The Alchemy of Food | Issue 3 | December 2020

ISSUE 3 01DECEMBER 2020 | THE ALCHEMY OF FOOD
DECEMBER 2020
www.tsebo.com

D EV E L O P I N G TA L E N T F O R

A ND BEYON D

The Tsebo Skills Academy
has grown in size and
strength over the years to
deliver the best available
training to Tsebo staff.

02 THE ALCHEMY OF FOOD | DECEMBER 2020

Tsebo Skills Academy was first established in the
early 1980s, operating from a few offices and a
training room close to Head Office in Rosebank,
Johannesburg. However, it wasn’t long before the
training needs of a growing company demanded
more space and the Academy located to OR Tambo
(then Jan Smuts) Airport where it took up a floor
above domestic departures.

In this space the Fedics Group Training College was
born, boasting three large training rooms and a fully
equipped 16-station training kitchen, which it shared
with Travellers Retail Services (a division of Fedics).

As the airport began to grow and develop, the
Academy was forced to find new premises. Our
involvement with Protea Hotels made it a natural
fit and the Academy moved to the Protea Hotel
in Braamfontein for a short period before taking
up more permanent occupation at IHS House in
Randburg. By this stage the Academy was not only
providing training to Tsebo’s staff, but selling its
training to the industry as a whole, with notable
customers like the City Lodge Group.

In the early 2000s, the Academy moved to the Fedics
office in Randburg before the division again joined
the Rosebank office. Appolonia House in Rosebank
became the Skills Academy’s home for almost 16
years. We have recently moved out of this building
and are looking forward to taking up residence in our
new facilities in Sandton.

About the Academy

The key objective of the Academy is to equip Tsebo
employees with the necessary skills and knowledge
through our skills development initiatives. This
includes a range of formal accredited training
programmes that are aligned with the National
Qualifications Framework (NQF) and registered with
the South African Qualifications Authority (SAQA). The
Academy also offers position-specific short informal
training to promote internal career development.
The latter courses range from IT and soft skills to
management development.

Our training programmes focus on three key learning
components: theory, practical and workplace project.
We have a national footprint to deliver training onsite
or at the relevant regional centres.

03DECEMBER 2020 | THE ALCHEMY OF FOOD

04 THE ALCHEMY OF FOOD | DECEMBER 2020

By leveraging technology and innovation we’ve been
able to enhance learning and development within the
Tsebo Group and have just rolled out a new E-learning
system. We are working closely with Competency
Online to ensure a blended training approach; using
videos to inform prior to classroom training, or to
refresh gained knowledge after training as well as to
reach outlying unit employees.

Our trainers are qualified, registered assessors with
operational experience and are subject matter experts
in their respective fields. The Academy is registered
with the Culture, Art, Tourism, Hospitality, and Sport
Sector Education and Training Authority (CATHSSETA)
and is compliant with the Skills Development Act. We
are also affiliated with the Services Sector Education
and Training Authority (Services SETA) and the Safety
and Security Sector Education and Training Authority
(SASSETA). All training is assessed informally or using
formal assessment tools, depending on the specific
programme.

The Academy currently
offers the following
formal qualifications:

Generic

■ Skills Programme – Human Resources
Level 5 COM/HumResDev/49119/08

■ Skills Programme - Advanced
Customer Management Level 5 CUST/
ServProgr/5/0095

■ Generic Management Programme – in
the process to obtain accreditation

Catering

■ Skills Programme - Cook Convenience
Level 2 - HSP/CKConF/2/0019

■ National Certificate - Professional
Cookery Level 4 - SAQA ID 14111

■ National Certificate - Food and Beverage
Level 4 – SAQA ID 14113

■ National Certificate – Fast Foods Level 3 -
SAQA ID 14115

05DECEMBER 2020 | THE ALCHEMY OF FOOD

MEET THE

With a passion for learning and development, the
training team bring their A-game to building a culture
of learning within Tsebo.

PETER DALZELL He moved to Olifantsfontein where, as District
Supervisor of six units, it fell on him to provide training
GROUP LEARNING AND for staff in the area. The then MD, David Wigley, was
DEVELOPMENT MANAGER impressed and asked Peter to join the training team
where he became the first fulltime craft skills trainer.
Peter Dalzell, Group Learning and Development Five years later, Peter was offered the opportunity to
Manager, began his career with Tsebo more than 38 join the thriving Travellers Retail Services (Fedics) as
years ago. He joined the company as a bookkeeper the Quality Training Manager. At the time Travellers
at Gypsum Industries in Pretoria West before being Retail Services oversaw all the bars, restaurants, duty-
promoted to Catering Manager for Continental China free shops and bookshops at OR Thambo (then Jan
in Rosslyn and then Darbyl SAB Nissan. Smuts) Airport. In addition, the division ran a chain of
steakhouse restaurants and a chicken franchise.

In 2000, Peter transferred to a national role within
Catering where he was tasked with rolling out and
managing national qualifications within Fedics,
ensuring adherence to the National Qualifications
Framework (NQF). Fedics became a leader in national
qualifications and Peter was recognised as Trainer
of the Year by the then Hospitality Industry Training
Board. In the same year, he was twice awarded the
Senior Manager of the Year at the Group Award, an
accolade for his dedication to his career. He also
received the CEO Award two years in a row as well as
the SA Chefs President’s Award for his service to the
industry.

