9th SA Annual Concierge Conference focuses on improving guest experience
The South African Annual Concierge Conference, now in its 9th year, provides a platform for concierges to stay up-to-date with the industry.
Delheim celebrates floral kingdom with fynbos cupcakes
The Delheim Wine Farm in Stellenbosch has introduced four new fynbos-flavoured cupcakes to its cupcake and wine tasting experience.
Gold Reef City’s Barney’s Restaurant welcomes new Executive Chef
Bringing over 20 years of culinary experience with him, Chef Michael Tsekoa has been announced as the new Executive Chef of Barney’s Restaurant.
What are corporate travellers looking for?
According to a recent survey conducted by Corporate Traveller,breakfast, Wi-Fi and late check-outs top the list of corporate traveller value-adds.
Industry Advice: There is no Secret Sauce
While there’s no ‘secret sauce’ for a successful restaurant, Ian Said from Ideal Software discusses the seven key areas to focus on.
Tintswalo at Boulders Boutique Villa opens its doors
Expanding its portfolio, and adding another beachfront property to its collection, Tintswalo Lodges has opened Tintswalo at Boulders Boutique Villa
Hake Tempura with Chilli Lemon Sauce
Chef Peter Robertson Creates Summer Flavour with Nola by using Nola Original for a zesty, spicy Chilli Lemon Sauce that he serves alongside hake tempura.
Prawn Calypso with Green Peach Dressing
Chef Xanthos Giannokopoulos Creates Summer Flavour with Nola with this summer-in-a-bowl recipe for Prawn Calypso Salad with Green Peach Dressing.
Cubano Sandwich
Chef Xanthos Giannakopoulos Created Summer Flavour with Nola by using Nola Ultra Creamy both inside and outside of the Cubano sandwich.
Devilled Potato Skewers
Chef Nicholas Froneman Created Summer Flavour with Nola by using Nola Ultra Creamy in this recipe for Devilled Potato Skewers.
