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WHAT GOES INTO A BIG MAC PATTY?

100% beef or nothing at all! It’s as real as it gets with your favourite Big Mac.

“McDonald's South Africa serves approximately eight-million customers every month in South Africa and places food safety as the highest priority in all our restaurants.  We remain committed to providing customers with the highest quality food that is prepared according to global and local best practice and standards”

It is as iconic as the Eiffel Tower and ancient Pyramids and enjoyed world-over by millions of people, who have come to love and trust the delicious taste of a Big Mac. But did you know that your Big Mac is made with only 100% South African certified ground beef, a dash of salt and pepper and layered with only the freshest ingredients sourced from local farms? Well, it is!

Actually, the Big Mac consists of two 100%  beef patties, "special sauce," iceberg lettuce, cheese, pickles, and onions, served in a three-part sesame seed bun.

And as with all other menu offerings at McDonald’s consumers can now quench their burning questions and find out exactly what goes into the build and make-up of their favourite burgers and meals.

Spearheaded by their on-going transparency journey through the Know Our Food platform – www.knowourfood.co.za – you can now view and search for videos detailing the ingredients used. These videos showcase McDonald’s SA suppliers and their manufacturing processes.

“McDonald's South Africa is proud of our world-class supply chain, hygiene, food safety and quality controls. This is the same high standards we have consistently demonstrated in South Africa for the past 23 years.

We serve approximately eight-million customers every month in South Africa and place food safety as the highest priority in all our restaurants.  We remain committed to providing customers with the highest quality food that is prepared according to global and local best practice and standards,” said McDonald’s SA Chief Marketing and Communications Officer, Daniel Padiachy.

As part of their ongoing commitment to engage openly about their practices and products, McDonald’s customers can expect more than their meal options, at their next visit. Digital menu boards, tray-liners and leaflets detailing important information around the quality and what goes into their food, will become more available as customers continue to make informed food choices.

For more information on Know Our Food, visit www.knowourfood.co.za For more information contact Prinella Pillay at prinella@pacinamix.co.za

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MR GLOBAL TURNS 60

This year we celebrate Mino Tsuchida’s 60th birthday! 

Affectionately called Mr GLOBAL, Mino Tsuchida, is the face of the iconic GLOBAL product range. His relentless drive and vision led to the excellence in quality that GLOBAL knives are known for today.

"Since 1985 our GLOBAL knives have kept the same design - a testament to their quality. We at GLOBAL are proud to say that our knives and sharpening systems are the choice of many restaurants, top chefs and popular cooking television programmes. I hope you enjoy food preparation with GLOBAL." Mino Tsuchida.

Mino was born and raised on a farm in Niigata, Japan in 1938. After graduating from high school, Mino worked full-time at Seki Cutlery Mfg. Co. Ltd in conjunction with studying at HOSE University. Between 1956-1985 he was employed in the export sales department of Seki Mino then set up MASTER Cutlery Corporation and soon after he began establishing the GLOBAL brand with Yoshikin.  

In 1985 Global knives were launched onto the international market, starting with Germany. GLOBAL Classic's initial launch comprised of only 12 knives for the first year. No one-piece stainless steel kitchen knives existed in the world market at the time. Today GLOBAL exports to 89 countries around the world and has over 100 products to choose from. The brand and Mino are now internationally renowned.

Compared to conventional European knives on the market today, Global knives are made from a significantly harder alloy of steel called "CROMOVA 18", use a thinner blade, and are ground to a narrow and steep angle. This produces a sharper knife, which keeps its edge longer and allows for more accurate work. The high chromium content gives the knives excellent resistance to rust and staining. Global knives are renowned for their light weight and even balance, a trait achieved by hollowing out the handle during production.

From a very modest beginning, GLOBAL has developed into one of the success stories of the 1990’s. GLOBAL knives are favoured today by most high ranking chefs in the most prestigious hotels and restaurants and are featured regularly on television cookery programs like MasterChef.

To this day GLOBAL products are crafted by hand in Yoshikin’s factory in Niigata with the most exacting standards. This year we celebrate the 60th birthday of the man behind the brand. Your skills, dedication and passion have made Global Knives what it is today.

Happy birthday Mino Tsuchida!

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INTRODUCING B-WELL’S ALL-NEW OIL RANGE

Canola & Olive Oil

The perfect blend of canola & olive oil, a beautiful olive taste with the added health benefits of canola.

• Excellent taste profile

• Only 8% saturated fat

• Excellent source of Omega-3

• Naturally cholesterol free

• High smoking point

• Awarded CANSA’s ‘Smart Choice Seal’

• Endorsed by HSFSA

• Halaal & Kosher

• 2013 Editor’s Choice Award – Food Review “Product of the Year”

Extra Virgin Olive Oil

The highest quality olive oil that carries a fresh, grassy aroma and distinct peppery aftertaste.

• Free acidity, expressed oleic acid, of not more than 0.8g per 100g

• High in monounsaturated fat

• Naturally cholesterol free

•  Halaal & Kosher

Cooking Olive Oil

Finally, an olive oil for everyday cooking, ideal for cooking at higher temperatures.

