New Beginnings – Chef’s Diary

Journal & Recipes

From Soil to Plate

A truly magical time of the year is upon us. As the season changes, it’s out with the old and in with the new.

And in the spirit of new beginnings, we’ve added 12 new boxes to our ever growing vegetable garden.
The new additions to our family are peas, beetroot, kohlrabi, broad-beans, spinach, coriander, wild rocket, fennel, garlic, leeks, radishes, celery, lettuce and tomatoes. 

The good doctor Pete Reinders spent time teaching us about the finer details of planting and maintaining a proper vegetable patch. The whole team at African Relish literally had a hand in the ground. We so enjoyed getting involved with our fresh produce from the start. It’s great to see nature take it’s course and provide us with healthy ingredients for the kitchen.

Abrahamskraal Wedding

It was a wedding to remember. Out in the veld with a never-ending Karoo view lies the beautiful farm and function venue, Abrahamskraal.
The African Relish team pulled out all the stops to feed 140 hungry guests with a delicious wedding feast.  

The menu consisted of an abundant harvest table with freshly baked breads, cheeses, preserves, biltong, hummus, baba ganoush and olives. For the evening we had tasty soups, slow roasted leg of lamb, stuffed chicken legs, pampoen poffertjies and roasted baby potatoes.
We then delighted them with a freshly shaken Amarula Don Pedro made with the freshest milk from Gay’s Dairy.


The African Relish team made the evening possible. Through hard work and eye for detail, we delivered the high standard we always aim for.

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