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Karoo Heartland



The Karoo Heartland has a very rich food heritage and one way visitors experience the Eastern Cape Karoo is through meals shared with friends and family, generations-old recipes and the short distance our food travels from field to fork. The Karoo Heartland is thrilled to be hosting a group of Dutch food writers this week as they eat and drink their way through our beautiful region, accompanied by representatives from East Cape Parks & Tourism and the Karoo Heartland, and photographer & blogger My Karoo Life

Our guests are from “De Telegraaf”, the largest daily newspaper in the Netherlands, “Oog voor Afrika“, a seasonal glossy travel magazine and “Foodies Magazine Netherlands“, a monthly glossy magazine for foodies. We cannot wait to show them our beautiful region, as they do the “Karoo Crawl” road trip visiting towns in the Karoo Heartland, Eastern Cape. 

Tney will be visiting the towns of Somerset East, Bedford, Cradock, Nieu-Bethesda and Graaff Reinet as they sip and savour their way through our Karoo food culture. Follow their foodie journey with us on the hashtag #KarooHeartland 

Granny’s Scone Recipe

Granny’s Scone Recipe

Fresh and hot from the oven, these scones from Chantelle & Marizanne of Camdeboo Cottages and Karoopark Guesthouse in Graaff Reinet are made with a recipe passed down from their grandmother – it doesn’t get more authentically Karoo than recipes shared through generations. Happy baking!

560g (4 x 250ml) flour

2ml salt

250ml buttermilk or maas

2 eggs

40ml baking powder

80g butter or margarine (Chantelle says she always uses butter)

125ml water

  1. Pre-heat oven to 240 °C
  2. Mix all dry ingredients together
  3. Rub in butter or margarine, handling as gently and lightly as possible
  4. In a bowl, beat eggs, buttermilk and water together
  5. Add the wet mixture to the dry ingredients, just enough to make a medium-firm dough
  6. Pat out the mixture and cut scones 3cm thick
  7. Place on a greased baking sheet and bake for 15-20 minutes

Slather with butter, jam, cream or cheese or any combination thereof! Enjoy!

ROAST LAMB – made in Middelburg

ROAST LAMB – made in Middelburg

Wrap up in the warm embrace of Karoo Heartland cooking this winter with this irresistable roast lamb recipe from the Rabbit Hole at Hillston Farm‘s Chef Adrienne Southey. 

How to make the easiest roast leg of lamb or mutton:

(mutton has more flavour, so we prefer it, you just have to cook it a bit longer than lamb to get it nice and tender)

  • Rub the meat with 2 teaspoons of salt and some black pepper.
  • Place in a roasting dish and pour 1 1/2 cups of water around the meat. Crush 2 cloves of garlic and slice an onion and scatter over the meat along with 3 twigs of rosemary and 7 whole cloves.
  • Cover and place in the oven at 180’C for 2-3 hours until the meat looks completely irresistible.