The Skotnes restaurant at Norval Foundation hosts the first in the series of ‘Open Kitchen’ pastry workshops with Head Pastry Chef Isca Stoltz.
The first workshop focuses on the art of foraging. Guests begin by foraging for local botanicals in the Norval Foundation Sculpture Garden and then learn how to prepare pastries with freshly foraged ingredients.
Five pastries are made – buchu macarons, passionfruit and burnt thyme tarts, peppermint geranium ice cream sandwiches, green rooibos marmalade and wild rosemary potato bread with wild garlic butter.
Chef Stoltz was trained at Prue Leith Chefs Academy, before starting her career at The Pot Luck Club in Cape Town. She later took up the role of Chef De Partie of Pastry at The Test Kitchen, training under Chef Luke Dale Roberts and head chef at the time, Ryan Cole.
The workshop also includes a sit-down dinner, a botanical cocktail and a Q&A session with Chef Stoltz.
Venue: Skotnes Restaurant, Norval Foundation, 4 Steenberg Rd, Tokai, Cape Town