to eat.

1. Preheat oven to 180°c if oven baking 2. To crumb the avocado, prepare three separate bowls with flour, beaten egg, and breadcrumbs, and arrange in assembly line order of flour, eggs and breadcrumbs. 3. Slice avocados lengthwise, remove pip and skin and cut into wedges 4. Dip wedges in flour, followed by egg and then crumbs, place on a baking sheet and repeat until all the wedges are coated. 5. Drizzle the oil over the wedges and bake until golden brown around 20 - 25 minutes. Alternatively heat oil in a shallow frying pan and fry in batches until golden (roughly 8 - 10 minutes on each side). 6. Remove from pan or oven and allow to cool slightly. 7. Serve tacos with accompaniment on corn tortillas, garnish with fresh coriander, lime wedges and a good grinding of sea salt and black pepper.

South African Avocado Growers’ Association – www.avocado.co.za

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Décor and design

Uncaged design at Cape Town café

Haldane Martin and Jessica Rushmere, owner of Swan Café. Photo: Micky Hoyle

In 2017 interior designer Haldane Martin designed a new café for Cape Town: a traditional French crêperie called Swan Café, nestled in the hub of the bustling east city precinct. Full Service looks at the meaning behind the design and how various design elements have created a lively yet intimate mood for the restaurant. The back wall featuring Léon Gérôme’s Leda and the Swan. Photo: Micky Hoyle

LEGANT, FEMININE AND atmospheric, the café brings to life the charm of Paris in a space that’s completely unique to the Mother City. The blue swan logo at the core of the graphic identity designed by Heidi Chisholm is also the central interior design concept. Owner Jessica Rushmere has always identified with the swan. A graceful and majestic creature with mythological significance, these attributes play into the brand identity and the interior design, using the swan as an emblem and feminine oval shapes throughout. Leonardo da Vinci’s Leda and the Swan transformed into monochromatic dark blue and white on the front wall forms a centrepiece wallpaper feature. The famous Renaissance painting tells the controversial tale from Greek mythology of how Zeus disguised himself as a swan to seduce the unsuspecting Leda. On the back wall, Jean-Léon Gérôme’s Leda and the Swan shows the curvaceous nude bathing in the lake with the swan and their half-mortal, half-divine offspring flying above. Mythology and symbolism associated with love, music and poetry are also typically French characteristics.

France is the home country of its owner. The blue, red and white of the French flag is artfully interpreted into dominant dark blue, grey, pinkish timber finishes and dashes of red highlights. The colour scheme extends to the waiters’ uniforms, crockery and merchandise on display. The last brand attribute the space conveys is typical of Parisian attitude, playful, cheeky, sexy and oozing with French flair. From the wallpaper pattern with its repeated swan motif that doubles up to reveal a nude woman in the negative spaces, to large-scale murals of voluptuous nudes.

Furniture, lighting and finishes pick up the brand’s signature colours. The furnishings pay homage to traditional French cafés, with marble bistro café tables and bespoke chairs, a contemporary steel and wood version of a bistro chair typology in striking red. Linear seating layouts draw people into the space, with a large couch nook at the back formed from casual couches upholstered in denim and pinstriped denim. Light pinkish toned timbers are used in table tops and shelving. Copper and brass metallic vintage lights hang throughout, with brass pendants above the main March 2019 | Full Serv ce

BONJOUR! Custom blue and white hexagon tiles with the swan logo decorate the crêperie entrance, set into simple concrete screed flooring, with a large ‘Bonjour’ doormat welcoming customers. Blue feather-shaped ceramic tiles create a handcrafted detailed finish on the main bar and back bar wall in the open-plan kitchen, where crêpe-making is on show in the front of the café. A rounded chalkboard for quotes or menu specials is flanked by a wire and plywood adjustable shelving system on each side displaying the beautiful crockery. The same shelving system appears deeper in the space for displaying branded tins of tea and accessories for sale.

VIVE LA FRANCE!

CAFÉ CULTURE

counter, Artemide Egg pendant lights at the back wall, and single Edison globes above the seating. Birdcage lights in copper with red cords reinforce the avian concept.

The Swan Café kitchen. Photo: Micky Hoyle

The long working space opposite the corner entrance creates a strong visual impact from the street and as you enter. This is framed with an overhead bulkhead, which hides the ventilation system. The bulkhead is made from a perforated, patterned, acoustically treated board in dark blue. The carefully engineered acoustics create the perfect balance of a lively yet conversational atmosphere. In the bathroom, blue and pink swan wallpaper forms a feature with white Victorian tiles below and a simple arched mirror, sign-posted ‘Toilette’.

ATTENTION TO DETAIL Sophisticated and inviting in both its interior design, menu and ambience, all of which pay extreme attention to detail and reinforce the concept behind the brand identity, Swan Café is a must-visit destination venue in Cape Town’s rapidly burgeoning creative district, as well as providing a regular favourite stop for a quick tea or coffee and a bite for locals.

Décor and design

Design trends for 2019 with

n i t r a M e n a d l Ha

Q: What are the biggest restaurant trends at the moment? A: Trends are tough to define. I’d encourage

people to discount décor trends in favour of considering the global lifestyle consciousness trends. Right now the overarching trend is awareness. Looking at our impact on the earth. There’s also a meta-trend, not just décor, of subcultures based on the kind of food you eat. Vegans, vegetarians, conscious carnivores, Banting etc. One can either offer all options or build your brand around one food subculture. Each subculture has an ideology ripe for expressing. It’s interesting to explore these eating, lifestyle trends from an interior design perspective.

Q: What colours are popular right now? A: Part of the success of Swan Café is the bright,

Q: What about lighting? A: Lighting is crucial to creating mood in any

space. First and foremost natural lighting is important in restaurants and cafes. There’s a definite lighting trend towards LED everything because they are energy efficient and quality of light curve is pretty good. I always use warm lighting for restaurant spaces to make the space feel cosy. It stimulates your appetite whereas cold lighting doesn’t. It makes people linger longer.

Q: Is communal eating becoming more popular in South Africa? A: Communal eating is an interesting trend on the increase. South Africans are quite open to the communal eating layout. It suits our social, hospitable local culture where people don’t mind sharing a table. I often use it in conjunction with other seating options like two-seater tables for couples and bar seating like at Swan Café, Kunjani Wines, Mad Giant Brewery. Restaurants need flexibility. I

happy colours. (Cape Town is saturated with dark, woody, industrial spaces prominent five-10yrs ago, when we did Truth coffee). Bold colours are quite key, but with a sophisticated slant to them. I use the South American Modernist trend in my new outdoor collection the ‘Hula’ chairs: Coral red with burnt orange in it and turquoise-infused greens. Southern hemisphere colours, African colours, southern European colours. This trend suits our South African outdoor lifestyle and climate. It references the design language of Pancho Guedes in Mozambique and Angola. Another trend I responded to with my new furniture designs is the very current trend of geometric forms and bold colours. As with the ‘Plat/O’ table collection there’s a trend towards pure geometry – oblongs, circles & diagonals (often combined with bold pattern, zig-zags, black & white). Another trend would be country living, the traditional folk style trend. It is a reaction to the fast pace of our world. I utilise furniture archetypes that bring back a sense of homeliness and belonging in my ‘Neo Spoke’ collection created for a boutique hotel project in the UK Swan Café interior by countryside. Haldane Martin.

include multiple styles of seating and multiple levels of comfort.

