Free-range chicken producer Noorsveld Chickens caught our eye with their extra-large, yellow-hued chicken – and a price point that caused a double-take. Liezl Vermeulen finds out if there’s something to crow about.

Free-range chicken has become a status symbol in South Africa. If there’s an industrial chicken in your shopping basket in 2026, it likely isn’t because you haven’t seen a heart-wrenching video of intense factory farming in action. Rather, the current economic climate and the threat of rising inflation can force free-range poultry out of reach, no matter how virtuous your intentions.

In April 2026, Noorsveld Chickens was selling a whole bird for R78/kg in a Western Cape Spar. This was R21 less than a free-range competitor and R1 cheaper than the house-brand chicken on the same shelf (R79 for non-free-range). It seems like Noorsveld is carving out a new section in shops: attainable free-range.

https://vt.tiktok.com/ZSQ5qctJr/

Fowl Play

“You won’t believe how chickens play,” says Gerrit Dos Santos, owner of Noorsveld Chickens. “They’re like little children, tackling each other and running around.” Berné Botha, the general manager, chimes in that retail clients have occasionally raised concerns about seeing a scratch mark on the chicken’s skin because they don’t understand that free-range chickens play and fight.

Gerrit inherited his farm from his grandmother. Located in the tiny town of Jansenville (an hour outside Robert Sobukwe, previously Graaff-Reinet) in the Karoo Heartland, it had only a few sheep and goats – nothing to make it economically viable. After the bank denied him his ostrich-farm dreams, he bought 300 chickens in 1991 and set out on his new journey. He started by selling chickens to a few homes in town. “The ones with a lot of kids ordered up to 10 chickens a month.”

He tried doing his own little shop so that people could come to him instead of the other way around, but it brought its own set of problems that took him away from his farm too much.

Today, his booming bird business has more than 200 permanent employees (making it the biggest permanent employer in the town), and three of his children have joined the team, which doesn’t come as a surprise once you witness his zeal for chicken farming. Now the farm supplies free-range chicken to most of the major retailers in the Eastern Cape, and in the past two years, they’ve branched out to stock several retailers and restaurants in the Western Cape.

Going Slow to Grow

“People are production driven. We wouldn’t have made it against them; everything was working against us,” explains Gerrit, adding that their location – being far away from the market and producers of feed – was not ideal. “We had to look at an exclusive market and I liked the way free-range farmers were doing things.”

He dives into the nitty-gritty because free-range farming is about much more than simply letting chickens go outside.

“For the time the chickens are there, you try to make them as happy as possible. The happier they are, the better they do.”

https://vt.tiktok.com/ZSQ5qYMY2/

Gerrit makes it clear that his role as a free-range farmer isn’t to badmouth anyone. He does, however, want to put what they do into perspective, and in doing so, industrial chicken farming practices do come up.

Low-level lighting during the day keeps the industrial chicken’s movement to a minimum. This is important because a chicken that is growing abnormally fast (due to antibiotics and animal protein in its diet) would likely die of a heart attack if it lived longer than the 30-33 days, that is the industry standard, simply because its body cannot keep up with the growth. He pauses and makes it clear that free-range farming still isn’t at the speed it would happen without human interference or in the wild. If they were to work at that rate, the price would more than double and production wouldn’t keep up with demand.

Fundamentals of Free Range

Berne mentions that many small farmers may say their animals are free-roaming and call them free-range, but until a farm is independently audited by a third party and gets certified, there is just no guarantee for the consumer.

Because free-range is about much more than simply having access to the outdoors. “There are several things a farmer needs to have in place to make it free-range,” explains Gerrit.

Firstly, the chickens need free-range certified feed. Noorsveld uses Profile Feeds’ food, a mix using exclusively yellow corn and soya, with the addition of some vitamins.

“It’s that yellow corn that gives our chicken the unique yellow colour.”

Importantly, this supplier is also audited by a third party to ensure the feed meets the criteria. This means the chickens don’t receive any antibiotics, making them a healthier choice for human consumption.

The feed contains no animal protein (in industrial farming, this could be a powder made from animal by-products).

Secondly, stocking density (the number of chickens per square meter) can only be 15.

By comparison, industrial chicken farming can have up to 22 chickens. While seven additional chickens may not sound like much, it’s important to remember the volume at which they work. If Noorsveld has 20 000 chickens, an industrial chicken farm can have over 29 000 on the same size of land.

