Latest News

2011-02-07 : MOUTH-WATERING CULINARY TOURS

Book the Cooking Tour you've always dreamt of. Whether you are South African or from oversees, we offer tours which you can either do in the weekend or add into a longer itinerary. Durations vary from 2 day to 4 days. We can also tailor make of course. Each tour is unique with a famous cook or a very unique cooking skill or theme. Pop us an email for more information. Book your space soon because these tours are selling like hot buns! My Favourite: JAMIE WHO COOKS IN THE KAROO (6-8 May). Check more dates & what is on by clicking "read more"

Price indication: the 3 days (2 Nights) are 3850 Rand per person and the Cycling Tour which is 5 days (4 Nights) is 7500 Rand per person. For more information of what is included, please email me.  

4-6 February

INDIAN FUSION

A creative and contemporary interpretation of "East meets Karoo" with a weekend of spices, sambals and heavenly sweets. VANIE PADAYACHEE SHARES THE SPICY MYSTERIES OF THE EAST. Join us on a journey through the spice spectrum and treat your senses to a feast of exotic proportion as you learn the subtle art of blending and tempering spices, making a selection of Indian breads and the real skill of creating unusual sambals. Using local Prince Albert seasonal produce, including a range of fresh vegetables, fruit, herbs and of course the famous fragrant Karoo lamb, we will be cooking a colourful and spicy array of South African Indian dishes, including curries, breads, spiced rice, sambals and traditional desserts.

11-13 February

WINE HARVEST

Pick, stomp, blend and drink! Join us to celebrate the new grape harvest as we get creative with the fruit of the vine. Get to pick your own grapes and press them old fashioned style with bare feet in a wine vat at Bergwater Vineyards in the Prince Albert Valley. Experience the process of wine making from vineyard to glass. We will be conducting a series of courses involving this noble and ancient fruit and experimenting with some traditional and vintage recipes involving the fruit of Bacchus. Medieval dishes and indigenous delights will be the order of the day.

18-20 February

A CULINARY CRUSADE - with Bokkie Botha

We embark on a quest to uncover some long forgotten culinary mysteries hidden in the timeless Karoo. Bokkie Botha, Prince Albert's own intrepid culinary crusader will lead us in our quest to recreate some Karoo classics using tried and trusted methods. You will also have the opportunity to invent and innovate using abundant local Karoo produce, creating your very own ëclassics'. We will turn the ordinary into the extraordinary; the mundane into the sublime and you will leave with a profound and pleasant after taste. Join the crusade with us!

2-6 March

GOURMET CYCLE TOUR

Unwind in Prince Albert with some gourmet cooking and adventurous calorie burning!

Escape Cycle Tours and African Relish invite you to get on your bicycle and head for Prince Albert in the Great Karoo. Come and unwind with some creative cooking and cycling up the mighty Swartberg Pass and down into The Hell. Spend a few days on a culinary adventure while you work off the extra calories on your bike.

11-13 March

LOAFING AROUND - with Niel Jonker

Niel Jonker, artist and master artisan baker gives us an insight into the supremely satisfying process of bread making.

Baking sourdough bread in a wood fired oven is an experience of first principles and what better setting than Prince Albert to experience this art firsthand, with pioneering artisan bread maker Niel Jonker guiding the process? Niel is a self-taught bread maker and oven builder that has pioneered artisan baking in SA. With a passion for processes, NiÎl looks at the timeless technology and techniques of making real bread simply. This workshop brings the participants into realising that they are but a part of the whole as the transformative potential of bread making processes are explored.

18-20 March

LEIPOLDT THE LEGEND

A celebration of a culinary genius

Throughout his life, C Louis Leipoldt was fascinated by the preparation of food - from his youth in Clanmwilliam and the Cederberg in the 1880s until his death in Cape Town in 1947. He is well known as the celebrated Afrikaans poet, writer, bushveld doctor, medical specialist, botanist and chef, but it is only in the trilogy of culinary works, Leipoldt's Food & Wine, that the extent of his knowledgeable, delightful and adventurous approach to food and wine can be fully appreciated.

African Relish invites you to spend a weekend exploring the wonderful culinary traditions left by this fascinating man for us to enjoy. He spent a great deal of time researching the food and preparation methods of the old Cape and has left us a wealth of material preserved in print. We will recreate some of these dishes and delve into the past to rediscover some of his culinary secrets.

