Please note: This project has been put on hold until next year 2018
Feast of smells and tastes of yesteryear at local restaurants
Remembering the heat of old stoves, kitchen smells, ouma’s soup in unmatched bowls and the sugary melting malva pudding and jam-drenched roly-polies conjure up great moments of our culinary past.
Oh, how we love to talk about great South African dishes and how mothers, grandmothers,motjies, anties, even uncles, could dip into their spice jars, bring out marinated meats and stir, taste, smell and finally, triumphantly put skottels on tables.
These and similar experiences of our collective memory are what the coming e’Bosch Festival is all about. Through an initiative of e’Bosch, the Stellenbosch Heritage project marking September as Heritage Month, greater Stellenbosch has a chance to celebrate the various facets of its long history, of its past and future.
Food is one of these, and has inspired some of our top restaurants in town to draw on great food memories. Stellenbosch Kitchen (cnr Dorp and Andringa streets), for example, is going to feature kudu shoulder, pickled waterblommetjies, samp, chakalaka and quince jelly. How’s that for celebrating a South African table!
Basic Bistro in Church Street will recall our great Cape culture with truly traditional Cape Malay curry and if you do not know what skilpadjies are, go to Craft, Wheat and Hops, Oude Hoek Building, Andringa Street. Those rich flavoursome parcels of liver in sheep’s caul fat is, as they say, something to die for. A glass of L’Avenir is also part of the experience.
Show Room in Bird Street will tempt all palates with their Malay Roll-ups (pancakes wrapped around real old-style bobotie).
More pancakes, sweet and savoury, could be had at Bebe Chocolaterie on Church Street, and celebrate the great art of flipping this popular confection.
If you want to impress visitors, girlfriends or your mother-in-law, go to Coopmanshuis’ lovely Helena’s for a flavoursome plate of beef short rib and nut stew with and quince, leeks and almonds.
On the R44, Sweetwell offers its famous slow-roasted pork belly, pesto veggies, mozzarella shavings, potatoes and rocket.
On the corner of Helderberg Road on the R44, George’s Greek Restaurant will offer a three-course, starters and, of course, slow-cooked lamb roast, jacket potatoes, veggies, salad and, for dessert, deep fried puff pastry in honey, cinnamon and nuts.
Bon Appetit!
Compiled by Martie Retief-Meiring
Oh, how we love to talk about great South African dishes and how mothers, grandmothers,motjies, anties, even uncles, could dip into their spice jars, bring out marinated meats and stir, taste, smell and finally, triumphantly put skottels on tables.
These and similar experiences of our collective memory are what the coming e’Bosch Festival is all about. Through an initiative of e’Bosch, the Stellenbosch Heritage project marking September as Heritage Month, greater Stellenbosch has a chance to celebrate the various facets of its long history, of its past and future.
Food is one of these, and has inspired some of our top restaurants in town to draw on great food memories. Stellenbosch Kitchen (cnr Dorp and Andringa streets), for example, is going to feature kudu shoulder, pickled waterblommetjies, samp, chakalaka and quince jelly. How’s that for celebrating a South African table!
Basic Bistro in Church Street will recall our great Cape culture with truly traditional Cape Malay curry and if you do not know what skilpadjies are, go to Craft, Wheat and Hops, Oude Hoek Building, Andringa Street. Those rich flavoursome parcels of liver in sheep’s caul fat is, as they say, something to die for. A glass of L’Avenir is also part of the experience.
Show Room in Bird Street will tempt all palates with their Malay Roll-ups (pancakes wrapped around real old-style bobotie).
More pancakes, sweet and savoury, could be had at Bebe Chocolaterie on Church Street, and celebrate the great art of flipping this popular confection.
If you want to impress visitors, girlfriends or your mother-in-law, go to Coopmanshuis’ lovely Helena’s for a flavoursome plate of beef short rib and nut stew with and quince, leeks and almonds.
On the R44, Sweetwell offers its famous slow-roasted pork belly, pesto veggies, mozzarella shavings, potatoes and rocket.
On the corner of Helderberg Road on the R44, George’s Greek Restaurant will offer a three-course, starters and, of course, slow-cooked lamb roast, jacket potatoes, veggies, salad and, for dessert, deep fried puff pastry in honey, cinnamon and nuts.
Bon Appetit!
Compiled by Martie Retief-Meiring
Heritage Food for Heritage Month – September 2016
