Category: Chef
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Hamilton Russell represents SA at Constance Hotels & Resorts 8th Edition of “La Paulée”
Constance Hotels & Resorts invites wine enthusiasts and epicureans to raise a glass to the 8th edition of…
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Future Menus 2025: Unilever Reveals the Global Flavours Set to Shape the Year
This month, Unilever Food Solutions (UFS) launched its Future Menus 2025 report. In its third year, this report…
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Turning Wild Weeds into Edible Meals: Rewilding Expert, Nikki Brighton, in Scottburgh for Walk-and-Talk Fundraiser
Most people spend their time in the garden on a quest to desperately remove the never-ending supply of…
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Luke Dale Roberts Group Relaunches Prix Fixe Menus
This winter, diners across Cape Town and Johannesburg can once again enjoy curated multi-course menus at some of…
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What’s Really in the Bottle? Why Bottled Water Choices Matter in South African Restaurants
In many restaurants, the question “still or sparkling?” is asked without much thought. However, as water quality concerns…
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The Heat Is On as Durban Prepares for 2025 Chilli Festival
A recent chilli-eating feat in Cape Town—where a competitor consumed nearly 50 Carolina Reapers—has set the tone for…
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Regional and International Food & Beverage Stakeholders to Meet at Africa Food Show
The Africa Food Show will take place from 10–12 June 2025 at the Cape Town International Convention Centre…
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Context Matters: What Really Rules When Judging Wine
‘It’s like watching a foreign film without subtitles,’ quipped a participant at Vinimark’s recent ‘How to Taste and…
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Michelin-Star London-Based Chef to Cook at Salsify
Hot on the heels of Salsify and chef Ryan Cole’s Restaurant of the Year achievement at the annual…
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Hospitality Sector Encouraged to Boost Glass Recycling Efforts in April
For the month of April, The Glass Recycling Company (TGRC) is encouraging restaurants, bars, and hotels to strengthen…