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Ideas & Offers
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When world travellers explore the Western Cape, a
discerning few find the Great Karoo, where nature dazzles on the endless
plains and among the mountains. Here, in blazing summers and icy winters,
the silence is so absolute you can hear God think, the stars so near you
feel you have only to reach out to touch them.
what’s cooking in the karoo
We are delighted to introduce you to African Relish, a new and exciting tourism
product for culinary travellers and food lovers looking for something out
of the ordinary while visiting South Africa. With the surge in culinary tourism
around the world, we believe that South Africa, with all it has to offer in the
realm of food culture and mystical tradition around cuisine, should also provide
an authentic African culinary experience for the international market.
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African Relish was born of our own fascination with, and passion for food and we believe that South
Africa’s diverse society and colourful historical background have given us a fascinating gastronomic
tradition that should be shared with other food lovers from around the world.
Our rich heritage of indigenous
food, blended with varied colonial influences result in an eclectic mosaic of flavours and
textures that are unique, and in sharing these with visitors from around the world, African Relish believes
they will leave all the richer for the experience.
We will be offering week-long culinary vacations involving hands-on interactive cooking sessions with
our celebrity executive chef and other invited celebrity chefs from around South Africa. We will also
draw on the rich and diverse local knowledge which is founded on hundreds of years of food traditions.
Our packages will include a varied and exciting programme of cultural and leisure activities in
and around Prince Albert. The entire area is steeped in history and is one of the most significant archaeological
and paleontological regions in the world. Guests will take part in fruit picking and drying,
cheese making, bread baking and all that is fun and fascinating in the culinary experience.
African Relish is established in Prince Albert, a historic and beautiful town on the threshold of the
Great Karoo in the Western Cape. The Karoo is one of the world’s most remarkable and idiosyncratic
regions famed for its atmosphere of peace and tranquility. Here, visitors rest, relax, refresh
and recharge, while exploring, enjoying the beauty, and indulging a need for unusual entertainment.
People have lived on this harsh plateau, the largest of its kind outside Asia, for about 500 000 years.
The Khoi and San people who left their legacy of art on the rocks gave the Karoo its name. It derives
from Karusa, the Khoi word for dry, barren, thirstland.
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Prince Albert is a delightful historic village at the foot of the Swartberg Pass, which has been declared
a World Heritage site. Although in a region known for periodic devastating drought the town is
blessed with perennial water from the Swartberg (Black Mountain) and the village still uses the ageold
water furrow system along its streets to irrigate gardens and small town farms.
Prince Albert enjoys a superb climate, with a high sunshine index, clear air and a night sky visibility
that is spectacular. The village boasts many beautifully preserved Cape Dutch, Karoo Victorian and
Georgian buildings - 13 of which are National Monuments. Its produce is famous, and includes sunripened
fresh and dried fruit, especially figs and apricots. Karoo lamb, olives, olive oil and cheese are
sought-after local delicacies. In the Prince Albert Valley to the south,, farmers have restored vineyards
last cultivated in the 19th century, and are already producing excellent wines. The people behind
African Relish are old friends, drawn together by their mutual love of food, while being highly
successful in other realms of life
JEREMY FREEMANTLE
Jeremy was involved in the corporate communication, design and advertising industries for 30 years.
He served as chief executive of two of South Africa’s leading corporate communications businesses
and assisted clients in defining and managing their brands. Jeremy is fascinated by the culinary
world and all the complementary and associated businesses and industries that are touched by and
involved with food. He is equally driven by this new initiative that will positively contribute to social
upliftment and job creation in a particularly poor rural community. Jeremy and his wife, Diana, have
relocated to Prince Albert.
PHILIP KEY
Philip is the founder and chief executive of Moonlighting Film Production Services, an internationally
renowned company involved in the production of major Hollywood films and international commercials.
