Prince Albert Winter School

News

Prince Albert Winter School  7 – 16 August 2015 This years Winter School runs over 10 days. Starting over the coming long weekend this creative programme covers courses and excursions with local experts and skilled artisans. Options include cookery, jewellery-making, yoga, blacksmithing, interior design, camera skills, storytelling, star-gazing, poetry readings, art films and talks, oil ...

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Spicy Sago Pudding

Journal & Recipes

5 Spice Sago pudding with Meringue & Pomegranate ginger syrup Servings 6-8 1 cup sago 5 cups of milk 5 cloves 10g cinnamon sticks 5g fennel seeds, dry roasted 3 star anise pods 5g Szechwan pepper, dry roasted pinch of salt 125g sugar 3 eggs, separated 75g butter 125 ml cream Method Soak sago in ...

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Are you Banting? Try this Hearty Stew.

Journal & Recipes

Braised Lamb neck pie with kohlrabi and butternut mash For the Braised Lamb: 6 large lamb necks 1 large carrot chopped 1 large onion chopped 8 cloves garlic – skin on 4 sprigs fresh thyme 1 stick celery chopped 4 bay leaves 500ml red wine – shiraz 1 tbsp coarse sea salt 1 tbsp black peppercorns ...

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Mastering Bread

Journal & Recipes

On Tuesday the Dreyers joined us for a full day Bread course with Gavin Memper.  They were taught how to make a sourdough starter, shape and bake bread dough in many ways and braai roosterkoek on hot coals.   Naan and semolina pizza were baked in the wood fired oven.  Focaccia and hot cross buns were cooked in ...

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Pistachio melba toast

Journal & Recipes

An easy alternative to tuilles and it makes loads. Pistachios look really good with chocolate desserts. Ingredients: 500g Egg Whites 500g Caster sugar 500g Plain flour 500g pistachios- see note Make meringue with sugar & egg whites, fold in flour, then the pistachios. Pour into a greaseproof lined small roasting tin (30cm x 20cm). Bake ...

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A spicy relish – our piccalilli recipe

Journal & Recipes

Ingredients: 2 cauliflower heads 3 large onions Salt and ground white pepper 1 cucumber, peeled, deseeded and diced 600ml white wine vinegar 300ml malt vinegar 1⁄4 tsp dried chilli 350g castor sugar 50g English mustard powder 25g ground turmeric 3 tbsp corn flour Method: Cut cauliflower heads in to small florets Dice the onion fine ...

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We celebrate all that is fresh and local

Journal & Recipes

This is what African Relish thrives on, local, fresh, often organic and seasonal produce from Prince Albert and Karoo environs. We use the ingredients in our open evenings and events catering and they are the core of our cooking courses. Local Produce Here is a tasty sample of these abundant goods. The Adam’s figs from Weltevrede ...

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New resident chef starts in May

News

Gavin Memper joins the African Relish team in May. What better way to introduce him than with this story from Gavin: You are what you eat. I believe the saying ‘you are what you eat’ is 100% true for everyone on the planet. Living to this statement every day is life changing and brings with ...

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Food and Travel Magazine

Press

African Relish featured in the April issue of Food and Travel magazine in their list of Foraging in South Africa. A very informative article on foraging for food in South Africa, “a mecca for culinary adventure”. Read more in this international magazine. Foraging.

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