Author: Media Two

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WOMANS MONTHS FEATURE: JENNY MORRIS

As we celebrate woman’s month in South Africa we thought we would feature our favourite lady chef of them all, the one and only Jenny Morris.

Jenny earned her nickname, the Giggling Gourmet, for her cheeky laugh and saucy comments in the kitchen. She’s published six recipe books, opened two restaurants, taught hundreds of people how to win in the kitchen with delicious and simple dishes, cooked and travelled all over the world, became an international celebrity, endorsed major products (including ours), and shot five series for global channel The Food Network. 

Now this is girl power!

What hasn’t changed is that giggle, and she never misses an opportunity to make a naughty remark about anything related to food.

“‘Dinner’s ready’ is just another way of me saying I love you,” says Jenny. “That is why all of the recipes I create are truly from the heart and carefully curated to cook up your very own love affair that just draws in all the senses and the people you treasure most.”

Whatever the meal, Jenny’s quirky sense of humour and infectious laugh always takes the work out of cooking as she prepares and serves global recipes sprinkled with her own delicious versions of authentic South African flavour.

THIS GIRL GETS AROUND!

She has hosted two series for The Food Network, Jenny Morris Cooks Morocco and Jenny Morris Cooks the Riviera.

Most recently Jenny has co-starred with good friend and fellow Food Network star Reza Mahammad in Jenny and Reza’s Fabulous Food Academy. Friends from the moment they met, Jenny and Reza combine their extraordinary knowledge and passion for food by opening the doors of their Food Academy. Jenny and Reza teach six would-be chefs to create a delicious feast, along the way passing on inspired hints, tips and techniques on how to cook like a professional, their aim is to demonstrate that with a little know how all of us can produce delicious food.

And as well as her global television presence she is never too far from us on our local screens too. She has been a judge on the extremely successful, fast-paced culinary game show, Chopped South Africa, and is a regular feature on the Expresso Morning Show and many more.

10 FAST FACTS ON JENNY

1. Jenny was born in Durban, South Africa.


2. She currently lives in Cape Town, South Africa.


3. Jenny started cooking for friends from her home – it soon grew into something bigger than she anticipated and she turned it into a business.


4. Jenny Morris – AKA The Giggling Gourmet – is one of South Africa’s most-loved, highly trusted food personalities and ‘flavourologists’.


5. Jenny sings and dances while she cooks.


6. Jenny is a Food Network celebrity chef, presenter, judge and ambassador.


7. She’s cooked for Prince Charles and his 600 guests.


8. Jenny lives by the following quote: “Do unto others as you would have them do unto you.”


9. Her favourite colour is orange.


10. Jenny has her own brands which include: Jenny Morris pasta, Jenny Morris artisanal wooden products and Jenny Morris wines, among others.

We think you are just fantastic Jenny! Carry on inspiring us by being the great woman that you are!

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ONE MILLION SEATS PROTEST – IN PICTURES

The restaurant and tourism sector stood in solidarity around South Africa last week to protest thousands of job losses caused by Lockdown, the 9pm curfew, the ban on alcohol, and delays in UIF pay-outs.

The unreasonably stringent and extremely confusing Lockdown regulations have the Industry on its knees. Many restaurants have had to close their doors permanently. Those that are limping ahead in an effort to survive, have had to lay off many staff. For several weeks, the industry has been at loggerheads with government, particularly over the banning of alcohol, which forms a crucial part of their revenue.

“Considering the ban on alcohol sales and on-site consumption at restaurants, we are demanding a rebate of liquor licence fees.”

Restaurant Association of South Africa

“Without immediate action, these losses are likely to be permanent”

The Restaurant Collective

“Up to 70% of jobs may have already been lost in the industry.”

Restaurant Association of South Africa

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SURVIVE WINTER WITH WARM GLUHWEIN

With temperatures plummeting around S.A why not look to the people who survive the coldest winters for survival tricks? The best one according to Germans, Swedes, Norwegians, Finns, and Danes? Gluhwein, which literally translates to glow-wine, because of how you feel after you’ve been drinking it. What a brilliant idea!

