The Royal Show runs from 7 to 11 October, and this year marks the 175th anniversary of the Royal Agricultural Society.
Under the theme ‘Innovation in Agriculture – Past. Present. Future’, the five-day event will feature livestock, agricultural technology, demonstrations, food, crafts and family activities.
The Farmer’s Weekly Royal Pavilion will bring together premium exhibitors, artisan foods, leather goods, textiles and distinctive local products.
One of the pavilion’s main attractions will be a three-day programme of cooking demonstrations, giving visitors an opportunity to see how quality ingredients can be transformed into delicious dishes.
A Sweet start with Tasha Jardim
On Wednesday (7 October), chef Tasha Jardim will take to the kitchen at 11am, 12:30pm and 2pm, preparing a Bar-One cheesecake, double-baked cheese soufflé and cheesy beer mac and cheese.
Jardim’s culinary journey began at Silwood Kitchens in Rondebosch, where she trained as a chef. A class project involving sweets sparked her passion for confectionery. That passion eventually evolved into Tasha’s Fantastic Fudge.
After early ventures with Nyum Nyum Goodies and the Simply Deli takeaway business, Jardim established her fudge company, which grew from a family garage operation into a factory producing a wide range of fudge products.
Twenty-six years later, the family business has expanded beyond traditional fudge to include bars, bites, gifting ranges, wedding favours, fudge sauce, popcorn and millionaire’s shortbread.
“We can’t wait to bring a taste of that journey to the Royal Show. Come and say hello, try a piece of Original, and taste 26 years of learning, laughing and (very occasionally) burnt sugar,” Jardim said.
Sicily meets South Africa
On Thursday (8 October), classically trained chef Dario Pulvirenti of Sugar Baron will take over the kitchen, with demonstrations at 11am, 12:30pm and 2pm.
Pulvirenti trained at ML Sultan Technikon in Durban before gaining experience in South Africa, Sicily and the UK.
Originally from Acireale on Sicily’s eastern coast, he developed a strong appreciation for fresh Mediterranean produce, seafood, citrus, herbs, olive oil and seasonal cooking.
His demonstrations will include spiced chicken livers flambéed with barrel-aged rum, mixed seafood pasta and flambéed limoncello crêpes.
His approach to food also reflects the agricultural connection at the heart of the Royal Show.
Pulvirenti believes chefs and farmers need to understand each other better, particularly when it comes to seasonality, quality, availability and reducing food waste.
“A chef can have all the training and technique in the world, but ultimately the quality of the finished dish begins with the quality of the raw ingredients,” he said.
“Food doesn’t begin in the kitchen. It begins in the soil, on the farm and with the people responsible for producing it.”
He said chefs should work with seasonal produce wherever possible, allowing what is available to influence what goes onto the plate.
The cooking demonstrations end on a sweet note on Friday (9 October), when Kim Atkinson of D’Lish will prepare D’Lish’s 4×4 marshmallow, pistachio nut toffee and chocolate bliss recipes at 11am, 12:30pm and 2pm.
Overall feel
The cooking demonstrations complement the Royal Show’s wider agricultural focus, where visitors can see livestock, machinery, agricultural displays and practical demonstrations alongside food and local products.
The pavilion also provides an opportunity to take the Farmer’s Weekly agricultural world beyond the page and into a space where farmers, producers, food businesses and consumers can meet.
Visitors are encouraged to visit the Farmer’s Weekly Royal Pavilion during the Royal Show, and discover how agriculture connects with one of life’s simplest pleasures: good food.
