Experience top quality, organic, South African Lamb, cooked traditionally, on the fire. Accompanied by homegrown veg, local wine and fun company in a suburban home with two dogs and friends.
Homegrown Couve Tronchado and Black Palm Kale is used to make this lovely Portuguese soup with Potatoes and Chorizo.
A Melange of Karoo Lamb.
Karoo Lamb Tails cooked long and slow until just before the meat falls of the bone. Finished on hot coals with local Fynbos infused sea salt.
Thick cut Karoo Lamb Loin Cutlets, roasted to a rare-medium on hot coals, served with a Merlot & Lamb stock reduction and a mint sauce made from four different homegrown mints.
Boerewors Two Ways:
A lovely and fruity Peach and Lamb sausage and a Cape Malay Curry Sausage. Both roasted on hot coals.
Served with a garden salad, "braaibroodjies" and scortched sweet potato from the coals.
Best local cheese served with homemade preserves, nuts and fruit.
We will be enjoing some of my favorite craft beers from the area as well as award winning local wines.