Keith Margetts has discovered that you can go home again -- travelling no farther than the Delta Victoria Ocean Pointe Resort and Spa.

"This is like a touch of home!" he exclaimed between sips of Two Oceans Cabernet Sauvignon Merlot at Savouries, Sweets and Sips, an African-themed fundraiser for the Greater Victoria Eldercare Foundation.

"We used to drink this at home," recalled Margetts, who moved here from Capetown in 1996 with his wife Wendy. "Every month I used to go out and restock my wine cellar. It was a great pastime," he said.

The couple gave a thumbs-up to the People's Choice Savoury Award winner -- Tigh-Na-Mara Resort's braised beef short ribs.

Amarula Cream liqueur and South African wines from PMA Canada's Distell Portfolio were paired with gourmet delights created by teams of chefs for 160 guests. The "culinary safari for your tastebuds" raised nearly $8,000 for the foundation that enhances the care, comfort, dignity and independence of elderly people in the community.

"Your attendance tonight will help us cross a few more items off a very long wish list," foundation executive director Lori McLeod told guests, who were also entertained by gumboot dancers from Pearson College and the high-energy Chikoro Marimba band.

"When we had our popular Grand Marnier Dessert Challenge, the one thing we did hear was it was just too much sugar, too much sweet," McLeod said. "So this was a great way to introduce some savouries."

Ambrosia Conference and Event Centre owner and executive chef Steve Walker-Duncan drew oohs and aahs as he and chef Daniel Konig built rows of braised pork with apple and cumin on a chickpea polenta cake with preserved lemon and jalapeno pepper salsa. "The chef's been known to play with his food. I think he does it famously," joked sales manager Anthony Sanna.

On the Topo's table, spoons full of ladyfingers dredged in Grand Marnier and espresso, adorned with mascarpone and cream cheese and injected with Amarula instead of Sambuca were showcased by Marten Brown, the Italian restaurant's owner.

"Actually, Topo's owns me," Brown said. "Truth be told, in this business, it owns you."

How do these chefs create such gourmet gems with flair and in a timely fashion?

"It's a lot of hard work," Topo's chef Ryan Bradstock said. "It's about passion when you start, but it's about determination and diligence, and that's what really carries you through to success."