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Southern Sun Hyde Park Sandton Chef Hamilton Moyo's Tuna Tartar served with avocado purée, lemon grass tea, garnished with pickled beetroot and pea shoot, micro herbs.

(Left to right) Pongrácz Desiderius, Carina Gous (Director Distell Vineyards & Estates), Martin Moore (Cellarmaster Durbanville Hills) and Gerhard Gous. Southern Sun Hyde Park, Sandton Chef Hamilton Moyo’s Tuna Tartar served with avocado purée, lemon grass tea, garnished with pickled beetroot and pea shoot, micro herbs.  


The evening of the 25th July was a momentous one at the Belmond Mount Nelson Hotel, the finale of the Cape Legends Inter Hotel Challenge. This was a fabulously exciting special occasion. The ballroom was ablaze in shades of gold.

(Left to right) Vineyard Hotel Candidate Chef Ashleigh Green with Executive Chef Shane Louw and Asst. Chef Cameron Jacobs. Georgio Meletiou (Regional Sommelier Western Cape Tsogo Sun), Gavin Ferreira (Food & Beverage Manager The Twelve Apostles Hotel & Spa) with Michael Liffmann (Food & Beverage Manager Cape Grace)  


How wonderful it was to have this distinguished gathering of 21 hotels from the Cape to Gauteng and KwaZulu-Natal with their enthusiastic teams. This is a multi-faceted challenge pairing chef and wine steward trainees partnered with a Cape Legends’ wine estate. What an opportunity this gave for executive chefs, sommeliers and winemakers to take the candidates under their capacious wings in the months leading up to the finale. 


The aim of the Cape Legends Inter Hotel Challenge is to focus on development giving a much-needed leg up to young talent encouraged by Cape Legends who have been a great support in this initiative.

Our distinguished Minister of South African Tourism Derek Hanekom acknowledged the talents of some of South Africa’s most creative young chefs and simultaneously recognised the crucial role played by mentors in the hospitality industry. See more on  Video News Services and Features Africa  


A tie for the BEST TEAM! 

And how proud they were when Jeff Rosenberg (General Manager Southern Sun Waterfront), Garry Reed (General Manager Southern Sun The Cullinan, Tsogo Sun) and Willem du Toit (Director Food & Beverage Taj, Cape Town) won the floating trophy designed by sculptor Rado Kirov and presented by Dr Susanne Reuther of KitchenAid SA.

Master of Ceremonies Stewart Banner (Group Operations Director) Vineyard Hotel


Individual hotels conceptualised
glorious designer table settings
in shades of gold, each a work of art!


We are fortunate to have in South Africa a tourism industry, which is known worldwide for warmth, friendliness and professionalism. As we sometimes do, we take this excellence for granted in fact what our hotels have brought to this initiative is what they do everyday; educate with rigorous training and mentorship in one of the most benign, productive and visionary industries. 

Michelle Grimbeek (Managing Director Cape Wine Academy) generously donated bursaries and Guy Webber (Winemaker Stellenzicht) who inaugurated the ‘Best Team’ award and handed each runner-up a splendid hand labelled bottle from his private collection while KitchenAid SA was exceptionally generous with their prizes.  

With four runners-up! 

Queen Victoria (Newmark Hotels Waterfront)

Protea Hotel Balalaika

54 on Bath (Tsogo Sun) 

The Twelve Apostles Hotel & Spa 


Taj, Cape Town, a tie for the Best Team, the excitement was tangible; Ayanda Mkune (2013 Competitor Wine Steward), Michael Pownall (General Manager), Eugene Myburgh (Food & Beverage), Tatiana Marcetteau (Sommelier), Elliam Gonese (Candidate Wine Steward), Devon Labuschagne (HR Director), Willem du Toit (Director of Food & Beverage) and Candidate Chef Wynand van Rensburg.

"In South Africa we are blessed to have incredible human resources as well as outstanding wines," said Ross Sleet, marketing director of Cape Legends. "For Cape Legends, it’s particularly gratifying to be part of the education and training of these determined young wine candidates, as they strive to reach the highest level of professionalism, which creates a great feeling of unity amongst all those who participate." 

