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Decoding Durban curry

  • Adele
  • 4 August, 2015
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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…

Exploring the science of flavour in herbs and spices

  • admin
  • 18 February, 2014
  • 0 Comments

Countless books have been written about herbs and spices, but very few with an academic and scientific approach that investigates these fascinating ingredients beyond culinary uses and cultivation.  This is…

Great results for Prue Leithers in final Italian exams

  • admin
  • 12 September, 2013
  • 0 Comments

A few more certified Italian culinary specialists are making their way back home after the recent Prue Leith-ALMA Joint Programme graduation yielded yet again amazing results. Achieving several distinctions the…

Adulteration and passion all in a pinch of saffron’s history

  • admin
  • 12 September, 2013
  • 0 Comments

In antiquity Crocus was said to be the name of a beautiful youth loved by the god Hermes, who accidently killed him – and where the boy’s blood ran onto…

From pig tails to pastries on the Prue Leith Food & Wine Experience

  • admin
  • 12 September, 2013
  • 0 Comments

Every year organising our trip to Cape Town gets more and more difficult. The list of places to choose from to visit is getting so long, deciding where to go,…

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