Petri Hendrikz owns three successful restaurants in Hermanus. Each with its own unique theme, menu and vibe. The one constant however is that they all share the acclaimed restauranteur’s same recipe for success. Next time you visit this beautiful seaside town be sure to enjoy one (or all) of his famous restaurants.

Pear Tree Restaurant has become a firm favourite of visitors and locals alike. With a focus on fresh, modern dishes and a wide ranging menu including many seafood, vegetarian and vegan options, Pear Tree offers casual dining with food that surpasses expectations.

Located on the Village Square in the busy centre of Hermanus, you can enjoy the sea air and beautiful views over Walker Bay at their alfresco tables.

The one dish you must definitely try is their delicious Pear Pan Cotta. This is their signature dish for good reason. When Petri worked in the UK he found colleagues who couldn’t pronounce his name. They then nicknamed him “Pear Tree”. Shaped like a pear, it’s bright green on the outside with a sweet vanilla centre, and served with pear gel and a chocolate crunch. 

Another dish to try is their best selling Sushi Calamari: Salmon sushi stuffed into Patagonian calamari tubes ( known for its tenderness and flavour). It is served with sriracha mayo and topped with an Asian dressing. It’s ideal to snack on while looking out over the bay, where you might spot whales in season.

Just outside Hermanus, Milk on the Beach is situated on the Onrus River Estuary with panoramic views of the beach. They offer only the freshest sushi, seafood and more. Downstairs is their Waffle Shack serving waffles, hotdogs, ice cream, cocktails and ice cold beers. You’ll feel like a kid again with a variety of toppings to add to your waffle!

No visit to Onrus beach is complete without a stop at this famous restaurant!

This is a steakhouse, wine bar and craft beer spot situated in the Village Square on the famous Hermanus waterfront. Unlike the old school pubs one would usually find, Char’d has taken on a much more modern approach. While meat eaters have come to accept the view that a good steak has to be one of the traditionally tender and juicy cuts, at Char’d the emphasis is on unusual and innovative cuts of beef as well as the old time classics.

Supplied by artisan butchers who are following the modern global trend to utilise as much of the carcass as possible, these new wave, alternative cuts are no longer flying under the radar and are presenting diners with a whole new culinary experience.

Petri and his team tasted all kinds of beef – from Sussex and Black Angus to Wagyu – before deciding on Bovelder cows (“one of the best beef breeds in the country” for their yield and flavour, according to Farmers Weekly). 

The cows are free range, hormone-free and grain-finished, which improves the quality and taste of the steak. 

“We’re 100% in control of every cut from start to finish. We use the whole animal, from rendering the fat to using bones in sauces. And we brush the steak with fat afterwards so it gives you a full beefy taste,” says Petri. 

There’s plenty on the menu that’s familiar, too. A popular dish is their smokey mac and cheese with brisket and they have a range of tasty flame grilled burgers.

If you are a meat lover – you have found paradise!

Core Catering Supplies recently sponsored two notable Golf Days—one in Johannesburg and one in Cape Town—reflecting our dedication to supporting a hospitality industry association and raising awareness for an organisation that is close to our heart.

FEDHASA Golf Day at Dainfern Golf Club

In Johannesburg, Core proudly sponsored the FEDHASA inland Golf Day at the renowned Dainfern Golf Club, a key event on the inland hospitality industry calendar. FEDHASA, as the Federated Hospitality Association of South Africa, provides essential support, resources, and advocacy for the hospitality sector. It is a cornerstone organization for many of Core’s clients and partners, helping the industry navigate challenges and opportunities.

Sponsoring this event underscores our commitment to supporting the sector’s growth. FEDHASA offers vital services like industry representation, training initiatives, and fostering a strong sense of community within the sector—critical for long-term success. For Core, this event went beyond networking; it was about contributing to FEDHASA’s broader mission of strengthening South Africa’s hospitality industry. By supporting this key association, we help empower our clients with the solutions and expertise they need to thrive in an ever-evolving market.

Enable Centre Golf Day in Cape Town

In Cape Town, Core was honoured to sponsor the Enable Centre Golf Day, supporting the centre’s essential work in providing rehabilitation services to individuals with neurological and orthopedic conditions. Located in the Southern Suburbs of Cape Town, the Enable Centre is a leading outpatient facility offering a wide range of physical and cognitive therapies, aiming to improve the lives of those with disabilities. The centre plays a crucial role in bridging the gap between public and private healthcare through initiatives like the Equal Access Programme, which ensures that rehabilitation services are accessible to underprivileged communities.

These two golf events exemplify how Core Catering Supplies strives to give back to the community and the industry. By supporting these initiatives, we are not only enhancing social impact, but also empowering our teams and branches to participate in events that promote both business development and meaningful relationships.

