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Hospitality Guide

Volume 14

Yo u r g u i d e to r u n n i n g a s u cc e s s f u l e s ta b l i s h m e n t

FREE Sachet Holders! T’s & C’s apply. See inside.

CHARMINGSTANFORD

SOuTH AFRICA- A HOSpITAble COuNTRy

Smallest version -20mm min Huletts logo width

STARGAZING IN SuTHeRlAND

HOSpITAlITy IN yOuR DNA

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6 When hospitality is part of your DNA

10 Visiting the Overberg

16 It’s coffee time!

20 The potential of Agritourism

22 Galashiels Lodge

24 Country Charm

28 Bleisure travel

31 “Meet your visitors before they visit”

32 The magic of stargazing

36 Generating an extra income

38 Add style

40 Handy hints

58

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Compiled by: Tel: 087 809 0784 email: [email protected] marketing

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contents

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Recipes foR all occasions

46 How to make perfect scrambled eggs; Roasted baby tomatoes

48 Flavoured mince; Creamy mushrooms

49 Red onion relish

50 A feast of flapjacks

52 Fruit kebabs

53 Breakfast on the run

54 Homemade granola

57 Prego chicken

58 Lentil salad

60 Piquant summer salad

62 Pulled pork burger

64 Crunchy summer salad

66 Seed rusks

68 Coconut and buttermilk rusks

70 Microwave sago pudding

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16


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6

When hospitality is part of your Dna

OVERBERG

These KZN born and bred cattle farmers, now fruit farmers in the Western Cape, enjoy and manage agri-tourism on their farmlikenoother.Cattleandfruitfarminggo hand in hand with hospitality on this Overbergfarm.

From the beautifully appointed historical

homestead, the perfectly manicured gardens and the five cottages on their farm, everything is testimony to this family’s fine taste, attention todetailandtheirloveofnature.Makingpeople happy and comfortable, and sharing their beautiful surroundings with others, clearlycomesnaturallytothem.

Hospitality runs in the veins of the Ehlers family from The Oaks farm, near Greyton in the Overberg

The Ehlers family restored the yard and farm of The Oaks to resemble the former glory of a working farm from the 1700s.

The historic farm house and farm are set in the beautiful Overberg.


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The Oaks offers attractively decorated rooms and fine scenic views.

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Whilst the farming is mostly the responsibility of father and son, Marianne and daughter-in-law, Lize-Marie, manage the hospitality side of thebusiness.

Marianne’s pride and joy is to showcase the farm’sproduceinhercatering.Apartfromrenting out the cottages, The Oaks hosts smaller events with 20 to 60 guests for special occasions

suchaschristenings,birthdaysandweddings.Marianne and Gert have a strong belief in

teamwork, not only as a close- knit family but alsowiththeirstaff.Visitingthefarm,orevenjust making a phone call to it, make it clear whythisenterpriseissosuccessful.Thereisa tangible warmth, kindness and pride that radiatesfromeveryoneinvolvedinrunningit.l

OVERBERG

Early morning in the beautiful Overberg.

Fine dining is one of the many attractions.

visiting the overberg

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“It’s simply the best and most charming town in

the district”, says Philippa Murray of the Stanford Association of Tourism

and Business.

OVERBERG

STANFORD’S GOT IT ALLOf course, Philippa may be somewhat biased, but with everything from superb lodges to easy access to the coast, together with wine routes, hikes and boat rides along the river, it’s not surprising that Stanford is a favouritegetawayspotintheOverberg.

Overlooked by the slopes of the Klein River Mountains, Stanford is rightly proud ofbeingrecognisedasaheritagearea.Atthe heart of the town is the Market Square which, along with a beautiful stone church and some fine Edwardian architecture, is protectedbyHeritageWesternCape.Theoriginal leivoor system (furrow system) remains in place and crystal clear spring water trickles along one of two routes

through the heritage part of the village, wateringveggiepatchesandgardens.

COmmuNITyFor the Stanford Tourism and Business Association encouraging business and training opportunities in the area are essential priorities.FundingfromtheOverstrandmunicipality helps development in local communities, some of which have high unemployment.Basicbusinesstrainingopportunities, apprenticeships and internshipsareallofferedwherepossible.There are many businesses in Stanford which are employing young people from local communities, helping to upskill them through valuableworkexperience.

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The KLeIN RIveR The Klein River is at the heart of the village and offers a host of leisure activities for the visitor.Therearethreeboatoperators–RiverRat,AfricanQueenandLadyStanford–alloffergentlecruisesdowntheriver.Youcantake a sunset cruise and admire the fading light on the nearby mountain slopes, while for the more energetic there is fishing, kayakingandcanoeing.Withmorethan127species in the river area, it’s a feast for bird watchers.Andifyouwanttoliebackandrelax, what better way than to enjoy a picnic on the river banks?

ShOppING, mARKeTS AND ANTIque ShOpSNo visit to Stanford is complete without a stroll along Queen Victoria Street, which is lined with antique shops offering everything frombric-a-bractoretroclothesandfurniture.Stanfordmarketsarenottobemissed.Weekly farmers’ markets and monthly sunset markets usually held on the historical Market Square, are the perfect occasion to enjoy thelocalfare,musicandpeople.It’salsoagreat opportunity to stock up on homemade pancakes, organic farm-fresh veggies, wine, vetkoekandmuchmore.

The historic Stanford Hotel welcomes guests all year round.

ACCOmmODATIONWhen it comes to accommodation there is something to please everyone, whether it is a boutiquelodgeoraccessibleself-catering.Thereare many places to choose from and we have mentionedonlyafewhere.Forthosepreferringto be in the centre of town, the Stanford Hotel offersself-cateringaswellasbedandbreakfast.

For those who enjoy a touch of history, look out for the old bar area which has been

turnedintoaheritagemuseum.TheStanfordRiver Lodge has a prime spot on the Klein River, while the there are many charming country spots such at the Blue Gum Country estateandtheBellavistaCountryPlace.Thebeautiful Springfontein Wine Estate not only offers excellent accommodation but also a finerestaurant.Forthemoreadventurousthere are off-grid farm cottages and self-cateringheritagebuildings.

OVERBERG

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Kayaking on the Klein River Lagoon

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TRAILSFor the active visitor there are many delightful walking, hiking and cycling trails around Stanford.Secludedandstunningwalkingtrails, guided or self-guided, at Phillipskop Nature Reserve include a walk to a cave withunspoiltrockart.ArideorwalkalongThe Fynbos Trail allows you to discover the magnificent variety of mountain Cape fynbos, forestsandwaterfalls.TakeaguidedtourofPlatbosIndigenousForest,hometo1000–year-old tress, such as milkwood, wild peach andstinkwood.

WINe ROuTe WITh A TWIST The Stanford Wine Route has ten boutique farm members each offering their own uniquewinestylesandvarieties.Alongtheway you can also stop over for a beer tasting at the Birkenhead Brewery, which produces excellentcraftbeer.Finishoffwithatastingof handcrafted grappa at the historic Sir RobertStanfordestate.

