Presentation of the “Chefs who Share - Young Chefs Award” finalists at the Taj Hotel

"All you need is a spoonful of passion & a dash of creativity to succeed", says young chefs' ambassador, Lentswe Bhengu

To enter this competition, each of the up-and-coming  chefs had to create an innovative canapé which was served, together with a glass of Moët & Chandon Brut Impérial, as a culinary highlight at the "Chefs Who Share" gala evening held last week. The function raised R2 million for charity.  The money was collected from ticket sales and from an auction at the banquet.

Seven young chefs reached the final of this competition. We met them all at The Reserve venue at The Taj Cape Town and tasted those excellent canapés. These seven come from 47 talented and promising young chefs (aged between 18 and 29 and working in positions ranging from demi chef to junior sous chef) invited from the country's 75 top restaurants and each of the seven finalists spent two days in the kitchen of a top chef helping to prepare for the Chefs Who Share banquet. These will be the chefs of the future. The winner, with her pink peppercorn and duck liver paté macaroon with candied apples was Jamie-Lee Saunders (Red Indigo Restaurant@Grootbos)

The event was held in The Member's Bar at The Reserve venue at The Taj

Swiss chef and Swiss International Air Lines brand ambassador, Reto Mathis, who acted as International Patron, being interviewed by Chris von Ulmenstein

Chef Reto Mathis, Danica Helfrich, Head of Swiss International Air Lines South Africa, and Lentswe Bhengu with founders of Chefs Who Share, Barbara Lenhard and Florian Gast, publishers of Opulent Living magazine

Waiting for the canapés to arrive

Lots of wine was poured, donated by Graham Beck

The South African Ambassador of the "Chefs Who Share", Lentswe Bhengu, announcing the chefs and their canapés

Lots of media attending

Executive Assistant Manager, F&B at The Taj Cape Town, Willem du Toit

Barbara Lenhard tells us about the competition and the chefs who have entered. The winner's prize includes a culinary trip to Europe, courtesy of "Chefs Who Share" and flights sponsored by Swiss International Air Lines. The winner will spend several days cooking in a Michelin-starred restaurant in Germany before visiting the Moët & Chandon headquarters in Épernay, in the heart of France’s Champagne region. The prize includes being hosted by the Champagne house overnight and being presented with a VIP tour of the Maison, as well as the opportunity to participate in a workshop with a member of the Moët & Chandon winemaking committee and a resident chef

The event was recorded on film and TV. Sue-Ann Allen and Jon Meinking in attendance

Barbara Lenhard, with Lentswe Bhengu and Tracey Younghusband, describes the competition and the prize

An award goes to each young chef

Judge Tracey Younghusband talking about the competition

and with a canapé prepared by one of the young chefs

The canapés appear for us to taste. This is Germaine Esau's (Makaron @ Majeka House) Canapé entry: ‘Beef in the vines under African skies’

Anand Bhana (Hartford House) Canapé entry: ‘Ocean Adventure’. Smoked salmon with a molecular gastronomy sphere of cucumber and apple juice served on a seaweed crisp. Very innovative and one of our favourites

Ludwig van Biljon (Indochine @ Delaire Graff Estate), Canapé entry: ‘Singaporean Laksa panna cotta’

Edna Visser (The Restaurant at Waterkloof)Canapé entry: ‘The land, the sea & the sky’. A dry digestive style walnut biscuit topped with mayonnaise, a piece of raw scallop and micro greens

Etienne Wessels (Bosman’s Restaurant @ Grande Roche) Canapé entry: ‘Motion of the ocean’ Very innovative puffed wheat and seaweed cracker that melted in the mouth; wrapped around a fresh raw oyster, some calamari and dots of wonderful flavours. It did indeed taste of the sea

The winning macaroon Jamie-Lee Saunders (Red Indigo Restaurant@Grootbos) Canapé entry: ‘Pink peppercorn macaroon with duck liver pâté and candied apples’. We found the pink peppercorns to be rather strong

Marisa Botes (Pierneef à la Motte) Canapé entry: ‘Small & In-between’. A mini Baumkuchen made of micro thin layers of melting pancakes, filled with a butternut crème and topped with beetroot done 3 ways. We voted this our winner

The assembled chefs then received their envelopes telling them which of the top chefs they would be cooking with over the next two days. This is the list:

