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 ...
In our kitchen we love the heat of summer and the ripe fruit it produces. Dishes we have been cooking include local plums, figs, pomegranates and pineapples from our neighbours. We’re pleased that this season a growing number of overseas visitors are enjoying the Karoo summer and have completed our popular Karoo Classics and newly introduced South ...
We love it when global travellers visit us in Prince Albert. Our first cooking class this year was on a sweltering Saturday afternoon. In the kitchen we had guests from Denmark, Norway and Sweden. First time and frequent visitors to Cape Town these travellers wanted a local experience; they love food and cooking. It ...
Open Evenings menu 16, 17 + 18 December. We are open on Wednesday Thursday and Friday from 18:00. Fully licensed. Corkage applies. Credit card facility. Pizza take-aways welcome. For bookings: virna@africanrelish.com or 0235411381 STARTERS chilli salt squid with a smoked paprika aioli braised beef short rib spring rolls with a sweet soy dip smoked kudu carpaccio ...
Summer has arrived in abundance. The cooking school has been busy hosting our anytime classes plus both of our favourite gourmet getaway teachers; Chef Stef Marais and the Boss of Bacon Richard Bosman. A good blend of skills and fun was had by all in both these culinary weekends. We look forward to confirming dates of ...
This public holiday is a real indication that summer has arrived, and South Africans everywhere gather around a braai on National Braai Day. Our chef Gavin has given a few tips about cooking on a braai. ” * I recommend cooking your steak on really hot coals. Often one finds people braai the wors first then the ...
Prince Albert Winter School 7 – 16 August 2015 This years Winter School runs over 10 days. Starting over the coming long weekend this creative programme covers courses and excursions with local experts and skilled artisans. Options include cookery, jewellery-making, yoga, blacksmithing, interior design, camera skills, storytelling, star-gazing, poetry readings, art films and talks, oil ...
An easy alternative to tuilles and it makes loads. Pistachios look really good with chocolate desserts. Ingredients: 500g Egg Whites 500g Caster sugar 500g Plain flour 500g pistachios- see note Make meringue with sugar & egg whites, fold in flour, then the pistachios. Pour into a greaseproof lined small roasting tin (30cm x 20cm). Bake ...
