Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Chefs in South Africa

CARPE FUNGHI SALES RAISE R50,000 FOR CHILDREN'S HOSPITAL TRUST

Jackie Cameron - Col'Cacchio Celebrity Chef May 2012 / Col'Cacchio Pizzaria (p)

Jackie Cameron - Col'Cacchio Celebrity Chef May 2012 / Col'Cacchio Pizzaria (p)

Col'Cacchio Celebrity Chef Series
2012

Hartford House head chef, Jackie Cameron's signature pizza, Carpe Funghi, is taking the Col'Cacchio Celebrity Chef  Series 2012 by storm.

Latest figures for chef Cameron's pizza creation which contains mozzarella, caramelised onion, oven-roasted mushrooms, roasted gadic and Italian Parmesan, topped with thinly sliced beef Carpaccio, truffle mayonnaise and fresh dill, show record sales at Col'Cacchio pizzerias through South Africa. In fact, the figure is now double the previous highest selling Celebrity Chef Series pizza.

With R5 from every Carpe Funghi pizza sold going to the Children's Hospital Trust, the 10,377 pizzas sold to date have generated a staggering R50,000 in income for the Trust.

www.colcacchio.co.za/celebrity-chefs

 

IT'S A CHEF'S LIFE WITH JACKIE CAMERON

Jackie Cameron reveals her Carpe Funghi Signature Pizza / Durban News (p)

Jackie Cameron reveals her Carpe Funghi Signature Pizza / Durban News (p)

Col'Cacchio Celebrity Chef Series
The Mercury - Food and Wine

Jackie Cameron, pictured  above, head chef at Hartford House in the KwaZulu-Natal Midlands, has  designed a signature pizza as part of the Col'Cacchio Celebrity Chef  Series 2012. It's on the menu at Col'Cacchio until the end of May and  proceeds go to the Children's Hospital Trust.

Biggest achievement:

Well, this is difficult, as I have so many different foodie fields that make up my complete obsession for all things food. I would probably say being the head chef at Hartford at the age of 20, as this has allowed me to grow and strive for everything else that I have accomplished over the past nine years.

Biggest mistake:

Many years back I judged, after making this chocolate mousse cake, the recipe  for which I still use today, incorrectly what was and wasn't humanly  possible and let us just say the wedding cake was a complete disaster...  literally a flop! This still haunts me and since then I have become  even more pedantic on the finer details than ever before.

Never:

Ever garnish with curly parsley, or garnish the side rims of your  plates with chopped, mixed herbs or some sort of masala. A no no!

Always:

Be on time, be honest, be true to what you are cooking.

I love cooking with:

This depends on my mood... loads of fresh herbs,  tomatoes and cheese. And give me fresh fish over anything, any day!

Best advice:

Never trust a skinny chef... jokes, keep things simple, always highlighting the main ingredient. Never overcomplicate.

Favourite restaurants:

I have so many for different reasons. Locally  probably Le Quatier Francais as I am amazed by Margot and her team. They  strive for perfection in every sense. Internationally, I was blown away  by El Bulli and their unbelievable, detailed service - they researched  every guest who entered their restaurant - mind blowing! Obviously  together with Ferran Adria's amazing food combinations.

Favourite tipple:

Bubbles through and through! Love the texture on my  tongue and the flavour in my mouth.

My favourite comfort food is:

A big bowl of homemade soup with lots of  homemade white bread and lashings of butter. Takes me back to winter  school holidays when I use to spend most of my holidays at my  grandparents' house. Memories of warmth and full days of cooking, where  my obsession for food was rooted.

My dream meal - what, where and with whom:

My dream meal would be not  eating and enjoying, but cooking for Oprah Winfrey, Nelson Mandela and  Georges Auguste Escoffier... Thomas Kellar, Ferran Adria - and why not include  Brad Pitt and George Clooney, together with friends and family I can  continue with my list...

Where:

On Summerhill Stud Farm in the Midlands on a beautiful summer's afternoon  in one of the paddocks, surrounded by all the nation's best horses.  Sitting on hay bales and serving the finest local produce in a relaxed  environment, lots of bubbles and an aflernoon-evening filled with extremely interesting conversation.

If I wasn't a chef, I would love to be:

For a few months I tossed with  the idea of being a pilot. l am clearly a sucker for punishment - both  having crazy work hours. But, to be honest, I wouldn't change the  industry I am in for any other.

