SA Chef Issue 10

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.

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SA Chef Issue 11

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.

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SA Chef Issue 9

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.

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SA Chef Issue 8

In our eighth edition, we explore the world of private chefs, ten glorious days spent by SA Chef’s Editor in Chief at Le Calabash in France, and Afro-centric cuisine by Coco Reinarhz.

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SA Chef Issue 7

In our seventh edition, we explore the craft of charcuterie, the culinary wonder that is Jocelyn Myers-Adams, and Sandton as a varied and delicious food-hub.

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SA Chef Issue 6

In our sixth edition, we explore molecular gastronomy, artisan cheese and packaging solutions that are good for the planet.

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SA Chef Issue 5

In our fifth edition, we discover the leading culinary schools in South Africa, the best knifes money can buy and delve deeper into the ever-popular craft of artisanal alcohols.

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SA Chef Issue 4

In our fourth edition, we celebrate the outgoing president Stephen Billingham, and we dig into the delicious, meaty world of South African beef.

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SA Chef Issue 3

In our third edition, we explore dairy by design, from innovative to classic creations, and we dig into sustainable seafood products, trends and more.

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SA Chef Issue 2

In our second edition, we speak to the godfather of modern cooking, Marco Pierre White; and we find out what the Young Chefs Club of SACA is up to.

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