Q: What materials are dominating in restaurant interior design? A: We’ve seen a lot of eateries covered in plants and a lot of rattan or cane furniture, which ties into the South American relaxed tropical trend. Both reflect the trend towards sustainability and awareness. In terms of materials, practicality and trends can never be divorced form one another. When cleverly used, a basic building material like the humble brick can be a durable and stylistically strong material in an interesting pattern. Function, comfort, trends and budget are interwoven. If I was creating a fine dining space I’d take contemporary art deco references, If it’s an ice-cream shop I’d maybe pull from the Memphis trend or, for example, for a bar I did in Botswana I looked at South American modernism. Haldane Martin – www.haldanemartin.co.za

Photo: Micky Hoyle

Full Serv ce | March 2019

Décor and design

Protect your restaurant from

bad power

The damaging effect of lightning to restaurant electrical and electronic can be severe but combined with the spikes and surges also associated with load shedding the effect could be devastating. The inconvenience of load shedding is just the tip of the iceberg, business owners must not forget the damaging power conditions associated with it shedding, and their effect on appliances. Nick Allen of Sollatek explains what you can do to protect your restaurant from bad power. SEVERAL THINGS CAN happen in a storm, some more catastrophic than others. The other issues are directly related to lightning activity. When lightning strikes nearby, electrical spikes and surges are generated and these can transmit into electrical wiring, called lightning surges, this can also occur during load shedding.

THE SIX LEVELS OF PROTECTION I WOULD RECOMMEND FOR ANY SITUATION ARE:

DID YOU KNOW? Lightning is extremely hot—a flash can heat the air around it to temperatures five times hotter than the sun’s surface. This heat causes surrounding air to rapidly expand and vibrate, which creates the pealing thunder we hear a short time after seeing a lightning flash. (Source: National Geographic)

• POWER CUTS During storms, network disruption can frequently happen and power cuts are extremely common. There is not much you can do but you can use products to provide power like an Uninterruptible Power Supply (UPS). • POWER-BACK SURGES These happen hand in hand with power cuts. When power resumes, it is usually accompanied by a surge. This can be quite high and result in severe damage. So, delay on start up and monitoring until the supply is safe, is critical. Use the AVS range to protect against this event. A UPS will help as well. • HIGH VOLTAGE (Also known as voltage swell or surge) is a sustained high level of voltage to typically >250V and up to 300+. These could be catastrophic if the voltage rises very high too quickly. Here we would recommend using our AVS range of products, which will disconnect the power until it returns back to normal.

March 2019 | Full Serv ce

• LOW VOLTAGE Generally happens when the grid is overloaded and you get excessive voltage drop on the distribution network. You can again use our AVS range or typically add a voltage regulator. • LOSS OF NEUTRAL Due to an accident or sabotage – In this event, the single-phase voltage will then rise to the Three Phase level. So instead of getting 230V, the equipment will experience up to 415V continuously, an extremely serious event and not that uncommon. The AVS range would protect against this. But even so, the AVS might get damaged but at least it will do so with circuit open appliances protected. • LIGHTENING SURGES These are high energy surges generated by nearby lightning activity that will raise the (voltage) potential in the surrounding areas to thousands of volts and could seep into buildings, thereby subjecting equipment to harmful surges.

THREE LEVELS OF SURGES AND CORRESPONDING PROTECTION • Class III requires a Type III SPD (Surge Protection device). • Class II – Higher level of surges that appear at the distribution board. A Type II SPD installed at the DB would protect wave shape. • Class I – these are surges of 10/350μs. Highest energy level. These are generated by nearby lightning activity. A Type I SPD is required. Sollatek – www.sollatek.co.za

PROTECT

YOUR VALUABLE EQUIPMENT FROM BAD POWER

Bad power destroys electrical equipment Protect your valuable equipment from all power problems “Load-shedding” and unplanned “black-outs” are just the tip of the iceberg. Sollatek Voltshield protects your appliances from: • • • • •

Spikes & surges Over (high) voltage Low voltage (brownouts) Powerback surges Loss of neutral (cable theft)

1903C

e-mail: sales@sollatek.co.za • Tel: +27 (0) 11 788 1614 For more information please visit: www.sollatek.co.za

Buy a Sollatek AVS15/AVS30 or AVS3P-0 and get a FREE Notebook Guard for your laptop. Valid until 30/04/2019

Décor and design

Belthazar

undergoes total refurbishment

‘A

After twelve years, Belthazar Grill & Seafood Restaurant & Wine Bar at the V&A Waterfront - offering an award-winning meat and seafood extravaganza, ‘the biggest wine by the glass bar in the world’, panoramic views and a noble social responsibility initiative - has undergone a total refurbishment.

S THE MARKET changed and evolved, we were inspired by the quintessential New York Art Deco scene together with a contemporary feel, unlike the ‘old ‘style’ steakhouses that were predominantly designed and shop-fitted in dark texture woods. You always have to keep abreast with the latest trends - taste profiles, service or architectural style - and keep upping your standards and reinventing yourself to remain a step ahead,’ says Ian Halfon, co-owner of Belthazar Restaurant and Wine Bar, and MD of the Slick Restaurant Group which also owns Balducci, Gibson’s Gourmet Burgers & Ribs and Walter’s Steakhouse at the V&A Waterfront.

ART DECO Art Deco takes its roots in sophistication, elegance and luxury and the new-look Belthazar is all of that. Following a minimalist theme there is a strong component of neutrals and soft muted colours as well as brass, bronze and copper metallic finishes and trims. Expect solid oak timber features, sleek lines with geometric shapes, soft and plush leather upholstery, Quartz Calacatta countertops, decorative plaster finishes and beautiful lighting. Belthazar’s trademark ‘wine warehouse look’ and five-metre long bar with the biggest nitrogen-infused tap unit in the world serving more than 250 premium wines by the glass, remain focal features of the redesigned restaurant. The signature bar is now splendidly clad in copper sheeting with matte bronze powder-coated rails and the floor surrounding the bar and leading into the elegant bathrooms is tiled in white hexagon mosaic. The original dark-stained pine timber flooring has been replaced with a herringbone-pattern light oak floor, a perfect backdrop for the new interior design. The bronze oak barstools,

March 2019 | Full Serv ce

stylish rattan dining chairs and new banquette are sumptuously upholstered in cream and caramel leather. Beautifully designed New York Art Decostyle lighting, including imported custom-made wall sconces and recessed downlights, complete the scene. The new folding glass doors leading out to the terrace bring in the light and open up the restaurant to the splendid all-weather terrace enclosure and spectacular views of the harbour and Table Mountain. The kitchen was completely redesigned and refurbished with state-of-the-art equipment conforming to HACCP specifications. This includes a new Robex floor with drains, the latest high-tech UVA canopies, new kitchen equipment as well as a brand-new butchery. The emphasis was on efficiency and hygiene. Refrigeration was redesigned to keep ‘the cold chain’ intact. In the old private dining area, which leads into the shopping mall, the owners cleverly took advantage of the high-density foot traffic in the mall and opened up a new restaurant called Walter’s Local Grill attached to Belthazar Restaurant. Walter’s focuses on providing Capetonians with the world-class steaks and BBQ fare that made Belthazar famous, at affordable prices in a small and cosy 35-seater restaurant. Although you will find traditional steakhouse items on the menu, Walter’s menu has a unique twist, offering popular and authentic New Yorkstyle deli items such as Hot Beef on Rye, Walter’s Famous Ruben Sandwich, Chopped Herring on Rye, Chilli Con Carne, Falafel and their signature Chicken Soup, just to mention a few.

