Jane Dutton speaks to renowned South African Plant Based Chef  Mokgadi Itsweng about Lotsha Green Kitchen which recently launched as a pop up kitchen in Dubai.  

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Uveka Rangappa speaks to chef Siyamthanda “Siya” Ngqandu the Grand Catering House Founder and Executive Chef about an exclusive pop-up culinary experience that promises to tantalise the senses and elevate gastronomic indulgence to new heights.

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Jane speaks to Tracy Bird the CBO (Chief Bagel Officer) and Princess Dube the Lead front of House at the pop-up shop and assistant dough maker and bagel shaper in the bagel kitchen about freshly baked Bird's Bagels.  

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Relebogile spoke to Guy Donald the Owner of Turn n Tender Steak House Park Town North about the steak house menu offering and how to choose the best steak, the difference between cuts, grass fed and grain fed.

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Jane speaks to head chef from Thathu Restaurant Buhle Ngwenya as our guest in the culinary segment. She will share her favourite meals from the restaurant with us and give us a sneak peek at what to expect when we visit.

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Relebogile speaks to Marc Roberts the Executive Chef at Fugazzi, Mish Cherie the Brand Communications and Magriet de Bruyn the Digital Strategy Manager about Fugazzi which is all about the simplicity of nostalgic Italian food with a red sauce recipe that slaps.

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Relebogile speaks to Genevieve Pearson-Pavlakis the Owner of Meraki Deli Café and Kath Gerakaris the Founder and Winemaker at Gerakaris Wine about the female owned and run restaurant, female winemaker Greek themed Hidden

gems of Joburg.

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Uveka speaks to Master Butcher Sibusiso Njwena and Deborah Bailey the Marketing Partner to Ribs And Burgers which is a fast growing ribs, burgers and thick milkshakes dinning establishment.  

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Uveka speaks to Papi Molefe the CEO of 2.0 Conference and Private Lounge which is an exclusive fine dining resturant.  

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Uveka speaks to Kamogelo Modise the founder of Awesome Ice Cream Pot, the Pot Plant Ice Cream the first of its Kind. Ice Cream made from soil.

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