Gastronomy Africa Magazine Issue 57
In this issue:
Business Insights
06 The Belly Restaurant Group: Small Restaurants, Big impact
18 Using Smart Kitchen Technology to Future-Proof Your Power and Profits
32 Culinary Education in 2027
43 How to Become a MICE Caterer
45 A Guide to Basic Conditions of Employment Compliance
48 Events Calendar
Ingredient Trends
08 What Chefs Are Serving This Summer
09 From Ramen to Lattes: How the World is Reinventing Rooibos
26 Beyond the Myths: What We Learned About Pork
41 From Farm to Fork: The Farmers Behind South Africa’s Peanut Story
Expert Opinion
01 Letter from the Editor
12 The Value of Gastronomy Tourism When Food Becomes Memory, Identity and Economic Power
16 South Africa: Where Every Plate Tells a Story
36 Do We Still Need Cookbooks?
Chef Showcase
14 Kruger Shalati: ‘The Setting is Another Ingredient’
22 Meza Malonga in Rwanda: An Immersive Journey
23 Heinrich Stasiuk: Global Experience, Namibian Roots
24 Chef Sungani Is Bringing Zambia’s Food Story to the World
28 Q&A with Chef Cimax
Association News
20 Gastronomy Tourism: Where the industry Can Act
34 CSP-SA: One Industry. Many Voices. One Stronger National Platform
38 The New Hospitality Menu: What the World’s Best Restaurants Are Telling Us