As Tsebo grew, Peter’s responsibilities expanded to
assisting other divisions. He trusts he will be able to
continue to assist in developing the careers of many
more employees in the remaining years before his
retirement.

06 THE ALCHEMY OF FOOD | DECEMBER 2020

SHAAKIRA HANIFF ESSOP

NATION A L TR AINING M ANAGER FOR
C AT E R I N G

Shaakira is passionate about developing people and
contributing to an organisational learning culture. She
strongly believes in short-term sacrifices for long-term
benefits. “Knowledge is power,” Shaakira says and
“people empowerment is what I strive for all the time
and every time.”

Shaakira graduated from Durban University of
Technology with a Bachelor of Technology in
Hospitality Management. She is an accredited
assessor/moderator and facilitator with the Education,
Training and Development Practices Sector Education
and Training Authority (ETDP SETA). She specialises in
education and training for the past 13 years.

Prior to joining Tsebo, Shaakira worked for the
International Hotel School (IHS) as a lecturer and
roving assessor, as well as for various companies, such
as the Christina Martin School of Food and Wine, Icesa
Education and New Skills Consulting, to name but a
few.

07DECEMBER 2020 | THE ALCHEMY OF FOOD

INNOCENT MUNDEWE NOKUTH ULA TWA LA

LEARNING AND DEVELOPMENT LEARNING AND DEVELOPMENT
FACILITAT OR FACILITAT OR

Innocent wears many hats by assisting in identifying Nokuthula facilitates Tsebo’s soft-skills training
training needs within Tsebo as well as by being across the Catering units and assists with the
responsible for interviewing, shortlisting and Cook Convenience, Professional Cookery, Food and
finalising the student intake for learnerships Beverage and MDP1 skills development programmes.
and skills programmes. He plans and schedules
programmes across a 12-month training calendar
and ensures that training complies with the SETA’s
Code of Good Conduct and is aligned with the NQF
unit standard and the Workplace Skills Plan (WSP)
audit requirements. These are just a few of his many
other duties, which also include organising the most
exciting event of the year – the learners’ graduation
ceremony!

08 THE ALCHEMY OF FOOD | DECEMBER 2020

LI ZO N YAKWE NONHLA NHLA M ATSHEDI S O

NATION A L TR AINING M ANAGER FOR LEARNING AND DEVELOPMENT
C AT E R I N G FACILITAT OR

Before joining Tsebo, Lizo was Organisational Known fondly by learners as their ‘second
Development Manager for Growthpoint. Before that mother’, Nonhlanhla visits schools to recruit
he held the position of Learning and Development learners with disabilities to take part in the
Manager at respectively iVeri, FNB, Stanlib, RCI and Professional Cookery, and the Food and
Nedbank. He studied Psychology at the University of Beverage learnerships before being involved
Johannesburg and completed his Master’s degree in training them. She also teaches PC skills
through UNISA. Lizo has a strong digital background for the Professional Cookery, Management
and is an environmental stalwart in that he doesn’t Development Programme Level 1, as
believe in printing paper unnecessarily. well as to any Tsebo staff member who
wishes to learn basic computer skills.

09DECEMBER 2020 | THE ALCHEMY OF FOOD

PUMLA NOMVETE YOLISA NG OBENI

LEARNING AND DEVELOPMENT LEARNING AND DEVELOPMENT
FACILITAT OR IT FACILITAT OR

Pumla plays a valuable role in learning and Yoliswa facilitates funded and unfunded
development by facilitating all computer-based learnerships and skills programmes for Tsebo
learning for companies such as MyMarket, Menutec staff and unemployed youth. She also facilitates
and PowerPoint. She also assists in financial skills Tsebo’s inhouse training. She assesses learners and
training and E-learning. moderates them, once Module 3 of the learnership
programme is completed. She also provides training
for various levels of the learnerships.

10 THE ALCHEMY OF FOOD | DECEMBER 2020

BARBARA SPRONG CHEANDRE JOHNSON

BBBEE AND TRAINING LEA RNERSHIP FACILITAT OR
ADMINI STR AT OR

Barbara has been at Tsebo for over 32 years. Cheandre plays an important role as a liaison between
She is currently working as BBBEE and Training the Tsebo Solutions Group and the various sectors’
Administrator. Prior to this role she’s worked as a education and training authorities associated
Catering Manager, and managed IT software support with it. She also oversees the implementation
for Menutec and My Market. She also acted as trainer and project management of all learnerships and
of Menutec and My Market. skills programmes across the regions. In addition,
Cheandre oversees the production of training material
and serves as a member of the National Employment
Equity Act within the Catering division for the Tsebo
Skills Academy.

DECEMBER 2020 | THE ALCHEMY OF FOOD 11

LEONORE VA N Z YL AGATH A NGOBE SE

REGIONAL TRAINER FOR FEDICS TRA INING FACILITAT OR AT SAS OL
CAPE TOWN S E C U N DA

Leanore presents and facilitates various training Agatha provides all-important soft skills to Tsebo Sasol
sessions and programmes related to the level of employees. This includes inducting new staff, their
professional development required by Fedics staff in training in service excellence, food and hygiene safety
Cape Town. and workplace safety.

