A number of Franschhoek’s top chefs will pair their delectable dishes with the wines of the local wine estates at ‘Cook Franschhoek’, running from 13 – 15 June, sharing their special cooking tips, reflecting the food trend of getting back to basics.
Spread around the wine estates and restaurants of Franschhoek, the participating chefs will allow workshop participants into their domains, and share their cooking secrets, while the winemakers will guide the attendees on choosing the most suitable wines to pair with each dish made. At the end of each workshop, the dishes cooked and the wines paired will be available to taste. It also allows one to interact with the chefs and winemakers in small groups, and to ask more specific questions.
The participating Franschhoek chefs subscroibe to the cooking basics, such as ‘snout-to-tail’ food usage, meaning that every piece of an animal such as a pig is used (such as witnessed on MasterChef SA Season 2 when Chef Chris Erasmus of Pierneef à La Motte cooked a pig’s head to make a terrine); sourcing ingredients fresh from the farm to the table, within close proximity to the restaurants; smoking meats, charcuterie being the speciality of Chef Neil Jewell of Bread & Wine; cooking over a fire, including a rotisserie, a Green Egg, and Weber; and Nordic cooking techniques of pickling, fermenting, and preserving. Continue reading →