CHEF! IssuE 28

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Shout Factory
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Jason Whitehouse - Tel: 021 556 7493
Fax: 086 617 4740
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Jason Whitehouse
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Sarah Marjoribanks
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Shout Creative - Peter Batistich
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Jeanle Casarin
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Remata
Images
Christoph Hoffmann
Lelani van der Merwe
Chef! is published bi-monthly by Shout Factory on behalf of the South
African Chefs Association
The South African Chefs Association
University of Johannesburg, School of Tourism & Hospitality
Tel: 011 482 7250 - Fax: 011 482 7260
[email protected] - www.saca.co.za
President
Stephen Billingham
General Manager
Graham Donet
p u b l i s h i n g
Finance Manager
Connie Butler
Communications
Mercia Lampen
Events Manager
Nicholas Sarnadas
Membership Administrator
Jason Pitout
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CHEF! Issue 28 | 1
4
19
Contents
Foreword
Interest
3 A letter from SACA President Stephen
Billingham.
33 Free-From Menus
34Trends for the Year Ahead
36 The first in our series on beverage
solutions, aided by Ciro Beverage
Solutions.
News
4 Items on interest, issues and
happenings in the culinary world.
Q&A
8 In this new feature, we find out the
answers to questions you might not
have known the answers to.
Flavour of the Month
23
44
10 Foodie news, information and
interesting produce from around the
country.
14 Chef Bertus Basson takes MacAdams’
TEDDY™ mixer for a trial run.
Career
16We speak to Chefs Neill Anthony and
Jon Belinsky about their careers as
private chefs.
Chef Profile
17 A chat with Executive Chef of Cape
Town’s Convention Centre, Peter
Robertson.
18 Madame Zingara’s Richard Griffin talks
to us about how he got started.
20 SACA announces their newly signed
patronage deal with Lucky Star.
Training
59
22 A visit to Prue Leith Chefs Academy in
Centurion.
24Unilever Food Solutions announces
their Sauce of Inspiration Winner!
Good Spirits
39Ryan Duvenage looks at High Ball
Cocktails
40 Freshly squeezed orange juice seem
like a hassle? Take a look at the Zumex
machine.
Food Feature
42 An extract from Reuben Riffel’s new
cookbook, Reuben Cooks Local
Masterclass
46 Chef Jodi-Ann Pearton shows us how
to make gnocchi
56 A look at the many nutritional benefits
of Alpro Soya products.
SACA Pages
50 A look at Team SA’s Edward Clegg,
the first in our series on Competitions,
a chat with WACS Chef Hákon Már
Örvarsson from Iceland, news from the
Academy of Chefs and a Q&A with
SACA Director Kabelo Segone.
Wine World
58Debi van Flymen looks at sweet dessert
wines.
Wine Estate
59 A closer look at Wildekrans Wine
Estate in Bot River.
Interest
Opinion
26Tips for Successful Entrepreneurship
28 Synergy Grill
30Labour Brokers: An Opinion
32 Competition: A report-back on the
Nestlé Golden Chefs Hat winners’ trip
of a lifetime
60 Brian McCune’s takes on the heartfelt
doodles written on bills.
Last Word
61 A Quick Chat with Tanja Kruger from
Makaron Restaurant.
Dear Friends, Colleagues and Sponsors,
2011 was an exciting year for us for many reasons
but the National Youth Chef Training Programme
run in collaboration with the Department of
Tourism was, for me, one of the most important
undertakings of the year. This programme
culminated at the beginning of this month in the graduation of 2011’s students and I was so proud to
see so many young lives change for the better because of this unique skills development programme.
Of the 800 learners that started a year ago, 717 completed the course, 75% passed, 35% passed with
merit or distinction and 180 have already attained entry-level positions in South Africa’s kitchens.
The programme has now been extended with further funding from the National Department of
Tourism and will commence in May, with 300 of last year’s successful learners going forward to
study the advanced course and 500 new entries starting the course. This will again take place in all 9
provinces and I’m extremely excited to work again with the project management team, now headed
up by Thomas Overbeck.
The beginning of the year not only sees the beginning of our new programme, but also the first
step that many young students are taking to become chefs. Whether you are studying at a school or
working as an apprentice in industry, remember to study hard and to embrace the opportunities that
you have been given by your parents or sponsors. Ensure that you respect your uniform, recognise
its history and remember to honour those who’ve come before you. It goes without saying that you
should respect yourself, those around you and all chefs that are more qualified and experienced than
you. On behalf of SACA, I wish you the best of luck with your studies this year and hope that you will
study hard and achieve good results.
From the 1st to the 5th of May SACA will be in South Korea for the WACS Congress – for those who
would like to attend, please contact the office for further information. The South African delegation
that is going across is attending in more than just an educational and networking capacity, but also to
bid to host the 2016 WACS Congress in Johannesburg. We are launching this bid in partnership with
the City of Johannesburg, Jo’burg Tourism and Sandton Convention Centre, and if successful this
would be the second time we’ve hosted the Congress, the first being in 1988. Hopefully we can bring
1000 Chefs to the City of Gold, carry on in the tradition of the Bidvest World Chefs Tour Against
Hunger and show them South African hospitality.
We are proud to announce the recently signed patronage of Lucky Star, bringing the total number
of our patrons up to 9. I’m looking forward to working together with this dynamic company for the
next three years and into the future, and together we can do a lot to educate and enlighten South
African Chefs.
hope to see many of you at our stand at Hostex, taking place in Cape Town from the 15th to the 17th
of May. I’m sure many of you know that this is a not-to-be-missed event so I hope we can count on
your support! Culinary Team SA is holding practice lunches on a monthly basis this year in the run
up to the Olympics in October, so please support them by booking your spot at the lunch.
Culinary Regards,
Stephen Billingham
For and on behalf of the Board of Directors and Regional Chairpersons
“Sell a man a fish, he eats for a day, teach him how to fish, you ruin a wonderful business opportunity.”
By Karl Marx
CHEF! Issue 28 | 3
Chef Profile
News
News
In Memoriam
As we were putting the magazine into
layout and heading to print, we received
the news that two prominent members
of the South African Chefs Association
and beloved chefs and leaders had passed
away. Chef Christina Martin, well known
as the owner of Christina Martin School
of Food and Wine, passed away on
Monday the 5th of March and Gordon
Tuckett, one of the founding members of
the Academy of Chefs, passed away a few
days later. “It is a sad time for the South
African hospitality industry – these two
legends did so much for the progression
of chefs in South Africa and will be
greatly missed. It was an honour to have
known them and my condolences go to
Gordon and Christina’s families,” says
Stephen Billingham, President of the
South African Chefs Association. In our
next issue we will pay tribute to these
leaders in the industry.
Good Food and Wine Show set to Wow
Cape Town
The Good Food and Wine Show is an important one on the Cape Town Foodie
Calendar, so much so that Cape Town Tourism has made it their official Winter event
and including special packages to the city for visitors. This year’s Cape Town leg takes
place from the 24th to the 27th of May and has an impressive number of celebrity
Chefs lined up including Reza Mahammad, winner of Masterchef America Season One
Whitney Miller, celebrity Chef Ariana Bundy and Cake Boss Buddy Valastro.
Attractions include the Chefs in Action Theatre, Get Fresh with BBC Hands On
Workshops, Foods around the World Theatre, MTN VIP Lounge, the popular Lindt
Chocolate Appreciation Theatre, Regional Cocktail Championships and more. Culinary
Team South Africa will be practising their competition dishes in front of a crowd before
they jet off to the Culinary Olympics in October. New innovative attractions include ‘The
Art of ’ where artisanal food producers will demonstrate how they make their products,
and Dining in with Knorr where visitors will be hosted at long tables headed by experts
on either side who will demonstrate how to create the perfect party using Knorr’s new
products. Visit www.thegoodfoodandwineshow.co.za for more information.
4 | CHEF! Issue 28
UJ Food and Wine
Evenings
A monthly treat for food-lovers, the
University of Johannesburg’s School of
Tourism and Hospitality holds a regular
food and wine evening. The next one will
be held on the 30th of March and will
feature Middelvlei wines which will be
paired with a number of courses. Priced
at R265, the food and wine evenings fill
up quickly so booking is imperative.
The wine estates to be featured for the
rest of the year include Jordan, Simonsig,
De-Toren, Morgenster, Ken Forrester,
Bilton Wines, Mooiplaas and Neil Ellis.
For more information, phone (011) 559
1141/2 or email [email protected].
Fat Cow Training School opens in Durban
With a name like the Fat Cow Training School, it’s certainly
going to be grabbing attention! Durban’s new training facility
is based in Morningside, and is geared up for informal handson workshops as well as part-time chef training. Behind
the scenes are Chef Warwick Thomas, Dayle Dohne and
Alexandra Blair.
Fat Cow Training School specialises in City & Guilds
Courses, Kids Cooking Classes, Team Building, Interactive
Cooking Classes, Singles Evenings and Hens Parties. For more information,
visit www.fat-cow.co.za or email [email protected]. The school is based at 33
Churchill Road in Morningside, Durban.
Russian Standard Vodka launched in
South Africa
Matthew Gordon
joins Laborie
Laborie, the Wine Farm in Paarl, has a newly
launched restaurant – Harvest. And for Chef
Matthew Gordon to switch his allegiance
from Franschhoek to Paarl, you know it has
to be quite a special restaurant. Delicious
dishes on the menu are contemporary South
African with produce sourced from the
Paarl region and many herbs snipped from
the restaurant garden. The family-friendly
restaurant seats 80 inside and 100 outside on
the terrace (overlooking the vineyards). For
more information visit
www.laboriewines.co.za.
Russia’s number one vodka, Russian Standard, is now available in South Africa. It is
the only wholly Russian vodka as it uses Russian ingredients, is distilled and bottled
in the country, and has been named by key sources in the beverage industry such as
IMPACT, Drinks International and IWSR as one of the fastest growing premium
spirits brands in the world.
Russian Standard Vodka is distributed in South Africa through partnership with
ABV Brands. It’s suggested that you enjoy the vodka mixed with tonic water, in a
cocktail or simply with crushed ice. It retails for R169.
Hostex Cape Makes the Circle Bigger
Last year’s successful wine circle at Hostex, the biggest annual hospitality industry
convention in South Africa, is back again this year by popular demand. The area,
which is designed in the shape of a circle, hosts a select number of winemakers and
gives them the opportunity to showcase their brands and cultivars to the industry.
“The Wine Circle has been created as a place where people from the hospitality
industry can meet and chat in a relaxed setting. The circular shape was strategically
designed around the idea of bringing people together, making it the ideal platform
for them to catch up and network while tasting the select collection of wines that will
be showcased in the area,” says Lindy Taylor, Exhibition Manager of Hostex Cape.
Look out for the Speciality Coffee
Association of South Africa (SCASA)
at this year’s Hostex, where they are
set to thrill visitors with an exciting
line-up.
Hostex Cape takes place from 15
to 17 May 2012 at the Cape Town
International Convention Centre,
from 09:00 to 17:00 daily. For further
information or to book your stand
in the Wine Circle, contact Lindy
Taylor at Specialised Exhibitions
on +27 (0) 11 835 1565 or email
[email protected]. For more
information on Hostex Cape, go to
www.hostexcape.co.za.
Correction
In our last issue of the magazine a
number of Academy of Chefs members
were not included on the list. Herewith
the list of members who weren’t
included:
Brian Mc Cune
Christina Martin (†)
Eugene Van Wyk
Gavin Rose (†)
Kenneth Clark
Lucas Ndlovu
Manfred Muellers
Marc Guebert
Mark Charlish (†)
Martin Kobald
Michelle Barry
Norbert Piffl
Peter Kingham
CHEF! Issue 28
26 | 5
News
Holden Manz
Riverside Picnics
The
gorgeous
Franschhoek-based
boutique wine estate is now offering
something a little different – riverside
gourmet picnics. The wine estate has two
rivers running through it, so it would be
a shame not to utilise them! The picnic is
presented in a traditional basket complete
with tablecloth, napkins, cutlery and
plates, and can be enjoyed on a riverside table or your own picnic blanket.
Each basket also contains a bottle of
mineral water, and wine can be purchased
separately from the cellar. The picnics
cost R145 per person with a special children’s menu at R45. The picnics are offered
daily from Tuesdays till Sundays but booking is essential. Call 021-8762729, email
[email protected] or visit www.holdenmanz.com
Taste of Cape Town
Taking place at the Greenpoint Cricket Oval from the 19th to the 22nd of April, Taste
of Cape Town is celebrating its 5th birthday this year. Cape Town’s best chefs will be on
hand to deliver starter-sized portions of their signature dishes, as well as a host of wine
estates and food producers. There are also going to be tons of interactive foodie classes,
so don’t miss out. For more information visit www.tastefestivalssa.co.za, purchase tickets
from www.itickets.co.za or call 0861 000 291.
Dear Me Pantry
The Dear Me restaurant in the Cape Town CBD is renowned
for its tasty, fresh offerings and specialises in allergen-free food.
Following on from the success of the restaurant, the Dear
Me Pantry has been opened offering a variety of homemade
products. There are bottled preserves such as jams, chutneys,
nut butters, relishes, oils, vinegars and pickles, and an antique
bread cabinet stuffed with freshly-baked loaves of bread. All of
the products are made on the premises and are additive free.
Decadent items are kept in a modern glass box, displaying items
like Valhrona chocolate and oat cookies, a gluten and sucrose free almond torte,
baked cheesecake, macarons, fruit tartlets, cinnamon sticky buns and apple crumble
muffins. And let’s not forget the large jar of buttermilk rusks, roasted spiced nuts
and a variety of homemade mueslis. This is a fantastic extension to this popular
restaurant, and a great way to add innovative extras to the menu. For more info,
visit www.dearme.co.za.
Potatoes Make a Difference
According to research carried out in the United Kingdom, women judge
potential mates on the contents of their trolleys. So what were the most highlyprized items? New potatoes and red wine. According to UK-based relationship
expert Kate Taylor, potatoes rate highly because they are healthy and take little
time to prepare – “a good father doesn’t lock himself in the kitchen for hours to
try escape from his other domestic duties.”
6 | CHEF! Issue 28
Food Design Agency’s
New Kitchen
Jodi-Ann Pearton of the Food Design
Agency recently celebrated the launch of
the new kitchen at her Sundowner-based
consulting company. Fitted out by Mac
Brothers, the kitchen boasts everything
from induction, woks and flat tops to gas
burners, state of the art grills, portable hot
pass and walk-in fridges. “I feel very blessed
to be partnering with Mac Brothers in my
new venture. They’ve made it possible for
my food dreams to come true, and I look
forward to a future of culinary delights
being presented by the Food Design
Agency with our incredible set up.”
The Food Design Agency kitchen is a
small one for the volume of work that
is produced, so careful planning was
important. The kitchen was tailor-made for
Jodi’s needs. With such a diverse range of
projects on the go, it was imperative that the
kitchen was flexible enough for consulting
and design work, as well as restaurant-type
service. Craig Roff from Mac Brothers adds
that “On first meeting with Jodi-Ann we
immediately felt her intense passion and
love for the food industry, which mirrored
that of Mac Brothers, and this made our
decision to partner with her extremely easy.
The challenges we faced with regard to
space constraints in her kitchen were easy to
overcome due to Jodi-Ann’s knowledge and
clear understanding of her requirements. It
has truly been a breath of fresh air dealing
with her and her wonderful team and we
assure Jodi-Ann
of our long term
commitment to
her and The Food
Design Agency - by
constantly adding
our new, innovative
products to her
kitchen for review
and
feedback,
ensuring
that
we stay at the
cutting edge of our
industry.”
Mauritian Flavour comes to Parc Fermé in
Sandton CBD
Sun City Chef of
the Year
Creole-styled, Mauritian flavours are evident on Parc Fermé’s newly revamped menu,
all thanks to the appointment of Head Chef Atmaram Madadea. The Mauritian-born
Chef is currently responsible for the menu creation, management of kitchen staff as
well as plating design, and is producing a number of exciting dishes. “My style is very
different in that I try and bring together a host of flavours from a variety of places.
Combined with my experience in the kitchen and the places I have worked at, I think
we are creating something quite different in the Sandton area,” says Atmaram.
The Sun City Chef of the Year was
developed to create a platform for
development and to spur an interest
in competitions in the chefs of Sun
City. According to Nicholas Froneman,
Executive Chef of the Palace of the Lost
City and Director of the South African
Chefs Association, “What impressed me
the most was that these chefs in Sun City
have never been coached, exposed to or
taken part in any form of competitions.
They all put up their hands to get
involved and produced the wow factor!
There is clearly a talent for competitions
that can be developed.”
The new menu is bound to attract attention, given that the restaurant is based in one of
Sandton’s prime positions on Maude Street, on the ground floor of the Michelangelo
Towers. “We are in such a prime position in Sandton that we attract guests from all
walks, including tourists, businessmen, hotel guests from the Michelangelo Towers,
shoppers from the Nelson Mandela Square and conference goers to the Sandton
Convention Centre,” says general manager Leon Labuschagne.
For more information, visit www.parcferme.co.za, phone (011) 245 4846 or email
[email protected]
Don Pedro’s to join Madame Zingara Troupe
The beloved Woodstock neighbourhood eatery and bar Don Pedro’s is currently
undergoing renovation, but soon it will open its doors as a part of the Madame Zingara
collection of restaurants. This well-known landmark has been on the Cape Town scene
for two decades and, says founder and managing director of Madame Zingara, Richard
Griffin “Don Pedro has long been the heart of Woodstock. There was no better way to
extend our footprint from the city centre than with a place
that has such a rich history and holds so many memories
for locals and visitors alike.”
“Don Pedro holds the spirit of Cape Town’s theatre goers,
intellectuals, performers and artists,” adds Griffin. “Back
in the 1990s it was one of a few multicultural venues that
attracted a hugely diverse crowd. We are delighted to be part
of the new journey.” Once opened, Don Pedro’s focus will
be on a nostalgic trip back in time, with fusion and comfort
food and the very best of Cape Town’s female vocalists on
hand to entertain. For more information, visit
www.madamezingara.com or call 021 447 6152.
Drakensberg Sun’s New Chef
Delia Clarke has recently joined the Drakensberg Sun
Lifestyle Resort as Executive Chef. She is a chef who has
cooked for the likes of Nelson Mandela, Thabo Mbeki,
Tiger Woods, Jack Nicklaus and Will Smith.
Having grown up in KwaZulu-Natal surrounded by
foodies, it’s no wonder that Delia became a chef. After completing stints in Gauteng,
Garden Route as well as in the United Kingdom, Delia is looking forward to her new
position. “The Drakensberg Sun Lifestyle Resort is a unique and challenging property.
The natural surrounds is enough to inspire any chef and it is my intention to really
support and use local produce, in keeping with our sustainable tourism strategy” says
Delia. “I look forward to exposing my team to new and innovative dishes and to
transfer my skills”.
