Food travel in South Africa stands proud and tall, showcasing some of the finest foodie-stays imaginable. The three distinctive 5-Star Relais & Chateaux Hotels that make up The Collection by master-hotelier Liz McGrath, are known for the exceptionally fine food that delights a discerning clientele. Travellers in search of the finer pleasures of living are drawn to the Relais & Chateaux ethos of Courtesy, Charm, Character, Calm and Cuisine, in which The Collection’s hotels are steeped. The Collection currently has five outstanding restaurants at its three hotels, all overseen by Grand Chef Peter Tempelhoff.

Grand Chef Peter Tempelhoff at Cellars-Hohenort
Grand Chef Peter Tempelhoff at Cellars-Hohenort

Virtuoso food conjurer Peter Tempelhoff is Group Exec Chef for The Collection, and he also holds rank as Relais & Chateaux Grand Chef – making him one of a select group of the world’s most proven chefs. He will soon be launching a series of kitchen sessions at The Cellars-Hohenort in Constantia, during which he and his accomplished team will offer participants a wonderful stash of cooking gems, tips and techniques with which to experiment at home. More about Kitchen sessions at The Cellars-Hohenort.

 

 

 

Tempelhof dessertPeter Tempelhoff has also designed the official dessert for World Design Capital 2014. See More.

 

 

 

 

 

 

The Collection Restaurants

At The Cellars Hohenort, Constantia, Cape Town

Cellars Hohenort greenhouse_risottoThe Greenhouse at The Cellars-Hohenort is “a place where modern cuisine comes together with the rich tapestry of South African ingredients and flavours. A melting pot of ideas and concepts, it is a place revered by many as one of the leading restaurants in the country.” See more.

Built around an old oak tree, The Conservatory serves both modern and classic cuisine with tranquil garden views and a sunny terrace adding to the sensory delight of the place. Sunday lunches are one of the highlights.

 

 

Collection Seafood at The Marine Mussels

At The Marine, Hermanus

The Pavilion at The Marine delights diners with the tantalizing local flavours of Walker Bay and the Overberg, along with stunning views of Walker Bay –  dotted with whales for a chunk of the year. It’s open for breakfast daily and open for dinner from Tuesday to Saturday.

Seafood at The Marine is modern and relaxed, showcasing kitchen activities to diners and focusing on fresh seafood from the Walker Bay region. The restaurant is open for lunch and dinner seven days a week.

At The Plettenberg, Plettenberg Bay

Modern South African cuisine is the order of the day at Seafood at The Plettenberg. Enjoy magnificent dinners, lunches and breakfasts with the big ocean to gaze at.

Curry evenings are held at The Plettenberg on the first Tuesday of the month. A three-course dinner features a selection of starters, five varieties of curry, along with an assortment of accompaniments and dessert.

Executive Chef Grant Parker offers his recipe for Lamb Rogan Josh with Curried Naan.

Collection The Plettenberg lamb Rogan Josh

Lamb Rogan Josh
Serves 6

Ingredients
9 garlic cloves crushed
6 cm piece of ginger grated
2 teaspoons ground cumin
1 teaspoons chilli powder
2 teaspoons paprika
2 teaspoons ground coriander
1kg boneless leg or shoulder of lamb cut into 3 cm cubes
5 tablespoons of ghee or clarified butter (no fat)
1 onion finely chopped
2 bay leaves or curry leaves
8 cm cinnamon stick
185 ml thick plain yoghurt
4 strands of saffron, mixed with 2 tablespoons of milk
¼ teaspoon garam masala

Method
Mix the garlic, ginger, cumin, chilli powder, paprika and coriander in a large bowl. Add the meat and stir to coat the meat cubes, cover and marinade for 2 hours or preferably overnight in the fridge. Heat the ghee over low heat, add the onion and cook for about 10 minutes or until lightly browned. Remove from the pan. Add the cardamom pods, cloves, curry leaves and cinnamon to the pan and fry for 1 minute. Increase the heat to high, add the meat and onion, mix well and fry for 2 minutes. Stir well, then reduce the heat to low, cover and cook for 15 minutes. Uncover and fry for a further 3 minutes or until the meat is quite dry. Add 125 ml water, cover and cook for 5-7 minutes, until the water has evaporated and the oil floats on the surface, fry the meat for another 2 minutes, add 250 ml water, cover and cook for 40-50 minutes, gently simmering until the meat is tender. Stir in the yoghurt when the meat is almost tender, add the saffron and milk, stir and check seasoning. Sprinkle with garam masala just before serving.

Curried Naan Bread
Ingredients
500 gm white flour
1 ½ tsp salt
1 Tbsp olive oil
50 gm mild curry powder
15 gm yeast
200-300 ml warm water
100 gm raisins
3 Tbsp mango chutney

Method
Mix all ingredients together in a bowl and knead the dough for 5 minutes. Let the dough prove for 30 minutes. Divide the dough into equal size balls. Roll the balls into tear drop shapes. Then pan-fry the bread with sunflower oil until golden brown on both sides. Serve warm.

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