ROLLING WITH SPRING – Chef’s Diary.

Journal & Recipes

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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Easy cooking and creativity that inspires.

News

Guest blog and photographs by Gita Claassen Creativity needs to be fed. This universal truth is known and often forgotten about by self-confessed creatives like myself when we get so stuck in constantly producing that we neglect filling up what we pour out. I’ve often found that the best way to feed one’s creativity and ...

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Spring has sprung. Chef’s diary, new recipes.

Journal & Recipes

What an unforgettable weekend and a perfect introduction to the magic of spring. We had the privilege of hosting the wonderful Nina Timm in our kitchen for an amazing weekend of good comfort food, food styling, loads of techniques plus stunning photography. Not only was it a very successful workshop, it was also the perfect kick-off to the ...

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The Pig, the Farmer and the Charcutier.

Journal & Recipes

Last weekends charcuterie workshop with Neil Jewell epitomised the reason that Lisa and I started African Relish Cooking School nearly ten years ago. A totally immersive foodie experience in a wonderful facility with really interesting people. There is something to be said about starting the weekend with a whole 110-kilogram pig and leaving 48 hours later ...

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Karoo Tapas – Chef’s diary & recipes

Journal & Recipes

In the kitchen at African Relish our Karoo Tapas classes have become well liked and often asked for. We did a little internet research on the history of tapas. They are a variety of small savoury Spanish dishes, often served as a snack with drinks, or with other tapas as a meal. Because tapas are ...

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Look who’s visiting us this winter and who is staying. #cookandstay

News

The cold of the Karoo winter is upon us. We expect the chill but also the warm sun. Hopefully some rain and maybe some snow in the Swartberg Mountains. It is always crisp and many of the colourful aloes flower mid winter. It is a time for locals to travel plus overseas visitors exploring new territory. ...

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Chef Jaco’s recipe for delicious rich oxtail casserole.

Journal & Recipes

The time for comfort food in the Karoo winter has finally arrived! And the first thing that comes to mind is a hearty, rich casserole, or potjie made with vegetables found in your garden, fresh herbs, a good bottle of local red wine and of course, a good stewing meat like oxtail.  Oxtail is a bony, gelatinous ...

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Taste the Karoo. Chef’s diary, smoked kudu.

Journal & Recipes

The greater kudu (Tragelaphus strepsiceros) is a woodland antelope found throughout eastern and Southern Africa. The greater kudu is considered by many to be the most handsome of the Tragelaphine antelopes. Kudu, or koodoo, is the Khoikhoi name for this antelope. Kudu are browsers and eat leaves and shoots from a variety of plants. As they can make spectacular leaps of up to 6 feet, it ...

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What’s in store for Winter.

News

Our winter gives us time to catch up on housework and develop new courses. We have plenty to keep us busy including finishing touches for a newly decorated and renovated Akkedis cottage. After an untoward accident we had a perfect reason to spruce up our favourite accommodation. New to the cooking school calendar during winter ...

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Olives. On a mission. Chef’s diary & recipes.

Journal & Recipes

Mission Olives. The Mission olive is a cultivar of olive developed in California, by Spanish missions along El Camino Real in the late 18th century. Although developed in the United States, Mission olives are also used by South African oil producers. We have an olive grove growing at African Relish, a small one compared to the ...

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