Our Traditional Malva Pudding

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The delectable dessert – Malva Pudding – with South African origins has been a part of our culture and menus for the past few decades; but do you know the recipe? Because it happens to be our winter favourite and we thought we would share our recipe with you.

Ingredients for the batter:
– 1 cup sugar
– 1 egg
– 1 Tablespoon apricot jam
– 1 cup flour
– 1 teaspoon bicarbonate of soda
– generous pinch salt
– 1 Tablespoon butter
– 1 teaspoon vinegar
– 1 cup milk

Ingredients for the sauce:
– 1 cup cream
– 4 oz (125g) butter
– 1 cup sugar
– 1/2 (half) cup hot water

Method for pudding:

  • Beat the egg and sugar well in a mixer (if you have one – otherwise, just do it by hand). Add the jam.
  • Sift flour, bicarb and salt.
  • Melt the butter and add the vinegar.
  • Add liquids to egg mixture alternately with the flour.
  • Beat well and bake in a covered dish at 180 degrees for 45 minutes to an hour, check after 45 minutes.

Method for sauce:

  • Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.
  • The sauce ingredients can be halved if you wish to be a touch healthier, but don’t forget the custard 😉

We hope you enjoy our recipe for this delicious Malva Pudding and the process behind making this delightful dish and most importantly, if you don’t have the time to make it? Then let us make it for you.

Inspired Food Trends 2018

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What a year it has been for food. With the climate forcing many foodies to be adventurous and creative, we thought it best to review the Inspired Food Trends 2018.

1. Poke Bowls

Poke bowls – originally native to Hawaii – have been a trending in the US for the past three years and we are slowly seeing them more in South Africa. These bowls have evolved into ‘sushi without the daintiness’, offering easily accessible traditional dishes that can be endlessly customised. Although still a lot harder to find in the JHB region, we definitely see them becoming more mainstream in the coming years.

2. Plant-based protein

With the social focus on saving our environment and being vegan, a lot of chefs have embraced plant based ingredients -Tofu, tempeh and quinoa – to replace the usual ‘meaty’ proteins. This is a lot more obvious with Indian Styled Cuisine, with a lot of restaurants creating menu’s based on their plant-based roots and receiving a lot of success from these evolutions. So expect a little less meat but a whole lot of flavour.

3. The Fourth Meal

With the fast paced lifestyle we all seem to live, everything we seem to do has less structure, this includes our eating habits. How often do you catch yourself eating breakfast for lunch or even dinner for breakfast (doggy bags are always an option). However, the magic number has always been 3 meals. We suggest a fourth, which is generally a treat, to make the business of everyones day just a little bit sweeter.

4. Savoury Desserts

Although not specific to this year, savoury desserts have certainly grown as a trend and has no signs of slowing down. From Oatmeal or Jalapeños into that special Cheese Cake to Basil Ice Cream, the dessert evolution has certainly begun.

5. Water Restrictions

Quite clearly inspired by Cape Town, we see a trend coming from the Mother City in which chefs will create as many variations of deletable dishes while trying to save water where possible. This includes using water from ice buckets to clean windows and cooking H2O ‘light’ dishes that utilise less water entirely.

6. Champagne and bubbles

South Africans do enjoy celebrating the little things, and what would a celebration be without Bubbly. There has been a clear growth and demand for Demi-Sec Sparkling Wines and Champagnes, and this growth will continue as they offer sweeter options that South Africans truly enjoy.

7. Mash Up Frenzy

Our final trend and something we have certainly seen growth throughout the years is the ‘mash up’ of different cuisines. From sushi burgers/burritos to dessert pizzas, there seems to be a lot of interest when combining traditional favourites to create something holistically different. And they seem to photograph very well for instagram to!

Looking to try out some new trends and flavours? Click here to speak to OPEN Food Group about a new and improved eating experiences.

3 Boxes Your Caterer Needs to Tick

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Finding a caterer you can count on is essential to the execution of a successful event. Consider these three key components when you’re in need of catering services.

1. Quality service and food
This is an area where you simply cannot compromise. The quality of the food you serve and the calibre of service are imperative to impressing your guests when hosting an event. Most of us have attended events where we felt that although all other boxes were ticked, these two key factors were lacking, and have us left feeling disappointed. It really is a make-or-break factor that can’t be denied.

2. Diverse
It’s great when the company providing your catering service is diverse as an entity – in terms of the people they employ. It’s even better when they have the ability to cater for a wide range of preferences, including those of vegetarian and vegan guests. Halaal and Kosher accreditation should also be considered. If your guests feel confident that their specific needs have been taken into account and can eat comfortably, that’s half the battle won.

3. Dynamic
When looking for your next caterer, try to find one that offers not just one, but a variety of services. For example, a caterer who not only provides delicious food but also excels at event management will allow you to use one supplier while ticking the multiple boxes.

