Tag: red carnation hotel collection
 
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BEST OF THE BEST!

 

The Cape Legends & Artisan Spirits Inter Hotel Challenge

 

 

  

The Cape Legends & Artisan Spirits Inter Hotel Challenge regional cook-offs took place in June in Johannesburg at the International Hotel School, in Durban at the Unilever Food Solutions state of the art kitchens, and in Cape Town at the excellent International Hotel School. Choose from delectable starters, delicious mains and divine desserts, recipes from our winners! 

 

 

 

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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 WITH TWELVE APOSTLES HOTEL & SPA 

 

A Chef’s Table with Executive Chef Christo Pretorius of vibrant Twelve Apostles Hotel & Spa, part of the family-run Red Carnation Hotel Collection, with Cape Legends and Neethlingshof Winemaker De Wet Viljoen introducing their candidates for the Inter Hotel Challenge.

 

 

 

Executive Chef Christo Pretorius with Candidate Chef Oscar Ndlovu and Candidate Wine Steward Brian Braite Nhlanhla Mahlangu with Head Sommelier Gregory Mutambe 

 

 

Red miso pork with purple figs, pea purée and jamón with safinter jus. The Caracal from the Short Story Collection of Neethlingshof was the perfect choice for the stunning pork dish. This balanced wine, rich and fruity on the palate has a bouquet reminiscent of blackcurrants and cherries. With firm but subtle tannins, the Caracal Red Blend is a wine that can be drunk now, but has the potential for ageing. 

 

 

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IN THE NEWS! IN THE NEWS! IN THE NEWS!

 

DON’T MISS DON’T MISS DON’T MISS

 

 

 

 

 

Alluring Delaire Graff latest winning new additions. Judy Badenhorst cooks with Evita in Darling. Nicolaas Maritz quirky creative Paradise exhibition. Mysterious Bushmans Kloof in all its glory. Stylish Teacafe opens on Claremont’s Cafe Strip. WWF Table Mountain Fund’s Fynbos Land Protection Campaign. 

 

 

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