Jackie Cameron School of Food & Wine

We hadn’t visited in years — and what a joy it was to return and witness just how much it has evolved. Time really does fly.

Nothing excites me more than seeing genuine growth: where every rand earned is clearly reinvested into creating an even more exceptional guest experience. I remember the early days — sponsored wine glasses and all — and it’s such a powerful reminder that passion, grit, and determination are what truly build great businesses. That entrepreneurial spirit inspires me endlessly.

Before even speaking about the food or service, I was already deeply impressed by what Summerhill has become. Every detail feels intentional. The team operates with the kind of precision and elegance you’d expect from a Michelin-level dining experience — plates landing at the exact same moment, subtle nods, quiet communication, seamless orchestration. Simply beautiful to watch.

Having travelled extensively and dined in some incredible restaurants around the world — often solo, purely to observe and appreciate service — I can honestly say this experience left me bursting with pride. This is a KZN restaurant delivering something truly world-class.

The textures, flavour combinations, and proudly KZN influences were completely my kind of food. Thoughtful, refined, and unforgettable. Phenomenal!

And the cherry on top? Seeing student absolutely thriving in her element. A full-circle moment. Thank you again to DEFY for making opportunities like this possible.

Thank you again to , Johanna and Christine for inviting us- what an absolute pleasure and delight this experience was. Thank you.

What makes Jackie Cameron School of Food & Wine stand out?

Small classes. Serious mentorship. Professional kitchens. Real service. And a deep focus on shaping confident, industry-ready chefs.

At Jackie Cameron School of Food & Wine, students are guided closely, challenged to grow, and trained in an environment where excellence, discipline and passion are part of every day in the kitchen.

From hands-on chef training and wine education to sustainability, local produce and real hospitality experience, this is culinary education with purpose.

Read more about what makes the school different:
https://www.jackiecameron.co.za/foodie-blog/what-makes-jackie-cameron-school-of-food-and-wine-stand-out

Culinary Equipment Company Defy Elba SA WÜSTHOF South Africa South African Culinary and Hospitality Educators Forum - sachef The South African Chefs Association She Saw Productions Chaîne des Rôtisseurs - Bailliage d'Afrique du Sud Cathsseta Highfield Group

What Makes Jackie Cameron School of Food & Wine Stand Out? Discover why Jackie Cameron School of Food & Wine stands out for small classes, hands-on chef training, mentorship and culinary industry readiness.

An event I look forward to every year; an event that pushes my students completely out of their comfort zones and one where they learn an enormous amount: ..

Thank you for being fabulous, first of all, and for your continued support by including us in the very special weekend held at , together with . Thank you, Jen, for everything you do to make this event such a success.

The artists involved are mind-blowingly talented, and after 5 years of being part of this event, it feels as though we are all becoming family. The catch-ups and friendships that have developed over the years are something I truly value. But also super special to catch up with the many regular guests, past students and family.

We were blessed to have providing the opening entertainment, while our mornings were filled with Des’ beautiful background music. It was also great to see on board once again.

See in the comments for our full menu!

Thank you to my team: , , my mother and father, together with Elvis, JB, Justin, Patience, Delvin and the #2026. Thank you also to for holding the fort at home and managing the crazy-busy Friday and Saturday evenings.

The equipment that helped make it all happen deserves special mention: our hardy workhorse , , our instantly heated induction cookers , and our amazing outdoor cookers . I could not be more grateful to my industry equipment suppliers.

A sincere thank you also to my local suppliers for consistently delivering exceptional quality, especially , , and .

Thank you, thank you. Another successful event completed, and I am already looking forward to next year.

There’s something special about a recipe that carries more than flavour; one that carries family, heritage and memory.

2026 Student Chef Aiden Van Wyk shares “The Ballie’s Jaffles”, a curried mince jaffle recipe inspired by his Oupa and father’s traditions. Cooked over the braai and filled with warmly spiced beef mince and mozzarella, this is comfort food with a proudly South African story behind it.

It’s the kind of recipe made for weekends, rugby, family gathered around the fire, and that first crispy bite straight from the jaffle iron.

Try Aiden’s Jaffles recipe for yourself here:
https://www.jackiecameron.co.za/recipes/aiden-van-wyk-curried-mince-jaffles-recipe

Photo: Kathy Pitout Photography

Culinary Equipment Company Defy Elba SA WÜSTHOF South Africa Oryx Desert Salt City & Guilds WSET Rencor First Aid SA Chefs Young Chefs The South African Chefs Association Chaîne des Rôtisseurs - Bailliage d'Afrique du Sud Worldchefs - World Association of Chefs Societies SA Culinary and Hospitality Educators Forum Cathsseta Highfield Group

Aiden Van Wyk’s South African Curried Mince Jaffles Recipe Try Aiden Van Wyk’s curried mince Jaffles recipe, a South African braai favourite filled with spiced beef mince and mozzarella.

There is something so special about a homemade pizza shared with the people you love.🍕

Our 2026 student chef, Alexis-Jayde Van Wyk, shares a recipe that is close to her heart; a comforting homemade pizza inspired by family, togetherness and the simple joy of cooking with everyday ingredients.

Made with homemade dough, tomato paste, mozzarella, mushrooms, bacon and fresh basil, this is the kind of recipe that fills the kitchen with warmth and brings everyone to the table.

Try Alexis-Jayde’s recipe for yourself here:
https://www.jackiecameron.co.za/recipes/alexis-jayde-van-wyk-homemade-pizza-recipe

Photo: Kathy Pitout Photography

Culinary Equipment Company Defy Elba SA WÜSTHOF South Africa Champagne Valley Flour Oryx Desert Salt City & Guilds WSET Rencor First Aid The South African Chefs Association South African Culinary and Hospitality Educators Forum - sachef Chaîne des Rôtisseurs - Bailliage d'Afrique du Sud Worldchefs - World Association of Chefs Societies Cathsseta Highfield Group

Homemade Pizza Recipe by Alexis-Jayde Van Wyk | Jackie Cameron Chef School Try Alexis-Jayde Van Wyk’s homemade pizza recipe, a comforting student chef favourite made with simple dough, mozzarella, bacon and basil.