Red Carnation Hotels – Twelve Apostles Hotel and Spa, Bushmans Kloof Wilderness Reserve and Wellness Retreat, and They Oyster Box – have introduced new dishes as part of their Heritage Month celebration this September.
Twelve Apostles Hotel and Spa will introduce Gourmet Boerie Roll by executive chef Christo Pretorius. Bushmans Kloof Wilderness Reserve and Wellness Retreat will present Cederberg Lamb Shank Bobotie by executive chef Floris Smith. They Oyster Box will bring Bunny Chow by executive chef Kevin Joseph.
Chef Pretorius’ dish is a luxury version of South Africa’s beloved Boerie Roll, using the renowned ‘farmer’s sausage’ and giving it a contemporary makeover. He serves venison wors on toasted baguette, garnishes it with spicy tomato smoor and beetroot chutney, and serves it with crispy sweet potato wedges.
The idea he says, was to go as local as possible – my mantra is always that ‘local is lekker’. According to Pretorius, the perfect boerewors contains high quality meat, spices and just the right amount of fat.
The other components all work together beautifully to highlight the beautiful venison wors – it’s a modern, Red Carnation interpretation of a classic dish!
Bobotie is a traditional South African dish consisting of spiced minced meat baked with an egg-based topping.
The recipe is said to have originated from the Dutch East India Company colonies in Batavi, and has been known in the Cape of Good Hope since the 17th century. The dish is made with curry powder, leaving it with a slight ‘tang’.
Bobotie is one of my favourite dishes. Chef Smith associates it with childhood memories of good wholesome food that is truly South African.
The chef’s specialty is his Lamb Shank Bobotie, which is a constant fixture on the Bushmans Kloof menu.
In honour of the lodge’s Cederberg location Smith also uses a special Rooibos egg custard, plus several other secret ingredients, which has led certain food critics to declare that his Bobotie is ‘the best in South Africa.
The humble Bunny Chow, or ‘Bunny’, as it is known locally, was created in Durban. The precise heritage of the famous curry ‘sandwich’ is a matter of on-going debate, although its creation has been dated to the 1940s and is associated with the indentured Indians who were brought to Durban to work on the sugar plantations.
Chef Joseph uses chicken for his ‘Bunny’, with other vital ingredients including fresh white bread, perfectly spiced curry of medium strength, and just the right amount of gravy.
The curry is served in the hollowed-out loaf of bread, with the remaining bread functioning first as lid and then as spoon.