Pretoria has some of the best markets in the country and one of those, Market@theSheds, is probably still one of the best kept secrets in town.
Part of the reason is because it happens in the city at 012central, the trendy arts precinct in Pretoria CBD.
And importantly, first things first, there’s safe parking. Find free parking at 216 Sisulu Street which provides direct access to the market. Overflow parking is available at the State Theatre, 140m away from the main entrance at 381 Helen Joseph street.
This coming market on Saturday is really one for music lovers. Best of the Sheds Music Festival is the grand finalé for 2019 and the emphasis is on local. Throughout the year, more than 60 talented local bands and musicians perform on stage at the monthly Market@TheSheds.
Once a year, people get the chance to see the year’s favourite bands and musicians with this action-packed Best of the Sheds Music Festival. It truly is Tshwane’s best showcase of the finest local artists and bands.
Tshwane School of Music
On the schedule, Gina Mabasa
Brian Themba to perform at Best of the Sheds Music Festival
If music is your thing, this is a fantastic venue to catch the vibe. Join the festivities on Saturday (November 30) and see more than 10 live bands in action. What is described as the ultimate line-up includes The Muffinz, Brian Temba, Morayks, Pedro Barbosa, Gina Mabasa, 1520, The Tshwane School of Music, Lehlohonolo Ntsoko, Chievosky and Zebra.
A feast of food at Market@theSheds Picture: Ofentse Baanda
Having fun at Market@theSheds Picture: Kudzaishe Gumbo
What makes Best of The Sheds different from their usual market experience? It’s more than just a vibe-driven art, fashion, food and a designer show. Complimenting the music festival, there is a festive market with over 40 designer stalls stocked with colourful, locally produced products. It’s a perfect opportunity to shop the market streets and find quirky gifts while having a great time with family and friends.
Market@theSheds has always meant different things to different people. Personally it’s people watching and fantastic food for me although music is a big part of the market’s success. But if you want less noise and more kuier, it’s best to go earlier in the day rather than later, when the party really gets going.
Pretoria’s hip inner-city market is where you will find delicious gourmet street food, craft beer, gin and cocktail stalls and the open-air courtyard with a jumping castle makes it fun for the whole family. But it’s also a place where those with true Tshwane style hang out – both the parents and their kids.
If you’re checking for classy street vibes or high-end individual style that seems ready to vogue, this is where you’ll find it.
Tickets can be bought on-line at Quicket. Online tickets are R120 pp and entrance at the gate will be R 150 pp. Kids under 12 come in free.
It’s time to shop, play, dance, be merry and have fun with family and friends.
Market@theSheds is the place to start the discovery of a city you think you know. It is a project of the Capital Collective, a non-profit organisation promoting rejuvenation efforts in the inner-city. And it’s working. Don’t miss out being part of this hidden jewel of the inner city. It’s a blast, every last Saturday of the month.
And this one will be happening with a music line-up of note.
If you haven’t yet made the acquaintance of Ladismith’s Tannie Maria, DIANE DE BEER tells you why you should, in this, Sally Andrew’s third in the series, Death on the Limpopo:
On my first meeting with Tannie Maria, I knew that she was the real deal. It’s easy to lose your heart to any of author Sally Andrew’s characters because the storytelling and writing both have authenticity and a sensibility that make the Karoo and her characters sing.
And by now, says Sally, her small-town characters are well established and she can no longer simply push them around.
Tannie Maria is a kind of agony aunt for the local Klein Karoo Gazette in Ladismith and she tries to lighten her reader’s dilemma with a recipe which should add to a swifter solution of whatever might be bothering them.
Sally describes the other regulars as follows: Jessie, the fiesty young investigative reporter; Hattie a Mary Poppins-like editor and Maria’s boyfriend detective Henk Kannemeyer with the distinctive moustache who keeps a protective watch on the woman who has captured his heart.
Much as the people are the ones that steal the show, the backdrop is the Klein Karoo, a landscape that’s always hovering and means as much to Tannie Maria as the food she uses as nourishment for a healthy mind as important as body. Soul food probably describes it best.
Sally lives(most of the time) with her artist-husband Bowen Boshier in a mudbrick house in a nature reserve in the Klein Karoo. This is where she finds her inspiration, especially when she wanders off on her own and allows nature to play with her over-imaginative mind. It’s also that playful mind that goes into entertainment mode when she plays dress-up for her book launch and introduces some animal characters which she either forgets can talk or puts some words into their mouths.
Black Ducati – not to be messed with.
Sally Andrew and myself at her book launch. Picture: Doreen Gough
The biker outfit she wears to these latest book launches, isn’t random. Her latest invention arrives in the Klein Karoo with a screech of tires in a whirlwind of dust on her black Ducati motorbike. Zabanguni Kani is an investigative journalist from the Daily Maverick described by Sally as “strong, black, no sugar”.
There’s no messing with Zabanguni even in this part of the world where she stands out no matter what and Sally views her as her “inner biker chic” but also “the voice of my hardcore activist youth”. It’s an interesting and lively strand that she introduces into a book that deals more than anything with fathers and daughters.
That is bittersweet but perhaps not coincidental as the author’s father was very ill during the writing of this book and sadly died before the Death on the Limpopo was published. “He helped with historical research for this book, sharing his memories, and recommending books and articles to me,” she writes in the Acknowledgements. “He then listened to the whole manuscript as I read him a draft on his sickbed, two chapters a day. He was my best listener and editor, offering insightful comments. He cried quietly at the good bits and snored loudly during the boring bits.”
None of the darker elements in the writing are a surprise. Because of the main character, one might be forgiven if you don’t take any of this seriously, but the essence of the writing is always hardcore as the writer tackles issues in all three Tannie Maria books including spousal abuse, PTSD and there’s a constant quest for healing as her central character deals with her violent past.
As interesting as her characters and story lines might be, what gives the writing weight is the fact that all of this (perhaps not the sleuthing although she does that in her head) is this unusual writer’s real world and the life she leads.
Sally and her wild mates
Sally (and leadwood) Limpopo. Photo by Peter van Straten.
Sally in the wild.
She and Tannie Maria inhabit the same landscape and encounter the same plants and creatures, all of which play a dominant part in their lives.
Then there’s the writing:
The tar ended, as if a black brush had just run dry, and the wheels of my bakkie gripped the earth beneath us. My bakkie loves dirt roads. My red veldskoene got excited too, and added speed to the accelerator. I slowed them both down. I don’t like to go fast in the veld. You never know where there might be a tortoise or a meerkat crossing the road.
