Innovative Dining: The Flavours Of Fynbos

TWO foraging experts are set to take delegates at the upcoming The Business of Wine & Food Tourism Conference on an exciting journey of innovative taste discovery.

Donovan Kirkwood
Kobus van der Merwe

Fervent foodie and restaurateur, Kobus van der Merwe, of Oep ve Koep and Wolfgat restaurants on the West Coast, where he serves up interesting seasonal dishes made from locally-sourced ingredients; and Dr Donovan Kirkwood, an ecologist and biodiversity conservation specialist; will be captivating conference-goers with their incredible knowledge, exploring the topic of “innovative dining: the flavours of fynbos”.

As foraging experts both Van der Merwe and Kirkwood are extremely passionate about the botanical diversity of South Africa. They believe there is enormously forgotten and unexplored culinary potential in the country, but also very real flavour, safety, sustainability and economic challenges associated with this.

Those working in the food, wine, hospitality and tourism industries are urged to attend the conference to learn more from a growing line-up of international and local speakers.

Now in its third year, the conference takes place at Spier in Stellenbosch on 17 October. This year’s theme is innovation.

Registration is open at a fee of R4 400 (excl. VAT) while students only pay R1 750 (excl. VAT) per person. A special discount is available to SAACI, SATSA, SITE, FEDHASA and Cape Town Tourism members.

Go to to view the full programme and learn more about the line-up of speakers.

For more information on the conference, or to register, visit and follow on Twitter, Facebook, and Instagram using the hashtag: #wfconf2018

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