The annual HTA In-Service Chef of the Year Competition celebrates apprentices and trainees following a culinary career. It is sponsored by Goldcrest and was held at the HTA School of Culinary Art in Johannesburg today (24 May 2013).

This year’s winner is Kirsten Howell, from Tsogo Sun’s 54 on Bath hotel in Rosebank, Johannesburg. Her winning menu is as follows:
Starter – Warm salad of pan fried lamb kidneys and mixed seed Parmesan crusted scallops, spinach and leek puree, roasted pimento and crisp bacon dressing
Main – Pan fried duck breast and braised duck leg with carrot and potato Dauphinoise, a mélange of vegetables, beetroot foam, cherry and port jus
Dessert – Chickpea and lemon parfait with a cashew nut and candied chickpea crumble, grilled pineapple and mandarin jelly with a brown butter sauce

Prizes include a range of kitchen products from Kenwood, Maxwell Williams and specialised knives.

There were eight finalists who competed in this competition, all recently qualified. They showcased the level of training and experience offered in a chef’s apprenticeship. They contestants and their training establishments were:
- Ebrahim Mather – Protea Hotel Wanderers (second runner-up and bronze medal)
- Tshepo Ramethape – Protea Hotel Midrand
- Gerhard van Niekerk – Kopanong Hotel and Conference Centre (first runner-up and silver medal)
- Gordon Karusseit – Kopanong Hotel and Conference Centre
- Thabo Sebelebele – Sheraton Pretoria Hotel
- Roland Topper – The Michelangelo Hotel
- Kirsten Howell – 54 on Bath (winner)
- Daniel Shepherd – private student (currently at Thaba ya Batswana)

The “black and gold box of ingredients” included: Goldcrest red pimento x 70g; Goldcrest black cherries x 100g; Goldcrest mandarin segments x 100g; chickpeas x 400g; beetroot x two; whole duck x two; lamb kidneys x four; deshelled scallops x 200g; and bacon x 100g. A community table list augmented these ingredients.

Other sponsors include MIC Distributors, Kenwood, the Food Boys, Ready Veg Wholesalers, Nampak, Hudson & Knight, Willow Creek, Ecolab, ChefWorks, Morrison and Alan’s Creations.

Finalists are all industry-based chefs who graduated in 2012 from their Block Release Programme at HTA. They were chosen to compete in the event based on their overall performance and marks, practically and theoretically, during the past three years. They have had at least four years of experience.

Stephen Billingham said of the prestigious occasion: “While South African private training institutions set a high standard of culinary excellence, this always comes at a great cost that not everyone can afford.”

The industry has gained a clearer understanding of the need for apprenticeship-based learning, he noted. The government has come out in support of this type of training and launched programmes across all sectors.

In-house apprenticeships and private training are the two main ways to enter hospitality industry kitchens. The apprenticeship method is considered a lot harder and more gruelling, but the experience gained is invaluable. The contestants are each enjoying their journey to culinary success, says Billingham.

He also thanked all of the teams at the establishments in which the apprentices work, as they add their knowledge to grooming home-grown chefs. The team at HTA – lecturers, staff and students – as well as the chefs’ families also contribute hugely to the success of this competition and their training, Billingham notes. Many of the chefs’ executive chefs and team members came out to support them today.

The panel of seven judges was headed up by Culinary Team South Africa manager Bruce Burns, who is also executive chef of The Country Club Johannesburg in Auckland Park and Woodmead. Other judges came from across industry, including Arwyp Clinic, SACA Young Chefs Club, Capital Hotel School, The Maslow Hotel, and Kylie Debbo, last year’s winner of the competition.

Burns says of the competition: “Well done to all the contestants. Good effort put in today. Competitions take you out of your comfort zone and it’s a different breed of chef who do competitions. Those who do enjoy doing competitions, I believe it gives them an edge in industry, especially competing with their peers.”

He says competitions hone skills and develop abilities in the workplace. He encourages youngsters to enter competitions, despite the fact that they are nerve-wracking. It is a great, fun way to learn and develop your skills.

“You’ve learnt something today and you’ll take it with you. You will grow and develop. Research and practice makes perfect, and learn to perfect your practice. It is all about practice. Be 100% confident in what you’re doing and how you’re doing it, especially in a strange environment. Hopefully we’ll see some of you coming through for trials for the National Team and in a lot more competitions in the future,” says Burns.

