• 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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