32 Chefs inspire the first cook book featuring recipes from Relais & Châteaux member properties across Southern, East Africa and the Indian Ocean Islands.
Bringing together the styles and techniques of some of the most highly regarded chefs in Southern, East Africa and the Indian Ocean Islands, Relais & Châteaux, in conjunction with publisher Peter Marshall, has created its first ever African inspired cook book that serves up a unique collection of menus.
The recipes embrace the diverse and innovative talents of the Relais & Châteaux chefs, within this delegation, including the two Grands Chefs, Margot Janse of Le Quartier Français and Peter Tempelhoff of The Collection by Liz McGrath. Also included in the book is Londolozi Executive Chef Craig Paterson
Says Craig, “The Londolozi kitchen uses alot of locally sourced food products, particularly fresh vegetables grown on site, in the recipes detailed in the Cookbook. Not only do I feel that this reflects our continued drive for sustainability in the kitchen, but I truly believe that these locally grown products enhance the flavours of my dishes. Although presentation remains a huge part of cooking, the hero of the day will always be flavour.”
Relais & Châteaux Director for Southern, East Africa and the Indian Ocean Islands, Annie-Claude Bergonzoli says: “A great deal of passion has gone into the creation of this cook book, which shows the culinary diversity of our delegation’s unique region as well as the incredible talent shared by the Chefs from all the properties.”
Publisher, Peter Marshall says, “It was a true honour to work on this cook book side by side with the Relais & Châteaux Association and we hope it takes readers on a culinary “Route du Bonheur” through this region to learn more about the spirit and soul of Africa.”
From the technically challenging and groundbreaking to the classic and traditional, the recipes featured all encourage the use of the freshest ingredients that are locally sourced whenever possible. They reflect the enthusiasm and dedication of each chef to combine the textures, flavours, aromas and visual appeal of nature’s produce, adding their own flair and natural ability, to create wonderful dishes that you can now recreate in your own kitchen. Each chef showcases three recipes and a ‘home dish’, something simple they enjoy cooking at home.
Regional favourites such as bobotie and braai are featured along with recipes using the best of local ingredients such as Karoo lamb, springbok, gemsbok, kudu, ostrich, and crayfish from the West Coast, seafood from the ocean, freshwater fish from Lake Victoria in Tanzania, pineapple from KwaZulu-Natal, vanilla pods from Zanzibar, Kalahari truffles and the world-famous Rooibos tea.
With recipes for every level of ability, this book hopes to bring hours of pleasure and achievement to all enthusiastic cooks and awaken dormant talent in others.
The cook book will be available for purchase at each of the member properties, the U.K’s Chef magazine website and also leading bookstores throughout South Africa.
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