The Alchemy of Food | Issue 1 | August 2020

ISSUE 1
AUGUST 2020
www.tsebo.com

THE ALCHEMY

Nick Madhura, Tsebo Culinary Director, is
the visionary and driving force behind the
Tsebo catering food portfolio. His unique
approach puts quality, consistency and
innovation at the heart of every dish we
serve. We call it the ‘Alchemy of Food’.

Prior to this appointment, Nick was the Regional Executive Chef
at TsAfrika, one of the Tsebo Solutions Group’s leading catering
divisions. In this role, Nick successfully rolled out an innovative
food approach known as 'The Art of Food' across all TsAfrika units,
and developed and designed solutions for both new and existing
clients.
Nick combines his culinary training background, solid
experience and passion for the food industry with extensive
experience in the hospitality industry. He worked for leading
hotels, independent restaurants, and for events and off-site
catering companies.

Cooking Alchemy

We branded our business Cooking Alchemy, not only
because we are in a period of resurgence but because
we aim to reconnect and to strengthen our bond
with one of nature's greatest gifts: food. We reclaim
nourishment as our birth right.

02 THE ALCHEMY OF FOOD | AUGUST 2020

BY NICK MADHURA

So what does alchemy have to do with cooking? What
does alchemy have to do with anything? The short
answer is nothing and everything.

Everything that is living and breathing contains
consciousness. Without consciousness, there is
nothing. Food is a straightforward path to connecting
with the consciousness that pulsates in plants.
Alchemy helps to recognise the hidden and subtle
fields of energy in plants (in particular). Through
intelligent menu and concept design we have created
an intimate relationship with the plants we eat that
goes beyond nutrition.

From a nutritional perspective, food is front and
centre everywhere we turn and with each turn there
is polarity. Diets, fads, fast food, slow food, local food,
organic food, functional food, nutritional education
in schools, and so on. But what if there is more to
nutrition than food, and more to food than nutrition?
We believe that nourishment lies beyond nutrition.

Our team of experienced dieticians has developed
healthy diets to help support immune systems to
fight off viruses that cause colds and flu. The immune
system defends your body against illness. If a virus
does enter the body, your immune system seeks it out
to destroy it. The stronger your immune system, the
greater its ability to fight disease.

A healthy immune system is most accurately
represented by a balanced scale. If your immune
system is weakened, one side of the scale dips and
your body becomes more easily susceptible to
infection. Equally, if your immune system is overactive,
the other side of the scale drops and the immune
system attacks its own healthy tissues. This is what
we call an autoimmune disease. Conditions like lupus,
rheumatoid arthritis, psoriasis, and multiple sclerosis
are all autoimmune diseases caused by 'boosted',
or overactive, immune systems. You are at your
healthiest when the scale of your immune system is
balanced right in the middle – not too weak, not too
strong.

Our fresh approach has seen the introduction of the
culinary teams working together with the marketing
team, dieticians and health and safety officers who
are working endlessly to provide information to both
staff and clients on how to protect ourselves against
the COVID-19 pandemic by supporting our immune
systems.

03AUGUST 2020 | THE ALCHEMY OF FOOD

WHY WE SHOULD
SUPPORT OUR IMMUNE
SYSTEM, AND NOT
BOOST IT…

BY ANNELIZE ZEELIE

A healthy balanced immune
system is paramount for good
and sustainable health. Our
immune system's task is to
fend off illness by destroying
any pathogens that may
cause damage to our bodies.
A strong immune system
fights disease continuously
and allows us to thrive.

A well-balanced immune system will recognise and
will respond properly to an immune challenge. Keep
in mind that it is 'balance' and not 'boost' that is
absolutely critical to maintaining a healthy immune
response. The immune system is precisely what it is
named — a system, not a single entity. To function
well, it requires support and harmony. Your first line of
defense against illness is to choose a healthy lifestyle.
Following general good-health guidelines is the single
best step you can take toward naturally keeping your
immune system strong and healthy.

