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COOK LIKE A PRO WITH THE SOUS VIDE METHOD

THE SOUS VIDE METHOD

Introducing sous vide cooking! Literally translating from French to “warm bath”, sous vide cooking combines the mystery of the culinary arts with the science behind it to produce consistent, professional results without the need for prior training. So, how does it work?

Don’t let the fancy French name fool you, cooking food sous vide is much easier than you think. This practice has long been used in professional kitchens for preparing steak as well as a range of other meals. Basically, it involves cooking food in a vacuum-sealed bag submerged in water that is held at a constant temperature. This way moisture isn’t lost and the food cooks evenly in its own juices for the most succulent results.

The reason this method has been largely confined to fine dining kitchens is that sous vide equipment used to be very expensive and cumbersome, but now the technology has been simplified and adapted for commercial use. With a sous vide circulator and bath, you can bring the taste and skill of the best steakhouses to the comfort of your kitchen.

WHY TRY SOUS VIDE?

Sous vide results are simply just better. Thanks to a constant temperature, you will get an even cook throughout your product and because it’s vacuum-sealed, it retains all of its natural juices. It’s also healthier because it retains nutrients and leaner because you use less oil. Check these comparisons to see how sous vide lives up to traditional cooking methods.

As you can see from the sous vide salmon on the left it’s perfectly cooked from edge to edge. It also retains a beautiful translucent pink colour and a delicate, flaky texture. The traditional pan-cooked salmon on the right suffers from being overcooked due to the pan temperature being higher than the target temperature, resulting in a dry product.

The same can be said of the sous vide steak on the left. You can easily see how beautifully it’s been cooked from edge to edge, whereas the pan-cooked steak has overcooked edges. Another significant difference to note is that the volume and mass of the pan-cooked steak are severely diminished because of a loss of moisture.

You can even cook eggs sous vide style and again the results are phenomenally consistent. If you want a perfectly poached egg for every breakfast, you can easily do so with the precise cooking sous vide appliances offer you. To prepare food sous vide style, you’ll need a circulator, a warm bath, vacuum-sealable bags and some method to vacuum seal, like a vacuum sealing machine.

The first step of the process is vacuum sealing whatever it is you’re planning on cooking. Once, your product has been sealed, you can set the temperature and time on your sous vide circulator and bath. Simply pop the bag in the water, there is no need to check on the product as the circulator ensures that your product gets an even cook over consistent temperature. Once the cooking time has elapsed, remove the product from the bag and finish it off with a quick sear in the pan for that extra caramelised flavour.

BEST FOODS FOR SOUS VIDE

There are so many different types of food that are suitable to cook sous vide but some benefit more from the process than others. For instance, tougher cuts of meat completely transform when cooked sous vide. The process effectively breaks down the tough proteins to give you a super tender result. Below you will find a list of Core Catering Supplies’ favourite foods to cook sous vide.

FISH

The flesh of fish is delicate and easily overcooked, which makes it a perfect option to cook sous vide. The process allows you to retain the beautiful colours of your fish as well as its soft texture. Thanks to the precise cooking you can get from the sous vide method, you can cook fish more safely and more deliciously.

Fish and meat getting in vacuum-sealed bags.

STEAK

As we’ve mentioned, cooking steak perfectly can be tricky, but sous vide makes it so easy. The biggest problem with traditional cooking methods is that it easily dries it out your meat, however, because the sous vide method houses the steak in a vacuum-sealed container, it cooks in its own juices. You can even transform a cheaper, tougher cut of meat into a deliciously tender steak through sous vide cooking as it finely breaks down those tough proteins.

Steak in a vacuum-sealed bag getting prepared to be cooked sous vide.

VEGETABLES

The list of vegetables that you can cooks sous vide is near endless but the reasons behind the method are pretty consistent – health, flavour and texture. When you cook vegetables sous vide you retain their beneficial nutrients making the food healthier than traditional methods that can easily denature and diminish the nutritional value of vegetables. Root vegetables do particularly well following this method as well as artichokes, asparagus, green beans, broccoli, cauliflower, eggplants, Brussels sprouts, onions and fennel.

Vegetables in a vacuum-sealed bag.

TOP SOUS VIDE RECIPES

Now that you know a little bit more about sous vide, it’s time to try them out. What better way than through Core Catering Supplies’ favourite, tried and tested, sous vide recipes below:

Shrimp cooked sous vide.

