Latest news with #Curate
Time Out
05-05-2025
- Entertainment
- Time Out
New at Ellerman House: Curate
Ellerman House has long been lauded as one of South Africa's most sought-after hotels, and for more than 30 years has drawn well-heeled travellers to its unique eyrie overlooking the Atlantic Ocean above Bantry Bay. Along the way, it's picked up plenty of awards, from being named No. 3 in the world in The Telegraph's World's Best 50 Hotels for 2024 to 'Best City Hotel in Africa' in the prestigious Travel + Leisure 'World's Best Awards' 2024. Of course, it also tops our list of the Best Hotels in Cape Town. And while the hotel has been largely off-limits unless you've booked a room for the night, there's now a delicious reason for locals, tourists (and those lucky resident guests, of course) to visit, as Ellerman House unveils a culinary upgrade with the launch of Curate, a brand-new restaurant set to make waves on the city's fine-dining landscape. Open for bookings from 16 May 2025, Curate brings together South African terroir, top-tier technique, and a one-of-a-kind setting in the hotel's striking Wine Gallery. At the helm of Curate is Ellerman House's Head Chef Kieran Whyte, who has created and curated a bold multi-course tasting menu that celebrates South African flavours, local produce and seasonal craftsmanship. Think Amagwinya & Caviar, a Cape Mushroom Melktert, or a Prieska White Chocolate Pap for dessert. Tasty! Each dish can be paired with wines from Ellerman House's 10 000-bottle cellar, each hand-selected by in-house wine stewards to reflect provenance and innovation. While Ellerman House is famous for its sea view, Curate is set in the striking Wine Gallery. It's a subterranean space designed by local sculptor Angus Taylor, who turned to stone, steel and light to celebrate both South Africa's three centuries of winemaking and its diverse terroir. Together with Taylor, the new interiors for Curate were brought to life by one of the owners, Nell Harris, and Natalie Haarhof of Just Design, blending natural textures and a refined aesthetic to create an immersive dining experience. 'Curate is a natural evolution of our commitment to innovation and excellence,' says Carol Kohne, CEO of Ellerman House. 'It's about crafting immersive, sensory journeys that reflect the soul of South Africa.' The launch of Curate also coincides with the rebranding of Ellerman's relaxed à la carte restaurant, now known as OneEighty, where in-house guests and visitors can enjoy seasonal plates and a knockout Atlantic view. Curate is set to open in May 2025, welcoming in-house guests and a few fortunate outside diners for dinner from Wednesday to Saturday. According to the hotel, prospective patrons can 'make reservations to be invited to Curate or OneEighty' via Dineplan. As you might have guessed, the Curate experience won't come cheap. The Tasting Menu is priced at R1800 per person, with wine pairings available at an additional R1800 or R2450 (for the Connoisseur Experience) per person.
The Star
01-05-2025
- The Star
Seafood freshens up Saturday dining in KL
SEAFOOD has long been a favourite of diners in Malaysia, and the options available at a buffet spread in one Kuala Lumpur hotel does not disappoint. Guests at Curate restaurant, Four Seasons Hotel Kuala Lumpur, can look forward to a Saturday night buffet featuring dishes prepared with fresh ingredients sourced from local waters. The eatery's emphasis is on sustainability and seasonality. Its seafood such as sea bass, kingfish, red snapper and grouper have been sourced from Malaysian fishermen. (Above) Walter showcasing the buffet offerings of lobster and oysters.(Left) Prawns and lobster, tandoori style. — Photos: LOW BOON TAT and CY LEE/The Star Executive sous chef Walter Joseph said this approach ensures fresher flavours and reduces the environmental impact of imports. 'We try to source as much local fish as we can because at Four Seasons, we aim to be sustainable,' he said. Across the spread, diners will find Malaysian seafood highlighted at different stations. At the Western counter, there is tomato salsa red snapper while steamed grouper and sea bass noodle dishes are available at the Asian counter. Kingfish is featured in Indian-style curries, offering hearty flavours. Native prawns and flower crabs are also included in the spread. Walter said certain premium foods such as oysters and Boston lobsters are imported to complete the seafood variety. 'While we try to prioritise local ingredients, we have to import seafood that we cannot find in Malaysia,' he added. Cold offerings include a selection of seafood on ice, smoked seafood platters, ceviche and sashimi. The more indulgent highlights comprise freshly shucked oysters, Alaskan snow crab legs and Boston lobster claws. The hot selections include wok-fried chilli mud crab, seafood briyani rice and char kuay teow with baby scallops. For Curate's international range, there are tandoori river prawns, papillote whole salmon and abalone carbonara, among others, to choose from. Of these, the tandoori river prawns, with its bold spices and smoky aroma, prove to be the 'must try' dish. The sesame-crusted tuna tataki offers a refreshing option, with lightly seared slices of tuna resulting in a mix of tender and crispy textures plus a hint of nuttiness. For those seeking something other than seafood, there are equally satisfying options such as roast lamb with rosemary jus, tandoori chicken and creamy mushroom risotto. Guests craving something heartier can choose from seafood paella, butter prawns, grilled squid and stir-fried slipper lobster with black pepper sauce served at the hot stations. Walter said the idea was to keep the buffet spread dynamic while balancing local flavours with international expectations. 