Gluhwein is traditionally served at stalls at Christmas markets to keep people warm as they shop and socialize. Germans tend to keep it pretty basic, but you can experiment and add cardamom, vanilla, ginger, or even black pepper. In the Nordic countries, they add blanched almonds and raisins to their gløgg.

TOP CORE TIPS

Mulling wine is not exactly rocket science as you will see in the recipes further below, but keep these Tips in mind: 

Do not let the wine boil or you will boil off the alcohol! So clearly we have placed this Tip at the top of our list!  Let it heat gently for about 20 minutes before serving.

Any dry red wine will work. It’s also not worth spending a ton of money on the wine here. You can even blend Reds together

If you really want to Glow add the optional Schuss, or shot of hard liquor.

SHOP THE GLASSES YOU NEED

RECIPE: GERMAN GLUHWEIN

INGREDIENTS:

1/2 medium orange

3/4 cup water

1/4 cup granulated sugar

20  whole cloves

2 cinnamon sticks

2 whole star anise

1 (750-milliliter) bottle dry red wine

Rum or amaretto, for serving (optional)

INSTRUCTIONS:

1. Using a vegetable peeler, remove the zest from the orange in wide strips, taking care to avoid the white pith; set aside. Juice the orange and set the juice aside.

2. Combine the water and sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add the cloves, cinnamon, star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute.

3. Reduce the heat further and add the wine. Let it barely simmer for at least 20 minutes but up to a few hours. Keep an eye out so that it doesn’t reach a full simmer.

4. Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.

RECIPE: AUSTRIAN GLUHWEIN

INGREDIENTS:

1 orange sliced

1 cup whole fresh cranberries

2 cinnamon sticks

20 whole cloves

5 star anise

1 750ml bottle of dry red wine

2 shots of Rum/Amaretto

INSTRUCTIONS:

1. Combine all ingredients in a medium pot over low heat on the stove.

2. Allow the mulled wine to slowly heat for about 20 minutes until it is simmering.

3. It is important that you do not allow your mulled wine to boil or the alcohol will be boiled off.

4. Once you are done simmering your mulled wine, strain liquid through a strainer and serve in a wine glass or mug while hot. 

5. If serving at a party you can keep your mulled wine hot by storing it in a thermos or simply reheating it as needed on the stove.

DRINK. KEEP WARM. AND ENJOY!

SHOP THE GLASSES YOU NEED
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A SOUTH AFRICAN ICON OF SUCCESS RETIRES

Spur Corporation CEO Pierre van Tonder is stepping down after 24 years at the helm. Van Tonder was still in school when he took on his first job as a waiter to earn extra money. He joined Spur in 1982 as a junior restaurant manager and became CEO in 1996. 

Under van Tonder’s leadership, Spur expanded its brand portfolio to include Italian food chain Panarottis, burger joint Roco Mamas, steak restaurant The Hussar Grill and seafood restaurant John Dory’s. It now boasts more than 640 restaurants around the world.

The Spur Group is a true South African Success story and shows the limitless possibilties that can be achieved by the determination of our industry. Van Tonder has become an icon of success and is much respected for his hands on business acumen.

He credits his success to his invaluable experience gained by working the restaurant floor from a young age and the people in his team.

FROM THE MAN HIMSELF

 “I was fortunate enough to join Spur at a very young age. I learnt from the back door to the front door. If you do not understand the restaurant floor you will be making the wrong management decisions.” 

“One of the most valuable lessons I learnt in my business career is to always to listen to the opinion of other people – whether you agree or disagree.”

“People are very important to your learning process, especially the team members you work with within your company.”

“If you do not look at the technology platform and think of how to do business differently, I think you are going to be left behind.”

The 61-year-old will leave a legacy of success behind him and has no plans to settle down just yet. We wish him well and look forward to seeing his future endeavours.

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A NATIONAL TREASURE

Occupying a majestic location on the Umhlanga beachfront in KwaZulu-Natal province, The Oyster Box is one of South Africa’s most celebrated hotels, as famous for its remarkable coastal views as the understated luxury and gracious hospitality that have become the hallmarks of this cherished seaside destination.

