SA Chef Magazine – Issue 52:
Greg Henderson, The Forage Chef & A Chef's Guide to Pork
Welcome to Issue 52 of SA Chef Media, the voice of African gastronomy and hospitality. In this edition, we step out of the traditional kitchen and into the wild with our cover star, Chef Greg Henderson. We explore the art of “Wild Luxury,” discovering how indigenous ingredients are redefining fine dining at De Tafel. Plus, we get technical with a masterclass on pork, breaking down cuts, curing, and cooking techniques for the modern professional.
In This Issue :
04 Letter from the Editor
07 News Bites
08 Chef Wandile Mabaso: What I Served the French President
10 After the G20 Spotlight SA is Not Slowing Down
12 The Forage Chef is in his Element
16 Mentorship Matters: The Women Who Shaped Our Culinary Journey
18 From our Community
20 The Ultimate Guide to Preparing the Perfect Gammon
22 A Chef’s Guide to SA’s Most Versatile Festive Protein
25 Potato: The Unspoken Hero of the Bunny Chow
27 Recipe: Bunny Chow with Durban Bean Curry
30 A Love Affair With Chocolate Changed the Course of his Life
31Recipe: Chocolate Fondant
32 Cocktails, Anyone
33 Give the Gift of Wine with Confidence
35 How Talent Exchange Helps Broaden Career Prospects
36 Investing in People is Hospitality’s Greatest Opportunity
38 From Hometown Kitchens to Parisian Tables
40 Resources for Stronger Associations
44 From Produce to Plate
46 Tax on Tips: Whose Duty is it Anyway
49 WIN! WIN! WIN!
50 Events to Diarise in 2026
52 Be Celebrated on South Africa’s Biggest Hospitality Stage