• High in monounsaturated fats

• 100% Olive Oil

• Naturally cholesterol free

• High smoking point

•  Halaal & Kosher

 Canola  & Olive  Mayonnaise

This ultra-premium mayonnaise will leave your taste buds begging for more, with the delicious taste of extra virgin olive oil, the bar has just been raised.

• 52% Canola Oil        

• Vegan-Friendly        

• Naturally gluten-free          

• Dairy-Free

• Egg-Free      

• Excellent source of Omega-3

• Halaal & Kosher

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TRENDING ON FIRE

“How long?” yells the chef at the pass, to the brigade of South Africa. “We have new demands to meet, expectations to fulfil and killer dishes to send out!” - By Jodi-Ann Palmer

New. Fresh. Authentic. Flavourful. Diverse. South African consumers demand to experience the colourful and fresh poke bowls of Hawaii, flavourfully balanced ramen from Japan, and expertly cooked eggs in shakshuka from Jerusalem.

Globalisation has us spinning off the plate as the South African culinary community breaks down boundaries by interacting with the different cultures from all over the ever-changing globe. With access to kitchens such as Noma, Osteria Francescana and 11 Madison Park on social media, a local chef gains exposure like no other has done before him or her ten years ago. 

Rene Redzepi posts a picture of a razor clam and before you know it, razor clams are a hot commodity. The ordinary does not cut it any longer - not even with the sharpest Japanese knife. International influence on the local market has drastically changed the way we dine, the way we prepare food and the expectation of the South African consumer.

South African food has long been known as a collaboration of cultures: Zulu, Xhosa, Shona, Lebanese, Jewish, Italian, Portuguese, Chinese, Indian, Greek, English and Boer traditions are living in One groot potjie pot over a rather turbulent flame. History has dictated our heritage, allowed us to absorb knowledge from our families, communities and people with whom we share our time.

As we draw inspiration from our individual heritage we begin to find similarities in the way we cook and the ingredients we use, often crossing paths with someone in the industry who shares the nostalgia of a potato salad and a braai chop. With that being said, the culinary industry is boiling over with information on different cultures, cuisines and ingredients from around the world. We now have access to information and ingredients which, up until a few years ago, we may not have known existed.

“How long?” shouts the chef again. Our heritage, as South Africans, is an ideal starting point for any international trend. (The trouble is that sometimes it must be “international first”.) There is something democratic about the way we combine flavours and cooking methods from the different cultures of our country and the world. To braai is as South African as Queen Elizabeth is British. It defines our identity as citizens. Open fire cooking is an example of a South African trend that is truly and irrevocably ours. Yet, we had to wait for the “trend train” to burst into flames before we begun to see cool, local, open fire restaurants such as La Boqueria hitting our streets.

Why is open fire cookery relevant? 1. It is the essence of who we are as a nation – coal runs through our veins and in our souls we have flames. Name one South African, in fact name one South African chef who does not braai. Ever. Not even once. This is our nation’s common ground, our personality. 2. The flavours – I am not even going to elaborate because we all know the taste I speak of, that smell which drifts through the air on a sunny Sunday afternoon. 3. Versatility – cooking with an open flame changes the game. Smoking, grilling directly on the coals and directly in the ash; the limits are merely the boundaries of your imagination. 4. Colour and texture – caramelised; crispy yet succulent and tender on the inside, juicy. 5. Functional and practical – high heat means quick cooking, or cook low and slow to develop sauces and different cuts of meat. The above is not new to us at all. 

The streets of Fordsburg are lined with Pakistani cooks and their open fire grills. Steers have coined the phrase “Flame-grilled, it just tastes better” and Spur has long been a South African “fire house.” (Say Yoh Yoh Yoh!) Using the open flame for centuries, one might argue it was in fact an African trend to begin with. 

Meat and flame enthusiasts have been sharing a meal under the light of the stars since before our generation could eat. Cooking with fire is more than preparing a meal to consume. The act is social, engaging and rewarding. If you have a woodfired pizza oven in your backyard, a Weber or a couple of bricks and an old grid you understand the joy of cooking on an open flame.’

We have heard it all before. What is it about this trend that makes our kitchens come alive? Besides the flames of course. Shall we take it a step further? Just let the coals develop. Use embers to flavour oils or mayonnaise, creams and milk to make ice creams and desserts. Combine activated charcoal into your sour dough starter or using the “smoky-burnt flavour” in tartare and cocktails. 

Break down the bold flavour of the braai and use it in a way that elevates and adds value to other dishes. This is how you use a trend: grab it, take it apart, study and reinvent. Braaiing is merely the fire lighter; the international open-fire trend has us all set alight. The key lies in figuring out why it is a trend, how we merge what we know already, what we are learning and what the demand from the consumer is. 