The OPEN Food Group Company delivers on all three of the above requirements as they were integral to the success of Aspire Art Auctions’ first house-contents sale, which raised close to R15 000 000. If you would like to contact the OPEN Food Group Company for your next event, Click here for more info.

(This article was written by House & Leisure in conjunction with The OPEN Food Group)

Open on Oxford: Light Touch

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A great write up in the Spazio Magazine about our incredibly innovative OPEN on Rivonia Retail Store. Our new state of the art restaurant that is directly influenced by both Rivonia and West sites, providing the ultimate balance between Café and Convenience within the corporate setting.

Article taken from: SPAZIO Magazine May 2018 (Page 34 to 37)

Words: BIDDI RORKE

Production: ANNEMARIE MEINTJES

Photography: MARIJKE WILLEMS

INTELLIGENT ACCENT LIGHTING SETS THE TONE AT OPEN ON OXFORD, A CORPORATE CAFÉ WITH AN EMPHASIS ON LIVELY INFORMALITY

More than 250 years ago, French gastronomic authority Antoine Beauvilliers threw open the doors of the world’s first restaurant. La Grande Taverne de Londres introduced a soon-to- be-obsolete aristocracy to the concept of an elegant dining space, knowledgeable waiters, a fine cellar and exceptional dishes.

Today, whether it‘s a splashy pop-art bistro that dishes up kryptonite for Instagrammers or a pared-down establishment housing diners on straw bales, those in the know firmly agree the success of a restaurant hinges as much on its interior as its food.

“WHEN CONCEPTUALISING RESTAURANT design, every element needs to tell a cohesive story,” says Frederick Wilson, primary architectural contributor for OPEN on Oxford.“This narrative should be clear, and to create the desired ambience – whether it‘s low key and informal or sumptious and elegant – the lighting, furnishings, fabrics and features need to speak the same language.”

The OPEN Food Group is the mastermind behind OPEN on West, OPEN on Park and OPEN on Rivonia, providing the ultimate balance between café and convenience within upmarket Johannesburg office developments.

“When development started on OPEN on Oxford at the Oxford and Glenhove business hub in Rosebank, we understood the store had to cater for the ‘corporate movers and doers‘,“ says Kent Henderson, the group’s brand marketing manager.“This creates an interesting challenge as no two people work in the same manner. Another challenge we had to take into account was that our large space would receive a lot of natural light from mid-afternoon until sundown. For this reason, our lighting had to be functional in the evenings but beautiful and unobtrusive during the day.”

Cue lighting maestro Laird Adam from Diva Luce, who approached the project with a clear understanding of the need for accent lighting and layers. “We needed different intensity, light levels and combinations to allow for a soft, seamless transition from daytime to early evening through to night – and to differentiate spaces,”he explains.To achieve this, clusters of copper Spazio Dito 4 pendants with naked filament LED bulbs were grouped above the tables at the windows, creating a private, intimate dining space.

In the centre of the restaurant, a 3.5-metre- long 10-seater meeting table, crafted from solid reclaimed timber, rests on a steel I-beam structure and forms an arresting focal point. Overhead, seven black and chrome Spazio Dito 1 pendants hang from blue canvas cables, casting an atmospheric glow as corporate workers socialise, close deals and unwind.

TO COMPLEMENT OPEN ON OXFORD’S earthy colour palette of chocolate, cream, copper and charcoal, the five Spazio Soho matt copper pendants with timber nibs illuminate the glass serving cabinet. “Throughout the restaurant, Spazio 2224 anti-glare LED downlighters arranged in groups of two give dynamic punch, which allows for effortlessly changing the intensity of the lighting zones,” Laird adds.

Pulling the whole design scheme together is Frederick’s smart choice of fittings, furnishing and fabrics. “Good restaurant furniture needs to be uniform, durable, stable, aesthetically pleasing and lightweight enough to allow for different configurations when necessary,”he says.

The result? Hard-wearing Spazio polypropylene chairs and UV-resistant, waterproof moulded couches offer laid-back lounging spaces on the deck. Forest-friendly veneer coffee tables and low-slung natural oak tables add interest. Inside, durable fabrics with a high rub count and stain-resistant removable cushions ensure longevity. And in a stroke of genius, awkward structural columns have become considered mosaic focal points, bearing the OPEN Food Group’s logo.

Judging by the convivial atmosphere –.and repeat customers – the team behind the latest addition to the Joburg corporate café scene have ticked all the right boxes when it comes to creating a cohesive, well-imagined space.

Open on Oxford Café sparks new buzz in Rosebank

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“Food Specialist OPEN Food Group have announced it will be establishing a new café at Oxford & Glenhove, Barrow Properties’ latest sectional title office development.

