Daymiahn Solomons

How smarter packaging is helping kitchens improve efficiency behind the scenes In professional kitchens, it’s often the small operational changes that make the biggest difference. As restaurants continue to balance rising costs, sustainability goals and the demands of busy service, the way ingredients are stored, handled and managed has become just as important as the products themselves.

As a holder of an Eat Out star after this year’s awards, we’re excited to get a taste of the new winter menu at Terrarium Winter in Cape Town calls for slower evenings, layered flavours, and spaces designed for lingering. At Terrarium, located within the Queen Victoria Hotel at the V&A Waterfront, the arrival of the season is marked by the launch of a new winter menu – a five-course experience shaped by seasonality, sustainability, and ingredients at their peak.

Writer: Bianca Coleman Whether it’s ketchup on chips or a jus that’s taken days to make, poured tableside at a restaurant, the right sauce is intrinsic to food. It enhances and elevates every dish to which it is invited, bringing flair to the flavour.