Moonlighting has offices in South Africa, Romania and Chile and has extensive experience in
hosting international guests in South Africa during extended visits. Philip has an abiding passion for
all things culinary and has travelled extensively abroad exploring different cultures and cuisines. He
brings a great deal of entrepreneurial and business experience to African Relish and believes that
the company will have a positive impact on the local tourism industry. Philip will assume a nonexecutive
role in the business
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VANIE PADAYACHEE - EXECUTIVE CHEF
Vanie Padayachee was born and educated in Durban, Kwa-Zulu Natal, South Africa.
Her passion for food is a result of watching her parents; both great cooks,
preparing exotic Indian dishes for family gatherings. She has worked at The Avenue,
The Stafford Hotel, Chez Bruce and Stephen Bull in London which afforded
her valuable international experience, exposed her to the latest trends and assisted
in her overall knowledge of the industry. Furthering her dynamic career,
Vanie joined the R60 million development team at The Upper Deck in Plettenberg Bay. She was responsible
not only for designing specific menus to suit the various eateries but to consul, during the
development phase, to the architects and designers.
Her cuisine is influenced by international flavours and the rich diversity of cultures found in South
Africa. Vanie was named, 'The Five Star Chef' in October 2004 by Wine Magazine. She has been
part of the Knysna Oyster Festival and The Nederburg Wine Auction, both of which are prestigious
events on the South African culinary calendar. In 2006 she was invited to be part of the world renowned,
Chaîne des Rôtisseurs and holds the title of Maitre Rôtisseur. Vanie joins African Relish in
May 2009 as executive chef and general manager.
ACCOMMODATION
Guests will stay in luxury self-catering cottages or full-service guest houses. The guest accommodations
are all in charming and characterful historic Victorian or traditional Karoo style buildings, appointed
to the highest standard of comfort. All accommodation has been selected specifically to give
our guests a true Karoo experience.
GROUP SIZE
Groups of between 10 and 14 guests can be accommodated and may be comprised of culinary participants
and non-cooking companions. The hands-on cooking sessions will be held in our state of
the art culinary hall in an informal atmosphere where all participants contribute to creating the various
dishes of the day. The emphasis during the sessions will be firmly on their being informative and funfilled
experiences.
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STANDARD TERMS AND CONDITIONS
- African Relish reserves the right to change the itinerary to accommodate changes made by
suppliers. Though the daily programmes shown here are typical, the actual dishes prepared
will vary from week to week according to supply and seasonal availability. Our aim is to use
the very best fresh ingredients and to demonstrate as many useful techniques as time allows.
Accommodation and chefs may also vary according to availability.
- Confirmation for group and individual bookings are accepted on receipt of a 50% deposit,
either by internet transfer directly into our bank account or deposit payments made by credit
card. Proof of payment should either be emailed or faxed. A deposit is payable on written confirmation
of booking and the balance is payable 60 days prior to arrival at African Relish.
- The round trip transfers to and from Prince Albert are included in the cost as well as all transfers
to scheduled excursions. Transfers from and to the airport are for guests’ account. At the
time of the booking kindly ask for a comprehensive itinerary, detailing exact check in and out
times as well as inclusive items such as meals, beverages and activities which have been included
in the programme.
- All menus and chefs will only be confirmed at the time of booking and are subject to change
due to availability. Final culinary details will be confirmed one month prior to departure.
- All costs are inclusive of accommodation unless otherwise specified.
- Costs are based on a minimum of 10 guests. Should the minimum group not be achieved we
reserve the right to cancel the event and refund your deposit in full. In this case interested parties
will be given the opportunity to negotiate an agreed rate.
- Please enquire about the single room bookings.
- Special dietary requirements need to be advised when booking and confirmation is made.
- Tour activities that are weather-dependant may be subject to change without notice.
- All courses will be conducted in English.
- A selection of wines will be served with meals which are included in the cost. Other alcoholic
beverages will be for the guests’ account.
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- Gratuities may be awarded at guests’ own discretion.
- Air fares to and from South Africa are not included in the cost.
- Guests are responsible for their own travel insurance.
CANCELLATION POLICY
- If you cancel 60 days prior to arrival your deposit will be refunded less an administrative
charge of 15% of the deposit.
- If you cancel between 60 and 45 days before arrival you will unfortunately forfeit your full deposit.