Open on Oxford is the fourth café in the Open family; following in the footsteps of Open on West (located in the prestigious Katherine and West office development), Open on Rivonia (situated within the Nedcor building) and Open on Park, which is housed within Metropolis on Park. “This will be our fourth corporate café; and our newest partnership with Barrow Properties,” says OPEN Food Group’s CEO Tamar Klonarides, giving a nod to the close relationship that has been established with them.

Tamar notes that the team have observed the aspects that have proved successful at OPEN Retail’s existing entities, and will be replicating them in the latest venture. This means tailoring the offering to suit the environment. For instance, while Open on Rivonia focuses on convenience, in keeping with the fast pace of its location, Open on West enjoys a distinctively more relaxed atmosphere. “Open on Rivonia accommodates between 2 000 and 3 000 people each day, and they’re all looking for efficiency. In contrast, because Open on West and Open on Park include a residential component, we are offering an evening service so that people can end their day with a drink at our downstairs bar.”

Open on Oxford will look to combine these two elements. “Rosebank’s environment presents high traffic characterised by different cultures, workspaces and corporates. The building is home to Coca-Cola and numerous other high profile businesses. Sappi will also soon be moving their headquarters to another new Barrow development on the corner of Oxford Road and 14th Avenue. The site itself is a beautiful building that really takes advantage of all that Rosebank has to offer. I don’t think that Rosebank is ever quiet.”

With this in mind, Open on Oxford as a restaurant will be offering a vibrant new hot spot for cocktails and coffee for those working in Rosebank, or merely stopping by for a bit of retail therapy. “The idea is to give people a place where they can relax after work; but, equally, they can hold meetings here and stay for a drink afterwards,” Tamar says. This flexibility will be ensured by keeping an eye to the convenience for which all other OPEN Retail outlets are renowned, while fostering a bustle that wouldn’t be out of place at any of Johannesburg’s entertainment hubs. We want to create a lively atmosphere, rather than something serious. We imagine this as a place people can take their clients to make them feel a bit more special. That informality is key – we’ve noticed that people tend to be more productive when their atmosphere is less constrained.”

Open on Oxford’s inviting outside restaurant deck overlooking Oxford Road plays a major role in making Open on Oxford a new hot spot, presenting the perfect venue to watch Johannesburg’s orange sun set while sipping on a G&T. Tamar says that the cocktail menu will also be a draw card, taking its cue from exciting new trends such as the current preference for coffee-flavoured drinks, which is inspired by South Africa’s developing coffee culture. However, it will also include classics and old favourites.

Open on Oxford’s café-style buzz has been enhanced by a modern metropolitan look with plush white furnishings which add a touch of luxe, illuminated outdoor fittings, copper tones, dark navy tiles and mosaics.

The café’s premises, Oxford & Glenhove, has proved attractive with corporates seeking a location with excellent accessibility; close as it is to major arterials as well as onramps and offramps servicing the M1 and N1 highways. It is, moreover, within walking distance of the Gautrain station, and within close proximity to the malls, restaurants and other amenities that make Rosebank a perennial favourite for Johannesburg dwellers.” Written by Grapevine Communications

Event Guide: For The Perfect Year End Event

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Want to know how to plan an awesome year-end event or function? From our experience, here are some tips and guides that we think will help!

What makes the perfect year-end function? With the end of the year looming, and the excitement of the festive season ahead, we question what is needed to make a superb, organized and memorable year-end function in order to make everyone’s life a little bit easier!
Planning an event yourself seems like an overwhelming task, and in many large scale functions that is the case. We sat down with our specialist eventing team to create an “event guide” to assist you. By following everything on our list, we promise it will make planning this years function a lot more bearable and make your event an ultimate success.

Why have an event?

Well the answer is simple. It’s to celebrate the past year’s achievements, whether a private or corporate function, the goal should be the same. This shows company employees that their hard work throughout the year is valued. Having an interactive event can boost morale and productivity of your employees in the coming year, working as a team building exercise to some degree.

We suggest the following tips on organizing the perfect event:

Create your own timeline or check-list for the event (You can use ours as a Guideline). Planning in advance is key, it will leave you with enough time to develop a budget, location, theme and menu etc. This way, things don’t get left out or forgotten, by doing things over a time frame you won’t be left trying to organize everything at the last minute, a week before the event.

Set a realistic budget
The second most important thing you should do is find out exactly how much you are allowed to spend. That way you’ll know exactly how much you have to spend on every aspect of the event and if you are able to afford extra’s like party favours or thank you gifts.

When

Start planning early. From experience with our own venues we know that they tend to get booked up early in the year, so if you have a certain venue in mind book it ASAP. Deciding on a date is also very important, a company has a year-end event to say “thank you” and show appreciation to their employees, therefore the event should occur before majority of employees take their annual leave or before the company closes.
The best time for this is before the 16th December, however it will vary from company to company. Investigate the cost of hiring the venue and what this includes, such as wait staff, a bar and things such as tables, chairs, crockery and linen etc.
Tip: Plan for bad weather. When planning an event well in advance, we forget about the weather. Our coordinators are always sure to have a back up plan for any type of weather that may be experience on the day.

