• Culinary tourism refers to the pursuit of a unique eating and drinking experience. This is a tour in which local cuisines are explored by travelers. It connects travelers with local food and beverages.
  • Culinary tourism is closely related to heritage and cultural tourism. Culinary tourism is found to be most attractive among travelers, owing to rise in interest in local food culture, rather than gourmet food.

Slow food is one of the most famous culinary tourism in South Africa. Slow Food is made up of a network of food communities, supporters, producers, participants, activists and volunteers that reflect the diversities and extremes of our country.

The joys of sharing good, clean and fair food is always a key focus for Slow food and participation or contributions from anyone keen to volunteer or join in is welcomed.

There are different communities which are based in each province/region. These regions are from the Cape to Namaqualand. In the Eastern Highlands region we have:

  • Noah’s Cheese (Clarens)
  •  Tresleys Fine Foods (Fouriesburg)
  •  Wanita’s Table Sugar free preserves, jams and Tobasko (Fouriesburg)
  •  Baris Monger goat milk cheese (Clarens)
  • Ionia Cherry preserves, jams, chutneys and rusks (Fouriesburg)

These owners (mentioned above) do an amazing work when it comes to making things themselves and sharing it with everyone. You can always visit them to experience more about what they do and have plenty of food tasting.

Culinary tourism brings visitors/tourist and local communities together. It allows the visitors to experience how local people live and what they eat.

To learn more about Slow Food- South Africa you can visit their website https://slowfood.co.za/ .