She is also responsible for providing quality She also provides training for the skills programmes
theory and practical learning and development as well as for the courses Cook Convenience Food
opportunities, as well as for the presentation and Theory and Advanced Customer Service Level 5, as
assessment for CATHSSETA accredited training well as the theoretical component of the Professional
programmes. Cookery Learnership.

Leanore ensures that all courseware remains relevant Before the shutting down of the company for yearly
to the business requirements and presents and maintenance, Agatha trains employees on the correct
assesses the skills phase programme Basic Cookery process thereof. She also conducts random spot
at Chrysalis Academy, which forms part of its’ three- checks to ensure that the various units are following
month residential youth development programme for the correct health and safety protocols.
18- to 25-year-olds.

She brings manager capacity in line with the
company's values, by addressing any shortfalls
through a skills development plan or a performance
management programme.

12 THE ALCHEMY OF FOOD | DECEMBER 2020

EUGLID MAROGA AMU MABUZA

NATION A L SKILL S AND CR AFT LEARNING AND DEVELOPMENT
TRAINER FACILITAT OR

Euglid plays a hands-on role as National Skills and Amu joined the Tsebo team in 2008 as a Catering
Craft Trainer; from planning through to assessing and Manager, she then joined the training team in 2012
moderating learners. He demonstrates and guides and has been here since. Amu attended the University
learners through the practical training component of of Johannesburg and graduated with a National
the Professional Cookery and the Food and Beverage Diploma in Food & Beverage Management. She also
learnerships before assessing their performance attended the Gordon Institute of Business Science,
and knowledge across a range of practical tasks. He graduating in December 2016.
also ensures quality assurance by moderating the
assessments.

13DECEMBER 2020 | THE ALCHEMY OF FOOD

MOVERS
& SHAKERS

TERSHIA MORCOM EELCO CAMMINGA RUSSELL JORDAN

With 24 years’ experience (14 of As a self-proclaimed epicurean, As new Managing Director
which have been with Tsebo) Eelco Camminga is perfectly (Fedics), Russell Jordan will take
Tershia Morcom is no stranger placed as newly appointed responsibility for the Automotive,
to the Group or the Industry and Managing Director (Fedics) Business, and the Industry and
takes over as the Tsebo Catering where he will play a pivotal role Education (Class) segments.
Division’s Chief Operating Officer. in evolving the divisions’ offerings
in Healthcare (Healthwise), Prior to this appointment, Russell
Tershia has been involved with Retirement (Lifestyles) and Coffee was Managing Director for
Tsebo from grassroot level, (including Vending Solutions – the Eastern Region, including
starting out as District Manager which will serve all the brands and KwaZulu- Natal, Eastern Cape
and Business Development segments across the business). and the Kingdom of Eswatini. He
Manager for Cleaning and joined Tsebo in 2009 as Director
Hospitals, and also acting as a Prior to this appointment, Eelco of Operations for the KZN Region
Quality Manager. But her passion was Managing Director for Fedics and the Kingdom of Eswatini.
for excellence really came to the Inland Commercial, a position
fore during her 10 years spent he held from August 2018. He With more than 30 years in the
growing TsAfrika into a premium successfully transitioned the catering industry, Russell started
catering business. As Managing Fedics business inland with a out as Assistant Catering Manager
Director of TsAfrika, she was able specific focus on the commercial working his way up to become
to influence at a granular level and and the healthcare sectors. Regional Operations Manager for
build a detailed and accountable Royal Sechaba Holdings before
management team that has few With more than 40 years’ joining Tsebo. His exceptional
equals in the industry. experience across the hospitality, business leadership qualities,
retail and catering industries, proven track record and expertise
Eelco brings his passion for service in managing change within large
excellence and for managing catering operations, puts him
large operations to his new role. in excellent stead for his new
position.

14 THE ALCHEMY OF FOOD | DECEMBER 2020

With a dynamic department
comes a dynamic team.

Meet Tsebo Catering Solutions
latest movers and shakers!

ZOGAN OPPERMAN REA KELLER

Having worked globally in several We are pleased to announce that
industries, Zogan Opperman brings Rae Keller has been appointed as
seasoned senior Human Resources Managing Director for TsAfrika.
leadership experience to his new Rae joined the business in 2008 as
role as HR Director for Tsebo a catering manager, then became
Catering Solutions. an operations manager and was
promoted to Director of Operations
Zogan joined Tsebo Cleaning and in 2016.
Hygiene Solutions in May 2018
where his 25 years’ experience in Before joining tsAfrika, Rae gained
HR Management allowed him to extensive experience in the
provide creditable solutions to the restaurant and leisure environment
business. and expertise in the food and
beverage industry. In 2016, Rae
Prior to joining Tsebo, Zogan completed the Senior Management
held positions as Senior Manager Development programme at
Organisational Effectiveness at the GIBS and had completed several
SABS, and Head of HR for the EMEA professional courses over the years.
region for the American Tower
Corporation. Rae achieves quality results by
gaining the support of highly
Zogan is committed, courageous motivated and competent team
and enjoys new challenges. members, placing high value
He completed an Executive on teamwork and good working
Development Programme at relationships with colleagues and
Henley Business School and was the clients. Rae exceeds business
recipient of the Talent Leadership objectives through a hands-on
Award at the World HR Director management style. Her key teams
Congress. He also was the IPM HR always achieve top performance.
Practitioner runner-up in 2010.

