The tireless work of South African non-profit organisation Reach for Recovery (R4R) is funded each year by the Power of Pink campaign, a South African Mushroom Farmers’ Association’s (SAMFA) initiative. R1 from every pink punnet of fresh mushrooms sold nationally at Pick n Pay stores during October is donated to R4R’s Ditto Project.  The sole objective of this very special project is to provide free silicone prostheses to breast cancer survivors who cannot afford reconstruction after the life altering and heartbreaking reality of a mastectomy.

Launched in 2011, the Power of Pink campaign has resulted in just under 8000 silicone prostheses provided to financially strapped breast cancer survivors at a cost of more than R5,5 million. “To our astonishment,” exclaims Stephné Jacobs, Reach for Recovery’s National Chairperson, “2020 saw the highest amount raised since the campaign’s inception.  Big hearted South Africans contributed just under R700 000.00 despite their own financial hardships brought on by a year of lockdowns and job cuts. We and the Ditto Project recipients have been truly humbled by this generosity.”

“We couldn’t be prouder of our association with Reach for Recovery’s Ditto Project,” adds SAMFA Chairperson, Ross Richardson. “The dedication of every R4R volunteer – a breast cancer survivor herself – and the immense kindness of all South Africans who support the campaign is such restorative testimony to the goodness that lives in people.”

“Courage is grace under pressure,” said Ernest Hemingway in a 1929 interview with poet Dorothy Parker for The New Yorker magazine. He, of course, was right. Over these difficult Covid-19 years, it’s a mantra that has fuelled and furthered R4R’s most delicate of work, performed out of the public eye. “Lockdown regulations and the vulnerable health of breast cancer survivors in need brought about new challenges for R4R and our Ditto Project,” explains Stephné. “But being survivors ourselves, we realised very quickly that we could and must continue with our services in other ways! As we have done for 53 years, we continued our work with the assistance of advanced technology.

Our organisation’s Peer Support Services passionately offered ongoing much needed support via telephone, WhatsApp, and video conferencing. I am proud to be able to say that we were able to comfort women who not only went through mastectomies but who would also have had to live through the dreadful experience in complete isolation if we were not at the other end for them!”

Whilst fresh mushrooms and breast cancer have a strong humanitarian connection in South Africa, there is another scientific link between fresh mushrooms and the fight against breast cancer. In 2010, the Beckman Institute at the City of Hope Cancer Centre in California found that eating just 10g of mushrooms a day more than halved people’s risk of developing breast cancer.

That’s means eating just one fresh mushroom a day, a staggeringly easy step in self-care to avoid the ravages of such a terrible disease.  So, in 2021 let’s once again take courage together, for each of our own health and the restoration of breast cancer survivors. Let’s once again purchase fresh mushrooms in pink punnets at Pick n Pay stores from September 20 this year in an extended Power of Pink campaigns that will run until the end of October.

For more information, please contact Gina McLoughlin on This email address is being protected from spambots. You need JavaScript enabled to view it. or 0824137538.

Alternatively go to SAMFA’s website: www.mushroominfo.co.za

Heritage Day, also fondly known by South Africans as National Braai Day (24th September) is a great time to fire up the flames and rustle up some quick and easy braai side dishes to share with family and friends.

Savour the goodness of our unique food heritage by dialling up the braai menu and special family times, this Braai Day. Rhodes Quality has a range of ideal braai sides like corn, chakalaka, beetroot, gherkins and beans that that will have you making the tastiest braai recipes with ease.

Not to mention sticky finger-licking jam marinades and refreshing Rhodes Quality juices to compliment any braai. With the goodness of mother nature sealed into every product you can create nourishing and satisfying meals for your family prepared with love.

Gather your family around the patio table and make memorable mealtimes. From a crunchy mixed bean salad, to the ultimate chakalaka and cheddar cheese braai broodjies, a beetroot and red cabbage salad with feta, and much more this braai day.

Crunchy Mixed Bean Salad: An easy salad, as a side dish with your favourite meat or perfectly filling on its own.

