Food for Change ~ Esiweni & the Eland

  Meat is a big part of the traditional South African diet, but with the health and environmental issues of beef, many are turning to game meat as a healthier option that is leaner, contains low cholesterol and none of the hormones or antibiotics that are […]

Food for Change ~ Jabulani & the Brussels Sprout

  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. […]

Food for Change ~ Royal Chundu’s Local Kalembula

For the Love of Local For Food for Change this year, Royal Chundu presented one of their favourite local ingredients, joining our chefs around the world to champion for more ethical cooking choices. “There are so many delicious lesser-known local flavours in Zambia. You’ll discover many […]

Food for Change ~ Ellerman House & the Wild Cape Rock Oyster

  From the cool Cape waters… For Food for Change this year, Ellerman House took us into the ocean. The Atlantic Ocean, the second largest of the world’s oceans and one you peer longingly at from the terrace of this beautiful seafront hotel in Cape Town. […]