KOO recently launched a new range of Pilchards; Pilchards in Tomato Sauce and Pilchards in Hot Chilli Sauce, and our students had the honour of developing a few delicious recipes for you to try at home.
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In support of local suppliers, recipe development is something we enjoy exploring at Jackie Cameron School of Food & Wine. You give us a product, like these great Green Banana Products from Villa Doré, we brainstorm... and voilia, you now have many new recipes to promote your product.
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Today I introduce Phiwo Madlala, another of our first-year students at Jackie Cameron School of Food & Wine. What a character she is - Phiwo livens up the room - and she claims she’s shy. I know differently. She voices her opinion, sings beautifully and is always up for a challenge.
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With 26 internationally judged distinctions, our graduation a couple of weeks back was testament to the high standard we demand at Jackie Cameron School of Food & Wine. The graduates have all been employed, and I am confident that they are well prepared for their chosen careers in the demanding, yet exciting, culinary industry.
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I recently returned from visiting the Jackie Cameron School of Food & Wine #20182019 students in the Joburg and the Cape areas. What a tremendously, inspiring time it was - seeing them all in their placements, doing so well and truly flourishing.
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I met Tahila Pillay’s mother, Cheryl, a few years back. For a private function, she and her team at The Cake House had made the most on-point cake design replicating a local estate agency that was celebrating a milestone event, here at the school.
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“We asked our chef partners to come up with unusual taste blends that sound odd but actually work surprisingly well together. Cameron Easton, a student at Jackie Cameron’s School of Food and Wine has taken chocolate, avocado and coriander to create this adventurous interpretation of Eaton Mess!” - Oryx Desert Salt
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Jessica George chose to share her Spicy Thai Red Curry Soup. “This dish bursts with flavour,” she says. “It excites my tastes buds and reminds me of some of my favourite things - visiting my boyfriend on his family’s coriander farm; and sitting together as a family at a warm fire while sipping delicious soup and listening to the rain as it pours down outside.”
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If you think microgreens are merely a garnish on your plate, think again. These tiny sprouts pack a powerful nutrient punch and should be included in your meals. Our diet requires an adequate amount of macro-nutrients (those needed in large amounts), micro-nutrients (those needed in smaller amounts), and of course food which contains antioxidants and phytonutrients, as these are important to keep your immune system strong.
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Born and raised in Howick, KwaZulu-Natal, Nkululeko Mlotshwa recognised his passion for food while employed as a general worker in the hospitality industry. That was in 2011. Fast forward seven years, and today Nkululeko is living out his dream studying at the Jackie Cameron School of Food & Wine, thanks to a Woolworths TASTE Eat Out Bursary.
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