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Move over Chef’s Table and Parts Unknown. There’s a locally made cooking show that’s causing quite the stir, both at home and abroad. I’ll Bring The Wine is a new five-part series presented by Nederburg and hosted by acclaimed South African food writer and restaurateur, Karen Dudley.

Karen Dudley

Having recently released the final episode, it’s the kind of binge watch that’ll leave you salivating for more. From the dry plains of the Karoo to the lush, rural foothills of Kwa-Zulu Natal, from chicken feet terrine at a five-star restaurant in Cape Town to slow-cooked tongue in the heart of the Midlands—eye-watering cinematography meets mouth-watering gastronomy, blended with nuanced precision.

“Getting to explore our rich, diverse South African culinary heritage whilst witnessing some of our best chefs reimagine traditional dishes has been an absolute privilege,” says Karen.

“For years and years, we’ve been looking to other people and places to express our identity, often feeling a little awkward about our indigenous dishes,” she continues. “In this show, we step outside of categories and definitions, and celebrate everything that we are and have to offer.”

In the final episode of the series, two impossibly different places meet on one plate: a rugged stretch of coastline, home to the world’s only truly wild oysters, and the parched desert plains of the Karoo, home to a variety of buck that still roam free, as they have for millennia.  It’s the mighty surf & turf, Mzansi-style, and nobody does it better than Knysna Oyster expert, Charles Van Tonder, and Venison fundi and Karoo native, Annatjie Reynolds.

Like the surprisingly sublime pairing of smoked wild oysters with tender venison rump cooked under an open fire, the combination of Karen’s astute insights and each chef’s incredible skill and passion blend together to create a show that is quite simply, unlike any other.

Watch the trailer https://youtu.be/1BOFJVQOCeg

To watch all five episodes, visit https://illbringthewine.co.za

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