Menus and Recipes  

We offer interactive weekends, enhancing the knowledge and skills of bush cooking by providing hands on sessions with our chef.                 

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Recipes

Easter Lunch Menu

TOMATO AND CHICKPEA SALAD
ROASTED BUTTERNUT SALAD WITH SWEET CHILLI AND CASHEW NUTS
GREEN SALAD
GREEN BEAN AND ALMOND SALAD

BEEF CARPACCIO

CURRIED BUTTERNUT AND COCONUT SOUP

SELECTION OF FRESH BREAD

ROAST LEG OF LAMB
ROASTED BEEF SIRLOIN
MOROCCAN CHICKEN TAGINE
BAKED KINGKLIP WITH TOMATO AND OLIVES

ROAST POTATOES
RICE PILAFF
POLENTA WITH BLUE CHEESE

SEASONAL VEGETABLES

APPLE TARTAR TAN
STEAMED CHOCOLATE AND DATE PUDDING
COCONUT PANNACOTTA

CHEESE BOARD

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