PERFECT LOCATION Belthazar, perfectly located in the heart of the V&A Waterfront, seats more than 90 indoors and boasts a spectacular all-weather dining enclosure on the terrace, which seats more than 200, equipped with a mist cooling system and heaters, and offers panoramic views of the Waterfront and Table Mountain. Slick Restaurant Group – www.slickrestaurants.com

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Décor and design

Save water like the Scandinavians South Africa is facing an extreme water shortage with several cities having already experienced the effects of a severe drought. As a country we need to be more conscious of the long-term effect of climate change on how we live and use water in our businesses and homes. Scandinavian Water Saving Products explains some of the ways you can save water in your restaurant.

ORIGINALLY FROM SWEDEN, Birger The toilet is new Lundgren CEO of Scandinavian Water Products has to South Africa, called the Mother City home for the past 15 years but has been sold and has lived through Cape Town’s worst drought in in Sweden for over 100 years. almost thirty ‘Initially I was ok with carrying buckets to flush years. Originally toilets and short stop-start showers, but I hated the designed for ‘if it’s yellow let it mellow’ approach to water saving. septic tanks in I wanted my modern and comfortable lifestyle back. the archipelago in That’s when I decided to start Scandinavian Water Sweden, the toilet was Saving Products and import the Wostman EcoFlush invented with low water Toilet I use in Sweden. usage in mind. Designed and ‘I wanted to find a long term solution for assembled in Sweden, the toilets are used by my home that would be water efficient, thousands of people every day. but also source quality products that The EcoFlush can be installed to I wanted to find incorporate great design and the either a traditional sewage system a long-term solution for latest water saving technology,’ or to your own septic tank. my home that would be he says. water-efficient, but also Lundgren’s range of innovative Ecovac Toilet source quality products water saving sanitary products Using only 600ml per flush, include the WostMan EcoFlush the Ecovac vacuum toilet uses that incorporate great and the Ecovac toilets, the Nebia advanced and robust technology design and the latest Shower system and the Altered: suitable for the commercial market water-saving Nozzle. Each of these products such as hotels, restaurants and technology’” has been specifically designed to public buildings. The saving is the best use as little water as possible, without in the world in water efficient products. compromising on quality or design. Water-Saving Tap Nozzle PRODUCT FACT SHEET The Altered: Nozzle products will change the way you consume water. Upgrade your regular tap by easily Water Saving Toilet attaching a high quality brass Altered: Nozzle to save With a double flush function and a urine thousands of litres of water whilst enjoying bowl in the front of the toilet, the the feeling of thousands of microdroplets Wostman EcoFlush Toilet saves up to on your skin. 90 percent of water. Its unique design The nozzle can be installed on separates waste and allows you to most taps and has two modes; use the right amount where and • The first mode delivers mist and when it is needed. makes it possible to have the same With the EcoFlush Toilet you no effect as a regular tap, but with 98 longer need to flush the entire bowl percent less water. every time you use the restroom. There • Switch to spray mode if you require are two flush buttons on the cistern like more water for filling a glass, pots or in a conventional dual flush toilet except that pans. It will save 85 percent compared to with EcoFlush, the small flush will release 300ml regular taps but will still supply all the water you into the front part of the bowl, and the large flush need. The nozzle only takes a few minutes to install will release 2.5 litres into the entire bowl. The volume and you can install it yourself. of the big flush can be adjusted and set to use more Scandinavian Water Saving Products - www.swsp.co.za water if necessary.

“

March 2019 | Full Serv ce

Location and property management

Six things to consider before you

set up shop

Whether you’re opening your first restaurant or your fifth franchise the first thing you need to think about is a location. It’s important to know what to look out for to ensure the success of your new venture. Here are some things to consider when scouting for a new restaurant location

1 VISIBILITY Yes, your décor is great! This side of town is trendy and busy but you’re tucked into a side street, which sees little foot traffic. Good marketing can go a long way to improving your position and you can capitalise on the ‘secret eats’ factor but generally it’s best to choose a space that’s highly visible. To determine visibility look at foot and car traffic patterns. If you’re close to a playground or park but your restaurant isn’t child friendly, you won’t find a regular customer base. Determine if the majority of the people in the area and pedestrians are your target customers. If not, it’s not the right place for you. In terms of car traffic you need to consider whether the occupants of a passing car will be able to see your restaurant to make a last minute decision of whether to stop.

2 PARKING South Africa is generally a driving nation. While other transportation means like Uber and Taxify are becoming increasingly popular, the vast majority of restaurant patrons will drive their cars to your restaurant. These patrons want safe, off-street parking or at least ample street parking. You need to consider whether the premises you rent or buy has enough on-site parking or if the street outside has enough parking for your customers. In suburbs this can also mean engaging with residents’ associations to avoid conflict down the line.

3 SIZE The space you rent or buy needs to fit your size requirements. You can’t serve a large restaurant at full capacity from a small kitchen. Larger spaces also reduce workplace accidents by minimising slips, trips and falls.

4 CRIME RATES Look at community Facebook groups and the local newspaper for crime reports to gauge whether the area is a high crime zone or not. Customers will be dissuaded from visiting restaurants if there’s a danger they might get mugged walking to their cars, have handbags stolen from the outdoor seating area or get smash and grabbed at the traffic light.

COMPETITOR ANALYSIS Do your research about what other restaurants are in the area. Are those restaurants doing well? Is there a gap in the established market for your restaurant? If there are already many similar restaurants in the area you might not want to saturate the market. Also research your space. If it wasn’t a restaurant before there will be added conversion costs but if it was, find out why the previous restaurant closed down.

6 AFFORDABILITY Cost is the bottom-line consideration for any business. If the rent or purchase of the space is more than you anticipate in profit, then the

THREE INDUSTRY STATS

RESTAURATEURS NEED TO KNOW • 65 percent of restaurant guests prefer to control how much they tip as opposed to including gratuity in the bill • 70 percent of restaurant guests are looking for healthy restaurant menu options • 90 percent of guests research a restaurant online before dining location is simply not feasible. However, if you believe the location will be integral to your growth and success as a business then you should consider the pros and cons. Some risks do pay off but you don’t want to get to a point where you’re struggling to cover basic costs.

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Location and property management

Insurance is vital

for small business owners During tough economic times, insurance can seem like an unnecessary expense… until the worst happens. Christiaan Steyn, head of business insurance at MiWay explains why being up to date on your business insurance premiums is essential for small businesses such as restaurants.

I ADMIRE THE guts of founders of small companies, the determination it takes to get up every morning and start again is something I enormously respect. An economy cannot function without small businesses. It is like a machine – it needs a combination of small and big parts, to get the output. The trouble is, insurance hasn’t always been geared towards smaller businesses. In general, the old traditional commercial insurance industry has been slow to adapt. A good example is Airbnb. Typically, operators will have a home and business insurance package and Airbnb will provide additional cover to hosts. Yet, there may be gaps in cover that are not obvious to hosts. Therefore, the insurance industry needs to ensure there is universal awareness and education on comprehensive cover that can safeguard this innovative new market.