A healthy diet is important to keep your immune
system working at its best. However, there is no single
food, diet, supplement or herbal product that will give
your immune system a ‘boost’ or that will prevent or
treat the flu, including COVID-19.

04 THE ALCHEMY OF FOOD | AUGUST 2020

Steps you can take to
support your immune
system:

1. Eat a nutrient-rich diet daily:

Eat a variety of colourful vegetables and fruits that
provide a variety of antioxidants such as vitamin C,
selenium and carotenoids. The more colour in your
food, the more nutrients.

Include wholegrain choices like wholegrain bread, pasta
and brown rice, oats, barley, bulgur wheat and quinoa
that provide lots of fibre and nutrients like iron, niacin and
folic acid.

Select a variety of protein foods like legumes (e.g. cooked dried
beans, peas and lentils), nuts and seeds, eggs, lower fat dairy
products, fish, chicken and meat that provide protein such as iron and
zinc along with calcium, vitamin D and B vitamins from dairy products.

2. Be physically active. Aim for 30-60 minutes of activity on most days

of the week. It can help the immune system stay strong and ready to fight
certain illnesses if they occur.

3. Vitamin D acts as an immune system regulator. Get

adequate exposure to sunlight by exposing your skin to sunshine before 10am
and after 2pm every day. Only fortified foods contain Vitamin D, but sliced
mushrooms placed in direct sunlight convert vitamin D into the form our
human bodies can use.

4. Get adequate sleep. Aim for 7 to 8 hours each night.

5. Reduce stress. If you have a lot of stress, it can weaken your immune

system, which may cause you to be more susceptible to colds and flu.

6. Wash your hands for 20 seconds before preparing,
eating or drinking food and beverages, or use a hand
sanitiser. Avoid touching your eyes or nose with unwashed hands.

7. If you drink alcohol, do so in moderation.

8. Get help to quit smoking, if you smoke.

9. Probiotics are good bacteria that may help keep your
immune system healthy. Probiotics may decrease the number of

colds you catch and shorten the length of your cold.

05AUGUST 2020 | THE ALCHEMY OF FOOD

06 THE ALCHEMY OF FOOD | AUGUST 2020

SUPPORT
YOUR
IMMUNE
SYSTEM

WITH THE
RIGHT FOODS

The function of your immune system is
to protect your body against diseases by
fighting infection. Your immune system’s
cells and organs work to find and destroy
dangerous pathogens that enter your
body.

A ‘boost’ in this process would not be a good thing. This is because your
immune system would be overactive, and an overactive immune system
can lead to autoimmune disorders. We, therefore, want to ensure a
normal functioning immune system supported by the right nutrients by
adding the right foods to your shopping basket.

Much of the fresh produce available in autumn and winter is loaded
with antioxidants – powerful substances that help to keep your immune
system strong and assist in the fight against colds, flu and other
infections.

07AUGUST 2020 | THE ALCHEMY OF FOOD

Vitamin C

Nature has cleverly gifted us with colourful citrus
fruits during winter that is bursting with infection-
fighting vitamin C. With oranges, minneolas,
grapefruit, naartjies, kiwi and guava you really are
spoilt for choice! As your body does not produce the
vitamin naturally, it is very important to fuel up with
vitamin-C rich foods every day to keep your body’s
arsenal on high alert.

Garlic

This superfood not only offers great flavour to your
favourite pastas and stews, it also offers tremendous
health benefits because of its potent immune-
supporting properties. In fact, one of garlic’s chemical
components, allicin, has been proven to help
deactivate viruses, bacteria and fungi.

The pumpkin family

Pumpkins and butternuts are brimming with
immune-supporting beta-carotene (a form of
vitamin A that is responsible for their bright colours),
the antioxidant lycopene and minerals such as
magnesium, potassium and iron. They’re also high in
fibre and low in kilojoules. Pumpkin and butternut
are very versatile, offering full-bodied flavour no
matter how it’s prepared – roasted, toasted, pureed or
mashed with a main meal or as a comforting soup.

