Vote for your top Hinds Spices Chesa Champion and win!

Hinds Spices is on the hunt to discover Mzansi’s best Shisa Nyama. The proudly South African spice brand known for making meals taste bigger, bolder, and better is turning up the heat this summer as Shisa Nyama’s in Soweto compete for the title of Hinds Spices Chesa Champion. 

The spice rack essential will kick-off the search for Mzansi’s Chesa Champion across key Shisa Nyama’s in Soweto in November. Ten selected Shisa Nyama’s will form part of the Hinds Spices Chesa Championship and voted by consumers who stand a chance to win a share of R10 000 cash vouchers.

“The aim of the campaign is to discover Mzansi’s best Shisha Nyama and give them an opportunity to showcase their flavours in partnership with Hinds Spices and claim the title of Hinds Spices Chesa Champion,” says Shevani Singh - Brand Manager for Hinds Spices, at RFG Foods

“The campaign will be activated across ten outlets over two months with activations allowing consumers to come and taste the bold flavours of Hinds Spices used in authentic South African dishes,” she says. “Consumers can vote for their favourite Shisa Nyama via What’s App and stand a chance to win a share of R10 000.”

“The Shisa Nyama crowned the Chesa Champion will walk away with a grand prize worth R50,000,” Singh adds. “As a brand we always aim to give our valuable consumers something extra to be excited about, while adding flavour to their lives, therefore this campaign is perfectly aligned to us giving our consumers and the community where they live more.”

Maria Soares, head of marketing at RFG Foods, says that the brand is very excited to launch such a proudly South African campaign through a mealtime moment that’s beyond just about sharing great tasting food but is truly a celebration of life and coming together with those closest to you. “We are big on family moments and look forward to growing our Hinds Spices family one plate of Shisa Nyama at a time,” she says.

The championship kicks-off in November so keep an eye on the Hinds Spices social media platforms and pay your favourite Shisa Nyama outlet in Soweto a visit, to see how you can get involved and add some flavour to your well-deserved summer festivities.

Get down one of the participating Shisa Nyama’s to taste their signature dishes and cast your vote:

1. Skype Lounge: 1223 Sofasonke Street Orlando East Soweto 1804 Johannesburg, South Africa
2. 13 November – Zonke Bonke
3. 14 November – Disoufeng: (Meadowlands, 3166 Shinkova, Meadowlands West Zone 10, Meadowlands West, 1803)
4. 20 November – Meat Meet (16137 Marthinus Smuts Drive, Diepkloof Zone 3, Diepkloof, 1862)
5. 21 November – PDL Lifestyle (Modoba St &, Modjaji St, Pimville, 1809)
6. 4 December – Kwa Lichaba (8033 Xorile St, Orlando West, Soweto, 1804)
7. 5 December – Chafphozi (Cnr Chris Hani & Nicholas str, Orlando Towers, Soweto)
8. 11 December – Roadhouse Pub & Grill (33540 Vuzane St, Dobsonville, Soweto, 1863)
9. 12 December – C4 Grill (GL 1 Ormonde Shopping Centre, 18 Crownwood St, Ormonde, Johannesburg, 2091)
10. 18 December – Whitehouse Ndofaya (93A Msimango Street, Meadowlands Zone 5, 1852 Soweto)

For more info visit the Hinds Spice website: www.hindsspices.co.za or Facebook and Instagram pages #CHESACHAMPIONS

An inspiring exchange of knowledge and ideas between young chefs and some of the greatest chefs in the world, curated by Fine Dining Lovers, will enrich the exciting program of the three days event in Milan;

Cape Town, 28 October 2021 – S.Pellegrino Young Chef Academy is proud to announce the first edition of the S.Pellegrino Young Chef Academy “Brain Food” Forum that will be held on 30th October, at the Grand Finale of the S.Pellegrino Young Chef Academy Competition 2019-2021 in Milan, and is curated by Fine Dining Lovers.

The launch edition of the Forum, with Fine Dining Lovers’ editor-in-chief Ryan King as host, will focus on Taste & Creativity and will inspire all the young chefs and real food enthusiasts who attend the event, providing stimulating ideas and reflections related to the world of gastronomy.