NO FLAT RATE PREMIUM It is vital insurance companies consistently reflect on the opportunities and challenges that face small businesses. In expanding into commercial insurance, MiWay committed to delivering a service that differentiated from the ‘traditional insurers’ approach, like the legal jargon in policy wording and unclear terms and conditions often presented in small print. We don’t apply a flat rate premium structure, everyone pays a premium that reflects their unique risk profile, which is not normal practice in commercial insurance. Businesses that manage their risk better enjoy a lower premium.

BUSINESS ASSIST We believe insurers can do more to help SMMEs succeed and focus on their core business.

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MiWay is launching a new Business Assist product this April where, for R29 per month, a business can receive legal advice, HR support, assistance with setting up a website and social media presence and a tender alert service to name a few. During difficult economic times, insurance is often viewed as an unnecessary expense. We are always saddened by the number of times we receive claims from customers that have stopped paying their premiums a month or two before. A premature termination of insurance can have devastating effects on a business faced with unforeseen events and in desperate need of cover. For example, in the event of a liability claim being made against the business, cover will not be granted to a business that has stopped paying its monthly premium even if the event happened months before when cover was still in place. It is also vital that cover is updated along with changes in the business. Our country’s economy can only grow if we have thriving and sustainable small businesses. In working together with entrepreneurs, we can make sure their needs are met. Miway - www.miway.co.za

Make a Clear Choice SAFE DISTRIBUTION PRACTICES

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SEAL OF QUALITY, SAFETY AND AUTHENTICITY

AUDITED SANBWA BOTTLED WATER STANDARD

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ADHERENCE TO FOOD LEGISLATION

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TESTED FOR PURITY

ADHERENCE TO HYGIENIC FACTORY DESIGN AND OPERATION

P.O. Box 7649, Halfway House, 1685 South Africa | www.sanbwa.org.za | Tel: +27 11 884 5916 | Fax: +27 86 568 4862 | sanbwa_cg@worldonline.co.za

Bakery and desserts

Perfect pizza from the base up ‘A great pizza base should be thin and crusty in the middle, chewy but not rubbery, with just the right amount of puff on the edges that get charred in some spots in the oven’

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What makes a delicious pizza? Is it the melty mozzarella or imported Italian tomatoes? Connoisseurs would agree it’s the base that maketh the pizza. If you pride yourself on serving authentic Italian-style pizza, Millstone’s Farina ‘00’ Flour is a must have item in your restaurant’s kitchen.

IN ITALY, FLOUR is categorised according to how finely it is milled. ‘00’ is the finest you can get – almost the texture of corn flour - and is perfect for making fresh pizza bases and pastas in the true Italian tradition. Modelled and designed to replace the imported ‘00’ flour at a competitive price with steady availability, Millstone Farina ‘00’ Wheat Flour has great consistency and development and a strong gluten network that develops nicely. Traditional stone milling ensures the integrity, quality, flavour and nutritional value of flour. The whole grain is ground in a single pass between two round millstones, to retain and integrate the

wheatgerm oil. Nothing is taken away or added, leaving us with a natural balance of starch, protein, vitamins and fibre. Nutritious wheatgerm, the life force of the grain, cannot be separated out in stone grinding and gives the flour a characteristic nutty, slightly sweet flavour.

WHERE IT ALL BEGAN The Millstone story began in the year 2000, when two brothers and their best friend bumped into an acquaintance that was importing milling equipment into South Africa. He shared his

Bakery and desserts DID YOU KNOW? passion for milling with the trio, sparking an interest that would grow into the thriving Millstone operation. At the heart of its offering, is its superb stone ground flour. It’s where the company started and it’s why bakers keep coming back. Millstone brings you the finest stone ground artisan flour, with sought after sweeter, nuttier flavour and coarser texture. Millstone uses only the best local and internationally sourced wheat, which is then milled with age-old, slow and gentle methods, using Italian and Danish milling equipment. Millstone is Halaal and Kosher certified, health and safety accredited and has full traceability of its product so you can rest assured the contents of Millstone bags have been made with love, care, friendship and family – all you need to create something special. Whether you’re crafting loaves of freshly baked sourdough or rye bread or creating indulgent pizzas and pastas, Millstone’s quality speciality flours deliver faultless results, time after time. So make sure you’re stocked up on the full range to take your establishment to the next level.

Whether you think pineapple belongs on pizza or not, the Hawaiian pizza was actually invented by Sam Panopoulos, a Greek immigrant who ran a pizza place in Canada. Source: Mentalfloss.com

Millstone - www.millstoneflour.co.za

STOCK THE BEST FOR BAKERS Bakers around the world are returning to stone ground flour for their unique, artisanal baked goods. Now you can supply your bakery customers with our full range of locally stone ground artisan flours, including our finely milled, speciality Farina “00” Wheat Flour for authentic Italian flair! Whether they’re crafting freshly baked loaves of sourdough and rye or creating indulgent pizzas and pastas, you can serve your customers the real deal. Contact us today to stock your pantry with the finest artisan flour. www.millstoneflour.co.za

Trim Size: 177mm(w) X 130mm(h) - Type Area: 168mm(w) X 110mm(h)

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Bakery and desserts

A distribution partner with service you can rely on

Operating a business in the hospitality industry one constantly needs to replenish equipment and consumables. Yet with the quick turnaround time required one also needs a trusted distribution partner to supply them with the goods they need. With a range of products to make life easier for the restaurant business The Sycro Group will get the job done.

A Filigrano tartlet used in a dessert application

A Filigrano tartlet used in a savoury application

The Filigrano chocolate tartlet case

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THE SYCRO GROUP is a specialist supplier and distributor to the South African catering and hospitality industry. The company offers a wide range of solutions along with great customer service and quality products. The first company in the group was established in 1998, giving Sycro more than two decades of experience in the hospitality industry. Since then the company has evolved to meet the needs of a dynamic market and has grown into a group of companies with different, specialised responsibilities in order to provide the best services and products. It operates across South Africa with branches in Johannesburg, KwaZuluNatal and Cape Town. According to Michael Butz founder and managing director of Sycro, the company offers a complete solution in the form of procurement, supply and delivery, or facilitation of delivery. The procurement of products is intended to solve unique challenges faced by companies in the catering sector.

“

CONVENIENCE GUARANTEED Order can be placed over the website, by contacting Sycro directly by phone or email, or one of the experienced Sycro sales employees can stop by for a demonstration. Orders can even be placed over the specific marketplace ordering systems used by many hospitality companies. Butz says, ‘Sycro tries to go the extra mile by accommodating special requests and urgent orders as we believe customer satisfaction is crucial to a good business.’ Sycro is also known for designing and manufacturing customised equipment, such as their new rough terrain housekeeping trolley, to offer unique solutions when a need isn’t met by traditional products.

Sycro tries to go the extra mile by accommodating special requests and urgent orders as we believe customer satisfaction is crucial to a good business”

TURNAROUND TIME Thanks to the company’s years of experience in supply and distribution delivery can generally be guaranteed within 48 hours. Sycro uses their own fleet as well as trusted couriers to transport anywhere that may be needed.