Set just 15 minutes’ drive from King Shaka International Airport, The Oyster Box offers an array of individually decorated rooms and suites, an award-winning spa set amid tropical gardens, and a mouth-watering menu of restaurants and bars.

The Oyster Box is famous for the creative seasonal cuisine that takes its cue from both the surrounding coastline and local cultures. Seafood is a signature and the Curry Buffet at the Ocean Terrace is legendary, while the spectacular breakfast guarantees an inspiring start to your day.

Tyler Liebenberg, acting general manager of The Oyster Box, was delighted saying, “The Oyster Box is incredibly proud to be able to carry the flag for South Africa and Africa at this year’s award.” 

It comes at a significant time for the owner, The Red Carnation Hotel Collection, which celebrates its own milestone in 2020, with 100 years in hospitality. With its roots firmly in South Africa, the group now encompasses 20 hotels worldwide including The Twelve Apostle’s Hotel in Cape Town and Bushman’s Kloof Wilderness Reserve in the Cederberg. 

The pool at The Oyster Box with stunning views of the beach and the Indian Ocean.
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JUICE YOUR WAY TO HEALTH: INTRODUCING KUVINGS

The Kuvings brand is loved by health conscious people throughout the world.  Their motto: To continue innovating and making healthy living more efficient, convenient and delicious. And this certainly sums them up. This German brand sets the standard in juicing technology, with superior quality products that are easy and efficient to use.

DOMESTIC OR COMMERCIAL USE

Core Catering Supplies is proud to offer both Commercial and Domestic use Kuvings Juicers. Each comes with a 10 year warranty on the motor and 1 year on parts. Over many years these Juicers have proved their durability and reliability.

With over 1,400 patents and a string of Awards, Kuvings Juicers are the undisputed leaders in Juicing.

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TOP KITCHEN STORAGE IDEAS

Wouldn’t it be nice to have a highly organised kitchen where every gadget, appliance, and utensil has a dedicated—and convenient—home?  We’re talking hidden drawers, cool compartments, and custom cabinets galore. Here are our all-time favourites, bookmarked (and never forgotten)….

Hidden extra prep surface when you need

It looks like merely another drawer, but it’s really a pull-out island extension. Simply genius! This extendable counter is mounted on wheels, allowing you to drag out when you need more counter space. 

A Pull-Out cutting board above the bin

No need to find a storage spot for this cutting board—it slides right back into the counter. Plus, as a bonus, it’s situated right above a pull-out bin, so you can simply scoot any waist easily away. There’s even a spot behind the bin where you can store spare bags. Now that’s a thoughtful design!

Convenient compartments for spices

If counter clutter irks you, chances are you want to tuck spices, oils, and other cooking supplies away in a cupboard. However, these items get used so frequently, so it’s a pain to have to dig them out regularly. The solution? These awesome hidden compartments behind the counter, which blend in perfectly with the backsplash. Now you see ’em, now you don’t.

A cabinet for awkward-shaped utensils

This cool slide-out cabinet takes the place of that skinny cabinet beside the oven and features several containers to hold cooking spoons, spatulas, whisks, and other awkward cooking implements that don’t lend themselves to flat storage.

Hidden compartments in unused Areas

Instead of putting your dirty sponges on display for the whole world to see, you can tuck them away in this sneaky compartment. The pull-down panel is equipped with plastic tubs that are ideal for stashing cleaning supplies like sponges, scrub brushes, and more, and it will help keep your counters clutter-free.

Use command hooks to hang pot lids on cabinet doors

An avalanche of pot lids is never fun. Keep them all in place (on the back of cabinet doors) with a few Command hooks. It’s quick and easy to do and it’s a totally custom solution

Upcycle your egg crates

When you’re done with a carton, separate the top and bottom and use one to line the bottom of the shelf on your fridge’s door, then store condiments mouth-side down.

A special drawer just for pot lids

We know that you are not supposed to stack your pots and pans, but most people do. However, the one issue is that there’s no good way to store their lids. Enter, the lid drawer. This ingenious shallow drawer is the perfect spot to stash all sorts of pot and pan lids for easy access.

