SA Chef Magazine Issue 3, 2017

SA CH EF

MEDIA

ISSUE 03 | 2017

The Of ficial Voice of the South African Chefs Association

DAIRY BY DESIGN

Innovations, Creations and Classics

SEAFOOD FOR ALL SEASONS

Insights into Sustainable Seafood Products

WELCOME

FROM THE KITCHEN

OF THE PRESIDENT

STEPHEN BILLINGHAM

I

am incredibly proud and gratified to announce that the SA Chef Association has reached a commendable 9 000 members. This is truly testament to the power of the association, and the trust and reliance that our members put in us. As your industry body, we ask that you continue to hold us accountable

for fulfilling our mandate, as we strive to bring professionalism, expertise and world-leading skills to the culinary arts.

We are also thrilled to announce the appointment of Nicholas Froneman, Executive Chef The Palace Hotel Sun City, as Chairman of the Academy of Chefs. Nicholas has been a member of the SA Chefs Association since 1991 and was inducted into the Academy in 2013. His outstanding credentials will ensure that the honour society is headed firmly and diligently well into the future.

After a number of interviews, Trevor Boyd has been named as Squad Manager for the National Culinary Team; and will spearhead the nationwide talent search through the rest of the year and into 2018. Thanks again to former Team Manager Heinz Brunner for taking the team to Olympic 2016 and we are all looking forward to supporting Trevor in his quest for Gold in 2020.

In event news, InfoChef Durban was a great success and I’d like to extend my thanks to the KZN Committee

for a job well done.

As you will read on pages 18 and 19 of this edition, the Johannesburg NYCTP graduation was held recently amid much fanfare, and the 3-year extension to the programme will create a further 1 300 opportunities for South African youth. It is encouraging to see the industry rally together to address youth unemployment in South Africa, and especially to entice more talent to our profession.

We at the SA Chefs Association warmly wish Competition Director Jodi-Ann Pearton all the best in her practises with her young squad that will compete at the African Culinary Cup at the end of September in Mauritius. The full support of our membership is behind you and we know your team will do us proud.

As members know, the SA Chefs Association AGM will be held in early October, and I call for any members of good standing to stand for election onto the SA Chefs board.

Culinary regards, Stephen

SA CHEFS PATRONS

01

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ISSUE 03 | 2017

SACH EF

The Of ficial Voice of the South African Chefs Association

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Innovations, Creations and Classics

SEAFOOD FOR ALL SEASONS

Insights into Sustainable Seafood Products

CONTENTS

01 PRESIDENT’S LETTER 02 CREDITS AND ADVERTISERS

04 SEAFOOD IN THE SPOTLIGHT Sustainable practises will ensure that diners can enjoy seafood for many years to come.

04 SEAFOOD CAN ALWAYS BE IN SEASON 12 NICHOLAS FRONEMAN HONOURED TO LEAD ACADEMY 16 TREVOR BOYD LEADS SA CULINARY TEAM 18 NYCTP: YOUNG CHEFS TRAINING TRIUMPH 24 FRYING OIL – A CHANGING SCIENCE: PART 2 OF 5

18 YOUNG CHEFS TRAINING TRIUMPH The National Young Chefs Training Programme celebrated a 90% pass rate.

28 HOW TO...CLOSE YOUR RESTAURANT 29 AFRICAN CULINARY CUP PREPARATIONS HOT UP 30 TRENDS AND CHALLENGES SHAPING SA’S 2017 RESTAURANT SCENE 32 DAIRY BY DESIGN 36 LAKELAND’S MAGICAL ARTISAN MILKSHAKE SYRUPS

36 LAKELAND’S MAGICAL MILKSHAKE SYRUPS SA Chef explores the process and history behind Lakeland’s new artisan milkshake syrup range.

42 CHEF SHOWCASE – SYLVESTER NAIR 46 RISING STAR – NICOLAS SKHUMBUZO 48 SEASONALITY CALENDAR 52 CITY & GUILDS CENTRE OF EXCELLENCE AWARDS 54 GF&WS JOHANNESBURG HIGHLIGHTS

42 SYLVESTER NAIR This month, we turn the spotlight on Sylvester Nair, Head Chef at Maximillien restaurant in the heart of Sandton.

56 DINE AT THE GREENHOUSE 58 FRANSCHHOEK – A FOODIE PARADISE 62 EVENTS TO DIARISE 64 THE LAST WORD WITH BRIAN MCCUNE 03

FEATURE

SEAFOOD

CAN ALWAYS BE IN SEASON As consumers look for healthier options, seafood’s popularity continues to grow.

Variety allows chefs to find new and sustainable fish options. Susan Reynard reports.

COLD SMOKED TROUT (THREE STREAMS)

THAI STYLE MUSSELS, COURTESY OF BLUE OCEAN MUSSELS

04

TROUT FILLET, COURTESY OF THREE STREAMS

FEATURE

BACK TO BASICS

Fish and seafood are the most versatile and highly nutritious of all food commodities and consumed universally, says Salman Khan from HTA School of Culinary Art. His research indicates that this was probably the oldest form of protein consumed by human beings.

“Today fish accounts for about 17% of the global population’s intake of animal protein. Fish provides 3.1 billion people with almost 20% of their intake of animal protein. In some countries, fish accounts for more than 25% of animal protein intake. About 85% of fish caught is used for human consumption,” he notes. “A portion of 150g of fish can provide up to 60% of an adult’s daily protein requirements as well as healthy fats like Omega 3.”

Salman lists what chefs need to look for when purchasing fish and seafood: • Whole fish: Bright, clear eyes.

Shiny, metallic, clean skin. Rich red gills. Fresh, clean, briny smell or aroma of cucumbers.

• Fish fillets: Vibrant flesh that hasn’t faded. Pristine, shiny, metallic skin. Fresh, clean smell with no pungent aromas. Clear liquid, not milky. Firm flesh that when pressed the indentation of your finger disappears.

• Shellfish and mussels: Sold alive so when tapping the shell the animal should react, closing tighter. Oysters are difficult to do this with, but clams and mussels should react. Dead shellfish may not open after being cooked and should be discarded.

EXPERIMENTING WITH MUSSELS

“I’d like to challenge chefs to start experimenting in their kitchens with mussels,” says JC Smit, general manager of Blue Ocean Mussels.

“We all grew up with the old faithful creamy white wine and garlic mussel dishes, but there’s so much more

that can be done with mussels.”

He cites a few examples: “We’re starting to see a lot of top-end restaurants using live mussels in their dishes. You can make use of one or two, have a starter of six or a pot full of them like the Belgians do. You can pickle them or even smoke them yourself.”

He adds, “I think due to the versatility there is a lot of potential to experiment – I’m looking forward to the day that I see big, juicy, local mussels served cold on a cheese platter. It’s a key message we want to get out there: mussels are actually very ‘approachable’ and chefs shouldn’t be afraid to have fun with them.”

JC Smit says specialist restaurants normally opt for fresh or live local mussels when available, as they have a trained chef who knows how to work with this type of product with a shorter shelf-life. They would also normally be served in the whole-shell (both shells attached).

Franchise restaurants tend to make use of frozen mussels, which are mostly served on the half-shell, although there are some exceptions.

“Frozen mussels have a longer shelf-life, which makes it easier to handle and to manage stock. The quality, taste and size of the local frozen mussel are far superior to that of the imported mussels.

Unfortunately some restaurants still make use of imported frozen mussels although the industry can now consistently supply local mussels, which wasn’t the case a few years ago,” he explains.

SA’S FAVOURITE SEAFOOD

The types of seafood most in demand in restaurants are hake, kingklip, yellowtail, trout, salmon, prawns, mussels and squid, says Peter Stubbs, chief operating officer of Three Streams Holdings. While the type of fish on offer is generally linked to the target clientele, hake, prawns

WINNING WAYS WITH TINNED FISH Winner of the Lucky Star Innovations 2017 competition held at Food & Hospitality Africa in May was Tsholofelo Mavikane from HTA. She won the title and R20 000, which is a major achievement for a first time competition chef. Her winning dishes included: •

Deep fried sardine taco with tangy mayonnaise served with pilchard croquettes

•

Pilchard roti served with chakalaka, butternut purée, beetroot chips and crispy tuna

PICTURED (FROM LEFT): ELSU GERICKE, HEAD: PROFESSIONAL BODY AND SKILLS DEVELOPMENT AT SA CHEFS ASSOCIATION; MAMELLO MAKHORO, SALES AND MARKETING MANAGER AT LUCKY STAR; WINNER TSHOLOFELO MAVIKANE, AND THOMAS OVERBECK, GENERAL MANAGER OF SA CHEFS ASSOCIATION.

and mussels are found on just about every menu, he notes. The popularity of salmon and trout has increased markedly over the last few years, in large part due to the explosive growth seen in the sushi industry. Kingklip and yellowtail are seasonal favourites throughout South Africa, Peter adds.

“There has been a big move towards sustainably farmed and sourced seafood in recent years.

With growing export demand and reduced quotas, wild caught seafood has become more expensive, which has resulted in farmed species, especially salmon and trout, growing in popularity,” Peter explains.

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FEATURE

GREEN- SASSI’S BEST CHOICE Anchovy Angelfish Calamari/Squid (various species) Cape rock oyster(KZN, hand collected) Carpenter (SA line caught) Dorado (SA line caught) East coast rock lobster (EC, hand collected) Gurnard (SA offshore trawl) Hake (SA demersal longline)

“There has been substantial inflation in the cost of seafood.

Strong export demand and reductions in quota have resulted in an increase in locally caught seafood (hake, kingklip, yellowtail). International demand and the weakening rand have resulted in increases in the cost of salmon and prawns. A 25% duty on imports has resulted in an increase in the cost in mussels (local producers have increased their

prices to just below import parity).

“Locally produced trout is one of the only seafood products that has seen increases in costs that are more or less in line with CPI. Trout demand has, however, exceeded supply and as such expensive imports have resulted in an overall increase in cost,” Peter points out. “Restaurants have responded by reducing portion sizes and increasing pricing.”

Hake (SA trawl) Hottentit King mackerel Kob (SA farmed)

WINE AND SEAFOOD PAIRING GUIDELINES

Mussels (SA farmed)

Group sommelier for Tsogo Sun, Miguel

well, and in most instances they pair better.

Monk

Chan, shares his top tips for pairing

However, an oily fish such as mackerel or

Oysters (SA farmed)

wine with seafood dishes.

sardines will need a zesty high acid white

Kingkilp (SA demersal longline)

“Meatier seafood such as game fish like tuna or yellowtail handles delicate red wines very

such as a steely Chenin Blanc to cut through

Rainbow trout (SA farmed) Slinger(SA line caught)

“Rules are meant to be ‘adjusted’ when

and refresh the palate after each bite.

Snoek (SA)

it comes to wine pairings, however

Freshwater fish are not generally popular,

White mussel (SA hand collected)

the crucial element when doing so

besides trout often served lightly smoked

Yellowfin tuna (SA pole caught)

is to always understand the textures

which is ideal with a crisp and fruity rosé.

Yellowtail

of the food versus the structure of the wine. Either it is ‘bright, crisp and

“Garlic is not really a troublemaker in wine

refreshing’ (e.g. Sauvignon Blanc)

pairings, however lemon juice and fresh,

versus ‘seductive, sleek and lush’ (e.g.

tangy tomatoes depending on the ripeness

Chardonnay) white wine or a ‘delicate,

can either lift a wine or completely destroy

vibrant and silky’ (e.g. Pinot Noir)

the pairings.

versus ‘intense, powerful and polished’ (e.g. Cabernet Sauvignon) red wine.

“The golden rule of thumb when creating

Understanding the density is very

a wine list is to choose wines with high

important.

acidity: think of Champagne or quality MCC sparkling wines or grape varieties whose

“The accompanying sauce is the

DNA is naturally high in acidity, including

make-or-break factor; it is the liaison

Riesling.

between the two elements. It also pays

© PHOTO BY: SHARON ANG ON PIXABAY

© PHOTO BY: SWEET ICE CREAM PHOTOGRAPHY ON UNSPLASH

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to understand the type of seafood. For

“Wines that are too bold for seafood are

example, quality crustacean meats

generally super oaky white wine or wines

are generally ‘sweet’ by nature, are

either single variety or blends that are

generally accompanied with a butter

too aromatic, low to moderate acidity by

or cream-based sauce, so it pays to

nature and usually relatively high in alcohol,

pair with an aged white or sparkling

i.e. 14% ABV and above, such as Muscat,

wine showing the nutty or toasty

Viognier or Zinfandel. As much as they are

sides. A ‘salty’ oyster or mussel or

seductive by nature, they can be a challenge

a perfectly grilled flaky fish fillet

to pair with seafood. Of course there are

will be ideally matched with a ‘briny’

exceptions especially with producers that

white such as Chablis or a current

seek freshness in their wines and often

vintage Sauvignon Blanc, unwooded

harvest earlier than the norm to preserve

Chardonnay or Colombar.

the acidity.”

FEATURE

FRESH, FROZEN AND SMOKED

Restaurants tend to order a mix of smoked, fresh and frozen seafood, says Peter. Fresh fillets of fish and smoked salmon and trout are some of the most popular products supplied by Three Streams. The company combines traditional curing and smoking techniques with modern food safety standards to ensure a luxury product with an exceptional flavour profile.

“Cold smoking is a technique whereby the fish is first cured using our secret recipe and then smoked for between 10 and 20 hours at low temperatures. Our curing and smoking process ensures that our cold smoked products have a subtle smoky flavour and consistent salt levels. Hot smoking is a technique whereby the fish is first cured, and then smoked at a high temperature until cooked. This smoky flavour Three process streams locks Chef'sinAdthe - July 2017 copy.pdf

and ensures that the final product is decadent and succulent,” he explains.

“Fine-dining restaurants tend to order fresh, whole portions or fillets of trout and salmon or other fish, and choose to smoke, cure and prepare it themselves in a special way which is unique to the specific restaurant.

However, for a more casual or bistro setup they may opt for cold smoked or hot smoked trout or salmon that has already been prepared and can be served easily and quickly and still deliver a dish of excellent quality, from a smoked trout, cream cheese and rocket sandwich to eggs Benedict with oak smoked salmon or smoked salmon omelette and more,” he notes.

SUSTAINABLE SEAFOOD

1

The most respected, comprehensive and useful guide to eating sustainable seafood is the Southern African Sustainable Initiative or 2017/08/02 Seafood 11:16 AM

SASSI (www.wwf.org.za/sassi). Their launch of the sustainable seafood guide with its green (yes – best choice), orange (maybe – think twice) and red (no – don’t buy or eat) lists of fish to eat has changed the way consumers, suppliers, retailers and chefs order and eat seafood.

AS A CHEF, COULD YOU ANSWER THE THREE KEY QUESTIONS SASSI RECOMMENDS PEOPLE ASK ABOUT SEAFOOD? 1. What is it? Up to 80% of fish bought in restaurants is mislabelled.

2. Where was it caught? Fish caught in different areas have different sustainability concerns.

3. How was it caught? Some fishing methods and aquaculture practices pose more harm to the environment than others.

Three Streams Smokehouse (Pty) Ltd

Leading processing facility and supplier of salmon, trout and a variety of premium seafood products to the food service industry in South Africa.

We pride ourselves on the quality and innovation of our products. We trace our fish from egg to plate as you should know the journey your food has travelled.

Tel (+27) 21 551 1448 | christelle@threestreams.co.za | www.threestreams.co.za |

Three-Streams Smokehouse

BLUE OCEAN MUSSELS

MUSSEL POT

WE SEE YOU CHECKING OUT

OUR MUSSELS!

Healthy, tasty, versatile, sustainable, preservative free, banting friendly and offering great value – with so many adjectives why wouldn’t you have this superfood in your sights, on your menu or in your mouth right now? You shouldn’t be intimated by mussels, we know our local mussels are big, but they are very approachable; read on to simplify the mystical mussel.

L

ocal mussels are mostly grown in Saldanha Bay on the West Coast of South Africa through suspended ropes in the ocean, it’s like agriculture, only in the ocean, thus aquaculture. There they are left for around eight months before harvesting, untouched by any human intervention. The cold nutrient-rich Benguela Ocean current is all that is needed to feed and produce some of the best tasting mussels in the world.

Once harvested, about 50% of the mussels are of commercial size and is market ready, the other 50% is put back on new ropes and suspended once again for eight months. A self-fulfilling cycle that

08

continues harvest after harvest, that requires no extra feeding or anything really, as new mussels settle naturally on the ropes. It sounds too good to be true, like some type of mussel magic, but it’s the reason why WWF-SASSI has rope-grown mussels on their green list for sustainability.

Mussels are truly a superfood in more ways than one, they’re a great source of protein, contain very high amounts of Omega 3 and are packed full of good fats (monounsaturated and polyunsaturated). Mussels are loaded with high levels of essential vitamins and minerals like Selenium, Manganese, Zinc, Vitamin B-12, Vitamin C

and Iron, to name but a few. All this without any preservatives or antibiotics — the only anti you’ll find when it comes to local mussels are antioxidants.

