• Culinary Industry and #COVID-19

    Your regular update on how the novel coronavirus (COVID-19) is affecting chefs, restaurants and the wider food industry in South Africa and beyond.

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  • SA CHEF ISSUE 22 BRINGS YOU FESTIVE FLAIR!

    In SA Chef Issue 22, we celebrate the season with some festive flair, and we speak to experts on the ever-growing trend of plant-based diets and what it means for South African eating establishments. We also bid farewell to Vijay Loosen, find out more about Gregory Henderson’s Wild Food Revolution, and we explore sustainable fishing practices.

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  • READ SA Chef Issue 21

    In SA Chef Issue 21 we look at the recipe trends to come out of the COVID-19 pandemic, why Finland’s no-nonsense way of cooking is catching on, and we explore the humble pot of honey in all its tasty versatility.

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Chefs Breaking the Weed Stigma with Cannabis Cuisine

A race to make the best cannabis cuisine. With the legalization of marijuana


Culinary Institutions

We bring you a roundup of some of the best culinary schools in South Africa.


A Spirited Start at The Old Mutual Trophy Spirits Show

With judging completed at the inaugural Old Mutual Trophy Spirits Show (OMTSS),


Sun International Heeds the Call to Rise Against Hunger

Sun International joins hands with Rise Against Hunger to alleviate the plight


Experiment With Winter Veg for Satisfying Salads on Cold Days

The Table Bay’s Executive Chef Keshan Rambarun has overhauled Camissa


The TOPS at SPAR Wine Show is Back in Cape Town Next Week

Just a week is what separates you from your next exceptional wine experience.


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