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CAPE TOWN COOKING EXPERIENCES and GOURMET DELIGHTS
LOCAL AFRICAN COOKING IN A TOWNSHIP
Travel to Langa to cook at a small cookery school that provides the local residents with the skills needed to get jobs in the kitchens of the top hotels in Cape Town.
This is the only full time cooking school based in a Cape Township. The students here are not from privileged homes. As such the fees charged cannot be very high. Money needs to be raised in order to provide these kids with tuition. The school is entrepreneurial. They have created a restaurant out of shipping containers. Here they serve traditional African food to the local community and to visitors. This facility is also used to cater for functions in the local areas as well as for the visitor cooking classes. This brings much needed revenue into the school. A visit to the school and restaurant is a unique opportunity for you to interact with a local community project which is really working. Here you learn about the African & Xhosa cuisine. It is an opportunity to interact with the locals and also for you to leave your mark. A visit by you means an additional contribution to this project. Of the graduates over 90% manage to find work. Incredible in a country with 40% unemployment!
Highlights:
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A welcome drink of home made gingerbeer and a talk on African cuisine and culture
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Hands-on cooking lesson where you learn to cook dishes like pap (similar to polenta), chakalaka, samp and African stew.
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Enjoy the dishes you have prepared and relax in the charming Eziko restaurant. 
Note: The course is available to book from Monday to Saturday from 10.30am to 2pm. Collection from central areas at approximately 10 am.
Cost: R1000 pps with transport from central Cape Town for 2 people, R850 pps for 3, for cooking on your own or for a larger group simply e-mail us for a quotation. The cost for self drive is R600 pps.
Time: 10h30 - approx 14h00 Monday to Saturday.
COOKING WITH CASS ABRAHAMS IN HER HOME IN CAPE TOWN- the renowned authority on Cape Malay Cuisine
You can either drive yourself through to her home in Cape Town or book a full day tour that would include transport and additional activities in the afternoon - eg wine tasting in the Constantia valley.
The Cape Malay cuisine is the oldest cuisine of the Cape people. It emerged from the Malay slaves who worked in the kitchens of their Dutch masters. They could not resist adding some spice to the bland Dutch cuisine!
Today we join local “foodie” celebrity Cass Abrahams – the renowned authority on Cape Malay cuisine – for a talk and a cooking demonstration.
Highlights:
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Introduction by Cass Abrahams to the history of the Cape Malay people and the recipes that emerged from the blend of the eastern spices and Dutch cuisine
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Cooking demonstration of typical Cape Malay dishes (tasting as you go along!)
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Enjoying a relaxing lunch with her in her home
Note: If you driving or taking a taxi, note that you need to be at her home by 10am. From the city the drive is around 20 minutes to get there.
Cost excluding transport: R800 pps (minimum 2 people. Max 50) The cost includes the cooking lesson, lunch and a glass of wine with lunch. Transport for the day would be in a microbus. Cost of transport and afternoon tour would be R1200. This includes a qualified guide, but excludes tastings costs or entries. The microbus can take 7 passengers.
Meeting point for self-drive clients: Cass's home in Retreat, Cape Town. Address to be advised.
COOKING IN THE BO-KAAP OR LUNCH IN A HOME IN THE BO-KAAP:
This is a unique opportunity to interact with the locals of the Bo-Kaap area. The Bo-Kaap is renowned as one Cape Town's most beautiful areas. It boasts a real mixture of brightly coloured homes and is one of the most important Muslim areas in the Cape. During apartheid, the city moved all people of colour out of the inner city and surrounding suburbs. The exception to this was the Bo-Kaap region. This area was classified as a Cape Malay area - ie if you were Muslim you could remain in the region. A visit to the area is well worth it and most people would not leave Cape Town without taking a photograph of the houses. However, the opportunity for you to interact with the people in the area is always limited. As such this is wonderfully unique opportunity to spend some time with two of the ladies in the community. You can select to simply book for lunch with them, however, I would highly recommend that you come a little earlier and participate in the preparation of the lunch. This gives you time to chat to the ladies, to learn about their culture and their cuisine. Additionally the cost of lunch on its own versus spending some time with them preparing is the same! So come on and get your fingers dirty! This tour can be combined with a city tour or can start with a tour of the Bo-Kaap on request.
Cost for lunch/cooking for 4 people: R250 per person
Cost for lunch/cooking for 2 people: R300 per person.