Yoghurt

Eating yoghurt regularly will help to enhance and
promote healthy immune function. It’s a fantastic
source of probiotic cultures — the same digestion-
enhancing bacteria that occur naturally in your
gastrointestinal tract. When you eat yoghurt the
good bacteria help to fight off the bad bacteria and,
thus, help to prevent infections. They also optimise
the absorption of nutrients. Choose yoghurt with 'live
and active cultures and bacteria' on the label. Opt for
natural yogurt instead of the sweetened variety, rather
add fresh fruit for flavour.

08 THE ALCHEMY OF FOOD | AUGUST 2020

Tea Oats

Warm yourself from the inside with a nice cup of There is nothing more soothing than a steaming
tea. Whether you like black, green or rooibos, it’s bowl of oats in the morning. Oats and oat bran are
sure to lift your mood, while its powerful antioxidant rich in fibre, which help to keep you full for longer
properties will give your immune system a great and sustain your energy levels. Oats are also rich in
enhancement. antioxidants and B-vitamins that assist in reducing
stress and support immunity. Enjoy oats for breakfast
Oily fish or add to your muffin and bread recipes.

Enhance your mood by adding oily fish to your diet. Ginger
Fish like tuna, sardines, salmon and mackerel are
omega-3 powerhouses and act as immune supporters Ginger is a lovely warming spice perfect for winter
by increasing the activity of phagocytes, the white dishes like soups and stews. It literally warms your
blood cells that eat up bacteria. Fish is also an body by helping to improve circulation while also
important source of B-vitamins, especially the stress stimulating the protective functions of the immune
fighters B6 and B12, which help with the production system and easing congestion in the respiratory tract.
of serotonin, the 'happy' brain chemical. Add ginger to your favourite foods or try a soothing
ginger tea.
Bananas

The humble banana is a feel-good food that can act
as a mood-booster and mild sedative. It contains
tryptophan, an amino acid that helps the body to
produce serotonin, the 'feel good' hormone, and
melatonin, the 'sleep' hormone.

Nuts

Brazil nuts, macadamia nuts and walnuts are rich
sources of the mineral selenium, which is thought to
help prevent depression and vital for good mental
health. Add some nuts to your breakfast cereal or
enjoy as a snack during the day.

09AUGUST 2020 | THE ALCHEMY OF FOOD

Our team of regional
executive chefs set about
creating an agile framework
for developing, delivering,
and sustaining the Tsebo
food portfolio.
With the aligned vision
of being the first-choice
catering company, the
culinary team centres it’s
values around commitment,
focus, openness, respect
and courage.

10 THE ALCHEMY OF FOOD | AUGUST 2020

Chef Dennis James Longstaff Chef Tshegofatso Sekele

Regional Executive Chef, Fedics Healthwise Regional Executive Chef, ATS South Africa

Chef Dieter Eberlanz Chef Oliver Reddy

Regional Executive Chef, TsAfrika Regional Executive Chef, KZN

AUGUST 2020 | THE ALCHEMY OF FOOD 11

Chef Theo Gqontshi Chef Neil Clem

Regional Executive Chef, TsAfrika Executive Chef, leading the Cape Town region

Chef Jacques Venema Leonore van Zyl

Regional Executive Chef, Fedics Inland Regional Trainer, leading the Cape Town region

12 THE ALCHEMY OF FOOD | AUGUST 2020

Chef Gesina Erasmus The culinary team’s combined effort has led to great
success for the Tsebo group across the country. This
Regional Executive Chef, Port Elizabeth includes adapting to the COVID-19 environment by
providing solutions for day-to-day clients as well as
high-profile sectors.

