Spend three nights at Bushmans Kloof, a stylish wilderness refuge
packed with rock art sites about three hours north of Cape Town.
At this Relais & Châteaux retreat in the craggy Cederberg mountains you can also enjoy daily game drives and excursions to see astounding cave paintings.
Take part in an interactive cooking spree where you’ll discover authentic specialities and the legacy and recipes of local Louis Leipoldt … a pre-eminent authority on traditional Cape cooking who was an amazingly versatile man – poet, doctor, botanist, cook and connoisseur of food and wine.
Create authentic South African specialities on a three day culinary excursion in the charming Karoo town of Prince Albert at African Relish,
a recreational cooking school some fours hours drive from Cape Town, though you’ll be arriving here after a night spent in the coastal town of Hermanus.
Explore the get-away-from-it-all landscape as much as gather fresh ingredients for the next meal while being introduced to dishes that reflect the Cape Karoo’s unique heritage and climate and spending time with stimulating company who’ll share their secrets over leisurely meals.
Enjoy the Cape’s cosmopolitan essence and unique blend of cuisines, cultures, heritage and history.
Visit the Winelands, tantalise your taste buds while ‘fine dining’ at award winning restaurants in breathtaking locations.
Discover the delights of Cape Malay spices, the art of blending your own wine and the influences on South African cuisine such as Dutch, Indonesian, British, Asian, Jewish, Afrikaans and Pan African.
Meet respected foodies and chefs acclaimed for their regional expertise.
Savour a variety of flavours among sun-drenched landscapes lapped by two oceans and lush valleys lined with vineyards.
Stay at magnificent Relais & Châteaux properties in Cape Town, Franschhoek the gourmet capital in the heart of the Winelands, and with Gourmet Getaway in Hermanus, the best whale viewing spot on the coast.
Engage your senses on a journey of discovery through enchanting landscapes filled with gastronomic delights and exhilarating interactions.
For the bon vivants, relish bounty from the Mediterranean, such as cold pressed olive oils, sun ripened fruits, fresh fish from two oceans, flavourful game from the veld and succulent lamb from the Karoo, washed down with stylish wines.
For the intrigued, see how the focus of contemporary fusion dishes now blends east and west as well as merges north and south.
For the thirsty, it’s about the harmony of opposites – Old and New World wine styles.
For the daring, there are culinary challenges like crocodile and fried caterpillars.
For the curious, there are indigenous specialities such as biltong (jerky), boerewors grilled over a braai (lightly spiced sausage / barbecue), bobotie (a spicier version of Shepard’s pie) and beguiling fynbos plant flavours like rooibos and buchu.
For the cautious, you can drink the local tap water.
For those interested in the provenance of things, it was the search for food that shaped the country: spices lured the Dutch East India Company to Java in the mid 1600′s and the need for a half-way refreshment stop for its ships rounding the Cape that impelled them to farm at the tip of Africa and import slaves to till the fields.
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