FOOD, GLORIOuS FOOD There are many venues serving up delicious food from tasty pub grub to scrumptious mealsusingthebestoflocalproduce.GrazeSlow Food Café serves organic food, which has often been foraged in the areas around Stanford and items on the menu include seasonal dishes cooked with ingredients from theirsmallholding.

Go for a cheese tasting at Klein Rivier and trytheirawardwinningcheeses.Insummerthe whole family can enjoy picnics on the lawn, with a playground and farm animals to entertainthekids.

For more information visit the Stanford Tourism and Business office on Queen Victoria

Street in the heritage heart of Stanford.Open seven days a week the Tourism office

is an information hub that both visitors and locals can tap into. For more information, accommodation options and calendar of

events, see www.stanfordtourism.co.za. l

OVERBERG

Stanford offers a wide variety of attractions.

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it’s Coffee time!

We take a look at what’s happening in the worldofcoffeeacrosstheplanet.

A NeW GeNeRATIONAccording to the National Coffee Association in the USA, 13- to 18-year-olds are the fastest growinggroupofcoffeedrinkers.Drinkingcoffee is regarded as ‘cool’ by this age group.Theytendtofavoursweetflavoursandcreamiercoffeevariants.Theywantconveniencewithready-to-drinkcoffees. Pre-mixed cappuccinos, frappes, lattes and mocha coffees, as well as chai, are all popular withthisyoungerdemographic.

ARTISANAL COFFeeThe variety of coffee beans has never been greater.Therearemanymorespecialistcoffeeshops where they roast their own beans and where consumers, who are also more informed, will identify their favourite variety when ordering acoffee.Manyclientsarealsolookingfornon-diary‘milk’.Almondmilk,soymilk,coconutandricemilkareallgaininginpopularity.

Craft coffee shops are offering tastings andfoodpairings.Customerscanlearnmoreabout bean varieties, different coffee styles anddifferentbrewingprocedures.

SO TReNDyWith the rise of Instagram, presentation has neverbeenmoreimportant.Caféaulaitin

bowls is the authentic French way of doing it and coffee enthusiasts are not only ordering their café au lait in bowls at trendy coffee shops,they’realsoservingitathome.

To make café au lait, prepare a strong filter coffee.Warmthefullcreammilkandpourmilk and coffee together into a large cup orbowl.Thecorrectproportionisonethirdcoffee,twothirdsmilk.Ifservedinabowl,holdwithbothhands.

NITRO COFFeeAccording to the Speciality Coffee Association of South Africa the number of daily speciality coffee drinkers has grown from 9% to 41% in less thantwentyyears.Thisisagroupthatisalwayslooking for something new and a new addition to the craft brewing craze is infusing coffee with nitrogengas.Thisspecialitydrinkhasastrongflavourandarich,creamytexturelikestouts.

COFFee ON The GOEasy-to-transport-coffee-makers are increasinglyindemand.Forthosewhocan’tbear to be without their special coffee when out in the bush, far from home and the city, portable coffee-makers are becoming a must-have! Waco, Aeropress and other brands are producing coffee-makers that are light to carry, easy to use, clean and brew good tasting coffee.Avarietyofmanuallyoperatedmilkfrothersarealsoavailable.

ON TREND

The coffee industry continues to be a dynamic, ever-moving business with new developments all the time.

SpICeD COFFeeSpiced coffee is also growing in popularity. Traditional Turkish and Moroccan coffees are some of the best examples of coffees infused with spices. Cinnamon, nutmeg, ginger and black pepper are some of the spices used in these countries. Turkish coffee is stronger that espresso but not as bitter, with cardamom being the dominant spice. The coffee is unfiltered, using very finely ground coffee beans boiled with sugar and the cardamom. Although Morocco is known for its mint tea, the people of Morocco consume more coffee, served strong and spiced.


Iced coffee is a delicious cooling drink ideal for warm summer days and evenings.

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Makes 1 large or 2 smaller servings depending on the glass size.

inGReDienTs2 shots espresso 60 ml (¼ cup) cold full cream milk250 ml (1 cup) ice cubesHuletts Sugar or EquiSweet, to taste

hoW to make White or blaCk

iCeD Coffee

inGReDienTs500 ml (2 cups) milk (low fat)30 ml (2 T) instant espresso coffee powder1 - 2 sachets Huletts EquiSweet of your choice

meThoD1. Heatmilkinthemicrowaveorinasaucepanover

medium-highheat(donotboil).2. Prepareinstantespressoaccordingtoproduct

directions.3. Assoonasthemilkishotpouritintoablenderor

food processor and blend on high for 40 seconds or untilthemilkbecomesavelvetyfoam.

4. Fillglassesupto2⁄3withmilkfoam.5. Pourhotespressoslowlyintothefoam.Youcanalso

pourtheespressoslowlyoverthebackofaspoon.6. After1minutethedrinkwilldivideinto3layers!

layereD latte

meThoD1. White iced coffee: Place all the ingredients

inashakerandshakeuntilfrothy.Pourintoatallglassandserveimmediately.

2. Black iced coffee: Follow the recipe above, butomitthemilk.

Serves 2


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the potential of agritourism

A new revenue stream?

ON TREND

Many South Africans have fond memories of childhood visits to stay with grandparents andotherrelativesonthefarm.Overtimemany farmers have offered accommodation incottagesandbedandbreakfastfacilities.Now, however, the whole concept is being taken to a new level with the launching of AgritourismSouthAfrica.Founder,JacquiTaylor, says farms offer a unique tourism opportunity,especiallyforlocaltourists.Itcould also provide added income both for farmownersandtheirstaff.Thedroughthastaken its toll in many parts of the country and this could be an opportunity for another revenuesource.AsJacquipointsout,manyofusarecity

born and bred and have no idea about what reallyhappensonaworkingfarm.Forkidsitis the ideal opportunity to learn about farm animals, growing our food and seeing what lifeonthelandisreallylike.Farmerscan

involve their guests in the day-to-day routine of running a farm, which could include checking the fences, offloading animal feed and milking cows to harvesting grapes orploughingthefields.It’sagreatwaytostimulate young minds and provides lots of materialforschoolprojects.AccordingtoJacqui’shusband,Andrevan

Pletzen:“Agritourismisgrowingworldwide.In the USA agritoursim is increasingly popular and also presents an opportunity for tour groups from other countries to visit local farms andfindoutmoreaboutouragriculture.”

At the recent Nampo agricultural show there was considerable interest from farmers in registering their farms as possible tourist destinations.

Aimed at small- and medium-sized farming concerns, Agritourism is working closely with the Department of Tourism to promote this excitingnewventure.l

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galashiels loDgeGalashiels Lodge reclines in the dappled shade of King Street, a little gravel

road in the heritage heart of Stanford on the Cape Whale Coast.

