by Carrianne Wilkinson and Alicia Wilkinson
From the whisper of chiffon cakes and a classic eggs Benedict to the more challenging exam dishes of confit duck and chicken terrine, a year in the world of a Silwood student is revealed. Alongside the outstanding recipes, principal Alicia Wilkinson and Michael Olivier’s words on the history, character and heritage of the school weave a memorable old Cape story. The cooking is based on the French classical style. There is an understanding that the French have total respect for food, that both plated offerings and their ingredients should be real and natural, and that fruit and vegetables should be served fresh, when they are in season, and cooked simply and properly. The Silwood School of Cookery is South Africa’s oldest cookery school, boasting student achievement unmatched by any cookery school in the country.