INGREDIENTS (Serves 6)

• 1 x 400 g can Rhodes Quality Black Beans, drained and rinsed
• 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained and rinsed
• 1 x orange pepper, seeded and chopped1 x red pepper, seeded and chopped
• 1 x small red onion, finely chopped
• 65 ml (¼ cup) flat leaf parsley, finely chopped
• 1 x 410 g can Rhodes Quality Baked Beans
• 10-15 ml (2-3 tsp) fresh lemon juice]
• Salt and freshly cracked black pepper

METHOD: Place the Rhodes Quality Black Beans and the Rhodes Quality Whole Kernel Corn into a large bowl and toss to mix. Add the peppers, onion and parsley and mix again. Stir in the Rhodes Quality Baked Beans. Season to taste with the lemon juice and salt and pepper. Chill until serving.

Beetroot & Red Cabbage Salad with Feta: This beetroot and red cabbage salad with feta is quick and easy to prepare. Try this crunchy and colourful salad at your next braai.

INGREDIENTS (Serves 4)

• Rhodes Quality Sliced Beetroot
• 30 ml lemon juice
• 5 ml Dijon Mustard
• 90 ml olive oil
• Cabbage
• Sliced apple
• Feta cheese
• 1 clove garlic, finely crushed
• 5 ml sugar
• salt and freshly ground pepper 

METHOD: Whisk all the dressing ingredients together until well blended. Season the dressing with the salt and freshly ground black pepper to taste and set aside. In a large bowl toss the cabbage and the apple slices together. Pour enough of the dressing over the salad to lightly coat the cabbage and apple. Add the Rhodes Quality Sliced Beetroot and toss gently to mix. Crumble the feta cheese over the top of the salad. Serving suggestion: Sprinkle over some fresh parsley and nuts over the salad and serve. 

Chakalaka and Cheddar Cheese Braai Broodjies: A twist on the traditional broodjie, with added Rhodes Quality Chakalaka, you’re sure to win your family over with these lekker braai broodjies.

INGREDIENTS (Makes 6 broodjies)

• 1 x 400 g can Rhodes Quality Mild & Spicy Chakalaka
• 1 farm style loaf
• Butter for spreading
• 200 g (2 C) grated cheddar cheese
• Salt and black pepper 

 METHOD: Remove the crusts and slice the loaf lengthwise into 4 even slices. Butter two slices of bread on 1 side and place buttered side down on a board. Sprinkle the cheese evenly over both slices. Spread a generous layer of the Rhodes Quality Mild & Spicy Chakalaka down the centre of each slice. Cover with the 2 remaining slices of bread and butter the tops. Place the sandwiches inside a braai grid and slowly toast them over warm coals until golden brown. Serve hot off the fire.

Boerewors Pita Pizzas: Need pizza in a hurry? Using leftover braaied boerewors, these South African Pita Pizzas can be on the table in under 15 minutes.

INGREDIENTS (Makes 4)

• 4 pita breads1 x 400g can Rhodes Quality Tomato Braai Relish
• 200 g cooked boerewors, sliced
• 65 ml (¼ cup) fruit chutney
• 250 ml (1 cup) mozzarella cheese, grated 

METHOD: Place the pita breads on a baking tray. Spread the pitas with a generous helping of Rhodes Quality Tomato Braai Relish. Toss the sliced boerewors in the chutney and arrange on top of the relish. Sprinkle with the mozzarella cheese. Bake in an oven preheated to 190°C for 4-5 minutes, or until the pitas are crisp and the cheese is melted. Slice and serve.

Apple and Kiwifruit Salad Dressing: This quick and easy dressing is packed with a Vitamin C punch and is a tasty additional to a fresh leaf salad.

INGREDIENTS (Makes dressing for 1 medium sized salad)

• 125 ml (½ cup) Rhodes Quality Apple Fruit Juice Blend
• 30 ml (2 Tbsp) apple cider vinegar
• 15 ml (1 Tbsp) olive oil
• 15 ml (1 Tbsp) water
• 3 ripe Kiwifruit, peeled and chopped
• 1 garlic clove, crushed
• salt and freshly cracked black pepper
• To serve: fresh salad greens, sliced cucumbers, sliced avocado, sliced spring onions.

