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.
Until the end of June, The Art of Duplicity is hosting an exciting series of events with one of the world's most talented chefs at the helm. Featuring chef...
Jenny Handley explains how combining purpose and passion plays a key role in the success of a restaurant. Learn how to “find your flow” and create unity in your team.
Tips for chefs and vegan and vegetarian diners to collaborate as plant-based dining moves into the mainstream.
Michelin-starred chef, Jan-Hendrik van der Westhuizen has just opened JAN Franschhoek. Set inside a tiny, historic cottage surrounded by lavender fields, he’ll treat guests to a seasonal and nostalgic culinary experience.
On Friday, 28 October, the Franschhoek Valley is offering you a rare opportunity to dine in the company of some of SA’s best chefs and have the chance to discuss the origins of good food with the valley’s most respected artisans.
As the lime season draws to an end, we’re enjoying the last of the season’s bounty with a recipe that nods to the arrival of warmer weather and longer days.
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