Thirdly, their outside roaming space needs to be twice as big as their indoor space. Plus, they should always have access to the indoor space for shelter.

“That’s the ultimate proof of a free-range chicken,” says Berné, “one that doesn’t go out when it has the chance to do so.” He adds that chickens are temperamental, getting hot and cold quite easily. “We have foggers to cool them down in summer and heaters to warm them up in winter.

“I don’t even have that at home!”

Then, they need to sleep eight hours a night and, during the day, they need continuous access to natural light outside for at least six hours a day.

Gerrit chuckles. “Chickens are scared of the dark. The amount of sound those little chicks make. and the moment you switch the lights on, they all go quiet at once. It’s like flipping off the radio switch.”

Finally, a chicken needs freedom to express natural behaviour. That means going out to forage and play – it’s chickens simply being chickens.

It’s clear Gerrit isn’t just meeting regulations. He feels it’s the right thing to do, and he knows it delivers a better product.

Rule of the Roost

The conversation illustrates that the microbiology behind chicken farming is the biggest threat and the hardest work.

“Chickens sleep and eat in the same place they poop.” Naturally, this means there’s a lot of bacteria that require expert management to keep birds healthy.

Dry conditions prevent breeding of bacteria, and the team reckons the arid Karoo counts greatly in their favour. “This climate of extremes makes for naturally healthier chickens.”

Other steps to keep the livestock healthy include keeping only one age group on a farm, as chickens of different ages could carry different bacteria. And this isn’t a different plot of land across the road; it’s at least 10 kilometres further, as bacteria are airborne. This means the same farm worker can’t even move between two groups without risking infection.

In addition, once the chickens are moved off the farm, the area is disinfected and left empty for a period of 17 days. This downtime means any bacteria will die, as it needs Berné, the one who’s on the road, driving to their stockists and managing any complaints, says people have asked what to do or add to get their chickens this big. “The only reason they can deliver a 2kg-plus bird is because they are healthy.” Because the chickens aren’t fed antibiotics, they aren’t growing at a speed the body and intestines cannot keep up with. They can be comfortably left to live a bit longer.

More Cluck for Your Buck

“A lot of guys take advantage of free-range. Through good farming practices, we try to produce chicken in the most affordable way,” says Gerrit.

Noorsveld chickens are hand-trimmed of excess fat, plus time is taken to hand-pluck feathers (something machines just can’t do with precision).

This means they process at a slower speed, working on 15 chickens per minute instead of 120 like their industrial competitors.

Then there are other small details consumers might miss because it isn’t stated on the packaging label – there’s just too much to mention on one sticker – like the fact that their thighs don’t include the backbone. The backbone can amount to 20-30% of the weight, which is why their price per kilo might be slightly higher, but the consumer is guaranteed more meat. Not to mention there is the fact that a mature bird has better flavour and better bone-to-meat ratio, giving you more meat.

Flying Ahead

“Our current goal is to come in at a price between industrial chicken and free-range chicken.

I want people to be able to try free-range chicken, to be able to eat it at an affordable rate.

That person might not be able to pay R40 per kilo more, but they could manage to pay R10-R15 a kilo more,” explains Berné.

But it’s not just a game of the price is right. Berné and Gerrit take regular road trips together, leaving behind the blue noors succulents in the arid Karoo for small towns and city skylines to talk directly to their stockists and get honest feedback. “Guys don’t tell you about all the small stuff they’re unhappy about, but when you see each other face to face then they give you honest feedback”, says Gerrit. “We’ve always managed to change for the better when we listen to feedback, because we take the punch and we take it seriously.”

Before they think of expanding further into the country, Noorsveld Chickens wants to ensure they have things under control in the Western Cape, where they’ve just started working in the past two years. They aren’t in a rush; they want to make sure their standard is maintained. They want to improve before considering expansion.

“You’re always trying to be better, to keep on improving.”

When asked how they like to eat chicken, Gerrit and Berne say they keep it simple. Gerrit’s favourite is wings, and he says salt, pepper and lemon are all you need. Berné says you just need to focus on getting it cooked while keeping the inside juicy and the skin crisp.

“If you get that right, it really doesn’t matter what you put on it – it will be delicious.” Their keep-it-simple-and-affordable approach rings true, whether on the farm or at the table.

Words: Liezl Vermeulen
Photographs: Supplied
Text Courtesy of: My Kitchen magazine

The post Why Everyone’s Talking About Noorsveld Chickens appeared first on MyKitchen.

