20

Nov

INGREDIENTS

750g large potatoes

100g medium onions

1 egg

½ teaspoon Maldon salt

½ teaspoon black pepper

Olive oil

METHOD

1. Simmer the potatoes in their skins in salted water until they are half cooked. Cool completely and then peel

2. Grate into large shreds and add the finely chopped onion, egg and seasoning

3. Heat the olive oil in a large pan and place metal rings (5cm) into the pan

4. Place the potato mixture into each metal ring and press down to shape the potato into a flat disc

5. Remove the ring and turn the potato cake to cook the other side

6. Drain on paper towel

7. The rosti will need to be finished off in the oven for 6 minutes at 170 degrees.

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27

Sep

Tailor made Harvest buffet menu @ R430 per person excluding VAT

Drink on arrival @ R12 per person excluding VAT – (all beverages and alcohol to come from the bar)

Passion fruit Margarita served in an orange water glass with a salt rim and fresh lime wedges

 Or

Watermelon cooler garnish with fresh mint, watermelon wedge and coloured straw – (non-alcoholic)

Canape on arrival served on designer plates according to your colour scheme

Chinese spoon topped with tuna topped with wasabi cream, soy pearls, pickled ginger and nori dust

Mini parmesan lace cup with avocado and feta mousse topped with onion marmalade

Mini puff pastry round with a truffle cream, fillet mignon topped with spicy tomato chutney

We will do an opulent harvest table with different levelled plinths, with lots of fresh herbs on the display incorporating your colour scheme on the display

Thinly sliced balsamic fillet topped with a chimichurri sauce and roasted vine tomatoes

Oriental chicken salad topped with crispy noodles and spring onions

Soy and ginger salmon topped with crisp celery, thinly sliced radishes and cucumber ribbons

Accompanied by:

Baby spinach salad with dried cranberries, candied pecan nuts, mushrooms drizzled with a Dijon mustard dressing

Rustic butternut wedges and corn salad topped, avocado, pumpkin seeds drizzled with balsamic vinaigrette

Crunchy oriental slaw topped with toasted almonds and thinly sliced scallions

Iceberg lettuce wedges topped with creamy gorgonzola dressing and beetroot micro herbs

Wooden boards with sliced artisan breads served hummus, basil pesto, mushroom pate and butter on wooden boards

Desserts

We will do a dessert display using different levelled stands incorporating your colour scheme on the display

Frozen lemon cake topped with mini meringue kisses and edible flowers

Beautiful Tiramisu cake topped with chocolate shards, fresh berries and mint

Large martini glasses filled with fresh berries

Caramelised brie served with homemade biscuits including cumin biscuits and cheese biscuits served with fresh strawberries

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11

Sep

Packing Shift Supervisor

 

Minimum Requirements

  • Previous experience managing a small team (5 – 10 people)
  • Previous experience in a position of authority (shift leader)
  • Good leadership skills
  • Ability to follow instructions accurately
  • Ability to work to deadlines and under pressure
  • Attention to detail
  • Good communication skills (verbal and written)
  • Computer literate (basic skills)
  • Physically fit and healthy – position requires long period of standing in refrigerated environment
  • Attention to detail
  • Honest and trustworthy and of sober habits
  • Contactable references

Duties

  • Supervise a shift of packing prepared foodstuffs
  • Key carrier – Open and close facility
  • Complete all required paperwork
  • Achieve minimum yields
  • Inspect all machines and complete require reports
  • Operate and supervise the operation of packing material
  • Be the responsible person on that shift for health and safety
  • Management of staff and HR issue on shift
  • Management of cleaning of facility

 

Details

  • Shift work  2pm – 11pm
  • Own transport required
  • Located in Linbro Business park

 

All applications to be sent to derek.lester@bywordofmouth.co.za by 13/09/2017

Position is available ASAP.

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29

Aug

The annual By Word of Mouth Festive Market & Workshops will be hosted at The Polo Room at the Inanda Club in Sandton on Sunday the 8th and Monday the 9th of October 2018.

Karen Short, foodie and founder of By Word of Mouth, together with Karen Dalton from Dalton & Bloom will be sharing magnificent 5 Christmas decor looks, 4 edible gifts, 3 wreaths, 2 baubles and 1 dessert! R480 per person (incl. light meal, glass of wine and workshops). This year, the team will treat you to A Blossoming Christmas.

Sunday, 8 October

Workshop 10:00am; Market 10:00am to 4:00pm

Monday, 9 October

Workshops 9:00am, 12:00pm, 3:00pm, 5:30pm
Market 9:00am to 8:00pm

For those visiting the market only, an entrance fee of R70 will be payable at the door.

To book your tickets email Zelda.Nhapi@bywordofmouth.co.za or phone 011 533 7600.

