Author: Media Two
THE MOST AMAZING PLACES TO DINE
Proudly one of our clients, &BEYOND owns and operates 29 extraordinary lodges and camps in Africa and South America. They define luxury travel and also design personalised high-end tours in Africa, Asia and South America, offering discerning travellers a rare and exclusive experience of the world as it should be.
We take a look at some of their most amazing dining experiences….
Renowned for their exceptional accommodation in beautiful wilderness areas, &Beyond’s outstanding cuisine, friendly service and highly skilled guides mean that there are very few lodges of a higher standard.
&Beyond also strongly believes in giving back to the local communities, which it does by providing employment and land ownership opportunities as well as by building local schools and clinics. This philanthropic spirit has been recognized by numerous international hospitality and conservation awards. This company’s outstanding reputation is well deserved and has them firmly placed as market leaders in their industry.
AWARDS
ALL IMAGE CREDITS: &BEYOND
SHIFT ESPRESSO BAR
Shift Espresso Bar is the hip and cool coffee brand Capetonians love passionately. Spread across the city and in Stellenbosch these indie fashioned espresso bars offer a chilled atmosphere helping you get your coffee fix both on the go or chilling with friends. But it’s not just the coffee that has got the locals talking, it’s the fully licenced drinks offering and fresh and healthy food that is fast taking this brand to full on cult status!
Shift Espresso Bar began as an idea in the latter part of 2013. It is a family-owned business born out of a need for better service and product delivery around coffee in Cape Town. After a brush with crime, the Vigliotti family left their home in the Free State to start a new life in Cape Town. Luigi Vigliotti moved from Gauteng to keep closer ties with his family, and Shift Espresso Bar was born.
A brand-new concept with no conception of success other than its founders’ non-stop motivation and drive. Shift Espresso Bar came from the ‘shift’ in the family’s life and their subsequent lifestyle. A hard-working family that is unmoved by the negativity of those who perceive the brand as having no life span.
Shift Espresso Bar serves as a symbol that defies the norm. Whether it be coffee, food, service or experience, Shift Espresso Bar aims to be daring, bold and unashamed in all that is done.
Want to be part of the family? Shift Espresso Bar offers franchise opportunities, and who wouldn’t want to be part of this recipe for success. We look forward to seeing the brand continue to grow from strength to strength!
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The Necessary Accessory
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Summer Squash and Carrot Ribbons
Summer Squash and Carrot Ribbons
Ultra-thin ribbons of yellow summer squash, zucchini, and carrots make for a light and easy-to-make summer side dish.
INGREDIENTS:
2 small zucchini
2 small yellow summer squash
2 large carrots
24 large basil leaves
3 tbsp. white balsamic vinegar
2 tbsp. extra-virgin olive oil
1/4 tsp. anise seed
1/2 tsp. kosher salt
1/4 tsp. Freshly ground pepper
DIRECTIONS:
Trim ends of zucchini and squash. Using a vegetable peeler, shave each squash into long, wide, very thin strips. When you reach the centre of the squash where the seeds are, give the squash a quarter turn and continue slicing. Repeat on all four sides until all that’s left is the centre seed column. Shave the carrots in the same fashion.
Toss zucchini, squash, and carrot ribbons with basil in a large serving bowl. In a smaller bowl, whisk the vinegar, olive oil, anise seeds, salt, and pepper. Drizzle over vegetable ribbons and toss. Serve immediately.
Greek Stuffed Avocado
Greek Stuffed Avocado
These stuffed avocados make the classic salad a little more hearty, as well as perfectly portable, making them the ideal side serving. They also make the BEST take-to-work lunch, just make sure to squeeze a lemon over the cut avocados to prevent browning.
INGREDIENTS:
2 avocados, halved and pitted
8 cherry tomatoes, halved
2 tbsp. finely chopped red onion
2 tbsp. black olives, roughly chopped
1/2 Persian cucumber, cubed
1/4 c. feta, cubed
2 tsp. coarsely chopped fresh dill
2 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
Kosher salt
Freshly ground black pepper
DIRECTIONS:
In a medium bowl, toss together tomatoes, red onion, olives, cucumber, feta, dill, olive oil, and lemon juice. Season with salt and pepper.
Scoop out each avocado half, leaving about ½” border. Cut the removed avocado into bite-sized pieces and stir into prepared salad.
