Wine Concepts are thrilled to invite wine lovers to their 6th annual Grape Escape Wine Festival at Moyo Restaurant, Kirstenbosch on Thursday, 11th June 2026… Read More »GRAPE ESCAPE FESTIVAL: TASTE WINE FROM 40 OF THE COUNTRY’S TOP PRODUCERS
As we head into winter, Dineplan looks back at one of the most remarkable summers on record for dining out in South Africa. Whether it… Read More »Summer in Review: Inside South Africa’s Biggest Season for Dining
Rising costs, tighter margins and discerning diners. That is the reality facing professional kitchens in 2026, and according to Unilever Food Solutions’ latest Future Menus report, it’s reshaping what ends up on the plate.
Africa’s hospitality sector is charging ahead, with 577 hotels and resorts in the pipeline totaling 104,444 rooms, a 13.3% year-on-year surge (W Hospitality Group, 2025).… Read More »Africa’s Hotel Boom: 104K Rooms in Pipeline, But Can Procurement Keep Pace?
As part of its next phase of growth, the Tashas Group is seeking to partner with a select group of experienced operators to introduce its remaining international concepts across South Africa.
The latest issue of our magazine is live, now under our new name: Gastronomy Africa, and it’s packed with culinary news and insight.
A handcrafted burrata from Puglia Cheese in Somerset West has been named the 2026 South African Dairy Product of the Year at the SA Dairy Awards, held on 23 April at Nederburg in Paarl.
Gastronomy Africa is proud to celebrate Founder and CEO Lance Gibbons, who has been honoured with the prestigious Trailblazer Award at the 2nd Annual FEDHASA… Read More »Gastronomy Africa CEO Lance Gibbons Wins FEDHASA Trailblazer Award
Across South Africa’s restaurant industry, diners are experiencing new, surprising ways to enjoy sustainable dining. In Cape Town, Executive Chef Gregory Henderson of De Tafel… Read More »Sustainability meets storytelling at De Tafel
As the air turns crisp and the light shifts, a new rhythm emerges in the cellar. Here is a curated selection of boutique wines for the transitional months, by Tongai Charie, Senior Sommelier at Upper Union.