15DECEMBER 2020 | THE ALCHEMY OF FOOD

UNLOCKING
A LIFETIME
OF OPTIMAL
HEALTH

BY ANNELIZE ZEELIE

Two men of the same age eat a diet
low in fruits and vegetables and high
in salt and saturated fat. One develops
high-blood pressure, high cholesterol,
and eventually heart disease, while the
other lives a long life without chronic
disease. In another example, two post-
menopausal women consume similar
diets low in choline. One develops liver
dysfunction due to a choline deficiency,
but the other does not.

Why these individuals experience different health
outcomes despite following similar diets and living
comparable lifestyles is a question that has been on
the minds of nutrition and healthcare experts for
decades. While professionals have suspected that
genetics (the study of heredity) plays a critical role
in determining how a person responds to dietary
intake, research in nutrigenetics has only recently
demonstrated this to be true. The result is that
people can now receive personalised nutritional
recommendations based on their genetic makeup
to help prevent chronic illnesses down the road, such
as cardiovascular disease and diabetes (known as
polygenic diseases).

16 THE ALCHEMY OF FOOD | DECEMBER 2020

Nutrigenetics and
personalised nutrition

Nutrigenetics is the study of the relationships
between genes, diet and health outcomes.
Nutrigenomics, a related but distinct field, is the study
of how genes and nutrients interact at the molecular
level.

The field of nutrigenetics is relatively new and
came about when, in 2003, the Human Genome
Project completed its identification of all the genes
in human DNA and determined the sequence of
the three-billion chemical base pairs that make
up human DNA. Knowing the sequences of the
human genome opened the doors to examine the
relationship between an individual’s genetic makeup,
dietary intake, and health outcomes. The excitement
surrounding nutrigenetics stems from the idea that it
forms the foundation of personalised nutrition.

While population-based dietary recommendations
are helpful, they aren’t adequate for all
individuals because people respond differently
to diets. Personalised nutrition bases dietary
recommendations on genetic predisposition to
disease. The idea is that once personalised nutrition
is integrated into routine care, patients can be
genotyped for specific genetic variations, made aware
of their chronic disease risk and nutrient deficiencies,
and given strategies to dramatically reduce their risk.

Interestingly, the genetic variation among individuals
is minimal. Most people are approximately 99 percent
genetically identical, with little variation in the roughly
three-billion base pairs that comprise the human
genome. However, this approximately one percent
genetic variation leads to a wide variability in health
outcomes – depending on dietary intake and other
environmental exposures. Some of the genetic
variation among individuals is in the form of single
nucleotide polymorphisms (SNPs, pronounced ‘snips’).

A SNP is the variation in a single base pair in a gene,
and the base pair a person has for that particular
SNP varies. A gene is a sequence of DNA that codes
for a protein. Humans have two copies of each gene:
one copy is inherited from their mother and the
other from their father. A SNP may or may not have
an effect on an individual’s health. Whether it does,
depend on the gene associated with the SNP, the
genotype of the SNP, and whether the person has
one or two copies of a particular genotype of a SNP. In
rare cases, a SNP can cause a disease, such as sickle-
cell anaemia.

17DECEMBER 2020 | THE ALCHEMY OF FOOD

Inflammation Skin Weight
aging management

Gut Mental Blood
health health clotting

Thyroid Athletic Targeted
health potential supplementation

Fatigue Liver Vitamin
syndrome detox requirements

More often, SNPs affect health by increasing or Preventing chronic disease
decreasing the risk for chronic disease. Estimates based on genotype
show that there are more than 10 million SNPs in
the human genome – each individual has his or her Chronic illnesses such as cardiovascular disease,
own number and pattern of SNPs. And some of these diabetes, and cancer are prevalent in developed
SNPs will influence a person’s nutritional status. For countries. They can be attributed, at least in part, to
example, a person’s genetic sequence affects his or lifestyle and environmental factors, since our genes
her nutrient requirements, energy use, appetite, taste haven’t changed appreciably over the last 100 years
and risk of chronic disease in response to diet. (although the incidence of chronic disease has
skyrocketed). Furthermore, when individuals from
cultures that have a low prevalence of chronic disease
begin living in a culture with higher rates of chronic
illness, their risk increases, suggesting that genetics
aren’t the sole risk factor.

