A Taste of Relais & Chateaux has journeyed to Africa to reveal the best of African cuisine to the world. Bringing together the styles and techniques of some of the most highly regarded chefs in South Africa, Namibia, Zimbabwe,Tanzania, Mauritius and The Seychelles, this book serves up a unique collection of menus.

The recipes embrace the diverse and innovative talents of the Relais & Chateaux chefs including the Grands Chef Margot Janse of Le Quartier Francais in the exquisite surroundings of Franschhoek and Peter Tempelhoff of The Liz McGarth Collection which includes the Cellars-Hohenort Hotle on the slopes of Table Mountain.

From the technically challenging and groundbreaking to classic and traditional, the recipes featured all encourage the use of the freshest ingredients, locally sourced wherever possible. They reflect the enthusiasm and dedication of each chef to combine the textures, flavours, aromas and visual appeal of nature’s produce, adding their own flair and natural ability, to create wonderful dishes that you can now recreate in your own kitchen.

Traditional favouites such as bobotie and braai feature along with recipes using the best of local ingredients-karoo lamb, springbok, gemsbok, kudu, ostrich, crayfish from the West Coast, seafood from the ocean, freshwater fish from Lake Victoria in Tanzania, pineapples from the Western Cape, vanilla pods from Zanzibar, Kalahari truffles and not forgetting the world famous rooibos tea, all to whet your appetite.

This cookbook shares dishes that symbolize South African cuisine. Classic restaurant dishes are included together with a selection of recipes from Cape Malay-a traditional South African style of cooking-and the chef’s own personal home favourites.

This is the first time that chefs from the Relais & Chateaux properties in this region have collaborated to produce a cookbook. With recipes for every level of ability, this book will bring hours of pleasure and achievements to all enthusiastic cooks, and hopefully awaken dormant talent in others.