- Canapés + welcome drinks served while you explore an atmospheric artists’ studio
- Introduction to specially selected wines by a seasoned winemaker or other wine expert
- An abundant dinner paired with wine in the candlelit studio
- Meeting fellow food + wine enthusiasts
- Carefully sourced seasonal, organic produce lovingly prepared + beautifully served
19:00 – 22:00 (3+ hours)
Monthly (see book now for dates)
To book any day for private groups (minimum 8, max 30 people) please send a request to Eatsplorer by sending a mail to email@example.com.
The Bronze Age Studio in Woodstock is an inspiring space that veritably hums with the thrill of artistic creation. Filled with works in various stages of completion by well-known resident artists that include co-owner Otto du Plessis, Charles Haupt, Trevor Potter and Melanie Lourens (to name but a few), it is a place that instils a sense wonderment and infinite possibility.
Having the opportunity to walk among the artworks-in-the-making that fill the shelves and floor of the Bronze Age Studio is a treat in and of itself; sitting down at a candlelit table to enjoy a lovingly prepared, beautifully presented meal catapults it *one shot* into a completely different, fully wow-inducing level.
“Provisions was born out of a love of food, wine and art,” says chef Maia du Plessis, the culinary mastermind behind the fresh, seasonally inspired dishes that make their way onto the long table during dinners at the Bronze Age Studio. “Our food ethos is seasonality, simplicity and allowing the best produce to taste of itself. And of course, for the food and wine to sing together.”
Maia worked in advertising after university and then segued into styling, which lead to food styling – a dream job for a girl who has always lived with people who adore cooking. Growing up with a Greek mother, she was raised on dolmades and moussaka while other children were snacking on fish fingers and slaptjips. As a young adult, she shared a comparatively spacious NY pad with other foodies, including a very talented half-French, half-Filipino chef who used them all as guinea pigs during his studies at the French Culinary Institute in New York. After a stint in recipe development and menu consultation for a well-known wine farm back home in RSA, she started doing catering, which eventually led to the establishment of Provisions.
These days Maia and husband Otto open their shared studio, enclosed courtyard and open kitchen to guests from all walks of life who flock to Provisions to enjoy inimitable, 360° sensory experiences. Maia herself prepares the food and welcomes guests into her cooking space, while a guest wine expert presents an informal tasting specifically paired with the evening’s dishes.
“I’ve always loved the idea of creating a space where people can enjoy food and experience art in a space that is not a gallery,” says Maia. “I host people and want them to know that each time they return they will see something new, so the art is always changing, and the space is always evolving.”