‘Chefs who share’ Chef Teams 2015

Team 1

Christo Pretorius, Azure at The Twelve Apostles Hotel and Spa

Virgil Kahn, Indochine at Delaire Graff

Gregory Mutambe, Head Sommelier at The Twelve Apostles Hotel and Spa

Marisa Botes (Pierneef à la Motte)

Team 2

Malika van Reenen, Signal at Cape Grace

Gregory Czarnecki, Waterkloof Estate Restaurant

Neil Grant, ex-Sommelier Rust en Vrede, owner of Burrata, Bocca and Open Door restaurants

Anand Bhana (Hartford House)

Team 3

Rudi Liebenberg, Planet Restaurant at Belmond Mount Nelson

Marthinus Ferreira, DW Eleven-13

Pearl Oliver, Sommelier, Planet Restaurant at Belmond Mount Nelson

Ludwig van Biljon (Indochine @ Delaire Graff Estate)

Team 4

Michelle Theron, Pierneef à La Motte

Bertus Basson, Overture Restaurant

Manuel Cabello, Head Sommelier, Ellerman House

Etienne Wessels (Bosman’s Restaurant @ Grande Roche)

Team 5

Garth Almazan, Catharina’s at Steenberg

Darren Badenhorst, The Restaurant at Grande Provence

Higgo Jacobs, independent wine consultant

Germaine Esau (Makaron @ Majeka House)

Team 6

Scot Kirton, La Colombe, Silvermist Wine Estate

Chantel Dartnall, Mosaic at The Orient Boutique Hotel

Germain Lehodey, Sommelier at Mosaic at The Orient Boutique Hotel

Jamie-Lee Saunders (Red Indigo Restaurant@Grootbos) – WINNER

Team 7

Chris Erasmus, Foliage

Jürgen Schneider, Springfontein Eats at Springfontein Wine Estate

Hansi Blackadder, Portfolio Manager at Vinovation

Edna Visser (The Restaurant at Waterkloof)

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© John & Lynne Ford, Adamastor & Bacchus 2015

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Lanson Champagne at Auslese

Champagne Lanson returns!

It's exciting news that Champagne Lanson is back in South Africa, as it is one of our all time favourite marques. Made without any malolactic fermentation these champagnes remain fresh and invigorating even with age, and they age extremely well. We were invited to Auslese last week, to taste the range that will now be available on sale here

The Lanson brand

Emmanuel Gantet, Export Manager for Lanson, with local representative Karen Visser and Morgan Delacloche, National Sales Manager, ‎Great Domaines of the World, with the line up of the wines we tasted, all soon to be available in South Africa

The Black Label Brut is the entry level Champagne, clean and crisp and elegant with a very fine mousse. We also tasted two vintages and the beautiful Rosé made from Pinot Noir, Pinot Meunière and Chardonnay

Chef Harald Bresselschmidt had produced some lovely canapés to go with the different champagnes

and there were fresh oysters

Drinking a toast to Lanson's return. You can expect to see them appearing on top restaurants and hotels wine lists and find them in some of the specialist wine merchants

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© John & Lynne Ford, Adamastor & Bacchus 2015

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Klein Karoo wines paired with lunch at Cabrières venue in Montagu

A Toast to Diversity, Klein Karoo Wine Route Awayday

We have some really lovely invitations, this month and next, to visit wine areas. It is a long way to Montagu, so we gratefully accepted the offer of transport there and back and it was worth every long mile. We spent the day at the Cabrières venue. This unique venue situated in Montagu on the R62, named after the small village of Cabrières d’Avignon in the south of France, dates back to the 1800’s. Jean-Pierre Jordaan and his wife Jane Chambers started the restoration process of the building, which now serves as the venue after a generation of dormancy. We tasted some of the best wines from the Klein Karoo, enjoyed the company of the wine makers and had a lovely lunch paired with the food

When did you last taste some mampoer? It is our version of moonshine, made from fruit. A warm welcome indeed with a glass of pear mampoer diluted with lemon and lemonade. Heady stuff, and you must not drink much of it

 The wines served with lunch

The magnificent views from the venue of the vineyards and the rolling mountains of Montagu

It is quite a line up

The long table

Chairman of the Klein Karoo winemakers, Mike Neebe of Axe Hill, tells us about the area and the different farms and wines that are made here