Colloquially, mussels are called Black Mussels due to their shell colour, however the Mytilus Galloprovincialis, commonly known as Mediterranean or Spanish Mussel, is used for farming in South Africa. The species can be distinguished by the males’ meat that is white or creamy in colour and the females that is orange. South Africa has its own indigenous Black Mussel species as well, Choromytilus Meridionalis, which naturally settles during the farming process, these can be

BLUE OCEAN MUSSELS

MUSSEL RAFTS

distinguished by the black or blue colour of the meat. Both species share all the same benefits and taste very similar with only their appearance being different.

The farming of mussels in South Africa was started over 30 years ago by a company now known as Blue Ocean Mussels.

A pioneer in the industry, they’re responsible for creating around 200 permanent jobs in the West Coast through its farm in Saldanha Bay and factory in Velddrif.

General Manager of Blue Ocean Mussels, JC Smit says: “By simply buying local mussel products, adding it on menus or consuming it at home; people are supporting a local industry, assisting in its growth and helping to stimulate the South African economy.

Besides that, local mussels are far superior in taste, size and quality compared to imported products, you won’t find it or be able to fit it inside a cocktail can.”

Local mussels offer a great value proposition to consumers, foodies and restaurants or return on investment for businesses that operate in the catering, events and wedding industries.

It’s an extremely versatile protein ingredient that doesn’t only taste great but also presents beautifully.

INDIGENOUS MUSSEL

It can be used in the wholeshell, half-shell or de-shelled; as a starter of six or twelve, a mussel pot main with 500g or 1kg of mussels, on platters, pizzas, in pastas and curries – the natural broth is also great as a dipping sauce for bread or as a flavoursome stock for other dishes. It’s the original finger food, the final touch to an epicurean’s dream gourmet dish or a social dining experience with a few drinks and a sports game.

The possibilities are endless for your own creative creations!

Storing

Live Mussels

INTERESTING FACT 1: THE BEARD Storing

Live Mussels

The byssus, better known as the beard, is what the mussel usesCover to attach Live mussels with aitself damp oxygen. cloth, notitwater or ice. to require rocks ropes. Although is a damp Liveand mussels Cover with require oxygen. cloth, or ice. completely harmless and cannot bewater left in the cooking process, it can be tough, visually unappealing or leave residue in the natural broth that needs to be strained.

Removing it, however is a Store in fridge Drain excess forStore max days. daily. quick and4insample before or fridge processwater Drain excess for max 4 days. water daily. after see illustration.

If youcooking, want to freeze mussels, make sure you

INTERESTING FACT 2: SHELL’IT BE OPEN OR CLOSED?

If they are fresh and you trust the supply chain, open mussels before cooking probably just means they’re still alive.

Closed mussels after cooking could be that the muscle didn’t relax or was pushed closed during cooking. It doesn’t mean that these mussels can’t be served.

Before discarding, test by comparing these mussels to the others on smell, colour and texture (sensory). Squeeze live mussels to see if they close, cooked mussels can be set aside and forced open to compare.

How to Steam

Fresh Mussels

How to Steam

Fresh Mussels

Rinse under cold running water.

Rinse under cold running water.

Once hot add mussels andadd cover.

Once hot mussels and cover.

Add a splash of liquid* in pot to steam, don’t boil.

Add a splash of liquid* in pot to steam, don’t boil.

Steam for 5 - 8 minutes, turn mussels once.

Steam for 5 - 8 minutes, turn mussels once.

steam first.toFrozen willyou last If them you want freeze cooked mussels,mussels make sure three to them four months.

Always thaw before use. steam first. Frozen Al cooked mussels will last three to four months. Always thaw before use.

Al

Cleaning Fresh Mussels Cleaning Fresh Mussels Blue Ocean Mussels are pre-cleaned, if needed

scrub with a brush and are rinse.

Remove the beard Blue Ocean Mussels pre-cleaned, if needed scrub with brushcooking, and rinse.

Remove the close beard just before oraafter pinch mussel justpull before after cooking, pinch mussel close and outor towards the wider round edge. and pull out towards the wider round edge.

Ready when mussels Tip into bowl and are open, high heat serve Ready when mussels Tip intowith bowlbread and are aopen, heat serve with for shorthigh period. to dip in bread broth. for a short period. to dip in broth.

Explore the versatility and ease of mussels by Explore the versatility ease of mussels by adding celery, thyme orand fresh garlic at the start. adding celery, thyme fresh garlic at broth, the start.

Never discard theornatural mussel Never discard the natural mussel broth, it’s rich in flavour and a versatile stock. it’s rich a versatile *Liquid can in beflavour water,and wine, beer or stock. even juice. *Liquid can beatwater, wine, beer or even juice.

More recipes www.blueoceanmussels.com

More recipes at www.blueoceanmussels.com

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BLUE OCEAN MUSSELS

INTERESTING FACT 3: SEASONALITY

Local mussels are great throughout the year, but at their best during the cold winter months. They are bigger, juicier and tastier, filling the shell and impressing anyone that’s used to imported canned or frozen mussels. It’s a great time of the year to pickle fresh mussels to use cold in summer salads, as tapas or on wine platters, i.e. simply replace your fish in a traditional pickled curry fish recipe with cooked mussels.

MUSSELS FLASH FROZEN

INTERESTING FACT 4: SHELLFISH ALLERGY

A mussel is a type of bivalve, which is a mollusc and is different from a crustacean (i.e. prawns), although both are considered a shellfish. A lot of people believe they are allergic to shellfish, but in fact they can be allergic to either both or only one of these types of shellfish.

INTERESTING FACT 6: LIVE VS CHILLED VS FROZEN Live mussels are still breathing when sold, and they stay alive for around four days after harvesting if handled correctly. Chilled mussels can still be used if you trust the supply chain and you’ve done a “sensory test”. Frozen mussels are partially cooked, so thaw completely and add to cooking process later than live or chilled mussels.

Mussels taste best when cooked at high heat for short periods of time to prevent them shrinking and becoming chewy.

Storing

Live Mussels

Live mussels require oxygen.

Cover with a damp cloth, not water or ice.

Store in fridge for max 4 days.

MUSSEL CLEANING AND GRADING

Drain excess water daily.

If you want to freeze mussels, make sure you steam them first. Frozen cooked mussels will last three to four months. Always thaw before use.

Al

The Blue Ocean Mussels’ farm in Saldanha Bay harvests mussels daily from as early as 6 o’clock, ensuring the freshest farm to fork ingredient.

By the afternoon, live mussels are already being distributed by land and air through a well-developed national logistics network that includes some of South Africa’s best food distributors, restaurants and fish shops. That same evening and the following day, mussels are eaten across the country which were in the ocean merely hours ago.

Mussels not destined for the live market gets transported to the factory in Velddrif. Here it’s processed and freshly flash frozen on the same day of harvesting, ensuring the best quality product reaches the plate.

Blue Ocean Mussels is the preferred supplier of local mussel products to South Africa’s largest food retailers and its ever expanding frozen product range is available through most food distributors. If you’re looking for premium local West-coast mussels, ask for Blue Ocean Mussels by name.

Over the last 30 years, Blue Ocean How to Steam Mussels has builtFresh itself Mussels into a proudly South African business that prides itself in consistently supplying the best local mussel products accompanied by a side-dish of excellent service.

Rinse under cold Add a splash of liquid* For more the runninginformation water. in potabout to steam, don’t boil. local mussel industry or Blue Ocean Mussels, the products and where to find them, email info@blueoceanmussels.com or Once hot add Steam for 5 - 8 minutes, turn mussels once. mussels and cover. visit www.blueoceanmussels.com and sign-up for the seasonal newsletter for great recipe ideas!

Cleaning Fresh Mussels

INTERESTING FACT 5: RED TIDE

It’s important to buy mussels from a reputable supplier as red tide is a yearly occurrence. The local industry is part of a Molluscan Shellfish Monitoring and Control Programme, which ensures that no mussels are harvested or consumed during (live/fresh) or from this period (frozen).

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Blue Ocean Mussels are pre-cleaned, if needed scrub with a brush and rinse. Remove the beard just before or after cooking, pinch mussel close and pull out towards the wider round edge.

LOCAL MUSSELS ARE FAR SUPERIOR IN TASTE, SIZE AND QUALITY COMPARED TO IMPORTED PRODUCTS.

Ready when mussels are open, high heat for a short period.

Tip into bowl and serve with bread to dip in broth.

Explore the versatility and ease of mussels by adding celery, thyme or fresh garlic at the start.

Never discard the natural mussel broth, it’s rich in flavour and a versatile stock. *Liquid can be water, wine, beer or even juice.

More recipes at www.blueoceanmussels.com

BLUE OCEAN MUSSELS

ONE-POT

THAI STYLE MUSSELS INGREDIENTS:

METHOD:

•

1. Heat the oil in a large, heavy-

2kg fresh or 800g frozen (thawed)

based pot.

half-shell Blue Ocean Mussels •

30ml oil

•

½ green pepper (chopped)

•

1 pineapple (peeled and chopped -

2. Fry green pepper, pineapple, ginger, garlic and green chillies for 2-3 minutes.

3. If fresh mussels are used, add

optional) •

2cm fresh ginger (chopped)

•

2 garlic cloves (chopped)

•

4 green chillies (chopped)

•

400ml coconut milk

•

30ml lemon juice

•

1tsp salt

•

1 red chilli (cut into strips)

•

Coriander leaves (garnish)

them now and steam for 4 minutes.

4. Add the coconut milk, lemon juice, salt, oregano and bring to the boil.

5. If frozen mussels are used stir them in now.

6. Cover and simmer for 5 minutes.

7. Garnish with chopped fresh coriander and sliced red chilli and serve immediately with fresh or

FRESH MUSSELS

crusty bread.

SERVING: 5 P EO P L E

THAI MUSSELS RECIPE

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NEWS

NICHOLAS FRONEMAN

HONOURED TO LEAD ACADEMY Nicholas Froneman is the newly-elected chairman of the Academy of Chefs. He brings fresh energy and focus to the honour society of the SA Chefs Association.

NICHOLAS FRONEMAN

T

he Academy of Chefs (AOC), the esteemed honour society of the SA Chefs Association, has among its members a wealth of knowledge, experience, medals and contributions to the upliftment of the chef’s profession. Started in 1994, it was inspired by what international chefs’ associations were doing, as a way of honouring long-standing members of the Association.

Nicholas Froneman, executive chef at the Palace of the Lost City at Sun City, has recently been elected chairman, taking over from past chairman Philippe Frydman. Nicholas has been a member of the SA Chefs Association since 1991 - more than 25 years – and was inducted into the Academy in 2013. He has excellent credentials for guiding the honour society into the future.

He started his career with then-

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named Southern Sun (now Tsogo Sun) and did his in-service training at the landmark Elangeni Hotel in Durban and Cape Sun in Cape Town. During his extensive career he has worked at independent hotels such as the Victoria & Alfred Hotel at the V&A Waterfront in Cape Town, Fancourt and Protea Hotel King George in George and joined Sun International as part of the opening team of GrandWest Casino in Cape Town.

“Realising the importance of carving out a career and the need to move abroad, I went on to work at Hotel Seacliff in Dar es Salaam, in Singapore for an independent group of restaurants and finally Red Sea Hotels in Makadi Bay in Egypt, a 550 room five-star hotel,” he says. “I returned to South Africa as executive chef in 2009, before joining Sun International at the Palace as executive chef where I’ve been for six years, barring a short stint with Mövenpick Hotels in Saudi Arabia.”

As new chairman, he notes: “My plans for the Academy are to re-establish it as the honour society of the SA Chefs Association. To be a member of the AOC has value and should be recognised as such.

In the immediate future I am going to start up various fundraising projects and dinners, to support the good work that the Academy stands for, primarily to enhance our junior chefs and to actively support them to the Culinary Olympics.”

The AOC will also be involved in various charity and feeding initiatives, including the Bill and Linda Gallagher Centre of Hope in Rustenburg which was opened last year – Nicholas describes it as a “R1-million mountain that we managed to climb” – which provides a place of safety for vulnerable children.

They want to be involved in other similar projects across the country.

MISSION The stated mission of the Academy of Chefs: “The primary goal of the Academy will be interaction amongst members nationally. The goal of the Academy members is to demonstrate the highest standards of professionalism in the organisation, society and industry.

The goal will be to create and promote programmes that benefit our young chefs or soon-to-be chefs, targeting schools and other training providers.

Academy members promote education in this profession and support those efforts by passing on the skills, training and expertise they possess. Academy members are always accountable for presenting a positive image throughout the local, regional and national communities at events they attend and/ or sponsor. Academy members are supportive and willing to accept the challenge to serve as culinary advisors to the Tsogo Sun Centre of Culinary Excellence (CCE), as well as be willing to assist at Academy dinners.”

NEWS

“I plan to reactivate the image of chefs in areas like the Eastern Cape, which has been neglected for far too long. As the Academy we are elders within our cheffing community and should always strive to improve the image of the SA Chefs Association and its members,” he says. “And one of the most important aspects will be to reconnect all Academy members so that we can celebrate their contributions to the industry.”

He’s currently looking into a new project of “Adopt an Academy Member”, a scheme whereby promising young chefs can be mentored and coached by an Academy member, or guided so they can tap into the years of knowledge that these members

have. In return, he wants to celebrate and recognise these esteemed members on their birthdays.

“We also want to grow the Academy’s profile by being able to allocate and award recognition to young chefs who perform well above the norm, like a sports laureate award. Academy members also have the responsibility of ensuring that the vision and values of the SA Chefs Association are upheld at all times and that we build on Dr Bill Gallagher’s legacy,” he adds.

“What is pertinent, though, is that the AOC should be a celebratory arm of the Association and grow its profile for aspiring chefs to belong to one day. It is not a secret fraternity of brothers as the AOC and Association

are partners as we strive to build up the image of chefs and cooks.

“To sum up, for me it’s not about personal gain but an opportunity to give back to an industry that has been more than generous to me in my career,” Nicholas says.

WE ALSO WANT TO GROW THE ACADEMY’S PROFILE

BY BEING ABLE TO ALLOCATE AND AWARD RECOGNITION TO YOUNG CHEFS WHO PERFORM WELL ABOVE THE NORM.

MEMBERS

Manfred Reinhart

Alicia Wilkinson

Marc Guebert

Andrew Atkinson

Martin Kobald

Antonette Kennedy

Michelle Barry

ELIGIBILITY

Brian McCune

Nicholas Froneman

To be inducted into the Academy of Chefs,

Bruce Burns

Norbert Piffl

members of the SA Chefs Association

Bruce McKay

Paul Hartmann

must have, among other criteria (see

Craig Elliott

Peter Hallmanns

website) worked in the culinary profession

Daniel Dehon

Peter Kingham

as a chef de cuisine or a senior culinary

Eugene van Wyk

Philippe Frydman

educator at an accredited school for a

Eugenie Ravenscroft

Reinhard Nanny

combined period of no less than 20 years.

Fortunato Mazzone

Thomas Bosch

During 10 of those years the candidate

Francois Ferreira

Vince Gibbons

must have been a fellow member of the SA

Franz Knuttel

William Stafford

Chefs Association and in good standing.

Fritz Flatscher

Wolfgang Heiduck

They should have served on a regional or

Garth Shnier

Christina Martin (Deceased)

national committee of the Association

Garth Stroebel

Daniel Chapat (Deceased)

for at least one term or have represented

George Bopape

Dr. Bill Gallagher (Deceased)

South Africa as part of the National Team.

George Georgiou

Gavin Rose (Deceased)

And they must have attended a minimum

George Willi Germann

George Mazibuko (Deceased)

of two SA Chefs Association chefs’

Gianni Mariano

Gordon Tuckett (Deceased)

conferences.

Glynn Sinclair

Hans Heinz Kerber (Deceased)

Heinz Brunner

Kevin Michael Gericke (Deceased)

Successful candidates are inducted into

Jean-Pierre Siegenthaler

Lucas Ndlovu (Deceased)

the honour society at a special ceremony

Jeff Schueremans

Marina Altini (Deceased)

and presented with a coloured ribbon

Kenneth Clark

Mark Charlish (Deceased)

and medallion. Red ribbons reflect their

Kevin Garratt

Trevor Basson (Deceased)

passion for the profession and gold trim

Kevin Gibbs

Walter Ulz (Deceased)

on the ribbon shows the highest level of

Kevin Warwick

Werner Koch (Deceased)

recognition, similar to what the Springbok

Manfred Muellers

Wolfgang Voigt (Deceased)

blazer represents.

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NEWS

TREVOR BOYD

LEADS TOP TEAM

The SA Culinary Team is in the capable and experienced hands of Trevor Boyd, a competition veteran driven to guide the team to gold and glory. Susan Reynard reports.

TREVOR BOYD

L

eading the team on the journey to the IKA Culinary Olympics 2020 is Trevor Boyd, top competition chef in his own right and executive chef at The Michelangelo Hotel in Sandton, Johannesburg, part of Legacy Hotels & Resorts. We asked him about his new responsibilities and plans for the team.

