loader image

The Perfect Serve

Inaugural Issue

Inaugural Issue Articles

Women In The Alcohol Industry – Meet Scotch Whiskey Nikki

Women In The Alcohol Industry – Meet Scotch Whiskey Nikki

28-year-old Nikki Gomes is the South Central Africa Scotch Whiskey Ambassador for leading Wine and Spirits group Pernod Ricard, home to some of the world’s most famous brands, including the much celebrated, awarded and loved Chivas Regal, which we enjoyed as we sat down for our chat. 

“Double shot, neat, please,” was Nikki’s request as our server took our order. Mine, a single shot with Lemonade. The whiskey novice in me was hesitant as I ordered my drink before this whiskey aficionado. So, naturally, my next move was to check if it got her mark of approval. “What’s the best way to have whiskey?” I asked. “Personally? I’d say it is best enjoyed neat; that’s how I like it. We call it our Perfect Serve. But I appreciate that we all have different preferences; one can have it on the rocks or in a nice cocktail. It is so versatile, and it’s a drink for everyone!” Mark of approval? Check! 

Relatively new to the alcohol and beverages trade, Nikki joined Pernod Ricard in November of 2022 after a seven-year-long stint in the South African Telecommunications industry. Her admiration for whiskey, however, is nothing new. This is what she was always meant to do, “it’s God’s plan”, she says passionately, “I’m a daddy’s girl through and through. When I was younger, my dad and I always shared a glass of whiskey. He introduced me to it.”

Fast forward a few odd years later, she hosts experiences on behalf of the Chivas Brothers (CBL) portfolio of whiskeys, namely The Glenlivet, Chivas Regal and Ballantines in ten African countries, including Angola, Botswana, the Democratic Republic of Congo, Eswatini, Malawi, Mozambique, Namibia, Zambia and Zimbabwe. Reminiscing about how it all came to be, she remembers the Portuguese Society sharing the job opening with her and encouraging her to apply as she would be “the perfect fit for the job.” The vacancy was for a Portuguese-speaking Scotch whiskey brand ambassador for the region. She applied and after going through the entire interview process, got a call that she landed the role and should be ready to jet off to Scotland in two weeks. 

Nikki is particularly passionate about redefining what whiskey has been known to be. “When you switch on the TV, who almost always has a glass of whiskey in hand? An old, white man.” She says this particular imagery in the media intimidates other groups of people from even trying the drink. She is determined to address these misconceptions through her brand advocacy and education work. These limiting stereotypes also give life to some of the challenges she faces in the day-to-day business of her work. When one hears there’s a whiskey tasting or masterclass taking place, the last person they’re expecting to show up to conduct the class is a 28-year-old woman. “People automatically assume it’s a man. The number of faces I’ve seen change when they see a woman coming through the door – it’s an instant shock. I encounter a lot of men who consider themselves whiskey connoisseurs. They assume they know better than I do because I’m a woman. To their detriment, they think they can hit me with questions out of this world that I couldn’t answer, and they’re always proven wrong. I want women to know that just because something is labelled as a man’s job doesn’t mean you can’t get into it and change people’s stigma around it.” 

Following our chat, Nikki conducted a Whiskey masterclass curated for women, starring the quintessential Chivas Regal. Somewhere between the whiskey sours and the Chivas piña coladas, the ladies unanimously decided that whiskey is definitely not just a man’s drink!

*Alcohol is not for Sale to Any Persons under the Age of 18. Enjoy Responsibly.

A seat at Rachel’s table

A Seat At Rachel's Table

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.

After a warm welcome into her home, Rachel explains that while her cooking style is generally a contemporary take on various cuisines, she’s been spending most of her days on a cuisine she never imagined she’d have to immerse herself in; Japanese! Rachel put on her private chef hat when a Japanese family that had just relocated to Botswana required her services.

She took on the challenge without any experience in Japanese cooking, not knowing what lay ahead. Initially, she infused her own style of cooking in her offerings but discovered quickly that her client’s kids were more inclined to the food that reminded them of their home, authentic Japanese cuisine, and would not eat anything else despite encouragement from their mother.

