Chefs
Visiting Farm Restaurant Cuore in Hokkaido's Shiranuka requires careful planning due to its remote location, but it rewards adventurous food lovers. Chef Yuya Urushizaki employs a nose-to-tail method, transforming overlooked sheep cuts into gourmet dishes. The restaurant draws on the Charo Sheep Farm, established in 1987 in prime pastureland.
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Chefs, caterers, and culinary enthusiasts gathered in Johannesburg for the second annual SA Chef Conference & Expo in August. The event at The Capital Empire in Sandton featured panel discussions on creativity, sustainability, and AI in cuisine, alongside exhibitions of local food innovations. Attendees explored South African flavours merging with global trends.
October 28, 2025 09:19