foodieslatest news & developments
Wine festivals are changing the way South Africans experience wine, making it less intimidating and more accessible to a younger, more diverse audience.
WINE FESTIVAL

From snobbery to socialising: SA’s shifted wine scene

Moving past rigid tasting rituals, local wine culture is embracing a simpler truth: the best wine is simply the one you enjoy drinking.

  • Lutho Pasiya
3 min read
Hot honey is having a moment as the latest expression of the sweet and spicy “swicy” food trend.
FOOD TRENDS

Say hello to ‘swicy’: SA’s newest flavour craze

Step inside the 'swicy' trend redefining everything from pizza glazes to braai sides.

  • Lutho Pasiya
3 min read
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
Fibre is moving from the sidelines of nutrition conversations to a bigger role on our plates as consumers become more focused on gut health, blood sugar control and overall well-being.
FOODIES

Protein is out, fibre is in: Inside the ultimate gut-health shift

Driven by the gut-health boom, a new wave of eaters is intentionally boosting plant intake to balance blood sugar, improve heart health, and stay fuller longer.

  • Lutho Pasiya
3 min read
The braai is a social tradition built around fire, food and bringing people together, but younger South Africans are broadening what that experience looks like.
BRAAI

Old flame, new menu: Why Heritage Day braais don’t look the same

Same fire, new rules. Discover how local braaimasters are blending tradition with modern curiosity to elevate the SA braai.

  • Lutho Pasiya
5 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
While smash burgers won fans with their crisp edges and quick cooking time, a thicker patty continues to appeal to those looking for a fuller bite and richer flavour.
FOODIES

Smash vs thick: South Africa’s great burger debate

The smash burger craze dominated menus, but thick patties are staging a big comeback. Local chefs reveal why diners want substantial burgers again.

  • Lutho Pasiya
3 min read
Hōjicha, a Japanese green tea roasted to bring out nutty, caramel like and smoky notes, is gaining attention as a lower caffeine alternative.
MATCHA
Video

Bye matcha, hello hōjicha: The roasted tea trend to watch

As matcha fatigue sets in, South African cafés are embracing hojicha, a roasted Japanese tea offering a lower caffeine alternative with a nutty, caramel like flavour.

  • Lutho Pasiya
3 min read
For something sweeter, candied apples pay tribute to the colour, energy and spectacle of the Cape Town Carnival.
RECIPES

Spicing up heritage: Wayne Blake’s wildest koe’sister twists

Evolving through 17th-century Cape Malay kitchens, the koe’sister is a treasured South African classic built on warm, aromatic spices like cinnamon, ginger, cardamom and aniseed.

  • Lutho Pasiya
4 min read
The seven colours meal has long been more than a Sunday lunch.
FOODIES

Seven Colours goes gourmet: SA’s classic Sunday meal redefined

Once a Sunday home tradition, "seven colours" is now hitting restaurant menus as chefs elevate South Africa's ultimate comfort food into a high-end experience.

  • Lutho Pasiya
4 min read
Specialty beans, single origin coffees and carefully crafted brewing methods are turning an everyday cup into a considered experience.
COFFEE LOVERS

Beyond the instant cup: Why quality coffee survived SA’s tight budgets

From instant coffee to speciality roasts: how coffee became a ritual

  • Lutho Pasiya
4 min read
More people are embracing naturally fermented bread as they look for simple ingredients, better gut health and a slower, more rewarding way of cooking.
FOODIES
Video

Slower food in a fast world: How a lockdown trend became a daily habit

Years after the pandemic baking boom, South Africans are keeping sourdough starters alive for better gut health, real ingredients, and a break from busy screens.

  • Lutho Pasiya
4 min read
South Africans are rethinking one of wine's oldest rules as chilled red wines become an increasingly popular way to enjoy their favourite reds.
WINE PAIRING

As the weather warms: Why your next red wine belongs in the fridge

Local winemakers and sommeliers explain why taking the edge off room temperature is changing the way South Africans drink and pair red wine.

  • Lutho Pasiya
4 min read
From generous platters to relaxed conversations around the coals, a South African braai is as much about bringing people together as it is about the food.
SHISANYAMA

More than meat on the grill: How eThekwini’s biggest braai is building township empires

Experience the flavours of Durban at the eThekwini Shisanyama Festival, where local entrepreneurs unite to celebrate culture, create opportunities, and serve up delicious braai.

  • Lutho Pasiya
3 min read
Max's Lifestyle Village is proof that a local dream can become an international attraction.
FOODIES

Come for the shisanyama, stay for the Ubuntu: Inside the rise of township food tourism

Explore the vibrant world of South Africa's township restaurants, where food, music and community come together to create unforgettable dining experiences that celebrate local…

  • Lutho Pasiya
3 min read