Where (Venue)

The location of the function is almost as important as the food, it adds character and atmosphere to the event. If your employees enjoy a relaxed and trendy spot, venues such as The Tin Factory (Click here), Maboneng or Braamfontein are ideal areas, but if you are a corporate establishment you are most likely going to opt for a hotel or 5 star restaurant in Sandton or an area that allows for true “customization” such as Summit Acres (Click here)  . You can choose between a local or destination venue. A local venue is in a location that is near to your office, making it easy for your colleagues to reach the destination. While a destination venue, usually a hotel, allows everyone to spend the night and party to their heart’s content. Once you have decided on a venue, do a thorough walk through to make sure it is absolutely perfect.
You should also keep in mind that its always best to provide transport to the employees as not all of them will have their own vehicles to get there. An easy way to do this is to provide buses or mini buses, or if the company has their own company cars that can pick up employees from the office and bring them back afterwards. If you’re not providing transport, consider promoting lift sharing schemes where several employees can travel together to save on petrol costs.
Tip: We recommend that you secure your venue at least 2 months prior to the event, this gives you time to pay a deposit and change your mind if your RSVP’s are less than you expected them to be.

Theme

Themes are always a fun idea, they take you away from the work environment and create ice breakers, allowing colleagues to socialize without wanting to talk about what goes on in the office.
Many items need to be considered when choosing a theme such as menus, venues, dress codes and decor etc.
When deciding on a theme, try and make it as different from the work environment as possible i.e. if you work with Chef’s do not have a year-end function that involves food, therefore no cook offs etc. from our experience at least. A theme that doesn’t correlate with their work environment allows for excitement, relief and gratitude.
It is also best to keep the theme simple and easy to work with, you ultimately don’t want your colleagues to spend too much cash on finding an outfit. Remember to allocate money in your budget for decor that will go well with your theme. If you have a rustic theme, it means minimal work for you as the planner. Beers in barrels filled with ice serves as a perfect bar and a cheeseboard on a wooden table is a perfect starter.
Tip: We like to create an atmosphere that transports our guests to a different world –  by carrying  the theme throughout the entire event, from our food to décor, to what our waiting staff wear.

Guest List

Your guest list determines many things; the amount of food that will be served, the type of service, the amount of service staff etc.
Ensure that your guests RSVP 6-8 weeks prior to the event. This allows catering companies to secure numbers, hiring the venue to make sure it can hold the amount of people rsvp’d and if not, you will have time to find an alternative one.
Guest lists also help with budgets – you base your budget on the amount of people you invite or you invite the amount of people based on your budget. Its also important to mention on your invitation if partners or children are invited too.
Tip: Allow guests to RSVP with dietary requirements or if you decide on plated service, allow them to choose their meal on the invitation (no more than two choices).

Catering & Alcohol

When deciding on a menu or catering, make sure you’re fully aware which of your colleagues eat what. This will make your colleagues feel special and remind them that they work for a company who cares about their needs.

“One cannot think well, love well, sleep well if one has not dined well” – Virginia Woolf

Guests are known for forgetting floral arrangements or the types of chairs they sat on but they will always remember the food served, especially when the food is as good as ours. Food is one of, if not, the most important element to the function
Picking a catering service is never easy, it involves tastings and dietary requirements and so much more than just closing your eyes and picking a menu. This is why we encourage our clients to meet with our event coordinators beforehand to tell them their vision and allow them to propose ideas.
Always schedule a tasting. You can read a menu that sounds delicious, but how many of us common folk really know what “dauphinoise potatoes” are?
Drinks? Guests like to be welcomed to an event with a drink – if you have a theme, this is a good place to enforce that theme and if not, wine and juice works excellently.
Make sure you have the most common drinks available and keep in mind that not everyone drinks alcohol so you will need to have some interesting non-alcoholic drinks available as a simple soda no longer suffices.
Tip: Do not skimp on food or booze, rather have excellent food and free booze than a black tie event in a 5 star hotel that everyone has to pay for.

Team building activities

Make it interactive! Make sure there are a bunch of fun things planned to keep everyone entertained. You want your colleagues to feel united and remember the sense of camaraderie long after the event is over.

Décor

At the moment one of the biggest décor trends is bohemian-industrial, this means lots of colours but minimal décor. The trends leans towards geometric shapes, busy patterns, black, white and organic/earthy colours.
If trends are not for you and you seek simplistic décor remember to use lighting to your advantage, good lighting can always set the mood to whatever you envision. We often use lamps, downlights or everyone’s favourite, fairy lights to create a whimsical and relaxed environment.
Remember to decorate with flowers and plants. Greenery works well with the trending theme or use bouquets and arrangements as table décor.
Keep your décor consistent with your theme.
Tip: Less is no longer more, go all out and transform the venue into the environment you want it to be. But don’t over spend on your budget.

