A Taste Of South Africa

Matt Tebbutt visits Gauteng’s Cradle of Humankind and learns that nearly 2 million years ago pre-human hominids living in the area were the first beings ever to catch and control fire.

South Africa makes award winning brandy. Matt travels to the Cape winelands to meet Afrikaans Master Distiller Marlene Bester in Stellenbosch. Marlene takes him on a tour, explaining the intricacies of her craft and the role that brandy plays in her community.

Matt discovers that for many South Africans, cattle and dairy are about so much more than just meat and milk. They are wealth.

Guided by fabulous food blogger and pop up restaurateur Khanya Mzongwanam, Matt discovers that maize and maize preparation is not only deliciously diverse but also infused with cultural meaning.

Matt heads to the seaside city of Durban to dip his toes in the sea and binge on bunny chow (curry sandwiches) and is introduced to the local Indian Diaspora community by spice merchant and restaurateur, Mira Harie.

Chef Karen Dudley introduces Matt to Cape cuisine and Cape culture in the sweetest way – with a feast of koeksister and koesister cookies. The former form part of Cape Dutch culinary culture and the latter are proudly Cape Malay.

Matt visits Enaleni farm in Kwa Zulu Natal to meet farmer Richard Haigh. Richard introduces Matt to his flock of rare indigenous Zulu sheep.

Matt meets seafood culinary queen Daisy Jones at Kalk Bay habour, Cape Town. She explains the history, ecology and culture that surround snoek fishing in the region.

Venison is central to the South African culinary tradition. Matt heads to Sabi Earth Lodge in Mpumalanga where he gets a closer look at the animals and enjoys a stunning bush fire, with good food and good friends.

The final episode showcases the many different foods that can be found in South Africa, with origins from all over the world.