Cape food: traditional bobotie with quince chutney at Soetmelksvlei

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Bobotie is considered the national dish of South Africa, having been served at a special dinner by the United Nations Women’s Organisation in 1954. It is one of the most engrained recipes in traditional South African cuisine, with cultural influences from all over the world, including Malaysia, France and the Netherlands. Bobotie is celebrated everywhere in South Africa – from high-end restaurants to casual eateries, and around the dinner table in many homes.

Join us in the heritage kitchen of Soetmelksvlei to celebrate this South African icon. Following a short ride along the picturesque slopes of Simonsberg, we’ll descend towards the historical farmyard, which represents a time when life was simpler and craftsmanship was treasured.

Here, master baker Martjie Malan will teach you the art of making traditional bobotie alongside its classic companion. Chutney, or blatjang as it’s called in Afrikaans, is a spicy condiment cooked from a variety of fruits. In this season, we’ll be cooking chutney from ripe and ready quinces.

After a hands-on morning in the farm air, we’ll enjoy a hearty lunch at the Old Stables Restaurant before heading back to Babylonstoren.