A two-day foodie experience in and around Franschhoek

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A two-day foodie experience in and around Franschhoek
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A two-day foodie experience in and around Franschhoek
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Franschhoek is considered the gourmet capital of the Cape Winelands – if not the entire Western Cape – with a huge variety of foodie outings. Feast your eyes on this two-day itinerary loaded with artisanal food experiences.

Day 1

Breakfast at Babel Restaurant

Babel Restaurant’s menu is guided by what is available in the garden and their food always reflects the season. So, in summer they may serve you a yellow salad of pineapple, gooseberries, granadillas, yellow tomatoes and apricots while in winter a slow-cooked leg of lamb in red wine is more likely. Dessert subscribes to four flavours, namely: salty, bitter, sweet and sour. And while their meals are creative, they don't like to tamper unduly with their food. Meals are always clear in structure, so that fruit and vegetables gathered daily from the garden is often served with its skin on. Helpings are generous and depending on the weather you can take your meal in the glass-enclosed restaurant or under the plane trees in the courtyard.

Website: www.babylonstoren.com

Garden tour at Babylonstoren

Babylonstoren’s daily guided garden tour starts at the Farm Shop at 10am. One of the experienced gardeners will be your guide on this tour, during which guests are encouraged to pick, taste, smell and touch while walking through the garden. Each of the 300 plant varieties is edible or has medicinal value. The beautiful garden is not only pleasing to the eye, but also provides the restaurants with fresh produce, harvested daily. Babylonstoren’s enthusiastic guides will share some of the garden’s special stories with you and give practical gardening tips.

Website: www.babylonstoren.com

Lunch at The Werf Restaurant at Boschendal

Situated in the beautifully revamped original cellar of the Manor House, the focus at The Werf Restaurant is on presenting contemporary farm to table dining using the best of available local, seasonal and ethically-sourced ingredients. This is offered in an eclectic environment of decor and cooking spaces where the kitchen comes out of the shadows and comes alive inside the restaurant. Expect fragrant fermented breads, slow-roasted ribs and brisket sourced from the herd of Angus cattle on Boschendal farm, or house-smoked meat and fish, and accomplished desserts.

Website: www.boschendal.com

Herb Garden Tour at Allee Bleue

While Allee Bleue is best known for its wines and fruit, the 200ha estate is ranked among the top three herb growers in the province. Their herb production consists of 33 hydroponic tunnels as well as a net house and from these structures over 1.2 tons of herbs are harvested each week. The range of herbs produced in the garden includes Sweet Basil, Coriander/Dhania, Dill, Fennel, French and Garlic Chives, Rocket (wild and cultivated), Rosemary, Sage, Mint, Thyme, Lemongrass, Oregano, Sorrel, Tatsoi (Spinach Mustard), Watercress, Tarragon and Chervil.

Website: www.alleebleue.co.za

L’Ormarins MCC & Nougat pairing (Anthonij Rupert Wine Estate)

L’Ormarins Brut NV has been paired with a delicious morsel of Cassata nougat, which is fashioned on the traditional Italian-inspired dessert. The candied fruit, vanilla and almond perfectly partner the fruity and toasty notes of the Brut. The beautiful blush pink Brut Rosé has been paired with a cherry, cranberry and rose nougat, which amplifies similar flavours in the Rosé. Completing the trio is the stately Blanc de Blancs and it’s a match made in heaven with the toasted pecan, orange and fleur de sel (salt) nougat. No longer will you only associate MCC with savoury and the odd sweet pairing as you discover its endless pairing possibilities. Presented in a relaxed atmosphere in the comfort of the luxurious Anthonij Rupert Tasting Room, the pairing is available at R60 per person and includes a tasting of three different MCC’s, paired with three unique Nougat samples.

Website: www.rupertwines.com

Day 2

Mini Bread Making Experience

Start day two with a bread-making experience at Bread & Wines restaurant on Môreson Wine Farm. On arrival, you will receive your very own apron, recipe book and ingredients.

This is very much hands-on experience and you will make two different types of dough – focaccia & sour dough. Learn how to fill, twist and shape different breads and then, while your breads are baking, you are sent off to taste the wines! Enjoy a light lunch served with some of your very own baked breads. There is a maximum group size of 10 people (personalised classes available) and a minimum of six people.

Website: www.breadandwine.co.za

Craft Beer Tasting at Tuk Tuk Microbrewery

Make sure you take your time at lunch, and perhaps a short walk is in order before heading to your next stop for a beer tasting at the Tuk Tuk Microbrewery in the centre of town. Brewmaster Dewald Goosen has quickly made a name for himself with his bespoke brews, all made on site in the 250-litre capacity copper microbrewery. There are currently five craft beers in the Tuk Tuk stable with the Dunkel being our favourite. If you’re up for something light, there are also some great snacks to tuck into as well.

Website: www.tuktukbrew.com

Chocolate Tour & Tasting at Huguenot Fine Chocolates

This fantastic tour outlining the story of chocolate includes a chocolate tasting and a demonstration of how chocolates are made. Huguenot Fine Chocolates has a wonderful selection made from imported Belgian chocolate. A wide variety of boxed chocolate, local jams and gourmet products are also available.

Website: www.huguenotchocolates.com