As with any organisation, there is a need for balance
when catering for a range of customer tastes. From
traditional, plain-and-simple no-nonsense food that
is filling, hearty and offers good value, to those more
adventurous dishes incorporating the latest food
concepts, the trendiest ingredients and, an interesting
and varied menu that changes daily.

Our food offering reflects this need as much as is
possible during a pandemic. Our commitment is
to provide a highly regarded, flexible service that
complements and fully supports all areas of clients’
business activities. Menus are created to meet
site-specific requirements and to ensure that we
incorporate regional preferences, as well as ethnic
meals according to a client’s request.

Our culinary team, with backing from their leadership
in the various regions, has successfully supported
government, private institutes, the recently
commissioned VW hospital in Port Elisabeth, and
the Tsogo Sun Group, in setting up and running
quarantine sites. This includes providing three meals a
day according to Level 5 lockdown protocols.

With support from finance, human resources,
procurement, sales and operations, the collaboration
has truly placed the Tsebo Group heads and shoulders
above the rest. As the world investigates new ways
to succeed in a COVID-19 environment, so our
innovations and trends adapt.

Chef Gareth de Villiers

Regional Executive Chef, ATS Lesotho

13AUGUST 2020 | THE ALCHEMY OF FOOD

TRENDS

14 THE ALCHEMY OF FOOD | AUGUST 2020

BY TOBY MALBEC

MANAGING DIRECTOR OF
CONSTRATA TECHNOLOGY CONSULTING
4 July 2020

We know that business-as-
usual will be anything but as
the industry recovers from
COVID-19 and begins its re-
negotiation of expectations
with new and existing clients.

Clients will be much more wary and demanding, not
necessarily relating to price or selection, but in regard
to their perception of safety, cleanliness and overall
quality. The events of the pandemic raised alarm
bells, not only in the area of personal hygiene and
cleanliness standards, but also of our merchants, and
their merchants.

15AUGUST 2020 | THE ALCHEMY OF FOOD

Supply chain visibility

For many years, some of the more progressive
restaurant brands have preached the importance
of supply-chain visibility and the ability to track
product literally from farm, to back door, to plate.
The technology to accomplish this exists, but the
implementation and start-up time and costs to do
so has scared away all but the most vigilant. The goal
and the promise of the GS1 initiative is to provide
a common 'language' and method for tracking
and reporting on all products, from their point of
creation (or growth) to the production facility, to
the warehouse, to the broadliner, and finally to the
restaurant. By identifying each container with a
unique code (GTIN), we would literally be able to track
down to the farmer or even the field in the event
that a foodborne illness is identified in a product. The
technology exists today; it simply requires significant
effort on the part of the food service operators and
the distributors to agree to conform to the standards.

Greater emphasis on
food safety scoring and
cleanliness standards

Staying on the topic of food safety and cleanliness, it
is not outside the realm of possibility to suggest that
there will be increased scrutiny and visibility into the
adherence of restaurants to a higher level of quality.
This may be imposed and enforced by the FDA, or
possibly even a third-party or private organisation
that publishes this information to the community-
at-large through the established social channels.
As staff restaurant operators, it will be imperative to
respond quickly and decisively to any concerns raised
through any of these channels to avoid the stigma of
being considered less-than-committed to the notion
of providing a quality product in a safe and clean
environment. While in the past, the only way the
public knew of a code violation was when a restaurant
received too many and was actually sited and closed,
we may realistically anticipate that the notion of
a numeric score could be enacted that would be
posted on the window of the establishment; creating
a quantitative measurement of safety compliance
against all of the other competitive establishments..

