Let's chat +27 (0)66 2255722 - Delivery R100 in South Africa - Free delivery for orders over R1000

MENU IDEAS

CREATE THE ULTIMATE LOCAL MENU WITH INDIGENOUS GOURMET FLAVOURS 

Created by Giselle Courtney

It's so easy to become a Fynbos Foodie and use the indigenous flavours of South Africa in everyday cooking. Follow our tips and suggestions below.

 FYNBOS COCKTAILS & MOCKTAILS

Salty Rooibos Margarita

Salt crust the rim of a classic cocktail glass with our fine Rooibos Salt for a taste of the South African 'veld'. Salt - Fine Rooibos Salt – South African Fynbos SALTY ROOIBOS MARGARITA – South African Fynbos

 

Rhino Bush Gin & Tonic 

Infuse sprigs of Rhino bush from our Tea Infusion range in gin for 3 weeks for the ultimate South African flavoured gin & tonic. Tea Infusion - Rhino bush – South African Fynbos

 

Stirred Snow bush Martini

 Infuse sprigs of Snow bush from our Tea Infusion range in vodka for 3 weeks for the ultimate South African flavoured martini. Tea Infusion - Snow bush – South African Fynbos

  

Zesty Buchu Cordial Spritz Mocktail

Buchu is sensational as a cordial and totally refreshing when mixed with sparkling water. Simmer a heaped tablespoon of dried Buchu leaves and twigs from our Tea Infusion range with one cup of water, a cup of sugar and the juice of one large lemon till a syrupy consistency. Strain when cool and store in an airtight container. Lasts one week. Dilute the cordial with sparkling water to taste and add fresh sprigs of Mint pelargonium from your Fynbos Garden Pantry for the most refreshing summer mocktail. Tea Infusion - Buchu – South African Fynbos


Rhino Bush 'Gin' Mocktail

Rhino bush has a natural gin-like flavour and can be made into a mocktail syrup that brings tonic to life. Simmer eight dried Rhino bush twigs from our Tea Infusion range with one cup of water, a cup of sugar and the juice of one large lemon till a syrupy consistency. Strain when cool and store in an airtight container. Lasts one week. Dilute the cordial with sparkling water to taste and add dried sprigs of Rhino bush for the full botanical experience. Tea Infusion - Rhino bush – South African Fynbos

 

Cooling Mint Pelargonium Spritz Mocktail

Mint pelargonium is intensely minty with a refreshing geranium undertone. Simmer eight dried Mint pelargonium leaves from our Tea Infusion range with one cup of water, a cup of sugar and the juice of one large lemon till a syrupy consistency. Strain when cool and store in an airtight container. Lasts one week. Dilute the cordial with sparkling water to taste and add fresh Mint pelargonium leaves from your Fynbos Garden Pantry for the full botanical experience. Tea Infusion - Mint pelargonium – South African Fynbos
 

FYNBOS MEZE PLATTER

Garlic Chevin Balls Rolled in Honeybush Toasted Black Sesame Seeds

Toast black sesame seeds ever so slowly and near the end add a generous sprinkling of Honeybush herbs. When you smell the sweet aroma of Honeybush, it's ready. Turn out onto a plate and when cool roll the chevin balls in the sesame-Honeybush mix to coat. Culinary Herb - Honeybush – South African Fynbos

 

Oversized Feta in a Fynbos Herb Wrap 

Rhino bush and Snow bush grow side by side in the wild areas of the Cape Winelands. Their combined flavours are an absolute treat. Generously season feta wheels with Rhino bush and Snow bush herbs and leave to infuse for at least two hours at room temperature. Splash with local olive and serve with Cape olives and artichokes. We love the oversized dairy feta at Dalewood Cheese farm and the skewered Buffalo Haloumi from Babylonstoren in Paarl, Western Cape. Culinary Herb - Rhino bush – South African Fynbos Culinary Herb - Snow bush – South African Fynbos

 

