Serving the tried and tested
Couple powered, Duo Pennotti, inspired by owners’ personal tastes
Bram and Tinny Hendriks, both have a lot of passion and love for food. The couple happens to be the driving forces behind one of the most exceptional catering and events companies in Botswana, Duo Pennotti. The couple treat each item that they delicately nit- pick for their wide variety of dishes with the respect that it deserves. They also follow cooking techniques and hygiene standards that they learnt during their professional education at the Hotel Management Schools in the Netherlands, Mafikeng and Cape Town.
On Tuesday this week, they were hired by MultiChoice Botswana for a Mimosa themed brunch. Held at the beautiful and immaculate The Conservatory BW, located at Phakalane, everything about the menu matched the mood of the place.
The menu was testament that the couple take time to create each and every dish that they serve their clients. On the menu, there was Smoked bacon Mini quiches, buffalo drumsticks with srirachas sauce, Eggs Benedict with Hollandaise sauce, beef in cognac roasted garlic sauce, beef seswaa bitter ballen, spicy potato wedges, tandoori chicken on a bed of vegetable couscous, grilled vegetable skewers, coleslaw, and avocado chicken salad. For those with a sweet tooth, guests were treated to some very delicious Chocolate brownies with salted caramel and vanilla Ice Cream.
A different taste on the palette of some, it went down well with the array of food that was served on the
day. Both the salt and the sweetness from the brownies and the ice cream were a tasty combination.
Speaking in an interview with Botswana Guardian, Bram Hendriks explains that generally, they only cook items that they like themselves and always stay clear of un- popular food items like oysters, potato gnocchi; as well as food items that are difficult to find like truffles, certain fishes or seafood.
“Over the years, we have discovered that our clients are still very conservative in their food choices,” he explains.
He also explains that the fact that they have their very own farm that can supply them with chickens, goats, sheep and pork and some vegetables, makes their job very easy. When it comes to sourcing other produce, they have built good relationships with local suppliers, and they always source the best and freshest ingredients that they can find at the best price in the market.
So what was the inspiration for the brunch menu, he explains that the brief stipulated that the client wanted a brunch, which is a mix between breakfast and lunch. And so they added a few breakfast items, like the traditional Eggs Benedict and some lunch items like beef steaks in a roasted garlic sauce.
“I have just been working for 6 months in a hotel kitchen in The Netherlands and I picked up a few new dishes from there as well.
For dessert, we went with the alltime favourite Chocolate brownies with Vanilla ice cream, but to give it a small twist, we made some salted caramel sauce to go with it,” he explains.
Meanwhile, those who are yet to taste their delicate and scrumptious food can look forward to seeing them at the upcoming FNB Wine Show. They also have two big weddings booked for the end of May, so you might just happen to be one of the lucky guests who will eat like royalty. They have also just returned from the Khawa Dune Challenge where his wife and the team were catering for the VIP and VVIP tents for 5 days.
He also states that the Lockdown and COVID- 19 were hard on them, as it was on a lot of catering and Hospitality companies in Gaborone. But now that it seems that business is really picking up, they have had a great month of April, May is also busy and bookings are already coming in for June and July.
“It is great to be busy again and do what we do best, cater to create a smile on our customer’s faces.”
He also shares that they are always closely monitoring international food trends online, through their network of friends and colleagues worldwide. His brother also happens to be an Executive Chef in The Netherlands and he always sends him his Company’s Newsletters and Trendwatchers.
“However, some trends in Europe might not work here,” he admits.
One of the huge trends right now is moving away from animal proteins to vegetable proteins.
“People in Europe eat less and less meat, more vegetables and more meat replacers.
I doubt we are ready for that in Botswana at the moment, but maybe in the future! For now, we are just focusing on taking traditional dishes and presenting them in a new innovative way,” he explains.