Burns has competed in a lot of competitions in his time, and now as manager of Culinary Team SA gets to train and push the next generation of top chefs.

Goldcrest has been involved in the competition since its inception as the company remains committed to investing in the culinary skills and training of youth in South Africa. The competition was launched by Stephen Billingham, founder of HTA School of Culinary Art and president of the South African Chefs Association, in 2007. Past winners include: Juan Fourie (2007); Marlene Fourie (2008); David Dhlamini (2009); Sydney Nyandeni (2010); Marco Gaspar (2011); and Kylie Debbo (2012).

The planning for today’s event started in November 2012, when the candidates were selected for the competition. A month ago they were briefed and received the list of mandatory ingredients for their menus. Two weeks ago they had to submit their recipes and today had half an hour mise en place, and after that had three and a half hours to prepare and cook their dishes.

Competitions of this nature are intended to expose young chefs to a wide range of quality Goldcrest products and to allow them to incorporate them into four- and five-star cuisine. It is also fun and educational, as the future generation of industry leaders get to demonstrate their creativity and skills.

Tsogo Sun’s Silverstar casino, hotel and entertainment resort is undergoing a massive R480-million make-over. It starts with the removal of the property’s signature fountain at the entrance.

Shane Collinson, director of operations and complex general manager of Silverstar, says: “The contractors are setting up on site in preparation for the project and construction has already begun. Visitors will start to notice changes taking place, with the fountain already drained and filled in.”

The revamp is designed to take advantage of the location of Silverstar, which is situated at the foothills of Roodekrans Ridge. The new development will also bring Silverstar into the open air, with leisure and entertainment facilities built around a large village square. This has proven particularly popular at Montecasino, for example.

The development will be undertaken as a single-phase project and fast-tracked for completion by August 2014. Once complete, Silverstar aims to become the entertainment capital of the region, featuring six cinemas with the latest technology 3D screens; 12-lane bowling alley; four new restaurants surrounding a central square that can also be used for outdoor events; large outdoor screen in the central square, featuring cutting edge technology; two additional restaurants inside the property (which brings the total number of restaurants to six); beer garden; laser games; refurbished casino; large outdoor domed events arena; upmarket indoor multipurpose events venue; and additional parking.

The Soulstice Spa, Silverstar Hotel, Steak restaurant, Ciao Baby Cucina, Centre Star Buffet and Black Cherry coffee shop will remain open throughout construction, with little or no impact on their operations. The crèche will be relocated to the current conference area and The Magic Company, although undergoing an expansion and refurbishment, will remain operational.

Marcel von Aulock, group CEO of Tsogo Sun, says: “Tsogo Sun prides itself on pushing the envelope, constantly reinventing ourselves and creating great experiences. We are extremely excited about the opportunity to bring a true family entertainment destination to the West Rand and to enhance the guest experience at Silverstar significantly.”

Collinson adds: “In the meantime, it’s business as usual at Silverstar. We still have ample parking and our primary operations are unaffected by the construction. Guests can come and enjoy the hotel, spa, casino and eat out. My team and I are pulling out all the stops to ensure Silverstar remains a great entertainment option throughout the construction period, with excellent food and drink options available.”

The 2013 Col’Cacchio pizzeria Celebrity Chef Series enters its second month, and for June David Grier has created a pizza with a distinct taste of India. His Ghanchaka combines an Indian spiced mash potato base, chicken tikka, spring onion, fresh coriander and chopped pineapple chilli salsa, served with mint and coriander yoghurt.

David Grier is better known as an extreme adventurer, with his most famous expeditions including the first joint run of the Great Wall of China and the first solo run through India – some 4800km in 98 days. Born into a Cape wine farming family, he started his career as a chef opening up a string of restaurants.

From the sale of each celebrity pizza, R5 will again be donated to the Children’s Hospital Trust. This year’s donation will go towards the building of South Africa’s first Childsafe Research and Educational Centre.

Red Carnation Hotels has acquired Ashford Castle, a luxury hotel in the west of Ireland.

South African-born Beatrice Tollman, president and founder of Red Carnation and last year’s recipient of the “Hotelier of the Year” title at the European Hospitality Awards, announced today: “We are thrilled to have Ashford Castle as part of our collection and welcome the whole team to the Red Carnation family.

“Like the rest of our hotels, Ashford Castle is an iconic property, in a unique location and with a reputation for luxury and excellence, and we are delighted that we will be bringing some of Red Carnation’s signature touches to it.”

