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Discover articles on emerging ingredients, beverage programs, cost control, and strategies for enhancing the dining experience. Whether you’re a chef, restaurateur, or F&B manager, our resources provide actionable advice to stay competitive, optimize your offerings, and drive success in the dynamic food and beverage sector. Learn how to refine your operations and delight your customers with every bite and sip. Food and Beverage Industry Trends with Taste and Trade!

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A professional guide to essential chef knives, steel quality, buying mistakes, and knife care in commercial kitchens.
FeaturedFood & Beverage

The knives every chef needs

by Kim K

In a professional kitchen, speed, consistency, and precision depend on one thing — the right knife in trained hands. Chef Andrew Thompson of Reg Café in Sandton explains why knives sit at the heart of a chef’s craft.

“A chef’s knives are his tools. Knife skills form a core part of training. The only dangerous knife is blunt in the hands of someone without proper training.”

For foodservice operators, hotels, restaurant groups, and catering teams, understanding essential knives supports efficiency, safety, and quality.

Why the right knives matter in professional kitchens

Professional kitchens rely on tools that perform under pressure. The right knives improve workflow, reduce fatigue, and lower the risk of injury. Poor choices slow teams down and raise safety concerns.

Chef Andrew stresses that mastery starts with fundamentals, not excessive tools.

The three essential knives every chef needs

While specialist knives exist, three form the foundation of any professional set.

The chef’s knife
The workhorse of the kitchen. Chef Andrew describes this knife as suitable for almost every task. Balance and comfort matter more than size or brand.

Best for: slicing and dicing larger fruit and vegetables used daily.

The paring knife
Designed for detailed tasks. Small and precise, with a spear or curved point, this knife is well-suited for close-hand work.

Best for: trimming, shaping, decorative cuts, precision slicing, and hand peeling.

The serrated bread knife
Often underestimated. This knife handles more than bread.

“This knife slices soft bread, crusty loaves, cakes, baked goods, and tough-skinned fruit and vegetables with ease,” says Chef Andrew.

Why steel quality and craftsmanship matter

High-volume kitchens place heavy demands on knives. Steel quality affects performance and lifespan.

“The quality of steel ranks among the biggest factors in performance and longevity,” Chef Andrew explains.

Better steel delivers:

  1. Easier sharpening
  2. Longer-lasting sharpness
  3. Cleaner, smoother cuts
  4. Resistance to rust and staining

For procurement teams, fewer high-quality knives often outperform large, low-cost sets.

Common mistakes when choosing knives

Chef Andrew frequently sees the same errors, even among experienced cooks.

• Buying large knife sets instead of selecting fit-for-purpose tools
• Believing price or brand always equals quality
• Skipping grip and comfort testing
• Choosing design over practical use

For B2B buyers, purchasing decisions should focus on function, balance, and durability rather than marketing appeal.

Knife care as a professional standard

Knives perform well only when properly maintained. Chef Andrew views care as non-negotiable.

“All knives should be stored and maintained properly. This increases longevity and protects the quality of work produced.”

Cleaning rules
• Never place knives in a dishwasher. Chemicals weaken and stain blades.
• Wash by hand in hot, soapy water. Rinse and dry immediately.

Storage best practice
• Never leave knives loose in drawers. Blades chip easily.
• Use knife blocks, magnetic strips, or professional knife rolls or bags.

Sharpening preferences
The approach depends on personal choice.
• Honing rod or steel
• Electric sharpener
• Wet or oil stone

Chef Andrew reinforces a core principle. “Only a blunt knife is a dangerous knife.”

“Knives are an investment for every chef or cook,” he concludes. “Proper care supports peak performance. Respect your knives, and they will serve you well for many years.”

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DUSK Restaurant partners with Animal Welfare Society Stellenbosch and Clay Café Paarl to launch a heartfelt charity dining initiative inspired by rescue dogs.
FeaturedFood & Beverage

DUSK Goes to the Dogs

by Kim K

DUSK Restaurant, the boundary-pushing dining venture co-owned by Callan Austin and Darren Badenhorst, has launched a heartfelt partnership with the Animal Welfare Society Stellenbosch and Clay Café Paarl.

The collaboration merges culinary creativity, community upliftment and a deeply personal story from Callan himself.

A personal connection

Callan adopted his first dog, Teddy, from AWSS three years ago. Coming home to Teddy each day became an unexpected grounding force amid the pressures of restaurant life. That bond inspired him to give something back.

“I wanted to create something meaningful through food, using our platform to benefit an initiative that’s close to home for me,” he says.