Staying ahead of the trends is vital for restaurants and individual chefs to remain relevant in an industry that can be ruthless and tough. With increasing numbers of people opting for the world of all things culinary, it is important to be well-researched and knowledgeable by staying ahead of the times. Not all trends are here to stay. Ask yourself about longevity, practicality, and resources before implementing a trend. However, when you find yourself gleaming with pride at your charcoal sourdough, wood fire bone marrow and chargrilled tomahawk let it be said:

“Service!” “Two minutes!” replies the line cook. 

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HANS BUESCHKENS COMPETITION BOOSTS YOUNG CHEFS

The regional semi-final for Africa and Middle East of the Hans Bueschkens Young Chefs Challenge 2017 was held during HACE Hotel Expo in Cairo, Egypt in November.

The SA Chefs Association entered chef Ryan Chinnappen into the semi-finals, to compete to represent the continent. He trained under the association’s competitions director and MD of the Food Design Agency, Jodi-Ann Palmer. 

After a tightly contested event, Ryan came second, with Mahmoud Korany from Egypt winning the event and the opportunity to represent the region in the finals to be held during the Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia in July 2018. Aprian Herlambang from UAE came in third place. Also competing were chefs from Qatar and Jordan. 

Jodi-Ann, one of the country’s top competition chefs, won the semifinals and finals of the competition in 2006, taking home a gold medal. She says, “The Hans Bueschkens Young Chefs Challenge is one of the biggest, internationally-recognised competitions in the world and carries great privilege and esteem for young chefs. It exposes contestants to individual competition standards and training schedule, which is different to team competitions. I competed and won in 2006 and wanted to give another young chef this opportunity. As competitions director, I pushed hard to motivate to the board to send a young chef.”

As the competition involves a pre-planned menu and not a mystery basket, Ryan’s training involved a lot of repetitive cooking, with the menu playing to his strengths and cooking talent. He was part of the team that competed in the African Culinary Cup in Mauritius in September. Influences from those dishes were present in this competition, as well as a special new dessert. Jodi-Ann says the key skill in preparing for this event is cooking the dishes over and over again, perfecting them and completing the task within the given time-frame. It also required working with ingredients available in Cairo, which she helped to source. 

Stephen Billingham, president of the SA Chefs Association, says of the competition, “This competition is about developing South Africa’s culinary landscape and keeping us abreast of global standards. In some small way, the competencies learned and the feedback from the judges are brought back home into the Association. It also provides an opportunity to broaden the contestants’ global knowledge and skills and to give an opportunity to a deserving member of the Association.”

RYAN’S DISHES: • Starter: Chakalaka flan, with deep fried sea bass, gravalax style sea bass, mango salsa Verdi, pickled vegetables and potato paper • Main: Sous vide beef fillet and cheek, with Indian crack rock, sautéed spinach, butter curry puree, banana chutney, vegetable reduction and coriander yoghurt gel • Dessert: Hertzoggie, with lemon shortbread, kiwi consommé, Dilmah tea crème praline and French meringue shards

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CHALMAR BEEF FOOD SAFETY

Chalmar Beef achieved its “Food Safety System Certification” (FSSC 22000) on 18 May 2017. Guided by Mieke Evans (Food Safety Team Leader), the food safety team as well as the managers, supervisors and general employees, worked very hard to obtain the certification.

The FSSC 22000 Food Safety System Certification provides a framework for effectively managing an organisation's food safety responsibilities. FSSC 22000 is fully recognised by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards. It demonstrates that the company has a robust Food Safety Management System in place that meets the requirements of their customers and consumers.

The benefits of the FSSC 22000 certification have stood Chalmar Beef in good stead, in that the company has been able to manage risk, maintain its current customers and increase its market share. Customers and consumers can rest assured that Chalmar Beef’s first objective is producing a safe to eat and value for money product. The company is extremely proud of its high food safety and hygiene standards and shall continue to strive for improvement as they prepare themselves for their next FSSC22000 audit against the latest version 4.1 later in 2018.

Sampling for Listeria monocytogenes has always been a part of their microbiological testing protocol. They monitor their carcasses, quarters, primals, portions, minced products and their environment for L. monocytogenes as part of their microbiological testing program. They make use of an independent SANAS accredited laboratory to conduct all of their microbiological testing.

Chalmar Beef will continue to focus on:

Providing additional L. monocytogenes training to all their staff members  focusing on potential L. monocytogenes cross contamination

Deep cleaning chemicals and procedures specific to inhibition of Listeria growth

Implementation of our VACCP system  

Conducting additional testing over and above our normal L. monocytogenes testing schedule

For more information on where Chalmar Beef products are available, visit their website on www.chalmarbeef.co.za

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STUDY SHOWS THAT WINE TOURISM IN WESTERN CAPE HAS GROWN 16%

In 2017, Wesgro, in partnership with Explore Sideways, conducted the second annual Wine & Food Tourism Study in the Western Cape. The study surveyed more than 40 South African tour operators, accounting for over 19,000 itineraries booked over the year. The study aims to determine sector trends and identify changing market conditions in the wine tourism industry in South Africa.  

Key findings from the respondent’s answers show that wine tourism in the Western Cape has grown by 16% between 2016 and 2017. This is further evidenced by tour operators indicating that 99% of Cape Town-based itineraries include a trip to the Winelands. 

