South Africa
Cost: $7,800Single Supplement: On request
Price Includes:
Tour guide; all meals listed
on the itinerary; air-conditioned luxury coach, private coach
transportation to/from airports; all events, cooking classes,
and hotel accommodations as indicated in the itinerary
Not Included:
International and domestic
airfares; excess baggage charges;
airport arrival and departure
taxes; travel insurance; meals,
wines, or sightseeing not included
in itinerary; personal expenses
such as laundry and
communication charges;
gratuities, email/fax/telephone
charges, and hotel minibar.
A Taste of Cape Town
& the Cape Wine lands
Led by Chef Anita Lo
September 23 to
October 2, 2010
The search for food was the genesis of modern South Africa. Spices drew the Dutch East India Company to Java in the 17th Century, and the need for ships to stop halfway rounding the Cape for nourishment impelled the company to plant a farm at Africa's tip. That farm changed the region forever. & the Cape Wine lands
Led by Chef Anita Lo
September 23 to
October 2, 2010
The slaves brought from Java to work the fields introduced their Malay cuisine - perhaps the best-known of all South African cooking styles. The French Huguenots came with their grape vines and laborers came from India with their curry. British and Germans brought their customs and cuisine as well. This has merged with the local diet of game and root vegetables, and that of the strandlopers - seaside bushman - who ate mussels, abalone, crayfish and seaweed; and the Koi's sheep and cattle.
Our guide, Michelin starred Chef Anita Lo has this to say: "South Africa's history is rich and diverse, and their food and wine culture is a microcosm reflecting centuries of intermingling ethnicities and flavors. There is seamless and fantastical blending of spices, techniques, and cuisines, resulting in a distinct palate that truly exemplifies fusion cooking. The food is an end product of a complex history full of strife, but on the palate all you taste is harmony..."
HIGHLIGHTS
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Terms and Conditions
Day 1 September 23rd - Cape Town
Arrive in beautiful and cosmopolitan Cape Town and transfer to the hotel. The exclusive and gorgeously appointed Cape Grace sits beneath Table Mountain on a private quay at the Victoria & Albert Waterfront. A working harbor is to one side and an international marina on the other.
The rest of the day is at leisure to relax after your long flight. Perhaps enjoy a massage at the hotel spa whose treatments are inspired by the Spice Route and African traditions (prebooking recommended) or stroll the Waterfront.
Our adventure officially begins this evening with sparkling wines and canapés as we gather on the hotel's terrace to meet and mingle with our fellow travelers and our guide, Michelin stared Chef Anita Lo. Later, we will stroll to our welcome dinner at one of Cape Town's fabulous restaurants.
(D)
Day 2 September 24th - Bo Kaap & Cape Malay Cooking with Cass Abrahms
After breakfast, we will begin our exploration of the city with one of its oldest and most unique neighborhood's Bo Kaap - meaning "up top" in Afrikaans. Known as the old Malay Quarter, it is the historic home of the city's Muslim population. We'll visit the Bo Kapp Museum for a window in to what life was like for a 19th century Muslim family. Acclaimed local chef and restaurateur Bruce Robertson will lead us through its warren of cobblestone streets lined with brightly hued houses. We'll follow the wafting aroma of spices, passing tiny mosques, shops and cafes, to the Atlas Trading Company.
Local foodie celebrity and Cape Malay cuisine icon Cass Abrahams will join us to provide an insight into the neighborhoods culture, history, traditions - and its food. She and Chef Bruce will give us a lesson on spices and a hands-on cooking demonstration of traditional dishes. Cass Abrahams will present everyone with a copy of her book. Evening at leisure, we can recommend many top restaurants in Cape Town (B L)
Day 3 September 25th - "Get to the Point" with Chef Bruce Robertson
Chef Bruce will join us again today, and our morning will be begin with tea and Cape herb scones in the magnificent Kirstenbosch Gardens, one of the finest indigenous gardens in Africa. Bruce will give us a lesson on Cape herbs. We'll continue on to the colorful harbor at Kalk Bay for a seaside lunch, inspect the wares of Sylvie the fishmonger, and choose our "ingelegde vis" for our evening meal.
