In Chef News

South Africa is a water scarce country, and the ongoing drought in areas of SA are stark reminders of that fact. We asked chefs around SA what they’re doing to restrict the water usage in their kitchens.

“Ensuring that the back yard area behind the kitchen gets cleaned with a bucket or two of water, not by using the hose pipe. We try and use ‘running water’ as little as possible.” Jandri Niemand, Tintswalo at Waterfall

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“We make sure to keep our equipment and taps in good condition to minimise leaks and spillage. We also collect our rinsing water and use this to maintain our plants on the deck.” Stephen Mandes, Mondiall Restaurant 

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“We use our vegetable blanching water as a vegetable stock for risotto’s and soups. The refresh water (Ice-water) from vegetables, gets used for cleaning herbs and lettuce and then after that gets used for cooling down desserts items like, panna cotta, mousses etc.” Esmaralda Leonard, Morukuru Madikwe 

“We reuse the water from the Bain-Marie as well as melted ice.” Jelele Mokhine,
Protea Hotel Midrand by Marriott 

“We believe in conserving earth’s natural resources, including water, and everything we do is aimed at caring for the environment. Our kitchen garden is watered by borehole and plans are in place to capture and use rainwater wherever possible.” Kristine Moodie, Mhondoro Game Reserve

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“We recently added a Jojo tank on top of the kitchen roof that catches the rain water, which we use for our dish washer, washing of floors and cleaning.” Chrizette Janse van Rensburg, Tintswalo Safari Lodge 

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“At the moment we capture running water while waiting for the temperature to change: this excess water can be used to water plants. When washing dishes by hand, we use as little water as possible, and we keep a container of drinking water in the refrigerator. Also, we don’t defrost frozen food with running water.” Justine Suntah, Tintswalo Atlantic 

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