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01:27

Introduction

Meet executive Chef, Michelle Theron at Hazendal Wine Estate. Share her vision for local produce and learn to cook two delicious Vegan dishes – a sweet coconut and sea buckthorn parfait followed by pumpkin and hazelnut gnocchi.

03:03

Coconut & Buckthorn Parfait, Part1

Learn to create a plant-based dough, substituting traditional ingredients for vegan-friendly alternatives while receiving top-tips on timings and temperatures on oven-baking.

02:53

Coconut & Buckthorn Parfait, Part 2

Make a pecan nut praline beginning with a rooibos and lemon infused tea. Receive guidance on the perfect textures and temperatures.

02:47

Coconut & Buckthorn Parfait, Part 3

Combine sea buckthorn puree and kumbuat jam before cooking, heating then cooling and freezing creating coconut parfaits.

02:58

Coconut & Buckthorn Parfait, Part 4

Assemble your components to create a layered dessert with plant power and packed with flavour!

02:41

Pumpkin Gnocchi, Part 1

Play on the power of plants with this gnocchi dish. Learn to knead and roll a perfect dough, before shaping and cooking.

02:56

Pumpkin Gnocchi, Part 2

Crisp and golden your gnocchi, before adding seasonal and savoury flavours for colourful autumnal results.

Test your knowledge and get your SA Chefs endorsed certificate for FREE on the UFS Academy app.

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