The latest issue of our magazine is live, now under our new name: Gastronomy Africa.
As an award-winning B2B platform for culinary news and insights, we’re expanding our reach and doubling down on what matters – delivering meaningful insights, powerful connections, and real opportunities to grow culinary businesses and careers across the continent.
Inside Gastronomy Africa Issue 54:
09 | News Bites Latest updates, news and career opportunities
10 | Gastronomy Africa Wins Trailblazer Award Founder and CEO of Gastronomy Africa, Lance Gibbons, was honoured with the prestigious Trailblazer Award at the 2nd Annual FEDHASA Hospitality Awards.
11 | The Power of Gastronomy Tourism Through his television series Food Trail: South Africa, chef and cookbook author Warren Mendes discovers that journeys often begin with a single dish and expand into deeper cultural discovery.
12 | From Village Farms to Table At Meza Malonga in Rwanda, Chef Dieuveil Malonga has created a living ecosystem for culinary innovation, and a unique immersive gastronomic tourism experience.
15 | How Restaurants Can Redefine Luxury Dining to Incorporate Circularity The Sustainable Restaurant Association’s newly launched Hospitality Rising: Global Challenges, Local Solutions distils stories from businesses around the world into clear, actionable guidance, writes Jocelyn Doyle.
17 | Recipe: Zola Nene’s Izingingila (Chicken Gizzards) South Africa’s culinary darling is back, and she’s taking readers on another delicious adventure in her fourth cookbook, Simply More Zola!
19 | Rediscovering Isijingi Isijingi is more than a meal, it is a story of resilience, nourishment, and heritage, writes TheChefEndulo.
20 | Heinrich’s Homecoming: ‘My goal in Namibia is very clear’ After building an acclaimed 35-restaurant group in the US and securing a 10-year catering contract with F1, Namibian-born Chef Heinrich Stasiuk has returned to help uplift his home country’s culinary scene.
24 | Rising Culinary Talent Set for France Through CSP-SA & Le Calabash Partnership This powerful new partnership is opening doors for the country’s most promising young chefs – offering a fully funded, life-changing opportunity to train in the heart of the Loire Valley.
26 | The New Restaurant Industry: Fewer Bottles, Smaller Bills, Bigger Risks We are now operating in what operators call a margin compression cycle, writes Rosemary Anderson, FEDHASA Inland Board Member.
28 | We Need More Women in Senior Leadership To fix the gender equity gap in our industry, we need systemic change, says the World Association of Chefs Societies.
32 | Physical and Mental Abuse is Never Acceptable Veteran chef Pete Goffe-Wood reflects on the shocking and disturbing allegations that have recently come to light at Noma in Copenhagen.
33| Supporting Mental Well-Being in the Culinary Industry Since its launch, the dedicated Positive Kitchens Toll-Free Helpline (0800 006 333) – run by SADAG in partnership with Positive Kitchens – has been available 24 hours a day, 7 days a week.
34 | Proud Mary: Setting the Pace in Joburg’s Trendiest Food District Executive Chef Marc Robert is helping shape Rosebank’s distinctly urban, always-on energy, cementing Proud Mary as a driving force in the precinct’s culinary evolution.
36 | What Makes a Winelist Iconic? The Diners Club Winelist Awards are the benchmark for wine excellence in South Africa’s hospitality industry, with its Icon award reserved for the truly exceptional.
38 | Chefs, it’s Time to put Pork Back at the Centre of the Menu Pork allows you to engineer menus that meet both nutritional expectations and price sensitivity, while still delivering a compelling dining experience.
41 | Breaking the Allergy Stigma: Cooking with Peanuts, Confidence, and Care When peanuts are used thoughtfully with proper labelling, good systems, and trained staff, they remain a powerful tool in the chef’s repertoire, write Dr Carmen Muller, Dr Beulah Pretorius & Prof Hettie Schönfeldt, University of Pretoria.
44 | 10 Cash Theft Risks Every Restaurant Manager Must Know Allan Bolt reveals the most common ways unscrupulous front-of-house staff siphon cash from restaurants – and the practical controls managers need to stop it.
45 | When Silence Becomes Dangerous Most emergency systems in hospitality rely entirely on guests being able to speak, shout, or press a physical button. For many these systems often fail when they are needed most.
46 | Cape Town Cocktail Week Opens Call for Seminar Proposals Industry professionals, educators, and communicators are invited to propose sessions that contribute to skills development and innovation within the global drinks space.
