hospitality guide - huletts sugar...at gold reef city theme park where kids can enjoy thrilling...

Hospitality Guide

Volume 12

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

Vibrant markets for bothbusiness and leisure guests

recipes for all occassions

know your market

promote your local cuisine

contents

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

ReCipes FoR all oCCasioNs

52 Nutty Granola

54 Broccoli, Beans and Pea Salad

56 Grilled Halloumi Cheese, Tomato and Cucumber Salad with Tarragon

58 Chickpea salad

60 Steak, Chips and Hollandaise

62 Salmon and Dill Fishcakes

64 Homemade Ice Cream with Granadilla

66 milktart in Roly Poly Glasses

68 Chocolate Chip and oat Cookies

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14 16

22

30

46

40

36

4 Celebrate our local cuisine

10 Tourism in Jozi

14 10 Spots for Family Fun!

16 Village Green in Parkview

22 The success of Bryan manor

30 The Perfect cup of Coffee

32 Start Successful Stay Successful

34 Skills update

36 Add a Touch of Class

40 Décor

46 Your ultimate Stain-Removal Guide

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54

62

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During a recent visit to our most popular tourist destination, the Kruger National Park, we made a pit stop at Berg-en-Dal’s Tindlovu restaurant. Accustomed to restaurants in the Park being memorable more for the view than the food we only ordered coffee – until we were tempted, by the laid-back bush-vibe of the premises and the menu, to sample a few of the dishes!

We were not disappointed. The food was unashamedly South African both in the way

it was presented and in its flavours. However, it was freshly prepared and tasty and as the tables filled up it became clear, we were not the only patrons who approved.

From a hospitality perspective, the lesson seemed to be – never underestimate well-prepared local cuisine! When it is good, patrons will follow.

Philane Radebe the manager of Tindlovu, which is isiZulu for many elephants, is clearly

Celebrate our local cuisine

Whether your market is overseas tourists or local guests, serving well-prepared and tasty local dishes can be very appealing

ABOVE: Philane Radebe the manager of Tindlovu. LEFT: Guard your food, or the monkeys will get it. BELOW: From a hospitality perspective the lesson seemed to be, never underestimate well-prepared local cuisine!

passionate about his job and the contented chatter of both local and international diners enjoying lunch at his establishment was testimony to the importance of this touch.

Philane joined the Park staff in 2003 and has worked his way up from being a barman so he knows the business inside out. Now he also manages the adjacent deli and the catering for bush braais, which are available to guests at the camp.

Distances, speed limits and other logistical hurdles make serving freshly made food in the Park a huge challenge so where possible, fare such as cakes, bread and pastries is made on site. Accessing fresh produce such as vegetables and herbs is difficult and costly but where there’s a will there’s a way.

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Making Every Day Sweeter

PHO

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Roosterkoek, hot and fresh from the open fire, is served with butter, cheese and jam, while interesting fresh-herb (rather than lettuce-based) salads and Afsaal muffins are just some of the other dishes available on the short but tasty menu. Dishes have been chosen to showcase South African flavours in the best possible bush-kitchen way to local and international visitors alike.

Adventurous eAters From July to October significant numbers of foreigners descend on the Park but according to Philane international clients are easiest to please because they are keen to make the most of their African safari. It is not atypical for tables of foreigners to order a selection of all the starters and mains on the menu and then, at a leisurely pace, over a glass or three of wine, share the tasting of them.

At lunchtime especially, South Africans tend to be more in grab-and-go mode but Philane does his best to cater for this, though not without the occasional hiccup! Recently, having heard of a lion sighting down the road after placing their order, a party of locals made a beeline for the lions, leaving the poor waiter stranded with plates of uneaten and unpaid for food!

Tindlovu’s motto is that kids are VICs – Very Important Customers – because parents and grandparents tend to go where the kids are happiest! With this in mind, they have a created a special menu for kids, complete with activities on the reverse side.

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show cAsing south AfricAn flAvours in An imAginAtive wAyThe Tindlovu Group also has the franchise for the rapidly evolving bush restaurant at the Afsaal picnic spot en-route from Berg-en-Dal to Skukuza.

Here again the emphasis is on simple but quality local fare and the smell of good coffee and roosterkoek on an open fire, on arrival, is an enticing harbinger of what’s on offer. The delicious bobotie and venison puff pastry pies are freshly baked on the premises and it’s difficult to choose between the beef or venison boerewors roosterkoek-rolls.

Not surprisingly given this point of departure, the koeksisters on offer are South Africa’s best! These highly addictive, plaited little beauties are not made on the premises, but supplied by Ouma Rooi from Ermelo. Ouma Rooi’s koeksisters won the 2014 Huletts Koeksister Champion Award.

No wonder they sell like hotcakes! l

the mAgic of the Bush BrAAiThe Bush Braai is a unique and special local experience so it’s not surprisingly a best-seller. The three-hour outing involves an evening drive and a meal in the bush where guests are treated to authentic South African dishes such as beef steaks, boerewors, a venison potjie, pap and sheba, potbrood, vegetables and salads, rounded off with malva pudding and Amarula custard!

Cakes, bread and pastries are made on site.

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Joburg, or Jozi, as some prefer to call it, is the second largest city in Africa, with more than 3 million people calling this bustling metropolis home.

Johannesburg is not just a concrete jungle. It happens to have more man planted trees than any other city in the world.

It offers visitors an experience as unique and diverse as the city itself, whether on business or on holiday. Whether you are in search of a cultural encounter, an adrenaline rush or simply want to relax and unwind for a few days, the city of Johannesburg has everything you’re looking for and more!

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tourism in Jozi

Johannesburg has been chosen by a number of highly acclaimed international publications as one of the most

exciting cities in the world.

Joburg is the largest man-made urban forest in the world!

Melrose Arch

Tourists enjoying the sigths


With the multitude of places to see and fun things to do in Johannesburg, everyone is bound to find entertainment to suit their taste and their pocket. If you are looking for a cultural experience you can visit the more than 40 art galleries as well as a host of cultural institutes and studios in the city and surroundings. Alternatively, you can take in a show at one of the many theatres in Johannesburg. Learn more about the traditional cultures in Johannesburg at the cultural villages or centres in the city.

If something more ‘upbeat’ takes your fancy you can visit one of the many nightlife hotspots Johannesburg has to offer. From fine restaurants with an amazing diversity of food, pubs, clubs and shebeens, each venue promises a night to write home about.

The Braamfontein market is the place to be seen on a Saturday morning.

Housed in a modernist building that has

a spectacular 15-story wall mural by the famed artist Eduardo Villa, the market is as much a source for farm fresh foods and specialty goods as it is a meeting point to enjoy community, swop ideas and stories, and be inspired by the energy that makes Joburg.

