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Philippines: South African Food and Wine Festival


The Food and Wine Festival was held at Makati Shangri-La, Manila from 21 -27 April 2013 including a wine tasting event at Barcino’s restaurant. This week long festival showcased the Rainbow Cuisine in collaboration with South Africa’s Emperors Palace, Etihad Airways, Hildenbrand Wines and Olive Estate and the Orange River Cellars. The Emperors Palace sent three Chefs, i.e. Chef Johan van Tonder, Sous Chef Anne Tarryn Posthumus, Pastry Chef Roberta Crisp and the front Office Manager Dineo Magogodi for this week long promotion.  Various South Africa wines showcased included new brands not yet available in the local market in an effort to capture the Philippines market.
The weeks programme commenced with the media luncheon to officially launch this week long promotion.  This was followed by buffet dinners at Circles restaurant and afternoon tea at the Lobby Lounge. The dinners showcased food prepared by the South African chefs flown in courtesy of Etihad Airways.  The chefs brought in South African ingredients and foods like Biltong, Mopani worms, Mielie-meal, Koeksusters, Chakalaka and Beer from South African Breweries.
These young chefs and the front desk manager did a wonderful job of showcasing mouthwatering cuisine throughout the week thus creating a media hype resulting in sustained positive media comments.  From starter to dessert, the Filipinos and other guests were given just a taste of the type of rainbow cuisine they can expect to enjoy when they visit South Africa.  The programme included SA cooking lesson held on 24 April with media and travel agents and food enthusiasts attending.  At the end of the lessons participants were awarded certificates as proof that they could ‘prepare’ some of the selected dishes.
The Orange River wine tasting event at Barcino’s restaurant was followed by the wine tasting event of the Hildenbrand wines and other SA brands imported by Zen Asia at Makati Shangri-La.  During this event, the SA Chefs and the front office manager were at their best, presenting sizzling hot and elegant dishes prepared to complement various types of white and red wines.  The Food and Wine Festival ended with the braai, barbeque or chisanyama, depending on what you prefer to call it. The cuisine was delectable to the delight of clients and the Emperors Palace team maintained stardom throughout. Thanks to Allan Riddell and Pasit Foobunma who assisted the Embassy in making this a memorable Festival.

SA Embassy Manila, Philippines

 


 
 
 
 
 
 
 
 
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April 2017 Edition

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