Under-The-Sink drawer

Most homes have a cabinet under the sink. But instead of wrestling to get bottles of cleaning solution out from behind the sink’s pipes, you could just slide the whole drawer out to access whatever it is you need. 

Home for unwieldy baking trays

If you have an impressive collection of baking gear, this custom drawer is the perfect place to store pans, trays, and racks of all shapes and sizes. It takes up the whole depth of the counter, so you can even fit large cutting boards and baking sheets into its built-in slots. Just like that, you’ll never have to struggle with unwieldy stacks of baking trays to find the one you need.

Move your jars up

It couldn’t be simpler and you will wonder why you never thought of this before. Affix your jar lids under your cupboards and voila! More kitchen counter space

“Toekick” drawers for pans and platters

These drawers are hidden in a typically wasted space: The baseboard under your kitchen counters, and their slim design is ideal for storing baking sheets, platters, and other thin items. Plus, the best part is that they’re push-activated, so you can open them with your feet! 

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TOP COVID TIPS FOR RESTAURANTS – STOP THE SPREAD

In the current situation of maximum hygiene requirements due to COVID-19, it is necessary to incorporate stringent preventative measures. As South Africa’s largest Catering Supplies Company we are here to help, and have extended our range with products you can rely on to get you through this challenging time.

Here are our Top COVID Tips…

PREVENTATIVE MEASURES WHEN FOOD IS RECEIVED 

  • Remove the packaging of the raw materials received (cardboard box, plastic bag) whether or not the food is packed inside. This packaging is the outermost wrapping, used during distribution and transport. 
  • Packaging that cannot be removed and that has been in contact with the exterior during the delivery process should be disinfected. 
  • In the case of fresh produce, such as vegetables, swap the supplier’s container for a clean, disinfected container in the reception zone. 
  • Delivery notes should be left on the table to avoid contact with the supplier and should always remain in this reception zone.
  • All devices that are used (thermometers, pens, etc.) should always be used preferably by the same person. If they are shared, they should be disinfected after each use.
  •  After receiving and /or handling packages /orders the receiving zone should be cleaned and disinfected and staff must wash their hands with a disinfectant soap and water.
  • All foods received must be checked to ensure that the containers and packaging are intact, the food temperature is correct, food labelling and shelf-life is correct, it has been transported in adequate hygiene conditions and that the delivery notes are correct.
  • Before the products received are changed to the establishment’s own containers, check that they are clean and have been disinfected. 

PREVENTATIVE MEASURES DURING FOOD PREPARATION

  • Food handling staff must use a face mask when handling food that is served raw and when plating up food. Also, when the activity he/she is carrying out does not allow physical distancing between other people, a face mask must be worn. 
  •  Protect all utensils that are going to be in contact with raw foods, that are not going to undergo heat treatment, from environmental exposure. 
  • Protect all foods until they are processed. 
  • Once cooked, protect foods until plating up. 
  • Protect cold dishes using lids, plate covers, transparent film, aluminium foil, etc. and keep them refrigerated until they are served. 

PREVENTIVE CLEANING MEASURES 

  • Reinforce hygiene practices among staff. 
  • Step up cleaning and disinfecting processes of the facilities, equipment and surfaces, utensils, and food containers. 
  • Protect kitchenware and kitchen utensils from environmental exposure. 
  •  The World Health Organization reports that deep cleaning of environmental surfaces with water and detergent and the application of commonly used disinfectants (such as sodium hypochlorite: bleach) are sufficiently effective procedures. 
  • Disinfection of surfaces can be carried out with different products. To disinfect surfaces effectively you can use: 62-71% ethanol, 0.5% hydrogen peroxide, 0.1% sodium hypochlorite (bleach) for 1 minute. Other biocidal agents such as 0.05-0.2% benzalkonium chloride or 0.02% chlorhexadine diglutonate are less effective . 
  • In the case of stainless steel surfaces such as tables, supports and machinery, the recommendation is to use chlorine-free disinfectants, such as peroxide or phenol disinfectants or any of the virucide products since bleach attacks this material when the surface has a scratch or crack. 
  • For surfaces that are going to come into contact with food, use specific disinfectants for food-contact surfaces and materials. 
  • To ensure effective disinfection follow the manufacturer’s indications (always keep technical data sheets). 
  • Do not mix disinfectants as this may result in toxic effects. 
  • Check the correct functioning of the dishwasher, particularly washing temperatures, as well as the correct doses of chemical cleaning and disinfecting products. Kitchen utensils should preferably be washed in the dishwasher at rinsing cycles that reach a temperature of 80 °C
  • All tableware, cutlery, glassware, and kitchen utensils should be washed preferably in the dishwasher, including items that have not be used (they may have been in contact with a user). 
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Win a 6 Piece Chef Knife Set