Rudi Liebenberg (Executive Chef Belmond Mount Nelson Hotel) recently returned from winning the Crème de la Crème trip to Mauritius staying at glorious Long Beach invited by Nicolas de Chalain with the support of World Leisure Holidays, Mauritian Tourism and flown there on a magic carpet by Air Mauritius. Listen to Karen Key’s interview on SAfm Time to Travel


Rudi was responsible together with his excellent brigade for producing the most perfect dinner for 220 people. Chef Matthew Paulsen’s exquisite dessert was symphony of chocolate, almonds and orange.  

Paul Hartmann of the South African Chefs Academy,

Paul Hartmann of the South African Chefs Academy, Oyster Box Candidate Chef Sibongile Dlamini 


We were fortunate in having some of South Africa’s most senior and respected chefs as judges headed by Paul Hartmann of the South African Chefs Academy including Brian McCune, Wolfgang Leyrer and Heinz Brunner who is currently training South Africa’s team for the Culinary Olympics. 


During the first two weeks of July, the hotels showcased their creative competition menus offering them to members of the public and press. This was the time that each hotel put their best foot forward in great style. The events proved to be memorable occasions with donations to StreetSmart SA.

(Left to right) Paula Wilson (PWMC), Alyson Kessel (Floral Artist Birkenhead House), Corinne Conradie (Deputy GM Birkenhead House, The Royal Portfolio). Nthabiseng Khuluse representing Fairmont Zimbali & Zonnebloem, Lutendo Funyufunyu of 54 on Bath (Tsogo Sun) & Durbanville Hills and Hamilton Moyo of team Southern Sun Hyde Park with Neethlingshof having the opportunity of meeting their fellow candidates and sharing in the experience. 



Bushmanskloof Wilderness Reserve & Wellness Retreat table, Estelle Lourens (Winemaker Uitkyk Wines), Charmaine Gola (Food & Wine Presenter


There were many superb raffles benefiting StreetSmartSA among them was a country lunch at historic Uitkyk, one of the jewels in the crown of Cape Legends, and very appropriately won by Bulelwa Makalima-Ngewana (CEO Cape Town Partnership).  

(Left to right) Floris Smith (Deputy General Manager & Executive Chef Bushmanskloof Wilderness Reserve & Wellness Retreat), Michael Liffmann (Food & Beverage Manager Cape Grace, Craig Paterson (Executive Chef of the three Newmark Hotels in the Waterfront), Mike Vroom (Queen Victoria, Resident Manager) and Gundula Wurster (Food & Beverage Manager Belmond Mount Nelson Hotel) who produced a flawless, well organised function with the meticulous help of Chretien Ploum and their entire F&B team. 


Zwelithini Tshuma (Radisson Blu Gautrain), Annette Kesler (Editor and Lungiswa Sithole (Radisson Blu Waterfront)

Zwelithini Tshuma (Radisson Blu Gautrain), Annette Kesler (Editor and Lungiswa Sithole (Radisson Blu WaterfrontBraised pork belly, roast fillet, lentil pork cheek ragout, sweetcorn apple, carrot and orange purée, braised baby vegetables. Listen to SAfm Karen Key’s interview with Annette here


The winning chef Zwelithini Tshuma representing Radisson Blu Gautrain Hotel and Plaisir de Merle has won a three weeks stay at the Taj Mahal Palace in Mumbai where he will be introduced to the varied cultures and unique tastes of India in their superb restaurants with return flights provided by Cape Legends.


There is an art to designing a balanced menu,” says Annette Kesler Editor “Describing dishes precisely, exciting both the palate and the imagination using choice ingredients such as premium SA pork in myriad ways, Rio Largo Olive Oil and Khoisan Sea Salt allows for young chefs creativity. 


Lize-Marié Gradwell (Global Brand Manager Cape Legends)  



Executive Chef Stuart Cason (Radisson Blu Gautrain) worked closely together with Zwelithini on his menu, which was so well complemented by Plaisir de Merle’s superb range of wines. 

Radisson Blu Waterfront Candidate Chef Burton Leo with Luvo Ntezo (Sommelier One&Only, Cape Town) and Grant Kennedy (Executive Chef Radisson Blu Waterfront)



Radisson Blu Gautrain Candidate Wine Steward Vusi Nkuna with Andrew Rogers (CEO Hospitality Property Fund), Zwelithini Tshuma, Stuart Cason, Alice Jensen (Executive Assistant Manager) and Mark Wernich (General Manager Radisson Blu Gautrain). Nils Heckscher (StreetSmart SA) with Chris de Klerk (Cape Legends judge) and Hilary Prendini Toffoli (well-known journalist) raising a toast to the winners!


