Bringing together the styles and techniques of some of the leading chefs in Southern and East Africa and the Indian Ocean Islands, Relais & Chateaux, in conjunction with publisher Peter Marshall, has created its first African-inspired cook book.
The recipes embrace the talents of the Relais & Chateaux chefs in this part of the world.
The recipes featured 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 to create dishes that cooks everywhere can recreate in their kitchens.
Each chef showcases three recipes and a “home dish” – something simple they enjoy cooking at home.
Regional favourites, such as bobotie, are featured along with recipes using local ingredients including Karoo lamb, springbok, gemsbok, kudu, ostrich, 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 Rooibos tea.
Annie-Claude Bergonzoli, Relais & Chateaux director for Southern, East Africa and the Indian Ocean Islands, said: “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 said: “It was a true honour to work on this cook book side by side with Relais & Chateaux 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.”
The cook book will be available for purchase at each of the member properties or via the Relais & Chateaux website and leading bookstores throughout South Africa.
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