The lodge has an open door policy and is family-owned and run by Rosalind and Grant Nale who have recently taken over from Rosalind’sfather.Thesmallteamismadeupalmost entirely of family and the welcome guests receive has all the love and warmth of beinginvitedintoahome.Thegardenslopesaway from a tiered verandah and arbors, ponds, fruit trees, cascading roses and

stepping stones that lead guests down to a croquetlawn.Thelocal‘leiwater’systemthatcourses through the village, waters the lawns andbedsofthisgloriousgarden.Furniturereflect a lifetime’s collection, dating back to whenRosalind’sparentsranthelodge.Therooms are elegantly appointed, the vases are always filled with fresh flowers from the garden, and the bathrooms are opulent and

OVERBERG

indulgent–youaremeanttosavourtheexperience of Galashiels and fling open the doortotheoutside.Locallymadesoaps,bath salts and bath bombs will entice you tolingerinthebath.

In winter, there is a snug bar complete with wooden panelling, family tartans and fireplace, stocked with local wines and, of course, a top shelf of whiskeys as you wouldexpectfromaproudScotsman.Galashiels is popular with both local guests and international visitors, and has rooms atpricestosuitmostpeople.TheLodgehappily accepts single night bookings, but bepreparedtolengthenyourstay.Thereis a famous story of a couple who visited Galashiels Lodge only to fall in love with the lodgeandthevillage.Theystayedforafewweeks, then lengthened their stay to a few

months.Andwhentheownersreturnedfroma holiday, they found the couple had bought their own house in the area and had decided tosettlepermanently.

Many guests return for the spectacular breakfasts served by Minnie Appel, the family cook.GalashielsLodgeservesafullhomemadebreakfasttoallguests.

They offer last minute booking specials, and can arrange special meals and dinners forguestsbyappointment.Bookingscanbe made for local river cruises, canoe hire, winetastingandlocaleateries.Rosalindis always happy to advise guests on the topattractionsinthearea.Onecanenjoybeer and gin tastings, cheese and honey tastings,horseriding,walkingtrails.There’salso weekly village markets and antique shoppingavailable.l

Well appointed rooms and lush gardens are part of Galashiels’ charm.

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Country Charm

EASTERN CAPE

Kobus says “Hopefield Country House is more thanthesumofitsparts.Thereisalittlebitofeach of us tucked into the corners of the house and virtually everything in the house has a storybehindit.Webelieveinrealthings–realhospitality,realfood,realflowers,realmusic...”

“I’ve never given our target market much thought–weestablishedsomethingthatwe thought we would enjoy and filled it with interestingandstimulatingparaphernalia.Fourteen years ago we received our first

guests; they enjoyed the house and our hospitalityandtoldtheirfriendsaboutit.Our guests find this a tranquil spot where theycanrelaxandbethemselves–Isupposethatisourtargetmarket.”“75%ofourguestsarefromEurope.Most

of them are on a touring holiday around the country and spend a day or three at mostatHopefield.Almostallofthemwishtheycouldstaylonger.Wegettomeetveryinterestingpeople.”

We asked Kobus Buys to share some secrets of the success of Hopefield Country House, the family’s charming country house, set on a working citrus farm in the Eastern Cape.

BELOW: The bedrooms at Hopefield Country House are a perfect example of where style and comfort meet.

5 TOP TIPS FROM KOBUS

1. Teamwork 2 Strive for consistency 3 Honesty 4 Accept that you cannot be everything to everybody 5 Smile…


Guests enjoy fine cuisine and top SA estate wines at Hopefield Country House.

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“Food is very important at Hopefield CountryHouse–weserveagenerousbreakfast to get you on your way for a day ofadventure.Dinnerisamouth-watering,relaxed affair, complemented by the finest South African estate wines and a variety of localcraftbeverages.”

“The Music Room Restaurant doubles up as aconcertvenuefromtimetotime.Weholdfrequent classical music soirees, enabling guests, who are staying with us at the time, an opportunity to hear beautiful music performed in a magical setting by some of the bestlocalandnationallyacclaimedartists.”l

EASTERN CAPE

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bleisure travelBUSINESS + PLEASURE

Where businees and leisure meet...

Bleisure travel may not roll off the tongue, but according to research travellers regularly add leisure time on to their businesstrips.Thatfigurerisesformillenials, with half of all business trips extendingforleisuretravel.Accordingtoa BridgeStreet Global Hospitality report, 60% of travellers reported having taken bleisure trips, with 30% adding at least twoadditionaldaystotheirtrip.Thereportalso found both male and female travellers are taking advantage of this trend, and

most of them are in the 45- to 54-year-old agegroup.Thisgrouparemorelikelytobring family members with them and seek outseparateleisureactivities.Thesecondlargestgroupwas25-to35-year-olds.Thesemillennials, who spend much of their time on social media and other online platforms are less likely to separate business and leisure.Forexample,trendforecasterMiriam Rayman, says millennial bleisure travellers are more likely to turn an evening outintoanetworkingopportunity.

Bleisure travel can provide new opportunitiesforthetravelindustry.Extendedstaysmeanincreasedrevenues.Whatever their age group, travellers enjoy exploring the area, eating out and discoveringnewculturalexperiences.Theseactivities can offer good opportunities to provide new products and services, as well asnewrevenuestreams.Theycanhelpensure your brand stands out by providing bleisuretravellerswithaddedvalue.

BuSINeSS TRAveLLeRSBusiness travellers are often repeat guests so a good first experience and consistency can ensuretheywillkeepcomingback.Thesearesome of the options they often look for:

• Flexiblecheck-intimes.Businessguestscanarriveatallhours–beforelunch,lateintheevening–andwillappreciateyoubeingabletoaccommodatethem.

• SafeparkingandgoodWi-Fiaretoppriorities.

• Thisguestisusuallynotlookingfor the same personal experience a leisuretravellerwants.Thecompanyis paying and value for money is more important.

• Acomfortablenight’ssleeponagoodmattress and a well-appointed bathroom are more important than any extra offeringslikelocalinformation.

• Whileheorshemayvaluebeingfamiliarwith your establishment, they may not

If your client would like a special breakfast or a meal outside of your normal meal times, consider using a practical tray serving which he or she can enjoy in the comfort of their own room, whilst getting on with their normal activities.


want to engage on a personal level and staffshouldbemadeawareofthis.Iftheseguests are staying for a few days, always check if they want the room serviced on adailybasis.Forexampletheymayhavepapersoutthattheydon’twantdisturbed.

• Beawarethatthisguestwilloftenskipbreakfast because he or she is attending a conferenceorbreakfastmeeting.

• Ensurefreshlybrewedcoffee,teaandsugarareavailableearlyinthemorning.Often, the business guest doesn’t want to go out to find a meal in the evening so a fridgeintheroomwillbewelcome.

