Cape Malay Cooking, Winelands and Garden Route Adventure


11 Nights / 12 Days
30th June to 11th July 2020

More Info

At the southern tip of Africa, overlooked by the famous Table Mountain, the fair city of Cape Town pulsates to the beat of diverse cultures: here Africa, Europe and the Far East have mingled for centuries to produce a rich culinary heritage.

South African cooking has been influenced over the centuries by the immigrants from Indonesia, India, Madagascar, Sri Lanka, France, Holland, Germany and the United Kingdom just to mention a few. We at le Calabash believe it is the comfort food capital of the world. We believe the West is waking up to a gastronomic phenomenon about to happen. It is called Cape Malay Cooking.

South Africa is also home to New World wines as the first vineyards were planted here in the late 1600s and today South Africa produces some of the world’s finest wines and is the biggest grower of the Chenin grape. South Africa is also one of the world’s leading fruit and nut exporters.

South Africa now boasts one of the world’s most exciting culinary scenes as it is one of the fastest growing tourist destinations with the New York Times naming Cape Town as the No 1 City to visit in 2016 and South Africa boasting two of the Best Restaurants in the San Pellegrino 100 list.

Some of the top chefs in the world have entered the market here as have luxury hotel groups. Le Calabash Cooking School South Africa is set on the award-winning Wine Estate of Zevenwacht on the outskirts of Stellenbosch and which overlooks the Cape Peninsula as well as Table Mountain.

Here you can enjoy being right at the centre of the vineyards and get a feel and experience how a wine farm operates and be exposed to the wine cellars and how award winning wines are made.

The school is close to all the Capes Main Gastronomic and Cultural sites which are shared with all who visit and experience this Culinary Adventure.


3890€ Per Person Sharing double or twin room

950€ Single Supplement for person requiring a room for own use

Extra Info

Price includes

  • Superior Accommodation
  • Airport Transfers
  • All meals included in the itinerary
  • All Excursions as per itinerary
  • Two glasses of wine per meal included in the itinerary
  • All Transport as per itinerary
  • All cooking classes and tastings

Price excludes

  • Flights
  • Travel Insurance
  • Beverages ordered for own account
  • Telephone Calls
  • Laundry
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Deposit Option Available: Pay 20% today and the rest later.

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Day 1

Arrive at Cape Town International Airport.

You are transferred to Zevenwacht and check into your Vineyard accommodation. Your Superior Suites overlook the Cape Peninsula and Cape Town.

You have the afternoon to relax, rest or wander around and explore the area.

19.00 A Traditional Cape Malay Dinner and welcome drinks around the fire.

Sidney and Alison give you an introduction to your surroundings and fill you in on the program and answer any questions you may have.


Day 2

    08.00 Breakfast in The Manor House

    09.00 Your first hands on Cooking Class

    – This morning you are introduced to Indian, Asian and Middle Eastern Spices and Herbs and how they are used in South African Cooking.
    – You will prepare three Classic Cape Malay dishes that we will enjoy for lunch.

    15.00 This afternoon we visit Cape Town and ascend Table Mountain

    19.00 Dinner at Bo Kaap Kombuis, Cape Towns most renowned Cape Malay Restaurant that has a majestic view of Table Mountain


Day 3

08.00 Breakfast in The Manor House

09.00 This morning you are taken on your second culinary trip in the kitchen a hands on cooking class preparing South African Fish Dishes including:
– South African Pickled Fish an all-time classic
– Smoked Snoek Pate / Snoek is a long, thin species of snake mackerel found in the seas of the Southern Hemisphere.

13.00 We enjoy lunch on the school terrace.

This afternoon we are taken on another culinary adventure where Alison will share with you two of South Africa’s most popular desserts, Melk Tert a beautiful creamy milk tart with a dusting of cinnamon
– Malva Pudding Rich Buttery syrup laden cape malay pudding served with Amarula Ice Cream
– For Dinner will enjoy our dishes prepared today on the Kitchen Terrace

Day 4

08.00 Breakfast in The Manor House

10.00 We have a hands-on cooking class in ‘Bo Kaap’ by one of the area’s most respected Cape Malay chefs who shares with you the Techniques and recipes that were handed down to her by her Grandmother and Mother.

We also visit one of the Capes most well-known Spice Shops where you can explore and buy South African Spices to take home with you.
– The afternoon is yours to relax on your terrace, take a refreshing dip in the pool or enjoy a stroll through the vineyards soaking up the beauty of your surroundings.
– Early evening you will participate in a Cape Malay Dinner where Sidney will share with you some of the Cape Malay Culinary secrets, we will enjoy our meal on the Kitchen Terrace.

