Private: Camilla’s Kitchen – Spring cooking with local fare
Chef Camilla Comins has run kitchens both in South Africa and abroad in the US and Germany. More recently, she worked as a Food Product Developer for the Woolworths Group in Cape Town. She was the creative force behind two restaurants in the Stellenbosch region – the 2011 Eat Out award-winning The Table at De Meye, and Overgaauw Restaurant.
Camilla’s unique approach to food and her knowledge of ingredients comes both from travel and from growing up on a self-sufficient farm in KZN. She is know for her simple approach to food which honours the ingredients while drawing on classic dishes and styles for inspiration. Camilla now continues her food journey and simple country cooking philosophy with the team at African Relish.
12:00 Check into your accommodation.
13:00 Light lunch prepared by chef Camilla Comins. Meet the team and discuss schedule. Light fresh Spring cooking.
14:00 Cooking session 1. Celebrating green fig season with local cheese and olives, venison and Karoo lamb, pumpkins and aubergines.
Menu planning, inspiration and advance prep for the weekend.
18:00 Ghost walk and village ramble – Ailsa Tudhope, historian and story teller, takes you on a journey back in time with tales of ghosts and village rogues from the past.
20:00 Welcome dinner at African Relish.
07:30 Visit Saturday market.
09:30 Leave for Fig Farm for al fresco style breakfast in the orchard.
A short fig tour. Farm shop with local delicacies.
13:30 Cooking session 2. Camilla and her team does seasonal cooking with Spring Karoo produce peparing meals for Camilla’s Table. Lunch will be served on the go.
Preparing a feast where flavour and technique takes centre stage.
17:00 At leisure.
20:00 Dinner at African Relish where we enjoy the fruits of the day’s culinary endeavours.
07:30 Gather at African Relish for coffee and rusks. Botanical excursion with Dr Sue Milton, renowned botanist and specialist in Karoo biome biology.
10:00 Cooking session 3. Reinventing Bread pudding for breakfast.
11:30 Depart on onward journey.Book Now
For more information about this course, send us a message.