Hayden Quinn: South Africa
Hayden Quinn: South Africa - Episode 1 – Cape Town:
Hayden kicks off his journey in the mother city. He starts with a sunrise surf at Muizenberg beach, then follows CapeTown's 'local is lekker' food culture, from the Neighborgoods Market at the Old Biscuit Mill to home-grown seedlings at the Oranjezicht urban farm - punctuated by a pitstop in the Bo-Kaap to learn to make the perfect bobotie with local foodie Zainie Misbach. Hayden warms up at the Sea Point outdoor gym then ascends 1000m by cable car to cook a delicious Yellow tail dish atop Cape Town's wonder of nature, before attempting an abseil off of Table Mountain.
Hayden Quinn: South Africa - Episode 2 – Paternoster
This episode begins with a splash and a paddle as Hayden joins local foodie and WWF-SA Trailblazer chef Kobus van der Merwe on a kayak along the coast of Paternoster. Paternoster is a town renowned for its seafood, and Hayden negotiates a charter with some local fishermen. Kobus shows Hayden where to find edible greens and mussels as they forage along the picturesque shoreline of the town. Hayden meets up with WWF-SA’s Chris Kastern to learn about sustainable seafood before heading out on a catch in a classic 'bakkie'. As the sun sets, Kobus and Hayden cook a delicious dinner on the rocks, a stone’s throw from where they picked and caught their ingredients.
Hayden Quinn: South Africa - Episode 3 – Stellenbosch
After exploring the Afrikaans Taal Monument and learning a bit about Afrikaans culture, Hayden heads to the heart of the city of oaks where he meets master baker Fritz Schoon who teaches Hayden to make traditional Afrikaans mosbolletjies. Hayden pays a visit to Woolworths Farming for the Future supplier, Rennies Farms, where he learns the secrets of saving water whilst growing delicious tomatoes. An expert on rolls, Fritz joins Hayden in a giant bubble race as they go Zorbing through the vineyards of the Stellenbosch surrounds. Hayden visits De Fynne Nursery and discovers indigenous Spekboom which he includes in a sumptuous salad to eat with Fritz’s savoury Afrikaans potbrood.
Hayden Quinn: South Africa - Episode 4 – Franschhoek
Hayden visits the food and wine capital of South Africa: Franschhoek. Hayden rides the famous Wine Tram to experience wine making first hand as he stomps grapes at Rickety Bridge, then to La Motte, where he learns about WWF-SA’s Biodiversity and Wine Initiative (BWI) and cooks a picture perfect meal with WWF-SA Trailblazer chef Chris Erasmus. Hayden tours Franschhoek vineyards on mountain bike, milks a goat and treats us to a delicious goats cheese risotto to end it all off.
Hayden Quinn: South Africa - Episode 5 – Hermanus
Hayden passes through the apple and pear groves of Elgin, before making his way to cook on the shoreline of the Whale Coast capital, Hermanus. Hayden meets up with country cook Mariana Esterhuizen, where he takes a tour of her food garden and learns about eating in-season. Together they cook a sumptuous and duck breast dish on a rustic river boat. A tour of Hermanus wouldn’t be complete without a stroll along the coastline and a visit to the harbour where Hayden is met by the Blob. Hayden gets a unique view of the town as he is launched into an aerial perspective of Hermanus by the Blob launch team.
Hayden Quinn: South Africa - Episode 6 – Knysna
In this exhilarating episode Hayden visits The Big Tree and puts his fear of heights to the test by ziplining through the treetops of Tsitsikamma. Hayden treks through the Knysna forests and visits some of the tallest trees in the country. Hayden meets up with culinary power couple Markus and Liezie Farbinger who teach Hayden how to make a wholesome South African breakfast. WWF-SA and SANParks take Hayden on an eye-opening trip out to what remains of the once famous Knysna oyster beds and then a tour around the Knysna lagoon marine protected area. Finally Hayden shows us how to prepare some enticing oyster accompaniments at the Knysna heads.
