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<\/p>\nLong before she became a respected chef, Mary Worthington was helping make Christmas mince pies in her family\u2019s Midlands farm kitchen.<\/p>\n
\u201cMy earliest memory is making dozens of homemade Christmas mince pies with my mom and gran,\u201d she says. \u201cI also remember family sitting around the table having Sunday lunch. Everything came off the land, from the roast lamb to the vegetables and homemade pudding.\u201d<\/p>\n
Those early experiences sparked a lifelong passion for food and hospitality. Today, after more than 40 years in the culinary industry and 43 years living in Durban, Mary is a Culinary Experience Chef Advisor for Unilever Food Solutions South Africa, sharing her expertise with chefs across the country.<\/p>\n
She credits her upbringing on a beef farm in the Midlands with laying the foundation for her career.<\/p>\n
\u201cI grew up on a farm surrounded by fresh produce and incredible home cooking,\u201d she says. \u201cMy mother really laid the foundation for my career.\u201d<\/p>\n
Those formative years shaped her belief that good food should be delicious, nourishing and shared with others – an approach that has remained constant throughout her career.<\/p>\n
\u201cWhen cooking, the important thing is to have fun and never be afraid to share those most guarded secrets,\u201d she says.<\/p>\n
One of Mary\u2019s greatest rewards is helping other chefs develop their skills and confidence in the kitchen. She describes herself as a \u2018chef\u2019s chef\u2019 and remains passionate about mentoring others and sharing knowledge gained over decades in the industry.<\/p>\n
While her roots may be rural, Durban has become central to her culinary identity. The city\u2019s vibrant food culture, diverse influences and abundance of fresh produce continue to inspire her cooking.<\/p>\n
\u201cYou can\u2019t beat a Durban curry or a proper bunny chow,\u201d she says. \u201cThe blend of spices and aromas is completely unique.\u201d<\/p>\n
She also appreciates the lifestyle that comes with living in a subtropical city where food is often enjoyed outdoors.<\/p>\n
\u201cWe have perfect weather almost all year round. Whether it\u2019s salads, comfort meals, braaiing with friends or dining by the sea, food is always part of the experience.\u201d<\/p>\n
The beef farm where she grew up also left its mark on her personal tastes. \u201cI still love a perfectly braaied piece of beef rump,\u201d she says.<\/p>\n
When it comes to creating memorable dishes, Mary\u2019s formula is straightforward: perfectly executed cooking, balanced flavours and fresh ingredients.<\/p>\n
As temperatures drop, her kitchen naturally shifts towards hearty Winter fare. Curries, Asian-inspired stir-fries, slow-cooked meals, creamy mash and seasonal vegetables are favourites, often lifted with warming flavours such as chilli and ginger.<\/p>\n
Her practical approach extends beyond cooking. Having worked closely with chefs and hospitality businesses for many years, she understands the need to balance quality with affordability.<\/p>\n
\u201cIn-season ingredients and locally sourced produce make a big difference,\u201d she explains. \u201cIt\u2019s about offering value without compromising on flavour.\u201d<\/p>\n
Mary believes diners today are looking for more than just a meal.<\/p>\n
\u201cThey want excitement, a great dining experience and tasty dishes with new flavours. Whether it\u2019s a favourite dish or something they\u2019re curious about trying, it needs to deliver value for money.\u201d<\/p>\n
Exceptional service remains just as important.<\/p>\n
\u201cAdding a little surprise element creates a memorable experience and gives people a reason to come back.\u201d<\/p>\n
Although recent travels across Africa have introduced her to new flavours and culinary traditions, Mary\u2019s inspiration still comes from the foods that shaped her early years.<\/p>\n
\u201cComfort food, wholesome ingredients and South African classics with a modern twist still inspire me,\u201d she says.<\/p>\n
More than four decades into her career, Mary remains guided by the same principles she learnt around her family\u2019s table in the Midlands: great ingredients, genuine hospitality and the power of bringing people together through food.<\/p>\n
