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Zola Nene

Chef Zola Nene's culinary career spans over 10 years, and started during her 2 year study gap in the UK. She started out as a hot section chef, then as a head pastry chef in Cheshire during her stint, before returning home to South Africa, where she immediately enrolled at the Institution of Culinary Arts. She has worked as a catering manager, and as a Food stylist on Expresso Morning Show, and has also worked as the resident Chef both on and off air until December 2017. In 2019, Chef Zola's cooking show called "Celeb Feasts with Zola" debuted, and she also appeared as a judge on The Great South African Bake Off, a guest finale judge on My Kitchen Rules South Africa and the Cast of Wedding Bashers.

Apart from cooking on TV, Chef Zola also develops recipes and does food styling for publications, and has her own published, award-winning cookbooks 'Simply Delicious' (2016) and 'Simply Zola' (2018.) In this Masterclass series, Chef Zola will be showcasing authentic and traditional South African dishes.

Video Description

South Africa is known for its diversity in culture, and the cuisine that takes its influence from these many cultures. Zola Nene is a South African chef, TV personality and author who's passion is South African cooking.

Join Chef Zola in this online cooking masterclass as she makes traditional, authentic South African dishes.

In this episode of Authentic South African Cooking you will learn how to make Peppermint Crisp Tart. This tart is a favorite South African dessert using the chocolate bar, Peppermint Crisp.

This easy and delicious Summer dessert is wonderfully refreshing on warm Summer evenings. 


500ml whipping cream

1 tin caramel treat

2x 150g Peppermint Crisp slabs, crushed

2 packets of tennis biscuits


Whip cream to soft peaks.

Whip caramel until it is smooth then fold in half of the whipped cream.

In a serving dish, layer half the biscuits into the dish then top with half the cream mixture.

Sprinkle with half the peppermint crisp then top with another layer of biscuits.

Top with the remaining cream mixture then finally top with the remaining plain whipped cream.

Sprinkle with the rest of the peppermint crisp.

Refrigerate until ready to serve.

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