SHRIMP

INGREDIENTS

  • 700g shrimp
  • 2.5ml baking soda
  • Salt
  • Olive oil (optional)
  • Aromatics such as garlic, shallots, tarragon and parsley (optional)

DIRECTIONS

Set your sous vide circulator and bath to your desire temperature. We recommend somewhere between 52°C to 60°C. The lower range gives you a semi-raw cook with a soft buttery texture while the higher range gives you a traditional poached texture.

Toss the shrimp, baking soda and salt together in a large bowl and vacuum-seal. If desired, you can add aromatics and olive oil for flavour.

Place in the preheated sous vide bath and cook for at least 15 minutes up to 1 hour.

Once cooked, remove from the bag and serve.

Steak cooked sous vide.

STEAK

INGREDIENTS

  • 1 steak
  • Salt and pepper
  • 2 fresh sprigs of thyme
  • 15ml canola oil
  • 15ml butter

DIRECTIONS

Preheat your sous vide circulator and bath to 54.4°C (this will give you a medium-rare cook) or another desired temperature.

Liberally season the steak on both sides with salt and pepper. Place a sprig of thyme on either side of the steak and vacuum-seal it in a vacuum-sealable bag.

Cook in the water bath for about 1 to 3 hours (depending on your preferred level of doneness).

Remove from the bath and let the steak rest for about 10-15 minutes. Then remove the steak from the bag and pat dry with a paper towel.

Finish off the steak by searing either side in a skillet with the canola oil for 30 to 40 seconds, using the butter as a basting throughout.

Cut and serve immediately.

Halibut cooked sous vide.

HALIBUT

INGREDIENTS

  • 4 halibut fillets
  • Salt and pepper
  • Fresh herbs like thyme, parsley or dill (optional)
  • Aromatics like shallots or grated citrus zest (optional)
  • 4 tablespoons unsalted butter, divided

DIRECTIONS

Season halibut with salt and pepper on either side. Place each portion in a single layer inside a vacuum-sealable bag along with desired aromatics, fresh herbs and some butter. Refrigerate for at least 30 minutes to overnight.

Preheat your sous vide circulator and bath to your desired temperature. We recommend somewhere between 49°C to 60°C for the best results.

Remove the bag from the fridge and vacuum-seal. Place it in the heated waterbath and cook for 30 to 45 minutes.

Once cooked, remove from the bag and pat it dry with a paper towel.

Finish off the halibut by searing one side in a skillet with the butter for 30 to 45 seconds. Flip over and sear the other side for 15 to 30 seconds.

Cut and serve immediately.

Pork chops cooked sous vide.

PORK CHOPS

INGREDIENTS

  • Porckchops
  • Salt and pepper
  • Fresh herbs like thyme (optional)
  • 15ml butter
  • 15ml canola oil

DIRECTIONS

Preheat your sous vide circulator and bath to your desired temperature. We recommend somewhere between 54°C to 71°C for the best results.

Season chops with salt and pepper and vacuum-seal them along with the fresh herbs in a vacuum-sealable bag.

Place the bag in the water bath and cook for 1 to 4 hours (depending on your preferred level of doneness).

Remove the pork from the bag and pat dry using paper towels.

Finish off the chops by searing either side in a skillet with the canola oil for 45 seconds, using the butter as a basting throughout.

Cut and serve immediately.

Asparagus cooked sous vide.

ASPARAGUS

INGREDIENTS

  • 1 bunch asparagus
  • Salt and pepper
  • 30ml olive oil or unsalted butter
  • Zest and juice of 1 lemon

DIRECTIONS

Preheat your sous vide circulator and bath to 82°C.

Wash and prepare the asparagus. Then place the whole bunch in a vacuum-sealable along with the olive oil and pepper, and vacuum-seal it.

Submerge in the water bath and cook for about 6 to 10 minutes depending on the thickness of the asparagus.

Once cooked, remove the asparagus from the bag and season with salt, zest and lemon juice.

Serve immediately.

CARAMEL FLAN

INGREDIENTS

  • 710ml whole cream milk
  • 415ml condensed milk
  • 4 eggs
  • 250ml granulated sugar
  • 125ml water

DIRECTIONS

First, prepare the caramel by mixing the sugar and water in a small saucepan over high heat, and bring to a boil. Reduce to a low-medium heat and simmer for 7 minutes until dark, golden brown.

Remove from heat and divide into 4 mason jars. Set aside and cool the caramel uncovered.

Then, prepare the flan by first boiling the milk over medium-low heat until it reduces by half. Once cooled, whisk it together with the condensed milk. Vacuum-seal the mixture in a vacuum-sealable bag and cook in your sous vide circulator and bath for 30 minutes at a preheated temperature of 63°C.

After cooking, open the bag, strain the contents and set it aside to cool.

