Cape Culinary Cycle

Day 1 (LD)
We start our cycle from the Cape Grace Hotel in the heart of the V&A Waterfront, and we meander along the Atlantic Seaboard, past beautiful beaches, deserted coves, with whales and dolphins in season (July - November)! We ride over Chapman's Peak Drive, a simply breathtaking mountain pass hewn out of the sheer rock face, with superlative vistas over the deep blue sea and the anchored yachts gently floating far below in Hout Bay Harbour. Our first day ends with a chef's table at the Test Kitchen, as the sun sets over the Atlantic, treating us to a feast of tasting sensations by arguably one of Cape Town's most sought after chefs, Luke Dale Roberts. Overnight Cape Town guesthouse or similar.

Day 2 (BLD)
We leave Cape Town and transfer to the West Coast National Park. Here we cycle through a stunning natural fynbos and coastal landscape, with shimmering lagoons. The bird life is varied and spectacular, with flamingos, pelicans, osprey, sandpipers, and many other wetland species. During Spring (August - October), the park bursts into a kaleidoscope of colour with fields of flowers and sweet smelling succulents and flora year-round. Mammals include the Eland, Red Hartebeest and Caracal and in season - look out for the dolphins and whales frolicking in the Five Bays! We overnight at the quaint seaside village of Paternoster but first enjoy sundowners followed by a traditional seafood braai or BBQ consisting of crayfish (lobster), a seafood potjie (delicious stew) and sumptuous west coast wines (vegetarian options available), right on the beach and expertly prepared by our hand picked celebrity Chef and Host, Arnold Hoon. Overnight Paternoster guesthouse or similar.

Day 3 (BLD)
After the morning's kayak and a sunrise hike on the beach, we gather at Gaatjie for a sumptuous West Coast meal prepared by our flamboyant host, Suzie Holtzhausen. Suzi, a chef from Johannesburg, opened this restaurant where she serves avant-garde fare in a white cottage right on the beach. She uses local ingredients like suring, a yellow flower with a distinctive sour taste, and dagga (marijuana) in a rub. The menu may include veldkool soup (similar to asparagus), grilled snoek (a game fish) glazed with grape must (a fine syrup) and a seared loin of gemsbok (South African venison) in a chocolate shiraz sauce. After lunch we hop into our luxury shuttle and head to Cloof Wine Estate, Darling for a wine tasting typical of the west coast cultivars. We then have afternoon tea over cabaret at Darling Theatre with Pieter Dirk Uys, one of South Africa's most renowned comics and satirists with a sharp political wit (when in play). Shortly hereafter, we head to Groote Post Wine Estate, an historic 18th century farm and vineyard famed for its sauvignon blancs, chenin blanc and wooded and unwooded chardonnays. Wine tasting is followed by a late afternoon snack before we head out for our final night on the West Coast at the 'Noisy Oyster'. The chef and our host for the evening, Brian Smit, changes the menu daily and might serve wok-tossed baby calamari with chermoula (a tangy North African marinade) and black mussels in white wine, garlic and turnips. Overnight Paternoster guesthouse or similar.

Day 4 (BLD)
After a hearty breakfast, , we shuttle via veldrift, Piketberg/De Hoek, Gouda, Wolseley, Ceres, Matjiesfontein to Prince Albert, our next culinary stop, halfway through our journey. En route we cycle and visit the Lord Milner Hotel and museum in Matjiesfontein and sample the hospitality of an era unaffected by the modern world. Prince Albert was founded in 1762 and is a charming setting for our next gourmet culinary and cycle experience! Dinner is served at the African Relish Restaurant in the heart of town, a Recreational Cooking School and a member of the ICTA (International Culinary Tourism Association). We meet our culinary hosts, Philip and Lisa, over a glass of Karoo port, for an introduction to the town, its people and surrounds, before trying our hand on their various themed cooking courses! Overnight African Relish or similar.

