With a three-day programme of events such as Spanish Tapas in the Winelands hosted by Cosecha Restaurant at Noble Hill Wine Estate, Mushroom Foraging at Pierneef à La Motte, Snout to Tail hosted by Bread & Wine at Moreson Wine Estate and a four-hour master class hosted by Rueben Riffel in his private kitchen, the weekend promised a veritable buffet of events to choose from for every palate and every budget.
The highlight of the weekend for this novice foodie was most definitely the Weber Cooking Class hosted by chef Shirley Guy, Weber Wizard and braai-mistress extraordinaire. Set against the backdrop of her Guest House at Fransvliet Farm, guests were treated to her artful food preparation skills (and amazing multi-tasking abilities), as she prepared no less than eight dishes on the Weber in just over an hour.
Complemented by tastings by owner and engineer-turned-winemaker Dieter Sellmeyer from Lynx Wine Estate, Shirley demonstrated how to prepare tasty South African favourites food for scores of guests in just minutes at a time, and busted several myths and bad habits most commonly committed around the fire (yes, I’m looking at you, South African men!)
A Butterflied Leg of Lamb Teriyaki and Whole Yellowtail in a Salt Jacket were the highlights of the day’s lunch, and the Weber Pizza and Foccacia Bread will make me think twice about ever attempting baking in a normal oven again. Even dessert – ice cream with a dark cherry kirsch sauce – was done on the fire!
The only criticism this reis, vlies en aartappels girl could come up with is that her Smashed Baked Potato recipe instructs the chef to ‘allow one potato per person’. Sorry Tim Noakes, I caved!
I’ll certainly be looking at my Weber differently after Shirley’s hospitality at Fransvliet farm! Here are the top five things you should remember when mastering the Weber Braai!