Kobus van der merwe en seunsa62
Much of his inspiration came from the legendary Afrikaans poet, cook, and naturalist C. Jacobsbaai abalone and split-fin kelp. She sun-dried the seaweed, possibly Gracilaria, and then cooked a jelly from it, which she flavoured with sweet wine and black pepper. Although Kobus still oversees the menu, he recently cut the proverbial apron strings at Oep ve Koep to open Wolfgat in a beautiful heritage cottage at the beach, overlooking his hunting ground. Most Read Five upcycled timepieces from brands with a conscience. Featuring whitewashed old fishing cottages and a growing number of well-known eateries, it attracts both foreign and local visitors willing to make the two-hour drive from Cape Town during the summer months. Food Drinks Leisure. Collecting seaweed off the beach at Jongensfontein with my maternal grandmother, Ouma Freda. Most Read Five bold, contemporary rugs that'll liven up your living space. Mediterranean mussels, a widespread alien species in South Africa, are picked o the rocks in front of Paternoster to feature on the menu, and the fish he uses—such as angelfish and locally caught kob—is all sustainable.
Seven years ago, bored and seeking a challenge, Kobus van der Merwe left Cape Town to help his retired parents run their country store of.
Go back a few years and Kobus van der Merwe would have probably been sitting close to me for an event like the World Restaurant Awards. Various factors make Kobus van der Merwe an outsider in the food business. First and foremost, his timing: he only started to cook seven years.
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Now the van der Merwes run a shop also called Oep ve Koep in a building that used to be a shark liver oil factory. Kobus has also begun distilling indigenous herbs such as buchu and wild garlic into vermouth.
Chef Kobus van der Merwe at Wolfgat in Paternoster
And the journey frequently doubles as an opportunity to stock up on ingredients for his celebrated restaurant, Oep ve Koep. Yesterday the wind was blowing, it was really cold, misty, and wintery Snow Leopard spotted in Africa. Quite soon, it has become semi-desert; trees are few and far between, farming is tough, the wind is a constant companion, swimming in the icy Atlantic Ocean is an activity reserved for the brave, and the weather is consistently harsh.
Earliest memories of food?
Mediterranean mussels, a widespread alien species in South Africa, are picked o the rocks in front of Paternoster to feature on the menu, and the fish he uses—such as angelfish and locally caught kob—is all sustainable.
Gather 'Round The Table.
An Interview with South African Chef Kobus van der Merwe Sweet Paul Magazine
Most Read Five bold, contemporary rugs that'll liven up your living space. But as he grew to understand the Strandveld better, the penny dropped. His beautiful cookbook, Strandveld Food, took a whole year to produce "because we wanted to document the seasons and the dramatic changes that happen in the Strandveld landscape.
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