Page 1

Full Serv ce www.fullservice.co.za

AUGUST 2018 | Vol.1 • No. 2

SA’s business magazine for the restaurant & catering industry

COOL

AS ICE The smart

choice in ice

INGREDIENTS Have you tried insectbased ice cream?

BAR MANAGEMENT SAFETY & HYGIENE Investigating the rise of craft liquor in SA

A spick and span kitchen is essential

FINANCE Seek out business friendly funding


Delivering high quality coconut products to the food service industry nationwide.

To order: info@kara-coconut.co.za www.kara-coconut.co.za


Full Serv ce SA’s business magazine for the restaurant & catering industry

Contents August 2018

On the cover Have you tried insect-based ice cream?

11

Investigating the rise of craft liquor in SA

Regulars

Bar Management

4

Editor’s Note

6

News

22 A hale and hearty fellow to help stock your bar

9

Chef Spotlight

10 Trends

25 International diners choose pure, fresh water 26 The coolest ice machines in SA

Ingredients 11 Waiter there’s a fly in my ice cream! 12 Give diners a splash of sweet and spicy 13 Add a dash of deliciousness 14 The search for SA’s most sustainable restaurant 16 Demystifying Korean cuisine 18 Catering for food allergies, restrictions and lifestyle choices 20 Superfoods are super ingredients

Korea n cu isJino e wit h Ra ny 16

29 A fresh approach to serving wine 30 Chefs get creative with brandy 31 The rise of sherry in South Africa

22

A spick and span kitchen is essential

32 Mobility for the hospitality industry

Safety and Hygiene 34 How to keep a grime-free kitchen 36 Are you ready for Regulation R638? 37 Five things to consider when buying chef’s uniforms 38 Food measuring instruments must meet HACCP standards

34

Business friendly funding for SMEs

Finance 40 Business friendly funding for SMEs

Back Office 42 What to expect in the November edition of Full Service

40

Full Serv ce | August 2018

3


Ed’s Note Feature

@FullServicemag

full_service_mag

The changing landscape H

in SA dining

ave you heard of bapsang? Have you ever tried insect-based milk? Do you know how the craft liquor movement in SA started? In this edition of Full Service we answer all those questions and more. New food trends, exploration of national cuisines and a focus on healthy eating are moulding the restaurant and catering industry and leading it on an exciting path. In February this year IOL News reported that due to the tough economic climate in South Africa, consumers were increasingly choosing to stay in rather than eat out. However, rising food prices are not just a consumer concern, it is also worrying for restaurants and catering businesses. How can you remain competitive and give diners good value for money without having to drastically increase your prices or compromise on quality? In this edition we look at how Delite Foods’ Dash of Flavour range can add delicious flavour to meals without the hefty price tag. Read more on page 13. Environmental concerns, health concerns and greater food knowledge are all factors influencing a different way of eating. We look at an extremely innovative dairy alternative on page 11 and find out how to cater for food allergies and intolerances on page 18.

EDITOR

PUBLISHING TEAM

Varushka Padayachi

General Manager: Dev Naidoo

Email: varushka.padayachi@newmediapub.co.za

Publishing Manager: Natalie da Silva Art Director: David Kyslinger

ADVERTISING Sales Executive: Charlene Goncalves

PRINTING

Cell: +27 (0) 82 873 2687

Printed and Bound by Novus Printing Solutions

Email: charlene.goncalves@newmediapub.co.za

PRODUCTION CONTROLLER Rae Morrison Email: rae.morrison@newmediapub.co.za

4

Published on behalf of Media24 by New Media Publishing (PTY) Ltd. MANAGING DIRECTOR: Aileen Lamb CHIEF EXECUTIVE OFFICER:

CIRCULATION MANAGER

Bridget McCarney

Felicity Garbers +27 (0) 21 701 1566

EXECUTIVE DIRECTOR: John Psillos

Email: felicity.garbers@newmediapub.co.za

NON-EXECUTIVE DIRECTOR: Irna van Zyl

August 2018 | Full Serv ce

The craft liquor movement has been a hot topic in South Africa for a while now but it’s not reserved for trendy bars and craft beer stands at farmers’ markets, restaurants need to incorporate craft offerings into their menus. Our interview with Norman Goodfellows’ CEO Charles Kramer on page 22 looks at why craft has become so big and how restaurants can affordably stock up on these offerings. On our cover and page 26 Scotsman shows off its various ice machines which offer the customer flexibility and reliability. We look at what makes this company so cool. Our safety and hygiene feature on page 36 unpacks everything you need to know about regulations and compliance regarding health and safety in your restaurant. Retail Capital discusses the concept of business friendly funding and how this works out especially well for restaurants and catering businesses. Read more on page 40. We value your feedback! Please share your comments about this edition with us by emailing me at Varushka.padayachi@ newmediapub.co.za. Happy reading! Varushka

Johannesburg Office: Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park, 2092 Postal Address: PO Box 784698, Sandton, Johannesburg 2146 T +27 (0)11 877 6111 F +27 (0)11 713 9024 Head Office: New Media House, 19 Bree Street, Cape Town 8001 Postal Address: PO Box 440, Green Point, Cape Town 8051 T +27 (0)21 417 1111 F +27 (0)21 417 1112 Unless previously agreed in writing, Full Service owns all rights to all contributions, whether image or text. SOURCES: Shutterstock, supplied images, editorial staff, advertisers. While precautions have been taken to ensure the accuracy of its contents and information given to readers, neither the editor, publisher, or its agents can accept responsibility for damages or injury which may arise therefrom. All rights reserved. © Full Service. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, photocopying, electronic, mechanical or otherwise without the prior written permission of the copyright owners. Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.


News UPCOMING FOOD and WINE EVENTS FOODNEXT.AFRICA The year’s most exciting B2B food event, where startups, food innovators, foodtech businesses, investors and partners who are redefining the food industry from farm-to-fork, connect. Date: 27 to 28 September 2018 Venue: Cape Town

COFFEE AND CHOCOLATE EXPO CAPE TOWN Sample a variety of chocolates paired with wine, brandy, champagne and whiskey. Date: 28 to 30 September 2018 Venue: Durbanville Racecourse

RMB WINEX RMB WineX, SA’s premier wine show launched in 2000, is attended annually by 10 000 Jozi wine lovers representative of the country’s largest and most discerning wine market. Date: 24 to 26 October Venue: Sandton Convention Centre

WHISKEY LIVE Visitors can expect to meet Master Distillers, Global Brand Ambassadors and a range of industry experts who will be offering advice not only on how best to enjoy whisky, but also how to savour every sip of a range of craft gins and premium vodkas. Date: 31 October to 2 November Venue: Sandton Convention Centre

6

August 2018 | Full Serv ce

Africa’s magical Mootee

in World’s Top 10

Mootee Bar opened its doors in Melville, Johannesburg, less than a year ago and already this critically acclaimed hot-spot is taking the very essence of Africa to the heart of the cocktail culture globally. Now Mootee Bar has been recognised as one of this year’s top 10 best new cocktail bars in the world by the Spirited Awards. The 12th annual Spirited Awards was held in New Orleans and is regarded as the equivalent to the Oscars for the bar industry. The awards honour the world’s top bars, bartenders, writers and cocktail experts. As the cocktail culture continues to experience tremendous growth worldwide, recognition and accolades have become vital for the industry, as these are the stakeholders that set the trends for years to come. Working through over 1 000 unique nominees, a diverse international judging panel, comprising 150 of the most respected minds in the industry, worked through each nominee in great detail to ensure all the criteria has been met across the 25 award categories. It is in the category Best New International Cocktail Bar that Mootee Bar was named in the Top 10 – the only bar on the African continent. ‘Mootee Bar is a unique, homegrown experience with a personal and passionate story

to tell,’ says co-owner Denzel Heath. ‘From the moment you walk in the door, the beat of Africa will fill your heart. And at the core of our belief system is people – the people of Mootee and the people who visit Mootee. The whole Mootee Bar vibe has been carefully curated to provide an unforgettable experience, yet in a space where you feel comfortable enough to think you were at home!’ When you open a Mootee cocktail menu, it’s pretty evident the spot is 100 percent owned and managed by three mixologists who have earned their stripes on the global stage. Taking eight months to develop, each of the 12 featured cocktails has a visual representation, designed by artist Jared Hurwitz. The illustrations are designed to trigger an emotional response and as the cocktail recipes are not on the menu, it just adds another super dimension to the whole Mootee experience. ‘At Mootee Bar we believe we see things differently. We want our cocktails to provoke as many senses as possible. Could a cocktail not just bring pleasure to your palate, but also inspire creativity or a memory? Perhaps, a sense of nostalgia? We would like to think that it can – and that’s the magic of Mootee Bar,’ Heath concludes.


A new dawn for

Welgegund Heritage Wines Nestled at the foot of the magnificent Hawequa mountains at the end of an oak-lined cul-de-sac in Wellington, lies Welgegund Heritage Wines. Welgegund means ‘wellbestowed’ and you don’t have to venture far to experience the fruits of its blessings. A place of natural beauty, with heritage buildings dating back to the early 1800s and a unique fingerprint of terroir and climate, this family-owned boutique wine farm has seen major restoration over the past four years under new ownership. Since taking ownership in 2014, Gavin and Kelly Brimacombe have left no stone unturned in a sweeping transformation of Welgegund. The Manor House, dated 1820, has been authentically restored and refurbished and is now, once again, a beautiful family home. The Manor House is featured in the book ‘The Old Buildings of the Cape’ and is on the register of Provincial heritage sites. Older heritage buildings on the farm are also being sensitively restored to provide a tasting room and guest suites. The new dawn at Welgegund includes the comprehensive rehabilitation and rejuvenation of the 35-hectare estate embracing the fynbos and dryland vineyards, including the very old chenin blanc (1974), cinsaut (1974) and carignan (1979) bush vines, as well as

a new winemaker. Friedrich Kühne also joined the team in 2014, bringing with him a wealth of experience gained in South Africa, France and the USA, and a passion for producing high quality wines. Emy Matthews was appointed sales and marketing manager in March 2018. From wine farming stock in Hungary and with 15 years’ experience in the South African hospitality and wine industries, Matthews has the energy, passion and knowledge to elevate the Welgegund wine brand. Two award-winning wines produced from ancient dryland bush vines are currently making their debut, the barrel-fermented beautifully round Welgegund Heritage Wines Chenin Blanc 2017 from 44-year old vines and the Welgegund Heritage Wines Providence 2015, a fruit-driven Rhône-style blend of 60 percent shiraz, 30 percent cinsaut (1974 vineyard) and 10 percent carignan showing tremendous body, concentration and structure. Both these wines were honoured at the 2018 National Wine Challenge incorporating Top 100 SA Wines, the Chenin receiving Double Platinum as well as Top 100 SA Wines 2018 status and the Providence awarded Double Gold. Welgegund has also produced its first olive oil, a lively and fruity extra virgin olive oil cold pressed from a blend of selected olive cultivars grown on the historic Cape farm.

Celebrity chef showdown Three of SA’s most popular celebrities will square off against each other in the 2018 Col’Cacchio Celebrity Chef Showdown, all in the name of charity. The popular Italianinspired eatery will collaborate with rapper Jack Parow, celebrity chef Siba Mtongana and content queen and internet sensation Nadia Jaftha, to raise much needed funds for the Children’s Hospital Trust, on behalf of the Red Cross War Memorial Children’s Hospital. The three distinguished personalities will create their very own limited edition pizzas, which will be available at all Col’Cacchio

restaurants in SA and Namibia from September to November. In its 10th year the eagerly anticipated showdown will feature a delectable line up of gourmet pizza creations, including: • Nadia Jat a: ‘Jou Ma Sala’ - a spicy chicken Masala infused pizza • Jack Parow: ‘Wors Tokolosh’ - a meaty, braai inspired pizza • Siba Mtongana: “The Sibalicious” a flavourful sweet and sour chicken gem. Over the years Col’Cacchio has worked with a number of talented chefs experimenting with a diversity of ingredients to create authentic, fresh and innovative dishes. Since 2009 the Celebrity Chef Showdown has raised over R2 million for charitable causes through the R5 donation from the sale of each celebrity chef pizza. Funds raised through the 2018 campaign will be donated to the Children’s Hospital Trust, fundraiser for the Red Cross War Memorial Children’s Hospital, in an effort to reach its goal of R1.3 Billion rand to build its state of the art ER Unit.

News

no rules Flavour knows

The McIIhenny Company, the Louisianabased company behind TABASCO, is celebrating its 150 year anniversary of this iconic sauce. Who would have been able to predict when Edmund McIIhenny harvested his first tabasco pepper crop in 1868 and created an appetising sauce set to enhance the flavours in food, that this sauce would change the way the world eats forever? Made from three key ingredients – tabasco peppers, salt and vinegar – the pepper mash is aged in oak barrels for three years and then bottled by Edmund’s Family on Avery Island. The only thing that has changed over the years was the culmination in variants that have been developed from the much loved original red pepper sauce. These include TABASCO green Jalapeno, Chipotle, Habanero and garlic sauces. The versatility of the sauce also makes it a friend of chefs. TABASCO sauce awakens and enlivens food and drinks instead of masking their flavours. The pepper sauces with their different variants can deepen and accent the flavours of everyday recipes and give a new twist to classics. This can include dishes such as pizza and burgers, as well as local dishes unique to South Africa such as ‘boerewors’. People are definitely realising that TABASCO is not just a condiment; it is an ingredient – an essential one in any foodie’s kitchen. TABASCO has its roots steeped in creating an experience – one that aims to tantalise the taste buds as well as elevate experiences when sharing a meal with others. While it enhances the flavour of the food as an ingredient, it can also be used as an add-on to any dish. Sold in more than 185 countries and labelled in 22 languages and dialects, over 164 million bottles are consumed annually.