Fill each avocado half generously with Greek salad mixture and serve immediately.
Classic Bruschetta
Classic Bruschetta
Nothing screams summer quite like bruschetta. Be sure to rub the toasted bread with garlic for a kick of flavour. Top them with simple marinated tomatoes for the ultimate summer snack.
What kind of tomatoes? Juicy ones, yes. Even drier ones like roma are perfect. In fact, drying tomatoes a bit is key for bruschetta. What do we mean by drying, and why is it better? The key is to keep the toast like toast should be: Dry. When you use juicy tomatoes, you will no doubt get a powerful (and delicious) tomato result. But if the tomatoes are too wet, the toast will be soggy. The trick: Salt your tomatoes. After they have been diced, add them to a large strainer or colander over a bowl, and toss with some salt. Let sit 5 minutes. See what happens? Lots of liquid at the bottom of your bowl. While we hate throwing things away, that tomato juice is going to be (too?) salty to use for anything else.
INGREDIENTS:
FOR THE TOMATOES
4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 arge tomatoes, diced
1/4 c. thinly sliced basil
2 tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes
FOR THE BREAD
1 large baguette, sliced ¼” thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved
DIRECTIONS:
Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.
Meanwhile, toast bread: Preheat oven to 180 degrees. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
Spoon tomatoes on top of bread just before serving.
EMERALD RESORT & CASINO
HEPP MOVIE
HEPP: THE ART OF SERVICE
THE ART OF SERVICE
For more than 150 years, Hepp has been known for “The Art of Service”, with a goal of combining tradition and modernity, the timeless and the contemporary.The Hepp brand is one of the world’s leading names in refined tableware. As the inventor of hotel silver, Hepp is renowned for sophisticated product ranges and outstanding collaborative pieces with celebrated product designers. Since 1863, Hepp has made their name in the upmarket catering and hotel business, with form-perfect functionality, precision, and lasting appearance that is tried and testing in high-volume gastronomy and catering.
THE HISTORY
An exquisitely laid table without silverware: unthinkable. This was also what the brothers Carl and Otto Hepp thought when they founded their company in 1863 to provide exclusive gastronomy with sophisticated products of the best quality. Some of its first customers included the ocean fleet of the North German Lloyd and the famous Waldorf Astoria Hotel in New York.
As beautiful as the table compositions of pure silver have always been, they also have their pitfalls. Tableware and cutlery are much heavier and, as silver is a relatively soft material, more susceptible to scratches on the surface. The chemist Carl Hepp set a milestone in the history of exclusive gastronomy with the development of the process for silver-plating materials such as alpaca (and later stainless steel). This made the cutlery not only lighter, but also harder and more durable – perfect for use in the gastronomy world. The “Gebrüder Hepp 90” or “hotel silver” conquered the market and over time they replaced the products made of pure silver. So, it’s not for nothing that the Hepp brothers invented hotel silver.
There was huge demand right from the start. The name HEPP quickly established itself as an outfitter for upmarket houses, airlines and shipping companies around the globe – even back in the 19th century, the company had a considerable share of the export market. In 1916, the company changed hands for the first time: the Hepp brothers sold to their long-standing supplier Albert Lange for reasons of age. At the end of the 1920s, HEPP felt the full force of the world economic crisis. In 1931, the Frank family, owners of the Mitteldeutsche Metallwarenfabrik Glachau in Saxony, took over the company and led it out of the depression. However, shortly before the end of World War II the factory was completely destroyed. The reconstruction was only completed six years later, and the company recovered quickly – the economic upswing of the 1950s contributed to this. At the end of the 1970s, the Pforzheim factory halls became too small, so an extensive new building was erected in the neighbouring town of Birkenfeld, which Hepp moved into in 1980. In 1988, WMF AG recognised the potential of the brand and took the company into the group of companies.
Whether it was the world economic crisis or wars: thanks to loyal customers and a demanding repertoire, the company has always found its way back to its former glory. Today – more than 150 years after its foundation – awards such as the “German Design Award” honour the extraordinary design of HEPP. All in accordance with the commitment to “The Art of Service”. After all, it is an art to bring together tradition and modernity, the timeless and the contemporary. If you succeed, you don’t create an interchangeable look, instead you create a whole world of experience. The world of experience table culture, or: the HEPP world.
