When people think about chefs, the picture is often incomplete. There’s the white jacket, the apron, the intensity, and sometimes the ego. What’s far less… Read More »Beyond the white jacket: What today’s food industry really needs
SA Chef Media is rebranding to Gastronomy Africa, an independent media platform dedicated to the chef and culinary community across the continent.
Mertia in Stellenbosch was crowned Restaurant of the Year, while Carla Schulze took home the Chef of the Year title at the 2026 LUXE Restaurant Awards, held at MIRA Sandton on Monday night.
Chateau Gateaux’s Mini Blueberry Baked Cheesecake offers the perfect solution, a decadent, individual-sized dessert that combines convenience with luxury.
The achievements of the graduating students of the François Ferreira Academy in George were proudly celebrated at the Graduation Ceremony on 4 February. Family, friends,… Read More »François Ferreira Academy celebrates new professionals
Arlecchino by tashas introduces a new culinary destination to Sea Point, shaped by a Mediterranean appetite and the culture that has defined the tashas brand for nearly two decades.
For Executive Chef Kerry Kilpin, who leads the teams at Steenberg’s Tryn and Bistro Sixteen82, mentorship isn’t an optional extra. It is the beating heart of her culinary philosophy and the thread that has shaped her own journey.
When chefs serve pork, the journey from farm to fork is often overlooked or misunderstood. Recently, SA Chef Media and Chef Nti Ramaboa visited Springtop Piggery in Magaliesburg to witness firsthand the meticulous care, ethical practices, and pride that define pig farming in South Africa’s formal agricultural sector.
Under the culinary leadership of Executive Chef Stanley Jacobs, The Avenue restaurant at Radisson Hotel OR Tambo continues to offer an exceptional dining experience based on Jacobs’ extensive global experience and dedication to honest, ingredient-focused cooking.