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28

Jun

Ingredients

2 tablespoons coconut oil or vegetable oil

1 onion, finely chopped

2 cloves garlic, crushed

700g carrots, peeled and sliced

1 litre vegetable stock( broth)

6 cloves

1 ½  teaspoon harissa

250ml (1 cup) coconut milk, plus extra sea salt

Toasted shaved coconut to garnish

 

Method;

Heat the oil in a large heavy-based saucepan over medium heat.

Add the onion and cook for 10 minutes or until it is soft and translucent.

Add the garlic and cook for a minute.

Add the carrot and toss through, then add the stock and cloves and bring to the boil.

Reduce the heat to low, partially cover the pan and cook for 25 minutes or until the carrot is tender.

Remove and discard the cloves. Puree the soup with a stick blender ( or in a blender). Return the soup in the pan and whisk in the harissa, then the coconut milk.

Bring the soup to a simmer over medium heat and cook for 10 minutes. Season to taste with  salt and harissa.

Swirl in a little extra coconut milk and sprinkle with toasted coconut to serve.

 

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27

Jun

Tailor made menu @ R220 per person excluding VAT

4 july

All platters will be glass, white ceramic and mirrors, with accents of red stripes and blue stars coming through to represent the Stars and Stripes of the American Flag.

Baked sticky buffalo chicken wings

Sticky American BBQ ribs garnished with sliced spring onions served with maple-chipotle sauce

Yummy mini chicken hotdogs with squiggles of tomato sauce and squeegee mustard spiked with colourful ball skewers

Spicy corn cakes with a zesty lime and avocado salsa served on a round mini plate and garnished with baby herbs

Funky Caprese skewer pops served on skewers and finished with basil pesto drizzle (v)

Lobster profiteroles topped with truffle oil mayonnaise and fresh chervil

Margarita pizza wedges served off wooden boards

Mini chicken taco topped with sour cream, chilli mango salsa served off fresh limes

Chilli prawns spiked with a knotted skewer served in a mini glass pot with coriander pesto

Mini cheese Burger served in bamboo boats spiked with a bamboo skewer

Dessert display

We will use different vases and stands incorporating the red, white and blue in the display

Cake stands filled with:

New York cheesecakes

Mini key lime pies

Mini pecan nut tarts

Large martini glasses with American chocolate brownies dusted with icing sugar

Vases filled with:

Red and white candy floss

Patriotic popcorn squares

Red, white and blue cake pops standing upright in boxes

Doughnuts piled high on cake stands

Breakfast Menu at R180 per person excluding VAT

Mini red, blue and white breakfast parfait drizzled with honey topped with freshly picked mint

Red, white and blue doughnuts piled high on cake stands

Mini pancake stackers on mini white saucers with mini jugs of maple syrup

Mini savoury waffle topped with bbq chicken and herb aioli

“Fruit stars” skewers standing upright

Bacon and egg pot pies with an “American flag”

Bagel with lox, cress and crème fraiche

Bacon and maple syrup skewer

Mini chilli corncake’s topped with chunky avocado salsa

Mini pecan pie topped with a dollop of cream dusted with icing sugar

 

 

 

 

 

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11

Apr

Karen Short always on the pulse of global trends shares tips that will help inspire and match the bride-to-be’s unique style.

Outdoor is In

The bride-to-be is on the lookout for unique destination locations. Picture the setting… beautiful landscapes, pretty gardens, a backdrop of mountains or breath taking scenery. To shelter the guests for the outdoor wedding, a beautiful chic tent is on-trend.

Greenery, the colour of the Year!

Green is the colour for all four Seasons, with Penny gum, aptly known as the honesty and money plant, in high demand. Flowers will never go out of fashion, and if decided upon as opposed to greenery this year, tightly arranged bunches are out, and flowing arrangements are in.

 Table Talk

No more mixing of table shapes and sizes, long equal sized tables create the popular reception setting. To bring through the bride’s colour scheme, coloured glassware is back, the most popular being navy blue and green. Gold cutlery remains the colour of choice. Although wedding favours have been a common sight at weddings, this year they are history.

Feast on it

Many agree that after the dress, the food is one of the most important elements of the day. Although station food is no longer on trend and menu’s are now formal and structured, Gin Bars & pink Champagne take the stage. Low maintenance yet, sophisticated, the Tapas board with a variety of appetizers or snacks remains a hit.

Take 2:

No matter how beautifully the brides dress might fit, often there’s a need to change into the back up outfit to dance into the night. Not only are brides changing their dresses, but the groom too!

Loads of Tiers

Cutting the cake is the first task the newlyweds partake in together, it’s also the focal point and centrepiece that ties together the wedding designs and décor elements.  The classic tiered wedding cake is back, its elegance is always a crowd-pleaser that never goes out of style. The higher the better!