Audio & Visual

If technology isn’t your fortay, rather leave it to the professionals. Its always better to let the professionals handle this part when it comes to screens, microphones, speakers, lighting etc. This means less stress for you on the night and it gives you the opportunity to enjoy yourself too.
Arrange that the MC or presenters give you their documents a week in advanced so it can be tested prior and adjusted if they do not work.
Tip: Do not attempt to do this yourself, if you think programming an iPhone is difficult, try syncing headsets and microphones.

Invitations

Thanks to technology, we no longer need to send paper invitations through snail mail. A year-end function will include all the people on your email contact lists, therefore an e-vite (email invitation) is the most effective way to send an invitation. There are many websites that can help assist with this too.
Send year-end invitations out on the first working day in October or a month prior to the event– remember to plan the event before the invite is sent out.

Tip: there are some cool event planning apps that can help you throughout your planning process. This will help you keep track of your rsvp’s and their meal requirements as well as what you have or haven’t done on your checklist.

“Time has a way of catching up with you”. This could not be more true when it comes to event management and we hope this guide assists those who need it. However, don’t feel overwhelmed, you always have the OPEN Food Group’s event management and catering teams at your disposal. Our team embraces the latest trends to provide a unique dining and event experience from small to major functions.  Click here for more info.

Our Event Checklist for You.

– Determine your budget.
– Pick a date & venue.
– Write up your guest list.
– Decide on a theme (remember that the event is meant to keep people talking for months, so don’t hold back!).
– Catering (Pick a menu and have a tasting or a two, guests always remember the food they ate).
– Send out invitations and be stern with RSVP dates.
– Decor (Design a mood board to go with your theme, this will help with the décor).
– Plan the entertainment and activities.
– Contact audio & visual professionals (don’t forget the information from the speakers or master of ceremonies).
– Contact suppliers for waiters, hiring, florists, bars, glassware, cutlery & crockery, etc. (Keep in mind that October through to January is a busy season for event companies and you will need to book in advanced).
– Once guests have RSVP’d make sure all suppliers know your final number so they can place orders accordingly. (Do not forget to inform caterers about dietary requirements).
– Arrange transport for staff.
– Make seating/ table arrangements
– Create a full itinerary to manage the event on the day.

Healthy Food Trends of 2017

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As one of the leading events management and catering companies, we constantly observe new and great food trends being found at the beginning of each year, looking to evolve our dessert platters, halaal platters, lunch platters and even our platter menu as a whole. We keep ahead so our clients are always getting the ultimate experience, but here are food trends you could find on the shelves and in stores in 2017 from @ConsumerReports written by Trisha Calvo (@TrishaCalvo).

“As we enter into each new year, various prognosticators present lists of trends that will be hot in the months ahead in a host of areas. Food is no exception. Not all of the predicted food trends actually take off, of course—and not all of them should. Consumer Reports’ food and nutrition experts took a look at some of the predictions for 2017 and give their take on which ones you should resolve to work into your healthy diet and which ones to ignore.

Chocolate for Breakfast

Eating sweets in the morning is nothing new. But the results of a 2016 study showing that people who eat chocolate at least once per week do better on memory and concentration tests has some trendsters giving license to eat cake, cookies, and brownies for breakfast. Maxine Siegel, R.D., who heads CR’s food testing lab, says: “The best breakfast is one that is a good mix of carbohydrates, protein, and healthy fats. If you want to toss a few dark chocolate chips into your oatmeal or yogurt, that’s fine. But a chocolate doughnut or muffin isn’t going to give you the nutrients you need.”

Jackfruit

If 2016 was the year of veggie burgers that “bleed” like meat—such as the Beyond Burger and Impossible Burger—2017 is poised to be the year of veggie pulled-pork sandwiches, courtesy of jackfruit. Before it ripens, this Asian fruit has a texture that’s similar to shredded meat, and it’s low in sugars.

To see whether it makes a good meat-flavored replacement, CR’s professional food tasters sampled three flavors from the Jackfruit Company: barbecue, curry, and teriyaki. They then convened an informal panel of vegans and omnivores to get their take.

Overall, the three flavors tasted fine, with barbecue and curry having a lot of spicy heat. The teriyaki version was a mild sweet and sour dish. Some of the tasters said the spices in the curry version were overwhelming.

“Texture is a big factor here,” says Claudia Gallo, a professional chef and food tester at CR. “The pieces and chunks broke apart into shreds reminiscent of very soft pulled meat. The vegans on our panel were satisfied, but meat eaters probably won’t think they’re eating real meat.”

