During our tour we can visit the world renowned ICA (Institute of Culinary Arts), South Africa’s leading training school for world-class chefs in Banhoek. Here, capable and industry-ready professional chefs are developed and motivated, to change the culinary world in a creative an innovative manner after graduation. ICA is a well-known name on National Television and Radio (RSG's Brêkfis with Derrich). The popular Kyknet program -Kokkedoor boasts several ICA alumni such as Chef Nic van Wyk as a judge and participants, Johnny Hamman and Alet van der Westhuizen. The charismatic Herman Lensing, SARIE's food editor has inspired readers since 2009. The newest accolade on the list of achievers is, Kobus van der Merwe, former ICA student, class of 1999, who’s restaurant Wolfgat, in Paternoster, was named the World’s BEST Restaurant in February 2019, in Paris, France.

A visit to Farmer Angus’s farm, situated on 126 hectares of irrigated pasture at Spier Wine Estate near Stellenbosch, changes your view about farming. His views of biodynamic and regenerative agricultural principles and practices will leave you in awe, thinking: “This is common sense and natural.” These principles are applied in the raising of the farm’s animals which includes cattle, pigs, broiler chickens and laying hens, as well as vegetables and wine. Angus, a passionate farmer, is one of two grass fed, pasture-reared beef producers in the Western Cape. His onsite butchery is the only one in the country that does not add nitrates, gluten and nitrites to the meat. All the products on this farm are 100% growth-hormone free, routine antibiotic free and the pig and chicken food is glyphosate free.

This boutique chocolaterie, in the main street of Franschhoek, is South Africa’s premier BEE producer of fine, hand-crafted Belgian Chocolates. The beautifully packaged, chocolate products, are produced from premium imported Belgian dark, milk and white chocolate by the Belgian-qualified chocolatiers. The highlight of our visit is a light hearted educational programme consisting of a brief history of chocolate, tastings and a demonstration of making a soft centred chocolate mould.

Alexanderfontein grows ‘dry land’ olives. The theory being that no irrigation and minimal interference produce a more flavoursome olive. The Basson family press their mission olives into excellent – and affordable – extra virgin oil, and also cure olives for bottling and tapenade. An excellent, educational tasting introduces learners to the acquired taste of olives and to the wide range of Darling Olive products.

At Abagold in Hermanus, the world’s most desirable seafood, Abalone, is cultivated in close harmony with nature. This setting, with the pristine cool waters of the Atlantic Ocean , provide the essential nutrients and environment for the production of the highest quality Abalone. Abagold products, such as live, canned and dried abalone, are exported all over the world. During an informative tour learners get to see the inner workings of a South African Abalone Farm.

Once you have experienced a guided tour through Van Ryn's Distillers (since 1845) you will forever view brandy differently. At Van Ryn’s Distillers every drop is a testament to the philosophy of Jan van Ryn: Exceptional brandy is the result of patience. Part of this tour is a demonstration of the age old art of coopering, as an added bonus.