Eat, Drink, Learn
Travelling awakens inspiration, broadens horizons and the palate and certainly teaches chefs more about their beautiful art. The recent Prue Leith Food and Wine Tour to the Western Cape did just that.
Two lecturers and ten students took to Cape Town during the winter holiday and did as much food and beverage appreciation as we could fit into six days (and some nights!).
The annual tour is ingredient driven and aims to teach students the origin of ingredients and expose them to inspirational combinations in some of the country’s top restaurants.
Wine & Olive Oil
Surrounded by the wine lands exploring Bacchus’ sweet nectar was definitely high on the agenda. Tastings, tours and demonstrations at Glen Carlou, Avondale, Haute Cabriere, Fairview, Ridgeback, Landskroon, KWV, Morgenster, Tokara and Lourensford covered an extensive spectrum from small organic production, to large industrial processes, the art of distillation, fortified wines, Italian style wines and the delicate process to produce the finest MCC (and how to open it with a sabre!)
With the similarities in production between wine and olive oil we sampled several olive oils as well on wine estates, but the star of our tour was found on a cheese and not a wine farm!
Foxenburg outside Wellington produces a strong, but delicious certified organic olive oil. Jan Hemmes passionately explained the careful process at his boutique operation where every olive is handpicked and treated with as much care as possible to eventually create an award winning oil. Oyster mushrooms are another Foxenburg product and nothing could prepare us for the fascinating sight of the growing mushrooms.
Goats and cheese
The herd of goats were the highlight at Foxenburg though as they were so friendly and produced beautiful cheese and yoghurt. Marianne Hemmes explained the entire farming and cheese making process complete with a tasting of her award winning dairy products.
Fairview was another stop where cheese was appreciated, enjoyed, admired and bought in alarming quantities.
Eating out – sampling street food and fine fair
The Saturday market at The Old Biscuit Mill was another ingredient adventure, with some sampling bloody Mary’s for breakfast while others nibbled on organic raw chocolate, Richard Bosman’s artisan charcuterie, freshly baked tarts, mushroom sosaties and peach Melba crepes.
A visit to the Old Biscuit Mill would not be complete without dining at Luke Dale Robert’s Test Kitchen. Lunch left everyone speechless. Some were shocked by how small and open the kitchen is and others needed time to process the complexity of flavours and textures that they enjoyed. We all left with much respect for the skill in this kitchen.
The dessert that we enjoyed during our Terroir dinner had quite the opposite effect. We couldn’t stop talking about the stunning hazelnut and chocolate bar. Appreciation for classic food – perfect risotto’s and elegant sauces were expressed all round.
Artisan charcuterie was the reason for our lunch at Bread and Wine and we were not disappointed. Smoked biltong and salami flavoured with cardamom and hazelnuts – the creativity was inspirational (and lip smacking delicious).
To observe the detailed art of pastry we stopped for afternoon tea at the Cape Grace. Chef Lorraine Meany’s macaroons (bannoffi flavour) Paris Brest, chocolate and raspberry verrines and scones were paired with beautiful loose-leaf teas and fruit infusions.
From dainty pastries to bold whiskeys, peppery olive oils, creamy cheeses, smoky sausages, smokier wines, colourful cocktails, old brandies and delicate desserts – it was culinary bliss , but we all agreed this semester has to start with a detox!