It’s evocative as it creates visual pictures that result in a colourful reading as the story races ahead.
Sally tries all the recipes herself and for those she doesn’t attempt, she relies on the help of others and sometimes like for this latest book, she finds specialists like Mari-Louise Guy who with her brother has built a cake and recipe book empire in the Cape.
Mari-Louise for example took the traditional Ladismith recipe provided by Hetty Smit, and then developed the Weerligkoek (Lightning Cake ) which, when reading the recipe, tells you throughout that it is do-able, but seems quite a tough ask. And Sally assures me that the Melktert in the first book is one of the best. And so all her recipes should be, they’re read and experimented with all across the world. Her books are extremely popular and have been translated into many different languages.
You also know, spending some time with the author, that she would not settle for anything but the best. Just doing an interview was quite a mission because she didn’t want to clutter the conversation I was having with her for the Pretoria book launch at Uppercase Books.
I didn’t mind because artists have their own ways, they know what works for them and that’s the right time to indulge their whims.
Anyone who can come up with the Tannie Maria stories and set it in an authentic South African landscape that makes sense, capture the wonders of this country and its people and then do it in a language that has its own rhythms for these particular tales, gets my vote.
Hopefully Tannie Maria still has much life left in her and will keep sharing her stories rooted in the Klein Karoo (or introducing other nature areas as was done here). She has crept into many hearts as we listen to her advice, dreaming of a coffee and poppy seed rusk that comes from her kitchen.
French chefs and their cuisine will always catch the shine internationally. DIANE DE BEER explains the magic:
Michelin-star chef Vincent Lucas is someone who expects diners at his Sainte-Sabine-Born (in Dordogne) restaurant to make a culinary leap and eat what he prepares on the night.
Chef-patron of Etinecelles (sparks), a restaurant that only seats 20 diners, he wants them to take a risk with his “adventures in the land of flavours”.
“That’s where I am King, and I decide for them.” Makes perfect sense to me because I have always thought when visiting a specific restaurant that one should defer to the chef. Especially when visiting Michelin-starred restaurants, it’s a time to experiment and play.
For Lucas it’s a case of challenging diners and not allowing them to become too comfortable. Currently in South Africa as part of So Chef! (A Taste of France in South Africa), this is your chance to meet four talented French chefs who will be travelling the country.
Showing off his skills at an informal lunch at the French Embassy in Pretoria courtesy of the relatively new French Ambassador to South Africa, Aurélien Lechevallier, Lucas talked a little about his food preferences. In South Africa, it starts with local produce.
In preparation for the lunch, he first talked to the resident chefs to find out what they had available. When he heard there was Cape lobster and fresh fish, he could start to play.
As a starter he used bouillon (one of his favourites) as an inspiration. “I love serving a bouillon, but it is very different to the traditional meat or fish-based varieties,” he explains.
Flavours and textures are a big part of his cooking and at home, he uses a wild apple in his garden which is too small to do anything else with. It’s about a fresh explosion and with this type of light, floral based bouillon it combined well with the lobster, onion, hazelnuts for flavour and crunch and mushrooms. Everything is very lightly cooked to keep the it all fresh.
This was followed by the mains; a fish I wasn’t familiar with, sourced from the Cape, called Denti. This was presented with deceptive simplicity with crisp greens including celery, peas and asparagus which was cooked in water used to prepare the fresh maize which pops up the in the dessert. All of this was lightly doused with a beurre blanc.
For many around the table, the highlight was the dessert combining contrasting ingredients such as strawberries in olive oil, lightly sauteéd fresh maize, sweet avo with lime and something he is very fond of, drops of raw meringue. Fresh sage added another texure and taste as we were told to eat the dessert with every ingredient on the plate on the spoon. It’s perhaps the one that most visibly captures his food philosophy which is creating an explosion of contrasting tastes. Sweet, sour and salty is something he’s very comfortable with.
Chef Victor Lucas plating with Prue Leith students
Chef Victor Lucas in action in Prue Leith Kitchen
Some of his other favourites include a peach studded with anchovies as an appetizer or a foie gras seared with coconut for dessert. He is also fond of rolling it in biltong powder for an extra meaty kick.
It was the perfect meal on a Friday afternoon and a thrill to get a taste of contemporary French cuisine. None of the stodginess of cuisine or chef that one might stereotypically expect in these circumstances and the ambassador cheekily suggested that the conversation was as charming as the cuisine and perhaps we should just linger at the table until dinner.
Pretty as a picture in a colourful combo
A study in asparagus by Chef Victor Lucas
But the four chefs are much too busy for that. They are touring the country and Lesotho with So Chef! Offerings still available include eat-alongs which is an immersive food experience where the audience eat along with the participants in a chosen film. (October 16 in Cape Town; October 17 in Johannesburg); disco soupe which is a collective and open cooking session of scrapped or unsold vegetables and fruit to sensitise people to food waste but also to eat healthy and tasty food and to heighten the awareness of the fun of cooking together. (October 19 in Soweto , a brief that fits chef Lucas perfectly as he loves using everything – from the husk to the pulp): workshops to be held at schools through the partnership with the Department of Basic Education and their National Nutrition week; as well as for the general public more specifically at the Alliance Francaise network in South Africa and Lesotho; 4-handed gastronomic dinners to eat at partner restaurants to eat food that a French chef and the restaurant’s chef cook together. (October 18 in Durban at the Sugar Club Restaurant in Umhlanga);
Chef Victor Lucas workshopping with the pupils of Pro Arte
Chef Victor Lucas talking food with Capital Hotel School students
The other three French chefs participating include Joey Atchama, one of the most promising chefs on Reunion islands having won this year’s Best Chef Reunion Island award. His focus is traditional cooking skills and mixing them with rigour and culinary techniques; Frédéric Jaunault who has cooked all over the world, has won the Meilleur Ouvrier de France in the “Fruitier Primeur” category, is French and European champion of sculpture art using fruit and vegetables. He now teaches at the Academy of Fruits and Vegetables and promotes France and its cuisine all over the world; Florion Py completes the quartet with a background of pastry and as head chef working in several 3-star Michelin restaurants. Currently he is teaching at his alma mater Lycée Hyancinthe Friant in the Jura wine-growing region. He is passionate about the history of gastronomy and eager to share his discoveries and his knowledge.
All of this is brought to the South African public and scholars by: The French Institute of South Africa (IFAS), The Alliance Francaise network in Southern Africa; Atout France; The Reunion Island Tourism Board; The Bourgogne-Comté Province; The Lycée Hyancinthe Friant and in partnership with the South African Department of Basic Education.