Full Serv ce | August 2018

7


News Fortis Hotel Group and Capital Hotel School partner up Capital Hotel School (CHS), one of the leading training institutions for Hospitality Management and Professional Cookery is pleased to share its ongoing successful training interventions, learnerships and qualifications programme with the reputable, Fortis Hotel Group. Through the accredited blended learning skills programme, Hospitalit-e, several respected programmes are offered to staff of the Fortis Hotel Group to upskill themselves or acquire full qualifications within their field of expertise. The blended learning programmes provided by Capital Hotel School include: Learnerships for Hospitality Management; Learnerships for Professional Cookery; Guest Relationship Training for higher management; and Training Liaison Programme developed for each Fortis Hotel Group property. The programme has run for the past three years and all learnership candidates have successfully graduated. The successful outcome of the courses offered by CHS is to ensure prospective students are well equipped for staff development, upskilling of existing personnel, community development through learnerships and succession planning. ‘It has been a huge milestone for Capital Hotel School to bring the Fortis Hotel Group on board as our first blended learning partner,’ says Hein Grobler, new business developer at Capital Hotel School. The relationship between the hotel group and CHS has been instrumental in CHS being able to develop programmes industry focused and on trend as far as industry developments are concerned. ‘We have the utmost respect for their professionalism and their willingness to develop learners in becoming industry professionals. They are also investing a lot in developing their current employee base which is a wonderful initiative from Fortis Hotel Group,’ concludes Grobler.

8

August 2018 | Full Serv ce

Serving up training to grow the

c o f f e e b uz z

The Daily Buzz and Craft Coffee team

South Africa’s coffee lovers might think there’s someone making magic behind every coffee bar, but the reality is that South Africa is short of well-trained Baristas. That’s why The Daily Buzz, which operates 12 coffee bars in corporate locations across Gauteng and in-house coffee roastery, Craft Coffee, has launched the very first locally developed and SETA accredited Barista training academy in Newtown, Johannesburg. 2013 South African and All Africa Barista champion, Lovejoy Chirambasukwa, who heads up Craft Coffee believes trainees will benefit from both theoretical and technical

training, learning everything from how to operate a grinder to how to taste coffee and distinguish between the various flavours, blends and aromas. The Daily Buzz, CEO, Andrew Brown, says the academy will open doors for young people looking for good careers both overseas and locally and pave the way for further hospitality studies. ‘Every new coffee bar needs at least five new Baristas! We want to improve the quality of Baristas and employ more young people.’ Brown is confident there is a massive, growing market for coffee in South Africa. ‘A love for coffee is stirring which is why we have to keep turning out better Baristas to serve up the very best cuppa. To spread the love for coffee, we have also recently relaunched our roastery tours in Newtwon,’ he says. The Craft Coffee café and roastery is located at 50 GwiGwi Mrwebi Street, Newtown For roastery bookings or training enquiries, contact info@craftcoffee.co.za or call (011) 492 0501.

Disadvantaged catering companies reach their full potential Lucky Star Caterers Academy incubator programme, a social development initiative in association with the South African Chef’s Association (SACA), saw the successful upskilling of 13 home grown entrepreneurs in the field of industrial, commercial and private catering and events. The Professional Catering Academy programme was designed by past SACA president Stephen Billingham with input from both practicing urban caterers and the awarding body, City & Guilds. ‘Growing skills and development in South Africa is very important to the work we do at SACA. We are proud and incredibly grateful to work with companies like Lucky Star to grow and fine-tune the operations of more entrepreneurs, which is critical to bridging the unemployment gap in this country,’ says Elsu Gericke, head of Professional Body and Skills Development for SA Chefs. The successful initiative targets small to medium, black owned, catering companies who are registered as sole proprietors or closed corporations and are generating revenue by

The Lucky Star Caterers Academy graduates

providing a catering and function service in townships and surrounding areas. One graduate reaping the benefits of the programme is Nothemba Nkosi who is involved with her family business, Tshipi Noto Funeral Home. ‘Dealing with the loss of a loved one is an emotional time for a family and I wanted to use my skills to incorporate catering to our service offering. I am so grateful to the programme for all the invaluable lessons that I learnt, and I feel empowered from a business and practical point of view. I plan to use what I have learnt to help other caterers and people in my community that don’t know how to cook,’ she explains.


t u o b a e t a Passion

Chef Spotlight

d o o f ’ c i f ‘Terror-

ion. Since then the Year competit of ef Ch or ni Ju e ver Food Solutions wers. Full Servic kopa won the Unile esburg Sandton To Le nn r ha rro Jo Te l ta ar en ye tin st La at the Intercon e junior sous chef ing lives of chefs. he has become th the busy and excit to in ht sig in e m m to get so caught up with hi

AFTER COMPLETING MATRIC at Boitumelo Secondary School, Lekopa enrolled in a Retail Travel diploma at the Jeppe College of Commerce and Computer Studies. From October 2012 to February 2013, he worked as a trainee at the Riviera on Vaal Hotel and Country Club, where he gained his initial experience as a waiter. He then took part in a learnership through CATHSSETA as a trainee and earned a National Certificate in Professional Cookery. In June 2014, after working at Orion Hotels, The Devonshire, Lekopa began his employment at The Saxon Hotel, until early 2018.

one that I will forever cherish. It opened up opportunities for me and I am so proud to work at InterContinental Sandton Johannesburg Towers now.

Lekopa: Lamb curry and dumplings. The best.

Q: Were you confident that you could take the title? What was your biggest challenge during the competition?

Lekopa: Always believe in yourself and know that you are your own competition. You will fall along the way and drop the towel. I would suggest that you pick up the very same towel and wipe your face because it’s only going to get better. Believe you are destined for greatness. Never be afraid of failure, that’s how we learn.

Q: Please give us some background about how, when and why you decided to become a chef.

Q: What dining trends are you noticing? What ingredients are becoming popular and are sought after by diners?

Lekopa: When I was growing up, I had three aunts who were cooks and they were great bakers as well. I think I take after them. I knew from high school that I wanted to be a chef and create memories through food. You might forget about the details of a past event, but people will always remember the food they were served.

Lekopa: I’ve noticed that chefs are bringing back the classics in the most modern way imaginable, yet all the basics are still there, which is truly amazing. I think more and more chefs are starting to use truffles in their dishes. I love them myself.

Q: Outline the role of a sous-chef and what an average day looks like for you. Lekopa: Taking charge of the kitchen in the absence of the executive chef. Making sure that stock is always within budget. Training other chefs and running the pass to make sure each plate that goes out of the kitchen is always a masterpiece and tastes magnificent – this is an uncompromising standard guests at InterContinental Sandton Johannesburg Towers expect. Q: What did it feel like to win the Unilever Junior Chef Of The Year award? Lekopa: Gosh, how do I explain this? I still can’t find the right words but it was such a blissful and blessed moment. Everyone who was competing worked hard to get there and I was the one who came out victorious. It was just amazing. It was the happiest moment,

Lekopa: I had confidence but nerves always get the better of me. I managed to stay calm at all times and made sure that I was on time. I had practiced a lot before the competition and I think that gave me confidence and all my hard work paid off.

Q: What advice do you have for young people who want to get into the culinary industry?

Q: What do you think you’d be doing if you weren’t a chef? Lekopa: I’d be a food photographer and food stylist. Anything that involves being close to food creatively. Q: Do you have any free time as a sous-chef and if so, what do you like to do when you’re not working? Lekopa: I love my sleep, so I know half of one of my days off is reserved for sleeping. Then I would go out with mates and try out new local spots that serve great food but there has to be meat on the menu! Q: What kinds of food do you like to eat if you’re cooking for yourself or your friends and family? Full Serv ce | August 2018

9


Trends New and different ingredients and exciting new preparation methods are taking the world by storm. We live in an information age where you can find out about new foods at the touch of a button. National cuisines are no longer contained within borders and exotic ingredients are more accessible than ever. Restaurants need to stay abreast of these new food trends.

FOOD TRENDS changing the way we eat A MATCHA MADE IN HEAVEN

GUT-FRIENDLY FOOD Pickling is somewhat out and fermenting is in! In keeping with the trend towards health and wellness and arising out of the increasing number of food intolerances, gut health has become a major concern. Fermented food like kimchi and miso, probiotic food like natural yoghurt, kefir and maas; and prebiotics like onions and garlic are extremely sought after ingredients.

Matcha is finely powdered green tea leaves that are stirred into water, as opposed to traditional green tea which is soaked to make an infusion. Matcha has a high percentage of antioxidants. Some of the health claims about the ingredient are that it helps to regulate blood sugar and aids in reducing blood pressure. It also contains three times more caffeine than regular green tea, which is about the same as a cup of coffee. Apart from being served as a beverage, matcha is making its way into cheesecakes, cupcakes and ice cream. This rich, green ingredient is highlysought after by consumers, especially those looking for a health kick.

HAWAIIAN FOOD The next big thing in national cuisines is Hawaiian food. Poke (pronounced ‘Po-kay’) is a fresh and delicious seafood dish similar to sushi but without the fussy presentation. Poke bowls are already taking the South African dining scene by storm because they’re so versatile and economical. Even though it has its origins as a traditionally Hawaiian dish, it’s a great way to showcase local ingredients and sustainable seafood.

PLANT-BASED PROTEIN Plant-based protein is a big trend because of the increasing number of people choosing to adopt a vegan, vegetarian or flexitarian lifestyle. For that reason national cuisines that highlight meat-free proteins are in the spotlight, like Indian, Vietnamese, Thai and Korean. Protein rich ingredients like quinoa, tofu, chickpeas and lentils are more sought after than ever because of the need for more plant-based proteins.

UMAMI Umami is known as the fifth taste. Previously the Western world spoke only of four flavours: sweet; salty; sour and bitter. The umami taste can be described as a savoury taste that’s full of flavour with a long-lasting mouth feel. Examples of umami rich foods are tomatoes, seaweed, oysters, tuna, soy beans, sweet potatoes and potatoes, Marmite, soy sauce and parmesan cheese. Western diners are now more aware of umami and are seeking out this deep, savoury taste.

LOW OR NO ALCOHOL The health and wellness trend is yet again the backdrop to a conscious decision by consumers to lower their alcohol intake. BBC Good Food attributes the increased demand for non-alcoholic drinks to the health and wellness trend, which advocates cutting down on alcohol. Premium tonic waters, craft cool drinks and nonalcoholic gin and tonics, ciders and beers are just some of the beverages consumers want.

10

Plant-based protein is a big trend because of the increasing number of people choosing to adopt a vegan, vegetarian or flexitarian lifestyle”

Sources: BBC Good Food, Eat Out

August 2018 | Full Serv ce


Ingredients

Waiter there’s a fly in my ice cream!

When you think of insects do you picture creepy crawly soil dwellers with hard exoskeletons and all too many legs for your liking? Like you, most of the Western world has not even considered insects as a food source. However, in the Far East, parts of Africa and South America insects have been enjoyed as a fantastic source of protein and a delicious snack for centuries. Cape Town-based company, Gourmet Grubb is steadily making inroads into the South African market with its insect based food products, namely its delicious and all natural insect based ice cream. Full Service sat down with co-founder of the company Leah Bessa to try some delicious insect ice cream and find out why insects are the food of the future.

BESSA, WHO HAS a Masters degree in Food Science and is currently completing her PhD, explains that currently, insects as an ingredient in the Western world is limited to novel products ranging from fried insects in stir fries, to powdered insects in health bars and protein shakes. Arguably, these aren’t the most exciting or enticing ways to get people to consume insects. She says: ‘Forget what you think you know about insects as a food source, and embrace the exciting potential of this new-age yet age-old food ingredient.’ The company set out to develop insect-based products that would excite people and demonstrate both the versatility and palatability of insects. The result was something completely different to what the world had seen before: A naturally lactose-free dairy alternative made from insects, which the Gourmet Grubb team named EntoMilk

EntoMilk itself is made with sustainably farmed insects (black soldier fly larvae) that are significantly more environmentally friendly than the traditional milking of dairy cows. The time required to farm these insects is a matter of days, and their reproductive capacity can range up to 1500 eggs at a time. They require a minimal amount of feed to produce large amounts of high quality protein, and the water used to grow BSF larvae is negligible compared to other protein sources such as cows, chicken and pork. These insects do not produce greenhouse gases, unlike typical agricultural animals. The dairy industry is currently under scrutiny for its harsh treatment of dairy cows and their calves. This creates a need for a good, nutritious dairy alternative that does not have negative animal welfare concerns. Gourmet Grubb’s insects are bred in an environment they thrive in, which mimics their WHAT EXACTLY IS natural habitat. ENTOMILK? Bessa says EntoMilk is EntoMilk is a milk alternative five times higher in protein made from insects that is rich, than conventional dairy, creamy and full of nutrients. with a full amino acid The name EntoMilk comes profile perfect for human from the term Entomophagy, consumption. It contains which is the practice of good fats and is incredibly eating insects. high in minerals, such as iron, zinc and calcium. Gourmet Grubb makes a range of ice cream flavours WHY ENTOMILK? Gourmet Grubb has with its EntoMilk There has been a distinct released its first product increase in health and made from EntoMilk environmental awareness amongst consumers, creating to demonstrate the potential of this wholesome a desire for foods that are nutrient dense, and have ingredient. A delicious naturally lactose free ice cream, a low carbon footprint. Bessa explains that various which is creamy, tasty and guilt free. The ice cream edible insect species have been popularised due to contains no additives or stabilisers, and is sweetened their desirable protein contents that are superior to with honey and flavoured with all natural ingredients conventional meats such as beef and pork. What’s (cocoa, peanut butter and chai spices). Gourmet more is they have great farming potential, as they Grubb’s ice cream stays true to its company ethos. require very little food to grow on, and very little space Benefiting you and the environment all in one scoop. to grow in. They also produce far less greenhouse gases Gourmet Grubb – www.gourmetgrubb.com than conventional farming.

EntoMilk looks just like cow’s milk but is proven to be healthier

ENTOMILK FAQ Could you be allergic to EntoMilk? As with any protein-rich food, you can indeed be to allergic to EntoMilk. Be cautious when trying it for the first time if you have a preexisting allergy to: • Insects. However, all insects are different so just because you’re allergic to bees it doesn’t mean you’ll also be allergic to the insects used in EntoMilk. • Shellfish. If you’re allergic to shellfish there’s a strong chance you could be allergic to insects, so proceed with caution.