16 THE ALCHEMY OF FOOD | AUGUST 2020

Accelerated migration from While a number of customers will celebrate the end
on-premise to off-premise of COVID-19 and return to restaurants as a show of
support and solidarity, about a third will be cautious
It is reasonable to suggest that those who offer off- and wait for some period of time, while the final
premise services, whether it is delivery, catering or third may not return to normal dining-out routines
pick-up, are likely to rebound. For others who still for a long time. It is therefore critical to not only be
depend heavily or entirely on on-premise service, offering multiple channels but creating them with
the return to profitability is likely to be significantly an economical business model; in other words, if
longer. Accordingly, like today, it will continue to be you can deliver it yourself and avoid the 25 percent
important in the future to support an omni-channel and up fees from the current crop of delivery service
sales strategy for your operations. This may mean providers, by all means do so. Investigate a banded
a redesign of the menu to ensure more 'transport- strategy to maximise profitability by requesting local
friendly' menu items, packaging, and an internal, deliveries to use an internal on-line food ordering
external, or hybrid delivery strategy. App. Only use third-party service providers for longer
deliveries.

17AUGUST 2020 | THE ALCHEMY OF FOOD

18 THE ALCHEMY OF FOOD | AUGUST 2020

Safety over efficiency Restaurant design changes

For years the food industry has looked for ways to As stated previously, nowhere will the impact of
be more efficient and to improve speed-of-service, COVID-19 have a longer lasting impact than in the
labour efficiency, and throughput in lines and drive- table service segment of the industry. Whereas
thrus. We may very well see as a by-product of post- some will come back as loyal customers and a show
COVID-19 a softening of this stance with the emphasis of support and loyalty, it is expected that a greater
being placed on safety, cleanliness, and hygiene even number will not, at least initially. Table service
at the expense of speed and efficiency. restaurants need to look at ways to manage the
objections that will likely be raised by customers and
A few examples of this could be: do their best to address them immediately.

■ The cleaning of a credit card when handed to an Some thoughts and strategies to overcome
employee and the cleaning of it upon return objection would include:

■ The cleaning of a POS terminal between ■ Increased spacing between tables and/or breaking
transactions or when a different employee uses it up larger rooms into smaller sections.

■ The changing of gloves between customers or the ■ Greater access (and visibility) or hygienic products
regular use of hand sanitiser between customers such as wipes and sanitizers on tables and in
public areas.
■ The sanitising of a tray prior to delivering it to the
customer ■ Cutlery, glassware, and plates cleaned at tableside
(or brought to the table packaged) for customer
■ Placing items like napkins and condiments behind assurance.
the counter and requiring customers to ask for
them ■ Removal of salt and pepper shakers and provide
either in packets or on demand.
While none of these tasks are lengthy, they will all
increase the delivery times and speed of service. ■ Servers behind the counters in restaurants that
While this is true, it should be expected that few offer buffets or salad bars.
customers will complain, and in fact the optics of
this level of care and focus on cleanliness should ■ Coverings over meal plates that are removed
actually be well received by most, if not all, customers. tableside.
In the post-COVID-19 world, it may be that we re-
think many of our current business processes to ■ Pay-at-table functionality to avoid passing a credit
support improved safety over labour and production card to a server.
efficiency.
■ Offering e-receipts in lieu of paper.
■ Digital menu boards or tablets with anti-microbial

screens in lieu of paper menus.

At the time of writing, COVID-19 is still in full bloom,
but we as a country and an industry recognise
that sometime in the future we will be given the
opportunity to get back to work. What we are
returning to, however, will be a drastically different
environment for our customers and employees. Those
who consider this and plan beforehand will be well-
prepared to address the objections of a scared and
emotionally unsettled consumer. The better we can
be in a position to anticipate their concerns, address
their needs, and fulfill their demands, the quicker we
as an industry will return to normalcy and profitability.

19AUGUST 2020 | THE ALCHEMY OF FOOD

We offer easy to follow and delicious recipes, and pre-portioned
ingredients daily, ready for collection from our staff restaurants.