Winning the senior category was Chef
Chris Lategan, the Senior Sous Chef at
the Palace of the Lost City. His starter
was a mild southern curried spiced
crocodile tail with grilled scallops,
minted sweet peas, smoked ham and
cannelloni beans, and his main was panfried veal loin, marinated Mediterranean
style grilled vegetables, red wine and
balsamic reduction served with buttered
soft polenta. Topping off his awardwinning menu was his dessert of coffee
and amaretto marinated lady fingers with
mascarpone and fresh marinated berries
on a buttered wafer round.
Winning in the junior category was
Keitumetse Mlangeni of the Sun City
main hotel, who impressed with her
starter of pan-fried seafood wrapped in a
savoury crepe, served with a rocket butter
cream sauce. Her main was supreme
chicken filled with olives puttanesca,
served with chicken stock, vegetables,
butternut, potatoes and red cabbage.
From the entrants, entries and feedback
during the competition, Nicholas
Froneman will be creating a Sun City
competitions team.
Royal Mnandi appoints
Martin Kobald
Royal Mnandi, a leading outsourced
catering company, has appointed SACA
Past President Martin Kobald as its National
Corporate Executive Chef. In an effort to
keep up to date with trends in the sometimes
traditional setting of the corporate dining
section, Martin will be tasked with changing
the face of the corporate dining section
of Royal Mnandi as he upskills cooks and
empowers chefs as well as creating fresh,
modern menus.
With big changes afoot, it’s going to be
very exciting to see what Royal Mnandi’s
corporate catering division has in store for
the future. For more information, visit www.
royalmnandi.co.za
CHEF! Issue 28 | 7
Q&A
Q&A
Q&
Our Panel of Experts
In this new section of the magazine, we tackle a number of
questions that Chefs around the country have wondered
about, and have asked a number of experts in the industry
to give us the answers.
Submit your questions to Chef!
Magazine, and you could win a
three piece gift set from Bosman
Family Vineyards. Email
[email protected] with
your question before the
5th of April.
Q&
Nelfrie Kemp
Podiatric Association of
South Africa (0861 100 249
or www.podiatrist.co.za)
Q&A
Derick Bantjes
Cold Curve Refrigeration
(011 794 3234 or
www.coldcurve.co.za)
Q&A
Chantel Bellora
General Manager of the
Hospitality Solutions
Company (011 326 0817
or www.lsc.co.za)
George Smith
National Training Manager
of the Ecolab Pest Division
(011 578 5000 or
www.ecolab.com)
Alicia Wilkinson and
Carianne Wilson
Silwood School of Cookery
(021 686 4894/5 or
www.silwood.co.za)
Q: How can I stop my feet and ankles swelling?
A: Swelling (Oedema) of the foot and ankle can have various causes and a thorough history of the symptom should be obtained.
Depending on the cause of the swelling the treatment may vary. Swelling could be caused by circulatory problems, medication,
family history, being overweight, certain medical conditions and mobility of the person. Diagnosis will also be based on whether
the condition is acute or chronic, symptomatic or asymptomatic, localised or generalised, affecting one or both limbs. If the
individual is healthy and doesn't suffer from any of the above conditions, but has been suffering from swelling since they
have started working as a chef, it could be due to immobility, abnormal biomechanics or incorrect footwear. Treatment in
consultation with a physician or podiatrist could include medical support stockings, foot and ankle exercises, regular cardiovascular exercise, sitting with your feet elevated at times of rest or wearing the correct shoes. If tired, painful feet are experienced
with swelling I would suggest that the individual consult with a podiatrist who would do a biomechanical examination and then
advise on the correct footwear and, if needed, fit the person with custom-made arch supports (orthotics). What to look for in a
shoe: Shoes should have a rubber sole, should take on the shape of your foot (not your foot the shape of the shoe) and the shoe
should have a cushioning midsole. Shoes should be replaced on a regular basis especially if you do a lot of standing and walking
in the shoes, it is best to alternate your shoes for daily wear and they should also be lightweight. Nelfrie Kemp
Q: Does the light in the fridge affect shelf life?
A: For a display cabinet(Fridge), the inclusion of under-shelf lighting enhances the display of the product. A typical florescent
light produces heat as part of its operation. The fridge in most cases can handle the heat emitted. The only time the product can
be affected is if the product is packed up to within about two inches of the light tube. The heat from the light then heats up the
product thus its shelf life is reduced drastically. Should the light be broken, the temperature in the fridge will not affect the shelf
life, in fact it would be more stable.
In the case of a walk in fridge, the light inside the fridge has almost no effect on the product as far as heat dissipation is
concerned. When the light is out, I am not aware of product spoiling due to it being in the dark. I would imagine that some
vegetables and produce may ripen quicker in the dark, but this would only be if left in the dark for long periods of time.
Derick Bantjes
8 | CHEF! Issue 28
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Q: What is the legislation on
maternity leave?
A: In terms of the Basic Conditions of Employment Act, a pregnant employee is
entitled to at least four consecutive months of Maternity Leave; commencing any
time from one month before due date. Whilst the employee may elect not to take
the full period, they may not return to work within six weeks of the birth unless
their doctor or midwife specify it safe to do so. The Act also states that an employer
may not permit a pregnant or nursing mother to perform work hazardous to her
health, or that of her child. Maternity leave does not need to be paid leave, although
many proactive companies do have a policy of at least part payment in this regard.
The employee may claim from the UIF whilst on maternity leave; they pay up to a
maximum of R3,077 per month depending on the employee’s salary. Unfortunately
in terms of legislation dads only qualify for 3 days Family Responsibility Leave.
Chantel Bellora
Q: What’s the best way to get rid of
cockroaches and flies?
A: Cockroaches are scavengers by nature and would manifest themselves in
an area where there is enough food, water and harbourage to ensure their
breeding. If there is an infestation then non-chemical methods such as insect
glue monitors and caulking of cracks and crevices would go a long way in
preventing infestations. Borax from the local supermarket applied behind
stoves and fridges aid with elimination and ensure that all exterior drains are
clean. Flies enter through open doors, windows or any structural deficiencies
around a building. The use of fly traps (protein based) on the exterior will
keep flies away from the facility. Fresh herbs such as mint and lavender near
windows as well as the use of citronella candles also serve as a deterrent.
Remember, proper sanitation, correct storage and no structural deficiencies will
prevent pest infestations. George Smith
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Codes of Conduct and Practice based on
International Standards
Available in 500 ml, 1 litre, 2 litre ON TAP,
5 litre and 25 litre containers
Q: What can I do with cream that’s
gone sour?
A: Fresh unpasteurised cream which has soured naturally is perfectly safe
to eat both raw and cooked. It can be spooned onto baked potatoes or
blinis, simmered in beef stroganoff and used to bake scones and sour cream
pastry. Once it starts to smell bad or grow mould it should be discarded
immediately. It is however quite difficult to get hold of cream which has not
been pasteurised. Pasteurised cream that goes sour is not souring in the true
old fashion sense at all. The souring bacterias are destroyed in the pasteurising
process and thus the cream is actually off, not sour. Some cooks do use slightly
soured pasteurised cream to cook with, however theoretically it should not be
used at all, especially in commercial cooking. Carianne Wilson
Q: How do I keep my fish and poultry
fresh if I’m not using it on the same day?
A: Temperature is the most important factor for storing fresh fish and
chicken, below 4°C is best. If you break the cold chain, it will deteriorate
more quickly. If being stored for a few days, we have found that both fresh
fish and fresh chicken stay fresher when removed from the Styrofoam
container and Clingfilm/plastic wrapping it is purchased in and then
wrapped in greaseproof paper and placed in the coldest part of the fridge.
Fresh fish is best stored whole, gutted and lightly salted. If the fish is
portioned it won’t last as long as a whole, gutted fish and it should also be
lightly salted. Ideally fish should also be stored on crushed ice in the fridge,
it is important however that the melted ice is able to drain away as the fish
should not sit in water. Alicia Wilkinson
Our 250 ml combos are great ‘table dressings’
Nick Wilkinson, Owner/Producer
Rio Largo Olive Estate
Scherpenheuwel Valley, Western Cape
082 688
0578Issue
| www.riolargo.co.za
CHEF!
26 | 9
Flavour of the month
Flavour of the Month
Honest Chocolate
As the name suggests, Honest Chocolate is made from everything
that tastes good and is good for you. Cocoa is ethically sourced
from Ecuador and is kept raw so that it’s higher in antioxidants. The chocolate contains no preservatives, additives or
emulsifiers and is free from dairy and processed sugar (they use
coconut oil and Agave Nectar, which is a natural alternative to
sugar or honey). The chocolate is hand-crafted in small batches
by chocolate-makers Anthony and Michael who use traditional
old-school methods (tempering by hand and cooling on the
granite slab countertop).
They have a small range of products that include bon bons
(original and mint) and chocolate slabs such as 72% cocoa with
cocoa nibs, with maca, with coffee and with Kalahari desert
salt, or the 88% cocoa content slab for the hardcore chocolate
lovers. There’s even a chocolate spread for those decadent
occasions. All ingredients are organic and the ‘cooking’ process
is kept under a certain temperature so that it remains raw. For
more information and for a list of their stockists, visit
www.honestchocolate.co.za, phone (021) 423 8762 or
pop into their shop at 66 Wale Street in Cape Town.
Salt of the Earth
Relatively new in South Africa is Falksalt, flavoured salt
crystals from Sweden that are distributed in the country
by Cerebos. Developed to finish off a dish, the range of
flavours includes wild garlic, smoked, chilli, black and citrus,
with natural flavour also available. The sea salt flakes are
beautiful to look at – as a whole they are conically triangular
– and have been harvested from the Mediterranean sea in
Cyprus. The delicate harvesting process keeps them looking
gorgeous, and they’re soft enough to crush and flake over a
finished dish. And as an added bonus, the natural harvesting
means that the salt flakes aren’t washed as much as normal
salt, leaving trace elements and minerals intact.
The options are endless – salmon with a sprinkle of smoked
sea salt, potato salad with wild garlic salt, hamburgers with
chilli salt flakes, linefish baked on a bed of citrus salt. For
more information, visit www.cerebos.co.za.
I Scream, You Scream
The Creamery in Cape Town is producing some phenomenal stuff –
handmade, home-grown (where possible) ice cream packed with high
quality ingredients. Flavours change regularly depending on what’s seasonal
(no strawberry ice cream in the middle of Winter, then), but you’ll almost
always find vanilla bean, peanut butter and chocolate available. Some of
their previous concoctions include barley malt, spiced pecan, blackberry
brown sugar, plum blossom, fig leaf, rooibos chai, lemon caramel and
prickly pear and passion fruit.
As it’s a small producer working with other small producers (with only one
churner), ice cream is produced in small batches, but this does ensure that
the quality is kept pretty high. The Creamery is already making waves in
Cape Town and is stocked by a number of establishments so you can find
their product at the Neighbourgoods Market, Starlings Café Urban Farmer's
Market, Gogos Deli, Clarke's Dining and Earthfair St George's. The head
office is based in Mowbray and you can visit their website
www.thecreamery.co.za for more information or phone (021) 447 7690.
10 | CHEF! Issue 28
26
Rio Largo
Tucked into the Scherpenheuwel Valley is where you’ll find Rio Largo Olive Estate
and with the Breede River gushing past the farm, it’s hard to understand why this is
an undiscovered valley. The estate is owned by Nick and Brenda Wilkinson who spent
the past 20 years managing large corporate agricultural projects throughout central
Africa but recently decided to settle down in this quiet part of the world and produce
exceptional olive oil. Olives are handpicked and crushed on the farm on the same day,
the oil is then cold-extracted in a state of the art Italian Oliomio processing plant and
immediately stored at optimal conditions in stainless steel tanks. The storage room is
kept at 16°C and bottling takes place throughout the year on order only.
The extra virgin olive oil that is produced is made of a blend of three olive cultivars
(Frantoio, Leccino and Coratina).Each cultivar’s oil is stored separately and then
blended to produce a mild and flavoursome oil that’s not too peppery, but has hints
of cut grass and green apple. Nick takes great care with the blending of his oils and his
premium blend recently won two double gold medals in the Medium flavour section
of the South African Olive Association’s awards – two of only six double gold medals
awarded that day.This is the second year Rio Largo has been awarded the prestigious
double gold award. Rio Largo’s innovative Freedom of the Press blend won a gold
medal in the Intense section. This blend is available in a 2 litre barrel on tap, with
artwork created by Frans Groenewald adorning the carton, and keeps fresh till the
last drop.The oil is kept in
a foil-lined tube that
compresses with use,
ensuring that no oxidation
takes place. A fun addition
to any kitchen.
WIN
Stand a chance to WIN 2 Litres of award
winning FREEDOM OF THE PRESS
Olive Oil in the fabulous RIO LARGO
barrel, which has a compressed foil lining
protecting the oil from air and light. A
great addition to any kitchen... and full of
EXTRA VIRGIN health benefits!
Question: How many times
has Rio Largo Olive Estate
won a Double Gold Award?
Email your answer and contact details to
[email protected]
For more information, visit
www.riolargo.co.za, e-mail
[email protected]
or phone 082 688 0578.
Give a Fig
In season this month is the decadent fig, and who better to ask for menu ideas than Brent
Phillips-White from Gallery Café in the Klein Karoo town of Prince Albert.
In Prince Albert we are blessed to have the wonderful dark purple Adam’s figs either
fresh in mid to late summer or dried the rest of the year. For a simple yet great
starter we split the fresh Adam’s figs in quarters (not all the way down), pop some
good quality gorgonzola in the centre, then place the fig under a hot grill for half a
minute until the cheese starts to soften. We then plate up topped with fine slices of
parma ham, a few sprigs of wild rocket and dot with a balsamic reduction.
Figs and Karoo lamb go together wonderfully especially in a Moroccan style dish
– the quantities all depend on the numbers you are cooking for but basically add
some olive oil in the bottom of a heavy casserole dish, then add some ground cumin,
coriander, sweet paprika and fennel seeds and fry for a minute or two. Add some
ginger, chilli and garlic fry for another minute. Add the lamb shanks and brown
these, then add two or three chopped tomatoes and cook for a further minute.
Cover with a good lamb or chicken stock and add a cinnamon stick, some honey
and salt. Bring to the boil then simmer over a low heat for two hours turning the
meat every 30 minutes. Add some dried apricots and flaked almonds and simmer
for a further 20 minutes, then add the whole fresh figs for 10 minutes. The meat
should then be tender and falling off the bone. Serve on a bed of couscous topped
with loads of fresh coriander!
For a simple, quick dessert we just slice the fresh Adam’s figs and poach them very
gently in some honey (we use the marvellous Karoo Gold honey) that has been very
slightly infused with cardamom. We add some roughly chopped pistachio nuts and
then place prettily on a flat dessert plate. We serve this with a scoop of our homemade fig ice cream.
Nick Wilkinson, Owner/Producer
Rio Largo Olive Estate
Scherpenheuwel Valley, Western Cape
082CHEF!
688 0578
| www.riolargo.co.za
Issue
26 | 11
Flavour of
the month
Chef
Profile
On the Shelf…
Café Food at Home
Evan Faull | Quivertree
Publications | R220
It would have been unlikely
for Evan Faull to be
anywhere but in the kitchen.
With Lesley Faull (founder
of Silwood Kitchen) as a
grandmother, and parents
who were well-known
bakers, the kitchen is
clearly in Evan's blood.
His bakeries, called Knead, are dotted across
the Cape Peninsula and are beloved for their artisanal breads
and bistro-style food. His recipe book Café Food at Home
was released towards the end of 2011 and is all about how to
make artisanal bread simply, as well as extremely rewarding
meals that can be made at home.
Recipes are simple and flavourful, and the dishes look rustic,
wholesome and incredibly appetising (a nod to Craig Fraser’s
fantastic food photography here). To give you a feel for what’s
inside the book, there are recipes for Roast Tomato Soup with
Rocket and Walnut Pesto, Brioche French Toast, Beef and
Red Wine Pie with Mushy Peas, Warm Tomato and Grilled
Artichoke Panzanella, and Rustic Mushroom Soup. As you
can see, all are easy to create but rely on good ingredients. As
David Higgs says in the opening pages “This is how I like to
eat. This is how we all love to eat.” – the recipes are unfussy,
unpretentious and extremely fulfilling.
Desserts
Michel Roux | Penguin | R260
If one of the most influential Chefs of our time says it,
you know it has to be true – “Desserts should never be
considered the poor cousin of the culinary world,” says Chef
Michel Roux. In his recently published cookbook, Michel
looks at the creative development of the dessert and breaks it
into sections, detailing a number of his favourite recipes. He
deals with classic as well as contemporary desserts, tinkering
with the traditional dessert if it needs improving.
Recipes are divided into themes that include fruit, sabayons,
sponges and meringues, tarts and pastries, chocolates and
petit fours. Some of the enticing and interesting recipes inside
these themes include melon and sweet pepper gazpacho,
autumn fruit crumble, apple jelly and pear minestrone
with chestnuts and cinnamon,
chestnut creams with
caramel sauce, fig and
honey panna cotta and
ginger crème brulee.
For those looking to spruce
up their dessert offerings,
this is the right book for
you – lots of inspirational
and innovative recipes to get
you thinking out of the box
when it comes to this oftneglected section of the menu.
The Family Meal
Ferran Adriá | Phaidon |R335
The idea of Ferran Adriá cooking normal food seems a bit weird since he’s devoted his life to breaking the culinary mould.
However, his recently-released book is about just that – a collection of 3 course menus that can be made easily at home. Adriá
and his team even went so far as to price each recipe to make sure that it was actually affordable, and each recipe can be made
with the average equipment one finds in the home kitchen (although Chef Adriá clearly couldn’t help himself, and kept a recipe
that uses a nitrogen siphon. But I suppose one of the world’s most famous chefs can be allowed a few indulgences.)
The book is extremely well laid-out and one of the points that come through is one that Ferran
makes in the introduction – home cooks can learn the skill of preparing mise en place from
professional chefs. To aid this, each menu comes with its own timeline of preparation and step
by step instructions. The ingredients are also listed in amounts for 2, 6, 20, and 75 people. Why
75? That’s the amount of staff that sat down together every day at El Bulli. In fact, these recipes
were all originally put together for the staff meals at El Bulli (as Ferran says in the introduction to
the book that “the staff members are like a family, and the family meal is an important moment
when everyone sits down together to eat.”)
The recipes are mostly simple, but never dull. Meal 3 has Vichyssoise, Lamb with Mustard & Mint
and Chocolate Truffles. Meal 11 has Fried Eggs with Asparagus, Chicken Wings with Mushrooms
and Sangria with Fruit. Meal 20 has Cauliflower with Bechamel, Pork Ribs with Barbecue Sauce
and Banana with Lime. Meal 23 has Tagliatelle Carbonara, Cod and Green Pepper Sandwich and
Almond Soup with Ice Cream. Meal 27 has Mussels with Paprika, Baked Sea Bass and Caramel
Pudding. Meal 18 has Guacamole with Tortilla Chips, Mexican-style chicken with Rice and
Watermelon with Menthol Sweets.
