The Inter-Hotel Challenge South Africa is a prestigious national event celebrating excellence, innovation and collaboration within the hospitality industry. The multi-day competition culminated in a gala awards dinner on Monday, 8 December 2025, recognising outstanding talent from across the country.

The evening was attended by distinguished guests, including Western Cape Premier Alan Winde and his wife, Tracy. Guest speakers Sophie Bel, Consul General of France, Alderman James Vos, and Delia Johnston of Air France–KLM highlighted the significance of the competition and announced valuable international opportunities for participants, reinforcing the event’s standing within the industry.

Often described as the “Oscars of hospitality”, the Inter-Hotel Challenge recognises individuals whose skill, dedication and ambition signal the future of the sector.

Cynthia Bombe of Time Square in Pretoria was awarded Lancewood Pastry Chef Of The Year. Having spent seven years at the property, this accolade follows her Pastry Champion of the Year win in 2023. Bombe cites butter as her essential ingredient and a thermometer as her most trusted tool, with sticky toffee pudding among her favourite creations.

Prudence Ntombela from Sibaya Casino & Entertainment Kingdom in Durban achieved second place in the Food & Wine Pairing (hot) category. Her dish of masala slinger with creamy Lancewood arancini, romesco sauce and pico de gallo was paired with David Nieuwoudt Ghost Corner Pinot Noir 2023. Ntombela described passion as the driving force behind success in the demanding hospitality environment, encouraging fellow chefs to continue growing in their craft.

The Scanpan Kitchen Excellence Awareness Award for cold kitchen pastry was presented to Lesego Bongani Lekome of Sun City EC Banqueting. The award recognises excellence in hygiene, work discipline and overall execution, according to Sun International Group Executive Chef Adrian Vaughan.

Vaughan emphasised the value of the Inter-Hotel Challenge as a platform for professional development, knowledge-sharing and industry collaboration, enabling participants to gain experience alongside leading hospitality professionals and suppliers.

This year’s competition featured exceptional performances from four Sun International properties, including Cascades at Sun City. Vaughan noted that Sun International achieved several milestone wins in categories previously unreached, congratulating the winners, mentors and participants for contributing to a promising and dynamic future for the hospitality industry.

If you’ve ever watched a great pasta sauce transform from “nice” to glossy, silky perfection in seconds, chances are pasta water had something to do with it. That cloudy liquid left behind after cooking pasta isn’t waste – it’s one of the most valuable ingredients in your kitchen.

Once you understand what pasta water does, you’ll never drain it down the sink again.

Pasta water is hot water that’s been infused with starch released from the pasta as it cooks. When pasta is boiled in well-salted water, the starch thickens the liquid, giving it body and emulsifying power.

That starch is the key. It helps sauces cling to pasta instead of sliding off it, creating a dish that feels cohesive rather than watery or oily.

The main job of pasta water is binding. When added to a sauce – whether creamy, tomato-based, or oil-driven – it helps fat and liquid come together smoothly.

In creamy dishes, pasta water prevents sauces from becoming heavy or gluey. In olive oil or butter-based sauces, it creates a light emulsion that coats every strand of pasta evenly. The result is a sauce that looks glossy, feels silky, and tastes balanced.

Professional kitchens rarely serve pasta topped with sauce. Instead, pasta is finished in the sauce with a splash of pasta water.

This final step allows the pasta to absorb flavour while the sauce tightens around it. The starch acts like a bridge, marrying the pasta and sauce into one harmonious dish rather than two separate components.

You don’t need much. Start with a quarter cup, then add more gradually until the sauce loosens slightly and turns glossy. Pasta water should be added while everything is hot, allowing it to activate the starch properly.

Always reserve pasta water before draining, or drain using tongs so the water stays put.

Keeping pasta water is a simple habit, but it’s one that instantly upgrades home cooking. It adds structure, shine, and depth without extra cream, butter, or oil – making dishes feel richer while staying balanced.

Once you start using pasta water intentionally, your pasta dishes won’t just taste good – they’ll taste finished.

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Joburg’s East Rand has a new place to pause, connect and celebrate life’s little moments: welcome to the area’s very first Starbucks!

This brand new store, which has opened at Harvest Place Shopping Centre in Kempton Park, is set to become a meeting place for commuters, coffice-workers and coffee lovers alike, says Leah McCrae, Managing Director, Rand Capital Coffee, Starbucks Licensee South Africa. “Around the country, we’re proud to welcome people to our Third Place philosophy,” Leah says, “and this beautiful store is no different.”

That means that guests can look forward not only to receiving their favourite hand-crafted beverage, made from premium coffee and served with a smile by a highly skilled Partner; they can also find a haven of calm in a space designed for comfort, creativity and where their daily rituals feel naturally at home. This applies whether they’re looking for a space to take a moment to themselves in the midst of a busy day, an area where they can sit amongst like-minded people as they chase deadlines, or a spot to dash in for a delicious treat that refuels as they prepare to tackle the next task.

“We love our location in a bustling retail hub on the way to OR Tambo International Airport. It’s the perfect stop off point for everyone, from young professionals to families and casual shoppers,” Leah says.

The store’s design is part of the experience. Look forward to gorgeous features like soaring double-volume ceilings that drench the store in natural light, paired with sculptural pendant lighting that instantly sets a striking, modern mood. “You’re welcome to grab a seat at our comfy bistro seats or, if you’re meeting someone for a work conversation or a catch-up, why not settle in one of our private booths,” Leah says.

These are also a great option for people who need to focus on work – although they may prefer to settle in at the large community table, designed to allow people to share ideas, spark conversations and enjoy a community vibe. Guests can also enjoy an outdoor working space, perfect for those who thrive in fresh air or want to linger a little longer with their favourite drink. “This is a space that invites you to linger a little longer, to share a moment, to relax and connect,” Leah says, adding that it takes its inspiration from international coffee houses. It’s modern and warm, sophisticated yet familiar; a blend of everything South Africans love, with a distinctly cosmopolitan feel – the kind of store you might expect to see in the coffee-loving capitals of the world.