20 THE ALCHEMY OF FOOD | AUGUST 2020

Our dinner boxes
have everything
you need to
cook for 2, 4 or 6
people:

■ Perfectly portioned
ingredients

■ Lovingly curated cycle
menu

■ Choice of any dish from
weekly menu

■ Step-by-step recipe cards
■ Delivered in recyclable,

refrigirated packaging to
maintain freshness

21AUGUST 2020 | THE ALCHEMY OF FOOD

SITE FEEDING

The Tsebo Group has
partnered and supported
large organisations in
providing food solutions for
hospital and quarantine sites.

A joint effort across all regions has seen
us successfully supply and provide over
5000 safe and nutritional meals, served
hot or cold.

22 THE ALCHEMY OF FOOD | AUGUST 2020

IT'S

B OXED

We offer a food service
particularly with your safety in
mind.

Our prepacked snack food solutions are
designed with bespoke ingredients and
recipes that are suited to compliment
every event.
All our food is made by hand and
tastefully packaged to compliment the
experience. Discrete menu cards are
included.
Delicious, healthier snacks delivered.

23AUGUST 2020 | THE ALCHEMY OF FOOD

MENU SAMPLE

LOCAL FLAVOUR MEAL OF CHEF'S WELLNESS CURRY VEG PASTA CALL
THE DAY CHOICE COURSE ORDER

WED Traditional Lemon and Meatloaf BBQ Beef and Portuguese Butter Spinach Beef pasta Crispy fried
stewed herb basted with bell rubbed butternut style chicken and feta pie bake chicken
THURS chicken pepper and beef blade ragout with served with served with
FRI necks chicken tomato topped poached basmati and sweet
SAT herbed hake with rice and a garden chili
SUN relish with rice and salad
MON mushroom seasonal brown naan lebanese
TUES vegetables rice and wrap
sauce seasonal
All meals served with pap or rice and served vegetables
vegetable of the day with roast
potato
wedges

Peach and Southern Braised ox Cornish pot Beef Chickpea Mutton Mushroom Chicken BBQ
chutney f ried liver with pie served schnitzel and curry and and olive pulled pork
braised baby onion with greek parmigiano gnocchi
pork chicken with mash salad on chicken served with zucchini tossed with and slaw
bangers with mash, with stew with crispy pop- quiche basil pesto cubano
gravy and the side savoury rice steamed served with served with
with mash and roasted padum's a garden hot fries
coleslaw vegetables baby and chunky salad
potatoes
f ruit
All meals served with pap or rice and chutney
vegetable of the day

Sweet Crumbed Traditional Traditional Deep Soya- Spicy beef Macaroni Thai Bacon and
and sour hake with stewed cottage pie fried hake glazed bunny and cheese beef and cheese
chicken tripe served with grilled chow served with broccoli smash
tartare topped steak wrap burger
sauce a garden with tartare (whole- served with a garden penne
salad side wheat) with a cooling salad served with
sauce a side salad salsa chips
All meals served with pap or rice and served with
vegetable of the day chips and

peas

N/A Flame- Dry-rubbed Saturday N/A N/A N/A N/A N/A N/A

grilled wood fire mixed grill

peri-peri grilled

chicken chuck

All meals served with pap or rice and
vegetable of the day

N/A Local flava Slow Seven N/A N/A N/A N/A N/A N/A

chicken roasted colours

stew garlic and Sunday

thyme beef roast

All meals served with pap or rice and
vegetable of the day

Peri-peri BBQ Grilled Pork chow Seared Low fat Lentil and Medley of Chicken Kota flat
chicken rubbed boerewors faan teriyaki creamy chickpea country and corn bread
livers with chicken with fried beef pita chicken breyani vegetable chowder
yellow rice onion and served with served with gratin style shell
an optional with steamed served with
hotdog roll seasonal rice and raita a garden pasta
vegetables seasonal
vegetables salad

