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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The simplicity of vegetables. Chef’s diary continued…

Journal & Recipes

With my mind wandering around some ideas for my upcoming vegetarian cooking class, I couldn’t help but be inspired anew by the gorgeous array of fresh, autumn produce. Beautiful, earthy portobellini mushrooms pan fried in butter and a little garlic. Freshly grated horseradish root with steamed Brussels sprouts and sea salt roasted beetroot with olive oil. Who ...

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Chef’s Diary Update

Journal & Recipes

Autumn is finally here! Yes, I mean finally. I love this time of year in the Karoo. The evenings are getting significantly cooler. The mornings are crisp and fresh. A gentle sun as I step out my door at the cooking school in the morning; the smell of rosemary, thyme and sage from my herb ...

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#cookandstay

News

What’s it all about… a recreational cooking school? We set out to bring a culinary experience to the town of Prince Albert. The town has many producers of delicious produce such as figs, olives, lamb, pork, vegetables, honey, cheese and dairy products and the list goes on. They provide the local and seasonal ingredients that ...

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Local is lekker, Kudu kebabs & Malva pudding

Journal & Recipes

Over the last week chef Jaco has had a dedicated student immersing himself in a variety of cooking classes. Reuben Pohl is based in Gauteng, recently married and excited to increase his knowledge and passion for cooking, he is staying with us in the Karoo for a couple of weeks. What we love about our classes ...

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The sweetness of mid summer. News, Valentines, cycling and a recipe.

Journal & Recipes

In our kitchen we love the heat of summer and the ripe fruit it produces. Dishes we have been cooking include local plums, figs, pomegranates and pineapples from our neighbours. We’re pleased that this season a growing number of overseas visitors are enjoying the Karoo summer and have completed our popular Karoo Classics and newly introduced South ...

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Scandilicious

Journal & Recipes

  We love it when global travellers visit us in Prince Albert. Our first cooking class this year was on a sweltering Saturday afternoon. In the kitchen we had guests from Denmark, Norway and Sweden. First time and frequent visitors to Cape Town these travellers wanted a local experience; they love food and cooking. It ...

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