Veld botanicals and foraging tour with Dr Sue Dean

News

On Saturday 23 June, Dr Sue Dean and three African Relish guests ventured up the Gordon Koppie to forage and explore what the veld had to offer. Canadian Marie-Louise and Joburg based friends Mary and Jonathan enjoyed their morning sourcing material for their cooking class with resident chef Camilla Comins. Plants on the Koppie They had a ...

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Mid summer winners and recipe.

Journal & Recipes

Reflecting and looking forward. In amongst the hustle and bustle of the cooking school and restaurant over the summer holidays and busy new year we still managed to reflect on the last year. To remind ourselves of our Karoo culinary adventure we started almost ten years ago and what it means to us. A celebration ...

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A feast of flavours

Journal & Recipes

It was a magical week once again in the African Relish kitchen as we conjured up a feast of flavours not only from our own garden, but from our local producers and supplier alike. Always working with what is seasonally available, we focused on adding flavour to your food and the difference a good sauce ...

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Charcuterie with Neil Jewell – Chef’s Diary

Journal & Recipes

We recently had the pleasure of hosting Charcuterie master Neil Jewell in our kitchen at African Relish. Neil & Charlie As usual, we were quite a big group and everyone was captivated by Neil’s energy, knowledge and passion for not only food, but the art of charcuterie. Neil and his pork supplier, Charlie brought a ...

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Charcuterie in our kitchen – Chef’s diary

Journal & Recipes

Keeping it local. As a chef I am really privileged to be able to work with high quality local produce that’s on my doorstep, or at the most a phone call away. Anything from organic venison to full fat Guernsey dairy.  Gay’s Dairy is a local gem that recently gave birth to ‘The Meat Room’ where I buy my ...

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Easy cooking and creativity that inspires.

News

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 ...

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Spring has sprung. Chef’s diary, new recipes.

Journal & Recipes

What an unforgettable weekend and a perfect introduction to the magic of spring. We had the privilege of hosting the wonderful Nina Timm in our kitchen for an amazing weekend of good comfort food, food styling, loads of techniques plus stunning photography. Not only was it a very successful workshop, it was also the perfect kick-off to the ...

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Karoo Tapas – Chef’s diary & recipes

Journal & Recipes

In the kitchen at African Relish our Karoo Tapas classes have become well liked and often asked for. We did a little internet research on the history of tapas. They are a variety of small savoury Spanish dishes, often served as a snack with drinks, or with other tapas as a meal. Because tapas are ...

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Olives. On a mission. Chef’s diary & recipes.

Journal & Recipes

Mission Olives. The Mission olive is a cultivar of olive developed in California, by Spanish missions along El Camino Real in the late 18th century. Although developed in the United States, Mission olives are also used by South African oil producers. We have an olive grove growing at African Relish, a small one compared to the ...

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Chef’s Diary Update

Journal & Recipes

Autumn is finally here! Yes, I mean finally. I love this time of year in the Karoo. The evenings are getting significantly cooler. The mornings are crisp and fresh. A gentle sun as I step out my door at the cooking school in the morning; the smell of rosemary, thyme and sage from my herb ...

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