Season 4
Geure uit die Vallei (Flavours of the Valley) is a South African, Afrikaans-language food and lifestyle series in which chef Chris Smit retires to the Franschhoek valley at seasonal times, making food and sharing his recipes inspired by the location and time of year.
Chris spent many years in the commercial kitchens of some of the world's award-winning hotels and restaurants - and now he's traded his lifestyle and career as an executive chef for that of country chef, with a tranquil and carefree life in the heart of South Africa's food and wine capital, the Franschhoek valley.
In the series he shares his recipes and culinary ideas, accompanied by his trustworthy four-legged companion, Sophia.
Now Chef Smit is back with a new season and a great deal has transpired since the last time audiences welcomed him into their hearts and homes.
For starters, a devastating pandemic swept the globe, leaving untold damage in its wake.
With tourism and hospitality forming the lifeblood of South Africa's iconic "Gourmet Capital", Franschhoek was especially susceptible to the pandemic's negative impact on business and employment.
But as the famous Latin proverb goes: "Fortune favours the brave", and in an act of sheer positive thinking Chris opened an ambitious new restaurant, deli and bakery called Smitten in the heart of town.
The glamour and excitement of the restaurant forms much of the backdrop for the new season of Geure Uit die Vallei, but the show remains true to its original quest: revitalizing everyday ingredients to create innovative and affordable meals for regular people looking for fresh ideas to up their cooking and baking game.
In the Season 4 premiere, "Country Food and Restaurant Dreams": Chris kicks off the latest season of Geure Uit die Vallei from the kitchen of his new restaurant.
Inspired by the unpretentious food of the establishment and the bucolic setting of the Franschhoek valley, Chris presents a menu of country-style cuisine including a chicken, mushroom and spinach quiche; barley and tomato risotto; olive mini-loaves and crustless milk tart.