SmartMenu Gives Instant Table Ordering At A Touch

A leading supplier of mobile computing solutions to the retail and hospitality markets, has announced the immediate availability of SmartMenu, a new ‘at-the-table’ ordering solution. It has been designed to meet the needs of family dining and other quick service hospitality environments including hotel room service and, according to current trials of wireless ordering solutions, will enable the delivery of faster service and an increase in food and beverage revenues of up to 63%.

The SmartMenu has a similar look and feel to a normal menu and can detail all available food and beverage items using multiple pages, each of which can be designed to meet the house style. Diners can place orders directly from the table when they want to without having to wait to be served by a member of staff.

This self-serve solution uses a wireless network to send orders straight from the table to the kitchen or bar for rapid fulfillment. Menus can be quickly changed as required and SmartMenu can also integrate with existing POS terminals to streamline the billing process.

Sunday Times Food Awards In Association with Foodcorp

The Sunday Times Food Awards, in association with Foodcorp, is pleased to call for entries to the Sunday Times Stalwart of the Kitchen 2011.

This competition, introduced last year, gives long-overdue recognition to the large group of chefs and cooks over the age of 35 who have no formal qualifications, yet make up the backbone of the industry.

These unsung heroes of the kitchen work with integrity, produce, create and serve, but are seldom granted their moment in the limelight.

Approved by the South African Chefs Association, the competition has been developed in close consultation with Andrew Atkinson, SACA’s competitions director.

Should you have any queries, please e-mail: foodawards@sundaytimes.co.za

World Chocolate Masters Competition - Watch The Final

The World Chocolate Masters is the world’s leading global culinary competition solely dedicated to the art of chocolate.
 

A spectacular initiative by Callebaut, Barry and Carma.The competition will be held in Paris at the Salon du Chocolat Professionnel.

Since its creation in 2005, the competition has developed its unique identity for being the most challenging chocolate competition that focuses on the individual skills of each contestant. The theme of this year’s edition is “Quetzalcoatl’s Gift, which asks participants to find inspiration in the mysterious and super natural origins of Cocoa in the rainforests of South America.

This year, the fourth edition of this unique competition will feature 19 finalists coming from different countries around the world. Over the last eighteen months, each of them has successfully competed for the title of “National Chocolate Master” in their own country, thereby qualifying for the final.

During the final, each contestant will produce a chocolate cake, two pralines, a dessert and one exceptional artistic creation based on the theme of “Cocoa, the gift of Quetzalcoatl”, transporting spectators back in history to the ancient Aztec civilisation of Mexico. A 21-member jury made up of celebrity pastry chefs and chocolate masters will evaluate their work during this three-day competition.

A prize package with a total value of 75.000 € will be shared among the contestants of the “World Chocolate Masters 2011”. This package will comprise money as well as professional material and will be divided in proportion to the contestants’ ranking and the scores they achieve during the final.


The Olympic Heat Is On For Culinary Team SA

Fruit & Veg City, South Africa’s premier fresh produce retailer with over 100 stores nationwide, announced its patronage of SACA (The South African Chefs Association) as a way of confirming their passion and commitment to the culinary industry in South Africa. This makes Fruit & Veg City an official patron of the South African Chefs Association.

Culinary Team South Africa, ranked 10th in the world and consisting of seven junior members and 12 senior members, were recently awarded a bevy of medals at the Culinary World Cup in Luxemburg –seven silver medals in ‘hot kitchen’, seven silver medals in ‘cold table’, one silver in the ‘individual showpiece’ section and three bronze medals in ‘individual entries’. This national team will be competing internationally in the oldest and most prestigious culinary competition in the world, the IKA Culinary Olympics 2012, hosted in Erfurt, Germany.

The team are already working on perfecting their dishes for the Olympics at monthly four-day training sessions. The preparation and training for this prestigious culinary competition entails hard work as this group of gifted chefs will have to perfect their own menu, as well as practice each recipe on the Olympic menu. “We are delighted to have Fruit & Veg City on board as a partner in assisting the team with their fresh produce requirements.  As fresh food sponsor they supply the National Culinary Team of South Africa with produce for every month’s practice. It is going to be a pleasure for the team to be able to go and do the shopping in a quality store with quality ingredients. This will contribute to the conditioning and success of the culinary team in preparation for the Olympics in October 2012.” says Bruce Burns, Culinary Team South Africa Manager.

Source: SACA

Unilever Chef Of The Year 2011

It’s almost time for the best culinary talent in the country to plate up in the Unilever Food Solutions Chef of the Year 2011.

A total of 38 chefs from all over South Africa have been selected, through process of regional finals, to represent their regions in the Senior, Junior and Team categories of the competition on Friday, 16 September 2011. They will be pitting their skills against each other as they battle it out for their share of R90 000 in prize money – and the ultimate title of Unilever Chef of the Year 2011.

