Pringle Bay: Emerging Culinary Hub Hosts Exclusive Events

16 November, 2024
FANIE KRIGE, Solid Stuff Media Agency - Pringle Bay is fast becoming a culinary hotspot, hosting renowned chefs and exclusive dining experiences. They recently indulged in an authentic Italian feast as the Pringle Proms welcomed global cuisine expert Enrica Rocca for a one-day event. Known for her acclaimed Italian cooking schools in London and Venice, Rocca, also known as the Cooking Countess, brought her culinary magic to Pringle Bay.

Rocca has received rave reviews from prestigious publications like Gourmet, Vogue, and The Financial Times. Her 2014 book, Venice on a Plate: But what a Plate!, won two international Gourmand Cookbook Awards. Born into Venetian aristocracy, Rocca's love for food was nurtured from an early age. She honed her skills at the prestigious hotel management school in Lausanne, Switzerland, and her culinary journey has taken her across the globe - from Switzerland to Sudan, South Africa, London, and Venice.

Now back in Cape Town, Rocca is sharing her passion. She demonstrated how to craft an antipasti platter featuring an array of breads, roasted vegetables, dips, olives, cold meats, and cheeses. The lunch menu included Conchiglioni Farciti - jumbo pasta shells stuffed with ricotta, herbs, and lemon zest baked in a tomato sauce - Chicken Scalopini with white wine, lemon, and capers, and for dessert, her classic Rocca Tiramisu and a caramelised fruits platter.

This intimate and exclusive experience, limited to 10 guests, included an Italian cocktail, wine, lunch, and coffee and rane from 11 a.m. to 3 p.m.

Earlier, in October, 30 people gathered in Pringle Bay for Brian Berkman’s Pringle Proms lunch and a compelling conversation with food icon Ina Paarman. The event featured a lunch prepared from Paarman’s new book, My Favourite Recipes, including Roasted Tomato Soup and Hummus with onions and breads; Strawberry and Roasted Pepper Salads, Macadamia Nut Bobotie, Orange Chicken Bake, Spiked Rice, and for dessert, Malted Chocolate Brownies and Red Velvet Cake with berries and cream.

Food and culinary experiences play a pivotal role in sustainable tourism by creating a deep, authentic connection between travelers and their destinations. By highlighting local cuisines, sustainable tourism can promote the preservation of traditional recipes and cooking methods, supporting local farmers, fishers, and artisans who produce the ingredients. This, in turn, contributes to the local economy and reduces the carbon footprint associated with importing food.

Culinary tourism encourages tourists to dine at local restaurants, visit food markets, and participate in cooking classes, providing economic benefits to small businesses and fostering a sense of community. Moreover, food tourism often involves educating visitors about sustainable practices, such as farm-to-table dining, the use of seasonal and organic ingredients, and reducing food waste. This not only enhances the visitor experience but also promotes a broader understanding and appreciation of environmental conservation.

By celebrating and preserving local food heritage, sustainable culinary tourism helps maintain cultural diversity and encourages the protection of natural resources, ensuring that future generations can enjoy the same authentic flavours and experiences.