Place the cooled contents in a mixing bowl and blend together with the eggs until fully combined. Remove any chalazae and firm yolk particles and pour the mixture into your caramel-filled mason jars.

Tightly seal the jars and place them directly in your sous vide circulator and bath for 45 minutes at a preheated temperature of 83°C.

Once cooked, unseal the mason jars and place them upside down on a plate. If the flan doesn’t slide out by itself, run a small knife along the inside of the jar to loosen it and voila, it’s ready to serve.

MORE FROM THE BLOG
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BRAHMAN HILLS

On the rolling hills of the KwaZulu-Natal midlands where the birds chirp louder and the air seems fresher lies the beautiful Brahman Hills Hotels and Cottages. This luxury destination is the perfect weekend getaway for those who want to trade the hustle of city life for a romantic nature-enveloped experience. With a world-class spa and four restaurants on the property, you are really spoiled for choice.

If a dreamy date is what you’re after, we recommend a visit to the 89 on Copper restaurant. Here you and your loved one can indulge in a delectable menu of mushroom veloute, ostrich fillet, lamb pot pie and more while sipping on complementary wines from SA’s best. With a menu to lust over in charming retro decor, you really can’t find a better spot for a treat during the month of love.

The view of the Midlands from Brahman Hills.
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ROCKETS JOHANNESBURG

Interior seating arrangement at Rockets.

Rockets isn’t your simple Friday night treat, it’s a lifestyle. At these booming restaurants, explosive flavours meet exceptional food with sensational skill. With four locations scattered across Joburg’s trendy neighbourhoods, there’s no excuse for skipping on these hotspots.

The interior scheme at Rockets.
  • A mural of a person at Rockets.
A fish dish at Rockets.

Whatever your mood, Rockets has something for you. From tantalizing tapas like truffle gnocchi and buttermilk fried chicken to classic mains like fillet medallions and pizza, everything on their menu is served with finesse and fine taste. But before you indulge on your meal, make sure to unwind at their chic cocktail bar with a drink or two.

A cocktail at Rockets.
The cocktail bar at Rockets.

Thanks to a kitchen equipped by Core Catering Supplies, Rockets consistently turn out quality meals and provide a full sensory experience where every detail is taken care of from their stylish interiors to their careful consideration of crockery.

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THE TWELVE APOSTLES

Win Big At The Twelve Apostles

Win a breakfast for 2 to the value of R1 000 at the 12 Apostles Hotel and Spa. All you need to do is check out with any online purchase over R300 and share an image of your invoice in the comments section of our 12 Apostles Breakfast post on our Facebook page. The lucky draw ends midnight 31st March. The winner will be announced on 2nd April.

The 12 Apostles Hotel and Spa, or 12A, as it’s commonly known, features the glitz and glam of world-class hospitality standards with stunning vistas of the Atlantic Ocean and Table Mountain, making it an unforgettable one-of-a-kind destination. 12A’s meticulous attention to detail, accented by Core Catering’s finest, will leave you and your date feeling like royalty.

SHOP NOW TO WIN!

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MARBLE, THE MEAT AND FLAME ENTHUSIASTS

The bar at the Marble restaurant.

Marble is a celebration of quintessential South African fare. It embodies our love of cooking with fire, a quality that makes our food culture so different from the rest of the world. Situated in the heart of the trendy Keyes Art Mile in Rosebank, Marble is one of Johannesburg’s most popular restaurants and usually booked up weeks in advance.

With a carefully curated menu of the finest cuts of meat and a kitchen equipped by Core Catering Supplies, Marble rightfully claims its spot as one of the best in South Africa.

The view at the Marble restaurant.
Head chef at Marble restaurant.

A collaboration between head chef David Higgs and restauranteur Gary Kyriacou, Marble gives Higgs the stage to showcase his innate cooking talent and passion for South African cuisine, to say its been well received is putting it lightly. Marble has in fact received unanimous acclaim from food critics the world over, becoming the recipient of a slew of awards including the Haute Grandeur Award for Best African Cuisine and Best Grill.

A bartender at Marble restaurant.
The Marble restaurant at night.
VISIT MARBLE RESTAURANT
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VALENTINE’S DAY DESTINATION

LOOKING FOR A ROMANTIC VALENTINE’S DAY DESTINATION?

We’ve got you covered. From dreamy dates overlooking the Atlantic Ocean to exceptional fine dining in the heart of Umhlanga, here are our top picks from around the country that set the mood for the month of love – all realised with the help of Core Catering Supplies’ top-of-the-line offerings. Get inspired below and find out how you can win a romantic date for 2 at some of South Africa’s most romantic date destinations.