FEATURED PRODUCT

The primary perishable product supplied by Sycro is the Filigrano Collection, a Swiss made product by HUG. The product assists with tartlet based snacks and dessert production. It is ready-made with 100 percent Swiss butter. Not only are the tart shells consistent in presentation with thin walls and suitable for hot and cold applications, but they also have a 12-month shelf-life without needing to be frozen or refrigerated. With Sycro’s fast and efficient storage and transportation, the Filigrano tart shells are sure to arrive at your restaurant fresh, delicious, and ready for immediate use or storage. Sycro – www.sycro.co.za

Premium Swiss Quality & Convenience

The dream product to assist with tart-based snack & dessert production

The Filigrano Collection, a Swiss made product by HUG Familie, is made for convenience, efficiency and reliability in the pastry kitchen. Ready made with 100% Swiss Butter, this product not only is consistent in presentation with thin walls, ready-to-use and suitable for Hot or Cold applications, but it also has a 12-month shelf life without needing to be frozen or refrigerated. • Affordable high quality short crust pastry with 100% swiss butter. • The Tartelettes are coated with a glaze of cocoa butter/coconut fat, guaranteeing long crispiness and stability after filling. • The glaze is transparent and free of trans fat. • 12 month shelf life - stored in a cool and dry place (10-20˚C/50-68˚F, max. 69% r.h.). • Straight edge and thin walls - modern and elegant design. • Optimal dough/filling ratio - Bake & Freeze stable - suitable for hot and cold applications. • Certified Halaal by the Halaal Certifications Services Switzerland Tel: +27 (0)11 468 2829 | Email: info@sycrodistribution.com | Web: www.sycro.co.za

Exclusively distributed in South Africa by

Bakery and desserts

Indulgent dairy to up your

dessert game

Lancewood is a leading supplier to restaurants, fast food chains, hotels, bakeries and caterers. The brand takes pride in knowing all its products are produced using pasteurised milk and only the best ingredients to best satisfy consumers. And now Lancewood has released its new range of decadent yoghurts, lactose-free yoghurts and fruit shakes.

LANCEWOOD MEGA STRAWBERRY MILKSHAKE Ingredients • 250 ml strawberries • 100 ml vanilla ice cream or flavour of your choice • 150 g Lancewood Double Cream Mixed Berries Yoghurt • 60 ml fresh cream To finish: Any topping of your choice: ice cream, strawberries, meringues, donuts or chocolates. Method Place the strawberries, ice cream, Lancewood Double Cream Mixed Berries Yoghurt and fresh cream in a blender and blend until smooth. Divide the mixture between two glasses. Add your choice of toppings and enjoy.

FOR MORE THAN two decades, Lancewood has been producing a wide range of award-winning cheese and dairy products that have earned an excellent reputation for superior quality and flavour. Now, the number one cream cheese brand in South Africa is giving South Africans even more choice with its new range of Double Cream, Low Fat and Lactose-free yoghurts, as well as its Yoghurt Shakes - made from real ingredients for the whole family to enjoy.

INDULGENT YOGHURTS Lancewood’s deliciously decadent Double Cream Yoghurt range, available in 1kg, 500g and 150g packs, comes in a variety of indulgent flavours including Plain, Vanilla, Coconut, Apple & Cinnamon and Mixed Berries. So special is the Double Cream Plain Yoghurt that it was voted as South Africa’s number one Double Cream Plain Yoghurt at the 2018 South African Dairy Championships. The Lancewood Low Fat Yoghurt range features Plain, Strawberry and Mixed Fruit flavours made with real fruit and is available in 1kg, 500g and 150g packs.

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EASY ON THE LACTOSE With South Africans becoming more aware of the importance of maintaining a healthy gut, coupled with a global increase in lactose sensitivity, Lancewood has responded with its Lactose Free Low Fat Yoghurt in two tasty flavours - Plain and Strawberry. In fact, the latter is the only lactose free strawberry yoghurt in South Africa made with real fruit. Products in this range can be purchased in 500g and 150g packs.

SHAKE IT UP Consumers are also increasingly looking for healthier snacks onthe-go. The yummy new Lancewood Full Cream Yoghurt Fruit Shakes are available in a range of delicious flavours - Strawberry, Mango & Peach and Apple & Coconut. The shakes deliver a sensorial drinking experience unlike any other - simply shake the bottle for light, fluffy and flavourful enjoyment. While some brands try to reduce the quality of their products due to the increasing pressure on food prices, Lancewood continues to offer high quality products made from real dairy and real ingredients. Lancewood – www.lancewood.co.za

Bakery and desserts

World’s first

ice cream hotel

opens in Helsinki, Finland

Leading Finnish dairy company Valio and hotel Klaus K Helsinki have opened an ice cream-themed hotel room, the first of its kind in the world. This delicious ice cream suite has been named the Sweet Suite, and it is available for reservation from March to September.

IT IS LOCATED at the heart of Helsinki. Interior design for the sweet, indulgent suite is the product of the minds of interior designers Anna Pirkola and Kirsikka Simberg. The Valio Jäätelöfabriikki Sweet Suite, named after Valio’s ice cream brand, is a staycation at its best. Guests can immerse themselves in entertainment, lay in the luxurious sheets, soak in a bubble bath – and most of all, enjoy all the ice cream they want. Helsinki is a natural choice for an ice creamthemed suite, as Finns consume the most ice cream in Europe per capita.

‘Valio Jäätelöfabriikki aims to make you happy. To many, ice cream is a break from the daily grind. We wanted to create a small, surprising experience around delicious ice cream. This luxurious hotel suite and our beloved ice creams are a match made in heaven,’ says Valio’s ice cream business manager Tea Ijäs on where the delicious partnership was born.

ICE CREAM ON DEMAND The newly completed hotel suite has been refurbished in a Valio Jäätelöfabriikki inspired decor. The interior design and style is the

Five facts ABOUT ICE CREAM • The United States produces the most ice cream in the world • The world’s most popular ice cream topping is chocolate syrup • One scoop of ice cream can usually be finished off in 50 licks • The end of World War II was celebrated by eating ice cream • ‘Brain freeze’ is triggered when cold ice cream touches the roof of your mouth causing blood vessels in your the head to dilate

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handiwork of designers Anna Pirkola and Kirsikka Simberg. Hotel guests can expect an ice cream-filled freezer and enchanting details. The Sweet Suite also features 1930s vintage furnishings and Nordic design. Being a design hotel, Klaus K loved the idea from the get go. ‘Our customers value a high-quality experience. A hotel room is far more than just a place to sleep in. We believe that Finnish and foreign guests alike will be pleased with this themed suite,’ says Hotel Klaus K general manager Hanna Kiuru. The Sweet Suite opened on 1 March and will close at the end of September. There is room for two in the Sweet Suite.

NEW SURPRISING FLAVOURS ON THE STORE SHELVES Last year, Valio returned to the Finnish ice cream shelves after a 14-year break. The ice cream factory, at the Oulu plant, makes the only entirely Finnish, entirely lactose free family of ice creams. Ice cream lovers have been very excited for the comeback. This year Valio is introducing four new surprising and delicious flavours. The new flavours are a rich dreamy chocolate, tart and sweet lemon curd, exotic passion fruit-coconut, and juicy apple-oat pie. Valio - www.valio.com

Meat, poultry and seafood

Why South Africans

love lamb

Whole food such as lamb and mutton have been around since the beginning of time, nourishing the diverse and variable physical and mental requirements of the human body, the way nature intended. South African lamb is a nutrient dense food and unlike most meat supplements, nutrient dense whole food provides you with nutrients your body can actually absorb and utilise.

