Issue 55
Welcome to the June/July edition of Gastronomy Africa Magazine.
Travel, discovery and meaningful connection are recurring themes throughout this issue.
We hope this edition reminds you that gastronomy is, at its heart, about movement – of people, ideas, ingredients and traditions. Through travel, curiosity and connection, we deepen our understanding not only of food, but also of one another.
Enjoy the read!
01 Join us at Gastronomy Africa Conference & Expo 2026
06 Cape Town Hosts Africa’s Biggest Food Sourcing Showcase
08 Chef Sungani Is Bringing Zambia’s Food Story to the World
10 Why Gastronomy Deserves a Place in Your Attraction’s Strategy
13 Busting the Biggest Myths About Pork
14 Consistency on the Pass: Why Chefs Trust ClemenGold® Mandarins
16 RECIPE: Madame Curry’s Coriander Chicken
19 Chef Marcus Gericke’s 1,881km Journey to Create New Menu
22 Summer in Review: Inside South Africa’s Biggest Season for Dining
25 The Power of Protein: Peanuts as your kitchen’s nutrient-dense, affordable secret weapon
27 This Legwinya is a Tribute to My Mother
28 And the 2026 Best Beer in Africa is…
30 Meet The New Group Sommelier For The Luke Dale Roberts Group Of Restaurants
32 From Volume to Value: South African Wine’s Premium Shift
33 The Gut, the Land and the Water That Connects Them
35 Two Bills to Watch: FEDHASA’s Stand on New Legislation
37 Navigating South Africa’s Employment Equity in Hospitality
39 City Lodge Hotels launches New Food and Beverage Ordering App
