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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 28^th 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 28^th 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 28^th 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

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 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-19^th 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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FORAGE BEANIE CHEF HAT

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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.

LONGSLEEVE CHEF JACKET

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CONTRAST LONG CHEF JACKET

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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.

BLACK PINSTRIPE CHEF BAGGIES

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BLACK CHEF BAGGIES

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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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WHITE MAXI APRON

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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.

BLACK BISTRO CROCS

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.

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.

As the most used items in your kitchen, cutlery needs to withstand the stresses of daily use. For this reason, you need to pick a set that is made from strong material like stainless steel.

Stainless steel cutlery is stain and rust-resistant. This is because its composition contains both chromium and nickel. These materials form a thin, invisible layer on the surface of the steel and protect it from a wide range of corrosion media. They not only strengthen your cutlery set but also protects it from discolouring and is the reason why stainless steel has such a long life-cycle.

For these reasons, stainless steel cutlery is the best option for regular use and the perfect choice for hospitality, catering and domestic use. If you invest in a quality stainless steel cutlery set, you will enjoy a range of durable items with an exceptionally long life cycle.

What You Will Find In Our Cutlery Collections

Though not necessarily needed for informal dining occasions, a complete stainless steel cutlery range is a fantastic investment for your hospitality future. This is because these sets generally contain everything you need to serve any dish from the exotic to the mundane. Below we describe and discuss the uses and appearance of these items so that you are fully equipped for any dining occasions and we’ll even show you how to set a formal dinner table in just a few steps.

How To Set A Table For A Formal Dinner

Table Fork

The table fork is your standard item of cutlery used to eat the main course. It measures at about 180mm in length and paired with the table knife or steak knife. They come in a variety of sizes such as the larger continental-style fork used for more formal settings.

Table Knife

This item of cutlery features a single cutting edge and a blunt end. They are your most typical knives found at the dinner table and are of moderate sharpness only because they are designed to cut through cooked and prepared food.

Dessert Fork

Not to be confused with the cake or pastry fork, the dessert fork measures at about 150 to 180mm and is slightly narrower than a table fork. Its specialised design features a left tine (prong) that is wider than the rest in order to provide more leverage in cutting firm desserts.

Dessert Knife

These knives are used during the dessert course and are typically smaller than a dinner knife coming in at about 200mm. Their unique feature is a narrow blade with a rounded or pointed tip. The round tip variety allows you to section soft deserts while the pointed tip style is better equipped for cutting through hard desserts.

Soup Spoon

The soup spoon is similar in size and shape as a tablespoon but the bowl is a little smaller and slightly tapers towards the tip. It also generally has a smaller handle than a tablespoon.

Pastry Fork

The pastry fork or cake fork is slightly shorter than the dessert fork, measuring in at about 130mm. Its specialised design features a notched left tine (prong) to provide extra leverage in cutting.

Dessert Spoon

The dessert spoon lies midway in length between the tablespoon and teaspoon at about 177mm long. It features an oval shape that holds just about two teaspoons of food. You will commonly find the dessert spoon in both formal and informal dining spaces.

Butter Knife

Butter knives feature a round point that prevents diners from tearing their bread when they spread butter. In very formal dining settings, a master butter knife is used to section and serve individual pats of butter to guests who then use their own butter knives for spreading.

Fish Knife

The fish knife features a specialised shape designed for eating fish. It has a wide 225mm long blade with a dull edge and a tip made with a notched point. This point is used to separate the skeleton from the body and easily lift the bones onto your plate.  

Steak Knife

These knives are, as the name implies, made for cutting steak. They normally feature serrated blades and are the only sharp knife typically found at the modern dinner table. Steak knives do however also come in a straight blade variety for cleaner cuts of food but these need to be sharpened more often.

Fish Fork

The fish fork measures at approximately 185 to 197mm in length. Its unique design has a wide left tine (prong) and an optional notch, which is grooved to fit over the bones of fish. These features provide extra leverage in separating fish from the body.

Snail Fork

One of the smaller forks at the table setting, the snail fork is approximately 115mm long and features two long, pointed tines (prongs). As the name implies these forks are used to eat snails prepared in both formal and informal dining settings.

Tablespoon

Tablespoons are the largest spoon used for eating. In general, tablespoons refer to serving spoons but in some places they are used for eating, these varieties usually hold about 7-14ml.

Soda Spoon

The soda spoon or iced tea spoon is used to stir cold beverages in tall glasses like iced coffee and iced tea. It is the longest spoon in a range of cutlery and features a small bowl with a long handle. The soda spoon is normally between 180 to 250mm in length

Teaspoon

The teaspoon is one of the shorter spoons in a cutlery set, measuring in at about 130mm. It is mostly used in informal dining to stir hot beverages, sip soup and eat solid food. It is also a common unit of measurement with a bowl volume of 5ml.

Coffee Spoon

The coffee spoon is very similar to the tradition teaspoon, it is just a little smaller. Its unique shape allows it to pair excellently with coffee cups.

How To Care For Stainless Steel Cutlery

So now that you have your cutlery set, you will need to know how to properly care for it in order to keep it in prime condition. Luckily, it really is quite simple. Here we’ll show you exactly what you need to do to get the most out of your brand new cutlery set.

Hand Washing

If you wash by hand, make sure to use warm, soapy water. Once washed, immediately rinse off in hot water and wipe dry with a soft, clean cloth. Do not soak your cutlery or leave unwashed overnight. Below are our top tips for hand washing stainless steel cutlery.

• Do not use a powder cleaner rather stick to a liquid or cream detergent
• Only use stainless steel cleaner for stubborn stains
• Rinse cutlery when in contact with salt or acids
• Do not use wire wool or other abrasive cleaners because they can scratch and remove the sheen from your cutlery

Dishwashing

If you are using a dishwasher, you will want to follow the instructions of your manufacturer carefully. Once the washing cycle has been completed, you should unpack and dry your items as soon as possible. If slight discolouration occurs due to hard water or certain foods, you can easily remove it by wiping the stain with lemon juice, vinegar or stainless steel cleaner. Below are our top tips for dishwashing stainless steel cutlery.

• Make sure the design of the cutlery is suitable for dishwashing
• Follow the instructions that come with your dishwasher
• Do not mix stainless steel and silver plated items in the same cycle
• Remove from the dishwasher as soon as possible

Buffing

If for some reason your stainless steel cutlery set does become stained, you can easily treat it by buffing it out with a simple steel buffing compound. Unlike silverware and other forms of cutlery, stainless steel does not require regular polishing because it won’t tarnish.

At Core Catering Supplies we have several ranges of stainless steel cutlery sets available. Each of our sets is made from hospitality-grade stainless steel and feature a long life cycle. You will find that each of our unique ranges includes a huge variety of items, allowing you to find exactly what you’re looking for and ensuring that it matches the rest of your set. Browse our complete cutlery sets from the casual to the creative below.