From pantry essentials like olive oil, garlic, and parmesan to fresh ingredients like broccolini and spring onions, Chef Caitlin Kennedy lists her must-have ingredients and cupboard staples that she has on standby, ready to satisfy the craving of the day.
Discover winter cooking inspiration from the coldest regions. Dive into hearty recipes from Hokkaido to Alaska, and more, perfect for warming up your winter kitchen.
Chef Caitlin Kennedy highlights 6 sustainable and delicious South African ingredients you need to use in your cooking. Have fun experimenting with these unique local flavours.
Discover underrated condiments beyond ketchup and mayo. Chef Caitlin shows us how to elevate dishes using salt, fat, acid, heat, umami, texture, and temperature contrasts for exceptional meals.
After a 6-month stint training under sushi masters in Tokyo, Chef Caitlin Kennedy shares her tips for finding the best sushi outside of Japan, along with some advice on sushi-eating etiquette.
Whether you’re a committed vegan or simply browsing food labels for your plant-based guests, here are some surprisingly vegan products – as well as some unexpectedly non-vegan choices – that you’ll find during a visit to the supermarket.
Chef Caitlin unlocks the secrets to making restaurant-worthy food in your own kitchen. Prep ahead, clean as you go, use the right seasoning, and utilise the power of high heat to level up your home cooking.
Chef Caitlin unveils the 5 essential knives that every chef and serious home cook needs: a chef’s knife, a serrated paring knife, a straight paring knife, a bread knife, and good-quality scissors. Plus, we share some handy knife care tips and bonus kitchen tools for adventurous cooks.
On the lookout for refreshing non-alcoholic drink options beyond overly sweet and boring mocktails? From DIY shrubs to alcohol-free gins, beers and aperitifs, quench your thirst with these flavour-packed, grown-up alternatives.
Chef Caitlin Kennedy uncovers four notable trends from the 2023 South African restaurant awards. The Cape reigns supreme, fine dining evolves across the world, and dining “experiences” win favour.
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