Is EntoMilk healthier than regular milk? EntoMilk is higher in proteins and unsaturated fats than regular milk. Gram-for-gram it contains almost as much protein as red meat. Unlike regular milk it does not contain any sugars or carbohydrates.

Why turn EntoMilk into ice cream? Gourmet Grubb believes ice-cream is a great vehicle to introduce the public to the concept of insects as an alternative food source. It’s fun, delicious and demonstrates the palatability and versatility of EntoMilk Full Serv ce | August 2018

11


Ingredients There are so many new tastes and trends taking the South African dining experience by storm but when it comes down to it nothing goes down quite as well as good old SA ‘kos’. Peppadew is a brand that prides itself on being proudly South African, establishing itself as a unique and flavourful ingredient in many South African dishes.

BLOODY MARY WITH PEPPADEW SPLASH ON SAUCE AND PASTA SAUCE INGREDIENTS: • 3 Jars Peppadew Tomato and Basil pasta sauce • 6 tots Vodka • 3 tots Lemon juice • 12 Splashes of Peppadew Hot Splashon Sauce • 6 Celery sticks • Salt and Pepper to taste METHOD: • In a bowl add all the ingredients together, except the celery and seasoning • Using a hand held or regular blender to blend until smooth • Season with salt and pepper • Pour into serving glasses with a stick of celery in each glass

12

August 2018 | Full Serv ce

Give diners a splash of

sweet and spicy

T

he story begins in the farming industry in Limpopo where a small, red piquanté pepper was discovered. The classic pickling recipe was created and established there and the pepper has been grown and cultivated in the Limpopo Province ever since. Peppadew has been on South African shelves since the mid-1990s. After presenting itself at a number of international food shows, love for the Peppadew brand quickly exploded onto the international food scene. This brand is famous for introducing the piquanté pepper to the world. However, since finding a growing market for this incredible ingredient the brand has decided to expand its range to now include splash on sauces, relishes, atchaar, pasta sauce and hot sauce.

A PROUDLY SOUTH AFRICAN INGREDIENT Peppadew can be incorporated into most international dishes but the sweet and spicy heat of the pepper lends itself best to traditional South African dishes. Some of the best uses for the ingredient are braaibroodjies, bunny chow, chakalaka, South African Indian curry, bobotie, shisa nyama and potjiekos. The Peppadew piquanté pepper is distinguishable from other peppers by its red vibrant colour, fresh and crunchy texture, and sweet and spicy flavour. The bottled peppers, sauces and pasta sauce also have no added preservatives. The pasta sauce contains fresh vegetables, ripe tomatoes and the signature piquanté peppers. It is convenient not just as an instant pasta meal but also as an addition to stews and roasts. The new splash-on sauces are a great addition to your condiment range and give diners the chance to add hints of tangy flavours to their meals. With both hot and mild variants, diners can add the right amount of heat for their palate. The hot sauce pairs fantastically well with fresh oysters. Both hot and mild sauces can be added to soups or drizzled over

sandwiches and salads. They also add a gourmet touch to fast-food style dishes like pizzas, burgers and fried chicken. Peppadew’s relish range is more exciting than a regular table sauce. The relishes offer trendy flavours like Mild & Hot Piquanté Pepper, Jalapeño and Ginger and Hamburger. For grilled meats, chicken, shisa nyama, hotdogs or burgers it is a perfect accompaniment. However, it also makes a great meat marinade. Peppadew is so versatile that the ingredient can be added to even more than just savoury food. The sweetness of the pepper can enhance desserts like chocolate mousse with an exciting hint of spice while the splash on sauces are a great ingredient for cocktails like a Martini or Bloody Mary. Peppadew – www.peppadew.com

Peppadew has been on South African shelves since the mid1990s”


Add a Dash of

Ingredients

deliciousness to every meal

Chefs agree that palates have become more accustomed to stronger and more intense flavours. In line with food, trends diners, are demanding new and exciting flavours and interesting dishes. Responding to this need Delite Foods presents its Dash Of range, which adds intense, delicious flavour to a dish without a hefty price tag.

SUGAR FREE STRAWBERRY-PINEAPPLE CHEESECAKE Ingredients: Cheesecake:

THE DASH OF range includes more than 60 flavours, with more in development. In addition, there are the Dash Of Colour products, which are water-soluble gels. Delite Foods is already known as the leader in sugar-free food, having produced these since 1991. The flavours are designed to meet the needs of three main sectors - consumers, restaurants and catering. The creative team behind Dash Of, headed by Brian Lanton, explains with the flavours consumers can instantly boost the quality of any dish, just as they would with more traditional herbs and spices. The Dash Of Flavours are 100 percent vegetarian and vegan, even flavours such as the Seafood Bisque. ‘It may seem strange to want to add a meaty flavour to a vegetarian dish, but most meat alternatives on the market are already doing this, as meaty flavours add a round, umami note to all taste sensations,’ says Lanton. In addition, almost all of the flavours are suitable for halaal and kosher diets.

THE DIFFERENCE BETWEEN DASH OF FLAVOUR AND “ESSENCES” Lanton explains: ‘Essences are highly diluted and in general very simple, unsophisticated flavours. The main differences between Dash Of and essences are that the Dash Of flavours are much more complex and also much stronger. ‘That is why they are used by the drop, not by the teaspoon.’ He adds, ‘We decided to develop the Dash Of range because the limited range of diluted essences was simply inadequate to meet the needs of the modern cook. Food trends called for new and exciting flavours, but there was nothing available to create these. We have many years of experience in flavour manufacture and food formulations, and we thought we should share this with others who appreciate good taste impact.’ The Dash Of products are also great for times when an ingredient is missing in the market or the kitchen. For example, green limes are not always available in South African supermarkets, but the Dash Of Lime

oil is available all year round. A catering kitchen may need to reduce costs but maintain taste impact. In this case the Dash Of Mushroom is a quick way to add this flavour note, cutting the amount of expensive mushrooms required. The Dash Of team recommends the following flavours are must-have additions to a catering kitchen: Fried Red Onion; Smoke and Vanilla Custard. Lanton chooses Vanilla Custard over traditional vanilla essence because of the richer, eggy notes which make all baked goods more flavourful.

• 3 X 250g tubs of low-fat smooth cottage cheese • 425g can unsweetened pineapple rings in fruit juice, undrained and chopped • 20g (30ml) gelatine, soaked in 125ml water • 8ml TANTALIZE liquid sweetener • 10ml Dash Of Vanilla flavour • 125ml skim milk

START YOUR COLLECTION Lanton recommends: ‘These are the core flavours for a restaurant kitchen: for bakery and desserts, flavours such as Vanilla or Vanilla Custard as well as the Chai/ Bunspice, Condensed Milk and Buttercream. For savoury dishes, flavours such as Fried Red Onion, Garlic, Smoke, Mushroom, Curry Spices and Parmesan add quick touches of flavour for very little cost. The Citrus Oil Flavours such as Lemon, Orange, Lime and Naartjie/Tangerine are superb for all applications. The Alcoholic flavours such as Dark Rum, Gin, Whisky and Brandy give a wonderful touch of flavour to sauces and desserts, without the actual addition of high alcohol contents.’ Chefs have endless possibilities for experimentation. Add savoury notes to desserts, or sweet notes to savoury foods. ‘Try the Chai Spice in a meat sauce or in mince for a hamburger or meatballs. It’s just Wow!’ Lanton enthuses. Other examples of applications for the Dash of Flavour include novel fruit-flavoured cupcakes such as Mango, Guava and Litchi, seafood paella enhanced with Black Olive and Curry Spice, or Cauliflower with a Parmesan or Gorgonzola-flavoured white sauce. For desserts, a few drops of Lime Oil give cheesecakes an extra zing. Use Garlic, Butter, Black Olive and Fried Red Onion in ciabatta dough to create a wonderfully aromatic, Italian-style bread. Find out more ways of using the Dash Of Flavour and Dash of Colour products by connecting to Delite Foods on Twitter, Facebook and Instagram. The flavours and colours can be purchased online or at selected outlets. Gift boxes are also available at the online shop. You can select six flavours of your choice per box. Delite Foods – www.delitefoods.co.za

Topping: • 10g TANTALIZE sugar free strawberry jelly • 2 drops Dash Of Strawberry flavour • 2 drops Dash Of Blueberry flavour • 125g fresh strawberries, washed, hulled and halved • Strawberries and blueberries for decoration Method: Place cottage cheese and pineapples with juice in a bowl. Dissolve gelatine in a microwave. Cool slightly, add to cheese mixture with the sweetener, vanilla flavour and milk. Blend until smooth. Pour into a lightly greased, deep 230 mm square or round pie-dish. Chill in fridge until firm. Meanwhile make up the jelly according to instructions and add the Dash Of flavours, allow to cool. Chill over ice until just beginning to thicken. Arrange strawberry halves attractively over the cheesecake, spoon thickened jelly carefully over the surface and return to the fridge until firm. Decorate with blueberries and added strawberries. Full Serv ce | August 2018

13


Ingredients

The search for South Africa’s most sustainable restaurant Entries are now open for the country’s most prestigious accolade for sustainable restaurants. Launched in 2016 as a first for South Africa, the Eat Out Woolworths Sustainability Award acknowledges a restaurant that brings its customers seasonal, local and responsibly produced food.

3 ways RESTAURANTS CAN BE MORE SUSTAINABLE 1. Be a sustainable employer Ensure employees receive a fair wage, have job security, leave and the ability to travel to work safely. 2. Choose responsibly Ensure your seafood is sourced responsibly by referring to the WWF-SASSI list. 3. Waste not, want not Roughly one third of the food produced on the planet goes to waste each year. In order to address this, embrace nose-to-tail cooking, recycling vegetable oil and use waste as compost. You can also donate surplus food to communities or organisations that need it. Source: Eat Out

We’re looking for an awareness of not just the environment and higher animal welfare standards in farming, but of human health and social justice too”

14

August 2018 | Full Serv ce

‘WE LAUNCHED THE award to acknowledge the one restaurant leading the pack in South Africa,’ says Eat Out editor, Linda Scarborough. ‘We’re looking for an awareness of not just the environment and higher animal welfare standards in farming, but of human health and social justice too.’ Since the award’s inception in 2016, more restaurant owners have worked to make connections with their farmers, asking for proof of claims from suppliers, taking steps to improve their own methods and menus, and thus improving the education of their consumers. ‘We hope to continue and encourage this trend to foster sustainable practices in South Africa,’ Scarborough adds. Says Feroz Koor, group head of sustainability, Woolworths Holdings: ‘Each year it becomes more apparent how important it is for us all to be aware of our environmental and social impact. Restaurants have a vital role to play because they bridge the gap between food suppliers and diners, and can influence both sides. Our aim with this award has always been to increase awareness and inspire all parties to reduce their impact. We are starting to see the results of this reflected in the entries.’

HOW TO ENTER Entrants can find the entry form on the Eat Out website here. Entries will be judged on a strict set of criteria in three categories: responsible sourcing, community impact and environmental impact. Scores are allocated for the sourcing of meat, seafood and fresh produce; the design of menus; the impact of the

restaurant on its surrounding communities; treatment of staff; use of resources like water and electricity; and efforts to recycle, amongst other measures. Last year’s winner was Camphors at Vergelegen Estate in Somerset West. The restaurant impressed the judges with its dedication to the sustainable journey, and focus on every aspect of its environmental impact. The team also showed considerable improvement since its first entry in 2016. The majority of ingredients on the Camphors menu are found on the Vergelegen grounds, with the balance coming from farms on which chef Michael Cooke himself has done thorough research - including visiting each farm to see how the animals are taken care of and fed. The judges for this year’s Eat Out Woolworths Sustainability Award are Pavitray Pillay of WWFSASSI, Sonia Mountford of Eategrity and Karen Welter of the Longtable Project. The winner will be announced at the annual Eat Out Mercedes-Benz Restaurant Awards, which will be held in November. Restaurants are invited to complete the entry form, which lists the criteria against which they will be judged. All criteria need to have been met for six months or longer in order for a restaurant to qualify. Interested parties can download the entry form from the Eat Out website or email awards@eatout.co.za to request a form. For more information contact: Phumi Mdima 021 447 8048 phumi@mango-omc.com Eat Out – www.eatout.co.za


Ingredients

A traditional Korean ‘bap sang’

e n i s i u c Ko re an Demystifying

Korea is taking the world by storm. K-Beauty is dominating the beauty and cosmetics industry, K-Pop is infiltrating the music scene, K-dramas are taking over television and in the world of food Korean cuisine is becoming the go-to food for health conscious and adventurous diners. Culinary consultant Rany Jo of Umami Food Studio took Full Service on a journey of discovery into Korean cuisine and looked at ways South African restaurants can include Korean dishes on their menus.

Q:

Korean cuisine is the last major Asian food that’s relatively new to westerners”

16

August 2018 | Full Serv ce

What are the basics of Korean cuisine? What flavours and tastes can diners expect?

Rany Jo: The very basis of Korean food comes from our unique food culture connected to our long agricultural history. Korean food is seasonal and fermentation became a central part of our cuisine because our winters can be very harsh while summer can be extremely hot. Korea is surrounded by three seas, so seafood has become a central part of our diet. Plant-based dishes are also very important. There is a lot of emphasis placed on fresh vegetables. A traditional Korean meal is always served with ‘bap’, which is cooked grains usually rice but also barley, beans and other seeds, ‘kuk’ (dishes with broth), banchan (side dishes) and of course kimchi (fermented vegetables, usually cabbage). The whole set is called ‘bap sang’ -literally ‘table’ (song) of rice (bap).

Baking and frying are not common cooking methods in Korea so we tend to use fermenting, boiling, blanching, seasoning and pickling. Food must still be crunchy and the flavour should be concentrated. The most central method of cooking is fermentation. The process of fermentation enriches food flavours, preserves food and builds multilayered flavours unique to Korean food and very rich in umami.