25-27 March

KOEKEMAKRANKA - with Renata Coetzee

A peep into our culinary and cultural past

Renowned cultural researcher and author, Renata Coetzee, who recently published her latest book Koekemakranka is the inspiration for offering this rare and exciting opportunity to peep into the culinary customs of the Khoi-Khoin people, the original people of our sub-continent. Africa is recognised as the cradle of humankind and therefore we could call it the crucible of cuisine. We will be experimenting with indigenous wild herbs, local seasonal vegetables and regional venison and lamb. We will learn about veldkos' with strange and unusual names such as anyswortel, bokmelk-suringpap, askoek, t'Kwabrood, roosterkoek, suurvytjie, t'samma and noem-noem jam will become familiar as we discover what a wealth of ingredients lie in the veld around us. So do not miss this fantastic opportunity to learn about our ancient culinary heritage and the modern derivatives that have evolved from it.

8-10 April

PALATE TO PALLETTE

Colour meets taste... the marriage of two senses

JP Meyer and Jacques Erasmus stimulate our palates and palettes with a marriage of art and food. Just how does colour influence our mood, taste buds and instinctive preferences.

Ever wondered why certain colours just work together and why certain food combinations just work - it is no coincidence and our senses tell us this instinctively. Without the sense of sight, taste is rendered tasteless and colour does not exist. The role of colour in our lives is fundamental to the choices we make and the attractions we respond to. We invite you to join us for a fascinating insight into the world of colour and taste with a three day workshop exploring how the senses balance our lives.

JP MEYER obtained a Diploma of Fine Art with a distinction in Painting from the Foundation School of Art in Cape Town. He has participated in a variety of group exhibitions and his work hangs in the corporate collections of the Arabella Sheraton in Cape Town, and of Didata in London and in Johannesburg, as well as in numerous private collections.

JACQUES ERASMUS is a food artist-gastronome and chef, entrepreneur, conceptual designer and artist. Although his creative talents extend over a multitude of disciplines he is, in essence, simply a lover of beauty. He is an extraordinary talent and played a big part in the conceptualising and decorating of the African Relish kitchen and our beautiful accommodation.

22-24 April

CHOCOLATE MAKING WITH VON GEUSAU CHOCOLATES

An opportunity to indulge yourself not to be missed

Richard von Gesau of von Gesau Chocolates in Greyton lends his passion and skill to our guests for this rare opportunity to learn about the decadent art of chocolate making. He will guide you through the art of tempering, truffle making and decorating. We will learn about the properties of chocolate, its origins and history and how it has earned its fabled reputation in the powers of seduction. Join us on this journey.... Go on you've earned it!

29 April - 1 May

OLIVE FESTIVAL

Join us to celebrate the olive harvest and the arrival of the fresh peppery new season's oil. Create some wonderful dishes with olives and a variety of olive products. Pick your own olives, watch them being pressed and take away your own bottle of extra virgin oil.

We will use local Prince Albert seasonal produce, including a range of fresh vegetables, fruit, herbs and of course the famous fragrant lamb and will be cooking a colourful and delicious array of South African and Karoo dishes with olives.

6 - 8 May

JAMIE WHO COOKS IN THE KAROO

Join Andy Fenner (AKA JamieWho) for an authentic traditional country cooking experience and some creative culinary capers.

Prince Albert is fast becoming a sought after culinary destination with African Relish at the core, where we explore, discuss, prepare and devour authentic traditional South African cuisine. We contemporise old country favourites and push some boundaries to make way for some cool alternatives. Local, seasonal and fresh are words ingrained in our culinary lexicon and we support and honour our local producers at every opportunity to expose their wonderful produce to the greater public. We will illustrate to you that there is more to Karoo cuisine than our famous lamb in the Great Karoo, where such a wealth of traditional culinary heritage has been passed down over centuries.

Come and play in our kitchen with Andy Fenner while we sip, chop, slice and blend our way through the weekend.

13-15 May

THE ARTISTRY OF CAKE MAKING & DECORATION - with Roxanne Floquet

Baking a cake appears to be a simple process.... until you see one of Roxanne's incredible creations and you swiftly realise the artistry and precision required to create one of her masterpieces. We are delighted and very excited to announce that Roxanne is coming to African Relish to share her extraordinary skill and creative flair and to give us a master class in cake making and decoration. You dare not miss this opportunity.

Roxanne was trained at Silkwood Cookery School, Cape Town. She worked for Peggy Porschen. one of the UK's finest cake makers and it was there that she was able to enhance her skills in the field of cake design and decorating.

