Preserving is an age-old technique that was a necessity before the arrival of refrigeration. Today we still preserve the seasons, although many ingredients are available all year round, as these processes add unique and delicious flavours. This course will focus on preserving with salt, sugar and vinegar, producing local favourites like biltong, chutneys and jams.

Master the skillful piping and flooding that turns biscuits into bites of art.  

Learn to appreciate and master the diversity and health benefits that vegetables, fruit, grains and pulses bring to the table. 

The limitations of a Coeliac, gluten intolerant or gluten-free by choice diet make baking delicious breads and cakes in particular a challenge. In this course we show you how.  

Learn with our pastry chefs how easy it actually is to make impressively decorated cakes for every occasion. 

“There is no sincerer love than the love of food.” – George Bernard Shaw

Nothing announces a feast like an impressive roast at the centre of the table. In this course, we will teach you to master the art of roasts.

Bored with steak, chops and wors on the braai? Looking for new braai side ideas? This course is guaranteed to inspire you with new ideas as we turn your braai into an outdoor kitchen.

Travel the world through your kitchen this year as you explore the cooking of far-off lands with Prue Leith Culinary Institute in this course.

Learning to master the art of blending herbs and spices and making blends, dips and spreads that pack a punch. 

Colours, flavours, textures, lightness and delight! There is far more to compiling a good salad than meets the eye.

Cinnamon, ginger and allspice, the aroma of Christmas is in the air!

The best of Christmas baking is the biscuits. Filled with sugar and spice and decorated with all things nice! 

There is no better place to celebrate Easter with family and friends than around the table sampling the traditional sweet treats that mark this celebration.