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Hotel Izulu Announces New Executive Chef

Hotel Izulu Announces New Executive Chef

Date: 2014-07-25
The 5 star Hotel Izulu, situated in Ballito, Kwa-Zulu Natal is proud to announce that Jennifer du Toit has taken up the position as Executive Chef heading up the hotel's culinary team.

Jennifer will now create and present new food and wine offerings at the renowned Gigi's Brasserie, in room dining, the romantic Wine Cellar and the ever popular wedding and conference facilities.

Since graduating, she has worked at many prestigious properties locally and internationally including Blue Footprints Eco Lodge in Mozambique, Asara Wine Estate and Delaire Graff Estate in Stellenbosch and Singita Game Reserves in Sabi Sand.

Jennifer comments: "I am excited to embark on this new journey at Hotel Izulu, which offers multiple dining options for guests and for a Chef, this is a great challenge. To work with the fresh organic produce we have in the extensive organic herb and vegetable garden is a real bonus."

Jennifer matriculated from Lowveld High School, Nelspruit and went on to pursue her dream of becoming a Chef via Damelin College where she received a Diploma in Food Preparation and Culinary Arts.

Hotel Izulu Welcomes Klein Constantia Wine Estate to July Wine Market

Hotel Izulu in Ballito will host one of its popular wine market events on 27 July from 12:00 and this month in conjunction with Klein Constantia Wine Estate for what promises to be a memorable day.

Hotel Izulu's new Executive Chef, Jennifer Du Toit will prepare a decadent menu of new food pairings, at a cost of R195.00 per adult and kids (3-16) for just R70 and will receive a special kid's meal, a cold drink and an ice cream for dessert. All guests can enjoy the day while being entertained by the band 'Afritude'. ?

The food and wine pairing options on the day are a Salad of Baby Spinach, Salami, Ricotta, Balsamic Strawberries and Olive Oil paired with Klein Constantia KC Rosé, Cardamom Spiced Pear, Halloumi and Rocket on Bruschetta paired with KC Sauvignon Blanc 2013 and Seared Seafood Skewer, Dukka Cous-Cous and Greek Yoghurt paired with Klein Constantia Sauvignon Blanc 2013.

Further options include Lamb Shank, Roasted Butternut and Barley Roti paired with Klein Constantia KC Cabernet Merlot 2011, and Cherry Gammon Roulade with Prune and Cider Puree paired with Anwilka Petit Frre 2010.

There will be a pancake stall on the day as well as Hotel Izulu's famous Deli offering soup, cheese boards, breads, biscuits and its famous fudge.

All of the wines are available for purchase at a special reduced price by the bottle. Wine chillers are also available to purchase at R79 each.

Reservations Essential: reservations@hotelizulu.com or 032 946 3444