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Why the name?

14/06/2018 • AndreaB • Leave a Comment

When I launched this business in 2015, it was not a new path for me- rather a rebranding and focussing of my passions and skills to something that felt “right” – something that represented me and my vision for my life and my work. But, although this was a highly personal change and a “new start” of sorts – my general style and approach to life is “less about me and more about others” (like those I feed, train and engage with in creating food). So, when thinking about my style, the process I wanted to indulge in (going forward) and the basically the reality of food… I came up with the following (literally scribbled into my journal at the time);

“No single morsel of food can be enjoyed without a process of collaboration that has allowed it (the food) to grow from the earth or feed off the earth. From the collaboration between the nature and the farmer to the market and ultimately the cook – food is its essence is a product of collaboration! I want to work with clients to produce delightful food experiences that are of the place, for the place and ultimately a product of collaboration for the people”!

So, I named my business CollaborATE Food. And so, began a delicious delightful adventure that inspires and challenges me daily.

If you’d like to CollaborATE with me, get in touch here.

Logo designed by my talented friend Andrea Barras from Bird & Design ?

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Admittedly I have a love affair / addiction to the Admittedly I have a love affair / addiction to these little Pasteis de Nata 💛…. 
Recent work has me delving into Portugese food and pastries. I’m not complaining though - as yum… and the new recipes / experience are most certainly going to appeal to my future in laws who are Portugese! 🥰
Please let me know your best spots for them in South Africa?@little_portugal031 is our fave here in the 031/032 💛
#pasteisdenata #portugesecustardtart #foodconsulting #collaborATEfood
Looking for tropical inspiration for a recent Food Looking for tropical inspiration for a recent Food Concept I’m developing - and I stumbled upon a couple of pics from the Phinda Homestead refurb that @foxbrowne_creative did- it feels like eons ago now… But such fab colours , textures and a food story that sang the song of seasonal local produce. 🍍🍊🍋🍍 #collaborATEfood #safarifood #tropicalfruit
Local Zambian baskets loaded with delish tapas’y Local Zambian baskets loaded with delish tapas’y morsels for lunch enjoyed overlooking the Zambezi… one of the many delicious and delightful things we created with the team @lolebezi_ @thelolebeziexperience @foxbrowne_creative
Perfectly imperfect white chocolate pistachio ecla Perfectly imperfect white chocolate pistachio eclairs at my latest project in collaboration with @foxbrowne_creative - I’ll post more in the coming days/weeks of how we worked on delicious moments through the @lolebezi_ experience 🐢🐊🪲🐢🐊🪲#bakinginthebush #safarifood #collaborATEfood
Wintery salad goodness - roasted pumpkin, za’ata Wintery salad goodness - roasted pumpkin, za’atar, sumac , tahini garlicky dressing and some other goodies… yum! 🎃 🍅 🧄🧅🎃
#wintersalad #pumpkin #collaborATEfood
The light @andrewmorganphoto captured on this litt The light @andrewmorganphoto captured on this little afternoon tea & cake story is just so dreamy @mfulawozi_wilderness … #teaandcake #afternoondelight #SafariTea #collaborATEfood
Family style lunches at magnificent homesteads in Family style lunches at magnificent homesteads in the wild… This work feels like a age ago ( doesn’t everything that happened pre-Rona?!) but the wonderful team Phinda Homestead no doubt still spoils their guests with even greater deliciousness @andbeyondphinda x 
#collaborATEfood #familylunch #safarifood
Slow braised Bush Pig bruschetta with a little tar Slow braised Bush Pig bruschetta with a little tart (but sweet) quick pink pickle 🧅. Yum #eatwild #venison #collaborATEfood

About Us

We work with hospitality clients to produce delightful and sustainable food experiences that are right for the wild places where their guests enjoy them, specialising in all areas of the guest dining experience—from food concept, to sourcing and stocking, staff training, styling details and service delivery.

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