CAPE TOWN

The Twelve Apostles

Located on the coast of Cape Town’s most iconic scenery, the 12 Apostles Hotel and Spa is the ideal destination for a luxuriously romantic sea-side soiree. 12A, as it’s commonly known, features the glitz and glam of world-class hospitality standards with stunning vistas of the Atlantic Ocean and Table Mountain, making it an unforgettable one-of-a-kind destination. Spend a resplendent afternoon with your loved one getting outdoor couples massages with lookouts of the sea whilst sipping on cocktails from 12A’s top-notch Azure bar. 12A’s meticulous attention to detail, accented by Core Catering’s finest, will leave you and your date feeling like royalty whichever way you choose to spend your day.

Celebrate the Month of Love with Core Catering Supplies

Win an unforgettable breakfast for 2 at The 12 Apostles Hotel and Spa to the value of R1000.

All Cape Town checkouts with a minimum order of R500 are automatically entered into our Month of Love raffle. Winners will be announced on the 28th of February so secure your entry today.

JOHANNESBURG

Pronto Italian Restaurant

Treat your date to the sumptuous romance of Italy this Valentine’s day at the infamous Pronto Italian Restaurant in Craighall Park. This award-winning eatery offers a precious selection of authentic Italian classics like arancini, penne salciccia and polenta con polpette excellently paired with an array of both local and international wines.

Even if you can’t make it for this Valentine’s Day, Pronto is the perfect venue for date night thanks to its warm, cozy atmosphere that makes you feel like you are dining in a real Sicilian home. So treat you and your loved one to precious Italian perfection at Pronto – you won’t be disappointed.

Celebrate the Month of Love with Core Catering Supplies

Win an unforgettable dinner for 2 at Pronto Italian Restaurant to the value of R1000.

All Johannesburg checkouts with a minimum order of R500 are automatically entered into our Month of Love raffle. Winners will be announced on the 28th of February so secure your entry today.

DURBAN

The Chef’s Table

In the heart of the Umhlanga village lies one of the finest eateries SA has to offer – The Chef’s Table. Since opening its doors in 2016, this restaurant has dominated the foodie scene, racking up award after award for exceptional food and service. Executive Chef Kayla-Ann Osborne describes the process behind her cooking as focusing on the natural flavours of produce and this philosophy can also be seen in the fine interiors and finishes that accent the space like handcrafted crockery, comfortable wooden seating and an exciting open-plan kitchen – realised with the help of Core Catering Supplies of course.

Take a trip to The Chef’s Table with your significant other during the month of love and indulge in the delights of Griqualand Beef Fillet, Caldhame Duck Breast, Pan-fried Dorado and the like. Round off your dinner with the exquisite and aptly named P.S. I Love You dessert, a dazzling offering of salted caramel, biscuit tuile, Valrhona dolce blond chocolate and vanilla ice cream, for a truly memorable experience.

Celebrate the Month of Love with Core Catering Supplies

Win an unforgettable dinner for 2 at The Chefs Table to the value of R1000.

All Durban checkouts with a minimum order of R500 are automatically entered into our Month of Love raffle. Winners will be announced on the 28th of February so secure your entry today.

HERMANUS

THE MARINE HOTEL

The ultimate romantic gateway awaits at the marvelous Marine Hotel in Hermanus. Thanks to its prime location on the cliffs of Hermanus, guests are treated to a phenomenal view of the Atlantic Ocean where whales frequent during the watching season. With a plethora of luxury amenities at your fingertips like The Carchele Beauty Spa, The Collection Boutique and 2 refreshing saltwater pools, there is never a dull moment at this sumptuous spot.

A definite highlight is the breakfast served at The Pavilion. Here guests are offered a mouthwatering buffet of fruit, freshly baked pastries, local cheeses, cold cuts and more in an edgy 1920s inspired dining room or one of two al fresco dining areas. An à la carte menu is also available with delicious offerings like Spanish Omelets, Berry Compote Waffles and French Toast with crispy bacon bits, maple syrup, cinnamon sugar and toasted pecan nuts.

Those with the taste for fine dining can indulge at the Marine Hotel’s phenomenal Origins Restaurant. With Head Chef Tronette Dippenaar at the helm, guests are treated to the impressive bounty of the Overberg. Seasonal produce and local flavours combine to create marvellous culinary creations that take inspiration from the earth.

KwaZulu-Natal

Woman in a jacuzzi looking at the Midlands view at Brahman Hills.

