In April we had Antonia’s Kitchen in to do their first inspirational bush cookery training course at Governors’ Il Moran Camp.
The first course really encourages creative flair in the kitchen, allowing the chefs to experiment with new and interesting beautiful presentation to match with the new pallets or mouth watering recipes.
The course is designed for cooks in the safaris industry; learning to cook in the bush with passion and imagination. The recipes that are taught are designed to give a broad range of cookery skills, giving the chefs the confidence to take on new recipes. The Il Moran Chefs worked their way through a rotational menu plan: working from Antonia’s Tassia cookbook, as well recipes from Ottolehengi, Pru Leith, Nigal Slater, Luiz Hara, Jamie Oliver and Ken Hom.
Food safety is a big focus on the courses, and the chefs are taught and tested in this area continually. Another key philosophy that is instilled on the course is a ‘Nose to Tail’ concept, which means obtaining the most out of all food. The chefs are encouraged to be resourceful an imaginative and not waste anything.
The whole Il Moran team did a fantastic job during the training and it really gave them a chance to shine and build upon the skills they already had by being a little more creative and daring to try new things. Pictured below are some of their creations and what you can expect to eat on your next visit with us to Il Moran Camp.