What is a typical day like for a chef? Chef Caitlin speaks to local chefs and gets their insights into the culinary industry, from long hours and physical demands to creative satisfaction and camaraderie. These are the challenges and rewards of a career in cheffing.
The best names in SA’s hospitality industry share their skills with Dineplan – from recipes, wine, beer and cocktails, to local produce and foodie tips and tricks.
Una Más shares their classic margarita cocktail recipe
October is “Mexican Month” and what better way to celebrate than with a classic margarita? We reached out to Sean Binder, the co-owner of Una Más – Mezcaleria, and he shared his margarita recipe with us.
6 ways to eat seafood more sustainably
Love seafood but worried about sustainability? Learn how to eat sustainable seafood with this 6-step guide that covers everything from choosing suppliers to following the SASSI list.
Why we all love social dining
Social dining is on the rise, and for good reason: it’s a great way to bond with friends and family, try more dishes, and boost your happiness. Learn more about the science of social dining and why it’s so good for us.
Foraging for food: Rediscovering South Africa’s indigenous bounty
Explore the art of foraging in South Africa, from nutrient-rich coastal finds to indigenous land treasures. Here’s how to start the journey into foraging responsibly for wild food.
A taste of culture: New food tourism rooted in experiences
As global culinary tourism shifts its focus from fine dining to culturally rooted experiences, it’s important to capture the essence of South Africa in our restaurants, guides and experiences.
An ode to the recipe book
Will recipe books ever become redundant? Chef and recipe book lover, Caitlin Kennedy hopes not! Plus, she shares 5 new recipe books that you need to add to your shelves.
Embracing a seasonal menu
As a diner and a chef, Caitlin explains why buying and serving seasonal produce at home or on your restaurant menu is worth the effort.
Is fine dining dead? Not in South Africa it seems
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...
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