On two recent trips to Japan, the first a holiday, followed by work, DIANE DE BEER experienced the visionary and versatile food of Japan and hopes any South Africans visiting during the 2019 Rugby World this month, next year’s Olympics or simply holiday, will be intrigued and inspired:
Making ramen noodles in shopfront
When the Japanese take you out to lunch, it is stepping up your cuisine kudos and when it’s dinner, it moves up yet another notch.
A furniture representative from the Philippines, Nicolaas de Lange from Designs Ligna who was visiting on a training exercise to acquire furniture from Asahikawa’s Conde House, questioned the uniqueness of Japanese craftmanship in comparison with the rest of the world and determined that it was their search for perfection that was so impressive. “They don’t do anything without reason, a sense of purpose,” he said.
In his latest gardening series on Japan, garden guru Monty Don has similar sentiments: “The Japanese have a unique culture. I’m struck by how deliberate everything is. Nothing is done by accident and everything has relevant points that you have to know about to fully appreciate. The meticulous attention to detail is as evident in their gardens as their sushi.”
“True,” said Japanese-born South African television presenter and entrepreneur Lalla Hirayama, when talking about food. “Nothing is done without purpose,” she explains as she points to the finely shredded daikon served with the sashimi. “It works against any bacteria that might be present in raw fish.”
That of course is also true in the presentation often linked to colour and precision. Everything is delicate and detailed never detracting from the textures or the flavours. Visually the presentation is as detailed as the preparation.
And like with so many Asian cuisines, the diversity is extraordinary. Whether you are going for everyday meals or something smarter, the approach is similar.
On my most recent press trip to explore Hokkaido, three meals specifically impressed and were very different to what we had enjoyed and savoured while on an earlier holiday.
The first two were restaurants in Asahikawa. Tenkin was our lunch option and the meal was dominated by raw fish and a hotpot with a steaming broth and rice on the side. Shabu-shabu (as hotpot dining is known) is a traditional Japanese way of eating and most often they have thin slices of raw beef which is dipped in a sesame-paste or soy-sauce with citrus. Tenkin’s hotpot however is uni-shabu, which is the more unique sea urchin shabu which is rare and thus more expensive.
Tenkin lunch of comfort deluxe
Much sought-after Tenkin broth Picture: Kanae Omote
We were also told, once we were finished with the raw fish, dipping it into the hotpot, we should take the leftover rice and add it to the broth. This was apparently a specialty of the restaurant. It’s comfort food deluxe because it tastes like the best chowder ever. With Japanese rice always of such superb quality, one could just wallow in the deliciousness when combined with the sea-urchin broth.
But so was the rest of the meal. Because the sashimi was simply dipped – once, twice and a third time – to give it a hot edge and because of the freshness and quality, it was melt-in-the-mouth.
The dinner at Koizushi’s was described as a traditional tasting menu. Some dishes, it was explained, were western in style, to make it easier for guests but naturally, it was the Japanese cuisine that we all found most intriguing.
The appetizer included a cigar kelp roll, a pretty yet peculiar persimmon and butter square and some edible salted sea cabbage; followed by a crab and tofu combo; sashimi comprising the best sweet shrimp, salmon, scallop and tuna; tasty grilled red rockfish; roast duck with orange sauce which I suspect is what they thought would please the visitors, but beautifully prepared; tempura (shrimp, Japonica and shishito green pepper) which is in a different class with the batter light as air; soba (buckwheat) noodles with herring; and finally sushi with medium fatty tuna, yellowtail and salmon roe.
Japanese food at this level is incredible because of the freshness and quality of the fish and the overall superiority of the produce. Hokkaido produces much of its own food, market themselves as a food island and it shows. The meal was overwhelming in quantity and quality and a fabulous treat.
The following day we were off on another food adventure in the coastal town Otaru at the Canal Restaurant. They view this as quite a Western-type meal and when a group of Japanese girlfriends go out for a celebratory meal, they will often pick one of these companionable BBQ restaurants.
The picture perhaps tells the story best. When we arrived at the communal-type tables, there were trays packed with fresh fish next to what looked something like a hotplate on which the seafood could be cooked. Plenty of cooked sweet snow crab legs were also invitingly displayed with scissors handy for you to get going immediately.
As if that wasn’t enough, many food stations were included in the large dining space and here you could help yourself to anything from noodles in all shapes and sizes, salad ingredients, vegetables like the moreish edamame beans and meat including lamb which is very popular in a Hokkaido barbeque. It is referred to as Genghis Kahn and as the story goes, it is because of a belief that Mongolian people often eat lamb/mutton.
How anyone could turn away from the spectacular seafood available and done to order as you are in charge, is a mystery, the rest could simply be ignored. Usually though you will have to choose between either the seafood or the Mongolian BBQ. We had a choice of both.
All these meals mentioned above fall in a price range from R400 to a R1000 and most of these were special menus designed for the group. Setting out on your own cuisine adventure, can be a much cheaper and no less delicious affair as we did on our earlier visit.
Okonomiyaki, the savoury pancakes cooked on a flat grill
We wanted to eat with the Japanese people and that’s not a tough ask because of their many different meal options; from ramen, the popular broth and noodle dish which has many different variations including a rich, burnt version, to okonomiyaki, the savoury pancakes cooked on a flat grill and described as a meal of left-overs as vegetables make up the bulk of the batter. All together it is then cooked to your taste at the table.
Dumplings in many different shapes and sizes
Dumplings very similar to what we get here, known as gyoza, are most often filled with ground meat and veg. It is wrapped in a thin dough and ingredients most commonly consist of ground pork, chives, green onion, cabbage, ginger and garlic with soya and sesame oil. But again, there are many different variations as chefs and diners experiment.
Feel like some meat? Yakitori is a good choice as these mini skewers which in earlier days would have been made exclusively from chicken, now include pork, beef and fish and then dipped in a teriyaki sauce. It is viewed as fast food and most often served with beer or sake and in a bar-type setup.
Similarly, tempura, something the rest of the world is familiar with, is a fast-fried snack, but in Japan, the batter is something else. The popular ingredients are seafood or vegetables served with soy and ginger sauce.
You can’t visit Japan without eating sushi and sashimi often, as they are the undisputed masters. It’s the quality of the fish, the availability of tuna and yellowtail for example, but also the precision and the presentation of their sushi. All masterfully made by specialists in front of your eyes. Nothing like Japanese theatre!
