Cape Malay is unique to the Western Cape. It dates back to the 17th Century and has evolved to reflect the influences of the times. Originally a product of the early Indian and Malay settlers in the Cape and since adapted by the creative indigenous cooks of this area.

Liz McGrath, top hotelier and owner of The Cellars-Hohenort Hotel, recognised the need for the development of this local cuisine. She met with Cass Abrahams, a South African expert on this cuisine and the cultural history of the Cape Malays. After extensive research, discussions, tastings and trials, the Cape Malay Restaurant was born.

Please come join Martha and her entourage in the Kitchen for a traditional Cape Malay cooking experience!

Please find below the program:

16h00 -	Guests arrive at The Cape Malay Restaurant and enjoy a traditional Cape Malay welcome drink on the Hohenort stoep.
16h30 -	Our aspiring cooks join Martha and her team in the kitchen and under her instructions start preparing two main courses and one dessert.
	While the main course is in the oven, guests are seated in the restaurant where they can enjoy aromatic Cape Malay recommendations.
19h00 -	The prepared meal is then plated by Martha and served by the waiters. A special wine list to compliment the cuisine will be available, with our Sommelier to assist with wine recommendations.

Costs

Cooking experience R800 - per person

This includes:
Cape Malay cookbook
Cape Malay restaurant apron

General Information

All participants are advised to wear rubber-soled shoes as a safety precaution.

The maximum number for the cooking experience is 11 guests.

Beverages - Charged on consumption

To avoid any disappointment, please book in advance.