Bushmans Kloof Spring fare

Capturing the heady flavours of the Cederberg.

25 Sep 2012

Bushmans Kloof Wilderness Reserve & Wellness Retreat’s Executive Chef Floris Smith, will be serving up an inspired Spring and Summer Menu to celebrate the seasons of new beginnings in the breathtaking Cederberg region.

His menu mirrors the five star culinary experience that led to Bushmans Kloof being voted onto the coveted Condé Nast Traveller UK Gold List in the category ‘Best Hotels for Food in Africa, Middle East and the Indian Ocean’ for three years running (2010, 2011 and 2012).

Regional cuisine

Dining is one of the true pleasures at Bushmans Kloof, and Smith continually elevates the gastronomic experience to new heights. All who visit are inspired by his food philosophy and approach to proudly showcasing regional cuisine, by incorporating ingredients from the indigenous Rooibos and Fynbos plants, found growing in abundance in and around the reserve. He serves up creations bursting with authentic, local flavour and vibrant colour to seduce the most discerning palate.


This year he will be introducing a choice of exciting new dishes onto the à la carte Spring and Summer Menu, along with many old favourites.  Among the delicious new choices are a wasabi and white chocolate salmon - pink salmon rolled in fried sushi rice, with a wasabi and white chocolate crème brûlée, soya reduction and a preserved ginger gel.

Expect to find tender slow roasted pork belly from the mains, served with roasted pear, fresh fennel, watercress and radish salad with a rooibos oriental dressing. 

The dessert menu consists of the ultimate dessert combination: Going Back in Time – a rich and syrupy baked brandy pudding, a mini peppermint crisp tart and a milk tart macaroon, served with a salty caramel sauce and vanilla pod ice cream.

Floris Smith

This talented chef has had a long and prolific love affair with Bushmans Kloof, since first joining the team as Head Chef in March 2001 when he first made his mark here, before spreading his wings to broaden his experience.

After exploring a new taste venture at Hotel Izulu in Ballito, Kwa-Zulu Natal as Executive Chef in July 2006, where he honed his culinary skills and added exciting elements to his repertoire of dishes, he returned to Bushmans Kloof in July 2009, to once again take up the reins.

In his capable hands, the guest experience offered here resonates with the authentic wildlife adventure that has earned this ecological oasis its reputation for offering a one-of-a-kind wilderness experience.



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