Silky custard and buttery pastry come together in a golden syrup hug that melts on the tongue like a dessert daydream and best of all, you only need a few pantry staples. 

Golden syrup custard tart

Serves 6-8 

Ingredients

½ packet (250g) phyllo pastry, defrosted
½ cup (125g) butter, melted
3 cups (750ml) milk
½ cup (125ml) custard powder
½ cup (125ml) golden syrup + extra for drizzling 

Method

1. Preheat oven to 190°C.
2. Grease a 25cm round, fluted tart tin. 
3. Brush a phyllo sheet with butter, fold in half and place in prepared tin. 
4. Repeat with remaining phyllo, making sure they overlap to form a base/shell. 
5. Bake for 25-30 minutes until golden brown. Set aside to cool.
6. Heat milk over medium heat.
7. Whisk in custard powder and golden syrup.
8. Cook while stirring for about 3-5 minutes until thickened.
9. Pour into pastry shell and smooth out the top. 
10. Chill in the fridge for 2 hours or until set.
11. Drizzle with extra golden syrup just before serving.

Cook’s tips 

1. Replace phyllo pastry with puff pastry or short crust pastry. Be sure to weigh it down with a piece of baking paper and baking beans or rice while baking
2. For an ultra-velvety finish, whisk about 1 tablespoon of butter into the custard before pouring into the tart shell. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Mini carrot cake loaves

The post Golden syrup custard tart appeared first on MyKitchen.

Easy and sophisticated, nothing says Easter like pickled fish. Swap the bread with hot-cross buns, if you are feeling adventurous. 

Pickled fish toast

Serves 4-6 

Ingredients

8 slices bread of your choice
¼ cup butter, softened
¼ cup mixed sesame seeds

1 tub (500g) store-bought pickled fish
1 avocado
1 lemon, zested and juiced
Salt and milled pepper
1 spring onion, peeled into ribbons (see cook’s Tip).
Coriander or micro leaves, to garnish 

Method

1. Cut each slice of bread into 4 squares.
2. Spread the butter on both sides of the bread. Press only the buttered side of the bread into the sesame seeds, ensuring it sticks well. 
3. Heat a pan over medium heat and toast the bread on both sides. 
4. Top the toast with pickled fish (don’t skimp on the onions and sauce in the tub). 
5. Cut the avo into blocks, add lemon zest and juice. Season. 
6. Top the toast with avo cubes, spring onion curls and herbs. Season with milled pepper. 

Cook’s tip: Use a sharp vegetable peeler to shave the spring onion into ribbons, down the length. Place the ribbons into ice water for 15-20 minutes for them to curl up.

Recipes & styling: Lichelle May
Photography: Zhann Solomons

The post Pickled fish toast appeared first on MyKitchen.

After accusations of physical and psychological abuse were levelled against world-renowned chef René Redzepi of Noma restaurant, leading South African chefs and chef schools reflect on the character of workplace culture in local high-level eateries and top-tier restaurants.

It’s evident that the older you are, the more intense your war stories. Executive Chef Gregory Henderson says a belittling culture was the norm in the 90s, when being an apprentice was a humiliating and mentally draining experience. Being locked in the walk-in freezer to clean, or counting a kilogram of poppy seeds using a toothpick, were used to break him.

“I witnessed a fellow student being punched and dragged out of the kitchen, with no accountability for the chef involved,” he says. He also saw an executive chef throwing a glass jar at a new employee who was lost. “His reaction was aggressive and completely unacceptable. He also fostered a toxic culture in the kitchen.” It taught him resilience, as he calls it, but this seems to be merely a lucky byproduct.

As so often happens, that way of working rubbed off on Gregory. That culture clung to him and permeated through his kitchen for the first decade of his career, until he himself experienced burnout and witnessed how “the relentless pressure led leading chefs in this industry to destructive behaviours or suicide.”

Fast forward three decades. The comments online in response to the René exposé expressed that it’s unsurprising and standard industry practice. Like Gregory’s story, it confirms that the unhinged, belittling chef is more than a media myth. It also asks the question: Has the industry made any progress in 30+ years?   

A look in the mirror

“Kitchens can feel intense just because of the pace and pressure, but there’s definitely more awareness these days about creating healthier environments,” says Ivor Jones, the executive chef and co-owner of Chef’s Warehouse Beau Constantia. But, in 2026, just being cognizant of your flaws is not enough – the industry needs to own up to them.

When does this tough workplace go from a challenging high-pressure environment to something that crosses the line into a toxic environment that breaks you? After talking to four Executive Chefs, a Culinary Director and one of South Africa’s top chef schools, the answer, it seems, is when a kitchen uses fear as its fuel.

