Peter Tempelhoff and his team have announced an exciting series of cooking courses for anyone and everyone who loves the art of creating meals. Throughout August and September Tempelhoff, Executive Chef for The Collection by Liz McGrath and Grand Chef for Relais & Chateaux, along with Head Chef at The Conservatory at Cellars-Hohenort, Delia Harbottle, will be hosting a series of kitchen sessions in which they share their tips and techniques for creating various dishes, as well as providing insights into how certain dishes at The Cellars-Hohenort are created.
Each class is two hours long and will include lunch at The Conservatory at The Cellars. Booking is essential as there are only 20 places at each course. Sessions are R350 per person.
Italian from Scratch
One of the world’s favourite cuisines is explained and demystified with a look into Italy’s classic dishes. This class will teach you the basics so that your next pasta or risotto is as good as a professional chef’s. Learn to make gnocchi from scratch and the perfect tomato ragu.
Date: 14 August 2014
Formula for Flavours
This segment goes into the secrets of how The Greenhouse creates their dishes, what is the secret to the success. How to balance flavours and how to get and keep the 5 senses in harmony. The importance of texture, eating with the eyes, hot-cold combinations as well as wine pairing basics and tips from Group Sommelier Michelle Michaels.
Date: 28 August 2014
Baking Basics – The Cellars-Hohenort High Tea Unplugged
Our high teas are famous throughout the region for their delectable cakes, sweets and scones. Learn Liz McGrath’s family recipes which have been handed down from generation to generation which are now served daily and are as loved as when she first baked them. Learn the perfect scone technique and impress your friends with flawless macaroons.
Date: 11 September 2014
An in depth look into the fish and seafood of the Western Cape and the importance of SASSI (South African Sustainable Seafood Initiative). Find out how the chefs prepare and serve the perfect seafood in their restaurants while learning their secrets and handy tips to make seafood simple. Learn how to make classic dishes such as ceviche, chowder and proper fish and chips.
Date: 25 September 2014