What’s the Difference? A Woolies Food Podcast
Award-winning radio host Sibongile Mafu and acclaimed food writer Steve Steinfeld hold lively, laugh-out-loud conversations with the innovators, rule-breakers and visionaries shaping how the country eats today. Expect big personalities, bold opinions and stories you won’t hear anywhere else. Featuring guests like Miles Kubheka, Jackie Cameron, and Bertus Basson, you’ll be the first to know the ideas changing the future of food. New episodes every WednesdayBrought to you by WoolworthsProduced by POP24
Is the protein hype getting out of hand? A registered dietician weighs in
How much protein do you actually need, and is the social media obsession with it doing more harm than good? Sports dietician Rosey Lombard, who works with the Springbok Women’s rugby team, Cricket South Africa and the Emirates Lions, joins Woolworths Head of Trade for Protein and Dairy, Cecil Mitchell, to unpack the protein conversation.
In Season 2, Episode 3 of What is the Difference? A Woolies Food Podcast, we dig into why most people are eating more protein than they realise, how to build balanced meals without overcomplicating them, and what the 80/20 approach really looks like. Rosey bre...
This is why Woolworths has put its free-range eggs in the fridge
What does “free range” actually mean – and who checks? There is no legal definition of free range in South Africa, so what should you look for when you buy eggs? Farmer Khaya Burwana and Woolworths category manager for seafood and poultry, Ebrahim Moosajee, join hosts Sibongile Mafu and Steve Steinfeld to unpack free-range farming, egg quality and the journey from coop to carton.
In Season 2, Episode 2 of What’s the Difference? A Woolies Food Podcast, we crack open the world of free-range eggs. From stocking densities and chicken welfare to yolk colour, refrigeration and the float test, the conv...
A nutritional therapist weighs in on gut health, food labels and ultra-processed foods
What should you look for on a food label – and what does it tell you about your everyday food choices? Nutritional therapist Hannah Kaye and Woolworths product developer Christelle van Zyl join Sibongile Mafu and Steve Steinfeld to unpack gut health, added sugar and processed versus ultra-processed foods.
In Season 2, Episode 1 of What’s the Difference? A Woolies Food Podcast, we turn over the packet and explore what goes into the foods we buy. From Greek-style yoghurt and kefir to breakfast cereals, fibre and fermented foods, the conversation connects nutrition with real-life shopping, budgets and taste.
Ha...
From Cooking for Mandela to championing African food: Andile Somdaka
What does it mean to cook with your whole heritage? For chef Andile Somdaka, founder of Eziko Restaurant and Culinary Academy, the answer starts in a rural Eastern Cape kitchen, where his grandmother and sisters taught him that food is far more than sustenance. It’s identity, culture and community.
In this deeply moving and surprisingly funny episode, Andile takes us on a journey through one of South Africa's most remarkable culinary careers. He's cooked for Nelson Mandela and Thabo Mbeki, taken mopane worms all the way to Ukraine, and spent over 30 years championing the humble, powerful in...
Set menus, anxiety and secret snacks: Alex and Eloise Windebank reveal life behind Farro restaurant
What happens when a chef and a bartender fall in love, open a restaurant, and build something that guests love so much they name their children after it?
Meet Alex and Eloise Windebank, the husband-and-wife team behind Farro, one of Cape Town's most intimate and beloved dining experiences. In this episode, they pull back the curtain on what it really takes to run a restaurant together: from the anxiety of working in an open kitchen to the art of creating wine pairings that evoke nostalgia, not just tasting notes.
They chat about:
Farro's journey f...Is wine still cool? Leanne Beattie, The Wine Girl Cape Town, on Gen Z, canned wine and the future of SA's wine scene
She's visited over 800 South African wine farms, and she's just getting started. Leanne Beattie, better known as The Wine Girl Cape Town, has made it her mission to make South Africa's wine scene accessible, exciting, and deeply human. No snobbery allowed.
In this episode, Leanne joins us for an honest, playful and deeply informative conversation about what's really happening in South Africa's wine world. She speaks on:
The regions quietly producing world-class Chardonnay (yes, really!) to the polarising rise of jalapeños and frozen mango in Sauvignon Blanc.How Gen Z is changing the wi...
The chef who tells her students: Do what I say, not what I did. Jackie Cameron reveals what it takes to become a great chef.
What does it take to truly transform the culinary industry not just from the plate up, but from the people up? Jackie Cameron has the answer, and it starts with one unforgettable moment when a hotel owner told her to stop doing the work and start teaching others how to do it.
In this episode, Jackie, one of South Africa's Top 10 chefs and founder of the Jackie Cameron School of Food & Wine gets refreshingly candid about why she walked away from award-winning restaurants to build something far more meaningful: a culinary school in the KZN Midlands that is...