BRAHMAN HILLS

On the rolling hills of the KwaZulu-Natal midlands where the birds chirp louder and the air seems fresher lies the beautiful Brahman Hills Hotels and Cottages. This luxury destination is the perfect weekend getaway for those who want to trade the hustle of city life for a romantic nature-enveloped experience. With a world-class spa and four restaurants on the property, you are really spoiled for choice.

If a dreamy date is what you’re after, we recommend a visit to the 89 on Copper restaurant. Here you and your loved one can indulge in a delectable menu of mushroom veloute, ostrich fillet, lamb pot pie and more while sipping on complementary wines from SA’s best. With a menu to lust over in charming retro decor, you really can’t find a better spot for a treat during the month of love.

A pair of twin bathtubs at Brahman Hills.
The view of the Midlands from Brahman Hills.

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GET TO KNOW CHEFS

A chef in the process of plating.

The heart and soul of your kitchen is your team of chefs. They are the skilled people who assemble your establishment’s dishes with the utmost care and dedication. Most of us don’t get to look behind the counter to appreciate these masters of the culinary arts in action, which is unfortunate because there is so much more that goes into crafting the food on your plate than you may think. For starters, there isn’t just one chef who is responsible for your meal, rather the chances are that every component on your plate from the meat to the salad dressing has been made by a different chef with specific culinary expertise and each of these chefs have their own title and rank.

There is a long tradition associated with this profession that many of us don’t know about and if you want to assemble a well-working team of cooks and chefs for your business, you’ll need to know the difference between a sous chef and an executive chef as well as the difference between a saucier and a station chef. Luckily, we have put together this handy guide so that you can get to know chefs, what they do and, importantly, what they wear to get the job done.

What Are The Different Kinds Of Chefs?

The cook and chef profession is exceptionally diverse with a number of specialties existence. We’ve created a comprehensive list of the most common types of chefs you’ll encounter but remember not all kitchens will have the entire list in employment, for instance, if you’re running a smaller establishment, it might not be necessary to have all the chefs on the list below; however, formalising the responsibilities of your team according to this list will help you organise and manage a successful kitchen.

Executive Chef

This the boss of the kitchen. As the team leader, the executive chef does not necessarily do all the cooking, rather his or her job is one of oversight, making sure everything in the kitchen is running smoothly. Their responsibility also involves menu planning and experimenting with new dishes. For this reason, kitchens only have one executive chef.

Sous Chef

The sous chef is your executive chef’s right hand and if you have a particularly large kitchen, you may want to employ more than one. Their role in the kitchen is one of micromanaging, making sure every detail of each dish is perfectly prepared and ready for the table.

Pastry Chef

As the name implies, a pastry chef is in charge of pastries, bread and desserts. Naturally, pastry chefs require special training and will only be needed in your restaurant if you sell lots of baking goods and confectionery. Depending on the nature of your establishment, a pastry chef may assume the role of the executive chef.

Station Chef

A station chef usually only works in one part of the kitchen, for instance, the soup, salad or grill station. They work under the sous chef or executive chef to make sure all the food coming out of their station is of the topmost quality.

Saucier

A saucier’s sole responsibility is making and preparing sauces. Though it may seem strange to have a person like this in employment, some types of cuisine, particularly French, are all about the sauce. It is the component that pulls all the elements of the dish together, making a saucier absolutely necessary.

Fish, Vegetable And Meat Cook

We grouped these together because each of these cooks specialise in cooking the type of food they are named after. Fish cooks (poissoniers) specialise in seafood, vegetable cooks (entremetier) mostly prepare soups, vegetables, rice and the like, while meat cooks (rotisseurs) are the mastermind of meat.

Pantry Chef

The pantry chef’s responsibilities include all cold items from salads to cold sauces as well as making sure all dishes look presentable.

The Essentials Of A Professional Chef’s Uniform

A chef’s uniform is instantly recognisable. Normally, a person wearing all white with a double-breasted jacket and a mushroom-shaped hat give it away. But did you know that there are reasons and a pretty interesting history behind these garments?

The traditional professional chef uniform as we know it is because of a well-known mid-19th century French chef called Marie-Antoine Careme. He insisted that chefs must wear white because it symbolises cleanliness – vital in a professional kitchen. Marie-Antoine also created a system of hierarchy for chefs based on their uniform, for instance, the higher one’s hat, the higher your rank. It is rumored that Marie-Antione’s hat was 450mm high and needed cardboard to be kept upright.

These days black has also become a popular colour for chefs as it is more resistant to soiling. But for those traditionalists among us, the professional chef’s uniform has stayed pretty much the same for a very long time and for a good reason. Here’s why:

The Chef’s Hat

The chef’s hat is perhaps the most recognisable item of a professional chef’s uniform. Traditionally, the more pleats the hat has and the higher it stands shows the chef’s seniority, level of knowledge and expertise. Besides indicating the status of the chef, it also serves a practical purpose by preventing hair from falling into food as it’s prepared.