12 | CHEF! Issue 28
26
How To
Orange Baked Soufflé
The Institute of Culinary Arts takes a look at the
sweet soufflé and shows you how to prepare the
ultimate unfloppable dessert.
• 250ml crème patisserie
• ½ orange, zest
• 250ml orange juice, reduced over heat to
50ml
• 20ml orange-flavoured liqueur
• 2 egg whites
• 50g castor sugar
• Icing sugar
• Fresh cherries
• Cherry coulis
Photo courtesy of The Drift Farm
Nostalgic Veggies
As the world becomes more ecoconscious, awareness and use of heirloom
vegetables are on the rise. So what’s
an heirloom vegetable you might ask?
Once farmed in abundance, these are
different and unusual types of fruits and
vegetables that were popular once upon a
time but were phased out due to modern
agriculture and mass-scale farming.
Charming and quirky, these strains of
produce were discarded in favour of
more disease-resistant, uniform fruits
and vegetables, but heirloom tomatoes
are certainly more interesting than your
average tomato – interesting in taste and
interesting in appearance.
Who said carrots should be orange –
purple dragon carrots anyone? There’s
pink garlic, purple pole beans, strawberry
popcorn, banana melon, black cherry
tomatoes and loads more. Heirlooms’
seeds are saved every year to preserve
certain characteristics, and the Drift
Farm in Napier (www.thedrift.co.za) and
Living Seeds in Magaliesburg
(www.livingseeds.co.za) are doing a lot
to preserve this heritage. Both companies
sell a wide variety of heirloom fruit and
vegetable seeds so that you can grow your
own, and if you’re looking for produce
suppliers you can check out Impala Fruit
and Flowers in Craighall Park (011 788
5613) and Northcliff (011 888 4211), as
well as Riverside Fruiterers
(011 693 2100).
1. Preheat oven to 190°C
2. Prepare the ramekins by brushing with melted
butter in an upward motion and dust with
castor sugar; and place in the refrigerator until
needed
3. Whisk the crème patisserie and flavour with
the orange zest, orange reduction and orange
liqueur
4. Whisk egg whites until soft peaks
5. Gradually whisk in the castor sugar
6. Add the meringue, by stirring in the first
1/3 and folding in the rest
7. Spoon mixture into prepared ramekins
8. Level with palette knife
9. With your thumb, clean and slightly make
an indent along the edge of the rim of the
ramekin
10.Bake for ±18-20 minutes until risen and
golden, for large ramekins and 12-15 minutes
for small ramekins
11.Plate the soufflé dusted with icing sugar and
accompanied by fresh cherries and cherry coulis
Recipe and Methods supplied by the Institute of
Culinary Arts with photographs taken by Kelly Zetler.
Visit www.icachef.co.za or phone (021) 885 1414
CHEF! Issue 28
26 | 13
We introduce to you the new
TEDDY
TM
Come visit our branches in:
Western Cape (021) 907 1000, Gauteng (021) 472 4100, and KwaZulu-Natal ((031) 569 6290
Advertorial
NOW we put it to the TEST!
The versatile table top TEDDY™ mixer is your ideal partner in any retail kitchen or bakery.
But in order to really prove the qualities of this revolutionary machine, we put it to the test!
Bertus Basson, celebrity chef and owner of the award-winning Overture restaurant in
Stellenbosch, pushed the TEDDY™ mixer to the max in order to determine the true
strength of the product. This is what he had to say...
What recipes have you used the TEDDY™ for?
We used it for an array of our products but mostly for mixing breads and soufflés.
In your opinion, what recipes is the TEDDY™ most suited to?
Anything really – it’s a very versatile machine, especially with all its attachments.
How would you rate the accessories? Which did you find most useful?
They are very durable and hardcore. We specifically loved the grater attachment: just that
spared us about 30 minutes each day!
Did the TEDDY™ save you time, and if so, in what way?
Definitely! The interchangeable bowls and lids are very practical. As I said, most time was
saved by the grater attachment!
How simple is it to operate?
It’s ‘One Button Simple’! One button controls everything, from switching the machine on
and off to gauging the speeds.
How does the TEDDY™ fare in terms of product capacity?
It’s endless, really. Because of the interchangeable bowls and lids we can knock out a lot
of one product and even store it in the mixing bowl without blinking. It’s a handy feature.
How easy is it to clean?
The TEDDY™ doesn’t have any weird or unnecessary hooks or crannies, so it’s really easy
to give a good clean or a quick wipe. Even the attachments are easy to clean – we just
wacked them in the dishwasher!
How would you rate the efficiency of the product over all?
Very efficient – it’s an incredibly handy machine! The “Bear” Grylls of the Mixer World!
Would you consider investing in a Teddy Mixer?
Oh yes – several!
“The TEDDY™ mixer has definitely secured itself a
permanent spot in our kitchen. It’s also been great
to deal with MacAdams who supplied us the machine
for the trial. They are a great team to deal with – very
hands on and very helpful.”
“I would recommend this product to any person who
wants to mix anything!”
www.macadams.co.za
CHEF! Issue 28 | 15
Career
Private Chef
Going solo is a dream many chefs have – being able to work for a private family or businessman
at regular, pre-ordained times may sound more appealing than the sometimes frantic and busy life
of serving a restaurant full of guests for the whole day. But what is the reality? We asked Chefs Jon
Belinsky and Neill Anthony about their experiences as private chefs.
Based in Plettenberg Bay on South Africa’s
lush Garden Route, Jon Belinsky saw the
untapped potential that the area’s tourism
afforded and has been working as a private
chef for about 5 years, although quips that
“Sometimes it can feel like a lifetime if
your clients are grouchy over bad weather
beach days, so you’ve got to change them
to happy campers with your cuisine.” He
describes some of the benefits as being able
to start off with a clean slate with every
client, “Right from the initial interview
where dietary or religious requirements
are shared, one has the positive challenge
to impress telephonically or via e mail and
gather as much information as possible.
Not only do I find the chase exciting, but
when I finally get to meet the family I get
opening night butterflies. It’s Hollywood
and I am centre stage from their arrival
to departure meeting lists of needs and
rendering requests.”
Neill Anthony operates from Cape Town
and saw an opportunity to become a
private chef 2 years ago, realising that he
liked entertaining people in their homes.
“I feel that there is really a market for this
in Cape Town,” he says, adding that he
got started by getting his name out there
as much as possible: “I also have a website
and make use of twitter and facebook as
marketing tools.”
Neill Anthony
16 | CHEF! Issue 28
So what does the average day in the life
of a private chef involve? Neill says, “My
typical day when cooking for a client
involves making sure that the timing of
the meals is on point and that they are
happy with the quality of the meals and of
course all the running around to different
suppliers purchasing and cooking the
food.” Jon agrees, often finding himself at
Woolworths early in the morning “Over
season, commodities are sometimes scarce
and you may find yourself revving a
Woolies shopping trolley at 6h45 on the
hunt for elusive and sought after fare, any
later and your family might go without.
Mile long checkouts too. Obviously, clear
planning ahead solves this mostly.”
As with every career, there are a number
of benefits as well as negatives that can
impact on the job. The cons of the
job according to Jon are that “What is
discussed and agreed upon before the
job starts may not necessarily ring true
on arrival. A client’s initial utterances of
'We’re really easy going and don’t ask for
much!' translates to 'Chef Jon, bring forth
your traits of being flexible, surrender
and do.' It is very important to have full
clarity of wants and needs. I recommend
that you clearly set boundaries.”
Both chefs supplement their income in
a range of different ways. Neill says that,
“To supplement income you can consult,
do classes, write menus etc. - there are
many different avenues of extra income
in the food industry.” Jon gives cooking
classes, teaching the basics in stocks,
curries and risottos, as well as lecturing
on customer service and food costing to
hotels and supplying local stores with
homemade produce.
So if you’re thinking of branching out
and offering your skills on a private basis,
Jon Belinsky
Jon warns that the job is “not for the
faint of heart!” However, if you do take
the plunge, he would recommend always
keeping clear communication with clients,
setting boundaries, keeping your nose out
of clients’ business and being discreet,
and placing an emphasis on planning.
Some of the things that he suggests chefs
do include “Checking the market for the
need of these services, making sure that
you can deliver what you promise in an
ever-changing environment, learning a
foreign language or two, learning to be
an all-rounder in the kitchen, make sure
you are able to communicate clearly with
different kinds of people from all walks of
life and be a self-styled entertainer.”
Neill says that his main lessons would
be “just to keep it simple and always
remember that rich people didn’t get
rich by being stupid so don’t try and rip
them off.” He adds that in order to be a
successful private chef, you need to be
very flexible and approachable to clients:
“Basically, just give them what they need
and they’ll be happy.”
Neill Anthony: www.neillanthony.com,
[email protected] or
072 584 7851.
Jon Belinsky: www.jonbelinsky.com,
[email protected] or
083 956 6098.
Durban-bred Chef Peter Robertson returned to the city of his birth to join the Cape Town International
Convention Centre as their Executive Chef, a position he’s held since 2004. In charge of one of the
biggest kitchens in the Southern Hemisphere is no joke, especially when the convention centre is host to
a huge amount of people every day.
the President.” He adds that “I enjoy
working with people and transferring
my skills and knowledge in order to
raise the bar of the local hospitality
industry. The CTICC is involved in
many corporate social responsibility
initiatives and it is immensely
rewarding to be able to give back to
the disadvantaged communities in
Cape Town. The centre has played an
integral role in up skilling and training
disadvantaged youth in the area of
catering and hospitality.
How do you ensure that you
keep wastage to a minimum?
With over 24 years of experience in
the hospitality industry under his belt,
it was something quite simple that
encouraged Peter to become a chef
“What has always fascinated me is how
one can take ordinary ingredients and
combine them into something special
and unique. It’s what attracted me to
this profession,” says Peter. The industry
is also in his blood as his grandfather
worked as a chef in the Mandarin
Room of the Edward Hotel.
We do event-based costing as well as
event-based ordering and keep food
to a minimum level in our stores and
freezers etc. Vegetables come in precleaned or pre-cut.
What are some of the steps
that you have taken in the
kitchen to be as ‘green’ as
possible?
Waste separation is done at source in
production and all the chemicals we
use are bio-degradable. Most vegetables
used at CTICC are organic; we are able
to buy directly from the source and
we also have our own in-house herb
garden.
What is the most challenging
thing about being the
Executive Chef of the
CTICC?
We have a very high staff turnover
as most staff are casuals. We are in
the business to train and develop
unskilled staff. Once they have been
on our in-house training programme
they are very often offered permanent
positions in and around Cape Town,
but unfortunately that is the nature of
the beast and on the other hand it is
rewarding to see the impact we have
had on these individuals. It is great to
be able to give the opportunity they
have had by being a mentor and seeing
them grow as individuals.
How do you keep control of
one of the biggest kitchen in
the Southern Hemisphere?
By leading by example.
So what makes Peter’s job so interesting?
“The fact that you never know what to
expect. Each day is unique and you
never know what exciting challenges
you will be facing. As a chef you work
in a high pressure environment and
you need to have the ability to think
on your feet and come up with creative
solutions to tackling problems. I love
the diversity of my job and the fact
that on one day we can be cooking and
serving hotdogs and the next day be
preparing a sumptuous gala dinner for
CHEF! Issue 28 | 17
Chef Profile
Peter Robertson
Chef
chefProfile
profile
Richard
Griffin
Richard’s love affair with food started when he
was 13. The creator of Madame Zingara was
washing dishes at the Jonkershuis Restaurant
and watched the chefs create beautiful food
for guests.
This inspired him to follow in their footsteps. His passion
took him to various restaurants around the world, finally
earned him a Cordon Bleu Masters Degree in London
and brought him back to South Africa where he set up
the Madame Zingara restaurant in her first guise on Loop
Street, Cape Town. However, when the restaurant burnt
down in 2006 it seemed an insurmountable setback but the
restaurant’s reincarnation as a superb dinner theatre housed
in a travelling tent has been nothing short of inspiring. The
Madame Zingara frame of mind has touched the other
restaurants in the group – mostly Cape Town classics that
were a bit down on their luck, since been picked up, dusted
off and brought back to life. These restaurants include
Sidewalk Café, Café Mozart, Café Paradiso and Don Pedro's.
Many chef-run restaurants and
businesses don’t do well – what do you
think some of the common mistakes
are that chefs make, and to where do
you credit your success?
Most chefs tend to focus too much on
the one aspect of the restaurant: the food.
They spend too much time crafting the
most wonderful creations and in the
process lose sight of the other elements
that keeps the engine running – customer
experience being one of them.
Food is just one part of making it in
the restaurant business. It must be
complemented by good service and a
comfortable space to which people want
to return again and again. As a chef, I
could spend all my time in the kitchen
but for the business to succeed I have to
put the knives down and pay attention
18 | CHEF! Issue 28
to the guests and staff members. Are they
happy? How can I make this experience
better for them?
change and you must be able adapt to
those changes. Be creative and have fun
with your venture.
What are some of the keys to successful
entrepreneurship?
It’s very important to have passion for
what you do and a clear vision of what
you want to achieve – without that you’ll
be easily swayed by other people’s ideas of
what you should do. A lot of hard work
goes into building a business and if you
are not willing to put in the hours then
best you find yourself a day job that will
allow you to down tools at 5pm.
Tell me a bit about how all of your
restaurants work – they are all
different, but in some ways they all
work together?
We have a core team (from executive
chefs to decor specialists) responsible
for ensuring each store maintains its
own vibe and also the quality and
standard that is Madame Zingara. We
have a centralised buying system which
makes the day-to-day running of the
stores smoother. Each store has its own
management team who ensure every
single aspect of the store runs seamlessly
every day. Our greatest strength, without
a doubt, is our Madame Zingara family.
Planning ahead is also important, but
entrepreneurs often become too stringent
about following the plan to the T. Always
allow for flexibility; situations and times
The Sidewalk Café
How have you gone about creating
separate identities for each restaurant,
that all still have the Madame Zingara
touch?
There are two consistent themes that
run through the restaurants. One is the
service culture that is unique to Madame
Zingara and springs from the fact that
we treat everyone like they are part of
the family – staff and diners. The second
has to be the quality of the food; we
make sure that we satisfy your taste buds
and your stomach. It’s a combination
of these two things that keep's guests
coming back.
We’ve always found that all the places
we acquire already have their own
special personality, and we make sure
we preserve as much of it as possible.
For instance, Don Pedro’s is an old
Woodstock neighbourhood hot spot;
it carries its identity through the name
and that’s why we have decided to keep
it. But of course we had to give it a little
Madame Zingara twist by calling it Don
Pedro and His Beautiful Wives. After all,
his women have been a huge part of his
life and we think it’s high time we turn
the spotlight on them.
How important is training to you? Do
you have an in-house training scheme?
If so, what does it involve?
Staff training is very important for any
establishment to succeed. We have
developed extensive and on-going
training programmes that run across
all Madame Zingara units and all tiers
of staff, from head office to waiters
and waitresses. Restaurant floor staff
don’t get to interact with diners before
their training is complete. But over and
above the training programmes we also
recognise that employees deal with stress
on a daily basis, be it personal or work
related, and that is why we have created
a private therapy room called The Lotus
Room. The Lotus Room has a dedicated
counsellor who is there to look after
the emotional well-being of the staff
member. Some may consider this a
luxury, but it’s very important to make
sure that employees have a place where
they can…let’s say “regroup”. This goes a
long way to increasing productivity and
building staff morale.
We also like to take a very hands-on
approach when it comes to training.
There is no better challenge. Last year we
hosted our first Chef ’s Showcase where
the chefs from our stores had to design
and serve their own breakfast, lunch and
dinner menu over a period of 2 weeks at
The Sidewalk Cafe. The project not only
created a unique platform for the chefs
to demonstrate their talent and culinary
style but also encouraged and inspired
staff to be more creative. We had such
an amazing response both from the staff
and patrons that we’ve decided to run
the project again this year.
We also encourage our staff to expand
their horizons and do more. If a staff
member wishes to take up a different
position to what they are currently doing
– should the opportunity arise within
Madame Zingara - we train them for
that position. It’s through this approach
that we have managed to maintain very
high staff retention.
What are your views on the current
restaurant scene in South Africa?
It’s great to see a lot of new trendy and
vibey places emerging from most corners
of the country. Some restaurant owners
are starting to experiment a lot more,
mixing different themes to come up with
something fresh and new. And we have
quite a few urban regeneration projects
taking place, such as the Woodstock
area in Cape Town. I’m sure we will see
a lot more distinctive offerings come
to the fore. It’s an exciting time for the
industry.
Oven Roast Beef
•
•
•
•
•
•
•
•
•
1.5kg Beef fillet
500g Wild Mushrooms
50g dried mushrooms
300ml port
200g bone marrow
50g fresh rosemary
250g butter
1 onion diced
250g frozen cranberries (or 1 tin
cranberry jelly if out of season)
1. Pre-heat your oven to 180°C
2. Re-hydrate the dried mushrooms
in 2lt of water for stock
3. Dice onion and rosemary and fry
slightly till golden brown in bone
marrow and butter
4. Add sliced mushroom and fry
thoroughly
5. *Add frozen cranberries when the
mushroom juice starts to run
6. Deglaze mushrooms with port and
cook for 5 minutes
7. Add mushroom stock, bring to the
boil and simmer for 30 minutes
8. To serve, seal fillet in a hot frying pan
turning continuously for 3 minutes.
Place fillet in mushroom sauce and
roast in the oven for a further 6
minutes, coating the meat with sauce.
CHEF! Issue 28 | 19
Advertorial
SACA Seals Patronage Agreement with Lucky Star
The South African Chefs Association is
pleased to announce its recently signed
patronage agreement with one of South
Africa’s most well-known and established
brands, Lucky Star. The patronage
agreement is the highest relationship
status between the association and a
company and aims to offer both parties
new business opportunities and long-term
growth, and officially commenced as of the
27th of January 2012. The relationship
between SACA and Lucky Star originated
as a result of Lucky Star’s interest to
align themselves with a prestigious
and reputable organisation that can
seamlessly adopt and communicate Lucky
Star’s brand ideals to the foodservice and
catering sectors.
With a national footprint across South
Africa and its nine provinces, and
with members in a wide variety of
establishments, SACA is well-positioned
to broaden Lucky Star’s horizon. Lucky
Star is hoping to achieve a number of
objectives through its partnership with
SACA, one of which is to provide basic
solutions and uses for Lucky Star products.
It is hoped that an increased awareness
will be created about the benefits of using
canned fish products, with emphasis on
production safety, variety of application,
convenience, supply as well as the
numerous nutritional and health benefits.
SACA has a wide range of members,
working in establishments as varied as
restaurants and hotels or the commercial
and industrial sector. This means that the
association has the resources to adapt
the application of Lucky Star products to
a variety of menus. “We plan to assist in
the development of informative resource
material to distribute to schools around
the country. Our accumulated wisdom
will assist in this products adaptation,”
comments Stephen Billingham, President
of the South African Chefs Association.