PRIMARY ROLE AS SQUAD LEADER

“The primary role is to develop a finely-tuned training squad that can adapt to different scenarios and still conduct business in the kitchen as practised. We aim to compete at the Culinary World Cup Luxembourg in November 2018 to better understand what will be needed at the IKA Culinary Olympics in October 2020. We need to improve our world ranking to within the top 15 competing nations in the

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world so that we are in a stronger position to challenge for a Top 10 finish at the IKA Culinary Olympics.

“The role of the manager has definitely changed over the years and going forward to 2020 we are changing things up a little again. We are going to encompass both the junior and senior squads to aim for better synergies between the teams as well as a mentorship and talent search for future senior squads. We are looking at skills transfer between mentors and mentored. This way we feel we can have a smoother transition between the teams competing at the Culinary Olympics

BUILD-UP TO IKA CULINARY OLYMPICS 2020 “I love being involved in team scenarios. I am a football fanatic and love watching how individuals all have different things to offer a squad of competitors. I have competed in three IKA Culinary Olympics so I would like to think I have some background knowledge to offer the training squad and eventual team that will compete.

I thrive on bringing out individual strengths and mentoring the guys who need mentoring. Personally I want to bring the best we can be and the best we can offer to our association and country. I have started from rock-bottom in the team, washing dishes and mopping floors for the senior more established team members, so to

manage Culinary Team South Africa is the pinnacle for any competition chef and my life, and I will endeavour to achieve the highest possible achievement in 2020.

LOOKING FOR TEAM PLAYERS

“I am looking for team members who can cook naturally and are not necessarily the best chefs in the land. I am looking for the best team of chefs who can work properly as a team unit and with positive energy for team practise, individual practise and team motivation. I want chefs with me who want to learn, develop and be proud of being called Springbok Chefs. No team will ever succeed if they have no teamwork and no team can achieve anything without dedication and loyalty, two key elements, and added to that discipline on many different levels.

“We aim to have a boot camp in September to “lay down the law” and excite the members as to what they can expect during the next three years. Training camps will happen for four days every month to accommodate both the cold culinary arts display table and Restaurant of Nations hot plated threecourse meal. We will compete in Luxembourg in November 2018 and then concentrate our efforts on the Culinary Olympics in 2020 in Stuttgart, Germany.

NEWS

CHEERLEADERS IN INDUSTRY

“The support of your employer is paramount. Without that you will have an uphill battle for all the years of training. The next major support structure is from your family.

Whoever your support structure is must be in full support. The team training is very time-consuming and will take time away from work and family. If they are on your side with the correct support you have already won part of the battle.

“It is always great to see support from fellow chefs and even better to hear from those who are excited to try their hand at joining the

team when their time is right.

“Sponsor support is also critical as no competition is feasible without their input, whether it be financially, with product or with equipment.

They are the foundation to all competing and training squads.

SPRINGBOK FEVER

“Being appointed manager of the team is an incredibly proud moment for me. Just to have been part of the squad for so many years was a privilege already and now to be the one with the responsibilities to make the correct decisions and lead a team of enthusiastic minds in a feeling beyond words. In my

world this is equivalent to being appointed as the manager of the Springbok rugby team and I will take on the responsibility with all my soul and respect for the honour that the role entrusts. Of course this was a dream of mine and I can’t wait to realise this dream for the next few years ahead.

“I believe the only success in any kitchen is if the person who has just eaten your food will be happy to return and spend money on eating your food again. I would hate to be known as “the artist who cannot cook”. Food needs to be real, chefs need to be humble and customers need to be happy.”

LIMPOPO’S NEW COMMITTEE

READY FOR ACTION

Tommie Hurter is the new chairman of the Limpopo region of the SA Chefs Association.

His newly appointed committee includes Kelly Bauristhene, Cherice Nock, Cornelia Pienaar, Bella Mzisa and Tanya Coetzer.

T TOMMIE HURTER

ommie is owner and founder of the Limpopo Chefs Academy, which launched in 2014 in Mokopane and expanded to a second campus in Polokwane at the beginning of 2017. He is a graduate of the Capital Hotel School in Pretoria and worked in Canada before returning to South Africa to open The Fly Lounge in Pretoria East. When visiting his home province of Limpopo, he was offered a position at Fusion Boutique Hotel and later joined the Waterberg FET College as chef lecturer. This is where he discovered his passion for teaching and sharing his knowledge of the hospitality industry.

Tommie and his new committee have a busy schedule ahead: they are preparing to launch the Limpopo Young Chef of the year competition; create an event for Limpopo hospitality professionals along the lines of InfoChef; organise fundraisers; host networking events to get more involved with local hotels, lodges and restaurants; boost activity in local food events such as the Haenertsburg Food, Wine and Beer Festival; collaborate with the Limpopo Tourism Board; create an easy-to-reach question-and-answer Facebook page; and hold seasonal workshops with themes such as waste management and refresher courses for chefs.

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NEWS

297 YOUNG CHEFS CELEBRATE THEIR GRADUATION FROM THE NATIONAL YOUNG CHEFS TRAINING PROGRAMME

YOUNG CHEFS

TRAINING TRIUMPH The National Young Chefs Training Programme celebrated a 90% pass rate and a total of 1 787 young lives transformed through education at the graduation ceremony in Soweto in July. Susan Reynard reports.

T

he graduation ceremony of 279 young chefs at Uncle Tom’s Community Centre in Orlando West, Soweto on 25 July was a rousing success.

From the hard-working team at the SA Chefs Association head office lead by Hudson Masondo, project coordinator for the National Young Chefs Training Programme (NYCTP), to the crew setting up, decorating, filming, catering and coordinating events at the venue, it was a day to remember for the youngsters who formed a sea of white jackets and chef’s hats. Graduates and their families came in from Gauteng, Mpumalanga, Limpopo, North West and the Free State provinces.

Stephen Billingham, president of

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the SA Chefs Association, welcomed the dignitaries, lecturers, students and their families and friends. In attendance were the Minister of the National Department of Tourism, Tokozile Xasa and director general Victor Tharage; ward counsellor, Themba Msibi; Cathsseta chairperson, Phumzile Kedama; Tsogo Sun training manager, Bernice Heister; Tsogo Sun executive chef Gold Reef City, Vaughan Assan; Glen Davidson and Nondumiso Nkosi from Awesome Travel; and Nedbank SMME business workshop manager, Regina Gaunden.

“Imagine a South Africa in which every commercial kitchen is brimming with qualified young chefs, passionate about building a career in the culinary profession. Imagine a South

Africa where many young chefs are qualified and confident to open up new and exciting establishments, using their skills and entrepreneurial flair to create employment, and add to the vast opportunities available in the hospitality industry.

This is what the National Youth Chefs Training Programme is all about,” explained Stephen.

“We are thrilled to report that the class of 2016/2017 has achieved a 90% pass rate on all three levels of study – first year, second year and third year certificates, diplomas and pastry qualifications. Some 1 510 young chefs graduated from the National Youth Chefs Training Programme between 2011 and 2016. Of these graduates, 62%

NEWS

TOP ACHIEVERS Food and Beverage Institute (FBI) Bloemfontein Certificate: Bridget Mokoena Pastry: Stephanie McGuire Food and Beverage Institute (FBI) Johannesburg Pastry: Tlali Masakala HTA School of Culinary Art Certificate: Kelebogile Moabi Diploma: Modise Bepe Pastry: Charmaine Moyo Limpopo Chefs Academy Diploma: Nditsheni Lifamise Pastry: Thaloki Thobejane

are currently employed and 20% are continuing their studies. We are working hard to ensure the remainder find employment in their chosen field. In addition, numerous graduates from the Programme have received the opportunity to work abroad, in the Seychelles, Dubai and the United States,” he added.

Of the 279 students graduating in this event (other graduation ceremonies will take place in the Western Cape and KwaZulu-Natal), 81 received a pass, 125 received merits and 73 received distinctions.

It is a triumph of determination and perseverance over circumstances, as they were all previously unemployed and had to go through a rigorous selection process to join the NYCTP. During their tuition, the young chefs-to-be spend 70% of their time on practical training in commercial kitchens and 30% on theoretical studies. In addition to all the skills necessary to becoming chefs, they also learn the importance of quality fresh ingredients and eating healthily, knowledge of which enriches the communities in which they live.

“The programme has been a huge success, measured by the fact that most students have graduated and found permanent employment.

Chefs and cooks coming through the

programme have proven that this is a sound initiative and investment in the youth of our country by the National Department of Tourism, in partnership with the SA Chefs Association. These young people now have the necessary skills and qualifications, confidence and connections to enter the culinary industry. Often their workplace assignment chooses to employ them full-time after they graduate,” says Stephen. “We applaud the class of 2016/2017, our graduates and the future leaders of the culinary industry. We urge you to see this as a stepping stone to greater things, one that will require even more hard work and dedication, but one that will give you the career of a lifetime.”

To learn more about how this programme changes the lives of young chefs, read about Nicolas Skhumbuza’s extraordinary journey on page 44 in this issue.

Mafikeng Hotel School Pastry: Tshegofatso Tlhoaele Mpumalanga Regional Training Trust Certificate: Antonio Mashaba Diploma: Respect Maile NDS Chef Academy (Vaal) Certificate: Mbali Khumalo Prue Leith Chef’s Academy (Pretoria) Certificate: Bridgette Rabodiba Royal Bafokeng Institute Certificate: Joyce Moabi Diploma: Bokamoso Morake Swiss Hotel School Certificate: Njabulo Hlengwa Pastry: Relebohile Mjezu Vhembe TVET College Certificate: Mbulaheni Mawelewele Waterberg TVET College Certificate: Sebenzile Mncube

IMAGINE A SOUTH AFRICA IN WHICH EVERY COMMERCIAL KITCHEN IS BRIMMING WITH QUALIFIED YOUNG CHEFS, PASSIONATE ABOUT BUILDING A CAREER IN THE CULINARY PROFESSION.

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REGIONAL NEWS

SA CHEFS ASSOCIATION

REACHES 9000 MEMBERS!

I

n July 2017, the South African Chefs Association hit the 9 000 member mark. From starting out in 1974 with a group of six chefs sharing a vision of building an association that would represent the interests of chefs across the country and promote the art and science of cooking; the organisation has grown and flourished.

JAMES KHOZA

ACHIEVES DESIGNATION

James Khoza has recently attained Recognition of Achievement by Designation via the SA Chefs Association.

“

T

he SA Chefs Association achieved recognition as a professional body in 2012 by the South African Qualifications Authority (SAQA).

Part of our mandate is to register designations on the National

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Qualifications Framework (NQF) and, through a set of criteria, we can award our chefs these designations,” explains Elsu Gericke, head: professional body and skills development at SA Chefs Association.

The process entailed James supplying his CV, a comprehensive job description, his qualifications and career achievements and a competency report from his manager. After these were processed, James was awarded Recognition of Achievement

by Designation, which was uploaded to the National Learners Records Database with SAQA as recognition from a professional body.

“Retaining your designation is also dependent on Continuing Professional Development (CPD), which is audited by the SA Chefs Association. Through

CPD, we ensure that our chefs continuously update their skills and ensure that they have the opportunities to engage in life-long learning practices,” Elsu adds.

A few chefs are currently undergoing the designation process, with a larger number applying for the certification process, which is a programme designed to recognise chefs who do not have a formal qualification. “My dream is to see all South African chefs designated and recognised for the incredible skills they possess and the years of hard work they have put into cultivating their craft,” notes Elsu.

James is executive chef at the Sandton Convention Centre and a mentor to many young chefs. He says of his designation, “It’s a good initiative and as chefs we must embrace it. You need to do what you believe in, not just talk about it. And I believe in education.”

REGIONAL NEWS

MANDELA DAY

CELEBRATIONS IN SOWETO SA Chefs Association head office staff, volunteers from the Enterprise Development Programme and community members came out in force for Mandela Day activities in Soweto, Johannesburg on 18 July.

T

hey committed far longer than the suggested 67 minutes, dedicating most of the day to peeling, chopping, cooking and serving hearty vegetable soup to hundreds of hungry children and adults.

Katlego Tshabangu, head of marketing and events at SA Chefs Association, coordinated activities on the day, with teams split between two venues: the African Children’s Feeding Scheme centres in Naledi and Jabavu. Bidfood and Turn n Slice were key sponsors, with special thanks to Lindy Arnold, marketing executive at Bidfood. Music pumped and many hands made light work of the mammoth task of feeding close on 2 000 children and adults.

In addition, volunteers helped plant seeds for morogo, cabbage, onions, beetroot and carrots in the extensive vegetable gardens at each property.

“Being a chef is not only about cooking, it is about love, understanding, commitment and learning; a lifelong journey of passion on display. When we get to dance and sing and be serenaded by a group of South African youths in Naledi, Soweto, it gives true meaning to the love and passion we have.

We were so privileged to cook and serve the community on Mandela day. It was a true celebration of food, love and Ubuntu,” says Elsu Gericke, head: professional body and skills development at SA Chefs Association.

BEING A CHEF IS NOT ONLY ABOUT COOKING, IT IS ABOUT LOVE, UNDERSTANDING, COMMITMENT AND LEARNING; A LIFELONG JOURNEY OF PASSION ON DISPLAY.

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NEWS

CAPE TOWN LOCAL FERNANDA CARDOSO HAS BEEN NAMED A JUNIOR FINALIST IN THIS YEAR’S UNILEVER FOOD SOLUTIONS CHEF OF THE YEAR COMPETITION.

SPECIFICALLY SELECTED, FRESH INGREDIENTS WERE PROVIDED BY UNILEVER FOR USE DURING THE COMPETITION.

CHEF OF THE YEAR

LEGENDS IN THE MAKING MAKE FINAL ROUND

The pressure was relentless at the Senior and Junior category Unilever Food Solutions Chef of the Year regional finals Mystery Basket Cook-off in Johannesburg, Cape Town and Durban from 26 to 28 July. The winning regional chefs battle it out against at the Chef of the Year finals in Durban on 6 September.

IN THE SENIOR CATEGORY, THE FINALISTS ARE: • Lesego Sibanda – Sun International Time Square • Hanno van Eeden Diep in die Berg • Kirstin Hellemann - Belmond Mount Nelson Hotel • Jean-Pierre Lenferna De la Motte - Lord Charles Hotel • Deon Kemp - Butlers Hillcrest • Sami Schoeman Zucca @ Simbithi

THE JUNIOR CATEGORY, THE FINALISTS ARE:

• Kabelo Molosiwa - Protea Hotels

by Marriott OR Tambo Airport • Terror Molebeli Lekopa Saxon Hotel Pty Ltd • Kayla-Ann Osborn The Chefs Table • Caryn Fredericks Woolworths South Africa • Fernanda Cardoso Chefs Warehouse and

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Canteen Bree Street • Shaista Anoop - 1000 Hills Chefs School

THE TEAM OF 4 FINALISTS ARE:

• Coovashan Pillay - Protea Hotels

by Marriott OR Tambo Airport • Liza Strauss - Ivory Manor • Willem van der Merwe - 12 Apostles • Angus van Aarde - 12 Apostles • Thulani Ndebele Butlers Hillcrest

• Xanthos Giannakopoulos - Durban Country Club The annual Unilever Food Solutions Chef of the Year competition, this year themed ‘Where Legends are Born’, is the oldest culinary competition in the country and has contributed to launching the careers of many of South Africa’s leading chefs, as well as providing excellent experience and recognition for past winners. Entrants in the Senior and Junior categories

NEWS

CARYN FREDERICKS, WHO IS CURRENTLY ENROLLED IN THE WOOLWORTHS GRADUATE PROGRAMME, HAS MADE IT THROUGH TO THE JUNIOR CATEGORY FINALS OF THIS YEAR’S COMPETITION.

created recipes using Unilever Food Solutions products for a starter, main course, and dessert.

The Team of 4 category gives teams - consisting of a manager, two chefs and a waiter - the chance to change up their daily routine by showing off their team skills and spirit for a chance at glory.

Congratulating the regional winners, Remco Bol, MD of Unilever Food Solutions SA, says, “Our Chef of the Year entrants always deliver something special, highlighting the exceptional standards of South Africa’s vibrant culinary industry.

Well done to the all the regional winners – and best of luck in the finals. We trust you enjoyed the experience of the mystery basket cook-off and that we will see you back in the competition next year.”

The Unilever Food Solutions Chef of the Year finals on 6 September in Durban will see the top chefs in the Senior, Junior, and Team of 4 categories take home a total of R110 000 in prize money, with an added bonus for the top Junior Chef of the Year – a trip to Nice on the Côte d’Azur in France, to apprentice with Chef Jan

Hendrik Van Der Westhuizen in his Michelin-star restaurant – in addition to a R10 000 cash prize.

ABOUT UNILEVER FOOD SOLUTIONS CHEF OF THE YEAR

The Unilever Food Solutions Chef of the Year is the leading South African culinary competition and has been the launch pad into gastronomic greatness for many of South Africa’s top chefs. The competition has three categories – Senior, Junior and Team of 4 – with prize money totalling R110 000.

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FEATURE

BASIC PRINCIPLES OF FRYING

Frying is an important method in food preparation, its popularity has been growing, even with the media stressing reduced dietary oil consumption and the reduction of Trans Fatty Acids in our diets.

F

rying is deceptively simple yet it’s one of the least understood methods of food preparation.

