This Peppermint Crisp Tart shows heart, balance, and restraint — rich creaminess lifted by fresh minty sweetness. A South African classic, executed with confidence and flair.
Read MoreThe reason I include Wedgewood Nougat in my introduction is because that’s where Azikonke (Azi) Ngcobo started his culinary journey. He worked in the Wedgewood Emporium at Piggly Wiggly, on the Midlands Meander, when Chef Jen Pretorius was part of the team. According to what I have been told Chef Jen suggested to Azi that ours was “the only chef school to go to”. A hearty thanks to you, Chef Jen.
Read MoreKOO 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.
Read MoreKOO 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.
Read MoreKOO 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.
Read More“On 31st July Jackie Cameron School of Food & Wine was invited to the 2022 Honey Festival Competitions hosted by the KZN Bee Farmers Association. These were the recipes demonstrated by the students.” - Jackie Cameron
Read More“On 31st July Jackie Cameron School of Food & Wine was invited to the 2022 Honey Festival Competitions hosted by the KZN Bee Farmers Association. These were the recipes demonstrated by the students.” - Jackie Cameron
Read More“On 31st July Jackie Cameron School of Food & Wine was invited to the 2022 Honey Festival Competitions hosted by the KZN Bee Farmers Association. These were the recipes demonstrated by the students.” - Jackie Cameron
Read More“On 31st July Jackie Cameron School of Food & Wine was invited to the 2022 Honey Festival Competitions hosted by the KZN Bee Farmers Association. These were the recipes demonstrated by the students.” - Jackie Cameron
Read More“It’s a traditional Romanian desert and the reason it means so much to me is because, for the past two and half years, I was a medical student in Bucharest, Romania. My story is quite unique! I chose Papanasi, a wholesome and delicious dish, to pay my respects to all the lessons I learnt and experiences I gained during my time in Bucharest. It may have been the wrong career choice, but it was a worthwhile journey - and I have no regrets.” - Samantha Conradie
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