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  WINTER CULINARY TOURS

  
       
       
   

Cape Town, Stellenbosch and the entire Breede River and Winelands area's winter season is called the secret season, because the most rare, beautiful and clear days are experienced in winter time.

  
   

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Day 1:

Arrive at Cape Town International airport in the morning.

Guests will be picked up by our shuttle service and taken

to Stellenbosch for a traditional meal of oxtail, tripe, home cooked vegetables and wines at the family table of Meerlust wine estate. A wine tour will follow where guests will be taken into the cellar, tasting wines from the barrel, and

will also visit the grave of well known Hungarian Wine Guru Desiderius Pongracz who tragically died in a car accident on the Polka draai road in the mid 80's. South Africa's flag ship Method Cap Classique was named after this world famous viticulture expert, with Desiderius and Pongracz Rosé which recently followed.
 
       
   

On Route to the guest house, we will stop at the house of JC le Roux for a MCC tasting and description of the fine products of the House of JC le Roux.

 

Guests will then be settled into the Guest House in the lovely Jonkershoek Valley, where a private cheese tasting will be

held that evening with a variety of different hand made cheeses and complimentary wines.

  
       
   

Day 2:

The next morning breakfast will be served at the Guest House and porcini picking (if the weather allows) will follow. Porcinis are wild mushrooms from

the boletus family, with a smoky meaty flavour - excellent in pastas, risotto's, venison stews or on its own with fresh bread. Guests will attend a food demonstration to help create different recipes containing porcinis and the prepared lunch will follow with paired wines.

 

After lunch we will leave for Montagu and the Koo Valley, where an olive tour
 
   

(introducing different healing products like creams, oils and balms from the olive workshop) will follow. The evening will

be spent in the local hotel with our host Gert Lubbe. The hotel has a small wellness centre, with warm water springs as well as 2 bars and 3 pianos. Guests are welcome to play the piano, but entertainment will be arranged.

  
       
   
Day 3:
 
The morning will kick off with wine blending, where guests get the opportunity to do their own wine blending, as well as a dried fruit and nut tasting.
 
A venison lunch will follow of Springbok loin, Montagu prunes, port and pancetta. The area is also known for cheese and a sheep's cheese factory can be visited on request.
 
       
    The last evening is once again spent in the hotel with biltong, dry wors and different meats available for tasting.  
       
    Day 4:

Returning to Cape Town via Klein Baai (Walker Bay area), guests can visit the Danger Point lighthouse. Lunch will be enjoyed in the Hemel en Aarde Valley, at the Newton Johnson winery.

Guests will depart from the Cape Town International Airport at 18:00 or later.		  
   
 

Highlights:

Wine blending

Porcini picking

Venison tasting

Tripe & biltong experience
 

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  today to book your LekkerBek Culinary Tour