Taking in the blog that is Sardines on Toast by Kobus van der Merwe, makes one want to jump in the car and head out to Paternoster, RIGHT NOW! The beautiful images of the dishes he creates at Oep ve Koep are inspiring to say the least. Using what is seasonally and locally available, he creates dishes that are nothing short of amazing.
Graphic designer turned chef, Kobus favours raw nature over science. His passion for foraging for edible West Coast veldkos has led local diners to liken him to celebrated Danish chef, René Redzepi, of Noma fame. He harvests his food sustainably on a daily basis from the surrounding veld, sand dunes and seashore. He then transforms his pickings into modern dishes that pay homage to the distinctive flavours and regional character of West Coast country food.
As you enter Paternoster, you will find Oep ve Koep general-dealer store on your left, a relic from a bygone era that has survived. Behind the store is a tiny bistro, seating 30 people at a push. Kobus runs a one-man show, his kitchen is neatly organised and has a small office at the back. The batterie de cuisine is modest, but Kobus has a superlative command of presentation and an acute sense of taste and balance. His operation is artisanal, intimate, personal and off the beaten track, yet the finished product is consummately professional. A plate at Oep ve Koep looks as though it came out of the kitchen at Jardine’s. Best of all, he is forging a new cuisine, introducing tastes most of us have not experienced previously—and he is doing it with ingredients indigenous to the Cape.
We look forward to having Kobus at Chefs Warehouse on 1st August from 6 – 9pm R400 per person
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