Saucy Chef

Paardeplaats Nature Retreat
Tel Farm: 079 694 9462 (06h00-08h00 & 17h00-20h00)
Fax: 086 716 6273 Cell: 082 416 1379
Email: Web:
Your host Brian Whitehorn:

Saucy Chef Cookery Courses are aimed at those who enjoy fellowship and share a passion for food – not for food snobs or critics, but for people who derive pleasure from the process of planning, preparing and presenting food, and enjoying the pleasure and ambiance created around the table.
Our hands-on workshops are not only demonstrations, but rather an invite to a fun party, and meal, enjoying the process while learning. Participants are taught to handle the “heat in the kitchen”, without burning their fingers, and they receive all the recipes, relating to the course.

The One Day Courses are held on the farm and are normally planned around a luncheon accommodating up to 18 people. This can be made up of individuals, groups of friends, birthday parties, or work colleagues, or even year-end functions or team building functions. Weekend Courses are intended for couples or friends who share a mutual interest in culinary pleasures. They are intended to be fun, and very sociable.

Apart from the fun and games in the kitchen and around the table, Paardeplaats has many “getaway” alternatives on offer, such as walking or hiking, mountain biking, birding, wild flowers or just relaxing with a good book.

Some One Day courses planned for 2013 are:
Obviously some of the themes are seasonal, but the possibilities are endless and personal or group needs can be taken into consideration, even at fairly short notice. Please feel free to discuss this with Brian.

14th February Valentines Summer Salads 10h00 – 13h00
14th March Slices to Enjoy 10h00 – 13h00
16th May Preparing For Winter 10h00 – 13h00
13th June Family fireside Meals 10h00 – 13h00
15th August Healthy Comfort Food 10h00 – 13h00
12th September Food For Spring 10h00 – 13h00
14th November Quick & Fresh 10h00 – 13h00

Weekend courses:
For sharing couples, totalling up to 8 pax, staying in 4 en suite rooms, are also held on the farm. They provide an opportunity for couples or friends who have a mutual interest in the pleasures of the kitchen, to learn skills and share ideas, in an atmosphere of fun.

A few of Brian’s ideas, for themes, are:
Braai’s with a difference
Entertaining at Home
Health Food without Compromise
French Country Cooking
Breakfasts & Dinners for Caterers

Day Courses: R300.00 per person, which includes a glass (or two) of an appropriate wine. (non participating friends or partners can join in for the lunch at R 150.00 per person)
Weekend Courses include all meals and accommodation in 4 en suite rooms. With hands–on, guest participation in the preparation all meals are planned around what we prepare in the kitchen.

All you need to bring along are your own appropriate wines and drinks for the weekend: Prices are dependent on numbers and the type of food planned for the weekend. A 10% discount, for groups of 8 pax, would apply .

Valentines Summer Salads

Paardeplaats Nature Retreat

Thursday 14th February 2013 (10h00 – 14h00)

09:30 – 10:00 Welcome & registration
10:00 – 10:30 A sociable chat over a cup of coffee to meet one another and plan the mornings events.
10:30 – 12:30 Preparation

The Dishes for the Day:
Zucchini, tomato & bocconcini salad
Asparagus, Boiled Egg and Feta salad
Prosciutto & papaya salad
         Roast New Potatoes with lemon and rosemary
                                      Marinated and grilled Lamb Cutlets.
                                                           Dessert: Ricotta & cinnamon with nectarines and Honey

12:30 – 13:00 Presentation of the meals.
13:00 – 14:00 Enjoy the fruits of our labour, and kuier, over a glass or two of suitably good wine! Bon appétit!
All of the above recipes are easy and uncomplicated to prepare, and are ideal for our hot February days! If you have any allergies please let Brian know.

To Book or for any further enquiries or information on cookery courses:

  • Phone Brian or Gerda Whitehorn at any of the above numbers.
  • Pay the R300 fee into the following account, using Saucy and your name as a reference number:
    BN Whitehorn: Standard Bank Lydenburg branch (052 651)
    Current account number:  033 291 470
    OR pay directly on the day.
  • Please fax or e-mail proof of payment to reach us by Monday 11th February 2013  (Phone Brian to confirm booking if you do not have access to a fax or e-mail.)

How to find us:
Paardeplaats Nature Retreat is situated on the Longtom Pass (R37), 12 km from the Lydenburg Wimpy. The gate is on the left hand side, at the “JESUS” hill. Turn in at the gate (undo the clip, the gate is not locked) and travel about two kilometres on the gravel road to the house. See you

Chat over Lunch

Brian Whitehorn

Tel Farm:  079 694 9462 (06h00-08h00 & 17h00-20h00)
Fax: 086 716 6273     Cell: 082 416 1379
Email:     Web:

Saucy Chef Recipe of the Month:
December 2012

 To all “Friends of Paardeplaats & colleagues gastronomiques”:

As we enter the last couple of weeks before Christmas 2012, I would like to wish you and your families, well over the festive season.

Gerda and I have sold one of our houses in Dullstroom, and will soon, also,  be selling the other.  We have already moved to the farm, with most of our —- ! material possessions in storage.  We really can’t wait to get this disruption behind us, for once and for all!

If you would care to look at our “Saucy Chef” page on our website you will see that I have planned several cookery courses on the farm, starting on 14th February 2013, with “Valentine’s Summer Salads”.

To whet your appetite I would like to start off by offering a recipe for the month, which would be ideal for any South African Christmas table.
It looks and tastes divine, and is very inexpensive to make.

God bless you and your families, as we wish you well for Christmas and New Year! Thank you for your support, patronage and above all your friendship through the year.


                  A refreshing Summer Salad to serve on a crisp baguette.              

                                                                                                                                                                                                                                           Serves 4
Baby marrows                                                                                                              4
Sea Salt                                                                                                                          1 Tsp
Ripe, firm tomatoes                                                                                                    2
Baby bocconcini cheeses (halved)                                                                           8-10
Basil leaves (shredded)                                                                                              4
Olive Oil                                                                                                                         4 tbsp
Sherry vinegar                                                                                                              1-2 tbsp
Freshly ground black pepper

  1. Peel the baby marrows with a sharp vegetable peeler, into thin ribbon slices (length-wise). Place in a bowl and sprinkle with the sea salt. Toss well to coat, and leave to steep for about 10 minutes.
  2. Chop the tomatoes into 1cm. dice
  3. Drain all liquid from the baby marrows, and pat dry, with a paper towel.
  4. Arrange them on a white salad platter. Top with the diced tomato and the halved bocconcini.
  5. Sprinkle with the shredded basil leaves
  6. Dress with the olive oil and vinegar, sprinkle with the freshly ground black pepper.
  7. Serve with a crusty baguette and your favourite Sauvignon Blanc wine.

Saucy Chef,

Brian W.