- If you cancel less than 30 days prior to arrival date 100% of the amount is forfeited.
- If you do not cancel but only change your date and notify us of this change 60 days prior to
arrival date, we can amend this without any charge assuming we have availability.
INCLUDED IN THE AFRICAN RELISH PACKAGE
6 Dinners
6 Buffet Breakfasts
5 Lunches
Carefully selected wines to accompany meals, tea and coffee, non-alcoholic beverages
7 Nights accommodation
Entrance fees where required
All excursions as mentioned on itinerary
All transport throughout the programme
4 Hands on cooking lessons followed by meals
Personalized chef’s jacket and apron
Recipe book and Photo Album
Free access to internet and office assistance
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A WEEK IN THE LIFE OF AFRICAN RELISH
Day 1 - SUNDAY
Guests arrive at Cape Town International Airport at different times on different flights. Guests make
their own way to the Mount Nelson Hotel (or other selected luxury accommodation in Cape Town).
Guets check in at the hotel and are welcomed by an African Relish host with welcome drinks. Day at
leisure to participate in general tourist activities in Cape Town (Guests’ own cost).
Welcome dinner at the chefs table of one of Cape Town’s top restaurants. This venue will change
according to availability.
Day 2 - MONDAY
Early breakfast at hotel. African Relish transport leaves for Prince Albert.
Visit to the Klipdrift House of Brandy in Robertson
We will conduct a short tour of the distillery and maturation cellar where some of South Africa’s premium
award winning brandies are distilled.
We continue on the Route 62 and pass through Montagu, known for its export quality dried fruit and
historical architecture. This quaint town is an ideal stop-over for tea and scones.
Lunch at Joubert-Tradouw Wine Estate — near Barrydale
We stop here for a wine tasting and true Karoo alfresco-style lunch under the vine-covered “afdak”
veranda overlooking the farm, Tradouw valley and Langeberge mountains.
Continue along picturesque R62 to Ladismith, home of Towerkop cheese, we then travel over the
spectacular Huisrivier Pass and on to the Port wine capital of South Africa – Calitzdorp. Visits to famous
wine cellars De Krans, Boplaas and Axe Hill Estates for wine tasting.
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The journey continues to Oudtshoorn. Ostrich country! This huge flightless bird, indigenous to Africa,
and ideally suited to the Karoo’s dry environment, produces magnificent feathers that became
extremely popular as high fashion accessories at the end of 19th century Britain and Europe. After
gold, diamonds and wool, the ostrich feather was the South Africa’s fourth largest export. Incredible
surplus wealth swamped the isolated town and in the first decade of the 20th century most of
Oudtshoorn's magnificent 'Feather Palaces' were built. In 1913, the very year ostrich feathers
reached their highest price was the year that fashion started changing, due in part to the popularity of
open motor cars, whose speed was not conducive to wearing clothes or hats adorned with feathers.
The ostrich industry recovered slowly and today almost every part of the ostrich is utilized. Ostrich
leather is very popular in a variety of fashion items and the meat is highly sought-after for its extremely
low fat content and similarity to beef.
A visit to the CP Nel Museum to get a sense of the history of the region is a must.
The choice for the route on to Prince Albert is difficult – for the faint-hearted we take the road
through the awe-inspiring Meiringspoort along the course of the Groot River slicing its way through
the mighty Swartberg mountain range, which has been declared a World Heritage Site. For the brave
and adventurous we ascend the same Swartberg mountains via the Swartberg Pass, built in 1886 by
Sir Thomas Bain. The views are breathtaking and the experience is life-changing. The descent into
the fertile and gentle Prince Albert valley on the edge of the arid and vast Great Karoo is an experience
in natural paradox. We are welcomed at African Relish and transported to our accommodation
to refresh and settle. Welcome cocktails and dinner at African Relish.
DAY 3 - TUESDAY
Breakfast at African Relish
Guests will have the opportunity to orientate themselves and meet the African Relish team and will a
brief overview of the weeks activities will be discussed.
Guests will receive a welcome gift, which includes some kitchen apparel and useful items for the
week ahead. Guests will participate in their first cooking session, preparing lunch.