All meals served with pap or rice and
vegetable of the day

South Chicken Traditional Rich and Asian Beef satays Malabar Oriental Rich and Gourmet
Af rican schnitzel braised cow creamy kessler with low fish curry tempura creamy hotdog
chicken with cheese beef and chop oil peanut roti finished vegetables chicken served with
potjie heels mushroom topped sauce lasagne assorted
sauce with car- served with a with toppings
with amelized with nutty coconut couscous and a side
basmati pineapple and lime and feta of fries
slices brown rice yoghurt
rice served with and a side dressing salad
garlic mash
All meals served with pap or rice and potato and salad
vegetable of the day seasonal
vegetables

24 THE ALCHEMY OF FOOD | AUGUST 2020

MENU SAMPLE

HOME OLD POWER RACY SIDE WAKEY SIMPLY BERRY
COOKED SCHOOL CHOW ROOTS WALK WAKEY PACKED NICE

WED Pan-f ried Crisp battered Chicken No bun Smashed beef Grilled bacon, Crumbed Orange Power
THURS (buttermilk hake with enchilada falafel burger topped with boiled egg, chicken wings 1 orange
FRI marinated blue cheese
MON overnight) Tartar sauce quinoa on a giant sauce and grilled tomato, with sweet ¼ cup fat-free
TUES beef liver with and salt mushroom crispy onion baked beans potato and yogurt
onions and served with rings served and beef patty carrot wedges
parsley, mini and vinegar hand-cut with cream bagel stack and Prego 2 tbsp frozen
dumplings, wedges, Greek spinach and mayo sauce orange juice
gem squash chips concentrate
salad roasted potato ¼ tsp vanilla
wedges
extract
4 ice cubes

Curried Slow braised Cauliflower Tagliatelle Prego station Golden fried Sundried Very Berry
chicken legs, Ossobuco rice poke bowl with green with Portu- banana and tomato and 1 cup frozen
smother in olives, spinach guese rolls, peanut butter olive quiche raspberries
yellow rice with curried and chilli. marinated French toast topped with ¾ cup milk
with raisins, Korean BBQ 3-bean salad, Garnished stack, golden crumbled feta ¼ cup frozen
braised carrot sauce served soda-battered with chunky minute steaks syrup drizzle and crunchy raspberries
and cabbage with samp, hake fingers olive drizzled and selection wild rocket 1½ tbsp honey
2 tsp finely
mix roasted and lemon ciabatta of sauces grated fresh
butternut wedge croutons,
Beef bredie freshly grated ginger
served with Chicken parmesan 1 tsp ground
pap and corn korma served
on the cob with fragrant flaxseed
2 tsp fresh lemon
basmati
rice and juice
spring onion,
cucumber Greek stuffed Chickpea and Tempura Croissant filled Thin slices of Banana
raita, sautéed chicken lentil corn fried chicken with sautéed grilled brinjal Ginger
green beans burrito mushroom, with piccalilli, 1 banana
served with nuggets sliced boiled plum tomato ¾ cup vanilla
brown pea served with yogurt
rice, steamed egg noodles, egg, sliced and white 1 tbsp honey
melange of tomato, baked cheddar ½ tsp freshly
vegetables Teriyaki layered in a grated ginger
sauce, sliced beans and fresh ciabatta
spring onions crispy fried
and toasted onion rings roll

sesame
sprinkle

Oven roasted Beef koftas Hake, Mushroom Lamb and Chipolata, Smoked Green Tea,
chicken leg with thyme corn and butter masala lentil curry scrambled chicken and Blueberry, and
Portuguese jus, topped mushroom served on egg and true leek tartlet
served with with mango with naan mini roti rolls South African topped with Banana
salsa, served cakes bread topped with a relish filled 3 tbsp water
rice Pilaf, with turmeric served with pineapple and toasted wrap feta and 1 green tea bag
roasted veg cous cous cucumber and mint salsa pesto toasted 2 tsp honey
pepper mayo, 1½ cup frozen
melange green salad crumbs, blueberries
finished ½ banana
with crispy ¾ cup milk
vegetable