Unlike other meat substitutes, jackfruit isn’t high in protein, supplying just 2 grams per half cup. The same amount of chicken and tofu have 32 grams and 22 grams, respectively. “Most people get more than enough protein in their diets, but if you don’t eat any animal products, don’t rely on jackfruit to help you meet your protein needs,” Siegel says. “You want to be careful to eat a variety of plant-based proteins.”

Another concern with the packaged products is the added sugars and sodium in the sauces. A half-cup serving had 1 to 2 teaspoons of added sugars and 220 to 500 mg sodium.

Plant Waters

First there was coconut water, then maple water. In 2017 you’ll be seeing more beverages made from plants such as artichoke, cactus, and cucumber. They’re promoted as natural hydrators and alternatives to sports drinks. But CR nutritionists recommend sticking with the most authentic hydration beverage of all: water. “Few people exercise so vigorously that they need to replenish sodium and other electrolytes,” says Amy Keating, R.D., a CR dietitian. “And these specialty waters can be pricey. For example, we paid nearly $3 for 8 ounces of artichoke water.”

That said, these newer plant waters are lower in calories than typical sports drinks—25 to 30 in 8 ounces, compared with 53 for Gatorade. Many contain no sweeteners at all or the sugars are naturally present in the plants, but some do have small amounts of added sugars. In a tasting in CR’s food lab of some of the newer plant waters, experts found that the flavor of the particular plant came through, but just slightly.

Riced Cauliflower

Paleo dieters looking for a lower-carbohydrate substitute for potatoes and pasta started the riced cauliflower craze. But now this food trend has gone mainstream, with food manufacturers such as Birds Eye and Green Giant introducing frozen versions.

You can make it at home simply by grating raw cauliflower or chopping it in a food processor. But CR’s test-kitchen team found that fresh and frozen packaged products were easier to use and didn’t differ in taste or nutrition from freshly prepared riced cauliflower. The three varieties had 20 to 38 calories, 4 to 6 grams of carbs, and 2 to 3 grams of fiber per cup.

Bean Pasta

Alternative pastas made from chickpeas, lentils, and other legumes are gaining ground because people want more protein and fewer refined carbs in their diets, plus the gluten-free trend continues. These noodles have about the same amount of calories as regular pasta (200 per cup, cooked), but the bean pastas are higher in fiber and protein. CR is currently testing a variety of types and brands. Early results suggest that red-lentil varieties come out on top in terms of flavor.

Savory Yogurt

Cumin instead of chocolate, beets instead of berries—savory yogurts are growing in popularity. They’re a great source of calcium and protein but are often lower in calories and added sugars than fruit yogurts. Many are made with whole milk, another yogurt trend that will likely grow in 2017. If you want to make your own savory blend, try adding chopped tomatoes and cucumbers, pitted black olives, and a sprinkle of the Middle Eastern herb blend za’atar to a bowl of plain yogurt. You can use this blend in place of fatty sour-cream dips.

Fermented Foods

As more research comes out about the role your microbiome—the ecosystem of good bacteria that reside in your gut—plays in your overall health, the fermented food trend won’t just endure, it will likely get bigger. Between 2014 and 2016, natural grocery stores saw a 50 percent increase in the sale of probiotics and prebiotics supplements—live bacteria and plant fibers that have been linked to a healthy microbiome. But you can get also get probiotics in fermented foods such as kefir, kimchi, kombucha, sauerkraut, and yogurt.

Ugly Produce

We’re all guilty of beauty bias in the produce aisle. But in 2017 expect to see more food producers and retailers focused on getting misshapen fruits and veggies out of the trash and back onto your plate. Unsold produce costs supermarkets $15 billion each year and contribute to the estimated 40 percent of food wasted in the U.S. Unlike an extra soft avocado or a moldy apple, “ugly” produce items are just as nutritious and tasty as their impeccable counterparts.

Purple Foods

You’ll be seeing more purple cauliflower, asparagus, potatoes, rice, cereal, and other foods in stores, according to Whole Foods’ food-trend list. “Mixed with other colors, purple veggies and whole grains make for a beautiful presentation and boost the food’s healthfulness,” Siegel says. “The color comes from anthocyanins, an antioxidant that has been linked to a lower risk of heart disease and some cancers.” But check labels carefully on packaged foods, she says. “Cereal, chips, or other packaged products may have just as many calories, sugars, and sodium as the less colorful options.”

Power Bowls

If your Instagram feed hasn’t already been flooded with shots of these combos of vegetables, whole grains, and a protein, get ready. Bowl foods are on tap to be popular again this year, and you can expect to see more of them on restaurant menus and in supermarket freezer cases. But they’re only as healthy as the ingredients they contain. “Look what happened with salads—some have as many as 1,000 calories and 1,000 mg of sodium or more,” Siegel says. “Bowls could easily go the same route.”

Written by Trisha Calvo (2017)

SLOW: Chef’s cooking at it’s Best

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A great article in the SLOW MAGAZINE about our Executive Chef, Cobus Louw, and his passions and influences in creating an exciting menu that best compliments the SLOW in the City attitude.