WIN !

WIN A PROFESSIONAL CHEF KNIFE SET

Up your game with this ultra slick, ultra sharp, top quality knife set valued at R1 200. It has everything you need to master all food types and comes in a stylish easy to use case. This Grunter Knife set consists of: 1X Butchers Knife, 1X Boning Broad Knife, 1X Salmon/Ham Slicer, 1X Bread Knife, 1X Cooks Knife and 1X Paring Knife.

Simply register below. Winners will be announced end July.

It’s never been easier to Win with Core!

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Win a 6 Piece Professional Knife Set

WIN !

A 6 PIECE PROFFESIONAL KNIFE SET

Up your game with this ultra slick, ultra sharp, top quality knife set valued at R1 200. It has everything you need to master all food types and comes in a stylish easy to use case. This Gunter Knife set consist of: 1X Butchers Knife, 1X Boning Broad Knife, 1X Salmon/Ham Slicer, 1X Bread Knife, 1X Cooks Knife and 1X Paring Knife.

Simply register below. Winners will be announced end July.

It’s never been easier to Win with Core!

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MAKE A DIFFERENCE: ECO FRIENDLY TAKEOUT PACKAGING

The restaurant industry is a market very much driven by trends and customer demand. As the number of people ordering their food for takeout is on the rise, so are concerns about sustainability and the impact of takeout packaging on the environment. As South Africa’s largest Catering Supplies Company, we have risen to the challenge by offering premium eco-friendly solutions.

The inevitable truth is that with thousands of tonnes of plastic filling the world’s oceans, the need for eco-friendly, sustainable packaging is significant. Restaurants prepared to go the extra mile will not only stand out from their competitors. A whole new segment of customers is ready to rally behind those businesses that show they’re devoted to making a change.

We offer packaging that is …

What Materials Make Eco Packaging?

Eco packaging is largely eco because of the materials that are used to make it. As our material life cycles below show, most of our materials are renewable so they don’t ever have to run out. They typically start life as a plant and can end their lives as compost feeding and enabling new plants to grow. The main Eco Friendly materials are…

Sugar Bagasse

Sugar bagasse is a fibrous biodegradable material which comes from the reeds of sugar canes. Bagasse makes an excellent substitute for polystyrene foam which is often used to make conventional fast food takeaway packaging and takes many years to break down. 

PLA

PLA stands for “Polylactic Acid” and is a biodegradable plastic derived from corn starch. This material makes a fantastic alternative to conventional plastics which can take many hundreds of years to break down. Because PLA bioplastic is made from plants which are a renewable resource, by using this bioplastic we are reducing our dependence on finite resources such as petroleum oil. 

3 FAST TIPS TO REDUCE WAIST

As well as using our Biodegradable products try these tips to reduce waist and save costs:

1. Restaurants often include (plastic) utensils, straws and napkins in their deliveries. Customers who are eating their meals at home most definitely don’t need all this. 

2. Stop automatically adding handfuls of tomato sauce, soy sauce or other packets of condiments to your takeout. It’s better to ask the customer whether they even need or want condiments and, if so, use them in bulk.

3. Your take away food has more than likely been ordered through your online menu, which means your customers found you online. There is therefore no need to put a paper menu in your delivery meal. 

Considering how to reduce waste and improve sustainability is a topic close to a significant part of your current and future clientele. It also provides an excellent opportunity to make your restaurant stand out from the crowd and build a long-lasting relationship with your customers. Take a look at the details on each of our Packaging products online listing their material composition or contact us now for more information.