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What’s the Difference? A Woolies Food Podcast
What’s the Difference? A Woolies Food Podcast episodes
- A nutritional therapist weighs in on gut health, food labels and ultra-processed foods
What should you look for on a food label – and what does it tell you about your everyday food choices? Nutritional therapist Hannah Kaye and Woolworths product developer Christelle van Zyl join Sibongile Mafu and Steve Steinfeld to unpack gut health, added sugar and processed versus ultra-processed foods.
In Season 2, Episode 1 of What’s the Difference? A Woolies Food Podcast, we turn over the packet and explore what goes into the foods we buy. From Greek-style yoghurt and kefir to breakfast cereals, fibre and fermented foods, the conversation connects nutrition with real-life shopping, budgets and taste.
Hannah discusses why more fibre doesn’t suit everyone, the connection between the gut and brain, and simple food swaps. Christelle takes us behind the scenes of Woolworths product development, including the Gut Club range – and reveals what happened when the team removed sugar from its iced teas.
Subscribe for more conversations about food, and tell us in the comments: what’s the first thing you check on a food label?
Episode detailsWhat’s the Difference? A Woolies Food PodcastSeason 2, Episode 1
Brought to you by Woolworths.Produced by Pop24Published by Woolworths TASTEHosts: Sibongile Mafu and Steve SteinfeldGuests: Hannah Kaye, nutritional therapist; Christelle van Zyl, Woolworths
#GutHealth #FoodLabels #WhatsTheDifference
Show notesIn this episodeHosts Sibongile Mafu and Steve Steinfeld welcome nutritional therapist Hannah Kaye and Woolworths product developer Christelle van Zyl for a conversation about gut health and the choices we make in the supermarket. Together, they explore how nutrition advice translates into everyday meals and how food developers balance ingredients, convenience and flavour.
What should you check on a food label?The guests discuss ingredient lists, sugar content and nutritional information and how to interpret it. Hannah uses a product as an example, highlighting its calcium content, to explain why shoppers should also turn over the packet and check for added sugar.
What’s the difference between processed and ultra-processed food?The discussion distinguishes everyday processing from more complex formulations. Oats provide a practical example of a processed food that the guests include in their suggested breakfast options.
Why can eating more fibre leave some people bloated?Hannah explains why advice about fibre and vegetables needs to account for individual digestive symptoms and tolerance. She discusses gradual changes rather than assuming the same approach works for everyone.
Which food swaps come up?The guests suggest plain yoghurt with berries as an alternative to high-sugar fruit yoghurt, and oats as an alternative to sugary cereal. They also discuss fermented foods, including kefir and amasi.
Does eating for gut health have to be expensive?The conversation considers food access and affordability in South Africa, with amasi and cabbage among the examples Hannah offers. The emphasis is on manageable changes rather than replacing everything in the cupboard.
What happens behind the scenes at Woolworths?Christelle discusses Greek-style yoghurt, the Gut Club range, ingredient choices and product reformulation. In the “cold seat”, she explains the challenges of recyclable packaging and shares the customer response to removing sugar from iced tea.
Also discussed- The gut-brain axis and the relationship between food and mood
- Blood sugar, inflammation and nutritional psychiatry
- Children’s eating habits and modelling food choices at home
- Peri-menopause and changing nutritional needs
- Diet culture, food enjoyment and everyday practicality
40 min - From Cooking for Mandela to championing African food: Andile Somdaka
What does it mean to cook with your whole heritage? For chef Andile Somdaka, founder of Eziko Restaurant and Culinary Academy, the answer starts in a rural Eastern Cape kitchen, where his grandmother and sisters taught him that food is far more than sustenance. It’s identity, culture and community.
In this deeply moving and surprisingly funny episode, Andile takes us on a journey through one of South Africa's most remarkable culinary careers. He's cooked for Nelson Mandela and Thabo Mbeki, taken mopane worms all the way to Ukraine, and spent over 30 years championing the humble, powerful ingredients of African cuisine from amadumbe and mfino to goat meat and pumpkin leaves.
