Pongracz the :.:0:.'::":::man whose tenacity and wit ,.:,::. served as QUI' ~.":~ inspiration -. and whose life's work made it all possible. Enjoy Responsibly. Not for Sale to Persons Under the Age of 18. DeaR GUeSTS, A warm welcome to our winter edition, where we feature some wonderful hot dishes for you to cook up during those winter cold evenings, not to mention the perfect recipe for Gliihwein. Celebrity chef [odi-Ann Pearton shares the history of soups with some heart warming facts. Our front COVCI' of this issue tempts you to vi it the mother city for a well deserved break, with all it has to offer from the majestic Table Mountain to the winelands, its fabulous beaches and of course the shopping paradise of the V &A Waterfront complex. Once again we have taken you inside the kitchens and restaurants to meet our chefs and managers who sharc their ideas, knowledge and insights into the ho pitaliry industry. Wc follow winernaker extraordinaire Ken Forrester's journey from student hotelier too much acclaimed winemaker and gain Arnold Tanzer's passion for signature dishes which have become synonymous with the world's greatest chefs. At the time the sporting Olympics are taking place in London we highlight the fact that outh Africa will also be competing in the culinary Olympics (yes the cooking Olympics) which is held similarly every four years. Bringing chefs from all corners of the globe together to compete for gold, silver and bronze medals in the beautiful old city of Erfurt, Germany. In October 20l2, Culinary Team SA - or Ama-Koeka-Koeka as they are affectionately known will be cooking up a storm with the best in the world, bringing home the gold! Our regular blogger Brian McCune has a Bumblebee in his bonnet and Cape wine master Bennie Howard shares his passion for his favourite wine varietal Pinotage, very uniquely and proudly South African. Keep it cooking '" BillyG. Editor, cook and botrle washer. ...-- ... Pille musketeer cheft. .------------ ------~ Enjoy the fabu lous Cape Winter at the Cape Sun Food and Beverage is the pulse of any hotel, some believe that a great food and beverage offering is the SOPHia SiMMONS mark of a good hotel. At the Southern Sun Cape Sun, Commis Chef at Southern Sun Cape Sun we have a proud heritage of delivering a world class, uniquely Cape toni an experience in our food offerings. ophia has been with Southern Sun for 23 years. At the heart of our operation is the Riempies She started in 1989 in the kitchens of the Restaurant - see the feature on one of our best kept secrets, Sophia Adams ... home grown by Southern S Southern Sun Newlands under Executive Chef Sun in Cape Town and delivering all the favourite Mervin van Graan. In 1995 she decided to move to traditional Cape Malay dishes and more. The Cape Sun and worked for then Executive Chef Mynaard De Jong. The Palm Court Lounge is where you can join our resident pianist, Mike Perry for afternoon snacks, or What makes Sophia so very special is her absolute a relaxing drink after a long day in the boardroom! understanding of those "old favourites". In her A magnificent double volume space, this area repertoire are things like Vetkoek with spicy cape smacks of old world charm and it is evident in Malay mince, Pickled fish - her granny's recipe, Ice the service you will receive. Cold Homemade Ginger Beer - something that the Cape Sun has become known for and a favourite Le Bar, loosely based on a New York sryle Vodka bar boasts some of Cape Town's most amongst conference goers. sought after Baristas and barmen. Specialiry Coffees is one of those must have's during Her desserts are also heavenly, Melk Terr, this winter, not to mention Gundula's Koeksisrers, Malva Pudding are all sought after Gluwhein, a family recipe she has delicaci by our frequent guests. shared wirh you in this edition. She has been an inspiration for rhe young chefs and We would also like to says her passion is food and she wants to pass rhe welcome Robert Hatton• knowledge on to the younger chefs starting in the Jones the newly appointed business. Food and Beverage Manager of the Southern To this extent - we arc in the process of producing Sun Cape Sun who starts on the 1st of July 2012. a recipe book that we want to give to our guests - Sophia will be one of our main features. Exciting Times ahead for Food and Beverage at the Southern Sun ~ Southern Sun CAPE SUN Cape Sun. outllftm Sun Cape Su +27 (0) 21 48851 Southern Sun Hotels in collaboration with Distel! Proudly Presents "The Chef and Cape Wine master" A Food and Dreams Gourmet Evening Hosted by Group Executive Chef David van Staden Southern Sun Cape Sun Friday, 31" August 2012 : 18h30 PM for 191100 lhe Villa Restaurant R250 pcr 1'""'111 Menu Created and Prepared by Sous Chef De Cuisine Peterj. Lakay GLuHweiN A CANAPES ON ARRIVAL Desiderius Pongracz AMUSE BOUCHE ReD HOT AFFaiR Burtemur Espresso By Gundula Wurster I\'~drrburg Win~mllSurReserve Riesling We usually associate Gliihwein with cold winter days, ski• STARTER Flaked Duck