With shared enthusiasm from South African culinary ambassador Tamsin Snyman, co-owner of Clay Café Paarl, the idea took shape.

From painted bowls to purposeful dining

Nearly a year ago, Callan spotted Clay Café’s paint-your-own dog bowls. The quirky ceramics sparked a concept. A dish served in those bowls. Playful. Unexpected. Purpose-driven.

After sharing the idea with Tamsin and AWSS, the collaboration came together with excitement from all sides. The goal is simple. Raise awareness for AWSS and inspire DUSK’s guests to donate funds, food, or time.

Meeting the dogs behind the cause

To ensure the initiative reflected a genuine connection, the DUSK team visited AWSS to meet the dogs, spend time with the staff and understand the organisation’s day-to-day needs.

Each bowl used in the restaurant now carries the hand-painted name of a dog the team met. A few bowls also pay tribute to the pets of the DUSK brigade.

A dish inspired by unconditional loyalty

The resulting dish, featured on both of DUSK’s signature summer menus, is called “A Man’s Best Friend.” It draws inspiration from everything a dog would adore.

Guests can expect:

• A Beeno-style biscuit
• Cold-smoked venison tartare
• Smoked parmesan custard

Because, as the team notes, you always have to pay the “cheese tax.”

The dish delivers a nostalgic, humorous moment, paired with DUSK’s trademark technical precision.

Where to experience it

“A Man’s Best Friend” is featured on:

• DUSK Summer Epicurean Menu – R2,095 per person
• DUSK Summer Odyssey Menu – R1,795 per person

Optional wine pairings are available on both menus.

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The Cape Wine Auction marks 11 years with its 2026 event at Nederburg. Discover auction highlights, ticket options and exclusive wine lots.
FeaturedFood & Beverage

Celebrating 11 years of The Cape Wine Auction

by Kim K

Since its inception in 2014, The Cape Wine Auction has garnered international recognition as a premier wine-themed charity auction, with more than R135 million raised to date in support of education in the South African winelands.

Evolving with purpose

Paul Clüver, who has been chairman of the Cape Wine Auction Trust since 2022, is keenly aware that those in charge cannot rely only on the auction’s past achievements. The event must continue to adapt to changing markets while raising the bar each year.

“We’re always exploring ways to elevate the Cape Wine Auction – from curating exceptional lots and enhancing the guest experience, to ultimately raising more funds for the children we serve.

Partnering with Nederburg for the first time in 2026 marks an exciting evolution, and we’re optimistic that it will help broaden the appeal and reach of the event in the event’s special 11th year,” he says.

“Nederburg brings with it a rich legacy in hosting wine auctions and has been a flag bearer for South African wine over the past 50 years.

Their experience, network and brand presence – supported by Heineken Beverages – will undoubtedly help elevate the guest experience and amplify our reach to new audience,s which we are pleased about.”

The 2026 auction venue and date

The 2026 Cape Wine Auction will be hosted at the historic Nederburg estate on Saturday, 7 February 2026, offering guests a day of elegance, generosity and unforgettable experiences.

Clüver is delighted with the opportunities presented by next year’s venue, which will accommodate a larger audience.

“In partnership with Heineken, we look forward to engaging with new bidders and expanding our reach. The addition of the Celebration Event – which adds a vibrant evening dimension to the auction with a music lineup headlined by MiCasa and Loyiso – further elevates the occasion, ensuring the day is marked by exceptional and memorable experiences.”

A format rooted in tradition

The Cape Wine Auction format remains true to tradition, with the morning devoted to the highly anticipated Barrel Auction, showcasing exclusive wines from South Africa’s top producers.

This is followed at midday by the Experience Auction and Luncheon, where guests can bid on once-in-a-lifetime lots while enjoying an epicurean spread curated by some of the biggest names on the local culinary stage, including Reuben Riffel, Peter Tempelhoff and Pete Goffe-Wood.

The origins of the auction

The idea for the auction was conceived in 2013 when Mike Ratcliffe, owner of Vilafonté Wine Estates and former chairman of the Trust, was inspired by a trip to Auction Napa Valley in the United States.

Back in South Africa, the Cape Wine Auction was born, and a powerhouse group of trustees soon joined him. Today, the Trust includes Clüver, Raymond Ndlovu as deputy chairman, Wendy Appelbaum, Niclas Kjellström-Matseke, Sir De Villiers Graaff, Ken Forrester and Johan van Zyl, along with auction director Darielle Robertson and trust facilitator Andi Norton.

Strengthening the funding model

The trustees instituted a collaborative model for distributing auction proceeds to the 28 beneficiary organisations working in education and youth development across the winelands.