Day 5 (BLD)
Today we start our exploration and cycle with a visit to Gamkaskloof, also known as ("Die Hel") surrounded by the Swartberg Nature Reserve. We will illustrate to you that there is more to Karoo cuisine than our famous lamb. There is such a wealth of traditional culinary heritage that has been passed down over centuries, some written down and some passed on through the oral tradition. Fascinating ingredients and combinations, most of which are virtually unknown or forgotten and age old cooking methods are resuscitated for a culinary experience of a lifetime. Overnight African Relish or similar.

Day 6 (BLD)
Our second day is filled with good food, cooking and a cycle of the spectacular Swartberg Pass. The Swartberg is amongst the best exposed fold mountain chains in the world, and the pass slices through magnificently scenic geological formations. Much of the Swartberg is part of a UNESCO World Heritage Site. The pass is not tarred and can be a little treacherous after rain, but offers spectacular views over the Little Karoo to the south and the Great Karoo to the north. After our morning cycle of the pass, we gather around noon for another cooking lesson. Later in the afternoon we take a break. And with sunset, the eating may begin with another gourmet feast, sampling the local delicacies! Overnight African Relish or similar.

Day 7 (BLD)
Our final day in Prince Albert, we cycle out to one of the olive farms just outside town, for a tasting and introduction to farming and biodiversity in the area. We visit a ham curing and deli for lunch, before hoppingonto the bus that will take us via Route 62, to our next stop, Bonnievale and Robertson for a late afternoon wine tasting, before arriving early evening at Le Quartier Francais in Franschhoek where we'll relax for the next two nights. Dinner is served in the Common Room - the menu is packed full of lip smacking delights served as snacks of the best ingredients. In both its menu and décor, the Common Room creates a mouth-watering Le Quartier Français dining experience after a full and unforgettable day. Overnight Le Quartier Francais or similar.

Day 8 (BLD)
Franschhoek (French corner) is famous for boasting many of the country's top restaurants within its quiet borders. This fact, together with the strong wine culture, and pristine natural and architectural beauty has made Franschhoek into what many describe as the "food and wine capital" of South Africa. After a sumptuous breakfast we shuttle to Franschhoek Pass, between villiersdorp and Franschoek, for our first cycle of the morning. We visit Haut Espoire for a wine tasting, cellar tour and barrel tasting. From here we cycle to Bread & Wine (approximately 5km) to meet the Master Chef of Charcuterie, Neil Jewell, who will entertain us with the art of curing and smoking meats, as well as tastings, followed by a light lunch. Hereafter we shuttled to the village Chocolate shop where guests will be guided through the process (cocoa to chocolate) of making and tasting chocolate. The evening we gather in The Tasting Room for the 9 course African surprise menu, paired with local wines. Overnight Le Quartier Francais or similar.

Day 9 (BLD)
Our penultimate morning starts with a leisurely breakfast before we shuttle to the Paarl valley for a magnificent cycle and visit to two of the region's most sought after wine estates. Lunch is catered outside, overlooking the Paarl valley and late afternoon is reserved for a well deserved rest. Our evening is booked at the famed Bosman's Restaurant at Grande Roche, our accommodation highlight for the last night of our Cape Culinary Cycle. The restaurant, a Relais & Chateaux establishment, has won several awards both for its Global cuisine and its well stocked cellar in the capable hands of our Head Sommelier and cellar master Tobias Brauweiler. A beautiful terrace overlooking the manor house rose garden, the Paarl Wine valley and the spectacular Drakenstein Mountain Range is the place to enjoy breakfast, lunch or dinner. For lunch, diners can choose from a three course luncheon or a popular "Bistro" seasonal selection. Overnight Grand Roche or similar.

Day 10 (B)
Chance for one more delectable breakfast before making our way back to Cape Town on this our final morning. There is enough time to stop at one more award winning cellar for those last purchases, before arriving in the mother city. Sadly, this marks the end of our culinary tour.

Notes
• Difficulty rating: Moderate, Leisure cycling (no children under
18). On average 35 to 50km cycle / day
• Includes: All meals, accommodation, airport shuttle & domestic
transfers, bicycles and equipment, Park and Entrance Fees, Experts
and Entertainment.
• Departs and Returns: Cape Town, South Africa

Includes
All meals, accommodation, airport shuttle and domestic transfers.
Bicycles and equipment. Park and Entrance Fees. Experts and Entertainment.