Extract from The Mercury - Food and Wine

EAT OUT RESTAURANT AWARDS IS WHAT IT'S ALL ABOUT

Eat Out Restaurant Awards 2011

EAT OUT DSTV FOOD NETWORK RESTAURANT AWARDS
Sunday 20th November 2011

The hallmark of greatness, is consistency. There's an old saying in the horse business that "form is temporary, class is permanent", and it's the same in the culinary world. Good chefs may fluke the odd good dish, but great chefs aspire consistently to greatness. In the context of a girl who is yet to strike her 30th year, for her restaurant to be inclu

ded among the finalists for the national Eat Out culinary awards five years in a row, is the best class indicator we know.

Head Chef, Jackie Cameron, who quite remarkably in a world where "musical chairs" is more the norm in staff turnovers than the standard, now in her 9th year at Hartford House, has just received formal notification from the organisers of the "Top Ten" restaurants in the nation, that they're included in the finals once again. The gala function marking the announcement of the top ten takes place in Cape Town on the 20th November.

To quote convenor, Abigail Donnelly "it has been a privilege and a humbling experience to have eaten such beautiful food this year, and it's certainly a huge achievement to have been included on this list".

The nominees are listed below. It's hot as hell in the Western Cape kitchen, where all but three countrywide are based. Notably, Hartford remains the only KZN-based restaurant on the list of finalists.

RESTAURANT AWARDS NOMINEES

AZURE
Cape Town

BABEL
Simondium

BOSMAN'S RESTAURANT
Paarl

DW ELEVEN-13
Johannesburg

THE RESTAURANT AT GRANDE PROVENCE
Franschhoek

THE GREENHOUSE
Cape Town

HARTFORD HOUSE
Mooi River

JORDAN RESTAURANT
Stellenbosch

LA COLOMBE
Cape Town

RESTAURANT MOSAIC AT ORIENT
Pretoria

NOBU
Cape Town

OVERTURE
Stellenbosch

PIERNEEF A LA MOTTE
Franschhoek

THE PLANET RESTAURANT
Cape Town

ROOTS
Krugersdorp

THE ROUNDHOUSE
Cape Town

TASTING ROOM AT LE QUARTIER FRANCAIS
Franschhoek

TERROIR
Stellenbosch

THE TEST KITCHEN BY LUKE DALE-ROBERTS
Cape Town

TOKARA
Stellenbosch

For more information visit :
www.eatout.co.za

DELI NENE : UNILEVER INSPIRING CHEF FOR 2010-2011

chef deli nene

Chef Deli Nene
(Photo : Patrick Royal)

"THIS IS WHAT GETS US UP IN THE MORNINGS"

You're never going to make an independent fortune from racehorse breeding or a small boutique hotel, but both of these are the hand which fate has dealt us. That said, we wouldn't change them for the world, because there are other rewards that make our pursuits worthwhile.

In September this year, one of our junior chefs, Zandile Mchunu was chosen from across the country to represent South Africa at an international culinary exhibition in Shanghai. She was the third from our disadvantaged community to be selected for such an honour, and the third to have benefited from the tuition of Jackie Cameron. Jackie's own achievements are the stuff of legend, a testament to the enterprise and energy of a young lady of just 27 years. This is not about Jackie Cameron though, for a change, as you can find all you want on her on Google, or by visiting various places on this website.

This one is about Deli Nene, a third generation member of the Summerhill and Hartford communities, and a proactive "player" in the affairs of our farm family. It was her turn this week to make the headlines when multinational Unilever selected her in their illustrious band of "Inspiring Chefs for 2010/2011".

According to Jackie, "her perseverance and commitment to the company speaks for itself, having started in 1995 as a hand in the horse division at Summerhill. Her role quickly transformed from a horse lady to looking after the Muir household for 10 years. Her love for cooking and food soon outshone her other skills however, and she obtained a domestic household cooking certificate, which opened her doors into my kitchen. Who would have thought her journey would take her to this accolade when she started helping out on her weekends off, and eventually progressed to being permanent cook at Hartford. Her culinary talent, leadership ability, teaching skills and enthusiasm to learn and work with others has been inspiring and refreshing to witness. These qualities make her the woman she is today, and the chef she has become over the last few years. A true pleasure to work with, as she knows no limits... the world is her oyster".

Here's Deli herself :

"I grew up cooking with my mom and I always enjoyed it. I knew from a young age that I wanted to be a chef or cook but didn't have the money to go and study. This was the reason I started working on the farm. As a domestic in the Muir household, I was lucky enough to have the opportunity to do a quick-cooking course. This fuelled my wish to work in the Hartford kitchen even more so. So I decided to see if I could get a temporary job in Jackie's kitchen on my weekends off. Bit by bit I worked my way in. This was my long term plan. It took 10 years to finally get a permanent job at Hartford, and now this!".

hartford house logo

For more information please visit :
www.hartford.co.za