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LUKE DALE-ROBERTS AT THE SAXON

 

A stellar addition to the Joburg gourmet scene

 

AFTER the highly successful pop-up restaurant, “Luke Dale-Roberts at the Saxon” reopened at the beginning of May to astounding success. A complete décor overhaul to reflect the food and dining experience Luke Dale-Roberts of The Test Kitchen fame wanted to create in the Joburg setting, the restaurant has already become a firm favourite for local gourmet aficionados.

 

Luke says, “Luke Dale-Roberts at the Saxon” has been extremely well received, I’m so proud about what we’ve achieved in a relatively short time. It’s an engaging, immersive experience and Joburgers are loving it – and the team and I are having a great time too!”

 

He works closely with head chef Candice Philip who heads up the team at the Saxon, and Luke is on site every few weeks to cook, experiment and refine dishes.

 

“The team at the Saxon is strong, and I’m looking forward to growing and evolving the menu with Candice,” Luke adds.

 

Head chef Candice Philip

 

“We’ve already added a new appetiser list to the menu,” Luke says. Some of the highlights are shiitake jelly with smoked chestnuts, which perfectly echoes the autumn season. “Then I’ve done a chawanmushi with quail and sweetcorn. The delicate flavours of the ingredients are perfect for the Japanese egg custard dish,” he adds.

 

Diners can expect a nod to The Test Kitchen in Woodstock with Luke’s signature concrete ball. But at “Luke Dale-Roberts at the Saxon” they’ll experience heavenly wagyu beef grilled over coals in the ball right at the table, adding a bit of flair and drama to the dining experience. Another new addition to the menu is a delectable rice pudding and quince dessert, which the pastry chef and Luke recently refined.

 

In charge of the revamped look at Luke Dale-Roberts at the Saxon is Luke’s wife, Sandalene. The new space has a wonderful feeling of richness yet still remains firmly rooted in its Joburg setting.

 

“I tried to create an Orient-Express feel of opulence,” Sandalene explains, “with wood-panelled walls, blue tones and lots of brass touches it reflects the grandeur that is fitting for a Joburg setting.” By using pandoma on the walls, there is a textured visual element and the purplish grey tone brings a sophisticated feeling to the space. “The dining area is also now light and bright, ensuring the dining experience is not too rigid” she adds.

 

Sandalene commissioned South African artist Shaune Rogatschnig to do 22 botanical drawings in oil and pen on paper, reflecting not only the stunning garden that the Saxon is known for, but again rooting the space in its South African setting, creating an authentic and slightly whimsical feel.

 

For Luke, the space has “a refined feeling, that’s bright and open. The energy not only in the kitchen but in the dining space is vibrant.” 

 

“Luke Dale-Roberts at the Saxon” is open for dinner from Tuesdays to Saturdays. Bookings are essential. The seven-course tasting menu is currently priced at R1 330 for 7-courses (which includes two appetisers) or R2 100 with wine or tea pairing. For reservations, call (011) 292 6000 or email to tablereservations@saxon.co.za

 

 

STELLENBOSCH AT SUMMER PLACE 2016

 

Jozi’s premier lifestyle soiree to showcase exciting new talent
Wednesday, 26 October 2016

 

Johannesburg’s glitterati will soon gather for one of the City of Gold’s premier lifestyle events when Stellenbosch at Summer Place returns to Hyde Park on October 26. The stellar, one-night showcase of some of South Africa’s finest wines, food and art offers cognoscenti the exclusive opportunity to mingle with the country’s top winemakers and chefs.

 

Stellenbosch, South Africa’s first and foremost wine route, has long been regarded as one of the country’s most beautiful and cultured destinations thanks to amongst others its heritage, entrancing landscapes and collection of world-class restaurants and iconic wine estates. Stellenbosch at Summer Place, an exclusive experience presented by Stellenbosch Wine Routes and Sanlam Private Wealth, brings this reputation to Johannesburg.

 

Lending additional panache this year, Stellenbosch at Summer Place will celebrate excellence forged from the eponymous region’s illustrious past and future; a place where greatness shaped over centuries is merged with the visionary talents of pioneering youth. Stellenbosch at Summer Place 2016 will be attended by these very protégés who are set to become the leading winemakers and chefs of tomorrow.

