Eating with the seasons has always been more than a habit; it’s a celebration of identity, flavour, and connection. This summer, South African chefs are taking seasonal produce and reimagining it with flair – from plant-powered menus to nostalgic street food given a polished twist.
The result? Dishes that feel proudly local yet globally relevant.
Culinary strategist and chef Napo Ramaili, speaking on behalf of B-well, unpacks five trends shaping kitchens, restaurants, and dinner tables across the country.
1. The Plant-Forward Evolution
Vegetables are stepping out of the supporting role. Instead of imitating meat, chefs are letting local heroes like bambara beans, amadumbe, and thepe shine in their own right – smoked, fermented, spiced, and plated with finesse.
“The most exciting part of this shift,” Napo explains, “is that people aren’t ordering ‘vegan’ or ‘vegetarian.’ They’re ordering dishes where vegetables take centre stage – bold, creative, and full of personality.”
Plant-based menu options at major fast-food chains have grown by over 20% in the past year, with flexitarian eating firmly on the rise.
Oils are part of this shift too: while canola and sunflower remain staples, olive and avocado oils are gaining ground for their taste and wellness benefits.
2. Hyper-Local & Regional Cuisine
Farm-to-table dining is evolving into hyper-local dining, where menus reflect not only the season but also the region and its growers.
“People want to taste the sense of a place,” Napo says. “It’s about authenticity – knowing who picked your spinach, who caught your fish, and who baked your bread.”
Weekly menu changes tied to local producers are becoming the norm, while families at home are rediscovering regional favourites – from Venda cuisine to Cape traditions – supported by a revival in market shopping and balcony herb gardens.
3. Street Food, Glowed-Up
From kotas and bunny chow to boerie rolls and mielies, street food is South Africa’s culinary heartbeat. This summer, it’s being elevated with a modern polish – but without losing its soul.
Think kotas stacked with spiced sausage and tangy atchar, or flame-grilled mielies finished with chilli-lime butter and feta. Affordable, comforting, and nostalgic, street food is now being plated with flair and shared with pride.
4. Experiential Dining
Dining out is no longer just about the food – it’s about storytelling, performance, and connection. Restaurants are introducing live music, open kitchens, and immersive theme nights, giving guests an experience that engages all the senses.
“People want to feel part of the journey,” says Napo. “It’s as much about the story behind the dish as the flavour on the plate.” This shift is making eating out feel more like a festival than a transaction.
5. Clean Indulgence
Desserts and treats haven’t disappeared – they’ve evolved. Conscious indulgence is about lighter, fresher reimaginings of nostalgic favourites.
- Peppermint crisp tart reworked with fresh mint and herbal notes.
- Mielie meal custards and sorbets turned into summer showstoppers.
- Chocolate fondants shrunk into bite-sized delights.
Menus are leaning toward smaller portions, seasonal pairings, and health-conscious twists – proving that pleasure and wellbeing can co-exist.
Eating with Intention
These five trends are not passing fads. They represent a shift in how South Africans are connecting with their food – celebrating seasonality, honouring heritage, and finding joy in sustainability.
As Napo sums it up: “Every ingredient carries a story. When we source carefully and cook with purpose, we’re not just making meals – we’re creating connections.”
