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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…

Pick ‘n Pay School Chefs Cook up an Italian storm

  • admin
  • 10 August, 2012
  • 0 Comments

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…

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