South African Food & Wine Week 2012, organised by IFT, is taking place at IFT from 12 to 16 November. Acclaimed Chef Pete Gottgens and renowned Master of Wine Ms. Cathy van Zyl were invited from South Africa to present this region's gastronomic and wine oasis at IFT, while IFT Educational Restaurant brings you an appetizing savor of South Africa. A series of enticing Food & Wine events include a wine tasting session and a gala dinner which kicked off the whole-week events on 12 November. On 13 November, IFT hosted a South African Cooking Demonstration where local hospitality and food and beverage professionals can enrich their knowledge on authentic South African gastronomy that is not easily found in Macau. Participants were able to taste some dishes, including Trio of Cape Seafood, Guinea Fowl Ballotine and Fairview Blue Rock Bread & Butter Pudding demonstrated by the renowned South African Chef Pete Gottgens. In addition, a South African Wine Seminar series launched at IFT from 12 - 14 November. During the seminars, Master of Wine from South Africa Ms. Cathy van Zyl introduced diverse South African wines to audience. It is always good to enjoy delectable food with family and friends. To share this tempting South African unique flavors with Macao food lovers, IFT Educational Restaurant specially offer mouthwatering South African special set lunch and Braai BBQ Dinner Buffet and Wine Buffet within the week. The set lunch will be served at 1230 – 1500 at MOP180 per person; Braai BBQ Dinner Buffet and Wine Buffet will be served at 1900 – 2230; the BBQ buffet at MOP210 per adult and MOP105 per child, and Wine Buffet at MOP 120 per adult. No government tax or service charge required and free parking at IFT will be offered. For reservation and enquiry, please contact 85983 076/ 077/168. IFT has always been dedicating to organise gourmet promotions of different ethnic cuisines for the public. At the same time, these promotion events arouse the interests of food services industry in Macao as to explore more ideas in cooking and provide local chefs and IFT students with valuable opportunity to learn and experience the cuisines.
