By François Ferreira Chillies have long been regarded as a powerful aphrodisiac. They are also known as a pain reliever, a cure for the common cold and even a guardian against evil spirits. Chillies come in an array of vibrant colours, but beware, even though they might be pretty, they are really hot stuff and … Read more
By François Ferreira The French call it pomme d’amour’ (love apple), the Italians pomodoro (golden apple), the Aztecs ‘tomatl’, but in English, it is simply tomato. Botanically, the tomato is a fruit (actually a berry), but for all practical purposes, at least in North America and Europe, cooks use it as a vegetable. This red, … Read more
By François Ferreira The Chaîne des Rôtisseurs is a global association whose focus is brotherhood, friendship, camaraderie and sharing a passion for the culinary arts, and the only gastronomic association which welcomes both non-professional and professional members. The non-professional members are cherished of course, as they eat out at the professional members’ hotels and restaurants! … Read more
“We have been taught from childhood to regard a good brandy as the best and most perfect product of the vine, and therefore as the crowning achievement of the wine farmer.” – C Louis Leipoldt, South African poet, medical doctor, botanist and amateur chef, 1880 – 1947″ “Claret is the liquor for boys; port, for … Read more
The French call it pomme d’amour’ (love apple), the Italians pomodoro (golden apple), the Aztecs ‘tomatl’, but in English, it is simply tomato. Botanically, the tomato is a fruit (actually a berry), but for all practical purposes, at least in North America and Europe, cooks use it as a vegetable. This red, sometimes golden-coloured “fruit” … Read more
By François Ferreira These days celebrity chefs are the order of the day. We have TV channels devoted to food and the chefs have a following worldwide. Before the advent of TV in 1976, South Africans had the printed media and the radio to get information about life in the rest of the world. During … Read more
By June Steenekamp From a young age school goers are guided by their parents, teachers, and career counselors to make career choices. A huge amount of time is spent on researching careers and careers paths. Even with so much information and assistance available, it is still very difficult to make those choices. Often, once students … Read more
Susina Jooste When considering the development in the food production and foodservice sectors of the hospitality industry, it is evident that some trends follow a life-time cycle while others re-appear after a few years. Trends usually have a longer than ten-year lifespan which show upward or downward tendencies, as they are affected by broad external … Read more