Our taste buds get tired very quickly. When we taste something delicious we say "wow" but if we have a liitle too much, our taste buds tell our brain that it actually wasn't that good. The secret is to serve a portion that is just big enough to keep your taste buds alert and on edge. If we get that right, you will dream about having that little bit more for the rest of your lives.

Flavours of Africa begins with your first bite into a succulent skewered prawn on the stoep of Debbie's home, while watching the sun set to the pounding of African drums. At dusk, guests are seated. The African Babette's feast begins. The meal starts with an Ethiopian ritual of washing hands in a bowl of rose geranium scented water followed by an introduction to the first wine of the evening - Cap Classique sparkling wine which is typical of the Cape region with its pinotage, pinot noir and chardonnay blend. And then the first of many courses arrives - West Coast Crayfish served with a red pepper and leek sammosa, followed by Karoo lamb with boerpumkin rosti and pinotage and port jus. Next, a Nigerian Ostrich Kofta curry is served, followed by a mouth watering slow-cooked venison pie caramelised African beans and quince jelly. Each course is superbly matched with award-winning Cape wines introduced by the charming sommelier. Palate cleansing pale dry sherry is offered between courses.

This African gastronimc affair is completed with a splendid combination of superb Cape winelands Brie cheese served with preserved Boland figs, followed by two sublime dessert dishes - Caramelised Banana with Coconut and Lime sauce and Vanilla Bean ice-cream and Malva pudding with Rooibos liquer. And finally a cup of roasted Kenyan Filter coffee served with Amurula chocolates.