The Radisson Blu minimises waste by making marmalade!

The Radisson Blu minimises waste by making marmalade!

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It all started with a few leftover orange peels. Executive Chef Norman Heath at the Radisson Blu Hotel Waterfront knew he wanted to reduce food wastage, and because of his passion for stepping out of the ordinary, he decided to start with the leftover orange peel from the breakfast buffet.

By Taryn Wilson

With the peel, pits and pith, Chef Norman knew it would be best to make a delicious orange marmalade. With 20 kgs of oranges used each morning for fresh orange juice, there is plenty of ‘waste’ that can be reused every day.

Chef Norman implemented a system whereby the leftover orange bits are taken to the kitchen, chopped up and placed into a big pot. Through an intense process, the mixture soon becomes the perfect texture and is transferred to glass jars to cool and later be served as an accompaniment at the breakfast buffet.

Boasting a tangy and sweet taste with a citrus edge, you definitely need to try this marmalade! And with some expert tips from Chef Norman, you can make your own at home!

Chef Norman’s orange marmalade

5 cups navel orange rinds with most of the pith removed, cut into strips.
5 cups sugar.
5 cups of liquid (1/3 water 2/3 orange juice)


1. In a saucepan combine rind, water, juice and sugar. Bring to a boil.
2. The mixture needs to reach 110 degrees Celsius.
3. Remove from the heat and allow to cool for a bit.
4. Put mixture into sterilised jars.
5. The mixture should be a little warm so that the jars will seal properly.

For optimum results, Chef Norman recommends ‘always using a sugar thermometer to get the best consistency and make sure the jars are well sterilized for best shelf life.’

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