FOOD SERVICE
Tartlets made of natural ingredients
Tartelettes made of natural ingredients
• Ready to use, made with 100% Swiss Butter
• Dry storage (not required to freezer store)
• 14 Month Shelf Life (from date of manufacture)
• Available in Sweet, Savoury and/or Choco
• Bake stable – suitable for hot and cold applications
Editor's letter
Hello, food and wine enthusiasts!
In this edition, we’re diving deep into the world of culinary passion and exploring how a career as a chef can transform your life. For many, cooking is more than just a job – it’s a calling. From creativity and excitement to challenges and rewards, we’ll share 10 reasons why you might want to pick up a chef’s knife and embrace the heat of the kitchen. Whether you’re already in the industry or considering a career shift, we’ve got the inspiration you need to spice things up!
Contact us:
Tel: 011 468 2829
Email: info@sycrodistribution.com www.sycro.co.za
Speaking of spice, this issue also takes you "Behind the Apron", where we spotlight Chanel Brink, a culinary gem from Durban. Chanel’s journey from MasterChef SA finalist to trailblazer on the local food scene is nothing short of inspiring. Her dedication to her craft and the flavours she creates will leave you hungry for more.
As International Burger Day approaches, we’re tracing the history of the burger – once a fast-food staple, now a global comfort food phenomenon. Get ready for a delicious journey through its origins and the unique twists it has taken worldwide.
And because food is more than just fuel, we’re sharing the best comfort foods to lift your spirits and boost your mood. Plus, with the changing season, we’ve got tips on growing your own veg and herbs to elevate your home-cooking game.
So, let’s raise a glass to good food, great wine, and the culinary adventures ahead!
Bon appétit, Editor-in-chief editor@essentialflavours.co.za
@essentialflavours
Switz erland
Contents Autumn 2025
Culinary mishaps
Homemade pantry essentials
Autumn-inspired soups
Veggie garden
The spud story
Comfort food – The burger
That Braai Guy
Wine vocabulary
Extra virgin olive oil
Turn up the turmeric
Emotional eating
Versatile avocados
Fried fish
Ocean cookbook 2025
Lighter red wines
Pet nutrition
Career
ESSENTIAL RECIPES - BEEF
Deconstructed boerie roll
Hoisin short rib with cucumber salad
Spicy jalapeno & beef mince samosas
Oxtail stew
Filet mignon with garlic-herb butter
Cheese & peppadew burger sliders
Cheese & chakalaka beef
& caprese sticks
garlic tikka masala
Kiwi
Lamb shank
Yoghurt, garlic & herb marinated lamb chops
Glazed lamb on a bed of creamy spinach mash
Pan-seared lamb chops with mint yoghurt sauce
Creamy prawn
Sesame prawn sliders
Pilchard pasta
Fried fish
Quick
- PORK
Pork & apple meatballs in Thai red curry
Panko & parmesan-crusted pork chops with papaya salsa
Braaied pork neck steaks with grilled sweetcorn
Chorizo fresh garden salad with garlic yoghurt & herbs dressing
Mango & pork fillet fajitas
Smothered pork chops
Tropical breakfast granola tarts
Maas flatbread
Rose-harissa cauliflower with seeded lemon dukkah
Avocado frittata with sundried tomatoes,
Basil potato salad
Spinach & feta rolls
Mango & noodle sesame salad with Asian flavours
Homemade garlic bread
Butter scones
French toast
ESSENTIAL RECIPES - DESSERTS
Deconstructed hot cross bun
caramel slice
Semifreddo Alla Cassata
Kondensmelk-crème caramel
Kourabiethes
Peanut butter Mochi brownies
Cream puffs topped with strawberry slices
Vanilla snow cookies
White chocolate cheesecake
ESSENTIAL RECIPES - DRINKS
Mango virgin margarita granita
The ultimate Negroni recipe
Espresso martini
Gemere (Ginger Beer)
Old fashioned
French kiss
Orange & mint drink
Grape frizz
Mango virgin mojito cocktail
Just peachy – Bartender
Rooibos high ball
PUBLISHER/EDITOR: Elroy van Heerden-Mays
EDITOR: Milou Staub
SUB-EDITOR: Sameena Amien
CONTENT MANAGER: Wadoeda Adams CONTENT ASSISTANT: Ketsia Makola CONTRIBUTORS
DESIGN & LAYOUT Shaun van Heerden-Mays
Bramley / Tia Arendse
PROJECT MANAGERS: Wendy Navarra / Taryn Scott
DIGITAL AND SOCIAL MEDIA Kyla van Heerden / Juhi Rampersad
CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays
SUBSCRIPTIONS: Shihaam Gyer RETAIL DISTRIBUTION: On The
Behind the apron
We spotlight Chanel Brink (@CookingWithChanel_SA) a culinary talent from Durban. With a chef as father and a deli-loving mother, food runs in her veins. A MasterChef South Africa finalist and second runner-up, Chanel’s passion for cooking has made her a standout name on South Africa’s food scene. Join us as we explore her journey, inspirations, and creative recipes.