And if sushi ain’t your thing, try Japan’s most popular snack, onigiri, more familiar to us as rice balls. “Sushi isn’t my favourite, but I can easily live on rice balls,” was a familiar refrain from one of our party.
Sushi aside, the thing with rice balls is that it is cheap, easily available at every convenience store or at every station, and painless to eat. It can be seen as the poor man’s sushi as it uses similar ingredients: the filling is chicken, vegetables, fish or pork, and then wrapped in seaweed with a few other flavours tossed in. It’s easy to get hold of, freshly made each day, and like everything in Japan, the quality is excellent, while you hardly notice the price.
Most of these meals would cost you little more than R100 a shot and the rice ball less than R20 each.
Matcha (Green Tea) ice cream
You will always bump into the latest trend when traveling. The first time it was matcha (green tea) and we discovered these in Kit Kats, ice cream, both commercial and artisanal, as well as the best of all, one of those old-fashioned ice lollies.
As all new things in Japan, hotter than hot, were commercial packet chips combined with chocolate and while that might not sound appealing, think of the combo of salted caramel for example. Another sweet deluxe item is mochi, made of a short grain japonica glutinous rice.
With all this cuisine swirling around, we have hardly scratched the surface, and that’s the real adventure.
*Following an earlier holiday in that country last October, Diane de Beer was the guest of JETRO, (the Japan External Trade Organization, a non-profit parastatal under the Ministry of Economy, Trade & Industry of Japan), for a brief spell at the beginning of February to their northernmost main island Hokkaido.
A shorter version of this story was first published in the Sunday Times Lifestyle (food section) on September 15.
The Department of Consumer and Food Sciences of the University of Pretoria is hosting a special dinner to celebrate our indigenous food of which some of these ingredients will be foraged on their Future Africa Campus. DIANE DE BEER spoke to botanist and curator Jason Sampson as well as some of the other participants about this exciting concept:
This is not the first time the students of Consumer and Food Sciences will focus on indigenous ingredients, but it is their first foray into the Future Africa Campus.
The gardens at Future Africa were purposefully designed and developed to cultivate and produce edible and indigenous plants. “We developed a menu to celebrate and use some of these ingredients in the menu that were available and as it was the end of the season for some of these products, we were able to harvest them and include them in our menu (like water chestnuts and makataan),” explained associate professor Gerrie Du Rand in charge of the Hospitality Management Final year students who will be preparing the dinner.
“What is exciting about this garden is the fact that many of these plants are unusual and not freely available and it provided our students the opportunity to celebrate these ingredients in a challenging manner with an unusual menu.”
Much of the expertise and help was given by botanist Jason Sampson from the Department of Plant and Soil Sciences, the man responsible for among others the botanical garden on the main campus of the University of Pretoria which holds a collection of living plants that is scientifically managed for the purposes of education, research, conservation as well as community service.
Known as the Manie van der Schiff Botanical Gardens, the aim is to raise awareness of our indigenous plant heritage and if you’re fortunate to be taken around the campus by Sampson, it’s as if the campus becomes a living organism with aloe walks on the Hillcrest campus and his magnificent fully fledged plant wall for the masterfully designed Plant Science building which functions as insulation as well as an aesthetically pleasing feature while also mimicking the natural habitat of some very unique plants.
From the rose garden which was replaced by an aloe garden in front of the admin building (possibly the most visible ship structure on the most southern point of the campus), to what is referred to as a living laboratory, the rainwater harvesting plant (which is part of the Mining Engineering Study Centre of UP with a series of rain garden ponds and a storage tank which was installed as a reactive storm-water control system), someone has a firm eye on sustainability in these expansive grounds and to the scarcity of water in the future.
Working with UP’s resident architect, Neal Dunstan, they saved the university a stack of money but also created a system that harvests enough water for the glorious botanical gardens.
“The aloes haven’t been watered for six months,” he says and of course, that’s the point. And as you drive further through the campus, the signs of replanting and water-resistant plants are overwhelming. You just have to pay attention. This is truly forward thinking.
All of these projects and unique plant species are also available for study purposes as are the gardens that Sampson is involved in on the Future Africa campus. “There are quite a few master and doctorate studies to be done here,” says the man who describes his role on the new campus as “advising and interfering”.
And believe me he will. But with his passion for and knowledge of especially indigenous flora and to the benefit of the Consumer and Food Sciences students, a love for food, he will walk you through those gardens, still only in their infancy, and if you listen to him talking, have dishes rolling off his tongue.
His conversation centres on edible gardens, food forests and the need to diversify food crops which also leads to wild food plants. Today the world is dependent on five staples – none of which come from Africa. He points to the Irish food famine for example as a country that was solely dependent on one staple – and then starved. He knows this is a simplistic version but is also a reminder of food shortages and famine in the future.
“We need to focus on our little known orphan and African crops,” and here he points to examples like African berries (of which there are different kinds), a local grape version that instead of a bunch, forms single large grapes on a rounded bush or as an exotic example, the dragon fruit cactus which he is especially keen on as a vining waterwise fruit which could substitute for grapes to make what he believes will be excellent wine.
Cactus is a thing that he feels can be used in different ways (“eat the weeds”) and he is also keen on a sugar sorghum which delivers two food crops: wheat and sugar.
It’s one of the strengths he argues one finds in African crops. Most modern crops are single usage crops where a marula for example has multiple outputs. We would use the fruit, the nut, the bark and there would be a medicinal purpose introduced as well.
He feels we have been behind the times with indigenous planting (and he’s not against bringing in a few exotics). Some of his current plants in the Future Africa gardens include big-leafed spekboom (a different version of the plant that has become so fashionable in the past few years), Lowveld chestnuts that grow only around Mbombela and Barberton, the Pondoland coconut which is almost extinct in the wild, a horned cucumber which is farmed commercially in New Zealand and grows wild throughout Southern Africa, a makataan (wild watermelon) – and he can go on and on and give numerous ways of using these edible plants in innovative ways.
That’s exactly what the students were tasked to do. Research a menu, take the guidance from Sampson and then harvest what they need for their specific menu. What they have come up with is a truly innovative forward-thinking meal under the guidance of a student tasked with putting together a menu: Zandile Finxa. They also had to stick to a curriculum which not only introduces the different local ingredients but also a range of cooking methods.
It starts with an arrival snack consisting of a savoury Msoba (nightshade berry) panna cotta, aloe and spekboom salad and wild African sage (of which Sampson says, there are 27 different species in South Africa alone!).