This model focuses on eliminating duplication and concentrating efforts on areas of expertise.

“We all know that education can change a child’s life, but it has to be holistic. Since its inception, the Cape Wine Auction has directed every cent raised toward charities addressing educational disparities in disadvantaged rural communities.

“These charities also provide crucial social support, such as meals, recognising that a well-fed child is essential for effective learning.”

“My hope is that the Cape Wine Auction continues to be embraced even more widely by the wine industry and our philanthropic community, allowing us to grow the event’s scale and impact significantly over the next five years,” says Clüver.

Steering through change

Clüver took over as chairman in 2022 and admits that the post-COVID period was challenging.

“It wasn’t easy, but I’m proud that we managed to keep our momentum and evolve our offerings. I’m incredibly grateful to the dedicated wine producers and buyers who continue to support the Trust.

“One standout at that time was the introduction of the Wine Barrel Lots, which brought the auction closer to the heart of the industry.”

One-of-a-kind 2026 auction lots

Some of the never-to-be-repeated lots for guests to bid on in 2026 include:

AdVini France – The Domaine Laroche Experience
Serve, Sip, and Celebrate: Journey’s End Wines and LTA Queen’s Tennis Experience
A seven-night stay in a Classic Collection Villa by The Hideaways Club
In Moment II – a life-size bronze by Anton Smit

Clüver adds, “There are a few incredible ones, but I must say the Seven-Night Stay in a Classic Collection Villa by The Hideaways Club caught my eye – although I suspect that it will go well beyond my budget and boost our fundraising tally.”

2026 Ticket options

Morning Barrel Auction Ticket – R3 150 per person includes:
Access to the exclusive Morning Barrel Auction
Brunch
Entry to The Celebration from 14h00
Commemorative wine glass
Two glasses of wine and two cocktails
Access to food stalls or pre-booked picnics

The Celebration Ticket – R650 per person includes:
Entry to The Celebration
Commemorative wine glass
Two glasses of wine and two cocktails
Access to food stalls or pre-booked picnics

There is also an all-inclusive Experience Ticket that offers access to a private hospitality area with food and drinks. Tickets are by invitation only. To request your invite, email Darielle Robertson at darielle@thecapewineauction.com.

Tickets are available through Webtickets.

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The Good Life Show Africa and Ndarama Works announce a strategic partnership to expand market access and strengthen connections in Africa.
Food & Beverage

Good Life Show Africa partners with Ndarama Works

by webadmin@mediaxpose.co.za

The Good Life Show Africa has announced a strategic partnership with Ndarama Works to strengthen market access and promote deeper industry connections across Africa’s expanding sustainable food and wellness sectors.

In South Africa alone, this market was valued at US$26.64 billion in 2024 and is forecast to rise to US$42.01 billion by 2033.

A partnership designed for growth

Hosted in South Africa, The Good Life Show is a marketplace for selling, connecting, sampling, demos, discovery and business engagement. By joining the event’s ecosystem, Ndarama brings long-established expertise in agribusiness networks and market expansion.

This partnership creates a major intervention for reaching extensive networks across Africa and appealing to buyers across the continent and in other key markets.

Together, the partners aim to fast-track opportunities for exhibitors, trade buyers and sponsors by opening doors to key markets across Africa, Europe, Canada and the United States.

Leadership perspectives

CEO of Ndarama Works, Dr. Golden Mahove, says the partnership comes at a pivotal moment. “The Good Life Show is becoming a crucial meeting point for those shaping Africa’s sustainable food and wellness landscape. We see this as a launchpad for new ideas, new connections, and new opportunities in 2026 and beyond.”

Good Life Show Director, Heidi Warricker, adds: “This partnership significantly strengthens our reach into African and international markets. It supports and grows our mission to champion the future of food, drink, wellness, and sustainable living, and the timing is perfect given how the market is mushrooming.

The Good Life Show is already established as Africa’s leading conscious-living event, and this collaboration enables us to deliver even more value. Consumer visitors will gain richer experiences, while our trade partners benefit from greater reach and influence. It’s a win-win for all.”

What the partnership brings to the industry

Broader market reach through Ndarama Works’ continental and global networks.
Stronger trade connections via curated buyer engagements and sector-focused networking opportunities.
Insights and innovation through expert content sessions and the new Sustainable Food & Better Living Conference & Awards.
High-impact visibility for participating brands at one of Africa’s most dynamic marketplaces for conscious consumers and industry professionals.