The forum line-up will include the likes of Massimo Bottura and Virgilio Martinez who will discuss the key themes, demonstrating how creativity, drive for taste, and discovery do not just result in delicious food, but can also change lives for the better. Bottura will discuss his mission to save food from waste, his appointment with the UN Environment Program (UNEP) as Goodwill Ambassador, and Refettorio projects – cultural community hubs with social kitchens under the vision of the non-profit Food for Soul now partnering with the S.Pellegrino Young Chef Academy –  mobilizing and empowering local communities to reduce food loss and waste and support social inclusion. Martinez will talk about his project ‘Mater’, undertaken to catalogue and rediscover ingredients and techniques within the local communities of the Andes and the Amazon to preserve indigenous gastronomic culture for the future.

In addition to Bottura and Martinez, the forum will host seven additional leading figures in global gastronomy who will also be the members of the Grand Jury who will decide the winner of the S.Pellegrino Young Chef Academy 2019-2021 Award: Enrico Bartolini (three-star Michelin chef originally from Tuscany is one of Italy’s, and the world’s, brightest gastronomic talents), Manu Buffara (executive chef and owner of Manu in Curitiba, which is paving the way for gastronomy in Brazil), Andreas Caminada (at the age of only 33, he earned three Michelin stars, and today showcases his vision of gastronomy in the historic 13th-century castle of Schauenstein, Switzerland), Mauro Colagreco (Italian-Argentine chef at the three-Michelin-star restaurant Mirazur in Menton, France), Gavin Kaysen (James Beard Award winner and one of the founding mentors of the non-profit Mentor BKB Foundation (formerly Bocuse d’Or USA Foundation), Clare Smyth (the first and only female chef to run a restaurant with three Michelin stars in the UK) and Pim Techamuanvivit (owner of Nari, Kamin, and Michelin-starred Kin Khao in San Francisco, and the executive chef of Michelin-starred Nahm in Bangkok). These Seven Sages will make up a panel of experts that will invite questions and discussion around the themes of Taste & Creativity. Young talents and previous winners of the S.Pellegrino Young Chef competition, Mitch Lienhard (USA, 2016) and Mark Moriarty (UK & Ireland region, 2015) will also be in attendance to discuss expectations of young chefs today and their experiences in the industry.

The topics of Taste & Creativity are chosen to reiterate the core values of the S.Pellegrino Young Chef Academy: an online educational platform created to attract, connect and nurture diverse talent in the world of gastronomy.

Following the launch event, the S.Pellegrino Young Chef Academy “Brain Food” Forum will continue to take place at various locations across the globe, offering insight across varying themes with the aim of providing direct access to knowledge from global figures in the hospitality industry.

The Brain Food Forum will be available to view via live stream on Fine Dining Lovers, after registration to https://www.finedininglovers.com/welcome, on Saturday 30th October from 09:30-12.30pm CET.

The S.Pellegrino Young Chef Academy “Brain Food” Forum isn’t the only novelty of this year competition: on 29 October, Michelin-starred chef Cristina Bowerman will meet the young female chefs attending the event for an informal chat on Women's Leadership, sharing with them her international experience as a successful chef, entrepreneuse, consultant and coach. This meeting will be the first activity of a long-term empowerment programme from the S.Pellegrino Young Chef Academy intended to nurture the next generation of young female professionals.

-- ENDS --

About S.Pellegrino and Acqua Panna
S.Pellegrino, Acqua Panna and Sanpellegrino Italian Sparkling Drinks are international trademarks of Sanpellegrino S.p.A., which is based in Milan, Italy. Distributed in over 150 countries through branches and distributors on all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.

About Fine Dining Lovers
Fine Dining Lovers is an international digital platform that publishes insider information from within the restaurant world, drawing on its unique access to the best the industry has to offer. The online magazine is supported by S.Pellegrino and Acqua Panna, but is editorially independent.

For more information:

Paddington Station PR
Paul W. Reynell - This email address is being protected from spambots. You need JavaScript enabled to view it.

