STARBUCKS LAUNCHES THE PUMPKIN SPICE LATTE IN SA

STARBUCKS LAUNCHES THE PUMPKIN SPICE LATTE IN SA

The wait is over! Starbucks fans can look forward to enjoying the most iconic Starbucks seasonal beverage, the Pumpkin Spice Latte.
Making its South African debut this Spring, this seasonal treat is a perfectly handcrafted espresso beverage infused with pumpkin spice, creamy steamed milk, cinnamon, ginger, nutmeg and clove. The beverage is finished with whipped cream and pumpkin spice topping.
If you fancy a cooler version on a warm spring day, you might even want to go for the PSL Frappuccino!
Starbucks Pumpkin Spice Latte will be available from September from Starbucks stores in Rosebank and Mall of Africa.

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CATHARINA’S DISHES UP CONTEMPORARY HERITAGE

CATHARINA’S DISHES UP CONTEMPORARY HERITAGE

A home-grown chef is set to take the helm of the first Jamie Oliver restaurant in South Africa. Situated among high-end fashion stores and café cultures in the bustling hub of Melrose Arch, the highly anticipated Jamie’s Italian restaurant has appointed a Group Head Chef, Shane Smit.
Alongside Shane and his team, Jamie’s Italian, which was founded by celebrity chef and healthy food campaigner, Jamie Oliver, will bring a menu full of local flavour and rustic Italian-inspiration.
Shane spent the best part of a decade travelling the world and falling in love with the flavour, freshness and honesty that is synonymous with Italian cuisine. Hailing from Springs, Gauteng, Smit gave up the chance to become a lawyer to pursue his passion for food. He spent a year working at the first Jamie’s Italian restaurant in Oxford, which opened in 2008, learning about Italian cooking from Jamie and his team. It was just the beginning of Smit’s career and his eventual growth within the business.
On his return to South Africa, Shane worked in numerous leading international five-star establishments and consulted for a variety of restaurants across the country. It was while working as Executive Chef for the illustrious Mount Edgecombe Country Club that he was offered the opportunity to bring Jamie’s Italian to South Africa. “My heart nearly stopped,” said Smit. .
The authenticity of Jamie himself and how this translates to the Jamie’s Italian brand is among the many things that excite Smit about his new role. “Being able to really localise the type of dishes served at Jamie’s Italian, thanks to the relationship we have with local farmers and producers, makes the process of whatever is served, and the final product, really genuine and honest.”
The Jamie Oliver Group is a commercial business with social purpose. We make a difference through global campaigning, creating incredible content, world class dining experiences and products that define our values in order to educate the world around the importance and joy of real food.
The group consists of four key pillars: The Jamie Oliver Media Group, which is responsible for our award-winning content across TV, books, magazines and digital; Jamie Oliver Licensing Ltd, which handles our extensive licensed product range and endorsements; The Jamie Oliver Restaurant Group, which oversees our fast-expanding restaurant brands across the globe; and Jamie Oliver’s Food Foundation, which aims to shape the health and wellbeing of everyone, by providing access to the right information and to educate around food, by campaigning on the issues that matter, and lobbying governments and industry to do the right thing to create a healthier and happier world
Whisky Creek Brands’ Justin Divaris, well-known entrepreneur and CEO of Daytona – sole importers of Aston Martin, McLaren and Rolls-Royce – is experienced at representing big brands in South Africa, while Stephen Gersowsky and Symeon Yiallouris have collectively over 40 years of industry experience. Yiallouris has created and represented popular and successful brands in the food industry throughout his career while Gersowsky has taken on the development rights for international brands and has also been instrumental in operating and creating proprietary brands of his own.

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WINE POPSICLES SET TO MAKE A SUMMER SPLASH

WINE POPSICLES SET TO MAKE A SUMMER SPLASH

Fine wine and the freezer don’t often go hand in hand, but that’s all about to change as an eye-catching new range of wine-based frozen popsicles launches just in time for spring. Inspired by a product seen abroad, Pierre Jourdan Wine Popsicles, or PJ Pops are an accessible yet elegant introduction to the world of wine.
Alcohol-based popsicles have already proven a runaway success in major overseas markets, and the launch of the PJ Pops marks the first time a home-grown, wine-based popsicle product has landed on local shelves. The PJ Pops launch in September with two offerings, a Pierre Jourdan Brut Cap Classique, and Pierre Jourdan Tranquille, both by made by Haute Cabrière.
“We take our wine seriously, but we also want people to have fun with wine, to be enthusiastic about wine, and we see the PJ Pops as a fantastic way to do that,” says winemaker Takuan von Arnim.
PJ Pops are not only ideal additions to a braai or picnic, but also as a refreshing treat at the end of a long day. Having a dinner party? They work beautifully as an aperitif or as a sorbet-type palate cleanser. They are even great as an alternative dessert.
Key to the appeal of the PJ Pops is the stylish packaging mirroring the elegance of the wines: dark-green for the Brut, a rosy blush for the Tranquille, all presented in a sophisticated, fully-recyclable popsicle tube with a 100% aluminium foil top-seal that allows for fuss-free enjoyment anywhere, anytime.
“We’ve already had enormous interest in the PJ Pops, and after launch they will be available at selected upmarket bars, hotels, restaurants and late-night venues in Gauteng and the Western Cape, as well as wine festivals and lifestyle events.
The recommended retail price is R25 per pop.

