124490 Level Four Main Menu

Total Page：16

File Type：pdf, Size：1020Kb

“Our team ethos is to give credit to the individual chefs who have created these dishes for your enjoyment.” Peri-peri prawns, cucumber variations, avocado puree and radish David Tsotetsi 150 Saldanha Bay mussels, linguine, scallop emulsion; slow cooked leek and snoek Renee Tissong 115 furikake Lobster bisque, créme fraîche and seafood melange Charmaine Mtsodo 150 Butternut soup, tahini cracker, feta and hummus gnocchi Lebo Mokoena 85 Lemon and herb grilled free range chicken, chicken lollipop, Jandri Niemand 105 chakalaka, organic greens and maas Calamari variations, ceviche, grilled and fried; corn salad and kimchi Charmaine Mtsodo 115 Level Four salad with home-made ricotta; heirloom vegetables, puffed grains Phil de Villiers 85 and chamomile infused dressing Lamb bobotie; lamb loin; butternut textures and apricot Phil de Villiers 225 chutney Sustainable Sea bass, coconut, cauliflower; green beans, curry and pickled Precious Malebye 195 carrot salad Norwegian salmon; salt baked golden beetroot, sprouting broccoli, beetroot Lebo Mokoena 225 Amasi dressing Free range chicken breast, sweet corn, variations of seeds and lemon thyme jus Jandri Niemand 185 Seared duck breast, Korean barbequed duck leg, ginger plum and miso carrots David Graham Parker 235 Parisian gnocchi, Level Four rooop garden vegetables with broccoli and Lefa Mosana 125 lemon puree Beef fillet, smoked brisket, monkey gland sauce, alliums and turnips Andrew Mamogopodi 210 Pork belly, pork hock bonbon, sweet potato cooked over open flames, pear and Lutendo Funyufunyu 195 and Jerepigo sauce Beef Rib eye 28 days matured, mash or hand cut chips and heritage tomatoes David Tapala 220.

Copy Link

Recommended publications

S Ection 2 S Ection 2 Finding S on Th E External Env Ironments Env
S ECTION 2 FINDING S ON TH E EXTERNAL ENV IRONMENTS AND EV ERYDAY FOOD P RACPRACRACTICESRACTICESTICESTICES INTRODUCTION This first section on the findings contains Chapters 4 and 5. In Chapter 4 the external environments of the participants are described. This includes not only an account of the geographical location and physical environment of Mmotla but also refers to important aspects of the socio-cultural environment of the participants. In Chapter 5 the everyday food practices of the participants are contextualised by giving a description of how they view and use food. The contemporary eating patterns as they are followed on weekdays and over weekends are reported on and interpreted. This section comprises two chapters entitled: Chapter 4: External environments of the participants Chapter 5: Everyday food practices CH AP TER 4 EXTERNAL ENV IRONMEIRONMENTSNTS OF TH E P ARTICIP ANTS 4.1 INTRODUCTION Human food choice always takes place within the boundaries of what food is available, accessible and acceptable to people and is primarily determined by the external environments in which they live as described in Chapter 2 (see 2.2.1). Each of these environments, namely the physical, economic, political and socio-cultural, provides both opportunities and constraints for human food consumption (Bryant et al., 2003:10). This exemplifies the contention that where people live contributes to their potential food choices (Kittler & Sucher, 2008:12; Bryant et al., 2003:11). In this first chapter on the findings of the study, the external environments of the participants are sketched to contextualise the contemporary food practices of the Mmotla community.