Wesgro CEO, Tim Harris said: “There is a multitude of factors that have influenced the awareness of South Africa as a wine tourism destination. Positive media coverage and internationally recognized wine awards have generated interest and investment in the evolving local wine industry. Specialist wine tour companies have done much in the way of showcasing boutique, off-the-beaten-track wine producers and properties, further enhancing the perception of quality and promoting the Winelands as an essential stop on itineraries.”

Spending patterns of wine tourists, in particular, indicate higher than average expenditure than general tourists while visiting the Western Cape. This illustrates another important aspect of wine tourism as a means of enhancing economic growth through tourism in the Western Cape.

Respondents indicated that offering tailor-made tours was the most important aspect of selecting a wine tour, allowing tourists to immerse themselves in authentic experiences rather than scheduled or packaged tours. This is further supported by the growing interest in unique activities like food and wine pairings (68%), cellar tours (54%), meeting the winemaker (51%) and food and wine tasting events (49%).

Harris added: “While established wine destinations like Stellenbosch, Franschhoek, and Constantia remain the most popular with visitors, there was a 43% increase in requests for the Hermanus (Hemel-en-Aarde Valley) wine route between 2016 and 2017, thereby surpassing Paarl as the 4th most popular wine route. Other wine routes like the Swartland, Helderberg, and Robertson Valley also experienced significant increases.”

Sustainability plays a growing role in the wine industry, evidenced by the fact that 85% of wine tourists feel that sustainability is important when making bookings. Practices like organic farming, social equality, carbon neutrality as well as biodynamic winemaking and farming practices are important considerations for wine tourists when booking their trip.

Western Cape Minister of Economic Opportunities, Alan Winde, added:  “Growing wine tourism is one of the key goals we set ourselves through Project Khulisa, our focused economic strategy to grow the economy and create jobs in our province. The growth we are able to report today shows that we are on track in delivering on our objective. This is an important sector because it creates jobs for locals in both urban and more rural areas by driving the regional spread of tourists. The success we are seeing is as a result of the excellent service and unique experiences we offer, driving visitors to return for more.”

 A report on this annual study is available for use by members of the food, wine, hospitality and tourism industries and for members of the general public. The report goes a long way to enhancing the understanding of the relevant industries and aims to enhance and improve the quality of experience that tourists receive when visiting South Africa. The report can be obtained by contacting Explore Sideways at info@exploresideways.com.

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LISTERIA OUTBREAK HAS RETAILERS SCRAMBLING TO PULL DEADLY MEAT PRODUCTS

Supermarket giants Shoprite and Pick n Pay on Sunday indicated they are withdrawing all products linked to the source of the world’s largest outbreak of listeria, which claimed 180 lives.

This followed a safety recall by the National Consumer Commission after Tiger Brands subsidiary, an Enterprise Foods factory in Polokwane, was identified as the source of the dangerous food-borne disease.  

Health Minister Aaron Motsoaledi said on Sunday polony was a definite source. However, he warned that products such as Viennas, Russians, Frankfurters, other sausages and cold meats not typically cooked could also be affected due to the risk of cross-contamination.

Two more facilities have also been singled out pending more tests to determine the sequence type. These are an Enterprise facility in Germiston on the East Rand, and a Rainbow chicken facility in the Free State.

The food-borne illness spread across the country with 948 cases detected and 180 deaths reported, according to the latest statistics from the National Institute of Communicable Diseases (NICD).

Pregnant women, neonates, elderly people and anyone with weakened systems are at particular risk.

Listeriosis caused by the bacterium, Listeria monocytogenes, can contaminate animal products and fresh produce, such as fruits and vegetables.

Tiger Brands committed to ensuring that all Enterprise products, as identified, will be recalled.

"We are working very closely with the officials at present to conduct the process and will provide updates to the public on this matter," said spokesperson Nevashnee Naicker in a statement.

She added that the company is also conducting its own listeria tests.

Motsoaledi called on retailers to clean their fridges, meat slicers, and either remove the ready-to-eat meat products or place them in plastic bags in separate fridges.

The Shoprite Group said in a statement it immediately started to remove the products produced by Enterprise Foods and Rainbow Chicken from its perishable departments and delicatessens.

Refund for customers

It said customers can return any Enterprise Foods and Rainbow Chicken processed meat like polonies, Vienna’s, Russians for a full refund.  

Pick n Pay also urgently pulled the products.

"All Enterprise products (including the Bokkie, Renown, Lifestyle and Mieliekip brands) have already been recalled by the company concerned and we are urgently withdrawing them from our stores," said David North, group executive for strategy and corporate affairs at Pick n Pay Stores, in a statement.

He added that all ready-to-eat products such as polony and Russian sausages manufactured at the Rainbow facility in Sasolburg are also being withdrawn.

"This action is taking place in all Pick n Pay and Boxer stores. In addition, as a precaution, Pick n Pay-branded chicken polony, manufactured by Rainbow, is also being withdrawn."

