We’re going back in time—to the ancient cooking methods that still make our food taste amazing today. Techniques so legendary, they’ve been sworn in by Michelin-star chefs and kept alive by home cooks around the globe. This one’s a tribute to the old-school methods that have stood the test of time and made global flavors what they are today—bold, authentic, and unforgettable.

Biltong is dried, cured meat—usually beef, but it can also come from game like kudu or ostrich. It hails proudly from South Africa and is often compared to American jerky. However, unlike jerky, biltong isn’t smoked or overly sweet. Traditionally, it was dried by hanging strips on trees, with the sun and wind doing the magic.

But this week, we’re swapping doughnuts for discipline and indulgence for endurance, as we take our hats off to the brave souls who have conquered what we call here at Skinny HQ the ultimate body torture: The Comrades Marathon. Trust me—this one's not for the faint-hearted!

Hey Skinny Readers! How is everyone doing? I trust you’ve all had a blessed week! Yho, I’m beyond thrilled to be back home and back at work! This week, we’re diving into a not-so-secret trend that’s quietly becoming a wellness game changer. No, it’s not the latest fad diet or some exotic detox cleanse. We’re talking about something ancient, powerful, and delicious — fermented foods.

If you read last week’s blog, you’ll know I was heading off to Lilongwe. But first—Blantyre! My brother Kumbukani has been an absolute legend, taking time to show me the city's vibrant nightlife. The Saturday started with me checking out of the Amaryllis Hotel.

How are you all doing? I trust you’ve had a blessed and beautiful week. For the next two weeks, I’ll be sharing stories straight from the Motherland—touching base with my roots, reconnecting with family, and, of course, diving into incredible food experiences.

This week, I’m thrilled to introduce you all—my sweet and loyal Skinny Readers—to a long-time friend and incredibly talented pastry chef, Bianca De Matos! Or as I like to call her, Chef Bee. She’s come to my rescue so many times when I needed a cake for a birthday or special event. So let’s show some love and give her a warm welcome.

Skinny Readers, we’re diving into the craft of the Liquid Chef—what they do, how they elevate your experience, and why they matter more than ever in the modern culinary world.

Now, Skinny readers, let’s talk about this week’s juicy topic: social media hacks for breaking into the food industry.This one’s especially close to home—it’s a journey I’m still on myself. Some of you might be thinking, “But Skinny Chef, aren’t you already in the industry?” And sure, on paper, I might be. But trust me—it’s a constant climb. The hustle never stops.

According to the World Health Organization, by 2030, climate change-related health costs are projected to reach between USD 2 billion and 4 billion per year. That’s mind-blowing. Climate change is not only damaging the planet — it’s putting our own health at serious risk. We’re talking pollution, rising food insecurity, increased risk of infectious diseases, extreme heat, floods, droughts… the list goes on.

Today, I’m thrilled to introduce a special guest and long-time friend, someone who’s doing incredible things in the culinary world. She's the founder of Food Biz School, a powerhouse platform that can truly help anyone looking to get into the food game. Please give a warm welcome to the amazing Emily Dyer!

This week, we're diving into how to make the most of this season’s rich, rustic, and warming flavors with an autumn-inspired twist—plus, why supplementing with magnesium might just be the secret weapon to boosting your energy, fighting fatigue, and improving your mood through the seasonal change.

Now, this one hits home and brings back some truly unforgettable memories. I’m taking you back to my days as Executive Head Chef at the iconic Orbit Jazz & Bistro. What a ride that was! I rubbed shoulders with jazz royalty—Thandi Ntuli, Bokani Dyer, Nduduzo Makhathini... (Just casually dropping names here, haha!).

Recently, I made a bold move: I stopped drinking coffee in the mornings and switched to tea. And let me tell you, I’m about to hit you with

I’m Wayne Harpur, the founder and MD of Urban Farms Recycling, a company dedicated to transforming food waste into valuable resources

Besides the fact that they create multimillionaires , Mind Movies are for the risk-takers, trendsetters, and game changers of the future.

I was diagnosed with Uterine Leiomyomas (Fibroids), also known as Myomas.

Bryan Johnson is a 47-year-old entrepreneur and tech mogul who has dedicated his life to slowing down his biological clock.

We’re talking about nutrient-packed, sex-life-boosting goodness that can:✅ Boost your libido (you’re welcome!)✅ ...

A dish that’s rich, hearty, and absolutely divine—perfectly paired with a bold South African red wine.