Thank you Food and Home to Andrea and your team, especially to Anna Trapido for this truly stunning 8 page article in Marchs magazine.What a fabulous surprise and something we will always be able to reflect back onto these pages.
"How do you spoil that someone special in your life on Valentine’s Day? Take them on a picnic. But then an ordinary picnic just won’t cut it - make it a gourmet one. For acclaimed chef Jackie Cameron of the Jackie Cameron School of Food and Wine, picnics have a special romance." - Frank Chemaly / The Independent on Saturday
Another KZN- super star, thank you once again Anna Trapido for show casing our talent: Dumisani Dube. Congrats to Dumi for this fabulous article and Craig Scott for the natural photos reflecting Dumi’s day-to-day space, Meander Fine Wine.
When chefs are cooking with passion they need partners with passion. Creative chefs are looking for solutions beyond the “normal” known technologies. Salvis has a variety of solutions in high vacuum or high pressure and futher technical equipment like the salamander which are state of the art.
Every chef has their pet hate – and Jackie’s is seeing someone in the kitchen with one of her knives in their hand. “Nobody is allowed to touch my knives – they’re from the Wüsthof Classic Ikon range and they’re engraved. I use them, sharpen them and wash them myself,” she says. “I am very classical and old-fashioned in many ways and these knives are truly stunning – and they fit my hand like a glove,” she says. Having bruised and cut herself early in her career with blunt knives, Jackie makes sure her knives are always sharp.
"In honour of National Braai Day, Jackie Cameron has given us recipes for a sensational potato bake and delicious lemon meringue, as well as an amazing salad created by one of her top students, Jordin Shelly." - Brettenwood Coastal Estate Magazine
It was an honour to have been asked to submit recipes for The Great South African Cook Book (Quivertree Publications) that showcases 67 chefs, cooks and bakers who contribute to our country’s diverse and creative culinary industry.
"She makes the most comforting curry, the heartiest pies and a killer tart. And that’s not just your mother we’re talking about. We convinced South African food pros, from Reuben Riffel and Zola Nene to Ina Paarman and Dorah Sitole, to share the most treasured of their mothers’ recipes." - Taste Magazine
Four South African cookbooks have been named winners in South Africa in the Gourmand World Cookbook Awards for 2017. These titles now all qualify for the next Gourmand Best in the World competition, which will be held in Yantai, China, the results of which will be announced in May.
Adding a new dimension to the expanding culinary offering in the KZN Midlands, Jackie Cameron’s School of Food and Wine - which obtained its restaurant license last year - is opening a “school outlet” that will function similar to a restaurant.
4 Struik Lifestyle titles named winners in South Africa in the Gourmand World Cookbook Awards 2017. Struik Lifestyle, an imprint of Penguin Random House South Africa, is proud to announce that four of its titles have been named winners in South Africa in the Gourmand World Cookbook Awards for 2017.
With meat being so expensive, vegetables are starting to take centre stage, with the meat component being almost a savoury flavouring rather than a meaty feast. I’m excited by this as it shows much more creativity from the chef.