The trauma ties that bind us

Jill Okkers, Culinary Director of the Tashas Group (representing 45 restaurants in 5 countries), confirms that the caricature of the yelling, rude chef is a perception rooted in truth. “I’ve worked under chefs who believed intimidation was leadership, whether that was physical, like being pinched hard enough to leave bruises, or completely unacceptable behaviour like contaminating food just to prove a point,” she shares. What was brushed off as earning your stripes in the early 2000s, she emphasises, “is not discipline or training, but poor leadership. What those experiences did give me was absolute clarity on the kind of kitchens I would never run.”

While Jill unequivocally knew this kitchen culture was not for her, others thought they flourished in that environment, perhaps using the adrenaline rush as the energy boost that gets them through the long day. Kevin Grobler, previous Head Chef at the Michelin Star restaurant Jan in Nice and Executive Chef of restaurants like Delaire Graaff, says he used to thrive under those circumstances when he started working 20 years ago. “I’ve realised that it isn’t sustainable over the long term,” he says. “I used to run kitchens like that as well, but I’ve started making changes in my life and I try to do the same with my team.”

Militant-level discipline

When asked whether militant-level discipline is required to run top-tier restaurants (the word choice here is deliberate – it is meant to illicit the unmistakable image of a drill sergeant shouting at soldiers), unsurprisingly, it’s unanimous that there is no way to operate without discipline and focus. Opinions differ on whether militancy has a place next to discipline, but, notably, every single answer boils down to the fact that fear has no place behind the pass.

Jill weighs in: “It’s about accountability rather than aggression. The best kitchens aren’t run on fear, they’re run on clarity, consistency and accountability. Discipline is what drives excellence, not intimidation.” There’s a sense that pressure can improve you, but not when it lives in a vacuum. When there’s pressure without purpose, it can break you, explains Jill.

Amori Burger, Executive Chef of Upper Union says: “Yes – but militant doesn’t have to mean abusive. For me, ‘militant’ is about clarity and consistency, not fear.” When talking about the Upper Union team, Amori mentions that “the most important thing I know about my team is that they are kind”, underlining how her way of leading has attracted others or perhaps shown them how to follow suit.

The Institute of Culinary Arts (ICA) (a chef school with three decades of experience and a list of award-winning alumni) adds the unique viewpoint that discipline is also essential for safety in the fast-paced, high-risk environment. “There is a clear and important distinction between discipline and militancy. Militant-style leadership is not a prerequisite for success,” it believes. “In fact, many of the most respected kitchens demonstrate that exceptional standards can be achieved within environments grounded in respect, mentorship and psychological safety.”

Taking stock of the psychological strain

When asked about the rate of student complaints over the years, the ICA paints a positive picture. “Encouragingly, there has been a noticeable decline in reports of overt physical abuse over the past two decades,” it says. “At the same time, we have seen a positive shift in students’ willingness to speak up earlier when something feels wrong.”

They note that psychological strains such as verbal belittling, excessive pressure, or challenging workplace dynamics are raised more frequently and highlight that although these behaviours can be more nuanced, it is equally impactful over time. “Professional kitchens will always be demanding environments, but they need not be defined by hardship,” it says.

The unpaid elephant in the room

“Early in a chef’s career there are often stages or internships where the focus is more on learning than earning,” says Ivor. “That’s been part of the industry for a long time, but it’s something people are talking about more now in terms of making the industry sustainable for young chefs.”

When asked what the difference is between a tough and a toxic kitchen, chefs’ answers often included mutual respect. In an industry where salaries have historically been low, it is important to remember that a fair wage is associated with respect. While the current economic climate makes a good argument for keeping start-out salaries low, Cape Town’s fine-dining restaurants fill their seats with international guests who pay plenty per plate.

Jill highlights that there’s a huge disconnect in the industry, globally, between what teams are paid and the reality of the job. “To put it into perspective — my first job 20 years ago paid R4 500, and there are still people today earning around that as a base. That’s a much bigger issue we need to address as an industry,” she says.

Avoiding the trap

It is conceivable that those who survived the unpaid stages, the 16-hour workdays and fear-driven shifts can fall into the trap of thinking “I had to do it, so you do too.” After all, that training got them to where they are.

Ivor says most chefs who’ve been in the industry a long time have seen different styles of leadership, some very old-school and some really supportive. “Over the years I’ve learnt that you can run a tight, disciplined kitchen without making people feel small,” he reflects.

