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2019
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Tourism Tattler

Tourism Tattler

AWARDS

Tourism Tattler

showcookAugust 8, 2019August 8, 2019

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Category: AWARDS

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SUMMER GOLD Presented by Sthembiso Shobede, Bever

SUMMER GOLD
Presented by Sthembiso Shobede, Beverly Hills

50 ml ClemenGold Gin
50 ml infused rooibos tea
25 ml LemonGold juice
25 ml Butler Curaçao
25 ml sparkling wine
1 egg

Glassware: Champagne
Garnish: 1 dried orange ring and orange zest

Steep rooibos tea in hot water for about 5-7 minutes. Allow it to cool completely, then strain.
In a cocktail shaker, add ClemenGold Gin, infused rooibos tea, LemonGold juice, Butler Curaçao, and egg white.

Dry Shake: First, shake the mixture without ice for about 10-15 seconds. This helps to aerate the egg white and create a frothy texture.

Wet Shake: Add ice to the shaker and shake again for another 10-15 seconds to chill the cocktail.

Strain: Double strain the mixture into a chilled champagne glass to ensure a smooth texture.

Carefully top the drink with sparkling wine, allowing it to gently mix with the cocktail base.

Garnish with a dried orange ring and sprinkle orange zest over drink.

📸 Sthembiso Shobede (Wine Steward) The Beverly Hills welcomed and assisted by Jayden Ogilvie CTIA - Chefs Training and Innovation Academy

📸 Sthembiso Shobede (Wine Steward) receiving his well deserved Cape Wine Academy and Sommeliers Academy certificates from Sandy Harper (CWM) and Jean Vincent Ridon (Sommeliers Academy)

#beverlyhills
#southernsun
#interhotelchallenge2024
#showcook
#clemengoldgin
#clemengold
#cocktails
#cocktailrecipes
#mixologist
#barservice
#durban
#umhlanga
#southafrica
#lemongold
#rooibos

Lungile Mkhize (Barista) The Beverly Hills “Th

Lungile Mkhize (Barista) The Beverly Hills

“The hospitality industry relies on visionary leadership to drive growth, innovation, and success. It offers opportunities to explore, access information, and gain knowledge both nationally and internationally. My role model is my mother. She used to cater for various events and would take me along to assist in preparing meals. My long-term goal is to own an academy where I can provide training for baristas, specialising in coffee. I regularly watch international barista videos on YouTube to gain more knowledge about coffee,” says Lungile

📸 Lungile Mkhize (Barista) Beverly Hills and Mbali Mkhize (Durban ICC)

📸“I love seeing the baristas in the spotlight as they bring so much skill and passion to their work. Events like these are incredibly valuable to acknowledge the roles they play in the hospitality industry,” says Paula Visser of Avanti Coffee

#beverlyhills
#southernsun
#avanticoffee
#barista
#interhotelchallenge2024
#showcook
#baristalife
#leadership
#leadershipdevelopment
#academy

White Chocolate Mud Cake | Swedish whipped passion

White Chocolate Mud Cake | Swedish whipped passionfruit cheesecake | Vanilla tuille | Passionfruit and white chocolate compote | Passionfruit mousse

~ Backsberg Ella Pinotage Rosé 2023

Presented by Zithobile Nzimande (Pastry Chef) and Sthembiso Shobede (Wine Steward) The Beverly Hills

#beverlyhills
#southernsun
#backsbergwine
#interhotelchallenge2024
#showcook
#lancewood
#lurpak
#frut
#lemongold
#dessert
#lemonmeringue
#whitechocolate
#passionfruit
#vanilla
#tuille
#mousse
#pinotagerosé

Roasted Butternut Gyoza ~ Sumac roasted butternut

Roasted Butternut Gyoza ~ Sumac roasted butternut | Chevin cheese | Mild chilli infused citrus ponzu reduction | Pickled red cabbage

