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.
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.
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.
Mentors are essential in the gruelling hospitality industry, where many enter without qualifications. Jenny Handley explores the importance of mentors, how to find one, and how to get the most out of the relationship.
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.
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.
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.
Jenny Handley of the Gourmet Guide explains how food is a language all of its own. From SA’s vibrant food and unique kitchen culture, explore the power of restaurants as our culinary ambassadors.
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