 Zandile Finxa, the award-winning consumer scientist and chef nurturing South Africa’s renewed appreciation for sorghum, chats to Christi Nortier about their grandmother’s cooking, the ‘Sorghum Agenda’ and new ways to play with this ancient ingredient.  

When we reach out to shake hands with Zandile Finxa, you can’t help but notice the delicate tattoo of a sorghum stalk gracing the top of their hand and thumb. It immediately brings their beloved indigenous grain into the conversation – which is exactly what they want. 

This consumer scientist turned chef, recipe and product developer, writer and activist has used many means to highlight and push this grain to the front of the national conversation about sustainable, ethical future foods – from social media series to fine-dining events. It is versatile in the kitchen, gluten-free, nutritious, drought-resistant and improves soil health. So why aren’t more of us eating it? That’s where Zandile’s 

 The World In a Grain of Sorghum   

Zandile’s story can be told through sorghum – or rather, is it the other way around? As a kid, a holiday highlight was sitting on the stoep guzzling a sorghum drink with their cousins so they could resume playing. At family gatherings, funerals and weddings, sorghum was transformed into ting (fermented porridge) and mqombothi (traditional beer) to be shared with anyone who came to support the family. It was also their grandmother’s tool to “make a lot happen with very little”. 

A retired domestic worker, Zandile’s grandmother Matshepo Ntja had a “small pocket” and the ability to stretch food to the extremes at home in Sebokeng. “I think back on the meals and I’m amazed, because we had nothing in the house,” Zandile shares, shaking their head with a chuckle. “Vaal is a maize-forward place, but my grandmother made me love sorghum. When she was diagnosed with diabetes, she moved away from maize and back to sorghum, back to her roots. She would make it for me when I was sad, so I associate it with comfort. It was one of my first meals as a child, and it was her last meal before she passed.” 

At university, Zandile kept a small jar of ting in their dormitory room as a comfort when they missed their grandmother. They sat with the memory of their last argument: their grandmother livid that they changed from chemical engineering to food science. “I realised that she was disappointed with my choice because she’d worked her whole life so | didn’t have to cook for a living, like she had to do. She didn’t even let me cook as a kid. I had to explain to her that it won’t be like that – I’m still a scientist. She came round eventually and even bought me my first toolkit,” they share. 

After the first term’s exams ended, they headed home with excitement to show off new cooking techniques and cook up a storm for their gran. But Zandile returned home to grief: their grandmother had passed. They were too late. “She never got to experience my food. I became insistent on honouring food that made me think of her,” they share. “In that way, she can exist even beyond me.” 

Going Against the Grain  

Zandile turned thought into action immediately. At university, they tussled with a curriculum that only embraced indigenous African ingredients during Africa Month or Heritage Day and lecturers who had limited knowledge of them. Zandile used every project to pus! hese ingredients to th fore, especially sorghum. 

They developed a line of sorghum cookies as a solution for gluten intolerance, something they experienced themselves, but was at first told it was “too niche”. “How can food be ‘niche’ if it’s something 60% of people in South Africa grew up with?” they questioned. “Neophobia is the fear of anything new. 

This applies to food in that you can be biased towards the food you grew up with and see only that as credible. I wanted to change perceptions, but knowing this I needed to make it welcoming too.” 

The cookies went through a taste test each week and slowly but surely, perception began to change – people were enjoying them. Zandile took to X (formerly Twitter), posting polls to gauge public awareness and interest in sorghum. They started sharing more about the grain – that it’s drought-and heat-resistant, naturally gluten-free, contains protein and is filled with minerals and vitamins. “I took everyone on the journey with me. People started to see it as more than Maltabella. It created a community and challenged me to think beyond the projects,” they reflect. People asked more questions, which led to more and more research. Meanwhile, the sorghum cookies won an award for most creative and innovative recipe development. 

Since then, Zandile has developed recipes for meals they’ve hosted expressly to introduce people to indigenous ingredients, chief amongst them sorghum, in a way that’s accessible yet exciting. This experience fed into their academic research papers and continues to do so. 

A silver lining of their Covid-19 lockdown experience was the opportunity to post about sorghum and indigenous ingredients every day – food that made them, and surely others, happy during a terrifying time. The followers, awards, collabs and media attention for the Sorghum Agenda flooded in. People spotted Zandile in the street and shouted “Sorghum Agenda!” as they passed by. They had the term trademarked so that like the growers of sorghum, they should also benefit long-term from this project and that it will forever stay connected to their grandmother. It is no longer just an agenda – it is a national movement.