Of course, Johannesburg is also one of the premium shopping destinations in Africa. Here you can take your pick of locally crafted items or find international brands at great prices.

With its beginnings in art, Maboneng has evolved into a collaborative hub of culture, business and lifestyle that entices curiosity, encourages exploration and promotes a sense of urban togetherness. Maboneng is a destination on the eastern side of the city’s business district offering retail stores, entertainment venues and restaurants mixed with residential, office and industrial spaces that appeal to a wide variety of people and businesses.

A creative take on history, architecture, art and nature, as well as a place for people to proudly call home, Maboneng is the epicenter of the Joburg inner-city renaissance.

Submerse yourself in a place alive with vibrant culture, entrepreneurial spirit and a strong sense of community, where

residents can live, create and collaborate in a secure neighbourhood with a vision and future unrivalled among the urban set.

Whether it is the revitalising city centre, the financial and shopping heartland of Sandton or one of the nearby tourist spots, Joburg is an exciting, vibrant city for both business visitors and tourists alike. l

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The hustle and bustle of everyday life in Johannesburg

Catch a live show

The iconic skyline

1The Johannesburg Zoo houses about 320 species. Enjoy The Big 5 and endangered species without

leaving town! The night tours allow kids to explore the zoo’s active nightlight, with torches in hand and finishing off with toasted marshmallows on an open fire. Check their FB page for special exhibitions and events.

2The many markets in and around Johannesburg are perfect for weekend activities. Whether it’s

the great food, hobby demonstrations or petting animals there is something for kids of all ages at the various markets.

3The beautiful Montecasino Bird Gardens boast a variety of birds, mammals, reptiles and unusual

animals from around the world. The kids will love the Fights of Fantasy bird show, while at the same time learning about our environment and conservation. The complex also has 10-Pin Bowling and a Laser Zone. See details at tsogosun.com

10 spots for Family Fun!

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Jozi is not just a business destination. it also makes a great stopover for families and there are many kid-friendly spots that everyone can

enjoy. Here are 10 suggestions you can give your guests.

4Take a day trip to the Magaliesburg. There are many resorts that offer excellent facilities for day visitors.

Hiking, cycle trails, fly fishing and hot air ballooning are just some of the options activities in the Magaliesburg. The De Wildt Cheetah & Wildlife Centre offers visitors an opportunity to see cheetahs up close and personal!

5The Cradle of Humankind is a must for all ages. See fossils, learn about how humankind, was born and more

at The Maropeng Visitor Centre. Visit the Sterkfontein Caves, home of ‘Mrs Ples’ discovered in 1947 and estimated to be between 2.8 and 2.6 million years old.

6 Catch the Red Bus and hop off at Gold Reef City Theme Park where kids can enjoy thrilling

rides, whatever their age. There is also a

fascinating underground mine tour.

7 Joburg’s parks are perfect for a leisurely family stroll. Enjoy feeding the ducks at Zoo Lake, say hello to

the dogs being walked at Emmarentia Park or enjoy a stroll along the banks of the Braamfontein Spruit in Delta Park.

8 There are several animal sanctuaries close to Johannesburg where visitors can see lions and other animals.

9The James Hall Museum of Transport houses a fascinating collection of land transport vehicles, set in a

wonderful old-world atmosphere. Perfect for stimulating children’s imagination and sense of history.

Young or old, we all love shopping and Johannesburg’s wealth of malls offers

something for everyone! l

Johannesburg Zoo

Upper Deck restaurant

Gold Reef City

Emmarentia Dam

Hiking in Magaliesburg

Monte Casino

Bird Park

Market on Main

“Our children grew up here, left home, got married and we ended up with a large, empty house”

So says Gordon Sloan, owner of Village Green, a popular 4 star guest house in Parkview, one of the older leafy suburbs of Johannesburg.

“So what to do now?” retired couple Gordon and Gayle asked each other. One thing led to another and they decided to refurbish their almost 100-year-old family home and open a guesthouse.

And now… they love being owner managers!

Village green

in Parkview

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Each room can be described as a bachelor’s flat with a comfortable double bed, a large sitting area and a proper desk


Gayle, who has a natural flair for space management and décor, quickly saw the possibility of knocking out a wall here and there and utilising vast passages to become en-suite bathrooms.

The big wrap-around veranda was incorporated into each of the bedrooms and now every bedroom has a lovely view of the garden or the pool. Each room can be described as a bachelor’s flat, with a comfortable double bed, a large sitting area, as well as a proper desk. If space is what you like this is the address for you. Every room also has a TV, bar fridge and coffee station.

Although dating from the 1920’s, the pressed ceilings and wooden floors are well preserved and give the house a charming lived-in feel.

The six rooms are each decorated in their own style and have romantic names

such as Rose, Bougainvillea, Geranium and Palm. Many clients become so attached to their specific rooms that they start referring to Palm or Geranium as “their “room when they book!

Village Green, which boasts a 9 star rating from Trip Advisor, has a 70% occupancy rate. Gordon and Gayle seem to thrive on being busy. Their guesthouse keeps them young and informed and they love meeting the many people who cross their threshold every day. Clients have become comfortable acquaintances, with many being corporate clients who have permanent bookings.

A few years into the business, the guesthouse was doing so well it made financial sense for Gordon and Gayle to give up their own living space and buy a new house nearby.

They have great fondness and huge

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If you’re looking for comfort and tranquillity, you’ve come to the right place


Gayle’s stained-glass art can be seen throughout the house, adding a creative, personal touch

admiration for their long-standing; live- in staff who handles visitors’ needs when Gordon and Gayle are not on the premises.

Two thirds of their visitors are internationals who enjoy the history of the house and the old world charm. The house is conveniently situated close to Parkview’s trendy shopping street. The little street abounds with good quality restaurants, coffee shops, chemists and a unique African art shop amongst others.

Although Airbnb has become a reality in their area, and has affected their business, Gordon has a very positive outlook on the matter. Having been in the advertising industry all his life he enjoys the challenge of competition and sees it as being healthy for business. Currently their guesthouse is number 10 on the list of most popular guesthouses in Johannesburg.

And difficult customers? “So few it is not even worth mentioning” says Gordon with his wonderful positive outlook on life. l

The well-established garden is almost an extension of the rooms, allowing guests to take advantage of Johannesburg’s good weather. They can also take a dip in the sparkling pool

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Bryan Manor proves that with hard work and high standards the sky’s the limit!

You could be forgiven for thinking that Bryan Manor is a stylish boutique hotel in Johannesburg. However, this is an upmarket 4 star guesthouse situated in Bryanston, where owners, Charles and Karen Polson, ensure that only the highest standards are met for their select business clientele.

