Nthabiseng Ramaboa has lived many lives – in business, fashion, and now, food. But she’s always stayed true to her roots. Now, she’s celebrating South African flavours with her event space in Maboneng in Joburg
I grew up in Soweto.
It was just me, my gran, mom and sister. When it was a good day, we knew, because we would celebrate with food. I’d come back from school on a cold winter’s day and my gran would have made scones. From when I was 13, I was the designated chef at home.
I left home at 16-and-a-half with R800.
My mom was a single parent at the time, and that’s all she had, but I registered at Technikon SA. Then I entered a beauty pageant and won. I asked the dean’s office to give me a job instead of the prize. That’s how my journey started. Even now when I wake up sometimes I think I have been doing this!
I feel like I’ve lived many lives.
I worked in the telecom sector, then I joined The Reputation Institute during Thabo Mbeki’s era. Then I was poached by SAA’s CSI department. I started my own consultancy firm while I was there. For the first two years [of running it], I was still working at SAA, so I would get by with three hours’ sleep.
In my early twenties, I fell in love with a guy who had to go to Italy for work.
Bu hikaye Woolworths TASTE dergisinin November 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Woolworths TASTE dergisinin November 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
