Page 18 - Dainfern Precinct Living August Issue 2025

ESTAFOODERS
FOOD

This gave her the technical foundation she needed and today she is
a well-known chef, cookbook author and food influencer.

Her entrepreneurial nature following graduation led her to start
the Cooking with Zanele classes where she continues to teach and
share her passion for food with keen foodies in different kitchens
across the country. She also decided to publish a cookbook so that
those who were unable to attend a class could still access her food,
which she describes as “relatable and tasty”: “I have always made
every effort to make the recipes fuss-free. My specialty is modern
South African cuisine – putting a contemporary spin on traditional
dishes while staying true to their roots.”

To date she has published three cookbooks, the second of which, A FEW FUN QUESTIONS
Cooking with Zanele Volume 2: Find Joy in Cooking, won the
Cookbook of the Year award at the Luxe Restaurant Awards. Her FOR CHEF ZANELE
latest offering is Senidlile Kodwa? which is taken from the isiZulu
phrase, which means “Have you eaten yet?”. What would be your last meal?
A traditional home-cooked meal: Slow-cooked
People and food, she emphasises, go hand-in-hand. “Where I’m from, oxtail, samp and beans, chakalaka and malva
we’re taught ubuntu. I can write books but if there are no people to buy pudding for dessert.
them then they’re useless. I never take my followers and supporters
for granted. I know that they’re the people who made me.” Is there anything you do not eat?
I generally eat most things, but I tend to avoid
As a chef and food influencer, her work entails recipe development, overly processed foods and artificial ingredients.
content creation, brand partnerships, media appearances and working
on new cookbook projects. She also engages with her community If you hosted a dinner party for four famous
through social media - sharing tips, ideas and inspiration. people, who would they be and what would you
make?
“No two days are exactly the same, but I usually start my day early I’d invite Nelson Mandela (in spirit), Oprah
with a light breakfast, followed by testing or filming recipes; lunch Winfrey, Trevor Noah and Michelle Obama. I’d
might be something I’ve just created – maybe a hearty salad or a serve a pan-African inspired menu with dishes
gourmet sandwich. Dinner is often a bit more indulgent and evenings like jollof rice arancini, peri-peri grilled prawns,
are for editing, planning content or winding down with a book or chakalaka sliders and malva pudding with
Netflix.” rooibos-infused custard.

Van Zyl still has dreams to fulfil: “In five years, I see myself expanding Do you have a favourite celebrity chef?
my brand globally – I still want to work in a French kitchen, launch Yes, definitely Jamie Oliver. He’s an inspiration
more cookbooks and create a mentorship programme for aspiring and I love his style of cooking.
young chefs. I’d also love to master pastry and baking in more depth.
There’s always room to grow, and I’m constantly learning.”

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