Elevating everyday ingredients: Mmule Setati is making affordable food simple, sexy, and soulful
What happens when a trip to Croatia awakens your inner foodie? For Mmule Setati, it sparked the creation of Feed My Tribe. It’s a community that started as an Instagram page and grew into a bestselling cookbook, TV career, and a healing space for thousands of home cooks across South Africa.
In this episode, Mmule opens up about:
Cooking in her grandmother Stella's kitchen as a little girl The truth behind building an online food community with real heart Why her journey through PCOS completely changed how she thinks about food as fuel and healingPl...
Viral food creator Wayne Chang reveals his recipe for TikTok success
Ever wondered what it takes to build a massive food following from scratch? Wayne Chang (@munchin_mash) went from making Maggi noodles with mayo and tuna in his university hostel to becoming one of South Africa's most followed food creators.
In this episode, Wayne shares the raw truth behind viral content creation, including:
His seven failed attempts at pain au chocolat, and why showing your mistakes actually builds trust. How a simple fried chicken hack using carbonated water changed everything. His Taiwanese-South African heritage, the psychology behind recipe development, and why authenticity beats perfection every time.P...
How Fehmz went from home cook to viral social media star with authentic content
What happens when authentic home-cooking meets social media? Meet Fehmz, the cookbook author and content creator who's been "in your kitchen" long before it was trendy. From humble Instagram beginnings to viral TikTok moments with her famous San Sebastian cheesecake, Fehmz proves that the most unpolished, relatable content often resonates the deepest.
In this episode, Fehmz talks about:
Her philosophy of respecting heritage while making food accessible Her bestselling cookbook, Damn Good Food, and bringing family stories and tested recipes to her community Why kids have been her biggest supportersPlus, Fathima Paruk from the Tr...
World champion bartender JJ Hendricks reveals the secrets behind Cape Town’s favourite cocktails
Meet JJ Hendricks, the engineering student turned world-champion bartender who's redefining South Africa's cocktail scene. As head bartender at Cape Town's acclaimed Fable and winner of Diageo World Class Africa 2022, JJ reveals the fascinating intersection of science, storytelling, and showmanship that goes into crafting unforgettable drinks. Whether you're a cocktail enthusiast, hospitality professional, or merely curious about the creative process behind world-class drinks, this conversation offers a rare behind-the-scenes look at one of Africa's most celebrated bartenders.
In this episode, discover:
Why JJ believes that cocktails should be "liquid theatre" How JJ transforms South African folklore...Restaurant legend Peter Tempelhoff reveals how indigenous foraging is transforming South African fine dining
Peter Tempelhoff, the first South African chef to win three knives at the Best Chef Awards, and the mastermind behind FYN (World's 50 Best #37), as well as Ramendhead, Sushiya, Beyond, and, most recently, Arum. Peter shares the secrets behind building a culinary empire that's putting South African cuisine on the global map.
In this episode, discover:
How Peter partners with professors to rediscover wild South African plants and turn them into cultivated ingredients His award-winning philosophy: The intentional design and team-building strategies behind his multiple restaurant successes Why some of his staff have been with him for 15...Benni McCarthy wanted to import Gatsbys when playing football in Europe
Benni McCarthy loved the food in Portugal, and struggled with the Spanish dinner time. The South African football legend joins hosts Sibongile Mafu and Steve Steinfeld for a raw and honest conversation about his career, memories and his new memoir "Benni by Benni McCarthy."
From growing up in the tough Cape Flats neighbourhoods to becoming a Champions League winner with Porto, Benni shares stories you've never heard before.
In this episode, you'll discover:
How a chance at Seven Stars led to European scouts from Real Madrid and Barcelona His incredible ability to learn Portuguese in...Soweto-born chef, champagne creator, cacao pioneer - Chef Wandile Mabaso is a South African culinary inspiration
On this week’s What’s the Difference episode, hosts Sibongile Mafu and Steve Steinfeld take a journey through Chef Wandile Mabaso’s career. From ‘playing’ with food at home in Soweto to sweating it out in New York’s toughest Michelin-starred kitchens, he’s back in South Africa and quietly building his own empire. As the chef-owner of Les Creatif in Johannesburg, he’s doing more than changing the menu. He’s reshaping kitchen culture, mentoring young chefs, and creating space for more diversity in fine dining.
He also shares:
The unique experience of creating his own champagne...Eat Out Trailblazer Bertus Basson on snoek, embracing his Burger Era, and why South African food doesn’t need Michelin Stars
Eat Out Woolworths Trailblazer Award winner Bertus Basson joins us for an honest and entertaining chat about modern South African cuisine. From working in London to running his own restaurants, including the innovative Eike, we get the skinny on his famous beef-tallow “courtship candles” and why he proudly defends the bones in proudly South African snoek.
