Got a Sweet Tooth?

Then you will love these fun and fabulous milkshake recipes! It’s all about over the top decadence and our deliciousness.

OREO MILKSHAKE

Ingredients

• 500ml cups vanilla ice cream
• 160ml Milk
• 8 Oreo cookies
• 5ml vanilla extract (optional)
• Whipped cream for serving

Directions

Blend together the ice cream, vanilla extract milk and Oreos in an electric blender until mostly smooth.

Serve in large glasses and garnish with whipped cream.

RAINBOW PUDDING MILKSHAKE

Ingredients

• 300ml of milk
• 300ml cream
• 6 egg yolks
• 100g sugar
• 30ml flour
• 30ml cornstarch
• 400g butter (cut into cubes and cold)
• 10ml vanilla extract
• Food colouring in the colours of your choice
• Chocolate sauce
• 300ml whipping cream

Mix sugar, flour and cornstarch together in a microwaveable mixing bowl. After the ingredients are combined, add the egg yolks and mix again. Finally, add the cream and milk, and whisk until well combined.

Transfer the mixture to a medium-sized saucepan on low heat and continue mixing until thickened for about 10-15 minutes. Cover with plastic wrap and chill for 3 hours.

Once chilled, separate into bowls and colour using the food colouring. Add each custard mixture to a separate piping bag.

Prepare the whipped cream by whipping together cream and vanilla until soft peaks form.

Prepare serving cups/jugs with chocolate sauce and start layering your custard one colour at a time.

Finish with a swirl of cream on top and serve.

CARAMEL MILKSHAKE

Ingredients

• 250ml cold milk
• 500ml vanilla ice cream
• 50ml caramel sauce
• 80ml chocolate chips

Directions

Decorate your serving glasses with some caramel sauce.

Using an electric blender, blend together chocolate chips and milk.

Add the ice cream and the rest of the caramel sauce to the mixture and blend well.

Pour into the decorated glass, garnish with some extra chocolate chips and caramel sauce.

CHOCOLATE COFFEE MILKSHAKE

Ingredients

• 20ml cacao powder
• 2 shots espresso
• 5 scoops ice cream
• 5ml salt
• 250ml almond milk or regular milk

Directions

The first step is to prepare your shots of espresso.

Using a blender, mix together the cacao powder, espresso, ice cream, salt and milk until creamy.

Pour into cups and garnish with extra cacao powder and cacao nibs. Serve.

RED WINE MILKSHAKE

Ingredients

• 1,4L natural vanilla ice cream
• 240ml red wine
• 120ml vodka
• Whipped cream for serving
• Maraschino cherries for serving

Directions

In an electric blender, blend together the ice cream, red wine and vodka until smooth and combined.

Divide the milkshake mixture between glasses and garnish with whipped cream and maraschino cherries.

GOURMET GRANADILLA AND COOKIE MILKSHAKE

Ingredients

• 375ml vanilla ice cream
• 160ml milk
• 115g granadilla pulp
• 125ml whipped cream
• 6 – 8 ginger cookies

Directions

Using an electric blender, blend together the ice cream and milk until thick and smooth. Add 3/4 of the granadilla pulp and pulse to mix. Do not over blend as the granadilla pips will break up.

Pour into serving glasses and top with whipped cream.

Garnish with crushed ginger cookies and the remainder of the granadilla pulp.

Serve immediately.

CHOCOLATE PEANUT BUTTER MILKSHAKE

Ingredients

• 2 scoops vanilla ice cream
• 250ml peanut butter
• 250ml milk
• 125ml chocolate syrup

Directions

Using an electric blender, blend together the ice cream, peanut butter and milk until thick and creamy.

Prepare your serving glasses by layering them with the chocolate syrup.

Pour the milkshake into the prepared glasses and top with whipped cream, chocolate syrup and peanut butter chips.

MINTY BANANA AND AVOCADO MILKSHAKE

Ingredients

• 250ml frozen sliced banana
• 1/2 medium-sized avocado, peeled and pitted
• 3 dates, pitted
• 4–6 leaves of mint
• 15ml dark chocolate chips
• 250ml unsweetened plain almond milk

Directions

Using a high-speed blender, blend all the ingredients together until smooth and creamy.

Garnish with fresh mint leaves and chocolate chips.

Serve immediately.

SPICED PUMPKIN COFFEE SHAKES

Ingredients

• 250ml milk
• 125ml canned pumpkin
• 30ml sugar
• 5 ml pumpkin pie spice
• 250ml strong brewed coffee
• 15ml vanilla extract
• 1L vanilla ice cream
• 250ml crushed ice
• Sweetened whipped cream

Directions

In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered overnight

Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.

