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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
  • 0 Comments

  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
  • 0 Comments

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…

Traditional balsamic vinegar – the natural 12 year reduction

  • Adele
  • 8 November, 2012
  • 0 Comments

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…

Edible Art

  • Christine Madison
  • 8 November, 2012
  • 0 Comments

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…

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