ACCORDING TO LAMB and Mutton SA a mere 100g piece of lean cooked lamb meat provides you with at least 44 percent of your required daily protein intake. Lamb meat contains high biological value complete proteins supplying the body with all nine essential amino acids, which the body cannot produce itself, to help with building new, stronger muscles and repair damaged tissue.

TRIMMING Lamb has a reputation for being a fatty meat, but trimming has a major impact its fat content. When trimmed of external fat a leg of lamb, lamb loin and lamb shoulder contain less than 10g of fat per 100g of cooked product, which makes lamb a ‘heart healthy’ item for your menu. The majority of South African sheep are raised naturally on the veld. Thus lamb meat is a good source of Conjugated Linoleic Acid (CLA). Research suggests CLA may protect the body against cancer and heart disease whilst reducing cholesterol levels.

MEAT YOU CAN TRUST More than 80 percent of South African sheep are pasture fed, which means they graze naturally on open fields. 95 percent of all carcasses are classified according to the SA Meat Classification System. This enables you to select meat according to your preparation needs. Classification provides you with a high level of assurance about the meat you buy. Meat is classified by an independent and qualified meat classifier at the abattoir. A class

code is allocated to a carcass based on factors like: age of the animal, fatness as well as several other factors and classification is based on regulations. The coloured marks you may find on lamb flesh is completely harmless. The ink is made from edible vegetable dyes.

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The higher the fatness code the higher the subcutaneous fat percentage and the juicier the meat”

HOW TO CHOOSE THE RIGHT CLASS OF LAMB If you prefer a young and tender cut of meat select a young carcass which is classified either A or AB. If you prefer more flavourful meat for curry or stew then choose meat from either the B or C class. The higher the fatness code the higher the subcutaneous fat percentage and the juicier the meat. The SA Red Meat Classification System for lamb and mutton classifies: • purple AAA roller mark for a young animal (no permanent teeth) with very tender meat • green ABAB roller mark for a young animal (one to two permanent teeth) • brown BBB roller mark for older animals • red CCC roller mark for an old animal which is not tender but has maximum flavour.

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Meat, poultry and seafood

d u a r f h s Fi

runs rampant on South African menus A recent article in National Geographic found that seafood fraud, ie. the mislabelling of seafood, is very common in the US. Full Service found out from WWF_ SASSI how prevalent seafood fraud is in South Africa. We unravel what restaurant owners and chefs can do to ensure they are buying and serving up the right seafood or giving consumers the right information about the fruits de mer they’re eating.

HE REPORT WHICH was compiled by marine conservation non-profit Oceana, found that 20 percent of the 449 fish they tested were incorrectly labelled. Sea bass and snapper were the most commonly mislabelled species. The report highlighted fish ordered in restaurants were more likely to be mislabelled than fish bought at markets or grocery stores. Mislabelling also occurred when cheaper, imported fish were sold as local catch and when farm-raised fish were marketed as wild caught.

MISLABELLING IN SOUTH AFRICA

COMMONLY MISLABELLED SEAFOOD What you bought

What you got

Salmon

Rainbow trout

Cod or Hake

Pangasius (Asian ‘catfish’)

Chilean sea bass

Antarctic toothfish

Lemon sole

Flounder

*Source: Oceana

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While the report only sampled fish in the US, according to WWF_SASSI it is estimated that globally about 30 percent of seafood sold to the public in restaurants or retailers is mislabelled or misrepresented (Agnew et al. 2009). A local study conducted by the University of Stellenbosch found that 18 percent of seafood samples in South Africa were incorrectly described in terms of species. This is a marginal improvement on the global study but it is still evident there is a need for greater transparency in the market. A common example which illustrates possible misunderstandings and confusion is when a multitude of different species is referred to by one common name, or when many common names are used for one species. Often restaurants in SA call their linefish ‘Seabass’, however this is not a particular type of fish but rather a species grouping.

Salmon Trout is a name created by merging two different species – Atlantic salmon and rainbow trout. Yet the fish being served in restaurants is in fact probably rainbow trout. WWF_SASSI says it sees this often in sushi restaurants and sometimes with retailers. There is a perception that salmon is more desirable hence the mislabelling. Haddock is smoked hake in South Africa while it is a different species in other countries. Prawns could be one of many species, from various regions and fished or farmed using various methods. Additionally, prawns can be labelled according to their size for example: queen, king, etc. The consumer could easily confuse different prawn sizes for different prawn species, which may not necessarily be the case.

ASK THE RIGHT QUESTIONS WWF_SASSI stresses the importance of the entire seafood supply chain working towards adequate labelling on their products. Likewise, the onus is on the culinary industry such as chefs, restaurateurs and procurement staff to ask the right questions when purchasing seafood and to seek assistance when uncertain so that they label seafood correctly on menus. This will enable consumers to effectively use the WWF_ SASSI tools to make informed choices about the products they are purchasing. When consumers ask questions about seafood on a menu, the restaurant should be adequately equipped to respond accordingly. Restaurant engagement with seafood suppliers is integral to catalyse

Meat, poultry and seafood

Rainbow trout often masquerades as salmon trout on restaurant menus

sustainable action from both businesses and consumers. Seafood product labels should clearly indicate: • Acceptable market or common name for the species • Full scientific name for the species • Fishing method (trawl, longline, linecaught) or farming method used (pond culture, sea cages, rope and raft) • Country of origin (the waters where the species was caught, not the country in which it was processed). Restaurants need to also be cognisant of mislabelling, as it is one of the ways in which illegal seafood enters the market and exposes businesses to significant risk.

A NEW SEAFOOD NAMING STANDARD In light of the current global and local mislabelling trends, WWF-SA in collaboration with partners from across the seafood supply chain, has sought to undertake a six-year journey to develop the South African National Standard 1647: ‘Approved market names for South African fish and related seafood species’ (SANS1647). The process began in 2012 when WWF-SA engaged representatives from the commercial fishing sector, small-scale fishing sector, seafood importers and exporters, retailers, restaurants, consumers as well participants from regulatory bodies: Department of Agriculture, Forestry and

‘A local study conducted by the University of Stellenbosch found that 18 percent of seafood samples in South Africa were incorrectly described in terms of species.’

Pangasius fillets are a common substitute for cod or hake

South African consumers love prawns but they may not be local and could rather be sourced from various regions

Fisheries (DAFF), the Department of Health, the South African Bureau of Standards (SABS) and the National Regulator for Compulsory Specifications (NRCS), to initiate discussions on how best to address mislabelling on the local market. An SABS approved national standard was published in June 2018. SANS1647 provides the recommended market name for each of the more than 700 species traded locally in order to reduce consumer confusion due to the use of several fanciful seafood names. The standard applies to all forms of fish, including fresh, frozen and canned, and can be used by all seafood outlets or businesses, not only those that are consumer facing. The publication provides clarity on the appropriate set of market names for all species traded on our markets. Thereby it reduces instances of mislabelling. This list will also increase the application of consumer rights as consumers can confidently purchase seafood with the assurance they are purchasing what is represented on the

packaging. It must be noted that for now the use of the SANS1647 labelling is voluntary and WWF_SASSI is working with its retail partners to employ this naming standard. SANS1647 can be bought on the SABS website. WWF_SASSI – www.wwfsassi.co.za

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Training and skills development

A culinary exploration of

flavours and textures Conceptualising, preparing and serving a beautiful plate of food is an art in its own right but the actual taste is the real pièces de résistance. A food phenomenon that has become quite synonymous in trendy restaurants is Food Degustation, which literally means to taste, or sample different things.

