ISSUE 4 MARCH 2021 www.tsebo.com - Tsebo Solutions Group
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
ISSUE 4 MARCH 2021 www.tsebo.com
COVID-19 A LE S S ON I N B US I N E S S AGI LITY BY W Y N A N D L O U W Food plays a vital role in health and wellbeing, so when businesses shut down their canteens and restaurants as a result of lockdown restrictions, Wynand Louw, CEO Catering for the Tsebo Solutions Group and his team applied innovation, commitment and communication to ensure business continuity. 02 THE ALCHEMY OF FOOD | MARCH 2021
From the Bubonic Plague to Ebola, pandemics have had massive historical impact on how societies function. COVID-19 is no different and as corporates attempt to stabilise business in the aftershock of the first and second waves of infection, we are only now getting a glimpse of the more permanent changes this pandemic will bring about. While many companies and individuals who were able to work and connect digitally adapted quickly to work-from-home, it has raised questions around the function of the physical workplace in a post-pandemic future. What is the role of the office in terms of creating a business culture and offering a place of belonging? How does it enhance productivity? In terms of catering, how do we continue to share and enjoy meals while social distancing? And, with an increased emphasis on safety, how do we ensure that best practice around preparation and presentation of food is transparent? These are questions that weigh on the mind of Wynand Louw, CEO Catering for the Tsebo Solutions Group, as the multinational organisation considers the protocols and practicality of returning its workforce to a more ‘normalised’ work environment. On the one hand, the office provides a space that supports an organisation’s culture by allowing people to come together to collaborate and build relationships. It fosters mentorship, learning, development and creativity and provides a productive environment for staff to work in. Eating together in canteens or pause areas and celebrating at work functions is an important and enjoyable part of workplace culture. On the other, lockdown has proved that it is possible to create collaborative and productive online environments that reduce commute time and offer staff increased flexibility to work around their personal and family obligations. “The one thing we have done from the start is to be pedantic about staying up to date with changing government regulations. How and at what rate we return to work is very much dictated by these regulations,” Louw says. The task now is to manage productivity across multiple operations and determine how best to schedule teams at home and in the office. MARCH 2021 | THE ALCHEMY OF FOOD 03
04 THE ALCHEMY OF FOOD | MARCH 2021
Increased flexibility
According to Louw, it’s a matter of adopting a different Innovation
organisational approach that allows more flexibility.
The likelihood of staff becoming infected with the Aside from providing nourishment to
coronavirus or having to self-isolate after coming maintain physical health, food can have a
into contact with an infected person is a reality that positive impact on mental health. Enjoying
Louw and his team have managed by training up a a tasty and well-presented meal is one
pool of replacement staff who can be reallocated if of life’s simple pleasures and ‘breaking
an employee becomes unavailable. The same applies bread’ together has long been a symbol of
to staff with co-morbidities, which place them at togetherness and community.
high risk, and should therefore rather work from
home. Social distancing at meetings can be achieved So, at a time when many companies closed
by establishing protocols, such as who needs to be their canteens and postponed live events as
physically present and who can attend online. a result of lockdown restrictions, the Tsebo
Catering division had to flex its creative
“As organisations seek to maintain productivity and muscle to ensure everyone could still enjoy
reduce illness among staff, we have to ensure that good food that was safely prepared with love
the office is a safe environment through regular whether they were at home, in hospital or at
cleaning and sanitation. Communal kitchen areas a formal place of work.
need to be managed and food and beverages
should be individually packaged to prevent cross Among these were the rapid
contamination,” says Louw. implementation of an App ordering and
delivery service; the provision of take-home
meals; as well as home replacement meals.
Communication The latter can be delivered to individual
customers and team members at our client
Key to creating an anxiety-free environment is sites.
regular communication around the measures
the organisation is taking to minimise the impact They even created It’s Boxed and Pack’d
and potential spread of COVID-19. In fact, good – a pre-packed meal function solution for
communication has been essential to ensuring companies to enjoy a socially distanced
continuity across all aspects of the business, both meal at meetings and events.
internally and externally.
