WOOLWORTHS WINTER FOODS



Moroccan Lamb Soup from Woolworths



We are slowly stepping into winter. It's time to say good bye to your favourite ice-cream, colourful fruit salad and other summer delights. Its time to cook up a storm for the whole family to enjoy by the fire place on those cold winter days. If you're not the type of person to start cooking from scratch, then Woolworths is here to save the day for you.

Woolworths offers a wide range of winter foods that you can prepare in a couple of minutes. soups that you can buy for under R30, casseroles, puddings and many more winter exquisite dishes.

Malva Pudding from Woolworths

As if that's not enough, Woolworths hold an annual  Winter Food Fair. The fair usually takes place in Cape Town's V&A Waterfront. The show features the Woolworths "Food Works" food theatre treating you to innovative demonstrations that offer quick, clever and stunning presentations.

The Woolworths winter food range seems to be taking over. This is definitely good news because it shows that Public Relations Prcatitioner are slowly but surely moving awy from the 'hot cross buns saga' as well as the 'Frankies soft drink imitation.' The Woolworhs PR are trying to build a better image for themselves.

World's Greatest



Ferran Adria



Ferran Adria is probably the most influential and intriguing chef in the world, has been called the world's greatest chef. He is certainly one of the most creative. Gourmet magazine referred to Adria  as "the Salvador Dali­ of the kitchen".Ferran Adria  was born May 14, 1962 in L'Hospitalet de Llobregat, Spain. he studied Business Administration, but then got bored and left it. i guess this is where he realised that he's passion is in the kitchen.

Like any other successful person today, Ferran started out at the bottom of the ladder as a dishwasher. It was here that he learnt the classic culinary techniques. He returned to Barcelona and worked at a number of restaurants before finally landing a job at the celebrated Finisterre, where he became assistant chef. Adria left Finisterre to fulfil his compulsory military service, although that's not where his heart wanted to be.

'an explosive taste sensation', award winning food by Ferran Adria

While in the military, he was a member of the captain generals kitchen staff and eventually was in charge of a kitchen for the first time in his life. He was only 22 years old when he was given the chance to try out at El Bulli, which he today owns.

Unlike Farren, there many young chefs in South Africa who are hiding in the dungeons. This is because the only chefs given the benefit of the doubt are those that have studied to be chefs. What does this mean for many hopefuls out there?

The South African Chefs Association (SACA) is not providing the underprivileged with enough resources or giving them enough means to reach their dreams. So much focus is put on corporate careers, but where is the focus on the hospitality?

Behind the kitchen door

We all love going to franchise outlets. But do we ever think about what goes on behind the kitchen door? With so many people who fast food these days, hygiene in franchise outlets has become slim.


On the 29th November 2009 in Western India at a McDonald's franchise, samples of a frozen dessert were found not to be sub-standard. The fat standard in the milk was very low, even slim milk has a certain fat percentage, but this sample did not meet the standard. In other words they were selling a low grade product at normal prices.

At Vicki's West 59th Restaurant, inspectors found live roaches and evidence of rodents. The restaurant was shut down for 20 hours in February. This makes one wonder whether the staff at the kitchen literally put their blood, sweat and tears into the foos they make. These are are very scary thoughts and thoughts we shouldn't have if we want to enjoy our meal. But its very important to carefully select the places we eat at, in order to avoide food poisoning.

Traditional South African food

Mala mogodu, samp and beans, this sounds so delicious to most of us. These are South African traditional dishes. The only problem with these dishes is that they need three to four hours of cooking. With our busy schedules, this is time We do not have.
But here are some good news. Some restaurants have taken advantage of the time we do not have and are starting to serve South African dishes. Some of these restaurants are even in the northern suburbs in order to cater for African people who have moved from townships to suburbs.
Restaurants like Malalaituka (situated in the Johannesburg CBD) and Anka's kitchen (situated in Spruitview, East Rand). Make a lot of money by serving African food. They keep a lot of people happy. And they definitely come as an advantage to the daughter in law who can't cook these dishes (if u get what i mean). It's a good business venture don't you think?