It was then that she realised she’d have to learn how to put that on a plate assiduously. With no Japanese cookbooks to reference for help in the country, she searched for them in South Africa and Namibia with no luck. It didn’t help that the food she grew up with had little to nothing in common with Japanese food, “Everything has broth; even the hamburgers have broth!” she exclaims.

Her client, who Rachel describes as very busy, would put on brief demonstrations for her whenever she had the time, which was a rarity. Notably, she thinks back to when she showed her how to make a traditional Japanese omelette or Tamagoyaki, an egg roll resembling a log, seasoned with mirin and soy sauce and made in a square pan. “In like 3 minutes with chopsticks, she was like, ‘this is how you make an egg roll’” Rachel says, mimicking a fast swirly movement with her hands to show how the demo went. However, with much research on the internet and help from a cookbook that came straight from Japan, Rachel found her groove.

She learnt how to replicate the deliciously complex flavours found in Japanese cooking, even going as far as creatively interpreting the meals while maintaining the integrity of authentic Japanese cuisine. While she insists she is still learning, she says that her community of food enthusiasts can look forward to a Japanese cooking series that will showcase the vastness of Japanese cuisine beyond sushi and ramen.

Home tastes like the refreshing Oros punch and shepherd’s pie my mum used to make growing up. She was known as the ‘punch lady’ at our family gatherings. The punch had to be there whenever we got together as a family. It has Oros squash, Granadilla concentrate, pears, pineapple, and peaches. And growing up, she’d make a quick Shepherd’s pie on Sundays to beat that infamous after-church hunger. Made with flavourful minced meat, topped with fluffy mashed potatoes and some cheese. It’s simple, delicious, and ticks all the boxes when that taste of nostalgia demands the comforts of home.

Post Card From Warwick Wine Estate

Postcard from Warwick Wine Estate

The TPS team recently visited the award-winning Warwick Wine Estate, nestled beautifully in the Stellenbosch area, a few kilometres from the main city of Cape Town. It is an experience of a lifetime.

Open all year round, you get a pick of picnic lunches, wine tastings even wine safaris, which makes this is a bucket list must do for you and your partner or even the whole family.

A little secret to share with you- the wines taste better and smoother at the vineyard!!!

Definitely an adventure worth splurging on. Visit them at https://www.warwickwine.com

*Alcohol is not for Sale to Any Persons under the Age of 18. Enjoy Responsibly.

Bar Essentials

Bar Essentials

Regardless of how big or small your space may be, you can set up a beautiful functional bar, in your home. Bar carts are full of character, not only are they nice to look at and display with their luxe modern brass and mirror finishes, they are perfect for all the essentials you need to host family and friends and whoop up some delicious cocktails! And if you don’t have a bar cart, the good old-fashioned way of packing away your essentials in a cupboard and bringing them out when needed works just as well. When it comes to your home bar, there are no set rules! You can tailor everything to suit your needs. Here’s our top 10 list of a few basic elements you can customize to your taste for the PERFECT BAR!

  • 1. Liquor

There are five types of liquor that you should absolutely always have on your bar cart, a tequila, vodka, rum, gin and whiskey. Olmeca silver or gold tequila, Absolut Vodka, Beefeater London Dry Gin, Jameson triple distilled Irish Whiskey and Havana Club rum are great options. You never know what your guests may be in the mood for, a margarita, a mojito or maybe Tom Collins? With this selection of spirits, you should be able to pull off a wide variety of cocktails on demand.

  • 2. Mixers

These are standard for any bar. Almost every cocktail is a combo of liquor with one mixer or another. From your ginger ale, to the wide variety of tonics that are now available on the market. Mixers also help dilute the alcohol content in a cocktail, which means you can adjust drinks to match different palates and also cater for guests that do not consume alcohol.

  • 3. Bitters

If like many people you enjoy an ice-cold Malawian Shandy every now and then, you’ve tasted the bitters in it which is really what makes this cocktail special. Bitters are flavourful extracts that have added a whole other dimension to the basic cocktail. They introduce herbs, spices and other delicious notes to a drink. Aperitifs to also be considered for your home bar are Vermouth and Negroni.