While Covid-19 has wreaked havoc across
“At Tsebo we hold multiple ‘communication tea businesses’ landscapes and our economy,
sessions’ among small groups of staff to maintain and Louw believes it has also provided a valuable
enhance the culture, but also to ensure that they are lesson in agility and the need to work
getting the correct messaging around best global together.
practices to keep themselves and their loved ones
healthy and safe,” says Louw. “Let’s develop, share and learn from each
other in collaboration,” he says. “Our chefs,
As CEO of a sector that was immediately and marketing team, dietitians, health and safety
dramatically affected by closures as a result of the specialists and operations teams have done
Level 5 lockdown, Louw and his team had to be ground-breaking research. They developed
quick on their feet to mitigate losses and ensure world-class solutions to keep our customers
business continuity. This included establishing nourished, and they contributed to uplifting
open communication with clients as well as with our economy. We have learnt a lot in
the suppliers of goods and services to ensure best the past 12 months and I believe we will
practices were shared and implemented. continue to learn if we stay open to it.”
“We found that many of our practices were
adopted by clients, and we communicated to find
better solutions for them. All of which has actually
strengthened our partnerships and relationships – we
are all in this together,” says Louw.
MARCH 2021 | THE ALCHEMY OF FOOD 05
LEVEL 1
B-BBEE
R AT I N G ACHIEVED!
BY E L A N I E K R U G E R
In line with its strategy to transform
business through equitable
ownership, enterprise development,
socio-economic development and
preferential procurement, Tsebo
Solutions Group is pleased to
announce that we have once again
achieved a Level 1 B-BBEE rating,
providing procurement recognition
for customers of 135 percent of spend
with the Group.
As a qualified accredited training institution that
provides training and SMME supplier development
We have increased our black ownership to we are a natural partner to integrate small businesses
54.42%, and our black women ownership to from communities into our operations and provide
45.63%. quality assurance function as well as our basic
services.
We are one of the few businesses in our
sector who has a black owned status and We strive to create sustainable growth and
black women owned status with these development in Africa through our initiatives, we
percentages, thereby providing numerous realise that investing in the people is one of the most
procurement recognition benefits to our important building blocks in achieving sustainable
clients and potentially three times the score development.
(BO/BWO, Preferential procurement spend
with QSE & EMEs) because of our B-BBEE Tsebo has been able to implement initiatives that
Level 1 status. have had a positive social impact and believe that we
are on the right course in creating meaningful futures
for generations to come.
06 THE ALCHEMY OF FOOD | MARCH 2021
TSEBO'S
TRANSFORMATION
JOURNEY
1983
First affirmative action programme launched
1983
We sponsor SA chefs to develop black chefs
1995
We win the Black Management Forum
Progressive Company award
1996
Conclude our first B-BBEE transition with
Nozala
2007
Achieve Level 3 B-BEE status
2009
Achieve Level 2 B-BEE status
Reach 94.21 out of 100 points achieving one
2010
of the highest Level 2 industry scores for a
company our size
2015
First large corporate to achieve
Level 1 B-BEE status
2016
Black women ownership of 37.91%
“Local development
is ingrained in the
2018
Increase our black women ownership to
43.03%
company’s DNA and
2019
we are committed
Increase our black women ownership to 44%
to transformation in
2020
Increase our black ownership to 54.42% and
Africa.”
black women ownership to 45.63%
MARCH 2021 | THE ALCHEMY OF FOOD 07
FOOD & BEVERAGE
TRENDS 21 - 22
Reference: https://thefoodpeople.co.uk/infographics/hot-trends-2021
MINI SPLURGE
Consumers might be feeling
the pinch, but they still want
to treat themselves with little
touches of edible luxury.
Indeed, affordable treats are
even more in demands. It’s all
about upgrades versus going
overboard; quality versus
quantity e.g., artisan butter,
single origin coffee, craft gin.
LOCALISM
Restrictions on movement
have hastened a return back
to supporting and eating local
– from foraging to vertical
farming. Consumers have been
forced to recentre within their
locality, and town planning is
beginning to change to reflect
this.
COMFORT CARBS
A tough year means
consumers opt for cosy and
comfortable – from ‘cottage
core’ aesthetics, to cardigans
and slippers. In the kitchen
this translates as slow cookers,
crockpots and stews along
with artisan bread, fresh milled
flour, homemade pizza and
pasta and noodle dishes from
around the word.
08 THE ALCHEMY OF FOOD | MARCH 2021
DIGI HEALTH
From smart watches (and
rings!) to personalised nutrition
Apps … the health world
has gone truly digital. ‘Next
generation’ health technology
goes beyond general wellbeing,
targeting specific maladies
without the need for doctors or
cumbersome equipment.
GOURMET ALFRESCO FROZEN
Consumers have taken Already in strong growth, the
the opportunity to upskill frozen sector renaissance
themselves – and they’re not continues. Consumers of all
just doing it in the kitchen. ages are being enticed by
They’re eating, cooking, the taste, health and budget
cultivating and picnicking credentials. It isn’t just frozen
outside, often in very fancy ways peas and fish fingers winning
– think outdoor pizza ovens and them round either – there’s
fire pits, vegetable gardens and been fast paced gastro
tablescape picnics. innovation.
