My name is Anne-Marie Molteno, I’m a passionate lover of fabulous tasting, healthily grown food – and everything behind-the-scenes as well — the fragrance of garlic, the crackle from the skillet, and the sight of a perfectly roasted bird coming out from the oven. Cooking speaks to all of my senses. It’s a joy I’m so proud to know, and have a need to share with family, friends and people like my assistant Rosaline, an eager cook and student.
I have started this blog in the hope that it will bring as much enjoyment to fellow food lovers as doing it has brought me.
My husband, Charles, and our friends have persuaded me to share with them the food that we are constantly changing. We have such pleasure in the adventure of finding new ways of providing the food at De Kuilen Country House in Fourways, Sandton, to our amazing guests, who have continued to support us and have often become our friends over a period of 19 years, through many changes.
However, the most important reason for this blog is that it is to become part of a training programme that I have run for my staff over the years, starting many years ago at the Witkoppen School with the wonderful support of Elaine Blakeway, and Sam and Eugenia Makama. Now my friend and fellow-cook, Rosaline Dube and I are about to re-commence as part of the “Eloyhay” training and employment programme started and run by my friend Precious Nyarambe who has helped so many young people to find their feet in Johannesburg. We will, of course be starting with simple dishes and techniques, but some may wish to continue as Elliot, Lindy, Brighton and Rosaline have done.
Our particular approach recently has been to encourage the growing of fresh vegetables by our staff and their families, for their own consumption. Charles and I also try to encourage everyone whom we can possibly interest in this wonderful source of the freshest possible food. Our little vegetable gardens are the source of as much as possible of the food we produce for our guests. (More about this later!)
My training has been mainly informal and short courses, but a highlight has been the holiday I spent at Moulin de Mougins, training at the Michelin 3 star establishment of the late Roger Verge near Cannes.