 

This is the 7th year that Stellenbosch Wine Routes has partnered with Sanlam Private Wealth to host the esteemed occasion. Every year, Summer Place is transformed into a stylish winelands rendezvous that allows guests to indulge every sense at the luxurious cocktail-style affair. In addition, it provides the chance for wine-lovers to stock up on rare vintages in the run-up to the festive season and support a charitable cause – the Stellenbosch Wine Routes Education Fund.

 

The City of Oaks’ fame as a centre of epicurean distinction goes on display with more than 100 of Stellenbosch’s best wines from a variety of vintages offered for tasting by winemakers and estate owners, and available for purchase.

 

Alongside them will be sublime food creations presented by a handful of renowned chefs who will demonstrate why Stellenbosch is widely regarded as the Gourmet Capital of South Africa. Among them will be Delaire Graff wine estate restaurant head chef Michael Deg and Waterkloof Wines restaurant executive chef Gregory Czarnecki.

 

Satisfying artistic urges at this year’s event will be live music performances while art enthusiasts will also get the privileged chance to view rare pieces from the Sanlam Art Collection – one of South Africa’s finest and most extensive of its kind.

 

Tickets for Stellenbosch at Summer Place 2016 cost R500 per person and include all the wine, food and entertainment on the evening. Early booking is recommended as tickets are limited and sell out early. Please note that this unique gastronomic collaboration is not a sit-down experience but rather a swanky, mingling affair for guests to delight in all these exquisite culinary creations while they socialise in an ambiance of sheer luxury.

 

For more information or to buy your tickets contact Elmarie Rabe at Tel: 021 886 8275, send an email to events@wineroute.co.za or book online at www.wineroute.co.za. Also follow @StellWineRoute on Twitter

 

 

ONE ON ONE
WITH MELANIE MILLIN-MOORE

 

The great news is that Melanie Millin-Moore has added a new arm to her business from August this year called ONE ON ONE with Melanie Millin-Moore. She has launched her very own brain bank to add to the public relations scene and its practitioners in South Africa. Melanie is without doubt the doyenne of PR in South Africa. There is no one that has the depth of experience that Melanie has had both nationally and particularly internationally. So what she will be sharing in her one on one sessions will be the most valuable insight into everything from brand integration to launching entire brands on the stock exchange, (like One&Only). Now you too can pick her brain in specially tailored sessions. 

 

“I have all this buzzing around in my head,” says Melanie Millin-Moore, “and I really want to share it with people in the same industry. Whether my experiences from New York, London or anywhere that will help small agencies or in house agencies or stand alone PR practitioners” 

 

Effectively the Q&A session, is a chance to obtain insights from one of the most astute practitioners in the business. For an hour-and-a-half session Melanie will provide strategic feedback you won’t find in a textbook or a lecture room. This is about on-the-ground experience and insights.

 

Melanie has done it all. She’s opened over 100 boutique hotels, casino hotels, business hotels and resort hotels around the world. She’s worked on crisis management and brand management. She oversaw PR training in many of Sol Kerzner’s hotels and resorts, and ran his communications initiatives, several of which have become case studies because of their impact and success.  There are also high-end apartment launches, restaurant openings and safari camps. There are sporting events and celebrity PR and gala opening events for hotels and celebrities.

 

Dating back to when Melanie launched her own Public Relations Company at the age of 22.  For the eight years in which her company handled the launch of a range of pots for Hendler & Hendler, children’s theatre, movies such as The Wild Geese, Philo and Andre Pieterse’s chain of Film Trust Cinemas which are today the Nu Metro cinema chain. She also handled the Grey Advertising agency for advertising hotshot Darryl Phillips (to name a fraction of her accounts).

 

In the sixth year of running her own business, Melanie Millin-Moore added Sol Kerzner to her client list for the opening of Sun City. It was to be a life changing account. After two years Kerzner persuaded her to join Southern Sun on a permanent basis. She worked with him for more than 36 years, from Southern Sun South Africa to Sun International South Africa, and Kerzner International.

