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02 Apr

Anyone for Pissaladière???

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Posted by lindi Categories: Uncategorized
Anyone for Pissaladière???

Pissaladière is a focaccia dish made in the Italian region of Liguria, and in adjacent districts in Southern France, like Nice. The dough is usually a bread dough thicker than that of the classic Italian pizza, and the traditional topping consists of caramelised onions, olives, garlic and anchovies. Usually served as an appetizer, it was traditionally more...

14 Mar

Perfect Picnic Food

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Posted by lindi Categories: Uncategorized
Perfect Picnic Food

Planning a picnic this weekend? Why not try this delectable Italian treat-pane farcito..stuffed bread filled with all things delicious. The idea with this recipe is that the food becomes portable, it is easy to transport and can be made in advance. The perfect bread for this is a round sourdough, you will need to take the top off and remove the soft more...

12 Mar

Paris-Brest wins the race

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Posted by lindi Categories: Uncategorized
Paris-Brest wins the race

A pastry based on a cycling race, how fitting just a couple of days after the Argus Cycle Tour. The Paris-Brest was created in 1891 to commemorate the Paris–Brest bicycle race. Its circle shape represents a wheel and it became popular with riders partaking in the cycle race because of its energy-giving high calorific value. Paris-Brests are now found more...

26 Feb

2013 ends with a bang

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Posted by lindi Categories: Uncategorized
2013 ends with a bang

2013 ended off with a bang, our annual graduation ceremony was held at The Mount Nelson Hotel on Thursday 5th of December where we celebrated our 10 year anniversary and launched our brand new logo and colour scheme. The new logo incorporates creativity and professionalism among its design themes along with the green hue signifying growth and prosperity. more...

16 Oct

OLIVE IT

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OLIVE IT

We were asked by one of our fabulous sponsors OLIVE PRIDE to put together 24 recipes to use in a 24 week facebook campaign to promote their product! We were also asked to cook the recipes and style them for a photo shoot! The photo shoot took place at our premises and consisted of three days filled with all things olives and all things oil! Here is more...

14 Oct

SACA/Olive Pride Bursary

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SACA/Olive Pride Bursary

Winner-by Charne Ismail Being the winner of the SACA/Olive Pride bursary felt to me like someone had finally taken a chance on me and I grabbed the opportunity with both hands Being able to study at SACA,such a prestigious culinary school,has been a dream come true.I have learnt so much. I get truly inspired when I am there.Its been such a surreal more...

One and Only Reaching for Young Stars Competition

p>The One and Only Reaching for Young Stars Competition On Thursday the 22nd of August two of The South African Chefs Academy students; Josh Wiid and Lauren Case competed in the One and Only Reaching for Young Stars competition held at Reuben’s Restaurant at The One and Only Cape Town. The brief was a three course menu incorporating Pork and the more...

24 Jun

Block Release Courses at SACA

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Block Release Courses at SACA

Are you currently working in the industry as a chef but don’t have a formal qualification? Why not enroll in our block release program-contact lindi@sachefsacademy.com for more information! Classes start in the first week of July! penis growth guide more...

06 May

Tuna Nicoise on a Monday morning

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Tuna Nicoise on a Monday morning

deliciously decadent Tuna Nicoise Salad was the order of the day at The South African Chefs Academy! more...

Woodstock Bakery makes its debut at The Biscuit Mill!!!

Join us on a Saturday morning for delicious bread and moreish treats at Woodstock Bakery at The Biscuit Mill binary options trading more...