Opening a guesthouse was the last thing Charles and Karen had in mind when they bought a new family home in Bryanston 10 years ago. Conveniently situated for their daughter’s school, it was a beautiful large property that also happened to be close to several big business parks.

After buying the house, the Polson’s found themselves living in a guesthouse for five months, before they were able to move in. Bryan and Karen, being an entrepreneurial couple, made the best of this experience and

The success of bryan manor

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This is an upmarket 4 star guesthouse situated in

Bryanston, where the owners ensure that only the highest

standards are met


used this everyday opportunity to study the guesthouse business model in detail.

Two years after they eventually moved into their new house their daughter left home to go to ‘varsity and their son took up a sailing job in the Mediterranean.

The enterprising couple had not forgotten their guesthouse experience and so decided to try their hands at running a guesthouse. Karen, who has interior design experience, made a few strategic changes to the house and décor.

Bryan Manor was soon up and running as a successful venture, aimed at visiting business executives, both local and

international. The 2010 Soccer World Cup gave them a tremendous boost with the Argentinian TV crew and their management taking over the whole house. They also broadcast from their lounge, which was great publicity!

Today Charles and Karen have 16 rooms and a further 10 rooms are in the planning phase. Karen has subsequently given up her corporate job to manage the guesthouse full time. She now has the help of two managers and a chef. Although they are close to an abundance of good restaurants, most of their clients prefer to eat in. Guests can book for a

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set meal in the evening, or, if they prefer something special, like sushi or prawns, this can be ordered in for them. Charles, who works from home, has a natural flair for making their guests feel comfortable, whether he is enjoying a glass of wine with them or organising a braai on a nice evening. Another service Bryan Manor offers is

complimentary coffee, fruit and freshly baked cake throughout the day. Many of the guests are long-term stays so they appreciate these extra, personal touches.

Consistently high standards, attention to detail and a warm, and welcoming atmosphere have made Bryan Manor a highly successful venture. l

Bryan Manor is all about style, glamour and comfort. Attention is given to every detail.

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Huletts White SugarPure white crystals that dissolve quickly for instant sweetness. Used in baking and to sweeten beverages.

Huletts SunSweet Brown Sugardissolves easily and provides instant sweetness. Used in hot beverages, over cereals, porridge and in everyday baking. It is the most popular sugar for home brewing, canning and making confectionery.

Huletts Range of EquiSweet Sweetenersis a low kilojoule sweetening solution that offers all of the sweetness with none of the guilt. Available in EquiSweet Classic and two aspartame-free alternatives, Sucralose and new Stevia. Available in tablets and sachets.

Huletts Castor Sugaris the finely milled white sugar crystals that dissolve quickly. It is ideal for use in baking super-soft sponges, light and fluffy mousses and meringues or for sprinkling over fresh fruit.

Huletts Icing Sugaris the perfect solution with fine, powdery granules for icing a cake or creating intricate sugar art. Also used for sweetening whipped cream, making smooth creamy desserts or in recipes that require a very fine crumb texture. It also comes in chocolate, strawberry and cappuccino flavours.

Huletts Molassesis filled with richness and flavour. It is used in cooking and baking. It can also be used over porridge, and gives a rich colour and taste when used as a marinade for meat and poultry.

Huletts Golden and Flavoured SyrupsThis line-up of both traditional and fun flavours made from pure cane sugar, make excellent toppings on pancakes, flapjacks, toast, waffles and scones, and are delicious in desserts and sauces.

Huletts White or Brown Sugar Cubesare convenient precision-cut white and brown cubes that adds sophistication and elegance to any event. A stylish way to sweeten all beverages, including tea, coffee and hot chocolate.

Huletts Caramel Sugaris ideal for sprinkling over porridge, custards, cereals and adds a delicious rich flavour to coffee. It can also replace white sugar in all microwave cooking to improve colour. It is perfect for biscuits, cakes, loaves and is a good substitute for Demerara Sugar.

Life’s sweeter with Huletts...Huletts has something special for every recipe and occasion. Get creative with Huletts extensive range of innovative products and discover the endless possibilities. You can expect nothing less than perfect from South Africa’s No. 1 sugar brand.

Huletts Yellow Sugaris used in baking, in preserves such as jams, pickles, chutneys, in home-brewed beer and ginger beer to enhance the colour.

Huletts Treacle Sugaris a great flavour and colour enhancer. This soft, sticky sugar keeps fruit cakes and dark loaves moist. It is also perfect for microwave baking and meat marinades. It is a good substitute for Muscovado Sugar.

Huletts Sugar Crystals Colourful sugar crystals are perfect for adding style and flair to any occasion. Used for decorating baked goods, desserts and cocktail glasses.


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When we wanted to find out about the latest coffee drinking trends, who better to visit than the owner of The Perfect Cup in Parkview, Johannesburg?

It may be small, but The Perfect Cup is the perfect name for this popular little coffee shop. The first thing you will notice about Michelle van Blerk’s shop is that it is always busy, which speaks for itself. In addition to providing a cosy and comfortable atmosphere at The Perfect Cup, Michelle also sells freshly roasted coffee beans to local businesses, Bed and Breakfasts and Guesthouses.

Selling coffee beans is Michele’s core business and because she has such a regular turnover her beans are usually very fresh, often fresher than the beans on the shelves of supermarkets that sometimes have been there for as long as nine months.

Michelle was only 23 years old when she bought The Perfect Cup, having worked first as an au pair for the owner, then a waitress

and finally the manager. By the time she became the owner of The Perfect Cup, Michelle already had quite a bit of experience

about the business of running a coffee shop and had good relationships with the regular customers. In addition to this, Michelle and two of her staff members are qualified Baristas. They did a two-day intensive Barista course, but she says it takes about a month of experience and in-house training to be a really good Barista.

Michelle says many of her guesthouses and B&B clients invest in mini-plungers and freshly ground coffee for the coffee stations in their bedrooms. Most bedrooms have bar fridges so she suggests that fresh milk be provided, rather than the mini cartons of milk. Because of the preservatives used, these long-life milks often change the aroma and the taste of the coffee. She recommends about 70 g ground coffee for a coffee pot, which can serve 8-10 people. For one cup a heaped tablespoon should do the trick.

According to Michelle, coffee and cake, especially the chocolate and poppy seed cakes, is a winning combination. Many of her

clients spend hours in her coffee shop, using it as a home office, seldom leaving without having at least one slice of cake with their daily coffee fix.

Wherever Michelle goes, her coffee travels with her. She

has learnt her lesson. Bad coffee in beautiful places is a sin. It also makes her car smell amazing!