Sanpellegrino S.p.A.
Barbara D’Amico - This email address is being protected from spambots. You need JavaScript enabled to view it.

We Are Social
Sabrina Varaldo - This email address is being protected from spambots. You need JavaScript enabled to view it.

JOHANNESBURG, October 12, 2021 (www.drewafrica.com)- Waterfall City is about to get a new lavish online restaurant, one that very deliberately shatters the glass ceiling.

The restaurant, SHOKA Fresh Foods, will be both owned and managed by women and minorities, who also happen to be young black sisters of age 23 and 26 -- a rarity in an industry long dominated by White, older men. SHOKA Fresh Foods is finalizing a partnership with one of the leading online food ordering and delivery platforms in South Africa.

The young partners expect this restaurant to extend frontiers from mergers and acquisitions to profitable and fully functional luxurious chef-style franchises across the globe.

SHOKA Fresh Foods is the brainchild of Rixongile Ngobeni who most recently was the youngest black female franchisee at Sausage Saloon, and Katekile Ngobeni, an outstanding Corporate Finance and Insurance graduate from the University of Witwatersrand.

Early on, the joke was that the restaurant’s name is a joint name of both founders and amazingly, caught people’s attention as a restaurant that continues to “shock” people with excellence and class amidst other well known restaurant competitors in the luxurious Waterfall City neighbourhood.

“We spent so many months, days and hours trying to make sure we launch a restaurant that people would want to be seen supporting, I can’t believe the puzzle is slowly coming together”, said Katekile.

“Being sisters and business partners at the same time comes with so much responsibility, it’s also emotionally taxing, especially when you also live together; but I honestly don’t think I would’ve been able to keep pushing if I wasn’t doing this with my sister”, says Rixongile.

The banging sister bosses can’t wait to see what life has to offer with this amazing new restaurant officially beginning it’s operations this October.

The One&Only Reaching for Young Stars held a cook-off for the final leg of its competition before the winner’s announcement in September. The beverage service category, sponsored by Sanpellegrino with their fine mineral waters and Italian Sparkling Drinks along with prominent South African spirit brands and wine estates, tested students to a fine-dining level of service on everything from cocktail creativity, wine and water presentation to food and wine pairings. Students, mentors, and judges share their insights from the day. 

South Africa, Cape Town, August 2021 – The intense focus on the young faces busy simmering and sautéing in the hot kitchen at the International Hotel School mirrors that of a restaurant kitchen pre-service, and the pressure is just as real, as students prepare their dishes in the cook-off. Delayed due to lockdown levels, the cook-off sees teams competing from seven Cape Town and Stellenbosch culinary and hospitality institutions. The organisers, Showcook.com have carefully designed categories to cover the full experience of fine dining, including baking, barista, and beverage service, as well as presentation of a three-course meal – and they’ve set the standards high. 

Judging the beverage service, Penelope Horwood says, “We have exceptionally premium sponsors this year, with S.Pellegrino and Acqua Panna mineral waters, KWV brandy and Cruxland gin, and some of our leading wine estates. It just shows where Showcook.com has placed the competition, to encourage young sommeliers and chefs to reach for the level they will need working in a five-star milieu.” 

The seven schools - International Hotel School, Hurst Campus, CTIA, IHT Hotel School, CPUT, Capsicum Culinary Studio and Esiko – each field a team of up to five students to cover all the categories and are sponsored by a different wine estate, which the team visits to learn about and taste the wines. Mentored by the winemaker, the beverage student plays a key role in the team. “Deciding the wine pairings was part of my job description,” says Chrizaan Myburgh, Hurst Campus. “Our wine farm, Ernie Els, was 90 percent red wines with just one rosé and one chenin, so we adjusted our menu to the wines, the most amazing wines, beautiful styles, it was so exciting.” 

In the beverage prep kitchen, the intense focus is as apparent as in the next-door hot kitchens, students practising their two creative cocktails, one based on Cruxland gin and one on KWV brandy, using Sanpellegrino Italian Sparkling Drinks as mixers. Others are rehearsing their wine bottle opening and pouring skills, ensuring that their glasses are sparkling and chip-free, and preparing set up of their mise en place. Each student has 30 minutes to do a full presentation to the judges demonstrating their cocktail, wine and water service skills and knowledge. 

