South Africa’s diverse food culture and culinary experiences took centre stage at the third annual Gastronomy Tourism Awards, where five winners were recognised for helping position the country as a world-class food and tourism destination.
Announced on Monday evening at Breakers Resort in Umhlanga, KwaZulu-Natal, the awards formed part of the Gastronomy Africa Conference & Expo 2026.
Presented by Gastronomy Africa in partnership with South African Tourism, the awards celebrate the chefs, restaurants, hospitality businesses and wine brands using food to tell South Africa’s story and encourage travellers to explore the country through its regional cuisines.
Following a public nomination process and independent judging, this year’s winners were recognised across five categories: fine and casual dining, immersive experiences, cultural dining, sustainability and wine.
Kruger Shalati wins for fine and casual dining
Kruger Shalati, led by executive chef Vusi Mbatha, took home the award for Best in Gastronomy Tourism: Fine & Casual Dining.
Situated at the gateway to the Kruger National Park, the destination combines its distinctive setting with a dining experience that connects food, nature and the surrounding landscape.
Guests can enjoy dinner beneath the stars beside historic railway tracks, picnics overlooking the river or meals after a game drive, with the culinary offering designed to complement the area's natural surroundings.
The Kruger Shalati team said the award recognised Mbatha’s talent and dedication, as well as the efforts of the wider kitchen team.
“At the heart of the Kruger Shalati experience is a kitchen that brings people together through food,” the team said.
The team added that the Kruger Kitchen celebrates creativity, exceptional flavours and a passion for memorable dining experiences within the setting of the Kruger National Park.
Cape Town dining experience celebrates indigenous ingredients
Executive chef Gregory Henderson and de Tafel at Palm House Boutique Hotel & Spa won Best in Gastronomy Tourism: Immersive Experiences.
The award recognises culinary experiences that engage guests beyond the meal itself, offering opportunities to discover the stories, ingredients and landscapes behind the food.
At de Tafel, Henderson draws on the Cape’s indigenous flora and fauna, combining foraging, local knowledge and creative cooking.
Guests can join him on beach foraging walks to learn about the surrounding ecosystem before discovering how those ingredients and insights translate to the dining table.
Each dish is accompanied by storytelling that connects the ingredients to the landscape and its biodiversity, turning a meal into an exploration of the Cape’s natural heritage.
Young chef Chef Lani recognised for cultural dining
Xolani Zibane, known as Chef Lani and founder of Ibhodwe Shandis, won Best in Gastronomy Tourism: Cultural Dining.
The 21-year-old chef explores South African cuisine through indigenous ingredients, traditional food practices and culinary memory, bringing these elements into contemporary dining experiences.
Rather than simply recreating traditional dishes, his approach focuses on the ingredients, rituals, landscapes and stories that shape the country’s diverse food cultures.
His work aims to connect diners with South Africa’s culinary heritage while presenting it in new ways.
Following the announcement, Chef Lani credited his collaborators for helping make the work possible.
“It’s partners like GardenFresh at Nine Yards, Tolokazi and Embo Farmstead that make working with indigenous ingredients possible and a treat for our guests,” he said.
His work spans private chef services, corporate consultancy, menu design, concept development and the creation of sellable ideas.
KwaZulu-Natal mountain lodge wins sustainability award
Nadia and Stephen Maritz of Qambathi Mountain Lodge in KwaZulu-Natal’s Kamberg Valley were named winners of Best in Gastronomy Tourism: Sustainability.
The award recognises hospitality businesses that promote responsible gastronomy through ethical sourcing, waste reduction, environmental stewardship and support for local communities.
At Qambathi Mountain Lodge, local sourcing is central to the couple’s approach to hospitality, helping ensure that money spent on food continues to circulate within the surrounding economy.
Their contribution extends beyond the kitchen. The couple are involved in local initiatives supporting the infrastructure and community networks needed for rural tourism to thrive. They serve on the local road committee, while Stephen chairs the newly formed Community Tourism Organisation.
Stephen said the recognition reflected the collective efforts of their team and local suppliers.
“We believe that luxury and sustainability should go hand in hand, and that thoughtful hospitality should leave a positive impact on the place we call home,” he said.
He added that the award belonged to local food producers in the Midlands who shared their vision for the future and were working to help protect the planet.
The Chocolate Block recognised as a leading South African wine brand
The Chocolate Block by Boekenhoutskloof Winery won Best in Gastronomy Tourism: Wine Brand.
The category recognises a South African wine brand that uses its identity and sense of place to introduce local winemaking to audiences at home and abroad.
With distribution across 90 international markets, The Chocolate Block has established an international presence, showcasing South Africa’s winemaking credentials to a global audience.
The award highlights the role wine brands can play in connecting the country’s food and drink culture with international tourism.
Food and wine strengthen South Africa’s tourism appeal
The awards also highlighted the economic contribution of gastronomy tourism and its potential to attract visitors to South Africa.
Sithembile Ndaba, chief marketing officer of South African Tourism and keynote speaker at Monday’s Gastronomy Tourism Awards & Networking Dinner, said food offered a powerful way to share the country’s cultural diversity with the world.
Research by Data Appeal analysed more than 1.3 million international traveller reviews between September 2025 and September 2026, finding that South Africa’s food and beverage sector achieved a sentiment score of 90.7 out of 100, according to Ndaba.
The findings indicate positive visitor responses to the country’s food experiences, she said, adding that gastronomy could play an even greater role in influencing travel decisions.
“We must also celebrate our chefs, who do more than prepare exceptional food. They tell our stories, share our heritage and culture, and represent South Africa to the world with immense pride,” Ndaba said.
Lance Gibbons, chief executive of Gastronomy Africa, said recognising excellence across the five categories was important to strengthening the food sector’s contribution to tourism and economic growth.
He said the awards gave the industry a collective platform to demonstrate that South African gastronomy was capable of delivering world-class experiences.
From the Kruger National Park and the Cape’s indigenous food experiences to the Midlands’ sustainability-focused hospitality and internationally distributed wine, the 2026 winners reflect the different ways South Africa’s food culture can help visitors discover the country.
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