So is selling coffee a good business to be in? Her face lights up “Oh yes, you can’t go wrong with good coffee. There will always be takers.”

Michelle serves Huletts sugar with her coffee because her patrons love the little quotes on the back of each packet. l

The Perfect cup ofCoffee

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When planning any new business two important points to consider are – is there a gap in the market, and who is my target market? If you are new to the hospitality business, collect as much information as you can by visiting relevant websites and talking to people in the industry and related ones such as suppliers. You may want to stay over in a variety of different B&Bs and guesthouses – that will definitely give you an idea of what works well and what doesn’t.

look for thAt gAp in the mArketEvery business, however small, should take time to identify its market, its customer type and what benefits these customers are looking for. Research about your area, whether it is transport, entertainment,

industry, tourist attractions etc will all help you understand the market. Obviously, the region in which you are based will influence who your target market is. Cities like Johannesburg will have more business guests than a holiday resort like Hermanus. However, your research may indicate a need for a family-friendly establishment in an area where guesthouses predominantly cater for business guests. A popular tourist area may seem saturated with holiday accommodation but if a new offering is perceived to offer better value or quality, it will have found that gap in the market.

who is my tArget mArket?In every business, it is critical to know who your target market is, and in an industry as

Start successful stay suCCessful

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Those in the know will tell you that running a successful guesthouse requires hard work, some luck, and loads of passion. We highlight three vital areas that can help make your business a happy and profitable one.

competitive as the hospitality environment, this is a vital tool to ensure your business is successful. Knowing who your customers are makes life so much easier for you, your staff and your customers.

Are you aiming your establishment at families with kids, is it somewhere holiday makers come for a week or longer, or is it a stopover en route? Will you be catering mainly for international travellers or for local tourists? Most of these guests have very different demands and there is a good chance that one shoe is not going to fit all sizes, so to speak.

After you have identified your customer type, you need to decide what benefits you should offer this target market. Of course, few establishments can afford to be too rigid so it is important to get your priorities clear. Catering for different markets can mean extra expense, but limiting your target market could limit opportunities and profit. You may only develop a more niche target market over time. If your guests are predominantly business people, you may choose to restrict young children. On the other hand, your B&B may cater for both families and business people who are stopping over on a long journey and then you have to keep both happy. One way to handle this would be to have separate accommodation areas for family guests and business guests but space and cost doesn’t always allow for this.

Acknowledging the specific needs of your target market will help ensure satisfied customers. Not only will it encourage them to return, sharing their positive experiences will also encourage other customers in that market to try your establishment.

“No, we can’t really say we have problems with customers”.

Knowing your market is the fundamental principle about marketing.

This is evident with both of the guesthouse

proprietors that we interviewed in this issue. Neither of them experienced problems with their customers and this is obviously, because they understand and cater for their guests’ needs.

stAying on trAck All markets are constantly evolving and this affects customers’ requirements so it is vital to keep in touch with trends and the competitive environment.

Keep up to date with local area/business information. Knowing about upcoming festivals, conferences or even a new tourist route can help you plan ahead.

Stay informed about your market by accessing relevant trade websites and publications.

Try to visit exhibitions and trade fairs for new ideas from food to marketing.

Keep up to date with your communication and marketing tools. The easier it is for your customers to contact you the more satisfied they would be.

Upskill your staff – no matter how good your facilities, if your staff are not well trained, efficient and helpful your guests will not give your establishment good feedback.

If your establishment is not as profitable as you hoped it might be time to go back to the drawing board and try to establish where you went or are going wrongPoints to consider would include:• howdoeswhatyouoffercomparewith

the offering of competitors? • Isthereanewcompetitorwhohasa

unique offering? • howdoesyourpricestructurelook?• whatareyourstrengthsandweaknesses

in your customers’ eyes and is there a difference by customer group?

Successful entrepreneurs say they are always learning and this is never more relevant than in the hospitality industry. l

We’ve done a round-up of some useful courses and business aids to keep you in the loop.

stArting outIf you’re planning to go it alone in business and you want to improve your business skills before you embark on your new venture, try signing up for a Higher Certificate in Entrepreneurship from the Regent Business School. This one-year course lays the groundwork by giving you an overview of the economic and legal landscapes your business must navigate. See www.regent.ac.za/courses/higher-certificate-in-entrepreneurship

BAristA coursesThere are many Barista courses offered around the country. This is an excellent way to provide training and upskilling for your staff. Coffey & Cake is an informative and friendly blog written by Pippa Rowney who lives in KZN with her husband, Paul. See her January

2016 post for suggestions about Barista courses at www.coffeyandcake.com

get clued-up on digitAlSocial media can be a very successful marketing tool and allow you to engage with your customers. But it can also be full of pitfalls so make sure you understand your way around the digital realm. There are many online courses offered including a 10-week online Digital Marketing course offered by Red& Yellow, presented in partnership with the University Of Stellenbosch Business School Executive Development division. A new course is offered quarterly. See redandyellow.co.za/courses/digital-marketing-course

networking toolsSign up for LinkedIn; a free to join site. The app is free for iOS/Apple and Android. This is the most popular and established professional networking site. Find colleagues, mentors and new clients by establishing your profile,

sKills upDate building up a network and sharing insights. Download Get More Dream Clients Using Facebook. The video is free to download under ‘Resources’ at theashleyknightcompany.com. Ashley Knight is a local business strategist and this seven-day video tutorial shows how to use social media like Facebook to market your products and services.

internet optionsToday you cannot afford not to offer internet access to your guests. Staying connected is often the most important thing for today’s travellers. Whether they need to check in with their office, stay in touch with family or want to share their adventures with friends, guests want easy access to the Internet.

And remember if guests can login easily to your establishment they are more likely to go for your offer over another less accessible site.

Free Wi-Fi is increasingly a standard offering. You can set time or capacity limits for free access but it is an important offering for guests. Slow Wi-Fi can also be a negative so it is worth ensuring your internet connection is a reliable way of connecting to the web. ADSL, which uses a telephone line to connect, is still one of the cheapest ways to be online. You can choose unshaped bandwidth so that your line speed won’t slow down, even if several people are on it at the same time. Uncapped data means you won’t have to top up if you’re low.

