Meet your supplier
Meet your supplier Who supplies what and where to get it. For more than 15 years Chocolate Direct has been the sole Barry Callebaut agent supplying the South African food industry. It makes us proud to...
View ArticleAvocado
Avocado Ode to the avo For anyone short on inspiration, each new issue of Chef will now take a single ingredient freshly in season and offer it to three chefs who then provide three original ideas on...
View ArticleWhat we’re cooking now
What we’re cooking now Obakeng opts for his avocadoes raw and roughly mashed, in combination with freshly squeezed lime juice, garlic, chilli and chopped mango. This delicious sauce is then ladled onto...
View ArticleMango
Mango Mango season is always eagerly anticipated, but sadly it’s almost at an end as Autumn draws close. Get stuck in using the last of the Summer mangoes with a few of the tips from three chefs in...
View ArticleSumptuous Cheeses
Sumptuous Cheeses We have access to some gorgeous cheeses in this country that just begged to be cooked with, eaten on a cheese board with fruit and crackers, or just eaten as is. Here are three of our...
View ArticleKumquats
Kumquats Kumquats are the weird small brother in the citrus family, with the skin sweeter than the tart, juicy insides. We’ve asked two chefs from Stellenbosch how they’ve enjoyed using this...
View ArticleApricot
Apricot From November to January, it’s apricot time. Gorgeous, sunny apricots just scream Summer, and the fact that they’re packed to the gunnels with anti-oxidants is an added bonus. W e asked three...
View ArticleOlive oil
Olive oil July was the season when the annual new pressing of olive oil reached the shelves. Fresh, golden-green and peppery, there is nothing like it. We asked 3 Garden Route Chefs, Tanja Kruger,...
View ArticleBeetroot
Beetroot Freshly in season and lending brightness to the winter months is beetroot. Here is how chefs Andrew Draper, Nicholas Froneman and Marcelle Labuschagne plan to use it on their menus. Andrew...
View ArticlePomegranates
How to use them •The crimson arils (the juicy seed-like fruits) look fantastic sprinkled on everything, from a salad to a rice dish. •Crush the arils for pomegranate juice (press out the juice through...
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