SA Chef Issue 14 brings you an in-depth analysis of the most versatile liquid pairing there is – tea. We also explore sustainable chicken practices and find out why a dollop of cream creates a decadent dish.
Issue thirteen of SA Chef covers the delicate craft of charcuterie, the best practices: from farm to fork, as well as exploring the rise of microbreweries and craft beer, and their place in fine dining.
In Issue 11 of SA Chef, we explore sustainable seafood and how to track your meal from hook to cook.We also dig into the art of pairing wine and food, speak to experts who have gone meat free, and wonder at the latest ice cream flavours and technology.
In our tenth edition, we unpack the top options for culinary training in 2019, chat with the Kurland’s Executive Chef Antoinette Meyer, ogle over delectable desserts, and explore the taste of the Western Cape.
In our ninth edition, we chat with the King of Fine Dining Forti Mazzone, explore the delicacy of exotic meats, taste heavenly high teas, and unpack food allergies, sensitivities, preferences, and poisoning.
Issue fourteen of SA Chef covers the Tea and the most versatile liquid paring , the best practice in farming chicken and sustainable practices , We relive info chef 2019 with a dollop of cream in fine dining.
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