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CAPE LEGENDS INTER HOTEL CHALLENGE

 

 

 

CAPE LEGENDS INTER HOTEL CHALLENGE

The Protea Hotel Edward in Durban was the glamorous home for the third of five events celebrating the launch of the Cape Legends Inter Hotel Challenge 2016

 

A five part series - Part Three

 

 

Guests were welcomed in the grand tradition of The Edward in the handsome mahogany bar with chilled glasses of Pongrácz and Zonnebloem, a hotel that for many guests holds wonderful memories! Today, Protea Hotel Edward has just undergone a huge refurbishment, returning to its former glory. 

 

The lunch took place in one of their two large interleading dining rooms, under the original crystal chandeliers; gladioli and hydrangeas were in shades of blue and white, tables dressed in pearl damask. The collaborative menu, orchestrated by Daryn Bowers, Executive Chef Protea Hotel Edward with each hotel preparing their own special course; Shaun Munro (Executive Chef Southern Sun Elangeni & Maharani), Constantijn Hahndiek (Executive Chef Hartford House) and Tony Kocke (Executive Chef The Beverly Hills). 

 

(Left) Dynamic Werner Geere (GM Protea Hotel Edward) who has just completed the renovation of their entire first floor. (Right) Samantha Croft (GM Southern Sun Elangeni & Maharani) who spoke about the social commitment of hotels and how this has assisted with the social fabric of South Africa, reaching across communities and making a difference. 

 

At each of the five launches the order of the day was to introduce candidates to an audience of industry, press and judges. At The Edward lunch we were fortunate to have a number of excellent guest speakers, leaders in their field.

 

 

Jon Bates of Fordoun, a hugely inspirational speaker dedicated to preserving heritage and environment, establishing the Blue Crane programme at the same time tackling a large educational program in the community of Fordoun providing training and upliftment. It was fascinating to hear the history of their estate in the Natal Midlands. 

 

Lindiwe Rakharebe (CEO Durban International Convention Centre) from a banking and hospitality background is making waves with SA’s first Convention Centre opened by Nelson Mandela, 8th August 1997. Voted Africa’s leading Conference Centre for six consecutive years in the World Travel Awards and has been ranked among the top 20 convention centres in the world by the International Association of Conference Centres! A forerunner in the field and providing a focus for both conferencing and tourism in Natal.  

 

KwaZulu-Natal is South Africa’s playground, a world in one province!

 

In South Africa, culinary tourism is growing dramatically. The hotel industry is playing a largely unsung role in training, upliftment and nurturing. What is encouraging to see is that the Challenge has, over the past three years, provided opportunity, goals and inspiration. This is an ideal platform to grow skills leading to lifetime careers. What we can do for each other is to use this collective energy, which will have a huge ripple effect on our dynamic tourism industry.

 

 

SOUTHERN SUN ELANGENI & MAHARANI - ZONNEBLOEM & BISQUIT
Candidate Wine Steward Nonkululeko Sishi
Candidate Chef Qhubokuhle Ntshangase

 

(Left) Jordan Maartens (Regional Business Manager: Coastal KZN & Eastern Cape, Cape Legends) (Centre) A study of salmon; Home-cured beetroot infused gravalax, lemon peppered smoked salmon rosettes and dill scented salmon mousse accompanied by savoury rye biscotti and remoulade sauce created by Southern Sun Elangeni & Maharani Executive Chef Shaun Munro, which paired delectably with the Durbanville Hills Rhinofields Chardonnay 2013 (Right) Chef Shaun with his A team ‘Qhubokuhle’ (Q:) Ntshangase, Nonkululeko Sishi and Assistant Chef Raksha Lakhan who will be winging their way to the Cape for the Grape to Glass in May and savour the flavours and tastes that the Cape has to offer. 

 

(Left) Lorna Gourlay (Marketing and Communications Consultant, The Beverly Hills Hotel) with Nicky Pearsall of Comair who will be flying our judges to the awards. (Right) Justin Sewpershad (Operations Manager Jichana Grill, Southern Sun Elangeni & Maharani) with Amos Gumede (Wine Consultant, Cape Legends) 

 

The exciting regional Cook-Offs will take place in June. In Durban at the Unilever Kitchens where both Candidate Chefs and Wine Stewards will compete, preparing a three-course menu paired with Cape Legends fine wines and spirits. South African PorkLancewood White Cheese, Rio Largo olive oil and hand-harvested Khoisan sea salt will feature in the menu. All of which share the important values of excellence, quality and consistency. This initiative would not be possible without each and every one them.