After lunch, guests are free to explore the town or have a siesta.
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Tour of Weltevrede Fig farm for a fig tour and game drive. This is the largest working fig farm in
Southern Africa and has been in the Koorts family for six generations. Adams, White Genoa and
Cape Brown Figs are grown on the farm and are sold locally and exported fresh or dried.
Dinner under the stars at Weltevrede.
DAY 4 - WEDNESDAY
Breakfast at African Relish
Botanical excursion with Dr Sue Milton (lecturer in conservation ecology, arid zone vegetation
dynamics and restoration at the University of Stellenbosch.) Dr Milton has been involved in studies of
plant populations, animals, resource use and seed dispersal in the Karoo and Kalahari as well as in
central Germany and southern USA.
Lunch at Drie Riviere farm. We will enjoy the warm hospitality of the Luttig family who are descendents
of some of the earliest settlers in Prince Albert in the 1700’s. Lunch will consist of traditional
South African ‘veldkos’ or field food. We will sample some of the region’s extraordinary food combinations
in the traditional manner.
Cooking lesson at African Relish. Hands-on cooking session to prepare the dinner.
DAY 5 - THURSDAY
Breakfast at African Relish
Trip to Bergwater vineyards for wine tasting. The 70 hectares of vineyards are situated in the exquisite
Prince Albert Valley. This wine growing enterprise is a joint venture between local farmers and
Dutch investors. It is the only wine estate in the arid region of the Great Karoo.
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Cheese-making at Gay’s Guernsey Dairy, one of the best managed and most productive dairy
herds in South Africa. Gay's Dairy has won many major South African and international awards for its
high quality cheeses all made from unpasteurised milk and guaranteed free from hormones, antibiotics,
colouring and preservatives. Lunch served at African Relish (Karoo ‘Tapas’). We will prepare
tapas with a distinctive Karoo flavour. Abundant fresh produce in the area lends itself to alfresco
tapas style food, for long lazy lunches.
Afternoon at leisure to relax or explore the village.
Evening Ghost walk with Ailsa Tudhope our local historian and storyteller. Join her for a predinner
walk around the streets of the village, in the company of the Ghosts of Prince Albert. We
will set out at dusk and wander through the streets as darkness descends. Tales of characters who
have lived in the village over the centuries - and their ghosts who don't want to leave!
Dinner at the Olive Branch Restaurant
This delightful country restaurant serves memorable food and company. Our passionate foodie host,
Bokkie Botha, is a self-taught chef and raconteur who has traveled widely and met and dined with
some of the finest chefs in Europe. He combines the traditional Karoo cuisine with Europe’s fine culinary
traditions.
DAY 6 - FRIDAY
Hot Air Ballooning, an activity not to be missed, offers a fantastic view of our early morning sunrise
and beautiful surrounding mountains and valleys as we float silently over the spectacular Karoo landscape.
Tea and coffee on arrival while the crew inflates the balloon just before sunrise. After approximately
one hour’s flying we find a perfect landing spot. In the wide open landscape with vistas are far as the
eye van see we enjoy a sumptuous buffet breakfast with champagne to celebrate a memorable experience.
whisking up a storm
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Rock art and geology excursion with Dr Judy Maguire, paleontologist and geologist. We drive up
the Swartberg Pass, a World Heritage Site, and learn about the history and engineering of the Thomas
Bain masterpiece as well as its plant ecology. We also visit San rock painting sites. Light lunch
served at the top of the Swartberg mountains as we gaze across the vast Karoo plains.
Back to African Relish. We begin the afternoon by preparing our farewell gala dinner. A sumptuous
feast to celebrate our week of good food, newfound friendships and lifelong memories.
Farewell gala dinner served at African Relish with entertainment.
DAY 7 - SATURDAY
Breakfast at African Relish
Guests depart Prince Albert according to individual schedules.
Note: Although the daily programmes shown here are typical, the actual dishes prepared will vary
from week to week according to supply. Our aim is to use the very best and freshest ingredients and
to demonstrate as many useful techniques as time allows. Activities will vary according to seasons
and weather.
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