Talented young Frank Louw, Head Chef of Singita Sweni Lodge in the Kruger National Park, won no less than three awards in the Golden Orb Category in the 7th annual African Bush Banquet Challenge on Saturday 6 September.

Twenty four of the country’s top safari lodges, restaurants and hospitality institutions took part in this year’s event which was attended by 240 guests in the heart of the Lowveld, at Southern Cross Schools in Hoedspruit.

Singita Sweni was awarded first place in the Gold category for Best Cuisine; Best Dish Overall; and Best Main Dish, with Frank Louw’s award-winning dish lauded as a ‘feast for both the palate and the eye’: Sous Vide Guinea Fowl served with pan fried Breast stuffed with burnt Orange Ricotta, Sweet Potato cake and Sautéed Greens. In addition, a fourth award went to Singita Sweni when Samuel Moralo won the coveted Best Service award. 

24-Year old Frank Louw joined the Singita Group as Chef de Partie at Singita Lebombo three and a half years ago, before making a move to the Singita Sweni kitchen, initially as Sous Chef, where his professionalism and culinary prowess were acknowledged with a promotion to Head Chef in March 2007.  Frank completed his Diploma in Culinary Arts at the Institute of Culinary Arts (ICA) in Stellenbosch in 2003, graduating as top student in practical application. Thereafter he worked under the mentorship of acclaimed chefs Bruce Robertson (ONEwaterfront at the Cape Grace Hotel, V&A Waterfront) and Richard Carstens (formerly of Lynton Hall and Manolo Restaurants in Cape Town), before joining Singita in March 2005.

Also flying the Singita flag at full mast at the Bush Banquet was the proud team from the Singita School of Cooking under the guidance of Kurt Abrahams, a former Senior Sous Chef at Singita, who heads up the Cooking School. The excited Singita students secured three awards in the Silver Cluster leaf category: 2nd place for Best Cuisine; 3rd place for Best Starter and 3rd place for Best Dessert.

Both Singita teams took to heart this year’s banquet theme ‘the circle of life’, which resonates deeply with the ethos of the Singita philosophy of ‘touching the earth lightly’. Embracing the theme of the African Bush Banquet 2008, they found innovative alternatives to everything from recycled glassware and napkin rings, to the recycling systems in their kitchens.

The balance of hospitality, conservation and community is integral to the Singita business model. This is underscored by the company’s authentic dedication to the local communities it serves by way of assisting in generating prosperity, dignity and social upliftment, with the Singita Cooking School as prime example.  The cooking school is located on site at the Singita Staff Village that serves both Singita Lebombo and Singita Sweni lodges in the Kruger National Park, where, to date a total of 14 young people have completed their training.

MORE ABOUT THE AFRICAN BUSH BANQUET

A highlight of the Hoedspruit social calendar and a much-anticipated event across South Africa, this prestigious charity event has grown into a culinary extravaganza, since its inception in 2002. The Bushveld Banquet requires chefs to show their paces for guests and a panel of respected judges, with each participating team constructing a kitchen ‘under the stars’ and then proceeding to create a 3-course gourmet meal. Exceptional food and wine, creativity, food and wine pairing, and service all come under the spotlight.

The fun and creativity is complemented by outstanding entertainment and prizes, ensuring an exhilarating event for all participants. Augmenting the success of the event is the growth that occurs as a natural progression, year on year, on a culinary level. Judges this year included top chefs Garth Stroebel, Bruce Robertson and Mike Basset. Funds raised through the 2008 African Bush Banquet go towards supporting the Southern Cross Schools and its Outreach Programme Reach-a-cross as well as Children’s Eco Training; Wilderness Vision; Hlokomela and Chefs 4 Chefs. www.bushbanquet.co.za

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Issued by FIVESTAR PR

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