Colourful Summer Fruit Slices

Summer fruit slices drizzled with cooling Mint pelargonium syrup make an exceptional snack or scrumptious addition to a cheese platter. Simmer eight dried Mint pelargonium leaves from our Tea Infusion range with one cup of water, a cup of sugar and the juice of one large lemon till a syrupy consistency. Strain when cool and store in an airtight container. Lasts one week. Tea Infusion - Mint pelargonium – South African Fynbos

 

Fynbos Smoked Almonds

Roasted almonds are amazing, but the smoked almonds from Cecilia's Farm Shop in the Karoo are outstanding. Add Fynbos herbs and the humble almond becomes exceptional. Add any Fynbos herb to Cecilia's smoked almonds in a sealed container and leave to infuse for a day or two. CULINARY HERBS – South African Fynbos – South African Fynbos Smoked Almonds - Cecilia's Farm (ceciliasfarm.co.za)

 

Calamata Olives Tossed in Fynbos Herbs and Olive Oil

 Olives are a great stand-by snack that can become a talking point when flavoured with Fynbos herbs. Divide the olives into a few bowls and season each with a different Fynbos herb and olive oil. Leave to infuse for about 20 minutes before serving. We recommend Snow bush, Rhino bush, Buchu, Honeybush and Cape Mountain Sage. CULINARY HERBS – South African Fynbos

 

 Fynbos Biltong Strips

South Africa's favourite dried meat snack can be turned into a gourmet tasting experience with the addition of Fynbos flavours. Add a variety of Fynbos herbs to portions of biltong strips in sealed containers and allow to infuse overnight. We recommend Snow bush, Rhino bush, Buchu, Honeybush, Rooibos and Cape Mountain Sage. CULINARY HERBS – South African Fynbos

 

Snow Bush Tzatziki Dip

Snow bush adds incredible flavour to thick, creamy Greek tzatziki, the dip just comes alive with aromatic woody rosemary flavours from the tip of the African continent. Snow bush can be said to be the equivalent of the Mediterranean rosemary. Use the salt to begin flavouring the yoghurt and grated cucumber and if necessary, add more flavour with ground Snow bush herbs. Salt Grinder - Coarse Snow bush Salt – South African Fynbos Salt - Fine Snow bush Salt – South African Fynbos Culinary Herb - Snow bush – South African Fynbos

 

Red Rooibos Hummus Dip

Cumin is usually the defining flavour in hummus. The addition of toasted red Rooibos herbs redefines this versatile dip making it even more delicious. The flavour is more rounded with a hint of fruity caramel. Use 2-3 teaspoons of Rooibos herb (toasted) for every teaspoon of cumin. Culinary Herb - Rooibos – South African Fynbos

 

Fynbos Herb Dusted Bread Sticks

 Paint freshly baked bread sticks with melted butter and dust with Fynbos herbs. Grind or sprinkle with matching Fynbos salt to complete the flavour sensation. CULINARY HERBS – South African Fynbos SEASONINGS – South African Fynbos

 

Caramelised Rooibos Onion Focaccia

South Africanise your caramelised onions with red Rooibos herb to add even more depth of flavour to this comfort food. Season slow frying onion rings with Rooibos salt and Rooibos herbs. Add a dash of home-made Rooibos vinegar infusion and sugar to taste. Simmer till the onions are done to your liking and smell heavenly. Spoon onto freshly baked foccacia and supplement the smooth flavour with delicate peels of Parmesan. Salt Grinder - Coarse Rooibos Salt – South African Fynbos Culinary Herb - Rooibos – South African Fynbos

 

Snow Bush Feta Focaccia 

Liven up a classic feta focaccia with peppery-rosemary Snow bush herbs and salt. Paint the freshly baked focaccia with melted butter, season with Snow bush herbs and salt to taste and crumble creamy feta all over. Salt Grinder - Coarse Snow bush Salt – South African Fynbos Culinary Herb - Snow bush – South African Fynbos

 

BREAD COURSE

A Selection of Fynbos Herb Butters

Fynbos herb butters are the ultimate decadence. Mix individual Fynbos herbs with portions of soft butter, roll into logs or place in snack-sized dishes and refrigerate. Allow a day or two for the herbs to infuse. Create a tasting experience by serving with a variety of freshly baked farm-style bread. We love Buchu butter, Snow bush, Rhino bush, Cape Mountain Sage and Nutmeg pelargonium. Have the matching salts handy to supplement the flavours. CULINARY HERBS – South African Fynbos SEASONINGS – South African Fynbos