  • 4. A small hand juicer

Many cocktail recipes will call for the juice of some fruit or another, lemon or lime etc. And as tempted as you may be to reach for the store-bought processed box of juice, don’t! Just get the lemons and a small hand juicer to extract fresh juice for your cocktails. It tastes so much better!

  • 5. A shaker

Do you really have a home bar and are you really making cocktails without one of these? Multiple varieties currently exist that are so convenient and easy to use. Reach for one with a strainer, it keeps the chunks of ice and fruit from slipping out when pouring into the serving glass.

  • 6. A bar jigger

This is the hour glass-esque creation takes the guess work out of your cocktails. It helps you with measuring how much, of what, is going into the drink. The really nice ones come pre-marked with measurements for the perfect cocktail serve, reach for those.

  • 7. A muddler

This is an essential tool, mostly wooden, to help you crush your berries, lime and mint on the go. It is small and compact, making for easy storage.

  • 8. Ice bucket and tongs

This is a no brainer. A bar without ice is unacceptable. You want your drinks to be cool at all times. Place your ice bucket and tongs in area that is easily accessible so that guests can refill at their convenience.

  • 9. Garnishes

Not only do these make your drink really good to look at, they can also add flavour as well. For fresh garnish, storing longer than recommended would not ] be a good idea. Luckily, a bunch of dehydrated citrus and pineapple options as well as dried herbs make for easy long-term storage.

  • 10. Cocktail Book

Every amateur mixologist needs one! Beyond cocktail recipes, it comes loaded with many tips and tricks on how to elevate your drinks for the perfect at home enjoyment.

*Alcohol is not for Sale to Any Persons under the Age of 18. Enjoy Responsibly.

The IT Girl of the Cocktail Menu

The IT girl of the cocktail menu

Ever heard people speak of the magical healing powers of a nice yummy cocktail? Well, as far the iconic Gn’T is concerned, that’s exactly what you get, literally and figuratively, or at least for the former that was the case back in the 1700’s. As it turns out, its rise to fame was founded on the belief that quinine (the key ingredient in tonic) could heal malaria. Legend has it that soldiers in those days would treat malaria with quinine and to make the bitter compound more palatable, they would mix it with sugar and water, creating what we know today as tonic water. These unknowing taste makers would mix the supposed medicine with their daily ration of gin. It is unclear as to why they did this, but it probably had something to do with gin making everything better (this is tried and tested).

Whatever the case may be, through time this legendary concoction has found its way onto cocktail menus the world over and continues to dominate centuries on. The writing is on the wall – in big block letters, it reads  ‘SCANDALOUSLY DELICIOUS’ and together with the world’s most awarded gin – Beefeater, we’ve got you covered with tips on how to get the most out of your gin, for the best Gn’T or should we say Bn’T, you know – Beefeater and tonic?
  • Break SOME of the rules

The classic Gn’T has evolved over the years, for better! So many variations currently exist that don’t fit the traditional ‘double shot gin and just pour in the tonic water’ mold, no sir! Mixologists are experimenting with the blue print and one way they’ve taken it up a notch is by serving it frozen! We’ve already established that the classic taste ticks all the boxes, but changing its texture could result in a more nuanced drinking experience. Freezing your gin makes it thicker and more viscous, and as the gin begins to warm up it opens up the flavour profile. So beyond having a literally frozen ice gin and tonic cocktail, keeping your Beefeater gin in the freezer also goes a long way.

  • Details matter

The classic Gn’T has evolved over the years, for better! So many variations currently exist that don’t fit the traditional ‘double shot gin and just pour in the tonic water’ mold, no sir! Mixologists are experimenting with the blue print and one way they’ve taken it up a notch is by serving it frozen! We’ve already established that the classic taste ticks all the boxes, but changing its texture could result in a more nuanced drinking experience. Freezing your gin makes it thicker and more viscous, and as the gin begins to warm up it opens up the flavour profile. So beyond having a literally frozen ice gin and tonic cocktail, keeping your Beefeater gin in the freezer also goes a long way.