“A lot of what I try to build now wasn’t afforded to me when I was coming up in the industry, and that’s very intentional”, says Jill. “It’s not about ego or inflated pride; it’s about the impression you leave and the standards you set in people that they carry with them long after they’ve left your kitchen.”

Amori shares that she trained under Jason Blackmore, a UK chef who had trained in Michelin kitchens where the toxic kitchen culture existed, but he chose to break the cycle. As one of her greatest mentors, he proved that it’s nice to be nice. It’s a story that emphasises how one good mentor can shape the chef and the leader you become. “I still believe in high standards, discipline and accountability — those don’t change — but I don’t believe people need to be broken down to get there. My role is to build chefs, not test how much they can endure.”

Moving past

Perhaps the most positive takeaway is the transparency of two tough-as-nails male chefs. Both Gregory and Kevin are advocating for the positive effects of therapy after years of surviving (and what they thought at times was thriving) in toxic workspaces.

“I realised that replicating fear or abuse doesn’t build great chefs, it breaks them,” says Gregory. Today, he leads with empathy, structure and accountability, but removes fear and humiliation.

“Like many chefs, I’ve had to reflect and start finding better ways to manage my temper and the stress that comes with running high-end kitchens,” Kevin explains. “I’m still demanding of my team, but instead of reacting with anger I’d rather take the time to work with them one-on-one and teach them properly.” In his calmer manner, he says he can try to identify the real problem rather than simply blaming someone. “If a cook struggles with a new dish, instead of reacting with frustration I’ll go back to the recipe with them. We’ll check whether the instructions were clear or whether something in the process needs to be improved.”

Keeping the legacy without the legend

When questioning those who once thrived in a toxic kitchen workplace, it seems like there was an impulse to defend something of Noma, although pinpointing whether it is the art or the artist being defended was difficult. We cannot deny the impact of the New Nordic Cuisine in the 21^st century and luckily, in 2026, we’ve progressed enough to preserve the food legacy while letting go of the legend behind it.

Luckily, our local leading generation in the kitchen can let go of the idea of what society thought a chef should be. Everyone agrees that physical and psychological safety comes before creativity.

The industry is evolving, but it is impossible to know how many still operate under cruel and frightening leaders. What is clear is that if you do find yourself in a kitchen with psychological or physical abuse, don’t believe that all kitchens operate like this. What happens behind the pass is just as important as what ends up on the plate. Get out and find yourself a kitchen that doesn’t run on fear. The kitchen is tough, but it doesn’t need to be toxic.

Words: Liezl Vermeulen

Photography: Supplied

The post Tough versus toxic: Accusations of physical abuse at Noma prompt local reflection appeared first on MyKitchen.

Golden, fluffy and ready to steal the spotlight – International Waffle Day (25 March) is the perfect excuse to indulge. From classic Belgian waffles and savoury caprese creations to churro twists and crispy chicken buttermilk stacks, these delicious recipes prove that waffles are the ultimate treat for every occasion. 

Belgian waffles 

Makes 8-10  

Ingredients  

1½ cups (375ml) + ¼ cup (60ml) milk
⅓ cup (76g) butter, cubed
1½ tsp (7ml) instant yeast
2½ Tbsp (37ml) sugar
¼ tsp (1ml) salt
2 cups (240g) cake flour
2 large eggs 

Method  

1. In a pot, heat 1½ cups milk and butter together then cool slightly until it reaches lukewarm temperature.
2. Pour into a large bowl, add yeast, sugar, salt, flour and eggs then whisk until combined (the mixture might be lumpy). 
3. Cover with a cling wrap and set aside to proof for 1-2 hours. 
4. Remove cover, stir and add milk to loosen the batter slightly (it should still be thick). 
5. Ladle ¼ cup (60ml) of the mixture into a preheated waffle iron and cook for about 3-4 minutes or until golden and crispy. 
6. Set aside and repeat with remaining batter.
7. Serve warm. 

Recipes and styling: Chad January
Photographs: Zhann Solomons 

Savoury caprese salad waffles   

Serves 4  

Ingredients  

For the waffles:  

1 egg
1 cup flour, sifted
1 cup milk
¼ cup (60ml) vegetable oil
½ Tbsp (7.5ml) sugar
2 tsp (10ml) baking powder
¼ tsp (1ml) salt
2 tsp (10ml) basil pesto   

For the tomatoes:  

1 Tbsp (15ml) oil
2 cups baby tomatoes  

To serve: 

1 cup mozzarella, torn into pieces
1 avocado, sliced
½ cup fresh basil, torn
4 Tbsp (60ml) basil pesto
2 Tbsp (30ml) olive oil
Salt and milled pepper  