[Show full text]
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant,
[Show full text]
South African Food-Based Dietary Guidelines
ISSN 1607-0658 Food-Based Dietary Guidelines for South Africa S Afr J Clin Nutr 2013;26(3)(Supplement):S1-S164 FBDG-SA 2013 www.sajcn.co.za Developed and sponsored by: Distribution of launch issue sponsored by ISSN 1607-0658 Food-Based Dietary Guidelines for South Africa S Afr J Clin Nutr 2013;26(3)(Supplement):S1-S164 FBDG-SA 2013 www.sajcn.co.za Table of contents Cited as: Vorster HH, Badham JB, Venter CS. An 9. “Drink lots of clean, safe water”: a food-based introduction to the revised food-based dietary guidelines dietary guideline for South Africa Van Graan AE, Bopape M, Phooko D, for South Africa. S Afr J Clin Nutr 2013;26(3):S1-S164 Bourne L, Wright HH ................................................................. S77 Guest Editorial 10. The importance of the quality or type of fat in the diet: a food-based dietary guideline for South Africa • Revised food-based dietary guidelines for South Africa: Smuts CM, Wolmarans P.......................................................... S87 challenges pertaining to their testing, implementation and evaluation 11. Sugar and health: a food-based dietary guideline Vorster HH .................................................................................... S3 for South Africa Temple NJ, Steyn NP .............................................................. S100 Food-Based Dietary Guidelines for South Africa 12. “Use salt and foods high in salt sparingly”: a food-based dietary guideline for South Africa 1. An introduction to the revised food-based dietary Wentzel-Viljoen E, Steyn K, Ketterer E, Charlton KE ............ S105 guidelines for South Africa Vorster HH, Badham JB, Venter CS ........................................... S5 13. “If you drink alcohol, drink sensibly.” Is this 2. “Enjoy a variety of foods”: a food-based dietary guideline still appropriate? guideline for South Africa Jacobs L, Steyn NP................................................................
[Show full text]
Visual Consumption: an Exploration of Narrative and Nostalgia in Contemporary South African Cookbooks
Visual consumption: an exploration of narrative and nostalgia in contemporary South African cookbooks by Francois Roelof Engelbrecht 92422013 A mini-dissertation submitted in partial fulfilment of the requirements for the degree Magister Artium (Information Design) in the Department of Visual Arts at the UNIVERSITY OF PRETORIA FACULTY OF HUMANITIES MAY 2013 Supervisor: Prof J van Eeden © University of Pretoria DECLARATION I declare that Visual consumption: an exploration of narrative and nostalgia in contemporary South African cookbooks is my own work and that all the sources that I have used or quoted have been indicated and acknowledged by means of complete references. __________________ Francois Engelbrecht Student number 92422013 6 May 2013 ii © University of Pretoria “What is patriotism but the love of the food one ate as a child?” – Lin Yutang (Lin Yutang > Quotes [sa]) iii © University of Pretoria SUMMARY AND KEY TERMS This study explores the visual consumption of food and its meanings through the study of narrative and nostalgia in a selection of five South African cookbooks. The aim of this study is to suggest, through the exploration of various cookbook narratives and the role that nostalgia plays in individual and collective identity formation and maintenance, that food, as symbolic goods, can act as a unifying ideology in the construction of a sense of national identity and nationhood. This is made relevant in a South African context through the analysis of a cross-section of five recent South African cookbooks. These are Shiny happy people (2009) by Neil Roake; Waar vye nog soet is (2009) by Emilia Le Roux and Francois Smuts; Evita’s kossie sikelela (2010) by Evita Bezuidenhout (Pieter-Dirk Uys); Tortoises & tumbleweeds (journey through an African kitchen) (2008) by Lannice Snyman; and South Africa eats (2009) by Phillippa Cheifitz.
[Show full text]
Affordable, Tasty Recipes
A JOINT INITIATIVE BY Compiled by Heleen Meyer Photography by Adriaan Vorster Affordable, tasty recipes – good for the whole family Foreword Contents Food is central to the identity of South Africans. How healthily do you eat? ...p2 The recipes in this book were During meals the family meets around the table. Guidelines for healthy eating ...p4 selected from family favourites On holidays and high days we gather around the Planning healthy meals ...p6 contributed by people all over braai and the potjie pot which reflect the diversity Takeaways and eating out ...p8 South Africa. These have been adapted to follow the guide - of our country. Food has many memories associated Frequently asked questions ...p10 lines of the Heart and Stroke with it – the soup that warms our bodies and our Shopping and cooking on a budget ...p12 Easy guide for reading food labels ...p13 Foundation South Africa. Re - souls, the dish for our homecomings, and the member that healthy eating is recipes that take us back to our youth. important for the whole family Recipes Food can also be our enemy. We are seeing rising levels of lifestyle diseases and not only for the person w in South Africa, with terrible impacts on our health – heart disease, stroke, A bowl of soup ...p14 affected by a lifestyle disease. type two diabetes and cancers are all on the rise, due to our increasingly w Salads and veggies ...p22 Teach your children to eat poor diet. w Lunch and supper ...p34 healthily from a young age to protect them from chronic • Fish ...p35 We all know that staying healthy can be difficult.