Water Service

The students start by serving judges, Penelope Horwood and sommelier Luvo Ntezo of One&Only, a choice of S.Pellegrino and Acqua Panna mineral waters. “We look at the water service as if it’s a five-star restaurant, hotel or game lodge,” says Penelope. “We see how they offer us water as we sit down, we want to see the knowledge of the water. You receive your water before you decide on your wines, so it’s important.” A lot is in the detail, which side they serve from, and that they offer water refills throughout the service, but it’s also about people skills. “We learnt a lot. How to talk to the guests, to interact in those awkward moments, how to come to the table,” says Seth Walburg, IHS. 

The workshop on mineral waters, with S.Pellegrino and Acqua Panna, at the launch of the competition in June  was an eye opener for most of the students. “Before that I didn’t know that water service was a thing, so it’s amazing to learn, to have water be an interesting story to tell,” says Lehana Zandberg, IHT Hotel School. 

Water service also features in the barista category, “You serve a glass of water with your shot of espresso to experience all the flavour components of the coffee,” says Danae Uys, IHT, “I chose to use Acqua Panna still mineral water because it’s a nice palate cleanser and it’s smooth on the palate.” 

The Cocktails

With the cocktails the beverage students were able to let their creativity flow. As well as using the Sanpellegrino Italian Sparkling Drinks for colour and flavour, they had created an array of infusions, syrups and other elements to add pizzazz. Smoke and chili caviar, salted caramel and rosemary infused tea, rose geranium and lemon verbena were just a few of the aromas wafting around the prep kitchen. 

Most of the students chose the Aranciata Rossa (blood orange) to mix with the KWV brandy, as the depth of flavour naturally complemented it, while they found either the Limonata (lemon) or Pompelmo (grapefruit) worked well for lighter gin cocktails. Zoe Stoffels, CTIA, found herself turning the obvious pairing around, “I used the Limonata for the brandy and the Aranciata Rossa for the gin. I’d infused the gin with some juniper berries and lavender and when I added that blood orange, it enhanced the drink just like that.” 

Chrizaan also enjoyed the whole experience, “I’ve studied being a chef, so the beverage side was completely new for me. We did some beverage training at school, but this was a whole new world. I absolutely loved working with the Sanpellegrino Italian Sparkling Drinks as mixers, they’re so natural and light and complemented the flavours perfectly. So easy to incorporate.” 

Wine Service and Food and Wine Pairing

Pouring their wines, sharing their stories, and talking through their menus and wine pairings completes the beverage students’ presentation to the judges. 

The actual food and wine pairings are tasted and judged separately. Here Guy Webber, winemaker at Hill & Dale, says he is looking for a basic understanding of what they are trying to achieve, “Actually getting the food and the wine to complement each other rather than just be food and wine. Secondly creativity in terms of pushing the boundaries.” This is the hardest skill for inexperienced students to learn and it’s all about practise. “You’ve got to trust your palate, you can’t google these things, you can’t read from a textbook.” Consistency is key, he says, “You need to have that taste in your head so that when you’re cooking the dish you know – the fact that you’ve tied this dish to a wine for a pairing means that the dish can’t deviate. It’s next-level cooking.” 

A Learning Experience

For many of the students this was their first competition and they found it was a valuable learning experience. “It’s very motivating and great experience if you want to go into the hospitality industry,” says Wandile Mpakumpaku, Capsicum Studio. 

Learning opportunities present throughout the competition. “I was very new to wine and to cocktail making,” says Liyanda Madikane who is studying hospitality management at CPUT, “Due to Covid, we have been unable to partake in much practical bar and restaurant experience, so coming to this competition meant a lot.” 

Winners will be announced at a black-tie awards ceremony at the One&Only Cape Town Hotel on 2nd September. Sanpellegrino wishes all the participants the best of luck.

