• A Culinary Adventure

    A recreational cooking school, set in the Karoo town of Prince Albert, South Africa.

  • A Culinary Adventure

    A recreational cooking school, set in the Karoo town of Prince Albert, South Africa.

  • A Culinary Adventure

    A recreational cooking school, set in the Karoo town of Prince Albert, South Africa.

  • A Culinary Adventure

    A recreational cooking school, set in the Karoo town of Prince Albert, South Africa.

Cooking in the Karoo

African Relish is a Recreational cooking school, set in the Karoo town of Prince Albert, South Africa. Our culinary hall is the only purpose built facility of its kind. Select one of our short or longer courses and experience South African produce and cuisine.  Stay in luxury accommodation and enjoy African Relish either as a stand-alone destination or part of an extended gourmet tour.

Cooking Courses

African Relish runs two basic course types throughout the year. Our Anytime cooking courses, like Karoo Classics or Vegetarian, are half or full day and easy to book on short notice . Our Scheduled weekend courses with invited chefs such as Richard Bosman and Stef Marais, include longer culinary and special interest retreats like our popular Cycle tour or Yoga retreat.

Anytime CoursesScheduled CoursesAccommodation

Testimonials

  • Warren Joubert

    “I attended the wedding of Sarah and Katye at African Relish this past weekend and just wanted to say it was exceptional. The food was exquisite. From the canapés to the mains to the desserts. Please pass on my compliments to your entire kitchen staff for the tremendous culinary experience they provided. I don’t have sufficient superlatives to explain how much I enjoyed it.”

    Warren Joubert
  • James and Sarah Matthes

    African Relish provided the most delicious canapés after our wedding ceremony, and a perfect Karoo dinner at the reception in the Drie Riviere barn. They were also pretty cool wedding planners!”

    James and Sarah Matthes
  • Graham Lindemann

    Just a quick note to say that I really enjoyed the weekend. The charcuterie course was brilliant and the meals were outstanding.  The “Prince Albert” onion soup was a real standout, maybe that is incorrect, every morsel was standout, even the nuts.  Well done to you both on a brilliant Charcuterie course. Hopefully I will be back some day not too far in the future. Richard, I will wait patiently until my bacon and chorizo is ready and will visit you at work if that is ok.   BRILLIANT!!!!!!

    Graham Lindemann

Latest

Charcuterie in our kitchen – Chef’s diary

Charcuterie in our kitchen – Chef’s diary

Keeping it local. As a chef I am really privileged to be able to work with high quality local produce that’s on my doorstep, or at the most a phone call away. Anything from organic venison to full fat Guernsey dairy.  Gay’s Dairy is a local gem that recently gave birth to ‘The Meat Room’ where I buy my ...

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No need to knead – Chef’s Diary

No need to knead – Chef’s Diary

In the culinary world, there is no love more pure than the love for bread.  That heart warming smell of bread baking in a wood fired oven inspires passion and love in all of us. Understanding fresh ingredients, good flour and wild yeast will open your eyes to this true art form a lot of ...

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ROLLING WITH SPRING – Chef’s Diary.

ROLLING WITH SPRING – Chef’s Diary.

I simply cannot get enough of this wonderful time of the year. After a nicely busy off-season, we hit the ground running.  Functions, film crews and cycle tours. Classes have become increasingly interesting with spring produce finding its way onto the menu. Flavours of the East One class that seems to be requested more and ...

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