We will take you to some of the most
picturesque areas in the Western Cape
where you can explore the slow savoring
of both wine and food allowing the
flavours of this part of the Western Cape
to gradually evolve through your palate.
Look, smell and taste the foundation
stones for a truly remarkable palate and
also for a sensory journey of experience
with Buzz Around.
We visit a region steeped with a rich
history. The people of Paarl &
Franschhoek are descendants of the
Dutch, French Huguenots, Jewish
immigrants from Eastern Europe, Italian
Prisoners of War, Khoisan, African,
Eastern slaves and Xhosa migrant
labourers. Add all these cultures into one recipe and it spells for a culinary delight that is
unchallenged anywhere.
Itinerary
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Your Heritage culinary journey starts with Buzz Around collecting you at the V&A
Waterfront at 09:00
Drop-off time at V&A Waterfront will be around 18:00
Our destination is the winelands and more specific Paarl and Franschhoek.
A sensory feast of food, wine and beer with spectacular views, you will:
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Taste the finest award-winning wines in a relaxed and informal atmosphere
with majestic views of Table Mountain and Simonsberg Mountain range.
Some of the wines are :
 Spice Route Pinotage
 Spice Route Chenen Blanc
 Spice Route Chakalaka
 Spice route Malabar
 Spice Route Sauvignon Blanc
These fine wines can be paired with :
 artisanal quality cured meats (chacuterie).
 artisanal quality crafted chocolate
Beer Tasting from one of South Africa’s finest hand crafted beers.
 Lager
 Pilsner
 Amber
 Weiss
 Krystal Weiss
 Mandarin Bavaria
These fine beers can be paired with :
 Smoked Kudu Biltong
 Springbok Droewors
 Cabonossi
 Chilli Bacon
Grappa tasting
The next leg of this amazing culinary experience will take you to a cellar in Franschhoek.
This is truly a cellar that has embraced the past the present and the future of South
Africa. It is tightly intertwined in the food, the wine and the farm.
The mould-breaking menu is all about our ‘Food of Origin’.
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The chef’s unique menu weaves together the three influences on South
African cuisine, Boerekos (Dutch, French), Cape Malay and Khoi in food
prepared with classical sensibility, truly a fusion of culinary cultures.
Included in his dishes are the techniques he has refined over the last several
years to best extract flavours from his basket of native ingredients, dishes are
also liberally peppered with indigenous herbs, grown on the estate’s edible
fynbos garden.
You can choose from a variety of dishes, a few of
these are :
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Traditional Cape Snoek with wild
rosemary blatjang (chutney)
Waterblommetjie Soup
Smoked Karoo ostrich Carpaccio
Braised Venison with Dik Delta potatoes
Free Range roast chicken with wild herb
rub.
Wild rosemary Pana cotta.
Price per person R2 200.00 (Min 2 persons)