In this episode, he:
Shares the philosophy behind his restaurants, including Eike, where indigenous ingredients meet contemporary techniques, and nostalgia inspires innovation. His time working in London and how it prepared him for the restaurant industry. Tells the story behind his f...Africa Melane’s day starts at 2 am, here’s what he has for breakfast
Africa Melane may wake South Africa up on 702 and CapeTalk, but what fuels his day?
The MC and radio legend gives us a glimpse into his remarkable life and his deep love for food. From waking up at 2:30 am to host the Early Breakfast Show, to serving as chairperson of the Cape Town City Ballet, Africa shows that he’s far more than just a voice on the airwaves.
The conversation is filled with warmth and nostalgia as Africa shares childhood memories of:
His grandmother’s legendary liver cakes. The breakfast ritual he refuses to s...How Ebie Du toit went from pot washer to Head Chef at The Pot Luck Club JHB
He started at the sink. Today, he runs one of Johannesburg’s most celebrated kitchens. In this unforgettable episode, Ebrahiem “Ebie” Du toit takes us inside his extraordinary journey from Mitchells Plain to leading The Pot Luck Club Joburg as Head Chef. It’s a story of grit, raw talent, relentless work ethic – and the mentors who saw greatness in a young man long before he saw it in himself. Ebie opens up about:
The turning point that changed everything The pressure of stepping into a world-class kitchen The desserts that carry his story of resilience and hope Why mentor...No flat whites! How Chiara and Dani Turilli started their exquisitely – and sometimes annoyingly – authentic Italian trattoria
What does authenticity taste like? For siblings Danillo and Chiara Turilli, it’s their late dad’s ragù, 72-hour fermented pizza al taglio, and occasionally swearing at one another in Italian.
In this emotional episode, Chiara cries several times, tells stories about how the siblings fought in Rome, and Dani compliments her on public record for the first time ever. Iconic.
The founders of Lello’s Trattoria, Aperitivo Bar and Caffè share how growing up in restaurants shaped their food philosophy, why you won’t find flat whites on their menu, and how a heartbreak-fuelled renovation became one o...
Smoke, stories and soul: Vusi Ndlovu and Absie Pantshwa's modern African fine-dining revolution
What happens when you treat fire as an ingredient rather than just heat? Chef Vusi Ndlovu and restaurateur Absie Pantshwa, the dynamic duo behind Cape Town's acclaimed Edge restaurant, reveal how they're revolutionising African fine-dining. From minimalist plates, championing female winemakers and unconventional pairings (yes, including Black Label beer!), the duo explains why "cooking with fire" requires both humility and mastery.
Plus, Scott Parker, Product Development Manager: Culinary Innovation, Research and Development at Woolworths, explains how umleqwa made it into stores.
New episodes every Wednesday
Brought to you by Woolworths
Produced by POP24<...
Johannes Richter turned his childhood home into a fine dining restaurant
From a childhood living room to the top of the South African fine dining scene, Johannes Richter, the 2025 Eat Out Woolworths Chef of the Year, joins us to share how The LivingRoom at Summerhill Guest Estate was built on a bold promise: to source 90% of the ingredients within 150 kilometres – and make them exceptional.
We also sit down with Sally Holderness, Head of Product: Trends, Insights, Strategy and Science at Woolworths, to answer a question you’ve asked yourself in the fruit aisle: why are some bananas wrapped in plastic?
Sources:
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“It’s not cheating, it’s medicine”: Doctor Robyn talks Ozempic hype, myths and the hard truths no one says out loud
Get ready for our most controversial episode to date!
Dr Robyn Milton, a GP with a special interest in hormonal health, drops truth bombs about the Ozempic phenomenon and how it’s reshaping our eating habits. From her own eye-opening experience with GLP-1 medications to the surprising science behind "food noise", this conversation will challenge everything you think you know about weight loss, willpower, and the future of food.
Plus, Marli Roberts, Woolworths Food Head of Product: Central Sensory Quality and Innovation, gives insights into how Woolies thinks about health when coming up with new pr...
Miles Kubheka left his corporate job to start selling boerewors rolls … and built an empire
What happens when a systems engineer trades his corporate salary for a grill? Miles Kubheka's story will completely change how you think about entrepreneurship, food security, and building scalable solutions. Plus, Yusuf Limbada, Head of Trade: Prepared, Bakery and Frozen, explains why he never tells people that he works at Woolworths at a braai.
New episodes every Wednesday
Brought to you by Woolworths
Produced by POP24
Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
Read the transcription of the podcast here: https://www.woolwor...