DEGUSTATION CAN BE anything from five to 20 courses consisting of tiny, sample dishes that can include many, or just one desired sensory component. ‘The food can be quite complex, or in fact as simple as your mom’s macaroni and cheese - as long as the skills, techniques and, most importantly, flavours are true,’ says Marlise Whelan, chef lecturer at leading training institution for Hospitality Management and Professional Cookery, Capital Hotel School. To better understand the concept, Whelan shares some tips to keep in mind when designing a degustation dish.

FLAVOURS ‘The flavours should be intense seeing that the dish is small. The different components’ flavours What is degustation? It is the careful, appreciative tasting of various foods, focusing on the gustatory system, the senses, high culinary art and good company. It is more likely to involve sampling small portions of all of a chef’s signature dishes in one sitting.

should complement each other, in order to create ‘magic’,’ Whelan notes.

TEXTURES The textures promote and aid the ‘mouthfeel’ to help in the overall experience. To achieve this, you should consider cooking methods and techniques such as molecular gastronomy (Spherification, foaming, leathers, jellies etc.)

FOOD GROUPS Protein, starch and vegetables - the richness will also play a role in determining the amount of courses.

COLOURS The dish should look appealing. You create excitement from the first time you see and smell a dish up to the time you put the first bite in your mouth. You can look at a degustation meal as a ‘theatrical’ experience. From the first dish to the very last – it leads up to the highlight/ climax. Food Degustation is constantly evolving, and it is a great way to develop your palate and explore different flavours and textures

Celebrity chef Heston Blumenthal’s The Fat Duck restaurant serves ‘forest floor’ as part of its threeMichelin-starred food journey degustation

MENU PREPARED BY CAPITAL HOTEL SCHOOL CHEF MARLISE WHELAN AMUSE BOUCHE Spicy shrimp, cucumber and melon Bread & Butter French Country Loaf Olive Butter STARTERS Tomato soup, celery pearls Grilled Salmon, Pea & Pancetta Ragout Foie gras, Brioche, Grilled Peaches, Noble late harvest reduction Palette Cleanser Strawberry Vodka Sorbet, black pepper crumble (pipette of vodka, dry ice) MAIN Lamb rack, Pommes fondant, Wild mushroom ragout, Root vegetables Demiglace DESSERT Sautéed apple crepes, poached blueberries, calvados caramel sauce, vanilla ice cream FRIANDISE Lavender Madeleines, Macaron, Truffles Capital Hotel School – www.capitalhotelschool.co.za

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Training and skills development

The future is what you bake of it It was a proud day for both a school and its wider community at the launch of the Chipkins Puratos Bakery School South Africa at Masisebenze Secondary School in Tembisa in February.

“

We are aiming to play our role in addressing both the challenges of youth unemployment as well as the skills shortage in our industry”

THE BAKERY SCHOOL South Africa – an industry first for South Africa – will empower an annual intake of 25 grade 11 learners at the school, as they begin a two year programme that arms them with an NQF Level 2 qualification while they work towards achieving their matriculation certificate.

BAKERY INNOVATION The Bakery School South Africa is a non-profit company supported by Chipkins Puratos, a joint venture between Bidcorp Food Africa (Bidcorp Food), a subsidiary of JSE-listed Bid Corporation Limited (Bidcorp), and Puratos, an innovator in the bakery, patisserie and chocolate industry. Globally, Belgiumbased Puratos has helped to open three similar schools in India, Brazil and Mexico. The local launch event was attended by guests including representatives from Puratos head office in Belgium, Chipkins Puratos in South Africa, the FoodBev SETA, the Gauteng Department of

Education, teachers and parents at the school, and the new baking ‘squad’ of 25 learners who were chosen to take part in the inaugural year.

ASSISTING THE COMMUNITY Richard Kuppan, national training manager at Chipkins Puratos and spokesperson for the Bakery School South Africa, outlined that the project had taken place very quickly: ‘We broke ground on the building in September 2018 and the building was completed by 15 November, just a few months later. This was a testament to the power of unity and the dedication of individuals working together for a common goal.’ Nigel Phillips, MD of Chipkins Puratos says, ‘Tembisa is physically close to our business premises and it was important to us to know we were helping to assist this nearby community. We chose Masisebenze School for the opening of the Bakery School South Africa as it is in Tembisa, and also because of its very good academic track record. We are aiming to play our role in addressing both the challenges of youth unemployment as well as the skills shortage in our industry.’ Ephraim Tau, chief director: Gauteng Department of Education, says the name of the school – Masisebenze – means ‘let’s work’. Addressing learners at the launch he said: ‘I really hope you are preparing to embrace this opportunity with both hands, and I trust that you will be able to start up bakeries in Tembisa in the future. The Bakery School will create future employers out of you.’ Chipkins Puratos - www.chipkinspuratos.co.za

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Industry Talk

Don’t ban waste,

make it more valuable Late last year, The Wall Street Journal declared the bottled water industry was facing a crisis, highlighting that ‘the consumer backlash against disposable plastic plus new government mandates and bans in places such as zoos and department stores have the world’s biggest bottled-water makers scrambling to find alternatives.’ Executive director of the South African National Bottled Water Association (SANBWA) Charlotte Metcalf discusses a South African response to the wave of anti-plastic sentiment rippling across the globe.

IT IS TIME to find truth and balance in the myriad calls for plastics to be replaced with alternatives or degradable versions. If we don’t, we risk setting policies, formulating regulations, enacting legislation and investing in technologies that will do more harm than good.

UNPROVEN AND UNTESTED ALTERNATIVES I don’t dispute the fact that plastic in all its forms is one of the major pollutants of our water bodies and landmasses. Nor do I argue against the fact ways must be found to curtail that pollution. I maintain outright bans, or the adoption of unproven and untested alternatives, are grossly overrated as solutions to plastic pollution. Consider three common alternatives: biodegradable plastics like oxo-biodegradable plastics, shop floor or counter-top water filling stations, and outright bans on plastic. Oxo-biodegradable plastics Simply stated, oxo-biodegradable plastics are conventional polyolefin plastics to which small amounts of metal salts have been added to mimic biodegradation. In truth, however, these additives only facilitate a fragmentation of the materials, which do not fully degrade but break down into very small fragments that remain in the environment, and are potentially ingested by animals. Shop floor or counter-top water filling stations In recent years, a number of packaged drinking water ‘innovations’ have been launched in South Africa including the bench-top filtering systems used in the hospitality industry (‘Grolsch’ bottle), and companies that refill containers with either filtered, treated or non-treated waters (such as water that has been through reverse osmosis and ozonated water), often inside retail outlets. However, they cannot substantiate their claims of providing good quality water, beating the drought

and beating plastic. Research from the United Kingdom has proven drinking from a refillable water bottle can be ‘many times worse than licking your dog’s bowl’ in terms of the amount of bacteria exposed to you. Additionally, most of these systems source their water from the municipal supply and therefore afford no drought relief; plus their cleaning and sterilisation cycles are water-expensive. Ban plastic, let’s substitute with glass or tin Switching to glass or tin bottles, jars, lunchboxes etc is not a sustainable or safe solution to decreasing the industry’s reliance on PET. Trucost, an American organisation helping companies and investors to achieve success by understanding environmental issues in business terms, estimates that substituting plastic in consumer products and packaging with alternatives that perform the same function would increase environmental costs from $139 billion to a total of $533 billion. In most cases, the environmental cost per kilogram of alternative material is less than plastic. However, on average over four times more alternative material is needed (by weight) to perform the same function. Extrapolating to the entire consumer goods sector, over 342Mt of alternative material would be needed to replace the 84Mt of plastic used in consumer products and packaging in 2015. This has major implications for costs and environmental impacts associated with manufacturing (such as raw material, energy and water use) as well as distribution. It really is time to find truth and balance in the myriad calls for plastics to be replaced with alternatives or degradable versions. In July 2018,