Q: What makes Korean food so unique and sought after? Rany Jo: Korean cuisine is the last major Asian food that’s relatively new to westerners and is still just starting to be explored in South Africa. The principle aspects of the ‘K-diet’ include a proportionally high consumption of vegetables, a moderate to high consumption of legumes and fish and a relatively low consumption of red meat. Banchan (side dishes) are mostly seasoned with various


Ingredients

Rany Jo is a culinary consultant and creator of Umami Food Studio

THE SECRET OF UMAMI BY RANY JO

What is umami? jang (fermented soy products), medicinal herbs and sesame and perilla oil (perilla belongs to the mint family but is a plant native to Asia). Korean food is wholesome, healthy, light and intense in flavour. People are becoming more conscious of gut health and the fermented base of many Korean dishes, such as kimchi, ‘ganjang’ (soy sauce), ‘gochujang’ (chilli paste), ‘doenjang’ (Korean miso paste) and garlic are extremely good for one’s gut.

Q: We’ve been hearing a lot about Korean barbeque. What is it and why are so many people falling in love with this style of cooking? Rany Jo: Korean Barbeque is casual but also extremely healthy and a social way of eating. There are lots of banchan (side dishes) and the meat is either served fresh or marinated. The cooking is done at the table. In Korean restaurants there are small stoves built into the tables so that diners can cook their own seafood and meat.

Q: What are some of the main ingredients needed for Korean cuisine? Rany Jo: Ganjang (soy sauce), gochujang (chilli paste), doenjang (miso paste), gochugaru (Korean chilli powder), roasted sesame oil, aged sea salt (preferable aged two to three years), Korean mirin (seasoned rice wine) and rice vinegar. Seasonal vegetables are also very important, such as Napa cabbage, Asian radish (daikon), onion, cucumber, bean sprouts, garlic, spring onion and ginger.

Q: What is kimichi and why is it becoming so popular in the west? Rany Jo: Kimchi is made from fermented or fresh seasonal vegetables, like cabbage, radish or cucumber, and is infused with flavours of ginger, garlic, chilli and other condiments like seafood paste. It is served as a side dish but can also be the base for many dishes. Fermentation plays an extremely important role in Korean cuisine. In Korea, at the beginning of winter each household makes their stock of kimchi over many days, this ritual is called ‘Kimjang’. Bibimbap

Q: Is it possible for restaurants to make their own kimchi? Rany Jo: The process of making kimchi is thought to be time consuming but it is definitely a process that one can learn in a day and master with practice. I run kimchi making workshops at Umami Food Studio on request. There are many different ways of making kimchi but the key is aged sea salt, seasonal vegetables, garlic, spring onion, Korean chilli powder. Correctly made kimchi must be crunchy and the sourness is derived from fermentation, not from adding vinegar.

It is literally ‘delicious savoury taste’ in Japanese. It is known as the fifth flavour. With the other four flavours being sweet, sour, bitter and salty. Chemically speaking, it is the taste of the glutamate family, as substance that activates flavour receptors in our mouths and gives us the savoury taste we call umami.

Q: What proteins are prevalent in Korean cuisine? Rany Jo: Pork, chicken, beef, tofu, eggs, duck, lots of fish and other seafood. Seaweed and seafood in various forms, fresh, semi-dry, dry, fermented and pickled, are very important.

Q: If you would like to bring some Korean flavour to your restaurant menu what are a few items you can start with that will appeal to South African tastes? Rany Jo: • Korean Barbeque is by far the favourite of westerners. South Africans love their braais so Korean Barbeque is a similar but different way of eating. At a braai there is lots of meat and not very many side dishes, in Korean Barbeque there is a central meat dish and lots of banchan (side dishes) – it is a healthier way of eating. • Bibimbap – Bibimbap means ‘mixed rice’. It is rice mixed with lots of vegetables, red chilli paste and fried egg, as well as meat garnish and gochujang sauce. • Kimichi pancake or spring onion pancake (called ‘P-jeon’) are served in Asian restaurants as appetisers and make a great accompaniment to a cold beer. Umami Food Studio - www.umamifoodstudio.co.za

Kimchi

Why is umami important? The umami taste provides you with the sensation of being full and satisfied. What foods are rich in umami? According to chef David Kasabian, author of the book The fifth taste: cooking with umami some examples of basic umami foods are peas, tomatoes, duck, turkey, blue-veined cheeses and fermented soy products. While examples of synergising umami include mushrooms, pork, beef and lamb, shellfish, tuna and salmon. How to improve the flavour of food with umami? Combine basic umami ingredients with synergising umami ingredients when cooking. Instead of adding salt you can add soy or fish sauce to salad dressings, marinades and sauces. Sun drying ingredients like mushrooms, tomatoes, brinjals and courgettes concentrates their umami flavour. Slow cooking protein rich foods and tomatoes releases maximum umami flavour. Full Serv ce | August 2018

17


Ingredients When it comes to constructing a comprehensive menu you have to take the diversity of diners’ preferences into account, the availability of ingredients, cost effectiveness as well as food trends shaping the way consumers are eating. Yet today, restaurants also have to be more conscious of diners’ food allergies and restrictions so as not to turn potential business away. Full Service breaks down various food allergies, restrictions and food choices and looks at ways you can cater for all diners.

New ways of eating – catering for allergies, restrictions and lifestyle choices FOOD ALLERGIES The Allergy Foundation of South Africa reports food allergies are on the rise. Food allergies among children have increased by 50 percent over the past 15 years while the number of adults with food allergies is also increasing but there is no clear reason why. Food allergies occur when certain food proteins are seen by some people’s bodies as being harmful or toxic and their bodies immediately react, resulting in allergic reactions. Unfortunately there is no cure for a food allergy. The only way to prevent an allergic reaction is to avoid the food. At home consumers take on the full responsibility of what food they prepare and consume but when dining out consumers place their trust in the hands of the

restaurant even though the ingredients used to make up food comes from outside sources. It is critical restaurants choose trusted suppliers when purchasing allergen-free foods, train their staff adequately and have an Allergen Management System in place so allergen-free foods don’t come into contact with allergen containing foods. While the onus should always be on the individual to manage what they are consuming, consumers don’t always have the food knowledge to know what various meals contain. This is why it’s important for restaurants to be knowledgeable and provide a few key menu items that cater for this market.

Catering for diners with food allergies and intolerances becomes easier if you take on trusted suppliers”

18

August 2018 | Full Serv ce

FOOD INTOLERANCE Different from allergies, Medical News Today defines food intolerance as


Ingredients being a difficulty in digesting certain foods. Food intolerances do not trigger the immune system but rather individuals suffer digestive problems after eating certain food. Food most commonly associated with food intolerance include dairy products, grains containing gluten and food that causes intestinal gas build-up such as cabbage and beans. Food additive intolerance is a growing problem where people are intolerant to additives like artificial colouring and flavour, emulsifiers, flavour enhancers, preservatives and sweeteners. Gluten and dairy intolerance are easier to cater, however with additive intolerance becoming more prevalent as well as the trend towards eating organic and natural food there is demand for fresh, unadulterated meals to be featured on menus.

FREE FROM GRAIN, GLUTEN AND GUILT Catering for diners with food allergies and intolerances becomes easier if you take on trusted suppliers. MojoMe is a unique range of ‘Low-Carb-Healthy-Fat’ and Banting signature premixes, which are free from grain and gluten and have no added sugar. The range of premixes includes chocolate brownies, almond cakes, breads, pizza bases and muffins. MojoMe ensures the raw materials in its premixes are fairly sourced and expertly milled and blended. Even without preservatives the shelf life of the products is 12 months.

MEAT-FREE MONDAYS AND MORE Plant-based diets are becoming increasingly popular. While some diners have gone the whole nine vegan yards, others are making a conscious effort to consume less meat, dairy and eggs. This has given rise to the term ‘flexitarian’. According to BBC Good Food a flexitarian diet highlights an increased intake of plant-based meals without completely eliminating meat. A highlight of this type of diet is adding new ingredients to one’s diet without excluding any. Plant-based proteins like lentils, beans, peas, nuts and seeds are sought after for vegan, vegetarian and flexitarian eating. The flexitarian diet is considered more of a lifestyle choice than a food restriction. Going hand in hand with the trend towards health and wellness, the aim of the flexitarian diet is generally to eat healthier. Some people have adopted this way of eating as a moral choice to reduce their impact on the environment. A popular zeitgeisty concept is ‘Meat-Free Mondays’. The concept was launched by Paul, Mary and Stella McCartney in 2009 to encourage people to slow climate change, preserve the earth’s natural resources and improve

their health by having at least one meat free day every week.

OFFERING MEAT ALTERNATIVES While plant-based forms of eating are becoming increasingly popular, it is still extremely important for humans to incorporate protein into their diet. Texturised Vegetable Proteins (TVPs) are a costeffective solution to offer diners the required protein. Handyware Food Technologies’ offers its own TVP solution in the form of Vegemeat. Handyware’s Vegemeat was developed after two years of extensive research. Comparing the Vegemeat with TVPs currently available in the country and to the rest of the world, the technology used in producing Vegemeat gives the product a fibrous texture that is comparable to actual meat. It has a mild soya taste and does not disintegrate during long hours of cooking. The ingredient is mainly made of soya flour and other ingredients of vegetable origin. Diners will be happy to learn that Vegemeat is a sustainable ingredient. It is also a perfect ingredient for health conscious diners, vegetarians and vegans. The product can also be used as a meat extender, which is a welcome solution to ever-increasing meat prices in South Africa. Vegemeat is produced in South Africa using locally sourced raw materials. It can be produced in various shapes, such as mince and chunks, which cater to different cuisines and cooking applications. The Vegemeat can be formed into burger patties and meatballs or cooked in curries, stews and meat sauces. Handyware has created the GoGo’s Kitchen Soya Mince brand, which uses the Vegemeat as its main ingredient. It is available in Chilli Beef, Mutton and Beef and Onion flavours. You can obtain a sample of Vegemeat or GoGo’s Kitchen Soya Mince by writing an email to corporate_hft@hanyware.co.za Handyware Food Technologies – www.handyware.co.za MojoMe – www.mojome.co.za

ALTERNATIVES TO ALLERGENS AND RESTRICTIONS THE ALLERGEN

THE ALTERNATIVE

Dairy

Nut milks like almond, cashew and hazelnut milk can be bought or made in house. Soy, coconut or rice milk are also good alternatives.

Whole Egg

In baking applications there are a variety of ingredients that can be used instead of whole egg such as apple sauce, banana or yoghurt.

Egg whites

Have you heard of Aquafaba? It is the liquid canned chickpeas and white beans have been preserved in. The liquid can be whipped like egg whites to create things like meringues, macarons, nougat, icing and ice cream. It can also be used to make vegan mayonnaise, cheese substitutes and batters. This ingredient is perfect for creating vegan dishes. Full Serv ce | August 2018

19


Ingredients The health and wellness trend has seen a noticeable shift not only from physical health but also the type of food consumers are choosing to eat. Capital Hotel School’s group executive chef Debby Laatz discusses the importance of adding a variety of superfoods to your restaurant menu.

ON TREND SUPER FOODS INGREDIENTS: • Açai berries • Goji berries • Coconut water • Kale • Spirulina • Chia seeds • Matcha green tea

Superfoods

are super ingredients

WHAT IS A SUPERFOOD? A superfood can be defined as a nutrient-rich food considered to be especially beneficial for health and well-being, 100 percent edible, unrefined, unprocessed and preferably organic according. Basic superfoods can include but not limited to: • Pecan nuts - offer a variety of vitamins and minerals such as manganese, potassium, calcium, iron, magnesium, zinc, and selenium. • Apples - are extremely rich in important antioxidants, flavonoids, and dietary fibre. The antioxidants in apples may help reduce the risk of cancer, hypertension, diabetes, and heart disease. • Wheatgrass – consist of several important antioxidants, including glutathione and vitamins C and E3. • Cinnamon - loaded with antioxidants and antiinflammatory properties. • Avocados - contain a substantial amount of healthy monounsaturated fatty acids and over 20 vitamins and minerals. • Sweet potatoes – very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. • Goji berries – low in calories, fat-free, a good source of fibre and a high-antioxidant. • Kale – is one of the most nutrient dense foods on the planet. Not only is Kale loaded with antioxidants, it is also an excellent source of Vitamin C and helps reduce cholesterol and the risk of heart disease. • Umami flavour or savoury tastes is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness) and powders such as hemp, chia and açai are equally beneficial and healthy.

HOW CAN YOU INCORPORATE SUPER FOOD INGREDIENTS INTO A MEAL As mentioned, hemp, chia, açai and moringa leaf are all enjoyable additives to a healthy superfood meal or smoothie. Wholegrains such as quinoa, barley, mung beans, chickpeas and wheat germ are great substitutes with higher nutritional value than rice or potatoes. Goji berries, cranberries, nuts and seeds are fantastic super food additions that will enrich a bowl of muesli in the morning, a smoothie or a Buddha bowl.

an attractive way will make the meal look exciting and extremely appetising. With the variety of fresh foods and healthy nutrients available, it is easy to make a meal look appetising and inviting. Most people are under the impression that sachets of unrecognisable names are expensive, however this has proven to be untrue. Simple ingredients such as moringa leaf, avocado, cacao and quinoa, can instantly transform a dull plate of food into a delectable photo worthy meal.

TIPS FOR PREPARING SUPERFOODS Fresh is best! The less fiddling and heating, the better. Keep it crisp and al dente to maximise the nutrients and textures.

SUPERFOOD RECIPES Home Made granola (contains more than four superfoods) Ingredients: 0.5 g cups raw oats 0.125 g nuts 0.065 g seeds 0.045 ml maple syrup or honey 0.015 ml coconut oil 0.003 ml vanilla essence 0.001 g salt 0.05g Acai Berry Powder Greek Yoghurt & Honey Preparation: · Pre heat oven to 180°C · Combine all the ingredients in a mixing bowl make sure it is not big and lumpy · Spread the mixture in a thin layer on a baking sheet lined with wax paper and bake for 10 min or until very lightly toasted · Remove from the oven and let it cool down completely

A GOOD SUPERFOOD RECIPE A typical superfood meal or recipe is one that contains as many nutrients as possible. A healthy diet needs to include carbohydrates (45–65 percent of calories), fat (20–35 percent of calories) and protein (10–35 percent of calories). Not only do these meals need as little unrefined and unprocessed food as possible, but need to be organic too.