If you live in area where FTTH has been rolled out you’re in luck! Fibre to the Home (FTTH) is a fixed broadband option where you have a cable installed in your establishment to use it. It is super-fast and, for example, helps with crystal-clear Skype calls. You can get FTTH from both Telkom and MTN and also a number of other service providers, including Vumatel and Vox Telecom. Of course the extra speed comes at a cost but if you decide it is worth it, look out for deals on offer to find the best price.

mAnAge pAyroll And tAxThis can be daunting for a new entrepreneur so increase your confidence by taking a course in these subjects. Damelin’s Skills Programme in Payroll and Monthly SARS Returns is endorsed by the Institute of Certified Bookkeepers. It is available at 17 Damelin campuses across SA, with different course schedules. See www.damelin.co.za/courses/skills-programme-in-payroll-and-monthly-sars-returns-icb

professionAl communicAtionImprove your business writing and communication skills with a six-week, study-from-home Business Writing Toolkit course. This is offered by the SA Writers’ College and is taught via e-mail correspondence. You have six weeks to complete 15 assignments under the guidance of a professional writing tutor who offers personal feedback, see www.sawriterscollege.co.za

other revenue streAmsIf you have the time and space, you could create a venue for bespoke functions. Corporate lunches, birthday parties and even high teas can be an extra source of revenue. This can be time consuming – decorating the venue – and you will have to consider whether you will need extra staff, a chef (if your catering staff is not sufficiently skilled) and more catering equipment. Hosting cooking classes, craft courses and flower arranging demonstrations can also offer other revenue opportunities.

networking toolsSign up for LinkedIn; a free-to-join site. The app is free for iOS/Apple and Android. This is the most popular and established professional networking site. Find colleagues, mentors and new clients by establishing your profile, building up a network and sharing insights. l

Whether you are setting out as a new entrepreneur or have an established business, keeping up to date with trends and new developments is essential.

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Starting a guesthouse or any other hospitality establishment is usually means a big outlay financially. Often you have to make do with hand-me-down furniture that has been in the family for a long time or look for good quality furniture at secondhand shops. Guesthouse furniture can also look worn quite quickly because it is in constant use. You can, with a couple of hours to spare, easily transform your old furniture into something quite spectacular, which will give your decor a brand new look and feel!

Annie Sloan first developed her now famous decorative paint, Chalk Paint®, in 1990. A decorative paint it gives immediate effect when you have little time to decorate and want your pieces to look as good as new. The colours to choose from can be understated elegance or vibrant and trendy – whatever look you prefer.

The paint gives old furniture a modern, fresh look. The beauty of Annie Sloan paint is that it can be used on most surfaces – old or

new wood, metal, plastic, melamine, cement, bricks, even fabric. The paint is very easy to use and gives instant gratification with a beautiful velvety, matt finish.

The instructions are easy to follow. The paint is normally applied in two steps. After the paint dried, apply a coat of lacquer, which will protect the paint. The paint has very little smell and an item painted in the morning can be ready for use in the late afternoon.

If you want to try elaborate paint techniques, rather than a plain paint finish, you can attend the special training classes offered at Annie Sloan academies. These classes are fun and hands-on. Once you have completed the course you will be well qualified to tackle more challenging creative projects. And, who knows, this could become a hobby and even a new income stream. Painting with Annie Sloane becomes addictive! l for more information contact silk ‘n swag interiors, 082 3024463; [email protected]

aDD a touCH of Class

some clever ways with paint can give your establishment

a trendy, fresh new look without breaking the bank.

36 37


Huletts SA @Huletts_SA huletts_sa

For full competition rules visit www.hulettssugar.co.zaFor any queries please email us at [email protected]

To enTer: Send us a photograph of Huletts Sugar sachets in use at your establishment.

Send To: Send your contact details together with your photograph to: email: [email protected] or mms/WhatsApp: 0833495534

Closing date: 15 March 2017All entries will be entered into a random draw and one (1) lucky establishment will be selected as the recipient of the De’Longhi PrimaDonna Exclusive.

www.delonghi.com

Stand a chance to WIn!

A de’Longhi Primadonna exclusivewith compliments from Huletts


RIGHT: Ensure there is a comfortable area where guests can have a cup of coffee, read the newspaper or make phone calls and check their emails. BELOW: For your women guests an area with good lighting and somewhere to sit comfortably for hair and make-up essential. Sadly, many guesthouses fall short in this category. Access to an efficient hairdryer and a mirror is essential. All too often, women have to use a bedside plug for the hairdryer with the mirror far away. Bathrooms should always be practical but you can also make them interesting and glamorous with one strong element like a beautiful mirror.

If you study the websites of the more successful guesthouses and lodges you will notice the absence of too many bits of detail in their décor. The reason for that is self evident. Too much décor means spending more money initially and following that, time and effort to keep it clean and well maintained. Small décor items displayed in bedrooms and smaller

areas can also land in the pockets of the wrong people.

Before you start decorating or refurbishing make a list of the practicalities every room should offer and who your guests would likely to be. Then decorate according to these guidelines. If you are redecorating take a good look at your” old” room and see where you can improve.

A substantial ottoman or low table is an essential item for guests to place their luggage or handbags. If your ottoman is upholstered, make sure the fabric can be zipped off and washed.

DÉCorDécor should always make economical

as well as practical sense.

Keep beds simple with neutral colours for the bedding. Focus on the quality of the mattress and bedding. Always use a good duvet inner or blanket. A quality throw provides a decorative touch at the bottom of the bed and can serve as an extra light blanker ‒ perfect for a quick afternoon nap!

40 41

42 43

Don’t neglect your public cloakroom. Often this is the first port of call for visitors when they arrive! Fresh flowers, clean hand towels, and regular care will ensure a good first impression of your establishment.

ABOVE, RIGHT: Locally made crafts can create great atmosphere. BELOW, LEFT AND RIGHT: Décor items need not be expensive. Look out for local items that reflect your area and find a suitable niche for them.


Simple can be stunning. One striking cushion on a bed can immediately lift an otherwise plain room.

44 45

These trendy ottomans can serve many purposes. They can be decorative or functional as side tables, provided you put a tray on them ‒ not for sitting on or balancing drinks! The covers can be removed and washed.

ABOVE: Some guests prefer the privacy of their own room for downtime so make sure you provide comfortable seating areas in the rooms. BELOW: A funky take on a chandelier adds a fun touch.


chocolAte Gently scrape off any excess. Run the back of the fabric under cold water. Rub a biological laundry detergent into the stain. Soak in cold water for 15 minutes, and gently rub at the stain every three to five minutes.

chewing gum Place the clothing in a freezer bag, seal and put in the freezer for about two hours. Place

the fabric on a sturdy surface and peel off the gum while it’s still frozen. You can also try soaking the fabric in lemon juice.

ice creAm Scrape off any excess. Rinse thoroughly with cool water; don’t use warm as ice cream has protein in it, which will cause the stain to set in warm water. Rub a biological laundry detergent into the stain, as for chocolate.

coffee Boil some water and stretch the fabric over a bowl. Carefully pour the water through the stain from about 30 cm above. Apply a few drops of laundry detergent; rub into the stain, then rinse. Or soak it in a detergent solution before washing.

