“Midlands” Meaty Bones Samp with Lungelo Mbele

Lungelo Mbele is one of the four fortunate KOO-sponsored students at Jackie Cameron School of Food & Wine. Lungelo shares her “Midlands” Meaty Bones Samp Recipe with us.

Jackie Cameron Baby Food Launched

What happens when an award-winning chef, and owner of a renowned culinary school, becomes a mother? You get a person devoted to feeding her infant the best-possible, nutritious food. When little Jasmine entered Jackie Cameron’s world, life changed.

Villa Doré - Adoré Nature Green Banana Flour

In support of local suppliers, recipe development is something we enjoy exploring at Jackie Cameron School of Food & Wine. You give us a product, like these great Green Banana Products from Villa Doré, we brainstorm... and voilia, you now have many new recipes to promote your product.

Village of Plenty

Just up the hill from Sleepy Hollow (aka Pietermaritzburg) there is a village that, some joke, is even sleepier. Stretching lazily across an escarpment and often shrouded in mist, Hilton is – quite unexpectedly – packed with places to go, things to do. We tapped into some local knowledge to get the lowdown…

LULUbee’s Wraps

We stock LULUbee’s wraps in the Jackie Cameron Culinary school outlet, come in in January 2019 to by your “natural food storage solution.”

school of food and wine, The School Outlet, local produceJackie Cameron14 January 2019JC School of Food and WineLulubees, Bee's Knees, LULUbee's Wraps, Lulu Edy-Roderick, The School Outlet, Local Produce, Local Ingredients, Local Producers, Natural Food Storage, Food StorageComment

What’s on the menu for 2017

With meat being so expensive, vegetables are starting to take centre stage, with the meat component being almost a savoury flavouring rather than a meaty feast. I’m excited by this as it shows much more creativity from the chef.

interviews, media, local produce, sassiJackie Cameron10 January 2017Jackie Cameron School of Food and WineFood Trends, Trends 2017, Vegetables, Local Produce, Sustainable Eating, Sustainable Fishing, SASSI, Amadumbi, Waterblommetjies, Sunday TimesComment

Woodview Wagyu Beef - the Caviar of Beef

The Angus family imported the first Wagyu genetics into South Africa. Our cattle are not fed animal by-products, growth stimulants or antibiotics, but are fed natural sun ripened corn produced on our farm. All Woodview beef is certified and can be traced back to our farm.

local produce, awards, suppliersJackie Cameron19 December 2016Jackie Cameron School of Food & WineWoodview Wagyu Beef, Wagyu Beef, Caviar, Luxury, Top quality, marbling, Award-winning ProductsComment

Eating Stories with Country Life

At her cookery school in Hilton, award-winning KwaZulu-Natal chef Jackie Cameron puts her creative flair to work on heritage food. “Everything I do has a story to it,” says multi-award winning chef, Jackie Cameron, as she applies the delicate finishing touches to a dish picturesquely named Seaside Mussel Shell with Memories.

Farewell Karen Edwards

I have a small heart ache because Karen Edwards, who so skilfully photographed the pictures for my regular Weekend Witness column, is no longer on South African soil.