 

The public relations hub she headed with ruthless efficiency and attention to detail included launching Paradise Island in Atlantis, the Bahamas, coping with superstars who each demanded their share of media attention (and thanks to her unparalleled network, got it!). The project was supposed to last three months. It turned into 10 years.

 

And then came the most exclusive of them all, the One&Only brand and the launch of the One&Only Resorts. She was a key part of the One& Only team in the United Kingdom.

 

“With the Sunday Times we had more front pages than anyone else other than probably President Zuma today. But going back to the Sun era, people just loved Sol Kerzner. There was something about his ‘rules can easily be broken’ attitude, his love of the big show time and his almost gleeful delight in being on the front pages of newspapers and magazines that just attracted the crowds. I’m very good at getting front pages. It’s knowing the right angle. I also worked for three months in the newsroom on the original Rand Daily Mail in the early part of my career and there’s nothing like watching a big story make it to get an understanding for what the media goes for.”

 

Perfectionism is not necessarily an easy bedfellow. Hers is legendary, her career multi-varied. There were so many high powered parties to organize she could do them in her sleep. Until, that is, you saw her check sheet. Paged and pages of relentless detail. She worked on John Travolta’s 50th birthday party. There was Sol’s 70th birthday party in Monaco. She opened Sun City and was part of every phase of the resort for over 15 years. She’s organised gala events and launches involving Oprah Winfrey, John Travolta, Frank Sinatra, Tom Cruise, Barbra Streisand, Julia Roberts, Quincy Jones, Stevie Wonder, Michael Jackson and Diana Krall among others. She’s spent extensive periods of time with PR agencies in France, Italy, Germany, Switzerland, Australia and Atlantic City in the USA, Mexico, Dubai, Maldives, and, of course, Mauritius.

 

“In the Kerzner 36 years there’s nothing I didn’t do. Financial results - I have the medal and picture from the stock exchange when we did the listing. And I did the One&Only brand with the professional team in the UK.” But, she says, it’s what goes on in the background that dictates what the world sees in the foreground.

 

"Mauritius," she says, "was when the Kerzner legend began to blossom outside South Africa with some of his most famous resorts, most of them on the eastern side of the island. Saint Géran was the flagship. Everyone stayed there. They still do." Legends linger. And the Kerzner empire kept growing and growing as he flexed his muscles far from the African continent, taking her with him.

 

Approximately 14 PR agencies (their numbers fluctuated) were reporting to Melanie Millin-Moore in New York on a daily basis. It was said she could launch a hotel in the time it took to have her fiery hair cut. She was also Sol Kerzner’s most loyal, trusted and discreet employee. Interested? See how years of high-powered experience could benefit you and your PR company:

 

The private session with Melanie Millin-Moore lasts one and a half hours. She will provide unparalleled insights culled from decades of international experience.  She will also provide guidance and respond to questions about your own initiatives.  

 

We are delighted to be associated on this project with PRISA (Public Relations Institute of South Africa).

 

 Bookings: Bookings will be taken immediately through our executive PA & PR Cecilia Rigney at Cecilia.rigney@telkomsa.net who will organise your session and give you further details and relevant information to secure your time.  
Tel: 079 405 0059

 

 

MOSAIC AT THE ORIENT WINS 
TOP INTERNATIONAL WINE LIST AWARD

 

 

Mosaic at the Orient – South Africa’s current Restaurant of the Year which celebrates its 10th anniversary in September – has won the Best Overall in Region Award at the 2016 World’s Best Wine Lists Awards, crowning them as having the best wine cellar in Africa and the Middle East and one of the best in the world.

 

The restaurant also took awards for the Best Champagne and Sparkling Wine List; Best Dessert and Fortified Wine List; Best By The Glass Wine List; Best Hotel Wine List and a special Jury Prize.

The 2016 World’s Best Wine Lists, run by The World of Fine Wine, were announced globally. The overall winner is Robuchon au Dome, housed in Hotel Lisboa, in Macau.

The awards are now in their third year and are “rapidly becoming as coveted as Michelin Stars”, according to World Sommelier champion Gerard Bassett.

