Bolivia Estate creatives borrow from bush

To many the unique sturdy silver baobab of Limpopo symbolises endurance, creativity and ingenuity.
The larger-than-life presence of these giants of the bush took centre stage when Bolivia Estate’s creatives took it outside last week to meet a request to interpret Limpopo’s outdoor appeal through culinary expression. The end result, a reflection of a combination of the home-grown hospitality and sumptuous food the establishment is known for.
There is absolutely no shortage of display of creativity when Bolivia Estate’s culinary and operational teams are ever called on to produce a themed setting. This was the case when Bolivia Estate Operations Manager Chrezanne Dunkley combined forces with the resident kitchen creatives to serve a scrumptious lunch that promoted a true Limpopo spirit.
Bolivia Estate Head Chef Davis Sebopa served tender game sirloin masterly done with roast potato and roast summer vegetables, consisting of patty pans, baby marrow and broccoli prepared with olive oil. Black pepper, fresh rosemary and chilli for garnish and fresh tomato for colour enhanced the flavours.
Usually the cut is not on the Bolivia Estate menu but could be offered on request, indicated Dunkley who opted for a setting in a leafy outside room adjacent to one of the venues on the premises. The spot was devoid of the ordinary hustle and bustle of the otherwise busy establishment and set the trend for a lunch appointment in tranquil surrounds.
She borrowed from the Limpopo bush when using a hand-crafted replica miniature baobab manufactured from banana leaf fibre and the baobab’s fruit in a bowl for an eye-catcher installation. Minimalist white crockery, rusted under plates and silver cutlery on a woven hessian texture against white linen were the perfect matchmakers.
Sebopa, who has been working as chef at Bolivia Estate for the past 14 years, indicated it was his dream to be creative in the kitchen. “I like to play with food.” And when he trades places with patrons and chooses from a menu, his favourite would be oxtail or bean and bacon soup.

Story and photos: YOLANDE NEL
>>observer.yolande@gmail.com