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  SUMMER CULINARY TOURS

  
   

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Day 1:

Guests arrive in Cape Town at approximately 11:00.

You will be collected from the airport and taken to your first experience of  a tapas-lunch on Table Mountain. Enjoy the awesome view of Cape Point, Tablebay and Falsebay whilst enjoying a delectable spread of local

seasonal bites accompanied by champagne, wine or grape juice if requested. (Weather permitting, alternative arrangements will be

made in case of bad weather, for which the Cape is notorious –

but the food will always be good!)
 
    Guests overnight in Glen Beach at private a luxury Villa belonging to Tanya Fourie, just a whisker from the ocean. In the afternoon guests can stroll at leisure to Clifton or Camps Bay to build up an appetite for a gourmet dinner at the villa that night.  
       
   

Day 2:

Breakfast is served at Caprice, a bistro walking distance from the villa. Owned by James Small of rugby fame, the bistro serves the best Italian Coffee, gorgeous pastries and a hearty traditional breakfast.

Guests are collected from the Villa at 12 noon for a drive through the Winelands to Muratie Wine Estate on the outskirts of Stellenbosch. At Muratie, guests can enjoy a cheeseboard

with Muratie wines, go for a walk in the vineyards or just relax in their cottages on the estate.

At 18:00 guests are collected and we drive to Rainbows End for a wine tasting and supper. After supper guests can enjoy the night life of Stellenbosch until they capitulate and are

taken back to Muratie for a peaceful night’s sleep.
 
Day 3:

After breakfast at Muratie we travel along the coast to the fisherman’s village of Gansbaai. En route we enjoy lunch at Mariana’s Organic Restaurant in Stanford. Mariana is famous for her table with an offering of “Take it or Leave it” All the produce is home-grown by Mariana – an experience indeed!

Supper is a casual braai of delicious duck in the webber, deboned chicken and smoked pork marinated in Muratie Port. We savour this home cooked goodness whilst sipping wine and relaxing on the patio of your overnight house, 20m from the sea, with The Danger Point Lighthouse flickering in the distance.
 
       
   

Day 4:

Breakfast is enjoyed at the Birkenhead beer brewery in Hermanus, followed by a beer tasting and tour of the brewery.

After breakfast we depart to Bonnievale in the Breede River Valley, where we spend the night in tents on the banks of the Breede River. Upon arrival a light tapas style lunch will be served. In the afternoon we enjoy a Cheese Tour followed by an early supper at Mooivallei and Riggs Restaurant.
 
Day 5:

Buffet breakfast is served at the tented camp, followed by a wine tour on the river. This is a leisurely cruise down the Breede River with informal pit stops to taste wine, and to buy muscadel or dried fruit. (Approximately 4 hours.)

The afternoon is leisure time and sleep time if you wish. Dinner is served at your tents by the famous chef Bernard Hess of the Mimosa Lodge in Montagu.
 
       
    Day6:

You are transported back to the airport in Cape Town for your trip home, but to make this day memorable we stop at Eilandia to taste olive oil.		  
       
   
Highlights on the Foodie Calendar:
     
1   Crayfish season starts 15 November. All guests that attend a culinary tour during summer with us will automatically qualify for a Crayfish licence as well as a black mussel licence.
     
2   Strawberries are available on many of the wine farms, and pickings are welcomed.
     
3   ‘Al Fresco Dining’ is a great option on one of the historic farms.
     
4   Plums, peaches and many other stone fruits are being harvested.
     
5   Oude Libertas hosts open air concerts and picnics.
     
6   Trout in the Eerste Rivier are perfect sizes for catching and smoking.
     
7   Wine tours via boat/float are a must on the Breede Rivier, with a selection of cheese tours and a demonstration on the making of Muscadel – ‘n purely South African drink that is made in Montagu.
     
8   Dried fruits are made in Montagu.
     
9   Cherries are available in the Ceres area.
     
10   Muisbosskerm on the West Coast opens late November, creating an opportunity for informal open air dinners on the beach.
 
 

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  today to book your LekkerBek Culinary Tour