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Take it with a pinch of salt…

  • Adele
  • 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…

Prue Leith Patron Opens New Culinary Centre

  • Culinary Training Centre
  • Events
  • 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…

Amaized and co(r)ncerned

  • Adele
  • 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

  • Adele
  • 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…

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…

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