COOKING TOURSCAPE TOWN Cape Town is the culinary capital of South Africa. The eclectic mix of people, the wide ranging produce, from fresh seafood, to fruits and vegetables, to wines, olive farms, and the influence of different cultures, has all mingled to provide great inspiration for local chefs. TCDT
Choose between various day options, where you will see a little of Cape Town or the winelands nearby, and meet your host or hostess – a Cape Town “foodie”, chef or caterer, and then roll up your sleeves as you enjoy preparing local dishes. Please note minimum requirements :- 2 Cooking Options to be choosen- 8 per Group - Cape Malay Cuisine
Descendants of original slaves, as well as free citizens, the Malay community has a rich heritage and a unique cuisine. Rich curries and stews are flavoured with aromatic spices, and there is a tradition of blending meats with sweet accompaniments. Most famous of the Malay dishes is bobotie, a mild baked curry of minced Iamb with dried fruit, topped with an egg custard, which has been designated the South African national dish. This tour will take in the colourful “Bo Kaap” area, home to a thriving and vibrant Malay community, with a visit to the District Six museum nearby. Meet your hostess and learn about blending spices in traditional dishes and then cook with a local Malay chef. - Boerekos in the Winelands
“Boerekos” refers to the dishes produced by the Dutch wives of the trekboers. Literally translated, it is “farmer’s food”. The Afrikaans people of South Africa are the descendants of these brave settlers, and their food hails from this strong tradition. This tour would incorporate a visit en route to various wine farms, olive or cheese farms in the picturesque Franschoek or Paarl area in order to taste and procure seasonal produce for the meal. The group would then assemble with their chef in an historic guest house or estate venue. - Modern Cape Fusion Cuisine and highlight Wine Pairing
The latest on the Cape food scene is the fusion of traditional and contemporary South African cuisine. This can range from the incorporation of Fynbos off the Cape mountains to accentuating dishes with a fabulous twist. The highlight of this experience is the trend of pairing different wines throughout the meal which dispels all the myths we know about ‘white wine with fish and red wine with meat’. It s a real taste sensation! - Seafood
With two oceans and the inland fresh water to choose from, one of the greatest treats in the country is the extraordinary range of fish available. As well as oysters, mussels, limpets, crayfish and perlemoen (abalone), there are superb white fish such as kingklip, yellowtail, snoek, and kabeljou. Enjoy learning methods of preparing and cooking fish dishes, always with a South African angle. You may like to enjoy a morning in Kalk Bay, a traditional fishing village and alive with colourful local characters as well as an eclectic range of little shops on the road overlooking the harbour. Enjoy an historical walking tour in the village, and meet the fishing boats as they come in with their catch. Depending on the season, you meal may end in a warm Bouillabaisse or grilled fresh seafood outside on a summers night. - Breadmaking
Visit a wine estate near Cape Town, where you will spend part of the morning preparing your breads. Taste delicious wines and tour the cellar, while your bread proves in the kitchen. Enjoy a delicious Mediterranean style lunch complimented by your own breads.
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