He discusses:
- His mission to reshape how South Africa eats, pushing back against the stigma around indigenous ingredients;
- How he wants chefs and retailers to put African gastronomy where it belongs: front and centre on every menu and in every home;
- His passion for goat meat alone, which is almost evangelical (you've been warned).
Plus, Marisa Munroe, Woolworths Chief Food Product Direction and Development officer, talks about the relationship between restaurants and retailers. She also shares why Woolies’ rotisserie chicken is so special.
New episodes on Wednesdays
Brought to you by WoolworthsProduced by POP24Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
Our legal team wants you to read this disclaimer: https://bit.ly/4s4MKux
Website: https://ezikorestaurant.co.za/
Facebook: Eziko Restaurant - Catering & Events
Chef Andile Somdaka profile: ezikocaterers.co.za/about01.html
47 min - Set menus, anxiety and secret snacks: Alex and Eloise Windebank reveal life behind Farro restaurant
What happens when a chef and a bartender fall in love, open a restaurant, and build something that guests love so much they name their children after it?
Meet Alex and Eloise Windebank, the husband-and-wife team behind Farro, one of Cape Town's most intimate and beloved dining experiences. In this episode, they pull back the curtain on what it really takes to run a restaurant together: from the anxiety of working in an open kitchen to the art of creating wine pairings that evoke nostalgia, not just tasting notes.
They chat about:
- Farro's journey from Johannesburg to the Winelands and back to Cape Town.
- Why they champion a guest-first philosophy over chef ego, and the benefits of a five-course set menu.
- Eloise shares the infamous "chilli gate" controversy that landed her hate mail, while Alex confesses his secret behind-the-scenes snack of choice: cheese slices dipped in mayo.
Plus Woolies Chief Technology and Sustainability Officer, Latiefa Behardien, explains how packaging decisions are made in the business, and whether Woolies would consider selling Jaffa cakes.
New episodes on Wednesdays
Brought to you by WoolworthsProduced by POP24Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
Our legal team wants you to read this disclaimer: https://bit.ly/4s4MKux
Website: farrofoodandwine.com
Instagram: @farro_foodandwine
31 min - Is wine still cool? Leanne Beattie, The Wine Girl Cape Town, on Gen Z, canned wine and the future of SA's wine scene
She's visited over 800 South African wine farms, and she's just getting started. Leanne Beattie, better known as The Wine Girl Cape Town, has made it her mission to make South Africa's wine scene accessible, exciting, and deeply human. No snobbery allowed.
In this episode, Leanne joins us for an honest, playful and deeply informative conversation about what's really happening in South Africa's wine world. She speaks on:
- The regions quietly producing world-class Chardonnay (yes, really!) to the polarising rise of jalapeños and frozen mango in Sauvignon Blanc.
- How Gen Z is changing the wine industry.
- What it takes to build a loyal audience as a wine content creator in a world that loves a good story
Plus, Rene Grownewald, Cape Wine Master and WCellar Senior Product Specialist, joins the conversation for a live tasting session and pulls back the curtain on how your favourite wines actually make it onto the Woolworths shelves.
New episodes on Wednesdays
Brought to you by WoolworthsProduced by POP24Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
Our legal team wants you to read this disclaimer: https://bit.ly/4s4MKux
Wines of South Africa (WOSA): wosa.co.za
Instagram- https://www.instagram.com/thewinegirlcapetown/
30 min - The regions quietly producing world-class Chardonnay (yes, really!) to the polarising rise of jalapeños and frozen mango in Sauvignon Blanc.
- The chef who tells her students: Do what I say, not what I did. Jackie Cameron reveals what it takes to become a great chef.
What does it take to truly transform the culinary industry not just from the plate up, but from the people up? Jackie Cameron has the answer, and it starts with one unforgettable moment when a hotel owner told her to stop doing the work and start teaching others how to do it.
In this episode, Jackie, one of South Africa's Top 10 chefs and founder of the Jackie Cameron School of Food & Wine gets refreshingly candid about why she walked away from award-winning restaurants to build something far more meaningful: a culinary school in the KZN Midlands that is quietly revolutionising how young South African chefs are trained, nurtured and set up for life.
