In this issue:
07 Why Aren’t We Teaching African Chefs About Africa
10 Is South Africa Taxing Hospitality to Death?
12 The Mud House that Chef Ednah Rosen Built
14 Chef Nokx Majozi’s love letter to South African food
17 Bringing Proudly South African Flavours to Pork This Heritage Month
18 Upper Union: Bold, Generous and Full of Joy
20 Recipe: Jane Nshuti’s Egusi soup
22 The Heartbeat of Culinary Heritage is Us: Chefs as Active Stewards
24 Heritage Plated: Can You Prove It?
27 There’s Something Almost Theatrical About How a Peanut Comes Into Being
29 Sorghum is the Star at Mosotho in the City
33 In the Glass: Discoveries from the Vinimark Wine Fair
34 Mike Said on The Relentless Pursuit of Perfection
36 The SA Concierge Forum Gains National Recognition with Invitation Join FEDHASA
37 Concierges: ‘The Face of the Place’
39 The Impact of Guaranteed Minimum Wages on Waiter Performance
42 Opinion: Sustainability is Dead. The Future Belongs to Stewardship