:

The post Zandile Finxa: Serious about sorghum appeared first on MyKitchen.

Craving your favourite Asian takeaway dishes without leaving home? The secret to creating it at home is in the sauce! These essential Asian-inspired staples will instantly elevate your fake-out feast. 

1. Soya sauce 

Sure, we love to drench our sushi in it, but soya sauce is the anchor to many Asian dishes. Made from fermented soybeans, this umami-packed sauce pours seamlessly into stir-fries, marinades, dipping sauces and even soups – improving almost every dish it touches.  

Watch below to learn about the differences between light & dark soy sauce:  

@ziangsfoodworkshop If you’ve ever wondered how to use, or what’s the difference between light soy sauce and dark soy sauce and why Chinese takeaways and takeouts use both, then I got you covered with this Light vs dark soy sauce video #foodtok #chef #chinesefood #chinesetakeaway #soysauce ♬ Chill Kitty (Lofi) – The Machinist Beats

2. Hoisin sauce  

Hoisin, which comes from the Cantonese word for seafood, is anything but fishy – it’s a thicker condiment often nicknamed the Chinese BBQ sauce. Made with fermented soybeans, garlic, red chilli peppers and sugar, it delivers a glossy, umami-rich punch and is typically used in marinades and stir-fries. 

3. Fish sauce  

“Fish sauce is a salty, robust condiment,” says chef Ronna Welsh. “You’ll sometimes find a bottle on the table of Vietnamese, Thai or even Philippine restaurants, alongside chilli pastes and other condiments,” she explains. Made from fermented anchovies, salt and water, it’s a staple for adding savoury depth to curries and soups.  

@rosereisman Fish sauce has become a popular ingredient in recent years. But what is it exactly? And how do you use it? Watch to find out! #rosereisman #condiments #fishsauce ♬ original sound – Rose Reisman

4. Oyster sauce  

Contrary to its name, oyster sauce doesn’t taste fishy at all. Made from oyster extract, it has a rich, earthy flavour that’s salty with just a hint of sweetness. Although similar in colour to soya sauce, it’s less salty and brimming with umami – making it perfect for drizzling over vegetables or whisking into marinades for meat.  

@sachienomura How Oyster sauce was invented! Oyster sauce was invented by accident in 1888 by Lee Kum Sheung in Guangdong, China, when he left oyster soup simmering for too long. Instead of a clear broth, he discovered a thick, brownish, caramelized, and intensely savory sauce. This original, concentrated, and umami-rich liquid was then sold as a new, delicious condiment, marking the beginning of the Lee Kum Kee brand. Now oyster sauce is popular and used all around the world! #cooking #oyster #chef #food #facts ♬ Sweet Tea – Neyaraf

Photography: Pexels, Freepik 

The post 4 Essential Asian sauces for a fake‑out feasts appeared first on MyKitchen.

TikTok is serving up breakfasts that are as fun to watch as they are to eat. These scroll-stopping recipes aren’t just viral – they’re delicious and guaranteed to make your mornings a little more exciting. 

1. Baked oats 

From berry to carrot-cake and cinnamon-roll flavoured – viral baked oats recipes landed on our For You pages years ago, introducing delicious variations ever since. Use breakfast ingredients you likely have, pop it in the oven and enjoy a breakfast that doubles as a sweet treat. What’s not to love? 

@noaawilliams_ Carrot cake baked oats I can’t stop making these Ingredients 2 small to medium bananas 1–2 tbs maple syrup 1 cup rolled oats 1 cup quick oats (I use @mademonday__ Vanilla Crème) 40-50g vanilla protein @macr0mike (DC: amb-noa) 1.5 tsp baking powder 1 tsp cinnamon 1.75 cups milk 1–2 carrots, peeled and grated Cream cheese frosting 100g Philadelphia cream cheese, room temp 150g vanilla Greek yogurt 2 tbs sweetener, sf icing sugar or maple syrup Method Add the bananas to a baking dish and mash well. Add the remaining ingredients and mix until combined. Bake at 180°C for 35 to 40 minutes, or until golden and set. Let cool before frosting. To make the frosting, combine all ingredients and mix until smooth. Taste and adjust sweetness if needed. You can slightly warm the cream cheese first so it mixes more easily. Spread over the baked oats, then top with coconut or crushed walnuts. These are amazing cold, but you can also reheat them the next day in the microwave for 30 to 60 seconds. Per 1 of 4 servings Calories: 367 P: 21 C: 45 F: 12 ##healthybreakfastideas #carrotcakeoats ♬ Nuestra Canción (feat. Vicente García) – Monsieur Periné

2. Yoghurt toast 

French toast who? You don’t always just have to top off your granola with yoghurt – you can eat it on toast too (who knew?). Shake up your regular morning piece of toasted bread by adding your favourite yoghurt and fruit. Finish it off with a drizzle of honey and a sprinkle of cinnamon, and voila!  

