Tag: pork belly
 
Below are is a list of all articles that are tagged as pork belly.
 
 
 

 

PARTY PIECES

Cape Legends Inter Hotel Challenge Recipes

 

Myriad ways with one of the most versatile and economical meats around, pork has it all! Four young chefs have prepared pork dishes that aim to please; Robyn Marney of Radisson Blu Waterfront, Aphiwe Mzongwana (Southern Sun Waterfront, Southern Sun The Cullinan), Mukhtar Alli (Beverly Hills) and Charmainne Deacon of Cape Grace. 

 

 

read more...

 
 
 
 
Comments Off
 

 

GAUTENG LAUNCH! CAPE LEGENDS INTER HOTEL CHALLENGE

 

 

The stunning Gauteng launch took place at Tsogo Sun’s romantic Palazzo Montecasino on Tuesday 10th March. The Crème de la Crème Executive Chefs Dinner, set in the Rosa Room, was an intimate candlelit evening for 50 - a tour de force in damask, roses and silver candelabra. The dinner was prepared by four top Executive Chefs; Gerard Vingerling from The Palazzo, Stuart Cason of the Radisson Blu Gautrain, Phil de Villiers 54 on Bath and Jacques Etsebeth, Protea Hotel Balalaika Sandton. 

 

 

read more...

 
 
 
 
 

 

SEE! ONE&ONLY REACHING FOR YOUNG STARS

Choice recipes from our contestants at four of our major cookery schools; Cape Town Hotel School (CPUT), International Hotel School, Silwood and the South African Chefs Academy - Bon Appetit!

 

 

 

The One&Only Reaching for Young Stars glamorous annual awards lunch took place at Reuben’s restaurant at the One&Only, Cape Town showcasing the formidable talent that the Cape offers in a competition that was a win for everyone involved. Designed for young cooks and chefs to be, as well as future entrepreneurs. This took place over a period of months during which much planning and skill had gone into the preparation of their entries. 

 

 

read more...

 
 
 
 
 

 

CHOICE RECIPES 

 

ONE&ONLY REACHING FOR YOUNG STARS

 

All three teams came up trumps on the day, arriving at the crack of dawn in the bustling One&Only, Cape Town kitchen where they were immediately shown to their work stations and having already had an orientation the week before they were able to produce their award winning three course menu from scratch.

 

 

 

 

PORK FILLET "WELLINGTON" BUTTERMILK AND THYME BREAD, BRAISED PORK SHOULDER, APPLE CREAM, CARAWAY VINAIGRETTE AND SHIRAZ JUS & TO FINISH LIME PARFAIT, POMELLO CURD, ALMOND AND COCONUT CRUMBLE!

 

Here are a few choice recipes from each team; winning duo of Chefs Lauren Case and Josh Wiid of the South African Chefs Academy, Emma Hofmans and Frans Braamse, The Hurst Campus, and Cape Town Hotel School candidates Robin Alexander and Justine Waison. 

 

 

read more...

 
 
 
 
 
Comments Off
 

 

OUT TO LUNCH WITH CAPE GRACE

 

A Chef’s Table with Executive Chef Malika van Reenen at the prestigious Cape Grace with Cape Legends and Plaisir de Merle Winemaker Niel Bester, introducing their candidates for the  Inter Hotel Challenge.

 

 

 

 Executive Chef Malika van Reenen with Candidate Chef Gert Böcking and Winemaker Niel Bester with Candidate Wine Steward Marlvin Gwese and Signal Restaurant Manager and Sommelier, Martin Drotsky

 

 

The elegant Plaisir de Merle Grand Brut was paired unusually with the witty ham and fresh pea soup. Bacon and egg on toast completed this creative dish, delicate in flavour and vivid in colour. 

 

 

read more...

 
 
 
 
 

  

 

 

DON’T MISS! LIFE ON THE LIGHTER SIDE

 

 

Setting a fine table at Birkenhead House & Birkenhead Villa with The South African Pork Producers’ Organisation and Cape Legends’ award winning wines, Lomond and Neethlingshof. 

 

 

  

 

read more...

 
 
 
 
 

 

 

OVERTURE THE GEM OF HIDDEN VALLEY


With Bertus Basson

 

 

Overture is the brain child of Bertus Basson and Craig Cormack, perched overlooking the incomparable vistas of Hidden Valley in Stellenbosch. An airy, welcoming restaurant where Bertus wields his baton with utter precision, meticulous presentation and superlative taste. Here his focus is on the lighter style of pork, an ingredient that happens to be his passion. 

 

 

read more...

 
 
 
 

 

 

AN INTRODUCTION TO GREATER THINGS
AT OVERTURE RESTAURANT

 

With Bertus Basson

 

 

Showcook invited Bertus Basson of Overture Restaurant to create three superb pork dishes illustrating the versatility from a starter and an entrée through to a main dish, he added a refreshing palette cleanser and a dessert chosen to complement his dishes.

 

 

read more...

 
 
 
 
Page 1 of 11
 

 
 
Bookmark and Share
 
 




 

About SHOWCOOK.COM | Contributors | Advertise on SHOWCOOK.COM | Contact us