i Lead Catering

Sanchaba Hospitality is a Pretoria-based catering company who not only supplies great value cooking, but which also has trained waiters to serve you and your guests.

At Sanchaba Hospitality we do all forms of catering, hereby ensuring that that which you are specifically searching to receive from your chosen catering company, you will be provided with, and at an affordable rate.

Providing the following:

• wedding catering
• VIP lunches and dinners catering
• Function coordination
• A range of menus to choose from
• Hot and cold platter catering
• Corporate function catering for up to 300 people
• Seated dinner galas
• Buffet lunches
• Boardroom meeting catering
• And plenty more

Contact Details:

Contact Number:
012 – 3311679

Cell Number:
0722 984 389

Contact Person:
Warwick

Fax Number:
0865894070

Website:
www.sanchaba.co.za

E-mail:
warwickf@lantic.net

This free i Lead Online posting forSanchaba Hospitality was proudly sponsored by i Lead Online. Should you wish to list your business or services for free on this website please contact Etraffic today: info@etraffic.co.za. www.etraffic.co.za andwww.searchengine.co.za also offers free listing services similar to the Search Engine.

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Sous Vide Cooking is the sole importer of that which you have been searching to obtain in Grant Sous Vide Equipment in Southern Africa.

Sous vide cooking is redefining dining experiences in many of the world’s most distinguished hotels and restaurants, with Sous vide cooking becoming increasingly popular among professional and amateur chefs who are taking advantage of the many benefits which it has to offer, and using it to experiment with new dishes. As a result of this, the number of sous vide recipes and knowledge of the sous vide process is proliferating rapidly worldwide.

Sous-vide (Soo-VEED) means “under-vacuum” in French.

It was developed in the mid 1970s by Georges Pralus for the restaurant Troisgros in Roanne in France, with it originally being developed on Foie Gras when Pralus discovered that the sous vide process reduced cooking loss from 30% to 5% and led to a better texture and appearance.

Unlike cooking in a slow cooker, sous-vide cooking uses airtight or vacuum packed plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F) for extended periods of time.

The sous-vide method is used in several gourmet restaurants and well-known chefs such as:

• Christopher Young,
• Thomas Keller,
• Jesse Mallgren,
• Paul Bocuse,
• Joël Robuchon
• and Charlie Trotter.

Non-professional cooks are also beginning to use vacuum cooking because of its many benefits.

Contact Details:

Contact Number:
+27 31 765 3675

Cell Number:
+27 82 417 0434

Contact Person:
Tanya McKenzie

Fax Number:
+27 866 711227

Website:
www.sousvide.co.za

E-mail:
info@sousvide.co.za

This free i Lead Online posting for Sous Vide Cooking cc was proudly sponsored by i Lead Online. Should you wish to list your business or services for free on this website please contact Etraffic today: info@etraffic.co.za. www.etraffic.co.za andwww.searchengine.co.za also offers free listing services similar to the Search Engine.

Filed under: Catering, Equipment, Kwazulu Natal | No Comments »