A recent article in Condé Nast Traveller features a number of the Western Cape’s top restaurants, including Hilda’s Kitchen at Groote Post (Darling), Oep ve Koep (Paternoster), Voorstrandt (Paternoster), Gaaitjie (Paternoster), Bread & Wine at Môreson Wine Farm (Franschhoek), Babel at Babylonstoren (Franschhoek), Reuben’s (Franschhoek), The Tasting Room at Le Quartier Français (Franschhoek), Bistro Sixteen82 at Steenberg Wine Estate (Constantia, Cape Town), The Greenhouse at The Cellars-Hohenort Hotel (Constantia, Cape Town), The Test Kitchen at The Old Biscuit Mill (Woodstock, Cape Town) and The Pot Luck Club at The Old Biscuit Mill (Woodstock, Cape Town).
Below is an extract of the article by Rodney Bolt. Click to view the full Condé Nast Traveller article
The Western Cape’s reputation for wine in undiminished but now its cooking has caught up, with young chefs savouring exotic homegrown ingredients and looking to their own traditions rather than to Europe. South African-born Rodney Bolt tucks his napkin in for a road trip to relish.
My first stop, Groote Post wine farm, about an hour’s drive north of Cape Town, was once home to the splendidly named Hildagonda Duckitt, South Africa’s very own Mrs Beeton. Duckitt was the first woman in the country to publish recipes gathered from all manner of people – from Afrikaner farmers’ wives to the descendants of Malay slaves – over a century ago. Her books are largely forgotten, but at Hilda’s Kitchen (+27 22 492 2693; www.grootepost.com) her ghost hovers over chef Debbie McLaughlin. At a table set under the trees beside the whitewashed Cape Dutch farmhouse. I eat a brilliantly updated old-school Cape lunch of local charcuterie with a Hilda-inspired apple-and-date relish, oxtail simmered with cinnamon and butternut – brought to the table in a potjie (a three legged, cast-iron cooking pot). A pudding of sticky date tart is well matched by a luscious Groote Post Shiraz; but just a sip, as I am only stopping off on my way to Paternoster, further up the West Coast.