An interactive three-course lunch featuring Fynbos and local products
Food in South Africa is diverse and shaped by a unique blend of cultural influences – a vibrant tapestry woven over centuries. From indigenous hunter-gatherers and pastoral tribes through to the Indian, French, Dutch, Greek, Portuguese, Malaysian and more, the food carries a rich history.
Each dish at the South African Food Experience tells a story. We have explored the land to discover the special treats and fantastic flavours that we have on offer. Our team has curated an experience that links the natural wonders of South Africa with the special foods that are so close to our hearts.
The menu is an interactive three-course lunch featuring traditional South African recipes with a Fynbos twist. The starter is an introduction to Fynbos salts, botanical vinegars and culinary herbs through tapas using local suppliers incorporating Buchu, Rooibos, Snowbush, Honeybush and Cape Mountain Sage with artisanal cheeses, butter, olives and olive oil, bread, biltong and sundried tomatoes.
The main courses are traditional South African recipes with a Fynbos twist – cooked on an open fire. Included are 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 as well as traditional boerewors.
The sweet includes artisanal locally made chocolate as well as Peppermint Crisp Tart by Olivia’s Kitchen, made the traditional way, in a slow and precise manner, for an authentic tasting product.
The South African Food 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. Food brings us together and allows us to share our culture and heritage in a tangible way.
The Venue
Hosted at the Welcome Glen Farmhouse in Simon’s Town, Cape Town, South Africa. The Farmhouse was built between 1810 and 1812 and declared a national monument in 1985.
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.
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.
Both the main homestead and the outbuildings are predominantly Cape Dutch in style and of considerable architectural merit.
The Host
Olivia Gain, Founder and Executive Chef. Olivia grew up in 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.
South African Food Experience
hello@southafricanfoodexperience.co.za, www.southafricanfoodexperience.co.za