SUPER GUT ADDED EXTRAS LIGHTEN UP
Gut health gains even more There’s room to grow yet in the The current crisis has made
traction as we learn more functional product sphere as weight management a priority.
about the link between our consumers look for convenient Trending programmes this
guts, immune function and and affordable ways to ‘boost’ year include intermittent
mental health. Given the their health. In terms of which fasting, low carb/high protein
importance of the latter two ‘added extras’ they’re seeking ketogenic diets. DNA diets and
this year, expect to see plenty out the pandemic has pushed the Sirtfood approach. But the
more innovation in the likes of ‘immune boosting’ ingredients main focus is on healthy, long-
kombucha, kefir and pre- and to the top of the pile. term solutions and exercise.
probiotics.
MARCH 2021 | THE ALCHEMY OF FOOD 09
PANTRY
Lockdown forced consumers to
rethink the pantry, which went
from afterthought to treasure
trove. There’s newfound love
for tinned staples (beans, pasta
and beyond) and growing
interest in new wave, premium
ambient products, including
global ingredients (miso, yuzu,
tahini).
BRAND IDENTITY STELLAR SEAFOOD
The ‘great pause’ highlighted Look to cut down on meat,
inequalities. With the fish is getting a fresh look.
support of Gen Z consumers, There’s premiumisation in the
corporations and brands are tinned and frozen categories,
working to be more inclusive. ‘seacuterie’ and plenty in
They’re coming out in support between. The likes of lobster
of Black Lives Matter and are popular, but lesser-known
LGBTQ especially, giving varieties are getting attention
minority culture and talent a too.
change to shine.
GET THIRFTY STREATERIES
Thrift is rising for both cost With everyone keen to stay
and environmental reasons. outdoors, restaurants and bars
Consumers are reducing are ‘taking it to the streets’
or upcycling food waste at with all manner of street and
home and taking a ‘make do burb-side dining options.
and mend’ approach. They’re Pavements filled up with pop
growing their own and cooking up terraces and street vendors
from scratch – from garden and it looks set to continue
chicken coops to homemade through the colder months.
sourdough starter.
FIRED UP
Cooks are getting even more
creative in the fire cooking
sphere – from experimenting
with types of wood, and smoke
(olive, chestnuts, hickory,
maple, oak and more) to
layering the ‘fire flavours’ over
each other (think charred steak
with blistered tomatoes and
smoked hollandaise sauce),
and embracing global grill
10 THE ALCHEMY OF FOOD | MARCH 2021 techniques (e.g., Japanese,
Korean and Thai BBQ) to the
cooking desserts.HEAD SPACE CONTACTLESS
Mental health was already The laser focus on hygiene
a pressing issue, and the has given tech-led contactless
pandemic moved it even interactions a boost in retail
higher up the agenda. and foodservice. Touch-to-pay,
Consumers are looking for digital wallets, contactless
practical solutions to help delivery, robots, automation
them on their journey to and vending have all come
mental wellbeing – yoga, into their own. Vending gets
meditation, adaptogens, CBD gastro, as well as helping those
and more. in need.
PLANTS PLEASE
Though demand for plant-
based alternatives that are ‘just
like meat’ continues. There is
now a counter balance, with
some consumers seeking
out dishes that champion
vegetables front and centre
(rather than mimic meat) and
products with short, identifiable
and ‘natural’ ingredients lists.
I CAN COOK
The kitchen has provided
entertainment, therapy, (for
both you and the kids) and
tasty meals when dining out
has been difficult. Whatever
your level of skill, there’s a good
change it’s higher now than
pre-pandemic with the help of
takeaways, meal kits and cook-
alongs.
TO YOUR DOOR
The pandemic has accelerated
the surge in dark kitchens and
delivery only models (ghost
kitchens) as businesses look to
reduce cost and risk. Today’s
consumer expects prefer to
get anything (and everything)
delivered – and fast. We aren’t
just taking groceries and
Friday night takeout, but kits
and subscriptions for every
occasion – from afternoon tea
to crazy shakes.
MARCH 2021 | THE ALCHEMY OF FOOD 11PLANETARY H E A L T H D I E T BY H E L E E N D R E Y E R ( R D ) 12 THE ALCHEMY OF FOOD | MARCH 2021
The Planetary Health Diet
is a flexitarian diet that is
largely plant based, but it can
optionally include modest
amounts of fish, meat and
dairy products.