Article taken from SLOW Magazine Pages 40-43

Text: Julie Graham

Images: © SLOW in the City

SLOW in the City has recently welcomed a brand new member to the team, Chef Cobus Louw, who is sure to take the culinary experience of all SLOW patrons to new heights.

Described as being “the best of your home, the best of your office, and the best space to connect and create”, SLOW in the City, located in the Radisson Blu Gautrain Hotel building in Sandton, is designed to provide all the services one would need to conduct business meetings, enjoy meals with friends or colleagues, work in a private, relaxed space, or simply unwind and refresh. It is a library, mailroom, shower, study, boardroom, lounge, and dining room in one, and is a wonderful space to meet and connect with like-minded individuals.

A recent addition to the SLOW in the City team, SLOW caught up with new Executive Chef, Cobus Louw, to chat about his exciting menu that complements the philosophy of SLOW in the City: “Welcome to a calmer world, a place to celebrate pleasure over pressure, quality over quantity, mindfulness over mindlessness. SLOW is the equivalent of a long, deep breath.”

Having always had a passion for cooking, Namibian-born Louw specialised in the culinary arts at The Swiss Hotel School in Randburg, Johannesburg. After graduating, Louw went on to work as the personal chef for Ghana’s first family before heading to Dubai where he worked at Kcal for several years. “Kcal was something really challenging and being creative took on a different meaning to me. I was not allowed to cook with cream, butter, sugars, and normal flours. This brought out a different side of my passion and creativity. It was one amazing learning experience, and I believe that it only had the best impact on my career as a chef.”

Louw began his role as Executive Chef at SLOW in the City in August 2016, and his goals for this new venture include: developing the venue as a high profile food destination; offering guests a sophisticated, modern food experience; and driving a well-managed and passionate chef brigade that is confident and proud of the dishes they create. Staying true to the philosophy of SLOW in the City, Louw remarks that he wants all the dishes on the new menu to have “clean flavours that represent calmness, colour that represents happiness and joy, and fresh ingredients that represent health”.

“All our guests are well travelled and highly educated, powerful, and successful. Saying that, it [cooking for them] is a challenge that I love to take on; I focus on thinking outside the box and creating dishes with a wow factor. I feel that people around the world are much more educated about food now than in the past. Food channels and so forth are so advanced that you could basically have a full cooking class in the comfort of your home.

People are more aware of what they eat and what food delivers in terms of nutrition. I believe in keeping it real and using the creative part in designing a well plated dish with components that work great individually and perfectly as one.”

Focused on food that is fresh, colourful, and full of flavour, Louw looks to the seasons to ensure the ingredients he cooks with are the freshest locally sourced ingredients he can find.

A few of Louw’s signature dishes that SLOW in the City guests can look forward to include: Siri Lankan beef bunny chow presented with a modern, sophisticated twist; deconstructed Beef Wellington; and seared fillet of salmon on spring vegetables and cauliflower purée topped with a poached egg yolk and micro herbs. Louw’s creations are sure to excite taste buds and take guests on a thrilling culinary adventure. “I want them to experience a journey which starts as soon as they sit down to eat at my table. The food is important and the experience my guests have makes it even more special.”

Louw’s culinary passion and ambition to make SLOW in the City a dining hotspot will surely raise the bar at SLOW even higher, ensuring guests experience SLOW cooking at its best.

What’s in with eating out

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If you’re someone who eats out at restaurants often, you probably won’t notice changes in trends as they happen. Menu alterations happen subtly, with new flavours and ingredients slowly changing the face of restaurant eating. And all of a sudden, everyone’s serving terrines, tartlets or tuna tartare.

Changing restaurant trends are fascinating to watch, because they’re borne from changes in the economy, health fads and even the weather. They’re also an emotional reflection of the people eating at restaurants. The many factors at play are what eventually lead to you digging into a plate of sautéed kale. From décor to dining, here are the latest global restaurant trends to look out for:

Simplicity is king

The rise of artisanal bread and cheese tells us something clear about the direction of restaurant dining – taste and quality matter. People no longer want a highfalutin seven layered salad, when they can eat a caprese salad made with top-quality buffalo mozzarella, sweet tomatoes and flavourful basil. They’ll eat it with fresh bread and olive oil, and they’ll be getting their money’s worth.

From the bustling markets on Portobello Road to Michelin star dining, simplicity is in. Coffee, chocolate and pasta have all reverted to their most original form – five ingredients or less – and being served in a decidedly less complicated way.

Freedom from meat

French Monegasque chef Alain Ducasse recently removed all meat from his menu. And no one was mad. In fact, meat-free meals are now ubiquitous at fine dining establishments – and not squashed onto the back page of the menu under ‘vegetarian’. They’re listed in amongst the other dishes, given new and unprecedented love and attention.

