For Food for Change this year, Jabulani in South Africa opted for a local favourite for our #onechefoneingredient campaign that united Relais & Châteaux chefs from around the world.
“I chose Brussels Sprouts as an under eaten vegetable,” explains Jabulani’s Executive Chef, Dylan Frost. “It was many properties that are believed to reduce serious diseases such as heart problems and cancer. I love cooking with Brussels Sprouts as they’re tasty and add texture to your dishes.”
Watch as Dylan presents his hero ingredient:
Discover more stories about Food for Change 2019 with Relais & Châteaux and Slow Food in our blogs: