South African Tourism highlighted the role of food in attracting visitors and strengthening the country’s tourism offering during Gastronomy Africa 2026, held at Breakers Resort in uMhlanga, KwaZulu-Natal. The event brought together tourism professionals, academics, hospitality students and industry leaders to discuss how African culinary traditions, local ingredients and innovation can shape distinctive travel experiences.
Discussions on the event’s second day centred on the theme “African Harvest: A Journey from Soil to Harvest”, examining the connections between food production, local sourcing, sustainability and tourism. Speakers explored how the stories behind ingredients and dishes can help visitors understand the cultures and communities that shape South Africa’s food scene.
South African Tourism Acting CEO Ismail Dockrat underlined the growing importance of gastronomy to travel, describing food as more than a basic necessity. “Food is far more than sustenance, it’s an experience, an expression of identity and increasingly a compelling reason to travel,” Dockrat said.
The programme also brought together voices from the restaurant, education and hospitality sectors. Johannes Richter, founder of The LivingRoom, contributed to a panel discussion, while Raeesah Khan, a lecturer at Durban University of Technology, shared perspectives on contemporary African ingredients. Students from Caraway International Hospitality Institute attended, adding an emerging talent perspective to conversations about the future of the industry.
Topics included traveller sentiment, local sourcing, sustainability and the role of storytelling in creating meaningful food experiences. Together, these discussions examined how culinary tourism can connect visitors with local producers, cultural traditions and the communities behind the food they encounter.
The event also recognised businesses and individuals contributing to South Africa’s culinary tourism sector through the 2026 Tourism Awards. Kruger Shalati received recognition in the Fine & Casual Dining category, Xolani Zibane was recognised for Cultural Dining and Immersive Experiences, Qambathi Mountain Lodge received the award for Sustainability, and Chocolate Block was recognised in the Wine Brand category.
The awards highlighted different aspects of South Africa’s food and wine offering, from dining experiences and cultural storytelling to sustainability and wine branding. These areas form part of a broader tourism proposition in which local cuisine can help distinguish destinations and give travellers additional reasons to explore the country.
Gastronomy Africa 2026 provided a platform for industry participants to consider how culinary heritage can be preserved while allowing room for new ideas, techniques and interpretations of African ingredients. The discussions also placed emphasis on the relationships between food, place and identity, and on the potential for tourism to bring greater attention to local culinary knowledge.
For South Africa’s tourism industry, the focus on gastronomy reflects an effort to present food not simply as an addition to a trip, but as an experience through which visitors can engage with the country’s cultural diversity, hospitality and regional food traditions.
