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COOKERY COURSES: TWELVE APOSTLES HOTEL AND SPA |
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Roberto’s fynbos kitchen garden grows at the foot of the Twelve Apostles – the spectacular mountain range that extends behind Table Mountain along a coastline dotted with pristine beaches and some of the most sought-after real estate in the world. It contains many of the indigenous plants found in the Cape Floral Kingdom (the smallest of six in the world) and most are unique to South Africa.
The cookery course begins with a walk though the hotel garden, where Roberto chats about the medicinal and healing properties of some of the plants you will be cooking with, while you enjoy the diverse scents and flavours of each one. You then pick just what is needed for your dishes (wild dagga, buchu, wild rosemary and wild garlic are popular choices) and head back down the hillside to the intimate kitchen at the Azure café restaurant to cook a three-course menu together, which you then enjoy afterwards with Roberto. Award-winning sommelier Luvo Ntezo, has carefully selected a superb range of Bouchard Finlayson wines to complement each dish (no easy task, as fynbos flavours are unlike any others!).
What we love about this course What’s so special is that it is held on request and may also be set up for private functions. It takes two to three hours and you don’t have to stay at the hotel to book. A minimum of eight and a maximum of 12 people are required (more details below).
Wow factor The fynbos menu is unique and to spend time with such an experienced chef is a pleasure.
PRICE
- ZAR395 per person (Min: 8 people Max: 12 people)
- Venue Hire: ZAR3000 (for exclusive use of the Café)
- Duration: 2 to 3 hours
- Prices quoted are subject to change
- 10% Gratuity will be added to tables of 8 people or more
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WHAT'S INCLUDED
- a fynbos-infused welcome drink (alcoholic or non-alcoholic)
- a walk up the fynbos-clad mountain range and a lesson in the versatility of fynbos with Roberto de Carvalho
- an interactive cooking demonstration with Executive Chef Roberto de Carvalho
- a 3-course menu complemented with renowned wines from Bouchard Finlayson Wine Estate and hosted by Roberto
- a pack of recipes, background information on fynbos, as well as a gift
HOW TO BOOK
Twelve Apostles Hotel & Spa, Victoria Road, Camps Bay, Cape Town
Tel +27 21 437 9000
Fax +27 21 437 9055
Email bookta@rchmail.co.za
Website www.12apostleshotel.com
RECENT AWARDS
The Sanctuary Spa voted '3rd best Spa' in the Africa, Middle East and Indian Ocean Islands region by Conde Nast Traveller UK Readers' Awards 2007
Voted Africa’s leading Spa Resort by World Travel Awards 2007
Voted one of World's Best Spa Resorts by Five Star Alliance 2007
The Presidential Suite: selected 2007 Elite Traveler Best 101 Suites of the World 2007
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THE RECIPE
We persuaded Roberto to share the Wild Dagga Pesto recipe from our course, which included surprisingly easy-to-prepare Ostrich Fillet Carpaccio (using wild rosemary and wild dagga pesto), Fynbos Sorbet, Masala Seared Fillet of Kingklip served with a Buchu Butter sauce, and a Wild Dagga Bittersweet Chocolate Tart.
Wild Dagga Pesto
Robert’s advice: ‘Wild dagga does tend to make pesto a little bitter so I add in some cilantro or coriander for body. The wild dagga, wild garlic, wild rosemary and most of the wild herbs can be bought from Cape farm stalls or may be bought from someone who has it growing on their property.
2 cups packed with fresh wild dagga leaves
2 cups packed with fresh cilantro or coriander leaves
½ cup pine nuts, toasted until golden, cooled and then chopped fine
½ cup freshly grated Parmesan
3 large garlic cloves, minced
½ cup Paarl grapeseed oil
Salt and pepper to taste
Portion: makes about 1½ cups of pesto
Wash all herbs well. Prepare a bowl of ice water. In a saucepan of boiling salted water, blanch the wild dagga leaves for 3 seconds, then transfer with a slotted spoon to the bowl of ice water to stop the cooking process. Drain the leaves with a sieve and pat dry. In a food processor, purée the wild dagga and cilantro with the remaining ingredients until smooth. Season with salt and pepper. Pesto may be made three days ahead and chilled, providing the surface is covered with plastic wrap.
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