Plastics|SA released plastics recycling figures for 2017 showing that, for the seventh year running, plastics recycling in South Africa had continued to grow, with more than 334 727 tons recycled back into raw material. This gives South Africa an input recycling rate of 43.7 percent - well above that of Europe’s recycling rate that currently sits at 31.1 percent. Recycling is helping create jobs – even if most are informal. Plastics|SA says that plastics recycling sustained 5837 formal jobs in 2017 in the recycling factories. PETCO estimates that 85 percent of its bottles collected for recycling comes from the informal sector and that PET recycling creates 64 000 income-generating opportunities.

A HOLISTIC STRATEGY IS NEEDED So, I ask, what do you want to do? Switch to glass to reduce the amount of plastic used in South Africa but watch energy, carbon and water footprints increase? Or use your plastic responsibly, recycle and help retain more than 60 000 jobs? The volume of waste – so much of it plastic – that lines our beaches distresses me. But knee-jerk reactions like complete bans are not the answer. A holistic strategy that results in investing in solutions that encourage behaviour change coupled with the implementation of considered, wellthought through new technologies are much closer to the answer than outright bans. SANBWA - www.sanbwa.org.za

Full Serv ce | March 2019

Back Office

Bourbon vs Single Malt There are magnitudes of charming whiskies in the world yet bourbon and single malt remain the most beloved varieties. However, more often than not, whiskey lovers may find it challenging when distinguishing the American bourbon from its single malt cousin.

BOURBON WHISKEY IS rooted bourbon whiskey is something that was in the late 18th century when settlers definitely not better in the ‘old-days’. migrating to the un-settled regions of Distilleries within the 1800’s spent a lot Kentucky and Tennessee discovered of time tampering with their whiskies fruitful agriculture for growing corn. and it was not until the ‘Bottled-InA decade into the rise of this bourbon Bond Act’ was passed, which enforced movement, Woodford Reserve, the supersupervision from government authority, premium small batch bourbon, was one did we start to get the first-class and of the first whiskies to start crafting highly regimented bourbon we know and fine bourbon in Kentucky – love today. holding the title of one of America’s oldest WATER OF LIFE distilleries. While we know bourbon There is some debate about Nonetheless, whiskey is closely whether or not Scottish distilleries unlike many linked to America, are the only ones who can spell things we are single malt whisky their whisky, ‘whisky’. But the nostalgic about, is most commonly

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general consensus is this: Whisky: Scottish only Whiskey: Everyone else Source: Business Insider

synonymous with Scottish traditions - and for good reason. The Scots have been making single malt whisky for centuries and it is generally agreed that monks brought single malt, along with Christianity, when they arrived in Scotland and humorously termed it ‘the water of life’. While understanding the difference between bourbons and single malts may seem confusing, it is really quite simple. A single malt whisky is merely the product of a single distillery, with a single malted grain that can be produced anywhere in the world. In contrast, bourbon whiskey is distilled from a grain mixture with at least 51 percent corn and is only produced in America. One of the most noteworthy differentiators however, is how single malts require a

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minimum three-year aging period, whereas bourbon requires no minimum aging period but needs to be stored in new charred-oak barrels. Seventh Master Distiller at Woodford Reserve dubbed ‘Bourbon’s Mad Scientist’, Chris Morris, explains: ‘Each barrel has a unique personality and therefore matures at different rates.’ Known for being one of the fastest growing bourbon brands in the world, Woodford uses all five sources of bourbon flavour - grain, iron free limestone filtered water, fermentation, pot still distillation, and new charred white oak barrel maturation. Woodford Reserve – www.woodfordreserve.com

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FUND FOCUS: FINDING OPPORTUNITI ES IN TOUGH TIMES t is no secret that the South African economy is in trouble. After a brief bout of Ramaphoria, markets once again realised that we had had ten years of Zuma – and now four years of sideways market action with no real return. This could no longer be ignored as SA has decaying economic conditions and wilting confidence, both domestically and from the international investment community. SA has a monumental task before it and the changes needed within governmental structures and in the broader socio-economic landscape will take a lot of effort and a lot of time to affect. It may feel like time passes quickly, but the reality is that things change slowly. Optimism is not ill-founded. But we must stay cognisant of the current state of our economy and how the current economic backdrop can either perpetuate current market themes or perhaps ignite new ones.

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The theme dominating the SA investment landscape at present is probably that of uncertainty. No doubt something that many are tired of hearing about by now, as financial media has made countless references to uncertainty being the driver behind the poor market performance locally. But to contextualise: Investors base their decisions to either invest directly into an economy or via financial markets on a set of long-term objectives unique to them. They have an almost infinite number of investment options from which they can choose and therefore endeavour to choose the investment that they believe will best balance their appetite for risk with their expectation for return.

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THEME 2: Recession time

The next major theme is that of decelerating GDP growth. SA’s GDP growth forecast has been cut from 1.5% for 2018 to 0.7%, with the economy shrinking a seasonally adjusted annualised 0.7% in the second quarter, following a 2.6% contraction in the first quarter. According to economist Mike Schüssler, and the BankservAfrica Economic Transaction Index (BETI) September report, GDP could well have picked up somewhat in August – maybe even enough to have put an end to the technical recession. But he warns that the uptick in the BETI was mainly due to backdated “salary increases for civil servants in July and August, and the late salary adjustments of Eskom employees and some municipal workers. We may still see delayed backdated payments occur

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Bear markets and recessionary times in fact offer great buy opportunities for investors. But it is important to pick stocks that will withstand the bad times. Trader Petri Redelinghuys explains his methodology to find local winners.

Going through five finance ministers in six years does not exactly communicate a message of stability and low risk. When things like the leadership of arguably one of the most important ministries in a country can change so abruptly, it becomes difficult to forecast what conditions are going to be five or ten years from now. Therefore, investors are reliant on the recent past as a frame of reference. Thus far that frame of reference indicates that the leadership structures in our government are unstable and unpredictable. Even though we now have a very strong and credible finance minister in the form of Tito Mboweni, given the recent track record we cannot at all be certain that he is going to still be around in a few years from now. Add to that the rhetoric around land expropriation without compensation; failing state-owned enterprises in constant need of taxpayer-funded bail-outs; growing discontent towards government from the public; our ailing economy; excessively high unemployment; and all the various external fears and shocks caused by the pull-back in international markets… Ladies and gentlemen, we have a recipe for uncertainty about the future. Put more simply, we have a lot of risk and no way of knowing whether that risk will reward investors in accordance with their expectations for returns. This theme has had a major influence on our economy over the last two years. This is best reflected in the decline in foreign direct investment in SA since 2016. SA: R30.20 (incl. VAT) NAMIBIA: N$30.20

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