Hastings on Food

2015-07-23 06:00

IN a recent workshop I attended I was perturbed to come to the realisation that everything I have learnt in my career spanning back to 1972, in today’s world, is absolutely meaningless.

In a digital world of fast-paced modernisation, the future successes of today’s youth will be, for the most part, new inventions and stratagems far beyond our present-day comprehension.

Unless we embark on reinventing one’s self and/or brand or product the future looks undeniably desolate. When I visited New York for the first time part of the experience was being able to hail a yellow cab. In London it was the black cabs, today they are seriously at risk of becoming obsolete due to companies like Uber which took advantage of those who did not choose to reinvent themselves, thought they were untouchable and did not stay abreast of existing and impending trends.

In recent years we have been forced to reinvent the way we conduct business. The economy has certainly not been friendly and with no real sign of immediate recovery, we have had to work on innovative ways to enhance our products and generate sales, which will hopefully result in the same prosperity enjoyed a few years ago.

If you take a closer look you will realise­ that reinvention is all around us, with some personages completely altering their brand, yet using the same premises and clients, centered purely on comprehensive market research conducive to the present day as well as forthcoming vogues.

Most of us have difficulty with progressing onward, principally because we don’t actually know what we want, we consume so much time absorbed in the past and present, that we are inclined to devote scarcely any time on the future.

So before you embark on reinvention take the following into account - are you absolutely certain you want it, is it realistic and do you have it in you to do it because both will form part of your motivations and successes, do your goals match your values, how does it conflict with other priorities in your life and are you willing to make the necessary sacrifices. Will you be able to pursue it for the duration and be able to absorb the risks? Will it be within your control to achieve it? Finally a word of caution, think twice if you require winning the lotto, jeopardising your health or moving location to achieve your objectives.

Know when to make a change

Once you have decided it is the time for change certify it is for the right reasons and be practical and ensure it involves minimal sustainable risk.

Decide what you want

Once you have sifted through your current situation and have become focused on one idea that’s best for you, quickly find clarity on your goals and values and decide which need caution, which ones are good and which ones have the potential to be brilliant.

Follow the plan

You need to have a sound organisational plan. Know the risks and costs involved , know what the shortfalls are and have strategies to combat them, act as if you are starting from scratch and although a lot is based on one’s intuition still surround yourself with people who are qualified enough to endorse your ideas.

Make the switch

While you are busy with your plan it is highly likely you will still be phasing out the old while bringing in the new, this can take a considerable amount of time and can be quite overwhelming. However, the switch is necessary and you must focus on your end goal with a detailed exit strategy that is transparent enough to enable others to buy into as well as comprehend the all-round benefits.

Mentor and manage

Regardless that you are committed to your plan, you can start to deviate so unless you are lucky to succeed without mistakes, it pays to use someone from the outside to help you manage things. This way you will remain focused and not veer off track. Remember it will be harder than it looks and you must expect setbacks of some sorts however, if you continue to set yourself up for success you will soon be celebrating them.

Part of reinventing one’s self is when you wake each day, close your eyes for a moment and visualise yourself walking into the rising sun, into the future, your future, shrug off the resistances that keep holding you back, be gone with self-criticism, point the compass, to what you can do at that moment to maintain the momentum, and choose the first step out of courage and not out of fear.


In the kitchen I am continuously reinventing my approach, composition and taste of every-day dishes. Most of us will recall being raised on salads filled with minimal ingredients and smothered in mayonnaise.

To reinvent lasagna use my recipes from last week, but instead of pasta sheets use chapatti’s or pita bread

Tuna barley and chickpea salad with lemon dressing


•grated zest of 2 lemons

•5 tablespoons of lemon juice

•Rio Largo olive oil

•Koisan sea salt

•Rainbow pepper

•1 cup precooked barley ( using ratio 1 cup barley to 3 cups stock )

•1 tin chickpeas

•300 grams of fresh boneless tuna cubed, seared or tinned tuna flakes

•1 red onion thinly sliced

•chopped parsley

•shredded kos lettuce leaves


•Whisk the olive oil, lemon juice and lemon zest together, season to taste

•Combine the salad ingriedents in a bowl

•Add the dressing and work through

•Chill for two hours before serving

Cabbage, cranberry and pecan nut salad

•1 red onion finely diced

•1 splash red wine vinegar

•½ red cabbage, decored and shredded

•½ green cabbage, decored and shredded

•sliced red chili

•3 green apples, cored and sliced

•Koisan sea salt

•150 grams cranberries

•150 grams toasted pecan nuts


•Toss all ingredients together and set aside

•Make the dressing and coat the salad

•Toss again and serve


•3 tablespoons red wine vinegar

•2 tablespoons maple syrup

•3 tablespoons olive oil

•1 teaspoon Dijon mustard

•1 teaspoon whole grain mustard

•Koisan sea salt

•Rainbow pepper


•Whisk ingredients together

Potato salad


•1 kg baby potatoes boiled with skin on cooled and cut into halves

•200 grams frozen sweet corn (thawed )

•300 grams cherry tomatoes halved

•2 red onions thinly sliced

•garlic chives snipped

•bunch of green basil leaves washed and shredded

•bunch of purple basil leaves washed and shredded

•stuffed green olives to taste

•Koisan sea salt

•Rainbow pepper

•Rio Largo olive oil

•fresh lemon juice

•coconut milk or cream, optional


•Mix the potatoes with the rest of the ingredients

•Season to taste with or without the coconut milk or cream


In a digital world of fast-paced modernisation, the future successes of today’s youth will be, for the most part, new inventions and stratagems far beyond our present-day comprehension


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