PLATING UP There is a misconception that superfoods can tend to look dull and boring but plating up the food in

20

August 2018 | Full Serv ce

Capital Hotel School – www.capitalhotelschool.co.za


+


Bar Management

A hale and hearty fellow to help you stock your bar

‘Craft’ is the new buzzword in beverages, from craft gins, beers and rums to craft mixers and sodas. South African drinkers have caught on to this trend in a big way. It’s no longer unusual for diners to quiz their waitrons on what craft beers they serve or to request specific craft gins when ordering a gin and tonic. Full Service managed to catch up with the busy CEO of Norman Goodfellows, Charles Kramer to get some exclusive insights into new alcohol trends, find out what the next big craft movement in South Africa will be and understand exactly how restaurants can benefit from working closely with the company.

W

ith outlets in Johannesburg, Cape and asked for just one shop back to be run by him. Town and Durban that can service all Kramer says: ‘At the time the Illovo store was the areas of South Africa, Norman Goodfellows worst performing in the group so my father asked is the ideal alcoholic beverage partner for the for it knowing he would not be turned down.’ restaurant industry. However, the Kramer family were not allowed to Johannesburg natives may remember the Solly use the Solly Kramer name as it was part of the Kramer stores of the 1950s and 60s. The brand original acquisition. Racking their brains for a became synonymous with good neighbourly name that would embody the joviality, friendliness values, excellent service and attention and warmth of their brand they eventually decided to detail, which was why a large on the name Norman Goodfellows. alcohol manufacturer eventually offered to buy the brand. After NORMAN GOODFELLOWS IS BORN years of being the director of the The Goodfellow part of the name comes from Solly Kramer’s brand, which had by Shakespeare’s A Midsummer Night’s Dream where now turned into to a large Puck, also known as Robin Goodfellow, corporation Charles was a hale and hearty sprite with Kramer’s father, a penchant for beer and other Norman decided he spirits. The Norman part wanted to go back to comes simply from Kramer’s The Norman Goodfellows the original idea of father, the founder of the brand was partly named his father, Solly’s shops brand. Kramer’s mother

DID YOU KNOW?

after the character of Robin Goodfellow (also known as Puck) in the William Shakespeare play A Midsummer Night’s Dream.

22

August 2018 | Full Serv ce

designed the logo herself. The very first Norman Goodfellows store opened its doors in Illovo in December 1976, just in time for the festive season. The brand soon established itself as a customercentric entity with extremely quick turnaround times. Kramer recalls that customers would phone in for their ‘household liquor’ and his dad would keep them on the phone taking their order and then laughing and joking with them while the store’s delivery man would jump on his bike and deliver the order before the customer had even hung up the telephone. The brand made its name in supplying individuals with excellent service. Today it has expanded its business and is quickly making a name for itself as the go to alcoholic beverage partner for the restaurant and catering industry. Building on its existing delivery services, Norman Goodfellows upsized its offering to provide wholesale delivery to restaurants. Kramer believes the company’s differentiating factor is its


Bar Management beverage partner. Kramer explains the company also consults with restaurant owners and buyers to help construct a comprehensive and cost effective beverage offering. Kramer and his team have become experts on both local and international alcohol trends.

GET CRAFTY ABOUT CRAFT

We need to stop being so purist and embrace international trends while taking note of our local audience”

commitment to service, its genuine desire to help customers find what they are looking for and transparency in the way it conducts business. ‘I always say that it’s easy to say no but difficult to say yes,’ Kramer says. ‘We have fostered a culture at our company where we just don’t even consider saying no to customers.’ Norman Goodfellows completes hundreds of restaurant deliveries a day across the country. Its average turnaround time is the same day or within 24 hours. Yet delivery is just one aspect of being a

CHARLES KRAMER’S TOP TIPS FOR NEW RESTAURANTS • You need to stock alcohol from across the board, something from each category. • There are great deals to be had by buying in bulk and buying smart. Speak to your beverage partner about the most cost-effective offerings. • Buy appropriately and always keep your market in mind. You don’t want to end up sitting with stock. • Train your waiters well so they are knowledgeable about the brands you stock and how they should be served. Suppliers will happily give you training. • Choose an alcohol partner that will add value to your business.

The craft liquor movement is taking the world by storm. Kramer explains the idea of craft liquors started mainly in the UK and Spain. While South Africa has adopted the trend relatively late, the buzz around craft has grown steadily in the country. Kramer believes the craft movement is changing the beverage landscape of South Africa and restaurants have to keep up. He states: ‘Previously pouring spirits used to be much less brand sensitive. For example, diners would ask for a gin and tonic or vodka and lemonade. Following on from the craft gin movement, diners will now ask for a particular brand of gin and will even go as far to ask for it to be served with a specific brand of tonic or soda. The craft liquor movement has also opened doors for craft mixers.’ Craft beers initiated the craft movement. Just a few years on craft beers are all the rage in restaurants. Norman Goodfellows stocks at least 300 craft beers at any given time in its Illovo store, but Kramer says the company will source and stock whatever the client wants. The next big trend to arise out of the craft movement is craft rums and tequila, proudly made in South Africa. Kramer is particularly excited about local tequila, which he says is of a very high quality. One thing’s for sure though, alcohol producers see Norman Goodfellows as an essential point to showcase their products. Just a peek at the flagship Illovo store reveals alcohol brands, local and international, that many would not even have heard. Kramer is approached daily by various producers. The brand is firmly positioned on the cutting edge of new trends and products.

SOUTH AFRICANS SEEK OUT A SWEET ESCAPE On the whole Kramer believes the wine category is becoming much more mainstream. In the past wine has been seen as somewhat elitist and an acquired taste, however South Africans are embracing wine more and more as a drink of choice for every occasion. He has noticed that South Africans still seek out sweeter options like demi-sec champagnes and sparkling wines. Cognac was also once seen as a very exclusive drink but today it is finding a new audience by being mixed into cocktails. ‘Premium spirits are finding a wider audience in top restaurants and bars by being mixed with sweeter colddrinks. It’s interesting to note that one of the most popular drinks at top Johannesburg nightclubs at the moment is Johnnie Walker Blue Label and cream soda,’ Kramer mentions. ‘The point is that we need to stop being so purist and embrace international trends while taking note of our local audience.’ Norman Goodfellows - www.ngf.co.za

Full Serv ce | August 2018

23


Celebrate with us ENJOY OUR AWARD-WINNING RED L ABEL

ngf.co.za | 011 788 4814

VISIT OUR STORES: JHB: ILLOVO | MELROSE ARCH | KYALAMI | SANDTON GAUTRAIN CPT: THREE ANCHOR BAY | GARDENS DBN: UMHLANGA

NOT FOR SALE TO PERSONS UNDER THE AGE OF 18. DRINK RESPONSIBLY.


Bar Management

International diners choose

pure, fresh water Recent figures released by the European Federation of Bottled Waters (EFBW) show that the global market for packaged water has grown at a faster rate than soft drinks and will continue to do so until 2022. The South African National Bottled Water Association (SANBWA) explains how this data relates to the South African restaurant industry.

A

ccording to EFBW, over the past five years (2012 – 2017), packaged water grew 5.7 percent, bulk/HOD water grew by five percent, and flavoured and enhanced waters grew by 6.4 percent versus carbonated soft drinks, which shrank 0.2 percent and JNSDs shrinking 0.5 percent. The growth rates for the next five years (2017 – 2022) are expected to come in at 5.9 percent for packaged water, 5.4 percent for bulk/HOD water and 4.9 percent for flavoured and enhanced waters versus 1.3 percent for carbonated soft drinks and 2.4 percent for juice, nectars and fruit drinks. The EFBW concluded that, globally, carbonated soft drinks, juices and most other soft drinks – except for energy – are stagnant or in decline. This, as well as the fact that all water categories are growing strongly, is being driven by the health and wellness agenda. However, it pointed out, much of this growth is outside of Europe. Indeed, much has been written about the growth of the packaged water industries in the United States, India, China and other Asian and middle Eastern countries.

SOUTH AFRICA’S BEVERAGE CONSUMPTION In South Africa, the bottled water industry is tiny compared to the total beverage market including alcoholic beverages, at just 3.8 percent in 2016. Its total size nationally for 2016 was 502 million litres. This annual figure is less than the 520 million litres daily target consumption for the City of Cape Town. According to BMi Research 2016 figures (2017 figures are not yet available), category shares of the non-alcoholic beverage market are: • Sparkling soft drinks 69.3 percent • Ready-to-drink fruit juice 11.8 percent • Bottled water 8.9 percent • Dilutables 3.7 percent • Energy drinks 2.8 percent • Mageu 1.7 percent • Sports drinks 1.1 percent • Iced teas 0.9 percent. While bottled water accounts for just 8.9 percent of the total non-alcoholic beverage sector, according to SANBWA executive director, Charlotte Metcalf, South Africans

are drinking more packaged water. BMi Research figures show consumption in 2012 grew by 3.3 percent, in 2013 by 1.3 percent, in 2014 by 1.3 percent, in 2015, by 6.2 percent and in 2016 by 2.3 percent. Similarly, the total packaged water market grew by 4.5 percent in 2012, 2.7 percent in 2013, 4.1 percent in 2014, 8.2 percent in 2015 and 4.5 percent in 2016. ‘Importantly, this growth has not come at the expense of squandering South Africa’s water reserves,’ she says. ‘This is of major concern to consumers and the hospitality industry during times of drought. Both groups should bear in mind that 90 percent of bottled water in South Africa is either classified as natural water, water defined by origin, or prepared water. ‘Natural waters are obtained directly from a natural or drilled underground source and bottled near the source under hygienic conditions. Approximately 70 percent of all bottled water in South Africa is natural water. Water defined by origin is water from a specific environmental source, such as a spring, without passing through a community water system. Approximately 20 percent of all bottled water in South Africa is water defined by origin. Both these categories are audited annually to ensure the source is sustainable and renewable ‘By contrast, prepared water is bottled from a municipal source and approximately 10 percent of all bottled water in South Africa is prepared water. Identifying which category you are purchasing to serve in your establishment is an important task in the hospitality industry intent on adopting behaviours that do not exacerbate the drought. ‘As an additional precaution, look for the SANBWA seal. The SANBWA seal ensures that the water source is environmentally sustainable. It also ensures the water is free of chemical contaminants and microbiological impurities such as E.coli and it has been bottled under hygienic conditions. Finally, it confirms conformance to legislation and international standards and best practice.’

MAKE A CLEAR CHOICE

SANBWA – www.sanbwa.org.za

Full Serv ce | August 2018

25


Bar Management

The coolest ice machines in SA

on e

m ill io n

m Sc Num ac o b t wo hine sma er o rld s i n f wi nst ice de al – led

Since Scotsman first entered the South African market in the 1960s, the ice machine manufacturer has grown from strength to strength. The success of the company comes down to a combination of its world- class selection of affordable, high quality ice machines and the commitment and passion of its enthusiastic and brand-proud team. Full Service sat down with managing director of Scotsman South Africa Stuart MacKinnon, to find out what makes his ice so darn cool.

f ber o Num man ice d s Scot producee – s d e i cub worldw daily illion

six b

S

cotsman was originally founded in 1950 as Queen Stove Works but in 1989 it changed its name to Scotsman Industries. Since the 1980s the company has steadily grown to become the largest manufacturer of ice-makers in the world. Today the multinational company boasts one million machines installed in more than 100 countries. The company’s South African operation, with its head office in bustling Johannesburg, started distributing with just one dealer. Today it works across an extensive network of dealers distributing to all areas of the country. Scotsman’s world class range of reliable and affordable ice machines Sco Tons and ice shapes are perfect for any and tsman of operation from small capacity pro nugg flak under the counter solutions to e d large scale industrial ice making wor uced et ice ldw dai technologies.

12 5 ide – ly 00

SIZE DOES MATTER

The ice shapes available include four sizes of gourmet ice, three sizes of dice ice, nuggets, cubelets, flake, superflake and scale. Since price is a big factor when it comes to purchasing decisions, dice ice is generally the most popular followed by gourmet ice. Whether you’ve opened a trendy bistro or are a franchisee of a large chain restaurant, Scotsman’s many ice options give you flexibility when it comes to your ice choice. Different types of restaurants have different ice requirements, depending heavily on whether they are quick service or sit down. Fast food restaurants generally require gourmet cubes that won’t melt fast while sit-down restaurants will most often opt for nuggets.

SCOTSMAN’S STAFF IS COOL AS ICE MacKinnon, who has worked with the company since the early 1990s, believes the passion and

26

August 2018 | Full Serv ce

commitment of his team is key to the brand delivering excellent customer service to all its clients. ‘We wouldn’t have achieved what we’ve achieved without the enthusiasm and dedication of our highly capable sales team,’ he says. ‘We have a lot of fun. You have to come to work with a smile on your face because it’s infectious. If the team is happy and motivated their work is good. We all live and breathe the Scotsman brand!’ MacKinnon is certain


Bar Management

There’s a lot of research and development that goes into our ice machines. We listen to our customers’ challenges and try to offer them the best solution”

when customers purchase a Scotsman ice machine they are also buying peace of mind, and the company’s excellent back up service is one of the biggest factors in achieving all round customer satisfaction. ‘We have a policy at Scotsman that the customer should never have to wait for a spare,’ he explains. ‘The last thing you need is your ice machine breaking down and having to wait three to four weeks for a part. We invest heavily in spares and holding stock for our customers.’ He adds that dealers and technicians

are trained regularly to repair Scotsman machines so wherever your machine is, a technician will be able to come out to to do a repair.

