South Africa’s hospitality, travel, and wine industries continue to receive prestigious global and local recognition, reinforcing the country’s reputation as a premier destination for culinary enthusiasts, luxury travelers, wine connoisseurs and nature lovers alike. These accolades celebrate South Africa’s commitment to quality, innovative design, and uniquely unforgettable guest experiences, making it a beacon for both travelers and the global hospitality community.

Among the recognitions is The Inside Guide’s “The Hot List”, a curated selection of South Africa’s finest dining spots, artistic spaces, and must-visit hangouts. Such guides, alongside international awards, highlight the depth and diversity of what South Africa has to offer.

South Africa’s vineyards have secured their place on the global stage, with five estates earning spots in the World’s Best Vineyards Awards. Creation Wines in the Hemel an Aarde Valley in Hermanus (Western Cape)….the name translated in Afrikaans to “heaven and earth”, a very fitting name… achieved an outstanding 3rd place globally, also claiming the title of Best Vineyard in Africa. These accolades reflect not only the exceptional quality of South African wines but also the immersive experiences provided by the country’s wine estates—blending breathtaking landscapes, great service, locally sourced ingredients and decor, and unique hospitality.

In the hospitality sector, a luxury lodge in Mpumalanga province earned three global awards at the World Luxury Hotel Awards 2024, showcasing South Africa’s ability to deliver personalized, world-class experiences. These honors, alongside recognition at the Global Brands Magazine Awards, highlight the country’s ability to compete on a global scale and set benchmarks for excellence in service and guest satisfaction.

With so many Core branches customers receiving well-deserved recognition, hubs like Cape Town,  Johannesburg and Durban are celebrated as global hotspots for world-class establishments. Beyond these cities, hidden gems in South Africa’s other provinces also shine brightly, making the country a destination of choice for travelers seeking diverse and enriching experiences. It’s not just about existing clients; this moment is about celebrating South Africa’s place on the global hospitality map and the wider recognition of Africa as a must-visit destination.

Core Catering Supplies is proudly South Africa and proud to support some of the establishments celebrated on these global platforms, and equally as proud to celebrate those that have not yet received the recognition.  Core aims to provide a concierge experience for our customers, helping them make their businesses better. Part of that is offering a unique mix of trusted international names like HEPP for cutlery, Steelite for crockery, APS Buffetware, and ONIS glassware as well as innovative hospitality solutions.  We strive to provide our clients with everything they need to consistently deliver award-winning guest experiences. For those who haven’t yet partnered with us, we invite you to visit a Core branch or explore our products online—and experience how we help you “Enjoy the Difference.”

Stoke-on-Trent, the historic heart of UK ceramics, has a legacy steeped in craftsmanship and innovation. Steelite International continues to honor this tradition by combining time-tested techniques with modern advancements to create ceramics that are durable, beautiful, and highly functional.

Forming the Ware

The journey begins with the careful selection of raw materials. China clay from Cornwall is prized for its white-firing properties, while ball clay from Devon and Dorset enhances plasticity. These clays, combined with feldspar and silica, form the basis of Steelite’s ceramics, ensuring strength, stability, and performance.

Steelite’s forming process employs advanced molding techniques to craft consistent, high-quality shapes. Each piece is precision-engineered to meet the rigorous demands of professional kitchens, while bespoke options allow for customization to suit unique requirements. This meticulous attention to detail ensures that every piece embodies both practicality and artistry.

Designing the Ware

Central to Steelite’s appeal is its commitment to exceptional design. Each piece is a collaboration between craftsmanship and creativity, with colors hand-mixed to achieve unique and bespoke finishes. Steelite’s design team works closely with clients, offering tailored solutions that reflect individual styles or branding.

From intricate patterns to subtle textures, the design process ensures that every piece is not only functional but also visually striking. This bespoke service allows hospitality venues to elevate their table settings, creating memorable dining experiences that align with their identity.