The curve of the glass, which at the top does curve back in, helps trap the aromas of the gin within the glass, yet still allows it to breath. This helps open up the flavors of the gin. Allowing the gin to breathe is important, especially if you’re using a distinctly floral and nose heavy gin.
Additionally, the bowl shape of the glass does allow for additional ice, plus your hand is not warming the liquid but instead is holding the stem, so the ice doesn’t melt as quickly.

The best way to enjoy Beefeater Gin would be in a classic Bn’T serve

Do This

For the London dry, the serve would be 50ml Beefeater London dry topped with Indian tonic, garnished with an orange slice and a lemon slice. Keep the garnish nice and simple because the garnishes are there to bring out more of the flavours in the gin.

They complement all 9 botanicals that are used to make every drop of Beefeater. Our London dry is a traditional dry gin with its unique process of steeping our botanicals for 24 hours, to give it a perfect full body and long finish ensuring that the gin is the star of the show with every sip.

The Beefeater Pink Strawberry is a delicious, easy to drink and fun looking strawberry gin made in London and based on the classic award-winning Beefeater Dry recipe. The soft fruit flavours of strawberry tune perfectly with classic notes of juniper and citrus to produce a finely balanced contemporary gin. It’s the real, young and urban pink Gin for the new generation of Gin drinkers, who drink with their eyes. The Beefeater Pink should be enjoyed in a Gin and tonic with the following ratios: 50ml Beefeater Pink, Ice, Indian tonic and garnished with sliced strawberry with the additional option of adding a lemon slice to bring out citrus flavours  whilst still complimenting the natural strawberry flavoring.

How to make a pink gin & tonic

Difficulty:  2/10


  • 50ml Beefeater Pink 150ml tonic water
  • Fresh halved strawberries

Step 1

• Add all ingredients into a mixing glass and add ice

Step 2

• Stir until chilled

Step 3

• Strain into glass and add ice

Step 4

• Garnish GARNISH Strawberry Slices & Mint Sprig

*Alcohol is not for Sale to Any Persons under the Age of 18. Enjoy Responsibly.

Pantry Staples

Pantry Staples

1. Collagen

It’s good for your hair, skin and nails and can be added to anything and everything, with no taste and ALL the health bene ts.

2. Truffle Oil

Here’s an easy way to elevate even the simplest of dishes. Thought your eggs couldn’t get any better? Well, drizzle some truffle oil over them for that added je ne sais quoi

3. Nuts, nut butter/flour, and seeds

These are absolute superfoods. Nuts and seeds are powerhouse suppliers of protein and healthy fats. They also add a nutritious crunch to everything from snacks, salads and sweets.

4. Whole-grains and legumes

The original pantry staples! Buy in bulk if possible, and store in glass jars or other sturdy storage containers. Lentils, oats, basmati rice, sorghum, farro, whole wheat couscous etc.

5. High quality Vanilla Extract and High-quality chocolate

The best quality vanilla extract you can nd, and top-quality cooking chocolate make a huge difference when it comes to your bakes. They may be the difference between good and great, do not settle.

6. Editor’s pick: Gochujang

Korean cuisine just bursts with avour, and with gochujang, you can introduce that avour burst to your chicken wings, ramen and so much more. But what is it? It is a thick and spicy-sweet crimson paste made from red chili pepper akes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.

The Courtyard Restaurant

The Courtyard Restaurant

You know it’s a great craft shop when the “ooooh! look at this” and the “ahhh! look at that” don’t stop coming. It is for this reason that craft shop excursions are best done in two’s (or more) because who are you going to show the interesting Ostrich egg shell to if you are by yourself? Add to that a coffee shop or restaurant through the hall and you’re already gunning for the brunch and lunch destination of the year. Botswana Craft together with our restaurant pick for this edition – the Courtyard Restaurant beautifully delivers this. With a traditional touch of Tswana Charm throughout out its offerings, it’s an experience 52 years in the making. This was a particularly interesting pick for me, because a younger version of myself would look in disbelief at how much I enjoy traditional Setswana food today. We need to study this, there is a science that if explored could back this up. How, in especially African households, the younger you are, the more you can’t stand the food from your culture, and the way that changes as the years go by. Now, let me make something clear, I am older and wiser now and I think there is no food that speaks to the soul quite like traditional Setswana cuisine, but – if there is ever a time that I’m said to have been involved in the gourmandizing of a morula fruit or any morula flavoured product, know that it was under duress. According to Khaya Groth, the restaurant and events manager at Botswana Craft who I sat down with for a chat, their morula juice is amazing, which I’m sure is great if the rather strange sweet, tart, fermented combo taste of morula fruit is your thing. As for me, mother nature and the food gods are alive and mighty because the juice was out of season and had it not been for that, I may have had to try it for the purposes of this article.

