South Africa – Bushmans Kloof Wilderness Reserve & Wellness Retreat will bring a taste of Cape Town and Durban to the Cederberg this winter in the culinary shape of two Guest Chefs from its renowned Red Carnation Hotel Collection sister properties.
Christo Pretorius, Executive Chef at The Twelve Apostles Hotel and Spa, will preside over the lodge’s kitchen from 20 – 22 June to spoil guests with the contemporary South African cuisine the hotel’s Azure Restaurant is renowned for.
The Oyster Box’s Executive Chef Kevin Joseph meanwhile will present a contemporary Indian feast to tempt all senses from 11 – 13 July (Accommodation from R2270 per person per night, sharing and including all meals and lodge activities).
Guests attending these foodie weekends at the award-winning Relais & Châteaux lodge can look forward to a variety of gourmet treats and presentations, including an indulgent dinner and a special Chef’s Cooking Demonstration where they will have the chance to prepare lunch with the experts themselves.
These gastronomic highlights will be combined with the exhilarating wilderness experiences Bushmans Kloof is known for, including nature drives and rock art excursions.
Christo Pretorius started his career at The Twelve Apostles Hotel and Spa’s Azure Restaurant as Executive Sous Chef in November 2012, before being promoted to Executive Chef less than a year later.
The rising star of the Western Cape’s culinary scene has since made his mark with inventive new menus focusing on an intriguing mix of international and local cuisine, which has secured Azure a spot in the prestigious American Express Platinum Fine Dining Awards in 2013 and 2014.
Chef Pretorius skilfully combines savoury and sweet flavours to create unexpected dishes – his most recent success was at the ‘Taste of Cape Town’ food festival in April, where he served no less than 3000 portions of Char Sui Pork with pork popcorn, smoked potato bitterballen, pea salad, plum chutney and cider jus.
No matter how exotic-sounding the dish however, he wholeheartedly supports the local farming community and believes in keeping ingredients honest and in their purest form. An avid traveller, memories from his trips around the world revolve around food, smells and views, and he now aims to re-create these experiences for his diners: ‘My goal as a chef is to create lasting memories. Engaging all the senses is what creates truly special memories they will cherish forever.’
Prior to joining The Oyster Box in Umhlanga 10 years ago, Executive Chef Kevin Joseph accumulated a wealth of hands-on experience at leading hotels around the world, including the Raffles Hotel in Singapore and Claridge’s Hotel and Tamarind Restaurant in London.
He also spent time in various other hotels within the Red Carnation Hotel Collection in the UK and South Africa. He is the current chairman of the Chaîne des Rôtisseurs, KwaZulu-Natal (KZN) branch and was recently awarded a prestigious Blazon by the Chaîne.
Chef Joseph is passionate about food and cooks from the heart, describing his cooking style as ‘classic with a twist of modern’. He is famous for his Indian curries – the traditional Natal Lamb Curry is a standout which has already been enjoyed by a number of celebrities and Royal visitors. Exotic ingredients favoured by the chef include saffron, turmeric, almond cream, coconut and mango salsa – all re-interpreted with contemporary flair.
The chef believes in generous portions, using the freshest, locally sourced ingredients available – and adding generous amounts of cream and butter! He receives the most pleasure from people enjoying good food: ‘Having the opportunity to use my abilities and creativity to satisfy my guests is what cooking is all about. Their enjoyment is the perfect return on investment for my originality.’