Leah says that the opening of the East Rand’s first Starbucks marks an important milestone on the brand’s expansion journey – but the store is more than a dot on the map. “It’s about allowing more people to get to know the Starbucks experience; an experience that lets you know that you’re part of something special and meaningful,” she concludes.

There’s a moment almost everyone has when trying modern plant-based meat: the double-take. You bite in expecting vegetables in disguise, but what you get is… suspiciously beefy. Juicy even. It’s one of those culinary plot twists that leave you wondering how on earth plants managed to pull off such a believable impersonation. The texture, the flavour, the aroma – it all feels far more engineered than chopped mushrooms or lentils.

The magic lies in reverse-engineering what makes beef taste like beef in the first place. Food scientists identify the key flavour molecules produced when real meat browns, the types of fats that create richness, and the specific proteins that give beef its chew. Once those elements are understood, the next step is rebuilding them from plant-based sources – grains, legumes, oils, and yeasts – each chosen for a different structural or aromatic role. It’s essentially culinary biomimicry: replicating beef’s sensory profile using plants.

Today’s plant-based beef is a blend of textured plant proteins, plant-derived fats, natural flavour compounds, and ingredients that encourage browning. Pea or soy proteins create muscle-like fibres, while fats from coconut or sunflower oil melt during cooking to give that juicy sizzle. Natural compounds from yeast extracts and amino acids contribute meaty depth, while ingredients like beetroot juice or tomato concentrate add colour and caramelise beautifully. The result is far more sophisticated than veggie burgers of old – it’s a science-guided homage to the real thing.

The Flavour Chemistry Behind the Illusion 

The secret to meatiness is in the aroma. Real beef releases dozens of savoury, roasted, and slightly metallic flavour molecules as it cooks – many formed during the Maillard reaction, where proteins and sugars brown together and create that irresistible sear. Plant-based meat recreates this effect by adding specific amino acids and sugars that undergo the same reactions when heated, generating the same family of flavour compounds associated with grilled or pan-seared beef.

One particularly important component is heme – the iron-containing molecule responsible for much of beef’s distinctive flavour and aroma. While animal-based heme comes from haemoglobin and myoglobin, plant-based versions use fermented yeast that produces an identical molecule. This heme behaves the same way when heated, creating that unmistakable “beefy” aroma during cooking and deepening the savoury, slightly metallic notes on the palate. It’s one of the reasons plant-based meat tastes far closer to beef today than it did just a decade ago.

Texture matters just as much as flavour. To mimic the fibrous structure of muscle, manufacturers use extrusion – a process that pushes plant proteins through high pressure and heat to form strands that tear and chew like meat. Combine that with carefully balanced fats and moisture, and the bite becomes convincingly steak-like. Once everything comes together – the browning, the heme, the chew, the juices — the experience becomes more than the sum of its plant-based parts. It’s an edible illusion crafted through chemistry, creativity, and some very clever engineering.

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Inside Time Square in Menlyn, Pretoria, you’ll find Traders, your one stop for casual pub-style dining in a vibrant atmosphere. Icy beers on tap and burgers and grills are the perfect accompaniment for an evening of fun and revelry.

This is your go-to for a good time with friends, whether you’ve gathered a crowd to watch the Springboks or Proteas, or need somewhere for a pre- or post-show drink and meal when attending one of the great concerts in the Sunbet Arena. Upcoming highlights include the New Year’s Eve Neon Bash, and international superstars Calum Scott and The Lumineers in January.

Traders is known for bold flavours rather than fine dining so no need for airs and graces. It’s perfect for late-night parties as it’s open until midnight during the week and the small hours of the morning over weekends as DJs and live musicians dial up the volume for a dance floor vibe.

Celebrate summer with boozy slushies and classic cocktails before tucking into scrumptious burgers, pizzas, and curries. All burgers come with a succulent house-made patty on a seeded brioche bun, with crisp lettuce, ripe tomato and onion, plus a side of your choice: rice, chips, pap or salad. South Africans love their meat, and the Big Boy Burger is a carnivore's delight with bacon, chorizo, and beef salami topped with cheddar cheese - all for less than R200. What are you waiting for?

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There’s something magical about mealtimes made just for the little ones.

That’s why Eskort, South Africa’s leading antibiotic-free pork producer, is excited to introduce Eskort Kiddos, the country’s first-ever pork range created especially for children aged 3 to 13.

Thoughtfully crafted for curious taste buds and busy family lives, Eskort Kiddos brings together fun, flavour, and wholesome goodness in every bite. Because when food feels made for them, it’s more than a meal, it’s a mouth full of flavour.

With six fun products boasting names like Flingas, Tootsies, Smashies, Wim Wams, Tonkies, and Cheesy Wiggles, the Eskort Kiddos range transforms everyday eating into an adventure. Each product is designed to make kids smile while giving parents the quality, nutrition, and convenience they can trust.

“There’s never been a dedicated pork range made just for kids in South Africa, and that felt like a missed opportunity to bring a little magic to mealtimes,” says Arnold Prinsloo, CEO of Eskort.

“With Eskort Kiddos, we wanted to create something that makes children smile and makes parents feel good. Food that’s made for real family life: quick dinners, lunchbox moments, after-school hunger, all while staying true to Eskort’s 108-year heritage of quality and care.”

Made for kids, trusted by parents

Every Eskort Kiddos product is made with antibiotic-free pork, specially crafted for little taste buds with gentle, wholesome flavours and soft, happy textures that kids truly enjoy.

There’s no added MSG, and some variants are gluten-free, giving parents peace of mind that every bite is both safe and satisfying for growing bodies.

