Food and Beverage

Training and education has had to adapt pretty fast this year, thanks to the Covid-19 Pandemic and subsequent lockdown regulations. After realising that their students’ practical course [...]

Stacey Moss, Managing Director of Avanti Coffee Company, discusses why the barista is a profession essential to the enjoyment of coffee

The 100% vegetable juices produced by Rugani Vegetables have been awarded the CANSA Seal of Recognition, signiyfing a CANSA Smart Choice.

Sir Fruit has expanded its range of Health Shots with two new additions – the new shots are the Natural Energy Shot and the Calming CBD Shot.

Non Profit Organisation Chefs with Compassion uses rescued food to create delicious and nutritious meals at kitchen hubs around South Africa.

We take a look at Inferno Charcoal Ovens, specifically its locally-produced oven that's an affordable alternative to imported charcoal ovens, and why they're an investment worth making.

We chat with Chef Peter Tempelhoff about his takeaway offering at FYN, how the restaurant is operating at the moment and what the feedback has been.

We chat with Larry Hodes of The Dark Kitchen and Arbour Cafe about how he's handling takeaways during lockdown and how it's affected his operations

We're chatting with chefs about their takeaway menus and their operations during the covid-19 pandemic - first up is Steenberg@Home

Stacey Moss, Managing Director of Avanti Coffee Company, discusses how the coffee industry has been profoundly impacted by the COVID-19 pandemic

WineCellar's #SkillsChallenge will take place over 3 online training courses, and the company is also offering apprenticeships.

QUENCH has adapted their business strategy to now include same-day delivery of groceries from Woolworths to customers in major centres across South Africa.