METHOD: Place the Rhodes Quality Apple juice into a blender along with the remaining ingredients. Process until smooth and well blended. Season to taste. Chill until serving. Mix together all the salad ingredients in a large bowl. Pour over the desired amount of dressing. Toss lightly to mix.

Orange Tahini Dressing: This salad dressing it packed with Vitamin C and makes for a fresh addition to your side salad or vegetables.

INGREDIENTS (Makes dressing for 1 medium sized salad)

• 65 ml tahini125 ml Rhodes Quality Orange 100 % Fruit Juice
• 30 ml (2 Tbsp.) apple cider vinegar
• salt and freshly cracked black pepper
• 15 ml (1 Tbsp) honey

Place all the Tahini paste, Rhodes Quality Orange 100 % Fruit Juice and vinegar into a blender. Add salt and black pepper to taste. Add honey. Process for 1-2 minutes until well blended and creamy. Thin with a little water if desired. Serve chilled over salad or vegetables.

For more #RootedInGoodness inspiration visit: www.rhodesquality.com/recipes or follow Rhodes Quality on Facebook and Instagram (@rhodes_quality)

The Head Chef at The Conservatory at The Cellars-Hohenort, Paul Nash, shares his favourite Winter Recipe: Mushroom Pasta.

Prep Time: 20 mins
Cook Time: 25 mins
Servings: 2

Ingredients:

• 500g Tagliatelle
• 2 tablespoons Extra Virgin Olive Oil
• 1 cup dried porcini
• 2 tablespoons chopped shallots
• 2 tablespoons chopped garlic
• 1 tablespoon butter
• 2 cups vegetable stock
• 1 cup white wine
• 1 cup full cream
• 2 tablespoons chopped, fresh parsley
• 1/2 cup grated Parmesan
• Salt and pepper to taste

 

Method:

To rehydrate the mushrooms, place them in a bowl with two cups of water and let them soak for about 15 minutes. Water should be warm and not boiling hot. Drain the water from the mushrooms and slice into pieces, keep the stock of the mushrooms to add to your sauce at a later stage.

Slice your onions and chop your garlic. Heat your pan to a medium heat and add the butter and olive oil, once the oil is hot add the onions and garlic and sauté until golden brown, add the hydrated chopped mushrooms and then the white wine and reduce the wine down in the pan to a 1/3.

Add the cream and the mushroom /vegetable stock and let reduce until the desired taste has developed, season with salt and pepper and a squeeze of fresh lemon juice to break the richness of the cream in the dish.

Just before the sauce is ready to serve grate half of the Parmesan cheese into the sauce and pull of the heat, add the fresh chopped parsley and serve with your al dente cooked pasta.

 -- ENDS --

About The Cellars-Hohenort
A Relais & Châteauxhotel, The Cellars-Hohenortis part of The Liz McGrath Collection. This five-star destination is located in an area that is known as ‘Cape Town’s Vineyard’ - the historical Constantia Valley, only 15 minutes’ drive from Cape Town’s city centre. The hotel features 51 elegant guest rooms and suites, including a two-bedroom Villa and the exclusive Madiba Villa, with three bedrooms, a dining room, lounge with fireplace, private pool, and a service kitchen and bar. All rooms boast breathtaking views of South Africa’s iconic Table Mountain range and the property’s extraordinary gardens. 

Two award-winning restaurants, Greenhouseand The Conservatory, take guests on an unforgettable culinary journey. Greenhouse has been consistently ranked as one of the country’s Top 10 Restaurantsby the prestigious Eat Out Mercedes-Benz Restaurant Awards on nine occasions in the last ten years. 

Stepping in from the natural backdrop of the lush gardens, the Fresh Wellness Spais a space for guests to unwind and enjoy a selection of pampering signature treatments using indigenous ingredients and authentic spa techniques. 

To ensure the most comfortable of stays, The Cellars-Hohenort features two pools, a tennis court and Sun Lounge – as well as its own vineyards. The hotel presents the perfect location for weddingsand special functions.

Contact details
THE CELLARS-HOHENORT
Tel: +27 21 794 2137
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

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