“We know that parents want convenience without compromising on nutrition,” Prinsloo explains. “That’s why Eskort Kiddos products are par-cooked for speed – most are ready in less than 15 minutes in an oven or air fryer. They’re packed with protein, easy to prepare, and versatile enough for any occasion, from packed lunches to weekend family meals.”

Meet the Kiddos crew

The range includes six products, each with its own personality:

• FLINGAS – Crumbed Pork Fingers
  Golden, crispy pork fingers that make dinnertime feel like playtime. A tasty twist on the classic chicken or fish finger, perfect for dunking in dips or pairing with veggies and potato wedges. Ready in 8-10 minutes.
• TOOTSIES – Crumbed Pork Nuggets
  Shaped like adorable piggy snouts, Tootsies are the giggle before the bite! Mild, soft, and totally moreish — these nuggets bring the fun to every forkful. Ready in 10-12 minutes.
• SMASHIES – Mini Pork Patties
  South Africa’s first pork patties for children. These mini sliders (8 x 50g per pack) are perfect for little burgers, offering a protein-rich alternative to beef and chicken. Ready in 8-10 minutes.
• WIM WAMS – Crumbed Pork Frikkadels
  Bite-sized frikkadels with a light, crispy coating. Mild in flavour, soft in texture, and perfectly portioned for small appetites. Ideal with mash and gravy or as party finger food. Ready in 8-10 minutes.
• TONKIES – Potato and Bacon Balls
  The ultimate comfort snack combining creamy potato with real Eskort bacon, all wrapped in a golden crumb. A hearty treat that stands out from plain potato balls. Ready in 15-18 minutes.
• CHEESY WIGGLES – Mini Cheese Viennas
  Twenty mini viennas made with real cheese (not just flavouring), giving them a richer taste and smoother texture. Fully cooked and ready in just 2-3 minutes, perfect for busy mornings and lunchbox emergencies.

A market first

“What makes Eskort Kiddos truly special is that there’s nothing quite like it in South Africa,” says Prinsloo. “While beef and chicken products for children are common, pork products designed specifically for kids simply didn’t exist. We saw an opportunity to bring something new, fun, and high-quality to the market – products that parents can feel good about and kids genuinely enjoy eating.”

The playful branding and vibrant packaging have been designed to appeal directly to children, with bold colours, fun characters, and cheeky product names that make mealtimes more exciting.

You might be stirring a pot, glancing at a recipe, and scratching your head, thinking “Wait — do I pour 200ml of this, or put in 200g of that?” It feels a bit like your recipe is speaking two languages: 'milliliters' and 'grams', 'litres' and 'kilograms'. What gives? The first clue lies in what we’re measuring: is it a liquid you can pour, or a solid (or something dry) you scoop or weigh?

In fact, milliliters and litres measure volume (the space something occupies), while grams and kilograms measure mass or weight. Some ingredients are best measured by how much space they take up (liquids prefer this), while others are better measured by how heavy they are (dry goods). If you tried to use the same measure everywhere, odd things would happen: a cup of flour can weigh quite differently from one baker to another, depending on how they scooped it. 

Still, there’s a twist: density (how 'compact' something is) ties the two systems together. One milliliter of water weighs about one gram (almost exactly, under ideal conditions). But one milliliter of oil weighs less than a gram; one milliliter of honey weighs more. So, converting between millilitres and grams for any item depends on its density. That’s why recipes sometimes give both measurements, or specify that 1 cup of flour is, say, 120g (depending on how 'fluffy' or 'packed' the flour is). 

Why Different Ingredients 'Prefer' Different Units

Let’s say you’re making soup and the recipe calls for 500ml of stock. It’s natural: you pour it, you measure it by volume. Volume is fast and practical for liquids. Measuring by weight would mean placing a bowl on the scale, zeroing it, pouring in the liquid, and repeating for each ingredient. That’s doable, but clunky for everyday cooking. As many food writers argue, volume is perfectly fine when precision isn’t mission-critical. 

On the other hand, for baking (cakes, breads, cookies), precision is vital. Small shifts in flour, sugar, or cocoa can drastically alter texture. Measuring by weight (grams) reduces the gamble of variations in how tightly flour was packed or how much air is in a scoop. Many professional bakers prefer grams because it’s more consistent and scalable.  For example, one batch might call for 200g flour; if that were given as '1½ cups', two cooks might scoop differently and end up with different results.

Another consideration is practicality for small amounts. You don’t usually have a scale that’s accurate to 0.1g in a home kitchen, so spices, salt, vanilla, etc., are usually still measured by volume (teaspoons, milliliters) for convenience. And sometimes recipes demand a final volume (say, filling a mould or container), so volume measures make sense even for some solids. 

So the bottom line is: liquids lean toward millilitres/litres (because pouring is easier), while solids – especially in baking – lean toward grams/kilograms (for precision). And the reason we don’t just pick one for everything is that ingredients differ in density, compressibility, and how exact you need the measure to be.

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Having opened its doors quietly earlier this year, Oasis Café has quickly become a vibrant and relaxing space where guests can unwind and enjoy quality food in a stylish setting on the gaming floor — perfectly positioned for convenience and comfort.

“We wanted to bring a fresh, café-style experience to Carnival City that caters to both casual visitors and our loyal MVG patrons,” says Bryan O'Connor, Carnival City general manager.

“We aim to deliver a warm, welcoming, and contemporary atmosphere — think comfort meets elegance. Whether you’re grabbing a quick coffee, enjoying lunch with friends, or hosting a private function, Oasis Café provides the perfect setting.”

The experience at Oasis Café is premium yet approachable, blending gourmet food with a relaxed, contemporary vibe. The menu, driven by quality, freshness, and creativity, offers a selection of café-style cuisine, from freshly prepared breakfasts and light lunches to signature gourmet burgers.

“Our ideal customers are our Most Valued Guests (MVG) members, business professionals, event attendees, and anyone looking for an elevated café experience in a sophisticated yet inviting and versatile space which transitions effortlessly from a coffee bar to a casual dining hub,” says O'Connor.

