Fundraiser Luncheon at Foliage

Franschhoek 7690 South Africa
12:00 - 16:00

Celebrate Freedom Day & Mothers Day at Santé Wellness Retreat & Spa

Sante Wellness Spa
08:00 - 17:00

An event every day that begins at 8:00am, repeating until 13th May 2018

Mothers Day at Colcacchio for Franschhoek’s finest Italian fare

Franschhoek, 7690
12:00 - 21:30

Mother’s Day lunch at the Dining Room and Conservatory at Leeu Estate

Leeu Estates
Dassenberg Road
Franschhoek, Western Cape 7690 South Africa
12:00 - 17:00

Franschhoek Literary Festival 2018

18 May - 20 May

Movie night at Night at Café Bon Bon every Wednesday

Cafe Bon Bon
Franschhoek 7690 South Africa
19:00 - 21:30

An event every week that begins at 7:00pm on Wednesday, repeating until 30th May 2018

Sunday Feast at Haute Cabrière Restaurant

Haute Cabrière
Franschhoek, 7690
12:00 - 17:00

An event every week that begins at 12:00pm on Sunday, repeating until 27th May 2018

Karen Zoid at the The Franschhoek Cellar

Franschhoek Cellar
Franschhoek, 7690
15:00 - 17:00

Orgari Auction Evening at Le Bon Vivant

Le Bon Vivant
17:30 - 20:00

Nick Rabinowitz presents ‘Dry White” for Franschhoek Hospice

NGK Franschhoek
Franschhoek 7690
19:00 - 21:00

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Upcoming Events

Sunday 06 May 2018


6 May - 27 May (See All)

An event every week that begins at 5:00pm on Sunday, repeating until 6th May 2018

La Petite Ferme presents the “Chefs and the Vine” series

As winter approaches in the Cape of Good Hope, Franschhoek’s La Petite Ferme is warming up to a grand season of gastronomic celebrations and I would greatly appreciate it if you would share the below dates with your readers;

Winemaker Wikus Pretorius, together with La Petite Ferme’s brigade of enthusiastic chefs have this year masterminded a collaborative “Chefs and the Vine” series from May through to August.

Each soirée is presented by Wikus and includes a tutored pre-dinner tasting of handcrafted wines from La Petite Ferme’s cellar and compared with others from nearby terroirs as well as from afar, making for fascinating discourse. All the wines on each evening will be the same cultivar, providing a rare opportunity to compare different expressions and the effect of terroirs and winemaking techniques.

On 31 May, Viognier takes centre-stage. Traditional to France’s northern Rhône Valley, the cultivar is known for its delicate acidity, dryness and varied expressions.

On 8 June, it’s the turn of Chardonnay, a bold grape that continues to surprise and delight in all its different guises.

The dinner of 26 July is dedicated to what many consider the king of reds – Cabernet Sauvignon. Famous as a full-bodied wine, it is nonetheless capable of delicacy and elegance in skilled hands.

 The curtain call then on 23 August belongs to Cape and red blends. The dinner features La Petite Ferme’s own Verdict, a champion wine that performs outstandingly with or without food.

The La Petite Ferme Chefs and the Vine evenings including a four-course deluxe menu are each priced at R750 per person, commencing with canapés and Méthode Cap Classique wines from 18h30. Reservations have been limited to ensure an intimate, personal and premium experience. Bookings are essential and early reservations recommended.

 To reserve your table for the “La Petite Ferme Chefs and the Vine” series, email or contact Marinda Armstrong at (27) (21) 876 3016. Why not stay the night and ensconce yourself deeper into Franschhoek? For accommodation enquiries, go online via


Grande Provence rolls out the red carpet on Mother’s Day

Sunday, 13 May 2018 

Let Grande Provence Heritage Wine Estate treat your mom like a queen with a masterly crafted meal, gorgeous wines, or for the ultimate spoil, a luxurious weekend getaway in Franschhoek on Mother’s Day, Sunday, 13 May, 

In honour of his own mom, Executive Chef Guy Bennett has created a delicious three course lunch and dinner menu at R400 per person that includes a glass of bubbly and a special gift for mom.

All moms visiting Grande Provence on Mother’s Day will be treated to a complimentary Angels Tears Le Chocolat Pinotage and chocolate pairing. Moms will love the bubbly and oyster tasting at R130 per person or the heavenly Angels Tears and nougat tasting. If your mom feels a little peckish during the wine tasting, an artisanal platter of bread, cheese, preserves, charcuterie, olives, nuts and seasonal fruit at R320 is perfect for sharing.

Create memorable moments and wrap your mom in country-style luxury, by taking advantage of the special Mother’s Day weekend rates at the elegant Grande Provence Owner’s Cottage. The rate per room ranges from R3 300 – R6 000 per night including breakfast, lunch and a wine tasting.

For more information, visit Bookings can be made by calling Tel: 021 876 8600 or e-mail


Beautiful Bites at Café Bon Bon

Café Bon Bon is a restaurant with an amazing pedigree, serving as an incubator for some culinary heroes! The new kid on the block, Chef Grant Greg Lynott, is a young and dynamic foodie with a sincere approach to provenance that shines through in his menus. This considered approach is a firm habit after a few years at the helm of some great restaurants in the Overberg and a background in culinary consulting. “I might not have the classic story about a grandmother raising me in a farm kitchen but I have always had a strong passion for food growing up and these days my wife and mother-in-law keep me rooted with my newly-acquired Portuguese heritage,” says Grant.

This winter at Café Bon Bon, the focus will be classic comfort food with a modern spin here and there to keep both locals and “the Instagram crowd” happy. Some stand outs are the Sustainable Fish Caldo Verde, Bon Bon’s signature wild mushroom risotto and desserts featuring wild flowers and creative custards!


A ‘Winters Salad’

Our new food garden has been a star this season having only got it going late last year! It’s already given us some amazing produce and continues to inspire.



50g Red Quinoa

100g Fregola Sarda (Toasted Cous Cous will also work)

½ Hierloom Pumpkin

1 Whole Butternut

30g Pistcahio

30g Hazelnuts

70g Goats Cheese

A few Sprigs Garlic Chives



Cook both the Red Quinoa & the Fregola Sarda and set aside to cool.

Cut the butternut in half and season with some salt & pepper and a glug of olive oil. Roast until soft and try get some colour on it. Scoop out cooked flesh and blitz in a blender until smooth, if need be add a touch of milk to help blend. For the recipe you will only need a few table spoons per person so the excess, freeze as the base for a butternut soup!

The pumpkin, cut into a 1cm dice and roast until nicely caramelised and soft. Set aside

Take both the pistachio and the hazelnuts and gently toast, once cooled grind as fine as you can. You can also chop as finely as you can. Set aside.

Chop the chives finely and mix into the Quinoa and Fregola Sarda, add a splash of wine vinegar and a glug of olive oil. Sprinkle in some of the cooked pumpkin cubes.

On a plate, dot some of the butternut puree on the plate and gentle pile the Quinoa Mix in the middle. Crumb over some goats cheese and sprinkle with nut crumb and some edible flowers