“To preserve the diversity of cuisines and hospitality in this world so that future generations can know and share in their richness” – Relais Chateaux
Having recently attended the first Relais & Châteaux Africa Chef’s Congress at Athol Place in Johannesburg, I was very happy to know that at Londolozi we are in the right place when it comes to our food.
Alongside six other chefs from Southern Africa, we worked to create a fabulously delicious seven-course dinner using our knowledge and passion for what we know the Relais & Châteaux food values to be, with each chef bringing their own unique African flavour to the evening.
One of the many commitments we have agreed to at our respective properties is to offer cuisine that is representative of local traditions and environments and reflects global diversity. At Londolozi we are striving towards sourcing locally each and every day, as evidenced by the creation of our 39 vegetable gardens! Simple and organic in its truest form, our plates at Londolozi are being laden with the freshest spinach, herbs and salad leaves possible.
At Londolozi we work closely with family-owned and family-run businesses, initiating strong relationships with local farmers and producers which promotes and protects local industry. Our long-standing relationships with our fruit & veg supplier and butcher are just two examples of how we know that what we are sourcing and therefore putting on our guest’s plates is from a trusted source.
At the Relais & Châteaux Chef’s Congress, each chef was responsible for creating a dish that most represented their establishment. Together with some team involvement, the Londolozi dish was conceived:
A simply sophisticated dessert with undertones of complete indulgence emerged, inspired by our African sunsets after a long dry winter. Macadamias, being a local ingredient seemed integral to the making of the dessert and into the chocolate pastry they went! One of the Relais & Châteaux ideals is to honour terroir, the food’s connection to the land, which is most certainly something this dish did.
Two of my other favourite ingredients – white chocolate & Amarula – were whipped up into the cremeaux filling before being poured lavishly into their pastry cases and allowed to set. The salted caramel poured over was to reflect the light of the sunset just before darkness descends.
We look forward to serving you this dessert on your next visit to Londolozi, alongside an African sunset!