Hayden Quinn: South Africa - Episode 7 – Oudtshoorn
Hayden wakes up a few furry locals as he meets a family of meerkats at sunrise in the veld then for breakfast Hayden cooks a mighty ostrich egg omelette with chef Alister Scharnek. Oudtshoorn lives up to its name as the ostrich capital of the world as Hayden visits the biggest ostrich farm on the planet and sees how ostriches are brought up from egg to adult. Hayden delves below the Swartberg mountains deep into the Cango Caves where he discovers how they were formed and participates in some adventurous spelunking. Then on the rolling greens of Swartberg Country Manor Hayden shares an ostrich fillet sandwich with Dr Adriaan Olivier.
Hayden Quinn: South Africa - Episode 8 – Northern Cape
In this episode Hayden takes on South Africa’s biggest province in a big way. He travels through towns both large and small and visits free range lamb farmers living on the outskirts of the Kalahari. Hayden conquers the majestic expanses of the Kalahari, takes a dip in a windpomp reservoir and one of the local farmers teaches Hayden how to cook a traditional pojtjie just before a rare and powerful desert thunderstorm hits. Cheerful sunflowers watch Hayden cook a mouth-watering healthy biltong pizza.
Hayden Quinn: South Africa - Episode 9 – Johannesburg
Hayden ascends the heights of the Johannesburg city skyline to cook up a delicious Jozi meal with chef Citrum Khumalo on the balcony of Randlords. Hayden then hops on a bike and takes a tour around Soweto, the country’s most famous township; he visits Mandela’s home in Vilakazi Street and takes in some local culture. Hayden and a few little EduPlant helpers show us how to grow your own grub and make a healthy and delicious school lunch. After sending a whole school off with a nutrient packed lunch Hayden and some of the boys play a game of Jozi’s favorite pastime: soccer!
Hayden Quinn: South Africa - Episode 10 – Lesotho
Hayden resides on the shores of the immaculate Katse Dam where he visits a responsible trout farming operation and enjoys the wonders of the dam. Hayden rows with Olympic Gold Medallist James Thompson then visits the 185m high Katse Dam wall. He ascends the mountains and explores local villages on a guided pony trek on which he learns about local culture and customs. Rose, a local cook and teacher, shows Hayden how to cook a Basotho dish and Hayden closes off the episode with a delicious and omega-rich trout dish.
Hayden Quinn: South Africa - Episode 11 – Midlands
Hayden and local celebrity chef Jackie Cameron take off from Hartford House with the charismatic Bill Harrop and tour of the rolling green hills of the midlands aloft a gentle floating giant. Hayden discovers the sustainability secrets behind the delicious dairy at Fairfield Farm and he and Jackie prepare a mouth-watering samp, mince and beans dish. After a visit to the Karkloof Market and a dip in the Karkloof Falls a bovine audience gathers in the background as Hayden prepares a no-stir ice-cream for his Fairfield host: Kevin Lang.
Hayden Quinn: South Africa - Episode 12 – Zululand
Hayden visits the live-in museum and set of the wildly successful TV series Shaka Zulu at Shakaland outside Eshowe. There Hayden learns about Zulu culture, learns to stick fight and how to do a traditional Zulu dance. A local maiden also shows Hayden how to cook a traditional Zulu meal. Hayden then takes up residence at the foot of the legendary Ghost Mountain where he shows us how to cook a delicious African-Asian fusion venison dish. Hayden wakes up at sunrise to track endangered rhino and learns about conservation and anti-poaching initiatives protecting the area’s precious threatened species.
Hayden Quinn: South Africa - Episode 13 – Durban
Where there are waves there you’ll find Hayden Quinn. Hayden enjoys a new challenge as he surfs the standing wave at the Gateway Wavehouse, before taking a tour of Qutom, a Farming for the Future cucumber farm in the iDube Tradeport. After working up an appetite, Hayden goes shopping for spices at the Victoria Street Spice Market where he learns how to cook a classic Durban Bunny Chow. Hayden cools down after the curry by ocean-walking along the bottom of the uShaka aquarium where he learns about how the WWF-SASSI sustainable seafood list is compiled. He then refreshes his skills with local lifeguards and Centrum Guardian, Carey Glover, before cooking everyone a delicious fish curry. Hayden ends his trip to South Africa with a surf in the warm waters of the Indian Ocean.
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