CHEF SCARF

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A white forage beanie chef hat.

FORAGE BEANIE CHEF HAT

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White mushroom chef hat.

MUSHROOM CHEF HAT

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The Chef’s Jacket

Chef jackets are all about functionality. They need to be made from tough, breathable material that insulates the chef from heat and any dangerous splashes. Wearing a long sleeve or short sleeve chef’s jacket comes down to a matter of personal taste. Short sleeves are cooler, while long sleeves are more protecting. Chef’s jackets are also double-breasted and reversible for extra insulation and to quickly flip over should the jacket become stained.

A white long chef jacket.

LONGSLEEVE CHEF JACKET

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A contrast long chef jacket.

CONTRAST LONG CHEF JACKET

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A mens short executive chef jacket.

SHORT SLEEVE CHEF JACKET

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The Chef’s Pants

Chef’s pants are long and baggy to assist with movement and protect against hot spills. The traditional chef’s trousers feature a two-toned, black and white pattern as it is believed this combination is best at hiding stains and dirt.

A pair of black pinstripe chef baggies.

BLACK PINSTRIPE CHEF BAGGIES

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A pair of black chef baggies.

BLACK CHEF BAGGIES

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A pair of blue check chef trousers

BLUE CHECK CHEF TROUSERS

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The Chef’s Apron

The chef’s apron is not part of a traditional chef’s uniform but these days they have become really popular as an added layer of protection from heat and stains. These aprons typically feature large pockets to enable the safe storage of essential kitchen tools.

FULL-LENGTH BIB APRON

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A white maxi apron.

WHITE MAXI APRON

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A mini white waiter apron.

MINI WHITE WAITER APRON

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The Chef’s Shoes

The two most important factors to consider when it comes to choosing chef shoes are comfort and safety. Professional chefs are on their feet for most of the day so they need well-fitting shoes that have good shock absorption. For this reason, many chefs love to wear Crocs – the ultimate in comfortable shoewear.

A pair of black Crocs.

BLACK BISTRO CROCS

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Now you’re ready to kit out your kitchen staff with some professional uniforms. Thanks to many years in the industry, Core Catering Supplies has compiled a great variety of chefwear to choose from including jackets, shoes, hats, trousers and more, ensuring your team looks neat, tidy and professional. Browse our collection online or for some personal assistance, contact us today and our experienced staff will help you with anything you may need.

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SEE YOUR TEA WITH OUR NEW GLASS TEAPOTS, CUPS AND MUGS

Enjoy the beautiful rich colour of tea through our transparent range of catering quality glass Teaware. Take your tea time to another sensory experience and up your hosting game. For an even better visual effect try out some of the fantastic floral teas from the East explained further below. 

FAST FACTS ON OUR GLASS POTS, CUPS AND MUGS

1. Can handle bigh temperatures 

The special glass material used to make our glass Teaware can handle high and sudden temperature changes.

2. Special feature-Non drip spout

Regular china or porcelain teapots often have dripping issues. Our blown glass teapots have special design-non drip spouts. 

3. Easy to see when your tea is ready

One of the benefits of a glass teapot is you can see if your tea is ready by looking at the colour of tea

12.  Glass teapots can be multi-functional

You can use glass teapots for many other things, such as an oil dispenser or vase for the living room. Get creative for limitless possibilities.

FLORAL TEAS FROM THE EAST

When it comes to tea, nothing is as beautiful or captivating as a pot of flowering tea. These dazzling teas have taken the world by storm with their beauteous bloom and intricate design.   Because tea culture originated in the East, many unique herbal teas are from there. Flowering tea is intricately stitched together using organic tea leaves interlaced with fragrant flowers . Available at most specialist shops.

Chrysanthemum Tea 

Chrysanthemums are flowering plants that originate in East Asia and can mainly be found in China. The entire flower is edible and their leaves are cultivated to make chrysanthemum tea because it has traditionally been seen as an anti-inflammatory herbal medicine. The best part of this tea is its delightful, floral aroma and delicate sweet flavour.

Sakurayu Tea

Sakurayu tea or cherry blossom tea is a unique tea originating in Japan and the main ingredient is, of course, beautiful cherry blossom petals. To produce this tea, the petals are first pickled in plum vinegar and salt, and then dried, stored and sealed. To brew the tea, you must first sprinkle a few of the dried petals into a cup of water. The petals will slowly unfurl and float to the surface. Steep the tea until its flavour reaches your desired taste. The flavour of the cherry blossom tea is an absolutely delicious balance between salty and sweet.