Find Oasis Café on the non-smoking casino Floor, adjacent to the MVG Centre and the Cash Desk, next to New Orleans. Strictly for over 18s, it's open Sundays to Thursdays from 09h00 to 23h00, and 24 hours on Fridays and Saturdays. 

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With sweeping views from its enviable location, Forti Bar and Grill is perfectly positioned at Time Square, Menl, for spectacular meals to suit any occasion.

The menu has been painstakingly crafted by internationally acclaimed chef patron Fortunato Mazzone (or Forti, as he is affectionately known), using his years of experience, his insatiable love of food, and inspiration from his Italian heritage.

Mazzone is a Commandeur de Bordeaux, Chevalier of the Coteaux du Champagne, was the youngest member of the Academy of Chefs of the South African Chef Association when inducted, Vice-Echanson of The Ordre Mondial, and an officer of the Chaine des Rotisseurs gastronomic organisation.

The restaurant is Mazzone’s dream, and designed as the flagship restaurant at Time Square. It is the first restaurant in South Africa to carry his name; prior to this, Mazzone was the owner of multi award-winning Ristorante Ritrovo in Pretoria with his father, Giovanni Mazzone, for 23 years.

Forti Grill and Bar, which has its own string of awards and accolades, is upmarket with Italian flair and an emphasis on hospitality and exceptional food. It’s a place where every diner is made to feel at home, like family.

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Take your date night to the next level with Friday Fivefold Indulgence now happening every week at The Maslow Sandton. Embark on an opulent culinary journey designed for discerning tastes – a lavish celebration of flavour, plated across five luxurious courses.

The menu is inspired by wanting to offer busy corporate professionals a moment to pause, reconnect, and unwind after a demanding week. Designed with elegance and comfort in mind, the menu brings together refined flavours and seasonal ingredients in a relaxed, upmarket bistro setting. It’s a culinary invitation to slow down, savour each bite, and turn Friday evenings into a cherished ritual of good food, great company, and a chance to celebrate with sophistication.

This is more than dinner – it’s a luxurious start to the weekend, wrapped in splendour, flavour, and effortless style. Each bite has been curated with intention by Executive Sous Chef Thokozane Shongwe and his talented team.

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The heat was real and the stakes even higher as Capegate Shopping Centre wrapped up another unforgettable CG Braai Challenge. After a series of high-pressure cook-offs and a trolley dash that had crowds cheering, Huwitt Strydom emerged as the 2025 Braai Champion, claiming the title with a bold coffee-rubbed ribeye and red wine reduction.

The annual competition, now a highlight on Capegate’s events calendar, drew food lovers from across the region. Ten finalists faced off in three gruelling rounds judged by acclaimed chef Bertus Basson and returning champion Lindley Hendricks. Each round tested technical skill, originality and the unmistakable spirit of the South African braai.

“The CG Braai Challenge brings South African food culture and community to life,” said Zoë Enslin, Marketing Manager at Capegate Shopping Centre. “There’s real heart behind every dish, and the level of passion from our contestants is what makes this event stand out. Huwitt took a bold approach, and it paid off.”

Strydom’s winning dish was a masterclass in balance: rich, tender beef contrasted by the sharp depth of a silky red wine reduction. The judges praised his control of the coals, precision timing and confident flavours.

Our top three finalists delivered standout performances in front of a live audience. Chad Milne secured second place with his Chops & Sausage Braai Fusion — a balanced, flavour-packed plate that nailed both technique and tenderness. Alvirno Coetzee claimed third with his lamb curry chops, served alongside a classic South African potato salad. Bold, aromatic and unmistakably local, his dish proved to be a crowd favourite.

The final round kicked off with an R800 trolley dash through Checkers, adding a layer of strategy and speed to the mix. With ingredients in hand, the top three finalists had two and a half hours to prepare a signature dish that would secure the win.

Capegate, located in the northern suburbs of Cape Town, has built a strong reputation as a hub for retail, community events and local experiences. Through events like the CG Braai Challenge, it continues to create spaces where community, food and local flair intersect. Capegate strives to continue delivering value and entertainment in equal measure.

Strydom’s win comes with a prize bundle worth R30 000, including a luxury stay at Kol Kol Mountain Lodge, a Weber braai, Capegate and Checkers vouchers, a premium meat hamper and more. “Our goal has always been to create moments that matter for our shoppers,” said Enslin. “This event brings people together around a shared love of food, and that’s something worth celebrating.”

The CG Braai Challenge continues to grow in popularity, drawing top-tier judges, passionate participants and enthusiastic crowds. With entries climbing each year, the bar has been set high for 2026.

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The Mother City’s culinary landscape is set to welcome a new chapter with the opening of Le Bistrot de JAN at InterContinental Table Bay Cape Town opening in December in the city’s beloved Victoria & Alfred Waterfront. 

Building on the success and spirit of Le Bistrot de JAN in Nice, France, this new addition makes its highly anticipated debut in one of the world’s most iconic cities, tucked between the Atlantic Ocean and the internationally recognisable silhouette of Table Mountain.

Le Bistrot de JAN is more than just a restaurant, it’s a joyful celebration of indulgence, nostalgia, and South African-French flair. A tribute to the beloved bistro culture of France, it’s reimagined through Jan Hendrik’s distinctly refined yet playful lens. As a younger sibling to the other JAN establishments, Le Bistrot de JAN is not just about what’s on the plate, it’s about losing yourself in a moment. Whether you’re slipping in for a solo daytime lunch with a naughty martini or soaking up the warm glow of early evening while a live jazz singer fills the room, it invites you to unwind, connect and savour every moment.

