18-08-2013
The Granny Mouse Country House in Balgowan, the location of restaurant Eaves, tel. +27.(0)33. 2344071, chef Ryan Brand. The signature dish? Meat: Lamb trio and roasted pork belly
We’re just back from a beautiful journey around South Africa - 6,500 km in 10 days: nature, animals, parks and food, of course. There’s nothing better than a braai in the Kruger Park. All South African parks are fully equipped, you just need to find the ingredients. As for restaurants, when you move away from Cape Town the quality of food changes very rapidly and you leave delicacies for decisively rustic menus. The basic dishes of a typical South African menu on the road are fried calamari (if you’re lucky they can also be grilled), chicken liver in a spicy sauce (called peri-peri), hamburgers and steaks and, to finish, (the very heavy) malva pudding. You can survive a few days with such a menu, but then you need to organise yourself and the nice thing about this country is that you can discover some hidden gems almost everywhere. You just need to look for them a little – South Africa after all is large, the distances are substantial and the restaurants are not on the main road but when you get there, you’ll be rewarded.
Clarens Brewery, great craft beer (photo by www.craftbru.co.za)
De Oude Kraale, 35 km south of Bloemfontein, on the road to Capetown
The food world in and near Cape Town told by Giovanna Sartor
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Born in Venice though she then lived in Milan, in January 2010 she moved to Cape Town. In love with South Africa, her dream is to produce Prosciutto San Daniele here, sooner or later