Annelien Pienaar

Ask anyone who has attended one of Platteland’s popular workshops: You’ll learn a new skill, get to know great people, talk the hind leg off a donkey, and then go home with a mountain of knowledge, the fruits of your labours and a bagful of gifts. Book your spot now!


Boerekos expert and blogger Annelien Pienaar will discuss the benefits of quality stoneground flour and real sourdough bread.

Then she’ll demonstrate how to make a sourdough starter, as well as how to bake white and whole-wheat bread, and ciabatta. 

Workshop one

Where? Van Gaalen Kaasmakerij in Skeerpoort; Hartbeespoort

When? Saturday 7 July 2018 

Workshop two

Where? D’Aria in Durbanville; Cape Town

When? Saturday 21 July 2018 


Annelien will also present our cheese workshop, where you’ll learn how to make feta and mozzarella cheese. Bonus: A3 Technologies will give each reader a goodie bag worth more than R800, so that they can experiment at home. 

Workshop one

Where? D’Aria in Durbanville; Cape Town

When? Friday 20 July 2018 

Workshop two

Where? Van Gaalen Kaasmakerij in Skeerpoort; Hartbeespoort

When? Saturday 11 August 2018 


Let Marcelle Botha of the Demo Den Cookery School in Bloemfontein show you how to make fantastic deli fare. First she’ll demonstrate how to make pastrami and biltong, and then move on to pickling vegetables such as artichokes from a can.

You’ll also learn how to mix, knead and bake black pumpernickel-style rye bread.

Where? The Demo Den Cookery School; Bloemfontein 

When? Saturday 15 September 2018 


Price R1700 pp.

The price includes the workshop, recipe book and all the ingredients, as well as coffee, tea and pastries at registration, and lunch with a glass of wine or juice. What will you take home?

A selection* of the products you make on the course and a goodie bag containing gifts worth R1000. What should you take along? A cooler for the food you’ll take home.

* The bakers will take home all the bread they bake and the cheesemakers will leave with a dish of feta cheese and a ball or two of fresh mozzarella.

Those attending the brining and pickling workshop will receive a packet containing 50g of biltong and 70g-80g of pastrami, which Marcelle will make in advance, and a small black rye loaf and a jar of pickles.


Send an e-mail to Donvé Myburgh at or phone her on 021 443 9830.

Keep in mind, we only have room for 28 people each in Cape Town and Hartbeespoort, and 24 in Bloemfontein. The first readers who book and pay will get to come learn and socialise with us.