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Time to shift the balance on our plates

  • Culinary Training Centre
  • admin
  • 7 December, 2016
  • 0 Comments

Nutritionists and doctor were the first to warn against excessive consumption of red meat, as too much of our beloved steak is apparently not good for our health. New voices…

Prue Leith Patron Opens New Culinary Centre

  • Culinary Training Centre
  • Adele
  • 25 November, 2014
  • 0 Comments

After nearly 20 years at the forefront of professional culinary training, the Prue Leith Chefs Academy has invested R10.5 million in new kitchen and lecture facilities, confirming its place at…

Take it with a pinch of salt…

  • admin
  • 4 August, 2015
  • 0 Comments

Black lava salt, pink salt, red salt, smoked salt, truffle salt, desert salt. No longer is salt the humble seasoning that we add religiously to all recipes in a supporting…

Amaized and co(r)ncerned

  • admin
  • 4 August, 2015
  • 0 Comments

Umngqusho, putu pap, marhewu, ting, paptert, imifino, stywe pap, umphokoqo, stampmielies, umqombothi, phuzamandla, krummelpap, inconco, umbhako, mealie bread, isopho, slappap, umvubo, isijeza. South Africa might be a rainbow nation but…

Decoding Durban curry

  • admin
  • 4 August, 2015
  • 0 Comments

It is still difficult to pinpoint what exactly South African cuisine is after 20 years of democracy. Many food writers seem to tackle this question in bite size pieces by…

Evolution of Pasta

  • Adele
  • 2 July, 2014
  • 0 Comments

“Spaghetti Bolognaise does not exist.” As far as Italians in the northern town of Bologna are concerned the combination of dried hard wheat pasta with their beloved veal and pork…

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