Newsroom
We love it that the food industry is so dynamic. New techniques, ingredients, exiting chefs or suppliers and the latest events at the Academy are all part of the news that we share with you.
Foie gras: sublime gastronomic pleasure or animal cruelty?
Author: Adele Stiehler Archbishop Desmond Tutu won’t eat it. Neither will author JM Coetzee who calls it a repellent practice. Chris Chameleon will leave the table if it is served. As of 1 July 2012 no restaurant in the state … Continue reading
Getting to the heart of Italian cuisine
Author: Adele Stiehler When studying Italian cuisine one very quickly realizes that it is not an isolated subject. Italian food is inseparable from its terroir, its history, cities, art, music and culture. You have to embrace the Italian lifestyle … Continue reading
Abalone: A taste delicacy
Ian Wiggins – Prue Leith Chefs Academy This edible sea snail is one of the most internationally prized culinary products indigenous to our country but due to poor resource management and poaching they are more readily available in China … Continue reading
Successful endings and exiting record new beginnings at Prue Leith
From graduation to orientation – December and January is always filled with highlights and emotions at Prue Leith Chefs Academy as we graduate one class and start the culinary love affair all over with another. 2012 most certainly ended on … Continue reading
Traditional balsamic vinegar – the natural 12 year reduction
From the French Laundry in California to a lunch spot in Pofadder you are likely to find a bottle of balsamic vinegar somewhere in the kitchen drizzled onto salads or turned into a dramatic reduction. But the product that chefs … Continue reading
Edible Art
It is always a colourful affair at Prue Leith Chefs Academy when the sugar craft course ends with their grand display of hard work. This semester the bar was raised by quite a few notches with some very impressive detail … Continue reading
Culatello, – Italy’s best kept secret
“It isn’t just meat, its myth” is Massimo Bottura, Italian three star Michelin chef’s description of his country’s best kept secret. Culatello is not a name often heard outside Italy but it seems to be one of those rare topics … Continue reading
Sustainable Fish
Bottomless Resource Reached? By Chef Andre Botha The ocean has always been viewed as a bottomless resource; but the reality is that marine resources are finite. Our oceans supply food or income for 2.6 billion people worldwide. It is estimated … Continue reading
Sustainable caviar dreams
Author: Adele Stiehler Caviar is one of the oldest surviving processed foods in the world. It was mentioned in writing as early as the third century BC, Batu Khan enjoyed it on candied apples during the Middle Ages, Pierre Belon … Continue reading
Pick ‘n Pay School Chefs Cook up an Italian storm
Author: Maria Radcliffe Pick ‘n Pay School Chefs Competition Video As with the previous two years when the first week in August rolled around, it meant that the Prue Leith Chefs Academy was preparing to host the annual Pick ‘n … Continue reading
