Author name: tpsadmin

Allow us to welcome you into the world of the few who love food. It is not merely the food itself or the consumption of it, that brings about the love we write about. No, not that kind of love.

Picture this: You come home after a long day at work, feeling tired but craving a delicious homemade meal. You enter your kitchen, and with a few taps on your smartphone, you activate your smart oven to preheat to the perfect temperature.

The founder of Exuberant Sips, Kesego Moeng, famously known as Robust Hun, is a trailblazer in the mixology space. With only 4 years in the industry, and about a year of that consumed by the inactivity many entrepreneurs and businesses had to yield to in the face of the Covid pandemic, her come up has been one to behold! It all started when a Facebook friend, Tshepiso Moremi suggested she look into the bartending and mixology space. According to Tshepiso, Kesego had a knack for it, and he believed she could do really well if she just gave it a shot, and he was right!

Rachel Tlagae is a private chef and food entrepreneur at the helm of Rachel’s Table. A food business that started as a meal prep delivery service when she lost her job amid the Covid-19 pandemic and has now grown into a fully-fledged private dining and catering business.

Braai? Yes! Whether you call it a braai or barbeque, still a thousand times, YES!

Hot on the Eswatini food scene is home cook and food blogger Michaela Jacobsz! She is the founder of The Hungry Hun, a food blog that started as a stress release hobby and quickly earned her the coveted number 1 spot at the 2021 Pick n Pay Luju Flame Master Cook-off. We catch up with Michaela to talk all about The Hungry Hun and her love and passion for food.

Food has been the cornerstone of Tayla’s home and family life. With her gran being South Indian, she describes how watching her in the kitchen was like watching a scientist in their laboratory.

This month we step into South African Food Snob and recipe developer
Mmule Setati’s kitchen. She HATES eating bad food that’s not cooked from the soul.
Her food blog ‘feed my tribe’ is a combination of witty humor and beautiful family moments all tied together perfectly by delicious food!

Chef Lee is a passionate advocate of simple, nutritious & sustainable home cooking. She is an inspiration for families creating their own healthy food lifestyle.

The ‘digital world wide web meets food’ combo might be in the top 5 matches made in heaven of all time.

We invited some our phenomenal girlfriends to join us for a day of conversation around the theme ‘The Art of Networking in business’.

Take us back to Brunch with Boogie!

Meet Christine, a Kenyan living in Belgium and a mum of two kids. Christine has always had a sweet tooth but only started taking her baking seriously when she had just moved to a small village in Belgium’s countryside and could not find anyone to bake her daughter the kind of birthday cake she loved growing up. She turned on her oven, dusted off her mittens and hasn’t stopped baking since. At first, it was just baking for colleagues over the weekend, then she started blogging – sharing her recipes online and that’s how Tutuh’s Desserts came to life.

Remember the chicken wing shortage from late 2021 into 2022? It caused so much concern it created many chicken wing activists out of so many Batswana. Meanwhile the real chicken wing enthusiasts knew exactly where to go to get their fix – a local food joint called Wing It on, founded by someone whose name you’ve probably heard before – Natasha Siku. And if you’ve never heard of Natasha, well, the ‘about’ section on one of her social media platforms reads “motivated by the fear of being average” which is really (almost) everything you need to know about her.

I have always been curious around the kitchen. I remember how when I was about 9 years old, I would help my dad peel the vegetables for the Sunday roast. I loved being in the kitchen so much that in the years to follow,
I would often be found assisting our house helper with the cooking and just being present because I knew that when the food was served, I would be in the perfect position go shashola.