Our year with Terroir has almost come full circle and Kleine Zalze Wine Estate is gearing up to celebrate their 15th anniversary celebrations. This two-day celebration is arguably Terroir’s biggest function to date and there’s major preparation and extensive planning needed to make sure it’s a success.

At the annual Stellenbosch Wine Festival, Terroir have been invited to have a stand alongside the Kleine Zalze tasting stall, where they will serve their specialities. For Michael, this is a great opportunity to reach an unprecedented number of people, which means there’s no room for error. He also has to work out a 6-course winter tasting menu, as a reward for Kleine Zalze’s wine ambassadors.

It’s winter and as an exercise to keep his kitchen brigade occupied in the week before their holiday, Michael devises a cook-off competition – a chance to get a dish of their own creation on Terroir’s award-winning menu.

The autumn weather sees invitations extended to friends and fellow wine makers who have supported Terroir and the Kleine Zalze Wine Estate over the years. Michael has only three days to create three new dishes – while it’s one thing winning over customers and tourists, it’s a completely different story to impress some of the area’s best winemakers who are renowned for their exceptional palates.

Autumn has arrived and there’s less than a week to go to an event that will put Terroir and Chef Michael Broughton in the media’s spotlight. Fifteen of South Africa’s top food journalists have been invited to a special tasting luncheon to showcase Broughton’s take on autumn’s flavours.

In the first episode, viewers meet the stars of the show: Chef Michael Broughton’s young kitchen brigade. There’s a lot of responsibility on this team’s shoulders, but with Michael leading them, every mistake becomes a learning experience.