'We are still learning what guests here love,' he said. 'Malaysians are adventurous but they still appreciate familiar flavours. So, we try to offer a bit of both.' Desserts feature both Western and local influences, with choices like kuih, ice kacang as well as baklava. Bounty of fish, prawns and mussels at Curate's seafood buffet served every Saturday night. There is also the playful coconut floating island – a delicate pairing of fluffy meringue and coconut cream, which is sweet and soothing to the palate after a seafood-rich meal. This is the second year that the seafood buffet is being offered. Walter said Curate had initially planned to launch the buffet later this year but positive customer feedback convinced them to bring it forward. The buffet is priced at RM288+ per adult and RM144+ per child. It is available from 6pm to 10pm every Saturday until June. CURATE, Level 6B, Four Seasons Hotel Kuala Lumpur, 145, Jalan Ampang. (Tel: 03-2382 8602) Email: Business hours: 6am to 10pm, daily. This is the writer's personal observation and is not an endorsement by StarMetro.
Yahoo
30-01-2025
- Business
- Yahoo
Curate's Art of Simplicity Challenge Winner Announced
ATLANTA, Jan. 30, 2025 (GLOBE NEWSWIRE) -- Curate, the leading foodservice manufacturer's rep group, is thrilled to announce the winner of their $5,000 Grand Prize for the 2024 'Art of Simplicity' Challenge. From coast to coast, culinary professionals submitted their simplicity tips throughout 2024. Each entry aimed to simplify foodservice operations by saving time and money or minimizing waste. The Winning Recipe for Success: Rina Moreno, a Culinary Chef and Instructor from Istanbul Turkey, now living and working in Atlanta, took home the top prize with her set of Turkish Kebob platter recipe tips. Chef Rina's winning video demonstrates how to whip up an artful platter that's both delicious and time- and ingredient-saving. "Simplicity starts with organization," Chef Rina of Vino Venue restaurant and cooking school shared upon receiving the Grand Prize, "and great communications within your kitchen team. Quality ingredients allow the main flavors to come through and keep the ingredient list lean." The contest's judge, Amalia Moreno-Damgaard, a renowned chef, award-winning author, entrepreneur and food industry expert, praised Chef Rina's entry for its ability to "balance presentation, flavors, and smart strategies to manage both time and leftover ingredients." Judge Moreno-Damgaard emphasizes the importance of respecting the time it takes to create exceptional food. "Judging the Simplicity Tips," she shared, "reminded me of what I learned from my grandmother: always stay curious and keep learning. Our culinary community is creative and thoughtful, and it has been great to see how the chefs' submissions help streamline their art without sacrificing quality.' Scott Lund, Vice President of Curate, added, "We're passionate about making our customers' lives easier. This challenge celebrates the professionals who work efficiently in commercial kitchens. After all, simplicity truly is the key to success in today's demanding foodservice industry." Curate: Your Partner in Foodservice Efficiency: Curate stands as the premier food service manufacturer's rep group. From commercial kitchens to well-equipped restaurants, bars, and everything in between, Curate provides the tools and solutions to simplify your foodservice operation. Visit to see Chef Rina's winning video and learn more about how Curate can bring expertise and efficiency to your kitchen or bar.A winning moment! Jevanna Augustine from Curate hands over a $5,000 check to Rina Moreno Dull, the grand prize winner of the "Art of Simplicity" Challenge. The contest celebrates creativity and efficiency within today's demanding foodservice industry. About Curate Curate is the premier foodservice industry manufacturers' rep group, specializing in commercial kitchens, restaurant and bar equipment, and tabletop supplies. By curating niche brands, powerhouse solutions, and strategic national networks, we work at three different levels: we provide high-end manufacturers with a team of sales and marketing professionals, commercial equipment dealers with industry knowledge and sales expertise, and end-users with consultative industry expertise. For more information on Curate, please visit PRESS CONTACT:Jevanna 339-8271 A photo accompanying this announcement is available at This press release was published by a CLEAR® Verified in to access your portfolio
