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Learn to cook with Fynbos' at the Table Bay Hotel

Drawing on Cape Town’s reputation as a culinary destination, the Table Bay Hotel, located right on the city’s buzzy Victoria & Alfred Waterfront - arguably the city’s best address - has introduced an exciting new culinary activity centred around South Africa’s native fynbos plant. The team at the hotel has created a package that enables guests to share their passion for cooking with local ingredients whilst exploring the beautiful area surrounding Table Bay.

The Fynbos Cooking Class introduces the natural shrub found in a small belt of the Western Cape of South Africa. The sessions give guests the chance to learn all about fynbos in its natural environment and discover its diversity with a selection of delicious tasting menus. The fynbos plant is not usually known for its culinary qualities but the chefs at the Table Bay Hotel will teach guests how to incorporate its leaves and stem into everyday cooking.

Guests will take a guided stroll from Lions Head to Signal Hill enjoying expansive views of the Atlantic coastline, Robben Island, the beautiful city bowl and majestic Table Mountain.  This walk showcases a variety of fynbos plants including Proteas, wild sage, tall Watsonia and the renowned Pelargonium, and in season the impressive Chincherinchee. The guests will learn about the variety of fynbos species and details of their medicinal uses. The walk ends with a visit to a plant nursery to learn more about the uses of fynbos and its unique qualities. 

Back at the hotel, guests are given a short introduction to fynbos by Executive Chef Jocelyn Myers-Adams, followed by a five-course tasting menu incorporating a variety of fynbos infused dishes made with local ingredients, such as ceviche style sea bass with a buchu and lime dressing; pea and geranium risotto with vanilla mascarpone cheese; or grilled springbok loin with butternut puree, sautéed bok choy, baked sour figs and juniper jus. The fynbos infused dessert could be a treat of cremelat gorgonzola with a honey bush poached pear stack sprinkled with macadamia dust or rooibos jelly trifle with amaretto biscuits, naartjies and kiwis.  Dishes can be accompanied by handpicked South African wines from the hotel’s renowned wine cellar, which boasts one of the largest private wine collections on the continent.

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