South African

South African food reflects a culture of sunshine and smiles. People lazily Braai on a Saturday afternoon while sipping a beer and enjoying some biltong or a boerewors roll. Cape Malay curries, Bobotie, Samp and Beans or Pap and gravy, reflect just some of what is on offer.

Spices from the Indian slaves are combined with flavours from the Dutch influence to create dishes like Melktert topped with a layer of cinnamon, or sweet and spicy chutney.

South African Restaurants offer a delicious selection of flavours usually presented with new and modern twists. Chefs take township, bush and household favourites and add their own flare and style.