RECIPES FROM PRINCE ALBERT’S
NEW AND FLOURISHING COOKERY
SCHOOL AFRICAN RELISH

Featuring guest cooks Reza Mahammad
and Oded Schwartz with Vanie Padayachee

SEE! BREACH FOR THE SKY!

By Roy Watts
Photography by Chris Fallows

The great white sharks of False Bay have developed a unique form of breach predation which has them hurtling out of the sea with awesome savagery. With the world record for one of these beasts standing at well over 6 metres, and with weights ranging between 1 and 2 tons, the stage is set for a spectacle more dramatic than anything Hollywood could conjure up. 

CHRISTMAS EVE WITH NATANIËL

GATHERINGS
A Year of Invitations

In ‘Gatherings - A Year of Invitations’, Nataniël, one of South Africa’s great entertainers, relives the memories of wonderful Christmas celebrations. Here he recounts these intimate and warm occasions, which remain the highlight of his year.

A SCRUMPTIOUS TABLE AT CYBELE FOREST LODGE & HEALTH SPA

With Emile Van der Vee

Emile Van der Vee, Cybele’s Executive Chef, chats to Showcook and shares his love of cooking and his recipes.

Recipes! AFRICA HOUSE - A WELCOME TABLE

Cream of Avocado Soup served with Foccacia…

SEE! PLAISIR DE MERLE

An Historical Showpiece

The soaring peaks of Simonsberg Mountains with its rolling foothills, is the setting for Plaisir de Merle, one of South Africa’s most historical and exquisite estates, where spreading vineyards have thrived, yielding harvests of exceptional quality and richness. 

VAN RYN’S 

A Showcook production

 South Africa is fortunate to have warm grape producing areas and alluvial and fertile soil that have helped to make South Africa one of the most impressive brandy producing countries worldwide.   

Van Ryn’s stunning collection of handcrafted brandies take pride of place, voluptuous, warm and appealing with the texture of velvet.

SPECIAL OCCASIONS - RECIPES

Showcook chats to John Jackson of Royal Malewane

REUBEN COOKS

With Reuben Riffel

Thirty–four year old South African culinary sensation Reuben Riffel grew up in humble Groendal and is now one of the country’s best chefs. His restaurant, Reuben’s, lies in the heart of South Africa’s famous winelands in Franschhoek, a beautiful town fast becoming known as one of the world’s premier food and wine destinations.

SINGITA SWENI

By Frank Louw

Frank Louw, Executive Chef of the tranquil retreat and multiple award winning Singita Sweni, shone at the stunning annual Bush Banquet, winning the Golden Orb Award for the Best Dish and Best Cuisine. From sweet potatoes and springbok loin to Granny Smith apples, Frank demonstrates his undoubted skill… 2008