The dishes and wines were arranged in an innovative theme. Our first course, the amuse bouche, was themed Acidity : Fresh "Semi dried" tomatoes filled with Karoo goats cheese, on with litchi and apple, one with coriander and the third with dried pear. They'd had most of their juices taken out of them and were a little tough, but uncooked. A technique we have not had before. The pear 'crisp' was lovely

The wonderful serving staff

Hetta van Deventer, author, food historian and culinary manager at La Motte, planned all the food and wine pairing for the day. The chef was Toitnette du Toit

The clock on the wall ceased to chime many years ago

The menu with the wine pairings on the right hand side

The three wines with the amuse were fruity and light to match the acidity. We loved the Karusa Litchi Bomb, aptly named, full of litchis and jasmine, a wine made for spicy hot food. Only R50 a bottle

Theme for the next course was Texture and it was a creamy corn soup in a tiny cup, accompanied by an iced lolly of mint, spiced apple and gingerbread. This really worked as a course and was indeed a great mixture of textures and temperatures. We all wanted more of the creamy soup, which still had some corn texture. All the wines were an excellent match too, hard to separate them but the results were all different. The gingerbread added lots of spice to the wines and the food. The Axe Hill Viognier went beautifully with the soup. The Joubert Tradauw barrel fermented 2013 Chardonnay is made in the Chablis style, making it clean and fresh with good minerality and was our highest scoring white wine of the day. The Star Hill Chenin, made by Laurens van der Westhuizen of Arendsig, echoed the lolly with its long, clean crisp apple flavours

Ellen Marais introduced us to the theme of the event, the food, the wines and the people responsible

The next course theme was Flavour and was very unusual. The wines were all alternative cultivars from the area. Rice balls stuffed with spicy pulled pork & cranberries, a cherry jus and a dish of Mukhwas - an Indian fennel and other spice candy, which is usually served to refresh the palate as you leave the restaurant. We like the dish but found the candy overpowered the wines. The smoked pork was a bit too smoky for the delicate Herold Pinot Noir. It was better with the Calizdorp Touriga with vanilla, mulberries and exciting acidity - almost the perfect match in flavour and weight. The De Krans Tina Roriz was too sophisticated for the pork balls.

Chef Toitnette dressing the dish

Boets Nel of De Krans talking about his 2013 Tinta Roriz, full of expensive wood notes, cassis, spice; it's almost shiraz character is silky on the palate with dry tannins and cherries. A wine built to last

Staff in the kitchen assembling the next course

With the theme of Spice, wines were Blends from Portuguese varietals. They served salted lamb ribs with a cameline dipping sauce, a medieval French sauce with vinegar, fresh ginger, cinnamon, grains of paradise, mace and pepper. The lamb overpowered the Calitzdorp Tinto. The Boplaas Gamka blend was the absolute perfect match to the rich salty and spicy dish; its aroma echoed that of the Cameline. And then there was the De Kranz Tritonia. Rich, deep attractive fruit, violets cherries cassis a block buster wine and, by half a point, our highest scoring red wine of the day.

Fifth course theme was Weight. And believe it or not, because all the courses were quite small yet satisfying, we were not worried at this stage. Karoo game Potjie (cast iron casserole) with samp (whole dried white sweetcorn, reconstituted) topped with a marrow bone. The meat was a little dry, but with the rich marrow mixed into it and the rich sauce sweetened with carrot. It so well matched the excellent wines

The wines served were Traditional red wines. The Star Hill Shiraz was juicy, spicy and had lovely lingering fruit, the Joubert Tradauw R62 has sweet and sour umami fruit and was undoubtedly the best match with the dish. The Karusa Petit Shiraz (actually a grape called Durif), spicy on the nose, was a bit lighter, with dry fruit on the palate

Jacques Conradie, Winemaker at Karusa

The chef Toitnette with Hetta van Deventer and her helper got long and loud applause for the meal and the pairing

Chef Francois Ferreira in the kitchen with the cooks

Lynne groaned when she saw the description of dessert “Fruitcake with the theme Sweetness”. She is not much of a cake fan, especially fruitcake when it is dry. But this wonderment appeared and nothing could have been further from that. A light base of moist pumpkin spice cake, topped with cream, filled with nuts and soaked raisins and a hint of alcohol. Topped with a chocolate ganache and, for elegance, an edible pearl and a dot of gold leaf. This has the potential to become a classic Cape pudding. The sugar tuille and the rosewater syrup were overkill and not needed

And the wines! The muscadel and the Rosyntjiewyn do go well if you have a very sweet tooth, but with this dessert the ports have it. The Caramel toffee of the Axe Hill hides its crisp lean apple brandy flavours below. The Peter Bayly Cape Vintage was full of rich dark Thornton’s treacle toffee, lovely rich fruit and damned elegant.

