Trend Watch: Ramen
Chefs are jazzing up ramen with broths in a variety of different flavours, fresh ingredients, authentically created noodles and interesting flavour profiles
Conversations with chefs: Edmore Ruzoza
The historic Nederburg Winery’s Red Table restaurant in Paarl is headed up by Chef Edmore Ruzoza. We sat down with the chef to find out more about him.
Take it with a pinch of gourmet salts
Black lava salt, pink salt, red salt, smoked salt, desert salt. With gourmet salts as the seasoning du jour, salt has become the star of the plate.
For the love of cheese: Celebrating South African cheese
Over the years the South African cheese market has grown considerably and South African cheesemakers are creating some some truly special cheeses.
Producing the goods: Pickling, Smoking and Fermenting
Chefs across the world seem to be going back to their roots, controlling all elements of their dishes by creating
Trend Watch: We love labneh
Labneh is a type of cream cheese originating from the Middle East made from strained yoghurt. This makes it lower in calories than traditional cream cheese.
Sanbona’s Keeper: Chatting with GM Paul Vorster
Keeping an eye over 58 000 hectares of wilderness, four lodges and 160 staff is no small feat. We chatted with Sanbona Wildlife Reserve’s GM Paul Vorster
University of Pretoria launches revamped food labs
University of Pretoria’s Consumer Science’s food labs have had a complete refurbishment and now boast better equipment and capacity for more students.
Dear Stephen: My colleague won’t leave me alone. What do I do?
The hospitality industry can be a tricky space to negotiate but Stephen Hickmore is here to help & answers a question on how to deal with unwanted attention.
SA Olive Awards announces its Champions
Despite a tricky harvest that led to a smaller olive haul, this year’s SA olive oils still managed to impress the judges with some outstanding contenders.
