The Twelve Apostles Hotel and Spas Executive Chef, Roberto De Carvalho, and Siyolo Vokwana, Chef de Partie, recently travelled to Singapore to showcase their extraordinary culinary skills during South Africa week.

Personally invited by South African High Commissioner, Her Excellency Zanele Makina, the two chefs were asked to cook for 400 people in the Ritz-Carlton in Millenia, Singapore as part of a Freedom Day reception dinner. 

With the menu including such exotic South African ingredients as ostrich, Karoo lamb, impala fillets, springbok loin, Rooibos tea, fynbos honey, snoek and watermelon preserve, special shipping arrangements had to be made by the Singapore High Commission to ensure the hassle-free clearance of the ingredients at customs.

According to Makina, the two chefs contributed to the diplomatic work she does for the country and made her proud to be a representative of South Africa abroad.