Pretoria’s Capsicum Culinary Studio – part of the largest chef school of its kind in South Africa – continues with its series of masterclasses for both enthusiastic and amateur home cooks who want to expand their repertoire.
Author and influencer Chef Zanele van Zyl will be showing participants how to make the perfect canapés in her masterclass Cocktail Menu, which takes place at the Pretoria campus on Saturday, October 19, from 09h00 until noon.
Dishes include dunked chicken wings, stuffed jalapenos, cheese and rice balls, cheese and chicken sliders, sweet and sour ribs, bacon-wrapped potato and a selection of bites with a spicy sour cream dipping sauce. She will demonstrate one dish and the remainder will be a hands-on cooking class.
Van Zyl – whose debut cookbook Cooking with Zanele: Simply Delicious Quick Meals was published last year – explains why small bites are so special: “It is spring and people like these small bites when having parties and picnics.”
Van Zyl – one of seven children – says she has enjoyed cooking since the age of 12 when she was growing up in Bergville in KwaZulu-Natal: “I still remember the smell in the rondavel when my mother had made a fire and was cooking kidney beans and marrow bone for the family supper.”
However, after finishing high school, cooking as a career wasn’t yet on Van Zyl’s radar and she studied instead for a diploma in IT before finally choosing food over computers. Three years ago, she completed a diploma in cooking and food preparation at Capsicum Culinary Studio’s Durban campus.
The Cocktail Menu masterclass with Chef Zanele van Zyl takes place on Saturday, October 19, from 9am till noon at Capsicum Culinary Studio Pretoria, 134 Aramist Avenue, Pretoria. Cost per class is R795 per person including ingredients and an apron to take home Attendees must be aged 18 or over.
Book for Chef Zanele’s class on
Chef Zanele shares her easy prawn curry recipe:
500g prawns
1 cup plain yoghurt
1⁄2 cup lemon juice
1/2 chopped red chilli (to taste)
Bunch of fresh coriander leaves
3 TBL butter
2 cloves of fresh crushed garlic
15ml of fish spice
10ml paprika
10ml ground coriander
Using an electrical mixer, mix the yoghurt, lemon juice, chillies and fresh coriander. Mix until it has a smooth consistency. Put aside. In a saucepan, melt the butter, sauté the garlic, add the prawns then fish spice, coriander and paprika. Let it cook on low heat until cooked. Add the yoghurt mixture. Cook for 4 minutes. Add salt and pepper to taste, and serve.


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