ouR CRACKERJACK SPEAKERS
Get a taste of the country’s cosmopolitan culinary scene.
Get a peek at feasts from nature with foragers-of-note, artisan makers,
and the chef whose simple, seaside restaurant was voted ”Best” by the World Restaurant Awards in Paris.
Get a glimpse of Mediterranean abundance, and the bounty from our two shorelines at Cape markets.
Get an inkling of the linkages between ‘’how history finds its way into our saucepans’’ and our sun-drenched terroir.
JEAN PIERRE ROSSOUW
Jean-Pierre is a leading gastro authority who’s been immersed in wine & food writing, and wine judging for decades.
He’s also the publisher of Platter’s Wine Guide which has been a winelover’s must-have companion for exploring the world of South African wine since 1980.
It independently rates and reviews over 8,000 wines from more than 900 producers.
Wines are tasted (both blind and label-sighted) by a number of distinguished palates, and Platter’s coveted Five Star laureates are determined in a second tasting of all wines rated 95 points and above by small panels of experts tasting blind.
Located on the edge of the ocean in the V&A Waterfront, the OZCF Market is a cheerleader for community farming and artisanal culture. (OZCF: The Oranjezicht City Farm) .
As founder Sheryl Ozinsky says: “This is a place where food is talked about almost as enthusiastically as it’s consumed”.
Partnering with local small-scale farmers and suppliers, it not only offers the freshest, seasonally and ethically sourced ingredients but shortens the supply chain and gives back to independent farmers and artisanal food producers. And uses its eye-catching Waterfront locale and agricultural value to bring folks together, educate and entertain.
KOBUS VAN DER MERWE
Chef Kobus is pioneering ways of introducing subtle and diverse flavours of the landscape into signature dishes at his world-acclaimed restaurant Wolfgat in the fishing village of Paternoster on the Atlantic coast.
Through foraging explorations of a tiny pocket of the Strandveld (beach scrub) habitat on the West Coast, he explores the natural wonders around us – indigenous edibles such as secret shellfish, weeds, seaweed, roots and shoots, local fynbos flora.
We’ve been ”gathering” for two hundred thousand years.
Eating indigenous plants and coastal delights is a sensual and oh-so delicious way to reconnect with our roots.
Loubie is a wild foods explorer, innovator, activist and consultant, whose drive is getting people to know and grow forgotten local foods.
After working as a landscape design for 30 years, in 2011 she began Making KOS, a brand of local preserves, cordials and jams earning quite a name. (Kos is the Afrikaans word for food.)
She’s initiated collaborations that fill gaps in academic research and local knowledge bases, a pilot cultivation project in the township of Khayelitsha, and Market Boxes, a meal kit company that is making it super easy for cooks to opt for an indigenous option.
Loubie’s wild-food, urban foraging walks are a learning experience where her enthusiasm combines with a deep wisdom and understanding of nature.
Whether cooking, teaching, or speaking, she’s committed to cultivating a green consciousness.
Rupesh ditched the corporate world after spending more than ten years working in the banking sector – to qualify as a chef.
He worked in restaurants in Johannesburg and Zanzibar and later became a freelance food critic writing for amongst others, the definitive
Eat Out Guide.
As a confessed travel addict while in Istanbul inspiration struck, so after falling in love and moving to Cape Town, he set up his hip and happening company Eat Like a Local that takes you on immersive journeys to eat, experience and explore the city through your taste buds.
He’ll share his experience of Cape Town’s diverse vibe, as well as some hidden gems.
Such as in the heart of the Bo-Kaap, where you’ll get a taste of traditional Cape Malay food and old fashioned spices, and in the Waterfront, a take on contemporary African food.
Pamela’s passions converge in her work – food, wine, creativity, travel, history, people, and the Cape. About 17 years ago she launched the first foodie walking tour of Cape Town – Cape Fusion Tours.
Walking the streets daily gave Pam a real insider’s track to the metamorphosis that happened as travellers became foodies and wanted to learn about a destination through its cuisine and its people.
Being attuned to the times propelled her to start a Facebook group called Cape Town Eats Group to tell stories about local food vendors and artisans.
Compounding this awareness is her biggest lesson from the pandemic – that we are a community. That we need to support each other in order to make it through, to buy local, to be aware of our footprint, and how our footprint can help others.
She’ll inspire with these stories.