Juice Use a clean cloth to remove as much of the remaining liquid as possible. Be sure to dab gently rather than scrubbing, particularly on delicate fabrics — you could damage them and spread the stain. Pre-treat with a stain remover before washing.

Berries Use a spatula or plastic knife to scrape off the excess. Use a stain remover, and then wash as usual, adding a little vinegar or lemon juice to your wash to help remove stains from white clothes.

tomAto sAuce If it’s bolognaise rather than tomato sauce, carefully scoop off as much as you can with a spoon - gently, so you don‘t spread the stain. Then use a clean, dry cloth to dab the area. Hold the back of the fabric under cold running water. And flush the fabric through.

soy sAuce Run cold water through the back of the fabric. Gently rub liquid laundry detergent into the stain and leave for three minutes; rinse thoroughly. On white clothes. You can use a bleach solution on a sponge; dab it onto the stain, and then rinse. Repeat, then wash as usual.

sAlAd dressing First blot the stain gently to remove excess grease. Many people recommend dishwasher soap; apply to the slain and use an old‘ clean toothbrush lo gently rub it into the stain in circle motions. Rinse with hot water. Wash at the highest heat possible for the fabric.

mustArdImmediately treat the stain with paper towel – don‘t rub. Flush through the back of the fabric with cold running water. Then wash as quickly as possible with a stain remover. Rinse well with hot water, and wash as usual.

Blood Wet thoroughly with cold water. Hot or warm water will only make the stain worse. Gently work some soap or washing-up liquid into the stain; rinse in cold water, repeat if necessary. Apply a stain removal product before washing.

vomit Scrape off any excess using a plastic knife; you may prefer to hose it off in the garden! Flush the stain with cold water Massage in some laundry detergent, and then wash as usual.

your ultimate Stain-Removal Guide

get rid of any spot, smudge, spill, or splatter with our top tips for washable fabrics.

WINE For red wine - Blot

the stain with a paper towel before it soaks in,

sprinkle with salt, and rinse with warm water.

For white wine - Run cold water over the

stain. Then spray with a washing-up liquid

solution and dab with a biological detergent.

46 47

pAint Use a paper towel to wipe away any dried acrylic or water-based paint. Flush the stain with warm water. Then sponge on a solution of laundry detergent diluted with warm water. After the paint softens, remove the excess with a spatula. Rinse and repeat.

cAndle wAx Let the wax set. Then remove as much oil as possible. Place a towel under the fabric, then put two paper towels over the top of me stain Set an iron at a low to medium heat and iron over the area. The wax will melt and come away from the fabric.

ink Blot with a micro-fibre cloth until the ink dries. Use a water-based stain remover to help break down the stains. Leave for 10 minutes, or follow the instructions. Blot again; you should remove even more of the stain. Wash on its own at the normal temperature.

foundAtion Remove any excess with a spoon, then gently blot the stain with a clean cloth. Avoid smearing it deeper into the fabric. Pour a small amount of laundry detergent onto the affected area and use your fingers to work the detergent into the stain. Wash.

lipstick Spritz the spot with hairspray and let it sit for 10 minutes and wipe with a damp to remove any remaining stains.

nAil polish Place the stain face down on clean paper towels. Apply nail polish remover to the back of the stain. Replace the paper towels frequently to soak up the liquid. Repeat as needed. Rinse in cold water. l

48


reCipes for all oCCasions


52 53

Nutty granola

BREAKFAST

if you have a bed and breakfast establishment make sure that your breakfasts make a memorable impact. a good nights sleep

and a tasty breakfast will be much appreciated.

InGReDIents750 ml (3 cups) rolled oats – not instant 100 g (1 cup) almonds, roughly chopped100 g (1 cup) pecan nuts, roughly chopped140 g (1 cup) sunflower seeds90 g (1 cup) dried cranberries, chopped50 g (¼ cup) Huletts SunSweet Brown Sugar

3 ml (½ t) ground cinnamon3 ml (½ t) salt80 ml (⅓ cup) Huletts Molasses60 ml (¼ cup) olive oil 2 lemons, zest and juicepreserved lemon peel, to taste dried apricots, cut into slivers - optional

MetHoD1. Preheat oven to 125ºC. Line a baking

sheet with baking paper.2. In a large bowl, combine the rolled oats,

almonds, pecans, sunflower seeds, cranberries, brown sugar, cinnamon and salt.

3. In a separate bowl whisk the molasses, oil, lemon juice and zest together. Add to the oat mixture and stir until combined.

4. Spread the mixture on the prepared baking sheet and bake until golden brown, about 1 hour 15 minutes, stirring every 15 minutes. Allow to cool completely before adding and stirring in the peel and apricot slivers (if used).

5. Store in an airtight container for 1-2 weeks.

Makes ± 20 portions

serve granola with the best quality yoghurt (full cream is the best) and freshly made fruit salad. your guests might be so happy with this offering that they do not even worry about the bacon and eggs afterwards.guesthouses often skimp on the quality of yoghurt. bright pink yoghurt in small commercial tubs is not good enough.


54 55

Broccoli, Beans and Pea

salad

SUPER FOOD SALADS

InGReDIents10 ml (2 t) salt500 g (±5½ cups) fresh broccoli florets2 punnets fresh green beans250 ml (1 cup) frozen peas, thawed (fresh peas, if available) 60 ml (¼ cup) red onion, finely chopped

DRessInG125 ml (½ cup) olive oil30 ml (2 T) apple cider vinegar30 ml (2 T) Huletts Castor Sugar or Huletts EquiSweet, to taste

MetHoD1. Bring two large pots of water to the boil

and add a teaspoon of salt to each pot. 2. Add the broccoli florets to one pot

and green beans to another. Cook 1-2 minutes, depending on how crunchy you want the broccoli and beans. (1 minute will turn the broccoli and beans bright green, and crunchy. 2 minutes will allow the broccoli and beans to cook through, but still firm. Set your timer so that you do not cook for more than 2 minutes to retain the crunch of the vegetables.)

3. Drain the vegetables and immediately place into a bowl of ice water to stop the cooking process. Allow to cool in water before draining well.

4. Cook peas as per steps 1-3 above.5. Combine broccoli florets, beans, peas and

chopped onion in a large serving bowl. 6. In a separate bowl, whisk together oil,

vinegar and castor sugar or sweetener. 7. Add dressing to the salad and toss to mix

well. Chill thoroughly before serving.