Time: Roughly 11h30 to 13h30
Note that the cooking experience will not be a private session and that they can take up to 12 people for a lunch booking. However, Cape Fusion Tours can always organize to do the cooking in two homes if the group is bigger than 12 people. Simply contact us with your requirements.
COOKING AT HOME WITH SOPHIA :
Sophia is versatile - she will host home dinners, work with incentive groups, do cooking lessons for a group of friends - simply tell us your requirements and we will send you a proposal. Below is an idea for honeymooners!
HONEYMOONERS/COUPLES: AN INTIMATE EVENING CELEBRATING FOOD PREPARATION, PRESENTATION AND MOOD CREATION: click on the heading to find out more.
ABOUT SOPHIA …………..Sophia’s story - click here to read more
COOKING WITH SOPHIA
Other options with Chef Sophia:
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Note that one can book a group of friends to do a cooking class with Sophia. The course can be tailor made to the duration and requirements that you are looking for.
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Sophia caters for incentive group functions - interactive team cooking!
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Sophia is available to provide an in-house chef service to visiting families or for your private function requirements
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Sophia is perfect for tour groups who wish to experience South African home cuisine eg a hands on gourmet braai, in a home setting. Simply contact us and we will send you a proposal and costs based on the size of the group
COOKING IN PRINCE ALBERT IN THE CAPE (clost to Outshoorn)
This is a new cooking school which is being overseen by the talented Chef Vani Padayachee. They have purposefully built their own kitchen for the school as well as luxurious accomodation in the quaint foodie town of Prince Albert. Below are the courses that are on set dates - however for groups we will happily put together a proposal for your requirements.
Ripe Figs and Witblitz
15th & 17th January 2010
seasonal course during summer on availability of produce
For the wild at heart…
If you enjoy syrupy ripe figs and the intense rustic taste of local grappa (Witblitz or White lightning)), this is the midsummer gourmet treat for you. Prince Albert’s famous Adams figs are ready for picking and they make a perfect partnership with the local Witblitz. Find both on the shelves of the African Relish pantry. Indulge your culinary repertoire with a delicious array of recipes using ripened figs either wrapped in locally produced Serrano style ham or served as starters or desserts, baked in tarts or conjured into an intense relish to take home with you or used as an accompaniment to meat and veg dishes. While you sip the fruity-fiery grappa and feel its warmth doing its magic, learn how it works in recipes using regional pork, in fine risotto and pasta sauces. Take a walk on the wild side.
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Spice Route Revisited with Cass Abrahams
22nd & 24th January 2010
Cape Malay cuisine icon, chef and author Cass Abrahams takes us on a journey to the spice route of old and shares her wisdom and insight into this wonderfully exotic and aromatic world of Cape flavours inherited from the East. Cass will also indulge us with a touch of history and stories of the old Cape . Learn of the origins of some well known words like blatjang and atchar and how they have become part of the South African lexicon.
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Wine Harvest
5th & 7th February 2010 Seasonal course timed to coincide with the availabality of specific local produce
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.
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Mosbolletjies & Moonshine
19th & 21st February 2010 Special themed course
The new vintage is put to bed and the young wine begins its magic journey from grape juice to ambrosia. We explore some traditional recipes involving grapes, wine and brandy. The wonderful Witblitz (white lightning), a local equivalent of Grappa. Mosbolletjies, bread buns made using fermented grape must as a leavening agent. Korrelkonfyt (grape jam) and many more wonderful true Karoo specialties using new harvest grapes.
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Let's get Saucy!
16th & 18th April 2010
. . . ' in the orchestra of the kitchen, the saucier is the soloist . . '
The foundation of any culinary skill is the ability to blend and conjure sauces that create the marriage of food and flavour. The saucier is the soloist in a culinary symphony and JACQUES ERASMUS - Saucier extrodinaire and consultant chef to Cuvee Restaurant at Simonsig Wine Estate, will demystify the art of sauce making and demonstrate how this subtle art can transform ordinary food into fine dining.
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Cooking in the Karoo with Ciro
23rd & 25th April 2010
The Italian legend of Johannesburg cooks Karoo style!
Ciro Molinaro, one of South Africa’s most admired chefs and a culinary legend in his own lunchtime,
brings his flair and infectious personality to African Relish for a weekend of great food and laughter.
Join him on a culinary journey while he gives an Italian twist to true Karoo cuisine.
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