Johannes Mellet of VinPro Consultation Service and Carlo Sciocatti, Montagu Wine & Spirits winemaker

A happy Peter Bayly

Ellen Marais, who organised this magnificent day in this unique diverse area that produced great food wines from such different areas with cool, warm and hot climates, lowlands and high mountainside vineyards, cool mountain valleys with lots of shade and water to sere, dry areas that are semi desert. Hot talented people, cool wines! As expressed by one of the winemakers talking about the red wines and ports, these are moerse swaar wyne (translation: bloody good heavy wines) to keep 20 years, not in my winery, but in your cellars

A toast to a great event by Peter Bayly and Mike Neebe

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© John & Lynne Ford, Adamastor & Bacchus 2015

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150910 This week’s MENU: Riscura White Hot Awards, Postberg Spring Flowers, Blaauwklippen Blending Competition, Seductive Sauvignons, Uva Mira & Guardian Peak, Waterford trade day

A carpet of Spring flowers at Postberg, West Coast National Park

In this week’s MENU:

  Riscura White Hot Awards

  Glorious Spring Flowers everywhere

  Blaauwklippen Blending Competition     

  Dinner with Bertus Basson on Vondeling

  Seductive Sauvignons

  Uva Mira & Guardian Peak

  Feeling at home at the Waterford trade day

  Coming events

  Learn about wine and cooking

We write about our experiences in MENU, not only to entertain you, but to encourage you to visit the places and events that we do. We know you will enjoy them and we try to make each write up as graphic as we can, so you get a good picture of what is on offer at each place, restaurant, wine farm, festival we visit. To get the whole story with photographs, please click on “Read on.....” at the end of each paragraph, which will lead you to the related blog, with pictures and more words. At the end of each blog, click on RETURN TO MENU to come back to the blog version of MENU.

Riscura White Hot Awards      The awards are for the best white Bordeaux blend in South Africa. This is a blend of Sauvignon Blanc and Semillon. The ceremony was held at Tjing Tjing Torii in town and we were able to taste all of the winners. They are all, without exception, great wines. The top wine, the Mulderbosch Faithful Hound made by Adam Mason, is multi-layered, elegant and a clear winner. The prices vary a lot, but most are still available and all are ready for drinking now. They are scored out of 100, which is a method of scoring used overseas and here, but which we ourselves don't use, preferring the one we were trained to use, which is out of 20. Here is the list of winners, with some photographs.

Glorious Spring Flowers everywhere     We heard that the spring flowers up the West Coast were magnificent and we had one day free last week, so we packed a picnic and off we went. If you get a chance to go on a sunny day (the flowers do not open if it is cloudy, so don't waste a trip), GO. It is absolutely superb. You do need to go right into the Postberg Nature Reserve to see them and you will be rewarded. Every spare inch of ground without bush is covered in flower carpets. We were told that there is free entrance to the park between the 9th and 14th of September. We also took the road to Darling, but that was rather disappointing. Perhaps those flowers will come out later in the season. Some of our photographs.....

Blaauwklippen Blending Competition     Each year Blaauwklippen invites wine clubs to enter this competition and each year they select the varietals which will constitute a blend which they want the clubs to make. There are now clubs in five countries that enter and this year they were required to make a blend which is made to last, from the five classic Bordeaux varieties: Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc and Malbec. Bottles of wine are sent to all the participating clubs and they must come up with their own blend. We were invited to see the awards being presented last Friday on the farm, to taste the winning wine and to enjoy a really great lunch prepared by visiting Chef Craig Cormack. See what happened.....