 

(Left) Steven Doepke and Arthur Freeman of Lancewood with Fatima Stanley (City & Guilds Verifier)  (Right) Vicki Hooper with Executive Chef Shaun Munro and Ashleigh Christie (Human Resources Development Manager, Hospitality Property Fund) 

 

HARTFORD HOUSE - FLEUR DU CAP & BAIN’S
Candidate Wine Steward Mbulelo Mahlungulu
Candidate Chef Sindisiwe Nyawuza 

 

Hartford House team; Mbulelo Mahlungulu and Sindisiwe Nyawuza with Executive Chef Constantijn Hahndiek who masterminded the ‘Rubiks’, a deeply flavoured chilled melon soup with avocado parfait and feta salad with soya gel and garden pickings, which paired superbly with Nederburg Heritage Heroes Airhawk Wooded Sauvignon Blanc.

 

(Left) Refreshing passionfruit sorbet to cleanse the palate before serving the main course. (Right) ‘Pork & Porter’, oak smoked pork belly served with baby root vegetables, butternut purée, pancetta and walnut stuffing with home brewed dark porter reduction created by Protea Edward Executive Chef Daryn Bowers, paired with Fleur du Cap Unfiltered Pinotage 2014.

 

(Left) Richard Bates (Fordoun Hotel & Spa) (Centre) Paula Visser (Avanti Coffee) (Right) Morag and Myles van Deventer (MD Baynesfield Estate, Vice Chairman SA Pork) with Barrie Gibbs (Member SA Pork Producer’s Organisation)

 

BEVERLY HILLSNEDERBURG & VAN RYN’S
Candidate Wine Steward Senzo Gcabshe
Candidate Chef Rusita Naidoo

 

A smooth caramel panna cotta served with toffee sauce, balsamic and dark chocolate meringue drops with chocolate crumble created by The Beverly Hills Executive Chef Tony Kocke (Right) Tony with his Candidate Chef Rusita Naidoo

 

THE PROTEA HOTEL EDWARD - DURBANVILLE HILLS & BLACK BOTTLE 
Candidate Wine Steward Donald Xaba
Candidate Chef Laar Mgenge

Protea Hotel Edward team Executive Chef Daryn Bowers with his Candidate Chef Laar Mgenge and Wine Steward Donald Xaba who drew Durbanville Hills wines and Black Bottle to pair their menu for the challenge ahead. 

 

(Left) Patson Mathonsi who shared his knowledge of speciality Riedel Glassware to match with certain varietals of wine at the Orientation, which was held at the Beverly Hills. Kasia Yoko (Managing Editor The Bugle, Regional Lifestyle Magazine) www.thebugle.co.za  (Right) Executive Chef Tony Kocke (Beverly Hills) with Lindiwe Rakharebe (CEO Durban ICC) and their Executive Chef of the Durban ICC*

 

Riedel, one of Austria’s most illustrious glassware companies are providing cutting edge decanters and fine crystal to our "Man of the Match" among other prizes for the Wine Stewards and for the StreetSmart SA Raffle.

 

 

 

Ladies who lunch; Shirley Masojada, Shirley Power-Wilson, Gale Hancock,
Meg van Maasdyk and Eileen Stuart

 

 

(Left) Amos Gumede and Zama Mdadane (Wine Consultant Cape Legends)
(Right) Yegas Naidoo (Miles for Style www.milesforstyle.com)

 

 

"This is a year for tremendous growth, both culturally and educationally for all the Wine Stewards and particularly for the winning Wine Steward. Distell and their amazing global reach has provided an international prize of note," says Lize-Marié Gradwell (Global Marketing Manager Cape Legends). 

 

“The opportunity to visit London, to work on the floor of a three star Michelin restaurant, and in Scotland visit the Distell whisky distilleries, fly to France and experience the fine cognac producer, Bisquit, and then on to Bordeaux.” A trip of a lifetime!

 

Liesel Pretorius of Avanti who has very generously provided superb choice coffee at each and every one of our many orientations, launches, cook-offs and finally the gala dinner where they will be presenting a very necessary R15 000 cash prize.

 

Follow on Twitter @Showcookcom & See Part Four

 

 
 

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