North also said that any customer concerned that they may have bought a ready-to-eat meat product linked to the outbreak can return it for a full refund.

RCL Foods suspends Rainbow Polony production

RCL Foods in a statement confirmed that its Wolwehoek processing plant has taken the precautionary measure to suspend all production of RCL Foods' Rainbow Polony brand. It said is it also in the process of recalling all Rainbow Polony products from its entire customer base. "Rigid controls remain in place to mitigate any food safety risks, including microbiological risks, at all our food production facilities," said RCL Foods chief legal officer Stephen Heath.

Source: fin24.com

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CRYING OVER SPILLED MILK?

Gelatin in the milkshakes? Pig fat in the soft serve? In an effort to debunk common myths about McDonald’s products, we look at their dairy products.

Do McDonald’s milkshakes contain unpasteurized milk? No, all milk products undergo pasteurisation which is a step in the milk process that is aimed at killing pathogenic bacteria. Pathogenic bacteria are harmful if ingested. It is also required by legislation that milk products sold to the public be pasteurised.

Are McDonald’s milkshakes fine for vegetarians? We heard the pipe that brings out the milkshake is coated with gelatin inside. Yes, McDonald’s milkshakes can be consumed by non-meat eaters. There is no gelatin in any of the ingredients used in making them. They are suitable for lacto-vegetarians — which are vegetarians that consume milk. Does the milk in the ice cream machines get replaced? McDonald’s Shake/Sundae machine is specially designed to include an additional food safety precaution — a daily heat treatment that pasteurises the dairy mix contents of the machine. So yes, all machines have a cleaning schedule that includes detailed daily, weekly and bi-weekly cleaning tasks. What makes your milkshakes so thick? The milkshakes are thick because of the combination of our ingredients, together with the blending process in store that is used to create the consistency. Machines cool the dairy mix to the proper temperature, blend it at the correct speed and mix it with the flavoured syrup. Much the same way that using ice cream versus milk at home in the blender would make a thicker milkshake. The solids and fat content of the milk together with other ingredients help ensure a thick, smooth shake.

Why is McDonald’s ice cream sometimes yellow? McDonald’s creamy vanilla soft serve is made with milk from leading South African dairies. Milk contains a naturally occurring vitamin called riboflavin (vitamin B2). This vitamin is yellow because milk itself is not the whitest white. Butter, for instance, is yellow because of its riboflavin content. The vanilla soft serve may also appear yellow because the dairy is pasteurised at a high temperature and it is normal that sugars (lactose from milk, sucrose and glucose) caramelise a little bit and affect the colour of soft serves.

Do McDonald’s milkshakes have pig fat in them? McDonald’s does not use any lard or pig fat in its milkshakes. It is a Halaal-certified organisation and has strict food safety standards in place throughout the supply chain to help ensure safe, high quality food to its customers.

Why do McDonald’s feel they have to use so many chemicals in milkshakes, can you not use natural ingredients instead? McDonald’s milkshakes are made with many natural ingredients too, including milk, sugar, natural flavouring and guar gum. All of the ingredients together are used to create that delicious, wellblended icy taste customers love.

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2018 YOUNG CHEFS CULINARY CHALLENGE

Peppadew International (Pty) Ltd is proud to announce the launch of the 2018 Young Chefs Culinary Challenge: a competition providing young chefs in South Africa an opportunity to showcase their creative culinary skills and broaden their food horizons!

Peppadew® is a brand that provides a range of food products that are distinctive in taste, versatile in their usage, and deliver endless opportunities to transform menus to be outstanding. Given these well-known features of the brand, Peppadew® is asking young chefs to think out the box, and put forward their best 3 course menu featuring Peppadew® as a basis for being selected to partake in the final cook-off.

In order to get our young chefs inspired, two workshops will be held before the entries are due, where the versatility of the Peppadew® products will be demonstrated. The Top 6 finalists will be selected based on their menus submitted, and from there the final cook-off will take place.

This year’s grand prize is an all-expenses paid trip to the Worldchefs Congress in Kuala Lumpur in July 2018 to attend the Billy Gallagher Young Chefs Forum: a fantastic opportunity to interact with Chefs from around the world and gain international culinary exposure!

Peppadew® is a proud supporter of the food service and hospitality industry in South Africa, and feel that young chefs in South Africa deserve every opportunity to enhance their culinary skills, and showcase their talent. This competition will do exactly that, as it aims to promote cookery amongst aspiring young chefs while providing inspiration for creative culinary thinking.

If you are currently a young apprentice chef, under the age of 25 and are passionate about growing your career in food or know of someone who suits these requirements, the Peppadew® 2018 Young Chefs Culinary Challenge is the perfect platform to demonstrate your full range of culinary skills. To find out more about the competition, including access to the Terms and Conditions and Entry Form, please visit the Peppadew® website at www.peppadew.co.za or Facebook page at https://www.facebook.com/PeppadewSA/.

