Tag: carolyn miller-krogh
 
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DEFINING MOMENTS AT THE ONE&ONLY REACHING FOR YOUNG STARS AWARDS CEREMONY

 

 

 

 

The One&Only Reaching for Young Stars, the top culinary event for student chefs and wine stewards, celebrates its six consecutive year hosted by the One&Only Cape Town with eight of the Cape’s most prominent cookery schools; Cape Town Hotel School part of the Cape Peninsula University of Technology (CPUT), Capsicum Culinary Studio, Eziko Cooking and Training Centre, The Hurst Campus, International Hotel School, The Private Hotel School, Silwood School of Cookery and the South African Chefs Academy. The annual prize-giving ceremony took place on 3rd November attended by the who’s who of the culinary cognoscenti with the Deputy Minister Tokozile Xasa presenting a tourism update.  

 

 

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NEW! ONE&ONLY REACHING FOR YOUNG STARS

CELLAR TO TABLE 

 

 

2016 Sees the One&Only Reaching for Young Stars in its sixth consecutive year joined by eight of the Cape’s most prominent cookery schools. Reaching for Young Stars is no doubt the top culinary event for student chefs and wine stewards held at the One&Only, Cape Town, who generously host the initiative each year. See more…

 

 

 

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2013! INTER HOTEL CHALLENGE COOK-OFF

 

To nurture future Executive Chefs and Sommeliers, giving tangible recognition for striving, aspiration and enthusiasm!

 

 

The Inter Hotel Challenge took place over a period of two days at the South African Chefs Academy in Cape Town where our young contestants showed their colours producing a stunning three course menu. Each course was accompanied by the appropriate Cape Legends’ wine chosen by the Candidate Wine Steward in consultation with the Candidate Chefs. 

 

 

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OUT TO LUNCH AT VINEYARD HOTEL & SPA

 

A Chef’s Table with Executive Sous Chef Shane Louw at the gracious Vineyard Hotel & Spa with Cape Legends and Pongrácz’s Winemaker Elunda Basson, introducing their candidates for the Inter Hotel Challenge.

 

 

Executive Sous Chef Shane Louw with Hombakazi Xazana of Rosie’s Kitchen & Bakery (Front), Candidate Chef Samantha Temmers (Back) and Candidate Wine Steward Ndaba DubeWinemaker Elunda Basson has garnered many distinguished accolades internationally and will be mentoring Candidate Wine Steward Ndaba Dube in the months to come.

 

 

The menu was conceived in an interesting way - each of the three courses served comprised of three harmonising entities. Each paired with three Méthode Cap Classiques from the house of Pongrácz. 

 

 

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OUT TO LUNCH WITH  BUSHMANS KLOOF 

 

A Chef’s Table with Executive Chef and Assistant General Manager Floris Smith of Bushmans Kloof Wilderness Reserve & Wellness Retreat hosted by the glamorous Twelve Apostles Hotel & Spa on the Atlantic Seaboard, both members of the family-run Red Carnation Hotel Collection. One of our ten launch lunches with Cape Legends and Lomond’s Viticulturist & General Manager Wayne Gabb and Winemaker Kobus Gerber. 

 

 

 

Executive Chef Floris Smith, Candidate Wine Steward Jeffrey Dalingozi, Candidate Chef Sorita Booyson and Lomond’s Winemaker Kobus Gerber and Viticulturist Wayne Gabb  

 

Delicate homemade beetroot pasta pockets filled with potted duck served with field mushrooms and caramelized pearl onions. A dreamy dish, an excellent foil with Lomond Merlot. Fruity and sophisticated, this is a wine of substance that spent 16 months on new French oak. Hints of spiciness and notes of chocolate add complexity. 

 

 

 

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OUT TO LUNCH AT MOUNT NELSON

 

A Chef’s Table with Executive Chef Rudi Liebenberg of the glorious Mount Nelson, part of the Orient-Express Group worldwide, with Cape Legends and Uitkyk Winemaker Estelle Lourens, introducing their candidates for the Inter Hotel Challenge. 

