Kleine Zalze wine estate continues to evolve their food and wine offering as Chef Nic van Wyk returns to head up the Kleine Zalze Lodge Restaurant, Conference and Function venue, and his latest offering, a delicious culinary adventure exploring Nic’s passion for good food and wine in the Cape Winelands.

Based at Kleine Zalze Lodge, this tantalising, educating, and inspiring mid-week three-night package promises an mouth-watering cooking demonstrations, recipes, wine and brandy tastings, as well as outings to some of the finest producers, suppliers and delis that the Cape Winelands has to offer.

Culinary master Nic van Wyk, in his capacity as head of the Kleine Zalze Lodge Restaurant, will impress with demonstrations on how to prepare some of his inspired dishes using produce sourced during your outings, and will indulge with a range of breakfasts, lunches and dinners throughout your stay.

Those partaking in this winter package will have unique, once in a lifetime opportunity to gain valuable culinary insight into Nic van Wyk’s world of food, get to know his loves and loathes in the kitchen as well as being some of the first to experience what Nic and Kleine Zalze Lodge will be offering this winter.

This is what you have to look forward to…

Tuesday (Arrival)

  • Dinner: Taste of Cape paired with Kleine Zalze wines
Wednesday
  • Breakfast: Continental with choice of three different hot meals
  • Visit to Sue Baker a purveyor of fine foods in the Stellenbosch area for over 17 years. Sue’s company Wild Peacock specialises in exotic local produce such as Foie Gras, Oysters, Mushrooms and cured meats
  • Olive oil tasting at the Olive Shop in Stellenbosch, which is owned by Frikkie Naude who has a vast selection of South African Olive Oils including his own label – Olyfberg, which has won many local and international awards including the World’s Best Olive Oil.
  • Light lunch with set menu back at Kleine Zalze Lodge
  • Demonstration in breakfast room using the produce of the day. Nic will teach guests the best techniques to make the most of their produce as well as the history behind its preparation.
  • Pre-dinner drink
  • Provençal-inspired dinner paired with Kleine Zalze Wines
Thursday
  • Breakfast: Continental with three different hot meals
  • Tapas demonstration
  • Light lunch
  • Optional extras for your leisure time, at an additional cost: Golf at De Zalze Golf Course or Wine tasting at Kleine Zalze
  • Pre-dinner drinks including a short Brandy tasting with Van Ryn’s
  • Spanish-inspired Tapas paired with Kleine Zalze wines
Friday (Departure)
  • Breakfast: Salmon, Oyster and Champagne, gift pack including signed Nic Van Wyk recipe pack, Kleine Zalze wine carry case, Kleine Zalze apron.

The winter package will be available at eight specified dates during the months of June, July, August, and September 2008. The package can also be extended at a nominal fee and can be booked with your flights inclusive or exclusive.

Prices for the Culinary Expedition start from R3150 per person sharing a Superior Room, on an all inclusive basis, and including transfers from Cape Town International Airport (flights, beverages, and extras excluded).

For more information on the Kleine Zalze Estate and its facilities call Kleine Zalze on +27 (21) 880 0717 or visit www.kleinezalze.co.za.