GRAAFF-REINET NEWS - Well known Graaff Reinet Chef and Charcutier, Gordon Wright, is holding a series of courses in the art of artisanal salami making, and other interesting salumi styles (salumi are assorted Italian cold cuts predominantly made from pork).

These three-day courses are suited for beginners and meat enthusiasts with more experience, and are a wonderful opportunity to learn from a friendly local chef who trained in Italy. 

The courses will be held on 22 to 24 March, 24 to 26 April and 24 to 26 July.

Bookings are now open, and as places are limited, it is advisable to get in early. 

Those interested should email gordon@tasteofthekaroo.co.za

Gordon is passionate about slow food-making the most of food that is produced or prepared using high-quality locally sourced ingredients.

He serves on the Slow Food South Africa national committee is the founder of the Slow Food Karoo Convivium, and one of his current projects is to establish a Slow Food Karoo Chefs Alliance.

The aim will be to make an impact on visitors coming to the Karoo about the healthy lifestyle here, that locals so easily take for granted. 

Most local producers have generally farmed organically for generations, and Gordon is working on getting tourists to realise this too.

His first cook book Veld to Fork was a best seller in 2013 and won best cookery book in South Africa that year. 

His next book, Karoo Food, is currently being printed and will hit the shelves at the end of May.

“The first official launch will be held locally, because without the local support it would never have happened in the first place!” said Gordon.

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