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17

Mar

By Word of Mouth will be hosting an annual Wedding Trend Showcase at the Polo Room at Inanda Club in Sandton on Saturday, 27 May 2017 from 10:30am.

The showcase will give brides to be a great inspiration for their big day and will offer a G&T on arrival, High Tea, cake tasting and the latest trends in wedding décor.

An entry fee of R170 per person will ensure that you don’t miss out and tickets can be booked with Zelda zelda.nhapi@bywordofmouth.co.za

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03

Mar

Johannesburg; Friday, 3 March 2017

By Word of Mouth has launched the Karen Short Internship Program. We have offered two aspiring students both from underprivileged backgrounds an internship of 2 years.

Lucia Segoatlhe (21), and Nqobile (22), have big dreams of becoming professional chefs. Under the guidance and mentorship of Karen Short, they will learn all the aspects of the catering industry. They will be gaining hands on experience in the kitchen, the fine dining restaurant, functions as well as our venue. After their two years are completed and their progress assessed, there is a possibility of becoming a full time employee of By Word of Mouth.

By Word of Mouth would like to welcome these two talented chefs-in-training to the program.

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20

Feb

Feb 19 2017 06:02

Sue Grant-Marshall
Johannesburg – Karen Short bursts into her Linbro Park, Sandton, offices straight off the plane from London, where she’s been researching frozen meals to ensure that, when she launches her own brand here, it’ll dazzle dinner tables.The words ‘frozen’ and ‘By Word of Mouth’ (BWOM), noted for its fresh, exquisitely presented and often unusual flavours, seem not to go together somehow.

But Short will doubtless revolutionise frozen food in the same innovative manner that she began changing social events, weddings and corporate functions in the mid-1990s.

She chuckles as she recalls soggy sandwiches and sausage rolls, presented on silver-foiled trays, being de rigueur back then. She changed all that with snacks on painted ceramics, decorated with flowers, petals and other foliage.

“You couldn’t get sundried tomatoes and pesto in SA back then,” she recalls.

The food more than matched the sumptuous décor as Short, who grew up cooking alongside her family in the kitchen of their Kloof home in Durban, developed, tested and tasted new dishes.

Short, who had majored in psychology, trained at Prue Leith’s School of Food and Wine in London, worked on yachts and in Europe, told her family she planned to return “to open a catering company like no other”.

Short, then 23, declared she was moving to Joburg. “There are no boardrooms in Durban,” she quipped. There, drawing on every ounce of her formidable creativity and courage, she dived into Egoli’s culinary waters. She began cooking on her own, in a friend’s kitchen, struggling to buy petrol for deliveries and coping with cheques that bounced.

As her reputation began to flourish, Short, for whom the word ‘creative’ might have been invented, branched out into event management services.

These included floral designing, hiring and decor, beverages and providing front of house managers and waiters.

Her rapid expansion was problematic because, instead of doing what she loved, she was running a business, hiring, firing and doing performance appraisals. “I wasn’t doing food and design. I thought of selling.”

In addition, her bookkeeper had been committing fraud, stealing R500 000 over 18 months.

Her husband, Adrian Short, became a partner, “and handled the business side, leaving me free to innovate”.

Her awards tell the story of her success because BWOM has won in the Best of Joburg awards for 17 consecutive years now. Furthermore, last year it won the 2016 international Catersource Achievement in Catering Excellence award for catering in excess of $2 million. The event was held in Las Vegas, Nevada, US, “and we were really stunned by our amazing win”, exclaims Short. “We were up against the best in the world.”

Today BWOM has a huge warehouse in Linbro Park filled with chairs, colourful glassware, tablecloths, cutlery in silver and gold, and crockery variations.

“I’m always on the lookout for new trends,” says Short. “Leeks, pies, terrines and pâtés are hot now, as well as picnic baskets,” adding that often the old tried and tested foods are the best.

She has produced frozen meals for six years now. “Some families take a full Christmas dinner to Plettenberg Bay every year.” Franchise owner Famous Brands recently approached BWOM and, in an unusual step, it bought 49.9% of the company; usually it buys the controlling share. “Together with Famous Brands we will launch a frozen meals range. It will help us with packing, distribution and a national footprint.”

BWOM has long wanted to open in Cape Town and Durban and this step will enable it to do so. They are also looking for an outlet for frozen foods in Joburg’s northern suburbs.

Short envisages frozen meals being available online and in deliveries to offices and some homes.

Her charity work involves supporting 2 000 child-headed households, as well as organisations that help women battling breast cancer.

“I never sit still,” says the mother of four sons aged between 10 and 17, who runs marathons with her friends all over the world, from Tokyo to London and New York. Most days she’s up at 5am and her energy, lively mind and restless creativity see her out of the starting blocks of whatever it is she has set her mind on.

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