[Show full text]
Soweto, the S“ Torybook Place”: Tourism and Feeling in a South African Township Sarah Marie Kgagudi University of Pennsylvania, [email protected]
University of Pennsylvania ScholarlyCommons Publicly Accessible Penn Dissertations 2019 Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township Sarah Marie Kgagudi University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/edissertations Part of the Linguistics Commons, Music Commons, and the Social and Cultural Anthropology Commons Recommended Citation Kgagudi, Sarah Marie, "Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township" (2019). Publicly Accessible Penn Dissertations. 3320. https://repository.upenn.edu/edissertations/3320 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/edissertations/3320 For more information, please contact [email protected]. Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township Abstract This dissertation deals with the role of tour guides in creating and telling the story of Soweto – a township southwest of Johannesburg, South Africa. The ts ory speaks of a place afflicted by poverty because of its history of segregation during apartheid but emerging out of these struggles to lead its nation in a post-apartheid culture. I argue that Soweto’s story was created out of a governmental mandate for the township to become one of Gauteng’s tourism locations, and out of a knowledge that the transformation story from apartheid to a ‘rainbow nation’ would not sell in this context. After being created, Soweto’s story was affirmed through urban branding strategies and distributed to tourism markets across the world. It is a storybook – a narrative with a beginning, a climax, and an ending; it is easily packaged, marketed and sold to individuals from across the world, and this is done through the senses and emotions.
[Show full text]
MEDIA KIT the Mykitchen Brand
MEDIA KIT The MyKitchen brand MyKitchen is a magazine that seeks to inspire your inner chef. Budget-friendly, educational and jam-packed with recipes and added value, MyKitchen is an essential, collectable magazine and a must-read for everyone, from those who already love to cook to those looking for some new inspiration in the kitchen. Each issue is jam-packed with recipes that are easy, cost-efficient and sure to please the whole family, as well as challenging new dishes to master and treats for special occasions. There are also tips on healthy eating, how-tos on tricky cooking methods and news on the latest foodie trends and culinary events. 2019 VISION MyKitchen aims to become the authority in home cooking, becoming the most popular guide to South Africans looking for budget, easy and inspirational dishes. Finding creative ways for readers to save money and cook delicious dishes will remain the core focus. MERIT WINNER (2018) 53RD ANNUAL ONE OF THE SPD AWARDS THE CONTENT COUNCIL THE CONTENT COUNCIL (SOCIETY OF TOP 5 HIGHEST PEARL AWARD PEARL AWARD PUBLICATION CIRCULATING CONSUMER SILVER AWARD: SILVER AWARD: DESIGNERS) BEST COVER 2018 BEST COVER 2017 (THE WORLD’S BEST EDITORIAL MAGAZINES IN SA (INTERNATIONAL DESIGN AWARD) (INTERNATIONAL DESIGN AWARD) DESIGN COMPETITION) (ABC: Q4 2017) The MyKitchen fact sheet Pick n Pay, Spar, RETAIL CALENDAR Key pillars Shoprite/Checkers, ALLOCATION Budget | Home Cooking | Health The following issues of Exclusive Books, MyKitchen will be Educational | Local Food CNA, OK, Friendly available in retail:
[Show full text]
Master Menus
The Bayside Pantry Truly South African Buffet Experience Every Wednesday in September from 18h00 - 22h00 The Bayside Pantry Buffet Menu We regret no under 18's Book Now! Per Person R140.00 Soup of the Day Isophu (Samp and Bean Soup) Beef and Green Split Pea Soup Freshly Baked Breads and Rolls Roosterkoek Vetkoek Salads Build Your Own Salad Tossed leafy greens Cocktail tomato Feta cheese Sliced cucumber Red onion rings Diced beetroot Cajun chicken strips Sliced assorted peppers Diced cheddar cheese Diced mozzarella 4 Dressings Greek French Ranch Blue cheese Potato Salad Mpokoqo and Amasi (African Salad) Pasta Salad Coleslaw Chakalaka Salad with Beans Cape Malay Pickle Fish Peppered Mackerel Smoersnoek South African Cape Stir Fry Shrimp Sliced Onions Sliced Green Peppers Egg Noodles Fried Rice Chicken Strips Beef Ox Liver Seafood Mix Spinach Pineapple Julienne Carrots Stir Fry Vegetables