SA Chef Issue 42

As the SA Chefs Association approaches its 50th anniversary, we are excited to celebrate its journey and the wealth of benefits and learning opportunities it continues to offer. Our featured chefs include 2024 Culinary Olympics medalist Chef Pieter Malan, seafood virtuoso Chef Isca Stoltz from Galjoen Cape Town, and rising star student chef ‘Blue’. We also delve into the realm of culinary excellence and innovation, spanning from fine dining to food trucks. Get ready to be inspired by the best of South Africa’s culinary scene!

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SA Chef Issue 41

Get ready to taste the heart and soul of South Africa in SA Chef Magazine Issue 41! We’re diving deep into our roots, celebrating indigenous flavours and ingredients that make our cuisine unique. Join us in honouring local chefs who bring magic to the kitchen and explore the vibrant tapestry of South Africa’s culinary scene. It’s a journey through taste you won’t want to miss!

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SA Chef Issue 40

Indulge in the holiday spirit with SA Chef Magazine’s Festive Issue! Discover delightful recipes for a Vegan Christmas feast, sustainable fish dishes, and tips for hosting a memorable New Year’s bash. Treat your taste buds to amazing dessert creations that will sweeten your celebrations. Elevate your festive season with delicious joy!

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SA Chef Issue 39

Issue 39 is a flavourful journey through South African heritage and culinary innovation. Get updated on the latest industry news and trends, including the art of oil infusion, charcuterie, and zero-waste cooking. Explore recipes, like crafting homemade butter, and embrace the rich heritage woven throughout the magazine, celebrating the diverse flavours and traditions of South Africa. This issue is a delicious blend of the past, present, and future of South African cuisine.

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SA Chef Issue 38

SA Chef Magazine’s Issue 38 celebrates influential women shaping the culinary world, highlighting pioneering female trailblazers and their gastronomic innovations. With Women’s Month and Heritage Month in focus, this issue features a mouth-watering traditional South African sweet recipe, embodying local flavours and cherished traditions. This edition offers diverse culinary insights, including vertical gardening and embracing the veggie trend. Innovative techniques for ingredient cultivation, incorporating essential oils and nuts for both unique flavours and a healthier diet, are also explored. We also unveil SACA’s new board of directors, driving culinary excellence. Readers can also anticipate culinary trends and innovations at InfoChef...

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SA Chef Issue 37

Celebrating culinary excellence, embracing sustainability and keeping you updated on the latest news and trends of the industry. Get ready to immerse yourself in a treasure trove of culinary delights, as we bring you an exclusive chef profile, a delectable winter recipe, get a taste of Portugal, captivating stories from the heart of South Africa’s thriving food scene and so much more.

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SA Chef Issue 36

Get ready to tantalize your taste buds with our incredible selection of recipes, tips, and stories from SA’s culinary landscape. In this edition, we bring you the perfect Easter treat recipes, a guide for your next grocery trip that won’t blow the budget, exclusive interviews with professional chef and food alchemist, Pete Goffe-Wood, Chef Gift Sedibeng from Siga’s Culinary Restaurant, restaurant recycling tips and so much more!

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SA Chef Issue 35

Catch up on the latest edition of SA Chef Magazine as we bring you the latest industry news. In this edition, we bring you a guide to nutritious, budget-friendly lunchboxes for all for back-to-school, back-to-the-office lunch conundrums, understand the importance of mentorship and alumni recognition, find out if you’re the best dressed chef and so much more!

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SA Chef Issue 34

Catch up on the latest in the culinary industry with SA Chef’s Festive Season Edition. In this issue we cover sustainability, the fast-growing plant-based movement, food-waste management, The Sorghum Agenda, chat with La Colombe’s Chef James Gaag, loads of delicious festive recipes for you to try and so much more!

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SA Chef Issue 33

SA Chef Issue 33 is out and brings you the latest culinary trends from SA Chef news, mental health for culinary students, plant-based alternatives, a look into unique French cuisine, a round-up of 2022 foodservice, hospitality events and more. In this edition we speak to up and coming Pastry Chef Micaela Lewis, bring you the latest on coffee, cream, mycelium meat, celebrating World Egg Day, restaurant and foodservice trends and so much more. Oh and remember, the heart wants what it wants – and it’s always food!

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