LeISuRe vISITORS• Engagewithyourguests.Oftenyouare

their best source of information about yourarea.Thisisanopportunitytomakereliablecontactsandreferrals.Askyourguests if you can make their booking for localactivities.Thisisanotherrevenuesource and a very good marketing service because you will have done the workforthem.Yourinputinkeepingthem informed is especially helpful if the activitiesareweatherdependent.

• Smallgroupsofinternationaltravellerstend to be older and have more time and moneyandsostayforalongerperiod.Ifthey are arriving in the evening let them know what restaurants are nearby or what supermarketwillstillbeopen.Bewaryofrecommendingaspecificrestaurant.Ifyouhave time in the morning, older couples willappreciateaquicktourofthetown.Youngergueststendtolookforvalue-for-moneytipsandexpecttouseUber.

• Leisureareaslikegardens,patiosandpoolsareimportant.Showonyourwebsitethatyou have comfortable outdoor seating areas.Peoplewithkidsoftenwantsomebasiclaundrydone.Ifyoucan,offera

laundry service which can also benefit yourstaff.

• Mosttouristsliketohavebreakfastanditmakessensetofitinwiththeirtimetable.If they have early morning activities like ballooning or diving, serve breakfast as earlyasrequired.Peopleareincreasinglyhealth conscious so provide a choice of low fat or fat free milk, good coffee, a choiceofteasandbrownorwhitesugar.

• Safetyisaconcern,especiallyforoverseasguests.Reassurethemaboutyour area but give them honest advice about whether it is safe walking at night, safetyatATMsorcardcloning.Iftheyare driving, remind them to lock their cars, keep luggage out of sight and discuss travel conditions for their onward journey.Establishrelationshipswithguesthouses in other areas so you can share information about road works, local protestsorweatherconditions.l

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“meet your visitors before they visit”

The Cape Town Tourism website was recently listed as one of the top 25 tourism boardwebsitesintheworldbySkift.Travelpublishers, Skift define themselves as the largest independent international platform providing media, insights and marketing tokeysectorsoftravel.Amongthetrendsthey have identified in tourism websites are user-generated content from platforms like Instagramandextensiveuseofvideo.

Enver says, “a great website is a tool that unlocks your customers’ interest, meeting themrightwheretheyare.Intravel,yourgoalis to inspire and delight, to provoke potential visitorsintomakingthedecisiontobook.”

The Cape Town Tourism website was relaunched in 2016, with the emphasis on being a mobile-first website because more and more people are engaging with content online,primarilyviamobiledevices.

Skift commended the Cape Town website forofferinganoutstandinguserexperience.The editors noted the ‘Love Cape Town Neighbourhood, Langa’ video gave visitors an honest overview of what they could expect to experience, meeting the community and beingpartoftheneighbourhood.Thisisvery much part of global travel trends and utilising video contributes to the success CapeTownTourismwebsite.

Enver says that because of this, Cape Town Tourism has created the #LoveCapeTown theme, enabling their Instagram, Twitter and Facebook communities to share what Cape Town has to offer as a destination, withtheirfamiliesandfriends.Headdsthat social media channels are relatively inexpensive to operate and they also provide valuable insights into who is taking an interestinyourbrand.• Websitesarealwaysevolvingandneedtoadapttovisitorpreferences.

• Websitesshouldalwaysbefresh,excitingand inviting, marketing what you love aboutyourbrand.

• Videosandsocialmediaplatformsareessential elements of digital marketing campaigns.l

Create a relaxing feel with a basket of fresh produce on a patio table.

says Enver Duminy, CEO, Cape Town Tourism

Cape Town Tourism has one of the top 25 tourism websites in the world.

BUSINESS + PLEASURE

32 33

the magiC of stargazing

Sutherland is famous for clear skies that enable perfect stargazing, snowy winters and the warm hospitality of the residents.

50 years ago the small Karoo town of Sutherland would have been an unlikely tourismhotspot.Backthenitwasmostlyknown for its extreme temperatures and sheepfarming.

It all began in 1974 when the SA Astronomical Society erected the first

powerfultelescopesinthearea.In2005the new SA Large Telescope known as SALT became the largest optical instrument in the Southern Hemisphere and this put Sutherland on the map, not only for local touristsbutforvisitorsacrosstheworld.This year, an optical telescope known as

LEFT: The SA large telescope SALT, Sutherland is famous for. ABOVE AND BELOW: A winter wonderland brings visitors from all over the country, and accommodation is snapped up very quickly!

SUTHERLAND

www.sutherlandplanetarium.co.za


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MEERLICHT, Dutch for ‘more light’ was establishedinSutherland.TogetherwiththeMeerKATradio,situatednearCarnarvon.These state of the art instruments will scan theskiesofthesouthernhemisphere.

So, for all keen star gazers, professional and amateurs alike, Sutherland is a must visit destination.TheSutherlandPlanetariumoffersawholenewexperience.Visitorscansee, learn and experience the universe in the 3D-360⁰fulldometheatre.SALT,whichislike

a giant mirror that gathers 25 times more light than any other SA telescope makes for a rivetingstargazingexperience.

The influx of tourists has seen the number of guesthouses grow from just a handful 30yearsago,toabout40today.Thishasenabled many of the residents to have more than one establishment and also to create areasofspecialinterest.JurgWagenerandhis wife Rita, arrived in Sutherland 16 years ago and with the increasing number of

visitorstoSALT,Jurgsawtheopportunity

to set up his own stargazing experience, Sterland, in his

ownbackyard.Jurg’suniqueenterpriseissosuccessfulhehasvisitorsallyeararound.

Guest houses make the most of the local conditions, whether it is cosy bedrooms with fireplaces, and hearty breakfasts or fine cuisinefeaturingKarooLamb.

Of course a top seasonal attraction is whensnowblanketstheareainwinter.Itseems we South Africans love to experience some really cold weather and so even though the number of B&B’s are growing all the time, accommodation is snapped up very quicklyeverytimeitsnows–whichisgreatforbusiness.

Although Sutherland remains a small

town with a population of only 3 650, local attractionscontinuetodevelop.Thereisan Anglo Boer War cemetery, of interest to history buffs, and the nearby Tankwa Karoo National Park is a popular spot to see the flowers in September - drought permitting!

For the townsfolk, Sutherland is not alwayseasytolivein–theaveragewintertemperatureis2.8⁰candtherecentdroughthas been extremely hard on the community both in the town and for the farmers in the district.Butthenightbeautyofthestarsandthe growing importance of SALT has meant Sutherland is on the map to stay, offering

Visitors can enjoy many attractions other than

stargazing, like the flowers in spring.

Local flavour - sheep farming is an important part of the area’s economy. BELOW: Who can resist a mouthwatering karoo lamb chop.