Looking to further hone her pastry making skills, she ventured away from the decorative side of cake design to explore a more broad approach to pastry at world renowned Yauatcha restaurant in Soho, London, where the pastry chef, Stephan Sucheta, showcases one of the most impressive pastry displays in the world. It was here where she began learning the intricacies of pastry as a science and started Roxanne Floquet Cake Design, now one of the most sought after bespoke cake producers for that special occasion.

20 - 22 May

Reza Mahammad (To be confirmed)

27 - 29 May

LET'S GET SAUCY - with Jacques Erasmus

JACQUES ERASMUS | Saucier extrodinaire and consultant chef to Cuvee Restaurant at Simonsig WineEstate, will demystify the art of sauce making and demonstrate how this subtle art can transform ordinary food into fine dining.

The programme will include the following aspects of the craft of sauce making:

introduction to sauces cold sauces - mayonnaise | vinaigrette ëno more nola' the importance of a good stock - stock making techniques - vegetable | chicken | fish | meat ëthyme gentleman, please'understanding flavour - ëgonna get married' thickening agents - ëdangerous liaisons' bechamel sauce and its derivatives ëviva lasagna' classic brown sauce and its derivatives ëthere's a brown girl in the ring' reduction butter sauces and its derivatives ëit's so now, darling' warm emulsified butter sauces and itsderivatives ëinstant gratification' sweet sauces - crËme anglaise | crËme patisserie ësugar, sugar, you are my candy girl'

The course will focus on classic sauces in a modern context, where you will learn to make a sauce in the classic way in the modern kitchen. We focus on the know-how and the science of making the perfect sauce, from start to finish . . . how to create a complex layered sauce to a home-made quality mayonnaise.

3-5 June

COMFORT FOOD

HEARTH WARMERS AND HEARTY FARE

Think snowy peaks and icy nights.... think wholesome and hearty comfort food to chase away the chill.

We all know that feeling of pampered well-being when we tuck into those warm, soothing feel-good dishes of winter soup and silky chocolate mousse. Everyone has their favourites and here is a golden opportunity to come and indulge your senses and get a few tips for making the ultimate comfort food with a touch of decadence and self-indulgence.

The common definition of "Comfort food" refers to foods consumed to achieve some level of improved emotional status. More generally, comfort food can be defined as food that brings some form or measure of comfort, sense of well-being, or easy satisfaction.

Join us at African Relish for some great ideas for preparing comfort food, while we play the classics, we will also take you on a journey through time from Renaissance to Rococo and from Baroque to Boerekos. Let's explore some hearty dishes and create some new modern classics. Winter produce in abundance with red wine and port to sip at the fireside. Join us as we re-define comfort food Karoo style!

10 - 12 June

LOAFING AROUND - with Niel Jonker

Niel Jonker, artist and master artisan baker gives us an insight into the supremely satisfying process of bread making.

Baking sourdough bread in a wood fired oven is an experience of first principles and what better setting than Prince Albert to experience this art firsthand, with pioneering artisan bread maker Niel Jonker guiding the process? Niel is a self-taught bread maker and oven builder that has pioneered artisan baking in SA. With a passion for processes, Niel looks at the timeless technology and techniques of making real bread simply. This workshop brings the participants into realising that they are but a part of the whole as the transformative potential of bread making processes are explored.

17 - 19 June

CIRO (To be confirmed)

24-26 June

SPICE GIRL

Join us on a journey through the spice spectrum and treat your senses to a feast of exotic proportion as you learn the subtle art of blending and tempering spices, making a selection of masalas and some of the Indian bread classics.

Using local Prince Albert seasonal produce, including a range of fresh vegetables, fruit, herbs and of course the famous fragrant lamb, we will be experimenting and getting creative with some interesting alternatives.

1-3 July

MEAT - A more conscious approach

Meat is a food that millions of us take for granted and one that is riddled with complex issues, such as health, environment, economics and of course the moral dilemma in our choice to eat it or not. Hugh Fearnley-Whittingstall, well known BBC Food personality, in his well-known book, The River Cottage Meat Book, encourages us to be more aware of where our meat comes from, how it is farmed and whether it is ësuitable' for consumption. We have embraced the concept of learning about the provenance of all our produce and meat is at the top of the list.

Meat is a wonderful part of our modern diet and provides a delicious variety for our menus, dinner tables and braais. Culinary traditions using meat stretch far back into antiquity and we explore some of these in a modern context. We learn about the Maillard Reaction, which magically transforms raw meat into an irresistible delight, highlighting the Umami sense of taste.

We will look at different kinds of chacuterie, meat processing, sausage making, preserving and cooking. We will make terrines, pat?s and pies; biltong, boerewors and rillettes. Join us as we introduce you to some of the Karoo's finest free range meat.

