Page 24 - Kyalami Issue 3 2025

Kyalami Estates Corporate Brand Bible Design 26
3.0 Folder (Inner)
FOOD & DRINK

offered a practical, hands-on approach to culinary training. 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 A FEW FUN QUESTIONS
dishes while staying true to their roots.” FOR CHEF ZANELE
To date she has published three cookbooks, the second of which,
Cooking with Zanele Volume 2: Find Joy in Cooking, won the
Cookbook of the Year award at the Luxe Restaurant Awards. Her What would be your last meal?
latest offering is Senidlile Kodwa? which is taken from the isiZulu
phrase, which means “Have you eaten yet?”. A traditional home-cooked meal: Slow-cooked
oxtail, samp and beans, chakalaka and malva
People and food, she emphasises, go hand-in-hand. “Where I’m from, pudding for dessert.
we’re taught ubuntu. I can write books but if there are no people
to buy them then they’re useless. I never take my followers and Is there anything you do not eat?
supporters for granted. I know that they’re the people who made me.”
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 If you hosted a dinner party for four famous
community 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
with a light breakfast, followed by testing or filming recipes; lunch I’d invite Nelson Mandela (in spirit), Oprah Win-
might be something I’ve just created – maybe a hearty salad or frey, Trevor Noah and Michelle Obama. I’d serve a
a gourmet sandwich. Dinner is often a bit more indulgent and pan-African inspired menu with dishes like jollof
evenings are for editing, planning content or winding down with a rice arancini, peri-peri grilled prawns, chakalaka
book or Netflix.” sliders and malva pudding with rooibos-infused
custard.
Van Zyl still has dreams to fulfil: “In five years, I see myself
expanding my brand globally – I still want to work in a French Do you have a favourite celebrity chef?
kitchen, launch more cookbooks and create a mentorship
programme for aspiring young chefs. I’d also love to master pastry Yes, definitely Jamie Oliver. He’s an inspiration
and baking in more depth. There’s always room to grow, and I’m and I love his style of cooking.
constantly learning.”

22 Kyalami Estates • CONNECT • Issue 3 • 2025
2