2026 Good Life Show dates

Cape Town: 29–31 May 2026, CTICC
Johannesburg: 18–20 September 2026, Sandton Convention Centre

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Cape Wine Auction raises over R135 million for education in the Cape Winelands and prepares for an impact-driven 2026 event at Nederburg.
Food & Beverage

The history and success of the Cape Wine Auction

by webadmin@mediaxpose.co.za

In the heart of South Africa’s wine country, the annual Cape Wine Auction has grown into far more than a gathering of rare vintages and elite experiences.

Since its inception, the event has become a major philanthropic engine for education in the Cape Winelands region, marrying lavish lifestyle with meaningful upliftment.

ORIGINS OF THE CAPE WINE AUCTION

The Cape Wine Auction (CWA) launched in 2014 through the Cape Wine Auction Trust, founded to channel funds raised via the auction into education initiatives in the Winelands.

The first event at Delaire Graff Wine Estate in Stellenbosch raised over R7 million in support of four partner organisations.

Over subsequent years, the concept grew, and by 2017, the event raised a record-breaking R22.3 million in a single auction.

Last year, the auction raised close to R10 million, bringing the cumulative total since 2014 to more than R135 million. Funds flow through the Trust to carefully selected educational partners working in the Winelands region.

WHY THE CAPE WINE AUCTION SUCCEEDS

There are several reasons behind the success of the Cape Wine Auction:

  1. High-value, experiential lots
    The auction offers rare wines, bespoke travel and hospitality experiences, and one-of-a-kind lots donated by estates and industry supporters. In 2022 a stay in the Bazaruto Archipelago fetched over R1.2 million.
  2. Industry galvanisation
    The wine community, luxury tourism partners and philanthropic donors converge around a shared goal, using the glamour of wine culture for social good. As one industry article noted, the concept is “an exportable concept worldwide”.
  3. Transparent, targeted use of funds
    The Trust focuses exclusively on education in wine-region communities and collaborates with selected partners, which avoids dilution of impact.
  4. Giving back to the region that creates wine wealth
    Many beneficiaries are young people living in farming and wine-estate communities, the backbone of the wine industry. This connection resonates with bidders.

IMPACT ON EDUCATION AND COMMUNITY WELLBEING

The auction’s purpose extends beyond raising funds. The goal focuses on changing trajectories for youth in the region, who often face educational, nutritional and social barriers.

Some tangible benefits include:

• Nutrition and early childhood development
According to the 2024 Impact Report, over 266,760 meals were provided annually through 46 early childhood development centres and 10 after-school programmes supported by the Trust.

• Literacy and digital learning
The Trust funds programmes such as Click Learning, which in 2024 supported 1,834 literacy learners and 94 numeracy learners across six schools using 194 computers.

• Holistic support
Support extends beyond academics to mental-health services, occupational therapy and parent workshops. One beneficiary school saw its overall pass rate for Grades 1-7 rise to 94.7% in 2024.

• Collaborative ecosystem
The Trust fosters a “Community of Partners” so beneficiary organisations share best practices and avoid duplicating efforts.

These impacts create a ripple effect. As children progress with stronger education and wellbeing, communities benefit, and the future workforce of the wine region strengthens.

CHALLENGES AND FUTURE PRIORITIES

Challenges remain. Economic pressures in the wine industry or the broader economy influence bidding power, while socio-economic needs in the region stay deep and structural, requiring sustained funding and innovative interventions.

As the auction moves forward, key priorities include scaling impact, deepening partnerships and ensuring funds reach the most in-need children and early-intervention programmes. The Trust’s focus on “a fairer start for every child” and the shift from learning to read to learning to learn reflects an evidence-based strategy.

A BRIDGE BETWEEN VINEYARDS AND FUTURES

In a region where wine represents heritage and economic importance, the Cape Wine Auction stands as a bridge between vineyards and vibrant futures for children. Each lot bid, each bottle sold, links back to a classroom, a nutritious meal or a more confident young learner.

With more than R135 million raised for charitable activities over the last 12 years, the auction has shown that high-end indulgence and deep social impact work together.

The Cape Wine Auction is more than a must-attend luxury event; it serves as a beacon of purposeful giving. By leveraging the wine industry’s glamour to benefit the Winelands’ youngest residents, the auction has carved out a unique philanthropic niche.

For anyone interested in how a sector redirects success to social upliftment, the story of the CWA is one worth toasting.

LOOKING AHEAD TO THE 2026 CAPE WINE AUCTION

The 2026 Cape Wine Auction takes place at the historic Nederburg Estate on Saturday, 7 February 2026, and offers guests a day of elegance, generosity and memorable experiences.

