Kitchen confidential – diary update.


We have been blessed over the years to have had many visiting chefs and students in the African Relish kitchen. Keeping the wheels turning is a resident team of chef and host along with our manager; sous chef; waitrons; scullers and trainees. We are proud to announce that our three local interns, Claudia Louw, Donovan Ontong and Rowina Petersen completed their one year Networx for Career Development Course at African Relish.

Rowina completed her Food and Beverage diploma and Donovan and Claudia completed Accommodation Services as well as Food and Beverage. Donovan was awarded twice: best overall student winning accommodation vouchers and a trophy.  Donovan has been permanently employed by African Relish taking charge of receiving and checking in guests.  He has been promoted to hospitality manager and will assist in kitchen activities, events as well as marketing.

Claudia, Donovan and Rowina
Claudia, Donovan and Rowina

Rowina is training to be our new sous chef and Claudia will assist with housekeeping at cottages and front of house in restaurant.

New to the team is resident chef Jaco Fourie. Jaco brings the experience of cooking in acclaimed local restaurants and learning with Reuben Riffel. Jaco lectured at the International Culinary Academy and completed a videography film and editing course. These talents will add to our cooking courses.

Chef Jaco Fourie
Chef Jaco Fourie

Rogaya has left to grow her own catering business. We thank Rogaya for 6 years of service. We will miss her smile and laughs. Cape Town based chef Gavin Memper worked with us this for some months this year bringing a delicious new take to our classes, he moves on to pursue private catering and Collette has also left to pursue new ventures. We wish them well on their journey.

Summer classes.    We have a new scheduled calendar of morning classes. These courses include lunch. Their focus is on the abundance of summer fruit and vegetables; baking; preserves and our popular Karoo Classics or Karoo Tapas highlighting local lamb, pork and the winning Gays Dairy. During the festive season we have a delicious desserts morning class.

What’s in season: Figs, plums, peaches, apricots, quince, pomegranates, guavas and pears plus mid summer vegetables. In our pantry; in our baking; and on the menu.

Summer Holiday menu.    We have a new summer menu for our light al fresco meals served on our Open Evenings – Wednesday to Friday. Starters include: Smoked kudu carpaccio with a horseradish cream, roasted  baby beetroot and balsamic reduction. Grilled prawns on a skewer with a spicy mango salsa and a seasonal celebration salad – roasted butternut, goat’s cheese, toasted cashew nuts and pickled cucumber. A fresh choice of mains includes pan-fried herb crusted fillet of hake with a caramelized sweetcorn, chick pea and pickled red onion succotash and sticky beef short rib on roasted garlic mashed potatoes with buttered green beans and toasted almonds

Activities.    MTB Africa launched their new cycle tours recently in Prince Albert and had a celebratory braai feast at African Relish. We look forward to being part of the MTB Africa Culinary Cycle in the town and surrounds and provide catering and picnics for the cyclists.

MTB Africa Cycling
MTB Africa Cycling

Gift Vouchers.    A perfect gift. Give a cooking class.

See you in the kitchen this summer.

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