Chocolate Factory Fantasy World at Southern Sun Cape Sun


The vibrant chocolate and sweets infused magical world of the musical film, Willy Wonka & the Chocolate Factory, came alive in Southern Sun Cape Sun’s kitchen on 16 March when Executive Chef and former chocolatier Alfred Henry hosted a brunch of five courses of chocolate decadence to a select group of media, bloggers and influencers.  The aim of the chocoholic’s dream come true was to celebrate the upcoming chocolate-centred Easter weekend and to showcase the skills of Chef Alfred, a former pastry chef and chocolatier, and other chefs from Tsogo Sun properties in Cape Town.


Chocolate Factory Fantasy World at Southern Sun
Willy Wonka Chefs


In the movie, which is based on the Roald Dahl classic, Charlie & the Chocolate Factory, the chocolate factory owner, Willy Wonka, announces that he has hidden five ‘golden tickets’ in chocolate Wonka bars and that the finders of these tickets will be given a factory tour and a lifetime supply of chocolate. The fantastical chocolate factory magic begins when the winners enter the doors.













Within the ‘Chocolate Factory’ in the suitably bedecked expansive Southern Sun Cape Sun kitchen was a Chef’s Table for the lucky ‘golden ticket’ holder guests, where the exquisite dishes were presented, perfectly paired with a selection of beverages.



The menu started with chocolate Mayan yoghurt, cinnabun melba toast, chocolate & hazelnut crumble, and fresh raspberries, presented by Chef Alfred.


It was followed by toasted dark chocolate scone eggs benedict with white chocolate and orange Hollandaise, presented by Executive Chef of Southern Sun The Cullinan Henrico Grobbelaar.



Chocolate seed loaf, orange and dill cured salmon, cream cheese and pickled radishes were presented by Juan Neethling of Southern Sun The Waterfront.


Chocolate Factory Fantasy World at Southern Sun
Chocolate Salmon Dish


After that came slow cooked beef cheek, bitter chocolate, orange and pear, presented by Jessica Sutcliffe of SunSquare Cape Town Gardens.


Rounding up the decadent brunch was yoghurt and cinnamon panna cotta egg, also presented by Chef Alfred.  This was my favourite dish of the day!



Keeping the excitement levels high, Chef Alfred also presented a lesson in tempering chocolate for chocaholics to create the dishes in their own homes for Easter.



Born and raised in Cape Town, Alfred Henry followed his passion for all things culinary after school and completed a cordon bleu diploma with distinction. He then travelled to Britain to study further and perfect his craft. On his return to South Africa he began his career as an assistant pastry chef at the Mount Nelson Hotel, and then as executive sous chef at the Twelve Apostles Hotel. He has worked in some of the best kitchens in South Africa, including as head chocolatier for Lindt & Sprüngli in 2008.



His culinary career has also embraced the educational sector of the industry and he worked with a national culinary school as corporate executive chef for several years, before returning to mainstream hotel kitchens – and the Southern Sun Cape Sun Hotel. Says Henry, “Growing up in a family that was involved in food was my inspiration. I have a passion to turn raw ingredients into a gastronomic sensation. I avoid complicating my food too much, but try to get the best from the raw produce, maximising the natural flavours to their best potential. I enjoy mixing classic preparation with a modern flair and flavour. I also believe people eat with their eyes before they taste – food must always be well presented and then have an amazing flavour to follow through.”



“Our chefs are a source of pride and joy to Tsogo Sun,” says Priya Naidoo, Tsogo Sun’s GM – Group Communication “They’re always up to the challenge to present creative and delicious meal experiences for special events such as our Chocolate Factory fantasy brunch, as well as for every guest who eats at any of our restaurants.”


This was an incredible experience and hopefully, it inspires your Easter experience with you loved ones.  Happy Easter!!!



About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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