Cape Town, South Africa
An Interactive Three-Course Lunch
featuring Fynbos and Local Products
Local is Lekker!
lekker /ˈlɛkə/: adjective. pleasant or enjoyable; nice; lovely. Three lekker days in Cape Town; a lekker meal.
OUR SUPPLIERS ARE ARTISANS AND SPECIALISTS IN CRAFTING THE DELICIOUS FOODS WE SERVE AT THE EXPERIENCE.
Starter
An introduction to Fynbos salts, botanical vinegars and culinary herbs through an experimental tapas using local suppliers.
Goats milk cheese bouche from Pepe, a local French cheesemaker operating from Imhoff Farm.
Handcrafted cheese by Clere-Lapree from Ocean View.
Olives from Tulbagh.
Olive oil from Pakhuisdam.
Handmade Butter from Spitskop Botter by Maruis Slabbert.
Intensely flavoured sun-dried tomatoes slow matured in a delicious garlic and herb vinaigrette from iconic cook Ina Paarmans Kitchen.
Bread by baker extraordinaire Clarence Msowoya from Masiphumele.
Biltong from Slivers Biltong in Noordhoek.
Fynbos used are Buchu, Rooibos, Snowbush, Honeybush and Cape Mountain Sage.
Served with Sparkling
Water with Blue Berry & Fynbos Cordial
Main
Traditional South African recipes with a Fynbos twist - cooked on an open fire.
West Coast Mussels cooked in a potjie pot with butter, garlic, lemon and cream.
Seared Springbok Loin with Rooibos Balsamic Vinegar and a Rocket and Tomato Salad.
Traditional Boerewors.
Served with a glass of Full-Bodied Rosé
Dessert
Chocolate By Honest Chocolate, an artisanal bean-to-bar chocolate factory based in Cape Town.
Koeksisters handmade by Olivia’s Kitchen and dipped in Rose Geranium cordial by MaMere confectioners, made the traditional way, in a slow and precise manner, for an authentic tasting product.
Served with an Espresso from the Farmhouse Café
The Food
A Vibrant Tapestry
Food in South Africa is rich and diverse, shaped by a variety of cultural influences due to the country’s pivotal position globally. Today, South Africa’s cuisine is a unique blend of cultural influences with food as rich in flavour, texture and aroma as the nation itself.
From the indigenous hunter-gatherers and pastoral tribes through to the Indian, French, Dutch, Greek, Portuguese, Malaysian and more, the food carries a rich history, shaped by diverse cultural influences.
South Africa’s food culture is a vibrant tapestry woven over centuries.
The Experience
A South African Story through Food
Each dish tells a story—we explore these flavours and share them with visitors. Our team have curated an experience that links the natural wonders of South Africa with the special foods that are close to our hearts. We have explored the land to discover the special treats and fantastic flavours that we have on offer.
Few things things bring us together more than food. The South African Food Experience allows us to share our culture and heritage in a tangible way.
The South African Food Experience experience includes stories by locals, an introduction to the edible fynbos of the Cape and a three course lunch, including an array of South African favourites.
The Venue
Welcome Glen Farmhouse, Simon's Town, Cape Town
Built between 1810 and 1812 and then known as Welcome Farm, it was leased to Johannes Henricus Brand by the Cape Government. Both the main homestead and the outbuildings are predominantly Cape Dutch in style and of considerable architectural merit.
Predating all of this, the southern cape is also known as the Cradle of Human Culture with 160 000 years of history so far uncovered. While most of the archaeology has been lost to time there are many Stone Age midden pits and stone tool artefacts all around the Peninsula with Peers and Admirals Falls Caves both showing signs of prehistoric habitation.
The farm has over the years produced vegetables, flowers, bark for tanning purposes, dairy produce and corn. Around 1820 Brand built a watermill on the Else River. This mill was in use till at least 1842 with the local farmers bringing their wheat and bread being made in the nearby bakery.
Declared a national monument on 27 December 1985 by Item 22, page 12 of Government Gazette No. 10047. Current Grading – Grade 111A (Local Heritage Site)
The Host
Olivia Gain, Founder and Executive Chef
Olivia grew up in the north of South Africa and, after finishing school, spent a few years in London working in French restaurants. When she returned to South Africa she moved to Simon’s Town, Cape Town. She has always had a deep passion for South African cuisine.
Her culinary journey includes The Meeting Place in Simon’s Town which ran for 17 years. The restaurant was featured on local television programmes, and appeared in numerous magazine publications. With a specialisation in menu conceptualisation and development, Oliva has experimented with a wide variety of dishes and learnt from many talented chefs at other well-known local restaurants.
Today she lives in Welcome Glen with her two children, Noah and Sophie, and her black pug, Rosie.
Olivia owns a catering company called Olivia’s Kitchen, where she creates and caters for events and functions, always inspired by the incredible depth and diversity of South African food.
