VEGAN LIVING – A JOY NOT A SACRIFICE WITH BRETT BARD
Born with a passion for vegetables and innate love for animals, it seemed natural for Brett to become Vegan on his vocational journey as a compassionate veterinarian.
‘I proved to myself that plant-based cooking is the most interesting, tasty, healthy, and environmentally friendly way of thriving on our earth. Veganism is a joy not a sacrifice. Preparing delicious food is easy when one develops a basic understanding of the essentials required.’
Brett has instinctively grown his own food since early childhood. Sixteen years ago he came to live on his beautiful farm, Tortoiseback, where guests come to learn more about Vegan lifestyle and harmony with nature in a remote valley of The Great Karoo. Here he has created an abundant permaculture garden that reveals an astounding variety of organic gourmet vegetables, fruit, herbs, and flowers.
12:00 Arrive at African Relish and settle in to accommodation.
13:00 Light lunch prepared by Brett and our resident chef Camilla Comins. Meet the team and discuss schedule.
14:00 Cooking session 1. But where do you get your protein? Introduction the abundant scope of plantbased protein sources that can provide optimal nutrition and satisfying taste. We will be focusing on ingredients, planning, preparation and get creative with meals.
18:00 Ghost walk and village ramble – with Ailsa Tudhope, historian and story teller, a journey back in time with tales of ghosts and village rogues.
20:00 Welcome dinner at African Relish.
08:30 Visit to Saturday market for some local flavour.
09:00 Breakfast at African Relish
10:00 Cooking session 2. Fabulous Flavours: Tantalizing tips to elegantly elevate the impact of ordinary food to mouthwatering morsels, restocking your pantry, using plantbased substitutes for your cooking needs, and the secret to sensational salads.
13:00 Light lunch at African Relish.
14:30 Visit Tortoiseback Farm for foraging. Cooking session 3. Terrific TOFU: How to make the best bean curd, and transforming the left-over okara (bean fibre) into a dish of okara balls with a delicious Italian sauce, for serving with Brett’s organic homegrown, hand-ground Polenta.
20:00 Dinner at African Relish where we enjoy the fruits of the day’s culinary endeavours.
08:00 Gather at African Relish for coffee and vegan rusks. Botanical excursion with Dr Sue Milton, renowned botanist and specialist in Karoo biome biology.
10:00 Cooking session 4. The Pho Side: Vegetable stock making in the form of Vietnamese Pho for the perfect savoury breakphost incorporating the tofu from the workshop and seasonal organic root vegetables from Tortoiseback.
Price: R3500 per person
inclusive of all meals, listed excursion, a masterclass, ingredients, special apron & recipes.
For more information about this course, send us a message.