French inspired country cooking & Laborie Wines hosted by Mynhardt Joubert

7 September

R4350 pp

Mynhardt’s journey into food and wine had it’s origins in the performing arts.  “There are so many similarities between the stage and the food industry:  the wonderful creative energy, the intense discipline and the one opportunity to get it right!” For Mynhardt there is nothing more brilliant than preparing food with love and seeing how it influences people and lifts them to a higher state of being.  One of his biggest lesson learned was that simple and honest food will always have the best results.

Mynhardt lives by the belief that simple and honest food has the best results. After winning Kokkedoor, he and cooking partner Tiaan Langenegger designed and styled their first cookbook and then went on to popular TV series Makietie. Mynhardt is now a brand ambassador for KWV.


“So many wonderful opportunities and doors have opened up for me and I found myself living a truly blessed life.  People often ask me:  “What it is your dream?”  and the answer is easy:  “I am living it!”



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

13:00 Light lunch prepared by Mynhardt and chef Camilla Comins. Meet the team and discuss schedule.

14:00 Cooking session 1. Menu planning, inspiration and advance prep for the weekend.  Oysters and bubbly with demo of oyster sauce.  Wine tasting with Laborie Wines.

18:30 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.



08:00 Visit to Saturday market for some local flavour.

09:00 Breakfast at African Relish.

10:00 Cooking session 2. Market inspiration and seasonal cooking, al fresco eating, seasonal French country salads, brioche making and baking,  wine tasting and pairing with Laborie Cap Classiques.

13:00 Light lunch at African Relish.

14:30   Cooking session 3. Cooking with wine.  Making of three French inspired dishes using wine as a main ingredient, tips and pairing wine with food.
17:00   At leisure.

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


09:00 Cooking session 4. Reinventing your French Toast.  Hands on breakfast cooking and reimagining the Classics. Laborie Prize giving.

11:00 Depart on onward journey.

 Price: R4350 pp for the course inclusive of all meals, wine, recipe handout, listed excursion and a special African Relish apron.


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