-- ENDS --

About S.Pellegrino and Acqua Panna
S.Pellegrino, Acqua Panna and Sanpellegrino Italian Sparkling Drinks are international trademarks of Sanpellegrino S.p.A., which is based in Milan, Italy. Distributed in over 150 countries through branches and distributors on all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and ice teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future. 

For Press Inquiries:
Paddington Station PR
Paul Reynell+27 21 467 0564
This email address is being protected from spambots. You need JavaScript enabled to view it. 

On behalf of:
Ania Odyniecka
Clearworld, South Africa.

South Africa - Future Farm brings its cutting-edge plant-based meats to South Africa, on their worldwide mission to change the way we eat. One of the few global players in the plant-based meat industry, Future Farms products will be available in Checkers from July.

Emerging as a global leader in plant-based meat products, Future Farm is driving a worldwide movement to eat less meat, where tech-driven, plant-based and just plain tasty alternatives reign. Their Future Burger, Future Sausage, Future Meatballs and Future Mince are deliciously designed to tempt meat-lovers into eating plant-based meals every so often, and to please vegetarians and vegans with their eco-friendly, GMO-free, gluten-free, Halaal, all-natural ingredients.

Pedro Zuim, Marketing Director for Future Farm says, “By replicating the same satisfaction we get from eating meat, using plants, we have revolutionised food in a way that is good for the people, the planet, and your plate. We aim to make Future Farm a truly global brand and improve the world through nutrition."

Launched in 2019 as Fazenda Futuro, by Marcos Leta and Alfredo Strechinsky, the young company started by convincing its native Brazil, the third biggest meat-eating nation in the world, to adopt meatless burgers as a lifestyle choice. Plant-based meat alternatives were unknown in the country at the time. Only three months after launching they attracted USD 8.5m in investment through the venture capital fund Monashee Capital Inc. to expand their operations. During their first 18 months of operation, they sold 9 million burgers (23% of all burger sales in the country’s biggest retailer) and were ready to take their winning recipe to the world.

Now Brazil’s first plant-based meat start-up has become one of the fastest-growing companies in the industry, and the most valuable food-tech start-up in Latin America. Future Farm products are available in 18 countries around the world - including the UAE, UK, Germany, and Netherlands, intending to double this number by the end of 2021. Within six months of arrival on the UAE market in 2020, Future Farm products had outperformed existing competitors taking a substantial market share in the region. The company has since consolidated its reputation as one of the few global giants in the plant-based food industry.

“We are no longer just a trend; we have become a reality from which positively there is no way back. People are increasingly looking for more sustainable food alternatives,” says Marcos Leta, founder.

Future Farm arrives in South Africa in July 2021 and will be available nationwide through Checkers.

Future Farm’s secret is using cutting edge food tech to create the best meatless meat in the market. Their products taste, feel and look like meat, yet use only natural plant ingredients – including chickpea, pea and soy protein, with beetroot as colouring. The idea is to woo meat-eaters to a more flexitarian lifestyle by creating a product that is as juicy, tasty and satisfying as their favourite burgers, and to reduce the global demand for animal meat. Far from being content with what has already proved to be a winning product, Future Farm continues to invest almost a third of gross revenue into R&D, continually testing and improving products.

Their vision and impressive performance won Future Farm the Fast Company 2020 World-Changing Ideas Award for global businesses and organisations driving change in the world.

As young Brazilians who can see first-hand the critical plight of the Amazon Rainforest, food-tech entrepreneurs Leta and Strechinsky are driven by concern for the environment, climate change and the depletion of natural resources. In developing Future Farm products, they insist only on using certified deforestation-free and GMO-free soy, peas and chickpeas, supporting farmers who are growing ethically as members of the Responsible Soy Association. This commitment to the environment, attached to a genuinely delicious product, connects with a fast-growing, like-minded following worldwide.

-- ENDS --

For Press Inquiries:
Paddington Station PR
Paul Reynell+27 21 467 0564
This email address is being protected from spambots. You need JavaScript enabled to view it.

On behalf of:
Rene Maroulis
Etlin International, South Africa.