 

Fynbos Herb Vinegars

A selection of Fynbos infused white wine vinegars served with peppery olive oil and crusty home-made bread. Taste the unique flavours of the Cape Floristic Region. Infuse sprigs of dried Fynbos from our Tea Infusion range in white wine vinegar for three weeks for maximum flavour. TEA INFUSIONS – South African Fynbos

 

STARTERS

 Honeybush French Onion Soup

South African Honeybush adds delicate notes of sweet honey blossom to this traditional favourite. Substitute water and wine with a strong infusion of Honeybush tea. Tea Infusion - Honeybush – South African Fynbos

 

Flambéd Buchu Brandy Chicken Livers

Creamy chicken livers have never tasted this good. Substitute plain brandy for Buchu infused brandy. Infuse one heaped teaspoon of dried Buchu leaves and twigs from our Tea Infusion range in 250ml of brandy for three weeks for maximum flavour. Tea Infusion - Buchu – South African Fynbos

 

Rooibos Poached Kingklip Slivers

Kingklip is an iconic South African fish that has very few bones and firm fillet-like slivers. Poach in a liquor of red Rooibos tea and drizzle with Rooibos citrus coulie. Tea Infusion - Rooibos – South African Fynbos

 

Grilled Cape Mountain Sage Zucchini Stack

Grilled zucchini slices are so versatile. While still warm from the griddle, place them in a vinaigrette of olive oil, Cape Mountain Sage infused vinegar and Cape Mountain Sage salt. Allow the flavours to infuse for 15 minutes and serve as a starter stack on individual plates with plain garlic bruschetta. Make Cape Mountain Sage vinegar by infusing a teaspoon of Cape Mountain Sage herbs in 250ml white wine vinegar for three weeks. Strain before use. Culinary Herb - Cape Mountain Sage – South African Fynbos Salt Grinder - Coarse Cape Mountain Sage Salt – South African Fynbos

 

Grilled Rhino Bush Button Mushroom Skewer

The piney flavour of Rhino bush melts into the grilled surface of button mushrooms to create a uniquely South African taste sensation. Make Rhino bush butter ahead of time for the best results. Paint the skewered mushrooms with melted herb butter and place on the grill or fire. Keep basting till done. Finish off with a sprinkling of Rhino bush salt to taste. Culinary Herb - Rhino bush – South African Fynbos Salt Grinder - Coarse Rhino bush Salt – South African Fynbos 


MAINS

Red Rooibos Roast Chicken and Cape Mountain Sage Pork Stuffing

This is traditional South African roast chicken at its best. Crust a whole chicken with Rooibos herbs and Rooibos salt inside and out. To make the stuffing, substitute ordinary sage herbs with Cape Mountain Sage in your pork stuffing recipe. Cape Mountain Sage is more herbaceous and you may need to use less. Stuff and truss the chicken. Baste intermittently with the Rooibos juices that form in the roasting tray. Salt Grinder - Coarse Rooibos Salt – South African Fynbos Culinary Herb - Rooibos – South African Fynbos

 

Slow Roasted Snow Bush Crusted Karoo Lamb

Karoo Lamb roast is an iconic South African dish especially if your roast has Karoo Meat of Origin certification. These sheep graze on fragrant indigenous shrubs in the northern Cape. One of these is Snow bush, specifically Eriocephalus ericoides, a close relative of the Snow bush herb in our ciulinary range, Eriocephalus africanus. Crust the lamb roast with Snow bush herbs and salt and cook long and slow. Culinary Herb - Snow bush – South African Fynbos Salt Grinder - Coarse Snow bush Salt – South African Fynbos

 

Seared Buchu Picanha

The distinctive flavours of Picanha are emphasized with a Buchu salt rub before going on the fire. Grind on the beef or use the coarse salt from the grinder espetada style. Salt Grinder - Coarse Buchu Salt – South African Fynbos

 