Properly fried foods have a dry, non-greasy appearance and taste.

Types of frying include pan/ griddle, deep fat and industrial/ continuous frying. In all cases, oil provides an effective medium for energy transfer from the heat source.

Some of the most important factors that determine desirable characteristics in fried food are oil selection (the next topic addressed in SA Chef), heat capacity of the frying medium, thermal conductivity of the food, proper temperature differentials between the oil and the food, dehydration on the surface of the food and the absorption of oil.

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All these factors affect the interaction with food to develop the desired flavors and textures.

THE FRYING PROCESS.

Heat transfer happens when the food is surrounded by frying oil, heat is transferred to the food and aids in

the development of color and flavor.

The following reactions take place: moisture on the surface and/ or in the food generates steam, temperatures then decrease with the addition of food in the oil.

Additional heat is then added to the oil with the resultant influence;

AN IMPORTANT DIFFERENTIAL BETWEEN OVEN COOKING AND FRYING IS THE INTIMATE CONTACT THE OIL HAS WITH THE FOOD, MAKING IT A MORE EFFICIENT METHOD THAN OVEN OR WET STEAM METHODS.

FEATURE

high temperatures promote reactions between food components and the dehydration of the surface and oil being absorbed into the food.

An important differential between oven cooking and frying is the intimate contact the oil has with the food, making it a more efficient method than oven or wet steam methods.

Remember heat is transferred not lost or gained, hence the temperature differential will determine the rate of heat transfer into the food.

The unit of heat is a calorie, and one calorie is the quantity of heat required to raise the temperature of the 1.0 gram of water by 1°C. There are three mechanisms to transfer heat. Conduction – where positive heat moves to cooler temperatures. The second mechanism is convection where molecules move from one point to another and exchange energy. Radiation is the third which does not affect frying.

In practical terms, deep frying has a combination of convection and conduction.

Oils have different thermal properties: the rule of thumb is unsaturated oils require less heat than saturated oils that solidify at room temperatures.

Thermal properties of food will determine the amount of heat required to change the temperatures of the specific foods.

These are affected by water content and solid components; an example is potatoes which require almost double the heat units compared to egg white.

Heat transfer during frying is an important factor when frying; it will determine the quality of the fried food. From a practical viewpoint, there needs to be a balance between heat input and heat requirements.

In practical terms, too high will burn and too low will boil the food.

Flavour development is where the lipids undergo varied reactions as a result of heat treatment. These factors are important to consumer health, flavour development, nutrition and the safety of the food.

There are known to be in the region of 240 complex reactions in the oil – some add flavor while others are known to be a health risk.

The biggest factor in the deterioration of frying oils is heat, the tipping point being around 180°C. Raising the temperature by 12°c to 192°C the fry life will halve.

Temperatures needed for frying food can be summarized into the following salient points: • Thermal conductivity • Heat capacity • Temperature differential • Dehydration of the surface • Oil absorption These factors will determine the correct temperature needed for frying.

in the development of FFAs. Polymerization will affect the absorption of oil as a result of higher viscosity of oil. It can also lead to the loss of nutritional value of the food.

Mass transfer, where moisture is replaced with oil in the fryer will include dehydration, liquid extraction and leaching. These characteristics are part of the development of odors and aromatic tastes and flavors.

Surface area of the product being fried will determine the oil absorption of the fried product.

Crisps have absorption capacity of around 38%, hence a 125gram bag of crisps has around 52ml of absorbed oil in the food.

The old “slap” chip only has a 6-8% absorption of oil, where as shoe string fry has around 18% absorption of oil.

SUMMARY In summary, frying foods is a simple

Herewith a guide line for maximum temperature settings on a fryer in situ.

• Potatoes Fries • Vegetables • White Protein • Breaded Products • Shell Fish

process that requires defined principles of heat and mass transfer.

Convective heat transfers from the

172°C 160°C 165°C 165°C 170°C

oil and a conductive transfer through the food.

The result is a mass transfer where the moisture leaves the food and oil penetrates the food.

Mass transfer and heat transfer

Time for frying will be dependent on a couple of factors. Modern fryers have timers that warn you when a cooking cycle has been completed, where as the older fryers rely on visual judgment.

The three major compounds that affect oil are Free Fatty Acids, Polymerization and Foam Development.

Free fatty Acids (FFAs) is a result of moisture in the oil, which results in the oil smoking.

It is important to note that if the temperatures are too low to drive out the moisture, they can also aid

are the two forces that drive the frying reactions. These result in crust formation, surface browning and flavour developments.

The undesirable reactions are Free Fatty Acid, foam formation, oil uptake and the decrease in the smoke point.

Frying has been able to speed up the cooking process but heat needs time to transfer into the food and allow mass transfer to take place.

Increasing temperature will not speed up the cooking time, it will leave you with a burnt crust and oil fry life that is dramatically reduced.

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FEATURE

HOW TO...

CLOSE YOUR RESTAURANT Timing is everything, from the day you open your establishment to the day you close it. Top restaurateur and chef Michel Morand chats to Susan Reynard about the recent closure of Bistro Michel.

MICHEL MORAND

O

pening a new restaurant is a time of celebration for chefs, restaurateurs, investors, landlords and the dining public. The harsh reality of being in business in this tough economy is that one day closing down the same successful establishment may well be an equally sound business decision.

Michel Morand closed down his eponymous restaurant Bistro Michel in the BluBird Shopping Centre in Johannesburg at the end of June 2017 after two-and-a-half years.

He is well known in industry for the iconic Gatrile’s (with Ken Forrester) and Auberge Michel restaurants.

Born and raised in France, Michel made South Africa his home some

28

26 years ago and at Bistro Michel explored his love of French provincial cuisine, wowing customers with, among many others, his signature French onion soup and duck dishes.

In his announcement of imminent closure to restaurant patrons, Michel said, “We all know that in life there is the beginning and the end. Unfortunately we have come to the end of Bistro Michel at the BluBird Shopping Centre. We all know that the economy has not been favourable to many a business and the Bistro is no exception.”

Michel has shifted his attention to his catering company, Exclusively Yours Catering, which he launched with his wife Kefiloe in 2012.

They will continue to deliver high-quality cuisine, tailor-made to suit their clientele’s needs.

He has also partnered with suppliers for pop-up events, like the cheese evening presented by Pépé Charlot and Brett Naiker from Oldenburg Estate, and he plans to partner with cooking schools, government and interested parties to help raise funds for culinary scholarships. He says a chef’s success can be measured by how many jobs are created and skills shared.

He notes, “Business is one thing and passion is another – I’ve been privileged to have both under the same umbrella. However, when your business does not go the way you want it to you need to make a decision. You must make

the call and do it the right way – if you do it the wrong way your passion will become bitter.

“You need to face up to your business’s economic situation, keep an eye on the bottomline, and decide on a cut-off point when profitability starts to slip. You must know the line below which you won’t go and set a deadline for making the call. For me that deadline was the end of May,” he explains. He believes too many restaurateurs wait for too long, with liquidity and catastrophe almost inevitable.

The first people to break the news to are staff, followed by suppliers and finally patrons, Michel says. The hardest part of the decision was telling staff that they would soon be retrenched, he says. Many of his team have been with him for a long time and he has worked side-by-side with restaurant manager Vusumuzi Nkwinika. Soon afterwards, however, 80% of his staff were already reemployed.

Suppliers need to know next as they will want assurance that they will be paid, and you must pay all of your debts in full, Michel emphasises, as you will need their support in the future.

He informed his loyal customers on his database in a personalised email and offered a farewell menu of favourites during the final weeks. “This industry is all about maintaining relationships,” he notes.

SPOTLIGHT

JODI ANN PEARTON

AMY BUTLER

ALEXIS DAMIANOU

RYAN CHINNAPPEN

AFRICAN CULINARY CUP PREPARATIONS HOT UP

Under the expert coaching of team manager Jodi-Ann Pearton, three young chefs are preparing to compete in the African Culinary Cup in Mauritius in September. Susan Reynard attended a practice session.

T

he African Culinary Cup 2017 for junior chefs is being hosted by the Mauritius Chefs Association at the end of September. The fourth time the event is being held, the cooking competition is endorsed by the World Association of Chefs Societies and serves as a platform for young, professional chefs from across Africa and the Middle East to display their skills and creativity, and connect with their peers.

The South African team comprises Amy Butler, Alexia Damianou (pastry) and Ryan Chinnappen, with Jodi-Ann Pearton team manager.

Jodi-Ann, founder and owner of the Food Design Agency, is a formidable competition chef in her own right having won almost every competition she has entered. She is delighted to share her knowledge, competition strategy and expertise with her team. All of the chefs have

been in competitions previously, either winning or placing well.

The list of compulsory ingredients has also been disseminated with competing the teams, giving them time to experiment with unfamiliar ingredients (such as cassava, Christophine and marlin) and work on their recipes for starter, main course and dessert.

The team currently trains together twice a month for five hours straight, and will meet more often in the build-up to the competition. JodiAnn started out asking each chef to create a mood board detailing flavour, texture and colour profiles of every single element of each course, incorporating the latest trends and their inspiration for and understanding of the role of each ingredient and dish. She looked at the skills set of each chef, which dishes they can execute perfectly, and

refined this into the final menu. Her first rule of thumb, “Don’t commit to something you’re not good at!”

“It’s great to teach the skills set of competitions to young chefs, to share what I know, and it’s a big responsibility. Competition skills are different to those required in a working kitchen every day and we’re mastering these in our practice sessions,” Jodi-Ann says. Judges will be looking for taste and skills, with contestants starting with a perfect score and losing points for mistakes.

A competition of this nature costs in region of R100 000 and is made possible with the support of the SA Chefs Association and sponsors. MacBrothers is sponsoring equipment and involved financially and Sun International has sponsored uniforms. Turn n Slice, Ecolab and Deli Spices are providing product for practices.

29

SPOTLIGHT

TRENDS AND CHALLENGES

SHAPING SA’S 2017 RESTAURANT SCENE Whether it’s ‘cakeage’, cooking on fire, the authenticity of trends and faux food allergies; here’s the low down on what’s happening behind the scenes and in some of Joburg’s top kitchens.

CHEF DAVID HIGGS

CHEF DAVID HIGGS

For Chef David Higgs, service will always be a challenge and the reason why he has a strong and continued focus on education and training for staff. He also sees that increasing food costs are making it more difficult to deliver consistent value to customers.

“The cost of food and trying to get it to the customer with as much value as possible. On the one hand, everybody is working hard for their money and food is getting more expensive. On the other hand,

30

MARBLE - GRILLWORKS AND MERVYN GERS TILES, IMAGES © ELSA YOUNG

we’re trying to run a business – one that employs between 110-120 people,” he explains.

“Live-fire cooking: this is, without a doubt, one of the biggest international trends now.

South Africans love to braai on weekends – making a wood fire and adding charcoal, or not,” he says. “The concept of cooking on fire is popular for many reasons.

First, fire touches all the senses – it’s visual, you can feel the heat, and it gives the food a distinct taste and flavour. More and

more fine-dining Chefs are using it in elements in their cooking.”

He also sees a definite resurgence of properly made classic cocktails, and a growing trend of towards eating smaller plates of food, rather than one big plate.

Lastly, the versatility of vegetables is being recognised.

Chefs like Higgs are being more experimental – using interesting vegetables, like celeriac, and cooking them using different cooking methods to create incredible vegetarian dishes.

SPOTLIGHT

CHEF RUSSELL ARMSTRONG

COOBS - INTERIOR © KATY HARRISON

CHEF JAMES DIACK

James Diack, pioneer of provenance and Chef Patron of three of Johannesburg’s most successful sustainable eateries (Coobs, The National, The Federal) identifies his two main challenges ‘cakeage’ and faux food allergies.

Similar to corkage, where customers often have issues paying corkage for the wine they bring into an establishment – more and more people are bringing their own cakes.

“In the ‘old days’ someone would bring a bottle of 1977 Petrus because they wanted to enjoy it with your food. Now people are bringing inexpensive wines, and are outraged to pay R70 corkage. What customers don’t understand is that sometimes the wine glasses cost R135 each – if someone has paid the R70 corkage and they break the glass, I’m still only half covered,” Diack explains. “In terms of cakes, customers bring in cakes, which means we lose out on a number of desserts orders and even more important, the waiter loses out on that potion of the tip (but still must serve and clear the plates).

James also sees the proliferation of wheat, gluten and lactose intolerance. “Someone even recently said to me they were allergic to lettuce. It’s becoming bizarre and to the point that when people come in with genuine allergies or food-related diseases (e.g. Crones Disease) the industry is almost too blasé and desensitized,” he says.

Lastly, changes to the menu create challenges for kitchens when people treat a menu like a shopping list and can change a dish so much, that it’s not even

CHEF JAMES DIACK

recognizable to what’s on the menu.

“What the customer doesn’t understand is that, technically, they’ve asked us to make a dish we have never tried or plated before,” he adds.

His trends all shape around seasonality and sustainability – something he is intrinsically linked to: Over the last four years since he opened Coobs, he has seen a definitive increase in the number of people are starting to really care about where their food comes from, and they’re clueing up. Diack emphasises that it is important to remember sustainability is all about protection – protection of the environment, protection of our diners’ health and not least of all protection of animal health.

He also sees that suppliers are wanting to be part of the journey.

“Suppliers want to know what becomes of the ingredients they supply, and how they’re cooked. This closer relationship and interaction ensures the industry will grow, and standards will increase,” he says.

Chef Russell Armstrong, from Exclusive Books’ Social Kitchen & Bar in Hyde Park, identifies a few challenges created by the current global economy pressures.

“Globally, there is still an air of uncertainty which creates an overall concern about travelling.

This restricted freedom affects the economy and people’s spending on food and travel. People are more considerate of where and how much they spend. We need less constraint toward spending,” he explains.

For Armstrong, who has worked in two two-star Michelin Restaurants in England and France, consistency of supply in South Africa is also a challenge.

“Overall in South Africa, restaurants battle to get the same high level of ingredients all the time – as we enjoy in Europe and Australia. In Cape Town, because the market is more educated, there is more awareness of quality produce and a willingness to pay for it. So, it’s easier to get specialized ingredients, of good quality, often.

In Johannesburg, the restaurant scene is still is growing, so you often can’t find different ingredients of the same consistent quality all the time.

For trends, Armstrong questions their authenticity, and speaks to an inherent focus on simplicity and taste. “Trends, by their nature, are here today and gone tomorrow.

It might be my age, but I don’t follow trends, I follow interesting food and cooking what’s good.”

SOCIAL KITCHEN & BAR © NICOLISE HARDING

CHEF RUSSELL ARMSTRONG © AART VERRIPS

31

FEATURE

FOUR DEGREES OF CHEESE © THE GREENHOUSE

DAIRY BY DESIGN

Dairy on menus has taken on a designer look in some creations and a classic feel in others. Susan Reynard chats to the experts about what customers want.

GOURMET MILKSHAKES

There has been a lot of creativity in the milkshake space recently, as seen in the trend for gourmet shakes, crazy shakes and adult shakes. Some milkshakes are a hybrid beverage and dessert and others are alcohol-laced milkshake cocktails with a twist. This has opened up myriad presentation possibilities – just search #milkshake on Instagram for over two million ideas – with milkshakes served in old fashioned jars and bottles, topped with sprinkles, biscuits, marshmallows, gums, nuts, popcorn, pretzels, chocolate and syrups

32

in every shape and colour.

It is the demand for new and interesting flavours that drives consumer interest and Lakeland Food Company has tapped into this by creating a variety of innovative and unusual artisan milkshake syrups in convenient one-litre, pump-action bottles. Frans Bekker from Lakeland says they look at international trends and develop exciting flavoured syrups that cater for discerning consumers looking for something different on the milkshake front. Some of the more unusual flavours include liquorice

or apple and lemongrass. Other popular syrups are their salted caramel or cookies and cream.

DAIRY IN DISHES

There may have been a move away from heavy, dairy-rich traditional dishes but chefs are finding new ways to use dairy to add flavour in the cooking. Peter Tempelhoff, executive chef of The Greenhouse, says, “The average consumer is eating less dairy and we’re using less in our cooking. We are using a lot more fermented dairy products, which humans digest more easily

FEATURE

AMASI AND SAGO © THE GREENHOUSE

THE AVERAGE CONSUMER IS EATING LESS DAIRY AND WE’RE USING LESS IN OUR COOKING. WE ARE USING A LOT MORE FERMENTED DAIRY PRODUCTS, WHICH HUMANS DIGEST MORE EASILY THAN FRESH, SUCH AS AMASI, CRÈME FRAÎCHE AND CHEESE CURDS.

than fresh, such as amasi, crème fraîche and cheese curds. Fermented dairy products add a lovely flavour and have a longer shelf-life so we have to buy in less often.”

Peter says he is using less cream to produce lighter dishes as consumers shift towards healthier eating and are concerned about lactose intolerance. He says every evening they have patrons who request lactose-free dishes, which means in addition to the 12-course regular menu on offer, they have a back-up menu that is dairy-free. As a chef he respects

the wishes of his clients, whether they are based on fad or fact.