Chicken Stock Garlic Oil Chilli Oil Soya Sauce Ginger Oil Bunny Chow Station Boneless Chicken Ccurry in a Quarter Loaf 3 Bean Curry in a Quarter Loaf Lamb Curry on a Quarter Loaf Braai Station Boerewors Skilpadjies Beef Chuck Carvery Station Roasted Whole Bird Lemon and Thyme Sticky Chicken Leg Quarters Roast Beef Topside Roast Potatoes Sauces: Mushroom sauce Plain gravy (jus) Apple sauce/mint sauce Horseradish From The Pots Umngqusho (Samp and Beans) Umfino (Spinach, Cabbage and Mielie Meal) Ithanga (Butternut with Cinnamon) Pap and Tomato Bistro Corn on the Cob Umsila Wenkomo (Oxtail Potjie with Waterblommetjies) Chicken Chakalaka Beef with Amadombolo
[Show full text]
Foodways of the Poor in South Africa: How Value- Chain Consolidation, Poverty and Cultures of Consumption Feed Each Other
INSTITUTE FOR POVERTY, LAND AND AGRARIAN STUDIES (PLAAS) Foodways of the poor in South Africa How value-chain consolidation, poverty & cultures of consumption feed each other 25 July 2016 Florian Kroll PLAAS Working Paper 36: Foodways of the poor in South Africa: How value- chain consolidation, poverty and cultures of consumption feed each other The PLAAS Working Paper Series is designed to share work in progress. Please send any suggestions or comments to the author. ©Institute for Poverty, Land and Agrarian Studies, University of the Western Cape, July 2016 Partners: The project is supported by: The DST-NRF Centre of Excellence in Food Security, hosted by UWC and co-hosted by the University of Pretoria Author: Florian Kroll [email protected] Series Editor & Design: Rebecca Pointer Layout: Rebecca Pointer Cite as: Kroll, F. 2016. Foodways of the poor in South Africa: How value-chain consolidation, poverty and cultures of consumption feed each other, Working Paper 36. Cape Town: PLAAS, UWC and Centre of Excellence on Food Security. Institute for Poverty, Land And Agrarian Studies DST-NRF Centre of Excellence in Food Security Faculty of Economic and Management Sciences School of Government Building University of the Western Cape University of the Western Cape Private Bag X17 Private Bag X17 Bellville 7535 Bellville 7535 Tel: +27-(0)21-9593733 Fax: +27(0)21-9593732 Tel: +27 (0)21–9593817 Website: www.plaas.org.za Email: [email protected] Website: www.foodsecurity.ac.za Email: [email protected] Twitter: @PLAASuwc Twitter: @FoodSecurity_ZA Facebook: www.facebook.com/PLAASuwc Facebook: https://www.facebook.com/CoEinFS/ ACKNOWLEDGEMENTS The author gratefully acknowledges significant feedback from Prof Andries Du Toit and Dr Stephen Greenberg in terms of content, structure and argument, as well as from Rebecca Pointer for language.
[Show full text]
Food Habits and Patterns of the Multiracial Population of Cape Town
FOOD HABITS AND PATTERNS OF THE MULTIRACIAL POPULATION OF CAPE TOWN Town Cape of S. Mannhardt 1976. University The copyright of this thesis vests in the author. No quotation from it or information derived from it is to be published without full acknowledgementTown of the source. The thesis is to be used for private study or non- commercial research purposes only. Cape Published by the University ofof Cape Town (UCT) in terms of the non-exclusive license granted to UCT by the author. University Page I The Development of food patterns 1 II Factors influencing food habits and patterns (a) Cultural 17 (b) Social 22 (c) Religious 26 III Food habits and patterns of selected popula- tion groups in Cape Town (a) European 30 (b) Cape Coloured 70 ( C) Bantu (Xhosa) 73 (d) Indian Hindu 83 Muslim 98 (e) Cape Malays 123 (f) Chinese 133 PREFACE Dietitians and nutritionists today realise the importance of knowing about peoples' food habits and patterns to be able to understand their dietary and medical problems more readily. It is my intention to study the current and traditional food habits and patterns of the various population groups by interviewing as many members of each group as possible on: - daily eating patterns - cooking methods - traditional foods - taboos, feasts and fasts In the introduction the discussion will focus on the origin of food habits and patterns and the influencing factors in a wider context. I . THE DEVELOPMENT OF FOOD PATTERNS - I - I. THE DEVELOPMENT OF FOOD PATTERNS Man's history begins approximately 30,000 years ago. At this time a primate lived on the edge of the forest near the open bushy grassland.
