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G11T1W3 Planning a menu for a basic meal or tea is quite a simple process. Planning 3 that work well together is slightly more challenging. Not only do flavours and textures need to be well balanced within each dish, but they also have to be well-balanced across all 3. Menu Principles for Three-Course Meals  Avoid re-using ingredients for different courses (e.g. if salmon is served as a starter, it should not be served as a main)  The main course should always be the focal point of a three-course meal – other courses should complement it in terms of flavours and textures  A well balanced menu should have a variety of hot and cold dishes  Be conscious of portion sizes to ensure that guests are satisfied while reducing any possible waste Three-course meals Three course meals are generally served over lunch or dinner. They include a first course, a main course and a dessert. A good menu will tie all 3 courses together by balancing flavours and textures, while accommodating for guests’ nutritional needs, tastes, allergies, religions and laws. Three-course meal menu planning 1. African: It is not uncommon, in African culture, for traditional dishes to be preferred over more modern ones. The rich history of African cuisine dates back many centuries and is strongly associated with special occasions. Meat is almost always part of the menu, often grilled or served in a stew. Dishes like tripe and smileys (i.e. sheep’s heads) are very popular, and sides – like maize, samp and beans, carrots, cabbage onions and morogo (a type of spinach) – are usually included in a traditional African menu too. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

2. Cape Cuisine: The Cape Malay influence in South African food is very strong, with some of the most recognized dishes stemming from this cultural group. Sweet curries and bobotie – a spicy mince dish, topped with egg – are fine examples of what could be served as main courses. Sweeter dishes, like boeber (a creamy, rich dessert) are also regulars on a Cape Malay menu. 3. Europeans: Many dishes were brought to South Africa from the Europeans who started settling in the country in the 17th century. Potjiekos and potbrood are common savoury dishes, while koeksisters (deep-fried pastries, coated in sticky syrup), melk-tert (otherwise known as milk-tart) and Malva pudding (an extremely sweet sponge cake) all originated from the Dutch settlers. These items are commonly presented on local menus. 4. Halaal: The Islamic community is not permitted to eat pork or drink alcohol, and can only eat food that has been produced in accordance with Islamic law. As such, special consideration is needed when planning a menu for Muslim guests. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

5. Kosher: Pork and sea food would not be appropriate menu items for serving members of the South African Jewish community. Not only are they restricted from eating pork and sea food, but all other meats that are consumed need to be “kosher” in nature. Dishes such as Matzo ball soup (and other matzoh – or flat bread – derivatives), Shabbat challah (plaited bread) and falafel (a chick-pea meatball based dish) are all thoroughly enjoyed as savoury meals. Glossary the first dish in a series of courses that are served as an entire meal. First course dishes first course are usually savoury the biggest dish in a series of courses that are served as an entire meal. Main course main course dishes are usually savoury dessert a dish served at the end of the meal. Desserts are usually sweet Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International