SACA’s role as a result of the partnership
will also involve incorporating the
canned fish catering solutions and recipe
training material into their development
programme curriculum. This material will
then be assimilated at a host of culinary
schools nationally.
“The development of clear and precise
learning recourses will take place at all
of our schools, with safe food handling
and practices and to teach students about
canning and preservation,” comments
Billingham. He further adds that health
is one of the key drivers of consumer
demand for canned fish and SACA is
proud to be associated with Lucky Star.
“The South African Chefs Association
is pleased that Lucky Star selected our
association to align themselves with and
Eat better. Live better.
we in turn are happy to be aligned with
a company that is such a popular South
African icon. Knowing that a brand of
this stature selected the association for
its partner, reinforces industry’s belief
in the association as a top industry
organisation that brands want to align
itself with,” says Stephen.
The training material will also be filtered
through to the Tourism Development
Programme countrywide and made
available to students who are in
their final year of preparation before
entering the foodservice and hospitality
industry.
Aside from educating consumers, chefs
and students on the benefits of using
Lucky Star products, the partnership
between SACA and Lucky Star hopes to
increase the demand within all catering
channels for Lucky Star canned fish
products. Secondly, SACA will gain
the support of influential captains
of industry that will assist in fuelling
this demand. Thirdly, it will assist in
creating an improved perception of
canned fish as an alternative protein in
the foodservice market and lastly it will
reinforce Lucky Star’s brand benefits
from a quality, health, convenience and
cost perspective.
Their intention is to provide an innovative
food alternative that can be taken up by
culinary professionals and caters to the
taste and dietary needs of many growing
health conscious consumers. Stephen
says that, “The product that Lucky Star
produces is pure protein with no filler
and the fish is sustainably caught. Lucky
Star is synonymous with South Africa
and is one of our country’s most trusted
brands, feeding the nation affordable
protein for many years. We hope to
take the knowledge of fish that Lucky
Star has compiled over the decades and
spread it to our members, in a small way
assisting in educating consumers of the
good work done by this beloved South
African brand.
When it comes to demonstrating how
versatile canned fish can really be in practice,
SACA will be assisting with the development
of recipes as well as endorsed training
material that supports the use of canned fish
as a catering solution. This material will be
aimed at communicating solutions to several
areas with a focus on chefs in bulk catering
and culinary establishments.
Other benefits that members can expect
to see include Lucky Star’s branding on
the Patron’s wall of the Chefs Village
hosted by SACA at Hostex 2012, taking
place between 15 – 17 May, as well
as Lucky Star’s participation at Infochef.
This is an opportunity for Lucky Star to
present catering solutions and benefits
of their products to a select number of
chefs at this widely popular industry
event. Members of SACA will notice that
a host of fruitful activities will gradually
start appearing on SACA’s agenda,
incorporating Lucky Star’s insight into
the extended nutritional, cost-efficient
and convenience factors that play a role
in food preparation and form part of
Lucky Star’s sustainable range of canned
fish products.
national feeding scheme programme’s
All of Lucky Star’s regular event activity
will be promoted to the SACA members
throughout the year. SACA will also
be assisting with developing recipes
and training material for the Lucky
Star brand. The association also hopes
to assist Lucky Star by motivating the
inclusion of the Lucky Star range onto the
The dynamic growth and relationship
Eat better. Live better.
purchasing list.
Stephen explains that going forward,
SACA
would
like
to
continue
to
enhance Lucky Star’s vision to take a
quality product into a three to four star
market. “We would like to elevate the
brand to be served and accepted in an
even broader market and to build and
increase the consumer awareness of
fish and processed fish of good quality
like Lucky Star. With huge lobbying
power, Lucky Star are leaders in the
fishing industry and we look forward to
a strong relationship with this innovative
company,” he confirms.
between these two organisations will
inevitably result in providing inspirational
insights
to
aspiring
foodservice
professionals who will be exposed to
fresh knowledge about protein choices
incorporating canned fish.
Training
Prue Leith
Chefs Academy
Thought of as being one of the best chef training schools in South
Africa, the Prue Leith Chefs Academy has a 16 year history of
producing some of the finest chefs in the country. The academy
is located in a beautiful garden setting in Centurion, with a fine
dining restaurant on the property. The lecturers and staff of the
Academy put a strong focus on discipline and are determined to
produce graduates that showcase the best assets of the school as well
as the South African hospitality industry.
In 1996, the Academy’s founders
Tiny Barnetson, Graham Ledger, Judy
Dyason, all with a background in the
hospitality industry, established the Prue
Leith College of Food and Wine – now
The Prue Leith Chefs Academy - to
train up young chefs. All the founders’
establishments placed an emphasis on
quality food and when a chef needed
to be sourced they often had to find
suitable candidates from Europe, a
frustrating exercise. It was agreed that
it was important to involve someone
who was not only a business person but
a well-known chef, in order to give the
credibility that the Academy required.
Prue Leith OBE, a South African
living abroad since the early sixties, was
approached and because she loved the
business’s plan and concept so much she
allowed a third party to use her name
for the first time outside of the UK, and
assisted in developing the curriculum as
she had experience from her own culinary
school, Leith’s School of Food and Wine
in London. While the school keeps Prue
Leith fully informed with regards to big
22 | CHEF! Issue 28
projects in new directions that the school
is embarking on, she is not involved in
the day to day running of the school
although she does visit once a year. Prue
Leith is one of the resident judges on the
popular BBC series Great British Menu,
and contributed seven seasons of the series
to the Prue Leith library for students to
watch and learn from.
The Academy offers an 18-month long
Grande Diploma course, a 5 month
Pastry Diploma course as well as a 1
year Part-time course. The intake for
each Grande Diploma course is 40, 6
students for the Pastry course, and 12
for the Part-time. The flagship Grande
Diploma course is kept at 18 months
so that students don’t lose focus of the
end-game of becoming a chef, and by the
end of the 18 months they’re raring to
go into industry. The 18 month course
is extremely intensive and is broken up
into 3 semesters of 6 months; the first
deals mainly with the foundational skills
and covers both theory and practical,
and the second a combination of theory
and practical experience in the main
kitchens of the Academy and the Prue
Leith Restaurant. The final semester is
made up mainly of practical experience
at one of South Africa’s top hotels,
restaurants, or lodges. Establishments
such as the Test Kitchen, Jordan, Terroir
and the Radisson Blu Gautrain Hotel
are amongst those venues pleased to
accept Prue Leith students every 6
months. While studying, students are
exposed to many high quality ingredients
such as Iranian caviar, Italian truffles,
French frog’s legs, foie gras and Valrhona
chocolate. This is not only so that the
quality of education is matched by
the quality of ingredients used, but
so that when the students work in 5
star kitchens they are already aware of
the taste, texture and attributes of the
ingredients worked with.
Professionalism in students is important
and when they are out in the industry,
the students are told that they still need
to keep their appearance and uniform
impeccable, despite what other chefs
around them might be doing. When
asked how the school manages to keep
standards so high, Chef Adele, the Head
Chef of the school, says that during the
interview process potential students are
carefully screened, impressed upon that
mediocrity is not accepted and made well
aware of what to expect in the industry.
She says that the industry and career
choice to become a chef is not sugar
coated in anyway, and potential students
are told in no uncertain terms that if
their nails are not kept short, if makeup
is worn, or faces unshaven, they will be
shown the door for the day.
Another way in which students are
kept in check is through inspiration
– lecturers selected have had enough
experience in industry to be role models
to the students and they show that you
can be passionate and obsessed with
food, and express creativity on the plate
rather than trying to stand out in the
crowd by fooling around in the kitchens
and missing the point. Lecturers all
focus on their own specialised subjects
and when advertising new positions
they look for a ‘Hot Kitchen Sous Chef ’
rather than a lecturer. Having the correct
lecturers is so important that Prue Leith
Chefs Academy would rather wait as
long as a year before employing a new
Chef lecturer in order to find the right
person. In some cases courses may be
cancelled if the correct staff are not in
place. Lecturers are all expected to keep
up to date with trends, and are sent on
a number of workshops and courses so
that they continue learning. In fact, Prue
Leith lecturers can quite easily slip back
into industry and pride themselves in
being successful industry chefs who have
turned to training, rather than failed
chefs looking to hide out in teaching
kitchens.
studies at the Prue Leith Academy,
followed by 7 months in Italy – 2 months
of which covers theory and practical at
ALMA and 5 months of practical training
(stage) in a top modern Italian restaurant.
The restaurants selected are mostly
Michelin-starred, and are well respected
as representing the best of contemporary
Italian cuisine, so the opportunity for
students is an impressive one.
Prue Leith Chefs Academy:
Past students include Chantel Dartnall,
Anna Trapido and Wynand van Rooyen.
262 Rhino Street, Centurion, Gauteng
Tel: (012) 654 5203
Email: [email protected]
www.prueleith.co.za
One of the biggest projects that the
school has embarked on recently is the
newly launched partnership with Italian
school ALMA - La Scuola Internazionale
di Cucina Italiana. The Academy was
approached by ALMA to be their South
African partner and students with a
passion for Italian cuisine are now able
to study traditional and contemporary
Italian cuisine with the masters. Students
complete 6 months of basic theoretical
CHEF! Issue 28 | 23
Growing
for the
future
We always care about putting healthy and nutritious food on
the table, but we also care about our impact on the earth.
Using ingredients and packaging that are sustainably sourced,
generate less waste and consume less energy is all part of our
environmentally responsible way of doing business.
™
™
™
™
™
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™
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on Facebook
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C32398
Advertorial
‘Sauce of
Inspiration’
winner has ‘big
appetite’ for
training
A competition from Unilever Food Solutions has seen young
South African Chefs impressing judges with their personal ‘Sauce
of Inspiration’ stories about what motivated them towards a
profession as a chef and their dreams for the future. The prize is
R20 000 towards helping the winner achieve his or her culinary
dreams.
The competition, which is in line with the company’s vision to
provide ‘inspiration every day’, closed at the end of November
2011. The winner was Kagisho Nobengula from Vergenoeg
in Kimberley whose entry contained stories of time spent in
his grandmother’s cosy kitchen while she created “appetising
and flavoursome concoctions”, developing an almost obsessive
recipe-collecting habit while in high school, and sneaking into
the restaurant kitchen where he worked as a waiter to witness
the chef ’s artistry. All of these scenarios were part of his ‘Sauce of
Inspiration’.
Nobengula describes a background entrenched in the belief
that it’s not “manly to be a male in the kitchen or cooking” and
it wasn’t easy to break into the culinary field. However, fate
intervened and he was awarded a place in the National Youth
Chefs Training Programme which started in mid-2011.
mandate to ‘Reflect South Africa’s Culinary Diversity’.”
He has a “big appetite” for acquiring knowledge and skills
and declares that if he were to win the R20 000 it would
be invested in the training programme. Quoting SACA
President Stephen Billingham, he concludes, ‘Pay for the
quality of your chef education rather than the Diploma.’
The competition also forms part of Unilever Food Solutions’
commitment to inspire South Africa’s chefs and support
up-and-coming chefs. Craig Elliot, Executive Head Chef
of Unilever Food Solutions South Africa, says, “We
acknowledge the role that chefs play in our diverse culinary
landscape and will continue to focus on ways to make their
challenges, goals and dreams easier to reach.”
Elliot congratulated Kagisho Nobengula on his excellent
achievement and encouraged him, as well as all the
competition entrants, to focus on hard work and achieving
great things for South Africa.
Nobengula says his career aspirations are to reach his full
potential. “My other ambition is to work with South African
chefs to develop and improve classic and authentic South African
cuisine that will be embraced by all, and in keeping with SACA’s
CHEF! Issue 28 | 25
interest
Tips for Successful
Entrepreneurship
We spoke to four entrepreneurs in the hospitality industry and asked
them for their tips for success.
Giorgio Nava
95 Keerom, Carne SA and Mozzarella Bar
• Do your research and know the market that you
are going after. This is probably the most important
aspect of starting a project.
• Surround yourself with good staff and look after
them. I have staff that has been with me since I
opened in 2003.
• Make sure that your food cost is spot on and keep to
this formula. Keep a tight reign over this.
• Partner with the right suppliers that offer excellent
quality and service. Make sure that you keep an eye
on the quality of produce on a daily basis.
• Most importantly know your customers and give
them what they came for. Service is essential so make
sure that your staff are all trained to a high quality of
service. If all of this is in place, customers will come
back again and again.
Photo by House & Leisure
Vicky Crease
Vicky Crease Catering
In over 20 years in the Food Industry I’ve learnt many valuable lessons
and the best advice I can give any aspiring entrepreneur is to have
complete passion and love for what you do.
The profession we have chosen means that we work many long hours,
usually entertaining and cooking when people are relaxing over
weekends and evenings, so the commitment to your industry and
product needs to be paramount. Enjoy what you do and empower
yourself through your various connections.
I’ve also learnt that nothing we do goes to waste, be it a kind gesture
or submitting a proposal for an event - that knowledge and research
will be used over and over again. An important lesson in our industry
is that you need everybody, even an ant, to make the whole event a
success and to never take anything for granted.
Be creative and push boundaries with new concepts and ideas, which
will ultimately be appreciated by your client. My most recent mantra
is ‘failing to plan is planning to fail, which I think speaks volumes
about pre-preparation, logistics and teamwork.
26 | CHEF! Issue 28
Karen Short
By Word of Mouth
Richard Pearce
Totally Kosher
Your name is everything. Being in a tight-knit industry where everybody
is so well networked, you are constantly under scrutiny by your peers
so make sure that you don’t ruin your reputation easily. Also, people
stay in the industry for an extremely long time, so burning your bridge
with one is a mistake that you’ll regret down the line. Being involved
with the South African Chefs Association and other bodies relating to
the food industry does help to get you seen and entering competitions,
going to social events and writing an article for a newspaper are other
ways you can be more visible.
Just as important as knowing your product inside and out is seeing
the gap in the marketplace, knowing who your competitors are and
understanding what your clients’ needs are. For example, we used to
only specialise in Kosher food items but after numerous enquiries
from our clients on Halaal items we decided to expand our offerings.
We first had to understand the religion and the laws pertaining to its
manufacture, what the implication would be on our existing market
and testing the market to see the product’s response before making a
solid commitment and going for it. Education and knowledge is key in
all of this and don’t be scared to ask your mentors for advice.
Dress and act the part – this is the easiest thing to do. People will look
at you and immediately decide if they want to do business with you
because your personal appearance is how they see your product. Always
have a spare, clean jacket in the cupboard so that you can change before
you leave the kitchen and go into the public. Know everything about
your product. Never lie, be humble and listen before you make an
opinion, and never over-promise.
Be respectful towards money and surround yourself with professionals
who will help you manage your money. When we started I sold my car,
maxed out every credit card and almost sold my sister. These days it’s
exceptionally difficult to get money from a bank to start a business, so
you need to make sure that this is what you want to do. It’s a lifetime
commitment and you can’t just pack up and move on – you have staff
members that depend on you to make sure they can feed themselves
and their families.
Surround yourself with good people so that you can do
what you do best. A good accountant is a good place
to start. I was also lucky in that as By Word of Mouth
grew, and I was no longer doing what I loved, my
husband came on board to run the company, making
all the strategic decisions, looking at the finances,
staffing issues etc. This allowed me to head up the
design team, going back to what I do best and love
doing - designing beautiful events, from floral, event
architecture, entertainment and cutting edge menus.
The design team now consists of 5 people including a
social media marketing person.
Don’t get into too much debt. In the catering, hiring
and decor business we ask for a 100% deposit upfront –
you can’t ask for your food back once it is eaten.
It is imperative to move with the times. Invest in
conferences and travel because you are never too old
to learn. There are a lot of people in this industry and
lots of those people will copy your ideas and style. It is
essential to reinvent yourself continually and keep up
with all current culinary trends.
In the current economic environment we have been
forced to grow and diversify. When my husband joined
the business and took over as CEO his initial thought
was that if something ever happened to me, he wasn’t
able to cook. He immediately went about opening our
venue, our floral division, our hiring and decor division
and our sports suites management division which have
all added huge value to our already successful brand.
We also recently started our staff restaurant division.
You are only as good as your last meal or event. We
strive for perfection, be it in our food, the production
and presentation, the appearance of our trucks, staff or
delivery. Adhering to delivery times and generally just
delivery way beyond our promise in all aspects of the
business. This is crucial - you can serve magnificent
food but it will all backfire if the overall experience and
service is bad. Catering is not just a food game it is a
logistical game too!
Never look at a complaint as a personal attack towards you, rather look at
resolving the issue as fast as possible. Finding the solution to the problem
will make a stronger company and individual. Make sure you have a
strong support team underneath you and share thoughts and visions with
them because the more ideas you share, the faster the answers will be
reached. Get assistance from an entrepreneurial incubator's and never
accept defeat. Always have a backup plan and always be positive when
you’re feeling down because negativity spreads quickly.
CHEF! Issue 28 | 27
Interest
Exclusively distributed in South Africa by MacBrothers
The world’s first fat-atomising grill is finally in full
production in its own bespoke factory, after several
years of technical development and trials. We took
a look at what makes this revolutionary piece of
equipment, distributed by Mac Brothers, so prized.
28 | CHEF! Issue 28
26
• The Synergy Grill is a gas injection fuelled system that is
designed to cook at a very high temperature – this imparts
a fantastic barbecue flavour without burnt carbon taste
normally associated with grilled foods. It cooks quickly at a
high heat, keeping the product’s texture intact and avoiding
deterioration.
• The standout benefit of its many attributes has to be the
combustion technology that atomises fat droplets as they
drip off the cooking item. This sends the natural fats back
up to the item in a mist, helping to deliver a product with
perfect flavour and texture.
• The fat atomiser means that the grill doesn’t need a fat tray,
so no caustic chemicals are needed to clean the grill and it is
safer as there is less of a risk of a grease fire.
• It’s incredibly easy to use – with one button to switch the
machine on and off, new staff won’t struggle to get the hang
of the machine.
• It’s small and saves valuable kitchen space, but because of its
modular layout another grill can very easily be added to sit next to
it.
• It is faster than other grills, saving you money on electricity and
gas as it requires less warm-up time. Its ceramic plates retain heat
efficiently, making it perfect for quiet times.
• As the foods being grilled aren’t sharing the same surface or oil, there
is no cross contamination of flavouring which means you can cook
lots of different foods at the same time.
• The sides of the machine are 60% cooler than other grills,
which makes it safer and adds to a more comfortable kitchen
environment.
• The grill has passed the latest EC certifications, confirming its high
performance and safety.
• Early comparitive tests against standard gas grill equipment have
shown up to a 40% saving in gas usage.
For more information www.synergygrill.co.za
www.macbrothers.co.za
(021) 505 4100
CHEF! Issue 28 | 29
interest
Labour Brokers
An Opinion
How will the banning of Labour Brokers affect the
life of a banqueting waiter? Stephen Hickmore tackles
this contentious topic that, at the time of writing, was
leading to a general strike on the 7th of March.