1
What was it like growing up in a foodie family? Did you always feel destined to follow in your father’s footsteps as a chef?
Growing up in a foodie family is where my love for food first began. Food was at the centre of our family gatherings, and I loved watching my grandmother spend hours creating feasts in the kitchen. The busy atmosphere, filled with enticing smells and sounds, felt like a symphony to me. Sharing meals with my family created lasting memories. My mother, the family baker, would make treats for us every week. I remember being fascinated by how she transformed simple ingredients into delicious baked goods. When I was old enough, she encouraged me to bake on my own. Although I never imagined I would follow in my father’s footsteps to become a chef, I always hoped to pursue a career in the culinary arts.
2
Your father initially questioned your decision to pursue a career in food – how did you prove him wrong, and what’s his opinion now?
My father, a chef, knew firsthand how challenging the culinary industry could be. The long hours, the need for a thick skin, and the harsh criticism made him doubt that I would thrive, especially as an introvert. But everything changed when I entered MasterChef South Africa. Becoming the second runner-up, despite the immense pressure, proved that I had what it takes to succeed in the culinary world.
As a home cook, I had never faced time constraints or highpressure situations, but the competition pushed me beyond my comfort zone, testing my patience, skills, and ability to remain calm under pressure. I even surprised myself with the dishes I was able to create!
3
What role does social media play in your career and how do you use it to connect with your audience?
It has played a huge role in my career, as it’s where my culinary journey first began. During the Covid pandemic I utilised social media and food to connect with others who were facing tough times. Food is not just for sustenance – it evokes nostalgia, memories and comfort, When I launched @CookingWithChanel_SA, my goal was to share this with fellow South Africans. What started as a hobby soon turned into a career and a gateway into the culinary space. I love sharing recipes and teaching others how to cook, and social media has been a fantastic platform for doing so. Additionally, I’ve had the opportunity to collaborate with some incredible South African brands to create amazing dishes.
4
What’s the most surprising ingredient you’ve ever used in a recipe and how did it change the dish?
During a challenge on MasterChef SA, we were tasked with creating a balanced dish using West African spices and ingredients. I discovered Prekese, also known as Aidan fruit, which is commonly used in countries such as Nigeria, Ghana, and Sierra Leone. Although I had never tried it before, its slightly bitter yet sweet paste was exactly what I needed to add depth to my dish. I also wanted to incorporate Zobo, a hibiscus tea from West Africa, into my dessert, so I
prepared a Zobo-poached pear. To complement this, I created a rich muscovado caramel and added the Aidan fruit, which brought an additional layer of flavour that paired perfectly with the caramel’s richness. The result exceeded my expectations, and I was pleasantly surprised by how much the Aidan fruit enhanced the dish. If I ever come across it again, it will certainly be in my shopping basket.
5
Are there any culinary trends or ingredients you’re excited about right now? How do you incorporate them into your cooking?
I’m excited to see African grains like millet, sorghum, and teff becoming more accessible. Sorghum, in particular, is especially versatile – it can be popped for popcorn or ground into flour for baking. Additionally, it’s a sustainable and nutritious option. I’ve been incorporating more African grains into my cooking, primarily using them as flours. For instance, I ground sorghum into flour and used it in a Malva pudding, which gave it an incredible texture and flavour. I also believe that the wider culinary world is starting to notice these grains, with more recipes featuring them on platforms like Pinterest.
Can you share a behind-the-scenes look at a typical day in your kitchen? What’s something people might not expect?
6
A typical day in my kitchen is chaotic. As the owner of a home bakery, I spend my mornings developing new products and testing recipes. This is often followed by food photography in the afternoon, which can extend into the evening. I also create content for my social media and fortunately, this usually doubles as dinner for my husband and me. What people might not expect is that I still maintain a 9-to-5 job. While it can be exhausting, food is my passion, and stepping into the kitchen after work energises me.
It helps me unwind, as I thoroughly enjoy experimenting with flavours and ingredients.
7
What’s a common misconception people have about being a chef or working in the culinary industry?
