chefslatest news & developments
Cannabis has come a long way from being associated mainly with homemade brownies and casual edibles.
CANNABIS

How cannabis earned a seat at the fine dining table

Forget space brownies and infused pizzas. South Africa’s top chefs are now pairing cannabis terpenes like fine wine for high-end gourmet dining.

  • Lutho Pasiya
3 min read
Chef Andile Somdaka and Chef Mahlomola Thamae bring decades of culinary experience as they take on new leadership roles focused on strengthening the profession and supporting the next generation of chefs.
CHEFS

Culinary heavyweights take top roles at SA Chefs Association

Inside the dual executive appointments set to transform culinary education, heritage preservation, and chef mentorship through 2027.

  • Lutho Pasiya
3 min read
Durban curry is one of South Africa’s most distinctive culinary signatures, shaped by the city’s Indian community and its generations of spice traditions.
HERITAGE MONTH

SA heritage food: Why local cuisine belongs on global tables

Far beyond September gimmicks, South Africa’s culinary traditions, from potjie curries to atchars, belong on everyday tables and global stages alike.

  • Lutho Pasiya
4 min read
Once associated with simple home cooked meals, cabbage is now being grilled, charred, fermented, braised and wrapped around rich fillings before landing on restaurant menus.
CHEFS

Move over cauliflower: Why fine dining chefs are obsessing over cabbage

Driven by high living costs and a revival of local heritage ingredients, South African chefs are turning humble cabbage into fine-dining hero dishes.

  • Lutho Pasiya
5 min read
Chef Nokx Majozi recently celebrated the launch of her debut book, "The South African Cookbook", with a homecoming culinary experience, showcasing KwaZulu Natal's indigenous ingredients through a refined six course dining experience.
COOKBOOK

How Chef Nokx Majozi is putting traditional South African staples into fine dining

After 23 years in London, acclaimed chef Nokx Majozi returns home with a new cookbook celebrating the indigenous ingredients and childhood memories that shaped her.

  • Lutho Pasiya
5 min read