OnTap Magazine

AGAINST THE GRAIN to be good for you. Well, either that or it’s going to kill you. Luckily, nothing on this table runs any danger of doing you in. Snowbush – with its flavour of onion and pea shoots – is said to settle your stomach, rose pelargonium (tastes like gooseberries and rhubarb) is great for your skin, while cancer bush has at some point in history been used to treat anything from flu and asthma to liver problems, haemorrhoids, diarrhoea, heartburn and backache. SINGULARLY SOUTH AFRICAN With the bitterness of this miraculous plant still lingering, it’s a true treat to move on to the cordials. We all welcome a sweet sip of both the buchu and rose pelargonium versions, but are cut off before we can chug them, told that we must save a little for later. With the interesting if rather tough- to-swallow section done, we are moving onto the hands-on part of the tasting. In the centre of the table sits what looks like a rather avant-garde floral arrangement and a petri dish of salt. Our challenge is to create the perfect fynbos vinaigrette. I opt for the snowbush-infused vinegar and after blending with olive oil and sprinkling with a little buchu salt, I glance around the table looking for some bread to soak it up with. But instead of bread, our snack is already in front of us – a part of the aforementioned oral arrangement. Spekboom is known for its marvellous ability to suck up great quantities of carbon dioxide, but never before have I chomped on a piece. “I didn’t say it was a fantastic culinary experience,” laughs Giselle as we tentatively sni a chunk of the plant, but in fact spekboom is surprisingly tasty: under-ripe apple meets pea shoots with just a hint of lime. Our time is almost up, but like any good day out, there is a little booze to end things off with. I’m not a big fan of hard liquor, but I do sample the fynbos-infused spirits, paired with a nibble of fynbos-free Turkish delight. I’m happy though, for those leftover cordials as Giselle prompts us to make a mini cocktail with our chosen tipple and mixer. The Cape Fynbos Experience is not exactly a culinary encounter and not exactly a lesson in botany, but it is an unusual and highly enjoyable way to learn a little about something that is singularly South African. It wouldn’t be the same without Giselle’s impassioned commentary and as we make for the exit, she leaves us with one nal, extremely Giselle-like thought. “Once you start really looking into our ne oral heritage, it changes your life,” she says. “It’s one more thing that makes you truly proud to be South African.” Fynbos tastings take place on Wednesdays and Thursdays at 2pm. Advance bookings are essential. See capetownfynbosexperience.com for more info. When something tastes that bad, you know it has to be good for you DO IT 38 | Spring 2019 | ontapmag.co.za