Unlike other JAN establishments, Le Bistrot de JAN operates with a smaller menu and a la carte offerings, providing a relaxed environment where guests can enjoy consistent and delightful meals without the formality of traditional tasting menus. “Cape Town has an amazing energy that always fills me with the same excitement I had as a young chef just starting out,” says Jan Hendrik. “I remember staring at the lights reflected in the dark harbour, dreaming of seeing the world. So it feels only fitting to bring the youthful spirit of Le Bistrot de JAN home for a full-circle moment, a homecoming filled with flavour, joy and pride in our South African roots.”

While the bistro offers a lighter, more relaxed expression than other JAN restaurants, the same world-class standard and attention to detail remain deeply rooted in its DNA. From luxurious comfort food to a wine list that celebrates both local and French gems, the experience is designed to stir the senses and evoke the kind of leisurely dining moments that become lifelong memories.

The Le Bistrot de JAN Cape Town team will be led by acclaimed Executive Chef Giles Edwards, celebrated for his work at the award-winning La Tête, among other culinary ventures. Bringing both authenticity and innovation, Chef Giles works closely with Jan Hendrik and JAN Group Executive Chef Andrea Pick to craft an evolving menu that bridges continents while honouring a shared culinary heritage. In this new space the team are shaping dishes rooted in the timeless charm of classic cuisine from the south of France, reinterpreted with a distinctly South African sensibility and seasoned with imagination. The result is a menu that remains true to the JAN philosophy, a celebration of French culture infused with the vibrant spirit of Cape Town.

“Bringing Le Bistrot de JAN to Cape Town marks an exciting new chapter, and a return to the kitchen for me after four years away,” says Edwards. “I’m very excited to be working alongside one of South Africa’s most accomplished chefs at InterContinental Table Bay Cape Town when it opens in December. Jan and I share an appreciation for honest cooking steeped in nostalgia and a deep connection to where we come from. Inspired by the comfort of classic bistro cuisine and infused with Jan’s distinctive flair, we are creating a space that balances elegance with authenticity, where flavour, generosity and intention guide every detail.”

The V&A Waterfront is one of the most popular destinations in the city of Cape Town, offering a diverse and vibrant meeting place for locals and visitors alike, making it the perfect home for South Africa’s first Le Bistrot de JAN.

David Green, CEO of the V&A Waterfront, shared: “Jan Hendrik’s global acclaim is a source of immense pride for South Africa, and it is particularly meaningful to welcome him home to Cape Town. His journey from our shores to Michelin-star success in Europe, and now back again, is a full-circle moment that highlights both his international stature and his deep connection to this city. The opening of Le Bistrot de JAN at the V&A Waterfront adds yet another dimension to our culinary offering, showcasing the depth of talent and creativity that continues to make our city a must-visit destination for food lovers globally."

Having recently undergone a major transformation, the space reopens in December 2025, maintaining its luxury offering while preserving its signature warmth and hospitality. Just as the first Le Bistrot de JAN in Nice is characterised by a bustling European port city, this new location echoes that vibrancy, this time framed by the Atlantic Ocean.

“As part of its commitment to culinary excellence, the InterContinental brand has a long-standing tradition of partnering with world-renowned chefs to create exceptional dining experiences. Joanne Selby, General Manager of InterContinental Table Bay Cape Town, added. "Le Bistrot de JAN brings home the brilliance of one of South Africa’s own. At InterContinental Table Bay Cape Town, we are honoured to provide the stage for Jan Hendrik van der Westhuizen’s artistry, a place where locals and travellers alike can savour global excellence rooted in our South African spirit.”

Le Bistrot de JAN Cape Town officially opens its doors on the 5th of December 2025. Walk-ins are welcome and reservations platforms will be communicated ahead of the launch.

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Food is synonymous with South African hospitality associated with welcome, warmth, and connection. At the heart of this is the braai, a deeply ingrained cultural ritual that goes far beyond cooking over coals. A braai is one of the most powerful symbols of South Africa’s national identity and Pick n Pay has kicked off the Summer season with the launch of its “Shisa Summer” campaign with its digital-first braai content series, fronted by beloved South African comedian Alfred Adriaan.

Blending humour, authenticity and the shared traditions of braai culture, the campaign offers audiences a fresh, relatable take on a national pastime while marking Adriaan’s first official brand partnership – one he calls a “perfect fit” given Pick n Pay’s family values and long-standing legacy as one of South Africa’s most trusted brands.

This campaign places Adriaan at the centre of the storytelling. Each piece of content draws on his lived experiences of South African family life - from the “bring ice but eat all the meat” friend to the grandmother who secretly serves vegetarian guests’ food from the meat pot. The result is a humorous yet deeply identifiable take on braai etiquette that celebrates togetherness, culture and identity.

A distinctive stance in a category where many competitors turn to international celebrities, Pick n Pay proudly puts South Africans first by championing local personalities that consumers resonate deeply with. Adriaan’s comedic lens brings that strategy to life, offering audiences more than entertainment- they see themselves in the content.

“From the outset, this was never about scripting a comedian into a brand message,” says Katherine Madley, Chief Marketing Officer at Pick n Pay. “It was about letting Alfred’s personality (that we all know and love) shine through. The campaign is as true-to-life as the braai stories passed around in every South African circle of friends and family”.

More than just laughs, the work also taps into the broader meaning of food and culture in South Africa. The braai remains one of the country’s most enduring traditions as a symbol of generosity and belonging where everyone has a role to play (and an opinion on how things should be done). Whether it’s who’s in charge of the fire, which cut of meat reigns supreme, or how long the pap should rest, the etiquette is as colourful as the people around the table. These quirks and debates are part of the fun, showing how food and humour together create bonds that transcend backgrounds and generations.

For Adriaan, the partnership was as much about cultural connection as comedy. “Pick n Pay gave me the space to be myself, to tell stories that are funny because they’re true, and meaningful because they’re ours,” he said.