Plant based eating implies eating
plants whole or minimally processed.
Human actions release greenhouse gases that lead
to global warming. Some gases occur naturally, but
human activity increases more carbon dioxide (CO²),
nitrous oxide, methane and fluorinated gases. Carbon
dioxide is responsible for 64 percent of man-made
global warming. Livestock farming that does not take
the holistic cycle of life and the health of the planet
into account may contribute to rising emissions.
Cattle and sheep produce large amounts of methane
when they digest their food.
A cow eats 50 kilogram of grass per day, releasing 350
litres methane per day and 1500 litres carbon dioxide.
Protect the environment by focussing more on
plant foods than on those from animals. Diets and
food production must radically change to improve
the health of all creatures, and avoid potentially
catastrophic damage to the planet. Beef and lamb
have the highest global warming potential per
kilogram, comparing to bread, fruits and potatoes
that are among the lowest values measured.
References:
1. Lancet 2019. Volume 393, Issue 10170, p. 386 – 387, Feb 02, 2019
2. Lancet. 2018; Volume 392; 1923 – 1994
MARCH 2021 | THE ALCHEMY OF FOOD 13THE SOUTH AFRICAN FOOD-BASED DIETARY GUIDELINES (SAFBDG) F O R A D U LT S A N D C H I L D R E N FIVE YEARS AND OLDER References: 1. The National Department of Health: www.health.gov.za 2. The Association for Dietetics in South Africa (ADSA): www.adsa.org.za 3. Image source: www.nestle-esar.com 14 THE ALCHEMY OF FOOD | MARCH 2021
F O O D P Y R A M I D
MARCH 2021 | THE ALCHEMY OF FOOD 15PLANT-BASED
PROTEIN SOURCES
S OY
Firm tofu Edamame beans Tempeh
Soybean curds: Immature soy bean: Fermented soy beans:
10 g protein per cup 8.5 g protein per half cup 15 g protein per half cup
T R E E N U T S
Almonds Pistachios Pecans
6.4 g protein per 5.5 g protein per 2.7 g protein per
30 g serving 30 g serving 30 g serving
References:
• www.wholegraincouncil.org
• Don’t give up on grains – Harvard Health
• www.helth.harvard.edu/staying-healthy/donot-give-up-on-grains
16 THE ALCHEMY OF FOOD | MARCH 2021MARCH 2021 | THE ALCHEMY OF FOOD 17
PLANT-BASED PROTEIN SOURCES C E R E A L S Wheat, rice, barley, rye, maize, oats, bulgur wheat and spelt. M I N O R C E R E A L S Millet, sorghum, teff, triticale, canary grass, Job’s tears and fonio. P S E U D O C E R E A L S Amaranth, buckwheat, quinoa and wild rice. 18 THE ALCHEMY OF FOOD | MARCH 2021
L E G U M E S
Soybeans, peanuts, fresh peas and fresh green beans.
P U L S E S
Dry beans, dry peas, chickpeas and lentils.
S E E D S
Hemp seeds, chia seeds, sunflower seeds and flax seeds.
MARCH 2021 | THE ALCHEMY OF FOOD 19THE
VEGA N KIT CHEN
Building a buddha bowl
A B
1 2 Herbs and spices Condiments and dressings
■ Fresh herbs ■ Chutney
A B ■ Garlic ■ Pesto
■ Nuts ■ Tapenade
■ Seeds ■ Mayonnaise
4 3
■ Spices ■ Vinaigrette
■ Nutritional yeast ■ Acids
■ Ground flax meal ■ Salt
1. Proteins 2. Starch 3. Fruit & Veg 4. Greens
Legumes and pulses Whole grains Non-starchy vegetables Sprouts
■ Dried beans ■ Brown and wild rice ■ Cauliflower ■ Alfalfa
■ Peas ■ Quinoa ■ Broccoli ■ Buckwheat
■ Lentils ■ Millet ■ Asparagus ■ Fenugreek
■ Oats ■ Brussel sprouts ■ Sunflower
Nuts and seeds ■ Buckwheat ■ Onions ■ Beans
■ Bulgar wheat ■ Mushrooms
Concentrated proteins ■ Barley ■ Snow peas Delicate greens
■ Faux meat ■ Fennel ■ Lettuces
■ Tempeh Starchy vegetables ■ Rocket
■ Tofu ■ Potatoes Non-sweet fruit ■ Coriander
■ Sweet potatoes ■ Avocado
■ Butternut ■ Bell peppers Dark greens
■ Eggplant ■ Cabbage
Pasta and noodles ■ Tomatoes ■ Kale and collards
■ Baby marrow ■ Spinach
20 THE ALCHEMY OF FOOD | MARCH 2021MARCH 2021 | THE ALCHEMY OF FOOD 21
THE VEGAN KIT CHEN Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They're also a great source of plant-based protein and fiber. 22 THE ALCHEMY OF FOOD | MARCH 2021