Beyond our financial sponsorship, Core remains committed to promoting accessibility within the hospitality and retail sectors. Many of our retail stores are wheelchair-accessible, and we offer online shopping options for customers who are unable to visit in person. Supporting organisations like the Enable Centre aligns with our mission of fostering inclusivity, ensuring that our spaces and services are welcoming to everyone. After all, hospitality is about welcoming all guests.

At Core, we remain committed to building a responsible and inclusive future for the hospitality sector, and these golf days are just one way we continue to support this vision.

Read more about Inclusivity in the Tourism Sector.

By Claire McGuinness – Core Catering Brand and Business Development, Southern Africa

Recently, I had the pleasure of visiting Stoke-on-Trent, England affectionately known as “The Potteries,” for a deeper look into the rich ceramic history of this iconic British town. For centuries, Stoke-on-Trent has been considered the ceramics capital of the world, and my visit to Steelite International, one of Core Catering’s exclusive partners, was a fantastic opportunity to explore the birthplace of some of the finest tableware used in hospitality today and to meet the people who are involved in each aspect of the Steelite business.

Stoke-on-Trent earned its reputation as a ceramics hub due to the abundance of natural resources in the area—particularly clay and coal, which fueled both the kilns and the rise of a booming pottery industry in the 18th century. The Trent and Mersey Canal, running through the town, played a key role in transporting materials and products, connecting Stoke’s ceramics to national and international markets. Today, the town’s legacy endures, with a number of leading manufacturers still producing world-renowned ceramics here.

My first stop was the Potteries Museum, where I immersed myself in the historical journey of ceramics, from local artisanal roots to global styles. Stoke’s pottery industry is famous for pioneering techniques and exquisite craftsmanship, and this was a great prelude to my visit to Steelite.

Steelite International is a standout company in Stoke’s ceramics landscape, combining tradition with innovation. Known for their alumina-strengthened vitreous tableware, they produce over half a million pieces every week, serving the global hospitality sector. Sustainability is at the heart of their operations, with Steelite employing ISO 14001-certified environmental management systems to reduce energy consumption and waste. They also utilize recyclable materials, reflecting their commitment to environmentally responsible manufacturing.

Steelite acquired Williams Edwards Ltd, who are renowned for their design and production of bespoke
chinaware for luxury hotels, restaurants, and retailers worldwide. This one brand now sits alongside multiple others and creates a comprehensive range of premium products to choose from.

Walking around Steelite’s vast facilities, I saw firsthand how they blend traditional skills with modern production methods to create durable and elegant tableware. Their sustainability initiatives extend far beyond the products themselves, encompassing everything from energy-efficient kilns to minimizing their environmental footprint.

This visit reminded me of the rich heritage behind the products we offer at Core. Through partnerships with forward-thinking companies like Steelite, we continue to bring world-class, sustainable tableware to the hospitality industry, ensuring our clients have access to both durable solutions and products that respect the environment.

Stoke-on-Trent’s pottery legacy is alive and well, and Steelite’s commitment to excellence and sustainability exemplifies the future of ceramics in both hospitality and home. My visit was a great reminder that tradition and innovation can indeed go hand in hand. We look forward to learning more from our partners at Steelite and sharing this knowledge with our clients here in Southern Africa.

Take a moment to read about the new craft range from Steelite.

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The Oyster Shooter has quite a history. It originated in a San Francisco restaurant around 1860. The story goes that a gold miner, with his pockets overflowing with gold nuggets, fancied a celebration with his newly acquired wealth. Sitting down in the restaurant, he asked the waiter to bring him a plate of California raw oysters with some spicy seasonings and a tequila.

After drinking the tequila, he put the oysters into the glass, added the condiments, and just like that the Tequila Oyster Shooter was born! The cocktail was an instant hit and within a week, every restaurant in San Francisco was serving it! Today, oysters are a lavish appetiser for all seafood lovers globally, and a Tequila Oyster Shooter is a great way to start a meal or a party.

Ingredients for Tequila Oyster Shooters

The trick to making the perfect Tequila Oyster Shooter is to use the right ingredients, and, crucially, the freshest of fresh oysters!

• Lemon wedges
• Coarse sea salt
• 1/2 cup tequila
• 1 tbsp fresh lime juice
• 1/4 tsp hot sauce
• 1 tsp sugar
• 6 raw oysters in a half shell

*This is for a recipe of six Tequila Oyster Shooters so if you want to make more or less, adjust accordingly.

How to Make This Tequila Oyster Shooters Recipe

• Rub lime wedges around the rims of 6 shooter glasses.

• Place salt in a small and shallow dish.

• Dip the rim of glasses into the salt to coat.

• Combine Olmeca Tequila, lime juice, hot sauce and sugar.