The format remains true to tradition, with the morning devoted to the highly anticipated Barrel Auction, showcasing exclusive wines from South Africa’s top producers.

At midday, the Experience Auction and Luncheon follows, where guests bid on once-in-a-lifetime lots while enjoying an epicurean spread.

New to the 2026 event, The Celebration offers a vibrant, fun-filled gathering for those who wish to revel in the spirit of the day.

This open-access event features:

• Gourmet food stations
• Curated wine stands
• Live entertainment
• Interactive experiences and more

Experience Auction tickets are available by request only, and those interested should email Darielle Robertson at darielle@thecapewineauction.com.

Cost is R9 500 per person and includes all three events, which take place in a sumptuous VIP area.

Tickets to the Wine Auction Brunch and Celebration (R3 150 per person) or only The Celebration (R650 per person) are available from Webtickets.

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Tokara celebrates major wins in the Platter’s Wine Guide 2025, including Best Pinotage in SA and four 5-star ratings in the 2026 edition.
Food & Beverage

Tokara Shines in Platter’s 2025 Guide with South Africa’s Best Pinotage

by webadmin@mediaxpose.co.za

Tokara, set along the Helshoogte Pass in the Simonsberg region of Stellenbosch, has reinforced its standing as one of South Africa’s most accomplished wine estates with a standout performance in the Platter’s Wine Guide 2025.

The headline achievement is the Tokara Limited Release Pinotage 2023 being named Best Pinotage in South Africa, a milestone award that arrives in the centenary year of the Pinotage grape. The accolade celebrates Tokara’s mastery of the variety and its continued pursuit of precision, quality and site-driven expression.

“Pinotage is part of South Africa’s wine DNA, and to have our Limited Release 2023 named the best in the country – in the variety’s centenary year – is a meaningful honour,” says Stuart Botha, Tokara’s Head Winemaker. “This wine reflects the precision and passion of our team and the unique terroir of the Simonsberg.”

Global Recognition for a World-Class Wine Destination

The Platter’s success follows Tokara’s recent ranking at #71 on the World’s Best Vineyards 2025 list, which recognises estates that offer both exceptional wines and memorable visitor experiences. With its elevated location, acclaimed restaurant, curated art, and sweeping views across the Winelands, Tokara continues to set the benchmark for premium wine tourism in South Africa.

The Simonsberg region is widely regarded as one of the country’s most ideal viticultural areas, and Tokara has long been a leading exponent of its potential.

Four Tokara Wines Earn 5 Stars in Platter’s 2026 Edition

Tokara’s excellence extends across its portfolio, with four wines receiving the sought-after 5-star rating in the Platter’s 2026 guide:

• Tokara Director’s Reserve Red 2022
• Tokara Director’s Reserve White 2022
• Tokara Reserve Collection Stellenbosch Chardonnay 2023
• Tokara XO Potstill Brandy

“These results are testament to years of careful investment in our vineyards and cellar, and an unwavering pursuit of excellence,” says Karl Lambour, Tokara’s Cellar Master and Managing Director. “To receive five Platter’s stars for our flagship wines, and the top accolade for Pinotage, is both humbling and energising for our entire team.”

A Vision Built Over 25 Years

Behind Tokara’s continued achievements are GT and Anne-Marie Ferreira, whose stewardship over more than two decades has shaped an estate known for authenticity, innovation and craftsmanship. Their vision has positioned Tokara as one of South Africa’s leading fine wine producers and a destination that reflects the beauty and heritage of Stellenbosch.

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Chefs Andile Magwaza and Ukhonaye Mconi reunite on Expresso to share recipes and cook with the TOKIT Omni Cook C2.
Food & Beverage

Chefs Reunite on Television and Share the Spotlight with a Cooking Robot

by webadmin@mediaxpose.co.za

Two respected South African chefs will reunite on television next week to share recipes, insights and a bit of fun – with help from a state-of-the-art cooking robot that is changing the way South Africans cook at home.

Chefs Andile Magwaza and Ukhonaye Mconi first met as lecturers at Capsicum’s Rosebank campus in Johannesburg. Mconi is also a Capsicum alumnus. Last year, he became head chef and manager at The Chef’s Studio in Cape Town and event manager for the Private Chef Works group. Magwaza continues to lecture at the school.

The pair will join forces on the Expresso Morning Show on S3 (DStv Channel 193) on Tuesday, 25 November, between 08:00 and 09:00. They will prepare two dishes, including the South African favourite Malva pudding.

A Shared Love of Food with Heart

Magwaza describes his approach: Food must touch your soul. He believes food trends come and go, but every plate should carry a nostalgic memory.

