Once upon time a traveller by the name of Jan Van Riebeeck got his map the wrong way around and accidently landed on the shores of South Africa. Armed with floppy hair, a parrot and a walking stick he set out to explore the land in all its glory. Fast forward a few centuries, South Africa with its various cultures, slang and people has culminated in traditional cuisine like no other. Taste South Africa with today's Groupon: Save 50% on a bottle of wine or one of three delicious dishes at the Volksblad Vry Fees with Olive Chef School.
Dubbed as “funky, plaas vars en warm met upmarket style and service”, the renowned Olive Chef School is run by Silwood Kitchens Graduate Chef Rinette Enslin who is also the principle. With a distinction in her Grande Diploma Cordon Bleu, Enslin has 18 years of National and International work and training experience in the industry. Her passion for culinary excellence and creative drive are the fundamentals on which she runs Olive Chef School. The school will be serving you in style at the Volksblad Vry Fees which is a unique festival that generates interest and enthusiasm for the arts, as well as providing economic opportunities for the larger community and all others concerned. The festival also aims to encourage local talent and promote creative work in all forms of the arts.
With a choice of three amazingly deliciously delicious dishes, no matter what you choose, you’ll be ridiculously happy. The lekker South African meal of slow-roasted lamb shanks served with roasted vegetables, red wine and rosemary jus is accompanied by hot freshly baked “Boere brood” with butter lusciously melting into it. For dessert, melktert will be ready and waiting at your mercy, making it hard for you not to lick yours and the next person’s platter clean. If Jan Van Riebeeck were alive and could drag himself through a few courses on how to use the world wide web, he’d snap up this Groupon in a second. Redeemable on Tuesday 12 July 2011 only, take advantage and make sure that your lips taste delicious cooking of the Olive Chef School.
However if wining is more your sort of dining, popping down to the festival for a Robertson bottle of wine is probably the better choice for redeeming your Groupon. Robertson’s Wine believe winemaking is a natural process, adhering to a philosophy of minimal handling and gentle pressing in order to capture the natural flavours of the fruit in the wine. With today’s Groupon you will be able to choose between three Robertson’s Wines: Sweet Rose, Dry Red or Dry White served to you by the culinary Kings of the Olive Chef School. Redeemable on Wednesday 13 July 2011, you’ll have ample time to prepare your mouth for the tantalising tastes.
Choice number three consists of a Nicoise Salad Basket. As suggested by the name, it’s a specialty of the region of Nice in France, artistically composed of raw vegetables, hard boiled eggs, anchovies, and tuna and sounds delish enough to chop off the last five letters of the word. A healthy and hearty treat, the Nicoise Salad Basket is the perfect starter to any meal. Experience this traditionally French dish by redeeming your Groupon on Thursday 14 July 2011.
Of course, what’s choice without soup? The talented chefs at the Olive Chef School are ready to cook up a surprise soup of the day that will leave you using your mittened-hands to clean out the bowl. Your tummy will do somersaults of warmth and jubilation when you fill it with some piping hot soup from these talented chefs. However this Groupon is only redeemable on Friday 15 July 2011 so not taking advantage of this deal will only leave you very upset and whimpering in your sleep for some tasty hot soup of The Olive Chef’s School kind.
Regardless of what you choose, you’ll leave with happy hearts, belly’s and a renewed love for the experts of cuisine.
Tasty fact: A Khoisan man is said to have found the first pomegranate in South Africa, growing in a corner of his humble abode. He made pomegranate fruitcake and scattered the seeds in his back yard. They then grew into large trees in the shape of hearts.