Naturally, we spoke about the rich history of the establishment, which precedes both of us as it first opened its doors in the year 1970. Back then of course, all it was, was a craft shop with beautiful artefacts all proudly sourced from independent creators in the local community and from across the Southern African region. Today, the craft shop in its two-story glory, is covered on every inch from top to bottom with beautiful African trinkets, woven baskets & bags, traditional teas and herbs. The wonder that overcomes you as you enter is almost as consuming as what it feels like to walk through a museum or art gallery, because in it’s true essence, it is both of those things – but unlike a museum you can take the stuff home, and unlike an art gallery, there is no need to call in your banker to facilitate the transaction.
Read More

It’s no surprise that many travelers from all around the world do not complete a visit to Gaborone without first stopping by Botswana Craft. With its idyllic city central location, situated just along the A1 which is one of the main highways in the country, it’s easily accessible whether you’re stopping by for a last-minute souvenir on your way to the airport or an immersive traditional culinary experience at the alluring Courtyard restaurant which the craft shop opens up to. It is apparent how the name came about; the restaurant is literally in the courtyard. Shaded beautifully by a boscage of trees, it is picturesque with rustic décor that ties in perfectly with the craft shop. If you slobber over the fusion of family, passion and food like most people do, you'll be happy to know that this entire establishment is family owned and run. Khaya and I speak briefly about how there aren't many of those in the city – restaurants that aren't imported franchises. He says that through Botswana Craft, the family wants to share Botswana's culture with the rest of the world, referencing their slogan 'sharing culture’.

The best part about The Courtyard Restaurant is its food! With a café style menu of simple breakfast offerings that deliver on those delicious classic flavors that we all know and love so much and an indulgent traditional Setswana lunch with a few western variations for choice. I was tempted to try the Lamb Curry because it sounded exquisite based off the description on the menu; “lamb cubes in a creamy spinach curry sauce” - not the traditional Setswana cuisine that I've been going on about but it really was screaming EAT ME. Meanwhile through the corner of my eye, I could not help but notice 'plate after plate’ those miniature 3-legged pots move from the kitchen through the pass to very eager diners. I came to learn from the head chef Portia Garegope or Sis Portia as she's affectionately known that most of the pots had oxtail in them, a top favourite amongst customers, served up in 3 different ways; fried, stewed in gravy or simply boiled the traditional Setswana way. And in the end that is what swayed my lunch decision, the boiled oxtail delivered on all fronts.

On the menu 'Mma D's morogo’ also stands out – named after Mma Dambe, Khaya's grandmother. A special piece of home that the family so graciously shares with its patrons. Sis Portia, who has been with the restaurant since its inception in the year 2009, is a self-taught cook. Prior to her tenure at The Courtyard, she worked at various contemporary establishments in the city’s restaurant scene. She fondly shares memories of renowned South African Jazz fusion musician Ray Phiri’s visits to The Courtyard and how he would always order Koko Ya Setswana from the menu. On Steve Harvey's visit he had the T-bone steak with chips. She can't quite remember what Steve Kekana would order on his visits but strongly emphasizes that on most of these occasions there were no special events taking place and that the people were simply there for the food. Botswana Craft delivers on the entertainment as well. With a particular focus on live music and performance, they have branded Live Sessions where talented musicians from across the globe headline shows periodically. Every event is a sold-out show, which on its own tells us everything we need to know about how good the live sessions are.  Their stage, has in the past been graced by legendary acts - Sereetsi & the natives, Oliver Mtukudzi, Sipho Hotstix Mabuse, Socca Moruakgomo, Salif Keita and many more. Unfortunately, due to Covid 19 the venue has not hosted Live Sessions since the start of the pandemic.

