{"id":108366,"date":"2019-02-19T11:49:53","date_gmt":"2019-02-19T09:49:53","guid":{"rendered":"https:\/\/novanews.co.za\/rooirose\/?p=108366"},"modified":"2019-02-19T12:05:37","modified_gmt":"2019-02-19T10:05:37","slug":"kobus-van-der-merwe-vuurwarm-kontreikok","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/kobus-van-der-merwe-vuurwarm-kontreikok\/","title":{"rendered":"Kobus van der Merwe: Vuurwarm Kontreikok"},"content":{"rendered":"<p><em>Kobus van der Merwe: Vuurwarm Kontreikok. Hooffoto: Jac de Villiers<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Kobus van der Merwe<\/strong> is gisteraand, 18 Februarie 2019, <a href=\"http:\/\/www.eatout.co.za\/article\/sas-wolfgat-awarded-worlds-restaurant-of-year\/\" target=\"_blank\" rel=\"noopener\">aangewys as wenner<\/a> van die toekenning vir die restaurant van die jaar by die <a href=\"https:\/\/restaurantawards.world\/\" target=\"_blank\" rel=\"noopener\"><em>World Restaurant Awards<\/em><\/a> in Parys, Frankryk. <strong>Wolfgat<\/strong>, van der Merwe se restaurant, het ook gewen in hul\u00a0<a href=\"https:\/\/restaurantawards.world\/off-map-destination-winner-wolfgat\" target=\"_blank\" rel=\"noopener\"><em>Off-Map Destination<\/em>-kategorie<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<div class=\"video-container\"><iframe loading=\"lazy\" width=\"615\" height=\"350\" src=\"https:\/\/www.youtube.com\/embed\/pmg6AZrEhNU\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h4>Vuurwarm Kontreikok<\/h4>\n<p>deur Ilse Salzwedel<\/p>\n<p><em>*Hierdie artikel is oorspronklik in die Junie 2015-uitgawe van rooi rose gepubliseer. Intussen het Kobus van der Merwe sy restaurant <a href=\"https:\/\/www.wolfgat.co.za\/\" target=\"_blank\" rel=\"noopener\">Wolfgat<\/a> in Paternoster oopgemaak, waar hy steeds plaaslike streekskos en veldkos bedien.\u00a0<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Kobus van der Merwe<\/strong>\u00a0van die Oep ve Koep-bistro op Paternoster is sinoniem met unieke, smaaklike kos. Die Wall Street Journal het hom al as \u2019n \u201c<em>maverick chef<\/em>\u201d beskryf, en verlede Oktober is hy as die Nederburg Rising Star aangewys, \u2019n toekenning wat in 2013 geskep is vir \u2019n jong sjef \u201cwat opslae in die kosbedryf maak\u201d, volgens Eat Out Magazine. En opslae is presies wat Kobus maak met sy unieke streekskos.<\/p>\n<p>By Oep ve Koep tower hy die wonderlikste geregte op uit alledaagse, plaaslike bestanddele en die streek se veldkos. Die spyskaart verander daagliks na gelang van die seisoen en beskikbaarheid, en hier staan kosname soos heerenbone, veldkool, duinespinasie en seeslaai neffens moskonfyt, mossels, steenbok en bokkoms. En al het die restaurant net plek vir twintig mense, beskryf die w\u00eareldberoemde, gesaghebbende Michelin-kosgids die kos en atmosfeer as \u201c<em>well worth the detour<\/em>\u201d. Kobus is ook verlede jaar as een van die Mail &amp; Guardian se 200 top- jong Suid-Afrikaners aangewys.<\/p>\n<p>Sy Weskuskookboek, <em><strong>Strandveldfood<\/strong><\/em>, het Oktober 2014 verskyn.<\/p>\n<p>&nbsp;<\/p>\n<h4>Waar kom jou passie vir kos vandaan?<\/h4>\n<p>My ouers is onderwysers van beroep, maar bedryf al sedert my ho\u00ebrskooljare hul eie ondernemings. Ons familie is baie lief vir kos &#8211; my grootouers en my ouers is almal kranige kokke. My ma is \u2019n voorslag met soetgebak en erfeniskos. My pa bak graag, maak sy eie biltong en boerewors en eksperimenteer met nuwe idees.<\/p>\n<p>&nbsp;<\/p>\n<h4>Jy het met \u2019n ompad sjef geword. Vertel van jou avonture voor\u00a0 Oep ve Koep.<\/h4>\n<p>Ek is n\u00e1 skool sjefskool toe, maar het nie klaargemaak nie. Daarna is ek toe Engeland toe vir twee jaar, waarna ek vir mediastudies aan die Kaapse Skiereiland Universiteit van Tegnologie ingeskryf het. N\u00e1 my studie was ek vryskutjoernalis vir Die Burger se kunsredaksie. Daarna was ek webredakteur vir \u2019n aanlynreisgids en so het ek mettertyd as webredakteur by Eat Out Magazine beland.