Celebrating 21 years of
culinary excellence

Featured News

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,…

Abalone: A taste delicacy

  • admin
  • 13 February, 2013
  • 0 Comments

  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
  • 0 Comments

  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,…

Subscribe To News

Confirm Qualification