SUTHERLAND

www.discoversutherland.co.za

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Many B&B’s and guesthouses find their dining rooms are well-suited for smaller festive occasions.Whenyourdiningroomandlounge areas are not being used by your bed and breakfast clients, it is an ideal opportunity tohirethemoutforweekendfunctions.Thiscanbeaveryusefulextrarevenuestream.Bring in outside caterers if you are not in a

positiontoprovidemeals.Have a look at current decorating trends

andinvestingoodqualitytabledécoritems.It might be an idea to bring in a professional toprovidetabledécorideas.Inthelongrunthisisagoodinvestment.Yourstaffwillappreciate the extra income generated by thesefunctions.

generating an extra inCome

Make the most of your leisure rooms

BUSINESS SENSE

Attention to detail will be

appreciated by your guests.

Soft lighting adds to the ambience.BELOW: Floating candles and flowers at the entrance add a special atmosphere for the guests’ arrival.

A stunning floral centrepiece sets the tone for the rest of the table decor.


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aDD style

With a real south afriCan flavour

Overseas tourists choose South Africa as a destination because they relish the idea of being in Africa. When you are decorating, keep this in mind. Choose décor items from the wide range of beautiful objects on offer in South Africa.

The unusual bedside lamp is both beautiful and practical and will also be a good conversation piece in your guests’ bedroom. The scatter cushions are from the world-renowned South African Ardmore collection.

DÉCOR

If your bedroom is big enough, your guests will appreciate a seating area where they can read, catchup on their emails and enjoy a cup of tea.

hanDy hintsTIPS

Get the basics right. Whether your guests are holiday makers or business travellers there are some basics every establishment should provide such as well trained staff, a high standard of cleanliness,

and the best quality linen, towels etc that you can afford.

BeDROOm hINTSESSENTIAL BEDDING CARE • Alwaysbuythebestqualitybedlinen youcanafford.Notonlywillithelp ensure your guests get a good night’s sleep, long term it also makes good financialsensebecauseitwilllastlonger.However, it is important that you take goodcareofyourlinen.Propercare will ensure you extend the life of this preciousinvestment.

• Neatbedlinenstorage.Whenpackingyourbed linen sets away, place the matching sheet, duvet cover and pillow cases into a singlepillowcasefromthesameset.Thismakes storage far neater and allows you to findyoursetsaloteasier.

• Carelabelsareimportant.Themanufacturer’s advice and guidelines will be specific to the type of linen you havepurchased.Followtheirlaundryinstructions carefully to ensure you get thebestresultswhenwashingyourlinen.

• Avoidoverloadingyourwashingmachine.It could damage your machine in the

long run, and prevent efficient washing andrinsing.Ifsheetsarebadlysoiledorstained,pre-treatthembeforewashing.Becarefulofstrongbleaches.TraditionalSouth African bars of soap often work verywell.(e.g.Sunlightsoap).Useamild detergent when washing cotton or cotton/polyester-blendsheets.

• Keeptowashcyclesrecommendedonyourwashingmachine.Thiscanhelpto prevent shrinkage, colour-loss or deterioration in the quality of your linen, whetheritisbeddingortablelinen.

• Asfaraspossible,dryyourlinenoutdoors.Ithelpstosaveelectricityandisalsolessharshthanadryer–justdon’tleave your washing out in the blazing sun all day! If you are using a dryer, use a gentle,shortcycle.

• Itismucheasiertoironand/orfold yourlinenwhileitisstillslightlydamp.Dish cloths don’t require ironing, whereas your bed linen and table linen should always look as well-cared for as possible.

40 41

Keep to wash cycles recommended on your washing machine. INSET: Make a feature of an old cupboard by giving it a few coats of paint and use for storing extra blankets, toilet paper, or towels when not in use.

42 43

CARE OF YOUR TOWELS• Aclean,fluffytowelalwaysmakesagoodfirstimpression.Alltoooftenhostsletthemselves down with old, hard towels intheirguestrooms.Unfortunately,evenwith the best care, towels will lose their fibre and absorbency with repeated use.Makesureyoureplaceyourtowelsonaregularbasis.Mostmanufacturersrecommend washing your newly purchased towels before using them, to reduce the shedding often found in new towels.Aneco-friendlysolutionistowash your towels with a ½ cup of white vinegar before using them for the first time.Thevinegarwillhelpsetthedyesandkeepthecoloursmoreresilient.

• Keepyourlaundryloadssmall.Althoughwashing towels together is better for the conditionofthetowels–ithelpsprevent‘pilling’ - make sure you don’t overload yourwashingmachine.Notonlydoesthis extend the wear and tear on your machine, it also prevents efficient cleaning ofyourtowels.Thesameappliesifdryingyourtowelsinatumbledryer.Over-drying

and an over-stuffed load of towels in your dryer won’t allow enough air circulation tofluffupthefibres.Again,air-dryingispractical and economical, followed by a short spell in the dryer to soften and fluff upyourtowels.

• Usevinegartoremovebuildup.Occasionally, add 1 cup of white vinegar to your wash cycle to strip your towels of the chemical build up and hard water embeddedintheirthreads.Thiswillrestore the absorbency of your towels and help the fibres fluff up and feel softer againstyourskin.

• EliminateMustyOdourswithBakingSoda.Add a ½ cup of baking soda with your detergent in a wash cycle to eliminate the musty smells often associated with swimming towels or those left in a gym bagforawhile.

• Reducefabricsofteneruse.Thismayseemlike a contradiction, but fabric softeners willstopbeingeffectiveafterseveraluses.Fabric softeners can cause build-up and flatten fibres which causes stiffness and a decreaseinabsorbency.

SMART TIPS FOR SMALL BEDROOMSWhen you are decorating a small bedroom...• Keepcolourslightandbright.• Avoidalargebulkyheadboardorbedframe.

• Keepdecorationcleanwithoutclutter.

• Magnifywithmirrors.• Leavespaceforstorageunderthebed.Guestscanstoretheirsuitcasesortravelbagsoutoftheway.

• Designwithverticallivinginmind.A tall cupboard rather than a wide one; wall-mounted bed side lamps and hooks behind doors are all spacesavers.

• Wallpapercanbeveryeffective.• Furnitureshouldbefunctionalandnotjustdecorative.

• Ceilingtofloorcurtainsgivetheroomacohesivelook.l

ABOVE: Leightweight and easy to move chairs are the answer in smaller rooms. BELOW, RIGHT: A tidy hat stand in a corner of a small bedroom offers extra space for storing frequently used items like handbags, scarves, belts and ties.

Wallpaper can add interest and make a small space feel bigger if chosen correctly.

fine CuisineKeep them coming back... for more.

FOOD

44 45


46 47

hoW to make perfeCt sCrambleD eggs…Served with Roasted Baby Tomatoes and Creamy Mushrooms

inGReDienTs4 extra large eggs60 ml (¼ cup) full cream milksalt and pepper, to taste 10 g (2 t) butter

meThoD1. Beattheeggs,milk,salt,andpepperin

abowluntilwellblended.2. Heatthebutterinalargenon-stickpan

overmediumheatuntilhot.Pourintheeggmixture.

