Food and wine lovers have much to look forward to during this year’s Hermanus FynArts Festival. Apart from tutored wine tastings, special lunches and food and wine pairings, the hall of the United Church will be turned into a for chefs’ demonstrations.
The chefs taking part in this year’s entertaining series of culinary demonstrations, curated by Garth Stroebel, include television presenters, cookbook authors, winemakers, a culinary tour guide, an adventurer, a chocolatier, a hospitality consultant and a well-known local chef. Tickets for the demonstrations are R140 for an individual session, R280 for any one day of two sessions, or R600 for all five morning sessions or all five afternoon sessions.
Take your pick from this exciting line-up:
Personalities of Pinotage, presented by Anthony and Olive Hamilton Russell of Hamilton Russell Vineyards. Enjoy a tasting of three Pinotage wines that express three distinct personalities of South Africa’s celebrated grape. Anthony will match these wines with three dishes prepared by cookbook author, Olive.
David Grier, the adventurer, founder of the Cipla Miles for Smiles Foundation and motivational speaker, is also a chef and the author of adventure and cookbooks, including India: Lost and Found and Hope in Thyme. David will demonstrate why he’s made such waves in the food industry, culminating in his own range of food products, television appearances and one of his restaurants being rated in the Top 10 in South Africa.
Good Mood Food, presented by Emilia Knight. Apart from being a nature-loving, healthy-eating, vegetarian foodie, Emilia is also a keen food photographer and stylist. All her recipes are developed from raw and natural ingredients, avoiding processed foods at all costs. Her new restaurant at Walker Bay Art Gallery wholeheartedly embraces good, clean eating.
Bo-Kaap Cooking Tour, presented by Zainie Misbach. The origins of Cape Malay cooking can be traced back to exiled dissidents and slaves brought to the Cape in the 17th and 18th centuries from the Dutch East Indies. Zainie will take you on a virtual tour into the life, food and culture of the Cape Malays in the Bo-Kaap, while demonstrating an authentic Cape Malay dish and the finer art of folding samosas.
Food and Wine, presented by Carolyn Martin of Creation Wines. Carolyn credits her grandmother, Eleanor Finlayson, for her interest in food and wine pairing, which Carolyn has turned into an art form at the multi-award-winning Creation tasting venue in Hemel-en-Aarde Ridge. Widely regarded as an expert, Carolyn has more recently focused on the role of umami in food and wine pairing. Join her to find out more about this fascinating subject.
Honest Chocolate: Bean to Bar, presented by Anthony Gird and Michael de Klerk. These two chocolate makers and owners of the artisanal Bean to Bar chocolate company, produce handcrafted chocolate from ethically-sourced organic cacao from Tanzania. They will mix education with creativity as they demonstrate the bean to bar process and how to create delicious chocolate treats that incorporate inspiring local botanicals such as fynbos.
Simply delicious food, presented by Zola Nene. Share in this bubbly chef, food stylist and TV personality’s infectious love for cooking as she demonstrates how to cook tasty food that looks amazing and is easy to create.
Authentic Italian Mozzarella, presented by Davide Ostuni, co-founder of Puglia Cheese. He’ll demonstrate how to make authentic mozzarella cheeses by hand, such as Burrata balls, the knot-shaped Nodini and the Fior di latte.
Explore the wild Overberg with a knife and fork, presented by Rudolf van der Berg, the owner of Burgundy Restaurant in Hermanus. Rudolf will use exotic local ingredients to demonstrate good, simple cooking. With ingredients such as local abalone, alikreukel, guinea fowl, wild rabbit, wild mushrooms and free-growing natural herbs, he’ll create an interesting platter of Overberg delicacies.
Marble, presented by David Higgs, restaurant owner and My Kitchen Rules SA judge. Mile 8 on the coast of Namibia is a special marker for David, as it is here that he caught his first fish and started his food journey in the small coastal town of Walvis Bay. This journey continued through the cowboy kitchens of Cape Town in the ‘90s to the heart of the Winelands, before recently culminating at Marble Restaurant, a culinary tour de force in the growing food and art hub of Rosebank, Johannesburg. David will dig into his book, Mile 8, for this demonstration.
For all the programme details and online bookings, go to www.hermanusfynarts.co.za. Tickets can also be booked at the Hermanus Tourism office or by calling 028 312 2629 or 060 957 5371.