Never has connecting been more important and needed. With South Africa on a 21-day lockdown, the restaurant industry has become one of those most deeply affected, and chefs have started taking to social media to sprinkle some positivity back into our feeds during these trying times. With everything from backyard braais to the best-ever banana bread, our local culinary heroes are keeping us connected and inspired in the kitchen. Here are just a few of our favourites to follow.
While chef Ash Heeger (previously of Riverine Rabbit) might have moved to the UK, she’s still showing off those skills from her new home in Birmingham (think tofu latkes or Guinness cake).
The 2019 Eat Out S.Pellegrino and Acqua Panna Chef of the Year is kicking it family-style and cooking up simple, wholesome recipes like homemade bread, Mareli’s “Ballistic banana bread”, and your new go-to chilli sauce.
Restaurant Mosaic at the Orient’s chef Chantel Dartnall is inspiring fans with everything from tips on how to extend the shelf life of avos to dreamy oats to start your morning, and how to pickle your own mushrooms.
Chef Christ of Tjing Tjing Momiji fame has been showing off her skills in the kitchen with tips and tricks to making delicious ramen bowls and gyoza at home.
Chef David Higgs is no stranger in front of the camera and his daily Instagram lives are definitely going to get you hooked. The Marble chef is keeping fans inspired by sending recipe ideas for what’s in the fridge, doing hilarious daily recipes videos on bloody Marys, risotto, scrambled eggs, and what’s been dubbed a “lamb stewy broth thingy”.
If you’re already following the Chefs Warehouse at Beau Constantia chef then you’ll know you’re not going to be bored. The chef keeps it real with experimental recipes and some honest humour around the reality of lockdown. Bonus: He’s also showing off his artistic talent with Alice Toich’s #21DaysOfArtSA challenge.
Even though the Jackie Cameron School of Food & Wine can’t operate as normal during lockdown, chef Jackie Cameron isn’t letting that stop her from inspiring and teaching. Her feed is teeming with nostalgic recipes that are perfect to beat those blues. Think fairy cakes from her childhood, corn fritters, rusks, and no-churn ice cream. You’ll even find her sharing what her students are up to in her IG stories.
View this post on Instagram
Requested recipe, interesting that most requests are coming in from Facebook readers. Slowly getting to them all. Raisins packed Homemade Rusks ~ Ouma wishes she had thought of these. This is a recipe that can really be altered to suit your pantry supplies , let us say you don’t have bran flakes then use corn flakes … same texture- will do the job perfectly. Dried fruit, nuts and seeds can be substituted for what you have. We all know how to make our own self- raising flour ? … one cup flour sifted with 5 ml baking powder. All the best in your home kitchens #jackiecameroncooksathome , let me know if you have any requests or foodie questions. Here is to deliciousness in your kitchen.
Chef-owner of Durban’s Café 1999, Unity and S43 is sharing her kitchen creations with fans, featuring recipes like preserved cucumbers, miso butternut, and fried leftover rice. Bonus: She’s throwing in some workout routines in between the feasting.
View this post on Instagram
Another easy way to use up veggies that are nearing its death is by making soup. I have a lot of carrots in my fridge and they are great for flavor and thickening 1 onion 3 carrots 1 potato 1 spring onion 2oves garlic Parsley Thyme 2 chillies The backbone from my spatchcok chicken from Sunday's braai A few cubes of bacon 1 tin tomatoes 500g pack of soup mix from spar Salt and pepper Cook the roughly chopped veg on moderate heat with the garlic in some oil or butter or both. Add the bacon, chicken bone and herbs, cook for about 5minutes add in the soup mix(dried lentils will also be fine) add the tin of tomatoes and about 2 litres of water. Simmer for about 45 minutes until the veg and pulses are soft. Blend and serve with grated Parmesan and a cheese toastie 😋. When the soup is cool divide into containers or ziplocks and pop in the freezer #soup #eatdurban
Grub & Vine‘s chef Matt Manning is serving up his lockdown series named Quarantine Cuisine. The chef can be seen cooking up dishes like truffle scrambled eggs or carbonara pasta in his enviable kitchen.
View this post on Instagram
After my last video I was literally inundated with an email (from my mum) to make another! How could I refuse? My next Quarantine Cuisine recipe video is now up on my insta stories! My easy and delicious pasta carbonara. It has been saved to my highlights so you can re visit it even after lockdown! Tag me in your pics and enjoy!
The team at FYN is taking turns to cook up some inspired lockdown recipes. Follow chef Ashley Moss’ secret burger mayo recipe or whip up some yakitori with Peter Tempelhoff. You’ll also find Jennifer Hugé sharing her recipe for a refreshing Naartjie Boom cocktail.
The Test Kitchen chef, who usually stays off social media, is spending 21 days taking over TTK’s Instagram account, along with his wife Sandalene. What can you expect from one of the country’s best chefs? Luke’s famous market rosti, Korean fried chicken bibimbap, and braaied yellowtail with a carrot-and-ginger emulsion. You might also spot Sandalene cooking up her roast potatoes or her signature spinach salad.
Salsify’s chef Ryan Cole is sharing some seriously drool-worthy dishes from his kitchen. Perfect your pasta technique and follow his pasta guide story; whip up his wholewheat pizza; or go full comfort and follow his recipe for umami-rich brothy noodles.