Heritage Cooking

22 April

R875 pp half day inclusive of dinner.
R1095 single supplement.

From indigenous cooking and ingredients to the kitchen traditions of colonial times, our culinary heritage is diverse. Stir a pot with us and discover the influence of African pastoralists, European settlers, Malay slaves, indentured Indian labourers and trekking boers on our national menu.

A session in the Heritage course might travel from Malay curry through Indian samoosas to a Boere green bean stew and vetkoek or Portuguese chicken livers peri-peri. Desserts are a fabulous adventure, with treats such as custard tarts, steamed puddings and koesisters.

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