For Kenneth Tebogo Middleton, food is an act of joy and defiance. In Paradise, indulgence isn’t something to apologise for – it’s something to celebrate. This Ink & Aprons conversation dives into the thinking behind a cookbook that rejects guilt, embraces flavour and honours food as culture, connection and pleasure. From butter-as-a-non-negotiable to rooibos as a creative muse, Kenneth speaks candidly about confidence in the kitchen, cross-cultural cooking and why saying yes to extra cheese matters. Playful, thoughtful and unapologetically delicious, this Q&A is an invitation to cook boldly, eat well and savour the moment.
We’ll start off with an easy one: Sweet or savoury?
I appreciate all of it, but if you put a gun to my head, I would have to say savoury.
What’s the one ingredient you'd happily smuggle into every dish?
Butter.
What drink instantly puts you in a good mood?
Tequila is my thing. It’s probably the healthiest alcohol you can drink. That's my go-to every time. I like to pair it with Coke Zero to completely cut the calories out. I'm not into cocktails that much, but I always appreciate a good, simple pairing.
If you could assign an emoji to your cooking process or your style in the kitchen, what would that emoji be?
Two come to mind. One would be the cool emoji with the glasses. And then the second one would be the flexing arm because to me, it signifies winning – perfect for when I nail a dish.
What colour sums up your cooking mood this year?
It's the reddish-brown colour of rooibos. When you're working with it, you start with a deep, rich concentrate, but as soon as you add it to something like ice cream, it transforms. It might tie into the fact that I've been spending a lot of time figuring out how to extract the best possible flavour from the tea. 2026: the year of the rooibos.
The kitchen tool you'd grab if everything else was in fire?
The oven is the one, but I obviously wouldn’t be able to carry that, so it would have to be the next best thing: my portable electric grill. It’s perfect for braaiing meat, without the fuss of building a fire.
‘Paradise’ by Coldplay.
What’s the most chaotic food craving you've ever had in the middle of the night?
Fried chicken always gets me. That's the one thing I crave the most. Especially if it’s doused in hot sauce …
Who would you love to cook for, dead or alive?
Right now, it’s Michael Jackson. He’s been at the forefront of my mind, since I found out about the biopic on him coming out later this year. It got me watching so many MJ documentaries. I’ve been following him since I was a child, and he is probably the first artist that helped me truly understand what art is.
What's the last dish that truly surprised you?
It’s got to be my Mopani worm protein bar. Like I wondered in the reel I posted on Instagram, ‘Why is this so good?!’ The earthy flavour of the Mopani and the creamy richness of the chocolate work surprisingly well together. I was also surprised by my Chakalaka lasagna. Without the beans, it’s basically the foundation of the sauce traditionally used in the dish. The only thing missing is celery. I was surprised by that, how using Chakalaka as a base for an Italian dish works so well.
Kenneth’s cookbook, Paradise is out now.
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