OTHER TYPES OF TEAS

Black Tea

Black tea is one of the world’s most popular drinks in the world, especially in Great Britain and Ireland. So much so that it is estimated that the British drink over 165 million cups of black tea every single day. Here in South Africa, we commonly refer to black tea as Ceylon tea or, more colloquially, normal tea. Because black tea has a slightly bitter and astringent taste, many people enjoy it with a small amount of milk and sugar. What makes black tea unique from other true teas is its lengthy production process. For instance, unlike green tea, black tea is prepared by drying the leaves in the sun before being heated. Research shows that black tea may reduce high blood pressure, lower the risk of type 2 diabetes and improve one’s cholesterol profile.

Green Tea

Green tea has its origin in China where it has been popular for millennia. These days, however, green tea has become popular in the West due to its many proven health benefits, which include reducing cancer risk, lowering blood pressure, reducing insulin resistance and increasing glycemic control. There are many different types of green tea on the market including the popular matcha, sencha and genmaicha – all exceptionally healthy in their truest form.

Oolong Tea

Oolong tea is also very popular in China and is almost like the middle man between green tea and black tea. Like black tea, it’s also oxidised during its production process. Depending on the degree of leaf oxidation, oolong tea may taste more like green tea or black tea. Because of this position, it contains the same polyphenols found in both types of tea giving you a mixture of both types’ health benefits like lowering blood-glucose levels and cholesterol.

Pu-erh Tea

Pu-erh tea is another one of the true teas but it’s also a fermented drink with a more bitter taste compared to standard tea. Much like kombucha, red wine and kimchi, pu-erh contains lots of live bacteria that are highly beneficial for your gut. During the production process, the tea leaves undergo microbial fermentation and because of this the tea continues to age and change even after drying the leaves. Pu-erh tea can be made from either black tea or green tea, but the most preferred type in China and the rest of the world is green pu-erh tea.

White Tea

White tea is like the polar opposite of black tea. Whereas black tea is the strongest of the teas, white tea is the mildest. This makes it a great option for those with a caffeine sensitivity because it contains about a quarter as much as a normal cup of coffee. White tea is made from the youngest tea leaves and it doesn’t undergo oxidation or rolling processes. Despite the differences between white tea and green tea, it carries the same nutritional profile and health benefits.

There you have it! Now you know everything you need to navigate the wonderful world of tea. Add a new twist to tea service with the help of Core Catering Supplies. We have a large collection of teapots, cups, saucers and tea accessories to make tea service easy and eye-catching. Shop our collection for the hospitality world’s leading brands and dazzle your guests with exceptional tea service.

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BRING THE SPARKLE TO CHAMPAGNE SERVICE

There is absolutely nothing more celebratory than a glass of champagne. The entire ritual, from the moment you pop the cork till the moment you pour, creates a level of excitement no other drink can match. With a variety of champagnes, MCCs and sparkling wines on the market from the sweet to the dry, there really is a bubbly for everyone. So why not take your champagne service to the next level?

In this comprehensive guide, we’ll show you how to bring show-stopping sparkle to champagne service. Ever seen a champagne tower and wanted to try it? Wondering how to pop a cork with a saber? These may seem difficult to do but they are in fact much simpler than you think. Discover these tricks of the trade and transform your next celebration into an unforgettable soiree.

Add The Sparkle In Sparkling Wine

If you’re looking for something a little simpler, there are several easy things you can do to make your champagne more special. Instead of pairing your bubbly with hor d’oeuvres, you can incorporate those flavours right in the glass. For example, you can add sugar to the edge of the glass for a pop of flavour or chill your drink with frozen berries for pops of sweetness. Just remember to only use ingredients that complement the flavour profile of your bubbly. In general, this means fruit, candy or any other sweets.

How To Build Your Own Champagne Tower

One of the most impressive and awe-inspiring tricks of the trade that really brings the wow-factor to any occasion is a champagne tower. A glass of bubbly by itself is already a cause for celebration but when served in a tower it takes to a whole new level of style and class. At first glance, this may seem like a difficult and possibly messy affair but if you follow our step-by-step guide, you’ll see how simple it really is.

Step 1 – Stock Up On Coupe Glasses

To create a tremendous tower, you will have to use identical coupe glasses. Champagne flutes won’t stack as easily and when it comes to pouring your bubbly, it’s a mess waiting to happen.

