| Cooking in South Africa |
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Liam Tomlin is an exceptional chef, known to many Australians. For some years now he has been in South Africa and his company, Chefs Warehouse, the retail arm of Chefs Warehouse & Cookery School, is open to both the trade and general public. It carries a wide range of quality products sourced locally and abroad, and includes kitchen equipment, appliances, books for cooks, crockery, cutlery and glassware, knives and utensils, chefs-wear, bar tools, lifestyle furniture and essential ingredients. Liam's new book Lessons with Liam comes out in October. The book is based on his Basic Techniques and Methods of Cookery courses held at Chefs Warehouse. The book is crammed full of Russell Smith's amazing photographs.
Liam will be relocating back to Cape Town at the end of October. The “Basic Techniques & Methods of Cookery”. This course will be based on the classic European traditions of Liam Tomlin’s training with an added Asian influence inspired by the fourteen years he spent in Asia and Australia. Several local celebrated chefs and presenters will be returning next year as well as some new ones: Laurent Deslandes from Bizerca in Cape Town Neil Jewell, from Bread & Wine in Franschhoek Luke Dale–Roberts from the Test Kitchen Tim Faull from “Knead” who will present another artisan bread making course entitled, “Knead to Know...” Margot Janse from The Tasting Room at Le Quartier Français in Franschhoek Peter Templehoff executive Chef for The Collection McGrath Bertus Basson from Overture David Higgs from Rust en Vrede Additional classes and presentations will cover topics such as Food Photography & Styling. |
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