Khoisan Sea Salt Flakes and cooking salt as well as Seaweed Salt where used as an essential ingredient by Chefs during competition as well as at the 14th August 2015 Cape Legends Inter Hotel Challenge Awards Evening. The third annual Cape Legends Inter Hotel Challenge, sponsored by Cape Legends fine wines, culminated in a glittering awards celebration at the Southern Sun Cape Sun, Friday 14th August 2015. Individual hotels conceptualized table settings in ‘Shades of a Diamond’ judged by Flower Walker (Petals Group) and Debbie Hall (Hall Collection). This is a national initiative with 25 hotels from the Cape to Gauteng, Port Elizabeth and KwaZulu-Natal on board, all part of a remarkable family of top hotels known for style and gracious expertise. This is a unique occasion, an event that is owned by the hotels themselves, which is viewed by them as the Hotel Oscars! It is encouraging to see that mentorship, recognition of talent and enthusiasm has resulted in upliftment, a part of the Cape Legends Inter Hotel Challenge from the beginning. What we can do for each other is to use this collective energy, which will have a huge ripple effect on our Tourism Industry, one of the growth areas that needs constant encouragement. In South Africa it is noted that culinary tourism is growing dramatically with tourists visiting Gugulethu Soweto and many others for dynamic and colourful introductions to our local dishes. An African cuisine that is rapidly becoming a new and fresh taste sensation internationally. 2015 saw the introduction the Skills Exchange Development Programme per region and this year we invited leading Chefs from Seychelles, Davinder Rawat (Paradise Sun) and Cursley Lebrass (Maia) from Mauritius, Chef Vikash Coonjan (One&Only Le Saint Géran) and from Abu Dhabi, Don Chandana Ratnasiri Munasingha (Southern Sun Abu Dhabi Hotel) to Durban. The aim of the Cape Legends Inter Hotel Challenge is to encourage development in the hospitality industry that will give a much-needed leg up to young talent.
This is an easy weeknight traybake of chicken pieces in white wine with onions and garlic. The chicken is seasoned with Khoisan’s seaweed & herb salt.