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The KitKat team at Nestlé East and Southern Africa Region (ESAR) has introduced a different meaning to South African ‘breaks’ by launching its indulgent new slabs range in three new flavours, the Hazelnut, Double Chocolate and Salted Caramel which were unveiled this month.

According to the South African Confectioners Market, chocolate is widely consumed in the country, with more than 52% of the South African adult population having eaten some form of chocolate in the past month. Chocolate also makes up over half of the country’s total confectionery consumption, with the market set to continue growing steadily in the years ahead. South Africa is now among the leading chocolate consumers on the continent, with per capita consumption climbing steadily. The KitKat slabs innovation marks an exciting step in bringing more expressive, premium chocolate experiences to South Africa. 

“The journey to KitKat Slabs has been shaped by clear consumer insights. We have seen a consistent shift towards premiumization, with younger audiences seeking multi-sensory products that deliver on taste, texture, and visual appeal. At the same time, consumers are demanding brands that offer playful self-expression while still meeting their need for indulgence and quality. KitKat Slabs were developed in direct response to these trends, signalling our commitment to evolve with our consumers and to continually redefine what a chocolate break can mean in today’s culture” stated Category Marketing Manager for Confectionery at Nestlé ESAR, Robin Lesch.

A New Way To Break

The KitKat slabs range introduces South Africans to a richer, more expressive chocolate break. Unlike traditional slabs, the new KitKat slabs combined the brand’s iconic crispy wafer with creamy fillings and visually striking marbled chocolate.

Reflecting on the launch, Kina Mkhize, Senior Brand Manager for Nestlé KitKat (ESAR), said: “South Africans are hungry for bold flavours and playful experiences and this launch arrived at the perfect time to inspire people to take a well-deserved break. With KitKat Slabs, our goal was to evolve the meaning of the break for today’s consumer. In today’s fast-paced world, people often forget to pause, especially as the year draws to a close and fatigue sets in. Slabs were created as a reminder to reclaim those moments. They’re designed for sharing, for self-expression and for celebrating life’s little breaks in a way that feels uplifting.”

The new KitKat Slabs range is available in:

• Salted Caramel: a smooth caramel flavour paired with KitKat wafer and marbled chocolate
• Hazelnut: a rich hazelnut taste balanced with creamy textures and wafer crunch
• Double Chocolate: an indulgent cocoa layers for chocolate lovers who want it all

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Matomani, a proudly South African company, is transforming Mopani worms into a sustainable, eco-friendly, and protein-packed dietary addition. The entire Matomani range is organic and full of natural goodness, rich in fibre, Omega 3, protein & amino acids, high in essential minerals & nutrients, and is a cost-effective, sustainable protein alternative.

Why Mopani Protein? Mopani worms are one of the most sustainable sources of protein, yielding more protein per gram than beef. In fact, Mopani protein offers a remarkable 60% protein content per gram, compared to just 26% in beef. And while it takes 10kg of feed to produce 1kg of beef, only 3kg of Mopani leaves are needed to produce 1kg of Mopani worms.

Matomani Mopani Protein Bar (30g): The perfect healthy snack alternative

Crafted with premium organic Mopani powder, this high-fibre, Omega-rich protein bar is perfect for busy professionals, growing kids, and anyone needing a nutritious anytime snack. Moms love it as a healthy snack alternative for lunchboxes – and kids love the taste too!

Matomani Energise Bar (30g): Fuel up before your workout

Designed for athletes and fitness enthusiasts, the Energise Bar delivers sustained energy before workouts or endurance events. Packed with a special blend of natural ingredients with a perfectly balanced 5:1 carb-to-protein ratio and trade-fair coffee to awaken your senses and fuel your performance.

Matomani Endure Bar (30g): Stay energised during your workout

Designed for workouts lasting over an hour, this bar is packed with slow-release carbohydrates with a 4:1 carb-to-protein ratio for sustained energy and endurance. Infused with natural sea salt to replenish electrolytes, keeping you energised during the toughest workouts.

Matomani Regenerate Protein Bar (50g): Recover stronger, post-workout

The ultimate protein bar, developed for post-workout replenishment and recovery. This powerhouse snack contains a whopping 20g of protein, and contains all the essential amino acids your muscles need after intense exercise for optimal repair and growth.

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In a refined union of heritage and contemporary creation, The Balvenie has partnered with sculptural paper artist Maia Lehr-Sacks to reveal a series of bespoke window installations at key Norman Goodfellows outlets. This is the first South African expression of The Makers Project, a global campaign honouring modern creatives who, like The Balvenie, bring deep intention, skill and patience to their craft.

The collaboration centres on a shared philosophy: that true luxury lies not in speed, but in the personal commitment to process, detail, and care. Just as The Balvenie upholds rare traditions like growing its own barley, malting by hand, and trusting a single Malt Master to guide every cask, Lehr-Sacks brings a tactile, meditative depth to her sculptural paper works.

A Dialogue Between Two Craft Philosophies

The Balvenie’s Five Rare Crafts: home grown barley, owned cooperage, working floor malting, copper stills and malt master remain the pillars of its distinctive character. Rather than recreating them literally, Maia Lehr-Sacks drew inspiration from this model of intentionality to define her own Five Pillars of Craft: process, material, memory & intention, repetition, and transformation.

“Each fold holds memory. Each crease is deliberate,” she reflects. “The hours of folding, the physical strain, and the quiet repetition all live inside the work. That’s the craft. That’s the soul of it.”

The resulting installation is a series of pleated paper sculptures, suspended, rhythmic forms that catch light and shadow in constant movement. The work captures a duality present in both art and whisky: the fragility of the medium, held together by the strength of discipline.

The Art of Display, The Poetry of Precision

Lehr-Sacks designed the installations with acute sensitivity to light, ensuring that each display would shift throughout the day. “Paper doesn’t just sit in space, it responds to it. Light becomes a collaborator. Shadow becomes the storyteller.”

