By Tony Jackman
Karoo Food, by Graaff-Reinet based foodie, chef and seasoned ‘Karooster’, Gordon Wright, sure is one meaty tome. Launched at the annual Stoep Tasting Wine Weekend in Graaff-Reinet, one of the oldest and most beautiful towns in the country, the book deserves to become a South African classic.
Gordon Wright is as humble as he is talented. That makes him extremely humble. I’m delighted to be able to call him my Karoo Bru and I happily put my hand up to us having become good mates since I too became a Karooster nearly four years ago. His book represents everything that is to love about the food of this vast, seemingly arid terrain. Which, as any true Karoo bru knows well, is far from arid once you get up close and personal with it.
So don’t take my word for it; grab a copy off the shelf and have a browse yourself. When I first opened it, I pretty much wanted to make everything in it, and few cookbooks do that.
In the deep Karoo, we don’t start with calamari or Avocado Ritz. Nah. Where else to start a Karoo cookbook but with Karoo Lamb and Mutton, the title of the…