Mconi agrees. He says the best meals come from the heart and that diners feel the cook’s emotions in each dish, whether calm or troubled.

Both chefs have international experience, including time in the United States, and both serve as brand ambassadors for the TOKIT Omni Cook C2, an all-in-one smart kitchen appliance brought to South Africa by the Swiss Diversitas Group.

The Rise of the “Cooking Robot”

The TOKIT Omni Cook C2, often nicknamed a cooking robot, is designed to help home cooks prepare consistent, high-quality meals with less effort. It guides users through recipes on its touchscreen and connects to the free cookNjoy recipe database, which offers more than 5,000 recipes.

“These machines help users improve results, save time, cut energy use and reduce food waste,” says Mconi.

Magwaza adds that the device helps beginners create impressive meals with ease, while professionals use it to speed up prep and ensure consistency. Many professional kitchens already rely on this type of appliance.

What Viewers Can Expect on the Day

The chefs promise a relaxed, engaging segment that makes viewers feel part of the experience. Both dishes demonstrated on the show can be prepared with or without a smart kitchen appliance.

Below are the full recipes.

Recipe: Chicken Curry

Ingredients

• 500g boneless chicken thighs
• ½ tsp cayenne pepper
• 2½ tbsp curry powder
• 30ml white wine
• 1 large onion or 2 medium onions, chopped
• 3 garlic cloves, crushed
• 60ml sunflower or canola oil
• 2 tbsp tomato paste
• 2 tbsp stock paste or powder in 250ml water
• Chopped coriander
• 3 tbsp plain yoghurt (optional)

Method

Cut the chicken into small pieces. Mix cayenne pepper, 1/2 tablespoon of curry powder, and the wine, then add the chicken and marinate for 15 minutes. Heat the oil in a pot and cook the onion and garlic until soft. Add the remaining curry powder and cook for one to two minutes.

Add the chicken and sauté for five minutes. Add the tomato paste and stock, bring to a boil, then simmer for 15 minutes. Add more liquid if needed. Garnish with coriander and yoghurt. Serve with hot rice.

Recipe: Malva Pudding

Ingredients

Pudding
• 30g butter plus extra for greasing
• ½ cup (125ml) sugar
• 2 eggs
• 2 tbsp apricot jam
• 1 tsp bicarbonate of soda
• 200ml milk
• 1 tsp white vinegar
• 140g self-raising flour
• Pinch of salt

Sauce
• 200ml whipping cream
• 100ml sugar
• 1 tsp vanilla extract
• 80ml boiling water
• 80ml butter

Method

Preheat the oven to 180°C. Grease a 30 x 21 cm ovenproof dish. Cream the sugar and butter. Add the eggs, apricot jam, bicarbonate of soda, milk, vinegar, flour and salt. Mix until smooth. Pour into the dish and bake for 25 minutes.

For the sauce, place the cream, sugar, vanilla, water, and butter in a pot and heat until the butter melts. Pour the hot sauce over the sponge, then return to the oven for 5 minutes. Serve warm.

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SA Chefs and the Korean Cultural Centre launch a culinary collaboration ahead of the 2026 Korean–South African Culinary Exchange.
Food & Beverage

Korean, SA Chefs Unite in a Culinary Celebration

by webadmin@mediaxpose.co.za

The South African Chefs Association (SA Chefs) and the Korean Cultural Centre in South Africa (KCCSA) have launched a culinary collaboration to showcase the traditions, creativity and philosophy of both Korean and South African cuisines.

The partnership will culminate in a three-day Korean–South African Culinary Exchange in January 2026, featuring demonstrations, masterclasses and a joint Chef’s Table event in Johannesburg and Pretoria.

Ahead of the 2026 programme, the collaboration made its public debut on the Expresso Morning Show on 17 November 2025, as part of the show’s G20 Summit series. Chef Raynor Damons, former SA Chefs director and Food and Beverage Manager at Accor, joined the Korean Cultural Centre to introduce viewers to Hansik, Korea’s traditional cuisine.

The Philosophy Behind Hansik

Korean cuisine is rooted in Obangsaek (오방색) – the philosophy of the five cardinal colours: blue or green, red, yellow, white and black. These colours represent the natural elements of wood, fire, earth, metal and water. This philosophy shapes the balance, nutrition and harmony found in every Korean meal.