This commitment to imperfection, intimacy and hand-finished variance is mirrored in The Balvenie’s approach. From its use of copper stills to its on-site coopers, every element of its whisky-making process is touched by human hands and time-honoured skill.

A Preview of the Makers Journey

The window displays mark the beginning of a journey that will unfold in the coming months, as South African makers, across culinary and visual disciplines share their own craft philosophies in response to The Balvenie’s heritage.

This is not a reinterpretation of The Balvenie’s Five Rare Crafts, but a celebration of parallel purpose: where each maker defines their own five pillars of personal craft, grounded in character, patience and passion.

Visit the installations now at:

• Norman Goodfellows Fourways
• Norman Goodfellows Kyalami
• Norman Goodfellows Melrose Arch

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The ritual of cooking meat over hot coals unites South Africa’s cultures, but as Heritage Day approaches the rocketing cost of beef threatens to wreck a celebration that’s often known as National Braai Day.

July’s consumer inflation rate hit 3.5% – the highest in 10 months – largely driven by surging beef prices. StatsSA said the price of beef rump steak rose by more than 35.6% in a year, with T-bone, fillet and sirloin up by between 22.6% and 24.6%.

Beyond soaring prices, beef supplies are threatened by 274 unresolved Foot-and-Mouth Disease outbreaks this September across South Africa’s key cattle provinces.

It all adds up to a recipe for braai broke. But Eskort – South Africa’s leading antibiotic-free pork producer – says there’s an easy way to remain a braai boss. “It’s as simple as making a smart protein choice,” says CEO Arnold Prinsloo. StatsSA says pork prices – already much lower than beef– rose by as little as 1.3% in the 12 months to July, making pork chops less than half the price of beef rump steak.

“Many people don’t realise that Eskort also sells pork rump and fillet, and they’re about half the price of the beef equivalents,” says Prinsloo. “When pork is prepared correctly, the quality and eating experience are every bit as good as beef but at a much lower cost.”

The Braai Boss's Basket

So, how would a proud Eskort braai boss fill their shopping basket to celebrate the 30th anniversary of National Braai Day on 24 September?

“Compared to the high cost of beef-only braais, Eskort’s range makes it possible to provide a generous spread without blowing the budget,” says Prinsloo. “I’d go for favourites like pork chops, rump steaks, fillets, bacon cherry sticks, prego steaks, the new Eskort ribs and our unique prego sosaties.”

Prinsloo says a true braai boss showing off their Heritage Day spread on social media will have a colourful range of cuts and flavours that prove pork is one of the most versatile proteins. And he recommends three new products Eskort has launched this month.

“Our Mustard Belly Bites are a first-of-their-kind ‘before the braai’ snack – tender belly strips skewered and flavoured with a tangy mustard glaze, perfect for nibbling on while the fire is going,” he says.

“The BBQ Spiced Espetada is made from succulent pork fillet, seasoned with a robust mix of pepper and BBQ spices for a rich, smoky flavour. And the Cheese and Jalapeño Pinwheels are made with real jalapeños and real cheese, not artificial flavourings, giving South Africans a bold and exciting new braai option.”

No Compromise

Prinsloo says beef loyalists are struggling with shrinking portions and escalating costs. “We’ve noticed that many families are buying the same products they always have but in smaller amounts due to rapidly rising prices,” he says.

“With Eskort, braai bosses don’t need to compromise. By switching to pork, they can keep their portion sizes generous while still saving money. The nutritional value of beef and pork is very similar, but pork gives consumers far more value for their rand.”

So, what’s the secret of braaing pork to perfection? “The most important tip is not to overcook it: pork should be enjoyed medium, just like a good steak,” says Prinsloo. 

“Many people still believe pork must be eaten well done, but that’s a myth we’re working hard to break. Once braai bosses give pork the same respect they give beef, they’ll discover it’s just as flavourful, more versatile – and much easier on the pocket.”

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In a bold move to address one of South Africa’s most persistent grocery frustrations, Rainbow Chicken Limited has launched the Farmer Brown Naked Range, a premium line of individually quick-frozen (IQF) chicken portions designed to meet the evolving needs of both consumers and retailers.

For years, shoppers have faced disappointment when fresh chicken vanishes from shelves during peak trading periods. This inconsistency, driven by supply chain constraints and surging demand, has left retailers grappling with lost sales and consumers without reliable access to a household staple.

The Naked Range offers a smart, freezer-ready solution that preserves the quality and taste of fresh chicken while ensuring availability, convenience, and shelf stability. By solving this key consumer pain point, Rainbow Chicken is unlocking new growth opportunities for retailers.

Innovation Rooted in Consumer Insight

The Farmer Brown Naked Range was developed with direct input from consumer behaviour trends and purchasing preferences. Key features include:

• Trimmed for appeal: Excess skin and fat removed for a leaner, more attractive product.
• Ethically sourced: Cage-free chickens raised on a 100% vegetarian diet.
• Enhanced flavour: Lightly brined to retain moisture and deliver tenderness.
• Freshness preserved: IQF technology ensures minimal shrinkage and optimal texture.
• Smart packaging: Resealable Ziploc pouches support portion control and reduce waste.
• Sustainable choice: Fully recyclable packaging aligns with eco-conscious values.

This clean-label range is ideal for consumers who typically buy fresh meat but are now seeking flexibility, visible quality cues, and compatibility with modern cooking methods like air frying.

Retailer Advantage: Efficiency Meets Demand

Exclusively available at Checkers stores nationwide until September 2025, the Naked Range is merchandised in shelf-ready cartons that streamline freezer stocking and enhance product visibility. This format not only improves operational efficiency but also boosts shopper engagement. 

“The Naked Range taps into a substantial existing market, addresses longstanding quality concerns, and meets consumers’ desire for affordable, high-quality chicken in a convenient form,” says Mbali Mngomezulu, Farmer Brown Brand Manager.