Method  

1. For the waffles, preheat a waffle iron.
2. In a large bowl, beat the eggs until light and fluffy.
3. Mix in the flour, milk, oil, sugar, baking powder, salt and pesto until combined. 
4. Spray the preheated waffle iron with non-stick cooking spray.
5. Pour a small quantity of batter onto the hot waffle iron and cook waffles in batches until golden brown and cooked through. 
6. For the tomatoes, heat the oil in a pan over medium heat. Add the tomatoes and fry until they start to soften and blister, about 3-5 minutes.
7. To serve, top each waffle with blistered tomatoes, torn mozzarella, avocado slices and basil. Drizzle with basil pesto and olive oil, then season with salt and pepper. 

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Churro waffles 

Makes 8-10 

Ingredients 

For the churros: 

2 cups (500ml) water
¾ cup (180g) butter, chopped
2 tsp (10ml) vanilla essence
1 tsp (5ml) salt
2 cups (240g) cake flour
4 large eggs 

¼ cup (60g) granulated sugar
1 Tbsp (15ml) ground cinnamon
¼ cup (60ml) melted butter
Melted dark or milk chocolate, for serving 

Method 

1. Add water, butter, vanilla and salt to a pot over high heat, stir to melt and bring to a rapid boil. 
2. Remove pot from the heat, add the flour and mix thoroughly with a wooden spoon until a smooth paste forms. 
3. Transfer the paste to a bowl and cool for about 10 minutes, until you can press your finger into the mixture for more than 5 seconds (too hot and the mixture will cook the eggs). 
4. Add the eggs one at a time, beating until completely combined before adding the next. 
5. Combine sugar and cinnamon in a large bowl. 
6. Ladle ¼ cup of mixture into a waffle iron and cook for about 3-4 minutes or until golden.
7. Remove and brush immediately with melted butter, then toss in cinnamon sugar to coat. Set aside. 
8. Repeat with remaining batter and serve hot and drizzled with melted dark or milk chocolate. 

Recipes and styling: Chad January
Photographs: Zhann Solomons 

Crispy chicken buttermilk waffles 

Serves 5–6 

Ingredients 

For the savoury buttermilk waffles:  

½ cup (125ml) melted butter 
2 Tbsp (30ml) sugar 
2 large eggs, beaten 
1¾ cups (270g) flour 
2 tsp (10ml) baking powder 
1 tsp (5ml) bicarbonate of soda 
1 tsp (5ml) salt 
1¾ cups (430ml) cultured buttermilk 
Handful parsley, finely chopped 
1 tsp (5ml) smoked or regular chilli flakes (optional)  

For the crispy chicken:  

1½ cups corn flakes 
¾ cup coarse breadcrumbs 
1 tsp each flaky salt and milled pepper + extra for seasoning 
8-12 deboned chicken thighs 
½ cup flour 
2 large eggs, beaten 
Canola oil, for frying  

Wilted greens, to serve 
5-6 large eggs, fried to your liking 
Milled pepper 
Micro greens, to garnish  

Method 

1. For the savoury buttermilk waffles, mix together butter, sugar and egg. 
2. Sift the flour, baking powder, bicarbonate of soda and salt in another bowl. 
3. Add the buttermilk, parsley and chilli flakes, if using. Mix well to create a loose batter.  
4. Spray a waffle iron with non-stick spray and heat up.  
5. Bake the waffles in batches until they are all made. Set aside until needed. 
6. Crush the corn flakes to the same size as the bread crumbs, mix to combine and then season.  
7. Heat oil for frying. 
8. Cut each chicken thigh in half, length wise. Season. Dust in flour and shake off excess, dredge in egg and cover in bread crumb mixture. 
9. Fry the chicken for about 3-4 minutes per side or until cooked, golden and crispy. Drain on kitchen paper and season with salt. 
10. To serve, top waffles with wilted greens, crispy fried chicken and fried egg. 
11. Finish with a crack of black pepper and some micro greens. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

 Also read: Tools that take our MK team’s baking to the next level 

The post 4 Irresistible waffle recipes to try anytime appeared first on MyKitchen.

Eid is more than a celebration – it’s a tapestry of flavours, traditions and love woven around the table. For our team, the meals prepared and shared are not only about taste, but about the stories and memories they carry. Here, they share some of their favourite dishes to feast on, and the meaning behind them. 