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CAMPHORS’ COOKE JOINS CHEFS WHO SHARE

CAMPHORS’ COOKE JOINS CHEFS WHO SHARE

Michael Cooke, the Executive Chef at Vergelegen Estate’s signature restaurant Camphors in Somerset West, has been selected as one of 14 highly acclaimed South African and international chefs (plus seven outstanding sommeliers) taking part in the charity initiative Chefs who Share.
Cooke and his peers have been allocated to seven teams (two chefs and a sommelier each) which will create culinary feasts, with outstanding wine, for a black tie gala dinner and art auction on Saturday 24 September in Johannesburg.
This event will be the grand culmination of a fund-raising week organised by Opulent Living – a magazine, events and travel brand. The charity initiative begins with a cocktail party and art preview evening, and also includes three dinners with an international chef. The aim is to raise funds for youth development in South Africa.
“The three previous events raised a total of R6,1 million and with the support of some of South Africa’s best chefs, various international Michelin Star chefs, outstanding sommeliers and the generosity of celebrated artists, we look forward to another unforgettable night,” said Barbara Lenhard and Florian Gast, the founders of the project. “With the funds raised we will be able to change the lives of a lot of children in South Africa.”
Cooke teams up with chef Chris Erasmus of Foliage in Franschhoek and Carl Habel, the head sommelier at Crystal Cruises Esprit, which offers yacht cruises for discerning world travellers.
“This is the first time that I am participating in the Chefs Who Share event,” said Cooke.  “Chris and I have already begun conversations about the courses that we’d like to do (we have four courses between us), and the initial planning for the dishes has begun. Once we have a concept of the dishes, then we’ll get in touch with Carl to start working on the wine pairings.
“I’ll be in Johannesburg from early Friday morning (23 September) and will be involved in some charity work that day, and then into the kitchen to start preparing for the big event the following night.”
Naturally, wines from Vergelegen should feature on the wine list. Virtually every wine released by the historic estate wins gold – frequently notching up higher scores than competitors from some of the world’s best-known and most venerable vineyards.
Cooke joined Camphors in 2014, after delighting diners as head chef at both La Colombe and the Greenhouse Restaurant at the Cellars-Hohenort hotel. Camphors, launched in 2012, has a formidable culinary reputation. After only a year of operation, it was awarded eighth place in the Top 10 Restaurants in South Africa, in the Eat Out awards 2013. It was also the regional winner – Wine Tourism Restaurant – in the 2014 Best of Wine Tourism Awards, Great Wine Capitals and in the 2015 list of Top 20 Restaurants in South Africa.

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CHEFS GO WILD FOR SEDUCTIVE NUTRITION

CHEFS GO WILD FOR SEDUCTIVE NUTRITION

The Unilever Food Solution’s global Seductive Nutrition campaign for healthy and nutritious dishes that taste and look great, is gaining traction in South Africa among customers and chefs alike – in a range of restaurants and other eating establishments.
The campaign, now in its fourth year, was launched following a study in 10 countries where 5 000 respondents were presented with the same healthy dish described on two menus, one neutrally and the other seductively. The overwhelming preference was for the seductive description.
Craig Elliott, Unilever Food Solutions’ executive chef, says the buy-in to the campaign has been extremely encouraging. “Healthier choices remain a leading consumer trend globally – but seldom at the expense of taste, which continues to be the leading factor in food choices. This is where Seductive Nutrition is winning fans – it’s all about taste and health.”
The latest Seductive Nutrition booklet, Edition 4, developed and produced by UFS, gives practical advice and guidance on developing menus to attract and entice old and new customers with healthier dishes, equal in taste, value for money, and as filling as more indulgent menu options. Explains Elliott, “With an increasing number of people living with high blood pressure, diabetes and life-threatening diseases, people are consciously trying to make healthier lifestyle choices every day with popular trends such as Banting and veganism. Serving customers their favourite meals with higher nutritional content, without compromising on their taste experience or the appetising presentation, is a responsibility that Unilever Food Solutions is committed to assisting chefs with.”
The booklet also features a range of healthy, delicious and visually appealing recipes developed by Unilever Food Solutions’ chefs and nutritionists for food service operators to use for their clientele. These include dishes such as Lamb Rogan Josh; Zesty lemon and herb crusted hake; Zucchini al forno; Roast beef with Yorkshire pudding and rosemary jus; Crispy salmon on rice noodle chicken stir-fry; Mildly spiced grilled chicken quarters; Hearty beef stew with butterbeans and veggies; Cream, spinach, mushroom and chicken mieliepap pie; Pan-fried herb fish cakes; and Baked meatballs in tomato concassé.
Jameela Davids of the Woolworths DC Montague Gardens catering team and her staff recently enjoyed chef training by UFS in Seductive Nutrition cooking. She says her team only uses the Seductive Nutrition menu selections and recipe books, “and our customers love the meals we provide!” Davids adds that the training has also improved cooking skills in the kitchen as well as health and safety behaviour in the kitchen.
Joey Hugo, manager of Tyger Valley Clinic Burgundy Rose Catering, and her team were also trained by UFS in Seductive Nutrition. “We used the recipe book and made some of the recipes – and they were winners. We’re now only using the Seductive Nutrition recipe books and staff and patients are praising the food. Even our diabetics can also eat many of the Seductive Nutrition meals.” She thanked the Unilever Food Solutions team for the effective training and for the positive contribution to their operations.
“We look forward to introducing our Seductive Nutrition meals to many more food service operators, who in turn will be in a position to meet the expectations of a growing number of health-centric customers.”
For a copy of the recipe booklet, contact hilary@rbmag.co.za.

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