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

  • admin
  • 12 September, 2013
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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
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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,…

Abalone: A taste delicacy

  • admin
  • 13 February, 2013
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  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…

Foie gras: sublime gastronomic pleasure or animal cruelty?

  • Adele
  • 13 February, 2013
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  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….

Getting to the heart of Italian cuisine

  • Adele
  • 13 February, 2013
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  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,…

Successful endings and exciting record new beginnings at Prue Leith

  • Christine Madison
  • 13 February, 2013
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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…

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