Firing the Ware

After forming, the pieces undergo a biscuit firing, transforming the clay into a hardened, durable state. Historically, firing relied on wood and coal in traditional kilns. Today, Steelite uses energy-efficient gas and electric kilns, which significantly reduce environmental impact.

The precise control of firing temperatures results in vitrified ceramics with extremely low porosity (water absorption ≤0.2%), ensuring that each piece meets the highest hygiene standards. This step is critical to creating ceramics that can endure the demands of professional use without compromising quality.

Glazing

Glazing is where functionality meets beauty. Steelite uses lead-free glazes that enhance durability while meeting rigorous safety and environmental standards. The glaze is applied to bisque-fired ceramics through dipping, spraying, or hand-painting, creating smooth, glossy surfaces resistant to wear and tear.

Refractory pins support the items during glaze firing, preventing imperfections on the piece’s foot. After firing, these marks are carefully removed through grinding, ensuring a flawless finish. Steelite’s innovative glazing techniques provide pieces that are both aesthetically appealing and designed to withstand frequent use in hospitality settings.

Sustainability and Innovation

Steelite leads the ceramics industry in eco-conscious practices. From energy-efficient kilns to recycling materials and minimizing waste, the company integrates sustainability into every stage of production. By blending traditional craftsmanship with innovative processes, Steelite creates ceramics that honor the rich heritage of Stoke-on-Trent while addressing modern environmental challenges.

Experience Steelite with Core Catering Supplies

Through its exclusive partnership with Core Catering Supplies, Steelite’s exceptional ceramics are now accessible in Southern Africa. Whether you’re seeking timeless designs, bespoke creations, or durable solutions for professional use, Steelite offers a perfect fusion of tradition, artistry, and innovation. Explore their collections and discover how their ceramics elevate the dining experience.

Two of your favourite breakfast treats in one. Introducing the love child of waffles and donuts! What more could you possibly want ?

INGREDIENTS

1 1/2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. whole milk

1/3 c. sugar

2 large eggs, beaten

4 tbsp. butter, melted

1 tsp. vanilla extract

Cinnamon Sugar

1/3 c. sugar

1 tsp. ground cinnamon

Chocolate Glaze

4 oz. semi-sweet chocolate chips

1/3 c. heavy cream

2 tbsp. light corn syrup

2 tsp. vanilla extract

DIRECTIONS

Preheat waffle maker.

In a large bowl, whisk flour, baking powder, cinnamon, and salt. In a medium bowl, whisk milk, sugar, eggs, butter, and vanilla. Add milk mixture to flour mixture. Stir until just combined (small lumps are OK).

Spray waffle maker with non stick cooking spray and add scant 1/3 cup batter to the centre. Close waffle maker; cook 2 to 3 minutes or until deep golden brown.

Make the Cinnamon Sugar: In a brown paper bag, shake together sugar and ground cinnamon.

Make the Chocolate Glaze: Place the chocolate chips in a medium bowl. In a small saucepan, heat heavy cream until hot but not boiling; pour over chocolate chips. Let stand for 5 minutes. Stir until smooth. Whisk in corn syrup and vanilla extract. Use immediately.

Toss wonuts with Cinnamon Sugar or dip into Chocolate Glaze , and sprinkle with coconut or chopped nuts if you like. Let stand at room temperature to set, at least 1 hour.

In a competitive market, a memorable impression is key. At Core Catering Supplies, we provide customisable branding solutions across our premium hospitality and catering products, ensuring your brand is represented with the highest quality. Whether enhancing your restaurant’s ambiance, adding style to your café, or offering personalised corporate gifts, our solutions are designed to meet your unique needs.

Creative Branding Techniques to Bring Your Brand to Life

Our branding services encompass a variety of techniques, each suited to different materials and designed to make a lasting impact. From laser engraving on wood, metal, or glass items, ideal for barware and tableware, to embossing and debossing for adding luxurious texture to leather goods like premium menu covers, our methods ensure your logo shines. We also offer glass printing for custom glassware, a popular choice for restaurants, hotels, and special events. For intricate designs, laser cutting on wood offers a sustainable option perfect for eco-conscious brands.

