Wednesday, 06 November 2019 10:15

There’s a new energy in the kitchens of BOSJES estate in the Breede River Valley; with an all-new team in the kitchen of the BOSJES Kombuis this stylish farm eatery is set to become a must-visit destination in the winelands. Heading up the pass is Chef Nicholas Oosthuizen, together with wife Julandi Oosthuizen. Both boast extensive experience in the Cape winelands, and recently moved to BOSJES from acclaimed Franschhoek restaurant Foliage.

Working with Chef Nicholas is acclaimed food critic, recipe developer and award-winning food stylist Abigail Donnelly, who has been brought on board to advise the team at BOSJES Kombuis on a long-term basis. As former editor of the respected Eat Out restaurant guide and former Head Judge of the Eat Out Awards, Abigail brings years of experience to the role, and is perfectly placed to assist the team in enriching the culinary experience at the BOSJES Kombuis and across the estate.

In a valley where the months are marked in the changing hues of the vineyards, seasonality is a thread binding together the menu at BOSJES Kombuis.  That could mean fresh asparagus with roast free-range chicken in the springtime, fragrant citrus desserts in winter, or foraged wild mushrooms in the autumn.

Provenance is important to the culinary offering at BOSJES Kombuis, and the kitchen team have worked hard to grow their network of local suppliers. A prime example is the ever-popular rib-eye of Bovelder beef, a cattle breed unique to the region, sourced from nearby farms. At the BOSJES Kombuis a well-aged cut is plated with wafer-thin potato gratin and a silky pepper sauce, topped with micro-greens and herbs.

Many of those fresh herbs and garnishes are picked wild from the estate – the likes of baby watercress, wild parsley, oxalis and wild sage – while other fresh produce comes just a short walk from the farm gates. In collaboration with the striking new Botha’s Halte Primary School, built by the BOSJES Trust in partnership with the Western Cape Education Department, extensive vegetable boxes have been planted out in the school gardens. Along with teaching scholars the principles of sustainable agriculture, fresh greens are supplied to the school’s kitchen and the surplus is purchased by the BOSJES Kombuis.

While BOSJES Kombuis has firmly established itself as a culinary destination worth the drive, many visitors to the farm are in search of something simpler, a more impromptu bite. While a full delicatessen is under construction – due for completion in March 2020 – this summer guests will feel right at home in the BOSJES Tea Garden. Set adjacent to the Kapel, the Tea Garden offers a daily selection of delicious freshly baked cakes, scones and quiches. For something savoury, generous farm platters offer cured meats, local cheeses, pickled vegetables, dips and breads. Of course, enjoying it with a bottle of fine BOSJES wine is a must.

This summer, make BOSJES your first stop for enjoying a bite of the Breedekloof.