Information
Fact Sheets

       

       

RELAIS & CHATEAUX SOUTHERN & EASTERN AFRICA COOKBOOK

RELAIS & CHATEAUX SOUTHERN & EASTERN AFRICA COOKBOOK

RELAIS & CHATEAUX SOUTHERN & EASTERN AFRICA COOKBOOK South African Edition


Now going global, “A Taste of Relais & Châteaux” has journeyed to Southern and Eastern Africa and the Indian Ocean Islands to source the recipes of 32 chefs from Relais & Châteaux member properties in the region. Bringing together the styles and techniques of some of the most highly regarded chefs, Relais & Châteaux – together with publisher Peter Marshall – created its first ever African-inspired cook book, offering a distinctive collection of menus.

Recipes range from the classic to the extravagant, and reflect each chef’s dedication to the use of fresh, local produce. Each chef produced three recipes and one simple recipe that he or she enjoys cooking at home. Traditional dishes such as babotie and braai feature alongside recipes making use of ingredients such as gemsbok, kudu, springbok, Karoo lamb, freshwater fish from Lake Victoria, pineapple from KwaZulu-Natal, Zanzibari vanilla pods, Kalahari truffles and Rooibos tea.

It is within the covers of this impressive recipe book that the gifts of Camp Jabulani’s acclaimed “head chef team” – Andre Gerber and Cheré Morgia – are showcased.

Camp Jabulani Head Chefs Cheré Morgia and Andre Gerber


Andre’s featured recipes are Smoke Salmon Terrine with pepper salsa, sweet corn puree and rooibos tea jelly and Stuffed loin of warthog, with roast apple puree, glazed carrots, celery and pommes dauphine. Cheré’s contribution is the delectable Chocolate Plate.
Andre and Cheré share the inspiration behind their mouth-watering menu:

Smoked Salmon Terrine with pepper salsa, sweet corn puree and rooibos tea jelly


This is a classic dish, influence by local produce, giving it that South African twist. Andre used locally smoked salmon, fresh corn and rooibos tea, made into a jelly. Texture, as well as the balance of flavours, plays an important role when it comes to food, and the combination works well to provide a well balanced, visually appealing dish that tantalises the taste buds. Best served as a hors d’oeuvre with a chilled glass of Chardonnay.

Stuffed loin of warthog, with roast apple puree, glazed carrots, celery and pommes dauphine


Stuffed loin of warthog, with roast apple puree, glazed carrots, celery and pommes dauphine

Inspired by the components of a Waldorf Salad – apple, celery and peacan nuts – all of which compliment any pork dish, Andre married these ingredients with a loin of warthog. The dauphine potato adds a fantastic crunch to the dish, with the contrast of its soft centre to surprise. The celery holds back on the richness, while the apple puree perfectly compliments the warthog. Andre was very excited by the way in which the dish came together with the variety of flavours, textures and techniques.

Chocolate Plate


Chocolate Plate

Chocolate is the world’s favourite comfort food! This dish works for both summer and winter, and can be enjoyed on a hot summer’s day with a glass of Straw Wine, or during the winter in front of the fire with a glass of Sherry. Cheré created a magical combination of different chocolate delights that exist in harmony on one plate. There’s the cold panna cotta mousse, a steaming hot chocolate fondant with a liquid centre, and nutty chocolate salami – heavenly!

With recipes for every level of cooking skill, “A Taste of Relais & Châteaux” is likely to bring hours of pleasure and achievement to all enthusiastic cooks, and awaken latent talent in others.

The cookbook is available for purchase at each of the member properties, including Camp Jabulani, or via the Relais & Châteaux website, the U.K’s Chef magazine website and at leading bookstores throughout South Africa.

No Comments

Post A Comment

camp jabulani relais & chateaux accredited