OUR STORY


It wasn’t long ago that The Food Fundi started out as a tiny 14-seater coffee café. Chef and owner Jason Powell served great coffees, gourmet sandwiches on homemade bread, wraps & salads bursting with flavour, & good ol’ hunks of delicious baked cheesecake, while his wife Melanie Reeder, with her food writing background in the magazine industry, helped define The Food Fundi brand.

Customers must have noticed our penchant for local & organic ingredients, & the great care Jason takes in the coffee-making process (we use specialised water filtration & carefully selected milk to make perfect, creamy froth), as The Food Fundi has grown from strength to strength.

Our eggs Benedict have even been compared to that of London’s May Fair, and The Mercedes Benz Eat Out Awards for Best Daily Eateries has recognised us as The Best Coffee Shop in Mpumalanga, twice! Our ethos is, quite simply, ethical and flavoursome gourmet food on the go.


Our Chef and Owner


Jason qualified from the esteemed Prue Leith before heading off overseas, where he cooked for the likes of Nelson Mandela & Sven Göran-Erikkson, from luxury resorts in Mozambique to secluded lodges in Norway. Often his remote geography meant he had to create five-star food from what he could scavenge, stirring his inner hunter-gatherer. This skill has stood him in good stead with The Food Fundi, helping him source local produce, and cook from scratch. The menu changes seasonally, not only to keep ingredients fresh and interesting, but to find sustainable food that doesn’t cost the earth. We source trout from near Lydenburg, farm-fresh salad greens from down the road, and we even smoke our own chicken breasts with Rooibos tea. All of our sauces, chutneys and pickles are home made, and preservative free.