Taste The Little Karoo, Beate Joubert

Beate and Meyer have a farm in the Tradouw Valley which includes a deli and wine cellar. Taste The Little Karoo showcases recipes from there.

Taste The Little Karoo
Chapters are divided into:
  • tapas
  • comfort food
  • fresh
  • gatherings
  • on the coals
  • sweet
  • something extra
Recipes that caught my eye:
  • crème frâiche tartlets with figs and time (p14)
  • tagliatelle with artichokes (p20)
  • wild mushroom and coppa tagliatelle with truffle oil (p23)
  • Krister’s salt-roasted potatoes with tarragon sauce (p40)
  • melkkos (p44)
  • molasses bread (p56)
  • Beate’s Caesar salad (p68)
  • Tradouw fruit salad (p75)
  • my favourite Tradouw curry (p90)
  • trinchado beef bredie (p99)
  • Little Karoo venison parcels (p118)
  • Tradouw leg of lamb on the fire (p128)
  • Tradouw pork belly over the coals (p139)
  • goat’s milk cheese mini custard (p157)
  • baked Tradouw coconut, pear and berry tarts (p169)
  • lavender crème brûlée (p175)
  • lavender apricot jam (p188)
  • lime chutney (p188)

What I made:

Beate’s Caesar salad (p68) I had the best Caesar salad ever in California, and since then it has been by favourite salad. The secret is to make your own dressing and to make sure the croutons are not too oily. (quoted)

Caesar Salad

What I liked about the recipe book:

It really offered up some great recipes to try and I am sure I will turn to this book on more than one occasion in the future.


Not all photographs are of the recipes featured. Many are of the region and some dishes I would have tried had there been photographs of the finished recipe.

Publishing Information:

ISBN 9781432303518
Format – Hardcover
Published August 2016

Penguin Random House South Africa sent me this recipe book to review.

What I blogged July 20:

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