Tayla Naika

Tayla Naika

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. The assortment of flavors and her ability to make something delicious out of almost nothing was what got her hooked. In 2019, she was finishing off a 6-month contract working for a global tech company. At work, she would often tell her colleagues what she had cooked the night before or tell them about meals she had made over the weekend. It was then that her colleague and very good friend, Mpumi suggested she start a food page on Instagram, where she could visually share her meals. VERY HESTITANTLY, she did. Another colleague Collin, gave her the name TaylaMadeFood, not knowing that her passion was being branded at that very moment.

“I finished off at the company in mid-July of 2019 and knowing how ‘rough’ job-hunting was going to be, I made TaylaMadeFood my little boredom buster, while I looked for a full-time job. I did a ton of research on food styling and food photography and used my last salary to purchase an assortment of equipment to help me start this project. What initially was just supposed to be a side project to keep me sane, has now become my business, passion, and entire life. In terms of scaling my food business, I want to go into full-time food styling and eventually professional food photography. I want to start hosting my own dinner parties, aimed at bringing black creatives together around a dinner table. I’d also like to publish a recipe book and hopefully do more brand partnerships.”

The Perfect Serve with FNB Botswana

The Perfect Serve with FNB Botswana

A wine tour is without a doubt one of the best leisurely ways to spend your time. It is a fun, sensory experience that the convivialist in me could never turn down. And when the closest wine estate is over a 1500km away, it makes it all the more special when you do find yourself with a tasting glass in hand, as a winemaker passionately speaks about the tasting notes in the background.

Thanks to the First Wine Show proudly brought together by FNB Botswana, the vineyards came to Gaborone and all the city had to do was show up, and so it did, in what was a sold-out show featuring some of the best winemakers in the region.

So, you attended the First Wine Show, purchased a few bottles of wine perhaps, now what? Here’s a guide from the winemakers on how to serve up the perfect glass, every time.


The fermentation process requires just the right amount of oxygen to enhance the aromas and flavours of your wine once opened, but too much oxygen exposure and you might end up chucking it all down the drain. Corked wine bottles must be stored horizontally, this keeps the cork moist and helps keep the oxygen and outside scent out. Wine should also be stored in a dark and dry place away from both UV rays and fluorescent lighting which cause oxidation and alter its integrity. BONUS TIP – Remember the popular phrase ‘Aging like fine wine’? The keyword being ‘fine’ – Not all wine is meant to be aged or cellared. If it is not exceptionally fine wine, it will expire. Right now, might be a good time to pop that bottle open.


The temperature at which your wine is stored and served significantly affects its taste, so it is important to get it right. The ideal temperature for your red wine serving is 15-20 degrees celsius, place your bottles in the fridge for an hour before serving. For champagne, it’s perfectly served at 8-10 degrees celsius, chill it in an ice bucket for at least 30 minutes or in the fridge for four hours. Full-bodied or oaky whites are to be lightly chilled at 10-13 degrees celsius and light white wines at 7-10 degrees celsius. If you have an at-home wine fridge like a pro, PERFECT. The really good ones come with different temperature settings.


To decant or not to decant? The answer is yes! Aerating wine opens up its flavours and aromas. Decanting ensures that your wine drinks at it its best, and this is true for BOTH red and white wine.  For an especially young wine, try to decant a few hours ahead of serving to allow for full expression of character, otherwise 30-45 minutes is sufficient. BONUS TIP – Using the right glass ware is everything, but if you don’t have a decanter, go ahead and use a carafe or jug.

NOW ENJOY | Selections from the FIRST WINE SHOW winemakers


*Alcohol is not for Sale to Any Persons under the Age of 18. Enjoy Responsibly.

Our Perfect Guest – Mmule Setati

Our Perfect Guest Mmule Setati

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!

1. Tell us a bit about yourself. Who is Mmule Setati?
Well, where do I start? I am a “Goddess” as my therapist would say. I am a 29-year-old born and raised in Diepkloof Soweto, Johannesburg, a first born to my parents & older sister to my siblings. I am a multifaced and talented mom of 2 handsome boys Motheo & Maruo and a wife to my amazing husband Mr. Setati.