Day 5

08.00 Breakfast in The Manor House

09.00 Today you have a full day’s intensive introduction into the ‘Fire and Spice’ side of cooking in this part of the world.

A braai is a social occasion that has specific traditions and social norms. In black and white South African culture, women rarely cook meat at a social gathering, as this is normally the preserve of men. The men gather round the braai stand (the grill) outdoors and cook the meat, while women prepare the pap, salads, desserts, and vegetables in the kitchen. The meal is subsequently eaten outside by the braai stand, since these gatherings are normally hosted during the long summer months.

We take a whole lamb and prepare it to use in several dishes prepared in and around the fire.
– Sosaties
– Tomato Bredie / The Cape Malay Bredie, closely related to the tagine, but with Asian flavour influences.
– Lamb Sausage or Boerewors as it is known in these parts of the world.
– Potjie Kos
– Cape Asado

With Sidney, you will prepare two accompaniment dishes for the Braai
– Chakalaka / A spicy Tomato and Onion Relish
– Putu Pap / A Coarse Maize dish that resembles Polenta

13.00 We will enjoy our creations for lunch.

This afternoon our journey continues as we prepare dinner as we invited the cellar master and owners of Zevenwacht to dine with us at le Calabash. The Wine Maker will pair wines to go with our dishes.
– For Dessert Alison prepares with you an all-time Braai favourite dessert the ‘Dom Pedro’ which she has created her own take on using French pastry techniques.

Day 6

08.00 Breakfast in The Manor House

Meet the Wine Master

After breakfast you will enjoy a Wine Tasting and Cellar Tour by the Cellar Master himself, Hagen Viljoen whose passion and dedication has taken Zevenwacht Wines to being award winning and sought-after wines in South Africa and abroad. We will also take a stroll through the vineyards where you will be given an in-depth insight into how vineyards work, harvesting and the importance of their care.

Hagen Viljoen, a graduate in Viticulture and Oenology at the University of Stellenbosch. Hagen, Cellar Master, is a talented and passionate winemaker with over 12 years’ experience gained in both new- and old-world wine regions internationally and here at home. Hagen has a vast knowledge of different terroirs, having previously worked with fruit sourced from several regions which, in the process developed his love of Rhône varietals.

– Sidney and Alison will then take you on a journey of a Wine and Chocolate Tasting. In the middle of the famous Cape Winelands surrounded by the towering mountains and lush vineyards we visit Lanzerac one of South Africa’s most prestigious Wine Estates for a wine and chocolate tasting.

Lanzerac Estate situated on the outskirts of the historic town of Stellenbosch, the Lanzerac Estate is a 300-year-old private working wine estate in the Jonkershoek Valley. The Lanzerac Pioneer Pinotage is a tribute to the world’s first bottled Pinotage
a 1959 Lanzerac Pinotage.

– For lunch today we will visit Boschendal Wine Estate. We will languish in the summer afternoon at the very popular ‘Le Pique Nique’ on the famous Pavilion lawns immersed in the breath-taking beauty of the mountains and vineyards.

– This afternoon we visit Franschhoek a beautiful town set in the heart of centuries-old vineyards and Cape Dutch architecture. French Huguenots settled in this spectacular valley over 300 years ago, bringing their vines with them. Ever since, this Winelands town has clung to its French roots, and July visitors will find that Bastille Day is celebrated here. Franschhoek bills itself as the country’s gastronomic capital and with a clutch of art galleries, boutiques, wine farms and stylish guesthouses thrown in, it really is one of the loveliest towns in the Cape.

– Dinner in Franschhoek.

Day 7


07.30 Breakfast in The Manor House

08.30 We depart for Cape Town Harbour where we catch a boat to Robben Island and are taken on a tour of one of the world’s most famous prisons and where Nelson Mandela was held captive. You will disembark at Murray’s Bay Harbour situated on the east coast of the Island and take a short walk to buses that will transport you to all the historical sites around the Island. On the way to the buses, you will pass buildings and a high wall built by prisoners during the 1960s.The buildings were used for family and lawyer visits to prisoners.

