Relishing tastes of the Karoo
Angela Day shares recipes from area’s talented cooks
IRECENTLY attended the Karoo Food Festival in Cradock and was impressed by what I saw and tasted there. The festival showcased many of the region’s talented cooks as well as the local produce. I met Kim van Niekerk, known as the green-fingered kitchen goddess, who cooks with fresh herbs and flowers grown on her farm. Her spicy fragrant pastes and pestos reflect her love of Moroccan and Mediterranean flavours.
Marelise van Niekerk, a chef and teacher, cooked dishes using craft beer and prepared an array of recipes, from risotto to bacon and beer jam, to bee-poached pears and sourdough bread.
Gordon Wright, from Stockenstroom Guest House in Graaff-Reinet, is well known for his game dishes, and is passionate about local venison.
Heyla Meyer, the chef at Victoria Manor Hotel in Cradock, prepared a dinner using every part of the animal, from sheep’s head to crispy lamb’s tails. The cherry on the top of her meal was the best brandy tart I have ever tasted.
Chrissie Michels is a formidable cook who has become famous for the delicious curries she sells on the street in Cradock. She has cooked for the annual Karoo Parliament in the town and caters for weddings and funerals.
As part of the festival, local chefs and cooks prepared dishes using angora, boerbok, springbok and fallow deer and Chrissie prepared a delicious fallow deer curry for 300 guests.