In Durban, the festive season arrives not with snowflakes and mistletoe, but with sea air, ripe mangoes and something sizzling on the braai – a celebration of Summer, soulful cooking and shared joy.
Christmas here is golden – sunlit tables under palm trees, barefoot, laughter and platters of fresh, flavourful food. It’s this vibrant, distinctly South African version of the holidays that inspires award-winning local chef Kayla-Ann Osborn, and it’s the spirit she brings to every dish she creates.
Known for her fearless approach to food and her unwavering dedication to quality, Kayla-Ann has become one of KZN’s most celebrated culinary voices.
Her journey began on a banana farm along the South Coast, where her earliest memories are of cooking beside her grandmother – hands dusted with flour, laughter in the kitchen and simple ingredients transformed into moments of joy. Those roots, steeped in family and flavour, still guide her today.
After leading some of South Africa’s top kitchens, Kayla-Ann continues to push the boundaries of creativity while staying true to what matters most: Heart, heritage and hospitality. Her food tells stories of home, memories, and the comforting magic of good company.
“Christmas has always been about togetherness,” she says. “With my festive menu, I want to bring back the familiar flavours of home – but reimagined in a way that sparks joy, wonder and a little nostalgia.”
That menu – created for her restaurant, Kayla-Ann’s – is a true celebration of Summer and sentiment. We got an exclusive first look at Kayla-Ann’s favourite festive recipes, each one inspired by memory and made for the season. Expect handmade tortellini, celebratory pork belly, rich, traditional braised tongue, and of course her famously daring liquorice ice cream, a dessert that captures the surprise and delight she’s become known for.
This festive season, as Durban’s sunshine spills across tables and laughter fills the air, Kayla-Ann invites readers to rediscover Christmas through flavour, family and the simple comfort of coming home.
Family recipe for success
Beyond the kitchen, Kayla-Ann’s greatest pride is found around her own family table. Her two young daughters, Emersyn and Mina, already share her curiosity for new tastes and are often by her side in the kitchen.
She also works alongside her mother at The Pennington Pantry, their warm, welcoming venture where every bake carries a touch of family love. Together, they’ve built a business rooted in generosity, comfort and the joy of good food shared with others.
Looking ahead, Kayla-Ann’s next chapter is just as inspiring. Having recently launched her South Coast-based culinary school, she’s now preparing to welcome her first intake of students in 2026 – a milestone that marks the beginning of a new era in her journey.
Designed to nurture creativity and open doors for aspiring chefs, the school reflects her belief that food can change lives. “I want to help mould the success of future chefs – one plate at a time,” she says.
Slow-Cooked Pork Belly with Apple, Cauliflower & Crispy Onion
Serves 4
Ingredients: 1 whole pork belly (on the bone); coarse salt; 2 whole cauliflowers; 1kg Granny Smith apples; 50g brown sugar; 15ml red wine vinegar; 10 baby onions; cornflour; oil for frying.
The evening before serving, pack the pork skin generously with coarse salt in a roasting tray, keeping it off the flesh where possible. Refrigerate overnight, uncovered. The next day, scrape off the salt and place the belly in a clean roasting tray. Preheat the oven to 220 to 240°C. Rub the skin with oil and roast for 15 to 30 minutes, until the skin begins to blister and crackle. Lower the temperature to 135°C and cook for 90 to 120 minutes, until the pork is tender and juicy but still holds its shape.
Apple purée: Peel and core the apples, then place them in a small pot with half a cup of water, the sugar, vinegar and a pinch of salt. Cook until soft, then remove the lid and reduce the liquid completely. Blend into a smooth purée while still hot, adding a knob of butter, a pinch of cinnamon and a little salt to taste.
Cauliflower: Rub each cauliflower with oil and salt, wrap tightly in foil, and roast alongside the pork until very soft but not mushy. Let cool, then break into florets ready for frying.
Crispy onions: Thinly slice the baby onions and toss in cornflour. Heat oil to 180°C and deep-fry until deep golden brown and crisp. Drain on paper towel and season with salt – they’ll crisp up beautifully as they cool.
To serve, fry the cauliflower florets in the same hot oil until golden and nutty. Slice the pork off the bone, arrange with the apple purée and cauliflower, and top with crispy onions. Add a spoon of piccalili if you like.
Ricotta Tortellini with Aged Pecorino & Basil Pesto
Basic pasta dough: 500g double zero flour (or cake flour); 5 large eggs; 5ml salt; 10ml olive oil.
Lay the flour on a clean work surface and make a well in the middle. Add the salt, oil and eggs to the well and mix to form a dough. Rest in cling film, for at least 30 minutes, or overnight in the fridge.
Ricotta filling: 2 litres milk; juice of 2 lemons; lemon zest; black pepper; salt; grated pecorino (or any other hard cheese).
This method works beautifully with milk that’s just turned, but fresh milk is fine too. Bring the milk to a simmer, then turn off the heat and add the lemon juice. Let it stand for 30 minutes to curdle, then bring it back to a gentle simmer and strain through a cheesecloth or clean dish towel. Discard or reserve the liquid – it’s great for sauces, stock or even watering your plants. Squeeze out any remaining liquid, then blend the solids in a food processor with lemon zest, black pepper, salt and pecorino until smooth and creamy.
To make the pasta, roll out a thin sheet, folding and working the dough several times to develop the gluten. Using a ring cutter, cut out 6cm rounds, place a small spoonful of filling in the centre, and fold in half to create a sealed crescent. Join the two ends
together to form tortellini. Place on a lightly floured surface while you finish the batch.
To serve, cook the tortellini in a pot of salted, simmering water for about one minute – they should still have a little bite. In another pan, brown some butter. Toss the tortellini through the brown butter and serve with shaved pecorino and a spoon of basil pesto of your choice. Add tender greens such as tenderstem broccoli, asparagus or peas if you like.
Slow-Braised Beef Tongue with My Grandfather’s Favourite Piccalilli
I must be honest – we didn’t grow up eating tongue. When my first boss, Penny Hatting from Traffords, brought two of them back from the market, I had no idea how to prepare them ‘traditionally’. I treated them like any other cut of muscle: browned, braised and full of flavour – and it worked! Even the most sceptical guests loved this version.
Braised tongue: Whole pickled beef tongues; roughly chopped carrots; onions; celery; herbs; 1 litre white wine; water (to cover).
Brown the tongues in a hot pan until the skin is golden and slightly dry. In the same pan, brown the carrots, onions, celery and herbs. Deglaze with the white wine, then transfer everything to a heavy cast-iron pot. Add enough water to cover the tongues, put on the lid and braise in the oven at 140°C for three hours. Allow to cool in the liquid, then peel and slice.
Piccalilli: ½ small cauliflower; 4 baby marrows; 1 onion; 1 carrot; 1 red pepper; 3 tsp salt; 150ml white wine vinegar; 100ml water; 115g sugar; 1 tsp salt; ¼ tsp turmeric; ¼ tsp ground ginger; 2 tsp mustard powder.
Finely dice all the vegetables, mix with three teaspoons of salt and scrunch gently to combine. Leave in the fridge overnight. The next day, rinse in a sieve under cold running water, then leave in the fridge for six hours to dry out. In a small saucepan, combine the vinegar, water, sugar, salt, turmeric, ginger and mustard powder. Cook until thickened slightly, add the vegetables, cook for 30 seconds and pour into a sterilised glass jar. Cool and refrigerate.
To serve, sear the tongue slices on both sides until browned and crisp, then serve with piccalilli – and a scattering of those crispy onions from the pork belly recipe for extra crunch.