15-17 July

VEGETARIAN - exploring scintillating super foods

Vegetarian food has been unfairly labeled in the past, by some sectors of society, as unexciting, bland and altogether uninspiring. We will prove to you that this is a huge misconception and one that is totally misplaced and undeserved. Whether you are a meat eater or a strict vegetarian and wish to explore the delicious delights and creative opportunities that are possible with Mother Nature's natural super foods, then look no further.

We will introduce you to Prince Albert's abundant fresh fruit and vegetables and take you on a culinary journey to delight your senses and change any misconceptions for good. We will explore a whole world of dishes and bring out the creative genius lurking in your culinary sub-conscious.

22-24 July

THE ART OF PRESERVING - with Oded Schwartz

The true maestro of preserving, pickling and creator of authentic relishes is coming back to Prince Albert.

African Relish invites you to join food historian and culinary anthropologist Oded Schwartz for a journey through the ages of culinary culture. Spend a weekend slowing down with us in the beautiful historic village of Prince Albert. You will experiment with traditional preserving methods, giving them a modern twist, and take a different look at regional Karoo cuisine from an historical perspective. Oded is an award winning food writer specialising in food history, anthropology and education. He is best known for his food preserving. Your weekend will be filled with wonderful interactive cooking classes, sumptuous long lazy meals, luxurious accommodation - all designed to allow you to unwind and escape the bustle of city life.

5-7 August

WINE BLENDING

Create your personal wine blend and design a menu to pair perfectly.

African Relish and Bergwater Vineyards present a unique opportunity for you to join us for a fun filled weekend of cooking and wine blending. You will have the opportunity to blend your own personal wine straight from the tanks in the cellar. Under the watchful eye of the winemaker we will guide you through the process of creating your personal blend. We will then challenge you to create a dish that perfectly pairs with your wine.

12-14 August

MASTERING PASTRY - with Jacques Erasmus

The pastry chef is an envied and revered member of the culinary team. Pastry making is sometimes perceived as difficult, impossible and many suffer from fear of failure when attempting to make it. So if the terms puff, choux, short-crust, filo and hot water paste fill you will dread.....then the time has come to put aside those feelings of inadequacy and conquer the art of pastry and open a whole new world of culinary pleasures. Master chef Jacques Erasmus shares his skill and delicate touch as he guides us through the simple steps of this perceived minefield. The course will focus on the basics of pastry making with an emphasis on common pitfalls that face the amateur. We will look at ingredients and techniques for foolproof pastry making and experiment with some classics such as brioche and croissants, sweet short crust and filo amongst others. Before you finish rolling out the puff you will begin to feel like a maestro yourself.

19-21 August

LOAFING AROUND - with NiÎl Jonker

NiÎl Jonker, artist and master artisan baker gives us an insight into the supremely satisfying process of bread making.

Baking sourdough bread in a wood fired oven is an experience of first principles and what better setting than Prince Albert to experience this art firsthand, with pioneering artisan bread maker NiÎl Jonker guiding the process? NiÎl is a self-taught bread maker and oven builder that has pioneered artisan baking in SA. With a passion for processes, NiÎl looks at the timeless technology and techniques of making real bread simply. This workshop brings the participants into realising that they are but a part of the whole as the transformative potential of bread making processes are explored.

26-28 August

TRUE KAROO

Authentic traditional country cooking, uncovering the secrets of the South African Outback.

We will illustrate to you that there is more to Karoo cuisine than our famous lamb. There is such a wealth of traditional culinary heritage in the Great Karoo that has been passed down over centuries, some written down and some passed on through the oral tradition. Fascinating ingredients and combinations, most of which are virtually unknown or forgotten and age old cooking methods resuscitated for a culinary experience of a lifetime. We will use local Prince Albert seasonal produce, including a range of fresh vegetables, fruit, herbs and of course the famous fragrant lamb and will be cooking a colourful and delicious array of South African and Karoo dishes.

2 - 4 September

To be Advised

9 - 11 September

SPRING TO LIFE

Shake off the shackles of winter and celebrate the season of perfumed splendour and succulent new produce.

There is nothing more exciting than the arrival of the new season's produce, tender young peas, broad beans and new potatoes drizzled with olive oil and young asparagus dripping with lemon and butter. We celebrate spring with some exciting and very innovative creations to prepare you for summer. We will explore new combinations for chilled soups and vegetable terrines, crunchy granitas and smooth and silky ice creams.

A whole new world of culinary creativity awaits - guaranteed to put a spring in your step.

