Rosemary and garlic zebra rump


Montagu, 13th of August 2018 – From Cape Agulhas it goes up straight north to the beautiful village of Montagu at the extreme West of the Kleine Karoo. On the A62, after a narrow passage through the Langeberg Mountains, lies the sleepy village in front of us. We check into the Mimosa Lodge, just around the corner of the tourist office where we inquired for accommodation. Colonial style, dating back to the mid 1800’s. In the garden in front of us, a sausage tree! I do not believe my eyes. Baboons like them, but unripe they are poisonous for humans. We walk the historic walk and have a glass of wine in a pub where we are the only visitors. On the TV we see our compatriot Thomas Pieters swing his golf club. Rather boring atmosphere. We pay and get a genuine A4-invoice for two drinks… In the room, the African winter evening takes over and gives everything an unpleasant chill. I discover a cast iron electric heating plate mounted on the wall. This is an area of zero insulation, single glazing and little heating. They need none of it very often. Happy to have a pré-dinner drink with a couple of Australians. We feel jealous when they tell us their itinerary: Namibia, Botswana, Mozambique and South Africa. Mimosa make their own wine and we have a glass of Sauvignon Blanc. The cook from Malawi prepares a seared salmon tartare, followed by a butternut, honey and lavender soup. The main is a rosemary and garlic zebra rump, thinly sliced with truffeled pommes puree and red wine jus. We wash it down with a Mimosa Shiraz. To finish it off, we get fresh strawberries, a brandy snap biscuit, and a handshake from the Malawian chef. Great job! We came for nature and get great food too! We want more Kleine Karoo. 

On the A62 (FDC)

The sausage tree of Church Street in Montagu (FDC)


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