Zanele van Zyl: How family, food and passion shaped one of SA’s favourite chefs

FAMILY has always been at the heart of Zanele van Zyl’s journey, so it’s fitting that she credits her loved ones for turning her passion for food into a thriving career as a chef, cookbook author and food influencer.

“My interest in food and cooking began at a young age, growing up in a home where food was central to family gatherings and culture. Watching my elders cook with passion and care inspired me to follow this path professionally,” says Van Zyl, who was raised in Bergville, KwaZulu-Natal, and now divides her time between Johannesburg and Gqeberha.

Her mother played a central role in sparking her love for the kitchen, but her husband also had a major influence.

“He used to cook for me a lot when we were dating. His food looked like it was prepared at a restaurant and I was always fascinated by how he did it,” she explains.

Now 45 and a mother to two daughters, Van Zyl recalls how her culinary journey began in 2012 while she was on maternity leave from her job as an IT technician.

“I fell in love with cooking and made the decision three years later to launch a second career after attending culinary school.”

She chose to study at Capsicum Culinary Studio, earning a diploma in cooking and food preparation.

“Capsicum had a reputation for excellence and offered a practical, hands-on approach to culinary training. I wanted to learn from the best as I knew the school could help turn my passion into a profession and it did! Attending Capsicum gave me the technical foundation I needed, and from there I worked hard to establish myself in the food industry. Today, I’m proud to be a well-known South African chef, cookbook author and food influencer , sharing my passion with a wider audience every day.”

That same passion and entrepreneurial drive led her to launch her popular Cooking With Zanele classes, which she hosts in kitchens around the country. To reach those who couldn’t attend in person, she published a series of cookbooks featuring what she calls “relatable and tasty” food.

“I have always made every effort to make the recipes fuss-free. I believe that my specialty is modern South African cuisine, putting a contemporary spin on traditional dishes while staying true to their roots.”

To date, she’s released three cookbooks. Her second, Cooking with Zanele Volume 2: Find Joy in Cooking, won Cookbook of the Year at the Luxe Restaurant Awards. Her latest, Senidlile Kodwa?, takes its name from the isiZulu phrase meaning “have you eaten yet?”

For Van Zyl, food is about more than flavour — it’s about people.

“Where I’m from, we’re taught ubuntu. I can write books but if there are no people to buy my books then they’re useless. I never take my followers and supporters for granted. I know that they’re the people that made me.”

Van Zyl shares three of her delicious recipes.

Creamy Spinach Stuffed Salmon

Ingredients:

• 8 Pieces of Salmon Fillets
• 1 Tub of Cream Cheese
• 1kg Packet of Spinach
• A handful of Chopped Peppadews
• 4 Crushed Garlic Cloves
• 15ml Aromat
• 60ml Butter

Method:

Melt the butter. Add garlic then stir for a few minutes, then add spinach and peppadews. Let it cook for about 4 to 5 minutes. Add cream cheese then season with Aromat. Put aside to cool down.

Place salmon on a flat surface. Season both sides with salt and pepper. Cut a slit or a pocket about ¾  quarter of the way through. Fill the salmon “pockets” with spinach mixture. Heat butter, then fry salmon until golden brown for about 6 to 7 minutes or till cooked.

Brown Rice and Halloumi Salad Serves: 4

 Ingredients:

1 Tbsp olive oil

200g halloumi cheese, cut into strips or cubes

2 cups cooked brown rice

1 red onion, chopped

1 cup chopped cucumber

1 Tbsp grated fresh ginger

Handful fresh coriander, finely chopped

 FOR THE DRESSING

3 Tbsp lemon juice

3 Tbsp olive oil

1 clove garlic, minced

Salt and pepper, to taste

 Method:

Heat a pan over medium heat and add the olive oil. Add the halloumi and fry on all sides until golden brown. Remove from the heat.

In a salad bowl, gently mix the rice, onion, cucumber, ginger, coriander and fried halloumi. Alternatively, place the halloumi on top of the other ingredients.

To make the dressing, mix all the dressing ingredients until well combined. Pour over the salad and toss to

Swiss Roll

Ingredients:

• 3 eggs
• 75g castor sugar
• 75g self-raising flour
• 10ml vegetable oil
• 1 tin of caramel
• 1 tub of cream cheese
• Handful of raspberries
• Baking paper

 Method:

Combine cream cheese, caramel and raspberries and gently mix in a bowl and set aside.

Preheat the oven at 180° C. Line a Swiss Roll/flat pan with baking paper and lightly grease. Whisk the eggs, oil and castor sugar until thick and pale. Sift the self-raising flour into the egg mixture, and fold in gently with a metal spoon until everything is incorporated.

Pour the mixture into the pan and bake for 10 – 15 minutes or until the cake is firm (Do not over bake as this will lead to cracking)

While the cake is baking, prepare a clean tea towel by sprinkling castor sugar onto the tea towel.

As soon as you remove the cake from the oven, invert the tin over the sugared tea towel. Ease the cake out of the tin and remove the baking paper. Roll up immediately. Leave rolled cake in the towel to cool.

Once the cake is completely cooled, unroll the cake, and spread the cream cheese, caramel and raspberries mixture. Roll up the cake again (No need to use tea towel this time) Dust on some castor sugar on top of the cake.