Red Carnation Hotels’ MD Jonathan Raggett added: “We look forward to working with Ashford’s general manager Niall Rochford and his excellent team, and also to seeking the best local talent to grow the workforce. We will be working with local suppliers and partners on a refurbishment programme that will restore this illustrious hotel to its former glory, and build on the fine reputation that the hotel already enjoys.”

Red Carnation Hotels is a collection of five- and four-star family-run boutique hotels in South Africa, London, Dorset, Guernsey, Geneva, Florida, and now Ireland.

Each property has its own individual character and unique location that reflects the local environment, culture and cuisine.

Ashford Castle is in County Mayo, Ireland on the shores of Lough Corrib and the River Cong, and has been bought out of receivership. It was valued at 25-million Euros last year.

The castle, which dates from the 13th century, comprises 83 bedrooms, a dining room, bar, drawing room, private dining-rooms and a spa.  Set within 365 acres (147.7 hectares), the estate also includes magnificent gardens, a nine-hole golf course and offers activities such as riding, falconry, lake cruising and exceptional fishing on the Cong River and Lough Corrib.  It is less than one hour’s drive from Galway city and airport and under three hours from Dublin city and airport.

In October 2012, Condé Nast Traveler Readers ranked Ashford Castle as the Best Resort in Ireland and it was the only Irish hotel included in the ‘Top 100 Hotels & Resorts in the World’. The resort also ranked number three in Europe, placing it above other well-known properties such as Villa d’Este, in Lake Como and Gleneagles in Scotland.

The castle was a Guinness family home from 1855 until 1939, when it became a luxury hotel.

Red Carnation Hotels is part of The Travel Corporation, an international, family-run travel group now in its’ fourth generation, with 26 award-winning brands including Trafalgar, Brendan Vacations, Uniworld Boutique River Cruise Collection and Insight Vacations. The Travel Corporation’s Irish office is based at 27 Merrion Square, Dublin.

In support of the growth and development of youngsters in the local wine industry, La Motte Wine Estate is sponsoring Cape Wine Academy Diploma graduate, Bongani Ndlovu, to further his studies towards a Cape Wine Masters qualification.

Once Ndlovu succeeds in gaining his Cape Wine Masters title, he will be the first black Cape Wine Master in South Africa and join a select group of wine experts and judges. There are currently 85 Cape Wine Masters, of which 12 are based overseas, and three honorary members.

La Motte previously provided funding for Ndlovu to complete the four module Diploma course through the Cape Wine Academy. After completing the course with distinctions in all four modules, he went on to become a facilitator on the Cape Wine Academy’s Wine Advisor project. The Department of Tourism and the Expanded Public Works Programme recently trained 156 unemployed people from townships within the Cape and Gauteng regions to Wine Advisors, which is a Level 1 Cape Sommelier qualification.

Hein Koegelenberg, CEO of La Motte Wine Estate, says: “It is our responsibility and privilege to support with training and education and especially so when it comes to the wine industry. We are so proud of what Bongani has achieved thus far and we are very excited about him taking on the Cape Wine Masters qualification.”

The Cape Wine Masters qualification is the highest formal qualification in the South African wine industry and involves extensive studies. To pass, Ndlovu will have to take four theory examinations in viticulture, viniculture, general knowledge and brandy and spirits, and four tasting examinations in natural, sparkling, brandy and sweet and fortified, all from around the globe.

Once these have been completed, a seminar beneficial to the wine industry is completed and copies of these are available on the Cape Wine Academy website and offices, as well as at SAWIS in the Cape.
Once this has been passed, a presentation to a board of Cape Wine Masters on a topic relating to the seminar is completed.

Marilyn Cooper, Cape Wine Master and CEO of the Cape Wine Academy, adds: “Bongani has the passion and brilliance to succeed in getting his Cape Wine Master qualification, we have no doubt. Thank you very much to La Motte and Hein Koegelenberg in seeing the true value of this graduate. We wish Bongani only success in his studies.”

Waterkloof, a biodynamic wine estate in the Helderberg, has promoted Nadia Barnard to winemaker. The estate is known for its commitment to sustainable wine farming ethics.

Barnard says of her new role: “A combination of destiny and good judgement brought me to the wine industry and ultimately to Waterkloof and it is here were I have learned the true aspects of quality vines and wines and realised, that to live and work in harmony with nature is to acknowledge, respect and promote its intrinsic value.