DEFY GRAVITY One outstanding feature of Scotsman’s self contained ice machine is a progressive water discharge, or in layman’s terms a built-in pump. The water discharge can pump water to a height of 1.5 metres and 15 metres away. Previously when fitting a self contained ice machine for a bar, the restaurant owner would have to call in plumbers to put in a drain just for the ice machine as the unit would have to drain with gravity. However, with the built-in pump, restaurant owners will be able to eliminate unnecessary plumbing, saving money in the long run. ‘There’s a lot of research and development that goes into our ice machines,’ MacKinnon states. ‘We listen to our customers’ challenges and try to offer them the best solution.’ MacKinnon’s top tip for customers is to ensure your machine is serviced regularly. Regular servicing could save you a lot of money in the long run as you can ensure your machine is always working optimally. In South Africa, the summer months can take their toll on ice machines as the ambient heat means the machine has to work much harder than usual. Rather than risking a breakdown, regular servicing is a preventative and cost-effective solution. According to MacKinnon ice machines need to be serviced at least annually and the coil should always be kept clean and dust free. Regular servicing lengthens the overall life of

your ice machine because it: • destroys unhealthy bacteria • improves production capacity • reduces scale and rust within the unit, decreasing wear and tear on parts. On top of providing ice machines for restaurants and other foodservice outlets, Scotsman South Africa also works with supermarkets, hotels, shopping centres and hospitals, providing specific equipment for each sector. In addition to South Africa the company is also making its way into surrounding markets such as Botswana, Namibia, Mozambique, Angola, Mauritius, Zimbabwe and the Seychelles. Scotsman South Africa - www.scotsmansa.co.za

WANTED: DEAD OR ALIVE

Scotsman South Africa is on the hunt for the country’s oldest Scotsman machine. SA’s oldest Scotsman ice machine will be exchanged for a new Scotsman ice machine of equivalent size. The company is so passionate about its ice machines that it wants to bring the golden oldie back home to spend its days languishing at head office. The competition will run until 1 March 2019. There is no entry fee, nor purchase necessary to enter. All you need to do is email the machine’s model number, serial number and a picture of it to noeleen@scotsmansa.co.za. Remember to also include the full name of the ice machine’s owner, physical address of where the machine is located as well as contact details of the owner. For more information visit www.scotsmansa.co.za. Full Serv ce | August 2018

27


Bar Management

A fresh approach to

serving wine Coming from a wine-growing nation South Africans tend to be discerning when it comes to ordering wine, even when ordering by the glass or carafe. When restaurants and bars serve good wine by the glass there’s always a risk that what’s left in the bottle will go to waste after closing time. Natalie Murray of Fine Wine on Tap discusses an alternative.

WHEN BUSINESS IS brisk, wait staff have their hands full uncorking bottles, pouring and then disposing of the empties. At around only four or five pours per 750 ml bottle, the time and effort involved in serving wine by the glass can be thirsty work. When a leading South African restaurant chain approached Motteux Family Wines about two years ago to source good wine and to figure out the best way to serve it on tap, the company found the wine-on-tap concept was in its infancy globally, and virtually nonexistent locally. Reusable metal kegs, commonly used in the beer industry, presented a number of challenges, not least environmental and logistical. A global search by Motteux Family Wines found that lightweight KeyKegs were an obvious solution. Developed and manufactured in Europe for the craft beer industry, it turned out the KeyKeg technology is also particularly well suited to wine as it protects against its greatest enemies – oxygen and light.

FAST FORWARD TO NOW In the past couple of years, serving wine on tap has been catching on in a number of markets, particularly in the UK and the US. The wines being served this way are really rather good, and this innovative approach is considered by many to be a trend that will change the way wine is served across the service industry. In South Africa, the concept has gained traction among a variety of on-trade

establishments who are looking for ease of operation without compromising on quality.

CASE STUDY When Sherwin Carr of Trennery’s Hotel on the remote Wild Coast learned about the Fine Wine on Tap concept he immediately joined the dots. Local and foreign visitors flock to the establishment because this classic old-style resort hotel offers guests an unsurpassed Wild Coast experience, blending pristine natural surroundings with uncomplicated comfort, attentive service and outstanding fare. Trennery’s is a multiple winner of the Sanlam Top Destination Award in the ‘non-graded hotel’ category, largely because Carr and his team are continuously improving and refining their offer. Previously the hotel served boxed ‘house wines’ by the glass. The system was inefficient: white wines had to be kept chilled, taking up valuable refrigeration space and, worse, the integrity of the wines wasn’t representative of the high-quality vintages you’d expect to find in a wine making country. Switching to Fine Wine on Tap immediately improved the quality of Trennery’s’ house wines, increased efficiency, boosted turnover, and significantly cut down on transport and waste. The wine-on-tap concept has meanwhile quickly gained traction with other leading players in the industry, both locally and abroad. Wine on Tap – www.finewineontap.com

ADVANTAGES OF WINE ON TAP VS. BOTTLED WINES SMART One 30-litre keg holds the equivalent of 40 bottles of wine, replacing 20 kilograms of glass, 40 capsules, closures and labels plus 1.9 kilograms of cardboard.

SIMPLE Plug-and-play counter-top installation. No corks to pull, no glass to dump, no cases to break down, no wastage from spoiled wine and no gas required.

FRESH Every glass of wine is perfectly fresh and served at the optimum temperature. The wine has no exposure to oxygen until poured, guaranteeing the last glass is as good as the first.

EFFICIENT Increased efficiency in the bar area means streamlined service and quicker time to table.

PROFITABLE Attractive quality-over-cost price points.

GREEN Significantly reduced carbon footprint. Full Serv ce | August 2018

29


Bar Management

Chefs get creative with

KWV Brandy In celebration of its centenary, KWV challenged a group of respected Cape Town gourmands to develop a gourmet-style canapé to pair the KWV-15-Year-Old, voted the World’s Best Brandy at the International Wine and Spirits awards.

Chef Timothy Pick and the winning canapé

Zenildo Leite’s canapé

FOR THEIR EFFORTS, the chef whose canapé received the highest score from the judging panel, comprised of critical sommeliers, was rewarded with a rare bottle of KWV Nexus – worth R24 000. These creative chefs effectively released brandy from the confines of cheese and chocolate pairings with canapés that showed KWV Brandy’s ability to partner with dishes of real complexity.

illustrate the smokiness of the KWV 15, ceramic bowls made by ceramic artist Mervyn Gers to complement the KWV 15’s vivid blue label, and a canapé made with short ribs, beetroot cream and pickled beet gems set on bacon soil to match the ‘true smokiness and sweetness’ of the KWV 15-year-old.

THE WINNING COMBINATION: KWV 15 PAIRED WITH SUNCHOKE MILLE FEUILLE

Inspired by the ‘great balance of fruit, floral and oak aromas’ of KWV’s award-winning brandy, Gustaaf Boshoff of STIR Food opted to balance these with enough umami, fruit, and spice in his canapé, which incorporated elements of calf sweetbreads, smoked linefish, spice and sultanas.

Timothy Pick of Foxcroft developed an intricate ‘foraging canapé’: a sunchoke Mille Feuille served in a glass case with a forest floor inspiration, complete with mushroom cocoa dust, and pickled mushrooms. His delicate brick pastry bite layered with sunchoke and chocolate mousse and offset by dried apricot and hibiscus purée perfectly complemented the KWV Brandy’s fruit notes. This impressive flavour combination won the esteemed panel’s favour, and Pick was announced as the overall winner, and the ultimate ‘KWV Brandy Futurist’.

A HUMBLE PAIRING: KWV 15 WITH ‘POTATO ISLAND’ Zenildo Leite of SMAK deli, a fairly newcomer to the chef scene, transformed the humble baby potato into a delicious partner for KWV 15 – using blue cheese crème, pancetta, deep fried leeks topped with berry compote to complement the drink’s smoky and sweet aftertaste. This was served on top of a ramekin (the island) with KWV Brandy at the base. The savoury and sweet combination proved a perfect fit, and Leite was awarded runner-up for his efforts, walking away with a KWV 20-Year-Old Brandy.

AESTHETICALLY PERFECT: KWV 15 PROVIDES A SENSORY PLAYGROUND ‘KWV Brandy doesn’t just have one flavour note,’ says Clement Pedro of Afternoon Express. He added much flair to his presentation with a ‘smoke dome’ to

30

August 2018 | Full Serv ce

AN OCEAN OF FLAVOURS: KWV 15 AND BOSHOFF’S ‘DAISY GRAZING BY THE SEA’

A REFINED FINISH: KWV 15 WITH DUCK AND ORANGE Consultant and celebrity chef, Chef Pete Goffe-Wood provided a delicious duck and orange-inspired bite made from a tempura fried courgette flower stuffed with confit duck leg served with hazelnut and orange zest – a partner which aptly illustrated KWV’s winning brandy’s more refined qualities.

A TRULY IMAGINATIVE FOOD PARTNER

Judges in this competition were esteemed sommeliers, qualified in identifying and presenting food pairings at some of South Africa’s most exclusive establishments: Juliet Urquhart from Silo Hotel, Mercy Mwai from One & Only, Marlvin Gwese from Cape Grace, Spencer Foundaumiere from Burrata and Elton Damon from La Colombe. ‘One should never underestimate brandy as a food partner,’ says Gwese. ‘Brandy, especially if as complex as the KWV 15, can provide a truly unexpected match that is especially appropriate and rewarding when enjoying it as a sundowner, as an aperitif or complementing an amuse bouche.’ KWV – www.kwv.co.za


Bar Management

The rise of sherry in South Africa Sherry is an ideal companion to food and served in the finest restaurants. This conclusion follows the announcement of the esteemed Sommeliers Selection awards where the Douglas Green Pale Cream Sherry – one of a trio of top quality sherries in Douglas Green’s authentic Spanish Sherry range – took top honours in its category. THE SOMMELIERS SELECTION competition has become one the most relevant and exciting competitions in South Africa, being the first local wine competition judged solely by a panel of South Africa’s top sommeliers, in categories that reflect the year’s ideal restaurant wine list. Wines that make the grade are listed on restaurant wine lists across the country.

TASTING NOTES FOR DOUGLAS GREEN PALE CREAM SHERRY

SHERRY PAIRS EXCELLENTLY WITH FOOD ‘Quality and consistency are the foundation of all our sherries. To be recognised particularly in this forum by the tastemakers themselves — the sommeliers who recommend and sell sherry daily - again confirms this,’ says DGB marketing director Jacques Roux. ‘Significantly, the accolade serves to highlight the superb versatility and suitability of the Douglas Green Spanish Sherries in food and wine pairing.’ The expert panel’s choice, the Douglas Green Pale Cream Sherry, is the ideal companion for delicate soups, pâté and seafood dishes, as well as fruit-based starter salads such as pear and melon, fresh fruit salad desserts, and also with milder blue cheeses such as Gorgonzola dolce, or white Stilton. Served slightly chilled, this elegant and bright sherry with a fruity, sweet finish and delicate, pale straw colour, exudes thatchy notes

The expert panel’s choice, the Douglas Green Pale Cream Sherry, is the ideal companion for delicate soups, pâté and seafood dishes, as well as fruitbased starter salads such as pear and melon, fresh fruit salad desserts, and also with milder blue cheeses such as Gorgonzola dolce, or white Stilton”

underpinned by floral and yellow fruit aromas. On the palate, expect honeyed straw and nutty flavours with waxy undertones and a citrus edge, reminiscent of lime and grapefruit. Made from Palomino grapes, it starts life as Fino, aged under flor – a thin layer of indigenous yeast that forms naturally and protects the wine. Grape must is added to the Fino Sherry, hence the attractive sweetness. The finish is fruity sweet with a pleasant dryness.

SOURCED FROM SPAIN As part of the Douglas Green Spanish Sherry range, the Douglas Green Pale Cream Sherry was sourced from the bodegas (wine cellars) of Caballero in Spain’s foremost Sherry districts, Sanlucar de Barrameda, Puerto de Santa Maria and Jerez de la Frontera. Caballero, a worldrenowned sherry producer, is famous for setting the international benchmark of quality for sherries. The Douglas Green Pale Cream Sherry as well as the other two sherries in this range – Douglas Green Medium Dry and Cream - are blended in the time-honoured traditional Criadera and Solera methods. The Solera system blends young and mature wines of a certain quality in the same style, ensuring consistent quality each and every time. The Sommeliers Selection was announced in Stellenbosch, where the Douglas Green Pale Cream Sherry was named the sole winner in the category Stickies and Fortified Wines – Sherry. DGB is based in the Cape winelands and is South Africa’s largest independent wine and spirit producer and distributor of top quality, award-winning wines and other beverages.

This elegant and bright Sherry with a fruity, sweet finish and delicate, pale straw colour, exudes thatchy notes underpinned by floral and yellow fruit aromas. On the palate, expect honeyed straw and nutty flavours with waxy undertones and a citrus edge, reminiscent of lime and grapefruit. Made from Palomino grapes, it starts life as Fino, aged under flor. Grape must is added to the Fino Sherry, hence the pleasing sweetness. The finish is fruity sweet and the palate cleans up nicely with a pleasing dryness that invites another sip. It is an ideal companion for delicate soups, pâté and seafood dishes, as well as fruit-based starter salads such as pear and melon, fresh fruit salad desserts, and also with milder blue cheeses such as Gorgonzola dolce, or white Stilton. Serve it chilled at 6°C in a traditional sherry glass, or on the rocks as an aperitif in a white wine glass.

Douglas Green - www.dgb.co.za

Full Serv ce | August 2018

31


Bar Management

Mobility

designed and built for the hospitality industry

With new products designed specifically for the hospitality industry, Oracle and Micros are making life much easier for the restaurant owner and their staff.

A perfect choice for menu efficiency, this all-in-one unit is not only portable with a small 10-inch footprint, but exemplifies durability, withstanding the harshest of temperatures”

MICROS range

ORACLE MICROS COMPACT WORKSTATION 310

Micros 310

32

August 2018 | Full Serv ce

The Oracle Micros Compact Workstation 310 is a rugged, portable, point-of-sale device designed and built for the hospitality market. A perfect choice for menu efficiency, this all-inone unit is not only portable with a small 10-inch footprint, but exemplifies durability, withstanding the harshest of temperatures. It offers increased efficiency, productivity, enhanced operations and best price performance. With an operating temperature range of zero to 50 degrees Celsius and an ingress protection of 43, allowing for sprays of water from any direction, this workstation is perfect for the harsh South African environment. The Workstation 310 offers the best in product extended lifecycles beyond the industry average which means a lower total cost of ownership, and lower meantime before failure (MTBF) means far fewer failures and refresh cycles. The 310 has true ruggedised features, well beyond just a tablet with protective sleeve. The 310 provides all this at a highly affordable price.

