Filming has started on a new 10-part television series with British chef Matt Tebbutt as the presenter. A Taste of South Africa, produced by South African production company Oxyg3n Media, has been snapped up by Discovery (for Africa and Poland) as well as by British network UKTV with further international sales are currently being concluded.

Tebbutt will travel the country, exploring the diversity of flavours and local foods on offer, and will use his anthropological background explore the history of South African cuisine and uncover food stories. Guests interviewed include the likes of Xoliswa Ndoyiya, Mandela’s personal chef: Mimi Jardim, doyenne of Portuguese South African cooking and author of the bestselling Cooking the Portuguese Way; Mpho Tshukudu, co-author of the recent best-selling cook book Eat-Ting; acclaimed Burundian chef Coco Reinharz  co-author, with Anna Trapido (who is also creatively involved in the series), of To the Banqueting House: African Cuisine an Epic Journey and many more.

Tebbutt will traverse the country – from Gauteng to the Free State, KwaZulu Natal, Mpumalanga and the Western and Eastern Cape, looking at the history of ingredients and recipes of local foodstuffs such as Sorghum, Maize, Piri Piri, Chisa Nyama, Bunny Chow, Umphokoqo, Koeksusters, Waterblommetjie Bredie and many more.

Says producer Rebecca Fuller-Campbell:  “South Africa provides a culturally diverse, exciting, engaging and exquisite environment in which to pursue the love of food. The fascinating history of this country and the sheer variety of cultures means that every episode will offer a fresh and different look at the rich gastronomic traditions of the country.

Adds Tebbutt: “This is the show that I’ve always wanted to make. To explore, learn, taste and understand such a totally diverse country such as South Africa is a really exciting prospect for me. I want to meet the people behind the food, to learn about the history of the dishes and to cook alongside them and expand my own knowledge of the local cuisine.”

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