\u201cTsogo Sun is proud to have some of the country\u2019s most talented, skilled and just plain fascinating chefs in its kitchen brigades,\u201d says Priya Naidoo, General Manager, Group Communications for Tsogo Sun. \u201cThe eleven chefs who presented signature\u00a0dishes from their respective restaurants\u2019 festive season menus represent the finest talent within the group, and the diversity of offerings within our restaurant brands.\u201d<\/p><\/blockquote>\n
Says Kevin Page, Food & Beverage Director of Tsogo Sun, \u201cFood and beverage is a core competency at Tsogo Sun and is positioned at the forefront of the group\u2019s gaming and hotel hospitality delivery, with over 80 restaurants and food outlets across the group all with a strong focus on world-class quality and memorable culinary experiences. \u201cWe\u2019re extremely proud of how far Tsogo Sun has come over the last few years with the overall quality of its food and beverage offering. We have assumed custodianship of the food & beverage business within the group and we are ensuring that it is a critical delivery factor in the overall hospitality environment; after all, it employs a third of our workforce.\u00a0Food and beverage is part and parcel of being hospitable, and our F&B offering is all about ensuring excellent, honest and memorable delivery of food and beverage.\u201d<\/p>\n
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<\/div><\/div>\nThe dishes on the 11-course menu served by the chefs at the Tsogo Sun Festive Feast will all be available on the respective festive menus of the restaurants represented by the 11 chefs:<\/p>\n
Shaun Munro of Lingela at Southern Sun Elangeni & Maharani \u2013 the chef in charge of nine food & beverage outlet. Tony Kocke of The Sugar Club at the Beverly Hills \u2013 former owner of a Michelin-star restaurant in the UK Jade Sullaphen of Punchinello\u2019s at Southern Sun Montecasino \u2013 a chef who has cooked for presidential dinners and delegations. Garth Shnier of San at Sandton Sun \u2013 a multiple international gold, silver and bronze medal-winning chef Deena Naidoo of Aarya at SunSquare Montecasino \u2013 the first winner of MasterChef SA Gareth Jordaan of Luc\u00e9 at Southern Sun Hyde Park \u2013 opening sous chef for the Cipriani Restaurant and Yacht Club in Abu Dhabi Kenneth Ngubane of Jenda at Montecasino \u2013 a chef who trained a MasterChef judge Vaughan Assam of Back o\u2019 the Moon at Gold Reef City \u2013 the youngest-ever executive chef of the Blue Train Clinton Bonhomme of The Grill Jichana at\u00a0Southern Sun Elangeni & Maharani \u2013 the only\u00a0chef in SA to be invited three times to cook for the Table of Peace and Unity Alfred Henry of Riempies at Southern Sun Cape Sun \u2013 a chocolatier by trade, turned executive chef Henrico Grobbelaar of Stella at Southern Sun The Cullinan \u2013 the captain of SA\u2019s National Culinary Team Don’t miss out on enjoying some of the highlights from this menu and so much more. For reservation contact details for the specific properties go to\u00a0tsogosun.com<\/a><\/strong>.\u00a0Tsogo Sun\u2019s portfolio includes over 90 hotels and 14 casino and entertainment destinations throughout South Africa, Africa, the Seychelles and Abu Dhabi.<\/p>\n tsogosun.com<\/a><\/strong>\u00a0| Facebook<\/strong><\/a> |\u00a0Twitter<\/strong><\/a>\u00a0| Instagram<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":" The festive season is fast approaching and if you haven’t yet made your plans, you should definitely take a look at the amazing offerings of the Tsogo Sun hotel group. With properties all around the country, you can enjoy Tsogo Sun’s hospitality no matter where you are. Of course, season time means plenty of eating and you will be absolutely spoilt for choice with the incredible talent within the group’s kitchens. This year, why not sit back, kick your feet […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-31511","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/31511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=31511"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/31511\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=31511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=31511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=31511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n“Lingela\u2019s Festive Salmon”\u00a0<\/strong>Home-cured beetroot infused salmon gravalax.<\/p>\n
\n\u00a0“Midlands Duck Breast”\u00a0<\/em><\/strong>with cinnamon infused red cabbage dumpling, parsnip mousse, Morello cherry compote natural duck jus.<\/p>\n
\n“Cured Fillet of Beef & Gammon”\u00a0<\/strong>served with mushroom duxelle puree, red cherry filled with cream cheese, water chestnut crumble and balsamic beetroot.<\/p>\n
\n“Festive Smoked Mushroom Potage”<\/strong>A smoky, peppery soup with a bit of theatre!<\/p>\n
\nSpicy Seafood Hotpot”\u00a0<\/strong>Prawn, mussel, calamari and salmon in a rich tomato, chilli, garlic, hint of cream and herb sauce.<\/p>\n
\n“Sous Vide Chicken Supreme” <\/strong>with\u00a0<\/strong>creamed goats cheese, putnesca stuffing, crispy leek and sour cherry.<\/p>\n
\n“Pan Fried Rack of Lamb”<\/strong> served with citrus glazed baby carrots, pea pur\u00e9e and fondant potatoes, napped with rich rosemary jus.<\/p>\n
\n<\/strong>“Exotic Mushroom Ravioli” <\/strong>with chunky Napolitana or basil pesto.<\/p>\n
\n“Surfing Santa\u2019s Board”<\/strong>An array of festive sweet treats.<\/p>\n
\n“White chocolate nougat mousse”<\/strong> with praline, cinnamon & white chocolate cremo, Malay spiced eggnog anglaise, cherry gel.<\/p>\n
\n“Caramelised bananas” <\/strong>with banana milk, banana bacon, macadamia, salted toffee ice cream.<\/p>\n![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/10\/ShaunMunro_Lingela_FestiveSalmon-1.jpg\")
<\/div>![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/10\/AlfredHenry_CapeSun_WhiteChocolate_2.jpg\")
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