Notorious for long hours, poor pay and gruelling working conditions, fine dining may not be sustainable as we know it. But does this spell the end for fine dining? Looking at the South African industry, Chef Caitlin says not.
Unexpectedly South African food quirks that you’re unlikely to find elsewhere
Locals and tourists alike know about our proudly South African biltong, bunny chows, boerewors, and braais, but there are some lesser-known peculiarities that...
A foodie’s guide to truffles
Adored by many, and despised by some, truffles are probably one of the most polarising ingredients out there. These delicacies have been coined the “diamonds...
Farm to table: Beyond the cliché
The booming farm-to-table movement is bridging the gap between South African farmers and restaurants, elevating the status of farmers as unsung heroes. Chef Caitlin shares a list of venues that offer an ode to farmers through their menus.
4 restaurants highlighting underrepresented cuisines
Discover four restaurants in SA bringing underrepresented cuisines to the forefront. From Zulu cuisine and Japanese robata, to Eastern European delights, these restaurants offer a unique taste of cultural heritage.
3 takeaways from the latest restaurant openings across South Africa
Many exciting new restaurants have opened across South Africa. While diverse, some discernible trends have emerged, including a boom in restaurant groups, wineries and destination dining, and small plates.
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