{"id":118241,"date":"2018-07-12T04:53:17","date_gmt":"2018-07-12T02:53:17","guid":{"rendered":"http:\/\/www.myza.co.za\/haute-cabriere-shares-their-food-and-wine-philosophy-during-a-second-season-of-country-wide-pop-up-dinners\/"},"modified":"2018-07-12T04:53:17","modified_gmt":"2018-07-12T02:53:17","slug":"haute-cabriere-shares-their-food-and-wine-philosophy-during-a-second-season-of-country-wide-pop-up-dinners","status":"publish","type":"post","link":"https:\/\/www.myza.co.za\/press\/haute-cabriere-shares-their-food-and-wine-philosophy-during-a-second-season-of-country-wide-pop-up-dinners\/","title":{"rendered":"Haute Cabriere shares their food and wine philosophy- During a second season of country-Wide Pop-up dinners"},"content":{"rendered":"<p><a target=\"_blank\" target=\"_blank\" rel=\"nofollow\" href=\"http:\/\/mypr.co.za\/haute-cabriere-shares-their-food-and-wine-philosophy-during-a-second-season-of-country-wide-pop-up-dinners\/\">Haute Cabriere shares their food and wine philosophy- During a second season of country-Wide Pop-up dinners<\/a>: <\/p>\n<div id=\"attachment_57160\" style=\"width: 710px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-57160 size-full\" src=\"http:\/\/mypr.co.za\/wp-content\/uploads\/2018\/07\/Haute-Cabriere-_-Chef-Westley-Muller-Chef-Nic-van-Wyk-HR_edited-1.jpg\" alt=\"\" width=\"700\" height=\"525\" srcset=\"http:\/\/mypr.co.za\/wp-content\/uploads\/2018\/07\/Haute-Cabriere-_-Chef-Westley-Muller-Chef-Nic-van-Wyk-HR_edited-1.jpg 700w, http:\/\/mypr.co.za\/wp-content\/uploads\/2018\/07\/Haute-Cabriere-_-Chef-Westley-Muller-Chef-Nic-van-Wyk-HR_edited-1-400x300.jpg 400w, http:\/\/mypr.co.za\/wp-content\/uploads\/2018\/07\/Haute-Cabriere-_-Chef-Westley-Muller-Chef-Nic-van-Wyk-HR_edited-1-500x375.jpg 500w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p class=\"wp-caption-text\">Chefs Nic van Wyk and Westley Muller<\/p>\n<\/div>\n<p>South Africa, Franschhoek, May 2018; FOLLOWING on 2017\u2019s successful debut venture, Franschhoek\u2019s Haute Cabri\u00e8re wine estate, together with chefs Nic van Wyk and Westley Muller, sets out on a second season of Pop-Up restaurants to be hosted in Johannesburg, Pretoria, Durban and the Garden Route.The Pop-Up dinners offer guests from other parts of South Africa the chance to enjoy the highlights of a typical wine farm experience. A visit to Haute Cabri\u00e8re in Franschhoek is ultimately a memorable day spent in excellent company, with fine food and wine to match. During this tour, diners can look forward to a six-course tasting menu, each course paired with a different wine to create a unique and unforgettable taste experience. Menu highlights include pan fried Patagonia calamari with black tomato sauce and seared scallops, paired with the Haute Cabri\u00e8re Unwooded Pinot Noir, and finishes on a high note with a chocolate torte with amaretti crumbs, candied pecan nuts and salted caramel popcorn, accompanied by a glass of Pierre Jourdan Ratafia.<\/p>\n<p>Reservations should be made directly with the venue and all dinners are priced at R595 per person which include a six course menu paired with wine. The same menu will be served at each venue with the exception of Osa Restaurant, which will have an Indian inspired menu.<\/p>\n<p>20-21 June: Oubaai Hotel Golf and Spa, Herolds Bay, George<\/p>\n<p>CLICK HERE to submit your press release to MyPR.co.za.<\/p>\n<p><small><strong>Source:<\/strong> <a target=\"_blank\" rel=\"nofollow\" href=\"http:\/\/mypr.co.za\/haute-cabriere-shares-their-food-and-wine-philosophy-during-a-second-season-of-country-wide-pop-up-dinners\/\">MyPR<\/a><\/small><br \/>\n<\/p>\n<p><a target=\"_blank\" target=\"_blank\" href=\"http:\/\/mypr.co.za\/submit\">Submit your own Press Release<\/a> or get free content for your publication.<\/p>\n<p><strong>Video &#8211; How to post your Press Release on MyPR:<\/strong><br \/>\n<iframe loading=\"lazy\" width=\"700\" height=\"394\" src=\"https:\/\/www.youtube.com\/embed\/9ovzdChGkuU\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p><small>My Press Release (MyPR) provides free South African targeted content and press releases for on and off line publishers and media. 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A forever free subscription allows publishers and media free access to all press releases, content and images on MyPR.<br \/<br \/>\nThis press release is courtesy of <a target=\"_blank\" target=\"_blank\" href=\"https:\/\/mypr.co.za\/>MyPR.co.za<\/a> and was automatically curated and published with <a target=\"_blank\" href=\"http:\/\/wprobot.net\/?ref=578\" target=\"_blank\">WP Robot<\/a> plugin &#8211; <a target=\"_blank\" href=\"http:\/\/wprobot.net\/?ref=578\" target=\"_blank\">CLICK HERE<\/a> to learn more about <a target=\"_blank\" href=\"http:\/\/wprobot.net\/?ref=578\" target=\"_blank\">WP Robot for WordPress<\/a> &#8211; a massive time and money saver.<\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Haute Cabriere shares their food and wine philosophy- During a second season of country-Wide Pop-up dinners: Chefs Nic van Wyk and Westley Muller South Africa, Franschhoek, May 2018; FOLLOWING on 2017\u2019s successful debut venture, Franschhoek\u2019s Haute Cabri\u00e8re wine estate, together with chefs Nic van Wyk and Westley Muller, sets out on a second season of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","ngg_post_thumbnail":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9021],"tags":[5002,23290,31323,3928,133,31322,12247,4234,3193,3651,4731,2434,2154],"class_list":{"0":"post-118241","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-mypr","7":"tag-cabriere","8":"tag-countrywide","9":"tag-dinners","10":"tag-during","11":"tag-food","12":"tag-haute","13":"tag-philosophy","14":"tag-popup","15":"tag-season","16":"tag-second","17":"tag-shares","18":"tag-their","19":"tag-wine","20":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts\/118241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/comments?post=118241"}],"version-history":[{"count":0,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/posts\/118241\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/media?parent=118241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/categories?post=118241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myza.co.za\/press\/wp-json\/wp\/v2\/tags?post=118241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}