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CHALMAR FARM KITCHEN: ALIVE AND COOKING

You bought the meat, now what? After calling a friend, digging out old recipe books, hours on the internet and peppering the supplier with questions, you feel no closer to preparing the perfect roast, the juiciest steak or fall-off-the-bone lamb shoulder. It’s this all-too-familiar kitchen moment that inspired Chalmar Beef to launch the Chalmar Farm Kitchen.  

The Chalmar Farm Kitchen is the brainchild of Mrs Pat Wethmar, the Chalmar Matriarch. From her own kitchen on the farm she shares her recipes and wisdom. Guest chef, Anja Bands joins her in the kitchen. Together they will explore new ideas, revisit the classics and cook with the bounty of the seasons.         “Our farm kitchen is a generous, happy place with so many memories. We look forward to sharing our most treasured recipes and fresh new ideas with everyone that enjoys cooking and eating as much as we do,” says Pat.  

How it all began Story-telling is as much part of the Pat Wethmar’s kitchen activities as gathering family recipes and fetching herbs from her garden. The story of how she met her late husband Wimpie, founder of Chalmar Beef isoften told in this generous kitchen. The old saying ‘big things have small beginnings’’ certainly rings true for their life together.            “Wimpie started Chalmar Beef in 1969 when he was still at school,” she recalls. They met eight years later when he came to buy calves from her Olifantsfontein. They tied the knot a few months later, settling in Bapsfontein on the farm where they lived until his passing in 2014.         “He was passionate about cattle and agriculture. It’s wonderful that he saw his dream fulfilled and knowing that the next generation will build on what he started. Times were pretty tough in those early days. Payday was something we savoured as it meant we could have friends over for dinner. It would start with creamed herring, followed by steaks with a side. Wimpie devoured his 1 kg T-bone with glee, keeping space for a large scoop of vanilla ice cream and chocolate sauce. He often spoke about having a steakhouse with a small group of friends – a timeshare of sorts, where each had a key and could prepare as much steak as they wanted for their own family and friends.”         A guest chef in the Chalmar Farm Kitchen         Anja Bands also lives on a farm in Bapsfontein and has a longstanding relationship with Chalmar Beef.

She brings her food mantra to the Chalmar Farm Kitchen: “I believe in family meals and bringing people together at the table; I believe in old recipes with a new twist and that real flavour can only come from real food. I believe that only the best meat - Chalmar Beef and Lamb – will do.”

Food Focus

The start of a new year brings its own rhythm in the Chalmar Farm Kitchen. It’s a time for new beginnings, with easy dinners and  back-to-work-and-school activities taking centre stage. Chef Anja Bands and Chalmar matriarch Pat Wethmar turn to mince for inspiration.

For more information on the recipes using mince, visit our Facebook page www.facebook.com/chalmarbeef.

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CHEF LUDO LEFEBVRE JOINS GLOBAL KNIVES

Chef Ludo Lefebvre has just partnered with Global Knives America!

Global knives are the knives of choice for MasterChef South Africa, MasterChef Australia and many other influential chefs and TV cooking shows worldwide.

Chef Ludo Lefebvre is one of the most influential and acclaimed chefs in Los Angeles who is known for his inventive and refined cooking. So much so that he has been previously titled the best chef in the city by LA Weekly.

He stated that he has been collecting GLOBAL knives for about 20 years now and is truly honoured to represent such a prestigious brand in the United States.

Ludo has won awards, written cookbooks, stared on TV and is a knight! Here’s a list of some of his most impressive accolades;

Trois Mec, which was named Best New Restaurant (2013) and No. 1 Restaurant in Los Angeles (2014 and 2016) by LA Weekly.

In 2015, LA Weekly named Ludo, Best Chef in Los Angeles.

He received the prestigious Mobil 5 Star Award at two different Los Angeles Restaurants, L’Orangerie and Bastide.

His "bar a la carte" concept, Petit Trois, was a 2015 James Beard finalist for Best New Restaurant.

He is the author of two cookbooks, LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre and Crave: The Feast of the Five Senses. These sold out in their initial release and were re-released as a 10th anniversary limited edition in 2016.

Ludo became a "knight" when he received the prestigious Chevalier de l’Ordre des Arts et des Lettres Award from his home country of France in December 2015.

As part of the Ludo Cuts series, Ludo will be creating a series of videos that teach basic skills to help gain confidence when handling sharp knives in the kitchen.

He’ll also show us how to make some of his award winning and famous recipes. Watch is first video in the series below.

Ludo Cuts: Ludo and His Knives

Be sure to browse the webstore to shop the products featured in this video: globalknives.co.za

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HOW ABOUT A DUMPLING?

Who doesn’t like a good dumpling? Dumplings are so versatile. You can serve them as a meal, snack, appetizer or party food.

There are many variations, be it vegetable, kimchi, glass noodle, shrimp, and more. These little pockets of goodness are sure to keep you coming back for more. You can steam, boil, deep-fry and pan-fry dumplings as well as eat them alone or add them to soups or salads.

Korean dumplings are also very different; they are not as thick as other dumplings which make the texture and flavour of these little bags of joy far more enjoyable since they are not as doughy when steamed and turn out super crispy when fried.