COSATU’s call for the banning
of Labour Brokers is ill-conceived
and self serving. I am the first to
support the unions in a call to ban
all abusive labour practices and any
other violation of human rights and
dignity. But a strike on the 7th March
supporting a motion that will lead to
massive unemployment and misery is
abhorrent to put it mildly.
The existing Labour Laws are far
reaching, but the present structures in
government do not have the strength
to enforce these laws. It does not
matter how advanced our statutes are
but lack of enforcement will always
lead to the unethical taking advantage.
Strict prosecution of those who break
the law would be sufficient to protect
the rights of the workers, along with
some amendments to the present
legislation. But a ban on legitimate
and responsible Labour Brokers is not
the answer.
The Government are however cautious
when broaching the subject of labour
brokers and the ban called for by
COSATU. In President Zuma’s recent
state of the nation address he called
for “common ground” to be found on
this issue. I am sure the Government
see the creation of jobs as vital to the
success of South Africa and understand
the role that Labour Brokers play in
this. Perhaps they also realise that the
banning of Labour Brokers would
mean a loss of Tax income as well.
SARS charges the VAT to the Brokers
client at 14% on top of the salary
earned by staff. So the Treasury puts
millions of rands in its pocket every
day as a result of Labour Broking; not
to mention the income tax.
There is irrefutable evidence that
Labour Brokers contribute to decent
30 | CHEF! Issue 28
work in South Africa. A recent study
showed that 43% of labour brokers’
staff find permanent employment
within 12 months. One in four jobs
created since 1994 have been filled by
a brokerage. In the face of this evidence
Unions still accuse Labour Brokers of
being “Modern Day Slave Traders”.
The Hospitality and Tourism Industry
is a leading employer in South Africa.
Let’s look at a simple example: Have
the Unions considered how the life
and livelihood of a casual banqueting
waiter will be affected by a banning of
Labour Brokers?
For a banqueting waiter to earn a
reasonable living out of his skill he
needs to find work at a number of
establishments. Hotels, conference
centres and venues have a high demand
for skills but on an irregular basis.
So, for our waiter to get a reasonable
monthly income he would need to
get regular work at perhaps 6 or 7
establishments. This would normally
give him an average of 5 days work in
a week, 195 hours a month.
A Labour Broker (Temporary
Employment Service or TES)
represents the interests of our waiter
and through the one organisation
is able to get bookings at a number
of different establishments. Filling
up his week and co-ordinating his
working diary. He is represented as a
professional waiter in the market place.
Question is, if TES’ were banned
how is he going to be able to coordinate his time with all the different
establishments to get a full months
work? Truth is he cannot, it would be
logistically impossible and he would
be left scraping around town trying to
convince dozens of venues to use his
skills.
Let’s talk about money. TES’ are in it
for the bucks like any business. They
have a very small mark up on their
services based on the hourly salary of
the worker. The TES has to supply
large numbers of staff for the business
to be profitable. This means that they
need to constantly look for more work
for their staff to make profit. More
business for the TES equals more
jobs, and more working hours for our
banqueting waiter.
To attract the best skills a TES needs
to pay the worker better than a
competitor. So naturally TES’ are
constantly negotiating staff salary levels
with their clients. The higher the rate
the better the skills and the more cash
per hour our banqueting waiter gets.
Most TES’ in the hospitality industry
pay above legislated minimum wage.
For the TES to provide a better
service they need to train. TES’ are
one of the highest users of the Skills
Development Levy in South Africa.
Training is what the client wants, this
is free to the client and free to our
banqueting waiter.
What other benefits does our
banqueting waiter get from being
represented by a TES or Labour
Broker :
• Transport is very expensive and
due to go up. A good TES will
normally have its own safe well
maintained vehicles that will
transport staff if working late free
of charge.
• It’s hard for an individual to
negotiate better terms like,
working hours, meals on duty,
13th Cheque, performance bonus.
The TES does this effectively.
Happy staff equal better service
and a happy client, leading to more work for our
banqueting waiter.
• All statutory deductions and contributions are made by a
responsible TES. Leave pay, sick pay, family responsibility
leave, Workman’s Comp and UIF for example. How
would these be accumulated if our banqueting waiter was
employed by dozens of different establishments? How
would the Government get its UIF, Workman’s Comp,
Skills Development Levy and Employee’s Tax?
• A responsible TES regards their staff with the same rights
as a permanent employee and recognises the right of the
individual to join a trades unions.
• The TES can negotiate benefits such as Funeral, Death
and Disability and Provident Fund Cover and Medical
Aid on a group basis passing on cheaper and better cover
to the staff.
• Our Banqueting Waiter Will always get paid for his hours
worked plus overtime, even if the client does not pay the
TES.
So, COSATU think again. Call for better legislation and
enforcement. Not a ban. Not unless you have no regard
for our banqueting Waiter his family and the quality of
his life.
Diarise these dates – HOSTEX
is returning to the Cape
15 - 17 May 2012
09h00 to 17h00 daily
Cape Town International
Convention Centre
Africa’s BIGGEST and BEST international
hospitality and catering exhibition returns to
the Western Cape in May 2012.
This article was originally published on the Hospitality
Marketplace website which can be found on
www.hospitalitymarketplace.co.za. Stephen Hickmore’s
company Hickmore
Recruitment can be reached
on www.hospitality.co.za or
[email protected].
Stephen Hickmore is also an Associate of The Hospitality
Solutions Company (H.S.C) who are a prominent
supplier of staff to 5 star hotels and hospitality industry
in Johannesburg. The Hospitality Solutions Company
(HSC) was formed late in 2004 with the primary
intention of focussing on top class service for the hotel,
catering and conventions industry. HSC is part of the
Imperial Logistics Group.
HSC concentrate on personalised staffing solutions with
the emphasis on quality skills and training. Headed up by
Phillip Meyer, Chantel Bellora and assisted by Stephen
Hickmore and a team of 13 managers, HSC now employs
over 1,000 staff members in The Johannesburg area.
HSC has a broad
portfolio
of
clients,
mostly in 5 star hotels in
Johannesburg.
Clients
include The Westcliff, The
Michelangelo, The Blue
Train, Sandton Convention
Centre, Silverstar casino
and Sandton Sun.
The leading trade show endorsed by the South African Chefs
Association, attracting in excess of 6 000 trade visitors
in three days, HOSTEX Cape promises to bring all the
attractions which have become firm favourites, as well as
some new and exciting additions.
From non-stop action in the SA Chefs Village, to the HOSTEX
Wine Circle and competitions such as the SA Barista
Championships and the Global Pizza Challenge, HOSTEX
Cape will be hotter than ever before.
Pre-register on
www.hostexcape.co.za.
For further information contact:
Lindy Taylor
+27 (0) 11 835-1565
[email protected]
Brought to you by:
*Admission reserved. Terms and conditions apply.
Competition
The Trip of a Lifetime
In 2011, two young chefs embarked on a once in a lifetime trip after winning the Nestlé Professional
Golden Chefs Hat. The re-launched competition has, in the past, been won by the likes of Chefs Andrew
Atkinson, Jeff Schueremans, Andrew Hammond and Citrum Khumalo, so for Andrea Mansfield and
Kelly McErlaine winning the competition was an important milestone.
After months of training, working and experimenting with Nestlé Professional products,
the two sent their entry consisting of recipes and photographs to the judging panel.
When they heard that their entry was successful they were thrilled and the two then
went on to compete in the final cook-off at Hostex in Gauteng in front of hundreds of
supporters and spectators. The award was announced at the end of the four-day Hostex
at a glittering awards ceremony where many of the past winners were present to support
the young chefs. Kelly and Andrea were overwhelmed when they were announced as
the winners, winning the title and R60 000 worth of prizes including cash, appliances
and the big trip to Paris and Lyon in France.
A spectacular part of the prize included an unforgettable lunch and a meeting with the
world-famous Paul Bocuse, who gave the two a tour of the kitchen. In fact, the entire
tour was spent experiencing and enjoying a long list of culinary treats in France. The
chefs spent four days in Paris, eating and tasting their way across the most romantic
city in the world. From the fresh produce and macarons, to the artisanal pastries and
French champagne, the two really made the most of their time in the city. They then
took a train up to Lyon to Paul Bocuse’s renowned restaurant and enjoyed a sumptuous
lunch that was capped with a meeting with Paul Bocuse. It is never guaranteed that
the 80 year old chef will be on site to meet the restaurant’s patrons, so being able to
interact with this renowned chef and see behind-the-scenes on a tour of the kitchen
were highlights for Andrea and Kelly.
Renetté McDaniel, Business and Events Co-ordinator at Nestlé Professional, had
hoped that the trip would indeed broaden the young chefs’ culinary horizons and give
them opportunities that would not normally come about from winning a competition.
The total immersion into France’s food culture has helped to shape their cooking styles
and enhance their culinary knowledge. Andrea and Kelly say that the experience has
helped all that they learnt in school to become a reality, a real life-changing experience.
Competition
The Nestlé Professional
Golden Chefs Hat is
an annual competition
that aims to test and
showcase the talents
of chefs under the age
of 25. The mystery
basket format of the contest tests the
ability of each team of two, tasking each
team with creating a three course menu
using a combination of Nestlé Professional
products and mystery ingredients. For
more information and to enter, visit
www.hospitalitymarketplace.co.za.
32 | CHEF! Issue 28
Winning Menu
Here’s the menu that won Andrea Mansfield and Kelly Mc Erlaine the trip of a
lifetime.
Starter - Pan-fried yellowtail with a fresh herb crust, served on a bed of buttered
leeks, a prawn tortellini, paprika oil, with a nectarine and celery accompaniment
Main - Poached chicken liver pâté roulade served with a baked chicken and
mushroom savoury custard, roast crown chicken, parsnip and potato puree,
served with glazed carrots and Brussels sprouts and a red wine jus
Cold drink - Toasted coconut cream and Sjora pineapple
Dessert - Dark chocolate tart served with a blackberry panna cotta and a berry
and grape salad with a citrus syrup
Hot drink - Coffee, cocoa and minted condensed milk served with a Milo
Crumble truffle
While only 1-2% of the nation has food allergies, there is a noticeable increase in awareness of these
allergies and with an increase in awareness has come an increase in demand for free-from allergen menus.
So what are food allergies and how can you go about adapting your menu to offer allergen-free dishes?
“Food allergy is when the immune system
mistakenly “attacks” a food protein. It is an
immune response to a certain food, which
leads to a release of certain chemicals in
the body, resulting in the symptoms of an
allergic reaction,” says Karen Horsburgh,
a registered dietician who works with
F.A.C.T.S (Food and Allergy Consulting
and Testing Services). She says that the
most common food allergies are to cow’s
milk, egg, soya, wheat, peanut, tree nuts,
fish and shellfish. “Around 90% of people
that are food allergic will be allergic to one
or more of these,” says Karen. While food
allergies are more prevalent in children
than adults (2-8% of the population)
and can be outgrown, some sufferers are
stuck with the allergy for life. Symptoms
can affect the gastrointestinal area, skin
and respiratory areas – these reactions
range from mild to severe, but some are
potentially life threatening, such as an
anaphylactic reaction which can be fatal.
Chef Vanessa Marx of Dear Me in Cape
Town has put a lot of work into offering a
broad menu with allergen-free options. She
says she’s always been interested in offering
alternative options on her menu as she
herself is a type 1 diabetic. “I have always
had an interest in nutrition and how food
affects us,” she says. She has noticed an
increase in demand for allergen-free menu
options: “People are becoming more aware
of what they are eating and what is in their
food, as well as what does or rather does
not agree with their body. There is always
a demand for the adapted options on the
menu, from starch free to lactose or nut
free, diabetic-friendly, and gluten free.”
Dear Me’s menu is, on the face of it, quite
similar to a normal restaurant’s menu,
but under each menu item a subscript
will list the allergen-free options that can
be ordered. When asked about how she
creates allergen-free options, Vanessa
says that “When it comes to gluten-free
cooking, it can be fairly simple, and you
can simply substitute with grains/flours
that don’t contain gluten. Getting a baked
product to be amazing and gluten- free can
be tricky, but it’s trial and error. We have
some fantastic gluten-free tortes, biscuits
and our soy & honey gluten-free bread
is very popular. Sometimes it gets a little
more tricky with vegans or lactose-free,
but we used our homemade nut milks, nut
yoghurts, tofu, okara and all sorts of other
ingredients to come up with new ways to
be able to accommodate different needs,
without compromising the quality, taste or
creativity of a dish.”
only combining them at the last stage, so
that if there is some one that has a special
request, we can leave out or substitute
ingredients as per their requirements.”
Both Vanessa and Karen agree that the
incidence of food allergy is increasing
world-wide, so while chefs are under
no obligation to revamp their menus to
accommodate this small percentage of
allergy-sufferers, there is definitely benefit
to be found in educating and training
staff on the subject and preparing a few
allergen-free options for guests.
However, offering an allergen-free menu
is not just about creating tasty options for
allergy sufferers, there is a real risk of crosscontamination in the kitchen. Vanessa
says that they have to be especially careful
in the preparation of food: “Some of the
allergies my customers have are extreme,
and we take care to not cross-contaminate
food items. We take extra
care with equipment
used for preparing
different items, as
well as keeping or
storing ingredients
separately,
like
the flours we
use. When we
prepare a dish
we try to keep
the ingredients as
separate as possible,
Allergen
Substitute
Cow’s milk
Almond / coconut / goat’s* / rice / soy milk
Cow’s milk cheese
Goat’s* milk / soy cheese
Cow’s milk yoghurt
Goat’s* milk / soy yoghurt
Eggs (whole or albumen)
Orgran No Egg powder or, in baking 1 teaspoon vinegar = 1 egg
Gluten flour (wheat, rye, barley, oat)
Chickpea, cornflour, millet, rice, soy flour
Mayonnaise
Egg-free mayonnaise (From Mommy with Love, All Joy)
Wheat bread
100% rye bread / rice cakes /corn thins /Finn Crisp crackers
Wheat Flour
Batley / rye flour
* Goat’s milk is only an alternative to cow’s milk for a small percentage of those who are allergic to cow’s milk.
Information taken from Cooking for an Allergy-Free lifestyle by Tammi Forman, published by Struik.
CHEF! Issue 26 | 33
Interest
Free-From Menus
interest
Trends for the Year Ahead
At the end of 2011, chefs, restaurateurs and forecasters were looking into their crystal balls and picking
out the trends for the year ahead. Sometimes these trends don’t relate to the South African scene, but for
interest’s sake it’s good to see what’s happening on menus around the world. We’ve picked three sources
and showcased their thoughts on the year ahead.
Menu Trends
The American National Restaurant Association’s survey of
nearly 1800 professional chefs, all members of the American
Culinary Federation, is an eagerly anticipated one and as it’s
dictated by chefs working in the industry, it has a tendency to
be correct. www.restaurant.org.
•
•
•
•
Locally sourced meats and seafood
Locally grown produce
Healthful kids’ meals
Hyper-local items (produce grown or reared on the
establishment’s property)
• Sustainability as a culinary theme
• Children’s nutrition as a culinary theme
• Gluten-free/food allergy-conscious items
Flavour Forecast
McCormick South Africa have released their top 6 global
flavour trends for the year of 2012 – and if these trends are
anything to go by, our tastebuds are in for a treat. The forecast
was developed by an international team of McCormick Chefs,
sensory scientists, trend trackers, marketing experts and food
technologists from around the world. www.mccormick.com.
Honouring Roots: Globalisation has taken hold and as
cultures evolve, it is imperative to preserve the integrity of
regional flavours worldwide. Chefs will be inspired by these
traditional flavours, using them in combination with other
flavours that appeal to modern tastes without abandoning
cultural authenticity. Think along the lines of authentic
Hispanic foundational flavours such as Sofrito (garlic, onion,
bell pepper and tomato sautéed in oil), or Korean pepper paste
with sesame, Asian Pear and garlic.
Quest for the Ultimate: Food fanatics won’t rest until they’ve
found the pinnacle of fulfilment in food and are determined
to find the ultimate flavourful food experience (whether it’s
zesty, refreshing, umami, pungent or textural). They’re going
to go all-out to find the perfect ingredient, such as the Meyer
lemon, and when used with sweet limoncello and herbal lemon
thyme, the lemon’s flavour profile just got multi-dimensional.
Unusually, dill and mint will pair up with melon and cucumber
to provide the ultimate refreshment with a savoury, herbal
touch.
34 | CHEF! Issue 28
•
•
•
•
•
•
•
•
•
•
•
•
Locally produced wine and beer
Sustainable seafood
Whole grain items in kids’ meals
Newly fabricated cuts of meat
Farm/estate-branded items
Food trucks/street food
Artisan spirits
House-made/artisan ice cream
Health/nutrition as a culinary theme
Non-traditional fish
Fruit/vegetable kids’ side items
Children’s mini-meals
(i.e. smaller versions of adult menu items)
• Culinary cocktails (cocktails made with ingredients
normally associated with cooking, such as basil and
rosemary)
Veggies in Vogue: Maybe it’s the rocketing meat prices or our
growing concern for both our and the planet’s health, but vegetables
are no longer second class citizens. Used inventively, vegetables such
as aubergine and squash can be even more interesting than meat;
pair aubergine with honey and harissa for a sweet, North African
heat, and squash with red curry is a match made in heaven and
made a bit hipper with the world’s favourite cured meat – pancetta.
Simplicity Shines: While on the one hand consumers are all about
new flavour combinations, there is something memorable and
endearing about simple flavours. The warm, spicy ginger is paired
with coconut and vanilla is paired with butter, both pairs versatile
enough to use in a sweet or savoury setting.
Flavourful Swaps: We’re watching what we eat, so it’s time to
cut the fat not the flavour. In fact, flavour just got extreme with
flavour combinations that are punchy and good for you. Rooibos,
cinnamon and plum come together to form a winning combo –
think rooibos-smoked seabass with cinnamon caramelised plums.
Grapefruit and red pepper are both visually exciting and pair
together beautifully – think of an oyster topped with grapefruit
and red pepper relish.
No Boundaries: Anything goes for culinary trailblazers who are
discovering, reinventing and playing with food, taking nothing as
given and breaking the rules. Think sweet soy with tamarind and
black pepper – a steak sauce with an oriental flair – or blueberry
with cardaom and corn masa; all are transcending regional bounds
and finding new flavour partners that enhance each ingredients
flavour.
Restaurant Trends
Baum +Whiteman, the New York-based
restaurant consultants, have released their
forecasts for the year – while many of the
forecasts aren’t destined to be realised,
their list always provides an inventive
look at what the year might hold for
restaurants. www.baumwhiteman.com.
• The firm forecasts the demise of
a number of small mom-and-pop
eateries as the economy doesn’t show
signs of improving any time soon –
big corporate chains will be able to
weather the storm as they have more
money behind them.
• Anything goes – devil-may-care
culinarians are throwing caution to the
wind and mixing flavours from all over
the world for a tastebud showdown. A
mutli-ethnic, multi-sensory dining
experience is on the horizon where
flavours clash on purpose. It’ll happen
on the lower end of the spectrum
where food is cheap as diners don’t
have to risk big bucks on an unknown
entity. Sandwiches stuffed with wild,
mismatched ingredients. Smaller
operators are going to use these
flavours on their menus as they’re able
to adapt, unlike bigger corporates
where change happens slowly and cost
is always an issue.