floss

Soy and Basil, feta and Orange and Parmesan Deboned beef Portuguese Roasted Blueberry
cumin chuck quinoa stuffed rosemary crusted shin filled Pita style chicken beetroot with Spinach
breads topped Smoothie
slow oven chicken grilled pork ratatouille and livers with honey and 2/3 cup plain
baked with breasts, fillet on a bed phyllo roulade with rocket bacon and soya, brown Greek yogurt
carrots and savoury rice, and tomato fried onions 1 ripe banana
potatoes, lentil baby marrows of herbed served with and onion in a spicy rice, baby 2/3 cup frozen
couscous garden salad sauce with a spinach and blueberries
rice salsa fried egg and grilled chicken 2 large frozen
sour dough with toasted strawberries
sesame seeds 1 cup spinach
ciabatta
leaves
1/2 cup milk of
choice (dairy,
coconut, soy,

almond)
2 teaspoons
protein powder

(optional)
1 tablespoon of

honey

25AUGUST 2020 | THE ALCHEMY OF FOOD

O U T R E AC H

Chefs with Compassion is a
non-profit organisation that
rescues food from market
places and converts them
into ready to eat meals for
the most vulnerable and
displaced members of our
society nationwide.

The NGO was founded by the South African Chefs
Association and four other non-profit charitable
organisations, one being SA Harvest, who provides
most of the produce that is used daily.
Chef Oliver Reddy is the chairman of the South
African Chefs Association KZN, and Chefs with
Compassion falls under his portfolio regionally. Chefs
with Compassion was started prior to COVID-19 and
will continue to operate well beyond the pandemic to
make a real difference in the lives of disadvantaged
persons in our communities.

26 THE ALCHEMY OF FOOD | AUGUST 2020

On Saturday 18 July 2020, chef
Oliver alongside other chefs
provided 11500 litres of soup to in
total eight NGOs from southern,
northern and inland KZN, which
fed 4600 hungry tummies over
the weekend.
As a national organisation we
managed to break the total set-
out that was meant to be 67000
litres, but achieved a staggering
grand total of 77455 litres, which
equates to 309820 portions
nationally.
The organisation adopts chefs
from all walks of life, including
executives from Tsebo Solutions
Group, Tsogo Sun, Fairmont,
Protea Hotels, heads of hotel
schools, hotel and culinary school
students, catering companies
and private restaurants, including
David Higgs, etc. All worked
together as a collective team for
the greater good, each chef and
team contributing their own skills
and knowledge.

27AUGUST 2020 | THE ALCHEMY OF FOOD

FIGHTING

With the lockdown restrictions easing,
this has seen us remodel and exercise full
compliancy in our retirement villages.

Our team in Pinewood Village in Cape Town are
providing a safe dining experience. The village’s large
dining room in the community centre, seating 150
people, offers daily luncheons (except on Saturdays)
for all residents. Tsebo developed special menus for
those residents who have special dietary needs and
challenges. Our chefs and caterers strive to please all
residents and their health is of paramount importance
to Tsebo. On Sundays, a special luncheon for residents
and their families and friends is offered, which
contributes to create a hearty, homely environment.

THE LAST WORD

Good nutritional habits and a What you learn about eating It is a challenge that should not
balanced diet aren't developed in in the first years on your own be taken lightly. Learning to make
one day, nor are they destroyed in will help establish good dietary sensible choices from a confusing
one unbalanced meal. Healthful patterns for the rest of your array of options is not easy, but
eating means a lifestyle of making life. Making the break from the rewards are great. Eating
choices and decisions, planning, home cooking and becoming nutritious and healthy food, while
and knowing how to make quick responsible for choosing the foods maintaining your proper body
and wise choices when you did you eat, is part of the challenge weight, will contribute to a better
not plan ahead. of becoming a mature and an performance in the classroom, in
independent adult. the gym, and on the dance floor.
You will feel and look your best.

28 THE ALCHEMY OF FOOD | AUGUST 2020