A common misconception is that being a chef or line cook is the only career path in the culinary industry. But there is much more to it! For instance, food stylists are responsible for plating the beautifully presented dishes often seen in restaurants, while recipe development plays a crucial role in the industry, with developers collaborating with chefs to create innovative dishes. Culinary instructors are essential for training aspiring chefs, and other careers, such as sommeliers, chocolatiers, and food auditors, also exist. The culinary world extends far beyond the realm of chefs alone.
8
Who is the most famous person you’ve cooked for and what did you serve them?
The most famous person I’ve cooked for was Chef Wandile Mabaso, known for his fine dining expertise and visual artistry. During the semifinals of MasterChef SA, I created an interpretation of his signature salmon tartare. Although I didn’t win, cooking for a chef of his calibre was one of the most fulfilling experiences of my culinary journey.
Is there a food or ingredient you absolutely can’t tolerate? How do you navigate situations where it might be included in a recipe or dish?
its high iron content, along with a gamey flavour that I find a bit intense. Nevertheless, I’d use it to make pâté and incorporate it into gravies or meatballs to add depth to the flavour. Rather than shying away from an ingredient, I believe in finding ways to utilise it to add complexity to a dish.
10
Let’s fast-forward to the future.
What’s your dream bio and how would you like to be remembered in the culinary world?
I want to be remembered as someone who didn’t win MasterChef but still achieved success in the culinary world. My story serves as a testament that success isn’t solely about winning a prize. I hope to inspire home cooks to pursue their culinary dreams, regardless of whether they have formal qualifications. My dream bio would read: “Chanel Brink – owner of Brink Bakes and host of Food Network’s top-rated cooking show.”
9
I’m not the biggest fan of beef liver! It’s an acquired taste, and I haven’t quite acquired it yet. However, I’ve learned to appreciate and embrace all ingredients, using them to enhance a dish’s flavours. Beef liver has a strong, mineral taste due to
Bringing fun back to food in 2025
By Grant Bushby
IAccording to our forecast, pistachios will be the leading ingredient in the top food trends for the year ahead.
n the last four or five years, food trends appear to have been influenced by several global factors that brought a certain solemnity and earnestness to the kitchen and the table. This year , however, the predictions are that foodies want to let their hair down and enjoy themselves, and 2025 will see a return to a sense of fun in the world of food.
Whether this involves munching on overstuffed sandwiches for lunch, sipping on exotic ice cream floats and savoury cocktails, or eating more seaweed and frozen dumplings, there are signs that diners are getting
ready to rip up the rule books and enjoy themselves once again. As always, chefs and influential food personalities have breathed new life into some unlikely old favourites, while social media – particularly TikTok – continues to have a significant influence on what we eat.
Supercharged sandwiches
According to National Geographic, some of the biggest food trends forecast for 2025 include "Supercharged sandwiches", which are currently taking over lunchtimes across the UK. One of last year’s most hyped London openings was Sandwich Sandwich, which drew
huge queues for its elaborate and over-the-top creations. In Australia, cafes are hellbent on elevating the humble sandwich to brave new heights by using either thick-cut sourdough, white crustless bread, paninis or ciabatta and piling them high with creatively layered fillings such as spiced sriracha and coriander prawns, chargrilled chicken and olives, or honeyed ham, brie and apple.
Snack evolution
Crisps are the hot new snack on London restaurant menus, with chefs topping handmade crisps with mussels escabeche, dusted with
currywurst spice mix or tossed with Baharat spices, sumac, garlic and parsley. Instant noodles are also back in the limelight thanks to a TikTok trend, which sees them elevated with fancy toppings such as chilli oil, nori and crispy onions. Posh hot dogs, also known as “haute dogs”, will trend this year, according to National Geographic, with Harrods getting in on the act and dishing up gourmet dogs topped with guacamole, chipotle and tortilla chips or truffle mayo, gruyère, fig jam and crispy onions.
Savoury drinks
On the drinks front, soju, a distilled rice spirit popular in South Korea, will make its way across the globe and become popular in bars and restaurants this year, as will savoury cocktails like the spicy margarita complete with a salty tajin seasoning and jalapeno slices, or the Tokyo Bloody Mary, which comes with a wasabi and pickled ginger kick.
FOOD TRENDS
Culinary Studio’s Cape Town campus agrees. “Seaweed is becoming increasingly popular, and we’ll be seeing a lot more of it on menus and in supermarkets. There was a huge escalation in the consumption of seaweed in Europe in 2024, especially in places like Spain. Not only is it the best source of iodine, which helps support the thyroid gland, seaweed is also rich in vitamins K and B as well as iron and zinc. These, along with antioxidants that protect your cells from damage, are some of the key reasons why it is gaining popularity.”