Serves 10 - 12


56 57

Grilled Halloumi Cheese, Tomato and Cucumber

salad with tarragon

SUPER FOOD SALADS

InGReDIents2 medium English cucumbers 500 g halloumi cheese, sliced500 ml (2 cups) cherry tomatoes, halved60 ml (4 T) fresh tarragon, chopped30 ml (2 T) mustard seeds, lightly toastedsalt and pepper, to taste

DRessInG60 ml (¼ cup) olive oil30 ml (2 T) red wine vinegar10 ml (2 t) crushed garlic cloves 20 ml (4 t) Dijon mustard60 ml (4 T) Huletts Castor Sugar or Huletts EquiSweet, to taste1 ml (pinch) salt

MetHoD1. Preheat the oven grilling element to

medium high.2. Slice the cucumbers in half lengthwise,

scoop out the seeds, and cut into half, lengthwise. Cut in half lengthwise again and then cut smaller lengths on the diagonal.

3. Lightly oil a large roasting pan and spread the halloumi cheese slices in a single layer onto the base of the pan.

4. Place under the grill for 3-4 minutes then flip over to lightly brown the other side. Remove from the grill and set aside to cool. Cut into bite size pieces.

5. Whisk the dressing ingredients together until well blended.

6. Place the cucumber, tomato and halloumi cheese in a large serving bowl. Drizzle with the dressing, add the tarragon and mustard seeds. Season with salt and pepper and lightly toss.

7. Allow to rest for 30 minutes at room temperature to allow the flavours to blend before serving.

Note: toast the mustard seeds briefly in a dry pan on the stove top, or wrap them in a foil packet and toast them under the grilling element, shaking the foil packet every few seconds (don’t grill for more than a minute – they’ll burn very quickly). to release more of the toasty mustard flavour, lightly crush the cooled seeds with a mortar and pestle before adding to the salad.


58 59

Chickpea salad

SUPER FOOD SALADS

InGReDIents1 x 410 g tin chickpeas, rinsed and drained30 ml (2 T) fresh basil, chopped30 ml (2 T) fresh Italian parsley, chopped30 ml (2 T) fresh lemon juice20 ml (4 t) olive oil

1 small garlic clove, pressedcoarse salt1 large avocado, peeled and cut into squares. Drizzle avocado with fresh lemon juice to retain colourbaby spinach leaves

MetHoD1. Combine rinsed and drained chickpeas,

chopped fresh basil, chopped Italian parsley, fresh lemon juice, olive oil, and pressed garlic clove in medium bowl. Toss

gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse salt and freshly ground black pepper.

Note: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. serve salad chilled or at room temperature


60 61

Steak, Chips and Hollandaise...

the perfect way

COMFORT FOOD

Cooking the perfect steak1. Take the steak out of the refrigerator a

minimum of 15 minutes before cooking. This allows the meat to warm slightly and the fibres to relax and expand.

2. Brush both sides of the steak with olive oil to prevent it from sticking to the pan. This is better than brushing the pan, as it prevents the oil from burning. Excess oil can create smoke and cause flare-ups on the grill.

3. Season the steak with salt and black pepper to taste, place the steak into the pan and cook. Notes: An accurate way to check how well done your steak is, is to press the steak lightly with your fingertip and compare the way it feels to your cheek, chin, and forehead. A rare steak is soft like your cheek; medium is soft with

some resistance, like your chin and well done is firmer to the touch with more resistance, like your forehead.

4. Halfway through cooking, when you turn the steak over, add a small knob of butter into the pan. As the steak is cooking baste it with the juices in the pan.

5. Try to avoid turning the steak too much. Ideally, you should only flip it once.

6. Use a set of tongs to turn the steak. Stabbing the steak with a sharp utensil will pierce the meat and allow the juices to seep out.

7. When your steak is cooked, take it from the pan and place on a warmed plate, allowing the steak to rest for about 4 minutes. Resting allows the fibres of the meat to relax, juices to settle and significantly improves the eating experience.

making the perfect chip1. Cut 1 kg large potatoes into finger-sized

chips, leaving the skin on.2. You need to use a large sturdy pan on a

medium to high heat. (Unless you own a deep-fryer, of course). Your oil should be 8 cm deep, never fill your pan more than half full.

3. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching. Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.

4. Turn the heat up under the oil and return one blanched chip to the oil as a guide

again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give your chips that all-important crispy outside and fluffy centre.

5. At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away.

6. Three obvious things are important to make the perfect chip. Your choice of potato, (ask your green grocer to give advice), your choice of oil, and your choice of salt.

HollandaiseInGReDIents4 extra large egg yolks5 ml (1 t) lemon juice15 ml (1 T) vinegar180 g butter, melted

MetHoD1. Melt the butter in the microwave or over the stove top.2. Place the egg yolks, lemon juice, vinegar and melted butter (the

heat from the melted butter cooks the yolks) in a food processor. Process until thick and creamy.

Makes ± 200 ml


62 63

Salmon and Dill fishcakes

LIGHT LUNCH

InGReDIents800 g skinless salmon fillets2 bay leavessmall bunch dill, stalks and fronds separated500 ml (2 cups) full cream milk600 g potatoes, peeled and chopped into even-sized chunkszest of 1 lemon60 ml (4 T) mayonnaise

15 ml (1 T) Dijon mustard60 ml (4 T) capers, rinsed and driedsalt and pepper, to tasteflour, for dusting your hands1 extra large egg, beaten100 g breadcrumbs125 ml (½ cup) sunflower oil, for fryinglemon wedges, to serve

MetHoDPoaCHing THE SalMon: 1. Place the salmon in a frying pan with the

bay leaves and dill stalks. 2. Pour over enough milk to cover the fish

(you may not require the full amount of milk), bring to the boil, and lower the heat to a gentle simmer and leave to poach for 4 minutes.

3. Turn off the heat, and then leave the fish to continue cooking in the poaching liquid for another 5 minutes.

4. Gently lift the salmon out of the pan with a fish slice onto a plate. Flake into large pieces with a fork and set aside.

To MakE THE MaSH: 1. Cook the potatoes in boiling salted water

for about 10 minutes or until tender. 2. Drain and leave to cool in a colander for

about 2 minutes.3. Tip back into the pot and return to the hob

on a low setting. 4. Mash the potatoes, watching that the mash doesn’t catch at the bottom of the pot,

for 2-3 minutes – it should be dry

and fluffy.5. Stir in the lemon zest, mayonnaise,

mustard, capers and season to taste. To MakE THE fiSH CakES: 1. Pat the fish with kitchen paper to dry and

carefully lift the flakes into the pot with the mash.

2. Using your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up.

3. Dust hands and work surface with flour. Shape a handful of the mix into a golf ball-sized cake. Repeat to make 16-18 cakes.

4. Heat the oil in a frying pan until very hot. 5. Dip the cakes into the egg, and then roll

into the breadcrumbs.6. Fry fish cakes in batches for 5 minutes

each side until golden. Remove; keep warm. Repeat with the rest.