Dinner with Bertus Basson on Vondeling      Craig Cormack has worked closely with Chef Bertus Basson and we thought you might like to know that Chef Bertus is doing three great Sunday lunches on Vondeling wine farm in the Voor Paardeberg area, which is only an hour from town. There are apparently still some places open and the dates are Sunday 20th September, 8th November and 20th December. We certainly plan to be at one of these and would recommend you book soon. The cost is only R245 per person and we know the food and wine will be worth the visit. If you can't make the Big Sunday lunches, Vondeling are also having a Summer Family and Wine festival on 31st October. Contact Vondeling directly at 021 869 8595 or info@ vondelingwines.co.za

Seductive Sauvignons     We love this festival held every year by Mike Bampfield Duggan and his talented Wine Concepts team at the Vineyard hotel. Where else can you taste through some of the best Sauvignons, white and red this country has to offer? There were also a couple of MCC bubblies made from Sauvignon and it was a great evening, with some small taster dishes served throughout the evening while you walked around sampling the wines. A pity if you missed it. Their next superb festival will be the Champagne Festival later in the year. Check the Wine Concepts website for current tastings. See more.....

Uva Mira & Guardian Peak     Our wine club outing this month was a drive right to the top of the Annandale Road near Stellenbosch, to the heady heights and wonderful views of Uva Mira to taste some of their wines after which we headed a little way down the hill to Guardian Peak for a really nice relaxing and good value lunch. More about which here....

Feeling at home at the Waterford trade day     Waterford Estate is one of the most elegant wine farms in the Cape. It is owned jointly by Jeremy Ord and his partner, Cellarmaster Kevin Arnold. To quote from their web site: “The winery was designed by architect Alex Walker and created from quarried local bedrock, stones from the vineyard and timber grown on the estate. It was styled along the engaging terracotta design of the classic Bordeaux chateaux of France”. The centre piece of the magnificent courtyard is the Waterford fountain which features on their wine label. It is a very welcoming place and we love to visit. The tasting room is more like a huge comfortable lounge in a luxury country hotel, especially when you can collapse into the soft sofas by the roaring fireplace on a chilly Spring day, with a glass of the Kevin Arnold Shiraz in your hand. This week, they held their trade open day with lots and lots of different ways to taste their wines. We loved it. Read on.....

Chasing the canapés     Suddenly, we are finding that most functions are being held mid morning or early evening at cocktail time. Obviously, the cost of lunches and dinners has outstripped the budgets. While there are great exceptions, it can mean a rather unsatisfying event for us, as you literally have to chase servers as the canapés zoom past one, often at head height. This can be quite amusing but, if you are having to taste a lot of wine and need something to help soak up the alcohol, it is rather infuriating and unsatisfying. Training of staff about serving canapés is badly needed, and so is their fair distribution across a room. We vote for a spread on an accessible table in a corner of the room.

And some of the canapés can be minimal, in size and quantity. Sometimes, a bowl of soup might be a better option! It means that we have to go somewhere nearby to eat something afterwards, because driving on an empty stomach after alcohol is not going to happen and cooking at 9 o’clock is not an option. Yes, if we could be better organised and had more time, we could go home to a meal cooked earlier but, at this time of year, we have no spare time. Thank heavens for good fish and chips or our excellent local Chinese. And, no, we don't do convenience food.

The Nederburg Auction     We will be at the Auction this weekend and hope to give you a write up about it next week. However, the next week is going to be so incredibly busy with Cape Wine and functions organised around it that we do not know how or when we are going to find the time to produce MENU. But, somehow, we will. You can look forward to a bumper edition. Yesterday we visited Montagu, to experience a representative sample of Klein Karoo wines with lunch, more about which next week. Thankfully, we were taken there and back by bus.

Sorry, but there is no recipe this week. Lynne insists on researching, cooking and fine tuning all the recipes first to ensure that they work and, this week, we have not cooked anything at home other than breakfast.

Coming Events:

SEPTEMBER

Friday, 11th and Saturday 12th September  The Nederburg Auction at Nederburg, Paarl. Once a year, over two days in September, Nederburg winery in Paarl becomes the highlight and focal point of the fine wine business, providing an appropriate backdrop for a prestigious showcase of South Africa’s best wines, culture and wine personalities. This event is the Nederburg Auction, the oldest auction in the New World of wine and a tribute to the endeavours of South African winemakers since 1975 to improve their wines. More here...

