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.
6 ways to eat seafood more sustainably
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Tag: Sustainability
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.
A seasonal guide to fruit and vegetables in South Africa
Eating with the seasons is important for flavour, sustainability, saving money and keeping your meals interesting. Use our seasonal guide to fruits and vegetables in SA to see what’s in season right now!
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.
Five indigenous ingredients to look out for
Jess Spiro sheds light on 5 indigenous ingredients that are rising in popularity for their cultural importance, nutrition and sustainability in cooking.
How chefs and diners can work together as plant-based dining goes mainstream
Tips for chefs and vegan and vegetarian diners to collaborate as plant-based dining moves into the mainstream.
Farm to table: Beyond the cliché
The booming farm-to-table movement is bridging the gap between South African farmers and restaurants, elevating the status of farmers as unsung heroes. Chef Caitlin shares a list of venues that offer an ode to farmers through their menus.
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