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Continue reading →: Exclusive Q&A with Executive Chef Byron du BoisExecutive Chef Byron du Bois, with eighteen years of culinary experience from various hospitality settings, discovered his passion for cooking while observing his mother. Now based at Southern Sun The Cullinan, he draws inspiration from Middle Eastern cuisine. He values spices, favours underrated sardines, and prioritises family time.
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Continue reading →: Easy Cherry and Almond Tart for SummerSouth Africa’s cherry season, from October to December, inspires versatile culinary uses. Emma Nkunzana’s cherry and almond tart recipe celebrates this fruit’s unique flavors. The recipe is easy, serving 6-8 people, with a preparation time of 20 minutes and a 45-minute cooking time.
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Continue reading →: AVOCADO, QUINOA AND CHICKPEA WARM SALADPacked with heart-healthy monounsaturated fats (the same kind you find in olive oil), avocados are a delicious way to get your daily dose of good fats. One serving of avocado contains 5 grams of these praised healthy fats. And most of which are oleic acid: the very same fatty acid…
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Continue reading →: Southern Sun Dar es Salaam Reopens After Four-Year Hiatus with a Modern RefreshSouthern Sun Dar es Salaam has reopened after renovations, enhancing its accommodations and amenities. Located in the commercial district near key government and diplomatic sites, the hotel features a new café, improved aesthetics, and upgraded facilities like high-speed Wi-Fi. It’s geared towards business and leisure travelers, offering comfort and connectivity.
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Continue reading →: World Chef Day: Celebrating Siba Mtongana’s AchievementsToday, we celebrate World Chef Day by honouring South Africa’s renowned chef Siba Mtongana. Her show “Siba’s Table” garnered international fame, and she has received numerous awards, including Africa’s Best Fine Dining Hotel Restaurant. Siba credits her team and loyal guests for her success and recognition in the culinary world.
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Continue reading →: Chai Spiced Milk and Meringue TartZakhele Ndlozi, Executive Sous Chef at Sibaya Casino, shares recipes for a Chai Spiced Milk and Meringue Tart and a Phyllo Pap Tart, perfect for gatherings. These tarts can be prepared in advance and taste better when chilled. The recipes highlight unique twists on traditional desserts, combining sweet and savoury…
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Continue reading →: Phyllo Pap TartThis is a fun and imaginative way to use pap, a South African staple, made from maize meal. This recipe is by Chef Zakhele Ndlozi, executive sous chef at Sinaya Casino & Entertainment KIngdom.
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Continue reading →: Yoshan Naidu: A Culinary Journey of Passion and InnovationChef Yoshan Naidu’s culinary journey began by watching his mother cook. With accolades including “Chef of the Year” and “Chopped South Africa,” he now serves as executive chef at @Sandton Hotel. Passionate about nurturing talent and sustainable dining, he emphasises creativity and local sourcing in his cooking philosophy.
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Continue reading →: Toast with Sardines, Avo and AtcharThis quick and yummy recipe is provided by the South African Avocado Growers’ Association.
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Continue reading →: MasterChef SA: Bougie Brunch Challenge HighlightsThis week’s MasterChef SA featured a bougie brunch challenge with guest judge Ebrahiem du Toit. Contestants created dishes inspired by brunch cocktails and reimagined avocado toast.
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I’m Londiwe
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