More About Future Farm
Launched in April 2019, Future Farm, known as Fazenda Futuro in Brazil, is an independent food company that uses cutting-edge technology to create the best plant-based meat on the market. Their innovative approach enables them to create food that has the same flavour, texture, and juiciness as meat - without harming animals, nor the planet. In Brazil, food is life and it drives togetherness. In that spirit, Future Farm is on a mission to revolutionize food in a way that is good for the people, the planet, and your plate. The "Future Burger," Minced Meat, Meatballs, and Sausage have as their main ingredients: peas, soy, chickpeas, and beetroot powder (to emulate the colour of meat). All products are free of gluten and GMOs. Fast Company already proclaimed Fazenda Futuro as a company 'world-changing idea 2020'.

Women have always led the demand for tasty healthier options when it comes to beverages and whilst some alternatives have successfully come to market, more have vanished before you could blink. But leave it to one of the most admired beverage producers in the world, Sanpellegrino, to give us a sophisticated taste of the Italian way of life that you can enjoy guilt-free.

S.Pellegrino Essenza is characterised by vibrant blends of Mediterranean fruit flavours, enhanced by the crafted refined bubbles of sparkling mineral water. The process contains no sweeteners and all flavours are natural. Each can of S.Pellegrino Essenza has zero calories – delicious and refreshing, perfect to quench your thirst, or simply sip along with a divine canape, and without feeling guilty!

Three of the five flavours are available in South Africa – and whilst the aromas are all intense, each flavour pairing perfectly harmonises to deliver that delicious burst when it hits your palette. Flavours available are Lemon & Lemon Zest, Tangerine & Wild Strawberry and lastly Dark Morello Cherry & Pomegranate.To get S.Pellegrino Essenza delivered to your home, shop at: www.italiandelionine.co.za and to explore more of the Mediterranean flavours, please visit: https://www.sanpellegrino.com/water/essenza-flavoured-sparkling-water 

-- ENDS --

About S.Pellegrino, Acqua Panna and Sanpellegrino Italian Sparkling Drinks
S.Pellegrino, Acqua Panna and Sanpellegrino Italian Sparkling Drinks are international trademarks of Sanpellegrino S.p.A., which is based in Milan, Italy. Distributed in over 150 countries through branches and distributors on all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and ice teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future. 

For Press Inquiries:
Paddington Station PR
Paul Reynell
+27 21 467 0564
This email address is being protected from spambots. You need JavaScript enabled to view it. 

On behalf of:
Ania Odyniecka
Clearworld South Africa

The Radisson Blu Hotel Waterfront presents a scintillating rum dining experience.

This is a luxurious 5 Course Dinner where each course will be paired with a rum-inspired cocktail.

The rum that will accompany the meal is New Grove Rum which comes from the island of Mauritius.What better location for this unique experience than Tobago's restaurant overlooking the spectacular ocean views.

A vegan menu option is also available.Please join us on the 1st of September 2018 for this once off experience.

Cost: R495 Per Person

Bookings Essential

Tel: +27 (0)21 441 3000

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

radissonblu.com/en/hotel-capetown/

Celebrate the most romantic day of the year at one of the three renowned properties within The Collection by Liz McGrath. On the 14 February 2018, The Cellars-Hohenort, in Constantia, Cape Town, invites you to enjoy a delectable six-course Valentine’s Day dinner at The Conservatory restaurant for just R695 per person. Take a romantic stroll through our beautiful gardens with your significant other, before sitting down to share a pre-dinner glass of bubbles while we prepare your food journey.

The menu consists of: a welcome drink on arrival, West Coast Oyster served with cucumber, basil, tomato and cayenne espuma. Cape Malay Seared Tuna Tataki served with octopus carpaccio, charred cauliflower and coriander salsa, lemon atchar and jintan putih vinaigrette. Springbok loin and Blueberries served with salt baked celeriac, onion marmalade, wild carrots and juniper jus. For dessert, begin with an Elderflower Sherbet served with grilled peaches, burrata panna cotta. Textures of Strawberry and Cream served with Amarula mousse, white chocolate and vanilla crumble. Complete your dining experience with Petit Fours served with coffee or tea.  

