THE MAD BATTER BAKER – AT THE TOP OF HER GAME!

"Food has always been the centre of all our gatherings." For Capsicum Culinary Studio alumnus Shannon Moore, food is family and family is food. Says the 24-year old who hails from Umhlanga Rocks: "I have a very big family and food has always been at the centre of all our gatherings. When the food is being…

BySpice4Life NewsMay 10, 20210Comments

Food & Wine

KHOTSO MOSIA – CREATING ART IN THE KITCHEN

Chef Khotso Mosia's first ever effort in the kitchen was a tray of bright green muffins! "I was a chubby kid with a healthy appetite and my mom eventually got tired of constantly having to make meals for me, so she taught me to cook and bake for myself. I was about 10-years-old and…

BySpice4Life NewsMay 3, 20210Comments

Food & Wine

FROM THE CREASE TO THE KITCHEN

Kyle Marshall is bowling over guests with his cooking skills When Kyle Marshall was 23-years-old he was faced with a toss-up as to whether to play cricket professionally or study to be a chef. He chose to do both and, in 2013, while playing for Eastern's Cricket Union he decided to also sign up for…

BySpice4Life NewsApril 12, 20210Comments

Food & Wine

“I’M STRONG TO THE FINICH, ‘CAUSE I EATS ALL ME SPINACH…”

So sang the titular character in the 1960s animated television cartoon series Popeye the Sailor, a rather average little guy who, when he ate a can of spinach, would gain enough superhuman strength to defeat the bad guys. Loved by children the world over, the series was hugely successful in encouraging its young audience to eat…

BySpice4Life NewsMarch 23, 20210Comments

Food & Wine

A PASSION FOR FOOD

"I want to cook each and every single day of my life, I want to feed people, those who can afford it and those who can't. I want to tell stories through food and make art with a few simple ingredients." Twenty-year-old Menlyn resident Celine Inman's dream of becoming a professional chef all comes true this…

BySpice4Life NewsMarch 9, 20210Comments

Food & Wine

CELEBRATING NATIONAL PIZZA DAY!

Did you know that 350 slices of pizza are eaten every second in the United States? Or, how about the fact that the most expensive pizza in the world - which features some of the costliest ingredients you can find, including grains of pink Australian sea-salt from the Murray River, lobster from Norway and three…

BySpice4Life NewsFebruary 9, 20210Comments

Food & Wine

CAPSICUM’S FESTIVE SEASON CANAPÉS

With around three weeks to go before we all sit down with friends and family for that traditional festive lunch or dinner, the pressure is on to come up with nibbles that are not only easy and quick to make but will also impress your guests and keep hunger pangs at bay while that turkey…

BySpice4Life NewsDecember 7, 20200Comments

Food & Wine

CELEBRATE WORLD VEGAN MONTH WITH A BURGER

To celebrate World Vegan Month, chefs from the Capsicum Culinary Studio have shared their favourite meat- and-dairy-free recipes. World Vegan Month is an annual designation observed in November and a time when plant-based eaters from across the globe come together to celebrate their 100% cruelty-free lifestyle. There are many different ways to embrace the…

BySpice4Life NewsNovember 25, 20200Comments

Summer is here! And while we pack away our winter clothes and our electric blankets, it's also time to rethink our weekly meals and what to make to replace those hearty dishes, such as oxtails, stews and curries, that are so satisfying and comforting in the colder months.

Food & Wine

SUMMERTIME AND THE PASTA’S EASY …

10 no-cook pasta sauces for summer Summer is here! And while we pack away our winter clothes and our electric blankets, it's also time to rethink our weekly meals and what to make to replace those hearty dishes, such as oxtails, stews and curries, that are so satisfying and comforting in the colder months. …

BySpice4Life NewsSeptember 29, 20200Comments

Lungile Makiza is a chef lecturer at Capsicum Culinary Studio's Pretoria campus.

Food & Wine

CELEBRATING HERITAGE DAY, SETSWANA STYLE

Lungile Makiza is a chef lecturer at Capsicum Culinary Studio's Pretoria campus. She reveals what Heritage Day means to her and shares the recipe for one of her favourite Heritage Day dishes, tshotlo which is a Setswana delicacy. Do you know how you will be spending Heritage Day? I will be at home with my…

BySpice4Life NewsSeptember 23, 20200Comments

Tag: Capsicum Culinary Studio

THE MAD BATTER BAKER – AT THE TOP OF HER GAME!

KHOTSO MOSIA – CREATING ART IN THE KITCHEN

FROM THE CREASE TO THE KITCHEN

“I’M STRONG TO THE FINICH, ‘CAUSE I EATS ALL ME SPINACH…”

A PASSION FOR FOOD

CELEBRATING NATIONAL PIZZA DAY!

CAPSICUM’S FESTIVE SEASON CANAPÉS

CELEBRATE WORLD VEGAN MONTH WITH A BURGER

SUMMERTIME AND THE PASTA’S EASY …

CELEBRATING HERITAGE DAY, SETSWANA STYLE

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