3. Crispy feta fried eggs 

After trying these viral crispy feta fried eggs, you’ll completely understand why this recipe has been such a breakfast favourite for years. In just minutes, the feta sizzles into a golden, crunchy base while the egg cooks to perfection – giving you a salty, crispy bite that’s as easy as it is delicious.  

@tomjustcooks Crispy Feta Eggs Start by chopping your avocado and chives which you will add later on to the cheesey wrap. Then get a pan very hot and crumble your feta into it. Let this go for a minute or so and add some spoonfuls of rose harissa. Crack your egg into the middle and cover with a lid for a minute until cooked. Cover with a tortilla wrap and flip so that the wrap gets toasted. Finally add the avocado and chives, fold in half, then chop down the middle and enjoy! #crispyfetaeggs #fetaeggs #feta #eggs #asmr #foodasmr #food #foodie #foodblogger #foodtiktok #foodtok #foodies #chef #cook #cooking #recipe #foryou #fyp #fyp #tomjustcooks ♬ original sound – Tom Just Cooks

4. Overnight Weet-Bix  

Dessert for breakfast? Yes, please! Well, it’s not quite dessert, but it sure tastes like it (with the nutrients you’ll get from your typical breakfast, of course). Start by crushing your Weet-Bix into a bowl and mix with milk until softened. Then, pour over your coffee mixture and add a thick layer of plain yoghurt on top. Leave it in the refrigerator overnight and dust with cocoa powder in the morning. The result? A tiramisu-inspired and TikTok-approved breakfast you’ll love! 

@theleangirlI’ve eaten this every day for 3 weeks Hells bells she not only SO easy, but SO good! And only 244 cals with 25g of protein! I have her for brekkie, a snack or dessert!! Here is the recipe for ONE, but she’s a beauty to prep like I’ve done here! What ya need: 200g Fat Free Smooth Cottage Cheese/OR Low Fat Yoghurt 3g Powdered Sweetener* 1 Tsp Vanilla Essence Base: 30g (1.5 Biscuits) Weetbix – I used the cocoa flavour! 2 Tsp Instant Coffee (Or 1 Espresso) 50ml Unsweetened Almond Milk 1g Powdered Sweetener* SAVE & get this on the menu this morning already!!♬ original sound – Angelique Michelle D

Photography: Pexels

Also read: Viral TikTok cottage cheese recipes you’ll love

The post Scroll-stopping #TikTok breakfasts we still make on repeat appeared first on MyKitchen.

Forget fancy cookbooks – the real kitchen hacks are passed down with love (and a dash of sass) from moms. The MK team shares some of their mothers’ most treasured tips and tricks that continue to inspire their cooking today. 

Sjaan van der Ploeg, Deputy Food Editor 

An overarching theme of my mom’s cooking over the years was her incredible confidence in substituting. Over the decades her dishes received praise repeatedly and weekly we’d say “mom, please show us the recipe this is amazing”, her face would first go pink, then her response: “I just threw it together”. Her ability to look at a recipe and simply add and remove ingredients on a whim had me in awe. Confidence like that can only be achieved after many years of experience. She knew what would work better, what the dish needed more of or simply what she wanted to add that we had in the fridge. It taught me to be more playful with cooking, experiment more, use what is there and trust my palette.  

Cameron Adams, Junior Designer 

One kitchen tip my mom taught me is how to make perfect caramelised onions. She always said not to rush them, keep the heat low, stir patiently and let the onions slowly turn soft, golden and sweet. 

Aneeqah Emeran, Digital Editor 

The best advice my mom has given me? “To make cooking easy and more enjoyable you have to work with a system.” She advises prepping everything beforehand and that you clean up as you go along so that once the dish or pot of food is done, there’s barely much left to clean up. I don’t know about you, but not having much to clean up after a meal is a win in my books. However, her most important lesson is to “cook with love” – this is the magic ingredient for a memorable meal. 