Client Feature

Located at the InterContinental Johannesburg O.R. Tambo Airport, Quills Restaurant offers a unique dining experience that showcases the spirit of Africa through its vibrant decor and authentic cuisine. Upon entering, guests are greeted by an impressive 18-metre porcupine quill mobile suspended from the ceiling and a dramatic collage of traditional African masks, setting the tone for a memorable meal. The ambience is relaxed and quiet, making it the perfect spot to escape the bustle of the airport. 

The restaurant serves delicious breakfasts, cosmopolitan lunches, and contemporary dinners, specializing in local dishes paired with outstanding South African wines.

Quills Bar is the perfect spot to relax, socialize, or spend quality time with friends and family, offering an excellent variety of cocktails, local wines, ciders, and beers. With its warm hospitality and distinctive atmosphere, Quills Restaurant reflects the energy, originality, and passion of South Africa’s City of Gold, making it an ideal destination for any occasion.

Below, we break down what’s most important to know when preparing this classic dish.

The best cut for roast beef.

There’s no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. Since the meat is slow-roasted for a long amount of time, tougher, lean cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.

The secret to tender roast beef. 

It’s all about cooking low and slow. A longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top-round roast, searing can be next to impossible. Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After you’ve got a head start on that crust, you can lower the temperature, and the meat will start cooking from the inside out.

Top tips for roast beef:

— Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and we swear it’ll come in handy more than just this once. Pro tip: make sure you’re inserting your thermometer far enough to hit the center of the roast for an accurate reading.

— Seasoning. This is where you can really get creative. Use garlic, thyme, rosemary, salt, and pepper as the base. Spices like cumin or coriander seeds are delicious as well, do what feels right to you! Just don’t be shy about the flavourings; this is a big cut of meat, and the more flavour, the better.

— Slicing your roast beef. It’s tempting to dig right in when your roast comes out of the oven, but resist! Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle.

Storage and leftovers. 

Leftover roast beef can be stored in an airtight container in the refrigerator for 3-4 days. To help the meat retain moisture, don’t slice any uneaten parts of the roast before storing. Slice servings from the cold roast before reheating. To freeze, wrap the remaining roast in plastic wrap and store it in a freezer-safe ziptop bag for up to 3 months. 

The best Roast Beef Recipe ever !

Ingredients:

• 1 (4-lb.) round roast
• 1/4 c. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp. chopped fresh rosemary 
• 1 tbsp. chopped fresh thyme leaves
• 4 tsp. kosher salt
• 1 tsp. freshly ground black pepper

Directions:

1. Let roast sit uncovered on a wire rack set in a baking sheet in the refrigerator 1 hour, up to overnight. 
2. reheat oven to 180°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
3. Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat and roast 1 hours 45 minutes more for medium, or 2 hours for medium well done.
4. Remove from oven and let rest 15 to 30 minutes before serving.

SUMMER FRUIT PAV

Save the heavy pudding for winter. It’s summer time so bring on the pav—always in fashion, always delicious—here made using the best of the summer fruit. If you can’t find good, fragrant, fully ripe nectarines, you can use peaches, or simply load it up with a mix of berries. And if it’s not Christmas, make it just because.

INGREDIENTS

• 6 eggs, separated
• 360 g caster (superfine) sugar
• 1 teaspoon white wine vinegar
• 2 teaspoons cornflour (cornstarch)
• A few drops of natural vanilla essence
• 375g mascarpone
• 200ml pure cream (35% fat), lightly whipped
• 2-3 drops rosewater (optional)
• 3 tablespoons icing (confectioners’) sugar
• 1 vanilla bean
• 300g raspberries
• 100g blackcurrants
• 50g sugar
• 250 ml lemon curd
• 2 peaches
• 100 g blueberries or silvanberries, or both

METHOD

• Preheat the oven to 160°C . Beat the eggwhites until soft peaks form, then whisk in the sugar, then the vinegar, cornflour and vanilla essence. The mixture should be stiff by now. Tip onto a baking tray lined with baking paper and use a spatula to form a steep-sided round, 6 cm (2½ inch) high and 25 cm (10 inches) diameter.

• Bake for 10 minutes, then reduce the oven to 140°C and bake for about 90 minutes, checking that it doesn’t brown too much—if at all—and turning down the oven further as need be. Allow to cool in the turned-off oven (some modern ovens may need to be wedged open so the meringue doesn’t sweat).
• Combine the mascarpone, cream, rosewater (if using), icing sugar and seeds scraped from the vanilla bean. Stir well, taking care not to overwhip or the mixture will split. Heat half the raspberries over gentle heat to break them down to a sauce. Allow to cool and stir, in one or two quick motions, into the mascarpone mixture so it’s kind of rippled.
• Heat the blackcurrants with the sugar and water in a small saucepan over high heat to melt and soften. When fruit is soft, press through a sieve and discard solids.
• Spread lemon curd over the top of the pav, cover with the mascarpone mixture, then garnish with sliced peaches, the remaining raspberries and the blueberries and silvanberries if you have them. Drizzle on the blackcurrant syrup to serve.