Some dishes on the menu simply cannot be made without dairy, such as his popular four degrees of cheese. Certain desserts do not carry the same mouthfeel or flavour if the dairy is left out or substituted. And in certain instances, dairy products serve to enhance the dish, such as sauces that combine the buttery flavour in chardonnay wine with cream, often served with seafood.

“We finish or nap a lot of our meat and fish with butter, which means we’ll add a knob of butter and dress

the fish or meat with the melted butter in the pan. This adds that little bit of creaminess,” Peter explains.

Executive chef Tamsyn Wells of African Pride 15 on Orange Hotel in Cape Town confirms that the use of dairy has gone down in kitchens, replaced with lighter products like coconut milk and almond milk.

However, yoghurt remains popular with guests, especially for breakfast, and she uses cream, milk and yoghurt in traditional ways on her menu for sauces, desserts, custard and ice cream. “Butter and cream are always a chef’s favourite,” she notes.

33

FEATURE

SHAMWARI GAME RESERVE CHEESEBOARD

BREAD AND BUTTER

The revival of gourmet bread and butter on fine dining tables has lead to a resurgence in artisanal bread making served with flavoured butters.

The bread and butter selection at Mosaic at the Orient restaurant is an experience of its own: fresh bread is based daily and includes seed loaf; green olive rye bread; mushroom and caramelised onion; roasted pumpkin and honey; baguettini; and lavender, cranberry and pear cheese bread.

A CRUMBS & CREAM CREATION

The butter selection is equally impressive: honey and cinnamon; unsalted vanilla seaweed; and anchovy butter.

Peter at The Greenhouse has taken the bread and butter course to another level, making it a course on the menu. Their latest bread and butter course celebrates classic South African flavours and includes bacon and banana brioche and sweetcorn muffins with a popcorn butter.

Luke Dale Roberts in his restaurant at Saxon serves smoked butter with herb oil and edible flowers with his barley fermented bread and Japanese rolls.

DAIRY IN THE WILD

Head chef at Shamwari Game Reserve, Sherelda van Niekerk, did a quick tally of the dairy products consumed in a week across the six lodges on the reserve and the results were startling: • Cheese – Boerenkaas (6kg per week), cheddar (10kg), soft cheeses like camembert, brie and blues (65kg of each), and feta (8kg).

• Cream – Versatié cooking cream by Rich’s (54-litres) and fresh cream (20-litres) • Milk, incl. full cream, 2%, fat-free (260-litres) • Yoghurt, plain (75-litres) • Butter (75kg) BREAD AND BUTTER © THE GREENHOUSE

34

These figures exclude the feeding of staff and students across the lodges.

Shamwari has a central kitchen from which the chefs at the various lodges order their weekly supplies.

Where possible local suppliers are used and there is a strict focus on quality, ethically sourced food and cost control. Sherelda uses a number of dairy suppliers known for excellence in certain items.

She says guests present with an increasing number of dietary requirements, including a lot more vegans. This results in a growing need for vegan margarine, mayonnaise, soya milk and almond milk to replace dairy. Guests are also far more health conscious and want to know where their food was sourced and how it was grown, reared and produced.

Sherelda says chefs need to stay ahead of trends and know their suppliers well to meet these needs.

She is personally not a fan of cooking with cream, preferring to use it for her homemade ice cream and in baking. “My natural thickening agent for soup is potato not cream,” she notes. She likes to cook with olive oil and coconut oil for different flavour.

ICE CREAM CREATIONS

Crumbs & Cream is an ice cream emporium with outlets in Cape Town and Johannesburg started by sisters Shahar Ben Artzi and Or Lahat with their husbands Alon and Nadav, respectively, also fully involved. The fun-themed outlets are dedicated to providing the ingredients for customers to create

FEATURE

bubblegum. On the beverage front, their fantasy dessert. They’ve just winter warmers include Nutella hot launched their new mid-season, chocolate or chai latte, topped with limited edition, winter treats menu; whipped cream and a bite-sized proving that ice cream is popular brownie on top. Last but not least, even during the colder months. the group has launched mini ice New options include a choc-chip cream sandwiches, a smaller version cookie bowl with a scoop of gelato of its standard offering, ideal to in the flavour of choice; a waffle ice order in bulk and serve at events, as cream sandwich made with maple well as ice cream cakes that can be syrup, Nutella sauce, whipped cream as classic or crazy as required using and a scoop of gelato; brownie all of the flavours and toppings. ice cream sandwich with nuts and mini mallows and a scoop of gelato; sweet buns made with dough, cookie RANGE OF RECIPES batter and Nutella and a scoop of Dairy, and more specifically gelato; and the pink butter cookie cheese, forms an integral part of drizzled with white chocolate and the diets of developed markets, filled with red velvet special edition reports Lancewood. With South ice cream created especially for Africans being more exposed to Women’s Month of August. global trends, tastes and cuisines New gelato flavours at Crumbs through the rise of TV cooking & Cream include tiramisu, caramel shows and celebrity chefs, they cheesecake, white chocolate rainbow, have become more creative in the caramel brownies, banana fudge1and kitchen and eager to experiment Three Streams Smoked Salmon & Trout Advert Conv.pdf 2017/08/02 04:55:44 PM

with cheese in everyday meals.

Lancewood has a versatile range of products to cater to every occasion and has used these to create a collection of recipes for everyone from professional chefs to parents. Lancewood recommends trying out their cheesecake with white chocolate ganache topping made with rich, full fat, plain cream cheese and cultured cream.

DAIRY, AND MORE SPECIFICALLY CHEESE, FORMS AN INTEGRAL PART OF THE DIETS OF DEVELOPED MARKETS.

D!'& I ',I '' + *-!

FEATURE

LAKELAND’S MAGICAL ARTISAN MILKSHAKE SYRUPS

SA Chef speaks to Lakeland Food Company’s Frans Bekker and explores some of their delectable new foodservice offerings.

E

stablished about twelve years ago, Lakeland Food Company specialises in the manufacture of bespoke fruit and savourybased preparations for the dairy industry. Frans Bekker became involved in the company six years ago. He has since expanded the company’s market to include the bakery and foodservice industries.

“Having spent 22 years in the foodservice industry, firstly managing restaurants and then supplying them, I had a pretty good idea of what products were available and where niche markets and industry demands existed.

So it soon became apparent how we could exploit Lakeland’s production capabilities and my understanding of the industry, to come up with a range of products custom-designed and packed specifically for hotels, restaurants and coffee shops,” Bekker explains.

INTRODUCING THE ARTISAN MILKSHAKE SYRUP RANGE

LAKELAND’S ARTISAN MILKSHAKE SYRUP RANGE

36

South Africa’s restaurant and hotel industry is evolving rapidly, with consumers becoming more discerning – and are on the lookout for unique eating and drinking experiences. Lakeland understands this, and as a result, they have already launched a range of 1kg dessert toppings as well as the Big 5 milkshake syrups.

The Artisan Milkshake Syrups complement these ranges.

FEATURE

“Having spoken to many restaurant owners, we found they were constantly looking for unique flavours to put onto their menus in order to offer their patrons an alternative option to the standard milkshake experience,” says Bekker.

And, because Lakeland’s production processes can accommodate smaller economies of scale than their counterparts, they have launched a range of Artisan Milkshake Syrups. “Almost every menu has a subsection under ‘milkshakes’ that offers a couple of specialised shakes. There is very little available to the foodservice industry that offers unique flavours that aren’t really expensive. Over and above the popular Salted Caramel flavour, we offer ‘off the wall’ flavours like Apple and Lemongrass, Coconut and Pineapple, and Liquorice.”

BESPOKE FLAVOURS ARE THE NEW ALTERNATIVE

Lakeland Food Company is in the business of convenience, and as such, they have an in-house food scientist who has developed an extensive range of flavours which were then tested on the market.

The eight flavours Lakeland launched are the most popular.

“Our intention is to bring more flavours out in time, as well as constantly looking for other unique flavour combinations,” Bekker says.

Time and space are usually a challenge in any commercial

APPLE AND LEMONGRASS MILKSHAKE

ARTISAN MILKSHAKE RANGE •

Apple and Lemongrass

•

Coconut and Pineapple

•

Cookies and Cream

•

Liquorice

•

Peanut Butter

•

Rum and Raisin

•

Salted Caramel

•

Watermelon

kitchen. As a result, the Artisan range is an ideal opportunity to add exclusive, quality products to a menu, that are as easy to prepare as any conventional milkshake. The product is packaged in 1 litre bottles, and is now being stocked by many conventional foodservice wholesalers.

For further information on Lakeland’s range of foodservice products, visit: www.lakelandfoodco.com or contact: info@lakelandfoodco.com

DESSERT TOPPING RANGE •

Strawberry

•

Mixed Berry

•

Passion Fruit

•

Chocolate

•

Vanilla

or +27 (0)44 878 0024.

37

SPOTLIGHT

MACHEGO AND IBÉRICO

CO: A JOBL AN OND M L A COLD L IC A N D GA R SOU P

BACALAU , IMAGES © PRUE LEITH

CELEBRATING THE TASTES OF SPAIN ON TAPAS DAY

By Adele Stiehler-van der Westhuizen

F

or many professional chefs the mention of Spanish cuisine evokes images of modernist cooking techniques and the chef that introduced it to the world - Ferran Adrià.

But at this year’s Tapas Day the Spanish Economic and Commercial Office in South Africa made sure culinary students understood that even these modern techniques are deeply rooted in a cuisine rich in culinary tradition that boasts a vast variety of regional products.

In its third year, World Tapas Day is celebrated around the world to recognise the vital role that Tapas, the sharing of small plates of food, play in Spanish cuisine and culture. This year the South African celebrations, opened by Hon. Mr. Juan Sell, Ambassador of Spain to South Africa was hosted at Prue Leith Chefs Academy.

Apart from tasting delicacies like Manchego cheese and Ibérico ham whilst sipping Cava and Rioja, students were treated to a demonstration by chef Iñaki Carretero. Representing the flavours of Spain, Carretero prepared classic dishes such as Ajoblanco, Bacalau al pilpil and a citrus escabeche of baby

40

chicken with aioli – highlighting core Spanish flavours - olive oil and garlic.

Liezl Vermeulen, deputy editor at Fresh Living magazine, also shared her experience of studying in Spain and educated students in the variety of traditional Spanish products, from its famous cured hams and cheese to olive oil, saffron and smoked paprika.

SPANISH FOOD FACTS:

• Manchego is the most famous cheese from Spain, the “Land of 100 Cheeses,” and is made from sheep’s milk.

• Spain is the world’s leading producer and exporter of olive oil – with no fewer than 32 Protected Designation of Origin (PDO) olive oils.

• Serrano ham is made from white pigs, while Ibérico de bellota ham is made from Iberian black pigs that have been fed on acorns.

• Spain is the second-largest saffron producer in the world and it takes up to 200 flowers to produce a mere 1g of this exotic spice.

• Spanish products and wine are locally available through Woolworths, Culinary Equipment Company as well as Great Domaines wines.

AJOBLANCO: COLD ALMOND AND GARLIC SOUP | SERVES FOUR Recipe Demonstrated by Chef Iñaki Carretero •

4 garlic cloves, peeled

•

pepper

•

salt

•

200g almonds, peeled

•

200g white breadcrumbs: stale crusty bread

•

250ml extra virgin olive oil

•

1l water

•

3tbsp. wine vinegar

•

200g white grapes

•

Serrano ham – thin strips for garnish

Crush the garlic cloves with the pepper and salt, preferably in a mortar, alternatively in a processor. Soak the breadcrumbs in water, then drain and add with the almonds to the garlic mixture.

Continue to crush (or grind). Gradually pour in the olive oil while working and continue until the mixture is fluid and smooth. Gradually add the water until the desired density. Add the vinegar and extra salt if necessary. Chill in the refrigerator.

Serve garnished with the halved grapes and strips of serrano ham.

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CHEF SHOWCASE RE S IG N AT U D IS H

PAN-FRIED BUTTERMILK SQUID TENTACLES © JACO JANSE

SYLVESTER NAIR Head Chef at Maximillien in the heart of Sandton, Sylvester Nair is turning heads and enticing palates.

How did you discover your identity as a chef?

I have followed in my Father’s footsteps who is the Head Chef of Oyster Box Durban, Luke Nair. I have been in the kitchen from the age of nine years old mastering delicacies to relish with my father.

When did you know what kind of food you wanted to cook?

I initially brought back old school cuisine with a modern twist, now I’m discovering that every day is a learning curve. I’ve currently just finished French cuisine and I’m busy with New York style. I’ve introduced fresh clean flavours with

42

fine dining that is still comforting, but looks fantastic and is good for you. Modern and funky, yet still classical and full of flavour.

fantastic dining experience, I’m truly at my happiest.

What ingredients are you experimenting with?

Indian Fusion, French experimental, molecular gastronomy and right now – New York.

Right now, whatever is in season and fresh. Definitely nothing frozen and we are one of four restaurants serving Wagyu. One of my favourite herbs to cook with is Coriander.

What do you hope your legacy will be?

My authenticity – happy and passionate about food. When I see people happy and having a

Which food trends have you embraced?

What is your favourite part of your day in the kitchen?

Dinner service, because the adrenaline that I feel during service is very rewarding — when you walk out and meet with the patron that is happy with what they have just experienced.

CHEF SHOWCASE S IG N AT U D IS H

RE

And not forgetting the music of the pots and pans in the kitchen

CONFIT QUAIL

Which dishes do you cook for your family and friends?

Butter Chicken Curry – this was one of the dishes that my father taught me.

What are the biggest mistakes up and coming chefs make?

They get tired too quickly, they have more concerns about the dots and lines on the plates

than concentrating on the basic knowledge of the food and the actual flavour. You have to be passionate to be in this industry as the hours are long.

Do you engage with other chefs to share inspiration and learn from each other?

Yes, but I am new in Sandton so I am not familiar with very many chefs, but being my father’s son and everlasting student, he is just a phone call away.

I’VE INTRODUCED FRESH CLEAN FLAVOURS WITH FINE DINING THAT IS STILL COMFORTING BUT LOOKS SYLVESTER NAIR

FANTASTIC AND IS GOOD FOR YOU.

CHEF SHOWCASE S IG N AT U D IS H

RE

that he loves to make people happy, and he speaks through his food – when he sees people enjoying their meal and having a fantastic dining experience, it truly makes him happiest.

He not only brings topnotch culinary experience to Maximillien but will also be created and designed a new menu for Maximillien. The new menu will embrace many of Chef Sylvester’s memorable ‘signature dishes’, such as butter chicken curry and panfried buttermilk squid tentacles to mention a few. Chef Sylvester places his own touch on the dishes, including nasturtium garnishes, jasmine flavoured pearls and rice coloured with squid ink to give a different spin on a side dish.

CHOCOLATE DOME

MAXIMILLIEN: CAPRESE SALAD

A DESIGNER OF FLAVOURS AND COMPOSER OF TASTES, HE HAS BEEN IN THE KITCHEN SINCE THE AGE OF NINE, MASTERING THE CRAFT OF CREATING DELICACIES TO RELISH WITH HIS FATHER - RESPECTED INTERNATIONALLY RENOWNED CHEF, LUKE NAIR. CHEF BIO:

With a burning passion for cooking that was ignited as a child, Chef Sylvester always knew a great dish when he saw it. A designer of flavours and composer of tastes, he has been in the kitchen since the age of nine, mastering the craft of creating delicacies to relish with his father - respected internationally renowned chef, Luke Nair, Head Chef of Oyster Box Durban.

Learning from the best, Chef

44

Sylvester, who hails from Durban, has dedicated his life to the love of food and tallied up a perfect résumé, having completed his studies at the Culinary Academy at Backsberg Wine Estate before working at several of South Africa’s leading restaurants.

A dry sense of humour and a wicked laugh make Chef Sylvester a treat, and his clear pride and joy in every dish he creates is something to behold. He admits

Located in the bustling heart of Sandton, with easy access from Nelson Mandela Square and Sandton City, this is the place to go if you are looking for great food, attentive service and the gentle, melodic strains of a live piano playing in the background.

At Maximillien, our meticulous attention to detail and relentless pursuit of service excellence are of equal importance as serving only the most mouth-watering dishes. All dishes are prepared using only the finest ingredients that are sourced and our friendly, polite and attentive waitrons aim to make every dining experience a memorable one.

Maximillien provides a variety of dining opportunities ideal for a hearty breakfast, a quick business lunch and a leisurely dinner. A convivial atmosphere, warm lighting, and contemporary meets classic aesthetic welcomes diners at the door and is beautifully complemented by an ethic of providing a high-quality dining service to accompany fine quality food.

RECIPE

SYLVESTER NAIR

COCONUT POACHED SALMON

COCONUT POACHED SALMON RECIPE © JACO JANSE

INGREDIENTS

METHOD

•

Norwegian salmon 210g

•

Pat dry salmon and remove skin.

