Our latest issue is brimming with insights to help you stay ahead of the culinary curve. Dive into the Future Menus 2024 Report, hear from experts on the hottest spice trends, and check out what happened at the pioneering Good Life Show. We’re also thrilled to feature interviews with Vojtech Vegh, a chef on a mission to promote zero-waste cooking, Motheba Makhetha, who made history as the first chef in Africa to create her own unique chocolate, and Chef Clinton Bonhomme, the Executive Chef at the Durban ICC. Get ready to be inspired!