KEY FEATURES • 10.1” TFT Widescreen PCAP LCD 1280x800, optional daylight viewable • Lightweight and ideally sized for portability • Tamper detection casework • Wi-Fi and LAN support • Full-shift battery • 310R rugged for extreme temperatures.

KEY BENEFITS • Faster service, better guest experience • Serve more people in the same space • All-in-one portability • Increase IT and staff efficiency • Optional rugged features • Built on Oracle’s reliable technology.

ACCESSORIES AVAILABLE • Basic stand with 20-degree fixed angle • Flexible stand with adjustable tilt • 83 Wh and battery power pack • Integrated 1D/2D imager scanner • Integrated fingerprint reader • Wall mount. Micros – www.micros.co.za


Oracle Micros Tablet 721 With the Hot swappable 8-hour battery for the Oracle Micros Tablet 721, you no longer need additional tablets to get your waiters through their shifts. A 7’’ LED-Capacitive touch display, highly ruggedized, lightweight and ideally sized for portability, upselling has never been easier. Connectivity available through both a 2.4 GHz and 5 GHz frequency means eliminating interference risks from existing client hot spots or free wifi hot spots.

HIGHLY RUGGEDIZED AND DURABLE • • • • • • •

Deliver more personalized service for a better customer experience Line-bust to reduce queues and wait times Increase staff efficiency Superior dependability, durability, and flexibility Mobile reporting and data access enable immediate business decisions with real-time analytics Lightweight and ideally sized for portability Supports Wi-Fi and Bluetooth

Open your inventory count directly on your Oracle MICROS Tablet 721 and enter your quantities without the need to print your count lists or to re-enter the counted quantities at your desktop application. Our mobile solution can also be used offline for areas which typically do not provide a good wireless connection, like storage rooms in basements, walk-in coolers, or freezers.

Contact us

sales@micros.co.za 011 745 5333 www.micros.co.za https://web.facebook.com/MicrosSA/ Micros South Africa (Pty) Ltd is an Adapt IT Company


Safety and hygiene

A grime-free kitchen makes

good business sense Businesses involved in food service have always been required to uphold the strictest health and safety requirements to ensure their products are safe for their customers. One of the ways to comply with health and safety legislation is to ensure adequate cleaning of your premises. Hygiene partner Initial breaks down the various hygiene requirements for the food service industry and looks at ways you can address these.

T

he Foodstuffs, Cosmetics and Disinfectant Act (Act no. 54 of 1972) requires all food be safe for human consumption, and has a number of regulations relating to the hygienic handling of food and the inspection of food premises. Regulations published under this Act include the General Hygiene Requirements for Food Premises and the Transport of Food (R.918/1999) corrected by Government notice No 638 of 22 June 2018. These regulations lay out the standards and requirements for food premises. Amongst other things, food premises must: • Have been issued with a Certificate of Acceptability • Be pest proof in accordance with the best available method • Be provided with effective means of controlling and preventing the access of flies, cockroaches or other insects • Have a wash-up facility with hot and cold water for the cleaning of facilities • Have surfaces that are cleaned and washed so contamination of the food that comes into contact with any such surface is prevented, and any such surface must not (before food comes into contact with it) contain more than 100 viable microorganisms per cm2 on analysis. The regulations also lay out the duties of a person in

34

August 2018 | Full Serv ce

charge of food premises, which include ensuring that: • Effective measures are taken to eliminate flies, other insects, rodents or vermin on the food premise. • A condition, act or omission that may contaminate food does not arise, or is not performed or permitted on the food premises. Kitchens are potentially high-risk areas when it comes to hygiene, and one of the critical steps in maintaining impeccable hygiene is good kitchen cleaning. Daily cleaning – while essential – is not sufficient to mitigate the hygiene risks inherent in food preparation areas. As per the legislation, contamination has to be prevented. The South African Bureau of Standards (SABS) document SANS 10049 sets out the necessary good practices for cleaning and disinfection of food premises. Periodic deep cleaning, servicing and sanitation of commercial kitchen equipment are required to prevent cross contamination and maintain the hygiene standards laid out in the legislation. Burnt-on grease and solidified fats on kitchen equipment are not just unhygienic, they can also encourage pest infestations and even lead to fires. In response to a growing demand for this sort of kitchen cleaning and sanitation, Initial offers CaterClean: a specialised deep cleaning service for commercial kitchens. The CaterClean kitchen hygiene service includes expert dismantling of

kitchen equipment, deep cleaning, sanitising, reassembling and then testing. This is done using SABS approved Food Safety solutions and a soak bath, following stringent Health and Safety standards. This process is in line with HACCP food safety compliance and a certificate of Compliance is issued after each service. By ensuring the highest kitchen hygiene standards, CaterClean is also a vital component in the fight against unwelcome pest infestations. The burnt-on carbon and fat deposits found on commercial kitchen appliances provide a ready food source for pests such as cockroaches. Add to that blocked drains and overflowing fat traps, and you’re providing the ideal conditions for cockroaches and flies to flourish, along with a host of unwelcome bacteria such as Listeria monocytogenes. Initial recommends that kitchens in heavy use (12 to 16 hours per day) receive a quarterly CaterClean service. Kitchens in moderate use should be serviced at least every six months, while kitchens used between two and six hours a day will benefit from an annual specialised service.

LEGISLATIVE REQUIREMENTS FOR THE MAINTENANCE OF GREASE TRAPS The General Hygiene Requirements for Food Premises and the Transport of Food (R.918/1999)


Safety and hygiene corrected by Government notice No 638 of 22 June 2018, specify that food premises must have a wastewater disposal system approved of by the local authority, and the duties of a person in charge of food premises include ensuring wastewater on the food premise is disposed of to the satisfaction of the local authority. The Western Cape Provincial Wastewater By-Law: 1 Sep 2006. Section 3: Protection of Municipal Sewers states that no person shall discharge, permit to enter or put into any municipal sewer: • Any petrol, oil, greases, waxes, fat or pesticides, insecticides or paints • Any liquid that has a pH value of less than 5.5 or greater than 12.

Kitchens are potentially high risk areas when it comes to hygiene, and one of the critical steps in maintaining impeccable hygiene is good kitchen oils, grease and starch cleaning” (FOGS) and foodstuffs

WHY ARE GREASE TRAPS AND BIOLOGICAL DOSING NECESSARY? Other than the legislative requirements compelling commercial kitchen owners to dispose of their wastewater in a manner acceptable to the local authority, the sewer reticulation system is only geared to accept toilet, sink, basin and bath waste, whilst the storm water system is only geared to accept rainwater. Anything else puts severe strain on the system and ultimately causes blockages. All premises engaged in the cooking and preparation of food are required to install and maintain an adequately sized grease trap. Grease traps slow down the flow of greasy wastewater and allow the grease and water to separate. The water continues to flow down the pipe to the sewer, and the grease then floats to the top and is retained in the trap. It is the occupier’s responsibility to ensure the proper design and maintenance of their grease trap, and it is proactively maintained in an effective working order. The accumulation of fats,

can start to rot and give off the characteristic bad odour of hydrogen sulphide (rotten eggs). Plastic waste, corks and cloths, etc. may also carry through to the grease trap and increase the risk of blockages. If the grease trap is not properly maintained, the occupier may be liable for any damages to the sewer system, have their industrial effluent permit withdrawn and/or have their entire industrial effluent discharge blocked off from the municipal sewer, as per Wastewater By-Law: Ch1 Section 3. Blockages, overflows and the risk of contamination and accumulated waste decomposing in waste pipes causing offensive odours mean grease traps pose a multitude of problems for kitchen managers. Mechanical cleaning methods such as high pressure water jetting or rodding are often unsuitable as they can cause damage to the drainage system, and may be the cause of bacterial contamination if not operated with care. Grease and sludge can support bacteria and encourage pests such as flies. Biological dosing – offered as part of the CaterClean service or as a standalone service is an environmentally friendly, non-chemical

maintenance programme for grease traps, which digests FOGS, thereby eliminating blockages.

HOW DOES BIOLOGICAL DOSING WORK? The Biological dosing unit pumps a measured dose of bio-enzymes into the grease trap. This initiates a biological process, which digests and liquefies solid organic waste. This keeps the organic waste freeflowing and improves the quality of the effluent released into the municipal sewerage system. It also prevents pests and mal-odour by reducing bacteria levels. Improving the quality of the effluent is important because effluent water quality is governed by municipal bylaw. Grease traps must also comply with SANS 10 252-2, which means they must have solids separated out before FOGS separation. A correctly implemented bio dosing programme will cause these FOGS and foodstuffs to break down to water and carbon dioxide, which comply to regulations and disappear from the system. Initial offers two types of bio dosing units: the type one pump is installed internally into wastewater pipes, whilst the type two pumps are installed on outdoor grease traps, which are usually located at the back receiving area of restaurants. Initial – www.initial.co.za

How good are the hygiene standards in your kitchen? Is dirty equipment letting you down?

The Experts in Hygiene

No restaurant or catering business can afford to run the risks associated with cross-contamination caused by poor hygiene. Initial can help.

Before

Introducing CaterClean: a specialised deep cleaning service designed for commercial kitchens. Our results speak for themselves. Part of

Contact Initial today and book your free survey. e: initialza@rentokil-initial.com t: 0800 77 77 88

After

Other services from Rentokil Initial include Rentokil Pest Control and Ambius Interiors

Full Serv ce | August 2018

35


Safety and Hygiene

Are you ready for

Regulation R638? Hot on the heels of the Listeriosis outbreak is a new piece of legislation that is going to rock the restaurant and catering industry. Linda Jackson, director of Food Focus discusses the reasons for the new regulation and highlights the main areas of compliance for restaurants.

Just because you don’t think you have made anyone ill or have only had isolated incidents doesn’t mean you are not sitting on a ticking time bomb”

THE TRAGIC LOSS of life due to eating contaminated food is simply unacceptable. It is therefore not surprising the government has reacted by issuing regulations with stricter hygiene requirements to be implemented by all food handling establishments. Regulation R638 (previously known as R962) is the legal basis for your certificate of acceptability.

HIGHLIGHTS OF THE NEW REGULATION The person whose name is on the certificate of acceptability is the person who will be held criminally liable for any offenses if the regulation is not complied with. If it is you then your first offence would be a fine and/ or six months in jail. The person in charge must be in control as the regulation makes it your responsibility to supervise and enforce the requirements. You cannot do this effectively if you are based at head office and not on site.

THE BLIND CANNOT LEAD THE BLIND The new regulation makes it compulsory for the person in charge to ensure you are qualified in food safety and food hygiene. Are you sure you understand

the food safety implications in your kitchen? Just because you don’t think you have made anyone ill or have only had isolated incidents, doesn’t mean you are not sitting on a ticking time bomb. Any training you undergo should be conducted by an accredited provider or an inspector. This training should ensure you understand the food safety hazards in your kitchen and what you should be doing to mitigate risks of food borne illness. Bear in mind that every kitchen handles raw meat, raw poultry, raw vegetables and raw fish – all well documented vectors of food borne illness bacteria. You already have a problem by virtue of what you serve - the issue is how to manage your processes to ensure safe food. Previously the regulation required you to ensure all your staff were trained – this is still a requirement but now you will need to show they are trained in food safety and routinely assessed.

DEMONSTRATE DUE DILIGENCE No one likes paperwork, it is crucial to prove you are complying with the law. So, in addition to training records, you will have to keep records of temperatures - including your fridges. The regulation also calls for records of your processes such as cooking temperatures, receiving checks and cleaning records. These genuine records should be checked and signed by the person in charge to make sure processes are under control. This should become a daily habit in the same way you keep stock of food and track food costs.

THE BUCK STOPS HERE This new regulation is going to take some getting used to and it will mean extra focus on food safety. But it is high time South Africa moved closer to international standards for food safety in the food service sector. Make food safety part of the way you run your kitchen every day and these new requirements will be a lot easier to implement. Food Focus - www.foodfocus.co.za

36

August 2018 | Full Serv ce


Safety and hygiene

Five things to consider when

buying chefs’ uniforms

In the hospitality industry, presentation is always at the forefront of brand image and welldressed employees go a long way in making a good impression on guests and customers. The importance of finding a uniform aesthetically pleasing as well as functional should be a prime concern to every restaurant. Sweet-Orr, a market leader in protective clothing breaks down the key aspects to consider when choosing uniforms for your kitchen staff.

COLOUR CHOICE Chefs are renowned for their creativity and desire to express themselves. So, it’s no wonder that more people are opting for brightly coloured outfits in the kitchen. But, before you dash off to have 20 uniforms made in your restaurant’s brand colours, make sure you weigh up the pros and cons. There are several reasons why white has been the go-to chef’s colour for the past 200 years. Firstly, white signifies cleanliness and purity. If someone associates a chef with being clean, they will automatically assume the kitchen is too. What about keeping the uniform clean? Surely more stains show up on white? Well, initially they do. However, you can easily bleach a white uniform and have it back looking new and fresh within an hour or two (as opposed to colourful clothes, where it’s a lot more challenging to get rid of stains without the colours fading or leaving bleach spots). A final point to keep in mind is that white tends to reflect heat instead of absorbing it as black does.

coatings will repel liquids, which will limit stains if spills, or accidents occur. It is also worthwhile to consider using flame retardant fabrics and to check the weight of the fabric is thick enough that a stray knife won’t easily pierce it.

FIT The fit of a chef’s jacket plays a big role in both comfort and hygiene. It’s recommended the jacket has approximately 10cm extra room around the body to ensure the wearer is comfortable and can move freely and quickly. It is critical, however, the jacket (and especially the sleeves) are not too loose, as they are likely to hook and snag on oven knobs, cutlery, pot handles etc. Properly fitted jackets will go a long way in guaranteeing that no fabric will come into contact with the food.