• Bread is passé this year sandwiches
will be made using anything other
than bread arepas (South American
corn pancakes), flattened tostones
(fried green plantains), waffled, rice
cakes,etc.
• Innards and other odd parts have been
increasing in popularity, and they’re
featuring even more on the menu this
year – tongues, gizzards, pigs’ ears in
breakfast dishes and as snacks, tripe,
crunch-fried chicken livers and beef
heart.
•
• Homemade vegetable and fruit
pickles with a twist – chefs are adding
interesting ingredients to spice up the
pickles, such as fish sauce, peppers,
ginger, yuzu, smoked paprika and star
anise. Kimchee, the Korean pickled
cabbage, will be featuring on menus
heavily.
• The news of Korean food has been
spread far and wide in America
with the advent of food trucks
– bulgogi (marinated meat
dish), kimchee (see above)
and bibimbap (rice dish)
are all new foodie buzzwords in
the American lexicon.
• Some are returning to the
restaurant scene after the
difficult economic times – they
won’t be spending a vast amount
but they want to have fun
spending. Because of this we’ll
see interest in comfort food waning,
and restaurants introducing jazzed
up and funky versions of classics.
Work is keeping people on the
road longer, so this will see social drinking
at 16h00 and late night dining at 22h00. Items that easily
accompany drinks will do well, such as round, quick-and-easy-to-eat snacks –
kimchee and parmesan filled arancini, fried goat cheese balls, spherical falafel,
meatballs, croquettes. All are quickly fried and served with contemporary
multi-ethnic sauces and dips.
• Restaurants are turning unused backyards, oversized parking lots and rooftops
into beer gardens – good, affordable beer and unchallenging bar food like
pretzels, hot dogs and burgers.
• Chefs are creating beautiful edible natural-looking landscapes in homage to
foraging and molecular gastronomy – called ‘wildcrafting’, landscapes include
items such as chocolate soil, white acorns, fir needles, dried and crumbled
mushrooms, black olives, bulgur wheat, sprouting grains, eucalyptus leaves,
chickweed, wild ginger, wood sorrel, yarrow and sumac.
• Japanese craft beers are on the up and are gaining a following.
• Plating trends will move from stacking food as high as possible to stringing
out ingredients in chunky lines along oblong or rectangular plates.
• Peruvian food and flavours are gaining momentum as last year September saw
many of the world’s best chefs attend a conference in Lima that put Peruvian
cuisine and ingredients in the spotlight. Dishes include causas (spicy potato
balls filled with meat), lomo saltado (stir fried marinated and spiced beef with
red onions, tomatoes and parsley), aji amarillo (hot yellow chilli pepper),
anticuchos (marinated grilled meat on skewers), cuy (whole roasted guinea
pig), tiraditos (similar to ceviche) and the vibrant acidic fruits and juices that
go into their unique raw fish preparations (think ceviches).
• Baum + Whiteman warn that words ‘artisan’, ‘heirloom’ and ‘local’ will
become overused and their true meaning become polluted, there will soon
be too many farmers markets and that too many chefs are smoking too many
foods.
• Buzzwords for the year: Fresh sardines. Ultra-long dry aging of meat. Uni.
Yuzu. Tamarind. Ox tail. Duck will make a comeback but not covered in
sticky orange marmalade. Hand-made ricotta and burrata. Kalbi, bibimbap,
bulgogi (bulgogi right from ifood tv). Huacatay (Peruvian black mint).
Bone marrow. Flowers used in plating. Hibiscus. Arepas. Coconut oil. Goat
meat. Shiso. Nordic cooking and ingredients. Upscale restaurants joining
shopping center food courts. Lamb ribs and belly. Bao. More salad bars using
better ingredients. Nduja (spicy spreadable pork sausage). Micro-distilleries.
Bacalao (dried and salted cod). Green papaya. Seaweed in non-Asian dishes.
CHEF! Issue 28
26 | 35
Advertorial - Beverage solutions
Ciro continues to
Invest in Innovative
Beverage Solutions
Welcome to this year’s first beverage solution feature! In upcoming issues, we will research
specific solutions for relevant channels with the help of Ciro Beverage Solutions.
At the recent Innovations Carousel, Ciro Beverage Solutions unveiled its offerings across all its brands
for the year ahead, solutions that will service any scenario. Ciro is well-placed to meet the needs of any
and every establishment. From canteens and forecourts to restaurants and hotels, there is a stylish answer
to every beverage need, leaving establishments with no excuse to serve drinks that are less than perfect.
Whatever your establishment’s needs are, a complementing beverage solution can be supplied by Ciro,
with training and equipment servicing to ensure that your investment is delivering its optimum potential.
Lavazza
At the forefront of coffee trends and culture, Lavazza is an iconic
brand that is recognised world-wide. The brand has expanded on
its top quality image with a number of innovative offerings. A new
blend that’s offered is the 100% Arabica ¡Tierra! where the beans
have been sourced from South American communities that grow
and harvest their crops sustainably. A filter blend brings the Lavazza
taste in filter coffee form and the Lavazza capsule system ensures easy
accessibility to the brand in establishments that don’t have a barista.
Lavazza can be enjoyed in different forms across the menu, one
notable application is the Cremespresso which has been developed
solely for use with Lavazza. Using a granita machine, restaurants can
create a silken, frozen dessert with the unmistakable taste of Lavazza
espresso running through it. Lavazza syrups and equipment allow
espresso to be taken a step further, giving guests a wide variety of
beverage options. Coming soon are further recipes that have been
developed to capture consumers’ search for drinking experiences
that are perfect and classic, indulgent, refreshing or natural.
This innovative brand has branched out. While it is still perfect
for use in a hotel or restaurant with coffee created by a barista, the
iconic Lavazza taste can now be experienced in a number of different
applications. Establishments that use filter coffee can now offer
the Lavazza brand by using Lavazza‘s filter coffee blend. Offices,
conference facilities and establishments that want to bring the high
profile of Lavazza to their facilities but don’t have the need for a
barista can offer Lavazza by using the branded capsule machines,
producing consistent cups of Lavazza coffee. With new branded
point of sale items such as table talkers, grinder branding, take away
cups and posters, establishments can advertise their affiliation with
the brand and draw customers that choose Lavazza over others.
36 | CHEF! Issue 28
Douwe Egberts
This internationally-recognised brand has over 250 years of coffee experience and
continues to impress with a range of cafitesse machines that produce consistently quick
cups of coffee that are high in quality and low in maintenance and wastage. There is a
growing demand for bean to cup coffee and the Douwe Egberts Cafitesse system fits
the bill. The coffee used is roasted on the same day of delivery, and no air is used in
the production phase nor any additives or preservatives. The coffee’s packaging ensures
that the contents are not exposed to oxygen at all, and the machine that the coffee is
stored in keeps the contents chilled ensuring total freshness and taste. The strength of
the coffee can be set for each cup and the texture of the milk foam produced by the
machine is incredible.
The Douwe Egberts Cafitesse System is available for a number of different
establishments, such as offices and boardrooms. The Cafitesse 50 is ideal for smaller
environments, producing 40-60 cups of coffee a day, while the Cafitesse 60 produces
cappuccino with real milk and is perfect for medium-volume demands. If you’re in a
higher volume area, the Cafitesse 110 and 120 can deliver 200 and 360 cups an hour.
Other options include the Cafitesse 300, which is a heavy-duty dispenser producing
coffee in either a pot or cup, and the Cafitesse 700 which is best for high volume and
offers hot chocolate and cappuccino.
Instant Coffee Machines
It is not always possible or necessary for establishments to have a barista on site, but that
doesn’t mean that coffee drinkers should suffer. Ciro distributes a number of machines
that produce quality coffee to suit different needs, from 30 cups a day to 600 cups a
day. Machines can produce hot and cold beverages, freshly-ground bean to cup coffee
or even freshly brewed teas. The Krea machine has easy-to-use selection labels and
was designed for table-top self-service use. The marketing opportunities are endless
when using the Karisma machine as the equipment has a USB port and a screen where
promotional videos can be displayed. Apart from visual innovations, a number of fullyautomatic machines are now able to use fresh, real milk with the Shearer machine
allowing the user to adjust the temperature and texture of milk foam so that it suits any
latté art need.
These machines have all advanced in leaps and bounds and have been developed to
produce exceptional coffee at the touch of a button while still being easy to clean
and use. There is an instant coffee machine for every channel – small or large offices,
conferencing facilities, restaurants or hotels without the space or need for baristas, or
any establishment where a premium is placed on fast service and consistency. Selfservice table top machines are even available as in-room solutions. While machines vary
in applications and abilities, they are all superbly high in quality.
Filter Coffee Revolution
These days, filter coffee is seen as inferior to espresso-based beverages. However, it’s
really one of the best and quickest ways to showcase freshly ground coffee. Ciro is
hoping to bring the scent of freshly-brewing coffee back into the establishment – this
welcoming scent adds a personal, inviting touch to any establishment. In partnership
with Bunn, Ciro wants to bring the love and art back into making filter coffee. They’ve
called this movement the Filter Coffee Revolution. Coffee made with Bunn machines is
always consistent because the human element is taken out of the preparation. Portions
are either full or half so that, as people won’t be adding a spoon here or a spoon there,
the coffee strength is constant. The machine can also read the type of bean blend used
and will adjust the weight of beans ground accordingly. This makes changing blends
quick and easy.
The Bunn machine’s filter coffee is perfect for forecourts and canteens, servicing a large
amount of people who are looking for quick service and a consistent cup of coffee. The
equipment can service both low and high volume requirements, from 12 cups of coffee
to options that address bulk brewing.
CHEF! Issue 28 | 37
Five Roses Long Leaf Teas
Addressing the consumer demand for both
health and luxury, Five Roses has developed 6
new flavours in their long leaf tea range. Using
real fruit, these teas fit the bill of being an
affordable luxury and each tea bag is silk so that
the consumers can see the contents of the bag.
The flavours include Summer Dreams (Berries
and Flowers), Spellbound (Green Tea and Passion
Fruit), Deep Secret (Ceylon and Rose Petals),
Golden Gift (Lavender and Chamomile), Butter
Cream (Rooibos and Vanilla) and Bonfire Night
(Green Tea, Apple and Cinnamon).
The Five Roses Long Leaf Teas are the perfect
addition to high-end establishments that want
to offer a decadent hot beverage treat that will
appeal to many customers. The tea bags are also
accompanied by display stands for the counter and
table, enticing consumers to try out the new range.
Ciro Gauteng 011 287 6700
Ciro Durban 031 792 0900
Ciro CT 021 447 6110
www.ciro.co.za
38 | CHEF! Issue 28
By Ryan Duvenage
Elaborate cocktails are all well and good but especially during
our hot summer months a simple and refreshing high-ball is
just what the doctor ordered! High-Balls are a family of mixed
drinks consisting of a spirit and non-alcoholic mixer served
tall with ice. In South Africa this often means brandy, vodka
or rum with coke but in this issue we’re going to take a look at
a few more exotic variations on the theme.
While often thought of as slightly more pedestrian than
most cocktails, when made well a good high-ball is a
fantastic alternative. These drinks are a quick and delicious
way to beat the heat and are ideal for parties as they are
easy to make for lots of guests. Instructions for all drinks
below are: combine ingredients over plenty of ice in a tall
glass. Stir and serve.
Tom Collins
•
•
•
•
35ml Gin
25ml Sugar Syrup
25ml Lemon Juice
Soda Water
A little more complex than most HighBalls, the Tom Collins is still quite
simple and well worth the effort! This
quintessential summer drink can also be
made in large jugs to beat the heat by
bumping up the ingredients in the same
proportion.
Dark ‘n Stormy
• 35ml Dark Rum
• Ginger Beer
• Wedge of fresh lime
Created on the Carribean island of
Bermuda, probably by Royal Navy
sailors, the preferred brand (legally
trademarked in the US in fact!) is
Goslings Black Seal Rum. Since
Goslings is not available in South
Africa however, anything rich, dark
and flavourful will do.
Campari & Orange
• 35ml Campari
• Fresh Orange Juice
• Slice of fresh orange
The bitter-sweet, citrus flavours of
Campari pair perfectly with fresh
orange juice. For those that prefer
something with a slightly bitter
edge.
Horse’s Neck
•
•
•
•
35ml Brandy
2-3 dashes Angostura Bitters
Ginger Ale
Twist of Lemon peel
Originally created as a non-alcoholic
drink, the Horse’s Neck evolved in
the late 1800’s to become one of the
most timeless Brandy drinks around!
The name comes from the twist of
lemon peel sticking up out of the
top of the drink...apparently like a
“horse’s neck”.
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CHEF! Issue 28 | 39
Good Spirits
High-Ball
Cocktails
squeezed!
y
l
h
s
fre
Freshly squeezed juice,
squeezed from real
oranges, right in front of
your customers...
If this sounds like a good idea but
conjures up images of a sticky mess
which is more hassle than it’s worth,
don’t give up hope just yet!
BCE, Southern Africa’s leading
supplier of kitchen utensils, industrial
cookware and commercial kitchen
appliances to the hospitality and
foodservice industries, is now the sole
distributor of Zumex – a product that
has revolutionised the market due to its
quality and reliability. As the leading
manufacturer of automatic citrus juicers,
Zumex combines innovation, quality
and the latest technology to ensure that
juicing need never be a hassle again!
BCE stocks a full range of spare parts
and guarantees to provide full back-up
and after-sale services on your machine!
Advertorial
Just some of the features and benefits of investing in a Zumex
juicer include:
•
There is a Zumex model to suit every establishment, depending on your type of
operation and demand for orange juice. This means that guest houses with a low
demand for orange juice will not need to invest in the same size machine as large
hotels and restaurants that require constant and large quantities of juice.
•
The Zumex is available in a range of sizes and colours, meaning that it can be as
inconspicuous or as eye-catching as you want it to be!
•
The Zumex is quick and easy to operate, allowing guests to help themselves.
•
Zumex products offer maximum quality and safety, fulfilling the most demanding
certifications worldwide!
Zumex is distributed in South Africa exclusively by BCE Foodservice Equipment.
To arrange a demo or to locate a dealer in your area, please call 0800 332 537
or visit www.bce.co.za or www.zumex.com.
*The Zumex range is available in silver, graphite and orange
food feature
Reuben
Cooks Local
One of South Africa’s most well-known chefs showcases the bountiful local
produce available in SA, from rooibos and apples to spanspek and Karoo
lamb, buchu and mielies to waterblommetjies and guavas. Reuben Riffel
accompanies each recipe with either additional insight into the ingredient
or a food memory from his childhood. Beautifully photographed, this is
a cookbook to be savoured and enjoyed, with the additional pleasure of
knowing that all of these ingredients are simple to find.
Salad of iceberg lettuce, dried cranberries and croutons
with creamy goat’s cheese
When I was growing up there was no
such thing as fancy lettuce leaves. The
only available lettuce was iceberg and
Ma would serve it in many shapes
and forms. Today, I believe it’s highly
underrated. Here I serve a salad
of creamy goat’s cheese with salty
anchovies and tart cranberries in a
case of iceberg.
Serves 2
1 large iceberg lettuce
2 tablespoons dried cranberries
Croutons
2 tablespoons butter
4 slices stale bread, cut into 5mm by
5mm cubes
Goat’s cheese, anchovy
and miso dressing
2 egg yolks
¼ cup extra virgin olive oil
1 cup good quality store-bought
mayonnaise
¼ onion, finely grated
2 teaspoons chopped anchovies
Pinch sea salt
Pinch black pepper
½ cup Parmesan, finely grated
¼ cup goats cheese
1 teaspoon chopped garlic
1 teaspoon miso
1 teaspoon Worcester sauce
1 teaspoon freshly grated horseradish
Prepare the croutons and dressing.
Peel the greener loose leaves from the
iceberg lettuce, leaving only the firm
leaves. Slice in half widthwise. Cut off
the round bottom of each half so it
stands easily without swinging
around. Place one half in each
serving bowl. Drizzle the
dressing over each one and
garnish with the dried
cranberries and croutons.
Melt the butter in a
nonstick pan. Add the
bread cubes and keep
tossing over a medium
heat until they turn
golden brown. Take
care not to brown too
much; remember that
when the croutons are
taken out of the pan they
will continue to cook for a
Reuben Cooks Local is published by Quivertree Publications and retails for R390.
Photographs are taken by Craig Fraser.
42 | CHEF! Issue 28
while because of the heat of the butter.
Place on paper towel to drain and allow
to cool.
Whisk the egg yolks. Slowly whisk in
the olive oil and then mix in the rest of
the ingredients.
Buchu, pumpkin,
parsnip and apple
soup with panseared apple and
apricot kernel oil
Buchu is prized for its medicinal purposes
and when used in cooking, imparts a
unique herbal fragrance and flavour. But
it needs to be used sparingly. Dried buchu,
which is what I’ve used in this recipe, can
be found at most health shops.
Serves 2
4 leaves buchu
2 cups peeled and chopped pumpkin
¾ cup peeled, cored and chopped
Granny Smith apple
1 cup peeled and chopped parsnip
¼ cup chopped celery
¼ cup chopped leeks
2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon moskonfyt
¼ cup cream
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons olive oil
4 slices Pink Lady apple
2 teaspoons apricot kernel oil
Vegetable stock
2 carrots, halved lengthwise and chopped
2 onions, quartered
2 tomatoes, quartered
½ bunch celery, chopped into a few
pieces
2 cloves garlic
1 bay leaf
About 1 litre water
In a large pot, sweat the buchu, chopped
pumpkin, apple, parsnip, celery and
leeks in 2 tablespoons olive oil for
about 10 minutes. Add 20ml of water
if the vegetables get too dry so that they
can keep on sweating, bringing the
sweetness out of the vegetables. Cover
the vegetables with vegetable stock and
cook for another 10–15 minutes on
medium low heat until the pumpkin
is cooked through. Add the lemon
juice and moskonfyt. Stir in the cream
and seasoning. Blend the soup until
very smooth and keep warm. Heat 2
teaspoons olive oil and fry the Pink Lady
apple slices on medium-high heat till they start to turn golden and curl on the sides.
(This will happen quickly as there is lots of sugar in the apple that will caramelize
within seconds of getting up to temperature.) To serve, divide the soup between 2
warm serving bowls. Carefully place the apple slices on top of
each serving and drizzle with apricot kernel oil.
Vegetable stock
Put all the vegetables, the garlic and bay leaf into a large pot and cover with water
(about 1 litre). Bring to the boil and simmer for 2–3 hours, skimming off impurities
when necessary. Strain and set aside.
Win a copy of Reuben Cooks Local!
To win a copy of Reuben Cooks Local, just send the answer to the
following question to Sarah at [email protected] by the
15th of April.
Which Western Cape town is home to Reuben’s first restaurant?