• Stir the mixture until the sugar is completely dissolved.

• Place the oysters into your shot glasses.

• Pour in tequila mixture.

Opening or shucking oysters can be daunting even for the best of us! And especially so because you need a special knife for the task. So buy the oysters from your favourite fish market already open and on the half-shell.

For an attractive presentation, garnish each shot with a fresh lemon wedge.

Embracing Heritage, Sustainability, and Inclusivity

September is a time of celebration in South Africa, marking Heritage Month, Tourism Month, and the arrival of Spring. As we approach the festive season, Mzansi celebrates its rich cultural diversity, stunning landscapes, and vibrant communities.

In line with South Africa’s 2024 Tourism Month theme, “Tourism and Peace: 30 Years of Connecting People, Places, and Culture”, this month highlights how tourism fosters unity and connection. At Core Catering Supplies, we’re proud to support the hospitality industry with sustainable and inclusive practices that help drive positive change in the sector.

Sustainability in Hospitality

Sustainable hospitality focuses on reducing environmental impact while supporting local communities. By implementing eco-friendly practices such as waste reduction, energy conservation, and responsible sourcing, the hospitality industry can balance economic growth with environmental responsibility. At Core Catering, we empower our clients with solutions like low-energy equipment and biodegradable takeaway products to make this balance easier to achieve.

Our partnerships with brands like Steelite, Royal Leerdam Crisal Glass, and Tramontina ensure that our clients have access to products that prioritize sustainability. Steelite operates with an ISO 14001-certified Environmental Management System, reducing waste and energy consumption, while Royal Leerdam Crisal Glass focuses on using recyclable materials and minimizing carbon emissions.

Tramontina, a global leader in kitchenware, is also committed to sustainability through its eco-friendly production processes. The brand emphasizes the use of renewable energy and implements responsible waste management across its manufacturing plants, reinforcing its dedication to a greener future.

Inclusivity in the Tourism Sector

Inclusivity is at the heart of Tourism Month, with a focus on making the sector more accessible and diverse. South African Tourism and SATSA lead the way with their National Tourism Inclusivity Pledge, committing to celebrating cultural diversity and ensuring greater accessibility in tourism.

At Core Catering, inclusivity is embedded in how we serve our clients and operate as a team. We pride ourselves on creating accessible retail environments and promoting cultural respect within our organization and customer base. Whether through accessible service or inclusive team culture, we strive to celebrate and embrace diversity in everything we do.

Core’s Commitment to the Hospitality Industry

At Core Catering Supplies, our mission is to provide concierge-level service to the Southern African hospitality sector. By partnering with global leaders in sustainability like Steelite, Royal Leerdam Crisal, Tramontina and many more, we offer products that align with the industry’s growing focus on environmental responsibility.

We don’t just supply premium products—we aim to help our clients lead in their sustainabilty efforts. Whether it’s energy-saving equipment or more durable and eco-friendly materials we’re committed to empowering our clients to deliver exceptional guest experiences while reducing their environmental footprint.

As we celebrate Tourism Month and reflect on the values of sustainability and inclusivity, Core Catering remains dedicated to supporting the hospitality sector across Southern Africa. By providing innovative solutions and leading global brands, we help our clients stay ahead of trends while making a positive impact on the environment and society.

Let’s continue to connect people, places, and cultures—one sustainable solution at a time.

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Ditch the coffee this Summer and try these fresh and healthy drinks to boost your energy and tantalise your taste buds. All you need is a few fresh ingredients and a quality juicer and you’re all set.

APPLE ZINGER JUICE

INGREDIENTS

3 whole apples (Granny Smiths for extra tang)
1 lemon, peeled
1cm cube of fresh ginger
A few inches of cucumber
Mint for garnish

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TANGY CARROT JUICE

INGREDIENTS

2 Clementines, peeled
1 carrot, peeled
1/2 small pineapple
1cm piece peeled ginger

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JUMP UP JUICE

INGREDIENTS

1 Small fennel bulb
1 apple, cored and chopped
85g frozen blueberries
1 tbs lemon juice

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THE GREEN MACHINE

INGREDIENTS

70ml chilled apple and elderflower juice
50g baby spinach
20g basil leaves
6cm piece of cucumber (about 100g), chopped

1 lime zested and juiced

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We wanted to share ideas for something more interesting than the boring old iceberg lettuce with tomato and cucumber routine, and these salads tick that box perfectly! Seasonal, vibrantly colourful and elegant. We think you’ll enjoy these. Happy Holidays !

Zesty Green Salad

A combination of cooked and raw ingredients, this salad is made with blanched asparagus, snow peas and peas which are then piled onto baby cos lettuce (aka romaine) leaves, dotted with soft goats cheese and drizzled with a lemon dressing. There is nothing this salad won’t pair with.