•

Coconut milk 170ml

•

(Set aside skin)

•

Cultured cream 70g

•

In a medium size sauce pan heat dry

•

Bok choy 50g

•

Coconut oil 20 ml

spices until fragrant, add salmon and coconut milk. Simmer for 10-15 min •

SPICES AND HERBS •

Bay leaf 15g

•

Cumin seeds 15g

•

Turmeric powder 0.4g

•

Dill 15g

•

Truffle salt 0.10g

SINGLE SERVING

On oven tray oil salmon skin and season with truffle salt, bake for 10 at 200 degrees Celsius

•

Sautee bok choy and season with truffle salt

•

Remove salmon from sauce and top with bok choy , a dollop cultured cream and crispy skin garnish with

SYLVESTER NAIR

dill and drizzle of truffle oil

45

NEWS

PICTURED (FROM LEFT): STEPHEN BILLINGHAM (PRESIDENT SA CHEFS ASSOCIATION); SIDNEY BOND (CO-OWNER LE CALABASH COOKERY SCHOOL), NICOLAS SKHUMBUZO, ALISON BOND (CO-OWNER LE CALABASH) AND HUDSON MASONDO (NYCTP PROJECT COORDINATOR).

PAVOLOVA IN A GLASS MADE AT LE CALABASH PETIT CONSERVATOIRE DE LA CUISINE IN FRANCE.

RISING STAR:

NICOLAS SKHUMBUZO Nicolas Skhumbuzo has a passion for pastry and an inspirational capacity to rise above life’s hardships and succeed. He chats to Susan Reynard about what it takes to make it as a chef.

N

icolas Skhumbuzo is a young man of 27, born in Nelspruit into very difficult circumstances.

He lost both of his parents as a young boy and never imagined that one day he would train as a chef, travel to France and develop a love for pastry work.

Nicolas discovered a love of cooking during home economics classes at high school. He had a natural talent and enjoyed being in the kitchen creating baked goods during practical classes. After Matric he applied for the National Young Chef Training Programme (NYCTP) in Nelspruit and enrolled at the MRTT Hospitality and Tourism Training Academy for a City & Guilds certificate.

“I was on the lookout for

46

training and applied for the NYCTP and had a successful interview.

I had a background in culinary training and a passion for cooking at school,” he says. He continued his studies and expanded his knowledge and experience into all areas of the kitchen, including pastry where he found his niche.

Nicolas did his in-service training at Protea Hotel Nelspruit before making the move to Johannesburg, where he worked at Tsogo Sun’s Palazzo Hotel at Montecasino and in the bakery at Food Lovers Market in Lenasia, south of Johannesburg, where he learned to make bread and pastries from scratch for the retail market. He has been employed by RoyalMnandi for nearly five years and is currently based in a unit at a

retirement village in Olivedale.

Nicolas says his six-week trip to France in May and June this year to train with Sidney and Alison Bond at Le Calabash in the Loire Valley has been a massive highlight of his career to date.

“This culinary internship made a major difference in my life. I am a better chef and I know how to select ingredients and the importance of quality ingredients.

This was my first trip overseas and I was so impressed. I had the chance to meet other students from Miami and see how they cook. And I taught them how to cook South African dishes like roti and biryani. It doesn’t matter where you come from or your background, you’re all learning together in the kitchen.

NEWS

IT’S NOT A RECIPE IT’S

NICOLAS SKHUMBUZO WITH CHEFS ALISON AND SIDNEY BOND.

Sidney and Alison Bond taught me so much and it was the opportunity of a lifetime,” he says.

In his Facebook diary during his trip, Nicolas noted of this experience: “It’s not a recipe it’s gratitude. It unlocks the fullness of life; it turns what we have into enough and more; it turns denial into acceptance, chaos into order, and confusion into clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. In simple words, I’m grateful for the lifetime experience I had with chefs Alison and Sidney bond at Le Calabash, voila.”

“I have been inspired by the NYCTP and all of the people I dealt with there: Thomas Overbeck, Hudson Masondo, Nanki Malakoane, Tracy Mazibuko, Rejoice and everyone else on that team. They always tried to help us a lot along the way including finding a job,” Nicolas notes. Other mentors in his career include RoyalMnandi group chef Dustin Hardy, Sidney and Alison Bond from Le Calabash and Stephen Billingham, president of the SA Chefs Association.

For now, Nicolas is seizing every opportunity to learn new skills and grow his

FAVOURITE DISH: “Goat cheese soufflé that we made with

GRATITUDE. IT UNLOCKS

Sidney and Alison Bond – it tastes like

THE FULLNESS OF LIFE;

or lunch.”

IT TURNS WHAT WE

FAVOURITE INGREDIENT:

heaven! It’s a light meal, perfect for supper

HAVE INTO ENOUGH AND

“My favourite ingredient to cook with is

MORE; IT TURNS CHAOS

can do with sugar. I learned so much

INTO ORDER.

sugar – there are so many things you from pasty chef Nicolas van der Walt, not just how to use sugar in dishes but also sugarwork as garnish.”

knowledge. His dream is to one day open his own bakery or pastry shop and teach others what he has learned as a chef.

“I am passionate about pastry – when I wake up I think of croissants and muffins. We went to France to gather information, be exposed to things we don’t see here, expand as a chef and bring that knowledge back. There is a shortage of pastry chefs in South Africa,” he says.

Nicolas was one of the speakers on the first day of InfoChef Johannesburg (10 August), which was “Careers Day” attended by Grade 11 and 12 learners. He discussed the major food markets he experienced in France, shared what he has learned and motivated the young, future chefs.

He notes, “I come from a very difficult background and I want to tell them that if you get a chance to train, to get the skills to get a job, don’t waste it. Don’t waste your time or other people’s time.

When I grew up I never thought I would even finish Matric and didn’t think I would be where I am today. One year I worked for a few different companies just to survive and didn’t have a day off in a year.

It’s a hard struggle but you just have to keep going and use every opportunity and you will make it.”

FAVOURITE PEOPLE TO COOK FOR: “I loved the cook-off at Punchinello’s Chefs of Distinction dinner for the trip to France when I worked with Alison and Sidney Bond and cooked for Thomas Overbeck, Stephen Billingham and other top chefs in South Africa. We’ll be cooking for Alison and Sidney and other top chefs again in November.”

A DAY IN PARIS WITH CHEFS ALISON AND SIDNEY BOND.

47

SPOTLIGHT

SEASONALITY CALENDAR

Seasons change, and so should the fruits and veggies you put onto your plate. Eating seasonally is tastier, more cost effective and sustainable. Chef James Diack, one of South Africa's pioneers of provenance, has taken the concept of seasonality even further by producing this Seasonality Calendar as a guide on what to eat each season, and what you can expect to see on his plates during the months and weeks of the year.

these seasonal ingredients.”

Diack, and his family, are passionate about tracing the provenance of their food. As three of the few restaurants in South Africa that can accurately trace up to 95% of their ingredients, ethical and sustainable practices are always the underlying yardstick for James’ three establishments.

“Seasonality and sustainability are all about protection protection of the environment, protection of our diners' health and not least of all protection of animal health. All of our practices are geared toward these goals,” James says.

Brightside Farm’s gardens supply Diack’s restaurants with herbs, vegetables and fruit – Janet even makes ricott a for the trio of eateries. The farm also supplies James’ now legendary

O

ver the last two years, James has worked exceptionally hard to become the go-to person for provenance. His restaurants (Coobs, The National and The Federal) have evolved to such an extent, that now 95% of everything on his menus comes off his family’s farm,

48

Brightside, in the Magaliesburg.

“Our Seasonality Calendar allows us to take this up a notch,” James explains. “The guide will educate diners and consumers about seasonality, and how to shop and eat seasonally. This will then trickle down into each of my restaurants with regularly changing menus and dishes featuring

HE CAN NOW EDUCATE HIS CUSTOMERS ABOUT RESPECTING INGREDIENTS, AND EATING SEASONALLY

SPOTLIGHT

Asparagus

Basil

MAR

JAN

DEC

Beetroot FEB

Broad Beans

Asparagus

Asparagus

Baby Tomatoes

MAR Baby Tomatoes

AUG

Basil

Broccoli

AUG

Carrots

Celery

Broccoli

Chayote

Cabbage

Cabbage Carrots

Chillies

Cos Lettuce

MAR

JAN

FEB

J /J

Radish

J /J

Red Cabbage

MAY

FEB Chillies

AUG

Corriander

Corriander

APR

Fennel

Early Soft Fruit DEC

Fennel

Fennel

Figs

Figs

JAN Sage

DEC

Figs

DEC

Shelled Beans

Sorrel

DEC

MAY

JAN Snake Beans

DEC

MAY Jerusalem Artichokes

MAY Spinach Jerusalem Artichokes MAY Jerusalem Artichokes

Spinach

Kale

Kale

Kale

Spring Onions

J / JSpring

J / JSquash FEB

Leeks

Lettuce

J /J

Lemon Verbena

Lemon Verbena

Marrows

Marrows

Malabar Spinach JAN

Mint

MAR

Mizuna

MAR

Mulberries

Lemon Grass

J /J

Squash

LettuceOCT

J /J

Tamarillo

OCT

Lemon OCT Grass

Tatsoi

OCT

NOV Lemon Verbena

Tarragon

Tatsoi

OCT

Lemon Verbena

Spinach DEC

Mint

Mizuna

Mizuna MAR SEP

Mulberries

DEC

JAN Malabar Spinach Tomato SEP Mint

MAR

Tomatillo MAY

Turnips

FEB

OCT

Spinach

MAY

DEC

NOV Salad Everything

DEC DEC

Shelled Beans

DEC

SnakeMAR Beans Sorrel

MAY

NOV Spring Onions

NOV

FEB Squash

J / JTamarillo

OCT

Tatsoi

OCT

APR

Tomato

FEB

MAY

Tarragon

DEC

JAN JAN Tomatillo SEP Turnips

MAR

MAR Mizuna

Tamarillo

MAY

MAY

APR

JANTomato

OCT Tarragon

NOV

OCT

DEC JAN

FEB Tomatillo

MAY

Watercress

J /J APR

Tomato

OCT Watermelon

APR Watermelon OCT

J

DEC

FEB DEC Tomatillo

Turnips SEP

MAR

WatercressMAR

Tatsoi

J /J

J /J MAY

Turnips Watercress

J /J OCT Mulberries

Watermelon

MAY

OCT

Spinach

MAY

Onions

J /J

NOV

Watercress

MAY

Salad

NOV

MAY

TarragonMarrows

NOV Marrows JANMalabar

Mint

Mulberries

Leeks

J /J

Tamarillo

OCT

Lemon Grass

MAY MAY

J /J

Squash

Lettuce

Lemon Grass

Malabar Spinach

Leeks

J /J

Lettuce

J /J

Sorrel

APR

OCT DEC Sage MAR

OCT

Jerusalem Artichokes

J /J Kale Spring Onions

DEC

Salad Everything

J /J

Rose Geranium MAY

MAY

NOV

APR Iceberg Lettuce

Leeks

Sorrel

OCT

MAR

Shelled Beans

J /J

Rosemary

J /J

MAR Snake Beans

MAY

SEP Romanesque

AUG Rosemary

DEC

J /J

Rocket

Romanesque

Iceberg Lettuce

J /J

APR Iceberg Lettuce

Rhubarb

MAY J /J

Sage

APR

SEPCabbage FEB Red

SEP

DEC

MAR

Green Beans

Radish

J /J

Salad

NOV

Salad Everything

Shelled Beans JAN

DEC

Salad DEC

Snake Beans

Rhubarb

Rose Geranium

Fennel

DEC

Beans

MAY

MAR Rose Geranium

NOV Early Soft Fruit Salad Everything

DEC

MAY

MAR

SaladJAN Cucumber

NOV JANCucumber

APR

J /J APR

AUG Rosemary

MAR Cos Lettuce

J / JRadish

DEC

Pumpkin FlowersDEC

DEC

Rocket

Romanesque

MAY

AUG Corriander

MAR Cos Lettuce

APR

APR

Rose Geranium Sage

DEC

JANGreen

Chervil

MAY

MAY

RocketFEB

Rosemary

Chervil

Pumpkin Flowers

FEB J/ /JJRed Cabbage

Rhubarb

MAY

FEB Chillies

Chervil

Green Beans

Chayote Romanesque

MAY

J

MAR NOV Pearl Onions

Plums SEP

DEC

J

A

FEB Peppers

J /J

J / JPlums

Rocket Celery

Chayote

DEC

SEP FEB Peppers

APR

Plums

Parsley

JAN DEC Peaches

AUG Onions MAR Pearl

Pumpkin FlowersAPR

DEC

J /J

Early Soft Fruit

Iceberg Lettuce

APR

JAN

AUG Peas

AUG JANPeaches

Rhubarb J /J Cauliflower

Cucumber

JAN

J /J

NOV

JANParsley

APR

OCT Leaves Nasturtium

Peas

Celery

Early Soft Fruit

Green Beans

MAR

Cauliflower

Cos Lettuce

Figs

J /J

Celery

Chillies

Corriander

Parsnips

Cauliflower

APRChayote MAY

Chervil

DEC J /J

SEP Peppers

Cabbage Carrots

J /J

Parsnips

DEC

AUG Peaches

SEP Brussel Sprouts

Red Cabbage

APR

Pak Choi

AUG Pearl Onions

Pumpkin Flowers J /J

J /J

MAR

FEB FEB Peas

AUG Broccoli

Radish

NOV Nasturtium Leaves AUG

Pak Choi

Parsley

APR

PlumsAUG Broad Beans

Brussel Sprouts

MAY

FEB

Beetroot

NOV Nasturtium Leaves

Pak Choi JAN Parsnips

DEC

Pearl Onions

DEC

Brussel Sprouts J /J

JAN

Basil

Peppers Brinjal FEB

Broad Beans

Carrots

NOV

Peaches

APR

Broccoli J /J

JAN

Asparagus

MAR Baby Tomatoes

FEB Brinjal

J /J Broad Beans APR

Cauliflower

J /J J /J

JAN

Beetroot SEP

Brinjal

Cabbage

Pak Choi Parsnips

Peas

JANBasil

Beetroot

Brussel Sprouts

OCT

Parsley

APR

Brinjal

Cucumber

Nasturtium Leaves

NOV

Baby Tomatoes

seasonality, and what grows best according to the soil and climate of the area is also important,” James concludes.

“I really want South Africans to be able to enjoy the best ingredients our country has to offer, at the right time.”

restaurant means he can now educate his customers about respecting ingredients, and eating seasonally – when fruit and vegetables are at their best.

“Sustainable farming isn’t only about what you farm, it’s about how you farm – understanding

acorn-fed wild boar, pork, lamb, duck and the occasional pigeon or guinea fowl.

James has fond memories of growing up on the farm and getting excited when it was fig season, or orange season. Being a self-sufficient

APR Watermelon

MAY APR

49

J /J MAY

NEWS

THE WOLFTRAP

STEAKHOUSE CHAMPION OF 2017 IS CROWNED A newcomer blazes to victory! Rare Grill in Kenilworth takes top honours with Little Havana in Umhlanga Rocks the runner up and The Local Grill in Parktown North in third place.

T

he Wolftrap Steakhouse Championships 2017 saw over 150 steakhouses competing to become South Africa’s Steakhouse Champion.

In the first round during May, the public seeded the field by voting, via Facebook, for their favourite steakhouse. The Top Ten Finalists, as voted by the public, were then visited unannounced during June by expert judges led by Pete GoffeWood, well-known MasterChef personality, and assessed according to a strict score sheet that focused on the steak on the plate, as well as looking at the side dishes and the quality of the hospitality. Ultimately it was debut entrant Rare Grill in Kenilworth that claimed top honours.

This marks the first Cape winner in the five years of The Wolftrap Steakhouse Championships. The runner up, Little Havana from Umhlanga Rocks was the winner in 2015, and in third place, The Local Grill from Parktown North, has an incredible three titles to its name.

Rare Grill owner Greg Bax was overwhelmed to claim the Championship title, as well as Newcomer of the Year, a new award this year. “For an intimate steakhouse like Rare Grill, such an accolade is really going to put us on the map!” Bax said. Pete Goffe-

50

NEWS

Wood, head judge, added: “Rare Grill is a gem, an owner-operated steakhouse where Greg personally mans the grill and takes immense pride in the quality of his beef.”

The other two new awards this year were Steakhouse Legend of the Year which was awarded to The Godfather in Centurion, a stalwart in the industry, and Steakhouse Chain of the Year which went to the Cattle Baron Group for having four outlets in the top 30: Cattle Baron Tyger Waterfront, Cattle Baron George, Cattle Baron Tableview and Cattle Baron Mossel Bay. The 2017 Awards were announced at a steak feast hosted by last year’s winner, The Local Grill in Parktown North, on Tuesday 18th July. Most of the Top Ten Finalists were present as well as an excited group of media and friends from the industry. Steve Maresch, ownerpatron of The Local Grill, and his dedicated team pulled out all the stops at the luncheon, treating the guests to a 4-course lunch, served with The Wolftrap wine.

The Wolftrap Steakhouse Championships is a blend of public involvement and expert arbitration - and the ultimate winner is therefore not only very good indeed, but also a public favourite.

To the victor belong the spoils: the ultimate bragging rights of being the Champion for a year, and also a full year’s supply of The Wolftrap wine.

HOW DID PEOPLE VOTE FOR THEIR FAVOURITE STEAKHOUSE?

