Seasons At Terroir Launches On The National Geographic Channel
AS Chef Michael Broughton and the team at Terroir approach the end of yet another successful summer season, attention has turned to the launch of a documentary style TV series about this award-winning restaurant on the Stellenbosch wine route. Called Seasons at Terroir, the six-part series sets out to show what it takes to run a high-powered restaurant kitchen in an increasingly competitive arena.
Produced by Justin Bonello’s Cooked in Africa Films, in conjunction with Kleine Zalze Wines, Seasons at Terroir was bought by Fox International Channels and will be aired on its flagship National Geographic channel (DSTV channel 181) on Tuesdays from 25 March 2014 at 18h15 for six consecutive weeks. The six episodes will be repeated in the same time slot on Thursdays, starting on 27 March. Broughton and his kitchen crew were first introduced to TV viewers in an episode of Bonello’s Cooked 4, Out of the Frying Pan, which aired on BBC Lifestyle in late 2010.
Set against the beautiful backdrop of Kleine Zalze and Stellenbosch, Seasons at Terroir provides an insider’s view of the day-to-day operations of a top-end restaurant. Each in-depth episode depicts the tensions, challenges, highs and lows, and occasional madness of working in a highly pressurised kitchen where skill and perfection are not only expected by the customer but demanded by chef Broughton. In this environment, there’s no second chance and you’re only as good as your last plate. As the series unfolds, viewers gain an understanding of Broughton’s relentless, hands-on approach in the kitchen as he pushes young chefs and trainees to greater heights while maintaining his reputation for inventive cuisine and excellent service.
‘When I first started in the wine business I travelled internationally to many wineries to see for myself what made them successful. Through this process I came to realise the fantastic yet crucial relationship between great wine and great food. I was convinced that we could produce the same, if not better, here on the farm in the heart of Stellenbosch. Through the dedication and skill of Michael and his team we have managed to create just that,’ says Kobus Basson, owner of Kleine Zalze.
The importance of wine pairing and nurturing relationships with the local wine community is a focal point of the series with Broughton demonstrating his passion for ‘terroir-driven’ food inspired by Kleine Zalze’s versatile wines. The extensive range, which this year has grown to include the maiden Kleine Zalze Méthode Cap Classique Vintage Brut 2010, has a distinctive character-driven flavour influenced by the local terroir. ‘There has always been a wonderful synergy between the wine, the food and the farm,’ explains Broughton, who is looking forward to celebrating the restaurant’s tenth birthday later this year.
The decision to air Seasons at Terroir on the National Geographic Channel is part of multimedia giant Fox’s strategy to bring local, non-wildlife programming to Africa and the globe. ‘We are pleased to offer this uniquely relevant story from the continent to our viewers,’ explains Thandi Davids, Africa Director of National Geographic Channels International.
‘After watching the series, I hope viewers will have a better understanding of what cooking in a modern-day, professional kitchen is all about. For one, it is not nearly as glamorous as it is often depicted in the media. In fact, it is tough, demanding and relentless. If someone is really committed to following a career as a chef, including the long, often anti-social hours, it is an exciting and rewarding choice. It has certainly been rewarding to be part of the growing gourmet culture in Stellenbosch – I can’t think of a better place to experience great food and wine than on a wine farm like Kleine Zalze, less than an hour’s drive from Cape Town,’ concludes Broughton.
Seasons at Terroir will be broadcast on National Geographic channel (DSTV channel 181) on Tuesdays from 25 March 2014 at 18h15 for six consecutive weeks. The six episodes will be repeated in the same time slot on Thursdays, starting on 27 March. To view the promotional clip please click the link below:
- Terroir Restaurant is open for lunch Monday to Sunday and dinner from Monday to Saturday. For reservations call (27) (21) 880 8167 or email firstname.lastname@example.org