Tag: linda de villiers
 
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ONE&ONLY REACHING FOR YOUNG STARS
GALA AWARDS CEREMONY 2017 

 

The Awards event is hosted at One&Only Cape Town where General Manager Richard Lyon says, "We are proud to be involved in the Young Stars as the competition highlights training and mentorship. One&Only is committed to excellence and the raising of standards in the increasingly valuable hospitality industry. We are delighted to support these young bakers, aspirant chefs and wine stewards in their vital careers going forward." 

 

 

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ONE&ONLY REACHING FOR YOUNG STARS

Lunch at Reuben’s Friday, 6th September 2013

 

C E L E B R A T E  T H E  D A Y!

 

 

 Winning Duo of Chefs; Lauren Case and Josh Wiid of the South African Chefs Academy created an excellent starter of braised pork cheek, served with light gnocchi and flavourful celeriac studded with nastergal berries.


 

South African Minister of Tourism Marthinus van Schalkwyk gave an excellent and pertinent keynote address updating the audience on tourism trends, undoubtedly South Africa is on the march with excellent hotel occupancies. Charismatic Reuben Riffel presented the prizes and gave a warm and eloquent address to the students. Our guest speaker was South African born Rozanne Stevens, who is now a popular broadcaster and teacher in Ireland. Rozanne has recently brought out Relish BBQ and Al Fresco Food, the second book in ‘The Ish Factor Series’

 

 

 

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BOOKS FOR COOKS! FUSS-FREE BRAAIS

 

By Hilary Biller

 

 

 

Hilary Biller, food editor of ‘Food Weekly’ supplement of the Sunday Times and fondly remembered as The Star’s Angela Day, where she was for over 11 years, has brought us her latest book ‘Fuss-Free Braais’ in time for the most popular way of entertaining in South Africa and that is the braai! A method of cooking that is fast becoming internationalised as South African’s all over the world fire up their braai with the first hint of good weather. 

 

 

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Books for Cooks! FUSS-FREE SUPPERS

 

By Jenny Kay & Elinor Storkey

 

 

The perennial question constantly asked is, What’s for supperFuss-free cooks Jenny Kay and Elinor Storkey have addressed this humdrum question with creativity and enthusiasm and tell us that it is all in the planning and organisation. They also explained that it is all very well, but you need the right tools and equipment and a well stocked pantry. So give that some earnest thought! Showcook has chosen, guess what? Chicken! We all love it, cook it and here are Jenny and Elinor’s take on this super bird!

 

 

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BOOKS FOR COOKS! TASTES OF AFRICA

 

By Justice Kamanga

 

 

Justice Kamanga was born in Malawi and attended their School of Catering. Later he became head chef for the US Embassy in Lilongwe. On his arrival in South Africa some years later he joined the Italian Embassy in both Pretoria and Cape Town. Right now Justice has been working as a chef in private homes where he delights guests with his African based fusion dishes. 

 

 

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SEE! CAFÉ FOOD At Home

 

"The principle of Café Food," says Gael Oberholzer,
"is get the basics right and the rest will fall into place.

 

 

Café Food at home, practical, simple, easy on the budget with dishes that conjure up bistro style eating that are imaginatively served and where preparation and cooking time are kept to the minimum.

 

 

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