3. Astheeggsbegintoset,gentlypullthe eggs across the pan with a spatula, forminglargesoftcurds.Continuecooking–pulling,lifting,andfoldingtheeggs–untilthickenedandnovisibleliquideggremains.Donotstirconstantly.Removefromtheheat.

4. Serveimmediately.

Scrambled eggs are probably one of the easiest and most popular dishes for breakfast.

BREAKFAST

gooD morning Did you sleep well?

roasteD baby tomatoes

inGReDienTs200 g cherry tomatoes45 ml (3 T) olive oil or sunflower oil 5 ml (1 t) Huletts SunSweet Brown Sugar or Huletts Molasses5 ml (1 t) salt

meThoD1. Preheattheovento180ºC.2. Placethetomatoesonabakingsheet

and sprinkle with the oil, sugar (or molasses)andsalt.

3. Roastfor±15minutes,oruntiljustbeforetheskinsstarttobreak.Removefrom the oven but keep warm until serving.Donotcoverthetomatoes.

Makes ± 4-6 small portions

Hints: • Thetomatoesmay

also be cooked in a saucepan.

• HulettsSugarorMolasses may be substituted with Huletts Equisweet.

special dietary requirementsMany Hindus abstain from consuming beef or pork, therefore catering for these guests should includeeitherfish/chickenorlambvarieties.It’salsoadvisabletooffervegetarianorveganoptionstocaterforguestswhodonotconsumemeat/animalproducts.

48 49

reD onion relish inGReDienTs8 medium-sized red onions125 g butter60 ml (¼ cup) Huletts SunSweet Brown Sugar60 ml (¼ cup) balsamic or dark coloured vinegar (sherry vinegar also gives a good flavour)

meThoD1. Slicetheonionsintothinslices.2. Meltthebutterinasaucepanandaddthe

slicedonions.3. Fryforafewminutes,thenaddthesugar

andvinegarofyourchoice.4. Simmeronalowheatfor20minutes,

stirringregularlyuntiltheliquidreduces.Setasidetocool.

5. Spoonintoanairtightcontainerandstoreintherefrigeratoruntilrequired.

Makes ± 500 ml

flavoureD minCe

inGReDienTs15 ml (1 T) sunflower oil1 onion, finely chopped500g beef mince30 ml (2 t) beef gravy powder250 ml (1 cup) tomato puree5 - 10 ml (1-2 t) Huletts White Sugar Salt and pepper, to taste

meThoD1. Heattheoilinasaucepanovermedium-

high heat and sauté the onion until soft andtranslucent.

2. Addtheminceandstirwithawoodenspoon to break up the mince, for 6 - 8 minutes,oruntilbrowned.

3. Addthegravypowder,tomatopuree,and1cupofcoldwater.Stirtocombine.Flavour with the sugar and season to taste.

4. Reducetheheattomediumlowandsimmerfor20minutes.

Makes ±600 g

Creamy mushrooms

inGReDienTs10 g (2 t) butter3 cloves garlic, minced500 g button mushrooms 80 ml (1/3 cup) fresh cream3 ml (½ t) dried thyme3 ml (½ t) dried oreganosalt and freshly ground black pepper, to tastefresh parsley, to garnish, optional

meThoD1. Meltthebutterinalargefryingpan

overmediumheat.2. Addthegarlicandmushrooms,while

stirring occasionally, until tender and browned,±5-6minutes.

3. Stirinthecream,thymeandoregano.Seasonwiththesaltandpepper.Bringto the boil, reduce the heat and simmer until slightly reduced and thickened, ±5-6minutes.

4. Serveimmediately,garnishedwithparsley,ifdesired.

Makes ± 4-6 small portions

BREAKFAST

Hint: Delicious served with croissants, scrambled eggs and bacon.


50 51

a feast of flapjaCks

BREAKFAST

Flapjacks – the possibilities are endless

inGReDienTs2 extra large eggs80 g (100 ml) Huletts White Sugar250 ml (1 cup) full cream milk30 g (2 T) butter, melted280 g (2 cups) cake wheat flour20 ml (4 t) baking powder1 ml (pinch) salt

meThoD1. Beattheeggsandgraduallyaddthe

sugar.2. Addthemeltedbutterandhalfofthe

milktotheeggmixture.Stirwell.3. Sifttheflour,bakingpowderandsalt

togetherandaddtotheeggmixture.4. Graduallystirintheremainingmilkto

formasmoothmixture.5. Dropspoonfulsofbatterintoalightly

greasedheavy-bottomedfryingpan.6. Usinganegglifter,fliptheflapjacksover

assoonasbubblesformonthesurface.Theyshouldbegoldenbrown.

7. Flapjackscanbeservedwithvarioustoppings.Choosefromthefollowing:a. Yoghurtandfreshfruit(or

caramelised fruit - see recipe for sago pudding on page 70)

b. YoghurtwithHulettsMolassesorHuletts Golden Syrup

c. CrèmeFraiche,whippedcreamorMascarpone cheese topped with roastednuts.

Makes ±15 flapjacks, depending on the size


52 53

Ring in the changes. Servebreakfastinaglass

for something different.People are increasingingly health conscious, so provide a choice of fresh fruit, low or fat free milk, good coffee and freshly squeezed fruit juice.

fruit kebabswith lime and sugar dressing

BREAKFAST

breakfast on the run

inGReDienTs30 ml (2 T) Homemade Granola (see recipe page 54)45 ml (3T) full fat plain yoghurt 15 ml (1 T) Huletts Golden Syrup or Molasses 45 ml (3 T) fresh fruit in season (we used blueberries) extra dry roasted oats, to sprinkle (optional)

meThoD1. Preparethisbreakfastnotmore

thananhourbeforeserving.Layerthe ingredients, as per the picture, inaglassorservingbowl.

2. Leaveinacoolplaceuntiljustbefore serving (it does not have to berefrigerated).

Serves 1

To dry roast oats: Use a heavy-bottomedfryingpan.Add1cupof oats to the frying pan and place over medium to high heat, leaving theoatstodryroastfor±4minutes.Stir every 30 seconds to ensure the oatsdonotburn.

Have these breakfast portions prepared for guests who have too little time for a full breakfast.inGReDienTs

FRUIT KEBAB20 large strawberries¼ medium-sized watermelon1 large pineapple5 kiwi fruitred seedless grapes10 kebab skewers

DRESSInGjuice of 2 limes (or 1 large lemon)50 g (¼ cup) Huletts Castor Sugar 20 mint leaves(Other fruit in season may also be used)

meThoD1. Fruit kebab: Wipe the strawberries with

adampclothandsliceintohalves.2. Peelthewatermelon,removetheseeds,

and cut into segments large enough to threadontoakebabskewer.

3. Peelthepineapple,cutawaythehardcore in the centre and cut into neat segments(aswiththewatermelon).Peelthekiwifruitandquarter.Gentlywashthegrapes.

