The diversity of the Cape at the Taste of Cape Town

"Part of the collection of Taste Festivals taking place in 18 world cities, the Cape leg of the international celebrations will once again enthral food lovers, flavour hunters and the city's social set with its unique format of part-party, part trend-spotting, part gourmet-shopping and full-on feasting," said Justine Drake, festival organiser.

"As part of our commitment to Cape diners and an energetic food scene, we have once again kept the ticket price unchanged - and at the same level as the first event six years ago."

This year festival-goers will also have a modern guide, the new Taste app for smart phones, so they can traipse between flavour hot spots dotted around the foodie playground without missing a beat.

Drake also foresees that the pop-up restaurant concept added to the festival last year will have foodies in awe. "It brings with it a very adventurous way to enjoy the diversity of tastes that Cape Town is known for." Taste hunters can try dishes as diverse as champagne-poached oysters and seafood bredies, a dish named "Message in a Bottle" and miso glazed short rib with fresh kimchi. The pop-up dining experience brings rebel with a food cause Bruce Robertson of The Boathouse, Luke Dale-Roberts of The Test Kitchen/The Pot Luck Club, La Colombe with Scot Kirton and Tanja Kruger of Makaron Restaurant at Majeka house.

Signature creations in starter-sized bites

In addition to the pop-ups, the 11 restaurants chosen to represent the spectrum of tastes of the Mother City dish up their signature creations in starter-sized bites. The restaurants include: Henrico Grobbelaar of The Twelve Apostle's Azure Restaurant, Natasha Wray of 96 Winery Road. De Grendel Restaurant debuts at the festival with Ian Bergh, Shaun Schoeman of Fyndraai Restaurant on Solms-Delta, Signal Restaurant at Cape Grace with Malika van Reenen, Sanel Esterhuyse from Savour at 15 on Orange, Jewel of India's Dayanand Shankar Poojary , Beefcakes Burger Bar, represented by Wonderful Ndhlovu, Il Leone Mastrantonio and Daniel Toledo Dash Restaurant and Bar at the Queen Victoria Hotel with Craig Paterson and Stefan Marais of The Brasserie.

A brand new initiative at the festival - Taste Craft Beer Project - will showcase more than 18 of the country's best quality craft beer on tap. This collection of micro-breweries will be on hand to quench the thirst for craft beer, with each brew paired with dishes featured at the festival.

"With so much to enjoy, guests simply can't let go, returning several times over the four days to savour it all," said Drake.

Other culinary highlights include:

• Food Market: Hand-picked artisan producers, premium drink brands and award-winning wineries in the laid-back atmosphere of a boutique food market. Sip on Bain's Mountain Whiskey or the Fairtrade wines on offer while dipping into pesto, munching on gourmet cheese and stocking up on pantry stuffers to get you ready for Autumn entertaining.
  
• For those looking for a 2013 dinner party wow factor, the Pick n Pay Chef's Theatre will feature live demos by top chefs. For the hands-on visitors, the Pick n Pay Wine and Canapé Experience will reveal the secrets to creative pairings of canapés and wine in an interactive area.
  
• Cape Town Angels Benefit Stage: An eclectic group of performers the likes of Janie and The Beard, Natasha Meister, Philip Malan, and Silent Side are brought to Taste of Cape Town by the Cape Town Angels.
  
• LINDT Al Fresco. Luxurious, with a hint of the forbidden - nothing stirs the senses quite like Swiss chocolate. LINDT's Master Chocolatiers from the Cape Town Chocolate Studio create fresh LINDOR truffles and pralines by hand to enjoy along with LINDT Hot Chocolate in the alfresco dining area. The LINDT shop will have decadent goodies from their EXCELLENCE and CREATION ranges on sale, to satisfy the craving on the go. At the Chefs Theatre the LINDT Chocolatiers will do more sweetening up, demonstrating their master craft with amazing chocolate sculptures.
  
• The Royal Thai Embassy puts Thai chefs on show preparing popular dishes in cooking demonstrations throughout the festival. Savour the culture, traditions and lifestyle through authentic dishes and flavours. To add to the experience visitors will also get a chance to enter the lucky draw and win a round trip for two to Thailand.
  
• Taste Fest App: Apple, Android and Blackberry users can enjoy an interactive map to navigate the show and stay up to date with the Pick n Pay Chef's Theatre timetables with a My Diary feature to make the most of the visit. The app puts all the interesting facts on chefs, restaurants and festival exhibitors in the palm of the hand. It is available to download from 30 March from your device's app store.
  
• Do Good Feel Good by supporting The Chipembere Rhino Foundation. They are committed to on the ground assistance in the protection and conservation of Africa's rhino. Show your support by stocking up on branded caps and shirts at the festival.

Culinary currency

Restaurants and special feature areas operate on the festival crown, the event's official currency. Festival-goers use these crowns to purchase their pick of sample dishes and drinks from exhibitors and bars. Each Taste of Cape Town crown is worth R5 and prices range from 4 to 8 crowns per dish.

Standard R80 tickets include entrance to the festival and tasting glass. Premium R180 tickets include entrance to the festival, a tasting glass and R100 festival crowns .Taste Clubhouse Experience by DStv R685 includes fast-track entrance to the festival, tasting glass, R150 festival crowns and complimentary bar service (malt, wine and soft drinks) in a private clubhouse and a Taste of Cape Town gift.

All tickets can be bought online from www.itickets.co.za or by calling ITickets on 0861 000291.

For updates on the festival line-up, news on chefs and their dishes, stay in touch on Facebook www.facebook.com/tasteofcapetown or Twitter: @tasteofCT or go to www.tasteofcapetown.com.

Festival details

Venue: Green Point Cricket Club, Corner Vlei and Fritz Sonnenberg Roads
Dates and Time: 11 to 14 April
Thursday, 11: 6.30pm to 10.30pm
Friday, 12: 6.30pm to 10.30pm
Saturday, 13: 1st session 1pm to 5pm. 2nd session 6.30pmto 10.30pm
Sunday, 14: 12pm to 5pm