Our past projects reflect the versatility of our branding services, from engraved and printed glasses, embossed leather aprons and laser cut chef knives for corporate gifts to custom bottle openers and embroidered linens for events and hospitality settings.

Customisation for Every Occasion

No matter the setting, our branding solutions are designed to meet a range of needs:

• Corporate and Promotional Gifts: Show appreciation to clients and employees with branded gifts, from glassware to leather accessories, that leave a lasting impression.
• Events and Hospitality: Enhance guest experiences at weddings, conferences, or hotels with personalized items like glasses, wooden signs, and embroidered linens.

Year-End Order Fulfillment and Contact Information

To ensure timely delivery for year-end, please place orders, submit deposits, and provide artwork by the end of November. Our branding services will resume in mid-January and continue throughout the year to support all your business needs.

For more information or to get started, contact your nearest Core branch or email us Support@corecatering.co.za. Let Core Catering Supplies help you make a lasting impression with branded solutions tailored to your vision.

NACHOS PUMPKIN FONDUE

A delicious blend of Cheddar, Emmental and White Wine makes this a melty delight for your Halloween party . Serve with cherry tomato-topped nachos and it will be a guest favourite!

INGREDIENTS:

2-3kg round edible pumpkin

1½ tbsp olive oil 

250g Emmental, finely grated

2 tbsp (20g) cornflour

125ml crème fraîche

100ml white wine

½ garlic clove, finely chopped

1 tbsp chipotle paste

½ tsp smoked paprika

400g pack lightly salted tortilla chips

2 spring onions, sliced

12 jalapeño slices, chopped

100g cherry tomatoes, chopped

METHOD:

1. Preheat the oven to gas 4, 180 ̊C, fan 160 ̊C. Cut the top off the pumpkin and scoop out the seeds and stringy pulp, reserving the seeds. Rub 1 tbsp oil over the pumpkin and inside the hollow, place on a baking sheet and top with the pumpkin lid. Roast for 1 hr or until tender.
2. Mix the cheeses in a bowl with the cornflour. In a separate bowl, mix the crème fraîche, wine, garlic and chipotle sauce. Stir everything together, then tip into the pumpkin. Put the lid on and roast for 15 mins, then remove the lid and cook for another 15 mins or until bubbling and the cheese is fully melted.
3. Meanwhile, mix the pumpkin seeds with the smoked paprika and remaining oil and tip onto the baking sheet next to the pumpkin for the last 5 mins of the cooking time to toast.
4. Serve the pumpkin fondue with the tortilla chips for dipping, garnished with the toasted pumpkin seeds, spring onion, jalapeños and tomatoes.

ORANGE CHEESECAKE

Topped with creepy chocolate shapes to decorate this spooky chocolate orange cheesecake recipe is the perfect dessert for your Halloween party. With a crumbly Oreo base, cream cheese chocolate filling and an orange jelly top, it’s guaranteed to impress.

INGREDIENTS:

vegetable oil, for greasing

2 x 154g packs Oreo biscuits 

80g unsalted butter, melted

400g full-fat soft cheese

90g icing sugar

1 tsp vanilla extract

130ml double cream

225g dark chocolate, roughly chopped

1 tbsp cocoa powder

3½ gelatine leaves

300ml smooth orange juice

40g granulated sugar

orange gel food colouring (optional)

METHOD:

