Our culinary adventures draw on local knowledge, and together with resident foodie Jeremy Freemantle and other visiting specialists, emphasis will be placed on local products, learning and enjoyment. The ingredients we use are always fresh, organic and dictated by their seasonality. True Karoo cuisine is our signature and we have designed our menus and our cooking courses around traditional cooking methods and ingredients passed down over the generations. We continuously explore ways of marrying tradition with contemporary flare.

The area is famous for its characteristic lamb, distinctive in its flavour because of the particular varieties of Karoo vegetation that the sheep graze on in the area. Venison and Ostrich are favourites with visitors. Some of the wonderful Karoo specialties we will introduce include, Karoo lamb shanks with creamy samp , sweet potato and lentil soup, lamb pie with sour cream pastry, stuffed belly of pork with peanut butter marinade, Kudu pie with cold water pastry, Skilpadjies (lambs liver in caul fat) Karoo Oysters, salted mutton rib. And then the traditional side dishes such as Slaphaksteentjies (onion in sweet and sour sauce), Roosterkoek (Griddle cakes) Mealie Pap and spinach tart, Olive bread, Pot bread, Koeksisters and Green fig tart, Quince crumble, Stewed quinces (very traditional) Kluitjies (sweet dumplings) Skurwepadda (Spicy vinegar pudding), Sago pudding with apricot jam and many more.