AUTHENTIC CAPE SOUTH AFRICA

"Authentic Cape South Africa"

"Authentic Cape" – a legendary "authentic culinary" 7-day adventure tour with international oenologist and wine & food edutainer Roland Birr for over two decades. Since 1990, he has lived and embodied the cosmopolitan Cape lifestyle, guiding wine & food professionals, bon vivants, and culinary explorers alike through the breathtaking beauty and natural diversity of the Cape Winelands and the Western Cape, all the way to the Karoo and the West Coast. Experience the "original" South Africa with us – off the beaten track and far from modern tourism.

Prices & dates at the bottom of this page

The cradle of humanity

melting pot of cultures

Experience the Cape region with us historically, politically, and culinarily, both from the perspective of the native people of color of the Cape region, the Khoi and the San, the present-day ethnic group of the "Coloureds," the multitude of tribes from the northern and eastern parts of the country such as the Zulu, Xhosa, Shona, and Mdebele, as well as interpreted by European colonialists and slaves from Black Africa and Asia-Pacific, today united in a melting pot of cultures – as colorful and untamed as the fauna and flora of the country itself. Wild, raw, and full of beauty.

A "braai" grounds

During the seven days of “Authentic Cape” we will stage “braai” in all its facets and use traditional grills, potjie (traditional cast iron pots) and wood for the various preparation methods of local products and specialties such as the local fish snoek, kingklip, yellowtail, Cape salmon, angel fish or seafood such as Cape crayfish , Mozambique prawns, mussels, calamari, octopus and wild oysters . Another focus is of course on meat and game from the region such as various antelope species ( springbok, kudu, oryx ), but also wildebeest, ostrich and warthog and of course beef cuts such as ribeye, picanha, tenderloin or lamb from the Karoo in all variations. Fresh vegetables from surrounding farms are constant companions around and on the fire. Another focus is on the Malay influence in Cape cuisine and the corresponding preparation methods, from curries to Cape tapas . A day on the farm begins with fresh fruit, eggs from the campfire, coffee, etc. ... and ends again by the fire with great red wines (or South African Fynbos Gin & Tonic as a nightcap), etc., etc., etc.

As a complement and change to the braai culture, we present you a few authentic gastronomic concepts with close culinary ties to Cape history.

to our TFQ recipes

braai - shisanyama - gochi gochi

During “Authentic Cape” we celebrate the traditional South African way of life in the Cape and prepare most of our meals on open wood fires, “braai” as the South Africans call it. A “braai” is much more than just preparing meat, fish and vegetables on open wood fires, it is almost a philosophy, it is a social event where people come together in a relaxed atmosphere, sit or stand, chat, eat and drink together. You have time, lots of time! If you want to understand South Africa, you have to understand “braai”; it is the soul of South Africans and expresses their essence. A traditional “braai” begins with lighting a fire and preparing embers on which you grill, cook and bake. The Zulu call it “shisanyama” which literally means “burning meat” and people meet in the townships, usually in front of a butcher’s shop, and light a fire, drink and chat. In the culture of the industrious Shona people from Zimbabwe, this essential form of culinary communication is called “gochi gochi” (phonetically: gotschi gotsch), and here too, meat, fish and vegetables are cooked over the flames.

Fynbos - the art of cooking

Cape Floral Kitchen

As an inspiring counterpoint to our daily fire rituals, we stage authentic regional cuisine based on Fynbos herbs and plants with Susanne & Jürgen Schneider in their restaurant “Cape Floral Kitchen” with a majestic view over the entire Walker Bay.

Our friend and passionate hostess Susanne Schneider emigrated to Walker Bay, South Africa, with her husband, Michelin-starred chef Jürgen Schneider, in 2013. In their restaurant between Gansbaai and Stanford, the couple celebrate world-class South African cuisine.

Cape Floral Kingdom

Fynbos Safari

In the unique natural setting of the Western Cape, an exceptionally rich flora, known as "fynbos," grows on millions of years old, nutrient-poor weathered soils. In the 3,500-hectare "Grootbos Nature Reserve," our fynbos safaris immerse us in an inconspicuous, fascinating world, without which our ecosystems would be thrown out of balance.

Live life in Cape Lifestyle

Braai Boat

We cruise the Kleinriver between Stanford and the Hermanus Lagoon on the "African Queen," our friend and partner Adrian's braai boat. On the two outboard BBQs, Roland indulges in all sorts of culinary mischief over an open flame, much to the delight of the crew. With wine from the Cape Winelands, South African beer, and fynbos gin, we enjoy the passing nature reserve and live life to the fullest.

Wonders of nature

Respect & Distance

...and yet still up close. The Fifth Quarter team is equipped with a HIKmicro Habrok Pro HX60LN thermal imaging camera , night vision goggles , and binoculars at all camps. This means you'll experience animal sightings not only during the day, but also during natural, unobserved behavior in the pitch-dark of night. The thermal binoculars make animals visible even in daylight when we can't see them with the naked eye due to their natural camouflage.

handcrafted & batch distilled

Fynbos Gin

In the Brede River Valley in the interior near Worcester, we'll immerse ourselves in the fine art and passion of fynbos gin distillation at the private gin stills "Six Dogs" and "Monks." We'll celebrate a gin braai over open wood fires and pair fynbos gins with grilled meat, fish, seafood, and vegetables.

Accommodation in the camps

Whalespotter Camp

Our base camp is quietly located, directly on the water of Walker Bay in De Kelders near Gansbaai with fantastic views of sunsets.

Accommodation in the camps

Gansbaai-Walker Bay

Outdoor cooking (braai) is the order of the day – meals are cooked almost exclusively over an open wood fire. Local meat, fish and shellfish from the Cape coast, and vegetables from surrounding farms are traditionally prepared daily, all accompanied by a magnificent variety of wines from the "Cape Wine Kingdom," the world's most dynamic wine-growing region.

Safari extension

For an additional charge of €1,800 per person (plus return flights from Cape Town to Hoedspruit), this authentic journey can be enhanced with a four-day bush safari at a private lodge outside the traditional tourist areas in the Greater Kruger Nature Reserve. Here, we'll guide you through the natural habitat of the "Big 5" – elephant, leopard, lion, buffalo, and rhino – on day and night game drives by jeep or from a braai boat on the Olifants River. Detailed information can be found here:

to Authentic Bush South Africa

South Africa in the book "Larger than Life"

In his book "Larger than Life" Roland has dedicated 24 pages to his heart's topic of South Africa in Chapter III "Culinary Destinations" with lots of background information and spectacular pictures by our photographer Johannes Arlt dedicated

Order book

Our AUTHENTIC CAPE adventure tour takes place on fixed dates, but can also be booked individually for closed groups

3,195 € per person all inclusive (without flight), transport, accommodation, all food & drinks "unlimited", private driver, air-conditioned minibus, airport service Cape Town

self-drive to Cape Town

We deliberately keep the group sizes small, max. 10 participants per group

Minimum number of participants: 5 people . Up to 4 people we charge 3,395 € per person.