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Boeber, lamb shank curry and fresh turmeric chutney

Boeber is as ‘Cape Town’ as Cape brandy tart, the Cape Doctor, over-priced fancy-schmancy restaurants and claims that ‘it has never rained like this/blown like this/been so hot at this time of the year before’.


Fiddling with Malay spices and akhni

Akhni is the kind of spice blend that should be celebrating the Cape on at least half of the local restaurant menus, yet I don’t recall ever having seen it outside of a recipe book or a friend’s dinner table. Why is that? The dish screams “Cape cuisine” yet ask all the major chefs cooking for our thronging tourists if they serve akhni on their menus, or even know what it is, and I reckon you’d be met with a sea of blank expressions.


Yellowtail in a perfect pickle

Pickled fish is one of those things people almost instinctively turn their noses up at. Sometimes some of the best things in life are just taken for granted. It’s the prophet in his own country syndrome – you know him so well that you just can’t believe he really could be such a clever dude.


Ouma’s food with winelands boere-gay style

It is all very boere-gay, with ribbon-bound old books adorning tables, tannie’s crockery on the walls, saucepans, koppies en pierings flung into the (white-painted) mish-mash madness of things happening in the ceiling installations above your head, not to mention knives and forks, ribbons and who knows what else lurks up there like so many miniature Swords of Damocles ready to descend if you frown at what’s on your plate. Best not to diss the food until you’re safely out the door. It is also perhaps best not to look too closely lest you spot something you left at the restaurant last time you were there.

A brief history of South African food

Cape Malay Cuisine

Cape Malay curries are many and varied, but you cannot leave the city without trying at least one authentic lamb or chicken curry, or a mutton or chicken salomi (roti).