All voting took place on www. facebook.com/SteakHunter. Each voter was allowed only one vote for one restaurant, during the month of May.

WHAT DEFINES A STEAKHOUSE?

A steakhouse is a restaurant that specialises in grilled beef and that has a menu solely based on steak or

with a clear and dominant section of the menu dedicated to steak and grills. It should be clear that steak is the primary focus of the restaurant.

WHAT WERE THE JUDGES LOOKING FOR?

Judges rated the steakhouses according to a wide-ranging, standardised score sheet which examined all aspects of dining out and encompassed the total experience, but focused on the quality of the steak and the side dishes that are part of a steak meal.

STEAKHOUSE CHAMPIONSHIPS AWARDS AND PRIZES

In addition to Awards for the Ten Finalist Steakhouses and the Trophy for the 2017 Steakhouse of the Year, this year there were three new Special Awards: • Newcomer of the Year - for a first time entrant; • Chain Steakhouse of the Year - for any steakhouse chain that has two or more outlets (individual owner or franchise) with the highest placed outlet in the top 50 of the leaderboard as well as at least one other outlet in the top 50; • Steakhouse Legend of the Year - for a steakhouse that has been open 30 years or more and is highest placed in the Championships.

THE ULTIMATE WINNER IS NOT ONLY VERY GOOD INDEED, BUT ALSO A PUBLIC FAVOURITE. TO THE VICTOR BELONG THE SPOILS: THE ULTIMATE BRAGGING RIGHTS OF BEING THE CHAMPION FOR A YEAR, AND ALSO A FULL YEAR’S SUPPLY OF THE WOLFTRAP WINE.

THE WOLFTRAP STEAKHOUSE CHAMPIONSHIPS RESULTS FOR 2017 ARE: 1. Rare Grill, Kenilworth 2. Little Havana, Umhlanga Rocks (2015 Champion) 3. The Local Grill, Parktown North (2013, 2014 and 2016 Champion) 4. The Godfather, Centurion, Pretoria

The 2017 Champion will also receive one 12-bottle case of The Wolftrap wine each week for the duration of the Championship year and will host the following year’s Championships Awards ceremony.

THE WOLFTRAP STEAKHOUSE CHAMPIONSHIPS www.facebook.com/SteakHunter twitter.com/thesteakhunter #SteakChamps2017 www.steakhunter.co.za info@steakhunter.co.za

5. The Cricketer, East London 6. Beef Boys Grill, Potchefstroom 7. HQ, Cape Town 8. Karoo Cattle and Land, Irene, Pretoria 9. Jayz Grill, Pietermaritzburg 10. The Grumpy Griller, George •

Newcomer of the Year: Rare Grill, Kenilworth

•

Steakhouse Legend of the Year: The Godfather, Centurion

•

Chain Steakhouse of the Year: The Cattle Baron Group

51

NEWS

ALL IMAGES: INTERNATIONAL HOTEL SCHOOL

CITY & GUILDS

CENTRE OF EXCELLENCE AWARDS At City & Guilds, we believe in rewarding excellence. We believe that when our centre teams - Principals, Lecturers and supporting staff - make an outstanding contribution to their students they should be recognised and their success celebrated.

T

he Centre of Excellence Awards was introduced to recognise the achievements, success and dedication of centres that show continual commitment to delivering a service that aligns with the City & Guilds values and strives to boost the quality of education that is being delivered across the globe.

52

In this years’ pool of applicants, there were many outstanding centres that showed true commitment and dedication to their purpose and students.

But out of the numerous that applied for this Award, one centre excelled and displayed continual dedication to their students, the

industry and City & Guilds values.

Through this dedication and commitment, this years’ winners have built a brand that represents prestige, empowerment and excitement in everything they do.

We are delighted to announce that the 2017 Centre of Excellence goes to International Hotel School!

NEWS

ONE CENTRE DISPLAYED CONTINUAL DEDICATION TO THEIR STUDENTS, THE INDUSTRY AND CITY & GUILDS VALUES.

HOW ARE CENTRES ASSESSED?

The decision process was undertaken and the winner was selected by an expert panel of judges who evaluated each centre per strict criteria. Centres were required to have clearly met and achieved all aspects of the judging criteria, some of which comprised: - Quality of operations - Link to strategy - Progression (International portability) International Hotel School proved to be extremely successful in all categories and have provided tangible evidence of going beyond the call of duty.

INTERNATIONAL HOTEL SCHOOL - CENTRE OF EXCELLENCE - AFRICA 2017

International Hotel School focuses on the practical as well as the theoretical training aspect, with emphasis on traditional values of service and hospitality. With four campuses based across South Africa (Durban, Johannesburg, Pretoria and Cape Town) as well as an Online Learning platform they are easily accessible to students around Africa

A GROWING INDUSTRY

The Hospitality field offers fantastic career opportunities for all personality types, it is one of the fastest-growing industries in the

world. 1 in 10 jobs in the world is in Hospitality – that is 235 million people, and there is a shortage of skilled and qualified hospitality professionals. Today’s International Hotel School graduates make their careers anywhere, from exclusive bush lodges to timeshare resorts and luxury five-star city centre hotels.

NATIONALLY & INTERNATIONALLY RECOGNISED PROGRAMMES

International Hotel School offers nationally and internationally recognised Diplomas and is registered with the South African Department of Higher Education and Training as a Private Higher Education Institute. This ensures their graduates highly sought after by leading hospitality establishments, both locally and internationally.

93% OF OUR STUDENTS ARE EMPLOYED UPON GRADUATION

International Hotel School is globally recognised as a leading provider of quality hospitality and culinary education, which has led to their graduates being in demand all over the world.

UNRIVALLED PRACTICAL WORK EXPERIENCE

International Hotel School centres offer superb practical training in leading hospitality establishments,

which means students receive practical training from real industry leaders. While students are in Workplace Experiential Learning IHS monitor their progress, and make sure that they are learning and gaining experience at the same time. As a bonus, once students have completed their course with International Hotel School, they WILL be in demand.

Students are also encouraged to participate in all industry competitions and events to further prepare them for and to carve their names in to this growing and exciting industry. This has proven to be highly successful with students winning multiple awards throughout the year, increasing their employability into the industry We want to acknowledge and congratulate International Hotel School on this outstanding achievement and their contribution towards strengthening the portability and recognition of the City & Guilds brand. Their commitment to delivering City & Guilds qualifications, with the aim to not only equip and train their students but to entice them to think differently, to pique their curiosity and to empower them, making the transition from studying to being employed a smoother and more successful journey.

International Hotel School has a purpose that is “Educating and Empowering our students to become gainfully Employed.”

53

SPOTLIGHT

THE GOOD FOOD & WINE SHOW JOHANNESBURG

The South African Chefs Association hosted stand – E14 was a hive of culinary art and diversity, at the Good Food and Wine Show – Johannesburg, held at the TicketPro Dome, from 28 to 30 July 2017.

O

ur stand was set to create a platform for our members (the chefs) to showcase their talent and for our partners to and sponsors to promote their brands and services. We featured Cook-Offs between students from our Training Provider partners, 5 star demonstrations by top Chefs in the region, as well as Celebrity Chef – Jenny 'The Giggling Gourmet' Morris. The MC for the weekend, was e-TV’s Chef Thandi 'The Glam Chef' Maphai, who was a favourite with the guests on our stand. The Good Food and Wine Show visitors were thrilled to interact with our chefs and exhibitors, and indulge in tasters from our chef’s cooking demonstrations, cook-offs, cocktail presentation and cheese presentation.

Highlights for our chefs and students were international chef - Marco Pierre White, and having the following local and international chefs on our stand: Jenny Morris, J’Something, Sarah Graham, David Higgs, Lisa Raleigh, Jan Hendrik van der Westhuizen and Neil Anthony.

54

SPOTLIGHT

The success on our stand was because of the following: PARTNER • Fiera Milano TRAINING PROVIDER PARTNERS • Capsicum • CTIA Culinary School • International Hotel School • HTA School of Culinary Art • Swiss Hotel School • Protea Hotel Institute EXHIBITORS AND SPONSORS • Ex.periology Coffee by Avanti • B-Well Oil • Cape Wine Academy • The Coffee Co • The Duck Farm • Don’t Waste Another Drop (QSR) • Edrington – The Famouse Grouse and Snow Leopard • SA Chef Magazine • Tiger Brands • Nestle • Am.bi.ence • Wechsler • Exhibitions SA • KEE Ingredients • Mac Brothers Catering Equipment • Rhodes Food • Hanco Packaging • Hychem • McNola Trading • Turn ‘n Slice • Fisherman’s Deli • Sir Fruit • Designer Flowers • Oryx Desert Salts • Unilever Food Solutions • Bondi Distributors • Rich’s • Emperor Food • Global Meats • Protea Hotels • Lucky Star We look forward to catching you on our stand in 2018.

To partner with us, contact: Katlego Tshabangu: Head of Marketing and Events on events@ saca.co.za / 011 482 7250

55

SPOTLIGHT

MAIN COURSE: HOPS-SMOKED FISH

SNACKS: TEMPURA SPINACH AND SMOKED SNOEK

DINE AT THE GREENHOUSE AN EPICUREAN ENCOUNTER WITH CULINARY PERFECTION

By Katie Reynolds-Da Silva

I

recently had the distinct pleasure of sampling the Winter Lunch Special by Peter Tempelhoff at the Greenhouse at the Cellars Hohenort, which, at the risk of sounding cliched and sycophantic, I will go on record to say that this was one of the superlative dining experiences of my life. A culinary experience is more than the food on the plate (although the food was outstanding). The service, the setting, the ambience and the general feel of the venue all contribute to the diner’s overall encounter, and the Greenhouse has all of these in spades.

The opening course, humbly named ‘Snacks’, consisted of Tempura Dune Spinach with a Smoked Snoek Dip, a Brick Wafer Pastry Cone filled with Mushroom Ragout and Sherry Cream, Beef Shin Vetkoek with a Beef Tendon Puff and Dill Mayonnaise, and

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Pickled Yellowtail with Mango Atchar and a Sago Crisp.

The bread course comprised Sweetcorn Muffins with Popcorn Butter, and a Bacon Brioche with Banana Cream.

The starter course consisted of Atlantic Tuna, home-fermented Kimchi, Beetroot Kombucha Radish, a compression of Apple and Nitro Sesame.

There were two options for the main course: I opted for the Hops-smoked Fish, with West Coast Mussels, Seaweed Daaltjie, Braised Kelp and Yuzu Gel, while my partner chose the Laingsburg Lamb, with Pumpkin Mousse, paper-thin Mushroom, Seed Pesto and Soured Fynbos Honey.

The dessert course comprised Madagascan Chocolate, crispy Caramel Crumble, bitter Caramel Pears, Honeybush Tea Cremeaux and Amazi Chocolate Milk.

VERDICT: It is clear that much forethought was put into the creation of this Winter menu. From the seasonality of the produce, to the careful pairing of the wines, to the warmth of the tastefully decorated room overlooking the frosty yet magnificent gardens. Conversation stopped and jaws dropped as each course was knowledgably and timeously presented. Could each dish be more stunning than the one that came before it? The presentation of the starter, with nitrous-infused sesame hissing, gave the fish a wintery chill; while the pouring of the rich, decadent chocolate milk over warm chocolate inspired shivers of delight in the diners.

The experience can be summed up as a sensory stimulating ode to a Cape Winter, a love letter to the ocean, and the orchards, and the gardens. Do visit, and soon.

The story of Champagne Valley Stonemill My dad Joos Solms, is a farmer. I remember him coming home and being completely covered in dirt. He loves to farm. He has passed this love onto all four of the kids, who are all working in the family business in some way or form. I recall Dad picking up the soil and running it through his fingers; he could test the condition of the soil just by feel. Whether this was true or not I am not sure since Dad was always full of jokes. Farming and mechanics run in his blood and when you add a “never give up” mentality it was a sure recipe for success.

My dad wanted to do more with his crops since he focused on producing top quality, but hardly saw rewards. That was where the idea of milling came from. Unfortunately he couldn’t find a mill suitable for his needs. It was during this time that the farm ran in to difficulty due to a few consecutive years of weather disasters. We lost our farm and moved into a cottage in Champagne Valley in the Berg. I recall feeling very anxious. When I asked my Dad what was going to happen he smiled and told me that the wheel will turn again if you diligently hard work. My parents were great team mates and faced adversity with a supernatural joy.

The resourceful Joos started to connect with milling manufacturers around the world and finally struck gold with the Danes. A Danish company produced a mill that fitted the bill perfectly, except that it could only produce brown flour. He was determined to not bleach his flour and to keep all the goodness that he had worked so hard to produce. A few weeks later the mill arrived and it wasn’t long before he sent the Danish company a message to say that he had modified their mill to produce white four. They were amazed at the product and he still works with this company today. He is still in the business of building new mills, but his main business is state-of-the-art piggeries.

When the first mill arrived Joos decided to buy a small bread machine to test the quality of the flour. The bread was so delicious that the local farmers would line up for fresh bread. People who were sensitive or prone to react to gluten loved his bread. He realised that he was onto something special.

Today the bread machine has grown into a beautiful bakery named, “Valley Bakery.” It is one of the famous sites to see on the Midlands Meander. My sister Kim Hofmeyr and my sister-in-law Lauren Solms run the operation.

The milling baton was eventually passed on to my brother, Joseph Solms. Joseph is the best farmer I know. He has taken Dad’s knowledge and added modern trends and is producing a great crop. He has opted to plant GMO free B1 graded wheat. He monitors the growth process of the crop very closely ensuring that he reaps at the perfect time. He also uses sustainable farming methods. He doesn’t use harmful pesticides that some farmers use. Both he and the neighbouring Sclanders family have opted for this type of farming. It is certainly more costly, but the rewards are found when the wheat is milled and the flour used for baking. Our stoneground mill is unique to the country (Dad’s secret). It is producing consistent and high-quality stoneground flour. The stone mill uses no heat and therefore preserves all the nutrients that would usually get lost in commercial milling processes.

Many commercial mills strip the wheat of all goodness and add preservatives to the flour. Often a cheaper and lower quality wheat is used and so we have people running to the Gluten free range on the shelves.

I had a small coffee shop in Joburg and I was baking from there. One of my customers asked me what flour I used as the products tasted so delicious. I handed her a bag of our Champagne Valley flour. Later that evening she phoned to say her husband, the owner of Pappa Pronto, will do anything to get the flour into his pizza store. And so our distribution centre started. I would deliver big heavy bags of flour from the back of my little car. In those early days I would load and off load as much as one ton on my own in a morning. During that time my two kids, ages 5 and 7, would be embarrassed because of all the dough that had formed on my face and in my hair. When I got discouraged I would remember my Dad and brother working so hard on the farm and this gave me some motivation. I continued and was determined to show the country the amazing stone ground flour produced on our farm. We are blessed to have grown and now boast our own warehouse and vehicles to get our incredible product to market. Our amazing partners, Lance and Amy Quiding, have helped us get to the stage where we can now distribute countrywide. My encouragement to others would always be the following: quality sells, don’t take short cuts, and success does come with a dream and hard work.

–Bianca Serfontein

Email: binks@cvstrading.co.za / lance@cvstrading.co.za Website: www.champagnevalleystonemill.co.za Instagram: Champagnevalleytrading / valleybakery1 Facebook: champagnevalleystonemill

REGIONAL SPOTLIGHT

FOLIAGE’S PAN-FRIED CAULIFLOWER, PARMESAN CREAM, BEETS & CASHEW NUTS © THE SECRET LIFE OF BEE

CELEBRITY CHEF REUBEN RIFFEL OF RACINE’S BAKED PLUM AND ALMOND PUDDING

FRANSCHHOEK: FOODIE PARADISE

Franschhoek is a beautiful town nestled amongst South Africa’s renowned vineyards.

We explore the decadent cuisines, wines and foodie tours of this famous part of the Cape Winelands.

S

urrounded by centuries-old vineyards in the Western Cape is the town of Franschhoek.

This picturesque Cape Dutch village is known for its detailed architecture, fine wines, and is a haven for those in search of delectable cuisine off the beaten track. Its warm hospitality coupled with breath-taking scenery makes of the ideal experience for food lovers, with over 40 extraordinary wine cellars. A host of award-winning restaurants call this small town home, and Franschhoek’s French heritage of more than 300 years is

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evident in its culinary traditions and offerings. In addition to delicious foods and wines, Franschhoek – “French Corner” – is also home to the magnificent Huguenot Museum and monument. The museum chronicles the history of the region’s pioneers, with each of the original farms telling its own fascinating story.

GOURMET CAPITAL

Although it varies from year to year, up to eight of SA’s top restaurants are located in Franschhoek. Leading chefs create anything from world-class cuisine to light meals using produce

from the valley complemented with delightful local wines.

One such restaurant is Pierneef à La Motte. “The unique food styles and diverse flavours have been inspired by centuries of cooking, spiced by influences from across the globe, forming the precious ingredients of Cape Winelands Cuisine,” according to La Motte.

