I simply cannot get enough of this wonderful time of the year. After a nicely busy off-season, we hit the ground running. Functions, film crews and cycle tours. Classes have become increasingly interesting with spring produce finding its way onto the menu. Flavours of the East One class that seems to be requested more and ...
Guest blog and photographs by Gita Claassen Creativity needs to be fed. This universal truth is known and often forgotten about by self-confessed creatives like myself when we get so stuck in constantly producing that we neglect filling up what we pour out. I’ve often found that the best way to feed one’s creativity and ...
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 ...
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 ...
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 ...
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 ...
