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Thursday 17 December 2015

Meet Uttam Singh

Chef Uttam Singh is one of two Indian chefs from Delhi, in the North of India, plying his trade with Recreation Africa (at Misty Hills Country Hotel, Conference Centre & Spa and Kedar Heritage Lodge, Conference Centre & Spa). His culinary journey commenced 17 years ago in Mumbai, India where he started working at the Ramee Guestline Hotel.

Mumbai's culture is a blend of traditional festivals, food, music, and theatres. The city offers a cosmopolitan and diverse lifestyle with a variety of food, entertainment, and night life, available in a form and abundance comparable to that in other world capitals. Mumbai's history as a major trading centre has led to a diverse range of cultures, religions, and cuisines coexisting in the city. This was an absolutely great place for Chef Uttam to “earn his stripes” if you will.

Chef Uttam has a wife and 2 kids and he moved to South Africa 8 years ago. He has been with the Recreation Africa group for 2 years now. He specialises in Mugalai food, Indian and Tandoori and he even dabbles in “Indian Chinese” food which he says is a spicy take on Chinese food. Apart from his love and expertise in the Indian cuisine, Chef Uttam enjoys other flavours from other cultures such as Mexican and Thai food.

Chef Uttam is an avid cricket fan and enjoys watching the Indian Premier League (IPL) where, even though he ought to be rooting for the Delhi Dare-Devils (at least from a geographical perspective), he is a Chennai Super Kings fan because, as he puts it, “they are simply the best!”.


Thursday 10 December 2015

Meet Sabbir Ahmed

Chef Sabbir Ahmed is one of two Indian chefs from India who form part of the Recreation Africa culinary team (Misty Hills Country Hotel, Conference Centre & Spa and Kedar Heritage Lodge, Conference Centre & Spa). He comes from Lucknow city in India. Lucknow is the capital city of the state of Uttar Pradesh, India and is a major metropolitan city of India. Lucknow is also the administrative headquarters of the District and, according to Sabbir, “by far the best city in India!” It is the second largest city in north and central India, after New Delhi. Chef Sabbir then moved to Delhi where his wife, three daughters and two sons live today.

Sabbir’s journey into becoming a chef was almost non negotiable as he comes from a long line of chefs in his family. His grandfather and father were both chefs and this left little choice for Sabbir and his brother (who is also a chef) as any deviation would have been “breaking tradition”. Fortunately for Sabbir, he never felt any pressure to pursue the culinary arts and it came naturally as something he is passionate about.

Chef Sabbir been a chef since 2002 and he joined the Recreation Africa group in June 2014. He is taking the establishment’s Indian cuisine to the next level through imparting the wealth of experience that he gained at various restaurants. These restaurants include the ITC Maurya (5 star luxury Hotels) & New Delhi; Le Meridean (5 star luxury Hotels), New Delhi; Fortune in Garazia hotel and 5 star Delax hotel and world renowned restaurants including the iconic Bhukara. 



Thursday 3 December 2015

Meet Nicolene Nortjee

Nicolene is the Pastry Sous Chef at Misty Hills Country Hotel, Conference Centre & Spa. Her journey into pastry is an interesting one. You see, Nicolene started her journey at culinary school although she wasn’t particularly interested in cooking. That is, until the first time she ever stepped into the pastry kitchen and, in an instant, she immediately fell in love with pastry! The rest, as they say, is history. One of our pre-requisites for all those associated with our brand at Recreation Africa is passion and Nicolene, particularly when it comes to  pastry (desserts and cakes too), oozes tonnes of it.

One thing you didn’t know about Nicolene’s work is that behind every cake she makes, whether
it’s a birthday, anniversary, surprise gift or a baby shower; there is a story of the person who it has been commissioned for. This story influences her creative process to ensure that the cake reflects the person and personality. She simply loves this “behind the scenes” approach to her baking as it is always a pleasure to see the look on the face of yet another satisfied client.


Nicolene’s creative process has three tenants that must be upheld each and every time she prepares something and these are perfection; she strives for perfection in every dessert, happiness; it must bring happiness to the diner and improvement; it must always be an improvement on the last dessert.

Thursday 26 November 2015

Meet Chef Samuel Mthombeni

Samuel Mthombeni is a Sous Chef and his is a true story of luck (the point at which opportunity and preparedness collide!) 12 years ago, the Executive Chairman of the Recreation Africa Group, Robert Forsyth, gave Chef Sam (then, just Sam) the opportunity of making freshly squeezed orange juice from citrus at Kedar Heritage Lodge, Conference Centre & Spa (a member of the Recreation Africa Group).

This is all Chef Sam needed to grow! You see, it is while making juice that Sam met with Chef Mori (a Russian chef working at Misty hills at the time). Mori mentored Chef Sam and introduced him to Chef Works (a culinary academy that incorporates practical and theoretical training). Chef Sam was also mentored by Kevin Morin during this period.