INGREDIENTS:

Salad

• 3 bunches (24 spears) asparagus , woody ends snapped off 
• 120g / 4oz snow peas (about 16 large or 20 smaller ones), trimmed and string removed
• 1 head baby gem or cos lettuce (aka romaine) washed (16 leaves, Note 2)
• 2 cups fresh or frozen peas (Note 3)
• 90g goats cheese
• 1 cup (loosely packed) fresh mint leaves, , roughly torn

Lemon Dressing

• 1 tsp lemon zest (from 1 lemon)
• 2 tbsp (30ml) lemon juice
• 6 tbsp (90ml) extra virgin olive oil
• 1/4 tsp each salt and pepper
•  

INSTRUCTIONS:

• Bring a large pot of water to the boil.
• Add snow peas to pot, boil for 1 1/2 minutes.
• dd the asparagus spears, boil for another 1 1/2 minutes
• Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green.
• Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.
• Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry. (It’s important to dry vegetables, otherwise it dilutes the dressing and it won’t stick. You could use a salad spinner with care, o just let them naturally dry which is easier.)
• Split the larger baby cos leaves down the middle, use the small ones whole.
• Cut asparagus stems in half on a slight angle.
• Shake Dressing ingredients in a jar.
• Combine vegetables in a bowl, dress and toss.
• Arrange salad on a platter. Top with small chunks of goats cheese. Serve immediately!

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Strawberry Avocado Spinach Salad with Candied Pecans

This Strawberry Avocado Spinach salad is the epitome of spring! It’s fresh, light, and full of so much flavour. What we  love most about this salad is how it marries the sweet flavours of strawberries and the candied pecans with the gorgonzola and fresh red onions. Then you have the avocado to mellow out the flavours all on top of a bed of fresh spinach. Delicious !

INGREDIENTS:

·       5 cups Spinach, fresh

·       ½ lb Strawberries, halved

·       ¼ Red Onion, sliced

·       1-2 Avocados

·       2 ears Corn

·       ½ tsp Red Pepper Flakes

·       1 clove Garlic, diced

·       tsp Smoked Paprika

·       Salt and Pepper

·       Olive Oil

·       1 Lemon

·       ¼ cup Gorgonzola

·       ½ cup Candied Pecans

DIRECTIONS:

·       Cut corn off of ears of corn. Add olive oil to a pan and add corn, red pepper flakes, garlic, smoked paprika, and salt and pepper. Saute for about 6-8 minutes, until corn is slightly browned.

·       Toss spinach in a drizzle of olive oil and the juice from one lemon. Add salt and pepper as desired.

·       Top spinach with strawberries, sliced red onions and avocados, and corn. Garnish with gorgonzola and candied pecans as desired.

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Chipotle Caesar Salad with Grilled Salmon

So fresh, so easy and so delicious. What is not to love about this tasty spring salad!

INGREDIENTS:

• 9-ounce loaf ciabatta bread, cut into 1-inch cubes
• 1/2 c. plus 1 tablespoon olive oil
• 1 1/2 tsp. kosher salt
• Black pepper, to taste
• 2 tablespoons grated parmesan cheese
• 1/2 c. mayonnaise
• 1/4 c. buttermilk
• 1/4 c. sour cream
• 1/4 c. plus 2 tablespoons adobo sauce (from a can of chipotles)
• 1 tbsp. balsamic vinegar
• 1 tsp. Worcestershire sauce
• 1 anchovy fillet
• 1 garlic clove, smashed
• 6-ounce skin-on salmon fillets
• 1 head green-leaf lettuce, chopped
• 1 heart romaine lettuce, chopped

DIRECTIONS: 

• Preheat the oven to 180 ̊. For the croutons: Place the bread cubes on a baking sheet and toss with 1/2 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 1/2 cup of the parmesan and toss to coat. Bake until crisp and golden brown, 12 to 15 minutes. Set aside to cool.
• Meanwhile, for the dressing: Combine the mayonnaise, buttermilk, sour cream, 2 tablespoons adobo sauce, the balsamic vinegar, Worcestershire sauce, anchovy, garlic, remaining 2 tablespoons parmesan, 1/4 teaspoon salt and a few grinds of pepper in a blender and blend until smooth.
• Preheat a grill or grill pan to medium. Brush the salmon with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of pepper. Grill skin-side up until marked and the salmon releases easily from the grill, 3 to 4 minutes. Flip and brush with the remaining 1/4 cup adobo sauce. Continue to cook until the salmon is firm and cooked through, 10 to 12 minutes. 
• Combine both lettuces in a large bowl. Season with the remaining 1/4 teaspoon salt and a few grinds of pepper. Add the dressing and toss to coat. Gently stir in the croutons. Serve the salmon on top of the salad.