Ideas for group, corporate & Team Building classes
Classes are subject to a minimum of 12 people. We can accommodate up to 4 groups in Sunninghill of between 6 and 12 people per counter, each cooking the same 6 dishes. Every person gets to participate in the preparation of the dishes. (Subject to our general terms and conditions.) Classes run in the mornings from ±09h00 and in the evening, from the latest 18h00 (or at earlier times convenient to clients), and run for approximately 3–3½ hours, including eating the meal prepared, at the end of the class.

What is included in the price?

• Extensive notes and recipes;
• All ingredients and full aprons to wear while cooking (we also have branded aprons for sale and with enough lead-in time can have these embroidered with company logos)
• Teas, coffees and soft drinks in the morning classes; limited white and red house wine by the glass, and soft drinks in the evening classes;
• The meal at the end. Bring only your enthusiasm and willingness to learn.

Only specially marked menus are suitable for vegetarian and halaal, please note that our other classes are not vegetarian and halaal friendly – see also terms)

South African

Class 1 – A taste of tradition (code - SA Trad 3/1) – (1 to 3 Counters – R 4 590 per counter excluding VAT). A blend of South Africa ’s best known dishes, reflecting the diversity of the various ethnic groups, and also showcasing the crossover of flavours between the various traditions.

• Samoosas - popular amongst both Cape Malay and Indians as a festive 3-sided pastry snack.
• Spicy lentil soup – originating from India , this dish has become a fresh shebeen winter warmer.
• Bobotie - South Africa ’s national dish with beef or lamb mince and a baked custard topping.
• Tomato bredie – with a slight sour taste, made with chicken, beef or lamb, variants of the dish are found amongst the Cape Malays and in the shebeens around the country.
• Chakalaka - a vegetable stew with varying degrees of chilli, popular as a cheap street food with pap.
• Pap and spinach – a stiff porridge, the spinach adding both texture and flavour .
• Milk tart – a popular baked milk custard pie, with a strong cinnamon flavour.

Class 2 - A Taste of the Cape . (code - SA Cape 3/2) – (1 to 3 Counters – R 4 590 per counter excluding VAT).

• Savoury pies - puff pastry pies filled with curried mince or chicken.
• Bobotie - South Africa ’s national dish with beef or lamb mince and a baked custard topping.
• Tomato bredie - with a slight sour flavour, using chicken.
• Sousboontjies - quick to prepare with tinned sugar beans, combined with a sweet/sour spicy sauce.
• Yellow rice - with raisins, popular as a festive dish and with bredies and bobotie.
• Milk tart – a popular baked milk custard pie, with a strong cinnamon flavour.

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