14 -18 September

GOURMET CYCLE TOUR

Unwind in Prince Albert with some gourmet cooking and adventurous calorie burning!

Unwind in Prince Albert with some gourmet cooking and adventurous calorie burning!

Escape Cycle Tours and African Relish invite you to get on your bicycle and head for Prince Albert in the Great Karoo. Come and unwind with some creative cooking and cycling up the mighty Swartberg Pass and down into The Hell. Spend a few days on a culinary adventure while you work off the extra calories on your bike.

23-25 September

HERITAGE KAROO

We will illustrate to you that there is more to Karoo cuisine than our famous lamb. There is such a wealth of traditional culinary heritage in the Great Karoo that has been passed down over centuries, some written down and some passed on through the oral tradition. Fascinating ingredients and combinations, most of which are virtually unknown or forgotten and age old cooking methods resuscitated for a culinary experience of a lifetime.

7-9 October

SPICE GIRL

Join us on a journey through the spice spectrum and treat your senses to a feast of exotic proportion as you learn the subtle art of blending and tempering spices, making a selection of masalas and some of the Indian bread classics.

Using local Prince Albert seasonal produce, including a range of fresh vegetables, fruit, herbs and of course the famous fragrant lamb, we will be experimenting and getting creative with some interesting alternatives.

4-6 November

PALATE TO PALLETTE

Colour meets taste... the marriage of two senses

JP Meyer and Jacques Erasmus stimulate our palates and palettes with a marriage of art and food. Just how does colour influence our mood, taste buds and instinctive preferences.

Ever wondered why certain colours just work together and why certain food combinations just work - it is no coincidence and our senses tell us this instinctively. Without the sense of sight, taste is rendered tasteless and colour does not exist. The role of colour in our lives is fundamental to the choices we make and the attractions we respond to. We invite you to join us for a fascinating insight into the world of colour and taste with a three day workshop exploring how the senses balance our lives.

JP MEYER obtained a Diploma of Fine Art with a distinction in Painting from the Foundation School of Art in Cape Town. He has participated in a variety of group exhibitions and his work hangs in the corporate collections of the Arabella Sheraton in Cape Town, and of Didata in London and in Johannesburg, as well as in numerous private collections.

JACQUES ERASMUS is a food artist-gastronome and chef, entrepreneur, conceptual designer and artist. Although his creative talents extend over a multitude of disciplines he is, in essence, simply a lover of beauty

11-13 November

WINE BLENDING

Create your personal wine blend and design a menu to pair perfectly.

African Relish and Bergwater Vineyards present a unique opportunity for you to join us for a fun filled weekend of cooking and wine blending. You will have the opportunity to blend your own personal wine straight from the tanks in the cellar. Under the watchful eye of the winemaker we will guide you through the process of creating your personal blend. We will then challenge you to create a dish that perfectly pairs with your wine.

18-20 November

SUMMER HARVEST

A celebration of summer abundance

The first flush of summer fruit beckons us into the kitchen to prepare some deliciously fragrant dishes. Learn about the many ways that fruit can be incorporated into unusual combinations and interpretations of old classics. Learn about the art of preserving and pickling fruit and vegetables and discover some local family secrets passed down through the generations.

Here is a sample of what you will be making -

Green fig preserve

Artichoke hearts preserved in olive oil

Boeremeisjes

Green apricots in syrup

Spiced apricots

Summer soups and salads using unusual combinations

Creative summer dishes with local seasonal produce

9-11 December

CHRISTMAS IN THE KAROO

Creating the authentic South African Christmas feast.

BOKKIE BOTHA - Prince Albert's very own culinary crusader will be our host while we conjure up some new and creative ideas for a real South African Christmas Feast. No more turkey, misseltoe and snow covered steamy plum puddings - we bring you true Karoo Christmas fare for those hot lazy summer days when we gather together to feast and give thanks. This is a perfect opportunity for families to get into our kitchen in Prince Albert to have some pre-Christmas fun. This course is specifically designed with children in mind so that you can start off the family holiday with a wonderful creative Christmas experience. We will explore new ways to create summer soups, the perfect Christmas braai (Karoo style), Christmas Tapas for long languid lunches and some festive drinks to try out in preparation for the New Year bash.

16-18 December

SCHOOL'S OUT

Get the family into the kitchen for some creative culinary capers this summer in Prince Albert. Create that perfect family meal together and discover who REALLY is the real cook in the family. Let us package some great ideas for you to spend time together cooking up a storm. No previous cooking experience is necessary and children of all ages are very welcome. Join us for a fun packed weekend with lots of laughter and good food.