South Africa is a cauldron of cultures creating an eclectic mix of flavours and food-styles. Enjoy a traditional bobotie in Cape Town, a home-made briyani in Durban, or koeksusters and melktert in the Free State….
African Fare Maize has long been the basis of African cuisine: fresh mielies, roasted and eaten on the cob, or dried maize kernels, ground fine into samp or mielie-meal. Mopane worms are dried, then fried, grilled, or cooked up in a stew. They are considered a delicacy in the northern part of South Africa. Meat is usually boiled and tripe is another African delicacy - a legacy of the French Huguenots. ‘Pap and Vleis’ is an everyday staple.
The Cape Malay influence is prevalent and Bobotie is a distinctive Cape Malay mince dish. Cumin, coriander, tumeric, allspice, chutney, almonds and sultanas add a pungent spice to the mince. This is crowned with a savoury egg custard topping and baked in the oven. Cape Malay curries are served with an array of sambals and atjars and the traditional sosatie is an unbelievable gastro experience. Mutton chunks are marinated overnight in fried onions, chillies, garlic, curry leaves and tamarind juice, then skewered and grilled on the braai.
Traditional Afrikaans fare includes tomato bredie, mielie fritters and venison dishes. The plates are piled high with exaggerated servings - this is big appetite country and ‘braais’ (barbeques) are a summer tradition. Boerewors usually made of beef, pork, coriander and other spices is grilled on the braai together with sirloin and lamb chops. Whole roasted chickens are served with both rice and potatoes and mango and peach chutneys. Potjiekos is a stew of meat, vegetables and spices cooked on an open fire in a black cast-iron pot with legs so that the coals can be scraped under the pot. Desserts include milk tart, koeksisters, fresh fruit tartlets, banana cake and glazed papaya pie.
Indian Influence: Previously indentured Indian labourers brought their unique curries, atjars, samoosas and briyanis to this land of plenty. If you’re in Durban a bunny chow (a half loaf of bread stuffed with curry) is an absolute must.
Portuguese Explorers: The Portuguese enlivened many a palate with their introduction of Peri-peri chicken and oven baked prawns. In fact Mozambican-Portuguese fare is incredibly popular in South Africa and there are many local restaurants that specialize in this cuisine.
Preserves
South African preserves and dried fruit are as famous as our Biltong (beef jerkey). Preserves, known as konfyt (Jam) are diamond shaped wedges of watermelon, apricot, quince and green fig, soaked in lime water, then cooked in a sugary syrup and seasoned with cinnamon and dried ginger.
Naturally Yours
Our natural resources provide an ocean of delicacies; trout, crayfish, lobster, prawns, kingklip, mussels, oysters, and crab. The list is endless and the creative dishes sublime; Smoked trout on cucumber slices; Crayfish and crab baguettes served with sweet pickles and red peppers; Smoked snoek pate on endive leaves served with caviar and cream cheese; Kingklip - baked, deep-fried, grilled or pan-fried.
Meat and Potatoes Country
Carnivores are in for a treat when they sample our robust and pungent wild game dishes; Venison pate on toasted walnut bread served with peach chutney; Smoked crocodile in tartlet shells served with spicy remoulade and tomato salsa; Kudu and Ostrich accompanied by pickles, onions, chutneys, chakalaka and dried fruits.
Winelands
Cape Town is the gateway to the South African winelands and one of the great wine capitals of the world. Soak up the Constantia winelands, taste the fine wines and savour a unique journey through each of the four farms, which also possess top class restaurants.
Amidst the villages of the Boland, sprawl the vineyards of the Helderberg Wine Route. The 23 members range from a 300-year old historical property to state-of-the-art boutique wineries.
The Klein Karoo Wine Route lies from Cogmanskloof, in the West, to Meiringspoort, in the East and consists of seven co-operatives and five private cellars, offering a symphony of wines.
Paarl, a scenic town about 50 km from Cape Town, is the venue for the world-renowned Nederburg Auction. Paarl is also the world's first 'Red Route'. Connoisseurs will discover both the delicate secrets and bold celebrities of these historic winelands.
Rawsonville Wine Route is relatively undiscovered territory for wine lovers yet yields championship status young wines. There are fourteen wine cellars in a radius of ten kilometers.
The Robertson Wine Route is known as the valley of wine and roses. 32 Members, including 11 co-operatives, 14 estates and 7 private producers are represented.
The slopes of the Simonsberg, near Stellenbosch, provide one of South Africa's prime wine-growing areas for noble cultivars. Twelve wine farms are represented on the Simonsberg Wine Route.
The original Stellenbosch Wine Route was founded in 1971 and has been promoting its members for more than 30 years. The Wine Route is divided into five sub-routes.
Devon Valley, tucked away just to the west of Stellenbosch, is one of the Cape Winelands' best-kept secrets. Vines have flourished here since the 18th Century and the grapes from the 700 ha of vineyards have long been amongst the Cape's most sought after.
Meander through the scenic Swartland Wine Route and savour some of the Cape's finest wines. The Swartland Food & Wine Festival held in June every year is a gastronomic feast and presents a stellar cast of wines from the different Swartland Estates.
The Tulbagh Wine Route is home to new planted vineyards, towering mountains, countless national monuments and stunning scenery, and all only 120km North East of Cape Town.
The Franschhoek Wine Route is in old Valley of the Huguenots. This fertile ground is where the French first made wine in South Africa 300 years ago. Today, that noble tradition is carried forward by the members of the Vignerons de Franschhoek.
Wellington is a scenic town on the southern tip of South Africa, close to Cape Town and is the primary producer of rootstock for South African vineyards with a viticultural heritage dating back to the French Huguenots.
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