Recipes range from the classic to the extravagant, and reflect each chef’s dedication to the use of fresh, local produce. Each chef produced three recipes and one simple recipe that he or she enjoys cooking at home. Traditional dishes such as babotie and braai feature alongside recipes making use of ingredients such as gemsbok, kudu, springbok, Karoo lamb, freshwater fish from Lake Victoria, pineapple from KwaZulu-Natal, Zanzibari vanilla pods, Kalahari truffles and Rooibos tea.
It is within the covers of this impressive recipe book that the gifts of Camp Jabulani’s acclaimed “head chef team” – Andre Gerber and Cheré Morgia – are showcased.
Andre and Cheré share the inspiration behind their mouth-watering menu:
This is a classic dish, influence by local produce, giving it that South African twist. Andre used locally smoked salmon, fresh corn and rooibos tea, made into a jelly. Texture, as well as the balance of flavours, plays an important role when it comes to food, and the combination works well to provide a well balanced, visually appealing dish that tantalises the taste buds. Best served as a hors d’oeuvre with a chilled glass of Chardonnay.
Stuffed loin of warthog, with roast apple puree, glazed carrots, celery and pommes dauphine
Inspired by the components of a Waldorf Salad – apple, celery and peacan nuts – all of which compliment any pork dish, Andre married these ingredients with a loin of warthog. The dauphine potato adds a fantastic crunch to the dish, with the contrast of its soft centre to surprise. The celery holds back on the richness, while the apple puree perfectly compliments the warthog. Andre was very excited by the way in which the dish came together with the variety of flavours, textures and techniques.Chocolate Plate
Chocolate is the world’s favourite comfort food! This dish works for both summer and winter, and can be enjoyed on a hot summer’s day with a glass of Straw Wine, or during the winter in front of the fire with a glass of Sherry. Cheré created a magical combination of different chocolate delights that exist in harmony on one plate. There’s the cold panna cotta mousse, a steaming hot chocolate fondant with a liquid centre, and nutty chocolate salami – heavenly!
With recipes for every level of cooking skill, “A Taste of Relais & Châteaux” is likely to bring hours of pleasure and achievement to all enthusiastic cooks, and awaken latent talent in others.
The cookbook is available for purchase at each of the member properties, including Camp Jabulani, or via the Relais & Châteaux website, the U.K’s Chef magazine website and at leading bookstores throughout South Africa.