 

Mosaic at the Orient also received the international Wine Spectator’s Award of Excellence this year, a true honour for a South African restaurant. To qualify for this award, the wine list should offer a selection of more than 400 wines, deliver a superior presentation and display either vintage depth, with several vertical offerings of top wines, or an unusual wide range across several wine regions. It was one of only three restaurants on the African continent to be so honoured.

 

 

 

Their excellent and highly qualified sommelier is Germain Lehodey comes with a wealth of knowledge and experience in the food and beverage department, having started his career as a sommelier at the world renowned restaurant Tour d’Argent in Paris. He has worked at top establishments in South Africa and the African continent.

 

Restaurant Mosaic is located in The Orient Private Hotel in the Francolin Conservation Area, Elandsfontein, Crocodile River Valley, Gauteng. It is a place as unexpected as it is spectacular; an exotic Moorish-inspired palace that transports guests to another time with nothing to distract from the beauty that nature has to offer.

 

CHEF CHANTEL DARTNALL: After finishing school Chantel Dartnall enrolled at the Prue Leith College of Food and Wine in Centurion (now the Prue Leith Chef’s Academy). After graduating renowned UK chef Nico Ladenis offered her the position of commis chef in the kitchen of his restaurant, Chez Nico at 90 Park Lane, in London. It was a big break: At that time Nico was one of only two British chefs in possession of three Michelin stars. She also worked with Michael Caines of Gidleigh Park in Devon while chefs such as Ladenis, Alain Ducasse and Marco Pierre White set the standards by which Chantel measured herself on her return to South Africa. She regularly travels the world to keep up with trends and ensure that Mosaic continues to compete with the best dining establishments around the globe.

 

Restaurant Mosaic is located in The Orient Boutique Hotel in the Francolin Conservation Area, Crocodile River Valley, Elandsfontein, Pretoria
GPS Location: 25 ° 45 ‘ 40.0 ” S (-25.761114), 27 ° 59 ‘ 56.6 ” E (27.999083)
Phone: +27(0)12 371 2902/3/4/5  
Email: 
reservations@restaurantmosaic.com
Website: www.restaurantmosaic.com  www.the-orient.net

 

 

SNIPPETS OF GOOD HEALTH
WITH SALLY-ANN CREED

Functional Nutritional Therapist

 

Look out for Sally-Ann Creed’s fabulous new cookbook with Jason Whitehead, Tasty WasteNots featuring Stellar Organics. It’s R320 and can be bought from any good bookstore, or pre-ordered directly from us," says Sally-Ann of The Real Meal Revolution fame - see more on Showcook

 

Making a Big Decision? Eat First! A recent study has shown that you make better decisions when you aren’t hungry and in fact are well satisfied with a good meal.  Your ‘hunger hormone’, ghrelin, is released by the stomach to make you want to eat – but with the abundance of this hormone in your system and no food, you may make poor decisions and, in fact, negative ones. The brain may act impulsively at this time and making a rational decision becomes more difficult.  We all know what it’s like to be starving and go shopping, especially if it’s going to be a while before you get home to tuck in.  

 

Your diet is a bank account. 
Good food choices are good investments 
Bethenny Frankel

 

Home Study Nutrition Courses: Study one of TWO fantastic Australian Nutrition Courses - which I highly recommend. No fads, no nonsense, just nutrition. 


So here is what you can study at home: 
Diploma In Clinical Nutrition (2 years - Australian) 
Diploma in Nutritional Supplementation (3 months - Australian)

Strictly Come Banting now called LOW CARB REAL FOOD (my course) R550 for 9 weeks - start now!  For information email pa@sallyanncreed.co.za All three are fully correspondence, and you can study at your own pace. 

 

New Subscriber Banting Newsletter (now called Low Carb Real Food): Welcome to all the new subscribers - if you haven’t subscribed yet this newsletter will only run until the end of October, and then it comes to an end.  So get the entire year by signing up now, and you’ll have a wealth of LCHF knowledge!  All you have to do is email us on creednutrition1@gmail.com and we’ll send you info. See more Sally-Ann Creed on Showcook!