Recipe Ingredients 375 ml Dried lentils, green or brown 12.5 ml Olive oil 1 Onion (medium, chopped) 3 cloves Garlic (minced) 2 stalks Celery (chopped) 5 ml Italian seasoning 2.5 ml Paprika (ground) 2.5 ml Cumin 5 ml Thyme (dried) 1 can Tomatoes 1 can Tomato paste 2 Carrots (medium, diced) 1 Potato (medium, diced) 1 ½ L Vegetable broth 1 Bay leaf 1 ml Cayenne pepper TT Salt and pepper Method 1. Heat oil in a saucepan over medium heat and fry onions. Add garlic. 2. Add celery, Italian seasoning, paprika, cumin and thyme. 3. Add lentils, tomatoes, tomato paste, carrots, potatoes, bay leaf and vegetable broth. 4. Bring to boil, reduce heat and simmer for about 40 minutes or until stew has reached the desired texture. 5. Remove bay leaf, season with salt and pepper and serve. MARCH 2021 | THE ALCHEMY OF FOOD 23
THE TSEBO
A H U B O F C R E AT I V I T Y !
BY C H E F N I C K M A D H U R A
Introducing our Idea Lab, live streaming of:
■ Webcast and webinars
■ Sales presentations and client hosting
■ Food and coffee photo shoots
■ Virtual education
■ Supplier demonstrations
■ Virtual food and concept demonstrations
■ Team building
24 THE ALCHEMY OF FOOD | MARCH 2021MARCH 2021 | THE ALCHEMY OF FOOD 25
TSEB O ENSURES THAT FO OD REMA INS HEA LTH Y
THROUGH MORE THA N JUST QUA LITY INGREDIENTS.
As a result of our strict health
and safety requirements
already implemented, Tsebo
Catering Solutions was able
to seamlessly transition to
COVID-19 protocols and
ensured that clients continue
to enjoy quality meals and
high standards of service.
According to the World Health Organisation,
about six million people fall sick each year after
eating contaminated foods that contain foodborne
pathogens such as bacteria, viruses, parasites and
even chemical substances. Foodborne salmonella
and Escherichia coli (E. coli) infection affect millions of
people but can be prevented by following food safety
guidelines. The most important guideline is to ensure
that hot food is kept hot and cold food is kept cold.
Food safety is an increasingly important public health
issue. Governments across the globe intensify their
efforts to improve it in response to an increasing
number of food safety problems and rising consumer
concerns.
Tsebo Catering Solutions is committed to providing
food that is safe, wholesome and of an excellent
quality to meet the expectations of our clients and
customers.
26 THE ALCHEMY OF FOOD | MARCH 2021To ensure the hygiene and safety of all the food we prepare, Tsebo Catering Solutions implements good manufacturing practices (GMPs) in each unit. The GMPs are based on Regulation 918 of the Health Act (Act 61 of 2003), SANS 049 and the Fedics Hygiene & Food Safety Policies & Procedures and include the following requirements: ■ To comply with all appropriate food safety legislation for the preparation of food. ■ To ensure that food preparation is conducted in clean and hygienic facilities that do not expose food products to contamination. ■ To ensure detailed specifications for products and processes including raw materials, packaging, storage, handling, preparation and the dispatch of the finished product. ■ To enforce hygiene standards for personnel, the environment and equipment. ■ To identify biological, chemical, physical and allergen hazards that may compromise the safety of the finished product, and ensure the implementation of measures to eliminate, as far as possible, these hazards. ■ To conduct regular shelf-life evaluation and confirmation. ■ To control temperature during storage, handling and preparation. ■ To ensure product and ingredient traceability. ■ To ensure records are maintained as part of the hygiene-monitoring programme to demonstrate due diligence. ■ To maintain and monitor standards for equipment hygiene, using cleaning schedules and procedures for sanitation, where appropriate, to achieve regular and effective sanitation. ■ To wear protective clothing in all food production areas and ensure the highest standards of personnel hygiene are practiced. ■ To monitor customer and consumer complaints. ■ To report and investigate any known incidents to improve practices that will prevent reoccurrence. ■ To maintain a strict policy regarding the purchasing of safe raw materials from approved suppliers. ■ To provide information and training to all staff, presenting formal courses and on-the-job training to competently prepare food in accordance with company hygiene and food safety standards and procedures. ■ To provide ongoing training and development of managers and supervisors in food safety skills and practices. ■ To make use of an independent hygiene audit programme to ensure compliance with company standards and procedures as well as relevant legislation requirements. MARCH 2021 | THE ALCHEMY OF FOOD 27
