Marianne Palmer to host a workshop on the art of a gourmet Karoo farm kitchen

Posted on Fri February 23, 2024 in Workshops.

If the idea is to celebrate the art of Karoo cooking what better way to anchor it than with the cookbooks of iconic Karoo farming families ? In a forthcoming workshop weekend the author of Prickly Pears & Pomegranates will lead guests of the hotel through the 'how to's' of her brilliant recipes

It was a real gift to receive the permission of the Palmer family and the publishers and designers of their beautiful cookbook Prickly Pears and Pomegranates to launch our new Karoo Cookbook Kitchen concept.

The idea is simple, instead of being presented with a hotel menu folder you now get given an entire cookbook. In the cookbook are a bunch of markers indicating the starter, main course and desert menu selections of the day. There's also a chefs board to broaden the story where necessary. Eg there are obviously weren't a lot of fish on on this famous Groot Karoo farm where as we have Gansbaai just down the road. 

The story of Cranemere farm at Pearston Graaff Reinet is a spectacular one. Given by George Palmer to his wife Fanny as a wedding gift in the late 1800's Cranemere built a huge reputation for the quality of its table thanks to seven generations of Palmer women - all of whom were foodies. One them the author Eve Palmer who wrote the beautiful study of Karoo farm life called The Plains of the Camdeboo.Pictured here are Marianne Palmer and her daughter Bernadette Le Roux. Bernadette has the destisncion of being food editor of Conde Nast Garden and Home and also creator of one of Cape Town's best loved restaurants Cafe Roux in Noordhoek. Inspite of this Bernadette describes her mum Marianne as being 'the real cook. 

We've gone to a lot of detail in the brining the concept to life right through to a close alignment with Quiver Tree's gorgious food styling in the book. Ie the delicious  pyllo parcels that arrive at your table come on virtualy the same crockery with that same quirky touch of the Quince jelly on a silver soup spoon. 


Interview with co aurthor Bernadette Le Roux