The starter is a panfried Amadumbe gnocchi with African water chestnut mash (found with what will become a huge crop of waterblommetjies in the rainwater harvesting pond), roasted balsamic beetroot, guinea fowl with beetroot extract and biltong; followed by a mains of seared sous-vide Kudu loin with ting (sorghum) prepared risotto style, butter-tossed waterblommetjies, rooibos smoked carrots, creamed marogo and a venison red wine jus.
To end on a sweet note, there’s a chocolate and carob (of which the trees also grow at the university) macaron with milktart cream filling, amarula ice cream, horned melon and plumbago gell with a cinnamon and wild rosemary crumb.
Guests are then presented with a gift of glazed makataan (wild watermelon) and according to Sampson, this is a fruit of which the peel is considered to make the best watermelon preserve/jam and if you mix the fruit itself with pap, it’s lip-smacking.
The dinner will be pre-empted by a public lecture by Prof Herb Meiselman, an internationally known expert in sensory and consumer research, product development and food service who will deliver a public lecture on The influence of context/environment and psycho-graphics on product design and evaluation prior to the dinner for those who are interested.
Sensory and Consumer Research has changed dramatically over the past 20 years, moving from pure sensory research to a broad array of tests involving the psychology of the consumer and the place where testing and product consumption are done. While testing used to focus on the product being tested, it now includes the consumer and the environment.
Date: 7 August 2019 Time: 7pm for 7.30pm Venue: Future Africa Complex RSVP and Enquiries: Prof Gerrie du Rand, 012 420 3547 or firstname.lastname@example.org Tickets R300 per person.
The stars were aligned when chef supreme Stavros Vladislavic and fanatical foodie Inge Pretorius decided the time was right to start their Tshwane culinary venture. They had been talking for years.
He is an old favourite in the capital city but left in 2003 for neighbouring Cullinan where he has been pulling the crowds, especially for lazy weekend lunches. And that is still an on-going enterprise with wife Vonni keeping those fires stoked.
Now he’s back and for Pretorius, a woman with a strong entrepreneurial spirit, it is a dream that she has been nurturing for many years. She has always wanted to run a restaurant. Her head is filled with food from the moment she wakes up, when she starts planning the family’s evening meal.
“It’s been a huge learning curve,” she says of the restaurant enterprise, but the two partners knew from the start how it would work. Stavros is the chef-patron and the one who makes all the food decisions, while Inge does the admin and the management. She but also worked her butt off to get the place looking the way it does – with a little help from many friends, starting with her husband and Vonni, who has an artistic eye.
They wanted to keep it relaxed, a typical Greek taverna, no frills, yet bursting with charm. How to do the dining side wasn’t a stretch. Chef Vladislavic has been doing his spectacular kitchen wizardry for many years and his customers wouldn’t want any of that to change. Why mess with something that works?
The big man with the booming voice knows better than that. His food is as generous as his heart and Inge, who is left doing the sums, had to accept his wisdom and better judgement. “It was tough for me to relinquish control, but I knew I had to listen to him,” she says.
And that’s their strength. She has allowed the chef who knows how to feed his people to take the lead while she gets stuck into making it all work. It’s a winning recipe and the way she likes it. All the while she’s also improving her cooking skills and knowledge, something she’s passionate about. Sampling food from the kitchen is what she loves best. That’s how she got to know Stavros, eating at his different restaurants.
On the night, we went, the chef had prepared a feast. It’s all about produce and passion. It started with a light fresh salad of asparagus, avo, coz lettuce, and spring onion with a rocket pesto dressing. This had to counterbalance the meat dishes to follow; a Cajun burnt pepper fillet and a chilli, garlic and ginger chicken succulent and perfectly cooked with beetroot and spinach as a tasty accompaniment.
No Stavvie meal would be complete without some seafood. This time it was a platter generously packed with a selection of kingklip and hake loins, prawns, mussels done in white wine garlic and cream, calamari in a light chilli sauce, rice salad, pita bread and tzatziki.
These were his choices for a welcome feast from his state-of-the-art kitchen, from where a kiddie’s size moussaka, some freshly made pita and a few dips were as complete at a later lunch meeting.
From his meze menu (including artichokes, dolmades, melitzana, tiropita, spanakopita, saganaki, calamari and beef slouvaki chicken boerekia or keftedes) to the Greek national dishes ranging from brizoles, moussaka (traditional and a veg option), pastitio and the melt-in-the-mouth kleftiko, there’s the whole other side of the menu to explore. Or you could feast on a starter of squid heads (a personal favourite) or sardines. Prawns, snails or chicken livers are also an alternative sensation and along the way, the chef will be cheering you on.
Even in today’s coffee crazy world, restaurants aren’t always reliable but finding themselves in the heart of Tshwane’s cuisine culture (in the centre of Greenlyn), they tick all the boxes. And the sweet side offers halva, baklava and Greek biscuits, Kourabiedes or Melomakarona or you could simply finish the night off with Ouzo and dates – there’s no better choice.
As with many of the city’s restaurants where the chef-patron is such a large part of the success, with Prinsloo in tow (sometimes quietly in the background), they pack a punch. It’s not often that someone who doesn’t need looking after is set free simply to make magic with the food and on the floor with the patrons.
On the wine side, the choice is as sassy as the food with different needs and pockets catered for. Under each section, there are options with Hermanuspietersfontein Kaalvoet Meisie Sauvignon Blanc tough to resist for the name alone; a prosecco at R230 also an option on a celebratory night; wine served by the glass which means carafe; and then you’re yet to dip into the cocktails (Stavvie’s special of vodka, lemon, mint and lime would be my choice) or even one of their special gins or whiskeys – you’re spoilt for choice.
As Greek as It Gets is as much about Stavvie as it is about the food. You could just slip in quietly and have a meal, you might even get away with it. But if you’re one of those diners who likes talking food, prefers someone guiding you with the menu, or perhaps wants to try something extraordinary, this is your place.
He will talk the talk but also walk the walk. And now he has someone there to keep everything running sweetly, deal with administrative hassles (we all have those) and just keeping an eye and checking on the sidelines whether the night is playing out as gently as it should for everyone involved.
*First published in Sunday Times Lifestyle Food, 16/6/2019.
If you are ever looking for the perfect getaway, Halfaampieskraal is heaven.
In their latest book Halfaampieskraal The Way we Live, the first quote reads “The perfect place to do nothing at all.”and it captures the farm which opens its arms to guests so generously and completely.
Turning off from the N2 at Caledon and driving in the Stanford direction, it is a part of the rolling wheat fields of the beautiful Overberg. It is still very much a working farm and when paging through The Way We Live, I was reminded of a friend’s 50th birthday celebrated there a few years back.