Tsebo Catering Solutions constantly reviews food safety standards and procedures in accordance with the respective legislative requirements to ensure that we remain up to date. In this way we can meet the expectations of our clients and customers and demonstrate that all reasonable precautions have been taken, and due diligence exercised, during food preparation. Food safety during COVID-19 Tsebo’s stringent food safety protocols and policies meant that the transition to COVID-19 regulations were seamless – as we already met, and in some instances exceeded, the stipulated requirements. Our units are equipped with sanitiser at all entry points and frequent hand washing, ongoing wiping and cleaning of workstations, and controlled entry screening are all strictly enforced. 28 THE ALCHEMY OF FOOD | MARCH 2021
Social distancing posed an initial challenge, as it meant that the number of staff in the kitchen had to be limited, which could result in a delay in the food production processes. However, the management team developed a Covid-19 Risk Assessment Protocol that highlighted areas of concern and we were able to implement our Workplace Plan that allowed for phased return-to-work prior to our offices and catering units reopening for business. The plan includes: ■ Procedures for the compulsory screening of all persons entering our offices, operational units and sites as well as a procedure for the safe evacuation of employees who show symptoms of Covid-19. ■ Details of the employees permitted to return to the workplace and phasing in of those employees. ■ Staggered working hours and shifts, where possible, to limit the risk of congestion in public transport and the workplace. ■ The Group’s COVID-19 Compliance Officer details health and hygiene protocols. ■ Disinfection of all work surfaces and equipment before work begins, during the working period and after work ends. ■ Provision of hand sanitisers at entrance and exit points and bathroom facilities for employees to use. ■ Provision of personal protective equipment (PPE) for employees in line with Covid-19 guidelines. ■ Ensuring that social distancing measures are enforced. ■ Biometric systems have been either disabled or made Covid-19 proof. ■ Referring employees who screen positive for Covid-19 for medical examination or testing where necessary. ■ The implementation of a Vulnerable Employees Policy. ■ Continued training and education of employees around Covid-19 best practice. While it has been a learning curve for all involved, we are pleased to note that through strict adherence to the food safety and Covid-19 protocols we have been able to ensure that our staff return home safely to their families, and that we continue to provide our clients with the highest levels of food quality and service. MARCH 2021 | THE ALCHEMY OF FOOD 29
RAND
RAND SAVERS
m a ke a m eal of it
SAVERS p owere d by Ts A f rika
Whether you choose to run on dunkin or dive right
in, these delicious meals will fit your lifestyle and your
pocket too. Moya is a new line included on the menu
that speaks of solid value. Highly filling meals offered
at R20. Five set meal choices will feature on the weekly
menu to ensure consistency and availability.
THE OFFERING
protein breading battered
1 ½ chicken wings Plain Crispy batter
1 drumstick Peri-peri Buttermilk
120 g chicken strips Lemon & Herb
120 g chicken livers BBQ
1 ½ (3)chicken lollipops Southern Fried
condiments sauces starch
Crispy fried onions Peri-peri sauce 300 g pap or rice
Battered onion rings Creamy herb sauce
Salsa Sweet soy dunking sauce
Pepper and chicken gravy
30 THE ALCHEMY OF FOOD | MARCH 2021THE MENU
Golden crumbed chicken wings Battered chicken strip dunker Chicken drums coated in a crispy
served with choice of pap or rice, served with steamed rice, spicy fried batter served with choice of
pepper gravy. ginger-soy glaze sesame sprinkle pap or rice, BBQ gravy coriander
and fresh coriander. salsa.