[Show full text]
Ten Reasons to Worry in 2016
RUSSIA’S MAN IN OTTAWA SPEAKS OUT SPRING 16 | APR–JUN Ten reasons to worry in 2016 SYRIA, ISIS, CYBER ATTACKS, ECONOMIC DOWNTURNS, CLIMATE UPHEAVALS GREEK AND TURKISH AMBASSADORS ON DEALING WITH THE REFUGEE SURGE Justin Trudeau’s foreign policy so far Why the U.S. doesn’t really care about Canada Residences: Morocco’s traditional home in Aylmer ESTABLISHED 1989 CDN $9.95 Panama: A place you’ll never want to leave PM 40957514 AFTER INAUGURATION|DISPATCHES DIPLOMAT AND INTERNATIONAL CANADA 1 RICHCRAFT RENTALS Live modern. While owning a home may be beneficial, renting can save consumers a considerable amount of money. We’re proud to offer members of the diplomatic community a house they can call a home. No down payment. No taxes. No maintenance cost. The choice to buy or rent is yours… what suits your style? BROWNSTONES FIELDSTONE TRAILSEDGE 1 - 3 bedroom condo flats 2 bedroom condo flats 2-3 bedroom urban towns located East West located Ottawa East-Central. awaits you in Barrhaven. east of Blackburn Hamlet. 1080 Ogilvie Rd 31 Northside Rd Gloucester, Ontario Nepean, Ontario CONDO FLATS CONDO FLATS URBAN TOWNS Phone 613 741-2116 Phone 613 721-2116 from $1250/month from $1350/month from $1500/month Fax 613 741 7035 Fax 613 721-2112 www.epstore.com The First Place To Go Renting may fulfill the Lifestyle you’re looking for. Call 613 898 RENT (7368) or visit us online at richcraftrentals.com Electrical Plumbinge-1.indd 1 07/03/16 11:11:40 Diplomat_ad_v2.indd 1 2016-03-02 3:23 PM RICHCRAFT RENTALS Live modern.
[Show full text]
A B Page 1 of 10 South African English Is Lekker!
South African English is lekker! - SouthAfrica.info Page 1 of 10 Close Window | Print this story South Africans speak English, that doesn't mean you'll always understand us. Our robots are nothing like R2D2, just now doesn't mean immediately, and babbelas is not a shampoo. SA English has a flavour all its own, borrowing freely from Afrikaans - which is similar to Dutch and Flemish - as well as from the country's many African languages, with some words coming from colonial-era Malay and Portuguese immigrants. Note: In many words derived from Afrikaans, the letter "g" is pronounced in the same way as the "ch" in the Scottish "loch" or the German "achtung" - a kind of growl at the back of the throat. In the pronunciation guides below, the spelling for this sound is given as "gh". A abba - Carry a child secured to one's back with a blanket. From the Khoi-San. amasi (pronounced um-ah-see) - A popular drink of thick sour milk. From the isiZulu. An alternative name is maas . apartheid (ap-art-hate) - Literally "apart-ness" in Afrikaans, apartheid was the policy of racial separation, and the resulting oppression of the black majority, implemented by the National Party from 1948 to 1990. A short history of South Africa ag (agh) - Generally used at the beginning of a sentence, to express resignation or irritation, as in: "Ag no man! What did you do that for?" B babbelas (bub-buh-luss) - A hangover. bagel (bay-gell) - An overly groomed materialistic young man, and the male version of a kugel .
[Show full text]