“I firmly believe in the biodynamic and organic philosophies of Waterkloof. I have been here since the cellar opened its doors in 2009, and today, after five years working here as assistant winemaker, I can truly say that I know every square inch of vineyard on the farm like the palm of my hand and the amazing potential that lies within them.”

After matriculating from Bloemhof High School in Stellenbosch, Barnard graduated with a Bachelor of Science degree in Agriculture (BSc Agric) specialising in Viticulture and Oenology from the University of Stellenbosch. She has trained as a winemaker in many top Cape and international wineries, including an internship at Vergelegen Estate and a stint at Flagstone Winery. Her pursuit of quality winemaking also landed her harvest internships at Balnaves of Goonawarra, a small family-owned wine company in South Australia; Koru Wines and Moutere Hills in New Zealand; and Domaine La Roche and the Rhône valley in France, where she gained valuable knowledge in terroir variation and the crafting of diverse wine styles.

“Sauvignon blanc and Shiraz are unequivocally my two most favourite grape varieties to experiment with and my favourite Waterkloof wine is the Circumstance Syrah 2009, which speaks of elegance and femininity,” says Barnard.

“Albeit somewhat of a cliché, my winemaking philosophy is one of minimal intervention. Fine wine is made in the vineyards. Just apply meticulous care and guidance and you can just let the wine make itself,” she explains.

Wine, travelling and the outdoors are three of her biggest passions in life. When not hard at work, Barnard enjoys spending time with friends and exploring the surrounding area on her mountain bike.

Benny Masekwameng, Masterchef South Africa judge and executive chef of the Monde Vino restaurant, will be one of seven judges for 2013 Diners Club Winelist Awards event.

“Diners Club is very excited to have Benny as part of the judging panel for this year’s Winelist Awards, we look forward to seeing the fresh approach he will bring,” commented Diners Club MD Ebrahim Matthews.

Joining him on the panel will be the author of independent wine guide – Rossouw’s Restaurants, JP Rossouw; leading wine critics, Christine Rudman and Fiona McDonald; co-owner of Winestyle.biz Nikki Dumas and the head of the Cape Wine Academy, Marilyn Cooper. International wine and spirits expert Dave Hughes will chair the judging panel.

Hughes says: “This year’s judging panel has some of South Africa’s top food and wine connoisseurs, I’m positive their expertise will elevate the winelist awards to an exceptional level.”

Restaurants, hotels and guest houses countrywide are invited to start submitting their winelists.

These will be judged on the basis of the wine selection (35%), how well balanced the selection is (30%), the presentation of the wine list (25%) and the suitability in terms of cuisine offered (10%).

Details and entry forms can be found at www.dinersclub.co.za. Entries close on Tuesday 4^th June 2013 at 16h00 and can be delivered to the following Diners Club offices:

Cape Town:             Alphen Park, Constantia Main Road, Constantia. 7806

Gauteng:                  ACA Krans Building, 35 Symons Road, 2092 Auckland Park, Johannesburg.

Durban:                    Ground Floor, 8 Nollsworth Crescent, Nollsworth Park,                                    La Lucia Ridge Office Estate. 4052, Durban

Judging will take place in June and winners of the Diamond, Platinum, Gold and Silver awards will be announced alongside the national winners of the Best Winelist and Best Wine Steward awards at ceremonies to be held in Durban, Cape Town and Gauteng in July.

For Diners Club Winelist Award entry queries contact:

Jane Ledger

winelist@dinersclub.co.za

or visit www.dinersclub.co.za

The South African National Roads Agency (SANRAL) has noted the finding of the Western Cape High Court in the case brought by the City of Cape Town to put the proposed N1/N2 Winelands Toll Highway Project on hold. In a statement published today (21 May), the organisation stated: “We respect the court’s decision and will evaluate its implications before deciding on the way forward on the vital issue of upgrading and maintaining the N1 and N2 national roads.”

Western Cape High Court Judge Ashley Binns-Ward has granted a reprieve for those opposed to the tolls while a review of SANRAL’s plans is undertaken. This decision has been widely welcomed in the province, especially as it precedes the kind of massive expenditure that was undertaken in the Gauteng province in the controversial e-toll debacle.

Vusi Mona, SANRAL spokesperson, added: “What was never in dispute is that upgraded and well-maintained roads are essential for economic growth and social development in the Western Cape; this is in everyone’s interest. We will study the judgment and determine the way forward.”

