After a rewarding day of game viewing in Welgevonden Game Reserve, what could be better than a hearty, winter comfort meal, enjoyed with a glass of wine from one of South Africa’s top wine estates and a flickering fire at your side?
Makweti’s cuisine is defined by its elegance and authenticity, which make each meal a culinary event to remember. New and returning guests will enjoy tucking into chef Johannes Maredi’s winter menu, which features new dishes such as a scotch egg on a grilled black mushroom with crispy sweet potato shoelace crisps, and old favourites such as the Makweti breakfast crepe. This dish-with-a-difference offers a poached egg, gently folded in a crepe, which is crumbed and then deep fried, served on a delicious tomato pottage.
The midday repast calls traditional Malay heritage to mind, with an upside down Bobotie, (spiced minced meat, raisins and an egg custard). The venison parcel, an all-time Makweti favourite, makes an appearance – slow-roasted game meat served in a phyllo parcel with herb greens.
For dinner, served either in Makweti’s candlelit dining room or in the outdoor boma under African stars and around a glowing log fire, the winter months call for delicious soups, such as Maredi’s two-tone roasted tomato and roasted yellow pepper soup. For main course, meat eaters will relish the coal roasted venison leg, marinated overnight in red wine and flavoured with Port and shiraz reduction.
As no meal is complete without a sweet treat, indulge in a traditional South African melk tart, a custard tart flavoured with a sprinkling of cinnamon, served warm with the last of the season’s Cape gooseberries, or boozy naartjies.