In this episode:
- Jackie speaks on what’s broken in traditional kitchen culture
- Why mental well-being and physical fitness are now as important as knife skills
- How Jackie's students are learning to put their heritage on a plate and tell their stories through food
Plus, Marli Roberts, Woolworths Head of Product: Central Sensory Quality and Innovation, shares the opportunities Woolies has for culinary students. She also explains Woolworths culture of constant improvement and innovation.
New episodes on Wednesdays
Brought to you by WoolworthsProduced by POP24Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
Our legal team wants you to read this disclaimer: https://bit.ly/4s4MKux
Jackie Cameron School of Food & Wine: https://www.jackiecameron.co.za/
Jackie’s instagram: https://www.instagram.com/jackiecameronincolour/?hl=en
Woolworths Graduate program: https://careers.woolworths.co.za/applicant/index.php?controller=Listings&method=view&listingid=972922b0-a14d-421c-a7d6-09d9d8fd0b89
31 min - Elevating everyday ingredients: Mmule Setati is making affordable food simple, sexy, and soulful
What happens when a trip to Croatia awakens your inner foodie? For Mmule Setati, it sparked the creation of Feed My Tribe. It’s a community that started as an Instagram page and grew into a bestselling cookbook, TV career, and a healing space for thousands of home cooks across South Africa.
In this episode, Mmule opens up about:
- Cooking in her grandmother Stella's kitchen as a little girl
- The truth behind building an online food community with real heart
- Why her journey through PCOS completely changed how she thinks about food as fuel and healing
Plus, Scott Parker, Product Development Manager, Culinary Innovation, Research and Development, talks about the challenges of developing the most delicious food at affordable prices.
New episodes on Wednesdays
rought to you by WoolworthsProduced by POP24Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
Our legal team wants you to read this disclaimer: https://bit.ly/4s4MKux
Feed my tribe website: feedmytribe.co.za
Feed my tribe: Instagram: @feed_my_tribe
Feed My Tribe Cookbook: Exclusive Books
37 min - Viral food creator Wayne Chang reveals his recipe for TikTok success
Ever wondered what it takes to build a massive food following from scratch? Wayne Chang (@munchin_mash) went from making Maggi noodles with mayo and tuna in his university hostel to becoming one of South Africa's most followed food creators.
In this episode, Wayne shares the raw truth behind viral content creation, including:
- His seven failed attempts at pain au chocolat, and why showing your mistakes actually builds trust.
- How a simple fried chicken hack using carbonated water changed everything.
- His Taiwanese-South African heritage, the psychology behind recipe development, and why authenticity beats perfection every time.
Plus, Marisa Munroe, Woolworths Chief Food Product Direction and Development Officer, explains what “best in class” means to the business and the science behind tasting new products.
New episodes on Wednesdays
Brought to you by WoolworthsProduced by POP24Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
Our legal team wants you to read this disclaimer: https://bit.ly/4s4MKux
Wayne’s TikTok: @munchin_mash
Wayne’s Instagram: @munchin_mash
33 min - How Fehmz went from home cook to viral social media star with authentic content
What happens when authentic home-cooking meets social media? Meet Fehmz, the cookbook author and content creator who's been "in your kitchen" long before it was trendy. From humble Instagram beginnings to viral TikTok moments with her famous San Sebastian cheesecake, Fehmz proves that the most unpolished, relatable content often resonates the deepest.
In this episode, Fehmz talks about:
- Her philosophy of respecting heritage while making food accessible
- Her bestselling cookbook, Damn Good Food, and bringing family stories and tested recipes to her community
- Why kids have been her biggest supporters
Plus, Fathima Paruk from the Trends, Insights & Strategy department at Woolies foods talks about how Woolies ensures cultural food is authentic and nostalgic.