18 THE ALCHEMY OF FOOD | DECEMBER 2020

Recent studies indicate that genetics affect whether Individuals who had both copies (one from each
a person will develop a chronic disease in response parent) of the higher-risk SNP in the FTO gene (16%
to diet and lifestyle. Fortunately, research also of study participants) were four kilograms heavier
shows that people who are genetically predisposed and more than one and a half times likely to be obese
to chronic disease won’t necessarily develop the compared with those who didn’t have the higher-risk
condition if they follow a specific preventive diet. In SNP. While this genetic association doesn’t explain
an age of personalised nutrition, individuals who are the obesity epidemic, it’s the strongest genetic link to
genetically predisposed to chronic disease will be obesity risk.
advised to adhere to a preventive diet, since they’d be
more likely to develop the disease. Future Outlook

Diabetes As you know, two people who have similar lifestyles
and environmental exposures can have very different
The prevalence of Type 2 diabetes is increasing at health outcomes. Research suggests our individual
a rapid pace. The role of diet and lifestyle in the genetic composition influences our health outcome
prevention and management of diabetes has been in response to lifestyle and environmental factors.
established. Researchers have discovered several
polymorphisms strongly associated with Type 2 Researchers are making
diabetes risk and in some cases, this association may progress to understand
be modified by diet. the complex
relationships
To date, a SNP in the transcription factor 7-like 2 between genes,
protein gene has the strongest association with Type diet, and disease
2 diabetes. People with the higher-risk genotype for risk. Personalised
this SNP are approximately twice as likely to develop nutrition based on
Type 2 diabetes than those with the lower risk genetic composition
genotype for the SNP. is becoming more
available and cost-
Since the discovery of this association, several studies effective and it takes a
have demonstrated that the relationship between simple cheek swab to collect
the genotype for the transcription factor 7-like 2 DNA, which is then sequenced
protein gene and diabetes outcome depends on for specific SNPs.
diet and lifestyle. One study found that people with
the higher risk genotype were more than two and a
half times as likely to develop Type 2 diabetes when
they consumed high glycaemic index foods and a
high glycaemic load. Those who ate low glycaemic
index foods and a low glycaemic load were more than
one and a half times as likely to develop the disease.
Therefore, people who are genetically predisposed to
Type 2 diabetes may decrease their risk of the disease
if they consume a low glycaemic load diet.

Obesity

Researchers found a gene
associated with fat mass and
obesity (FTO) to be significantly
related to obesity in a series of
studies that included almost
39,000 participants. Researchers
found that a SNP within the FTO
gene predisposed people to obesity.

19DECEMBER 2020 | THE ALCHEMY OF FOOD

IT’S THE SEASON

TO GET

Try this selection of Christmas recipes
to tantalise your taste buds and add
a tra-la-la to your Festive Season.

20 THE ALCHEMY OF FOOD | DECEMBER 2020

Smoked Ingredients:
salmon
wreath 1 Fennel bulb (large, trimmed and core
removed)
TT Limes
TT Green shallots (trimmed)
TT Avocados (large and ripe)
250 g Baby cucumbers (peeled into
ribbons)
200 g Radishes (trimmed, washed and thinly
sliced)
400 g Smoked salmon (sliced)
TT Extra virgin olive oil (to drizzle)
TT Crème fraîche (to serve)
TT Salmon roe (to serve)
TT Dill sprigs (fresh, to serve)
TT Micro herbs (to serve)
TT Crackers or crusty bread, to serve
(optional)

Method:

1. Use a mandolin to thinly slice the fennel
lengthways. Place in a large bowl with the juice of
one lime. Add a large pinch of salt, toss to combine
and set aside to pickle.

2. Cut shallots into 8 cm lengths and thinly slice
lengthways. Place in a bowl of iced water for two to
three minutes or until lightly curled. Drain well.

3. Roughly mash the avocados in a bowl. Add the
juice from the remaining limes, season and stir to
combine.

4. Drain fennel. Arrange avocado in a heaped circle
around the edge of a large plate. Arrange pickled
fennel, cucumber, radish, shallot and salmon over
the top.

5. Drizzle with oil and season with pepper.

6. Dollop on crème fraîche and salmon roe. Scatter
with the dill and micro herbs. Serve immediately
with crackers or bread, if you wish.

21DECEMBER 2020 | THE ALCHEMY OF FOOD

Ingredients: Christmas
ice-cream
60 g Ice-cream wafers (natural flavour) sandwiches

375 ml Cream (thick)

395 g can Condensed milk (sweetened)

270 ml can Coconut cream

70 g Rice bubbles

160 g Raspberries (frozen, plus extra to serve)

290 g White chocolate melts (melted)

20 g Coconut (shredded and toasted)

40 g Pistachio kernels (chopped)

Method:

1. Line a 20 x 30 cm slice pan with two layers of
plastic wrap, extending 10 cm over the sides.
Arrange two rows of six wafers, side by side in the
pan, leaving a 2 cm gap down the middle of the
pan.

2. Use an electric mixer to whisk the cream and
condensed milk in a bowl until soft peaks form.
With the beaters going, gradually add the coconut
cream and whisk until just combined and the
cream still holds its shape (be careful not to over-
beat or beat too high as the mixture will curdle).

3. Fold in the rice bubbles and frozen raspberries
until just combined. Carefully spoon over the
wafers and smooth the surface. Cover with rows of
remaining wafers to line up with the base wafers,
leaving a 2 cm gap in the centre.