1. Lightly grease a deep, loose- based, 20cm cake tin with oil and line the base with nonstick baking paper. Put the Oreos in a food processor and blitz to crumbs. Reserve 1½ tbsp, then transfer the rest to a bowl and stir in the melted butter to give the texture of wet sand. Use to line the tin, tightly packing along the base and sides, allowing the sides to get slightly thinner and more jagged at the top. Chill for 30 mins to harden.
2. Meanwhile, put the soft cheese, icing sugar and vanilla in a large bowl and whisk until well combined; whisk in the cream.
3. Melt 150g chocolate in a heatproof bowl set over (but not touching) a pan of simmering water. Whisk the melted chocolate and cocoa powder into the cheese mixture until well combined, then spoon into the cheesecake crust. Level with a spatula or the back of a spoon and leave to set in the fridge for 45 mins.
4. Meanwhile, put the gelatine in a bowl of cold water and leave to soften for 5 mins. Put the orange juice and sugar in a small saucepan and warm over a low heat until just steaming and the sugar has dissolved. Squeeze any excess water from the soaked gelatine leaves and stir into the orange juice until dissolved. Allow the jelly mixture to cool at room temperature until it no longer feels warm to the touch, stirring occasionally. Whisk in a little food colouring to deepen the colour, if you like, then pour over the cheesecake. Allow to set in the fridge for 2 hrs or until set to the touch.
5. Line a baking tray with nonstick baking paper. Melt the remaining 75g chocolate, stir, then pour into a small piping bag or freezer bag. Snip the end off the bag and pipe 12-15 trees and 5-6 gravestones onto the baking paper. Freeze for 15 mins. When the chocolate shapes have set, carefully poke them into the jelly to stand up. Scatter over the reserved Oreo crumbs to serve.

SPOOKY WATERMELON

Add a tropical twist to your buffet this Halloween. Not only will it leave those who see it with shakes, but it might inspire kids to eat more fruit, too. A deliciously sweet yet healthy, vegetarian, vegan, gluten-, dairy- and egg-free Halloween treat.

INGREDIENTS:

1 watermelon

200g red grapes, halved

200g pineapple chunks

200g cantaloupe chunks

METHOD:

1. Rest a small watermelon on a flat surface and, using a sharp knife, carve out a large mouth shape with pointy teeth. Scoop out a little of the flesh inside the mouth, chop and set aside. Carve triangles for eyes and a smaller triangle for a nose. Put the watermelon on a serving plate or cake stand.
2. Fill the mouth with the chopped watermelon, some halved red grapes and chunks of pineapple and cantaloupe, letting the fruit tumble out onto the plate.
3. Your jack-o’-lantern will keep in the fridge for 24 hrs, but cut and arrange the fruit to fill the mouth just before serving. It will keep for about 1 hr at room temperature.

HALLOWEEN PEPPER DIPPERS

Create a simple and fun Halloween snack, perfect for both grown-ups and kids, using just three ingredients. Cut out fun pumpkin faces in orange peppers, fill with shop-bought hummus and dunk in extra pepper strips and tortilla chips

INGREDIENTS:

3 orange peppers

2 x 300g tubs hummus

1 pack lightly salted tortilla chips, or 500g pack mixed peppers, deseeded and cut into strips

METHOD:

1. Cut around the stalk of the orange peppers to create lids, being careful to leave the opening wide enough for dipping. Pull out the tops from stalks and slice off the attached seeds. Discard the seeds and reserve the tops. Remove any remaining seeds from inside the peppers. 
2. Use a small sharp knife to cut ‘monster’ and ‘jack-o-lantern-style’ faces into the orange peppers. Slice a little off the base to level if necessary, being careful not to slice all the way through. 
3. Fill the orange peppers with the hummus. Replace the lids until ready to serve. Serve with tortilla chips or pepper strips.

Light, tasty and O so easy. Serve these delicious snacks around the pool this summer. Bursting with flavour and and bright pops of colour…

MELON CAPRESE SKEWERS

3 kinds of melon, honeydew, cantaloupe and watermelon skewered with fresh mozzarella and salty prosciutto and then drizzled with basil vinaigrette. What more could you ask for? 