The standards of this prestigious annual competition reach higher levels each year, making it the richest and most respected culinary competition in South Africa; and one in which any chef is proud to be selected to participate.

Finalists are required to showcase their talent, creativity and competitive spirit using some of the very same ingredients that are staples of professional kitchens in 74 countries around the world, all while impress the judges with their inspiring menus by creating dishes that will set them apart from the rest.

Both the Senior and Junior categories will have an international component this year, with three international competitors in the Senior category and one in the Junior, challenging South African chefs to prove that they too can hold their own among the best culinary talent in the world.

In the Senior category, the five finalists will compete for first prize of R15 000, second prize of R10 000 and third prize of R5000 – and the prestigious title of Unilever Chef of the Year 2011.

This is the only category that will see the inclusion of three international heavyweights going head-to-head with some of South Africa’s best culinary talent, all competing for top honours.

Each category will take the form of a mystery basket competition, in which contestants will have just 30 minutes to design their menu, and then three hours to prepare a starter, main course and dessert, using ingredients given just a few hours before. The pressure will be on as the contestants will be under great pressure to come up with the most innovative, creative and flavourful dishes possible to wow the judges, whom include some of South Africa’s most recognised and respected chefs.

South Africa is waiting to see who will have what it takes to become the next Unilever Food Solutions Chef of the Year. It’s going to be big!

The cook-off takes place this Friday, 16 September at the Unilever Head Office in La Lucia, Durban. For further information log onto www.unileverfoodsolutions.co.za

Eat Out Magazine's Top Restaurant Awards

Every year we acknowledge and celebrate the best of the South African restaurant industry with the Eat Out Restaurant Awards. This year the winners will be announced at a glittering gala dinner on Sunday 20 November at the Rotunda at the Bay Hotel in Camps Bay.

The evening will start at 17h00 with champagne and canapés, followed by a truly special four-course meal with wine pairing. Each course of the meal will be prepared by one of the country’s top chefs. Announcing the top ten restaurants, as well as the winners of the Chef of the Year and Service Excellence awards, is Eat Out editor Abigail Donnelly.

The 2011 celebrations also introduce additional honours: Best New Restaurant, the Boschendal Style Award, and five new category awards for the best Asian, bistro, Italian, steakhouse and country-style restaurants in the country.Tickets are limited and cost R1,000 per person. To book your ticket to Mzansi’s foodie Oscars, please contact Alicia Erasmus at alicia.erasmus@newmediapub.co.za or download the form here.

---

Rainbow Hatches New Deli Loaves

Rainbow, South Africa’s largest chicken brand is launching six new uniquely chicken loaves especially for deli counters.

Rainbow, South Africa’s largest chicken brand is launching six new uniquely chicken loaves especially for deli counters.

“We are introducing a new range of chilled processed meats at cold deli counters within retail stores. These chicken only products are the perfect alternative to traditional pork based loaves,” Claire Forbes, Rainbow’s Food Solutions Brand Manager, explained.

The new range comprises:
French Polony – Traditional French polony made from 100% chicken
Simply Chicken Original Polony  - Known and trusted Rainbow Simply Chicken Original Polony now available at the deli counter
Smokey Cheese Loaf – 100% Chicken loaf loaded with real smokey cheese
Chilli Loaf – 100% Chicken loaf with a real chilli zing and brightly coloured show pieces
Simply Chicken Gourmet Sandwich Roll – 100% Chicken roll made with leg meat only
Simply Chicken Smokey Chicken Roll – 100% Chicken roll made with chicken breast only enhanced with a smokey flavour

The new Rainbow deli loaves are 100 percent chicken and contain no pork. They  are also both Halaal and HACCP compliant.


She said the new products would help meet increasing consumer demand for tasty and healthy alternatives to existing protein offerings. The move towards healthy eating means that many pork products are becoming less popular and customers are switching to chicken based products which are perceived to be far healthier.

Healthier foods often carry big price tags. However, the new Rainbow selection offers value for money at affordable prices. The trusted and respected Rainbow branding together with the fact that Rainbow is a leader in both the CPM and chicken categories testifies to the quality of the products.

World Chefs Tour Against Hunger

 From 20 to 30 August, over 250 Chefs from 47 countries visited South Africa to raise funds and awareness for the plight of the hungry as part of Bidvest World Chefs Tour against hunger hosted and presented by the South African Chefs Association.

An amount of  over R8,000,000 has been collected to date and the Bidvest World Chefs Tour Against Hunger Trust Fund will feed children from The Akani Diepsloot Foundation and the African Children’s Feeding Scheme for the next five years.

Pots clanging, pans sizzling, steam rising, and the tantalizing smells and tastes of foreign delicacies are some of the sights, smells, and sounds that the public experienced at the various food festivals and demos that took place at select venues countrywide. By supporting these initiatives, together with the not-to-be-missed gala dinners, the public were not only be able to taste cuisine from countries around the globe but also played a role in raising funds to feed thousands of children.