4. Fold over the plastic wrap. Place in the freezer for
4 hours or until firm.

5. When firm, use the plastic wrap to lift the ice-
cream slab out of the pan and onto a chopping
board. Trim off the excess ice-cream around the
wafers and down the 2 cm centre gap. Working
from the centre, carefully slice the slab into 12
wafer-sized sandwiches.

6. Place the sandwiches on a tray lined with baking
paper and return to the freezer for at least 1 hour
or until you are ready to decorate.

7. Taking one ice-cream sandwich from the freezer
at a time, dip one end into the melted chocolate
to cover 2 cm up the sides. Sprinkle half the
sandwiches with coconut and half with pistachio.
Return each sandwich to the tray in the freezer.
Repeat for remaining sandwiches. Place in the
freezer for one hour or until firm.

22 THE ALCHEMY OF FOOD | DECEMBER 2020

Ingredients for the pork belly:

750 g Piece pork belly

TT Garlic cloves (crushed)

TT Red chilli (fresh and finely chopped)

½ tsp Cumin

1 Tbsp Oil

½ tsp Salt

¼ cup Lemon juice

Ingredients for tomato salsa:

Combine 2 chopped tomatoes, ¼ red onion sliced, 2
Tbsp coriander, ½ tsp sugar, salt and pepper to taste.

Ingredients for guacamole:

Mash 1 ripe avocado, 2 cloves garlic, ½ chopped green
chilli, juice of 1 lime, salt and pepper to taste.

Ingredients to serve:

1 packet Corn tortillas
TT Extra coriander to garnish

Barbecue Method:
pork belly
tortilla 1. In a small bowl combine garlic, chilli, cumin, oil,
salt and lemon juice. Remove skin from the pork
belly. Rub the meat with the marinade and leave
for at least four hours or overnight.

2. Preheat a barbecue plate to low. Remove the pork,
reserving the marinade for basting. Cook pork,
covered, on hot plate for two hours, turning once
every 30 minutes. If you find the meat becoming
too dark, place it on a sheet of tinfoil.

3. While the pork belly is cooking, make tomato salsa
and guacamole. When the pork belly is cooked
and tender, let it sit for 10 minutes.

4. Heat tortilla on hot barbecue plate for 30 seconds
on each side.

5. Serve the pork sliced on the tortilla with a dollop
each of tomato salsa and guacamole.

6. Garnish with coriander.

23DECEMBER 2020 | THE ALCHEMY OF FOOD

Ingredients: Supreme
beef Nachos
1 tbsp Olive oil

1 Onion, finely chopped

250 g Beef mince

1 tsp Paprika (hot, smoked)

1 tsp Cumin (ground)

½ ts Chilli powder

200 g Black beans (tinned and drained)

200 g Corn tortilla chips (lightly salted)

150 g Cheddar cheese (grated)

100 g Cherry tomatoes (quartered)

TT Salt

TT Black pepper (freshly ground)

To serve:

4 Spring onions (finely chopped)
TT Coriander (fresh, optional)
TT Chilies (freshly sliced, optional)
TT Lime wedges
TT Sour cream

Method:

1. Preheat the oven to 200°C (180°C fan oven) or a
gas oven to 6.

2. Heat the oil in a frying pan over medium heat, add
the onion and cook for three to five minutes until
soft and translucent.

3. Increase the heat and add the beef, paprika, cumin
and chilli powder. Cook for five to 10 minutes,
stirring occasionally, until the beef is browned.

4. Reduce the heat to medium and add the black
beans, stirring gently, until the beans are heated
through. Season with salt and pepper.

5. Line the base of a 1.5 litre ovenproof dish (or baking
tray) with a single layer of tortilla chips, then top
with half of the beef mixture, then half the cheddar
and half the cherry tomatoes. Add a second layer
of tortilla chips, then top with the remaining beef
and cheese. Transfer to the oven and cook for eight
to 10 minutes, until the cheese has melted.

6. Remove the nachos from the oven and top with
the remaining cherry tomatoes, spring onions,
coriander and chilli, if using.

7. Serve hot with the sour cream and lime wedges.

24 THE ALCHEMY OF FOOD | DECEMBER 2020

Ingredients:

120 ml Pineapple juice
60 ml Orange juice
60 ml Lime juice
60 ml Soy sauce
50 ml Grapeseed oil (or vegetable oil)
1 tsp Kosher salt
1 tsp Coriander (ground)
20 g Fresh cilantro (freshly chopped)
4 Garlic cloves
TT Serrano (fresh, optional)
TT Ginger (fresh)
TT Black pepper (ground)
1.8 kg Chicken wings (24 wings, tips discarded)
3 Green onions (thinly sliced on a bias)
20 g White sesame seeds (toasted)

Pineapple- Method:
ginger
chicken 1. Preheat the oven to 110°C. Set an oven-safe wire
wings rack on top of a baking sheet, or line the sheet
with soy- with cooking parchment.
pineapple
glaze 2. In a large bowl, whisk together the juices, soy
sauce, oil, salt, and coriander until thoroughly
incorporated. Fold in the cilantro and, with a long
zester, grate in the garlic, serrano and ginger.
Season with the black pepper.