Crumbed chicken drums served
with choice of pap or rice, chicken Golden crumbed chicken drums Peri-peri crumbed chicken livers
gravy. served with choice of pap or rice, served with choice of pap or rice,
chicken gravy. peri-peri sauce with crispy fried
Southern fried chicken livers onion rings.
served with choice of pap or rice, Lemon and herb crumbed
gravy and crispy fried onions. chicken livers served with choice Crumbed chicken drums served
of pap or rice, creamy herb sauce, with choice of pap or rice, chicken
Spicy peri-peri crumbed chicken herbed salsa. gravy.
drums served with choice of pap
or rice, peri-peri sauce. Peri-peri crumbed chicken wings Battered chicken lollipops served
served with choice of pap or rice, with choice of pap or rice with
Lemon and herb crumbed peri-peri sauce with crispy fried dunking sauce coriander salsa.
chicken wings served with choice onion rings.
of pap or rice, creamy herb sauce. Southern fried chicken drums
Golden crumbed chicken drums served with choice of pap or rice,
Golden crumbed chicken strips served with choice of pap or rice, gravy and corn salsa.
served with choice of pap or rice, chicken gravy, crispy fried onion
chicken gravy and corn salsa. ring topper. Golden crumbed chicken livers
with pap or rice, crispy onion
Crumbed BBQ marinated chicken Southern fried chicken strips toppings.
drums served with choice of served with choice of pap or rice,
pap or rice, gravy and spicy salsa gravy and crispy fried onions.
topper.
MARCH 2021 | THE ALCHEMY OF FOOD 31THE RECIPES
chicken wings buttermilk f ried
12 chicken wings MARINADE
⅓ cup flour
½ tsp salt 8 chicken quarters cut into half
1 ½ cup breadcrumbs 1 tsp paprika
2 eggs ½ tsp chopped rosemary
3 Tbsp milk ½ tsp chopped thyme
Spices ¼ tsp cayenne pepper (optional)
Oil Chopped garlic and grated onion
Salt, black pepper
Remove any loose skin and discard. Leave the 2 cups buttermilk
remaining skin on. Rinse chicken then steam
till cooked through. Marinate chicken in fridge SEASONED FLOUR
overnight with desired flavours. In a two mixing
bowl add breadcrumbs and flavoured and well- 2 cups flour
seasoned flour. In another bowl, whisk together 1 tsp salt
eggs and milk until frothy. Remove chicken ½ tsp paprika
from the refrigerator. Flower dust chicken then ½ tsp cayenne pepper
dip in the egg mixture, roll in the breadcrumbs ½ tsp chicken spice
until well coated. Repeat the process. Heat Oil for frying
oil to 190 °C. Deep-fry chicken until golden
brown. Remove chicken from the fryer onto Toss together chicken pieces with marinade
paper towels to absorb any excess oil, serve ingredients and coat. Stir in buttermilk until
immediately. chicken is coated. Refrigerate for 6 hours. In a
bowl prepare seasoned flour. Remove chicken
from the buttermilk and coat each piece in the
seasoned flour. Shake off any excess and transfer
to a tray. Heat oil to 175 °C. Add all the chicken
southern f ried and cook for 20 to 25 minutes. Remove from the
fryer onto paper towels to absorb any excess oil,
1 kg chicken livers serve immediately.
2 eggs
1 cup milk
2 cups flour
1 Tbsp garlic powder
Salt and pepper to taste ginger-soy sauce
Oil
1 cup water
Place the chicken livers in a colander, and rinse 1 cup thin-sliced ginger, peeled
with water. Drain the livers well. Whisk together 1 tsp chopped garlic
the egg and milk in a shallow bowl until well 3 Tbsp soy sauce
blended. Make your Southern Fry flour mix. ½ cup brown sugar
Heat oil to 190 °C. Place the chicken livers in the ¼ cup vinegar
bowl of egg and milk mixture and coat each 1 tsp chili
liver. Place the livers, one at a time, into the flour Toasted sesame seeds or fresh coriander
mixture, and coat each liver completely. Gently
place the coated livers, a few at a time, into the In a small saucepan, add the water, ginger,
hot oil. Cover the fryer with a perforated tray to garlic, soy sauce, vinegar, and sugar and bring to
avoid getting burned by spatters of oil that will a boil. Then add the chili and reduce by a third.
pop out as the livers fry. Deep fry the livers until Thicken with a little corn-starch.
crisp and golden brown, 5 to 6 minutes. Remove
from the fryer onto paper towels to absorb any
excess oil, serve immediately.
32 THE ALCHEMY OF FOOD | MARCH 2021THE RECIPES
crispy onion rings
1 large onion
2 cups flour
1 Tbsp salt
1 tsp paprika
Oil
Combine flour, salt, and paprika in a large bowl.
