Foraging with Chris Erasmus

26 October

R3950 pp

Chris Erasmus was taught to cook by his Mom and the most important lesson he learned from her was how to make a little go a long way. At first he studied chemistry and dentistry and only later pursued his dream to become a chef at the Elsa van der Nest Academy.

After his internship at Five Flies in Cape Town he went abroad and met his food mentor Shane Osborn in the UK.  Here he was taught urgency, precision and skill and was allowed to explore his interest in chemistry and analysis of all cooking techniques.  He returned home and put his valuable knowledge and experience to work as Executive chef at well-known restaurants, giving new life to old recipes. Pierneef received Eat Out top ten award in 2013 and wine destination two years in a row.

Chris’s global experience have taught him discipline, respect and passion for many different styles of cuisine.  What excites him the most is being part of a new food awakening in Africa.  He is determined to promote the local food community to diners and industry alike and is confident that our true haute cuisine have only just begun.



12:00 Arrive at African Relish and settle in to accommodation.

13:00 Light lunch prepared by Chris and the African Relish team. Discuss schedule.

14:00 Cooking session 1. Making cheese curds for cheesecake. Vinegars and Kombucha.  Planning menu for 3 course meal.

18:00 Ghost walk and village ramble – Ailsa Tudhope, historian and story teller, takes you on a journey back in time with tales of ghosts and village rogues from the past.

20:00 Welcome dinner at African Relish.


08:30 Foraging in veld and town gardens, followed by veld breakfast prepared by Chris and Camilla.

11:00 Cooking session 2. Preserving and pickling.

13:00 Light lunch

14:30 Cooking session 3.  Executing a 3 course meal with foraged produce, Karoo lamb takes center stage.

17:00    At leisure

20:00    Dinner at African Relish where we enjoy the fruits of the day’s culinary endeavours.


09:00  Breakfast with Chef Chris.

Cooking session 4. 

Demo of Acorn ciabatta.

Final Q&A.

11:30 Departure.


Price: R3950.00 per person inclusive of

all meals, a master class, ingredients,

recipe booklet and a special African Relish apron.

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