Earlier today (21 May), SANRAL stated that the tolls would not affect poor communities in Cape Town: “Claims that the proposed N1-N2 Winelands Highway Toll project would have a negative effect on the communities of Mitchells Plain and Khayelitsha are unfounded and unfair. SANRAL plans to upgrade stretches of the national road network in the province as well as the second bore hole at the Huguenot Tunnel at an approximate cost of R10-billion.”

Mona said: “Our plans will have little to no effect on these communities. Again we are seeing a situation of communities being misled and people simply jumping to conclusions when it comes to tolling. The stretches of road which are to be tolled are nowhere near these communities. It’s interesting that these communities have been singled out but none of the other more affluent communities which are adjacent to them have been mentioned thus far.”

SANRAL is currently engaged in a legal battle with the DA in the Western Cape over the proposed upgrades to the national roads. The proposed toll gates on the route will be at: Joostenbergvalte, Hexpoort and the existing Huguenot toll along the N1. The N2 toll gates will be at: KuilsRivier, Sir Lowry’s Pass and Bot River along the N2.

Mona added: “The Western Cape has the second highest number of vehicles using its roads in South Africa and congestion in the province is also on the rise. We predict that unless something is done to release the pressure this will cause we could face a crisis. The same can be said for the second bore at the Huguenot tunnel where are will face major problems with air quality and structural integrity in the not too distant future.”

SANRAL is expected to hand over various critical documents to the City that pertain to planning, feasibility studies and strategy.

In a statement the City of Cape Town said it had scored two victories in its attempt to halt the proposed N1/N2 Winelands Toll Highway Project in the Western Cape High Court.

The court has granted the City’s application for an interdict against the South African National Roads Agency Limited (SANRAL), seeking to halt the Agency from taking any steps to implement the proposed project, pending the final determination of the City’s review application.

The City was also successful in its application that SANRAL be compelled to provide a number of documents which formed part of SANRAL’s decision making process; and which SANRAL have been refusing to provide.

“The City’s people and its economy simply cannot be burdened by unnecessary toll roads.

“SANRAL’s decision is one that affects us all, but that will have a particularly profound effect on the poorest and most vulnerable groups that call Cape Town home.”

POD Camps Bay recently partnered with Greenpop and has pledged to plant a tree for every booking made at the hotel. Some 57 trees were pledged in the first few months of the hotel’s affiliation with Greenpop, with some 1000 trees expected to be planted for 2013.

During room orientation, guests are informed of the property’s sustainability initiative and their response has been excellent. Of particular appeal to guests is this eco-friendly way to off-set a portion of their carbon footprint. As a result, management has reported an increase in the support of other eco-initiatives across the property.

Brendan Boyle, general manager of POD Camps Bay, comments, “We look forward to a long and prosperous relationship with Greenpop and hope to fill the map with as many POD stamped tree geo-tags as possible.”

When the boutique hotel in Cape Town was built, environmentally-friendly elements were incorporated into the design. These include:
- Solar panel system to aid the heating of the hotels hot water system
- Hot water cylinders controlled by a computerized “Brain” to regulate energy consumption
- Flow restrictors installed in all shower heads
- Dual flush toilets installed in all areas of the hotel
- Low wattage and LED bulbs where possible
- Key card access system switches off all power to the guest rooms when not occupied
- Air Conditioning in rooms connected to door sensors which stop operation if opened
- Towel and linen re-use policy in all rooms
- Gas hob used in the kitchen
- Paper, plastic and glass recycling done on site
- Herb garden
- Borehole connected to irrigation and all pools
- Environmentally-friendly chemicals used in daily housekeeping
- Basement lighting controlled by motion sensors

Tourism Indaba 2013 has been declared the most digitally enhanced ever, with a range of technological tools available to exhibitors and visitors to streamline connections. The show was described as “taking a technological leap” while retaining the all-important personal interaction to grow South Africa’s tourism industry. The four-day show held annually at the Durban International Convention Centre ended on Tuesday, 14 May 2013.

The Indaba Connect platform designed to facilitate the sharing of contact details, product information, marketing collateral and presentations during the course of the show received positive feedback from delegates. Some 240 693 electronic connections (over 60 000 per day) were made by 11 458 Indaba Connect users, who shared over 14 258 documents. As an eco-friendly approach to information sharing, the system lead to a potential saving of approximately 374 trees by minimising the need for printed collateral and business cards.

