Last night’s episode 6 of ‘Hayden Quinn: South Africa’ was set in beautiful Knysna, showcasing its timber industry, being the Oyster Capital of our country, and home to Ile de Pain, one of the best bakeries in South Africa. It is a pity that beautiful Plettenberg Bay, and the fertile farming region of George, Sedgefield, and Wilderness were excluded.
The episode opened with Hayden meeting Markus Farbinger, the Austrian baker who opened Ile de Pain a number of years ago on scenic Thesen Island, baking breads and pastries, which one can buy to take away or to enjoy in their coffee shop. Schoon de Companje owner Fritz Schoon worked with Markus for a year, and learnt all he knows from Markus, before setting up De Oude Bank Bakkerij in Stellenbosch, now renamed. Fritz featured in Stellenbosch episode 2 with Hayden, showing him how to bake mosbolletjies, and went zorbing with him at De Morgenzon! Liezie Mulder is the chef and Markus the baker in their business, having a restaurant in the town centre too. Markus had baked some lavash flatbread in his woodfired oven, which Chef
Liezie used to make South African Boerewors Wraps for breakfast, 
adding scrambled eggs, boerewors, and sheba, a salsa made from tomatoes, onions, garlic, cayenne pepper, red pepper, sugar, salt, and pepper. This was followed by a surfing Continue reading →