Hugely generous, yet practical prizes were awarded by Dr Susanne Reuther of KitchenAid SA, with Cape Wine Academy bursaries and a Hospitality Property Fund bursary for the most promising chef while The Newmark Award provided generous cash prizes. South African Sommelier’s Association provided membership to the Top 10 finalists as well as a bursary for the most up and coming wine steward. 


Prizes from prestigious gold standard companies including AL & CD Ashley for coveted Scanpan knives from Denmark and Maître D range of traditional copper cookware, luxurious Lindt & Sprüngli chocolates with Chocolate Studio Master Classes and Struik Lifestyle books, indeed friends forever!

(From left to right) Bulelwa Makalima-Ngewana (Chief Executive The Cape Town Partnership), Jacques Moolman (General Manager 54 on Bath Tsogo Sun), Gerard Vingerling new Executive Chef of the Palazzo Hotel at the Montecasino Entertainment Complex, David van Staden (Tsogo Sun Development Chef), Kaliq Essop (General Manager Southern Sun Hyde Park) 54 on Bath (Tsogo Sun)  


It was a pleasure to have Bulelwa Makalima-Ngewana as our guest speaker, who writes a brilliant column, ‘My Urban Heart in the Cape Times.   

The winning wine steward Prince Mabena representing Southern Sun Hyde Park (Tsogo Sun) and Neethlingshof will journey to three of Tsogo Sun’s prestigious hotels and restaurants in Johannesburg, Durban and Cape Town, accompanied by their top sommelier for a wonderful and instructive week.

Jay Smith of the Jay Smith Collection, Dr Winifred Bowman (Cape Wine Master) and De Wet Viljoen (Winemaker Neethlingshof), The Twelve Apostles Hotel & Spa Table


Each table was a work of art, judged by Jay Smith of the Jay Smith Collection and Debbie Hall of The Hall Collection who felt that they were all winners. The standard was hugely high and it was extremely difficult to make a choice however the tables fell naturally into various categories such as the ‘Most Glamorous Table’ which was won by The Twelve Apostles Hotel & Spa. The ‘Table You Would Most Want To Dine At’ went to Birkenhead House while the ‘Table That Best Reflected The Ethos Of The Hotel’ went to Southern Sun The Cullinan and Southern Sun Waterfront (Tsogo Sun).

Gavin Ferreira (Food & Beverage Manager The Twelve Apostles Hotel & Spa) winner of the ‘Most Glamorous Hotel’, Alyson Kessel (Floral Artist Birkenhead House) who won ‘The Table You Would Most Want To Dine At’, lovely Amara Nke-Mabonta and Jeff Rosenberg (General Manager Southern Sun Waterfront Tsogo Sun) winning ‘The Table That Best Reflects The Ethos Of The Hotel’.

Award winning winemaker Elunda Basson of popular Pongrácz and Aubrey Ngcungama (Hospitality Ambassador One&Only, Cape Town)  


Malika van Reenen (Executive Chef Cape Grace) and Candidate Chef Artwell Muchenje were inspired by pairing their menu with the excellent reds from the Alto Wine Estate.


(Left to right) Tony Kocke (Executive Chef Beverly Hills) and fellow chef Alli Mukhtar, who paired their candidate’s menu with prize winning Lomond wines. Frank Rubino Deputy General Manager Beverly Hills and Brenda Wilkinson (Rio Largo Olive Oil


Beverly Hills, as lovely as ever, celebrates their 50th anniversary this year. This was Sol Kerzner’s first glamorous hotel. From there he went on to build an empire as South Africa’s most visionary hotelier. Lorna Gourlay, who is orchestrating their celebration in November, personally created each aspect of the Beverly Hills’ exquisite table setting in shades of gold.  

