Terroir

Chef Michael Broughton tries an exercise in creativity by coming up with dishes that are bold while also keeping it simple.

Michael and Terroir are put in the media spotlight during an important event where 15 of South Africa's top food journalists are invited.

Terroir and the Kleine Zalze Wine Estate are visited by friends and fellow wine makers, and Michael creates three new dishes.

When winter arrives, Michael lays down a challenge for his team to keep them occupied before the holidays.

After a brief winter break, Michael and the team begin with a new restaurant calendar which coincides with the Stellenbosch wine festival.

Kleine Zalze Wine Estate gears up to celebrate its 15th anniversary, which is Terroir's biggest function to date.