Susan GreigCooking courses Johannesburg by susan Greig


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Susan holds classes once a month at her studio in Hyde Park. Susan's philosophy is fresh and above all simple. "If cooking is complicated, you'll never enjoy making it or the end product," says Susan. "I pride myself on structuring my cooking classes

the format of Susan's classes
around seasonal produce, fresh is best, quick and easy dishes reign. Making mistakes is part of the process - cooking should be real and unaffected and most of all fun."

Best of all Susan's classes are entertaining with her outrageous sense of humour and her tips go beyond recipes - to serving and presentation, which she believes are key to food's eye appeal. "Food should be a delight to the visual senses, which are evoked before the other senses kick in," adds Susan.

AI fresco entertaining is Susan's signature style, which mirrors her casual, bubbly personality and the absolute joy she has for food. You miss these classes and you will miss out! For further information or to book, contact 083 616 0136

Click here to follow Susan on her blog.





Some little tips to know when planning your festive party:

Melting chocolate

Chocolate will melt more easily if chopped into small even pieces. Place chocolate in a heatproof bowl over a saucepan of gently simmering water – which must not touch the base of the bowl. As the chocolate starts to melt, stir it gently with a spatula so that it melts evenly and becomes completely smooth. Remove from stove to stop overheating the minute it is smooth.



These can be made in advance and keep well and are an ideal make ahead dessert. If you prefer them slightly gooey in the centre, use them within 2 days as they dry out over time.

Meringues can be kept for 2 months in a dry airtight container lined with greaseproof paper.



The Spanish version of Pimms – It is a wonderful drink to have during those long, lazy summer lunches.

Here is my favourite recipe, which makes enough for 8-10 servings:

Slice 1 lemon, 1 orange & 1 lime and put in a large jug. Add 1 bottle of red wine, 50ml Brandy & 750ml lemonade. Stir together and pour into glasses with plenty of ice.



Banking details

You can now purchase gift vouchers for Susan Greig's cooking classes. The bank details are below:

  • Recipient: Susan Greig
  • Bank: Nedbank – Hyde Park
  • Branch Code: 197205
  • Account Number: 1972144545
  • Reference: Clearly mark the booking reference (generated by this website) or your SURNAME of the person whom is to receive the gift voucher. If you know the date that they will be attending please also put that on the reference. Please confirm your payment with an email to
  • Amount: each class costs R350. There are 10 classes in 2012.


Five years ago Susan Greig did a City and Guilds chef’s training course with Suzi Holtzhausen – “mainly for fun and so I could feed delicious food to my fussy husband!” She enjoyed it so much she opened her own cookery school in Miele’s Bryanston showroom, in the fully equipped test kitchen seating 40. Each lesson costs R350 and includes 6 recipes demonstrated by Susan and tested by yourself. Read more


On the first weekend of  May – the 3rd and 4th – I am doing a pop up restaurant at Nirox at the South African Sculpture exhibition.

I will be serving a delicious al fresco lunch in the beautiful Nirox surroundings - just outside Johannesburg- where you and your family and friends can enjoy the beautiful outdoors with great food and wine!

Please come and enjoy this event with me!!!!

There are 2 sittings- 12.30 and 14.30. Reservations can be made on:



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Cooking should always be a delight. Feeding friends and family, fresh and wholesome food is a joy for Susan Greig. She believes in fun and spontaneous cooking, with a dash of laughter. Simplicity is always best, that way you can enjoy making the food, and learn quick and easy recipes.

Good food comes form the heart and the recipe. Susan's cooking classes come in handy for those times when you want to impress your loved ones. Taking the classes will open up your world, to fresh living and cooking.