We are Tebo and Lebo Ndala. We are born and bred in Pretoria, South Africa. After finishing high school in Pretoria, we moved to Stellenbosch to study culinary arts at the Hurst Campus and graduated at the end of 2014. We then moved to the United States for a few months and studied through the University of California Los Angeles Extension for extra credit.
We love cooking, we absolutely love what we do. Our passion grows with every experience we have. We currently work in the food and media industry, preparing to be the best food editors and food stylists in the world!!! We are not just chefs, we are creators and artists.
We have a company called “With Love From The Twins” and that’s our other passion. We host pop up restaurants, cater for private functions, and cutie pie parties, it’s a lot of fun. We are a two-women team but we eventually want to be become huge and create jobs for other people who share the same passion or who are hungry to learn – literally!!. And with the company we are aiming to be the biggest brand the world has ever seen. In addition, we also want to be a source of inspiration and we want to become great teachers.
We are very compassionate about children, nutrition, mental and physical growth and good health. Our natural instinct is to feed people and because we live in a continent so badly affected by poverty, we feel it is our responsibility to do something about it. Our ultimate goal is to teach Africa to feed itself.
Can’t believe we just hosted our 12th pop up restaurant, wow!! ???????God bless the WILL for consistency.
Another amazing collaboration with LAAGER ROOIBOS. ☺️☺️ We decided to…
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INGREDIENTS:
100 g rooibos sugar
60 g butter
15 g cinnamon
4-5 apples, cored and sliced
ROOIBOS SUGAR:
Mix 1 cup dark brown sugar, 3 (loose) rooibos teabags, 3 Tbls grapefruit zest,…
#twinspopup x #afrikoachocolate x #roastmasterscoffeebar
Wow!!! Pop up number 9, done and dusted!!! ??✨✨
Yes kids, we hosted an Autumn ? dinner in the Winter ☺️☺️ Why not?!!!…
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INGREDIENTS:
120 g butter
60 g brown sugar
50 g castor sugar
2 eggs
15 ml grated ginger
2 Tbls orange zest
120 g self-raising flour
SAUCE:
50 g brown sugar
180 ml cream
4 Citrus &…
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We honestly can’t believe that this is our 13th pop up restaurant ☺️☺️and
we still feel excited and giddy about planning the event and see all the
lovely…
Serves: 8-10
Prep time: 10-15 mins
this is always a fantastic starter to any meal. We always serve crostinis when we host people, it’s a great distraction for…
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Serves: 8-10
Prep time: 45 mins
When making bread make sure you put a timer on for 10 mins, knead the bread for the entire 10 mins, don’t…
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2025 Wrapped?? ☺️❤️
2025 stretched us, grew us, and blessed us in ways we couldn’t have imagined. Every chef, creative, collaborator and friend who walked into our studio this year poured something special into our journey.
Thank you for showing up with your skill, your heart, your time, and your belief in what we’re building. We are better because of you.
Here’s to community, shared kitchens, full tables and everything we created together.
With love, The Twins ❤️
COVER GIRLS!!!!!! 🥂☺️🧡
Still taking this in… our first-ever magazine cover! 😭❤️
So grateful to be featured on the Dec/Jan cover of GET IT MAGAZINE Pretoria.
The article inside reflects our culinary journey in the most heartfelt way - from our roots to our kitchen to our purpose. This is such a special milestone for us.
Thank you to the Get It team for telling our story with so much care. 🤍
And the people from Mamelodi said: “ALILILILILILILILILILILILILILILILILILILILILILIII!!!!” 💃🏽💃🏽💃🏽💃🏽❤️❤️
Happy festive season!!!!! ❤️
Still smiling after being part of the University of Pretoria’s #LandfillToRunway UP-Cycled project. 🤍
What an honour to stand alongside students, lecturers and industry partners who are all passionate about creativity and sustainability.
The project encourages students to rethink food waste, transforming used materials into meaningful products, recipes and ideas. A perfect reminder that innovation often starts with simply seeing things differently.
Hosted at Moja Gabedi, a space that symbolizes transformation itself, the whole experience felt so intentional and inspiring.
To the lecturers and UP team, thank you for your leadership and the heart you pour into these students.
To the other industry partners, congratulations on making this event such a beautiful success.
And to the final-year students… we are so, so proud of you. Your final dinner was exceptional, your ideas were bold, and your execution was stunning. 🤍
What a gift to witness the next generation of thinkers and creators. Here’s to sustainability, collaboration and community. 🥂
This brings us so much joy. 🥺❤️
Can’t believe we get to do this.
Meet our Reitondale High school grade 11 cheffies 👩🏾🍳 👨🏽🍳.
Last week they put together an amazing High Tea practical exam. And we are glad we could get Laager Rooibos involved.
So proud of them, so glad we get to experience them again next week for their final high school year.
The future of food is in good hands.
Throwback to 2018!! 😊😊We had the absolute honour of appearing on e.tv’s Scandal! as ourselves, judging a food competition between the Ngema and Legae families. What made this moment even more special was that Scandal! was our mom’s absolute favourite show, she never missed an episode, so being part of it felt like such a proud, full-circle moment. We also got to share the experience with our incredible mentor, Ma’am Dorah Sitole, who guided us through so many milestones in our journey. That day was filled with laughter, nerves, delicious food, and unforgettable memories and we met some truly amazing people who have remained friends ever since.As Scandal! celebrates 5,000 episodes and prepares to take its final bow in June 2026, we just want to honour the show, its creators, and its cast for giving South Africans years of powerful storytelling, culture, and excellence.Here’s to a show that became part of our lives, both on screen and off. 🖤
