We started our Cooking School at Outdoors on Parade (aka: OOP) 15 years ago.

It has developed into an amazingly popular venue for brilliant chefs teaching delicious dishes, all of which the 30 attendees eat whilst tasting beautiful SA wines, presented by the  wine makers all of whom confer with the chefs prior to the class to match the food and wine.

Last week we had the fabulous Paul Baker from The Botanic Gardens Restaurant, (having just returned from cooking at the prestigious James Beard House in New York!)

Sharing recipes is always so special and we intend to share many from our chefs during the year, so stay tuned.

Being a sweet tooth my favourite dish from the class was the dessert:

Roasted Peaches, Whipped Coconut Panna cotta, Honeycomb

Roasted Peaches


  • 4 Peaches cut in half and seed removed
  • 100g un salted butter diced
  • 50g brown sugar
  • 50ml Lirah apple vinegar
  • 2 cinnamon sticks
  • 3 star anise
  • 5 cloves
  • 1 tsp fennel seeds


Pre heat your oven to 220 degrees. (Time in the oven will vary depending on the ripeness of the peaches)

Place peaches in a roasting tray or a heavy based pan cut side up.

Cover peaches evenly with the butter, sugar, vinegar and aromatics.

Place in oven and cook for at least 10-15mins on one side. Turn peaches over and caramelise the other side for a further 10 mins.

Your peaches are ready once they are coated in the caramelised sugar and butter mix and the peaches start to soften. 

Whipped Coconut Panna cotta


  • 375ml coconut cream
  • 375ml cream
  • 50g sugar
  • 10g gelatine
  • 2 cups verbena leaves (can substitute for any flavour you like)


Place coconut cream, cream, sugar and verbena into a pot and slowly warm the mixture until its just about to boil. Do not boil.

Leave the flavours to steep for about 5 minutes. During this time place the gelatine sheets in a small bowl of water to soften.

Add the gelatine to the liquid and mix evenly until it has all dissolved.

Strain the mixture through a fine sieve and refrigerate for a few hours until set. This will set harder than a normal panna cotta.

In a small mixer place your set panna cotta mix and whip until the mixture is smooth.

Place back into small containers and place back in the fridge for 1 hour.

Honey Comb


  • 180g sugar
  • 60g glucose
  • 40g water
  • 10g bi carb soda


Cook the sugar, glucose and water until it just starts to become a light golden colour. Take off the stove to cool for 2-3 minutes Whisk in bi carb soda. Spread onto a well oiled tray. Serve after its sets and goes cold