Instagram can be used for many things, from catching up with friends to sharing beautiful pictures, but for us food enthusiasts it is also a tool to finding amazing meal ideas. The key is in knowing which accounts to follow for recipes that not only look, but taste good.
“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
Caramel Profiteroles with a white chocolate caramel ganache…. I specifically chose this recipe because it was one that I really perfected under Jenny Westwood’s guidance, my home economics teacher at St. John’s and it’s now in my cookbook!
"We are extremely proud to have hosted the Jackie Cameron School of Food and Wine at lntaba Ridge. The event was held to celebrate the completion of our showhouse and to showcase our magnificent estate - with some equally magnificent food and wine." - Intaba Ridge Magazine
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.
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.
So lovely having “The Secret Diner”, thank you for your kind words. Your words about my students and “we’re in for some great chefs in the future.” These mean more to me then any award. So so appreciated.
“We drove to Hilton which is where you find the Jackie Cameron School of Food & Wine. We spent the night in a lovely little room behind Jackie Cameron’s school – it was like a magic room in the Hobbit – up a windy staircase with ivy so you felt like you were going into a secret kingdom.”
On this day in 1956, women marched to fight an unfair system. More than six decades later, should women in the restaurant world still be marching? We asked five industry leaders. Margot Janse, award-winning chef and judging convenor for the 2018 Eat Out Mercedes-Benz Restaurant Awards.
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.