 

 

 

Executive Chef Rudi Liebenberg, Candidate Chef Catherine Adonis and Wine Steward Farai Magwada with Uitkyk’s Winemaker Estelle Lourens   

Into the heart of the Nellie, the vital hub - the kitchen, introducing Rudi Liebenberg’s ‘back to the pasture’ menu using seasonal local ingredients, organic and sustainable paired with Uitkyk Wines & Brandy. 

 

 

 

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OUT TO LUNCH AT RADISSON BLU

 

A Chef’s Table with Executive Chef Grant Kennedy of Radisson Blu in the Waterfront with Cape Legends and Fleur du Cap’s Winemaker Sanelisiwe (Praisy) Dlamini, introducing their candidates for the Inter Hotel Challenge.

 

 

 


A natural teacher, Grant Kennedy, Executive Chef of Radisson Blu with Candidate Chef Bonga Galada and Candidate Wine Steward Heinrich La Meyer with Praisy Dlamini. 


 

 

 

The theme was nautical, the spacious table bold in deep blue and white stripes framed by the stunning and dramatic views of the sea. Fine attention to detail and masses of white roses, orchids and smooth pebbles captured the moment. 

 

 

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OUT TO LUNCH AT QUEEN VICTORIA HOTEL

 

A Chef’s Table with Craig Paterson, Executive Chef of the three Newmark Hotels in the Waterfront with Cape Legends and Durbanville Hills Cellar Master Martin Moore, introducing their candidates for the Inter Hotel Challenge.

 

 

  

Candidate Chef Thaabiet Adams with Executive Chef Craig Paterson. Candidate Wine Steward Francisco Domingos with Durbanville Hills Cellar Master Martin Moore  

 

As pretty as a picture! Salmon mi cuit and asparagus with a citrus and pine dressing was a good combination with the Durbanville Hills Biesjes Craal Sauvignon Blanc, echoing the flavours. The wine with a tinge of green pepper, the tartness of gooseberry and light asparagus, and the crisp and fresh fruit finish was a good foil to the salmon. 

 

 

 

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OUT TO LUNCH AT TAJ CAPE TOWN

 

A Chef’s Table with Executive Chef Shyam Longani of renowned Taj Cape Town and Executive Sous Chef Harpreet Kaur of the Bombay Brasserie with Cape Legends and Zonnebloem’s Cellar Master Deon Boshoff, introducing their candidates for the Inter Hotel Challenge.

 

  

Executive Sous Chef of Bombay Brasserie Harpreet Kaur with Candidate Chef Shu-Aib Bassier and Executive Chef Shyam Longani. Taj Sommelier Tatiana Marcetteau with Zonnebloem’s Cellar Master Deon Boshoff and Candidate Wine Steward Ayanda Mkune 

 

On the Menu showcasing Executive Sous Chef Harpreet Kaur’s fine hand with contemporary Indian cuisine… A tantalising start of pastry shells with asafoetida spiced fresh peas with a light homemade yoghurt raita and mint chutney. A witty dish that pairs excellently with the Zonnebloem Sauvignon Blanc with hints of green pepper, a slight tartness of gooseberries and the richness of green fig. 

  

 

 

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OUT TO LUNCH AT LA RESIDENCE

 

A Chef’s Table with Executive Chef Lennard Marais of The Royal Portfolio’s La Residence in Franschhoek with Cape Legends and Stellenzicht’s master winemaker Guy Webber, introducing their candidates for the Inter Hotel Challenge.

 

 

Candidate Chef Phumeza Maxwele with Executive Chef Lennard Marais. Stellenzicht’s Winemaker Guy Webber with Candidate Wine Steward Evan Sampson 

 

Executive Chef Lennard Marais presented the most carefully planned and stunning lunch, which began with a rustic country salad of lightly oak smoked duck breast, cucumber ribbons, preserved orange, toasted hazelnuts and Malataya apricots drizzled with a chervil and vanilla vinaigrette. Piquant with a perfectly blended mélange of flavours and paired with a very interesting and complex Stellenzicht Semillon Reserve. 

 

 

 

 

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