2. What inspired you to start Feed My Tribe? Feed My Tribe was born out of my love and absolute passion for food and a way of healing, after coming back from my honeymoon in Croatia & Italy I was determined to share my findings and recipes with my friends and family on a social platform. When I dig deeper, I’ve realized that this was written in the stars way before I knew; I’d always come back from school and the first thing I’d do is tune into a cooking channel and obsess over Jamie Oliver or Nigella, I was probably 12/13 at the time.

3. Tell us about recipe development at Feed My Tribe, are there specific cuisines, ingredients or food philosophies that inspire your process? The thought process behind recipes is really not that difficult or complicated, most recipes actually come to me through meditation or moments of stillness, I never force myself to make something. If I’m required to make a recipe or develop a menu for a client or my cooking classes I ensure I know what the client is interested in and try and incorporate new recipes that they have not learnt. It makes the experience so much better. My rule is to always make sure that you enjoy what you are making or else you’ll have no desire to do it or complete the task at hand. I don’t enjoy baking (which is really strange because it was one of the first forms of cooking I learnt in my teens and I used to LOVE it) now in my adult life I don’t naturally gravitate towards it.

4. What is the best part of hosting cooking classes? Oh, these cooking classes, you know my cooking classes were a response to such a difficult time I was going through. During the first year Covid-19 hit, my business that I was running (a juice business) took such a knock. I tried everything in me to save it and sadly had to close it. The cooking classes started off as a way of me finding my next, one day I sat down with my friend Mapule and told her that before the end of the year I would host cooking classes and thereafter the universe aligned everything in my path to make it happen. The classes are more than getting to the place and learning how to make something, they are curated in such a way that we’ll do themed classes, the music will speak to the theme, the drinks are part of the experience and the people that come love to meet new people and learn new things whether you are experienced or clueless.
Recipe by Mmule Setati @feed_my_tribe
5. Share your food aspirations – any there any cook book/food show plans for the future?I have big plans for my baby and want to reach every corner possible for it. A cookbook is in the cards, hosting cooking classes in different cities and hopefully new countries and tangible goods that people can buy from me.

6. If you had to eat only one type of cuisine for the rest of your life, which would it be? Rank your top Italian, Asian & South African cuisine.

7. What are your ‘food-peeves’?On my profile it says “Food Snob” hahaha and I just believe that if you cook food for people make sure you do it well!!! The only peeve I have is eating bad food that’s not cooked from the soul.

8. What is your earliest food memory?I have so many but my maternal grandmother Stella has always been a huge inspiration for my love of food. Every time I’d visit her, with the little she had, she would make sure that we (grandkids) are all well fed. She would make bone marrow soup taste like love, looking back I realize that food was a love language for her too.
Read More

9. Tell us about your most memorable culinary adventure from your travels? My trip to Croatia will always be my best culinary experience, you will not believe how amazing the food tastes there and they mostly use fresh ingredients straight from the farm, it unbelievable actually. I had the best pastas, risottos (now I want to go back again).

10. What is your go-to lazy dinner? Literally a veggie & protein side, Stir Fry or Phutu & Amasi

11. What is your most nostalgic meal? My paternal grandmother used to make me Ting ya mabele every morning in primary school, I just remember sitting on her stoep in Diepkloof while the sun hit my face and enjoying this sour porridge, with lots of sugar in a metal bowl; bliss.

12. What ingredient(s) can’t you live without? Smoked paprika (the tribe knows me well), thyme, garlic & ginger.

13. Who is your dream dinner guest and what would you make them? My grandmother, I’d do anything to just have a last meal with her.

14. What would you absolutely NOT eat? Mopani worms and bat meat (my husband had bat stew once, I swear he is insane).

15. Tips (food photography, food styling) for running a successful food blog? Like anything in life consistency is what will set you apart from the rest, find your niche and play on that. Tips: always take food photos during the day, natural light is your best friend. You don’t need expensive equipment to start, your phone and YouTube are your best friend.