Simplicity is key here. Kobus works only with the best quality local ingredients, when in season, and prefers not to fuss when the produce is so good. A meat course consists only of seared springbok, seaweed, and springbok biltong.
The pre-dessert is, in keeping with the rest of the menu, very local and very forage-forward—amasi meringue (amasi being a local fermented milk) gets on very well with fresh prickly pear and seepampoen (“sea pumpkin”) from Kobus’ garden. Served with a special Wolfgat martini.
Time to get cooking. Award-winning chef Kobus van der Merwe goes to work on the day’s harvest, by steaming the morning’s pick of klipkombers (seaweed). He is very much in favor of making use of the local indigenous ingredients, even though some diners might be wary of what to expect. “When you cook the klipkombers correctly,” he explains, “it becomes soft and smooth like pasta.”
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