Future Looms Large for South Africa’s Rio Largo

After taking home the Best in Class award for their robust Premium Blend in the 2016 New York International Olive Oil Competition, South Africa's Rio Largo is ready for a promising 2017.

awards, suppliersJackie Cameron13 January 2017Jackie Cameron School of Food and WineBest in Class, Olive Oil, Rio Largo Olive Oil, Rio Largo, Brenda Wilkinson, New York International Olive Oil, Competition, Award-winning ProductsComment

What’s on the menu 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.

interviews, media, local produce, sassiJackie Cameron10 January 2017Jackie Cameron School of Food and WineFood Trends, Trends 2017, Vegetables, Local Produce, Sustainable Eating, Sustainable Fishing, SASSI, Amadumbi, Waterblommetjies, Sunday TimesComment

Post December Feasts

I’m by no means a vegetarian but with all the recent delicious Christmas offerings and feasts in the Cameron’s household, I am very much so leaning to the vegetarian side. And to be honest when eating out I often order the vegetarian option.

chefs, recipeJackie Cameron10 January 2017Jackie Cameron School of Food And WineBeetroot Soup, Borsch, Borsch Recipe, Borscht Recipe, Beets, Mira Staszowska, The Terrace, Hilton, Midlands, Vegetarian MealsComment

High Achievers put Culinary School on the Map

With honours all around, the first intake of students at Jackie Cameron School of Food & Wine are testament to the high standard demanded for this internationally-recognised, mentoring course that produces respected chefs - a cut above the rest.

school of food and wine, Students, mediaMichael Nefdt22 December 2016Jackie Cameron School of Food & Wine, School of Food And Wine, Culinary Equipment Company Student of the Year, Cara Conway, Waterford Estate Wine Award for Top Wine Student, pastillage cake icing, Carla Schulze, Catherine Cousins, Deltrade Top Patisserie Practical Chef, Elba’s Most Promising Student Award, Andiswa Mqedlana, Jackie CameronComment

Festive Weber Recipes

Festive Weber recipes featuring delicious recipes from renowned chefs Jean Nel and Jackie Cameron.

recipes, suppliersJackie Cameron22 December 2016Jackie Cameron School of Food & Winerecipes, Weber, Weber Braai, Christmas Recipes, Weber RecipesComment

Christmas Special!

Jackie is offering R425 special price to customers for the new release Baking with Jackie Cameron and Jackie's first release, Jackie Cameron Cook at Home. The first 30 orders will get a twin-pack of Wolftrap wine included in their order free.

books, book, promotions, school of food and wineJackie Cameron20 December 2016Jackie Cameron School of Food & WineJackie Cameron Cooks at Home, Baking with Jackie Cameron, Jackie Cameron, The Wolftrap, Wolftrap Wine, Jackie Cameron School of Food & WineComment

Woodview Wagyu Beef - the Caviar of Beef

The Angus family imported the first Wagyu genetics into South Africa. Our cattle are not fed animal by-products, growth stimulants or antibiotics, but are fed natural sun ripened corn produced on our farm. All Woodview beef is certified and can be traced back to our farm.

local produce, awards, suppliersJackie Cameron19 December 2016Jackie Cameron School of Food & WineWoodview Wagyu Beef, Wagyu Beef, Caviar, Luxury, Top quality, marbling, Award-winning ProductsComment

Happy Festive Season

Another year – and another birthday - pass by. Birthdays are of utmost importance to me – that’s probably the reason I count the years from ‘my day’. And the countdown for that starts on November 1.

baking, chefs, recipe, recipesJackie Cameron15 December 2016Jackie Cameron School of Food & WineCharlie Lakin, 9th Avenue Bistro, Yorkshire Puddings, Charlie's Recipe, Woodview Waygu Beef, Tri-tip Steak, RecipeComment

Carla Schulze 2016 Top Graduate Q&A

My family and I have always been massive ‘foodies’. Food has just, for as long as I can remember, been a very big part of our lives. Eating, cooking, creating, sharing a story through a dish. I love every aspect of it and really so happy that I have found something that I am so deeply passionate about pursuing with all the love I have. I guess you could call it a healthy obsession really.

interviews, media, school of food and wine, StudentsJackie Cameron02 December 2016Jackie Cameron School of Food and wineCarla Schulze, Graduate, Top Student, Students 2016, Q&A, Interview, School of Food & Wine, Jackie Cameron School of Food & Wine, Chef, ChefsComment

As the Sun Sets

My heart was very warm when reading this. I’ve so enjoyed getting to know Yvette Ellison and her friends over the last year and a bit. What special times we have had and how much we have all learnt together. Thanking you, Yvette and your friends together with everyone who has supported me and my school over the last year and a bit. I wouldn’t be here today if it wasn’t for you all.

events, school of food and wine, WineJackie Cameron17 November 2016Jc School of Food and WineSundowners, Inspiration, Yvette EllisonComment

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