Also known as the Bob Marley this tantalising cocktail is made with Blue Curacao, Grenadine and pineapple juice. A distinctive cocktail with three layers, each representing one of the colours of the Rastafarian flag.

This popular drink is fun, tropical and delicious!

INGREDIENTS:

Red layer – bottom

1 tot Light Rum (also known as silver rum)

2 tots Strawberry Daiquiri Mix

​1 tot Grenadine Syrup

Yellow layer – middle

Pineapple juice makes up most of the middle layer. Since the Grenadine is heavier, the pineapple (or mango) will float above it creating the middle third of the drink.

1 tot Light Rum

3 tots of Pineapple Juice or Mango Juice. You can use fresh mango or pineapple hunks, but you’ll need to blend this mixture in a blender.

1 tot of Sweet and Sour Mix.

Green layer – top

Remaining yellow layer mixture.

1/2 tot Blue Curacao

Garnish

Add a wedge or slice of fresh pineapple. 

​On a cocktail skewer, add a few maraschino cherries.

Sprig of Mint (optional)

DIRECTIONS:

STEP 1: Combine all ingredients for the red layer into a cocktail shaker with just a few ice cubes. Shake until chilled.

STEP 2: Pour the mixture into the bottom of the glass (filling 1/3 of the glass). This is the lowest third of your glass.

STEP 3: Fill your glass with ice. This will depend on the size of your glass.

STEP 4: Rinse the cocktail shaker then add all ingredients for the yellow layer. Shake with a few ice cubes until chilled.

STEP 5: Slowly strain into your glass filling the middle 1/3 of the glass. Use only half of the mixture.

STEP 6: Use the remaining drink mixture in the cocktail shaker and add 1/2 tots of Blue Curacao. Shake until chilled and pour slowly on top.

STEP 7: Add a slice of pineapple and maraschino cherries for garnish. Optional, add a sprig of mint too.

It’s equal parts pretty and nutritious with a naughty little kick! Each layer is a different combination of flavours that coexists to make one delicious drink.

INGREDIENTS:

For the orange-mango layer:

• 5 cubes of ice
• 4-6 mango slices
• a splash of orange juice
• 2 tots vodka
  

For the strawberry-banana layer: 

• 5 cubes of ice
• 5 strawberries
• 1 banana
• a splash of almond milk
  

For the kiwi-greens layer: 

• 5 cubes of ice
• 2 kiwis
• a handful of kale/spinach
• a splash of almond milk

DIRECTIONS:

1. For the orange-mango layer, put ice into a blender along with a splash of orange juice and mango slices. Blend well. If you find that your orange-mango smoothie isn’t thick enough, try adding more ice and a couple more mango slices. Pour the mixture into a glass and place in the freezer while you’re blending your other two layers.

2. Clean the blender and reuse to make the strawberry-banana layer. Toss ice, strawberries, banana and a splash of almond milk into the blender and blend until smooth. Pour directly on top of the orange-mango layer, and then place back the glass back into the freezer.

3. Clean the blender once again for the final kiwi-greens layer. Blend your ice, kiwi, spinach, kale and almond milk until smooth. Pour the kiwi and greens on top of your strawberry-banana layer.

4. Garnish your pastel layer smoothie with a sprinkle of chia seeds and sliced fruit. Enjoy!

This takes the idea behind classic favourites like frozen margaritas and strawberry daiquiris to the next level with colourful, bright layers. They’re quick, simple, and best of all, only need 5 ingredients. This recipe uses vodka, but these would be equally great with rum or any of your favourite flavoured options.

INGREDIENTS:

6 tots. vodka, divided

3 cups lemonade, divided

2 cups Frozen Mango

2 cups chopped strawberries

3 cups ice

Lemon Slices, for garnish

strawberries, for garnish

DIRECTIONS:

Step 1

Fill blender with mango, 2 tots vodka, 1 cup lemonade and 1 cup ice. Blend until smooth. Transfer mixture to a separate container and freeze for 30 minutes. Clean blender.

Step 2

Fill blender with strawberries, 2 tots vodka, 1 cup lemonade and 1 cup ice. Blend until smooth. Transfer mixture to a separate container and freeze until ready to serve. Clean blender.

Step 3

Fill blender with remaining vodka, lemonade and ice. Blend until smooth. Transfer mixture to a separate container and freeze until ready to serve. 

Step 4

Pour each mixture into serving glasses in layers starting with the mango mix, then adding the strawberry lemonade mix, and ending with the lemonade mix. 

Step 5

Garnish with lemon slices and strawberries. 

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.