What are little girls made of?, the 19th century nursery rhyme queried. As it’s Gastronomica time on the Garden Route, what is the festival’s creator, MD and enthusiastic business woman, Pat Mulder ‘made of?’ Sugar and spice, and everything nice, is an answer that is way-too mild for Knysna’s gastronomic doyenne.
Gastronomica, one of South Africa’s premier culinary festivals, opens in Thesen Harbour Town, Knysna for the third time since its debut in 2005. “Thesen Islands have achieved a reputation as an all-year foodie’s paradise, but Gastronomica is the icing on top! September 23 until October 1 are 10 days crammed full of local, biodiversely produced food, hands-on workshops, presentations and discussions, dinners, shows, wine, beer and entertainment,” enthuses festival creator and MD, Pat Mulder.
This year’s theme, Celebrate a Conscious Lifestyle, “promotes the culinary thrills of taste, experience, sharing and learning,” says Mulder. “Gastronomica is a celebration of all that is good and honest about seasonally-available ingredients — and of their Garden Route producers. It is about the training and education of food enthusiasts at all levels. We host over 15 000 food and wine lovers — from chefs, restaurateurs, cookery enthusiasts, tourists and local hospitality practitioners, to artisan and farmer-producers.
“The festival showcases Knysna from its alternative perspective as a major tourist destination for national and international visitors,” continues Mulder. “Improvements in the food and hospitality industry are the norm around here, and they’re supported by an increasingly biodiverse agricultural output — from organic vegetables, to meat, cheese and wine. Gastronomica’s participating restaurants are preparing many of their dishes with these very ingredients!”
As always, Gastronomica bolsters the skills of up to 200 local hospitality employees and kitchen wannabes by training them to become young entrepreneurs. “These newcomers respond so well to being exposed to the unfamiliar,” concludes Mulder. “We introduce them to as many areas as possible to give them a feel for what great chefing entails. It's about raising the bar in our business — and in life. Everyone must benefit.”
GRL hit Knysna’s gastronomic doyenne with some kitchen questions —
What is your favourite style of cooking?
Simple modern fusion cooking. I am not a chef, but I am so interested in food because I know that you are what you eat; food affects your whole being. Your ability to achieve, how you feel and what you look like — it all relates to what you eat!”
Your top three favourite cookbooks are?
“Free from the Sea and More from the Sea (Lannice Snyman and Anne Klarie); Step by Step Vegetarian Cookbook (Good Housekeeping Institute).”
Your must-have kitchen accessory is?
“An all-purpose sharp knife.”
What are ‘permanent fixtures’ in your fridge?
“Butter, basil pesto, and mushroom pesto.”
Name your top three favourite ingredients?
“Fresh fish, fresh mushrooms — and fresh papaya.”
Which cooking scent do you savour most?
“Rosemary.”
For which personality, alive or dead, would you most enjoy preparing a meal?
“Philippe Starck.”
What would you serve him?
“Crayfish Bisque, followed by Karoo Rack of Lamb with Roasted Vegetables. I would end with Apple Kataifi — my favourite En-Ming Hsu dessert!”
Which ‘celebrity chef’ do you favour most?
“Rick Stein.”
What is your favourite comfort food?
“Bread — and chocolate.”
What is your favourite dessert?
“Île de Pain’s ‘Opera’.”
Do you ever eat fast food? If so, what is your favourite?
“No! The closest to fast food that I ever eat is a Frankfurter with Dijon Mustard”
Pick a ‘favourite restaurant’ that you have yet to dine in?
“Marc Veyrat’s Auberge de l'Eridan, in Annecy, France.”
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