“A Jaffle has deep roots in my Afrikaans, as well as my South African culture. My Oupa taught my Dad, and he has taught me over the years, on how to perfect the recipe, not by writing things down but by watching how it’s done. So this will be the first time any recipe will be written in over 40 years for Jaffle making in my family. And one day I hope to also hand down this recipe to children of my own.” - Aiden Van Wyk / Student Chef - Class of 2026
Read More“This recipe is a staple in my home. Growing up in a big family, food has always been our love language. This pizza recipe has brought endless amounts of joy and comfort. Learning what you can do with the basic house hold necessities is so important. They go a long way, feed many tummies and plus it’s delicious.” - Alexis-Jayde Van Wyk / Student Chef - Class of 2026
Read More“I’m obsessed with chocolate mousse; light silky-smooth texture is pure indulgence. But my family? They are always worried about eating raw eggs in traditional recipes. That all changed when I made my chocolate mousse tart. One bite of that rich fluffy filling in a buttery crust and they were converted, no more raw egg fears, just empty plates and demands for seconds.” - Caleb Naidoo / Student Chef
Read More“I started baking with my gran when I was 8 years old and our favourite thing to bake was muffins. I started doing work experience at a café and the first thing I was taught to make was this cappuccino muffin French toast, we used muffins that were left over from the morning to make this dish and it very quickly sold out. it was a unique and new idea that I had never seen before and it intrigued me to learn more unique food variations that would help save money and still be delicious. This dish made me realize cooking was not just the boring stereotype chicken and rice on a plate, food could be adapted and changed with the use of your imagination to create something captivating and new to the eye.” - Isabella Moig / Class of 2026
Read More“The reason I chose to make this dish is because it reminds me of my childhood. My gran raised me from 8 years old and I remember she would always make me this whenever I got sick. It was some of the best food I had when I was sick and whenever I eat it I always feel warm and nostalgic. It always makes me feel better now whenever I have it. That's why I decided that it would be my recipe of choice to share with you.” - Josh Bolton
Read MoreMapule Khumalo’s spicy, creamy chicken livers are a classic South African starter, made even more memorable with perfect homemade garlic bread. It is a generous, flavour-filled dish that shows confidence, warmth and a lovely understanding of balance.
Read More“I have always loved lemon and ginger. When I was younger my mom would make lemon meringue, so the taste of lemon reminds me of my childhood. While my mom would make a lemon meringue with a basic tennis biscuit crust, I prefer to have a ginger biscuit crust as I think lemon and ginger are one of the best flavor combinations.” - Noah Cramer
Read More“After many months of intense chemotherapy and multiple surgeries, I found happiness in the kitchen. Cooking and baking helped me process and brought me joy. One of the first recipes I perfected were American style chocolate chip cookies that I made for my favorite doctor, Dr Hilton.” - Rebecca Clarke
Read More“The reason I chose to share this recipe is because it reminds me of my mom and my family. My mom is the one who taught me how to make this recipe and how to spice it up to suit my preference in my fried rice.” - Singabakhe Mphuli
Read More“These rolls are made with delicate, flaky phyllo pastry, a smooth semolina custard filling, and pistachios, finished with a drizzle of fragrant sugar syrup. They are surprisingly simple to prepare, yet impressive enough to serve at special occasions or celebrations.” - Sophia Drakopoulos
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