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.

When it comes to food and beverages, consumer preferences are always changing. Trends that started building momentum a couple of years ago, like non-dairy milk and plant-based foods, are still popular. But a large portion of consumers are also ready to embrace new flavours and ingredients. Plus, people are focused on the sustainability and health benefits of food more than ever before.

A large percentage of consumers, especially younger generations, are seeking out food that’s good for them and good for the environment. They’re adventurous enough to try new options, possibly foods and flavour combinations they’ve never considered before.

Here are some of the top trends right now…

Mushrooms dominate as a meat alternative

Plant-based foods have been rising in popularity for years, but now, mushrooms have taken centre stage among culinary trends. In fact it has been identified as the “it” ingredient. 

So, what kinds of mushrooms are on the table?

King oyster mushrooms are ruling the day. Chefs are using this thick-stemmed mushroom to create mushroom scallops, calamari, wings, and more – all with this fungi as the substitute for meat. 

What else can you use mushrooms for, and which types should you choose?

• Portobellos for the classic mushroom steak or burger
• Enoki mushrooms for white fish
• White button mushrooms for chicken bites

Serve up the global flavour of the year: Tamarind

Tamarind is a sweet-and-sour flavoured fruit that originated in Madagascar. Its pulp and kernel powder are both used in cooking (and even cocktails), and it has skyrocketed in popularity with Chefs globally.

Here are a few ideas for incorporating tamarind into your menu.  

• Grilled tamarind chicken
• Pineapple and tamarind mocktail
• Tamarind-chile jam

Mindful drinking

Consumers are showing a  continued rise of mindful drinking. There used to be a lot of polarization in discussions about alcohol which tended to be about: drink or don’t drink. Now there are “blenders,” or people who switch between non-alcoholic and alcoholic adult sophisticated-beverages based on the occasion.  Around 23% of millennial and Gen Z customers are considered “blenders’ meaning they order both cocktails and spirit-free drinks, often on the same night out. Sometimes they’re in the mood for a craft cocktail, other times, a low or no-alcohol option. 

Another trend bubbling toward the surface is non-alcoholic wine. Attention has largely centred on non-alcoholic beer until now, but now companies are offering no alcohol wines. Many add teas and extracts to compensate for the lost body and it still tastes amazing. 

Zero-waste practices

Sustainability is a cornerstone of modern culinary practices. Chefs and restaurateurs are minimising food waste by maximising ingredient usage. This approach results in innovative dishes that make the most of every edible component. It extends to staples too. Leftover bread? Bread and butter pudding, handmade croutons or crumb for your next schnitzel. Not only will your customers embrace a no-waste approach but your bottom line will thank you for it.

Charcuterie makes way for Seacuterie

Seafood is taking over a charcuterie board near you! Different from a pricey high-end seafood tower, seacuterie is all about taste for a price you can digest.

These boards typically feauture assorted fish that’s either raw or that’s been smoked, pickled, or cooked, as well as shellfish. The seafood is usually accompanied by various house-made sauces and condiments. 

What kind of seacuterie board can you create this year?

• Combine fresh seafood with tinned and dried seafood
• Throw on favourites like lobster, shrimp, and raw oysters
• Use seaweed salad for a perfect pairing

Changing sourcing strategies

Culinary exploration of algae is just one indication of how chefs are trying to protect food sources in the ocean and on land in light of climate change. There’s also been a movement among environmentally conscious restaurants towards sourcing from farmers who are working to improve soil health and ecosystems. It’s been tagged “restorative agriculture.”

Sourcing seed-free oils is part of the same trend. Cultured oil made from fermented sugar cane is gaining ground as a sustainable and healthier alternative to canola and corn oil, and is starting to be used more widely for French fries, fried chicken and other frying applications.

Floral flavours bloom in popularity

Floral is one of the hottest food trends right now. The fastest-growing floral flavours include chamomile, peach blossom and honeysuckle. 

Here’s how you can infuse floral flavours into your menu

• Mix up a floral cocktail unique to your location
• Offer floral teas alongside your regular selection
• Use cherry blossoms and their leaves in sweet treats

The coming years will likely be filled with a host of new ingredients, new flavours, and new combinations. For the hospitality industry, keeping an eye on consumer tastes will be more important than ever.

The most beautiful hotel in the most beautiful town, The Marine Hotel in Hermanus offers unparalleled first-class splendour and elegance. Thanks to its prime location on the cliffs, guests are treated to a phenomenal view of the Atlantic Ocean where whales frequent close to the shore. With a plethora of luxury amenities there is never a dull moment at this sumptuous spot.

The rooms and suites are individually and stylishly decorated and have magnificent views of the sea, the mountains or The Marine’s beautiful internal courtyard and finely manicured gardens. Stroll along the cliff path overlooking Hermanus Bay or have a dip in the tidal pool right in front of the hotel. Enjoy exquisite dining or sip a glass of local wine in the lounge, where there is nothing but 3,000 miles of ocean between you and the South Pole

Those with the taste for fine dining can indulge at the Marine Hotel’s phenomenal Restaurant where , guests are treated to the impressive bounty of the Overberg. Seasonal produce and local flavours combine to create marvellous culinary creations that take inspiration from the region.

Hermanus is a seaside haven with a history, too. Discover the museums, art galleries and quirky bookshops a short stroll from the hotel. The Fernkloof Nature Reserve is ideal for plant enthusiasts, hikers and family picnics, and places like Grotto Beach are great if you have little ones in tow. But chances are that whale watching is going to be top of your agenda. Get closer to these gentle giants, as well as seals, dolphins and penguins, on a boat tour from Hermanus. Or see it all from above with a magnificent flight over the bay. 

During whale season, from June until November, Hermanus offers some of the best land-based whale watching in the world and at The Marine you don’t even have to get out of bed to experience it.