Hannah Forbes, Designer 

My favourite Eid dish is the dessert Gulab Jamun. It’s such a simple dessert, but it means the world to me. My gran’s sister used to make it just for me, all year round. She even went so far as to hide it away from the other relatives so I could take it home. Whenever I visited, we’d sit together with tea and Gulab Jamun, bonding over family stories. That’s why it will always be my favourite Eid treat. It’s so much more than something sweet – to me, it’s love. It represents time, effort and care. Even though I don’t eat Gulab Jamun unless it’s made by her, twice a year, it remains a beautiful reminder of how much love can be poured into something so small. 

Kauthar Adams, Copy Editor 

Since I can remember, my mom has made chicken pie for Eid morning. It’s a tradition my family looks forward to every year – having pie for breakfast. It almost feels like a treat for fasting the whole month. There’s always enough left over for lunch and supper (along with all the other food), because our tummies still have to get used to all the daytime eating. If we’re lucky, there’s even enough left for school or work the next day. 

Taahirah Wallie, Advertising Sales Co-Ordinator 

Eid is a special occasion that we get to enjoy with friends and family. For me, it represents gratitude, togetherness, and celebration. The house is filled with laughter, stories and the comforting aroma of home-cooked food.  

On our Eid table, you’ll find traditional meals such as fragrant biryani, seafood dishes like crayfish curry and prawns, and tender corned beef. And of course, we can’t forget the sweet taste of dessert that follows.  

It’s not just about the food, but the feeling that comes with it. These meals carry our Cape Malay traditions, recipes passed down through generations, and the love that goes into preparing each dish. 

Malika Johnson, Managing Editor 

Growing up, Eid was such a special time in our home. I remember the excitement I felt seeing all the delicious treats laid out on the table for visitors who came to greet us. Those treats were meant for our guests, but as a child I was forever sneaking back for little nibbles throughout the day.  

My mum would cook up a storm every Eid, filling the house with the most incredible aromas. Everything she made was delicious, but the dish that always stood out for me was her crayfish curry. It quickly became my absolute favourite and something I looked forward to year after year. 

Now that I have my own family, I’ve carried on that tradition by making crayfish curry for them on Eid. It’s a dish that brings back so many fond memories of my childhood and reminds me of the warmth, generosity and togetherness that makes Eid so special. 

Aneeqah Emeran, Digital Editor 

My favourite Eid tradition is a breakfast spread for our family and friends. Every year, my mom makes a large steak pie in a sheet pan that’s cut into squares and shared around the table, along with homemade bread served with corned beef and corned tongue. Throughout the morning, there’s tea brewing and juices being poured as family and friends stop by to celebrate. It’s not part of our main Eid lunch, but it’s one of the most special parts of the day for me – sitting together, sharing simple but delicious food and welcoming everyone who pops in. 

Photography: Freepik

The post Eid: Why these are our team’s favourite dishes to feast on appeared first on MyKitchen.

All the fiesta fun of nachos – crispy, creamy, fiery – stacked smartly in a grab-and-go salad jar. 

Nacho salad jar

Serves 4 

Ingredients

For the mince: 

2 tsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
500g beef mince
1 sachet (50g) tomato paste
2 tsp each cumin, coriander and smoked paprika
1 tsp chilli flakes (optional)
1 can (400g) whole cherry tomatoes in tomato juice
Handful parsley, chopped
Salt and milled pepper

½ can (205g) corn kernels, drained and rinsed
1 jalapeño, seeds removed and finely chopped (optional)
1 lime, zested and juiced
200g cherry tomatoes, quartered
¼ small red onion, finely chopped
Handful coriander, finely chopped
1 can (400g) black or red kidney beans, drained and rinsed
½ cup sour cream (optional) 100g Cheddar, coarsely grated
Nacho chips, to serve 

Method

1. For the mince, heat olive oil in a skillet over medium heat and sauté onions for about 4 minutes. 
2. Add garlic and mince, allow to brown for about 4-5 minutes while stirring regularly. 
3. Add tomato paste and spices; stir while cooking on a high heat for 2-3 minutes. 
4. Lower the heat and add tomatoes. Cook uncovered for about 15 minutes, or until all the juices have evaporated, resulting in a thickened sauce. Add parsley and season. 
5. Separately, combine corn, jalapeño, lime zest and juice to taste. Season and set aside. 
6. Combine tomatoes, red onion and coriander. Season and set aside. 
7. Layer the nacho jars starting with the mince, followed by the corn salsa, beans, sour cream, tomato salsa and cheese. 
8. Serve with nacho chips on the side.

Cook’s tip: Limes can be costly when out of season; swap them for about 30ml of lemon juice if you like.  

Recipes & styling: Lichelle May

Photographs: Zhann Solomons

Also read: Microwave magic: Quick bean nachos 

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