One of the highlights co-inciding with Cape Wine 2004, also open to the local public, is Celebration of Cape Cuisine at the Castle of Good Hope. Twenty top Cape chefs, such as Peter Goffe-Wood, Graeme Shapiro, Margot Janse and Eric Bingo will each prepare a sample-size signature dish, accompanied by a local wine. Tickets to the event, on the night of April 1, entitles visitors to indulge in all 20 combinations. Booking for Cape Wine 2004, entitling visitors to attend for two days, at R200 a head and for Celebration of Cape Cuisine at R300, can be made on line at www.capewine2004.co.zaThe Institute of Culinary Arts (ICA) was established as a professional and well-rounded training facility for those entering the world of fine cuisine, where the aim is to train and inspire culinary arts graduates, professional chefs and amateur cooks. Setting the standards for the culinary industry through holistic and classical training, providing a platform for entrepreneurial development. To find out more about the ICA, please visit www.icachef.co.zaMOYO This clever, contemporary concept brings a taste of true Africa to the winelands. A magical mix of Afro-chic tented tables and treetop wooden decks, metal lights and water features are juxtaposed against historical gables, ancient oaks and verdant vineyards. Eating here is an entertaining experience with a warm welcome, traditional face painting, rhythmic drumbeats, enthusiastic dancers, a Congolese singer and live bands. Food is a live performance too with grillers on hand to cook your selection from the generous buffet-style feast on offer.'Everything is fresh, if we don’t have it that day we don’t serve it,' says capable chef David Williams who, with banqueting experience and assistant Francél Strauss on his side, is undaunted by the sheer size of this 500-seater restaurant. 'It’s the biggest challenge of my career so far. I’m loving it!' Two oceans seafood potjie SERVES 4 1 onion, finely chopped ¼ each yellow, red and green pepper, sliced 1 teaspoon crushed garlic ½ teaspoon harissa paste or finely chopped chilli olive oil for frying 400g tin coconut milk 250ml cream 1g saffron juice of 1 lime fresh coriander leaves for garnishing Seafood 600g firm white fish (kingklip and swordfish work well) 600g calamari (preferably Patagonian – you can use the heads too) 8 king prawns 8 black mussels Fry the onion, pepper, garlic and harissa paste or chilli in a little olive oil in a pan. Add the coconut milk, cream, saffron and lime juice. Bring almost to the boil, then reduce the heat and simmer uncovered until the sauce has reduced to the desired consistency. Clean the seafood. Fry each type individually in a lightly oiled hot pan for a few minutes. Add to the sauce. Serve on a bed of rice or couscous, garnished with coriander leaves. Wine note According to senior winemaker Frans Smit, the Spier Viognier 2003 goes well with ‘food that has a bite’. A wooded slightly off-dry wine with apricot and spice nuances, it has a distinctive floral bouquet ‘that leaps out of the glass’. Spier, Baden-Powell Drive, outside Stellenbosch Tel: +27 (0) 21 809-1133 Email: elrenes@spier.co.za