Saturday, 12th September  The second annual Wellington Fork & Cork wine festival at Kleinevalleij Estate, presented by Wellington and the Mutual & Federal Agri Wellington Wine Route. The festival promises to tickle the taste buds providing its patrons with the best local food, wine, art and entertainment the Valley of the Wagonmakers has to offer. Guests can look forward to a fresh produce and lifestyle market as well as a brand new wine theatre with five uniquely entertaining productions and great prizes to be won during each session. The festival also provides a supervised kids area where the young ones can romp around in the fresh Boland air. From 12h00 music lovers can enjoy music by the eight piece swing rock band, Swingsetters  and from 15h00 the Bootleggers, a six piece blues and jazz band will set the mood for the rest of the day. The five wine theatres at Festa Restaurant on Kleinevalleij Estate include: The People’s Chenin, Mighty Blends (Rooi Reuse), Sedgwicks and Andy Watts, Pinotage and Personalities, Wellington Quest for the Best Top 10. During the day’s festivities several lucky draws will take place with fantastic prizes to be won.  Prizes include hampers from the lifestyle market, wines from the valley, restaurant vouchers, accommodation, Zipline vouchers, tickets to the Tuin van Digtersfees and many more. Come and celebrate Wellington’s feat and experience why it was announced Western Cape Kwêla Dorp van die Jaar by sampling the best this Boland town  has to offer. Tickets are available at Computicket at R150 per person and include a glass, free tasting and entry to the wine theatres.  Children under the age of 17 enter for free. Festivities start at 10h00 and will continue till 18h00 – thereafter the party moves to the adjacent Festa. For more information and the full programme contact tel 021 864 1378, e-mail info@wellington.co.za or visit www.wellington.co.za/forkcork

Sunday, 13th September  The PIWOSA ‘Wine Car Boot’ Fair. PIWOSA, Premium Independent Wineries of South Africa, comprising thirteen of South Africa’s top independent, boutique wine producers, will be hosting a day of fine wine and epic entertainment at Journey’s End Estate in Sir Lowry’s Pass. Tickets at R150 per head, including 12 tasting tokens, a branded glass and all entertainment, are available via Quicket at https://www.quicket.co.za/events/9699-piwosa-wine-car-boot/

Tuesday, 15th to Thursday, 17th September Cape Wine Premier Wine Show, Cape Town International Convention Centre. Cape Wine is South Africa's premier wine show, and the southern hemisphere's largest. But, despite its size and popularity, it's really about the intimate details and little-known secrets of our wines and the people behind them. Join trade visitors and journalists from around the world and take advantage of the ideal opportunity to get up close and personal with South Africa’s wines and winemakers. http://www.capewine2015.com/image/register.png

Thursday, 17th September  From 7pm - 1am  BeOnBree. The Pebbles Project in conjunction with Cape Wine 2015 and generously sponsored by JF Hillebrand South Africa invite you to join us and #BeOnBree for the last night of Cape Wine. The annual ‘last night of the show’ and fundraising party will be held at La Parada on Bree Street, Cape Town. Tickets cost R600 per person and include, as usual, the entertainment and lots of food, drink and dancing. Book tickets on www.pebblesproject.co.za

Saturday, 19th September   Celebrate your Heritage with Lanzerac and The Giggling Gourmet. Treat your taste buds as Lanzerac Hotel’s Executive Chef, Stephen Fraser and world-renowned foodie, Jenny Morris (aka The Giggling Gourmet) whip up a feast of gastronomic proportions. The cost is R595 per person and includes a three-course lunch; welcome drinks and canapés, wines served with the meal, the live entertainment, as well as a goodie bag. For all bookings and enquiries contact Zelda Furstenburg at Lanzerac Wine Estate on winesales@lanzerac.co.za or 021 886 5641.

Click here for details of more exciting events

Learn about wine and cooking We receive a lot of enquiries from people who want to learn more about wine. Cathy Marston and The Cape Wine Academy both run wine education courses, some very serious and others more geared to fun. You can see details of Cathy’s WSET and other courses here and here and the CWA courses here. Karen Glanfield has taken over the UnWined wine appreciation courses from Cathy. See the details here

The Hurst Campus, an accredited school for people who want to become professional chefs, has a variety of courses. See the details here

In addition to his Sense of Taste Culinary Arts School, Chef Peter Ayub runs a four module course for keen home cooks at his Maitland complex. Details here

Nadège Lepoittevin-Dasse has French cooking classes in Noordhoek and conducts cooking tours to Normandy. You can see more details here

Emma Freddi runs the Enrica Rocca cooking courses at her home in Constantia

Nicolette van Niekerk runs baking courses at La Petite Patisserie in Montague Gardens

George Jardine will be running a series of winter cooking courses and other activities at Jordan. Details here

10th September 2015

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