As part of its next phase of growth, the Tashas Group is seeking to partner with a select group of experienced operators to introduce its remaining international concepts across South Africa.
The latest issue of our magazine is live, now under our new name: Gastronomy Africa, and it’s packed with culinary news and insight.
A handcrafted burrata from Puglia Cheese in Somerset West has been named the 2026 South African Dairy Product of the Year at the SA Dairy Awards, held on 23 April at Nederburg in Paarl.
Gastronomy Africa is proud to celebrate Founder and CEO Lance Gibbons, who has been honoured with the prestigious Trailblazer Award at the 2nd Annual FEDHASA… Read More »Gastronomy Africa CEO Lance Gibbons Wins FEDHASA Trailblazer Award
Across South Africa’s restaurant industry, diners are experiencing new, surprising ways to enjoy sustainable dining. In Cape Town, Executive Chef Gregory Henderson of De Tafel… Read More »Sustainability meets storytelling at De Tafel
As the air turns crisp and the light shifts, a new rhythm emerges in the cellar. Here is a curated selection of boutique wines for the transitional months, by Tongai Charie, Senior Sommelier at Upper Union.
FEDHASA has announced the official nominees for the 2nd Annual FEDHASA Hospitality Awards, and we are proud to announce SA Chef Media CEO Lance Gibbons as one of the nominees for the Trailblazer Award.
From treasured heritage recipes and Eid celebrations to everyday meals, Dilshad Parker has been putting 21-in-1 smart cooking appliance the TOKIT Omni Cook C2 to… Read More »Old School Meets Smart Tech: Dilshad Parker puts the TOKIT Omni Cook C2 to the test
Chef Luke Dale Roberts has announced that he will open a landmark new restaurant, at the renowned Tswalu Kalahari Reserve in late 2026.
South Africa’s most anticipated dining week returns, with bookings now officially open. From 27 March to 3 May, 200 of the country’s most exciting restaurants will present exclusive menus… Read More »Restaurant Week South Africa Opens Bookings – 200 Restaurants