CAPE SMOKED SNOEK PATÉ
Recipes for Gestampte Snoek (pounded snoek) were brought to the Cape Colony by Malay slaves in the 17th century. It is similar to “sh cream”, popular amongst British travellers in the 1920’s and 1930’s. Our version has a hint of chilli and a good
splash of fresh lemon. Enjoy with the pot bread.
(Vegetarian Substitute – Egyptian butterbean mash and dukkah)

XHOSA POT BREADS
Individual Xhosa pot breads

SOUTH AFRICAN BILTONG DIP
The word biltong is from the Dutch bil ("rump") and tong ("strip" or "tongue").
South Africa’s favorite snack, dried spiced beef. Here we use it in a tasty dip which can be enjoyed on the pot breads.

MALAY ROTI WITH OSTRICH MINCE
Roti wrapped around mildly spiced Ostrich mince served with creamed blatjang (chutney).
(Vegetarian Substitute – Mildly spiced steamed mixed vegetable roti)

TUNISIAN BRIOUATS
Tunisian Briouats are small crispy pastries which are stued with potato and garlic.

ZAMBIAN IMFINO PATTIES
Two of Africa’s most important staples, mealie meal and spinach, are combined to make gorgeous, crispy patties which are gently fried until golden.

SOUTH AFRICAN CHICKEN PIE
Dutch settlers introduced chicken pie to the South African table and they were amongst the earliest bakes sold by the ‘free bakers’ in the colony. This favourful dish is associated with celebrations Christmas, birthdays, and especially Cape Malay wedding feasts.

NAMIBIAN VENISON POT
The recipe for a good meat pot would have been passed down from mother to daughter. Our mothers have all contributed to this recipe which is made from Organic Springbok (which could not run faster than our chef…) and favoured with earthly and ground spices.

NORTH AFRICAN COUSCOUS
Couscous is eaten all over North Africa and can be prepared as a meal on its own, with a main course, or as a dessert. To accompany our gorgeous Venison Pot, we have prepared the couscous with corn, herbs and dates.

TANZANIAN MCHICHA WA’NAZI
Spinach (Morog or moroggo) is eaten widely all over Africa in different forms. This is a West African inspiration with the addition of coconut and ground nuts.

MALAY LENTIL DHAL
Lentils are an important part of an Indian meal, and we oer a nourishing vegetarian dish that comprises of seductively-spiced brown lentils and yogurt mixed with nuggets of roasted butternut and sweet potato.

TABOULEH SURPRISE
This fresh take on traditional Tabouleh is inspired by a recipe in Evita Bezuidenhout's "Evita's Bossie Sikelela" and R1 of every meal sold at GOLD will be donated to the Darling Trust for work in this community and the rest of South Africa."

MOROCCAN ORANGE AND ALMOND CAKE
A beautiful, moist cake served with a dollop of Amarula Crème fraiche.

FRESH FRUIT PLATTERS
If you ask any rural African what they have for dessert, most of them will say they go into the garden and pick some fruit. Here is our selection from our “garden”