Fruity Rooibos Orange Marmalade Gammon

Festive gammon with Rooibos orange marmalade glaze is a hit with young and old.  Rooibos Orange Marmalade Glaze – South African Fynbos Tea Infusion - Rooibos – South African Fynbos

 

Sizzling Rhino Bush Pork Kebabs

Season pork squares with Rhino bush herb and a dusting of Rhino bush salt and leave to infuse for a minimum of three hours. Braai or grill for a tantalising taste of the renosterveld. Culinary Herb - Rhino bush – South African Fynbos Salt Grinder - Coarse Rhino bush Salt – South African Fynbos

 

Buchu Braaied Line-fish of the Day

Buchu highlights the flavour nuances nuances of fish. Season with Buchu herbs and salt and braai slowly. Salt Grinder - Coarse Buchu Salt – South African Fynbos Culinary Herb - Buchu – South African Fynbos

 

Cape Mountain Sage Lemon-Butter Kingklip

Lemon-butter sauce is a favourite with Kingklip. Gently infuse the flavour of Cape Mountain Sage herbs in butter in a pan over low heat and pour over fish to serve. Add fresh lemon juice. Cape Mountain Sage has a strong herbaceous flavour, stronger than everyday sage. Finish off with Cape Mountain Sage salt. Culinary Herb - Cape Mountain Sage – South African Fynbos Salt Grinder - Coarse Cape Mountain Sage Salt – South African Fynbos

 

Shitake Mushroom Nutmeg Pelargonium Tart

The flavour of Nutmeg pelargonium herb adds a 'happy' note to these rich and meaty mushrooms. Gently fry in butter with a generous sprinkling of Nutmeg pelargonium herbs and salt to taste. Place in pastry or gluten free base and bake. Culinary Herb - Nutmeg pelargonium – South African Fynbos Salt Grinder - Coarse Nutmeg pelargonium Salt – South African Fynbos

 

Wild Mushroom Rhino bush Ravioli

The flavour of Rhino bush emulates the piney flavour of the forest floor where porcini mushrooms are wild harvested. Pan-fry mushrooms in Rhino bush herbs and salt and cut small to stuff ravioli pockets. This flavour pairing connects renosterbos fields and pine plantations in one combination. Culinary Herb - Rhino bush – South African Fynbos Salt Grinder - Coarse Rhino bush Salt – South African Fynbos

 

Cape Mountain Sage Creamy Walnut Tagliatelle

Infuse double-thick thick cream with Cape Mountain Sage herbs over low heat. Gently roast walnut pieces in a pan and add Cape Mountain Sage salt while still warm. Pour warm cream over al dente tagliatelle and sprinkle with walnuts and tiny Parmesan ribbons. Black pepper to taste. Culinary Herb - Cape Mountain Sage – South African Fynbos Salt Grinder - Coarse Cape Mountain Sage Salt – South African Fynbos

 

SIDES

Honeybush Sweet Potato Wedges

Just as your plain sweet potato wedges are roasted, toss them in a mixture of Honeybush herb and salt and return to the oven to crisp without burning the herb. Culinary Herb - Honeybush – South African Fynbos

 

Crispy Roast Potato Buchu Rösti

Adding Buchu herb and salt to the onion mix before adding the grated cooked potato infuses an additional level of flavour to the panfried rösti. Salt Grinder - Coarse Buchu Salt – South African Fynbos Culinary Herb - Buchu – South African Fynbos

 

Rooibos Sweet Potato Mash

Cook potato in a strong infusion of Rooibos tea till soft. Add a block of butter and mash. Add a dash of cream or milk and season with Rooibos salt to taste. Tea Infusion - Rooibos – South African Fynbos Salt Grinder - Coarse Rooibos Salt – South African Fynbos

 

Snow Bush Parmesan Polenta Fries

Infuse grated Parmesan with Snow bush herbs in a sealed container overnight. Add the infused Parmesan and Snow bush salt during the cooking process. Season the hot polenta fries with Snow bush salt. Salt Grinder - Coarse Snow bush Salt – South African Fynbos Salt - Fine Snow bush Salt – South African Fynbos Culinary Herb - Snow bush – South African Fynbos

 