During his Expresso appearance, Chef Raynor prepared four dishes that embody this philosophy:

• Bibimbap – “mixed rice” layered with vegetables, meat, egg and gochujang. Its colours and textures symbolise balance and unity.
• Bulgogi – marinated BBQ beef served communally, representing warmth and shared hospitality.
• Bibim mandu – pan-fried dumplings tossed in a vibrant gochujang sauce, reflecting the energetic spirit of Korean street food.
• LA galbi – short ribs marinated in soy, garlic, pear and sesame oil, illustrating Korean mastery of harmony between sweet and savoury flavours.

Building Cultural Bridges Through Food

Founded in 2021 by the Ministry of Culture, Sports and Tourism in Korea, the Korean Cultural Centre in South Africa aims to connect nations through culture. Through this partnership with SA Chefs, the Centre hopes to foster meaningful exchange and mutual understanding through food.

“Food is one of the most powerful expressions of who we are,” says Chef Raynor Damons. “This collaboration shows that while our flavours differ, the joy of sharing a meal is something every culture recognises.”

A Shared Table and a Shared Future

The Korean–South African Culinary Exchange in January 2026 will see around ten Korean chefs travel to South Africa to cook alongside local chefs. Together they will demonstrate authentic Korean dishes, teach techniques, share ingredients and create new fusion dishes that celebrate both culinary traditions.

Fusion concepts already in development include:
• Bulgogi Bunny Chow
• Japchae-stuffed Dombolo
• Kimchi–Atchar Slaw

These dishes highlight the creativity and enthusiasm shared between the two food cultures.

The collaboration marks the beginning of a long-term exchange designed to deepen friendship, professional growth and cultural knowledge between chefs and food lovers across both nations.

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La Motte introduces its Reserve Collection Cap Classique — a refined Chardonnay and Pinot Noir blend, perfect for festive celebrations.
Food & Beverage

Another Reason to Celebrate: La Motte Releases Reserve Collection Cap Classique

by Kim K

With La Motte unveiling its reimagined guest experience at its historic Franschhoek estate, there are now even more reasons to celebrate. Whether it’s through food, wine, art or music, every visit to La Motte is an invitation to savour life’s finer moments — and a glass of South African Cap Classique adds the perfect sparkle.

Now, the estate introduces a new addition to its Reserve Collection: the La Motte Reserve Collection Cap Classique — a vibrant, elegant sparkling wine crafted with finesse and rooted in tradition.

Crafted with Precision and Place

This exquisite Cap Classique is a blend of 58% Chardonnay and 42% Pinot Noir, with 20% reserve wine — half of which was matured in older French oak barrels. Grapes were sourced from Stellenbosch (50%), the West Coast (35%), and Elgin (15%), bringing together the finest vineyard expressions of the Cape.

The wine spent 24 months on the lees before disgorgement and final corking under a wire muzzle, resulting in a refined texture, depth, and character.

A Sparkling Expression of Elegance

Complementing the estate’s acclaimed Méthode Cap Classique from its Limited Collection Series, this release is defined by expressive aromas and classic notes of fermentation — think brioche and roasted cashew.

The palate reveals fine bubbles, delicate balance and a beautifully textured mouthfeel. Fresh lemon meringue notes linger on the finish, lifted by a subtle mineral edge that adds precision and poise.

Made for Every Celebration

Versatile and graceful, the La Motte Reserve Collection Cap Classique enhances every occasion — from a relaxed glass on the tasting room veranda to the oyster pairings at L’Ami Family Brasserie.

It also forms part of the exclusive JAN Franschhoek culinary experience, offering guests an authentic Winelands welcome. At the La Motte Bakery, it perfectly complements the story of fermentation when served with freshly baked artisan breads.

Available from the estate, online shop, and leading retailers, it’s the perfect companion for the South African summer — ideal for festive tables, sunsets, or celebratory brunches.

Perfect Pairings

A true food lover’s Cap Classique, this wine pairs effortlessly with both simplicity and indulgence:

• Breakfast classics and all forms of eggs
• Local cheeses, exceptionally soft varieties
• Oysters, crayfish, and other seafood dishes
• Line fish, with or without sauce
• Savoury pastries, like mushroom quiche
• Fresh salads, carpaccio, and lighter meats such as poultry, veal and pork

Whether as a gift, a holiday indulgence, or the centrepiece of a celebration, the La Motte Reserve Collection Cap Classique makes entertaining effortless and elegant.

Availability and Price

La Motte Reserve Collection Cap Classique
• Price: R270 per bottle
• Available: Online, at the cellar door, and through selected retailers

Celebrate the festive season — and every special moment — with a glass of La Motte’s new Cap Classique, where craftsmanship meets celebration.