Step 2 – Construct The First Level

To construct the tower, you need to create squares that get successively smaller as the tower rises, for instance, the first level can be four by four glasses followed by the next level of three by three, the next two by two and the final, a single glass that sits at the top. Make sure that each glass is as close to the other glasses as possible. If this is done correctly, you should have a diamond shape in the middle of every four glasses touching. Also, it is vital that you build the tower on a sturdy surface unless you want bits of glass all over the floor.

Step 3 – Complete The Tower

After completing the first level, move on to the next. Place the centre of each glass’ stem directly in the centre of the diamond created by the touching glasses on the lower level. Continue following this process untill you have your single glass sitting at the top of the tower.

Step 4 – The Pouring

For the final step patience is key. Pop the cork of your favourite bubbly or, for something even more spectacular, saber the bottle (we’ll explain this terrific trick below) and slowly pour the champagne into the top glass of your tower. Overflow the glass with champagne so that it trickles down into the glasses below until all the glasses are filled. It takes about one bottle of bubbly to fill 5 glasses.

How To Saber Champagne

Sabering a bottle of champagne is a neat trick that is sure to leave your guests awestruck. This method of serving champagne dates back to the times of Napoleon’s crusades. After every victory his army would celebrate by drinking champagne, using the easiest method at hand – their swords. Daring but really not that dangerous, all you need to pull off a sabrage is a saber or dull knife.

Step 1 – Chill Your Champagne

Make sure to chill your bottle of champagne before you decide to open it. Glass becomes more brittle at cooler temperatures so it makes it much easier to open. Simply pop the bottle in the fridge to cool or put in a bucket of ice for about 10-15 minutes.

Step 2 – Ready The Bottle

Once chilled, you must remove the wire fastener and any foil that might be over the cork. Next, you must Locate the seam on your bottle, this is the line that runs down the side and it’s also the weakest part of the bottle.

Step 3 – Pop The Cork

Hold the bottle firmly at a 45-degree angle with the top of the bottle facing away from you and your guests. Using your other hand, place the knife flat against the bottle with the blunt edge facing the lip. Run the blade along the seam and then in a quick and firm motion thrust the blade forward up the seam toward the lip of the bottle – viola!

If your sabrage was successful, the cork should break off and champagne will spill out the opening. Make sure to pour a little of you bubbly out before serving guests so that no glass shards get in their drink.

Get To Know Champagne Glasses

Before we can get into the details of our service tricks, you’ll need to familiarise yourself with the different styles of champagne glasses we offer because some glasses are a better fit for certain feats. In general, you will find that the typical champagne glass features an elegant upright design with a narrow bowl to preserve carbonation and flavour – but there is more to it than that.

Champagne Flute

The champagne flute has a short to medium-length stem with a long, narrow, upright bowl. This shape helps to retain carbonation while the bead at the base prompts bubbles to gather and rise quickly. It is best suited for young sparkling wine or champagne, including Cava, Franciacorta, Prosecco, and Asti.

VINA CHAMPAGNE FLUTE
By Libbey

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PERCEPTION CHAMPAGNE FLUTE
By Libbey

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FORTIUS CHAMPAGNE GLASS
By Libbey

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Tulip-Shaped Glass

Best suited for young or mature champagne, like Cava, Franciacorta, Prosecco and Asti, the tulip wine glass has a slim base with a wider bowl that narrows towards the opening. The bead at the base makes bubbles rise, while the wideness allows room for flavour complexities to open up. Its narrower top prevents excess carbonation from escaping while directing aromas towards the tongue instead of up the nose.

MASTERPIECE GOLD LABEL PROSECCO GLASS
By Luigi Bormioli

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DIAMANTE CHAMPAGNE/PROSECCO GLASS
By Luigi Bormioli

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ATELIER CHAMPAGNE FLUTE
By Luigi Bormioli

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Coupe Glass

The vintage coupe glass is suited to sweet champagne, Cava, Franciacorta or Prosecco and can also be used to serve cocktails. It is a stemmed glass with a short, broad, shallow bowl. They were originally used during the roaring 20s to serve bubbly dessert champagne that was made with a heavy dosage of syrup. Its bowl enables the wine to come in contact with plenty of air and its unique shape allows you to create one of the most impressive champagne service feats – the champagne tower.

SPKSY COUPE GLASS
By Libbey

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VINTAGE 1924 COUPE GLASS
By Libbey

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PERCEPTION COUPE GLASS
By Libbey

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Ready to ramp up champagne service? Then Core Catering Supplies is the best place to start. We have an impressive range of classic and contemporary champagne glasses, bar accessories and whatever you may need for your bar. As the exclusive suppliers of Libbey glassware in South Africa, we bring the world’s best to your door. Revitalise your bar with our collection of premium products.