Vegetarian meals are now a gourmet experience. Other chefs like Jamie Oliver and Marcus Wareing are also embracing menus with more vegetable-based dishes. If you haven’t noticed the trend on menus at your favourite restaurants, you will now.

Seamlessly stemless

No, they’re not tumblers and you shouldn’t be clutching your pearls at the sight of them. Stemless wineglasses are all the rage overseas and local restaurants are quickly catching up – and if anyone asks, you shouldn’t have been holding your wine glass by the stem anyway, so this new style of drinking isn’t going to mar the ‘correct’ way of sipping your favourite vino.

Stemless wineglasses are a welcome logistical reprieve from the constant anxiety of wineglass-knocking. They look slick and stylish, and allow diners to interact and speak to one another without having to peer over a forest of glass.

The same can be said for drinking coffee and tea from glasses. In cultures where coffee drinking has been happening for centuries, this is nothing new. It’s the way it’s always been done, and it allows for an authentic drinking experience. So get on board, because it’s not going anywhere.

Open seasoning

For restaurants who are brave enough to try it, salt and pepper bags and bowls are charming and on-trend. Some people struggle with the concept of someone else’s fingers taking a pinch of salt just before them, but then that’s a matter of personal compulsion. Stylists are designing gorgeous embossed salt bags and futuristic bowls that add a whole new dimension to restaurant décor.

Some food experts even believe salt and pepper grinders are, in fact, far more unhygienic than bags or bowls, as the salt and pepper absorbs the moisture of piping hot food, and festers inside the device. Either way, unique open seasoning designs are something to look out for.

OPEN Food’s event management and catering teams embrace the latest trends to provide a unique dining and event experience. Click here for more info.

Splitting the avocado: how rising food prices are affecting the way we eat

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Next time you’re set on making yourself a slice of avo toast and glance warily at the label, be careful not to choke on your chai latte. The price of avocados has reached a record high – along with the price of most fresh produce – and, needless to say, South Africans are annoyed. Previously affordable, plump fruit and vegetables now, in fact, cost the earth. And it’s only a matter of time before you notice the effects in the hospitality industry.

According to Business Tech, the average price of a basket of groceries has increased 10% in the last year, and will continue to increase in the months to come. A lack of rainfall locally has increased the amount of food imported, which in turn ups the price of the food items themselves.

There will be little respite from food price hikes as 2016 plays out, and it’s a scary thought – particularly for the food-centric residents of hubs like Cape Town and Johannesburg, who spend much of their time dining out. So what can you expect to see on menus and in restaurants as food prices continue to soar? Here’s an idea:

PYO (Plant Your Own)

Hotels, bed and breakfasts, restaurants and inner-city residents themselves are taking back the veg by planting their own. Urban farming doesn’t require loads of space – a small patch of garden or vertical planter is more than enough – and softens the blow when you don’t have to buy exorbitantly priced rocket, basil and courgettes. Much like the plants themselves, this trend will continue to grow in 2016 and beyond.

Use it all

The groceries that seem to carry the heftiest price tag these days are vegetables and fruits – which is why most people are trying to use the every part of the vegetable or fruit, and throw away as little as possible.

It seemed mad when people started blending avocado pips into their smoothies, but it makes sense. It adds extra fibre, bulks up the smoothie and actually has a mild, buttery, nutty flavour. Mango, banana and cooked sweet potato skins are also being tossed in with the rest of the fruit.

The trend of using what we previously threw away has also come at a time when power-mixers are prevalent in South African kitchens. Nutribullets, Magimixers and super-blenders make it easy to throw everything together, press a button and enjoy a delicious and nutritious smoothie or soup, with no fuss or mess at all.

Love leftovers

Leftovers used to be unsexy. They were seen as forgotten scraps, mulched into a lunchbox and heated up in the microwave as a last resort. But leftovers are being given a serious makeover. Corporate canteens and convenience restaurants, particularly, are using leftovers in new and novel ways – and owning up to it.

At several of our OPEN canteens, we turn leftovers into something incredible and offer it for lunch the next day, with a sign like, ‘Yesterday’s Chicken Pot Pie’. And guess what? People go crazy for it. There’s something about recycling and reduced waste that eases the conscience.

Eat seasonal

If there’s anything the high-end grocery stores in South Africa have taught us, it’s that exotic and out-of-season fruit and veg carry a serious price tag. So as restaurants (and home cooks) have started realising that it’s unrealistic to carry on buying imported Kenyan sugar snap peas and dragon fruit, they’ve started buying what’s local and what’s in season.

Although the current food price hikes mean even our own seasonal produce has become more expensive, it’s still cheaper to eat local and in-season. And it’s being reflected in restaurant and hotel menus.

Looking to make-over your corporate canteen? Click here to speak to OPEN Food Group about a new and improved eating experience.