Chef Sam self-funded his training through Chef Works and when he was done with that, he studied further and completed a National Certificate and Diploma through Intec College. This was again with the assistance of Mr. Forsyth who gave him the requisite time off. Today he is a proud Sous Chef at Misty Hills Country Hotel, Conference Centre & Spa.


Apart from his love for cooking, Chef Sam enjoys reading books and the pursuit of knowledge. This is why he intends on taking his studies further to study Business Law with UNISA, so that some day he will own his own business in the hospitality industry. Chef Sam would also relish the chance to give others the opportunities he has been given by mentoring young people in the hospitality industry.  

Tuesday 24 November 2015

PEOPLE DRIVEN BY PASSION

This week’s blog will share the insights of a recent visitor to Kedar Heritage Hotel, Conference Centre & Spa (Kedar). Roger Webster is a well-known voice to South African Audiences - he has been broadcasting his “Fireside Chats” on SAFM for the last 10 years. Roger’s historical and anecdotal tales based on the true history of South Africa, and not what we were taught in school, have made him a controversial and sought after speaker on the South African circuit.

Below is Roger’s account of his first visit to Kedar and the inaugural Anglo Boer War Weekend;

As a writer and story teller, preserving the tales of yesteryear has been my bent for many many years, coming across people with like-minded passions is a rare and most delightful moment.

Let me elaborate.

Some weeks ago I received a phone call telling me about a Boer War weekend  that was taking place just North of Rustenburg., this then was followed up an official invitation. It took place this weekend and I went on Friday afternoon.

Nothing could have prepared me for what I was about to experience, which I shall go into later, but first a bit of background

Robert Forsyth and his wife spent over 30 years buying up the local farms from the Kruger Family, and consolidating it into one big unit which they turned into a game farm. They established Kedar Lodge. Robert has an absolute passion for South African History and the Boer War in particular, and when the Government phoned and told him they could no longer maintain Paul Kruger’s original farm house on Boekenhoutfontein, he jumped at the opportunity, bought the property, and now, under Kedar’s care it will be properly maintained and not go to rack and ruin like so many others. Another piece of our crumbling history saved.

That’s the background.

As I said earlier, nothing could prepare you for the experience. You drive through the gated entrance, go round a corner, and there, facing you is a life size bronze statue of General Jan Smuts mounted on his favourite horse, a few meters down, a life sized bronze statue of Mahatma Gandhi, who was a stretcher bearer during that war. The next one needs a little bit of time, it is four statues representing the men involved 1 Indian, 1 Boer, 1 Brit and 1 Black. When you arrive at the reception Portcusre, a life size bronze of an old Spider with a matched pair is opposite the entrance.

Inside Reception there are glass encased, larger than life army figures, all dressed, in original assorted uniforms. This is when the penny drops; you are dealing with someone with a deep passion. Walk out of the back of reception, into the botanical like gardens, the first thing you notice, no foreign evasives, they, including the Boers most wanted and loved eucalypts trees, have all been removed, the result, all the old springs have now returned to the farm, just like it used to be those many years ago with lovely areas of wetlands, just the thing for birders.

Walk down the pathways lined with Bushveld trees and local vegetation, and the fist garden statue you come across is Kosi Magathla, how befitting too, as Maghatla was around before the war, he backed the Boers, and was given his land by Kruger’s Government, whilst the Po people, on the other side of Rustenburg backed the Brits and lost their land, but that’s another story. Magadha’s neck, on the Zeerust road is named after him, and the place down the road Fokeng, of course belongs to the BA- Fokeng people, the “people of the mist” the richest tribe in the whole world.

I could go on and on forever, but suffice to say that there are 5 stand alone statues, including Cecil John Rhodes, which led to quite a debate on Friday night, and 5 memorial statues dotted around the gardens and lawns of the Lodge.

There’s a swimming pool, a spa, and those not interested in the War have many options to follow, but this talk is not about Hotels, it’s about the preservation of culture and history.

There are many what I would describe as “Halls”. Each one serving a different purpose, but let me try and paint you a mind picture of what I mean. An Ancient thick, high walled large hall with its double volume effect, and thatched, the high pitched roof: picture the flags , all draped at an angle, all lining the side walls as you enter, the Family Crests, the Armorials, granted by none other than the King Himself. Each one belonging to a family whom would give their very life for their Sovereign Liege. Such is the feeling that overcomes one; looking down a high walled, thatched hall, the Boer war rifles, inclined at an angle slightly downwards, lining the walls like flags, each one belonging to a man that fought to protect the freedom of his family, his country and himself. It's as if each and every one of them has its own personal story to tell, and collectively speak, of eventual defeat against a mightier Foe. The feeling is electric.

