Opsomming: Die bekroonde sjef Kobus van der Merwe van Wolfgat in Paternoster het op 7 November 2024 ‘n tradisionele Weskus-braai vir Prins William in Kalkbaai-hawe voorberei. Die geleentheid, aangebied deur Abalobi, ‘n organisasie wat kleinskaalse vissers en volhoubare seekospraktyke ondersteun, het Suid-Afrikaanse kulinêre erfenis met wêreldwye volhoubaarheidsbewustheid verweef. Van der Merwe het ‘n keur van plaaslike geregte bedien, insluitend geelstert-sosaties, roosterkoek met bokkom-botter, heerenboontjiepaté en mosselparfait
On November 7, 2024, Kalk Bay Harbour played host to a truly special occasion – an authentic West Coast braai prepared by celebrated South African chef and Old Boy Kobus van der Merwe (1998) for none other than Prince William.
The event, hosted by Abalobi, an organization dedicated to supporting small-scale fishers and sustainable seafood practices, seamlessly blended South African culinary heritage with a global spotlight on sustainability.
Van der Merwe, renowned for his hyperlocal Strandveld cuisine at Wolfgat, an international award-winning eatery in Paternoster, presented a feast showcasing the rich flavors of the West Coast. The menu featured yellowtail sosaties, roosterkoek with bokkom butter, heerenboontjie paté, mussel parfait, and other traditional delicacies. Each dish was a reflection of his commitment to seasonal and sustainable ingredients, highlighting the depth of South Africa’s indigenous food culture.
Wolfgat, housed in a 130-year-old fisherman’s cottage overlooking the bay, offers a one-of-a-kind dining experience, embracing the dramatic transformation of the coastal landscape through its tasting menu. The restaurant gained international acclaim in 2019 when it was named Best Restaurant in the World at the prestigious World Restaurant Awards in Paris.
With only 20 diners per sitting, Van der Merwe ensures that Wolfgat maintains its intimate and sustainable ethos. His culinary philosophy focuses on the use of indigenous succulents, wild herbs, handpicked seafood, and seasonal veldkos, each dish meticulously crafted to pay homage to the land and sea.
The braai at Kalk Bay Harbour was more than just a meal—it was a celebration of heritage, sustainability, and the remarkable synergy between South African tradition and global awareness. For Prince William, it was a taste of the West Coast’s essence, expertly curated by one of its finest chefs.