~ Backsberg Sauvignon Blanc 2024

Butter Grilled Cape Salmon | Coriander oil | Seared scallops | Charred cauliflower | Cauliflower purée | Tempura cauliflower leaves | Creamy tandoori sauce

~ Backsberg Smuggled Vines Chardonnay 2023

Presented by Noloyiso Mbobo (Chef) and Sthembiso Shobede (Wine Steward) The Beverly Hills

📸Noloyiso Mbobo (Chef) The Beverly Hills with helpful CTIA students

#beverlyhills
#southernsun
#backsbergwine
#interhotelchallenge2024
#showcook
#biowheat
#riolargooliveestate
#khoisanseasalt
#sauvignonblanc
#chardonnay
#ctia

Superb bread presentation by Sohail Seegobin (Bake

Superb bread presentation by Sohail Seegobin (Baker) The Beverly Hills

Farm style whole wheat bread with whole wheat kernels, buttery brioche and rustic sourdough made with Bio-Wheat.

“What attracted me to the hospitality industry is the people! I love meeting people from different walks of life and hearing about their experiences. I learn from them all the time,” says multi-talented Sohail Seegobin, Inter-Hotel Challenge 2020 Lancewood Ultimate Pastry Chef of the Year.

“When it comes to sharing who my role model is, I take a different approach. I like to say that ‘Nature’ is my role model—there is a lesson in how Nature gives so much without asking for anything in return.

My long-term career goal is to spearhead an organisation that looks after the people who work in the hospitality industry, ensuring equality and protection for chefs in South Africa. I believe everyone in this industry contributes significantly to travel and tourism, yet they are often poorly rewarded and overworked, especially at junior levels.”

Reading: The Bhagavad Gita—I never tire of it

#beverlyhills
#biowheat
#interhotelchallenge2024
#showcook
#ctia
#baker
#artisanal
#brioche
#sourdough
#wholewheat
#baking
#sachefsassociation
#goals
#hospitality
#southafrica
#durban
#read

“In the end, baking is about having fun while making something nourishing for the soul.” – Anonymous

ZESTY CITRUS SIPPER Presented by Sanele Mhlongo,

ZESTY CITRUS SIPPER
Presented by Sanele Mhlongo, Southern Sun The Edward

This is a refreshing citrus gin-based cocktail for everyday enjoyment, made from a trio of orange, lemon and grapefruit zest infused aromatically with fresh rosemary herbs.

50 ml ClemenGold Gin
30 ml Aromatic Citrus Syrup*
15 ml Butlers Triple Sec orange liqueur
50 ml egg white
50 ml soda water

Glassware: Martini
Garnish: Rosemary sprigs and lemon peel for garnish.

Add egg white to a shaker and dry shake. Add ClemenGold Gin, citrus syrup and orange liqueur with 1 scoop of ice and shake until chilled. Pour 50 ml of club soda into a pre-chilled Martini glass, then strain over shaken ingredients. Garnish with lemon peel and a spring of rosemary.

*Aromatic Citrus Syrup:
2 oranges
1 grapefruit
1 LemonGold seedless lemon (keep pulp for citrus juice)
120 ml sugar
6 sprigs of rosemary
90 ml freshly squeezed juice
40 ml apple cider vinegar

Use vegetable peeler to remove the zest of the oranges, grapefruit and lemon. Place the zest in a mixing bowl and set aside. Juice the citrus and reserve 90 ml, refrigerate. Add sugar and rosemary to the zest. Use muddler to mix sugar and zest. Cover bowl and let it sit overnight, this will form a thick syrup. The next day, add the reserved citrus juice and apple cider vinegar to the syrup, stir to dissolve remaining sugar.
Strain syrup, then discard zest and rosemary.

📸 Des-Anne Maistry CTIA Student with Sanele Mhlongo (Wine Steward) Southern Sun The Edward

#southernsun
#clemengoldgin
#hopedistillery
#interhotelchallenge2024
#showcook
#clemengold
#lemongold
#citrus
#southafrica
#hospitality
#Cocktails
#Cocktailhour
#summer

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