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From the township of Mdantsane to Nobu Doha, Chef Sesethu Bukani’s inspiring journey shows how faith, discipline, and passion turn dreams into reality.
Food & Beverage

From Mdantsane to Nobu Doha: The rise of Chef Sesethu Bukani

by Kim K

At only 28, Sesethu Bukani has already made his mark on the global culinary stage. From humble beginnings in the township of Mdantsane in East London, one of South Africa’s most vibrant communities, his journey is one of resilience, faith, and unwavering belief in the power of dreams.

“I was born and raised eLokishini,” he says proudly. “From the dusty streets of Mdantsane, I learned resilience, faith, and the importance of chasing my dreams no matter the obstacles.”

Those lessons would take him from South Africa’s Eastern Cape to Doha, Qatar, where he now works as a Commis Chef at Nobu Doha, the world-renowned Japanese-Peruvian restaurant inside the Four Seasons Hotel.

A love for food born at home

Bukani’s passion for cooking began under the guidance of his mother, who first introduced him to the kitchen when he was five years old. By his teenage years, he was already experimenting with flavours and techniques, often competing with his mother in playful kitchen battles.

“She was my first teacher,” he recalls. “Helping her with catering and church dinners taught me not only how to cook but how to serve people with love and creativity.”

Before ever donning a professional chef’s jacket, Bukani was already running a small food business from home, selling kotas and dagwoods under the name Kota Past 9. His entrepreneurial drive and flair for presentation soon inspired him to pursue formal training and turn his passion into a career.

From student to Nobu chef

In 2024, he enrolled at Capsicum Culinary Studio’s Rosebank campus in Johannesburg to complete the Professional Chef Programme – a decision that changed the course of his life.

“Joining Capsicum was a turning point. It gave me the training, exposure, and confidence to take my skills to the next level,” he says. “From day one, I manifested that I’d become an international chef, and God granted that manifestation.”

His training took him through some of Johannesburg’s top kitchens, including The Prawnery, Saint Restaurant, and Marble Pastry Kitchen, where he developed a strong appreciation for precision and discipline in fine dining.

Just after completing his final exams in December 2024, an unexpected opportunity arose – a virtual interview with Four Seasons Hotel Doha for a position at Nobu.

“I still remember that day vividly. I borrowed a chef jacket from the campus fitting room, and Chef Andile, now the principal, helped me find black buttons for it. I was nervous but excited, and that interview changed my life.”

He officially joined Nobu Doha soon after and graduated from Capsicum in absentia on 23 June 2025.

Life in Doha

Now based in Qatar, Bukani’s routine is a masterclass in discipline. His day begins with prayer, scripture, and a mix of superfoods like sea moss and moringa, followed by long hours in Nobu’s high-pressure kitchen.

As Garde Manger Chef, he handles salads, cold dishes, and seafood preparations – a station that demands precision and creativity.

“Whenever I can, I learn from other stations – Tempura, Sauté, Sushi Bar – because I want to master all seven. Each one teaches me something new.”

After service, he heads to the gym, balancing his demanding schedule with mindfulness. “Discipline is everything,” he says. “Whether it’s the gym, the kitchen, or my spiritual life, consistency is key.”

Inspired by culture and simplicity

Influenced by the fusion of Japanese-Peruvian flavours at Nobu and his South African roots, Bukani’s style is elegant, balanced, and innovative. His dishes celebrate seafood, modern plating, and refined flavour harmony.

“I’m inspired by the beauty of simplicity, and Japanese cuisine has taught me that less can be more. It’s about precision, respect for ingredients, and emotion on the plate.”

In five years, he envisions himself leading his own kitchen, mentoring young chefs, and opening a restaurant that tells his story through flavour.

“I want to create a space where people not only enjoy exceptional food but feel inspired by the story behind it.”

Quick fire with Chef Sesethu Bukani

Five kitchen essentials: Eggs, garlic, butter, thyme, and cheese.
Last meal: Creamy carbonara with grilled chicken, crispy bacon bits, and roasted butternut cubes.
Food philosophy: “As a Xhosa man, there’s nothing I won’t eat. If it’s on a plate, I’m eating it!”
Dinner guests: Gordon Ramsay, Nobu Matsuhisa, Patrice Motsepe, David Higgs, and Jay-Z — “each representing discipline, innovation, success, creativity, and hustle.”
Message to aspiring chefs: “Your dreams are valid. Your passion is your fuel. Combine faith, hard work, and the willingness to learn, and the kitchen can take you anywhere in the world.”

From Mdantsane’s township streets to one of the world’s most prestigious kitchens, Chef Sesethu Bukani is living proof that with perseverance, purpose, and passion, no dream is out of reach.

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