To say Ayanda Seseli, 48, is passionate about food and its health benefits is an understatement. This mom of three has spent almost two decades learning all she can about the medicinal application of plants and has bundled all that knowledge into her fermented foods workshops on offer at Rosemary Hill Farm, just outside of Pretoria. This is where she finds her joy, encouraging visitors to embrace a slower, more holistic pace of life, fuelled by gut-friendly fermented foods like kimchi, sourdough bread, kombucha and kefirs. 

As part of South African Tourism’s efforts to showcase women in the  tourism industry, the entity is placing the  spotlight on inspirational women like Ayanda. From the Gauteng province, Ayanda shares a flavourful story of traditional food as ‘medicine’, a thriving cultural heritage, and a passion for holistic wellness. The campaign honours all the women who help shape tourism, safeguard the attractions that draw visitors from around the world, and serve as role models in their communities.

Ayanda is a proud advocate for using traditional food ‘medicine’ as a bridge between cultural wisdom and contemporary wellness. Her work celebrates resilience, flavour, and a deeper connection to natural living – showing how time-honoured practices can thrive in a modern world and contribute meaningfully to the growing wellness movement.

The way to a person’s heart…

“My journey down the rabbit hole of fermented foods started as a non-medical intervention to treat my now 15-year-old son, who was diagnosed with acute attention deficit disorder when he was in Grade 2,” Seseli says. “His occupational therapist at school recommended medicating him, but it had an effect on his personality.” 

Seseli leaned on her cheffing background and cultural heritage to get him off junk food by introducing ferments and bone broth, and probiotics to balance his gut biome. Almost a decade later, her son is thriving on the more natural choice.

“My cheffing genes come from my Zulu grandpa, who encouraged me to carry on his tribal traditions,” Seseli says. “My grandma brought in the Xhosa/coloured side of my family and made tallow soap and cream to treat my eczema, which brought heavenly relief when applied to my skin. Being the Food Development Manager at Rosemary Hill Farm is my way of honouring both their legacies. It’s the best way I can celebrate my heritage as a South African and show visitors to the farm how they can use indigenous ingredients to boost their overall health and wellness.”

Finding joy in simple things

Seseli finds joy in the vibrant food workshops she hosts at the farm, where a range of uniquely South African food products are on offer at the farm restaurant and its shop. From classes on tallow and shea butter beauty products, and the basics of foraging, to sourdough workshops, candle-making, and how to brew your own kombucha, visitors can enjoy an afternoon of mind-expanding fun and food, set in a pristine, safe farm haven.

“South Africa is a treasure trove of organics, so it makes sense to introduce them to those who are food curious and on their own wellness journey,” she says. “A lot of people don’t know enough about ferments to even give them a try – admittedly, some of them are an acquired taste that you’ll end up craving if you try it once. The body just knows what’s good for it. It’s never a pleasant experience to eat food with suspicion, but when you’ve spent time learning about it with me, and have participated in its production, that experience teaches that it’s good for you and it tastes amazing!”

A legacy for tomorrow

For Seseli, food is more than nourishment – it’s memory, medicine, and a way of belonging. By teaching others to slow down, reconnect with the land, and rediscover the wisdom of the ancestors, she’s shaping a legacy that extends beyond her family and community.

“As much as I’m teaching people about ferments, I’m really reminding them of something they already know deep inside,” she says. “Our grandparents understood that food is healing. I just want to keep that flame alive, and pass it on.”

With every workshop, Seseli is not only feeding curiosity and wellness but also giving visitors to Gauteng a taste of South Africa’s rich cultural heritage. Her work is a celebration of resilience, flavour, and tradition – proof that the way to the nation’s heart is indeed through its food.

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