Gillett Lesley - Life on a Cape Farm : Country cooking at its best

To Nicola and Bernie, we truly appreciate all the effort, suggestions and help with the book. To Madeleine, Jonathan, and Johann for standing by us patiently, and always assisting when we needed help. To Schalk for sharing all your butchering knowledge. To all our suppliers, thank you for all the products you kindly donated. To Sue, for so skillfully turning our thoughts into words. It has been a dream to showcase this beautiful farm and food, and we are so happy that we took your advice.

To Linda, Anja, Bev and the Struik Lifestyle team for helping us realise our dream. To Bruce and Sam for the beautiful photographs. You understood exactly what we wanted and your talents are evident in the magnificent images in this book. To Judy, for all your kind words and always being there to assist in the kitchen with new ideas and advice. To Lindsey and Marco, for the excitement you always show in all that we do. To Mum, for all you do for us.

You are the most caring person we know and you continue to inspire us every day. Staff: Annie Rudolfse (Head housekeeper); Celeste Koen (Field guide); Daniel Cloete (Waiter); Emma Andrews (Housekeeper); Hermien Maass (Chef); Jana Cloete (Waitress); Jana Lambrechts (Chef); Johann Ungerer (Field guide); Joyce Cloete (Laundry); Linda Cloete (Scullery); Lucas Cloete (Driver); Madeleine Tolken (Duty manager); Madelyn Horing (Scullery); Mina Cloete (Sous chef); Rachel Koopman (Housekeeper); Sanna Cloete (Head waitress); Sharon Hlalele (Waitress); Stacey Cloete (Housekeeper); Stan September (Gardener); Vicky Ford (Offie manager). Contents Foreword by Judy Badenhorst In this increasingly fast-paced world of instant communication and high technology, that brings with it a weight fraught with incumbent pressures to succeed and compete businesswise, to arrive at Bartholomeus Klip is instant panacea to the soul. It is beautiful beyond words! I was delighted when asked to consult on the food a few years ago, and was warmly welcomed into the bosom of the family by Lesley, Louise and their whole staff. It still feels like coming home when I visit. Identical twins Lesley and Louise Gillett are the mainstay of Bartholomeus Klip.

Lesley joined the farm 13 years ago and Louise joined 6 months after her. They are an exceptional combination in that they look and sound alike and also share certain mannerisms. Louise was born 2 minutes before Lesley and you would expect her to call the shots, but she is a back-of- house worker and shuns the limelight, while Lesley manages the front of house, the bookings, and taking care of the guests and the dedicated staff. Jana and Sanna Cloete (distant relatives somewhere down the line) and Annie Rudolfse have all been on the farm for at least 15 years and are some of the warmest, most charming and discreet people I have ever met. What a privilege it has been! We have had a lot of fun, especially on winter evenings with food demonstrations and guest winemakers matching wines to the menus; as accommodation was provided, the wines were well and truly appreciated. Louise is totally committed to presenting beautifully executed dishes and has created delicious menus that change seasonally or even daily as she is inspired by a particular ingredient, usually from the garden.

Most of the ingredients are sourced locally from Riebeek-Kasteel and their cheese comes from Foxenburg and Kimilili there is always a surprise. Succulent herby Karoo lamb is on the menu regularly. I would describe the food as stylish country fare, favouring exciting presentation and superb flavour combinations. Tea times on arrival or before a game drive are a gastronomic impossibility as the choice is huge, but the famous spread is readily devoured in front of a glowing fire or out on the verandah in summer. My mouth waters as I write. Louises creativity, her eye for detail and ability to combine ingredients showcases her sound culinary knowledge gathered from 16 years of cooking, and has led to Bartholomeus Klip being renowned for its fine cuisine.

Add to this the amazing surroundings, comfort and understated luxury and it becomes clear why Bartholomeus Klip has so many guests returning again and again. Just imagine a long weekend spent contentedly feasting and being indescribably pampered in this unique home from home on a working farm. This lovely book showcases some of the recipes of the delicious food served at Bartholomeus Klip. Twins in the country With Louise and I being very close, the opportunity to work together was almost too good to be true. Completely unplanned, it has enabled us to build a great life and given us the opportunity to help run a wonderful country house in the Cape. With me managing the front of the house and Louises skill in the kitchen, we strive to offer guests the best holiday experience and the opportunity to savour some great-tasting dishes.

Both of us had just returned from a stint in Germany when a recruitment agent asked if we would be interested in working at a new hotel in Hazyview, Mpumalanga. I had already decided to study field guiding and Louise, unsure, thought she would start off in the kitchen. The first thing they asked her to do was fillet a trout. Armed with a knife and many years of fishing holidays behind us, the things Dad and Oupa had taught her paid off and she managed to do a good job. From that day onward, she knew that she wanted to be a chef and she set forth to learn all she could. (She has collected hundreds of cookbooks and magazines, and the list of food festivals and restaurants we must try is never-ending.) In 2000, I started working at Bartholomeus Klip.

Six months later a kitchen position opened up and Louise snapped it up. Even while studying she managed to get to grips with the slower pace of country living. In 2002, she went to work in the UK, but after two years I was managing the hotel and in much need of some sisterly support. So, after not much persuasion, Louise returned, her head full of experiences, fresh ideas and a new culinary palate, to take over the position of head chef and to run the farm kitchen. For the last nine years, Louise has been instrumental in bringing the farmhouse kitchen up to international standards, keeping returning guests happy and making the most of the valleys fresh ingredients when experimenting with new dishes. Way back when