Franschhoek Wine Valley


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Chocolate Tasting Plate from Paulina’s Restaurant at Rickety Bridge

Flourless Chocolate Brownie INGREDIENTS AMOUNT USED DARK CHOCOLATE 1200G WHITE CHOCOLATE 480G HAZELNUTS 480G BUTTER 480G DARK BROWN SUGAR 480G EGGS 16   METHOD 1. Melt the dark chocolate and butter over a double boiler 2. Whip the eggs and sugar until double. 3. Take hot chocolate and fold into…

Chocolate Brownie by Kalfi’s Restaurant Franschhoek

Ingredients: 440 g butter 500g dark chocolate 680 castor sugar 12 eggs 120 ml cocoa 400g hazelnuts 400g dates (optional) Method Melt butter and chocolate over hot water in a bowl. Switch off then add sugar. Leave to cool then add eggs and then dry ingredients. Bake at 180 degrees …

Snow Pudding from Pierneef à La Motte

Snow Pudding (Cape Winelands Cuisine cookbook, page 193) Served 4 – 6 Ingredients 1 Tbsp (15 ml) gelatin powder or use sheets ¼ cup (60 ml) cold water 1 cup (250 ml) boiling water 1 cup (250 ml) sugar ¼ cup (60 ml) lemon juice Zest of 1 lemon 2…

Charcoal Pears from Foliage Restaurant

Charred pears, candied walnuts, acorn frangipane, fennel sabayon Pears 3kg pears 3T olive oil • Toss the pears in the oil and char over open flames, rinse in cold water. Candied walnuts 250g castor sugar 1T glucose 500ml water 300g walnuts • Bring the water, glucose and water to a…

Farmer Angus Egg Custard Tart from Bread & Wine Restaurant

Sweet Pastry Ingredients • 500 gram cake flour • 250 gram butter • 150 gram castor sugar • 2 eggs Method • Crumb butter, flour & sugar together, add eggs and mix till smooth. • Cover in cling film and rest dough in fridge overnight. • Roll out and line…

Sweet Easter Bread from Anthonij Rupert Wine Farm

In keeping with the Easter theme, visitors to the farm during this time can look forward to delicious and freshly baked Easter inspired breads, which will be made available to purchase. Ingredients: makes 6 individual loaves 1 package Instant yeast (about 2-1/4 teaspoons) 1.25 cups milk pinch of salt 1/3…

Hot Chocolate Fondant from Grande Provence Estate

Ingridients: 50g unsalted butter, plus extra to grease 2 tsp cocoa powder, to dust 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces 1 free range egg 1 free range egg yolk 60g caster sugar 2 tbsp Tia Maria liqueur 50g plain flour, sifted METHOD 1. Preheat oven…

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Franschhoek Wine Valley exists to:

  • Develop and implement marketing plans to profile the Franschhoek Wine Valley
  • Arrange and advertise events that support the Franschhoek Wine Valley brand image and which encourage visitors to the Valley
  • Represent the business interests of our members to the Stellenbosch Municipality
  • Aggregate the combined buying power of our members to leverage economy of scale benefits from service providers
  • Coordinate free advisory services and discussion forums to support our member’s businesses

Our Accolades

  • Tripadvisor Traveller's Choice Destination Winner 2012, 2013, 2014 & 2015
  • Most Memorable Wine Route 2014, 2013 & 2012
  • Service Excellence Award - 2015
  • Best Tourism Event 2015 - Franschhoek Bastille Festival
  • Best Local Tourism Authority Information service 2013 & 2012

Tourism Levy

Certain establishments in Franschhoek may levy visitors with voluntary contributions towards the running of the FWV and to support local charities. Should visitors not wish to contribute to these causes, please indicate this to the relevant merchant.


Maintenance & validity of all business operating permits, licences and registration certificates are the responsibility of the business owner. Franschhoek Wine Valley takes no responsibility for the renewal of the required legal business operating documentation.


Contact Us

Franschhoek Wine Valley

Physical Address
62 Huguenot Road

Office hours
Monday – Friday: 08h00 – 17h00
Saturday: 09h00 – 17h00
Sunday’s: 09h00 – 16h00

Contact Details
+27(0) 21 876 2861