It’s all about the place and its people, the way you become part of the farmstead while luxuriating on recliners under huge trees with homemade cocktails and unusual snacks while farm animals come and peek at the latest arrivals.
The rooms which are just behind the main house are drop-dead gorgeous and quite unique in the way they have been designed. This is obviously someone’s passion and it shines through.
Owner Jan-Georg Solms (with partner Cobus Geldenhuys) describes it as “curation of my favourite things – and lots of them”. He explains that with this being the family farm, he also inherited much of what is featured and he and partner have an annual breakaway to Greece where he often picked up objects, he lost his heart to. “I have an eye for pieces that can be fashioned differently and given a second life.”
But he has stopped chasing new purchases and prefers appreciating beautiful objects in other homes and buildings rather than a personal desire to own even more. The rooms are done subtly but with a luxurious tint. “The idea is that you have to feel comfortable, as if you know the room intimately.” Included are heavy linen gowns, beds that are slightly larger and higher than the norm with down duvets stuffed with the feathers of their own geese, but in European weight.
The rooms are stocked with excellent coffee, buttermilk rusks and fresh fruit. Mosquito nets stand alert in season and bathrooms are oversized, all with open showers (wet rooms), some including baths and others, outside showers. Flowers fill all the rooms and the main house stoep, if you can tear yourself away from your room, is a favourite gathering spot to enjoy either sunrise or sunset.
The main house which also has some rooms but is also the gathering place is a jumble of well-organised themes “which allows guests to peek around and lose themselves in flavours and textures of bygone eras”. The rooms have names like Plantation Room, Reading Room Officer’s Mess, Red Dining Room (with a 53-year-old post office wall-to-wall red carpet from his parents’ time) and Empty Room (filled with objects…) which gives you an idea of the feel and style of this quite extraordinary vintage farmstead.
And with all this chic comfort, in addition, there’s the extraordinary delicious factor of the food. “We keep files of all our guests (with 60% of them being returns) and the menus we’ve served, not to repeat ourselves,” he responds when I ask him about our weekend meals. Many of the guests order some favourite from the previous menu though.
Their chef Marlette Scheltema has been with them for some time and has chef training, but she easily adapted to their style of cooking: simple food, generous, but not an overly loaded plate. “We draw a picture every time of what the plate will look like once the guests have dished up, when planning menus.
“Most food is served table/family buffet. We use what we have locally, simply because we want food less travelled. Marlette now does almost all the cooking, and I get to taste everything!”
Our menu was as follows:
Friday casual evening with spanakopitas, lemon and tzatziki for starters, paella on the fire for mains, and a simple lemon-pudding;
Breakfast Saturday was the three cheese breakfast soufflé-tart, boerewors and the most amazing Turkish cucumber;
Caramelized onions with branches of bay leaves
Canopies of toffee tomatoes
Saturday evening, the night of the celebration, started with canopies of toffee tomatoes and salmon-rolls. Starters: field- and porcini-mushroom soufflés, baked in cream and pecorino. Mains: home grown leg of mutton, cooked at 110 deg C for 9 hours, served with a green-oil-gremolata dressing. The sides included caramelized onions with branches of bay leaves; Potato Ann, upright butternut, courgette strips and small beetroots. Desert was an old fashioned croquembouche, with the crème patisserie flavoured with frangelico and decorated with pistachio brittle. Served with tiny liqueur milk shake shooters – and quite spectacular to suit the occasion.
For those still standing, breakfast Sunday was the house standard Brekko-pan – a big pan, with small pork bangers, bacon, onions, garlic, cherry tomatoes, dried oregano and a bit of cream, baked slowly, with halved hard-boiled eggs added in the end. This was served with traditional vetkoek and jam. All breakfasts start with a fruit platter with their six-spice syrup and double cream yogurt and their own honey, freshly squeezed orange juice and extra strong coffee.
What you have is pretty much a breakaway weekend of fine farm dining in style with as much rest in-between as possible although the area offers much opportunity for exploring if you wish.
But first have a look in their latest coffee table book packed with the most beautiful pictures and recipes from the farm which will give you a chance to see for yourself if this is your idea of paradise – at a cost that isn’t prohibitive. Check their website for more information.
*You can buy Halfaampieskraal The Way we Live at www.kraal.biz also Wordsworth, Love books in Mellville and Exclusive Books. It won the South African Gourmand World Bookbooks award (category: Hotels)
Social media and smartphones can play havoc with the way you understand the world. DIANE DE BEER is hoping for a reality check where the picture doesn’t tell the only story:
There are lots to say for both these modern amenities but sometimes – and that probably has much to do with my age – I can’t help but wonder about real life and slow living that is lost along the way. Two examples of their impact had me puzzling just a bit recently.
The one had to do with commuters on a train in Tokyo all so lost in their smart phones, they might – and probably are – be living in a parallel universe. Back home, an invitation to sample the new summer menu at one of Joburg’s premiere restaurants had me struggling to make sense of the moment as single plates of every dish was passed around for diners to sample, photograph and promote to the outside world – at breathtaking speed or that’s how it felt.
On a trip to Japan, our mode of transport in Tokyo was the train – sometimes above the ground and, when we couldn’t do it any other way, underground. But this didn’t really make any difference to the phone phenomenon which was so pervasive it had my whole party pondering the merits of easy access to … well almost anything. And that is the problem perhaps.
It wouldn’t it be smart phones I suppose if we didn’t have perfect access?
It doesn’t take long for foreign travellers to notice that everyone on the train is either on their phone or sleeping. That’s sounds like a rather mild condition when stated like that. But what I really mean, from the moment you walk into the station and then arrive at the right platform and step onto the train, there’s no eye contact with any individual who is probably making this journey twice a day.
It makes sense that they would use this instant source of entertainment to keep themselves occupied during what must be a tedious part of their day. But it is the level of engagement which completely ignores the public space they find themselves in that is quite fascinating.
Given the Japanese innate politeness, it feels especially as if the young men have found a way of ignoring all the social conventions of their society by simply locking into their phones. From the moment they step onto the train and off and beyond, they have their phone pressed – up close and personal – right into their face and they do all of this while grabbing a seat and then they stay put.
There’s no acknowledgement of pregnant women or elderly individuals who might warrant a young man giving up his hard-earned seat – and which they are advised constantly to do via public announcements and one understands why.
But there’s also no embarrassment or losing face, because he is locked completely off from the world happening around him. If they were reading books or even watching news, that would also add some justice to the endeavour but it’s usually games. We did spot some manga to our relief and perhaps three books (always manga) and perhaps two newspapers on our journey.