New episodes on Wednesdays
Brought to you by WoolworthsProduced by POP24Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
Our legal team wants you to read this disclaimer: https://bit.ly/4s4MKux
Buy "Damn Good Food" Cookbook: https://www.takealot.com/damn-good-food/PLID98933760?srsltid=AfmBOooT3fXZcyN6OHC9MXmX5UPTUY1NRFSTLZcT4KAVKPmVy9I8nidv
Follow Fehmz on:
Instagram: https://www.instagram.com/fehmz/
TikTok: https://www.tiktok.com/@fehmz.comYouTube: https://www.youtube.com/@FehmzFehmz Website - Recipes and content
37 min - World champion bartender JJ Hendricks reveals the secrets behind Cape Town’s favourite cocktails
Meet JJ Hendricks, the engineering student turned world-champion bartender who's redefining South Africa's cocktail scene. As head bartender at Cape Town's acclaimed Fable and winner of Diageo World Class Africa 2022, JJ reveals the fascinating intersection of science, storytelling, and showmanship that goes into crafting unforgettable drinks. Whether you're a cocktail enthusiast, hospitality professional, or merely curious about the creative process behind world-class drinks, this conversation offers a rare behind-the-scenes look at one of Africa's most celebrated bartenders.
In this episode, discover:
- Why JJ believes that cocktails should be "liquid theatre"
- How JJ transforms South African folklore into liquid experiences
- His innovative three-tier menu strategy and the future of ready-to-drink cocktails
- Why a Long Island iced tea is a boring cocktail
Plus, listen to Katie Bailiie, WCellar Category Manager, tell us how Woolworths adopts international trends and how they look at cocktail bars to see what customers want.
New episodes on Wednesdays
Brought to you by WoolworthsProduced by POP24Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
Our legal team wants you to read this disclaimer: https://bit.ly/4s4MKuxWCellar: https://www.woolworths.co.za/cat/WCellar/Spirits/_/N-12epel9?gad_source=1&gad_campaignid=23252331975&gbraid=0AAAABBw-AAej8hEp8LKENur9DcFuaeAHV&gclid=CjwKCAjwnZfPBhAGEiwAzg-VzAqSLKrFVUramdXSbyPoWVL0z8qSzwI2IZhnmU06rFj9dLhL6t-NCxoCFpkQAvD_BwE
Fable: https://fablecocktailbar.capetown/
37 min - Restaurant legend Peter Tempelhoff reveals how indigenous foraging is transforming South African fine dining
Peter Tempelhoff, the first South African chef to win three knives at the Best Chef Awards, and the mastermind behind FYN (World's 50 Best #37), as well as Ramendhead, Sushiya, Beyond, and, most recently, Arum. Peter shares the secrets behind building a culinary empire that's putting South African cuisine on the global map.
In this episode, discover:
- How Peter partners with professors to rediscover wild South African plants and turn them into cultivated ingredients
- His award-winning philosophy: The intentional design and team-building strategies behind his multiple restaurant successes
- Why some of his staff have been with him for 15 years, and how he shares equity with his teams
Plus, Woolies Category Manager: Bakery, Nhlaka Msthali, explains the lengths - and places - he and his team go to ensure quality dishes and ingredients.
New episodes on Wednesdays
Brought to you by WoolworthsProduced by POP24Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
Our legal team wants you to read this disclaimer: https://bit.ly/4s4MKux
Peter Tempelhoff-https://www.instagram.com/petertempelhoff/?hl=en
FYN Restaurant https://www.fynrestaurant.com
Beyond Restaurant: https://beyondrestaurant.co.za
Arum Restaurant: https://arum.co.za/
Ramenhead: http://ramenhead.co.za
Sushiya: https://www.sushiya.co.za/
40 min
About What’s the Difference? A Woolies Food Podcast
From the publisher's feed
Award-winning radio host Sibongile Mafu and acclaimed food writer Steve Steinfeld hold lively, laugh-out-loud conversations with the innovators, rule-breakers and visionaries shaping how the country eats today. Expect big personalities, bold opinions and stories you won’t hear anywhere else. Featuring guests like Miles Kubheka, Jackie Cameron, and Bertus Basson, you’ll be the first to know the ideas changing the future of food.
New episodes every Wednesday
Brought to you by Woolworths
Produced by POP24