Delicious food prepared and delivered in Johannesburg and Cape Town

Johannesburg: +27 11 484 4000
orders@openfood.co.za
Cape Town: +27 21 200 0767
cpt@openfood.co.za
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The delectable dessert - Malva Pudding - with South African origins has been a part of our culture and menus for the past few decades; but do you know the recipe? Because it happens to be our winter favourite and we thought we would share our recipe with you. Ingredients for the batter: - 1 cup sugar - 1 egg - 1 Tablespoon apricot jam - 1 cup flour - 1 teaspoon bicarbonate of soda - generous pinch salt - 1 Tablespoon butter - 1 teaspoon vinegar - 1 cup milk Ingredients for the sauce: - 1 cup cream - 4 oz (125g) butter - 1 cup sugar - 1/2 (half) cup hot water Method for pudding: Beat the egg and sugar well in a mixer (if you have one – otherwise, just do it by hand). Add the jam. Sift flour, bicarb and salt. Melt the butter and add the vinegar. Add liquids to egg

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What a year it has been for food. With the climate forcing many foodies to be adventurous and creative, we thought it best to review the Inspired Food Trends 2018.     Poke Bowls Poke bowls - originally native to Hawaii - have been a trending in the US for the past three years and we are slowly seeing them more in South Africa. These bowls have evolved into ‘sushi without the daintiness’, offering easily accessible traditional dishes that can be endlessly customised. Although still a lot harder to find in the JHB region, we definitely see them becoming more mainstream in the coming years. Plant-based protein With the social focus on saving our environment and being vegan, a lot of chefs have embraced plant based ingredients -Tofu, tempeh and quinoa - to replace the usual ‘meaty’ proteins. This is a lot

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Finding a caterer you can count on is essential to the execution of a successful event. Consider these three key components when you’re in need of catering services. Quality service and food This is an area where you simply cannot compromise. The quality of the food you serve and the calibre of service are imperative to impressing your guests when hosting an event. Most of us have attended events where we felt that although all other boxes were ticked, these two key factors were lacking, and have us left feeling disappointed. It really is a make-or-break factor that can’t be denied. Diverse It’s great when the company providing your catering service is diverse as an entity - in terms of the people they employ. It’s even better when they have the ability to cater for a wide range of preferences,

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"Food Specialist OPEN Food Group have announced it will be establishing a new café at Oxford & Glenhove, Barrow Properties’ latest sectional title office development. Open on Oxford is the fourth café in the Open family; following in the footsteps of Open on West (located in the prestigious Katherine and West office development), Open on Rivonia (situated within the Nedcor building) and Open on Park, which is housed within Metropolis on Park. “This will be our fourth corporate café; and our newest partnership with Barrow Properties,” says OPEN Food Group’s CEO Tamar Klonarides, giving a nod to the close relationship that has been established with them. Tamar notes that the team have observed the aspects that have proved successful at OPEN Retail’s existing entities, and will be replicating them in the latest venture. This means tailoring the offering to suit the environment.

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A great write up in the Spazio Magazine about our incredibly innovative OPEN on Rivonia Retail Store. Our new state of the art restaurant that is directly influenced by both Rivonia and West sites, providing the ultimate balance between Café and Convenience within the corporate setting. Article taken from: SPAZIO Magazine May 2018 (Page 34 to 37) Words: BIDDI RORKE Production: ANNEMARIE MEINTJES Photography: MARIJKE WILLEMS INTELLIGENT ACCENT LIGHTING SETS THE TONE AT OPEN ON OXFORD, A CORPORATE CAFÉ WITH AN EMPHASIS ON LIVELY INFORMALITY More than 250 years ago, French gastronomic authority Antoine Beauvilliers threw open the doors of the world’s first restaurant. La Grande Taverne de Londres introduced a soon-to- be-obsolete aristocracy to the concept of an elegant dining space, knowledgeable waiters, a fine cellar and exceptional dishes. Today, whether it‘s a splashy pop-art bistro that dishes up kryptonite for Instagrammers or a pared-down establishment

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Want to know how to plan an awesome year-end event or function? From our experience, here are some tips and guides that we think will help! What makes the perfect year-end function? With the end of the year looming, and the excitement of the festive season ahead, we question what is needed to make a superb, organized and memorable year-end function in order to make everyone’s life a little bit easier! Planning an event yourself seems like an overwhelming task, and in many large scale functions that is the case. We sat down with our specialist eventing team to create an “event guide” to assist you. By following everything on our list, we promise it will make planning this years function a lot more bearable and make your event an ultimate success. Why have an event? Well the answer is simple. It’s to celebrate

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As one of the leading events management and catering companies, we constantly observe new and great food trends being found at the beginning of each year, looking to evolve our dessert platters, halaal platters, lunch platters and even our platter menu as a whole. We keep ahead so our clients are always getting the ultimate experience, but here are food trends you could find on the shelves and in stores in 2017 from @ConsumerReports written by Trisha Calvo (@TrishaCalvo). "As we enter into each new year, various prognosticators present lists of trends that will be hot in the months ahead in a host of areas. Food is no exception. Not all of the predicted food trends actually take off, of course—and not all of them should. Consumer Reports' food and nutrition experts took a look at some of the predictions for

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A great article in the SLOW MAGAZINE about our Executive Chef, Cobus Louw, and his passions and influences in creating an exciting menu that best compliments the SLOW in the City attitude. Article taken from SLOW Magazine Pages 40-43 Text: Julie Graham Images: © SLOW in the City SLOW in the City has recently welcomed a brand new member to the team, Chef Cobus Louw, who is sure to take the culinary experience of all SLOW patrons to new heights. Described as being “the best of your home, the best of your office, and the best space to connect and create”, SLOW in the City, located in the Radisson Blu Gautrain Hotel building in Sandton, is designed to provide all the services one would need to conduct business meetings, enjoy meals with friends or colleagues, work in a private, relaxed space, or simply unwind and

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If you’re someone who eats out at restaurants often, you probably won’t notice changes in trends as they happen. Menu alterations happen subtly, with new flavours and ingredients slowly changing the face of restaurant eating. And all of a sudden, everyone’s serving terrines, tartlets or tuna tartare. Changing restaurant trends are fascinating to watch, because they’re borne from changes in the economy, health fads and even the weather. They’re also an emotional reflection of the people eating at restaurants. The many factors at play are what eventually lead to you digging into a plate of sautéed kale. From décor to dining, here are the latest global restaurant trends to look out for: Simplicity is king The rise of artisanal bread and cheese tells us something clear about the direction of restaurant dining – taste and quality matter. People no longer want a highfalutin

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Next time you’re set on making yourself a slice of avo toast and glance warily at the label, be careful not to choke on your chai latte. The price of avocados has reached a record high – along with the price of most fresh produce – and, needless to say, South Africans are annoyed. Previously affordable, plump fruit and vegetables now, in fact, cost the earth. And it’s only a matter of time before you notice the effects in the hospitality industry. According to Business Tech, the average price of a basket of groceries has increased 10% in the last year, and will continue to increase in the months to come. A lack of rainfall locally has increased the amount of food imported, which in turn ups the price of the food items themselves. There will be little respite from food price