The setting was blissful at The Twelve Apostles Hotel & Spa and the sea view exquisite as the wintery sun broke through the clouds. What a splendid start to the 2022 Launch of the Distell Inter-Hotel Challenge now in its tenth year and proudly going forward. The excitement of our candidates was tangible.
Crispy futomaki ǀ sustainable line fish ǀ spicy mayo
Chicken katsu sando ǀ cabbage kimchi slaw ǀ tonkatsu
Indian vegetable pokhara ǀ coriander chutney
JC Le Roux Scintilla & Three Ships Whisky
Sanpellegrino Italian Sparkling Drinks
S.Pellegrino & Acqua Panna
MASTER OF CEREMONIES Wendy Coetzee
WELCOME Michael Nel Managing Director The Twelve Apostles Hotel & Spa, Cape Town
NOTE OF THANKS Annette Kesler Showcook
KEYNOTE SPEAKER Eric Leong Son
Distell Acting Corporate Affairs Director
Ellerman House Head Chef Kieran Whyte with Pastry Chef Yonela Mafukula, Wine Steward Lincholn Mabrongodze, Chef Glynis Kühn and Ops Manager Manuel Cabello
Distell Inter-Hotel Challenge Prize Destination Announcements
Phumza Rengqe Distell Group Marketing Manager
(Above Right) The Rockefeller Barista Lehlohonolo Litsibane with The President Hotel Chef Zayaan
(Above) The Vineyard Hotel Team Chef Julian Adams, Pastry Chef Ziyanda Nyavu and The Rockefeller Hotel Baker Benard Zinhumwe
The President Hotel Pastry Chef Thulisile Dubula with Chef Zayaan Abbas, Executive Chef Sergio Adams, Wine Steward Hendrick Mabengo and F&B Director Ndaba Dube
Dynamic MC Wendy Coetzee, a superb raconteur, does the honours and introduces the teams at our launches with inimitable style and aplomb. The lunch orchestrated by Executive Chef Christo Pretorius was a triumph. Everyone raved about each course as it appeared! The Karoo Lamb was particularly outstanding with a flavour all of its own.
BIO-WHEAT BREAD COURSE WITH RIO LARGO OLIVE OIL
Denny King Oyster Mushroom
Teriyaki glaze ǀ savoury barley porridge ǀ soy truffle purée
Charred spring onion chimichurri ǀ mushroom ketchup
Durbanville Hills Cape Mist Sauvignon Blanc
Nederburg The Winemasters Carignan Grenache Rosé
The Rio Largo Olive Oil Lucky Draw was welcomed with enthusiasm! Winners; Richard Von Geusau with Brenda Wilkinson (Rio Largo Olive Estate), Wine Steward Lincholn Mabrongodze (Ellerman House) and Chef Dylan Gaarkeuken (Lanzerac Hotel & Spa)
(Above, right) Fuad Martin (Southern Sun A Team) with Pastry Chef Thulisile Dubula (The President Hotel)
Lovely Elmien Fourie and Carina Pelzer of Lancewood, who are custodians of Lancewood’s exceptional cheese and yoghurt – all especially appreciated at the Launches, Workshops and Cook-offs from breakfast and throughout the day! During the Launch Lancewood announced the superb prize for the winning Pastry Chef who will be travelling to Château de la Creuzette in Boussac, France. See more… Prizes in store!
The stars behind the products and they are stars indeed and producers of some of South Africa’s most valuable ingredients. Margaret Marx (Denny), Tirsa Fourie (Bio-Wheat), Anria Boshoff (Senqu River Pistachios), Mariëtte Crafford (Food Judge, Certified Karoo Lamb) and Heinie Fourie (Bio-Wheat).
What a pleasure to introduce you to Lanzerac Hotel & Spa Ops Manager Tiaan Lategan, Ellerman House Ops Manager Manuel Cabello, Ania Odyniecka (S.Pellegrino & Acqua Panna), Darren Slabbert (Clear World SA) and Southern Sun 1st Team Sous Chef Southern Sun Cape Sun Muhammed Khan. All of whom play a vital and fundamental part of this worthy initiative.