Those on the train who aren’t on their phones (both men and women) are asleep, standing or sitting, sometimes with the phone pressed to their noses. Admittedly, commuting is tiring and while we are on holiday with all the time in the world, this is a hard slog – before and after work – either way.
What is disturbing though is the absence of discovering who these people are. They’re simply missing – any time of the day. It seems that’s what the Japanese do – particularly in Tokyo –when on their commute. The sleeping is less disturbing because tiredness in today’s world is a universal trait amongst workers.
The stress and long days are easy culprits but the cutting off from the outside world, your fellow travelers, to the point of not making any contact at all cannot be healthy. Instead you’re in communication with a machine.
Our fellow commuters seemed lovely people, but who could really tell?
Similarly, a recent media lunch at 54 on Bath’s Level Four to test their new Summer Menu was equally soulless. Don’t get me wrong, it’s not the function that’s at fault, it’s what the world has become and what we have to do, to survive. By ignoring the process and going simply for goal, depth and thus lasting impact is missing, to my mind.
Previously – and not that long ago – a tasting menu would actually include having a meal, conversing with you fellow diners, testing the temperature of the room for conviviality and all those other benefits that add to a great meal.
Call me old fashioned and I am when it comes to this kind of stuff, but simply gathering around a table while the starters, then mains and concluding with desserts are placed on the table while everyone has the chance to sample, doesn’t do the food any favours. There’s too little time to savour and chatter about the food, because everyone is busy taking pictures and posting it on one of the many social platforms all of us use to promote whatever catches our fancy and an event expects.
It’s not that I want to fault the restaurant or their marketing people. This isn’t their doing. It’s how media works now and how it works best. I love the instant thing and the fact that one can get your message out there. I use it myself to promote my blog and anything I might post – how could we possibly have done any of this before? It opens new vistas for those who love to write (or want to promote anything else) and want to share what they experience with like-minded souls who might tune into a particular vibe.
It’s not that difficult to give a snapshot and a soundbite about the dishes as they pass you by. The starters feature seared yellow fin, fresh raw peas, avocado mousse, wasabi powder, and pickles; the ‘Black Angus’ carpaccio, quail egg, pomegranate, truffle mayonnaise, and parmesan; the chicken and sundried tomato terrine, with smoked tomato, baby beetroot, radish, apple gel and roast nuts; and my favourite for its originality, the sweet potato and ginger tart, with spicy pineapple gel, corn, lemon cream, and pickled cucumber.
For mains I would opt for the nose to tail eating with the ‘Marino’ lamb cutlet, loin, confit belly, braised shoulder, with pea puree, and asparagus which is hearty and rich in flavour yet strangely works as a summer dish, while with dessert, opt for two classics, lemon crème brûlée or vanilla pannacotta, both with a summer swirl of berries interpreted in different ways.
The accent is on quality ingredients like yellow fin tuna, duck and Wagyu sirloin while punting local with fresh produce and artisanal cheese. Dining at 54 on Bath has long established itself and with their exec chef Matthew Fox inviting all his chefs to the party to contribute their own dish, there’s an individuality to the different dishes which works well.
There’s a lot going in its favour, but sadly for me personally, sampling a new menu, I want an individual bite of food which I can savour if not in my own time, given some time rather than sitting in the middle of a hectic scramble to get it out there briskly please. It’s as if the chase is on because the ice cream might melt before the picture hits its audience.
Is it only me? Or do I simply long to focus on more than just the destination? Personally, eating has as much to do with the vibe as the visuals.
Siblings Nataniël and Erik le Roux partner in a book that captures the magic and mayhem of a French-styled lifestyle based on their four-season television cookery series Edik van Nantes, which finished earlier this year:
DIANE DE BEER
“Except for family, we don’t have things that old,” says Nataniël at a French heritage evening hosted by French ambassador to South Africa, Mr Christophe Farnaud, in celebration of the entertainer/TV personality’s latest book Die Edik van Nantes (Human & Rousseau, R370) co-written by his brother Erik le Roux, who was also co-presenter of the KYKnet cookery/lifestyle/travel programme consisting of four 13-episode seasons.
It all began with the younger Le Roux brother settling in Nantes after marrying Nathalie, who is from the area and introducing Nataniël to this city where he quickly lost his heart. Before that, he says, he only travelled to Paris where he had great adventures – amongst them Paul Gaultier remarking that he was the only overdressed person he had encountered in this city of high fashion.
Once the siblings discovered that Nantes was their heritage, their great adventure followed as they searched for their roots, criss-crossing the region all the while cooking with both their French and Afrikaans heritage, coming into play. But they also focused on the arts and culture of the city and region, turning this into much more than just a cooking show.
They were also smart enough to know that you have to have a hook to hang a cooking show on (similarly with a book) to distinguish yourself in a market that’s saturated. “People don’t use recipe books anymore,” says Nataniël, “they cook from the internet. You have to give them more.”
He is amused by some South Africans who feel a sense of betrayal because of his love affair with many things French, but to understand his admiration, you have to understand his sense of adventure and added to that, a journey he could share and experience with his brother. “We could catch up and reconnect,” he says which is why he describes this as one of his happiest work experiences.
Not only could the Le Roux siblings research their heritage as descendants of the French Huguenots, but Nataniël could also discover and explore the culturally rich university city, now the home of family.
He describes Erik as someone who has the technique and experience of professional kitchens while he is a “rough home cook”. Erik notes that he loves eating more than cooking, yet they both acknowledge that food is the way too many hearts and hearty get-togethers with friends and family. “It’s an escape and a way to destress from a hectic stage career,” explains Nataniël, hence the book, which features the lifestyle and recipes the way these were presented in the television series in celebration of a city the artist now calls his second home.
His brother was always going to leave South Africa, because he couldn’t come to terms in a place where old men wear shorts, he notes.
And when Nataniël first wanted to visit his brother’s new home, Erik explained that he would hate the industrial city. But determined to recognise the region, it was a quick yet lasting enchantment. To the amusement of everyone at the French Embassy, he explained that Nantes was his French addiction. What he learnt in France was everything about inspiration, aspiration and even more importantly, intimidation!
“I love the way the city has welcomed me and my crew,” he explains. Doors were flung open and he was invited to film in renovated art museums, try their regional cuisine, tweak the recipes for local viewers, discover new ingredients in cafés, bistros and restaurants and share his French passion with his South African television audience. Because of their dedication to capture the essence of the city, these two bald brothers have also become a fixture in this North-Western French city.
