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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…

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…

Culatello, – Italy’s best kept secret

  • Christine Madison
  • 8 November, 2012
  • 0 Comments

“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…

Sustainable Fish

  • Adele
  • 8 November, 2012
  • 0 Comments

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…

Sustainable caviar dreams

  • admin
  • 10 August, 2012
  • 0 Comments

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…

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