“Looking back at it now, I think we’re the only group of people who can manage to turn a four-hour trip into a 12-hour adventure, but that’s what happens when you take the road less travelled. And that’s what we love.”
In Cooked in the Karoo, Justin and his team take you on a culinary journey from Calvinia, through Sutherland, via Route 62 and the Swartberg Pass to Elandsvlei – with a few other stops and many adventures in between.
With his typical indomitable sense of fun and adventure, he discovers the richness and diversity which the Karoo hides under its barren exterior – SALT, fossils, bushmen paintings, the weather, the water, angoras, corbelled houses and flying lawnmowers – all beautifully described by Helena Lombard and exquisitely photographed by Louis Hiemstra.
The recipes too, are rich reflection of the Karoo – it’s lamb country, so there are many delicious recipes for lamb in various guises, in addition to preserves, pickles, and jams. There are sweets, caramel popcorn, pecan nut pie, roosterkoek, frikadelle, pumpkin pie, prickly pear ice lollies, suckling pig, offal and brains.
This is foodie armchair travel at its best, but who knows you may get inspired to explore the Karoo yourself…