Discovering a town that boasts everything from four upmarket paper shops, for example, to the largest puppet building company in the world, Nataniël knows how to flaunt it. He was thrilled to hand the Ambassador his first Afrikaans book on French culture! “It’s a South African book on France without any lavender or rusted wrought iron,” he says, pointing to an overcrowding in this French oeuvre that he feels has leant too heavily on a specific nostalgia.
And followed that with a piano recital where he was joined in a piano tribute (with She and Emmenez-Moi) to Charles Aznavour by his accompanist, classical and jazz pianist Charl du Plessis (see picture).
So apart from this latest book, which is already flying off the shelves according to the author, he is also finishing with his last short season in 2018, Messenger, at the Oude Libertas from December 12 to 15, following a short run at Pretoria’s Atterbury Theatre.
“A sign, a message, a suspicion, a proverb, a shock, a revelation, that’s how lives are changed, for the better or worse,” he notes. From the earliest miracles, legends and myths to new discoveries or internet filth, most of humanity live life overwhelmed by fear, trends, tiredness or hysteria. “This is what I wanted to explore, social phenomena that paralyze, surprise and rejuvenate.”
These are his topics of discussion in a show performed in a time usually associated with festivities and inspiration and you will find all of that in these stories told in either Afrikaans or English with music both self-penned (including Messenger, which is completely mesmerising) and established songs, like the soft Duke Ellington jazz ballad It Shouldn’t Happen to a Dream..
Costumes are original and breath-taking in his own inimitable style and his superb musicians include Du Plessis (piano), Juan Oosthuizen (guitar), Werner Spies (bass) and drummer Peter Auret.
It’s a glorious way to conclude your cultural year with an entertainer who will have you laughing hysterically as he smartly underlines the madness we need to navigate in our modern world.
Chef Rachel Botes is all about brilliance. DIANE DE BEER mourns the loss of her much loved Carlton Café Delicious which recently closed its doors after 16 years of excellence but celebrates the potential this unleashes for this genius food mind in the future:
Looking back, moving forward was the title of something described as an inspirational discussion presented by Weylandts Kramerville on design and lifestyle trends recently. And the person I was really focussed on was the woman responsible for all the magic at our dearly departed Carlton Café Delicious in Menlyn a few weeks back.
And while mourning all round happened in Pretoria café circles, Rachel junkies like myself, though sad about the demise of this particularly delicious deli, also knew that perhaps the universe was having its way with this forward-thinking chef whose talents were sometimes overlooked by those who should know better. Not only has she been busy writing her first cookbook with venison the topic du jour but she is also knee-deep in studies on the historical background of the iconic melktert (milk tart).
And it was specifically the future venison book that was the topic of her conversation on the day; the fact that it is the cleanest and most sustainable meat available. “Food is my design and my colour; venison is my passion.” That’s how this chef, butcher and future author describes her focus and it’s clear that this is a talent that refuses to go away.
Rachel’s pineapple skin and banana marinated leg of venison. Pictures: Theana Breugem.
Fig leaves can be preserved for all year round use. Pictures: Theana Breugem
Tapping into the topic of the day, she explained that memories and nostalgia have always been an inspiration for her food. But just in case you think you can pin her food choices down, her recipes for the day and in advance of the venison book to come, include leg of venison with pineapple peels and banana, wrapped in fig leaves; venison rusks; and biltong cheesecake with preserved quinces and goat’s cheese. She also notes that the recipes will all be interchangeable with beef, lamb and pork if venison is not your choice or perhaps not available.
It is to hear her speak about the individual recipes to understand where her food brain wanders. Sheep-fat rusks, for example, is a Karoo special and she wanted to include a version of this in the book. What she has done, because venison doesn’t boast the kind of fat necessary for the rusks, was to include shredded impala in the dough mixture. “It pairs magnificently with coffee,” she says.
Using the pineapple skins and banana as a tenderiser for the meat in her leg of venison and then wrapping it in fig leaves, she loves the way all the flavours permeate the meat. And in case you’re wondering, when your fig tree has leaves, that’s when you preserve them, to have their availability all year round.
The biltong cheesecake was a no-brainer. As South Africans we’ve always liked something sweet with our meat, she confides, so this cheesecake straddles that savoury/sweet conundrum and it could go either way.
This is exactly who Rachel Botes is. She cannot call halt when it comes to imagination and innovation. It is her goal to turn venison into the star she and her sponsor, Sollie Potgieter, believe it should be. His wife (Elize) and his passion is Burkea Wild where they farm mainly with Livingstone eland, buffalo, sable and oryx.
She met the couple when they started coming to her deli 15 years ago and discovered they had similar food desires and dreams.
She points to days when we all knew where our food came from. “There were trust relationships between a client and her butcher or grocer,” she reminds us, and this is something she believes should be part of our food culture again. And while this cannot happen in the way it did in the past, we could still endeavour to create these relationships where we can in the interest of our health and good living.
While there isn’t a regular supply for venison and we cannot just order a kudu rump or a springbok sirloin at will, with a stronger demand it could be more and better controlled. With her book, which will be titled Antelope, she hopes to start an education process that will inform those interested in food and their health. “I would rather opt for these free-range animals than those injected with hormones,” she adds.
When she first started investigating the recipes available on venison, she turned to what she refers to as “compilation albums”, those recipe books put together by schools and churches and sold to raise funds. Her starting point has always been to respect what she is working with and when it’s venison, that’s not a tough ask. With her first encounter with an enormous kudu carcass, she had to find a bigger kitchen to accommodate this craziness. It was quite intimidating, but she also realised that she loved working with this extraordinary meat. “I have such respect because I know I’m working with something special,” she explains.
If you think venison is not your kind of meat, Botes will be the one to persuade you differently. Those of us who know and have sampled her food often, understand her extraordinary ability to create something completely different from something we thought we all knew.
And in Pretoria, while Cartlon Café Delicious has left a gaping hole in our culinary chest, Botes will be back. That is already clear with what she has been up to this year without knowing that impossible rentals would unexpectedly rush a closure which would have come in the not too distant future anyway. But with venison and milk tart a part of her everyday thinking at present, it won’t take long before she pulls all her dedicated followers into some kind of version of her food fantasies.
She has many. But she is still mulling about her future with many of her ideas in an early state of osmosis. When she returns, it won’t be quietly.
The book titled Antelope is the first to appear – in January 2019. So, watch out for that and follow news on her progress on Instagram and facebook: @rachelsdelicious.