CHEF! Issue 28 | 43
food feature
Whole red roman crusted with chilli-lime salt and stuffed
with celery and lemon
Red roman is a rich, delicate white-fleshed fish, endemic to South Africa, which reminds me of crayfish. Here I’ve served it with roasted
winter root vegetables. This is best placed on a platter in the middle of the table so that everyone can help themselves.
Serves 2–4
4 medium carrots, peeled
6 baby turnips
20 baby beetroots
¼ cup olive oil
2 teaspoons sea salt
1 whole red roman, gutted and scaled
2 tablespoons chilli-lime salt
3 stalks celery, leaves left on, chopped
1 lemon, sliced
2 tablespoons olive oil
Preheat the oven to 190˚C. Put the carrots, turnips and
beetroots in a baking dish. Dress the vegetables with ¼
cup olive oil and season with sea salt. Cover with foil and
bake for about an hour until the vegetables are cooked.
Reduce the oven to 160˚C. Score the fish with a sharp
knife. Rub the fish inside and out with the chilli-lime salt.
Fill the cavity with the celery and lemon. Put the fish on
a sizeable baking tray. Drizzle with 2 tablespoons olive oil
and bake for about 40 minutes to 1 hour, depending on
the size of the fish. To serve, put the fish in the middle
of a large serving platter. Decoratively pile the vegetables
around it and drizzle around the parsley-lemon oil.
Parsley-lemon oil
Parsley-lemon oil
1 cup parsley leaves
Juice of 1 lemon
1/3 cup extra virgin olive oil
44 | CHEF! Issue 28
In a pestle and mortar, crush the parsley leaves to a
smooth paste. Mix in the lemon juice and oil until well
blended.
masterclass
Recipes and styling by
Jodi-Ann Pearton of the
Food Design Agency,
photographs taken by
Christoph Hoffmann
Gnocchi
This all-Italian classic takes pride of place on any table,
though when prepared incorrectly they can be stodgy and
unappetising. Chef Jodi-Ann Pearton of the Food Design
Agency shows us the correct way to make perfect gnocchi,
and then describes three sauces with which to accompany
them. Top tips to remember? Always mash the potatoes
when they’re hot, make sure to use salted water to boil
them in and only cook a few at a time.
1
2
Jodi-Ann Pearton
3
Gnocchi Recipe
750gpotatoes
small egg
1
½ tsp salt
¾ cup cake flour
¼ cup olive oil
4
• Preheat an oven to 180°C.
• Bake the potatoes until they are very soft.
• While the potatoes are still hot, remove the skin and then pass them through a sieve into a
bowl.
• Add the egg, salt and flour to the potato and knead well to form a soft dough.
• Roll the dough into sausage shaped rolls and cut it into small pieces. You may shape them
utilising a fork.
• Drop the gnocchi into salted, boiling water and cook them until they rise to the surface.
• Toss the gnocchi in olive oil – at this point they may be chilled and frozen between layers of
greaseproof paper.
• When you are ready to serve the gnocchi, melt butter in a non-stick pan and gently sauté the
gnocchi until golden brown, take care not to damage the gnocchi as they are very delicate.
46 | CHEF! Issue 28
26
5
6
7
10
8
9
11
12
15
13
14
16
Gnocchi with White Wine Gastrique
½ cup brown sugar 2 – 3 star anise
5ml pink peppercorns 2 sticks cinnamon
½ cup orange juice
½ cup excellent quality white wine
• Place the sugar into a sauce pan over medium
heat.
• Allow the sugar to caramelise.
• Pour the wine into the caramel with the spices and
stir until the sugar dissolves again
• Add the orange juice and simmer until reduced to
the correct consistency.
• Nap the gnocchi with the gastrique and garnish.
Gnocchi with Sauce Vierge
300g cherry tomatoes, halved
5spring onions, sliced thinly
1red onion, chopped very finely
2lemons, zest & juice
1cucumber, brunoise
10g basil, chiffonade
100ml olive oil
Mix all ingredients together and toss gnocchi through
the sauce vierge. This is an excellent summer dish.
Gnocchi with Crispy Bacon and
Pea Sauce
½ cup chicken stock ½ cup fresh peas
½ cup cream pinch nutmeg
fresh herbs
parmesan cheese
½ onion, finely chopped
1 clove garlic, crushed
5ml thyme leaves, picked
2 rashers oaked smoked streaky bacon
• Sauté the onions in a saucepan with a little oil
or butter.
• Add the garlic and thyme and cook for a
further 2 minutes.
• Dice the streaky bacon and add to pan, cook
slowly to render. Once crisp add the stock and
reduce by half, add the cream and reduce until
thickened.
• Season with nutmeg, salt, pepper and herbs.
• Toss the gnocchi through the sauce and serve
with parmesan cheese.
CHEF! Issue 28 | 47
Advertorial
Chefs should be
Soya Savvy
Soya products serve as an excellent alternative to
the use of dairy products, and this is the route
that many lactose intolerance suffers follow.
Even non-sufferers often opt for soya-based dairy
alternatives, as the health benefits and versatility
of these products are extensive.
Catering to this growing niche market is
becoming increasingly popular, as health and
nutrition awareness is a trend that is growing
astronomically. Aside from that, customers whose
needs are recognised and catered for are sure to
give you repeat business, as it’s often little things
like this that make a large impact on people’s
perception of your establishment.
The age-old problem, however, is that soya
does not traditionally rank highly in the taste
department! And, of course, taste is very, very
important!
That’s why Alpro Soya’s versatile range of milk,
dessert and cuisine products are so highly sought
after within the industry – not only are they
dairy-free and perfect for the health conscious and
lactose intolerant alike, but they taste great too!
With natural and flavoured ‘milk’ varieties, tasty
low-calorie desserts and even a delicious cream
alternative product, Alpro ensures that your
customers will never again have to compromise
on taste to stay healthy!
These days, it seems that the prevalence of food allergies is
at an all-time high – lactose intolerance being one of the
most common ailments. This poses a challenge to anyone
working in the food or hospitality industry, as they will
undoubtedly be faced with customers’ allergies, intolerances
and specific dietary requirements at some stage.
48 | CHEF! Issue 28
26
What’s more is that Alpro is committed
to treading as carefully as possible on our
environment. From the sourcing of their soya
beans to the respect shown to every individual
involved in the processing method, and even their
environmentally-friendly tetra packaging, you can
be assured of the integrity undertaken along the
way.
But as they say, the proof is in the pudding, so
don’t take our word for it – taste it for yourself!
What is Soya Milk?
Soya Milk is a non-dairy form of milk that is made from soya
beans. Traditionally consumed by people who are allergic to cow’s
milk, this nutrient-rich alternative is gaining popularity in the
western world due to its associated health benefits.
Benefits of Soya
The health benefits of soya are widely researched and welldocumented.
• Soya is a great source of fibre, which helps with general
digestive function.
• Soya milk does contain fats, but these are of the good,
cholesterol-free variety, which prevents clogged arteries and
heart disease.
• Unlike normal milk, soya milk is lactose free. Around
75% of the globes population have some kind of lactose
intolerance and this is especially true of those of African and
Asian origin. Soya provides an excellent alternative.
• Soya contains isoflavones, which are thought to be linked
with a number of health benefits including the prevention of
heart disease, some cancers and osteoporosis. It is also a good
source of lecithin, vitamins B and E.
For a limited time period, Alpro is providing
hospitality and culinary establishments with
FREE SAMPLE PACKS
so that you can do just this... and share these
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Simply visit www.hospitalitymarketplace.co.za
and click on the
banner to submit
your details and we
will call you!
CHEF! Issue 28
26 | 49
SACA
Edward Clegg
Dinner Boyz
A
fter qualifying at Bournemouth College in UK, Edward returned
to his home in South Africa to take up a position at the Mount
Nelson Hotel in Cape Town with Garth Stroebel. After working
with Chef Stroebel for some time, he transferred Edward up to the
Westcliff Hotel Johannesburg where Edward first met and worked with
Chef Andrew Atkinson. The pair then went on to work together at the
Castle Kyalami and then the Michelangelo Hotel. As well as being a
member of Culinary Team South Africa, Edward has recently started his
own company, Dinner Boyz, where he hosts and caters for an assortment
of events, ranging from chefs tables to dinner parties.
Philosophy on food?
Good clean flavours, fresh produce, love and care.
What inspired you to become a chef?
The love of food and being able to make people happy. The pressure in a
busy kitchen just gets into your blood.
Globally, which chef do you admire?
Raymond Blanc and Neil Perry.
If you couldn’t be a chef, what would you be?
Anything using my hands and working with people.
What was your worst culinary catastrophe?
Burning 300 mince pies half an hour before a big function.
What is your fondest memory in a kitchen?
The day I got to run the pass on my own for the first time.
What dish would you cook to seduce someone?
Strawberries and cream with melted chocolate – less cooking time and
more time for other things.
What do you never cook?
Brussel sprouts.
What is the one dish you find hard to get right?
A really good and balanced Indian curry.
Who’s the most famous person you’ve cooked for?
Richard Branson.
50 | CHEF! Issue 28
Deconstructed Caesars salad with Chorizo
and Oven Roasted Cherry Tomatoes
Sliced Chorizo
200g chorizo
200ml Vegetable stock (made from 3 teaspoons of Knorr
Vegetable Bouillon granules)
Chopped parsley
Olive oil
5g Robertson’s salt and Robertson’s Pepper
1.Slice the chorizo lengthways on a slicer about 1.5
milimetre thick.
2.In a pan bring the stock to a simmer, place the chorizo and
blanch for 15 to 20 seconds.
3.Place the blanched chorizo on to the oven tray, drizzle with
a little olive oil, season and sprinkle with chopped parsley.
4.In a low oven around 70-80°C and place the chorizo
inside. Crisp up, although not to crispy.
5.This now forms the base of the salad.
Quail Egg
1.Fill a saucepan with 500ml salted water and place one egg
per person.
2.Slowly bring to the boil (remember, a quail’s egg cooks in a
fraction of the time normal eggs do) and cook for around
three to four min so that the eggs are not too soft.
3.Once cooked, place the eggs in cold water to stop them
cooking.
4.Peel the eggs, cut into quarters, season and sprinkle with
freshly chopped parsley.
Garlic Croutons
4 slices white or brown bread
200ml olive oil
1 clove garlic
Spring rosemary
1.Cut the crusts off the bread.
2.Cube the sliced bread in squares roughly a centimetre in
width and length
3.Heat the oil in a sauce pan
4.Add the garlic and rosemary to the oil.
5.Now that the oil has taken on the flavour of the rosemary
and the garlic, add the cubed bread.
6.Fry the bread until golden brown. Remove from oil and
place on paper towel.
Caesar’s Dressing
80ml white balsamic vinegar
300ml good olive oil
½ tsp grain mustard
2 tsp lemon juice
3tsp Worcestershire sauce
½ tsp lemon zest
150g grated boiled egg
100g grated parmesan cheese
5g Robertson’s salt and Robertson’s pepper
1.Add all the ingredients besides the oil to a food blender.
2.Blend until you have a smooth paste and add the oil slowly
until you are happy with the consistency.
3.Season to taste.
Balsamic Reduction
100ml black balsamic
40 ml red wine
50g castor sugar
¼ Robertson’s cinnamon stick
1 Robertson’s star anise
100ml water
1.Place all the ingredients in a sauce pan bring to the boil
then reduce the heat and simmer.
2.The reduction will be ready when in reaches a syrup like
consistency.
Baby Cos Lettuce and Micro Herbs
1.Pick a good selection of the baby Cos lettuce and the
micro green, make sure you have some pea shoots in the
mix.
2.Wash all the greens and just before serving season and
dress with a little oil.
Oven Roasted Cherry Tomatoes
1.Pick some red and yellow cherry tomatoes.
2.Quickly blanch in some hot water.
3.Cool in ice water now from the top end to the core end
peel the skin back to form a floral top.
4.Season and drizzle with some oil, roast in an oven at 180°C
for around 5 to7 minutes and cool.
Sautéed Red Onion
1.Peel one red onion.
2.Cut onion in half and remove core.
3.Slice the onion into slices, forming crescents.
4.Separate all individual slices.
5.Using the oil that was left over from the croutons, fry
the sliced onions for just a few seconds to take away the
sharpness.
CHEF! Issue 28 | 51
SACA
How To Enter
Competit ions
By Jodi-Ann Pearton, SACA Director of Competitions
Many people are petrified of competing in cookery competitions but instead of shying
away allow me to remove the anxiety and guide you through the process of how to go about
approaching competitions in a successful and stress-free way! Competitions are an amazing
way to network, grow your career and get exposure, so what are you waiting for? Push the
boundaries and work out of your comfort zone, this is how we learn!
Entering a competition.
Now you are ready to fill in the entry form either online or
in black pen, in print.
• Correctly standardised recipes are utilised
(examples on www.saca.co.za)
• Full colour photographs are submitted with each recipe
(1/3 of the page)
• An easy-to-read font is used or clear handwriting
• No names must be put on the recipes or photographs
(as judging is done blind)
• All compulsory products need to be highlighted on the
recipes and methods
• Careful thought needs to go into the content of the
recipe and the photograph as this is the only medium
with which the judges may select you
• Good colour, texture and visible flavour showcased
• Correct and accurate methods
• Correct headlines and accurate terminology
Many competition entries require a menu submission with
recipes and colour photographs and this is to allow the
initial judging panel an opportunity to select the correct
candidates to compete in the final rounds of competition.
With this in mind may I emphasise that this leg of the
process is very important.
Once you have a correctly completed the entry it is time to
submit. Never take a chance with the entry arriving safely
and on time. Submit with plenty of time available before
the closing date. Bind your entry in a presentable way and
ensure to have once copy hand delivered and if possible, on
copy e-mailed.
The entries submitted are judged according to the same
criteria that will be used in the final rounds so it is extremely
important that the following points are followed:
In the next edition we shall discuss preparation
for competition day and how to work
towards the goal of winning.
The first thing to ensure is that you are a member of The
South African Chefs Association. By being a member
you have access to all the latest competition entries and
guidelines as well as access to current food trends.
Once you have found a suitable competition that you would
like to enter, read the guidelines with care. Ensure that you
understand the criteria and the entry form. Ask as many
questions as you need to in order to ensure that you handle
the process correctly from the start.
52 | CHEF! Issue 28
Example of One Dish of an Entry:
Seared Scallops with a hazelnut vinaigrette served with a pickled
cucumber mat, madumbe and vanilla puree, snoek pâté & a celery and
port-jelly salad.
METHOD
Seared Scallops:
1. Heat a non-stick pan and add oil and butter
2. Sear the scallops on a high heat for
approximately 2 minutes per side until just
cooked through
Hazelnut vinaigrette:
1. Chop the hazelnuts and mix all ingredients
together, season well and set aside
Madumbe & vanilla puree:
1. Chop the madumbes and boil gently in the
stock until completely tender
2. Drain the vegetables and retain the stock
3. Place the soft madumbe into a chinois and pass
it, scrape the vanilla seeds into the puree and
then correct the consistency with the retained
stock
4. Season well
Pickled cucumber mat:
1. Cut the cucumber into long strips discarding
the seeds
2. Cut the strips into blocks approximately
5cm x 2.5cm
3. Mix the vinegar, oil, sugar, salt and spice
together and pour it over the cucumber
4. Allow to rest overnight to pickle
Serves: 4
EQUIPMENT: Pots, Pan, Chinois
INGREDIENTS
Seared Scallops:
8
fresh scallops
30mloil
10gbutter
Salt & pepper
black lump fish caviar
16ml
8ml
lemon zest
6 day old celery micro 8ml
greens
Hazelnut vinaigrette:
toasted hazelnuts, skinned
8
60ml
hazelnut oil
white wine vinegar
40ml
2ml
smoked salt
2ml
ground black pepper
Madumbe & vanilla puree:
Madumbes, peeled
350g
chicken stock
1L
80gbutter
1
vanilla pod
Pickled cucumber mat:
cucumber, peeled
1
70ml
spirit vinegar
50ml
vegetable oil
30mlsugar
15ml
cumin seeds, toasted
10mlsalt
Snoek Pâté:
Snoek Pâté:
fresh, un-smoked snoek
200g
100ml full cream milk
bouquet garni
1
1
carrot, chopped roughly
rib celery, diced
1
1
onion, quartered
olive oil
30ml
2
spring onions, di-cut
Salt & pepper
Port jelly:
500mlport
60gsugar
2
leaves gelatine
Celery Salad:
2
ribs celery
20
small rosa tomatoes
red onion, brunoise
¼
coriander micro greens
30
1. Poach the snoek in the milk with the bouquet
garni and stock vegetables
2. Once cooked remove the fish and chop gently
until a fine pâté forms
3. Mix in the spring onion and season well.
Port jelly:
1. Mix the port and sugar together and reduce by
half
2. Sponge the gelatine in a little water and add to
the hot port mixture
3. Pour into an oiled tray and allow to set
4. Cut out perfect squares
Celery salad:
1. Peel the celery
2. Use the peeler to remove long thin strips of
flesh from the ribs, blanche these then place
them in ice water
3. Cut the remaining celery on the dias
4. Peel the tomatoes
ASSEMBLY:
1. Place the celery ribbons, di cuts, tomatoes
and jelly together on the plate to form a salad,
garnish with coriander micro greens and dress
with hazelnut dressing
2. Lay 3 pieces of cucumber onto the plate with a
little pickling liquor
3. Set the scallops beside the cucumber and top
each with 2 ml of lumpfish caviar, a little
lemon zest and 2ml of baby celery micro greens
4. Quenelle the snoek pâté and madumbe puree
and set beside the scallops, season well
5. Dress the scallops and plate with hazelnut
dressing.
6. Serve
CHEF! Issue 28 | 53
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SACA
World Association of Chefs Societies
Spotlight on Iceland
We chat to Hákon Már Örvarsson, a member of the World
Association of Chefs Societies (WACS) from Iceland, about what’s
happening on the culinary scene in his country.
I am a part time teacher at the Culinary Institute of Iceland in Winters and I run and
operate a fine dining lodge attached to a salmon river in the summertime and freelance
private functions during the whole year. I am also a 2001 Bocuse de Bronze winner
and a board member of the Icelandic Chefs Association.
My country’s cuisine is very much produce driven: fish and shellfish from the Cold Atlantic, free range lamb from the
mountains and unique dairy products. A famous and very traditional dish is a pot au feu soup of lamb shank or shoulder called
Kjötsúpa. Combine in a stock pot goulash pieces of lamb, some of the season root vegetables (coarsely chopped), chopped
cabbage, bay leaf and soup herbs. Bring up to the boil with water just to cover and let simmer for two to three hours. Season to
taste and serve.
I would describe our hospitality industry as getting stronger. Tourism is increasing every year by some percentage
and getting stronger every year. The restaurant scene is very exciting with lots of new establishments being opened by hard
working young and ambitious professionals. Iceland is becoming more and more known for its performance on the culinary
fields. The culinary team of Iceland is doing an outstanding job, placing 7th overall in the Culinary World Cup, and our
candidates in the Bocuse d´Or always rank within the top 10 since we began participating.
