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Interactive Workshops on the menu at The Fire & Feast Butcher’s Festival:

Informative trader and consumer-focused workshops running throughout The Fire & Feast Butcher’s Festival, presented by Crown National, from 26 to 28 May, will give visitors useful meat-related insights on a variety of topics, all presented by industry experts.

Getting the workshop programme started is barbeque specialist, Judi Capleman who will be discussing the topic ‘Key pointers for choosing or preparing a quality smoked meat, cheese or food products’. During this relaxed discussion, Capleman will provide a useful introduction to smoked food products after which the audience will be taken through the intricacies of the various smoke methods, wood types and the difference between home-smoked and commercial products.

Both traders and consumers will find worth in ‘Equipment 101 for the meat fanatic and small butcher’, a workshop presented by the Managing Director and Food Technologist at Food Tec Consulting (Africa), Matie Malan. With a passion to improve the sustainability of the SME meat suppliers’ market, Malan brings a wealth of experience and industry know-how to the festival. He will discuss the importance of hygienic design in meat equipment; the applications of manual and automatic meat processing equipment as well as demonstrating the use of practical equipment for home and industry.

Commercial Account Manager for NSF International Global Food Division, Jodi-Li Buys, will host a workshop on the important topic; ‘Why consumers should understand the importance of certification for companies selling food or meat products’. NSF International, is a global, independent, public health and safety organisation which has been operating for more than 70 years. It aims to assist businesses in agriculture, processing, food equipment, hospitality and retail navigate the increasing demands of the food safety and regulatory environment, ensuring consumers eat safe food from a trustworthy food chain. Coming from within the organisation, Buys will be looking at elements such as the different certifications and their requirements, as well as how a consumer can assess if a product is safe.

Bringing some DIY knowledge to the workshop programme is Kobus Strydom from Firelab, an associate member of the SA Thatchers’ Association. Strydom will discuss ‘Ideas and pitfalls to avoid when building a thatched lapa/area with an open flame braai’, touching on elements such as the choice of braai, safety aspects and lapa design.

Discussing the topic ‘Food is feast and therapy all in one’, Dr Lacea Marais, of Fireseed & Associates will partake in an interesting consumer interactive session that analyses the psychological effect of various food properties; touching and consuming food prepared for a feast and unexpected food combinations which work. Marais, who has a PhD in Art Therapy, will combine her passion for food and art in this insightful workshop which aims to make life a bit better for the audience through enjoyable food experiences.

Starting the Sunday programme is independent food safety consultant, Dinie Dreyer, with her not-to-be-missed workshop focusing on ‘Consumer crisis point: What does the product label tell me about my butcher’s product?’. A food professional dedicated to developing, implementing, maintaining and assessing food safety management systems, Dreyer will empower listeners on proper product selection, focusing on how to make informed choices on products and understanding what to look for.

Bisibean owners, Roelien & Andre Swanepoel, will then discuss the complementing of meats with coffee in ‘A meaty meal with coffee will make it a feast: Coffee as a key ingredient of life’. These ardent coffee lovers will give the audience an overview of various coffee types and the production process as well as tips on using coffee as an ingredient for meaty feasts.

Finishing off the programme will be the head chef at the Dutch East Restaurant in Franschhoek, Pasch du Plooy, outlining ‘Consumer cost pressure point: How to choose the best meat for my special celebration or BBQ?’. The difficulty of selecting meat; species, cut, preparation method and time; personal and contextual preferences, and choosing value for money are all aspects that will be touched on in this workshop.

In addition to these enlightening workshops, expert chefs at The Fire & Feast Butcher’s Festival, presented by Crown National, will keep audiences entertained in the various kitchen zones – The Lamb and Mutton SA Kitchen, The Pork 360 Kitchen, The Beef Zone and The Blue Ribbon Sandwich Square Theatre – with all meats cooked to perfection on Chad-O-Chef gas braais.

Contestants will get things heated in the exciting National Butchers’ Challenge, presented by Crown National with the winning team heading to the World Butcher’s Challenge in Ireland next year.

There is also no shortage of food options for visitors with the Breakfast Zone presented by Enterprise and various food trucks offering wholesome and hearty meals. Refreshments can be found in all forms at The Castle Tank, The Gin Bar and the Wine Pairing feature with the Beer & Braai Garden presenting the Gus Brown Band creating a lively atmosphere. And children will be kept entertained at this family-friendly event in the fully-equipped Kids’ Zone.

Fire & Feast Butcher’s Festival, presented by Crown National, has also partnered with Uber for the event. All new users can sign up using the promotional code ‘FireandFeast’ to receive a free first ride to the value of R50. Download the application for iPhone, Android, Blackberry 7, Windows Phone, or visit the mobile site m.uber.com.

The Fire & Feast Butcher’s Festival, presented by Crown National, runs from 10am to 6pm Friday and Saturday, 10am to 5pm on Sunday at Johannesburg’s Ticketpro Dome from 26 to 28 May. Tickets are available from TicketPro at a cost of R100 for adults, R80 for pensioners and R50 for children under 12.

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