I spend a lot of my time wandering our Vergenoegd Löw garden, picking herbs, tasting tomatoes straight from the vine, and seeing what’s ready to inspire the kitchen that day. These recipes come directly from that garden – simple, fresh, and full of flavour, designed to let the ingredients shine.
I love working with what’s in season. It keeps the menu vibrant and, honestly, keeps me excited to cook every day. Here are some of my favourite garden-inspired recipes that we use in the restaurant, adapted so you can try them at home.
Grilled Zucchini with Herb-Infused Olive Oil
Why I Love It: Zucchini is versatile and quick to cook, and grilling brings out a subtle sweetness that pairs beautifully with fresh herbs.
Ingredients:
- 4 medium zucchinis, sliced lengthwise
- 3 tbsp olive oil
- 1 tbsp each of fresh basil, thyme, and rosemary, chopped
- Sea salt and black pepper
Method:
- Preheat the grill to medium-high.
- Brush zucchini with olive oil and sprinkle with herbs.
- Grill 2-3 minutes per side until tender with grill marks.
- Season with salt and pepper and serve.
Tip: Grilling over an open flame adds a smoky depth – one of my favourite tricks at Vergenoegd Löw.
Roasted Tomato & Summer Herb Sauce
Why I Love It: Roasting brings out the natural sweetness of summer tomatoes. It’s my go-to for sauces, pasta, or roasted dishes.
Ingredients:
- 6 large ripe tomatoes, halved
- 2 cloves garlic, crushed
- 2 tbsp olive oil
- 1 tsp each of thyme and rosemary
- Sea salt and pepper
Method:
- Preheat the oven to 180 degrees celsius.
- Toss tomatoes with olive oil, herbs, garlic, salt and pepper.
- Roast 30-35 minutes until soft and fragrant.
- Blend smooth or leave chunky, depending on use.
Tip: Don’t discard the peels – they can go to compost, feeding next year’s garden.
Carrot Top Pesto
Why I Love It: Carrot tops often get tossed, but they make a bright, fresh pesto that’s perfect for pasta, grilled veggies, or as a garnish.
Ingredients:
- 1 cup carrot tops, chopped
- ¼ cup nuts ( pine nuts or almonds )
- ¼ cup olive oil
- Juice of half a lemon
- Salt to taste
Method:
- Blend carrot tops, nuts, garlic, and olive oil until smooth.
- Add lemon juice and season with salt.
- Serve immediately or store in a jar for up to 3 days.
Citrus & Spekboom Chutney
Why I Love It: Spekboom is indigenous to the Cape and adds a subtle, fresh flavour to chutneys. I often serve this with roasted meats or cheeses at the restaurant.
Ingredients:
- 1 cup chopped spekboom leaves
- 1 orange, zest and juice
- 1 lemon, zest and juice
- 2 tbsp brown sugar
- ½ tsp salt
Method:
- Combine ingredients in a saucepan over medium heat.
- Simmer for 15-20 minutes until thickened.
- Serve warm or cool and store in the fridge.
Pickled Summer Vegetables
Why I Love It: Pickling preserves summer flavours and adds a tangy, vibrant side to any meal.
Ingredients:
- 2 zucchinis, sliced into ribbons
- 2 carrots, sliced into ribbons
- 1 cup vinegar ( apple cider or white wine )
- ½ cup water
- 2 tbsp sugar
- 1 tsp salt
- Optional spices: mustard seeds, coriander seeds, chili flakes
Method:
- Bring vinegar, water, sugar, salt and spices to a boil.
- Pack vegetables into sterilized jars.
- Pour hot brine over vegetables and seal.
- Let pickle for at least 24 hours before serving.
Tip: The brine can be reused for multiple batches – a small way we make every ingredient count.
Why I Love These Recipes
These dishes are all about letting the garden shine. Each one is simple, seasonal, and flexible, so you can adapt it to what’s growing in your own patch or local market. Cooking this way is fun, creative, and keeps you connected to the ingredients.
From my garden to your kitchen, I hope these recipes inspire you to explore seasonal cooking and enjoy the freshness of summer vegetables – straight from the earth to the plate.
