Bushmans Kloof continues its tradition of foodie weekend getaways with a choice of five enriching gourmet chef’s weekends this year. Hosted by executive chef Floris Smith, these culinary escapes offer a combination of cuisine wine, heritage and your choice of outdoor activities, or tranquil pursuits, served to guests in the comfort of the Relais & Châteaux lodge at the foothills of the Cederberg, 270km from Cape Town.
Five themed chef’s weekends will run in March, May, June, July and August, offering gourmands and health-conscious diners the chance to indulge in culinary explorations.
Guests will savour cuisine, while intimate cooking demonstrations provide insight into the fine art of preparing food that is a feast for both the eye and palate.
Cape cuisine
Chef Smith’s signature contemporary Cape cuisine incorporates the freshest local produce, including sun-baked fruit, vegetables and herbs organically grown in the lodge gardens.
His cuisine also reflects the eclectic flavours of the Cederberg region, where the indigenous rooibos plant takes pride of place. During the Cooking the Natural Way with Rooibos weekend, guests will be taken on a journey through the different ways to prepare and use this plant, which is packed with anti-oxidants. Guests will learn the art of mixing pre-dinner cocktails using rooibos, and another highlight of this weekend will be the Bushmans Kloof high tea with rooibos-flavoured sweet and savoury treats.
Chef’s weekends
March 25 to 27: Cooking the Natural Way with Rooibos
May 6 to 8: Winter Classics
June 10 to 12: Bread – The Healthy Way
July 29 to 31: Cooking with Chocolate
Call 021 481 1860 or email [email protected]
See www.bushmanskloof.co.za - Weekend Argus