4. Toassemble:Dividethefruitinto10equalportions.Threadalternatepiecesof fruit onto each skewer until all the fruithasbeenutilised.

5. Dressing: Put the castor sugar and lime (or lemon) juice into a small saucepan and place over a low heat until the sugar hasdissolved.Removefromthestove,stirinthemintleavesandleavetocool.

6. Servethefruitkebabswithadrizzleofdressing.

Makes 10 fruit kebabs

homemaDe granola Served on warm oats porridge with fresh fruit

inGReDienTs800 g (8 cups) oats 250 ml (1 cup) nuts, chopped (such as pecan, almond or walnuts (preferably not peanuts) 125 ml (½ cup) sunflower seeds 125 ml (½ cup) pumpkin seeds 125 ml (½ cup) Huletts Golden Syrup or Huletts Molasses125 ml (½ cup) cranberries, raisins, or sultanas (optional) 125 ml (½ cup) sunflower oil

meThoD1. Preheattheovento180ºC.2. Combinealltheingredientsinalargemixingbowlandmixwell.3. Spoonthemixtureontoabakingsheetlinedwithbakingpaperandbakefor10-15minutes,

untillightlytoasted.Stirevery5minutes.4. Removefromtheovenandcoolcompletely.5. Spoonintoanairtightcontainerandstoreinacoolplace.6. Toserve:Sprinkleoverpreparedoatsporridge,toppedwithchoppedfreshfruitofyourchoice.

Makes ±25 portions, depending on size

Warm oats porridge, served with fresh fruit and a sprinkling of homemade granola

54 55

BREAKFAST

Hints: • Alsodelicioussprinkledoverasalad.• Sesameseedsmayalsobemixedin.


5756

STARTER AND LUNCH

prego ChiCken With fresh CorianDer sauCe

inGReDienTspREGo CHICKEn6 skinless chicken breasts10 m (2 t) portuguese chicken spice75 ml (5 T) prego sauce 15 ml (1 T) Huletts SunSweet Brown Sugar 25 ml Sunflower oil

FRESH CoRIAnDER SAUCE4 bunches fresh coriander 8 garlic cloves, peeled 5 ml (1 t) salt 30 ml (2 T) olive oil 80 ml (1/3 cup) fresh orange juice

meThoD1. prego chicken: Flatten the chicken breasts

between 2 sheets of baking paper using a malletorarollingpin.

2. Mixthespice,Pregosauce,sugarandoiltogetherandrubintothechickenfillets.

3. Placeinashallowdish,coverwithclingwrap and marinate in the refrigerator for a fewhours.

4. Coriander sauce: Rinse and dry the corianderleavesandroughlychop.

5. Placethecoriander,garlic,andsaltinablender.Blendtogetherwhilstslowlyadding the olive oil and orange juice until wellincorporated.

6. Spoonthesauceintoanairtightcontainerandstoreintherefrigeratoruntilrequired.

7. Toserve,braaiorpanfrythechickenfilletsuntildone.

Hint:FreshCorianderSaucecanbeserved cold or at room temperature.

Thecoriandersauceisdeliciouswithsaladsor stronger flavoured meats.

5958

lentil salaDwith apple and tomato chutney

STARTER AND LUNCH

inGReDienTslEnTIl SAlAD400g (1 tin) lentils 3 baby tomatoes, halved ¼ cucumber, peeled and slicedyellow pepper, diced (optional)½ avocado, peeled, sliced and drizzled with lemon juice 10 cashew nuts

ApplE AnD ToMATo CHUTnEy(this can be made in advance)6 large green apples6 large ripe tomatoes3 onions45 ml (3 T) salt700 g (3½ cups) Huletts SunSweet Brown Sugar500 ml (2 cups) apple cider vinegar15 ml (1 T) mustard seeds

meThoD1. lentil salad: Mix the lentils, tomatoes,

cucumberandyellowpeppertogether.Spoonontoaservingplate.Topwiththeavocadoslicesandthecashewnuts.

2. Servewiththeappleandtomatochutney.3. Apple and tomato chutney: Peel and

dicetheapples,tomatoesandonions.4. Combinealltheingredientsinalarge

saucepan and simmer for 3 hours on a low heat, stirring frequently until the chutneyhasathickconsistency.Spoonintosterilisedjars,sealandcool.Makes±1.5kgchutney.


60 61

See Preserved Figs recipe on Huletts Website, Home Industry

Autumn 2018, issue 32www.hulettssugar.co.za

STARTER AND LUNCH

piquant summer salaD with preserved figs

inGReDienTs40 g parma ham or prosciutto10 rosa tomatoes, washed, dried and halved ½ medium-sized cucumber, washed, dried and sliced ¼ medium-sized sweet melon, peeled and sliced 2 radishes, washed, dried and thinly sliced6 preserved figs, quartered

meThoD1. Arrangethesaladingredientsonserving

platesasshowninthepicture.2. Servewithadrizzleofthepreservedfig

syrup,ifdesired.Makes 2 portions


62 63

STARTER AND LUNCH

inGReDienTs1 - 1,5kg boneless pork shoulder125 ml (½ cup) Huletts Molasses125 ml (½ cup) balsamic vinegar60 ml (¼ cup) hoisin sauce125 ml (½ cup) chicken stock3 cloves garlic, minced125 ml (½ cup) diced onion15 ml (1 T) cornflourTo serve, crunchy salad (refer Crunchy Salad recipe) and 6-8 hamburger rolls

meThoD1. Trimanyexcessfatfromtheporkshoulder

andplaceinaroastingtin.2. Inamediumbowl,whisktogetherthe

molasses, balsamic vinegar, hoisin, chicken stock,garlic,andonion.Pourthesauceoverthepork.Covertheroastingpanwithaluminiumfoilandcooktheporkat140ºCfor 6 - 7 hours or until it is no longer pink andiscookedthrough.

3. Usingtongs,removetheporkfromthetin (reserving the liquids) and place on a cuttingboard.Usingtwoforksshredtheporkintosmallpieces.Placethepulledporkinalargebowl.

4. Inasmallbowl,whisktogetherthecornflour and 45 ml (3 T) of cold water to makeapaste.

5. Transfertheliquidsfromtheroastingpan into a medium saucepan set over medium-highheatandwhiskinthepaste.

6. Bringthesaucetotheboilandcookuntilitreducesandhasthickenedslightly,±3minutes.Pourthesauceoverthepulledpork,tossingtocombine.

7. Halvethehamburgerrolls.Dividethepulled pork between the rolls, topping the pork with a portion of crunchy salad, if desired,andserveimmediately.

