The TOKIT Omni Cook C2 is redefining modern kitchens, and Chef Brendon, sous chef at The Pot Luck Club Johannesburg, is showing how this smart cooking appliance empowers both culinary professionals and content creators.
The latest issue of our magazine is live, now under our new name: Gastronomy Africa.
As an award-winning B2B platform for culinary news and insights, we’re expanding our reach and doubling down on what matters – delivering meaningful insights, powerful connections, and real opportunities to grow culinary businesses and careers across the continent.
Inside this issue:
Journey to Rwanda with Dieuveil Malonga Head to Namibia with restaurateur Heinrich Stasiuk Explore one of South Africa’s trendiest food districts with Marc Robert
Plus, insights from leading voices like Pete Goffe-Wood and Rosemary Anderson as we tackle critical topics like mental health and the state of the restaurant industry.
From expert guides to inspiring recipes – it’s all here.
Read your FREE copy now
Following the successful launch of three new international concepts in South Africa, Tashas Group is accelerating its local expansion with plans to introduce a further eight of its internationally developed brands into the market.
Rising costs, tighter margins and discerning diners. That is the reality facing professional kitchens in 2026, and according to Unilever Food Solutions’ latest Future Menus report, it’s reshaping what ends up on the plate.
A handcrafted burrata from Puglia Cheese in Somerset West has been named the 2026 South African Dairy Product of the Year at the SA Dairy Championships, the largest and longest-running dairy competition in Africa.
As the air turns crisp and the light shifts, a new rhythm emerges in the cellar. Here is a curated selection for the transitional months, by Tongai Charie, Senior Sommelier at Upper Union.