Market Momentum and Future Expansion

Frozen chicken remains a staple for South African households, particularly within LSM 7–10, where affordability and convenience drive purchasing decisions. The category is evolving, with premium offerings gaining traction and reshaping perceptions.

The Naked Range is perfectly positioned to ride this wave, offering retailers a differentiated product that meets consumer expectations and drives category value. Following the Checkers exclusivity period, Rainbow Chicken will evaluate a wider rollout across additional retail channels, guided by sales performance and consumer feedback.

By turning a common consumer frustration into a retail opportunity, Rainbow Chicken’s Farmer Brown Naked Range is setting a new standard in frozen poultry. It’s a win-win innovation – delivering consistent quality to shoppers and sustainable growth to retailers.

They say change is the only constant, and it seems Coca-Cola Beverages South Africa is embodying that right now. On 17 September 2025, the company publicly confirmed it will embark on a significant restructuring process — but the nature of the changes is only gradually becoming clear. What started as whispers of operational review has now turned into hard announcements of plant closures and job losses.

Coca-Cola SA will close two of its production plants, located in Bloemfontein and East London. Alongside that, the restructuring will result in about 680 jobs being cut. The move is likely part of a strategy to reduce costs, streamline operations, and possibly consolidate production into fewer facilities that may be more efficient or better located.

It’s the workers directly employed at these plants who bear the immediate brunt: factory floor staff, maintenance, logistics, administrative roles tied to those sites. And the unions are starting to step in, including the Food and Allied Workers Union (FAWU), which has vowed to challenge the plan. There may be compensation, retraining or redeployment offered, but those details are not yet fully laid out in public documents. Overall, it’s a tough change for those involved.

The Whole Value Chain May Feel the Ripple Effect

When the Coca-Cola giant sneezes, the South African food and beverage sector may catch a cold. This restructuring isn’t happening in isolation — its impact will spread beyond those two plants and the 680 workers. Suppliers who provide raw materials, packaging, transport, and maintenance services to those plants will feel reduced demand. Local farmers, bottle or can suppliers, transport contractors — all may see contracts shrink or disappear.

Even downstream businesses — like retailers, distributors, and even smaller beverage brands, that all rely on Coca-Cola for regional bottling, refill, or distribution — may face disruptions. If production moves farther away, or capacity is reduced, supply chains may stretch, costs may rise, and availability of certain Coca-Cola products in affected regions could suffer. Consumers might notice this in less shelf stock, slight delays, or price changes. These sorts of knock-on effects are familiar in FMCG (fast moving consumer goods) sectors, where supply chain dependencies are tight and margins often small.

Looking more broadly, this could stimulate shifts in how the food and beverage industry in South Africa thinks about resilience. Companies may look to diversify their production sites, invest more in automation or more efficient technologies, revisit where they locate plants (in relation to transport, energy costs, etc.), and rethink relationships with suppliers to spread risk. It may also reignite conversations among government, labour, and industry bodies about policy support — whether around retraining, regional investment, or incentives to keep manufacturing competitive. If many firms follow Coca-Cola’s path, there could be both creative adaptations and real economic pain in certain communities.

In short, while Coca-Cola SA’s restructuring is painful especially for impacted employees, it also serves as a signal flare: cost pressures, supply chain vulnerabilities, and competitive pressures are reshaping the food and beverage industry. How well other players respond will determine who we see thriving (or surviving) in the years ahead.

How wild herbs, flowers, and berries are changing the bar scene

Imagine wandering through woods, fields, or even your backyard, stumbling upon hidden mint, wild berries or delicate blossoms – and then turning them into something you can sip. That’s not just poetic thinking: it’s exactly what’s happening in bars around the world, where bartenders are letting nature whisper into the glass rather than shouting with mass-produced syrups or standard garnishes.

In recent years, mixologists have been reaching outside their liquor cabinets for herbs, flowers, bark, blossoms, berries, and other wild finds. These ingredients introduce flavours you can’t easily replicate with farmed or supermarket stuff – think tangy wild rosehip, bitter dandelion root, woodsy spruce tips, fragrant elderflower, and aromatic nettles. These unexpected notes are being used in tinctures, syrups, cordials, amari, infusions and even in bitters, providing both subtle complexity and showmanship.

Moreover, using wild, local ingredients does more than broaden the flavour palette: it gives cocktails a sense of place. Patrons aren’t just drinking something tasty – they’re tasting the terroir, so to speak. Bars use what grows near them, sometimes foraged in urban parks or even parking lots, giving cocktails an authenticity and freshness that travellers and locals alike are embracing. It’s not only about botanical wow, but also sustainability, seasonality, and telling stories through flavour.

How Wild Herbs, Flowers and Berries are Changing the Bar Scene

One big change is in the texture and aroma of cocktails. Wild herbs like nettle or wood sorrel, or blossoms like elderflower and violet, bring subtle floral or herbaceous perfumes; wild berries lend colour, acidity, and natural sweetness that’s hard to overdo. These botanical components let bartenders layer flavour – bitter, sweet, herbal, floral, sometimes even slightly funky in a good way. They also allow experimentation: infusions, syrups, tinctures, bark‐smoked elements – to give drinks an edge.

Bars are also reimagining the guest experience. Cocktail menus now often pay homage to seasonality or locality, specifying that certain drinks are made with ‘wild foraged’ ingredients. Some bartenders host foraging walks, teach guests about edible flora and how to identify safe plants, or even invite patrons to help source garnish. That builds community and curiosity – people like knowing where their garnish came from, not just what’s in their shaker. 

Of course, there are challenges and responsibilities. Foraging safely is key – misidentifying plants can be dangerous, polluted areas may introduce contaminants, and overharvesting can damage ecosystems. Regulations may also govern what wild ingredients can be used commercially. Moreover, wild flavour is fickle: season, soil, weather – all change the taste. That means consistency in cocktails can be harder to maintain, requiring flexibility and sometimes backup plans.