“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.
The seven chefs who attended the congress.
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.
The chefs line up while their dishes are presented.
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!
![Img 0606[1]](https://media.londolozi.com/wp-content/uploads/2023/04/17172539/IMG_06061-280x178.jpg)
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The dining at Londolozi is EXCEPTIONAL! Thoughtful, fresh and delicious. Every meal is a treat we look forward to, and the kitchen and dining staffs are delighful, too.
Thank you Angela!
Are you kidding me with that photo at the top of this blog????? My doctor’s lectures aside, it is my fond hope that I see this deliciousness in front of me when we return to Londolozi in February.
I look forward to seeing you both then! Yes, this will be available for you during your stay!
Anna that looks delicious!
Cant wait to return to Londolozi, hopefully next year !
Thank you Karen
Look forward to seeing you again soon!
Anna, Congratulations on being a part of such a special team of chefs! I’m sure that amazing dessert wowed the crowd for sure!
Thank you Michael & Terri!
Look forward to seeing you very soon!
Wow, Anna, I can hardly wait to taste one of these next year! Chocolate AND Amarula – two of the best things ever!
Thank you Mary Beth!
you will definitely enjoy it next year!
Anna you created something amazing. Visually it say Africa. It sounds like the perfect African ingredients. I am sure it must taste superb. Can’t wait to try it when we visit again. Well done.
Thank you Marinda!
It was a lot of fun creating it and it is indeed delicious!
Wow, that looks incredible!! The food we ate at Londolozi was out of this world. Speaking of, Anna – would you be able to share your sweet potato/chickpea soup recipe? I’m still thinking about it a month+ later 🙂 Thank you!!
Thank you Ilene!
I will most definitely send you the recipe! and most importantly watch out for the blog next week!