A stop at Boulders Beach to view the colony of Jackass Penguins in residence will be one of the day's highlights. We'll head south to the Point and the ruggedly beautiful Cape of Good Hope Nature Reserve. This scenic wonder boasts breathtaking cliffs - among the highest in the world and the mingling of the icy Atlantic Ocean with the warmer Indian Ocean results in a unique coastal environment
A drive along this dramatic coast will bring us to Scarborough Beach in time to kick of our shoes and toast the sunset with bubbly. We'll join with Chef Bruce in the preparation of
our ingelegde vis and enjoy a picnic supper of seafood and wines under the stars. Our drive back to Cape Town will be via Bantry Bay and Sea Point.
(B L D)
Day 4 September 26th - Hermanus
This morning we will depart for the beautiful seaside resort town of Hermanus. Known internationally for the Southern Right whales that migrate here, it has been designated by experts as the 'best land based whale watching in the world.' Perfect timing - as the whale watching season peaks in September. We'll have a look! Hermanus is also a birders paradise and has a charming collection of shops and cafes.
Our itinerary today includes a stop at an abalone farm for a tour and tasting and lunch will be at Grootbos, the acclaimed private nature reserve.
Later, we will check into the Marine Hotel. This five-star Relais & Châteaux property is perched atop the cliffs in one of the most beautiful landscapes in Africa. Spectacular views can be captured from your bedroom window. Dinner will be at your leisure this evening and the hotel offers both elegant and more casual options.
(B D)
Day 5 September 27th - Hermanus - Cape Town
Perhaps you might enjoy an early morning costal walk across Walker Bay. The views are exquisite; there is nothing between you and the Antarctic other than a few thousand miles of ocean.
After breakfast and a leisurely morning, we'll head out to sea and take a closer look at the whales. Thrilling!
Our accommodations for the next two nights will be The Cellars-Hohenort in the heart of Cape Town's Constantia Valley. It is a magical - and majestic combination of a splendid and historic manor home with an 18th Century wine estate and its cellars.
Tonight's dinner will be a tasting menu, paired with matching wines at the hotel's award winning Greenhouse Restaurant.
(B D)
Day 6 - September 28 - Cape Town
This morning, a tour of Cape Town will showcase the city's "must-sees" for us - and of course, include Table Mountain. The afternoon will be at leisure, enjoy shopping and lunch on the V&A Waterfront, museum hop or return to the hotel to relax. This evening, we will be hosted in a private home and be treated to a traditional barbeque or braai. We'll meet and interact with local South Africans - and hear "real stories" about Africa. Boerewors, a spicy robust farmer's sausage - redolent of coriander will sizzle on the coals.
Day 7 - September 29th - Stellenbosch - Franschoek
We are off to the Winelands this morning and our first stop will be Waterford Estate for their signature Wine and Chocolate Tasting. The red and desert wines will include their flagship wine, The Jem.
Traveling on to the charming and historic town of Stellenbosch, our lunch at the acclaimed Big Easy - housed in a historic and elegant 16th century Dutch Cape building - will have French influences and personally selected wines.
Our arrival in Franschhoek - the culinary capital of South Africa - will be timed to allow us to relax and enjoy our accommodations at the luxurious Le Quartier Francais. Stroll the grounds, take a dip in the pool, or explore the charming village.
Hotel owner Susan Huxter will host us for a special dinner tonight in her home.
(B L D)
Day 8 - September 29th - Franschoek
We offer a wonderful experience this morning. We are invited to help bake - in Le Quartier Francais' kitchen - nutritional and delicious muffins and then deliver them to the toddlers of the local squatter camp, Langrug. The children, ages two to six, are in the care of an inspiring woman Mrs. Ndaba, who, seeing the need, started a nursery school. The recipe for the muffins was created by the hotels' chefs with the help of a local dietician to include the full nutritional daily requirements essential for a growing Child
Our afternoon will be spent at the Moreson Wine Estate and include a wine blending, a tasting, and a leisurely lunch at its award-winning Bread & Wine Restaurant. It is the domain of chef and chacuterie expert Neil Jewell. Prior to our lunch, Neil will provide us a with a chacuterie demonstration and a tasting. Lunch will be served with a copy of his book Neil's Jewells
We'll return to the hotel for some afternoon leisure time; perhaps a spa treatment or strolling and shopping in the village.