You will meet your Tour Guide when you have boarded the busses. The Tour guides inside the prison are former political prisoners. They are fully conversant and knowledgeable about the Island’s multi-layered 500-year-old history. The tour route includes the graveyard of people who died from leprosy, the Lime Quarry, Robert Sobukwe’s house, the Bluestone quarry, the army and navy bunkers and the Maximum-Security Prison where thousands of South Africa’s freedom fighters were incarcerated for years. The tour culminates with a viewing of Nelson Mandela’s cell.

14.00 Lunch on Waterfront at one of the many Restaurants overlooking the harbour

Lunch is for your own account.

Situated at the foot of Table Mountain, within a stone’s throw from the Cape Town Stadium and in the heart of Cape Town’s working harbour, the V&A Waterfront offers the visitor an abundance of unforgettable experiences. Indoor shopping and entertainment venues seamlessly merge with ocean vistas and mountain views and the fresh sea breeze and warm African sun add zest to a cosmopolitan, vibrant atmosphere. More than 80 restaurants bring a fusion of international food, from rustic al fresco fish and chips to starched table-cloth cuisine.

The Watershed Craft Market is home to dozens of Craftsmen and African Artists. You can also explore the food market where you can taste more unusual dishes including Mopane Worms.

Considered a true delicacy, the mopane worm is widely consumed in rural areas of Southern Africa. Being highly nutritious makes it an important source of protein for a lot of households in these areas. Scientifically known as the Gonimbrasia Belina, the mopane worm is in fact the brightly coloured spiky caterpillar of the Emperor moth. They are one of the larger caterpillars, nearly as long as a finger and as thick as a cigar.

19.00 We have dinner at the Waterfront.

Day 8

08.30 Breakfast in The Manor House

09.30 We head out to a Game Reserve where we will be given an introduction into the use of Game in South African cooking.

14.00 Lunch

We will also use this opportunity to go on Safari and see the ‘Big Five’
– Elephant
– Lion
– Leopard
– Rhino
– Buffalo

As well as many other species of indigenous animals including the Hippopotamus.

17.30 Tonight, we prepare our own dinner on the coals around the fire under the African Sky using local game meats and fresh produce.

Day 9


Today we enjoy an early morning Game Drive. Roam the expansive landscape of the Game Reserve with a qualified and knowledgeable guide in the comfort of an open 4×4 vehicle.

13.00 Lunch

After lunch we depart and head back to the Wine Estate

18.30 Dinner in The Winelands

Day 10

08.30 Breakfast in The Manor House

We visit The Old Biscuit Mill A vibrant community in the heart of Woodstock where talented people come together to share, collaborate and show off their heartfelt passions. The Old Biscuit Mill is home to dynamic office spaces, a range of workshops and designer stores, decadent restaurants, food stalls as well as an inspiring line-up of day and night-markets, festivals and productions. Come and explore the Old Biscuit Mill and meet some of South Africa’s most innovative and creative designers, artists, photographers and connoisseurs of fine taste and décor.

Moreover, the Mill – as it’s affectionately known – houses some of the city’s most charming architecture and, since its revitalisation over 10 years ago, has secured its spot as one of Cape Town’s favourite destinations
13.00 A leisurely lunch at The Pot Luck Club, situated on the top ¬floor of the Silo of the Old Biscuit Mill dubbed the coolest place to be in Cape Town with its innovative cuisine served in a relaxed yet edgy environment with great views of Table Mountain.

This afternoon we take have the chance to learn about the art of making Gin using ingredients such as rooibos, buchu and honeybush to really give your gin a botanical taste.

20.00 Dinner

Day 11

09.00 Breakfast in The Manor House

After breakfast you will be taken on a tour around the Cape Peninsula travelling on what is said to be one of the world’s most breath-taking coastal drives, Chapmans Peak.

– We then make our way along Chapmans Peak passing Hout Bay, home to a small fishing fleet and a Fish Market based on the harbour front to Boulders Bay, home to the Cape Peninsulas Penguin Colony.
– Lunch with Elna and Naseem
– Two friends of Alison and Sidney have a restaurant in this small seaside town and serve Seafood and Natal styled curries which was home to Naseem before he came to the Cape.

Natal Carries are based on Indian Curry and here you can enjoy one of Kwa Zulu Natal’s all-time favourite dishes, the Bunny Chow.
This afternoon we take a drive to Cape Point a spectacular sight with its towering stone cliffs, endemic fynbos, breath-taking bays and beaches.

19.00 Certificate Presentation and Champagne

19.30 Tonight we enjoy our farewell dinner on the coals around the fire under the African Sky.

Day 12

07.30 Breakfast in The Manor House

11.00 Depart

Additional Information

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