Tag: royal malewane
 
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ONE&ONLY REACHING FOR YOUNG STARS COOK-OFF! 

 

Silwood Cookery School Cuan Butterworth South African Chefs Academy elegant dessert of caramel mousse served with milk ice cream, lemon cremeux, gel, pecan brittle. A fitting partner in Villiera Inspiration 2010 Noble Late Harvest.  Slaley Noble Late Harvest 2007 presented by Morgan-Rae Doose of the Cape Town Hotel School

 

The One&Only Reaching for Young Stars cook-off took place for the fourth consecutive year at the stunning One&Only, Cape Town where our contestants from five major cookery schools and a panel of top judges (see above) took centre stage; Reuben Riffel, Aubrey Ngcungama, Floris Smith, John Jackson, Marieta Human, Penelope Horwood and Michael Olivier. The day began in the spacious kitchens of Nobu at 08h00 where the contestants were cool, calm and collected - remarkably so! Spotless workstations, stainless steel knives flashing, fresh herbs and red onions being sliced meticulously, ice cream churning and foam machines at the ready. 

 

Cape Town Hotel School (CPUT) Olwethu Kondu Silwood Cookery School duo of chefs Cuan Butterworth and Natasha Jacka prepared a main course of meltingly delicious braised pork belly with pork neck croquettes, smoked potato purées and spring vegetables complemented by Slaley Pinotage 2006, presented by Morgan-Rae Doose of the Cape Town Hotel School. The International Hotel School Zach Shaik

 

 

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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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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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SEE! OUT TO LUNCH AT THE ROYAL MALEWANE

 

Award winning Oldenburg Wines in company
with the Lowveld Chaîne des Rôtisseurs


 

 

John Jackson, General Manager of the Royal Malewane, is a man for all seasons with a grand reputation as one of South Africa’s fine chefs. To suit the occasion John Jackson and Executive Chef Nathan Macke designed the exquisite and perfectly balanced inviting menu to complement Oldenburg Vineyards’ subtle and captivating wines. 

 

 

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OUT TO LUNCH! RECIPES TO GRACE THE OCCASION

 

At the Royal Malewane

 

 

Royal Malewane and Oldenburg Wines are a brilliant duo at an elegant lunch for the Lowveld Chaîne des Rôtisseurs in Mpumalanga. One of the world’s most enviable and sublime safari lodges, the Royal Malewane is situated on the fringes of the Kruger National Park, South Africa’s premier wildlife destination. 

 

 

 

 

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SEE! CRÈME DE LA CRÈME

 

The Social Scene at Overture 

 

 

 

 

John Jackson, Annette Kesler, Rudi Liebenberg, Bertus Basson and Luke Dale-Roberts

 

John Jackson who represents The Royal Portfolio,
Annette Kesler Editor Showcook.com,
Rudi Liebenberg Executive Chef Mount Nelson,
Bertus Basson Overture Restaurant and
Luke Dale-Roberts The Test Kitchen & Pot Luck Club.

 

It was a splendid day in an unrivalled setting. Imagine how impossibly difficult it was to get all these celebrated chefs together. Charmers all and of course not the least bit temperamental, however here they are and what a stunning lunch they prepared at gorgeous Overture. 

 

 

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CRÈME DE LA CRÈME! JOHN JACKSON

 

Representing the Royal Portfolio Collection.
Three of the most luxurious lodges in South Africa
each set in an exquisite location; Royal Malewane
& Africa House in the Greater Kruger Park,
Birkenhead House & Birkenhead Villa in Hermanus
and La Residence in Franschhoek, where John prepared lunch.

 

 

Not a follower of fashion, John’s approach to food is a classic one. At the Royal Malewane he offers a table and dishes that are simple in the best sense, deeply delicious and satisfying. Guests have been known to return year after year, looking forward to having their favourite specialties, with so many requests for recipes that they are now a parting gift!  

 

 

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CRÈME DE LA CRÈME! LUKE DALE-ROBERTS

 

Of The Test Kitchen and The Pot Luck Club,
to be found at The Old Biscuit Mill, Woodstock,
Cape Town, South Africa

 

THE TEST KITCHEN AND POT LUCK CLUB WITH LUKE DALE-ROBERTSTHE TEST KITCHEN & POT LUCK CLUB WITH LUKE DALE-ROBERTS
 

  

Chef extraordinaire, entrepreneur and mentor, Luke Dale-Roberts has created a fabulous career. From the moment that he stepped into the challenging position as Executive Chef of La Colombe, Luke began collecting accolades. Over time, owning the Test Kitchen and now Pot Luck he is able to expand his vision and his creativity, producing dishes with flavours that are immediate and gratifying, relying on often very basic ingredients and expanding their full potential.  

 

 

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