3. In a small saucepan, reserve half the sauce. Toss
the wings in the remaining sauce to coat and
marinate for 15 to 20 minutes (any longer and the
pineapple will start to ‘cook’ the meat).

4. Arrange the wings in a single layer on the rack
or parchment, cover with foil, and bake for 30
minutes.

5. Meanwhile, set the saucepan with the reserved
sauce over medium-low heat and cook, stirring
occasion- ally, until it’s reduced by about half.

6. Remove the foil and adjust the heat to 220°C.
With a brush or spoon, glaze the wings with the
reduced sauce, then bake for another 20 to 25
minutes, until an instant thermometer registers
69 to 71°C. Glaze the wings once more as soon as
they’re out of the oven.

7. Sprinkle the green onions, sesame seeds, and
remaining cilantro over the chicken.

8. Serve warm.

25DECEMBER 2020 | THE ALCHEMY OF FOOD

V E G E TA B L E

KOFTA

C U R RY

Vegetables, cashew nuts, dried fruit and
spices are rolled into balls, baked and served
in a rich tomato curry. Don’t be put off by the
large list of ingredients, many are repeated.

26 THE ALCHEMY OF FOOD | DECEMBER 2020

Ingredients for koftas: Method for koftas:

2 Agria potatoes (large) 1. Preheat the oven to 200° C.

1 Kumara or orange sweet potato (large) 2. Cut the potatoes, kumara (or sweet potato)
and carrot into 3 cm chunks. Boil in a large pot
1 Carrot of salted water until soft. Drain and mash until
smooth.
200 g Baby spinach leaves
3. Fry the onions, garlic and ginger in a little olive
1 Onion (diced) oil until soft. Add the dried spices and fry for
two minutes, then tip into a large bowl with the
3 cm Ginger piece (minced) mashed vegetables, cashew nuts and currants.
Mix until well combined.
2 Garlic cloves (minced)
4. Set yourself up with three bowls, one with flour,
1 tsp Cumin (ground) one with whisked eggs and the remaining one
with breadcrumbs. Roll the kofta mixture into balls
1 tsp Coriander (ground) around the size of a golf ball.

½ tsp Turmeric (ground) 5. Dip into flour, then into egg and then roll in
breadcrumbs. Place on a lined baking tray and
½ tsp Salt repeat with remaining kofta mixture. Drizzle with
a little olive oil and bake for 25 to 30 minutes or
70 g Cashew nuts (roasted and chopped) until golden and crispy.

40 g Currants Method for curry:

3 Eggs 1. In a large saucepan, fry the onions, garlic and
ginger in olive oil over a medium heat until soft.
½ cup Flour Add the spices and coriander stalks and fry for two
minutes.
1 cup Breadcrumbs
2. Add the tinned tomatoes and salt and simmer for
Ingredients for curry: 20 to 25 minutes. Remove from the heat and stir in
the garam masala, ground almonds and yoghurt.
2 Tbsp Olive oil
3. Either using a mortar and pestle or a stick blender,
1 Onions (medium, diced) grind the garlic, cumin seeds and sea salt flakes
into a paste. Add to curry sauce and mix well.
3 cm Ginger piece (minced)
4. Add kofta balls to curry sauce, top with almonds
2 Garlic cloves (minced) and coriander leaves.

3 tsp Coriander (ground) 5. Serve with flatbreads and yoghurt.

3 tsp Cumin (ground)

1 tsp Turmeric (ground)

½ Red chilli (fresh, finely chopped, optional)

¼ cup Coriander (fresh, finely diced)

800 g Whole tomatoes in juice

½ tsp Salt

70 g Almonds (ground)

¾ cup Greek yoghurt

50 g Almonds (slivered and roasted)

½ tsp Garam masala

1 Garlic clove

½ tsp Cumin seeds (roasted)

½ tsp Sea salt flakes

TT Flatbreads and plain yoghurt to serve

27DECEMBER 2020 | THE ALCHEMY OF FOOD

PACK’D &
READY TO

No need to prepare
meals for your year-end
function! With Pack’d
you can still enjoy a
tasty range of meals
that ensures that even
your food remains
socially distant.

Introducing Pack’d, Fedics recently launched solution
for hosting functions during COVID-19. With the need
for social distancing and increased awareness around
health and safety, Pack’d provides a neat and tasty
pre-packed solution for dining during a pandemic.

Meal options range from simple breakfasts, lunches,
snack boxes and a wide variety of nibbles to a ‘Cook at
Home’ range of take-home meal kits. The pre-packed
boxes are available in different sizes to accommodate
up to 10 people and are delivered in sustainable
packaging.

With Pack’d you can enjoy some festive cheer, while
keeping staff and clients safe with this award-winning
food solution.

28 THE ALCHEMY OF FOOD | DECEMBER 2020

29DECEMBER 2020 | THE ALCHEMY OF FOOD

TapTuck is an innovative The perfect solution for busy moms
App that allows parents and dads, and the overworked tuck
to pre-order and pay shop convenor.
for healthy meals from
the tuck shop. It also ■ Parents, learners, teachers or guests can register on
eliminates cash from our Web App, iOs App or Android App.
schools by paying with
a TapTuck card. ■ Users can top-up their wallet with EFT or credit
card.