Korean dumplings come in the following variations:

Son Mandu – Handmade dumplings

Gun Mandu – Specially made for frying

Gyoza Mandu – Half Moon dumplings

Fillings include:

Hot & Spicy Vermicelli fry dumplings

Vegetable fry dumpling

Vegetable dumpling

Glass noodle & vegetable dumplings

Seafood Son Mandu

Kimchi Gyoza - Korean spicy cabbage dumplings

And many more…

On big Korean holidays like New Year's Day, families gather to make dumplings while catching up with each other. Now you don’t have to go to Korea to enjoy these tasty pockets of deliciousness, Kokoro brings you traditional handmade Korean dumplings frozen for your convenience.

Kokoro are one of the main suppliers of Korean dumplings to retailers such as Spar, restaurants and caterers across South Africa. Our dumplings are of the highest quality and most delicious flavours, bringing the all authentic Korean experience right to your dinner table.

Get your hands on our Korean dumplings at the following stores:

Kokoro Rivonia: G5, Rivonia Junction Shopping Centre, Corner of Rivonia Road & Mutual Road, Rivonia Sandton.

Kokoro Fourways: Leaping Frog Shopping Centre, William Nicol Drive & Mulbarton Road, Fourways.

For wholesale  enquiries please contact us on:

Head Office: 011 608 3050

B24, 5th Galaxy Ave, Linbro Business Park, Sandton RSA

info@koreanpremiumfood.co.za  www.koreanpremiumfood.co.za

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HAVE YOU TRIED B-WELL’S MAYO RANGE?

It’s delicious, egg, dairy and naturally gluten free!

Reduced Oil Mayonnaise

You might think that reduced fat equals less taste, but that’s not the case with our reduced fat mayo. With a significantly reduced fat content you can feel a little less guilty while eating this delicious mayonnaise.

Original Tangy Mayonnaise

The original sweet and tangy mayonnaise taste that we all know and love. Just a small spoonful on a wrap or salad will do the trick, this mayo is guaranteed to excite your taste buds!

Thick & Creamy Mayonnaise

A decadent rich & creamy mayonnaise that brings all the natural food flavors together, perfectly, making an ordinary sandwich with just a few basic ingredients, exceptional. Great for dips, sauces and pretty much anything else you can imagine.

Olive & Canola Mayonnaise

An ultra-premium mayonnaise made with extra virgin olive oil, perfect for the sophisticated palate. A really special mayonnaise that raises the bar to completely new heights.

www.bwellfoods.co.za   |  info@bwellfoods.co.za   |  +27 (0)28 514 3441

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THE SWEETEST THING

Deon Roets, Capsicum Culinary Studio’s academic and quality manager, celebrated a decade at the school this year. Based at the school’s Cape Town campus, Roets has been in the food industry for over 20 years and, although he has had career highs such as working with Cake Boss Buddy Valastro as well as Brian Turner and Eric Lanlard, he considers his time at Capsicum as the pinnacle.

I am proud of being part of a wonderful company where we see the amazing development in students and staff through our teaching and training,” says Roets. “I believe what gives Capsicum an edge over its competitors is our staff’s innovation, participation and involvement, and Capsicum is very proud of its many successful alumni who all graduated from the school with a real passion for the food industry, and a willingness to learn and motivation from lecturers.”

Indeed, some of Capsicum’s alumni are now working in some of the top kitchens locally and internationally and others have gone on to open their own businesses - such as Jandri van Zyl and her Velvet Cake Company. Also making news is graduate Wandile Mabaso who - post graduation - trained in classical French cuisine in New York and currently specialises in contemporary French haute cuisine at Alain Ducasse’s two-Michelin-starred restaurant, Le Meurice, in Paris. 

He is also an ambassador of French gastronomy in South Africa. So what advice does Roets have for anyone wanting to make a career in the hospitality industry? “Where possible job shadow, go feel the heat in the kitchen, explore as much as possible, have the right attitude and passion for the industry, prepare yourself for long hours, experiment with food, taste food, explore and expand your senses, read about successful chefs, watch cooking shows on TV and learn and absorb.” he says. 

Given Roets’ background in pastry and sugar craft, it’s no wonder that he has a particular interest in Capsicum’s highly regarded pastry and confectionery courses, which include a City & Guilds Level 2 IVQ Diploma in Patisserie as well as specialised offerings in Chocolate Arts and Confectionery and Sugar Craft. Little surprise then that he counts amongst the chefs he admires the likes of Eddie Spence - “an amazing cake-decorating artist who blows my mind and inspires me” and Alan Dunn and Nicolas Lodge, of whom Roets says: “Just one day with them is probably like being in heaven.”

Other chefs Roets would gladly have around the dinner table include Brian Turner, “because he exudes passion for the industry and gives respect where it is due” and Gordon Ramsey because, “he speaks my language.” Roets is excited about the local food and hospitality industry and believes it is fast growing and dynamic. He points to the popularity of TV shows like My Kitchen Rules, Proefessioneel and The Great South African Bake Off, along with the growing number of applications to study at Capsicum, as proof.

