Sushi in all forms and flavours

Last week, Tindlovu launched its new sushi menu at an exclusive event for loyal supporters and industry partners.

There to welcome all and elaborate on the innovation behind the idea was the Tindlovu Group’s CEO, Jo-Anne White, along with the group’s executive chef, Johan van Schalkwyk.

For the traditional sushi lover, there are the standard nigiri, California rolls, fashion sandwiches, bean curd and more.

From there they introduced what is called fusion sushi, where you’ll find anything from tortilla chip crumbs, cream cheese and other exciting and inventive additions.

The third section has been dubbed the group’s signature dishes. Here, they brought in some unique South African elements like crocodile and springbok carpacchio and even pap and wors in sushi form. Naturally, in true South African style, biltong could not be left off the list.

And do not think they left out the dessert sushi. With ingredients like Rice Crispies, banana, Oreos, strawberry and Nutella, it is nothing if not an adventurous eater’s playground.

White said the roll-out of this menu will be very selective. It will be available here in Mbombela, in the Kruger National Park and at the group’s Camps Bay branch.

For her, the day was about more than just the sushi, though.

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She said the aim of the event was also to build relationships with people in and outside of the hospitality industry, and, above all, to show how grateful they are for the continued support they received from the community in the last year.

“We are going to be doing these types of events every three month where we invite members of the community and we just get to know each other. With the current rushed way of living, we never get the chance anymore to get to know each other on this level.

“We keep all protocols in mind, but it is time to at least strive towards normality again.”