Mahikeng - Anyone who still thinks of the Hartbeespoort food scene as soggy, Sunday morning breakfasts followed by angling for inedible fish in a stinky dam needs to revisit and reconsider this now delicious dorp. Less than an hour’s drive from Johannesburg and Pretoria, Hartbeespoort is blessed with agricultural plenty and natural beauty in abundance. It has a thriving artisanal food scene with a seemingly inexhaustible supply of organic olive growers, free-range pork raisers, real ale brewers, raw honey bee fanciers and sour dough bread-makers.
Where to find all this foodie fun? Saturday, June 7, sees the annual Cambridge Food Festival (CFF) in Hartbeespoort (www.cambridgefoodfestival.co.za). Now in its fifth year, the CFF is North West’s biggest culinary carnival. For adults it’s R50 and for children only R25 opens the doors to an epicurean extravaganza second to none.
Those arriving early may feel chilly but warming biryanis, hearty potjies, sensational soups and glühwein galore can soon solve that.
Black Horse Brewery amber ales and richly roasted coffee are there to warm the cockles and start a delicious day. Heat hands with a clutch of duck and plum samosas from the local, multiaward-winning Silver Orange Bistro. Later arrivals will find the North West sun smiling down on Jakkalshond organic nougat, Jan Snyder’s classic toffees and jams from Die Ou Pastorie. Of course, there are pannekoek tossers, roesterkoek roasters and vetkoek friers galore.
Those of a studious or boozy bent can brush up on their cooking skills with SAB-sponsored food demonstrations.
Stuck for a father’s day gift? Why not book dad a ticket for the festival’s food-and-beer pairing class which sees Saxon Hotel executive chef David Higgs teaming up with SAB master brewer Anton Erasmus.
Anyone wanting to master macaroons should not miss pastry chef Litsoanelo Seturumane’s master class.
Fleur du Cap have teamed up with chef Craig Cormac (of Amoleh Luxury salts) for a deliciously unique food-and-wine pairing featuring artisanal salts from across the world. Chef Stef van Vuuren (of Hartbeespoort eatery Stef’s Table) will match seafood, soups, biltong and chocolate treats to Roger Jorgensen’s multiaward-winning Primitiv Organic Vodka.
The other good news is that the Cambridge Food Festival has a beer garden for dads and a supervised child-care area with Laser Tag Extreme to occupy younger brethren.
And, of course, there is the ever exciting mopane worm-eating contest.
The event is deliciously North West in origin but attracts competitors from far and wide. Aspirant entrants should know that mopanes are actually not worms at all but rather Gonimbrasia belina caterpillars – the species that will become an Emperor Moth if it doesn't get crunched and swallowed first. Speed is the name of the game but caution is advised – mopane worms have spikey limbs and feelers. Eat too fast and there is a risk of painful palate scratches. Not keen? The event might sound skin crawling but there is a hotly contested trophy (and bragging rights) to be won.
What are you waiting for? The mopanes are calling and there is a plaque just waiting to have your name engraved on it… - Sunday Independent