DETAILING

Most traditional chef jackets are double breasted. This adds a sense of regalness to the outfit, but also has many practical benefits. The double layer offers extra protection from heat and FABRIC flames and in addition, provides a Synthetic fibres are simply not an clever way for chefs to hide spills option when one is working near by switching the fabric and open flames, as the material Rumour has it the numerous folded will likely melt. Sweet-Orr pleats in a chef’s toque were first added buttoning the jacket on the opposite side. recommends you opt for to signify the 100 ways a chef can cook Speaking of buttons, it’s natural fibres such as 100 an egg. It is also believed the famous generally best to avoid flimsy percent cotton, which is French chef, Marie-Antoine Carême, wore plastic or thin metal ones and more heat resistant. It is a staggering 45cm tall toque in the instead look for knotted cloth advisable to check whether 1800s to indicate his high status in buttons or high-quality studs. the material has been the kitchen; proving that fashion The last thing anyone wants is chemically treated. Specific and function will often a broken piece of plastic landing be at odds. in a pot.

DID YOU KNOW?

KEEPING GERMS AT BAY

Nothing ruins a restaurant’s reputation faster than a case of food poisoning. It is crucial to take proper care of the chefs’ uniforms to minimise this risk. If the jackets purchased are 100 percent cotton they can, and should, be laundered at high temperatures to remove any contamination. It is also a good idea to wash and store all chefs’ garments at the restaurant as travelling back and forth in uniform will easily attract germs. Sweet-Orr - www.sweet-orr.com

Nothing ruins a restaurant’s reputation faster than a case of food poisoning. It is crucial to take proper care of the chefs’ uniforms to minimise this risk” Full Serv ce | August 2018

37


Safety and hygiene

ADVERTORIAL

FOOD MEASURING INSTRUMENTS must meet international HACCP standards Raw materials and ready-to-eat foods need to be dealt with in a particularly responsible way. Damages or incorrectly stored goods do not just cause commercial losses but may also lead to cases of food poisoning. HACCP (Hazard Analysis Critical Control Points) pursues the goal of minimising food-related illnesses. International measuring technology manufacturer Testo, explains how restaurants can go about meeting international HACCP standards.

F

ood service businesses need to make use of modern measuring technology, which helps them perform the daily balancing act between food safety and costeffectiveness. Implementation of the HACCP directives is mandatory because these form the definitive standard for safe food and are increasingly implemented in country-specific laws and regulations. The concept of HACCP requires systematic checks, most often of the food temperature over the whole cooling chain, but also of the pH levels or cooking oil. Technical monitoring, including documentation, is of prime importance in this area.

MEASURING TECHNOLOGY INNOVATIONS MUST MEET SECTOR REQUIREMENTS Testo adapted to the specific framework conditions of the food sector at a very early stage and in a very comprehensive way. The company’s aim of offering professional, quick, yet safe measuring

solutions for food has recently been rewarded by the HACCP International organisation. It was the only company in its sector to receive an award for its food-safe measuring instruments. The instruments were really put through their paces in testing according to HACCP standards and certified as “food safe”. A series of demanding criteria had to be met for this: from testing the material for robustness and for appropriate design, which does not transfer any dirt or germs to food, along with easy cleaning, through to user-friendly handling and the possibility of documenting measurement data. For businesses in the sector, “food safe” means the greatest possible safety when using the measuring instruments and when monitoring the temperature of goods. Testo’s temperature measuring instruments for contact and noncontact measurement, the cooking oil tester, along with the data logger family and Testo Saveris passed the test and are rated as safe in measurements of food. ‘Our high requirements in

terms of the quality of the measuring instruments are the basis of this success. When developing the instruments, we pay very close attention to fulfilling the HACCP criteria. This means, for instance, that we deliberately involve the suppliers in this area as well, so as to guarantee a universal standard. Certification according to the DIN EN ISO 13485 and 12830 standards goes without saying,’ says Stephanie Knill, product manager for Testo hand-held measuring instruments.

EVERYTHING MEASURING TECHNOLOGY MUST BE ABLE TO DO The conditions in which food measuring instruments are used are varied. The HACCP criteria must be fulfilled at every stage of the process from Farm to Fork. The requirements involved in doing so could not be more different in each individual area. All areas of the process do however have one thing in common: the working environment is harsh. Work is done under great time pressure. This means a measuring instrument can be dropped, suffer liquid or dirt ingress or be incorrectly used in the hustle and bustle.

ROBUSTNESS AND SIMPLICITY Testo’s consistent quality policy takes these special quality conditions into account. The measuring instruments are appropriately designed. This is the case with the testo 104, a

Testo’s temperature measuring instruments

38

August 2018 | Full Serv ce


ADVERTORIAL

Safety and hygiene

It is only when an instrument can be used correctly that you also get safe results”

folding thermometer for core temperature measurement with an extremely robust metal folding hinge. The possibility of being able to fold the probe up after the measurement makes the instrument easy to handle and solid. Or the testo 108, a temperature measuring instrument with standard penetration probe which features only two buttons. It is so easy to operate, the user does not need to have previous knowledge of any kind. Both instruments cannot be harmed at all by the harsh working environment. At the same time, they meet the HACCP criteria in terms of hygiene, as they are cleaned under running water and germs cannot develop at all in the first place. In addition, there are no superfluous functions, which would complicate rapid measurement. Just as little is needed in terms of long preparation for the measurement in whatever form. Even untrained staff can use these instruments intuitively and carry out safe measurements. Handling is accessible at the touch of a button.

PRECISION In addition to the very high level of toughness, Testo also prioritises the precision of the instruments. These must also be able to measure precisely under more arduous conditions, e.g. where there are big differences in the ambient temperature from one minute to the next. Because the question is not just whether the goods are at the correct temperature, but whether the measured value really does correspond to the real situation. Testo measuring instruments dismiss these doubts. They are calibrated, approved by DAkkS [the German Accreditation Body] and are also “food safe”.

A TURNKEY SOLUTION FOR EASY APPLICATION OF THE HACCP METHOD In the catering sector, the traceability of foodstuffs and the monitoring of the cold chain are subject to the strict rules of HACCP, a stringent procedure which identifies, evaluates and controls the major

Testo Saveris for measuring cooking oil

The testo 108

DID YOU KNOW? HACCP itself was conceived in the 1960s when NASA asked Pillsbury to design and manufacture the first food for space flights. Since then, HACCP has been recognised internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on riskassessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. Source: Wayback Machine Internet Archive

hazards associated with food safety. HACCP, Hazard Analysis and Critical Control Points, is a process involving several stages which enables hygiene control in catering facilities. Preventive measures, daily checks and the involvement of catering teams allow hygiene and food safety in kitchens to be controlled. As a brand new, customizable, turnkey solution, testo Saveris Restaurant facilitates the procedures and checks imposed by HACCP.

COMPLIANCE REQUIREMENTS ALWAYS MET testo Saveris Restaurant enables centralized management, analysis and documentation of all quality-related data with just one click, thanks to the tablet functioning as an operational Control Unit. Every procedure is recorded there and all the data is saved in the Cloud.

The Control Unit guides catering employees through all the quality controls and corrective measures that need to be implemented in an intuitive and user-friendly way. testo Saveris Restaurant does away with paper printouts and guarantees that compliance requirements are always met. Digital quality handbooks are updated in a centralized way. Testo’s measuring instruments provide time savings and reliability, communicating directly with the software.

ONLY TESTO MEASURING INSTRUMENTS ARE ALSO “FOOD SAFE” From a purely technical viewpoint, almost every conventional measuring instrument on the market today is capable of fulfilling the HACCP criteria, to the extent users are aware of their duty of care and act in an appropriate way. Only a small number of measuring instruments also ensure absolutely safe measurements on food in the process. ‘The demands on measuring instruments have been constantly increasing over recent years. In addition to many other factors which measuring technology must comply with in this sensitive area, we also pay attention to the easiest possible use of the instrument. We look on this as a basic requirement of the sector. We know that staff can often change and design our instruments to be as easy and intuitive to use as possible. It is only when an instrument can be used correctly that you also get safe results,’ says Knill. ‘We are proud of the HACCP International Certification and view this as a spur to make our measuring instruments even safer in the future. We will also be a reliable partner for the sector in the future with new innovations all the time.’ Testo South Africa – www.testo.co.za

Full Serv ce | August 2018

39


Finance

Business friendly funding for SMEs Running a small to medium sized enterprise is already a daunting task, but running a restaurant is even more complex. However, accessing funds to grow your business will not be a source of anxiety if you find the right finance partner. CEO of Retail Capital Karl Westvig explains why his company partners with SMEs.

A

s a funding provider since 2011, we understand how funding should be structured to assist and grow existing SME businesses. Our innovative funding solutions are easily accessible and tailored to the needs of each business with repayments based on the cashflow of the business.

80% approval rate

40

August 2018 | Full Serv ce

R1.25b

in funding to more than 5000

South African SMEs

WORKING CAPITAL IS ESSENTIAL FOR GROWTH More than 80 percent of business owners have identified seasonal cashflow as the greatest challenge facing the SME sector today. Restrictions in cashflow inhibit plans for renovation and expansion, but mostly for stock purchasing - which has a direct

More than

8 years experience

Partnered with more than

5000 SMEs


Finance

impact on the bottom-line, affecting the profits and employment rate of the SME sector. Giving business owners easy access to working capital allows them to get back to servicing the market while we partner with them for growth.

HOW OUR FUNDING PRODUCTS WORK Our innovative funding solution is an alternative to traditional business finance loans. We determine affordability by assessing expected future card sales linked to business turnover which is why your business needs to be operating for more than six months. Our offering gives the business owner access to fixed or flexible repayment options, linking it to your cash flow cycles and business needs to ensure affordability. The best use of our funding would be to invest in strategic initiatives and profit generating activities that will ensure, and have a direct impact on, business growth and profitability instead of personal expenses and debt management. When funding was used for stock purchasing, renovations and expansions, we have seen the majority of our clients seeing early profit yields as early as five months after receiving funding.

SEASONAL BUSINESSES BENEFIT FROM CASH ADVANCE PRODUCTS Although we have seen great success when our funding is used in the hospitality, retail, hardware and wellness industries, any

If you are a business owner and your business has been operating for more than six months, we would like to partner with you to fund your growth”

business can benefit from unsecure funding. These trade industries are often vulnerable to fluctuating cashflow and usually find it difficult to access traditional business financing channels making our flexible repayment option ideal to mitigate cashflow risks. Our simple and easily accessible alternative to long and tedious applications allows quick access to working capital which, when used optimally, a seasonal business can trade out of before they would even have been able to access other finance options.

HOW TO USE FUNDING TO YOUR ADVANTAGE Do not wait when thinking of applying for funding. Once turnover has dropped too much, it affects a business’s affordability and when funding is then obtained it is often used to meet commitments instead of investing it in business growth initiatives. It is also important to deal with credible funding providers that provide consultants who are able to assist the business owner with industry advice and economical insights on where the best growth opportunities exist. Retail Capital – www.retailcapital.co.za

Full Serv ce | August 2018

41


Back Office

What to expect in the

November edition of Full Service BEVERAGES Film director David Lynch once said ‘a bad cup of coffee is better than no coffee at all’. We couldn’t agree more but why ever risk serving a bad cup of coffee? There are so many excellent suppliers who source from around the world and with the launch of South Africa’s first accredited barista training course, offering good quality coffee has become easier than ever. Moving on from coffee we will look at what beverages are trending in the industry from matcha and turmeric lattes to flavoured still waters, non-alcoholic drinks and dairy alternatives. We also delve into unique, proudly South African brands taking the market by storm.

ENVIRONMENTAL MANAGEMENT AND SUSTAINABILITY Good environmental management and being a sustainable restaurant are not just good for the environment, they also make good business sense. We’ll look at novel waste management products that help you save money in the long run. We investigate sustainable solutions you can seamlessly integrate into your restaurant such as biodegradable takeaway containers, eco-friendly straws and water saving techniques. But sustainability is not just about being environmentally friendly it’s also about making a lasting positive impact on your community. We’ll look at restaurants meaningfully impacting

Advertisers’ Index

the lives of their staff and giving back to their communities. If you have a story to tell please email the editor at Varushka. padayachi@newmediapub.co.za

MARKETING INNOVATION Staying competitive in this difficult economic climate means you’ll have to utilise some excellent marketing techniques. We’ll look at partner programmes that will increase foot traffic to your restaurant. Coupon and discount sites are a great way to get your name out there and if you deliver those customers will be back for more. Social media marketing is another excellent way of increasing brand awareness so we will look at how restaurants can fully utilise social media platforms. We’ll also look at new ways of presenting yourself to consumers, like innovative menu designs, loyalty rewards and other interesting incentives for diners.

TRANSPORT AND LOGISTICS Transportation of food is a daunting task. Not only must food be kept at optimal temperature but presentation must also be taken into account. In this feature we investigate the food supply chain. How can food can best make its way to your restaurant and which suppliers will ensure quick turnaround times and optimal transportation of the products you require. We also look at ways you can best transport food for events and pop up activations.

To advertise in

Delite Foods................................................................................... IBC Micros................................................................................................33 Norman Goodfellows............................................................ 24, OBC Peppadew............................................................................................5 Rentokil Initial...................................................................................35 Retail Capital....................................................................................41 Sapphire Foods..............................................................................IFC Scotsman Ice Systems..........................................................OFC, 28 South African National Bottled Water Association (SANBWA)....................................................................25 Tablet POS and Yoco.......................................................................21 Testo South Africa...........................................................................38

42

August 2018 | Full Serv ce

Contact

CHARLENE GONCALVES Tel +27 82 873 2687 charlene.goncalves@newmediapub.co.za


DESIGNED FOR THOSE WHO LIKE GOOD FOOD. FOR HOME, CATERING, RESTAURANT OR SMALL FOOD MANUFACTURING.

60 exciting flavours already developed, such as Hazelnut, Lemon Cream, Mango, Mushroom, Fried Red Onion. So much more for you to use! For more information, visit our On-Line Shop at www.delitefoods.co.za.


Profile for New Media Publishing B2B

Full Service Q2 2018  

New