Serves 6 – 8

Hint:Aslowcookermaybeusedinstead of roasting the pork shoulder.

pulleD pork burger


CrunChy salaD

STARTER AND LUNCH

inGReDienTsCRUnCHy SAlAD250 ml (1 cup) shredded cabbage250 ml (1 cup) shredded red cabbage 3 large carrots, grated or julienned60 ml (¼ cup) fresh parsley, chopped2 celery stalks, chopped10 baby tomatoes125 ml (½ cup) whole kernel corn watercress, to garnish (optional)

VInAIGRETTE DRESSInG 45 ml (3 T) olive oil125 ml (½ cup) fresh lemon juice15 ml (1 T) fresh ginger, peeled and grated30 ml (2 T) Huletts Molasses salt and pepper, to taste

meThoD1. Crunchy salad: Mix all the salad

ingredientstogether.2. Vinaigrette dressing: Pour all the

ingredients into a screw top jar and shake welltomixthoroughly.

3. Spoonthesaladontoaservingplatterand drizzle with the vinaigrette dressing justbeforeserving.

Serves 6 - 10, depending on size of portions

6564

Hint:Anyofthefollowingingredients may be added to your salad - grated apple, chopped pineapple, raisins, sultanas or cranberries.


seeD rusks

COFFEE TIME

66

inGReDienTs250 g butter250 ml (1 cup) sunflower oil1 litre (4 cups) buttermilk15 ml (3 t) vanilla essence200 g (1 cup) Huletts White Sugar 5 ml (1 t) salt250 ml (1 cup) sunflower seeds250 ml (1 cup) sesame seeds250 ml (1 cup) pumpkin seeds500 ml (2 cups) muesli840 g (6 cups) cake wheat flour45 ml (3 T) baking powder

meThoD1. Preheattheovento180ºC.Lightlygreasea

largebakingtin.2. Placethebutterandoilinamedium

saucepan over low heat until the butter has melted

3. Removefromtheheatandaddthebuttermilk,vanillaessence,sugarandsalt.

4. Placetheremainingingredientsintoalarge mixing bowl, add the buttermilk mixtureandmixwell.

5. Spoonintothepreparedbakingtinandbake for 50-60 minutes or until firm to thetouch.

6. Removefromtheovenandleavetocoolfor10minutes.

7. Turnoutontoawireracktocoolcompletely.

8. Cuttherusksintoevensizedfingers.9. Placeonbakingsheetsanddryatalow

oventemperature(±90ºC)for6-8hours.10. Storeinairtightcontainers.

Makes ± 90 rusks, depending on the size

67

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CoConut anD buttermilk rusks

COFFEE TIME

68

inGReDienTs1 kg self-raising flour5 ml (1 t) salt200 g (1 cup) Huletts White Sugar625 ml (2½ cups) desiccated coconut500 g butter, melted500 ml (2 cups) buttermilk3 extra large eggs10 ml (2 t) vanilla essence

meThoD1. Preheattheovento180ºC.Lightlygreaseand

linealargebakingtinandgreaseagain.2. Mixthedryingredientstogetherinamixingbowl.3. Beatthemeltedbutter,buttermilk,eggs,and

vanillaessencetogether.4. Addthemeltedbuttermixturetothedry

ingredientsandmixwell.5. Spoonthemixtureintotheoventinandbake

for±50minutesoruntilgoldenbrownandfirmtothetouch.

6. Removefromtheovenandleavetocoolfor±10minutes.

7. Cuttherusksintoevensizedfingers.8. Placeonbakingsheetsanddryatalowoven

temperature(±90ºC)for6-8hours.9. Storeinairtightcontainers.

Makes ±72 rusks, depending on size

www.hulettssugar.co.za

Huletts SA @Huletts_SA huletts_sa

Enjoy the sweet discoverieslife’s journey has on offer.

70 71

miCroWave sago puDDing with caramelised fresh fruit

DESSERT

inGReDienTsSAGo pUDDInG125 ml (½ cup) sago500 ml (2 cups) full cream milk45 g (3 T) butter2 extra large eggs, separated 50 g (¼ cup) Huletts White Sugar3 ml (½ t) vanilla essence1 ml (pinch) salt

CARAMElISED FRESH FRUIT100 g fresh blueberries100 g fresh strawberries 50 g (¼ cup) Huletts White Sugar 15 ml (1T) cold water

meThoD1. Sago pudding: Pour the milk into a

microwavesafebowl.Addthesagoandbutter.Microwaveonhighfortenminutes,stirringatintervals.Thenmicrowave on 50% power for a further 5minutes,stirringeverytwominutes.

2. Inthemeantime,beattheeggyolksand mix in the sugar, vanilla essence andsalt.Quicklybeatintothewarmsagomixture.Microwaveforanother2minutesonhigh.

3. Beattheeggwhitesuntilstiffandfoldintothewarmsagomixture.Microwave for a further 2 minutes on high.

4. Removefromthemicrowaveovenandsetasidetocool.

5. Caramelised fresh fruit: Place all the ingredientsinasmallsaucepan.Heatover medium heat until the fruit is shinyandthesaucehasthickened,±5minutes.

6. Spoonthecooledsagopuddingintoserving glasses or dessert bowls and topwiththewarmcaramelisedfruit.

Makes 8-10 portions, depending on size


KWAZULU-NATALTongaat Hulett Sugar Ltd444 South Coast RoadRossburgh, 4094PO Box 1501, Durban, 4000Tel: 031 460 0111Fax: 031 460 0366

GAUTENGTongaat Hulett Sugar Ltd2 Dick Kemp StreetMeadowdale, GermistonPostnet Suite No 352Private Bag X 10020Edenvale, 1610Tel: 011 453 2137/8/2266Fax: 011 453 2118

FREE STATE/NORTHERN CAPERadius Sales and MerchandisingCorner of Lombard andNorthend Streets, NavalsigBloemfontein, 9301PO Box 9685, Bloemfontein, 9300Tel: 051 448 4933Fax: 051 448 2973

BORDER/TRANSKEICourlander’s Agencies (Pty) Ltd25 Commercial RoadEast London, 5201PO Box 352, East London, 5200Tel: 043 722 5513Fax: 043 722 5588

EASTERN CAPECourlander’s Agencies (Pty) Ltd129 Villiers Road, WalmerPort Elizabeth, 6070PO Box 5710, Walmer, 6065Tel: 041 581 8787Fax: 041 581 8136

WESTERN CAPETongaat Hulett Sugar LtdSuite SL201 Boulevard PlaceHeron Crescent, Century City,Cape Town, 7441Tel: 021 551 7866Fax: 021 551 7868

SOUTH WEST DISTRICTSDymond & Giddey Sales CC10 Buitekant Street,George Industria,George, 6530PO Box 3085,George Industria, 6536Tel: 044 873 3769

CAPE SWEETENERSTongaat Hulett Sugar Ltd 333 South Coast RoadRossburgh, 4094PO Box 1501, Durban, 4000Tel: 031 480 9460Fax: 031 480 9461

www.hulettssugar.co.zaCustomer Care Line: 0860 784 277

Huletts SA @Huletts_SA huletts_sa

hospitality guide - huletts sugar · hospitality guide volume 14 your guide to running a successful...

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