Vrede en Lust is another mustvisit estate in the region. It offers educational cellar tours where visitors can learn about their wine production facility, winemaking equipment and techniques and how they affect the

REGIONAL SPOTLIGHT

CHEF REUBEN RIFFEL © POST MATRIC

PIERNEEF À LA MOTTE © LA MOTTE

FOLIAGE BRINGS THE FORAGING CULTURE TO THE CAPE © MELISSA DELPORT

style of each wine. Lust Bistro and Bakery is located on the estate. Here Chef Jean Pierre Smith conjures up authentic artisan breads and all manner of delectable daily fare.

Yet another must-visit restaurant is Foliage, where Chef and Owner Chris Erasmus brings the foraging culture to the Cape. Forest-floor ingredients such as river cress and dandelion complement dishes like crayfish-butter curry and braised kudu shank. “In a sense, Chris and his foraging boots have finally been set free,” says Richard Holms of Eat Out. “Wild ingredients loom large, with everything from wild geese to wild mushrooms and wild herbs ending up on the plate in some shape or form.

With this changing harvest, the menu is tweaked almost daily according to what lands up in the kitchen.”

A unique venue in the foothills of the Franschhoek Mountains, Three Streams Farm runs sustainable salmon and trout farming operations, and is home to the famous Three Streams Smokehouse. “When the salmon and trout arrive at the Smokehouse

VREDE EN LUST © TASHA SECCOMBE PHOTOGRAPHY

in Franschhoek, we hand select the best fish for curing using traditional methods and our secret recipe of 25 years. We then rest the cured sides for at least 12 hours to allow the secret blend to gently mature.”

Celebrity Chef Reuben Riffel’s restaurant Racine is located at Chamonix on the foot of Franschhoek Mountains. This is where he began his culinary career, and offers a mouthwatering dish that’s fast becoming a signature of the establishment: Miso Braised Beef Cheek. Each of the seventeen dishes on the menu permeates with natural flavour and melt-in-your-mouth texture.

As with all of the Cape Winelands, Franschhoek has some spectacular Cape Dutch homesteads within its borders. There are a variety of vineyards and cellars to explore, from small, boutique wineries catering to those in search of something unique, to large cellars with organised tours and exceptional tastings.

A remarkable vineyard worth a visit is the Anthonij Rupert Wine Estate. Not only is it home to the

Fraschhoek Motor Museum, but on the property one will also find the Terra del Capo Tasting Room, designed to showcase the company’s Italian-inspired Terra del Capo range.

Below the room is an antipasto bar offering meals with freshly prepared local ingredients for up to 18 guests.

The Anthonij Rupert Tasting Room is located in the farm’s historic and recently refurbished Manor House.

Here visitors can enjoy bespoke wine tastings of the Cape of Good Hope and Anthonij Rupert ranges.

AWARD-WINNING FRANSCHHOEK •

TripAdvisor Traveller’s Choice Destination Winner 2012, 2013, 2014, 2015

•

Most Memorable Wine Route 2012, 2013, 2014

•

Service Excellence Award 2015

•

Best Tourism Event 2015 – Franschhoek Bastille Festival

•

Best Local Tourism Authority Information Service 2012, 2012

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REGIONAL SPOTLIGHT

CHAMONIX WINE FARM, WHERE RACINE IS SITUATED © CHAMONIX

EVENTS TO SATISFY THE STOMACH Franschhoek Bastille Festival

Franschhoek has won awards for the Bastille Festival, which showcases a selection of gourmet fare from the town’s renowned eateries. Taking place in July each year, the festival celebrates the region’s French heritage and has a variety of activities including mountain biking, movie experiences, trail runs, parades, barrel rolling, and of course, heaps of food and wine to snack on. www.franschhoekbastille.co.za

Franschhoek Uncorked Festival

The Franschhoek Uncorked Festival, which takes place over the weekend of 16-17 September, is ideal for folks who want to treat their taste buds to a plethora of superb wines.

Visitors can sample new releases and a handful of gems as they travel from farm to farm. Each venue will keep visitors enchanted in different ways – from live music and giant Jenga to Spanish-inspired entertainment. www.franschhoekuncorked.co.za

The Magic of Bubbles

The Franschhoek Cap Classique and Champagne Festival ‘The Magic of Bubbles’, presented by Mastercard,

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usually takes place during December at the iconic Huguenot Monument.

Local MCC producers at last year’s event included Pierre Jourdan, Boschendal, Graham Beck, Colmant, Noble Hill, JC le Roux, Pongracz, and many others. France’s champagne houses were also represented. www.franschhoekmcc.co.za

FOOD SAFARI, ANYONE?

A number of Western Cape tour operators offer a foodie tour of Franschhoek. Ideal for those who don’t know where to start, these one-day tours are a perfect melange of the wonderful sensory experiences available in the region.

The tour starts with a visit to the world-renowned Babylonstoren Wine Estate to explore their magical garden and sustainable, farm-to-fork way of life. Inspired by the historic Company’s Garden in Cape Town and the mythological hanging gardens of Babylon, visitors can enjoy their 300 edible plant varieties, or sit down in Babel Restaurant with a menu guided by what’s available in the garden. “At Babel we prepare your meal long before you arrive,” Maranda Engelbrecht, Food Designer, Product Developer and Stylist says.

Alternatively, there’s Greenhouse

POACHED EGGS ON WAFFLES WITH THREE STREAMS COLD SMOKED TROUT AND HOLLANDAISE SAUCE © THREE STREAMS FARM

ADVENTURES AND TOURS Franschhoek isn’t only about the culinary experience – it has a range of exciting adventures, tours and activities to explore. Visitors can go horse riding and wine tasting with Cape Winelands Riding, or opt for mountain biking tours with Experience Franschhoek’s professional guides on some spectacular trails in the Franschhoek Conservation Area. For those less interested in sport, there’s the Motor Museum to explore, the fun Vineyard Hopper, or the Wine Tram – two of the best ways to discover the fine wines of the region. There is also the Pearl Valley Golf Course, Tuk Tuk Franschhoek, the Huguenot Memorial Museum, and Mont Rochelle Nature Reserve, part of the UNESCO-declared Cape Winelands Biosphere Reserve in the Franschhoek Mountains.

La Rochelle Tours is a small, familyowned company offering extraordinary, specialised Wine and Gourmet Tours such as Mystery Wine Tours, Craft Beer and Wine Tours, Something Meaty Tours, and Chocolate, Cheese, Olive and Wine Tours – all firsts for the Cape Winelands.

Other tours include a Mini Gourmet Tour, Methode Cap Classique Tours, and Cape Gourmet Delights.

REGIONAL SPOTLIGHT

FRANSCHHOEK ISN’T ONLY ABOUT THE CULINARY

and visitors can pop in or book coffee tastings with owner Michael McCaskill. www.terbodorecoffee.co.za

EXPERIENCE – IT HAS A RANGE OF EXCITING

Leopard’s Leap

ADVENTURES, TOURS AND ACTIVITIES TO EXPLORE.

Restaurant, complete with homebaked cakes and fresh garden juices.

“Working alongside this garden is like having a big, deep pantry of living plants. It makes one look at fruit and veggies in a fresh way,” says Greenhouse Chef Simoné Rossouw.

From here, the tour heads to Moreson Wine Estate on the outskirts of the town to enjoy three handcrafted charcuterie paired with award-winning Moreson wines.

Moreson’s Chef Neil Jewell, of Bread and Wine Vineyard Restaurant, uses pork from a farm in Caledon where

300 pigs live blissful lives in pastures covering 500 hectares. Neil’s cured meats come in a range of French-style sausages, Spanish chorizo, salami, and brandy or cardamom-infused meats.

The third stop is a heritage estate where one learns about the art and science of food and wine pairing – while enjoying four canapés with the local brew, of course. Specialist guides explain how sugar, acid, alcohol and tannins of the wine are accentuated or minimized when eaten with certain foods. The last stop of this tour is spent at a gorgeous Franschhoek estate off the beaten track where one can enjoy a premium pairing of Shiraz with biltong and blue cheese, and Cape Ruby Port with handmade chocolate and hazelnut truffles.

A TINY TASTE OF FRANSCHHOEK Fromages de France

Hidden in the corner of La Cotte Inn is Fromages de France cheese shop.

Here, visitors will find a variety of over 100 cheeses selected for quality and flavour – and imported exclusively from French suppliers. Cheese tasting is free, and owners Lodine and Ludwig Maske offer up to seven cheeses per day to taste. www.lacotte.co.za

Terbodore

HIGH TEA AT ANTHONIJ RUPERT WINE ESTATE © SUNSETS AND WINES

Coffee is life, and Terbodore is a brewer’s delight. The coffee shop and retail outlet sources and roasts its own beans from Ethiopia, Indonesia, Uganda, Malawi and South America.

It’s also a hub for those looking to have a truly local experience

Leopard’s Leap Family Vineyards is a leading wine producer in Franschhoek.

In addition to offering tastings and delicious food experiences, they also have a series of cooking courses and demonstrations for visitors. Winefuelled lessons with Chef Pieter de Jager can accommodate up to 22 people. www.leopardsleap.co.za

Tuk Tuk Microbrewery

A unique venture by Leeu Collection and Cape Brewing Company (CBC), Tuk Tuk is a bespoke microbrewery run by passionate Brew Master Dewald Goosen. Visitors can immerse themselves in the experience, seated indoors around brewery to watch fine craft beer expertly being prepared. www.tuktukbrew.com

USEFUL INFORMATION Visitors to Franschhoek should note that certain establishments may levy visitors with voluntary contributions towards the running of Franschhoek Wine Valley and to support local charities. The Tourism Information Office on the Main Street provides booking services for accommodation, restaurant meals, and hiking permits.

FRANSCHHOEK WINE VALLEY Office: Information Centre, 62 Huguenot Road, Franschhoek, 7690 Tel: +27 (0)21 876 2861 Email: info@franschhoek.org.za Web: www.franschhoek.org.za

WINE TOURISM SOUTH AFRICA Office: Information Centre, 62 Huguenot Road, Franschhoek, 7690 Tel: +27 (0)83 631 3393 Email: winetours@winetourismsouthafrica.co.za Web: www.winetourismsouthafrica.co.za

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EVENTS TO DIARISE

SEPTEMBER SPECIALTY AND FINE FOOD FAIR 3–5 London, United Kingdom RIGA FOOD 6–9 Riga, Latvia WORLDFOOD ISTANBUL 7 – 10 Istanbul, Turkey SANA 8 – 11 Bologna, Italy BAKEPOL 9 – 12 Lublin, Poland WORLDFOOD MOSCOW 11 – 14 Moscow, Russia DRINKTEC 11 – 15 Munich, Germany PACKAGING INNOVATIONS 2017 13 – 14 London, United Kingdom NATURAL PRODUCTS EXPO EAST 13 – 16 Baltimore, USA INTERNATIONAL FOODSERVICE INDIA 14 – 16 Mumbai, India

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EXPO HALAL INTERNATIONAL 14 – 15 Marrakech, Morocco PRINT PACK KENYA TRADE SHOW 15 – 17 Nairobi, Kenya FOOD AND HOTEL KENYA 15 – 17 Nairobi, Kenya NIGERIA WINE AND SPIRIT EXPO 21 Lagos, Nigeria COFFEE & CHOCOLATE EXPO CAPE TOWN 24 – 25 Cape Town, South Africa FOODBEXT 25 – 27 Abuja, Nigeria IFE AMERICAS 26 – 29 Miami, USA FOOD TECHNOLOGY SUMMIT AND EXPO 27 – 28 Mexico City, Mexico SAHARA EXPO 27 – 30 Cairo, Egypt

OCTOBER GHANA FOODTEC 6–8 Accra, Ghana ANUGA 7 – 11 Cologne, Germany INT’L WHITE TRUFFLE FAIR OF ALBA 7 – 26 Nov Alba, Italy INTERNATIONAL CONFERENCE ON GLOBAL FOOD SECURITY EXHIBITION 8 – 11 Cape Town, South Africa INTERPLAST – INTERPACKPRINT KENYA 13 – 15 Nairobi, Kenya NATURA FOOD DAYS 13 – 15 Lodz, Poland INDEPENDENT HOTEL SHOW 17 – 18 London, United Kingdom NATEXPO 22 – 24 Paris, France PACK 2 PACK 24 – 26 Cairo, Egypt

EVENTS TO DIARISE

PROPAK CAPE 24 – 26 Cape Town, South Africa RMB WINEX 25 – 27 Johannesburg, South Africa INDAGRA 25 – 29 Bucharest, Romania GOOD FOOD & WINE SHOW DURBAN 27 – 29 Durban, South Africa HOTEL SUPPLIES & CATERING EQUIPMENT EXHIBITION (HACE) 30 – 2 Nov Cairo, Egypt

NOVEMBER WHISKY LIVE 8 – 10 Johannesburg, South Africa INTERFOOD & DRINK 8 – 11 Sofia, Bulgaria WORLD OF MILK 8 – 11 Sofia, Bulgaria THE CAKE & BAKE SHOW 9 – 12 Manchester, United Kingdom PLAZA CULINARIA 10 – 12 Freiburg, Germany

© WWW.UNSPLASH.COM, PHOTOGRAPHER: BROOKE LARK

PAPER MIDDLE EAST 24 – 26 Cairo, Egypt

EAT ‘N STYLE 17 – 19 Hamburg, Germany THE TOPS WINE SHOW 20 – 2 Dec Nelspruit, South Africa TANZANIA TRADE SHOW 24 – 26 Dar es Salaam FOOD INGREDIENTS EUROPE 28 – 30 Frankfurt/Main, Germany FOOD EAST AFRICA 29 – 1 Dec Nairobi, Kenya BBC GOOD FOOD SHOW 30 – 3 Dec Birmingham, United Kingdom

COSMOFOOD 11 – 14 Vicenza, Italy PRODEXPO 14 – 17 Minsk, Belarus PACKAGING INNOVATIONS 15 – 16 Madrid, Spain

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THE LAST WORD

MY KITCHEN

RULES

S

o we’ve got another reality cooking programme popping up on our screens, and once again the format is fully imported. I’m not sure whether this indicates that we’re part of the global village, so get used to it, whether they like it in Aussie so you better like it here or whether our local ponytails are creatively indolent! I’m going to go with the latter since the only evidence I have is the slew of cringeworthy culinary offerings churned out by our local broadcasters with a very few exceptions. I’m prepared to give this one a chance since I like the title “My Kitchen Rules”. The thought has been with us for some time though, and if you root around amongst those irksome fridge magnets you find in any suburban kitchen, you’ll inevitably come up with some silly mantra along the lines of “This kitchen is closed - I’m sick of cooking” or “Mom’s Kitchen Rules”. If you go into the average commercial kitchen you don’t have to root around - they won’t have fridge magnets of course. But prominently displayed, usually outside the newly appointed Chef’s office or on his door, you’ll find something along the lines of “Rules of the Kitchen”.

Rule No 1 - Chef is always right.

Rule No 2 - Refer to rule No 1.

This is not a joke! Chefs don’t laugh at themselves, otherwise why on earth would they wear such ridiculous tall hats? They are deadly serious, and it all started I suppose with that little fellow from Nice, Auguste Escoffier, who more

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BRIAN MCCUNE

than anyone is responsible for the hierarchy in today’s commercial kitchen, and perhaps judging from his own diminutive stature, was the one who really pushed for the tall hats.

Kitchens are organised on a brigade system and there are numerous examples with army overtones, battles won and lost and camp followers - that’s camp followers not camp ... followers. The problem with this “Chef rules OK !” mentality is that every so often it produces an idiot like Gordon Ramsay who fervently believes in Rule No 1 and the whole scene can have an adverse effect on creativity by stifling it totally in young chefs. That’s why His Gordoness may “make for good television” but very few professional chefs take him seriously despite his Michelin stars and undisputed cooking skills.

But to get back to “the slew of cringeworthy culinary offerings” and Escoffier’s “brigade of chefs”. English collective nouns were first dreamt up in the 15th century, originally

for the hunting field, for example “a bevy of quails” or “a muster of peacocks” but the concept soon spread to describing groups of other animals or humans with some really outlandish results. Judging by some of the commonly accepted terms used it would appear that they are less likely proposed by learned linguists and more likely by bar-room wags. Some of them are just totally off the wall. Take for example “a wandering of tinkers” or “an anthology of prostitutes”, “a bewilderment of architects” or “a knot of toads”. The absurdness of the names for the groups got me to wondering what the collective noun for a group of TV chefs might be?

The traditional “brigade of chefs” was much too boring as was “a drizzle of TV chefs”. Previous suggestions included a compote; a consomme; a coddle; a concoction; a saucerie; a sizzle; a soupcon; a fricassee; a gutful; a garnish; a tranche; a hash; a perspiration; a stirring; an expletive; an effin; a cochonerie; a melange; a salmagundi; a smorgasbord, all wonderful collectives, but the winner in a newspaper competition came up with “a spoilbroth of TV chefs”. My own offerings are, a convivium, a babble, a mess or my current personal favourite, “a nightmare of TV chefs!”

Brian owns the Food Biz, a Cape Town based food consultancy, and instead of working spends his time telling other people how to work. Contact him at www.thefood.biz, foodwizard@ iafrica.com, 0824929239

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