Beverly Hills (Tsogo Sun) table, Carina Gous (Director Distell Vineyards & Estates), Chania Morritt-Smith (Managing Editor and Bulelwa Makalima-Ngewana (Chief Executive of the Cape Town Partnership)

(Left to right) Nelia Vivier (GET IT Magazine) and Alan McKinnon. Hilton Durban table. Janie van der Spy (FIVESTAR PR), Marieta Human (Nutritionist and judge representing South African Pork Producers’ Organisation, SAPPO)


(Left to right) Richard Kellond (Truth Coffee) with Gaby Palmer Bolton (Public Relations Manager, Africa Belmond Mount Nelson Hotel). Truth Coffee sponsored the StreetSmart SA table and provided the fitting finale of cappuccinos and espressos, a fragrant and sumptuous ending with Alto Port 2006 and Durbanville Hills Noble Late Harvest 2013.

The Twelve Apostles Hotel & Spa Wine Steward Brian Braite Nhlanhla Mahlangu with Chris de Klerk and Executive Chef Christo Pretorius with candidate chef Asanda Pubaso



1st - Prince Mabena (Southern Sun Hyde Park, Tsogo Sun and Neethlingshof) 
2nd - Brian Braite Nhlanhla Mahlangu (The Twelve Apostles Hotel & Spa and Stellenzicht)

3rd - Ndaba Dube (Vineyard Hotel and Zonnebloem)

South African Sommeliers Association Award for the most “Up & Coming Wine Steward” - Mercy Mwai (One&Only, Cape Town and Pongrácz)


Michelle Grimbeek (Managing Director Cape Wine Academy) with award winning Ndaba Dube of the Vineyard Hotel, which was partnered with Zonnebloem wines. Judy Brower of popular  


Minister of South African Tourism Derek Hanekom congratulating “Up & Coming Wine Steward” Mercy Mwai representing One&Only, Cape Town and Pongrácz. Michael Pownall (GM Taj Cape Town) with Higgo Jacobs (South African Sommeliers Association) 


Beverly Hills table. Sarah Morritt-Smith and Julia Kesler who helped to co-ordinate the StreetSmart SA raffles and prizes. Protea Hotel Balalaika’s enchanting table.

(Left to right) Raphaella Frame-Tolmie (Sunday Times), Lisa Wallace (Cape Etc.) and Terri Dunbar-Curran (Cape Times). Michelangelo’s table resplendent in gold. 



Cape Grace Executive Chef Malika van Reenen accepting the generous prizes from KitchenAid SA who awarded their iconic appliances; the domestic stand mixer to the baker who produced the winning bread at the regional cook-offs while the commercial mixer graces their kitchen!



1st - Zwelithini Tshuma (Radisson Blu Gautrain Hotel and Plaisir de Merle) 
2nd - Thokozani Mpungose (Southern Sun Elangeni and Maharani (Tsogo Sun) and Fleur du Cap)
3rd - Marcelino Solomons (Queen Victoria, Newmark Hotels Waterfront and Fleur du Cap) 

 “Most promising Candidate Chef” - Bradley Harry (Southern Sun The Cullinan and Southern Sun Waterfront, Tsogo Sun and Le Bonheur)


Room with a view! Southern Sun Elangeni & Maharani Tsogo Sun table. Tanya Blokdyk (Global Brand Manager, Cape Legends) 

(Left to right) Samantha Croft (General Manager Southern Sun Elangeni & Maharani, Tsogo Sun) with Executive Chef Shaun Munro and Thokozani Mpungose who created his elegant menu with Fleur du Cap wines. Deluxe duo of smoked salmon, crayfish, avocado, cognac sauce Mary Rose partnered delightfully with Fleur du Cap Semillon 2012.

(Left to right) Prettiest of dishes, Chef Marcelino’s meltingly delicious foie gras brûlée with cranberry, raspberries and beetroot an excellent pairing with Fleur du Cap Semillon 2012 Paul Hartmann (South African Chefs Academy) congratulating third place winner Marcelino Solomons representing Queen Victoria (Newmark Hotels Waterfront) & Fleur du Cap. Queen Victoria table with masses of tightly filled roses.

 Most promising Candidate Chef’ Bradley Harry representing Southern Sun The Cullinan and Southern Sun Waterfront (Tsogo Sun) and Le Bonheur recipient of the Hospitality Property Fund bursary to the South African Chefs Academy.

Chef Bradley’s sumptuous Chicken Liver Parfait served with an exquisite medley of flavours and textures from cranberry jelly to a light pea purée which was paired with Le Bonheur Single Vineyard Sauvignon Blanc 2013.


See more Cape Legends Inter Hotel Challenge on Showcook 
Grape to Glass and Regional Cook-Offs


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