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Cook Franschhoek
Learn how to craft culinary sensations from the experts in South Africa’s gourmet capital
The Cook Franschhoek food and wine festival has been a runaway success inception, and now the gastronomic fandango is back on the culinary calendar to whip up a feast in Winelands kitchens from Friday, 13 to Sunday, 15 June 2014. The three-day affair – it’s hosted in restaurants in and around Franschhoek – gives visitors the opportunity to join highly acclaimed chefs and winemakers in hands-on kitchen demonstrations and at expert food and wine pairings.
WHAT TO EXPECT AT THE 2014 COOK FRANSCHHOEK FOOD & WINE FESTIVAL
LEARN FROM THE MASTERS IN AN INTIMATE SETTING: Aside from granting you the obvious honour of being in the same room as your favourite master chefs and wine specialists, Cook Franschhoek gives you the chance to grow your culinary repertoire. Ten different acclaimed restaurants are hosting demonstrations, and while each differs according to venue and subject matter, all are kept to between 8 and 30 people. Thus you can look forward to immersing yourself in the art of cuisine in an exclusively intimate setting. What’s more, at the end of your how-to, you can expect to enjoy the fruits of your labour and even a glass or three of wine, paired with precision.
PICK YOUR PERFECT PAIRING: Attendees can pick and choose the demonstration that most appeals to their senses and lifestyle. Events on the schedule broach the following themes: snout-to-tail eating; from farm to table; artisanal bakeries (including gluten free); smoked meats (including charcuterie); fire cooking, or more specifically how to cook using a Weber, green eggs or rotisseries; pickling, fermenting and preserving; locavores – people who only eat foods that are produced within a certain radius.
HIGHLIGHTS OF THE 2014 COOK FRANSCHHOEK FOOD & WINE FESTIVAL
While the three-day programme is jam-packed with amazing workshops, we’ve selected a few of our favourites to make sure you’re truly ready to wet your whistle. Also, in an effort to accommodate everyone, this year’s programme has been divided into three categories: beginner, intermediate and advanced. So, whether you’ve got kitchen know-how like Gordon Ramsay or are more like Mr Bean in the kitchen, this three-day epicurean extravaganza has something to suit your skill level.
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FRIDAY, 13 JUNE 2014 |
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Chef: Pieter de Jager COST: R220p/p |
Cook up a storm at Leopard’s Leap Rotisserie Roast with Chef Pieter de Jager. Learn how to put together the ultimate winter dish and wow your guests at your next dinner do. The dish on the cards for the day is Pork Belly with Garden Vegetable Pickles and Apple Sauce, and winemaker Eugene van Zyl, along with de Jager, will be on hand to give you the perfect pairing. |
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SATURDAY, 14 JUNE 2014 |
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Franschhoek Kitchen at Holden Manz Chef: Julia Hattingh COST: R145p/p |
Join resident chef Julia Hattingh and her team at The Franschhoek Kitchen for a decadent winter warming dessert made with locally sourced produce from the Franschhoek Valley. Tuck into a classic parfait with raw eucalyptus honey and a crunchy rosemary biscuit accompanied by fresh pears poached in Holden Manz Cape Vintage and scented with oranges from the estate’s orchard. |
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Chef: Ryan Shell COST: R165p/p |
Breathing new life to the bog-standard cheese and wine events, Haute Cabrière, the home of Pierre Jourdan, invites turophiles (lovers of cheese) to enjoy a spread of five artisanal South African cheeses, each of which is meticulously paired with a selection of the estate’s finest vinos and Cap Classiques. |
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SUNDAY, 15 JUNE 2014 |
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Chef: Neil Jewell COST: R330p/p |
Môreson’s Bread & Wine restaurant is set to give attendees a snout-to-tail experience to remember. With resident chef Neil Jewell at the helm, along with winemaker Clayton Reabow, guests can tuck into a cheeky selection of Pigs' Cheek Bacon, Pulled Springbok Cheek, Bone Marrow and Brioche and Salmon Cheek Oyster. |
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Reuben’s Restaurant in Franschhoek Chef: Reuben Riffel COST: R2350p/p (includes a goodie bag) |
The pièce de résistance of the festival, this demo invites guests to take part in an all-day gastronomic affair with Franschhoek’s greatest export, Reuben Riffel. Participants meet at the original Rueben’s Restaurant in Franschhoek before being whisked away via shuttle to the La Bourgogne for a tour of their olive orchards as well as a demonstration of how olive oil is made and pickled. From there, visitors are treated to tastings of the award-winning oils and various olive products before heading to Reuben and Maryke Riffel’s home to learn some tricks of the trade from the master himself. Patrons will enjoy a decadent lunch paired with exquisite wines by talented winemaker Dawie Botha. |
We’ve only served up a few hors d'oeuvres; a veritable buffet of gastronomic adventures awaits you. For more information or to see the full 2014 programme, visit CookFranschhoek.co.za.
"A meal without wine is like a day without sunshine." Jean-Anthelme Brillat-Savarin, The Physiology of Taste (1825)
TICKETS FOR THE 2014 COOK FRANSCHHOEK FOOD & WINE FESTIVAL
There is a limited amount of space, so book early to avoid disappointment. Demonstrations range in size, from 8 to 30 people, and costs vary according to establishment. Tickets are available via Webtickets.co.za, and each event in the festival programme is individually priced; ticket prices range between R85p/p and R2350p/p.
For more information visit Cookfranschhoek.co.za or contact the Franschhoek Wine Valley offices on +27 (0) 21 876 2861. For the social media savvy, get real time updates or share your experiences on twitter with the hashtag #fhkcook.
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Make a weekend of this food and wine experience and check out our overview of accommodation in Franschhoek and while you’re in the area, check out what else there is to do in the winelands. Also, take a look at our overview of annual June events to find out about more hot happenings taking place during the month.
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