Key statistics for this year’s Indaba are as follows:
- 1 386 exhibitors, accounting for 98% of space available
- 2 341 local and international buyers attended the show, up 3% on last year
- 1 464 independent international buyers attended the show, up 6.86%
- South African Tourism hosted a further 249 top international buyers, up 20%
- Unaudited figures indicate that over 10 000 delegates attended the show
- 802 media covered the show, up 11% on last year
- 200 of the media contingent were leading international media, up 23%
- Some 3 000 formal meetings were scheduled using the show’s Online Matchmaking Diary
- Durban hotels reported good occupancies during the expo
- 300 delegates attended the Travel Bloggers conference, the culmination of the #MeetSouthAfrica campaign, including 15 of the world’s top international travel bloggers from the iAmbassadors network
- The #MeetSouthAfrica campaign has reached a potential audience of over 60-million people and generated over 6 500 blogger mentions since it launched a week before Indaba
- The hash tag #INDABA2013 trended nationwide for much of the show weekend, with tweets and other digital platforms reaching a potential audience of 31-million people globally
- A total of 850 direct jobs (including 600 students from the Durban University of Technology) and 5 000 indirect jobs were created due to Indaba over 11 days
- 13 SADC countries exhibited this year, including Zambia, Mozambique, Namibia, Swaziland, Lesotho, Angola, Botswana, Tanzania, Zimbabwe, Malawi, Mauritius, Seychelles, Madagascar, Reunion, as well as Kenya, contributing a total of 426 exhibitors to the show
- Broadcast networks covering the event included BBC World, China Central Television and CNBC Africa, while there was also continuous live coverage from the Durban ICC by the eNews Channel Africa, as well as a number of SABC current affairs and lifestyle television and radio shows
- Strong marketing and sales representation from leading global tourism companies included National Geographic Channel, TripAdvisor, WAYN.com, Expedia and CNN
- The Heritage and Culture Pavilion, another Indaba first, put the spotlight on South Africa’s heritage and culture tourism experiences and attractions and on the country’s eight UNESCO World Heritage sites, as well as local fashion designers.
- Three Speed Marketing Sessions were oversubscribed, giving some 200 global buyers insight into the heritage, cultural and tourism attractions and experiences in South Africa

“What was noteworthy at Indaba this year was the impressive quality of the stands and the considerable investment by exhibitors. This was a significant vote of confidence, and added considerably to the quality of the show,” said Thulani Nzima, CEO of South African Tourism.

“We set out first and foremost to entrench Indaba’s value as the continent’s top tourism trade event. We wanted to ensure top-quality buyers, all serious about doing business with South Africa’s tourism industry, attended the show, and we are happy that the number and quality of international buyers increased this year. Working closely with Durban Tourism and Tourism Kwazulu-Natal, we set ourselves the target of hosting 250 top international buyers under the auspices of SA Tourism. We achieved this target and are happy to see that international buyers continue to see huge value in Indaba, which equips them with better insight and the information they need to do business with our destination,” adds Nzima. “We are confident that our efforts to stimulate meaningful engagements between buyers and exhibitors at Indaba was effective and that this will lead to the generation of millions of Rands in tourism business, and tourists, that will contribute substantially to the long-term growth of our industry.”

Tourism Kwazulu-Natal CEO, Ndabo Khoza, says: “I hope the success of Indaba 2013 is not seen only in terms of the numbers of exhibitors, buyers and media attending, but also in terms of the quality of meetings and business linkages forged. This way Indaba will not be seen only as a four-day event, but one that has a positive impact that results in meaningful deals that hit the bottom-line of the South African trade, with long-term spin offs culminating in job creation and an economic boost for the country.”

“We will have a thorough review of all elements of this year’s Indaba, and we will work closely with the trade to ensure next year’s show is even better. Registrations for Indaba 2014 will open on 24 May 2013 and we have already seen strong interest and excitement. Given the positive feedback received this year and with South Africa celebrating 20 years of democracy next year, we want to reach out to the industry immediately and reward their loyalty to the event by offering them long-term benefits and structured packages. We will offer sliding-scale benefits that will benefit Indaba regulars participating in the show in 2014 and beyond. Newcomers to the show will also be able to benefit from early-bird packages which we will make available shortly and provide more information on in due course,” concludes Nzima.