Culinary tourism is defined as the pursuit of unique and memorable eating and drinking experiences. The phrase “unique and memorable” is key to understanding culinary tourism. Many times people hear “culinary tourism” and they think it means restaurants that have earned 5 stars or better, or high-end wineries. That is not the case, as culinary tourism is not exclusively what is pretentious or exclusive. Culinary Tourism includes a visit to a local pastry shop, an interesting bar on a nameless street that only locals know about, like the pretzel vendor on the streets of New York City, a gelato vendor on a historic street in Italy or a deli with the best cappucinnos in Cape Town. Higher-end experiences fall into a subset of culinary tourism called “Gourmet Tourism“. In fact, wine tourism, beer tourism and spa cuisine are also subsets of culinary tourism.
It is with this in mind that we have put together some fabulous Gourmet Safaris for you to enjoy in Africa. There is so much layered food tradition to experience in Southern Africa, that it was tough to know where to start and what to choose. So we have put together a few highlights packages to tantalize your taste buds. These journeys will take you not only to exciting venues, but also to meet inspirational chefs and get stuck in and learn from them about the local cuisine and customs.
AFRICAN RELISH: REAL FOOD KAROO STYLE
African Relish is a Recreational Cooking School and a member of the ICTA (International Culinary Tourism Association), set in the quaint Karoo town of Prince Albert, South Africa. This is the perfect place to unwind and enjoy small town hospitality and learn all about how to make and savour slow food. The newly built African Relish culinary hall is the only purpose built facility of its kind in this area. Here guests will enjoy luxury accommodation and discover the culinary pulse of South Africa. Various themed courses are on offer throughout the year.
Chef Jaco Fourie graduated from the Stellenbosch based Institute of Culinary Arts (ICA) under founder and principal, Letitia Prinsloo. He then stepped into Reuben Riffel’s kitchen as a sous chef where he mastered the elements of flavour and presentation. Jaco left Reuben’s to pursue a job offer at a large seafood restaurant on the west coast of Ireland where he worked for 4 years. Jaco also has a passion for photos, film and editing and will introduce these skills offering exciting classes in food styling and photography. His vision for African Relish is to stick close to our local Karoo flavours by adding them to different international cuisines, enhancing the simplicity and value of good food.
Courses on offer: on request
Rates: on request
Includes: luxury accommodation, 3 meals per day, soft drinks, cooking demos and ingredients.
Excludes: alcoholic beverages, tips, personal items