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.
What do you serve the head of state of the country regarded as the global centre of gastronomy? Well, if you are celebrated chef Wandile… Read More »What Wandile Mabaso served the French President
Seeing a deduction for PAYE (pay-as-you-earn tax or employees’ tax) on one’s payslip, can stir an emotion in you that you may not know existed.… Read More »Tax on tips: Whose duty is it, anyway?
For many years, pork was boxed into a single festive chapter, gammon on Christmas Day, cold slices the next. But today’s kitchens tell a different… Read More »A Chef’s Guide to Pork: SA’s Most Versatile Festive Protein
From a windswept coastline to the intimate theatre of De Tafel, Gregory Henderson transforms indigenous ingredients into an unforgettable expression of SA’s culinary identity.
SA Chef Magazine Issue 51 is out now, and it’s a tribute to the many career paths a chef can take.azine Issue 50 is out now!
SA Chef Magazine Issue 51 is out now, and it’s a tribute to the many career paths a chef can take.azine Issue 50 is out now!