VIEW RECIPE

GRILLED SALMON SKEWERS

Cubed salmon threaded onto skewers alternating with lemon slices and served with basil vinaigrette! It just feels like the most quintessential summer dish.

VIEW RECIPE

CHARRED MIELIE GUACAMOLE

Will anyone ever tire of anything involving avocado? And who is’nt a  guacaholic? The addition of the grilled miellies just gives it an extra pop. Every bite you got a little burst of flavour in your mouth 

VIEW RECIPE

WATERMELON JICAMA SALAD

The perfect no cook, easy to make, super delicious, perfect for a hot day (we could go on forever), salad! And best of all you can feel good about stuffing your face with this one – it’s 100% healthy 

VIEW RECIPE

GRILLED PEACHES & ICE CREAM

The grilling brings out the flavour even more and you get little caramelized bits that are like little pieces of happiness. Add to that a drizzle of honey, a sprinkle of sea salt and some ice cream – nothing can compare! 

VIEW RECIPE

BLACK MAGIC

INGREDIENTS:

• 1/4 cup ice
• 1/2 cup orange juice
• 1 1/2 ounces black vodka
• 1/2 ounce triple sec
• orange wedge, for garnish

DIRECTIONS:

1. In a cocktail shaker, add orange juice and triple sec over ice. Shake well, and strain into a glass. 
2. Using the back of a spoon, pour black vodka slowly into a glass so that the vodka sits atop the orange juice and triple sec mix.
3. Carefully dip one edge of the orange wedge into the vodka for a spooky presentation, and sit the wedge on the rim of the glass.

MIDNIGHT MARGARITA

It’s hard to deny how hot charcoal is these days: an ingredient in everything from face masks to black hamburger buns. Bring this trending ingredient to your next cocktail party, or even better, throw a charcoal-is-cool all ebony dinner party with these cocktails as your festive starter.

INGREDIENTS:

• 1 shot charcoal simple syrup
• 2 shots fresh lime juice
• 3 shots tequila
• 1 teaspoon triple sec or orange liqueur
• coarse smoked salt for rim
• lime wedge for garnish

INSTRUCTIONS:

1: Make charcoal syrup by adding one cup sugar, one cup water, and one tablespoon natural activated charcoal to a small saucepan over medium heat. Cook, stirring frequently, until the mixture just starts to boil and the sugar and powder are dissolved. Chill before using.

2: Moisten the rim of a chilled rocks glass and dip the rim in smoked salt.

3: Fill the glass with ice.

4: Add the remaining ingredients to a shaker with ice. Shake vigorously until ice cold. Strain the drink into the glass. Add a lime wedge for garnish.

BLACK DEVIL MARTINI

Dark rum and a black olive garnish give this martini its midnight hue. Rim the glass with coarse orange sugar to dress it up for a Halloween party.

INGREDIENTS:

• 2 tots dark rum
• 1 tot dry vermouth
• black olive
• orange sugar 

DIRECTIONS:

Stir and strain into chilled martini glass that has been rimmed with orange sugar, then garnish with black olives.

BLOODY ORANGE COCKTAIL

Plastic syringes filled with fresh homemade raspberry syrup add a chilling (but delicious!) twist to this fruity cocktail.

INGREDIENTS:

• 42 shots ounces vodka
• 8 shots orange juice and lemonade
• 3 shots raspberry syrup 
• 1 orange
• Plastic syringe

DIRECTIONS:

1. Puree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds

2.Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool.3.Fill each syringe with raspberry syrup and set aside.

4. Add vodka a shaker with ice, shake until very cold (about 20 seconds). Add Orange juice and lemonade mix and stir. Pour into iced glasses and place filled syringes in drinks. 

5. Add an orange wedge to the side of each glass and serve.

At Core Catering Supplies, we are proud to be the exclusive distributor of HEPP, in Southern Africa, a world-renowned German brand known for its craftsmanship and over 160 years of expertise in luxury tableware. HEPP offers an extensive range of bespoke surface finishes, allowing you to elevate the dining experience for your guests with sophisticated, high-quality cutlery and serving pieces. Whether you’re seeking timeless elegance or bold, contemporary designs, HEPP’s finishing techniques provide endless possibilities to personalise your tableware.

