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.

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.

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.

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.