The trend that is making a splash at the moment is Nordic cuisine. The young Icelandic chefs are inspired by the
country´s nature and the beautiful produce we have, and work with that spirit. They also travel and learn abroad to import
some of the best knowledge and technique there is. My speciality is Sautéed free range Icelandic lamb fillet prepared and cooked with a little fat so to render to a thin crisp coat.
It’s served with juniper-infused lamb jus reduction, root vegetables, dusted with herbs from the mountains and a sprinkle of
dried blueberries.
Academy of Chefs
The World’s her Oyster!
The Bidvest World Chefs Tour Against Hunger opened many
doors, not just for the charities which benefitted from the funds
raised, but also for the many friendships and partnerships that
were made. Patrice Marchand, part of the Belgian team, is set
to host the first recipient of the Walter Ulz Educational Fund
– Megan Cook. Megan has shown a keen interest in pastries
and chocolate work and will be jetting off to Belgium for a 3
month introduction course at Patrice’s Le Grillon restaurant in
Osweiller.
will begin work with one of the Academy of Chefs members
and will be available to share her experience and new found
knowledge with other members, especially the young up-andcomers in the industry. Megan was especially chosen as she has
no formal training in the hospitality industry, but demonstrated
her willingness and passion to get involved in food and its
preparation. Though she has no culinary background, she has
been making chocolates and pastries and selling them at the
counter of the factory shop where she works.
The restaurant is well-known for its high quality dishes and
the artistry shown in the pastry department, so Megan will
have the best training she can receive. Upon her return she
Academy of Chefs Chairman Philippe Frydman has plans to set
up a facebook page so that we’ll all be able to keep abreast of her
overseas training – watch this space!
56 | CHEF! Issue 28
Kabelo is serving his second term as an elected member of the South
African Chefs Association Board of Directors and works as a lecturer at
the HTA School of Culinary Art.
How did you get started as a chef?
It all started when I was 14 years old at Town View High
School in Krugersdorp. I took Hotel Keeping and Catering as
my 6th subject and during that time I worked at a number of
local restaurants in the area. I was interested in cooking as I
had spent most of my childhood with my mother in kitchen,
watching her prepare food and cooking us our favourite dishes.
After matriculating I went to further my business studies
at Birnam Business College where I received a Diploma in
Hotel Management. I then returned to the North West to the
School of Tourism to gain more knowledge and completed
my apprenticeship at Damark Caterers as the Sous Chef as
well as the Executive Sous Chef at Avon Justine. Damark
Caterers placed me onto the 3 year In-Service Apprenticeship
Programme at HTA to obtain more a formal qualification in
cookery.
Who is your culinary inspiration?
Chef Warren Jacobs Executive Chef at Turffontein race course
taught me to never accept failure, no matter how often it visits
you. Keep on going and never give up. Ever. Chef Stephen
Billingham taught me that the more you give you will find the
more you will get.
What is it like being a lecturer?
Exciting and challenging as I have a role in imparting culinary
knowledge to others and seeing them succeed.
Is there a young up-and-coming chef in SA that you
feel we should look out for?
Stacey Lee Chan - watch this space for this girl!
If you could eat at one restaurant in the world,
where would it be?
The Fat Duck Restaurant in England - I have heard so many
wonderful things about it.
What is the biggest mistake that you see being made
in kitchens repeatedly?
Young 1chefs
seem to
lose focus on the flavours and the taste
2012/03/15
4:16 PM
strip ads hosp.pdf
of food and focus too much on presentation of food. Food is
the grace of God and it is one of the fundamental joys humans
experience, so it is the chef ’s fundamental role to keep the
original and simple flavour of the food intact. Chefs can be
artistic with presenting food but they must preserve the identity
of the food.
What is your number one advice to young student
chefs?
Passion: You have to be passionate with what you do in order to
succeed.
Be a Good Listener: Listen to critics before praise in order to
improve.
Simplicity: You have to be very simple in your work.
Cooking skills: Strive to learn the
basics first, then to be creative
Education: To be updated and
follow what is happening in the
world.
What do you hope
to achieve as a board
member of SACA?
To continue to play a role in the
upliftment and transformation of
youth education.
SACA
Meet Kabelo Segone
Chef
Wineinterest
Profile
World
Sweet
Sweets for my
Questions about food and wine pairings or just want an excuse
to enjoy a glass of wine...contact Cape Wine Master’s student
and Chef, Debi van Flymen at [email protected]
I wanted to wish everyone a
“sweet” New Year by featuring
some of SA’s top dessert wines that
feel sensuously decadent. Many
people turn up their noses and curl
up their tongues at sweet wines
without giving the glorious elixirs
a second glance. In hindsight, it is
these masterpieces that first raised
South Africa’s profile on the world’s
wine stage.
Produced in the oldest winemaking
region of the Western Cape from
hand harvested sun ripened Muscat
de Frontignan grapes, the liquid
velvet first made on Constantia
Estate in the 18th and 19th century
found favour with Napoleon while
in exile on the island of St. Helena
as easily as it carved a niche in
the cellars of Buckingham Palace.
A firm favourite of Jane Austen,
Charles Dickens and Baudelaire;
the place of Vin de Constance is
unparalleled in literature when it
comes to wines of South African
origin. A tumultuous history saw
the farm fall into disrepair and the
vines were not cultivated for many
years before being re-awakened
and coaxed back to their heavenly,
luscious state today.
As a result of our warmer climate
and sunny skies, grapes in South
Africa ripen fully and left to
hang, the sugar levels increase
considerably. As the grapes shrivel,
the concentration increases. When
making quality sweet wines, the
balance of sugar and acidity is a
key to the unctuous, sweet-sour
quality prized in many of these
wines. Our sweet wines today are
made from many different grape
varieties. While relegated to pairing
with desserts due to the sweetness,
explore some of the savoury options
too and embrace the French pairing
of the highest quality sweet wines
with luxurious foie gras.
58 | CHEF! Issue 28
by Debi van Flymen
2006 Vin de Constance, Klein Constantia
This deep amber precious liquid exhibits notes of pear drop,
honeysuckle and a heavenly bouquet of apricots along with fresh
floral muscat aromas. The palate is opulent and hints of ripe mango,
rich honeyed peaches and toasted almond nuttiness all come through
on the palate. A vanilla spice and apricots linger with a crisp acidity
giving a long, succulent finish. While Vin de Constance will easily
age 20 years or more, it is eminently drinkable now. Searching for
older vintages can be a tremendous source of culinary inspiration.
Food Pairings: Foie Gras Terrine with Granny Smith Apple Gelee, Roast
Quail on a Quince and Parsnip Puree with Balsamic Grapefruit, Tarte
Tatin or Cardamom Infused Creme Brulee.
2010 Fleurfontein, Keermont
If Vin de Constance has a sense of history and longevity, and
Eselshoek a sense of unique terroir in ancient vines, then Fleurfontein
is a relative newcomer from Stellenbosch. With a total production in
the maiden vintage of just one barrel or 580 small bottles, Keermont
lies above Waterford and below De Trafford on the mountain side.
In order to encourage natural drying out, the stems were pinched
while still hanging on the vine stopping the translocation of fluids.
This blend of Sauvignon Blanc and Chenin Blanc displays a fresh
nose of apple, limes and even summer melons. There is a Sauternes
like quality to the honeyed fruit and it is elegantly wound around a
central core of acidity. It finishes with a nutty quality and will make
fine drinking for the next 12-15 years and has earned 4 Platter stars.
Food Pairings: Flourless Chocolate Cake with Lime Creme Fraiche,
Roquefort Souffle, Ruby Grapefruit Tart with Edamame Gelato and Black Sesame Snap
or Caramelised Fennel Confit with an Orange Vinaigrette and Rocket and Fresh
Fennel Salad.
2010 Eselshoek, Sadie Family Wines
Sold as part of a boxed set or available all on its own is a truly
rare and magical wine from Eben Sadie that could perhaps be
from the Cape’s oldest living vines. As the vines get older, they
yield less fruit and are often accompanied by a tremendous level
of complexity. This parcel of Muscat d’Alexandrie vines in the ‘T
Voetpad vineyards is rumoured to have been planted in 1900. The
historic “donkey corner” unirrigated spot in the Swartland produces
massive sweetness. In 2009, grape bunches were picked and hung under shade nets for three
weeks to increase the sugar and protect them from marauding birds. Pressed over two days,
the juice extracted was merely 10% of the original volume. With an intriguing provenance
and 285 grams per litre of residual sugar (and alcohol of 11.5%) the aromas of caramelised
naartjie, soft apple and candied almonds seemingly melt onto the palate. Lingering citrus
peel and spice notes round out the experience. This smooth, silky gem is a real treat.
Food Pairings: Lavender koeksisters with rooibos semifreddo, Sicilian ricotta cheesecake, Baked
Chevre with Hazelnut Crust and Apricot Chutney or Mango Mousse in Almond Praline
Wine
interest
ESTATE
Wildekrans
Wine Estate
Situated in the exciting new wine producing area of Botriver in the Western Cape’s Overberg is Wildekrans,
a boutique wine estate that has produced some killer wines since it was bought in 2007. The 1000 hectare
estate was originally a mixed farming operation, and though it still produces and exports fruit its main focus
has shifted to wine making. Currently 56 hectares of the estate are dedicated to red and white grape vines,
with Pinot Noir and Chardonnay recently added.
The terroir in the region is perfectly suited to create grapes of the
highest quality. With the cool Atlantic sea winds blowing off
Walker Bay and lean soils, grapes are allowed to reach optimal
ripeness while creating the cool climate aromatic profile that
the estate’s wines are known for. The boutique winery has won
several wine awards since it began making wines, and with the
estate currently undergoing renovation and refurbishment, one
can only imagine the awards it’ll reap when it’s completed. “We
strive to deliver elegant, well balanced fruit driven wines. It’s of
utmost importance to maintain absolute quality throughout
the range, from our value to our premium wines,” comments
William Wilkinson, Wildekrans’s winemaker. Wildekrans also
forms part of the Green Mountain Eco Route which is a group
of local establishments committed to conservation, sustainability
and upliftment, and the first biodiversity wine route.
Notable awards that Wildekrans’ wines have won include SA
Terroir Awards (Top Sparkling for the MCC 2008, Top Chenin
for the Osiris Chenin Blanc BS 2009, Regional Winner for the
Top Red Blend for the Cabernet Franc Merlot 2008), a place
in the ABSA Top 10 (Osiris Pinotage BS 2008), Veritas Awards
(a gold for the Osiris Pinotage BS 2008 and a silver for the
Osiris Chenin BS 2008), Monde Selection International Awards
(a gold for Osiris Pinotage BS 2008 and a silver for the Osiris
Chenin Blanc BS 2009) and Michelangelo International Wine
Awards (a double gold for the Osiris Pinotage BS 2009 and a
silver for the Osiris Chenin Blanc BS 2010 and Osiris Shiraz BS
2009). Awards won last year include Absa Perold Cape Blend
2011 (Top 3 Best Cape Blends in SA) and SA Young Wine Show
2011 (Osiris Pinotage 2009 a Gold Medal for Best Pinotage in
Stellenbosch district).
For more information on the estate, visit www.wildekrans.com,
email [email protected] (Cape Town) or reception@
unihold.co.za (Johannesburg) or phone (028) 284 9902. The
Estate can be found on the R43 in Botriver, near Hermanus.
Osiris Pinotage Barrel Selection 2009: With its
underlying nose of dark plums and raspberry, this wine
is deep purple with a ruby edge. Fragrances of frangipani,
jasmine and coconut abound , with berries and plums on
the palate.
Osiris Chenin Blanc Barrel Selection 2010: This cool
climate Chenin Blanc has a golden glow with a pale straw
shine. With subtle peach fragrances and a slightly citrusy
nose, it also shows warm undertones of almond with a
finish of apricot, vanilla and grapefruit.
Osiris Shiraz Barrel Selection 2009: The shiraz is a unique
and complex wine, made with a special selection of first
fill barrels. It has a dark black centre with a purple edge , a
complex nose of cloves, lavender and deep dark fruits with
freshness coming from spearmint. On the palate you’ll find
black cherries, dark chocolate and smooth, round tannins.
Cabernet Franc Merlot 2009: This red blend is a lighter
garnet with a red ruby edge on the eye and bell peppers,
cinnamon and plums on the nose. The palate is an
interesting one, with a mix of mulberry, ripe cherries and
coconut complemented by the toasted flavour of oak barrel
maturation.
CHEF! Issue 28 | 59
opinion
Chef Profile
Bills of
Endearment
Brian McCune
I
’m old enough to remember the
halcyon days in the restaurant
business before they introduced
computerisation to waitrons (God, I hate
that word). It wasn’t quite as long ago as
the typical Dickensian scene with clerks
perched at high desks flipping through
giant ledgers and scratching quill pens
across the pages but waitresses were still
called waitresses, they had their hair
tied back neatly and the only piercing
tolerated was when you attacked the crisp
roast duck skin with a sharp fork.
Then along came some ponytail who
convinced the restaurant trade to
computerise, get rid of the cashier with
the beautiful script, save money, make
the waitrons work harder and implement
strict cash and stock controls all in one
fell swoop. At the same time service staff
were encouraged to do away with those
little docket pads and input the orders
directly into the computer thus saving
more paper, costs and time and affording
them the perfect excuse to screw up your
order.
There was a desk, normally at the door
of the restaurant, where the cashier sat
and manually matched together copies
of dockets to keep a running total on
your gustatory activities as the evening
progressed. At the conclusion of your
meal a neatly handwritten bill would
be presented for your scrutiny and final
approval. Happy days!
Notice no mention of improving the
dining experience for the customer in this
scenario. Now my theory is that lots of
waitresses are frustrated writers who are
now forced to be data capturers and it’s
based on the fact that every time I get my
bill spewed out by the incessant computer
printer it’s festooned with terms of
endearment from the bloody waitress!
Whatever are these girls thinking?
There are little messages of thanks for
being a wonderful customer from Tamsin
or Tarryn, stylised hearts drawn by
Natalie or Natasha, slogans like “You’re
the best” penned by Samantha and
Simone. I understand that this is the only
opportunity they get to use a pen the whole
evening but it’s dangerous territory – I’m
lucky, I eat out 95% of the time with my
wife - what would happen if I came home
with these billets doux scrunched up in
my pockets and she found them? How
could I possibly explain away the almost
child like writing? Please let’s have the
cashier back who never got familiar with
the guests, at least she always gave you a
lovely smile as you left the restaurant.
Culinary Musings by Chef Brian McCune
60 | CHEF! Issue 28
The Blingiest
Cheese
The cheesemasters at British
dairy Long Clawsons wanted
to get their hands on some
of that sweet, sweet money
this past holiday season, so
what did they do? Pumped
their white Stilton full of
gold, naturally. According to
their website, “Long Clawson
Stilton Gold is made from
premium
white
Stilton
and is shot-through with a
combination of real edible gold
leaf, and real gold-Cinnamon
Schnapps”
Anyway,
that
boozy, cinnamony, Stiltony
cheese came with a hefty price
tag: £60 per 100g slice (about
R 7500 per kg). No chance
of us mere mortals getting
a sliver though, as Britain’s
so-called “blingiest cheese”
only went to famous people.
A spokeswoman said “For
confidentiality reasons I can’t
publicly identify the people
who have inquired about our
Clawson Stilton Gold but,
suffice to say, they are all very
well known.” Of course if you
were stupid enough to pay that
price for a lump of cheese then
you wouldn’t want everyone to
know now would you?
Urine Trouble
Police were called to a London
crown court after judges and
barristers allegedly had their
lunches spiked with urine. The
investigation was launched
when lawyers complained the
food smelled “a bit off”, with
urine traces later found in
soups, salads and sandwiches.
A dining room, used by
lawyers and known as the
advocates’ lounge, was closed.
The court’s meals are provided
by caterers Eurest Services. A
spokeswoman for the company
stated “Hygiene inspectors
started an investigation. People
are worried there might be
someone working in the
kitchens with a serious grudge
against the legal system.”
Something must have pissed
them off!
last word
A Quick Chat with
Tanja Kruger
Chef Tanja Kruger from Culinary
Team SA recently took up the
position of Executive Chef
at Majeka House’s Makaron
restaurant in Stellenbosch, a
restaurant which has just won a
Style Award in the Eat Out awards.
How are you enjoying being at
Makaron?
I have never been so happy in my life. I
feel like I have found my little place in
the sun and that this is the place where
all my dreams will come true!
Any challenges? What’s
new and exciting about the
restaurant?
There are always challenges where ever
you go. My biggest one was to get to
know the staff and their capabilities.
I worked with staff that I knew and
trusted for 5 years before I came here,
but this was a clean slate and I’m
loving all of them. Makaron just won
the Boschendal style award, which is
very exciting and a mix of antique and
ultra-modern is something that is really
inspiring my food at the moment.
Guests can look forward to a new menu
soon!
Favourite Dish on the Menu?
My favourite is the study of lamb (nose
to tail) with beetroot purée, mint sauce
caviar and port jus.
Have you found any great
producers that you’d like to
share with us?
My favourite dish is inspired by my
favourite local producer, farmer Angus
McIntosh, from Spier Biodynamic
farm. Angus does biodynamical farming
where he produces pasture-reared
and happy beef, chickens, eggs and
lamb (my favourite). I use all of his
ingredients on my menu at the moment.
There is nothing better in this country.
Stellenbosch has great local producers
anyway, so I count myself very lucky to
be in this area!
What are your views on
foraging?
At Hunter’s Lodge (in Plettenberg Bay)
I was always the crazy chef that climbed
trees for nuts and picked mushrooms in
the forest. I have lost a bit of that now
that I no longer work on a farm, but I
love going out to forage for ingredients
(even if it’s just in our own garden or
fruit trees at Makaron) and I do believe
that food is heading in that direction
anyway.
What is your favourite way to
cook with:
Coconut: I love putting toasted coconut
shavings into basmati rice, it gives a great
texture contrast and amazing flavour
especially with curries.
Hake: This is one of my favourite fish
and very under-used! Really fresh hake is
great just pan-seared with a bit of butter
and a squeeze of lemon.
Hazelnuts: Homemade chocolate and
hazelnut spread is delicious!
Mozzarella: I love just tearing apart
mozzarella with some tomatoes and basil
from the garden, with some good olive
oil and fresh black pepper.
Honey: Burnt honey ice cream with a
little bit of Maldon sea salt.
Favourite local restaurants to
eat at?
I am in love with The Test Kitchen
by Chef Luke Dale Roberts, but for
something simpler I love Cafe Royale for
their burgers and Genki in Stellenbosch
for their sushi.
Most memorable dish you’ve
eaten?
At a small B&B in the middle of the
black forest we had amazing homemade
bread, cheese fondue, black forest ham
and trout from the area...all washed
down with local German beer. It was
beautiful and quiet and it felt like I was
in a fairy tale. It was the entire meal, not
just one dish!
What do you do on your days off?
I don’t know quite what you mean with
“off days”. They don’t really feature in
my life!
CHEF! Issue 28 | 61
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