Christi Nortier, Features Editor 

My mom has taught me that setting the table, throwing open the windows, lighting the candles and putting on some music can and should be a daily indulgence. Her special touch has always created a sense of occasion around our meals, making us linger longer after our knives and forks have been put down. It’s about that sense of intention, care and creativity. The trick is to make it easy for yourself: she always kept the tableware, serveware and even the matches in a beautiful cupboard that was easy to get to. Or you could do it my way: my dining room table is always set – you never know when “an occasion” might come up!    

Mpho Komane, Social Media Manager 

Since my mom gave me these two valuable tips, I still use them every time! The first one is to add sugar to tomato based sauces and soups to make it less tart. The second? She told me to boil boerewors first before you grill it. The sausage will come out fully cooked and juicy. 

Taahirah Wallie, Advertising Sales Co-Ordinator  

My mom always told me to “clean as you go”. She’d repeatedly say that a clean kitchen would make the process a lot easier. Plus, it will cut down on your cooking time by far.  Anything to avoid a big mess! 

Aaliyah Omar, Editorial Assistant 

She always said “steal with the eye” when learning how to cook! My mom has gifted me many Indian and Malay cookbooks but always claimed that I’d learn more from simply watching her in the kitchen and picking up some of her best habits. 

Photography:  Freepik

Also read: Chef Kerry Kilpin’s Roast Leg of Lamb Recipe for Mother’s Day

The post Tips that work: Kitchen wisdom moms passed down appeared first on MyKitchen.

Experience a journey of flavour through pairing artisan cheeses with bold, Cape-inspired condiments and rare wines with Marble’s roaming cheese trolley curated by chef Karen Dudley. 

Often the experience of a wine tasting can feel out of reach, calling for a trip to the countryside hidden among valleys and vineyards. Yet in the iconic hub of the V&A Waterfront stands the marvellous Marble Cape Town, which offers more than just a quick sundowner.  

Founded by Chef David Higgs and entrepreneur Gary Kyriacou, Marble Cape Town has built a reputation around bold flavour and finesse in a way that still feels unmistakably local yet entirely elevated – now with the addition of a spectacular cheese and wine experience that is a must-try.  

Karen Dudley’s roaming cheese and wine experience 

At the centre of it all is a roaming cheese trolley curated by the culinary & creative force, Karen Dudley, who has crafted a theatrical, tableside journey through the Cape’s most favoured flavours. Alongside a wine pairing, the restaurant’s sommelier team steps in, matching cheeses, preserves, and crackers with some of South Africa’s most exceptional wines – bottles rarely available by the glass and, in some cases, not available to the public at all.  

Imagine a rich Dalewood Fromage’s Huguenot and sour fig konfyt, spread on an obsession-worthy oat cracker, paired with a 1988 Tinta Barocca Blend from Overgaauw, Cape Vintage from Stellenbosch. Or perhaps Belnori Farms’ Amboseli (a goat’s milk cheese) with guava gochujang jam, a dehydrated mango atchar crisp, and an oat cracker, paired with 2024 Muscat d’Alexandrie, L’Equinox from Citrusdal. 

The trolley is wheeled directly to the table, allowing diners to handpick their cheeses and pair them with an array of bold, Cape-inspired condiments that catch their eye. Standouts include Langbaken Karoo Crumble with cauliflower pickle and cherry mustard, a Dalewood Huguenot cheese with waterblommetjie pickle and guava gochujang jam, and Belnori Forest Phantom cheese with watermelon konfyt and green fig preserve. Sounds extraordinary, right? That’s because it is. 

How much for this Cape luxury? 

The pricing reflects the premium nature of the experience while remaining accessible for special occasions, where guests can expect the cheese trolley selection to start from around R165 – R425 depending on the selection. The curated wine and cheese pairings are offered from approximately R185 – R275 per tasting. Whether it’s casual daytime snacking, dinner plans, or a sunset moment, we recommend making a booking and saving space for cheese – lots of it. It’s cheese and wine – but not as you know it! A far more indulgent offering layered with story, seasonality, and the exceptional taste of Cape flavours waiting for you.   

Want to get a taste of the full menu at Marble Cape Town? Check it out here: 

 

View this post on Instagram

 

A post shared by MyKitchen (@mykitchen_mag)

Words: Claudia Da Silva
Photography: Jan Ras Photography 

The post The perfect cheese and wine experience at Marble Cape Town appeared first on MyKitchen.