7. Serve with lemon wedges and a fresh salad.

Makes 16 – 18 fishcakes

HINt: fishcakes can be frozen for up to 2-3 weeks and heated in the oven from frozen to serve.


64 65

Homemade ice Cream

with Granadilla

DESSERT

InGReDIents250 ml (1 cup) milk200 g (1 cup) Huletts White Sugar3 ml (½ t) salt10 ml (2 t) vanilla essence750 ml (3 cups) fresh creamgranadilla pulp, to serve

MetHoD1. Pour the milk into a heavy-based

saucepan over medium heat and bring to a gentle simmer (approximately 80˚C) or until bubbles begin to form around the edges. Remove from the heat.

2. Add the sugar and salt to the heated milk and stir until the sugar has dissolved.

3. Add vanilla and cream. Stir until well blended.

4. Pour into a bowl and allow mixture to cool to room temperature.

5. Once the mixture has cooled, cover with cling wrap and allow the mixture to chill in the refrigerator for at least 4 hours or up to 24 hours. (This chilling process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture).

6. Using an electric beater, beat mixture until smooth and place in the freezer. Once set, remove and beat again until smooth and creamy. Return to freezer until required.

7. Serve with fresh or tinned granadilla pulp.


66 67

milktartin Roly Poly Glasses

DESSERT

InGReDIents1 packet tennis biscuits – finely crushed50 g butter, melted

FILLInG3 extra large eggs200 g (1 cup) Huletts White Sugar 37,5 ml (2 ½ T) flour37,5 ml (2 ½ T) cornflour1 ml (pinch) salt1 litre (4 cups) full cream milk5 ml (1 t) vanilla essence15 ml (1 T) buttercinnamon for dusting

FILLInG1. Using a large mixing bowl, beat the eggs,

sugar, flour, cornflour and salt together until light and creamy. Set aside.

2. Pour the milk into a large saucepan and place over medium heat, and bring to a gentle boil. Pour the milk into the egg mixture and stir well.

3. Return the milk mixture to the saucepan and place over medium heat while stirring continuously, until mixture thickens (± 10-12 minutes).

4. Remove from heat and stir in vanilla essence and butter.

5. Scoop half of the filling on top of the crumbly mixture. Sprinkle another layer of biscuit mixture over the milk tart mixture and repeat with the rest of the filling. Place in refrigerator to set.

6. To serve, dust with cinnamon.Makes 10 – 12 roly poly glasses,

depending on size

MetHoD1. Mix the crushed biscuits with the butter

to form a crumbly mixture. 2. Place 1-2 teaspoons of the biscuit

mixture into the base of the glasses and lightly press down with the back of a spoon.


68 69

Chocolate Chip and oat Cookies

TREAT YOURSELF

InGReDIents250 g butter, at room temperature200 g (1 cup) Huletts SunSweet Brown Sugar100 g (½ cup) Huletts White Sugar1 extra large egg, at room temperature15 ml (1 T) vanilla essence280 g (2 cups) cake flour

250 ml (1 cup) rolled oats (not instant)5 ml (1 t) baking powder5 ml (1 t) baking soda5 ml (1 t) salt 750 ml (3 cups) dark chocolate chips

MetHoD1. Preheat the oven to 180°C. 2. Line several baking sheets with baking

paper, or lightly grease with cooking spray.

3. Beat the butter and sugars together until light and creamy. Add the egg and vanilla essence and beat well.

4. Add the flour, oats, baking powder, baking soda, and salt to the butter mixture and mix until well combined. Stir in the chocolate chips.

5. Place heaped teaspoons of dough onto the baking trays, at least 4 cm apart to allow for spreading. Bake for 10 - 12 minutes, until they are a light golden brown.

6. Allow to cool on baking trays for a few minutes before transferring to a wire rack to cool completely.

Makes 20 to 100 cookies, depending on size

Note: a muffin scoop (¼ cup) will make 20 large, palm-sized cookies, a tablespoon scoop (4 teaspoons) will make 50 medium sized cookies.


It’s more than an ingredient.It’s the whole solution.

• QuickdissolvingHulettsWhiteandHulettsSunSweetBrownSugarconsistentlydeliverdeliciousflavourandinstantsweetness.

• Alowkilojoulesweetenerrangeisalsoavailable.HulettsEquiSweetClassicandHulettsEquiSweetwithSucralose(Aspartame-Freealternative)haveallthegreattasteofHulettswithnobitteraftertaste.

EASY TO FIND – EASY TO USE...• Hulettshasawiderangeofcateringsugarsandnon-nutritivesweetenerswhichareavailableatmajorwholesalers,cateringwholesalersandamenitysuppliers.

• Sachetsprovidetotalhygiene,superbportioncontrolandnospillageorwastage.TOTAL SWEETENING SOLUTIONS FROM Huletts Huletts Vending Sugar is also available

for beverage dispensing vending machines.

dId YoU KnoW

TOTAL SWEETENING SOLUTIONS

SA’s NO.1SUGAR BRAND

FINESTQUALITY

www.hulettssugar.co.za


KWAZULU-NATAL WESTERN CAPE BORDER/TRANSKEITongaat Hulett Sugar Tongaat Hulett Sugar Courlander’s Agencies (Pty) Limited444 South Coast Road, Suite SL201 Boulevard Place, 25 Commercial Road, Rossburgh, Durban Heron Crescent, East LondonPO Box 1501, Durban, 4000 Century City, Cape Town PO Box 352, East London, 5200 Tel: 031 460 0111 Tel: 021 551 7866 Tel: 043 722 5513Fax: 031 460 0366 Fax: 021 551 7868 Fax: 043 722 5588

CAPE SWEETENERS GAUTENG SOUTH WEST DISTRICTS333 South Coast Road, Tongaat Hulett Sugar Dymond & Giddey Sales CCRossburgh, 4094 2 Dick Kemp Street Corner of Stomp & Kuile StreetPO Box 1501, Durban, 4000 Meadowdale George IndustriaTel: 031 480 9460 Germiston GeorgeFax: 031 480 9461 1401 PO Box 68, Mossel Bay, 6500 Tel: 011 453 1662/2138 Tel: 044 871 0225 Fax: 011 453 2118 Fax: 044 871 0226

EASTERN CAPE FREE STATE/NORTHERN CAPECourlander’s Agencies (Pty) Limited Radius Sales & Merchandising129 Villiers Road, Walmer, Corner of Lombard & Northend StreetsPort Elizabeth HiltonPO Box 5710, Walmer, 6065 BloemfonteinTel: 041 581 8787 Tel: 051 448 4933Fax: 041 581 8136 Fax: 051 448 2973


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