Out And About: Backsberg / Bisquit Cognac Party In The Jungle


I was invited to join Bisquit Cognac and some party goers in celebration of the arrival of spring last Sunday!

The “party in the jungle” themed celebration was held at the Backsberg Wine Estate in Franschoek.  I took a friend with and we went there without knowing what to expect….”party in the jungle” can mean a lot of things.  However, I was looking forward as the entertainment line-up was very interesting with the likes of Oskido, Tbo Touch, Micassa, Ralph Gum, Chappell etc.

The party started off quietly, you know what they say about “African time” but people started arriving as the day progressed.  Shuttles were available to transport people from the VIP floor to the main floor where the show was happening but we opted for staying at the VIP section.  You can’t blame us it was vibey and drinks were flowing…..

Beautiful people, drinks & cocktails were flowing (Bisquit cognac), fine cuisine and music….all created an amazing vibe and a great way to get into spring.  I didn’t get to take pictures of the food but a very enthusiastic friend of mine called Mzu got hold of the camera and started snapping pictures of everyone.  Check them out here, you might see someone you know.

Gorgeous Ladies Sippin On Cocktails




About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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