Recipe Guidelines
– All butter used is salted.
– All salt used is non-iodised sea salt hand-harvested in Velddrif, unless stated otherwise.
– All pepper used is coarse ground, unless stated otherwise.
– All olive oil used is cold-pressed extra virgin.
– All eggs are organic, extra-large and laid by ethically farmed hens.
– All milk and yoghurt used is full cream.
– All measurements are level.
– All oven temperatures used throughout this book are done with fan and baked on the middle shelf.
Conversion Chart
| METRIC | US CUPS |
| 5 ml | 1 tsp |
| 15 ml | 1 Tbsp |
| 60 ml | 4 Tbsp or ¼ cup |
| 80 ml | ⅓ cup |
| 125 ml | ½ cup |
| 160 ml | ⅔ cup |
| 200 ml | ¾ cup |
| 250 ml | 1 cup |
Wild Ingredients
Certain recipes call for the inclusion of wild ingredients. While I’ve provided alternatives where possible, foraging for one’s own ingredients can be a rewarding pastime that yields delicious results.
Some guidelines to keep in mind when foraging include the golden rule of knowing your plants – don’t pick or eat anything that you aren’t absolutely sure about. Always pick on public land or get permission before you pick on private property. Only harvest what you need and avoid picking near polluted areas such as highways.
Glossary of Wild Ingredients
Buchu (Agathosma sp.)
With an unmistakable sweet aroma, buchu is widely used as a tea. It can also be infused into syrups and preserves.
Dune Sage (Salvia africana-lutea)
Also known as golden sage, this large bushy shrub can be found close to the coastline, its burnt-orange flowers and grey leaves differentiating it from aromatic or wild sage. Hardy and water-wise, dune sage has a subtle flavour that pairs well with most meat dishes, pasta and a few desserts too.
Peppermint Pelargonium (Pelargonium tomentosum)
A low-growing plant with wide, fuzzy leaves, peppermint pelargonium is most prevalent along the West Coast. High in essential oils, the leaves release their scent when gently bruised. Pelargonium is best used to infuse flavour into liquids such as water or cream.
Rough Blue Sage (Salvia chamelaeagnea)
Growing into a large bush, this wild sage has serrated leaves with a delicious savoury scent, not dissimilar to meat from Sandveld lamb. Use this wild sage to infuse flavour – as a basting brush for the braai, or to stuff chicken or fish before roasting.
Samphire (Salicornia sp.)
Growing in abundance along the banks of the Berg River, samphire is a fleshy groundcover that offers up a salty, savoury taste. Delicious with egg dishes, samphire can also be added to salads for a flavourful crunch.
Sorrel (Oxalis pes-caprae)
The small yellow flowers appear in abundance in spring and the stalks can be used in place of salt or lemon in all sorts of dishes from waterblommetjiebredie to a green salad.
Spekboom (Portulacaria afra)
The fleshy leaves of the spekboom are high in vitamin C and the sharp lemon flavour pairs well with fish and lamb dishes. The rather astringent taste of the spekboom can be softened through cooking.
Veldkool (Trachyandra ciliata)
Often referred to as wild asparagus, veldkool comes into season during the rainy West Coast winter, sending out succulent buds that can be harvested and enjoyed in soups, stews or simply sautéed in garlicky butter.
Wild Rosemary (Eriocephalus africanus)
Also known as kapokbos, wild rosemary has thin, grey-green leaves that impart a delicate flavour (entirely different to Mediterranean rosemary) to fish, chicken and pork dishes.
Contact Details for Suppliers
All contact details for the suppliers featured in the text correct at time of going to print.
BLUE OCEAN MUSSELS: info@blueoceanmussels.com; (021) 930 5023
DIE KRAAL WINE: johan@jhlfam.co.za; 083 301 8820
GROOTE POST WINE: wine@grootepost.co.za; (022) 492 2825
KHOISAN SALT: khoisan1@mweb.co.za; (022) 783 1520
KOKERBOOM CHEESE: david@profinconsult.co.za; 082 572 1822
KOOKFONTEIN WINE: info@kookfontein.com; 083 415 7610
MANNA SOURDOUGH: mannasourdough@gmail.com; 083 309 9890
MAPPIE VISSERYE: 073 261 2626 or (022) 783 0335
ONCE UPON A BREAD: mathe@arnelia.co.za; 076 120 8026
ROSEMEAD ARTISAN BAKERY: bakery@rosemeadartisan.co.za; 066 222 5076
THE BUTCHERETTE: lana@thebutcherette.co.za; 082 879 6530
THE COMMERCIAL HOTEL: (022) 723 0530; 35 Voortrekker Road, Hopefield 7355
THE FLYING PIG: gilfer@flyingpig.co.za; 083 296 4954
THE MUSSEL MONGER: kyle@myplacegroup.co.za; 082 419 7307
WESKUS SPENS: (022) 715 4400