For more information and bookings:
021 794 2137 | This email address is being protected from spambots. You need JavaScript enabled to view it.
thecellars-hohenorthotel.com

Be part of owning a first black national super-market in South Africa, Food has become more expensive in the past five years particularly for a average worker, someone who earn less, a new black owned super-market is bringing a huge change for South Africans, mostly black farmers and black manufactures they will be given an opportunity to supply this super-market with their products, In the first year of operation the super-market aims to have nine stores and hiring close to 700 employees, every employee will have a benefit of medical aid, day offs, sick and study leaves.

Each and every place where our stores will be located, we will buy the property instead of renting a space.The aim of this black super-market is to cut down prices as much as we can, so that our people can have access to cheaper food and supplies.

The whole Super-Market business makes R520-R550 Billion a year in revenue in South Africa. Everyone who wants to be part of this life changing initiative can contact us,The company shares will be traded public aiming at raising R100 million.

Facebook First National Black Owned Supermarket

Please share.Cheapest Prices for our people.

September 2017: Having worked alongside some of Europe and South Africa’s most acclaimed chefs, Farrel Hirsch now brings his exuberant mix of passion and experience to Joburg with his appointment as chef of the Four Seasons Hotel The Westcliff Johannesburg’s flagship eatery, View Restaurant.The 30-year-old studied professional cookery in Nottingham, and was declared runner-up for that city’s 2008 Young Chef of the Year competition.

After five years of working in the UK, the pull of home proved too strong: he moved back to Durban, where he was born, to join The Oyster Box Hotel’s Grill Room Restaurant. Having worked in the kitchens of the Singita group of luxury lodges, his two most recent posts were in Cape Town where he worked with Peter Tempelhoff at the acclaimed Greenhouse Restaurant. He then worked at The Test Kitchen (awarded Top Restaurant in SA at the Eat Out Awards from 2012 to 2016) seconding Luke Dale-Roberts before becoming head chef at View Restaurant.The restaurant – which following its opening in 2014 fast became a favourite fine dining destination for Joburg’s most discerning foodies – was previously helmed by Dirk Gieselmann, who had previously served as Chef de Cuisine alongside owner Marc Haeberlin at the famed Michelin three-star Auberge de l’Ill restaurant in Illhauesern in France’s Alsace region.Hirsch loves to travel, experiencing different cultures and meeting new people – whether that’s visiting the Dalai Lama’s home in Dharamsala or seeing the ancient pagodas of Burma.

His travels are also an opportunity to broaden his culinary horizons. “I love stepping out of my comfort zone – I’m always excited by the idea of the unknown,” he says. “Nothing beats going to a foreign country where no one speaks English and pointing at the dish being eaten at the table next to you, and order that. Not to taste is not to know.”This curious, adventurous spirit informs his approach back home in the kitchen. “If you look close enough at View’s dishes there will always be a classic thought behind it but pushed out far enough so that it is something completely new,” he says.

“South Africa produces a bounty of high quality ingredients, and so we want our diners to taste the finest this country has to offer,” he says. Changing every week, his menus are an opportunity to showcase the freshest local and seasonal produce in breathtakingly creative ways. Working closely with trusted local suppliers and farmers to provide special ingredients including foraged mushrooms, Karoo lamb and fynbos, Hirsch will also be procuring herbs and vegetables from the hotel’s new food garden.While the unsurpassed vistas of Joburg’s jacaranda-cloaked northern suburbs makes any meal at View unforgettable by default, the sociable Hirsch is committed to serving up much more than great food and incredible views. For him, the personal touch is paramount.“I love meeting the people I’m cooking for, and sharing with them the stories of the food I make” he says. “While I see my role as building on the stellar dining experience created by my predecessor, I do have a few changes of my own up my sleeve,” Hirsch confirms. “The first is the launch of “Preview” – a bar-inspired casual dining experience offering small plates and fantastic drinks.

The emphasis at View, on the other hand, is on taking guests on a culinary journey – with set menus and wine pairings in a more sophisticated setting. When they’re not admiring its legendary vistas, our guests can also witness glimpses of our team at work in the kitchen through its linear window.”www.viewrestaurant.co.za