In A Dry Place By The Sea
Saveur|Spring 2018

Outside Cape Town, a restaurant adapts to drought

Ishay Govender-Ypma
In A Dry Place By The Sea

NINE YEARS AGO, KOBUS VAN DER Merwe quit his job at a Cape Town food magazine to help his parents run a casual eatery in Paternoster, a small beachfront town about two hours’ drive north of the capital. Cooking every day and exploring with botanist and horticulturalist friends, he became convinced that the bounty of the region justified something more.

Denne historien er fra Spring 2018-utgaven av Saveur.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra Spring 2018-utgaven av Saveur.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

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