Dinner tonight will be on your own. Le Quartier offers their acclaimed Tasting Room and their more casual iCi. The village has many other dining options just steps away.
(B L)
Day 9 - September 30th - Prince Albert
This morning we will depart Franschhoek and visit the Graham Beck Wine Estate. Renowned winemaker Irene Waller will provide us with an informal tasting including the celebrated "Obama" Brut. We will also visit their stud farm - Graham Beck is currently one of the top five stud breeders in the world. Our visit will conclude with a special lunch on the beautiful Brede River that runs through the farm.
This afternoon we will journey to the Great Karoo. Only a few travelers to South Africa find their way here to experience its mysterious and magnificent landscape. We will have that privilege. Our destination is its charming oasis town of Prince Albert in the fertile valley at the foot of the stunning Swartberg Pass, which has been declared a World Heritage Site. Delicacies here include figs, apricots, olives and Karoo lamb.
A custom designed program at Prince Albert's recreational cooking school African Relish awaits us. Our accommodations will be in luxury infused cottages reminiscent of the historic homes of the region, circa 18th century. After checking in we will join our hosts for a welcome dinner.
(B L D)
Day 10 - September 31st - Prince Albert
Today starts with an optional escorted hike up the lower section of the spectacular Swartberg Pass. After a traditional Karoo style breakfast,
We'll head out to the morning market to choose our produce for the day, and sample the slow paced village life. Our morning will include a stop at
Gay's Guernsey Dairy, an internationally acclaimed artisanal producer of fine cheese and dairy products. We'll have a tasting and collect some milk whey to prepare our own fresh ricotta cheese.
Then it's back to African Relish where we'll participate in a hands on cooking lesson of Karoo specialties with resident Chef Vanie Padayachee and Chef Anita Lo. We'll break for a light lunch and there will be time, come mid afternoon, to further explore the village and visit the museum and art gallery.
Our dinner tonight at African Relish will be KAROO STYLE - with some intriguing storytelling, local folklore and history.
(B L D)
Day 11 - October 1st - African Relish -Prince Albert
After breakfast we'll join local botanist Dr Sue Milton for a fascinating walk in the veld to learn about the unique and ancient landscape of the Karoo and the delicate yet robust vegetation that has adapted over millions of years.
After our visit to the Weltevrede Fig Farm a 3-hour cooking lesson will produce the contents of a special picnic lunch.
Our farewell dinner tonight will be a special one and include entertainment.
(B L D)
Day 12 - October 2nd - African Relish - George - Johannesburg
Breakfast and a final farewell as you head by road to George Airport for your flight to Johannesburg and onward home or to your Safari.
(B)
Chef-owner of Annisa in New York City, Anita Lo recently showed herself to be a mighty contender when she took the first of the Champions Rounds in Bravo's Top Chef Masters. Her standout dish? An intellectually charged lobster duo that won the hearts and minds (and stomachs) of the judges and guest diners. But those who have followed Lo's culinary career may not have been all that surprised by her display of skill and vision.
After earning a degree in French from Columbia University, and working in the garde-manger station at David Bouley's restaurant Bouley, Lo decided to pursue a degree in cooking at the Ritz-Escoffier school, where she graduated first in her class with honors. Internships at two-star Michelin-rated restaurants in Paris soon followed, which put her in contact with such well-known chefs as Guy Savoy and Michel Rostang. With the beginning of a new millennium came the opening of Annisa and in 2001, distinction as a Best New Chef from Food & Wine Magazine. Lo has appeared on various TV shows, including an episode of Iron Chef America, during which she defeated Chef Mario Batali.
After earning a degree in French from Columbia University, and working in the garde-manger station at David Bouley's restaurant Bouley, Lo decided to pursue a degree in cooking at the Ritz-Escoffier school, where she graduated first in her class with honors. Internships at two-star Michelin-rated restaurants in Paris soon followed, which put her in contact with such well-known chefs as Guy Savoy and Michel Rostang. With the beginning of a new millennium came the opening of Annisa and in 2001, distinction as a Best New Chef from Food & Wine Magazine. Lo has appeared on various TV shows, including an episode of Iron Chef America, during which she defeated Chef Mario Batali.
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