 

 

Uveka Rangappa speaks to Deeolan Govender the  Marketing Executive and Murendi Mdlalose theBrand  Manager about Mugg And BEAN's summer menu.

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Uveka Rangappa speaks to Deeolan Govender the&nbsp; Marketing Executive and Murendi Mdlalose the Brand&nbsp; Manager about Mugg And BEAN's summer menu.

The Food Feature: Mugg And BEAN 

 

 

Uveka Rangappa speaks to Aladia Moodley the CEO of the Vaagh Group. Chris Stevens the Executive Grill Chef 

and Pastry Chef, Taylor Rule about Vaagh Sandton nestled in the hub of Sandton which offers a refined culinary and social experience.

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Uveka Rangappa speaks to Aladia Moodley the CEO of the Vaagh Group. Chris Stevens the Executive Grill Chef&nbsp;
and Pastry Chef, Taylor Rule about Vaagh Sandton nestled in the hub of Sandton which offers a refined culinary&nbsp;and social experience.

The Food Feature: Vaagh Sandton, 

Relebogile is joined by Teddy Zaki, Renown Pastry Chef, Entrepreneur, and owner of fine boutique patisserie – Just Teddy offering some creative recipes for listeners  to try and enjoy with family this December.

Relebogile is joined by Teddy Zaki, Renown Pastry Chef, Entrepreneur, and owner of fine boutique patisserie – Just Teddy offering some creative recipes for listeners  to try and enjoy with family this December.

The Food Feature: Baking treats to try this festive season 

Relebogile Mabotja speaks to Ms Khumo P. Shongwe the Owner and Director of De Hoek Country Hotel and Ms Angie Mthembuthe SeniorSous Chef and Pastry Chef about De Hoek which has been in the top 100 restaurants in South Africa for many years and has won many food accolades including American Express Fine Dining.

Relebogile Mabotja speaks to Ms Khumo P. Shongwe the Owner and Director of De Hoek Country Hotel and Ms Angie Mthembu the Senior Sous Chef and Pastry Chef about De Hoek which has been in the top 100 restaurants in South Africa for many years and has won many food accolades including American Express Fine Dining.

The Food Feature: De Hoek Country Hotel 

Relebogile Mabotja speaks to Yaron Wasabi the Founder and CEO of Chilled about the Chilled plant-based food products and beverages which are refined sugar, additive free, healthy, drama free and empowers consumers wellbeing.  

Relebogile Mabotja speaks to Yaron Wasabi the Founder and CEO of Chilled about the Chilled plant-based food products and beverages which are refined sugar, additive free, healthy, drama free and empowers consumers wellbeing.

The Food Feature: Chilled 

Relebogile Mabotja speaks to  Ebrahiem du Toit the Head Chef at The Pot Luck Club Johannesburg  about Pot Luck Club which is the highest rated Eat Out Award-winning restaurant in Gauteng for 2023. Where  guests can order and enjoy a small plate sharing experience for the whole table. 

Relebogile Mabotja speaks to  Ebrahiem du Toit  the Head Chef at The Pot Luck Club Johannesburg  about Pot Luck Club which is the highest rated Eat Out Award-winning restaurant in Gauteng for 2023. Where  guests can order and enjoy a small plate sharing experience for the whole table.

Food Feature: Pot Luck Club Johannesburg 

Relebogile Mabotja speaks to Chef Enrico Persegani the Chef and Co-owner of SINN and Scott Kleinschmidt theHead of Marketing 

about SINN which is Johannesburg’s premier modern Italian dining destination, where Italian culinary tradition meets South African sophistication in a luxurious and immersive setting. 

Relebogile Mabotja speaks to Chef Enrico Persegani the Chef and Co-owner of SINN and Scott Kleinschmidt the Head of Marketing 
about SINN which is Johannesburg’s premier modern Italian dining destination, where Italian culinary tradition meets South African sophistication in a luxurious and immersive setting.

The Food Feature: SINN 

Relebogile Mabotja speaks to Chef Twain Mafoko theExecutive Chef  and Chef Ishmael Johnthe Sous Chef at Felice Midrand about the fresh new restaurant in the heart of Midrand, Felice Midrand which has something even for the most discerning dinner.

Relebogile Mabotja speaks to Chef Twain Mafoko the Executive Chef  and Chef Ishmael John the Sous Chef at Felice Midrand about the fresh new restaurant in the heart of Midrand, Felice Midrand which has something even for the most discerning dinner.

The Food Feature: Felice Midrand

Uveka Rangappa (standing in for Relebogile Mabotja) speaks to Khanyisa Malabi, Author, Food Writer and Entrepreneur about the timeless art of African hosting etiquette, beautifully reimagined for the modern table by Khanyisa Malabi the culinary storyteller.

Uveka Rangappa (standing in for Relebogile Mabotja) speaks to Khanyisa Malabi, Author, Food Writer and Entrepreneur about the timeless art of African hosting etiquette, beautifully reimagined for the modern table by Khanyisa Malabi the culinary storyteller.

The Food Feature: Khanyisa - A Culinary Storyteller

Relebogile Mabotja speaks to Alet KilchenmanntheHead of Food and Corne van Straaten theGroup Restaurant Specialist about Ocean Basket adding items to their summer menu this summer. They are completely transforming the dining experience for guests, redefining what it means to enjoy seafood and introducing an exciting array of new meals, drinks and desserts.

Relebogile Mabotja speaks to Alet Kilchenmann the Head of Food and Corne van Straaten the Group Restaurant Specialist about Ocean Basket adding items to their summer menu this summer. They are completely transforming the dining experience for guests, redefining what it means to enjoy seafood and introducing an exciting array of new meals, drinks and desserts.

The Food Feature: Ocean Basket

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Food Feature with Relebogile Mabotja

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