Sustainability
The ongoing move towards a healthier, more sustainable lifestyle among many Saffers convinces Botha that 2025 local food trends will not be
The rise of seaweed
In its food and beverage trends report for 2025, Whole Foods Market highlights seaweed varieties such as sea moss and duckweed as increasingly popular ingredients, acclaimed for their health benefits and sustainable credentials. Charl Botha, a Senior Lecturer at Capsicum
vastly different from those of 2024.
“We’re still looking at a couple of things that will probably be trending for the next few years, including food sustainability, keeping it local and in season, reducing waste in the kitchens and utilising as much of an ingredient as possible – the classic nose-to-tail eating.
Try this at home
INGREDIENTS
• 2 limes
• 1½ litres tomato juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon wasabi paste
• 1 tablespoon pickled ginger
• ice cubes, to serve
• celery stalks, to serve
METHOD
1. Juice 1 lime (you’ll need 2 tablespoons juice).
2. Whisk lime juice, tomato juice, Worcestershire sauce and wasabi in a jug until combined.
3. Cut the remaining lime into 6 wedges.
4. Thread 1 lime wedge and 1 piece of pickled ginger onto each swizzle stick.
5. Divide ice cubes and celery stalks among six 1½-cup-capacity glasses.
6. Pour over tomato mixture. Top each glass with a swizzle stick. Serve.
Chef’s note: Add ½ cup vodka to the mix for something a little stronger.
Tokyo Virgin Bloody Mary
“Plant-based items will continue to become popular, and I think we will see a lot more healthier items on our menus going forward.”
Chefs in Australia say that vegetarian recipes are some of the fastest-rising search terms on food websites, not only because they're healthier options but also because they are budget-friendly.
Similarly, Botha predicts that there will be a reduction in the use of refined sugar in favour of natural sugars found in fruits and plants, and more gluten-free products on the shelves and on menus.
“With more people being diagnosed gluten intolerant, there has been a rise in the number of gluten-free options, and this has become such a big market that even those who aren’t gluten intolerant buy gluten-free products for health reasons.
“Off the Gluten Path (offtheglutenpath. co.za) in Cape Town offers excellent gluten-free and reduced-sugar products to consumers and also provides glutenfree breads and other baked products to several restaurants and hotels in the city,” he says.
Small appliances, retro desserts and pickles!
In Australia and New Zealand, stores are seeing mini versions of air fryers, rice cookers, waffle irons, jaffle makers, ice cream and slushie makers flying off the shelves, while on the consumables front, the in-crowd are quenching their thirst with ice cream floats but substituting Coke or crème-soda with apéritifs like Aperol.
Also forecast to make an impact are pickles, which will move from being a supporting condiment to charcuterie platters to starring roles in everything from drinks and snacks to salads and mains – even desserts.
FOOD
Asian takeover, and pistachios are a hit
Globally and locally, Asian food will have an impact this year, with a rise in popularity in items such as gyozas (frozen dumplings), guotie (aka potstickers), bao buns and “tissue bread” or 1 000-layer bread – a soft, fluffy milk bread of ultra-thin layers with a crispy exterior.
In the 17th annual Hospitality Trends Report, presented by af&co + Carbonate, the top trend of the year is predicted to be pistachios.
“Able to skew salty or sweet, pistachios are perfectly ambidextrous and made for our Instagram age where colour is compelling. They’re taking the place of almonds and hazelnuts in pastries, and playing a starring role in savoury salads, sauces, drinks, and much more.”
What’s new is their use in every type of dish or drink at every style of restaurant, from an aged Peking duck dish with shallot, Asian pear and Sicilian pistachio butter; to frena, a Moroccan flatbread with pistachio butter, olives and pickled peppers, and marinated beets with a red wine glaze, spiced Asian pear, orange, farmer’s cheese and pistachio za’atar. There's even a pistachio martini served in a wide-mouthed martini glass and filled to the brim with a mixture of vanilla vodka, amaretto or pistachio liqueur, a splash of blue Curaçao, a glug of Baileys and – depending on which bar you’re sitting at – a scoop of pistachio gelato bobbing in the middle of the glass!
“And of course," say Botha, "they are a great source of protein, which is why they have made such an impact in vegetarian and vegan cuisine.”
The report goes on to point out that there are over 46 million views for pistachio-related content on TikTok!
The weird and (sometimes) wonderful Finally – 2025 will find chefs and cooks alike experimenting with surprising and seemingly weird flavour combos.
Last year saw the popular but short-lived Sangria Dessert (vanilla ice cream topped with red wine and canned fruit salad) and the surprisingly umami-intense vanilla ice cream mixed with soy sauce, so brace yourself for even more bizarre mash-ups. As we said at the start… 2025 will definitely see a return to a sense of fun!