Details: You can follow Chef Mary on Instagram: @chefworthingtonmary<\/em><\/p>\n Chef Mary’s winter recipe picks<\/strong><\/p>\n Chef Mary shares three dishes that perfectly reflect her approach to cooking, comforting, flavourful and ideal for cooler days:<\/p>\n Asian Pulled Chicken Burger Sliders<\/strong><\/p>\n Serves 10<\/p>\n Chicken takes centre stage in these bold, street food-inspired sliders, where sweet, savoury and gently spiced flavours come together in every bite. Slow-cooked until tender and shredded, the chicken is layered into soft brioche buns with a crisp, creamy coleslaw for freshness and crunch. Finished with a flavour-packed kimchi mayonnaise, these sliders deliver the perfect balance of comfort, texture and umami-rich flavour.<\/em><\/p>\n Pulled Chicken<\/p>\n Ingredients: 900g chicken; 10g Robertsons Chicken Spice; 30ml sunflower oil; 40g crushed garlic; 1 bay leaf; 90ml apple cider vinegar; 250ml water; 200g onions, thinly sliced; 20g vegetable oil; 200g Fine Foods Barbecue Sauce.<\/p>\n Method: Season the chicken with Robertsons Chicken Spice. Heat the sunflower oil in a pan and brown the chicken. Bring the water, bay leaf, garlic and apple cider vinegar to the boil in a pot. Place the chicken and cooking liquid into an ovenproof dish or insert, cover tightly with foil and cook in a preheated oven at 160\u00b0C for 45 minutes, or until tender. Remove the chicken and shred, reserving 50ml of the cooking liquid. Heat the vegetable oil in a pan and fry the onions until golden brown. Add the pulled chicken, Fine Foods Barbecue Sauce and reserved cooking liquid. Stir well and season to taste.<\/p>\n Coleslaw<\/p>\n Ingredients: 375g cabbage, shredded; 186g carrots, peeled and grated; 150g Hellmann’s Tangy Mayonnaise.<\/p>\n Method: Combine the cabbage, grated carrots and Hellmann’s Tangy Mayonnaise in a bowl and mix until evenly coated.<\/p>\n Kimchi Mayonnaise<\/p>\n Ingredients: 200g Hellmann’s Tangy Mayonnaise; 100g kimchi, finely chopped; 20g fresh mint, finely chopped; 10g toasted sesame seeds.<\/p>\n Method: Combine all the ingredients in a bowl and mix until well blended.<\/p>\n To Assemble<\/p>\n Ingredients: 30 mini brioche buns with sesame seeds; 100g curly green lettuce.<\/p>\n Method: Lightly toast the brioche buns. Layer each bun with a small amount of curly green lettuce, approximately 20g coleslaw, 30g pulled chicken and 10ml kimchi mayonnaise. Close the bun and serve immediately.<\/p>\n Chicken Prego Pasta with Wilted Baby Spinach<\/strong><\/p>\n Serves 2<\/p>\n Comfort food redefined, this hearty pasta dish combines succulent chicken, a rich prego-infused sauce and tender baby spinach for the ultimate winter warmer.<\/em><\/p>\n Ingredients: 250g penne pasta, cooked according to package instructions; 250g chicken breast, sliced into strips; 30ml olive oil; 20g butter; 2g Robertsons Smoked Paprika; 50g onions, finely diced; 7g fresh garlic, crushed; 100g Knorr Professional Tomato Pronto; 250ml Knorr Professional Prego Sauce; 10g Knorr Professional Chicken Stock Granules; 125ml fresh cream; 45g baby spinach; 15ml parsley, chopped; Parmesan cheese, grated, for serving.<\/p>\n Method: Cook the pasta according to the package instructions and set aside. Heat the olive oil and butter in a large pan. Add the chicken strips, 45ml of the Knorr Professional Prego Sauce and the Robertsons Smoked Paprika, then cook until the chicken is golden and cooked through. Remove the chicken from the pan and set aside. In the same pan, saut\u00e9 the onions until softened, then add the garlic and cook briefly until fragrant. Stir in the Knorr Professional Tomato Pronto, remaining Knorr Professional Prego Sauce, Knorr Professional Chicken Stock Granules and fresh cream. Simmer gently for a few minutes until the sauce thickens slightly. Return the chicken to the pan, then fold through the cooked pasta, baby spinach and parsley. Allow the spinach to wilt before serving. Finish with grated Parmesan cheese.<\/p>\n Chef’s Tip:<\/em> For a variation, substitute the chicken with seafood, chicken livers, mushrooms, brinjal or roasted vegetables. The sauce also works beautifully served with a crusty bread roll or toasted ciabatta instead of pasta.<\/p>\n <\/p>\n Chef Mary’s Mustard Hollandaise<\/strong><\/p>\n Rich, creamy and packed with flavour, this quick mustard hollandaise is Chef Mary’s favourite way to elevate a perfectly grilled steak during the cooler months<\/em>.<\/p>\n Ingredients: 60ml Knorr Professional Hollandaise Sauce; 1.3ml wholegrain mustard; 1.3ml English mustard.<\/p>\n Method: Combine the Knorr Professional Hollandaise Sauce, wholegrain mustard and English mustard in a small saucepan. Heat gently, stirring until warmed through and fully combined. Serve spooned over sliced grilled steak.<\/p>\n","protected":false},"excerpt":{"rendered":" Long before she became a respected chef, Mary Worthington was helping make Christmas mince pies in her family\u2019s Midlands farm kitchen. \u201cMy earliest memory is making dozens of homemade Christmas mince pies with my mom and gran,\u201d she says. \u201cI also remember family sitting around the table having Sunday lunch. Everything came off the land, […]<\/p>\n","protected":false},"author":24,"featured_media":49015,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060,10916],"tags":[2063,12901,12903,12900,12902],"class_list":{"0":"post-48995","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"category-food","9":"tag-chef","10":"tag-chef-mary-worthington","11":"tag-culinary-experience-chef-advisor","12":"tag-mary-worthington","13":"tag-unilever-food-solutions-south-africa"},"yoast_head":"\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2026\/06\/Burgers-400x225.jpg\")
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