The walls of all the various halls are decorated with memorabilia to vast to comprehend, here a wall with over 100 English Officers swords, with scabbards, all glass  encased an annotated, there a passage, its wall adorned with an individual  painting of every single man who won a VC during that war. Another room, dedicated to the English POW camps scatted all over the world, their letter home, their art work, There heartbreak. The one thing I learnt there was that, it was the prisoner of war that were taught to play cricket and rugby against the warders during that period, and those games were brought back, and that’s how we became a cricket and rugby playing nation!

Upon another wall, encased in glass, is a pictorial of every aristocrat from Britain, Europe, and surrounding places, which took place in the war. It just goes on and on hall after hall, conference room after meeting room.

It is without a doubt, the biggest single collection of Boer war memorabilia in the world, and if it could come to pass that it could be amalgamated with the biggest collection of cannons, which is owned by a friend of mine, it would be mind blowing!

Why do I go on and on about it? Let me tell you. Natal displays their battlefields to the fullest, Thlana, Spionkop Ihlandwana et al, The magaliesburg has over 50 battlefields and squirmishes that took place in and around the area, and it was the late great David Rattray that one said to me “I have one battle field to talk about, Islandwana, it’s not on the way to anywhere, it’s isolated, and yet people come”.  “You guys have over 50 yet y you do nothing with them”

Well that’s about to change , because yesterday, whilst this Boer war day was on, the government’s department of the North West was meeting (Yes, on a Saturday) with all the stakeholders in the area to find a way forward for the promotion of local, and foreign tourism.


And I feel that with passionate people like Robert Forsyth, John Penne father, Vincent and His Prof of history wife, Jane, the late Lionel Wolfson’s  work and all the others, the time has really come.

Thursday 19 November 2015

Meet Chef Daniels

Mr Reuben Daniels is currently the Executive Sous Chef of Misty Hills. He is originally from Cape Town, South Africa and is simply just passionate about food. In his own words he states, “Being a chef is in my blood, I am a natural born foodie!”

He knew he wanted to become a chef even as a young boy. “When all other children would be playing outside, I would rather be inside with my grandmother, helping her light her coal stove”. He further mentions how he found it absolutely fantastic how all the different ingredients would fuse together to produce such lovely aromas.

In his career as a Professional Chef, he has had the privilege not to mention the pleasure of working with great chefs like Ralph van Pletzen, Richard Carstens and Reuben Riffels. His career path has taken him through the award winning Roots Restaurant, the Chaine des Rotisseurs, the Country Club of Johannesburg where he catered for events such as the Telkom PGA Classic World Tour before joining us here at Misty Hills.



His unique style takes a classic dish and adds a drop, or a splash of Reuben, who is young, modern and (both figuratively and literally) “bold”. He gives dishes a unique Reuben twist and interpretation. One such dish is his Tian of Prawns, which he plates on a slate that includes delicious crushed up prawn crackers. This is plated for beautiful presentation with amazing contrasting textures. 

Estelle is the new General Manager at Kedar Heritage Lodge, Conference Centre & Spa. She started her career at Southern Sun at the age of 17 and has been in the industry for over 30 years. She worked herself up from reception through most departments and in 1990 was the first female Food and Beverage Manager in the Sun International Hotel group.  

She has since worked in most of the big groups like the old Holiday Inn, Southern Sun and Sun International. Her first General Manager position was with Legacy Hotels & Resorts and she grew within this Group. The great rapport she enjoyed was evident in the fact that she remained with the organisation for over 15 years. This is a rapport she is striving to maintain with Kedar Heritage Lodge, Conference Centre & Spa, and we must say, so far, so good!

Estelle’s love for the hospitality industry goes beyond the “workplace” and into her personal life. She is an absolutely avid traveller who has been to over 37 countries (including Russia, USA, Germany, Spain, Italy, France, Belgium, Holland, UK, Tanzania, Turkey, Botswana, Namibia, Malawi, Zambia, Zimbabwe, Malaysia, Seychelles, Mauritius, the Maldives and China). She says, “The best education anyone can get is seeing other countries and cultures”.

A big passion for Estelle is her love for animals. She is involved with animal rescue and she helps various groups including Pigs n Paws, Thabazimbi Animal Rescue and the Rustenburg SPCA. She is also involved with Ban Animal Trading South Africa and passionate about saving our endangered wildlife like the rhino.  She is, “very happy to go and toyi-toyi” for these causes if need be.

Estelle is excited about joining the Recreation Africa Group family and has big plans, to take a really good establishment and make it great!

She believes that with anything you do, do it to the best of your ability. Set goals and when you achieve them set new ones. “It’s the small things that count” Estelle says and on a personal level she believes when your hand is open to give it is also open to receive.

