At 66(Karoo Lodge)

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023 5411 467 Click to reveal

Restaurant description

"Afrikaans Cuisine?"

With Cape-Dutch Cuisine (the fusing of Dutch, Flemish, German, Southern French, Malay Cuisines and a speckle from various other European countries, as introduced by mariners arriving at the early Cape) forming a solid base, the Afrikaners developed their own culinary style, whilst after the Second World War began to incorporate aspects of Italian and Portuguese Cuisine, the latter influenced by the neighbouring Portuguese Colonies and then the permanent settling of Italian Prisoners of War.

Traces of Mid-Eastern Cuisine can be found, specifically in Lamb dishes and in the use of and mixing of a wider range of spices.

As a visitor to the Natal region, in particular Durban, one cannot help to think of hot and spicy curries, ethnic restaurants and Indian markets.

When touring the Cape Coastal areas, fresh fish, squid and shellfish dishes come to mind...but when you find yourself in the Great Karoo. Succulent "tip to tail" Natural Raised Karoo Lamb. The complex flavours of Karoo Mutton,Goat-Kid... An array of venison; Kudu, Springbuck ... Bird on the wing... Cheeses... Karoo Veld Honey... Fresh Stone Fruit, Pomegranate... Prickly Pear ... Quince ... Herbs and today in quantities, Wines of Origin, Olives and various types of edible nuts.

At the Karoo Lodge kitchen "@66" we have gathered numbers, and continue to do so, of tried and tested recipes from both Cape and Karoo kitchens, excellent examples of Afrikaans Cuisine (Other than South African). Recipes handed down from one generation to another, others contemporary, remaining on the original culinary track.

These recipes are once again tested in our kitchen where we may substitute ingredients, deconstruct, innovate, whilst remaining resourceful and committed in addition to seek and obtain choice natural products from the Karoo to plate in fully fledged Restaurant or Bistro Style.