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.
Create a stress-free Christmas kitchen with these 8 chef-approved tips. Learn to plan, organise, shop early, embrace teamwork and take the odd shortcut for a relaxed festive season.
Vegans are looking beyond fake meat these days. Until technology can create healthy, yet convincing alternatives, many vegan consumers would rather turn back to plants, where there is larger scope for experimentation and variety.
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.
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.
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.
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.
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.
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.
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.
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.
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