Celebrating 21 years of
culinary excellence
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…
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…
“It isn’t just meat, its myth” is Massimo Bottura, Italian three star Michelin chef’s description of his country’s best kept secret. Culatello is not a name often heard outside Italy…
Bottomless Resource Reached? By Chef Andre Botha The ocean has always been viewed as a bottomless resource; but the reality is that marine resources are finite. Our oceans supply food…
Author: Adele Stiehler Caviar is one of the oldest surviving processed foods in the world. It was mentioned in writing as early as the third century BC, Batu Khan enjoyed…
Author: Maria Radcliffe Pick ‘n Pay School Chefs Competition Video As with the previous two years when the first week in August rolled around, it meant that the Prue Leith…