South Africa’s cannabis cuisine has officially grown up. What started as an era of infused pizzas, burgers, and novel coffees has evolved into an ambitious fine-dining movement where flavour, technique, and guest comfort take centre stage.
Through the lens of terpene science and disciplined dosing, local food culture is proving that cooking with cannabis isn't about losing control; it's about creating an unforgettable culinary experience.
I was introduced to cannabis cooking in 2019 through chefs such as Andrea Drummer and Chris Sayegh, and entrepreneur Jamie Evans, whose work showed me that cannabis could be treated as more than an ingredient added to brownies or baked goods.
In South Africa, the culinary conversation has changed after the Constitutional Court ruled in September 2018 that the private use, possession and cultivation of cannabis by adults was constitutional.
What followed was a growing curiosity among chefs, food creators and consumers about what else the plant could bring to the table.
Today, cannabis is appearing in a more considered way across food culture.
Beyond the edible
Cannabis is increasingly being explored as an ingredient rather than simply a source of intoxication. Chefs are exploring its aromatic qualities and how they can work alongside other ingredients.
Drummer, a pioneering cannabis chef, said the approach has changed significantly.
"What's changed is that we've started treating cannabis the way any serious chef treats an ingredient; with respect for terroir, for terpenes and flavour profiles and for technique."
For Drummer, the shift is also about the experience created around the meal.
"We're not only building a menu, but we're also consciously curating an experience through every course. We are proving that cannabis belongs in the culinary canon alongside wine, chocolate, coffee, scotch or the finest of cheese."
That requires more than simply adding cannabis oil or butter to a familiar dish. Drummer said flavour, dosage and presentation all need to work together.
"I lean heavily on terpene pairing, honouring cannabis as I would any other ingredient used in a recipe. A strain's terpene profile tells me how it wants to lend to a dish and where it fits in concert with the entire meal. The goal is harmony."
She also stressed the importance of giving diners control, keeping doses modest and keeping guests informed about what each course contains.
"No one should feel that they've lost control."
A growing food market
The shift can also be seen at events such as The Cannabis Expo, which features a Cannabis Food Market where visitors can encounter both infused and non-infused food.
The market has featured dishes ranging from hemp pizzas and nachos to tacos and vegan burgers, alongside sweets and drinks. The broader offering reflects the growing number of ways cannabis and hemp are being explored within food culture.
Silas Howarth, Cannabis Expo director, said the wider industry is expanding beyond consumption.
"The cannabis industry is one of the most exciting industries, if not the most exciting industry to be in," he said.
Howarth also pointed to the potential of hemp across different sectors, including construction and manufacturing.
From casual to curated
Mzansi’s cannabis food scene has moved through several stages. Early offerings focused largely on accessible comfort food, with CBD-infused pizzas and cannabis themed burgers, milkshakes and sushi appearing in restaurants and cafes.
The emerging fine dining scene is taking a different approach. Private chefs, supper clubs and curated events are creating menus where cannabis is considered alongside the food rather than simply added to it.
For Drummer, that distinction is important.
"This is what differentiates a casual infused meal from an infused fine dining experience: technique, terpene science and dosing discipline, all working toward one unforgettable evening."
lutho.pasiya@nationalmg.co.za