The Alchemy of Food: Food Beyond the Plate
Food is about far more than what is served on the plate. It can bring people together, strengthen workplace culture, support wellbeing and create experiences that help people feel connected.
In the September 2026 edition of The Alchemy of Food, Tsebo explores how workplace hospitality is evolving to meet the changing needs of South African consumers, clients and communities.
Our lead feature examines how TsAfrika is creating food experiences that bring workplaces to life. It explores the role of workplace restaurants as social spaces where people connect, collaborate and experience an organisation’s culture.
This edition also considers six food trends reshaping the South African consumer, from affordable aspiration and personalised wellbeing to convenience, local food heritage, everyday indulgence and the growing importance of trust.
Registered Dietitian Annelize Zeelie explains why protein belongs on every plate, examining its role in growth and learning, workforce stamina, clinical recovery, healthy ageing and independent living.
Readers can also discover a collection of fresh, nutritious recipes developed by our chefs, including Coconut and Mango Lassi, Grilled Chicken and Wholewheat Pasta Salad, Coriander, Chilli and Mint Grilled Minute Steak, Beef and Brinjal Burgers, Spinach and Goat’s Cheese Frittata, and Milk Tart Truffles.
The magazine concludes with stories from Tsebo’s culinary teams across Southern Africa, showcasing food innovation, client partnerships, skills development and memorable hospitality experiences.
If you want to understand how workplace catering, nutrition and foodservice experiences are evolving, and what South African consumers will expect next, this edition is essential reading.
Have a question or want to explore how Tsebo Catering can support your organisation? Contact us today.