Bloem - July 2021
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Chef Suné shares her<br />
ADVERTORIAL<br />
ROOTED PASSION<br />
for cooking<br />
Photographer: ZITA OLINGER<br />
“After years in the industry, I<br />
have realised that there is no<br />
such thing as perfect food –<br />
only the idea thereof.”<br />
This is a belief of <strong>Bloem</strong>fontein’s social<br />
food guru, recipe book author and owner<br />
of The Upper Crust in <strong>Bloem</strong>fontein,<br />
Chef Suné Niemand. She has developed<br />
a “patchwork philosophy” of food, which<br />
also bears the imprint of many great food<br />
professionals who have crossed her path<br />
over the years.<br />
Suné has a deep routed passion for<br />
everything related to food – from<br />
preparation to presentation. She recently<br />
received the first Appreciation Award<br />
from the FS branch of the SA Chefs<br />
Association this year.<br />
She is greatly inspired by the latest range<br />
and fresh products available at Checkers,<br />
and emphasises the importance of using<br />
only quality ingredients in her dishes.<br />
“You know, chefs can do magic with<br />
food, but without truly fine ingredients it<br />
can be a disaster.”<br />
Suné shares her favourite Checkers<br />
product with Get It, which is the Forage<br />
and Feast aged 250 ml Balsamic vinegar.<br />
“This Acetao Balsamico is aged in<br />
wooden barrels, has a distinct dark<br />
colour and an intense sweet-acid taste<br />
combined with a subtle woody aroma.<br />
It absolutely complements almost every<br />
dish. TRY it!”