Antonia’s Kitchen helps guests to improve their culinary skills in the most beautiful location, the Kenyan bush on safari! These short courses of up to a week will teach you to prepare fresh, quality ingredients with passion, imagination, flair and lots of laughs!
Antonia’s delicious food is a light and healthy fusion of African, Mediterranean, Middle Eastern and Pan Asian cuisine, with all her ingredients being locally sourced, organic and extremely fresh. The courses encourage creative flair, help to master fundamental cookery techniques and take the guests’ culinary skills to the next level.
Antonia has kindly allowed us to reproduce one of her own safari recipes for you to try in your own home, to bring a little taste of a Kenyan safari to your kitchen. If you would like to try some more Kenyan bush safari recipes, Antonia Stogdale has produced her own recipe book, ‘Tastes of Tassia’ – please do contact us if you would like to purchase one!
Avocado and Bacon Soup Shot for ‘bitings at the bar’ (Nkutiti daiki naisiapishereki te nkaji e ndarupoi)
Blend the avocado, onion, Tabasco and lemon juice. Gradually add the chicken stock. Add the double cream and blend until a flight and fluffy texture. Put in the fridge to cool for 1 hours.
Fry the diced bacon until crispy. Serve in shot glasses and sprinkle with lemon, with chunky bread served to complement.
Antonia and the other chefs will tailor the classes to your to suit the various standards of the cooks, with the courses covering a range of subjects including mise-en-place, stocks, soups and sauces, vegetable preparation, preparing meat, poultry and fish, making pastry, cakes, biscuits and bread, canapes and presentation skills, along with food safety and hygiene.
Cooking for those with a variety of dietary requirements can also be covered. The philosophy of Antonia’s kitchen permits cooks to become wannabe chefs with a collection of new and inspiring recipes, which are stunningly presented to match.
The recipes taught are designed to give a wide range of cookery skills and the guests can work their way through a variety of menus, working either from Antonia’s cookery book or a variety of other well-known chef’s cookery books. Such books include Prue Leith, Nigel Slater, Jamie Oliver, Ottolengi, Luiz Hara and Ken Hom.
The courses usually run for seven consecutive days from 9am to 5pm, but shorter courses can be arranged, such as over a weekend. There is a maximum of four cooks to ensure one-to-one instruction.
Antonia grew up in England but is of Kenyan ancestry and learned to cook with her mother who is not only a very talented cook, but she is also a very successful restauranteur. Antonia then went on to train at the renowned Prue Leith’s Cookery School in London, before moving to Kenya in 2007.
Antonia ran Tassia Lodge on the 60,000 acre Lekurruki Community Ranch which is in the Northern Frontier District in Kenya, and is now well known for its delicious and nourishing cuisine.
Whilst at Tassia Lodge, Antonia set up the AnTassia project in partnership with the local Tassia village, enabling the Mokogodo women to use their traditional beading skills to earn an income through creating beautiful beaded jewellery and clutch bags which are sold internationally. These empower the women to, for instance, send their children to school.
Antonia has helped many of Kenya’s principal safari lodges and camps to train their chefs and plan their menus. She has since published a wonderful cookery book Tastes of Tassia, which is full of fabulous recipes. She produced the book for her guests whilst working at Tassia Lodge.
Antonia is widely considered as one of the finest chefs in the safari business and when not running cookery courses, she is out in the bush with her husband Sam who runs a private mobile safari camp, making sure that his guests have the very best cuisine to be had in the bush!
The cookery courses could be taken as part of Sam’s mobile tented safaris in the Kenyan bush – these courses are so authentic and fun, and add an extra layer of excitement, cooking in truly mobile facilities!
Sam is the son of renowned Kenyan hotelier David Stogdale and spent much of his formative years with the young tribesmen who were training to become guides and lodge managers under his father’s guidance.
Not only does Sam have qualifications in wildlife tracking, bird watching and trail guiding, he also has his FGASA Professional Safari Guide course from South Africa. So when you’re not busy learning to cook you can go out on a game drive or walk discovering the wonders of the bush with Sam.
The courses can also be combined with a safari or a beach holiday in other areas of Kenya or East Africa. This is great for a group of friends or a family travelling together to learn to cook in a cool, calm and collected way, whilst having lots of fun!
If you would like to extend your culinary experience in Kenya, the below lodges and camps also offer delicious cuisine and culinary experiences: Mara Plains Camp in a private Mara conservancy, Ol Donyo Lodge in the Amboseli reserve, Tassia Lodge in the Lekurruki conservancy, and Msambweni Beach Villas on the southern Kenyan coast.
Images kindly provided courtesy of Antonia's Kitchen and Africa Born.