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Kasbah Tamadot

One Planet Plate: Mhamsa with spinach and asparagus

To celebrate Earth Hour and the launch of the Sustainable Restaurant Associations One Planet Plate campaign on Saturday 24th March, our Head Chef Yassine Khalil has combined traditional Moroccan cooking with fresh springtime ingredients to create a dish which celebrates local produce and plant-based cooking. Follow the recipe to create our traditional mhamsa (Moroccan pasta) ...
Kasbah Tamadot

Kasbah Tamadot: Truffle season arrives in Morocco

Sourced from the Forest of Ifrane in the North of Morocco, the truffle harvest takes place from December to February. Also known as desert truffles across North Africa and the Middle-East, they were traditionally dug up by trained pigs or dogs, and today more generally foraged by hand. Truffle season Truffles can be used in ...
Mont Rochelle

Foodie Friday: Cured Franschhoek Trout

Mont Rochelle's Head Chef, Shane Louw, has let us in on the secrets of one of his favourite Christmas recipes. His cured trout can be made ahead of time so is perfect to keep in the fridge ready for when friends and family pop in over the festive period. When curing, we always recommend using ...
The Lodge

Foodie Friday: Blueberry Muffins

Tucking into mouth-watering treats is an everyday occurrence at The Lodge! If your heart is pining for a taste of that infamous Lodge cuisine, why not try your hand at making some of our delightful Blueberry Muffins. INGREDIENTS Muffin 200g Flour 1 tsp Baking powder 1 tsp Bicarbonate of soda 1 tsp Salt 100g Butter 100g Sugar 200g ...

A little bird told us...

Our indulgent chocolate fondant 🍫 is the perfect dessert for #NationalChocolateWeek Get the recipe:… twitter.com/i/web/status/1…

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