Slice onion very thinly with a sharp knife. Heat
oil to 190 °C. Lightly coat onion rings in flour
mixture. Shake off excess flour. Fry onions in
batches, about 1 minute or until golden brown,
drain on paper towel.
salsa onion rings
FINELY CHOPPED 1 large onion, cut into 1 cm slices, rings separated
1 cup flour
1 onion 1 ½ tsp baking powder
1 tsp garlic 180 ml sparkling water
2 tomatoes Oil, for deep frying
1 chili Salt and pepper
Fresh coriander or Italian parsley
1 ½ tsp vinegar Heat oil to 190 °C. Prepare flower mix by sifting
1 Tbsp oil dry ingredients together then whisk in sparkling
Salt and pepper water to form a smooth batter. Coat a small
batch of onion rings in the batter and then
Mix salsa vegetables. Refrigerate for at least 2 carefully lower into the hot oil to fry for 3 to 4
hours to blend the flavours. minutes or until crisp and golden. Remove from
the fryer onto paper towels to absorb any excess
oil, serve immediately.
bechamel
50 g butter crispy batter
50 g flour
2 litre milk 1 cup flour
Bouguet Garni (onion, cloves and bay leaf, 1 ½ tsp baking powder
thyme and parsley) 1 tsp salt
Salt, pepper and nutmeg ½ tsp pepper
1 egg
Melt the butter in a heavy-bottomed saucepan. 1 cup water
Stir in the flour and cook, stirring constantly until ½ cup seasoned flour for coating chicken
the paste cooks and bubbles a bit, but don't let it Oil (for deep frying in deep fryer)
brown (about 2 minutes). Cool mixture. Add the
hot milk, continue to stir as the sauce thickens. Sift together flour, baking powder, salt, and
Bring it to a boil. Simmer for 20 minutes. pepper. Whisk egg and water in a medium bowl.
Whisk in flour mix. Let the batter sit for a few
minutes.
MARCH 2021 | THE ALCHEMY OF FOOD 33CLINIX’S
F I N E ST Outreach
Children's Programme:
Five head chefs from the Clinix group Villa of Hope
are now proud members of the Chef’s
Association. Lead by Executive Chef
Chris Sean, this dynamic team is firmly
“putting food back on to the agenda” in
the Healthwise segment
From left to right: Gift Mokibelo (Botshelong Clinix),
Rapelang Elekwang (Naledi Clinix), Chris Seane
(Executive Chef Clinix), Themba Mphuthi (Solomon
stix Morewa Clinix), Shepard Chauke (Dr SK Matseke
Memorial Clinix) and Nthabiseng Julia (Naledi Clinix)
34 THE ALCHEMY OF FOOD | MARCH 2021WHAT OUR
CLIENTS SAY
MORNINGSIDE
MEDICLINIC Lotus Live-in Care
Ms Vallabh - “For the past three and a half months, I've
been a 'resident' in-patient at Mediclinic Morningside,
(East London)
having lost most of my small intestine, countless
complications and a very special restrictive diet.
Between my doctors and dietitians, the hospital
kitchen team has had to accommodate a very specific
and controlled diet, both time sensitive and content
wise, and they did not fail to deliver once! In fact,
each person on their team has gone out of their way
to lift my spirits, encourage and support me with
extra special meals prepared most delightfully. Full of
colour and variety...in fact more gourmet than I feel
worthy of. I feel like a guest in a 5-star hotel, instead of
a high maintenance patient. They are truly amazing.
Strangers who've taken the time and TLC to bring
colour, nourishment and uplift my stay while I recover.
Surely this is way beyond the call of duty, yet always
with a smile and so many kind gestures and words.
I cannot thank you all enough, Angelique, Zandile,
Saneh, Thulani, Andile....too many to mention! You are
SO appreciated and such an inspiration, especially
during these challenging times. May God bless each
one of you in a special way, may you never tire of
doing so much MORE for others.”
MARCH 2021 | THE ALCHEMY OF FOOD 35TH E LA ST WO R D BY K E S H N I D E A C O N The cruelty of the global pandemic seems limitless. So many broken promises, broken connections, broken hearts. Dealing with the loss of a loved one at any time is distressing. Losing someone during the coronavirus pandemic, whether to COVID-19 or to other causes, is challenging. Our heartfelt condolences go out to all our employees, clients and suppliers who have lost loved ones. With 2020 behind us, we look forward to 2021 with great expectation and hope for a healthier and more equitable future for our community. These challenges will continue into 2021 and beyond. But because of these challenges, we are stronger and more resilient, and more than ever, we are resolved to stand with community, to do our part to strengthen social safety networks, and to inspire hope and healing in all that we do. As we embark on this new year, we remain on mission and on purpose to serve our community. 36 THE ALCHEMY OF FOOD | MARCH 2021
You can also read