Wok Seared Rhino Bush Cabbage

Wok seared cabbage becomes such a more-ish dish with the addition of Rhino bush herbs and salt. Use broad strips of green cabbage, a neutral oil, garlic and red chilli and add Rhino bush herbs and salt during cooking. Add chopped spring onion and squeeze the juice of a lime over the cabbage before serving. Culinary Herb - Rhino bush – South African Fynbos Salt Grinder - Coarse Rhino bush Salt – South African Fynbos 

 

Roasted Red Rooibos Butternut Slices

Red Rooibos adds a fruity-caramel dimension to roasted butternut slices, sweet and satisfying comfort food. Coat butternut in a mixture of olive oil, Rooibos herbs and salt. Oven bake on a tray lined with baking paper for best reults. Culinary Herb - Rooibos – South African Fynbos Salt Grinder - Coarse Rooibos Salt – South African Fynbos

 

Buchu Tomato Salsa-Sambal

There's no going back to making plain salsas and sambals once you've used Buchu salt to enhance the flavours of these fresh ingredients. Season with Buchu salt and add Buchu herbs for a stronger flavour. Serve as a side with Durban curry, with tacos or on bruschetta. Salt Grinder - Coarse Buchu Salt – South African Fynbos Culinary Herb - Buchu – South African Fynbos

 

Medley of Veggies with Fynbos Salts

Make veggies exciting with our seven gourmet flavours from the Cape Floristic Region. Gently salt cooked veggies (steamed, oven baked, fried) with all these individual flavours to find your favourite. Taste botanical heritage. Salt Grinder - Coarse Rooibos Salt – South African Fynbos Salt Grinder - Coarse Buchu Salt – South African Fynbos Salt Grinder - Coarse Rhino bush Salt – South African Fynbos Salt Grinder - Coarse Snow bush Salt – South African Fynbos Salt Grinder - Coarse Mint pelargonium – South African Fynbos Salt Grinder - Coarse Nutmeg pelargonium Salt – South African Fynbos Salt Grinder - Coarse Cape Mountain Sage Salt – South African Fynbos

 

Honeybush Butter Cauliflower Bake

The secret to delish oven baked cauliflower is to parboil it and then drench it in butter before baking. Honeybush cauli is boiled in a strong infusion of Honeybush tea and the butter is infused with Honeybush herbs. Gently melt butter in a pan with a generous sprinkling of Honeybush herbs to allow the notes of sweet honey blossom to infuse. Pour over the parboiled cauli, season with plain salt and bake till slightly browned. Baste regularly. Tea Infusion - Honeybush – South African Fynbos Culinary Herb - Honeybush – South African Fynbos

 

SALADS

 Tinctures of the Terroir

A salad is only as good as its dressing and Fynbos flavours open up a whole new world of vinaigrettes. Create a pantry of vinegar tinctures by infusing white wine vinegar with leaves and twigs from our Tea Infusion range. Infuse for a minimum of three weeks and use with olive oil, salt and pepper to make gourmet dressings. Supplement the vinaigrette flavour with Fynbos herbs. Tip: buy white wine vinegar in 250ml squirt bottles and insert dried Fynbos. Replace the label with your own. TEA INFUSIONS – South African Fynbos CULINARY HERBS – South African Fynbos

 

Snow Bush Puy Lentil, Spinach & Feta Salad

Layer raw baby spinach, cooked lentils and crumbed feta in a broad salad dish. Flavour with a vinaigrette of Snow bush infused white wine vinegar, olive oil, Snow bush salt and pepper. If you don't have infused vinegar on hand, simply allow Snow bush herbs to infuse with the plain vinegar and olive oil for 45 minutes before serving. Culinary Herb - Snow bush – South African Fynbos Salt Grinder - Coarse Snow bush Salt – South African Fynbos

 

Cooling Mint Pelargonium Cucumber Ribbons

Salt cucumber ribbons with Mint pelargonium salt and add a dash of lime or Mint pelargonium infused white wine vinegar for a refreshing side. Decorate with edible Mint pelargonium leaves from your Fynbos Garden Pantry. Salt Grinder - Coarse Mint pelargonium – South African Fynbos 

 

