The Cape
Town Hotel School was established in 1989 by
the old Cape Technikon (now known as the Cape Peninsula University of
Technology). The school is situated in the stunning setting of Granger
Bay at Beach Road, Mouille Point overlooking the Atlantic, where their restaurant provides a complete
service 365 days a year to the general public and in addition is a
choice venue for elegant ocassions. The restaurant is managed by the
students themselves, providing them with the essential training needed
to pursue their career in the growing hospitality industry of South
Africa.
The Cape Town Hotel School's
mission is to upgrade the development of
human resources of the hospitality and tourist industry. Today the
school is in the capable hands of Director Michael N'getich and a deeply
committed team of highly qualified instructors. Internal and external
examiners continually monitor students progress.
There is
a social responsibility to the community and the school is involved
in many of these programmes, helping to build sustainable resources
through continuous training. In addition the school maintains
international links; partnerships and memberships in regional, national
and international associations.
Their
serene restaurant at the waters edge has views of Robben Island, and
opens onto the wide patio where you can enjoy lunching or dining on
summer days.
During
this period they will study and absorb the practical application and an
understanding of wines, spirits and
their correct serving. This is a full time three year course. The first two years are for
academic study followed by two semesters experiential learning. A course for
students who are pursuing a career as a chef.
The
Cape Town Hotel School allows students the fullest scope for their
studies and the widest possible qualification.
Mariette Hattingh who has
been lecturing, examining and overseeing studies at the Cape Town Hotel
School for the past 12 years. In the process she works closely with senior
collegues on special projects and in the coaching and training of students
that particpate in competitions throughout Sub-Saharan Africa. (LEFT) Fasie
Malherbe's ambition is to own restaurants and a particular interest is the
marketing food and wine.
Other
major courses include the Bachelor
of Technology in the following: Baccalaureus Technologiae: Food &
Beverage Management
This
four year course; Food & Beverage Management IV, Food & Beverage
Financial Management (1V) Food and Beverage Industry Law (III) Research
Methodology (full-time one year, part-time two years) and aims to meet the
demanding standards of the industry over a wide spectrum of subjects.
These graduates usually begin their careers as supervisory or assistant
management level rapidly moving to Managerial positions.
Introducing
Cape
Town Hotel School winner, Fasie Malherbe, and finalist in the Bellingham Food & Wine
Pairing competition. Fasie discusses his menu and how his dishes
relate to the wines.
Steamed Knysna Oysters
in Wonton, Splashed with a Thai Namh Prik Namh
Bellingham
Our Founder's Sauvignon Blanc 2003
This
wine has been produced at high altitude assisting with longer ripening
potential. Winemaker, Niël
Groenewald has gone for terroir specific wine rather than varietal
specific and in doing so the wine bares superb varietal characteristics.
There are hints of pineapple, which drew me to a dish with exotic flavours
expressed in the Thai salsa. The salsa has superb complexity, as does the
wine allowing for an array of flavours to be expressed.
Coupled
with the pineapple, there is distinct green pepper, which adds piquant
green floral spices, this pares beautifully with the coriander and mint.
The fresh mint adds to the racy acidity of this crisp sauvignon. The lime
adds to the wines extended citrus finish. Oysters require a dry zesty wine
in order to counter the intense flavour, not only is this sauvignon dry
and flirty, but it also has the abundance of floral and exotic fruit
on the palate pairing the wine, salsa and oyster beautifully.
Rosette
of Sole Stuffed with a Mushroom Duxelle, Ricotta and Herb Tortellini with
a Lemon Beurre Blanc and Paprika Oil Drizzling
Bellingham
The Maverick
Chenin Blanc 2004
The
versatility of this wine lends itself to almost every course. Because of
the 50 % oaking in new wood for four months the wine has developed a
wonderful creaminess and notes of delicate vanilla easily confused with
a lightly wooded Chardonnay or Semillon.
Chenins
natural hints of apricot have been beautifully enhanced by the oaking
process making this a well-rounded and complex wine ready to take on
most flavours. I have chosen sole, as it will hold its own against the
fairly large wine without overpowering. The Tortellini's filling of
ricotta and lightly fragrant herbs pares well with the creaminess and
vanilla.
Chenin possesses a natural acidity helping it to cut through
the cheese and expose its attractive floral bouquet. The lemon buerre
Blanc adds to the finesse of this course and assists in the balance of
flavour. The Paprika oil will assist in exposing the subtle spice that
the wine bares.
Seared Duck Breast on a Tian of Sweet Potato Fondant and Caramelised
Red Onion, Quenelles of Provençal Ratatouille, Splashed with a Spiced
Black Berry Coulis
Bellingham
The Maverick Syrah 2002
This rich
full-bodied wine calls for complexity. The wine possesses a mass of
forthcoming tones, yet in order to open the full bouquet and potential
these flavours need to be coaxed to the foreground.
The richness of the
duck needs a heavy component and firm tannin in order for the wine to
feature, this bears well because of the size of this wine. The black
berry coulis is lightly spiced with fragrant star aniseed, cloves and
cinnamon. The wine has well integrated spice that develops and assists in
the aroma of both wine and food. The mulberry component in the wine is
also most welcome and a great partner to duck.
This is a definite Rhone
style Shiraz and it thus lends itself to Provençal style cooking making
the ratatouille a must in the dish. The ratatouille helps express the
earthy characteristic of this bold wine. The 10% Viognier that has been
added creates the floral bouquet and the sweet potato fondant in
rooibos tea delicately brings this fantastic varietal to the fore.
Seasonal
fruit Nigri
with a rich
Chocolate Dipping
Sauce
Bellingham
Our Founder's
Merlot 2003
This
elegant wine lends itself beautifully to dessert. I have infused the
rice with vanilla bean, which will open up the delicate fragrant vanilla
tones in the wine.
The caramelised fruit set on the fragrant rice comes
into its own when pared, as the wine has an expression of rich Christmas
cake. The dark chocolate dipping sauce is lightly sprinkled with Malden
salt to dull the sweetness and open up the mocha and chocolate intensity
to the wine.
