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Bushmans Kloof is the home of Cape Contemporary Cuisine, with a menu brimming with local ingredients, artfully added into select dishes to create bursts of authentic local flavour. Cuisine here is a delightful taste profusion of gastronomic, healthy and home-style comfort foods.
Our Chef is adept at creating menus for the range of dining experiences on offer at the reserve - anything from romantic picnics, to the famous Bushmans Kloof Brunch, High Tea, gourmet dinners, or barbeques in the reserve.
Our Cuisine is wholesome and authentically ‘Cape flavoured‘ with great emphasis on using the finest quality natural of ingredients and the best local fresh produce - with fruit, vegetables and herbs harvested daily from the organic gardens here.
The indigenous local fynbos (fine bush) herbs, which grow in abundance on the reserve, are used to add a distinctly ‘Cape’ flavour to many of the dishes. Our accomplished chef will seduce you with his menu of decidedly wholesome, unpretentious and enormously popular Cape country dishes. Forming a generous part of the menu, these are refined to his distinctive standards where taste, colour and texture harmoniously blend to create a meal that is altogether delicious, nutritious and delightfully visual.
Bushmans Kloof prides itself on the fact that all ingredients used are fresh and ‘home made’ in the traditional Cape family kitchen style. The menu marries local ingredients with Cape Malay flavours to create a superb style of food that is entirely unique to Bushmans Kloof. Bursting with flavour, colour, and wholesome goodness it’s designed to satisfy the most discerning palate.
Bon Appetit!
Here is a selection of some favourite dishes:
Cape Malay Chicken Curry
Serves 8
Ingredients:
8 Chicken Breasts Sliced
1 Large Onion Finely Chopped
2 Cloves Garlic Crushed
2cm Ginger Crushed
5 tbl Spoons Marsala Spice/Curry Spice
2 Cans Coconut Milk
Lemon Juice
Fragrant Yellow Basmati Rice:
500g Basmati Rice
1 tbl Spoon Tummeric
1 Cinnamon Stick
2 Star Anise
1l Water
Method:
- Sweat the onion, ginger and garlic over a low heat until cooked through
- Turn the heat up to full and add the Marsala spices and cook for 1min stirring continuously
- Add the coconut milk and give a good stir, allow the sauce to reduce by a third
- In a separate pan bring some oil up to the heat, when very hot fry off the sliced chicken breast until sealed
- Add the sauce to the chicken breast and cook for 5min
- Before serving add a squeeze of lemon juice, pinch of salt and fresh coriander
- To cook the rice add everything to a pot, bring to the
boil and cook for 8 min until rice is cooked through
- Strain the water off
- The chicken curry is best served with fragrant yellow rice and home made chutney
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Ox Tail Bobotie
Bobotie Mix:
2kg Ox Tail
2 Onions
1 Carrot
1 Leek
300g Tomato Paste
1L Red Wine
1L Beef Stock
5ml Coriander Seeds
1 Stick Cinnamon
5 Star Anise
5ml Cumin Seeds
5ml Curry Powder
3 Eggs
500ml Cream
5ml Truffle Oil
500g Rich Short Crust Pastry
Method:
- Preheat oven to 180 degrees celcius
- Dust the oxtail in flour and braise in a hot pan until golden brown
- Cut 1 onion, carrot and leek into small pieces and fry
off over a low heat
- Add the tomato paste and cook for 3 min stirring continuously
- Add the red wine and cook until reduced to half
- Add the braised oxtail and add enough beef stock to just cover the oxtail and cook over a low heat for 4 hours until soft
- Remove from the pot and allow to cool
- Remove the meat from the bone and chop up finely
- Slice one onion finely and cook over slow heat until soft
- Dry fry the coriander, cinnamon, star anise, cumin and
curry powder to release the flavour and blend till a fine
powder
- Add the spices to the onion and cook through
- Mix into the shredded oxtail
- Add the eggs, ceam and truffle oil together and mix
well to form a truffle custard
- Roll out the short crust pastry until 5mm thick and
line 8 metal pastry cases, make sure to 'Spray and Cook'
the pastry cases first to prevent them from sticking
- Place the cases in the freezer for 30 min to set
- Fill the cases with the oxtail bobotie mixture until
appox 2cm from the top
- Bake in the oven for 15min, remove and top with the
truffle custard
- Return to the oven and bake until custard has set
- Serve with a rosemary and red wine reduction and some fresh vegetables such as courgette ribbons or fine beans
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