■ Add one or multiple children to the App.

■ Children can be at different schools.

■ Pre-order meals up to two weeks in advance.

■ Meals are consolidated and delivered to the tuck
shop at 8 am daily.

■ Users can buy cashless cards at the school or
school merchant and link a card to each child to
spend.

■ Set daily and weekly spend limits on the cards.

■ Be notified when there is a school event to be paid
and pay safely and conveniently in App.

■ There is a banking transaction cost of 5 percent
which is charged to the user per transaction.

30 THE ALCHEMY OF FOOD | DECEMBER 2020

31DECEMBER 2020 | THE ALCHEMY OF FOOD

Making life easier for residents by linking your on-
site restaurant, providing access to online ordering.

Why digitise?

Facilities: Residents: Management:

• Reduce food cost and • Ordering at own • Increase resident
waste convenience satisfaction

• Increase efficiencies • Cashless • Maximise profitability
• Increase flexibility

Cash can be collected at the office and wallets topped up by management, if required.

32 THE ALCHEMY OF FOOD | DECEMBER 2020

Online ordering for
retirement estates

33DECEMBER 2020 | THE ALCHEMY OF FOOD

Now EASIER
ONLINE
ORDERING with
Pedal Palette –
food that moves!

Meals ordered and
delivered from the
palm of your hand.

The new Pedal Palette
App offers a fresh new
way to enjoy your food.
Amazing features allow
you to schedule your
order ahead of time, to
pay, skip the queue and
collect – all via one App!

34 THE ALCHEMY OF FOOD | DECEMBER 2020

35DECEMBER 2020 | THE ALCHEMY OF FOOD

C E L E B R AT I N G

INTERNATIONAL

36 THE ALCHEMY OF FOOD | DECEMBER 2020

In addition to
planting a food
garden at a KwaZulu
Natal creche, a group
of chefs and culinary
students got to grips with
the science behind growing
healthy food.

Good food prepared with passion is a well-known salve
that nourishes and brings people together. This is why
Tsebo regards International Chefs Day not only as an
opportunity to celebrate this noble profession, but also
as a reminder that it is our duty to pass our knowledge
and culinary skills on to the next generation of chefs,
with a sense of pride and commitment to the future.

The theme for this year’s event was Healthy Foods
for the Future, which is why on 20 October 2020
a group of professionals from the SA Chefs KZN
Committee, the 1000 Hills Chefs School, CTIA, Fusion
Cooking School, The MasterChef Academy and the
South African National Zakah Fund (SANZAF) got
together to plant a vegetable garden (with the help of
sponsors and suppliers) at the Bluff Eco Park Christian
Educare Centre. Altogether 32 culinary students and
their lecturers gathered to plant marigolds, carrots,
tomatoes, and green peppers in a recycled tyre wall
with the help of the children and their teachers.

From there, proceedings moved to the MasterChef
Academy for a presentation by the Fair Food
Foundation about how they incorporated micro-
farmers into their foundation, creating employment
and uplifting communities.

This was followed by a ‘Soil and Science’ talk to
educate students on the science behind soil and
successful composting, germination and how to look
after their gardens at home and at their place of study.

37DECEMBER 2020 | THE ALCHEMY OF FOOD

BY JOHAN HOOGEWEEGEN

Fedics is an innovative Fedics is really trying and
company, looking at the has progressed in leaps and
changes we have seen bounds, especially considering
within our company while the many restrictions. They
they have been our service have adjusted well, and even
provider. Fedics was recently enhanced their presentation
reappointed as our catering of the food. Ingredients are
provider and we seldom have of a high quality and always
any reason to complain, and fresh. The dining facility is
if we do have an issue it is very well managed, cleaned
resolved immediately. continually with staggered
mealtimes for social-
- Private School (Fedics) distancing purposes.

- A large healthcare institution

38 THE ALCHEMY OF FOOD | DECEMBER 2020

I can confidently recommend
TsAfrika because of the
excellent service we receive,
the quality of the food, the
great attitudes of their people
and their willingness to
accommodate our needs.

- Corporate H/Q of Mining Company (TsAfrika)

A big thanks to the Operations
and Management team for
their ongoing support. We
look forward to a long and
continued relationship.

- A large healthcare institution

39DECEMBER 2020 | THE ALCHEMY OF FOOD

THE LAST WORD

BY KESHNI DEACON

With the holiday season upon us, we should all take
time to reflect on what we are grateful for – our families
and friends who support us as we go about our daily
work. Our relationship with our suppliers and clients
is also something we truly value and we look
forward to their continued partnerships into 2021.
We have had an incredibly tough year, but
have used the time productively to improve
our capabilities and effectiveness, resulting
in tonnes of exciting developments in the
works for next year. New and updated
offerings, new technology to streamline
processes, expanded capabilities and
our revamped 2021 growth stack – all
coming in the first quarter of 2021!

Stay safe, stay healthy.

Happy holidays
from all of us at
Tsebo Catering
Solutions.

40 THE ALCHEMY OF FOOD | DECEMBER 2020