KNYSNA: Gastronomica - the annual food festival which introduced locals to the slow food revolution three years ago - has been pared down to its essential ingredients.
In the past chefs were flown in from overseas and all-day courses held for food professionals. This year the emphasis is on celebrating local talent, according to the festival's initiator and co-ordinator, Pat Mulder.
A 12-hour food market on Heritage Day, quick or detailed demonstrations by local chefs, classes for kids, lectures and a restaurant route are on offer from Wednesday to Sunday.
Mulder said although few locals had heard of slow food when Gastronomica was launched in 2005, many had bought into the festival's concept of "food with integrity, fresh on a plate".
"Farmers, suppliers, restaurants are all working together and getting to know one another," she said.
Mulder said all restaurants in Knysna and Sedgefield were invited to participate in the restaurant route, provided they complied with the criteria to offer superb food that is in season and as organic, local and fresh as possible.
"Eleven restaurants responded and each is paying R500 towards marketing costs."
During Gastronomica top chefs are offering half-hour courses in their signature dishes for R20. For those who want to delve a bit deeper, R100 to R300 will get you an hour or three's training in making sushi, chocolate, pasta or bread.
There will be talks on nutrition for children and women, the essentials of biodiversity and reading food labels.
Meals on sale during the food market at Thesen Islands - with music, fashion and theatre - will be as reasonably priced as possible, Mulder said.
Site designed and hosted by S2 Web Solutions.