Bosjes Kombuis is a quintessential country kitchen with a simple, 2017 menu of produce-driven fare where South African celebrity Chef Pete Goffe-Wood has brought his fuss-free approach to menus. As the consultant chef his brief was to create the feel of a rustic farmhouse kitchen, or ‘kombuis’. ‘It’s as close to home cooking as you can get, but considerably more refined,’ he says.
The opening menu features a familiar line-up of old favourites with a local twist, such as Fresh Salmon Trout Fishcakes served with an avocado salad and homemade lemon mayo; a generous Grass-fed Beef Burger, topped with camembert, caramelised onions, and bacon; or Lamb Cutlets with jewel-bright tabouleh salad and fresh cucumber raita.
Daily, Bosjes Kombuis is in the hands of Executive Chef Kim Cox who has accrued valuable experience working in kitchens on farms, most notably Eight Restaurant at Spier and the Deli at Boschendal. Kim is obsessed with locally sourced ingredients that ring true to her philosophy of supporting ethical farming, pasture-reared animals, naturally or organically grown vegetables, and SASSI green-listed seafood.
Silky smooth ice creams – in flavours such as chocolate brownie, vanilla and coffee – are irresistible. Other tempting desserts include Almond Pannacotta with poached pear and shortbread and old-fashioned Malva Pudding with vanilla ice cream.
A five-bedroom guesthouse completes the transformation of the farm into a chic country retreat for special occasions with views of this beautiful valley, sandwiched between the Witzenberg and Slanghoek mountains. ‘I admire what the owners achieved in this forgotten corner of the Breede River Valley. They are a family who want to provide a platform to showcase the best of the valley, from its people to its produce,’ says Pete Goffe-Wood.
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