 

Sally-Ann Creed - Post Grad Dip: Clinical Nutrition, International Academy of Nutrition, Australia Graduate: 2 year Functional Medicine Education Series, IFM, USA Graduate: Applied Functional Medicine in Clinical Practice, IFM, USA Graduate: Functional Nutrition, Institute for Functional Medicine, USA Diploma:  Nutritional Supplementation, International Academy of Nutrition, Australia Accredited Herbal Physician (Pr #044156) Member: Institute for Functional Medicine, USA Memberships: IFM (USA); SAANT (SA) Winner: SA’s Most Influential Women in Business & Government 2009/2010 Winner: Co-Author of Book of the Year Award 2014 - The Real Meal Revolution

 

 

 

 

 

LADIES LUNCH WITH ESTÉE LAUDER 
Take action together to defeat breast cancer

 

Haute Pink - Dressed in Pink - 27th October! 

 

Don’t miss an inspirational afternoon of good conversations with Estée Lauder and a delectable menu presented by award winning Executive Chef Henrico Grobbelaar, Southern Sun The Cullinan. 

 

Pickled Granny Smith Rings with tang foam, cider, spicy lacquered walnuts, semi-dried grapes, celery and Stilton for starters. Mains, Chicken Supreme with charred cauliflower picked baby marrows coin, lemon yoghurt, roasted potato and thyme jus. For dessert Cinnamon Frozen Cream with roasted walnut chocolate set, blue berry gel, vanilla meringue and Oreo crumble. R450 per person which includes a sublime lunch, beautiful bubbly and gorgeous gifting. Let’s meet on the pool deck from 12h00 with a welcoming glass of bubbly at the Southern Sun The Cullinan.

 

For bookings contact: Adele Flammini: 021 415 4000 

 

 

EYE HEALTH & EGGS

 

Advanced age-related macular degeneration (AMD) is one of the leading causes of blindness in the Western world and occurs as a consequence of the aging process. The macular region of the eye is primarily made up of powerful carotenoids, lutein and zeaxanthin. The disease develops when the macular portion of the eye, which provides protection for the light sensitive retina, is destroyed.

See recipe ideas on Showcook and more!

 

Research has shown that with higher intake of bio-available carotenoids, particularly lutein, zeaxanthin and alpha-carotene in the diet, the density of the macular portion of the eye can be increased, thus affording protection of the eyes and a reduced risk of AMD.

 

 

Eggs are a good source of lutein and zeaxanthin and can help provide protection for the eyes.

 

“Because other carotenoids may also have a protective role, a public health strategy of increasing the consumption of a wide variety of fruits and vegetables rich in carotenoids could be most beneficial and is compatible with current dietary guidelines,” writes Dr Juan Wu, of the Harvard TH Chan School of Public Health, Boston.

 

Research has also shown that consuming cooked whole eggs with raw salad vegetables greatly increases absorption of a variety of carotenoids, including lutein, zeaxanthin and alpha-carotene.

 

Increasing age is the dominating factor for the onset of AMD.  Eggs are an affordable source of these essential nutrients for the elderly and together with fruit and vegetables, may be an important strategy to help prevent and manage AMD.

 

References: Demmig-Adams, B & Adams, R B.  Eye nutrition in context: mechanisms, implementation and future directions.  Nutrients 2013; 5:2483 – 2501.  El-Sayed M. Abdel-Aal et al. Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health. Nutrients 2013; 5: 1169 – 1185. Kim J E, Gordan S L et al. Effects of egg consumption on carotenoid absorption from consumed raw vegetables. Am Jnl Clin Nutr. 2015; 102(1):75 – 83.  Willett W & Wu J. Intakes of lutein, zeaxanthin, and other carotenoids and age-related macular degeneration during 2 decades of prospective follow-up. Harvard School of Public Health news release.  JAMA Ophthalmology Oct, 2015 (abstract).

 

SA POULTRY “0861 POULTRY / 0861 768 5879
Wild Fig Business Park | 1494 Cranberry Str | Honeydew | Ext19 | South Africa |2194 Po Box 1202, Honeydew, 2040 Tel: Int.no: + 27 11 795 9924 | Fax: + 27 11 795 2590 |Fax2email: 086 205 0147 | www.sapoultry.co.za

 

 


 
 

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