Estelle’s plans for the future are many but one she would like to implement as soon as possible is to facilitate historical tours (including school tours) at Kedar Heritage Hotel, Conference Centre & Spa. These tours would include periodic lectures from experts (both local and international) to promote South African history and tourism and to improve young people’s knowledge and understanding.



Wednesday 11 November 2015

Meet Kedar’s Executive Chef, Vusi

The Executive Chef of Kedar Heritage Lodge, Conference Centre & Spa, Chef Vusi Ngcobo hails from the North Coast of Kwazulu Natal. He first trained at Swiss Charlet in KZN which saw him being awarded a traineeship in Switzerland in 1994.

This was a most exciting location for Chef Vusi to train considering how multifaceted the Swiss cuisine is. While some dishes like fondue, raclette or rosti are omnipresent through the country, each region has its own gastronomy according to the differences in climate and language. Traditional Swiss cuisine uses ingredients similar to those in other European countries, as well as unique dairy products and cheeses produced in the valleys of Gruyeres and Emmental. The number of fine-dining establishments is high, particularly in western Switzerland.

Upon his return to South Africa, Chef Vusi worked in various establishments as a Sous Chef such as the Venue in Rivonia (now at Melrose Arch), the Crowne Plaza in Rosebank, the Royal Elephant and St. George’s Hotel. His hard work and perseverance eventually saw him graduate to Executive Chef. Chef Vusi has recently joined Kedar Heritage Lodge, Conference Centre & Spa as the Executive Chef and has already received much praise from the guests for taking the standard up another notch!

He is married to Pretty and they have four children, the latest addition to the family being born just as he commenced his tenure with Kedar Heritage Lodge, Conference Centre & Spa. One of his favourite, signature dishes which we look forward to on the menu is the Venison Curry. Apart from cooking, his passions include mentoring others (which he hopes to be doing plenty of soon) as well as gardening. In fact, some of the herbs and peppercorns available on the Kedar Heritage Lodge, Conference Centre & Spa cuisine are freshly cultivated by Chef Vusi on site! 


Meet Chef Ryan!

The Executive Chef of Misty Hills Country Hotel, Conference Centre and Spa, Ryan Houston, affectionately known as “Pappas” was born and bred in the Magaliesberg where he fluently learnt the local language Setswana. Chef Ryan’s father purchased a couple of Taco Joes franchises which was his first experience with catering upon his return from a gap year in the UK.

However, what many people don’t know about Chef Ryan is that in the early days, he was a semi-professional rugby player being versatile enough to play either loose head/ tight head prop for the Greenside Pirates. The Pirates Club, Greenside is the oldest sports club in Gauteng and one of the three oldest in the country!

After a soccer injury (yes, Chef Ryan was also a striker), he joined Mount Grace as a skuller for about 8 months before working his way up the ranks under the watchful eye of established chefs such as Michael Broughton and Trevor Boyd. Chef Ryan then got a SACA bursary to do a City and Guilds diploma. His career saw him work at places such as Legacy Hotel and Michael Angelo before returning to Mount Grace and eventually graduating to Executive Chef. After running a consultancy with his long-time mentor Trevor Boyd he moved to work with Luke Sacco at Irene Country Lodge before joining Misty Hills Country Hotel, Conference Centre & Spa.
Chefs Ryan Houston (Right) and Kurt Quadflieg (left) cooking and representing Misty Hills in India


A self made man, Chef Ryan strongly believes in the importance of family, having had a very strong bond with his parents and as a husband and father himself. He also lives by certain ethos such as the 5 P’s (Proper Planning Prevents Poor Performance) and “When you do something, do it properly the first time” (something his mom always told him). Even when you walk into his kitchen, one will evidently see the Nike slogan, “Just Do It” on the wall.


Tuesday 3 November 2015

The season is upon us! 

Book now for a true Christmas Lunch to remember with family and friends! 

Misty Hills Country Hotel, Conference Centre & Spa  

 011 950 6000 or sales@rali.co.za

 ‪#‎mistyhills #christmas #family #friends‬ 

69 Drift Boulevard (R114), Muldersdrift


Kedar Heritage Lodge, Conference Centre & Spa

014 573 3218 or kedaradmin@rali.co.za
 #kedarlodge #christmas #history

R565, Rustenburg, North west Province


 Carnivore Restaurant

 011 950 6000 or carnivore@rali.co.za

 ‪#‎carnivore_JHB #christmas #family #friends‬ #african

At the Misty Hills Country Hotel, Conference Centre & Spa
69 Drift Boulevard (R114), Muldersdrift


The versatile Pelindaba venue at ‪#‎MistyHillsHotel‬ hosted the‪#‎pulzationdancestudio‬ 11th dance championships.

 “It was a wonderful, successful day for all” says Pulzation Dance Studio owner Gia Kassianides. 

She also added that “#MistyHillsHotel was the perfect venue with the perfect service - keep it up! - all our dancers had a wonderful time”