CANNABIS CUISINE

The cannabis plant has so much potential in the local food industry. Katie Reynolds-Da Silva explores.

Continue reading in Issue 12 of SA Chef
ILLOVE SYRUPS HIT THE SWEET SPOT FOR KASI CATERERS

Kasi cuisine is more popular than ever before, and Illovo is at the forefront of this trend.

Continue reading in Issue 12 of SA Chef
SUMPTIOUS CHEESES TO TICKLE YOUR FANCY

We take a journey through a cheesery, dig into some dairy-free wonders, and find out why cheese is more than just a sandwich filler or snack food. Kim Crowie reports.

Continue reading in Issue 12 of SA Chef
WHAT DO QUINOA, GRUBBS AND SALMON HAVE IN COMMON?

Kim Crowie dives headlong into the wonderful world of new age proteins to find out what’s hip, happening and simply has to be incorporated into your next dish.

Continue reading in Issue 12 of SA Chef

Advertise

House of Angostura Launches the 10th Edition of its Global Cocktail Challenge

The Angostura Global Cocktail Challenge 2020 has officially been launched and

Chefs Set to Stop Food Waste

Chefs and the food industry at large are behind some of the best ways to fight

Capsicum & The Private Hotel School Open Days

The Capsicum Culinary Studio and The Private Hotel School will be hosting food

ChefDirect, Your New Best Friend

ChefDirect is a game-changing native app that is designed to make your life

The 18th SA Cheese Festival an Ever-Innovative Success

The 18th South African Cheese Festival from 26 to 28 April 2019 was a huge

Get Warm & Fuzzy with Gabriëlskloof Restaurant’s All-New Menu

Local produce inspires super blackboard line-up for the cosy winter season.

CANNABIS CUISINE

The cannabis plant has so much potential in the local food industry. Katie Reynolds-Da Silva explores.

ILLOVE SYRUPS HIT THE SWEET SPOT FOR KASI CATERERS

Kasi cuisine is more popular than ever before, and Illovo is at the forefront of this trend.

SUMPTIOUS CHEESES TO TICKLE YOUR FANCY

We take a journey through a cheesery, dig into some dairy-free wonders, and find out why cheese is more than just a sandwich filler or snack food. Kim Crowie reports.

WHAT DO QUINOA, GRUBBS AND SALMON HAVE IN COMMON?

Kim Crowie dives headlong into the wonderful world of new age proteins to find out what’s hip, happening and simply has to be incorporated into your next dish.

Subscribe

Advertise

House of Angostura Launches the 10th Edition of its Global Cocktail Challenge

Chefs Set to Stop Food Waste

Capsicum & The Private Hotel School Open Days

ChefDirect, Your New Best Friend

The 18th SA Cheese Festival an Ever-Innovative Success

Get Warm & Fuzzy with Gabriëlskloof Restaurant’s All-New Menu

Directory

Company Profiles

News

Advertise

Editions

Events

Opportunities

SA Chef Issue 12 – 2019

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CANNABIS CUISINE

The cannabis plant has so much potential in the local food industry. Katie Reynolds-Da Silva explores.

ILLOVE SYRUPS HIT THE SWEET SPOT FOR KASI CATERERS

Kasi cuisine is more popular than ever before, and Illovo is at the forefront of this trend.

SUMPTIOUS CHEESES TO TICKLE YOUR FANCY

We take a journey through a cheesery, dig into some dairy-free wonders, and find out why cheese is more than just a sandwich filler or snack food. Kim Crowie reports.

WHAT DO QUINOA, GRUBBS AND SALMON HAVE IN COMMON?

Kim Crowie dives headlong into the wonderful world of new age proteins to find out what’s hip, happening and simply has to be incorporated into your next dish.

Subscribe

Advertise

House of Angostura Launches the 10th Edition of its Global Cocktail Challenge

Chefs Set to Stop Food Waste

Capsicum & The Private Hotel School Open Days

ChefDirect, Your New Best Friend

The 18th SA Cheese Festival an Ever-Innovative Success

Get Warm & Fuzzy with Gabriëlskloof Restaurant’s All-New Menu

Directory

Company Profiles

News

Advertise

Editions

Events

Opportunities

SA Chef Issue 12 – 2019

Login to your account

Create an account