“Capsicum Culinary Studios has six campuses across South Africa - Cape Town, Rosebank, Boksburg, Pretoria, Durban and Port Elizabeth - making us the largest culinary school in the country and we’re continuing to expand,” he says. “Watch this space...” www.capsicumcooking.com

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VOCATIONAL TRAINING VICTORIES

Mirella Barnes spent four years in South Africa with City & Guilds, and the country and its people have a place in her heart forever. She shares the  experience with SA Chef.

EDUCATION ELEVATION I landed in January 2014 after coming for a look-see in September 2013. I felt an overwhelming feeling of aspiration and a will for change. I was keen to continue to raise the profile of the culinary industry, giving people, especially young people, the opportunity to use their internationally-recognised qualification globally. Also, as time went on, I realised how important it was to the industry to raise the bar in South Africa itself and have chefs with culinary art or patisserie qualifications on par with other chefs across the world. I only wanted what was best for the students and to give the people of South Africa the same opportunities to a good education as any person in my home country, England.  This allowed me to adopt a pragmatic approach in everything I did and, with every problem I had to resolve, I put the learner at the heart and the solution then became easy to find.

HIGHLIGHTS GALORE • I did a talk to Level 2 Diploma hairdressing students in a college in Alexandra. At the end, one young girl came to me with big doe eyes brimming with tears, gave me a hug and said, “thank you because with a City & Guilds qualification, I shall be able to look after my family”. • At an engineering graduation event held at Emperors Palace, I gave a speech about how proud everyone should be of their choice to take up a vocational training programme instead of a degree at university. One of the graduates’ mothers came to me afterwards and told me I just changed her life because she was always made to feel a failure for not going to university and she now felt she could hold her head high because of the choices she made for herself and her son. • Tlali Masakala, a NYCTP student, receiving the only City & Guilds Medal of Excellence in Africa was awesome and having his photos in our reception of his trip to London was a constant reminder of his radiant face and the change it made to his life. • Mashudu “Lucky” Masinya at Johannesburg Culinary and Pastry, who told the City & Guilds board of directors his story which led to us sponsoring work placements for him in the UK. I am still friends on Facebook with Lucky and I feel lucky to have crossed a path in his life. • The countries I was fortunate to visit and learn about, including Namibia, Tanzania, Mozambique, Mauritius, Botswana and Zimbabwe, and experiencing the= closest I’ve come to a country with a similar sense of humour as the Brits, Swaziland. • Presenting Thomas Overbeck with Honorary Membership of City & Guilds for his contribution and dedication to skills development in South Africa. Truly well-deserved. • Having the pleasure to deliver my very first presentation to tutors and assessors at Northlink College in Cape Town and being absolutely in awe at the view of Table Mountain visible through the ceiling-to-floor window – I had to apologise to the audience because I just had to take a minute to take in the view and pinch myself that I was actually there and I felt blessed.

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NEW MOMENTUM FOR WINE TOURISM

A Memorandum of Understanding signed between Vinpro and Wesgro will give new momentum to wine tourism in South Africa through a newfound and exciting partnership.

This, together with the appointment of a new Vinpro wine tourism manager in January, Marisah Nieuwoudt, together with a Memorandum of Understanding between the SA Wine Route Forum and Vinpro, make way for a new era of collaboration, innovation and opportunities for local wine tourism.

The aim of this new partnership is to leverage South African wine regions and brands to strengthen the entire sector, to further develop it and to gain international recognition.

The collective efforts will be focussed on engaging travel trade, domestic and international media hosting, using events as showcases for South Africa’s wine tourism offering and optimising digital marketing channels. This will run parallel to a research agenda, quality management programme and creating training opportunities for wine industry workers.

The vision is to establish South Africa as a leading wine tourism destination in the global arena, recognised for memorable experiences, quality wine, exceptional food and a commitment to responsible tourism.

“Through developing and broadening wine tourism together, we would like to attract a greater range of visitors to South Africa and improve the spread of visitors to smaller and rural areas,” says Christo Conradie, manager of Vinpro’s cellar division. “We also want to encourage locals to travel to the source of wine and experience a wide range of experiences in various wine regions, thus contributing to the growth of domestic tourism, especially at rural level with a direct impact on enterprise development and job creation.

“This will have a knock-on effect on increased employment and new business opportunities within the wine and wine tourism sector, as well as within the wine regions generally with the focus on black enterprise development and employment.”

Wesgro CEO, Tim Harris, welcomed the signing of the MOU with Vinpro. “With the Western Cape making the 10 Best Wine Getaways list in 2018 by Wine Enthusiast, the timing of this agreement could not be better. Wine tourism in our province is on the up, and we are excited about working together with Vinpro to make sure that we leverage the many opportunities that continue to present themselves in the growing wine tourism sector.

“We are confident that the marketing projects that we will soon engage on will help increase the awareness of wine tourism experiences in the province and help drive visitor numbers across the region,” Harris concluded.