Mint Pelargonium Pear & Walnut Salad

Bring a pear and walnut salad to life with a zesty Mint pelargonium vinaigrette. Infuse dried Mint pelargonium leaves from our Tea Infusion range in white wine vinegar for at least 45 minutes to make the dressing. Crush the leaves to release the maximum flavour. Strain before adding olive oil, Mint pelargonium salt and pepper. Blue cheese chunks or Pecorino peels round off these summer flavours. Tea Infusion - Mint pelargonium – South African Fynbos Salt Grinder - Coarse Mint pelargonium – South African Fynbos 

 

Cape Buchu Caprese

Give the traditional Italian Caprese salad a boost of South African flavour. Pungent Buchu grows in the greater mountain surrounds of Cape Town and is a natural flavour enhance. It picks up on the flavours within a dish and enhances them. Tomatoes are particularly delicious when salted with Buchu. Salt Grinder - Coarse Buchu Salt – South African Fynbos Add additional flavour to the vinaigrette with Buchu herbs. Culinary Herb - Buchu – South African Fynbos Make a Buchu vinegar tincture by infusing dried leaves and twigs from our Tea Infusion range in white wine vinegar for three weeks. Tea Infusion - Buchu – South African Fynbos

 

DESSERT

Rooibos Salted Vanilla Ice Cream

This is an interpretation of salted caramel. Grind course Rooibos salt or sprinkle fine Rooibos salt on creamy vanilla ice cream for a classic salty-sweet sensation. Add a splash of grassy olive oil for the ultimate textured dessert. Just try it, you'll be hooked. Salt Grinder - Coarse Rooibos Salt – South African Fynbos Salt - Fine Rooibos Salt – South African Fynbos

 

Red Rooibos Mandarin Cake with Whipped Honeybush Cream

This no flour cake is so easy to make and pairs two of South Africa's iconic indigenous flavours. The key is to cook the whole mandarins in a strong infusion of Rooibos tea and to infuse the whipping cream with Honeybush tea-leaves for at least four hours. Tea Infusion - Rooibos – South African Fynbos Tea Infusion - Honeybush – South African Fynbos

 

Nutmeg Pelargonium Pavlova

Layering whipped Nutmeg pelargonium cream on Nutmeg pelargonium infused meringue is a gourmet experience. Slice blueberries into delicate rounds and make mini-pavlovas to highlight the textures and delicate flavours of this South African-style dessert classic. Blitz Nutmeg pelargonium herbs with castor sugar in a food processor and allow to infuse for at least an hour. Also infuse the whipping cream with Nutmeg pelargonium herbs for four hours and strain before whipping. Culinary Herb - Nutmeg pelargonium – South African Fynbos

 

DIGESTIF

 Buchu Brandy Tincture

Buchu infused brandy has been used medicinally at the Cape for generations, especially to soothe stomach and urinary tract ailments. Infuse a heaped teaspoon of Buchu leaves and twigs from our Tea Infusion range in 250ml brandy for 3 weeks. Enjoy as an after-dinner digestif. Tea Infusion - Buchu – South African Fynbos

 

Snow Bush Vodka Tincture

Snow bush infused vodka settles the stomach and is the ideal after-dinner digestif. Infuse a heaped tablespoon of Snow bush leaves and twigs from our Tea Infusion range in 250ml vodka for 3 weeks. Enjoy as an after-dinner digestif. Tea Infusion - Snow bush – South African Fynbos

 

Rhino Bush Gin Tincture

The piney flavour of Rhino bush infuses beautifully in gin and is anti-inflammatory. Infuse a heaped tablespoon of Rhino bush leaves and twigs from our Tea Infusion range in 250ml gin for 3 weeks. Enjoy as an after-dinner digestif. Tea Infusion - Rhino bush – South African Fynbos

 

 HERBAL TEAS

A Selection of Uniquely South African Herbal Teas

Rooibos has a fruity flavour profile with notes of caramel and rosehip - antioxidant activity is attributed to Aspalathin and Nothofagin. Rooibos is the taste of the earth at sunset.

Honeybush has a sweet flavour profile with notes of honey blossom - anti-oxidant activity is attributed to Mangiferin.