HEPP’s Diverse Range of Surface Finishes

Silver-Plating – Classic Brilliance HEPP’s silver-plating technique combines robust stainless steel with a fine layer of silver, using a galvanic bath to form a strong bond. This process imparts a soft, radiant brilliance, adding timeless sophistication to cutlery and serving items. A hallmark of HEPP’s reputation as the inventor of hotel silver, silver-plated pieces reflect decades of expertise and are perfect for those who appreciate tradition.

Real Gold Finishing – Pure Luxury HEPP offers the ultimate in luxury by coating cutlery with pure gold. This exclusive finish lends a warm, radiant glow to your tableware, turning each piece into a precious work of art. Ideal for establishments seeking to provide their guests with an unforgettable dining experience, the gold-plated cutlery exudes elegance and exclusivity.

Glass Bead Blasting – Timeless, Silky Matt Shimmer For a refined, subtle texture, HEPP’s glass bead blasting technique is ideal. By treating the surface with high-speed glass beads, the result is a silky, matt finish with understated elegance. This process creates an even, homogeneous surface, adding a sophisticated touch to any table setting.

Stonewashing – Distinctive and Rustic HEPP’s stonewashing finish brings a vintage, rustic charm to your table. Each piece of cutlery is uniquely crafted with slight variations in texture, providing an authentic, well-worn feel that is perfect for establishments aiming for a more individual and character-filled ambience.

Brushed Finish – Dynamic Elegance HEPP’s brushed finishes are defined by fine, consistent lines worked into the surface with a grinding brush. This dynamic, linear design adds modern sophistication to cutlery, enhancing any contemporary dining concept.

PVD Coating – Bold Color Accents For those seeking to make a bold statement, HEPP’s PVD coating process offers an exciting array of colors and textures. Using physical vapor deposition, this technique produces a durable, resistant surface with brilliant color finishes. Choose from HEPP’s elegant PVD variants, including gold, light gold, copper, anthracite, and black, to make your tableware truly stand out.

Cross-Grafting – Custom Creations For the ultimate in personalised design, HEPP offers cross-grafting, allowing clients to combine multiple finishing techniques for unique results. This bespoke service is ideal for businesses that want to express their individuality with signature tableware collections.

Personalisation and Customisation Options

Lasering

Stamping

Engraving

At HEPP, personalization is an art form. Monograms, logos, and bespoke designs can be incorporated into your cutlery through a range of techniques, including laser engraving, 3D printing, and traditional engraving. Each piece can be customised to suit your establishment’s unique style, ensuring your brand makes an impression at every meal.

Sustainability and Repair Services

HEPP’s commitment to sustainability goes beyond just high-quality products. Their reconditioning and repair services ensure that your investment in HEPP’s tableware lasts for generations. HEPP’s craftsmen, with their 160+ years of expertise, lovingly restore cutlery and serving items, bringing them back to their original beauty and brilliance. By opting for reconditioning, you save valuable resources while preserving the stories behind each cherished piece.

Selected Ranges for the African Market

At Core, we have carefully selected HEPP ranges that are best suited for the African hospitality industry. Each range reflects HEPP’s commitment to quality and aesthetics, and we are excited to bring these exquisite products to your table. To view these ranges check out our digital catalogue keeping in mind that we have access to each and every range created by HEPP if non of these suit your tastes..

Experience HEPP with Core Catering Supplies Whether you’re looking to elevate your establishment with luxurious gold-plated cutlery or opt for rustic, stonewashed finishes, Core can supply the full range of HEPP products. Reach out to us to arrange a consultation or request samples. With stores across South Africa, we proudly serve clients throughout Southern Africa, bringing the best of HEPP directly to you.

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.