JOBURGERS were en-
chanted by the Good Food & Wine Show over the weekend, with 150 stalls showcasing the best of wine and food offerings.

Held at the TicketPro Dome in Northriding, Randburg, the show boasted international chefs like Australian Master Chef judge and restaurateur George Calombaris.

At the Chefs Open Theatre, the humorous chef prepared three easy dishes in front of the crowd and gave them a chance to taste them.

“I have fallen in love with South Africa! I have fallen in love with biltong; I have eaten so much biltong I am kind of turning into a biltong myself,” Calombaris told The Star in between keeping his fans 

The stalls were buzzing with excitement as some of the food lovers were given an opportunity to interact with top chefs and, in some instances, even help to cook.

At the Cooking with the Chefs Theatre, Jenny Morris prepared a lamb and beetroot salad with 22 fans who had patiently awaited her arrival.

The bubbly chef dared the participants to dance as Meghan Trainor’s All About That Bass played along.

“Give me sexy! Give me some moves as you shake that pan!” she cheered!

“This is our first time at this food and wine festival, but so far, just from the wine, we are definitely coming back,” Morris said.

The managing director of the Good Food & Wine Show, Maria Chieppa, described the 17th offering of the festival as entertaining, trendy and innovative.

“This show, unlike many others, is very educational and entertaining. It is much more interactive, it’s not just about putting the food there,” Chieppa said.

She said the event was the largest platform for food and wine in Africa, and for that reason, it had “a mixture of many offers for your tastebuds as well as your hands”.

“You can get into the secret of food and wine with expert chefs. We have good food because food is a very important aspect of everyone’s life.”

One of the people who attended, Malebo Kobe, shared her excitement about the great wine she drank and about the show as a whole.

“This is just a really great show. I love that it is inside so we don’t have to freeze. It is warm in here and we can focus just on the food and drinks.”

The show, which started on Friday and ended yesterday, is not only for passionate foodies to taste, sample, buy and learn more about food, but a platform for aspiring chefs to showcase their talent and get exposure, said Thapelo Aphane, a junior chef from the South African culinary team. “I am trying to get exposure at this event! This event for me is a home of networking,” Aphane said.

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