Certified Karoo Lamb shank dumpling ǀ braised lamb scrag end confit leeks ǀ pea, mint and lemon salad leek espuma ǀ crispy leeks ǀ lamb sauce
Nederburg Heritage Heroes The Brew Master
Durbanville Hills Collectors Reserve The Lighthouse Merlot
Southern Sun A Team Wine Steward Mark Abrahams, Chef Thandiswa Ngqamfana, Executive Chef Juan Neethling, Chef Fuad Martin and GM Jacques Moolman Southern Sun The Cullinan
GM Wayne Siepman (Southern Sun Cape Sun), Sous Chef Muhammed Khan introduces Chef Songezo Zide and Pastry Chef Stefni Pedro (Southern Sun 1st Team)
GM Jacques Moolman (Southern Sun The Cullinan), GM Wayne Siepman (Southern Sun Cape Sun) and F&B Ops Manager Naco Rautenbach (The Vineyard Hotel)
Barista Judges Wayne Abrahams and Tarryn Van Der Toorn (Avanti Coffee) | Willem Coetzee, Brenda Wilkinson (Rio Largo Olive Oil), Kitchen Evaluation Judge Julietta e Silva Overmeyer, Richard Von Geusau and Wine Steward Judge Jean Vincent Ridon (Sommeliers Academy)
The Twelve Apostles Hotel & Spa Team Baker Gina Marziani, F&B Manager Joshua Crowe, Pastry Chef Janisha Parbhoo, Chef Nicole Theunissen, Executive Chef Christo Pretorius, Wine Steward Zolani Dantile and Barista Shaun Mki
Charlene Nieuwoudt (LemonGold®), Anria Boshoff (Senqu River Pistachios) and Julietta e Silva Overmeyer (Kitchen Evaluation Judge – A.K.A. Kitchen Dragon:) Hygiene a most important area!
ClemenGold® and LemonGold® have without a doubt swept the world stages with their remarkable citrus beyond compare. From the banks of the Orange River and a very special estate, the Wercon Family Farm comes the Senqu River Pistachios, honey and more! `
The pistachio ice cream was divine and complemented the Lancewood LemonGold® Choux Puff – A memorable dessert!
Lancewood LemonGold® Cream cheese choux puff ǀ raspberry compote ǀ lemon curd ǀ Senqu River Pistachio crumble
Nederburg Noble Late Harvest
Pongrácz Méthode Cap Classique Brut
Mount Nelson, A Belmond Hotel, Cape Town GM Tiago Sarmento with Chef Isaac Chitter, Wine Steward William Lokana, Pastry Chef Qira Matthews and Assistant Outlet Manager Keegan Terry (2020 Distell inter-Hotel Challenge Wine Steward of the Year)
The Vineyard Hotel F&B Ops Manager Naco Rautenbach with Asavela Nywexana and GM Johann Nortje
The Vineyard Hotel Team Chef Julian Adams, Pastry Chef Ziyanda Nyavu, Wine Steward Asavela Nywexana and GM Johann Nortje
TAJ Cape Town Team Wine Steward Pieter Bekker, Restaurant Manager Honest Matiza, Chef Kenneth Mkandawire, Concierge Jade Arries and Executive Chef David Tilly
Queen Victoria Hotel & Manor House Waterfront GM Yvette Mulwitsky, Executive Chef Terrance Ford with Chef Masibulele Hlaziya and Concierge Gwendoline Mkosana
Michael Nel Managing Director The Twelve Apostles Hotel & Spa, Cape Town, Horst Frehse Celebrated GM and Head Concierge Judge with meaningful and understanding Keynote Speaker Eric Leong Son (Distell Acting Corporate Affairs Director). What a pleasure it was indeed to have both present and past MD’s with us!
Michael Nel announced that the top-performing wine steward of 2022 could look forward to a 10-day internship in Ireland at the celebrated The Lodge at Ashford Castle with the Red Carnation Hotel Collection, and with flights sponsored by Distell.
These are exceptional opportunities for anyone wanting to accelerate their hospitality careers.
The challenge dovetails with Red Carnation’s philosophy of highlighting a culture of mentorship, recognising and rewarding achievements, and ensuring genuine career progression and a happy, fulfilled work life for its staff.
GM Desmond O’Connor The President Hotel and Chania Morritt-Smith. The President Hotel is set to host the Distell Inter-Hotel Challenge gala awards evening on 1st December 2022 – The climax to the Challenge, a splendid evening that is eagerly anticipated.
Amarula Cream Liqueur | Van Ryn’s 12 YO Brandy & Avanti Coffee with Von Geusau Chocolates
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Special thanks to PETALS GROUP
INHOUSE Venue Technical Management
The Petals Group, over many years, have illuminated some of the most memorable occasions throughout South Africa and internationally with their creative talents and sure hand. Their team is utterly professional, they aim at perfection and achieve it!
Lanzerac Hotel & Spa Ops Manager Tiaan Lategan with Chef Dylan Gaarkeuken, Pastry Chef Masego Mokgofa and Wine Steward Rosemary Munyoro
The Rockefeller Hotel (Newmark) Concierge Nokukhanya Sibisi, Barista Lehlohonolo Litsibane and Baker Benard Zinhumwe with Mentor Blayne Welken and Chef Norman
Grande Roche Hotel Team Pastry Chef & Baker Tashlyn Maxine Britton with Chef Bevan Trimm, Executive Chef Kevin Grobler and Wine Steward Liyaaqat-Ali Nicholai Adams
Concierge Judge, Celebrated GM Horst Frehse with Annette Kesler, Chania Morritt-Smith and the man of the moment to much applause: Executive Chef Christo Pretorius, The Twelve Apostles Hotel & Spa. Our very deep appreciation and grateful thanks for a splendid day.
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