Spring Rolls, Five Spice Plum Sauce and holidays, wintertime and Christmas. Other than Black Bean Puree Santa, tree decorations, Gingerbread and Durbanuille Hills Rhinofields Merlot roasted almonds, Gliihwcin is one of the best known traditions in German-speaking MAIN COURSE Grilled Osrrich Filler with Red Wine Sauce, countries, and one which has now been Dried Fruir & Toasted Nut Couscous and Spring Vegetable Salad adopted all over the world. Nederburg Winemaster Cabernet Sauvignon DESSERT The British know it as 'mulled wine', the (suava Lolly, Amarula Parfait, Fruir Confeni and Anglaise Sauce french call it 'vin chaud . In Italy it is known .lVederburg Noble Late Harvest as 'vin brut! and in the Nordic countries Coffee and Petite Fours they call it 'g/egg'. Most other countries with Amanda Cream Liqueur Euro Gliihwein, translated from their own Live l.nrerrainrnenr - Cabaret Style language it would be called either Bookings: Telephone 021 4885100 cooked wine. boiled wine, hot wine or Email: sscapesun.riempies@[sogosun.com heated wine. FOOD & DReaMS 3 Styl ish Iy majestic Warm up this winter at the Southern Sun The Cullinan. Enjoy our exciting and authentic Winter Curry Festival served every Wednesday and Thursday (1 July to 30 September) with a tantalizing menu of freshly prepared North Indian specialities by our visiting North Indian Chefs. Cape Town has so much offer over the Winter period with some amazing productions like Kat and the Kings and the Vodacom funny festival which is once again in town. The bustling nightlife is alive and well in winter sporting some of the countries trendiest nightspots. General Manager, Ravi Nadasen Southern Sun Hotels in collaboration with Distell Proudly Presents The Chef and Cape Wine master A Food and Dreams Gourmet Evening - Southern Sun Cullinan Hosted by Group Executive Chef David van Staden Saturd, 1 h 0 for 19hOO lhe Peachtree Restaurant R 250 per person Menu Created and Prepared by CbefDe Cuisine Lindsay Vel111 . I( l , l) \1 RI/AI Desiderius Pongracz Asian vegetable broth with glass noodles Durbanuille Hills Rhillofields Chardonnay Mushroom Risotto with a Parmesan Cream reduction Topped with a Casserole of Exotic Mushrooms Nederburg Winemaster Reserve Riesling f IRr Grilled Quail with a Mix Baby Leaf & Sprout Salad Durbanuille Hills Rhinofields Merlot C Herb Roasted Fillet of Beef With Potato Fondants, Truffle Raviolis, Red Wine Jus and Broccoli Mousse Nederburg Winemaster Cabernet Sauvignon ) Petite Peppermint and Chocolate Souffle Chocolate Truffle Torr with Amarula Cream Duo of White and Dark Chocolate Consomme Nederburg Noble Late Harvest '-..01111: Amarula Cream Liqueur ., T DURBANVILLE po G Acz HILLS What's fresh at the Waterfront Cape Town is one of the most wonderful cities in the world. It has everything, beautiful beaches, the legendary Table mountain, the wonderful vineyards and an abundance of fresh fish. Something hoUdaymakers always enjoy on their visits to the mother city, executive chef Martin Cherry often takes a drive out along the coast road to Kalk B nsure that he gets the best of the catch of the day. The first thing that strikes you when entering the Sourhern Sun Waterfront is the warm and friendly welcome you receive from each and every member of staff that you encounter - creating the feeling that you have just arrived "home". , 1 General Manager, Jeff Rosenberg says "Our staff are truly • our greatest asset and considerable emphasis is placed on constant training and motivation, to enhance the guest • experience and create great memories for all our guests" . Although there are many fine restaurants in close proximity to the hotel, many guests choose the relaxed • • CHeF MaRTiN CHeTTY and less formal ambience of the hotel's Yizani restaurant A chef who understands the value of fresh where Executive Chef, Martin Cherry and his team offer a ingredients with a passion for simple and contemporary buffet and carvery to tantalize and delight, tasty food. in addition to a selection one of the fine dishes from the well balanced a la carte menu. ""',.-:<,,~_E!"~ .::~{ N 'v~r submerge '~mushrooms in water, Mushroiffils al5s~rb moisture; ,.{: .. ~ .. , therefore;fatne~ '1Jpe them off D with J:~J~mp cloth. ~ Southern Sun WATERFRONT CAPE TOWN Southern Sun Waterfront Cape Town +27 (0) 21 4094000 Spicy Cape Mznzzv SeaFOOD Recipe Ingredients Fish bones I kg Tomatoes 500gr Southern Sun Hotels in collaboration with Disrell Onion 200gr Garlic 20gr Proudly Presents Red peppers 200gr Tomato paste 100gr The Chef and Cape Winemaster Carrots 200gr Celery 200gr Southern Sun Waterfront Hotel Cape Town Leaf M asal a 30gr Fresh line fish cubes 200gr Hosted by Fresh Mussels 200gr Shelled and deveined prawns 200gr Group Executive Chef David van Staden Water 21t Butter 50gr Creme Fraiche 100gr Salt to taste The Boardroom - R250 per person Pepper to taste September J 'Hit 01") I ~hOO for 19h30 Menu Created and Prepared by Method Chef De Cuisine Martin Chetty • Rinse fish bones to remove excess blood.