<\/p>\n<p>Toe het ek besef dat ek dit mis om in die kombuis te wees.<\/p>\n<p>&nbsp;<\/p>\n<h4>Hoe gebeur Oep ve Koep toe?<\/h4>\n<p>My ouers het in Februarie 2009 Die Winkel op Paternoster gekoop. Oep ve Koep is al jare lank die winkel se bynaam. Ek het in November daardie jaar besluit om my kantoorwerk vir \u2019n lewe as kontreikok te verruil. Toe ek hier aanland, wou ek graag verfynde Weskus-streekskos aanbied, maar steeds met \u2019n informele aanslag en in \u2019n onopgesmukte atmosfeer. Die bistro het baie organies ontwikkel en die swartbord-spyskaart het geleidelik verander. Ek het my mettertyd meer en meer op die veldkosaspek en die gebruik van unieke Weskussmake toegespits.<\/p>\n<p>&nbsp;<\/p>\n<h4>Hoe voel dit om te lees die Wall Street Journal beskryf jou as \u2019n \u201c<em>maverick chef<\/em>\u201d? Is dit \u2019n akkurate beskrywing?<\/h4>\n<p>As dit na die individualistiese aspek van \u201c<em>maverick<\/em>\u201d verwys, is dit vir my \u2019n groot kompliment &#8211; ek is nie \u2019n tropdier nie en hou daarvan om my eie kop te volg.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><em>\u2018Jy kan\u00a0stilweg \u2019n revolusie veroorsaak, iewers\u00a0 op jou eie terwyl jy\u00a0 iets kleins doen. Dit hoef nie groot of luidrugtig te\u00a0 wees nie\u2019<\/em><\/h4>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h4>Jy beskryf jou geregte as \u201c<em>heritage cuisine<\/em>\u201d&#8230;<\/h4>\n<p>Daar is inderdaad \u2019n sterk element van erfeniskos in my kos. Ek is lief vir ou kookboeke en doen graag navorsing oor ons land se ryk en uiteenlopende koserfenis. Ek hou daarvan om ou resepte af te stof en ou tegnieke te ondersoek. Ek is \u2019n groot aanhanger van C. Louis Leipoldt, en put baie inspirasie uit sy 1933-kookboek, Kos vir die Kenner.<\/p>\n<p>&nbsp;<\/p>\n<h4>Vertel van die <em>foraging<\/em>, nog iets waarvoor jy bekend is. Waar het jy jou kennis van die omgewing se kossoorte gekry en hoekom het jy dit deel van jou styl gemaak?<\/h4>\n<p>Die veldkos-aspek van my kookkuns is nie vir my iets wat ek doen omdat dit in \u2019n bepaalde styl val of omdat dit by internasionale giere inskakel nie. Dit gaan vir my bloot daaroor dat my kos \u2019n sterk verband hou met plek en tyd, en met die omgewing, die genus loci.<\/p>\n<p>Ek poog om die Saldanha Strandveld in my kos te verteenwoordig deur die smake en teksture te gebruik wat inherent aan die streek is. Dit is soortgelyk aan die konsep van terroir in wynboukunde &#8211; daardie bepaalde omgewingsfaktore wat die smaak van die druif en uiteindelik die wyn be\u00efnvloed. <em>Foraging<\/em> is nou \u2019n bietjie van \u2019n <em>buzzword<\/em> &#8211; maar as die gier oorgewaai het, sal jy steeds duinespinasie en seeslaai en veldkool in my kombuis aantref.<\/p>\n<p>&nbsp;<\/p>\n<h4>Jy voel sterk oor volhoubaarheid. Waar kom die ingesteldheid vandaan?<\/h4>\n<p>Dis noodsaaklik in die tye waarin ons leef. Die aarde is in nood. Ons is te veel mense om te voed en ons natuurlike hulpbronne kry swaar onder al die eise wat ons daaraan stel. Ons het verleer om uit die veld uit te leef &#8211; dit is vir my ironies om te dink dat die inheemse planteryk in die Saldanha Strandveld-streek deur kommersi\u00eble landbou bedreig word. Waar daar nou koringlande is, sou eens velde vol heilsame, inheemse, eetbare plante gestaan het.<\/p>\n<p>&nbsp;<\/p>\n<h4>Hoe raak volhoubaarheid jou winkel?<\/h4>\n<p>Die veldkos wat ek by Oep ve Koep voorsit, is alles volhoubaar \u2013 die plante wat ek nie in my tuin by die restaurant kweek nie, groei as opslag op ou landerye op die plaas waar ek woon. Ek gebruik slegs plante en plantdele wat volop en volhoubaar is \u2013 ek gebruik nooit enige van die uintjies (Morea en Babiana sp.) nie, want die uithaal van \u2019n uintjie beteken die uitwissing van daardie plant.<\/p>\n<p>Ons het nie meer die oorvloed eetbare wilde plante van ouds nie.<\/p>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><em>\u2018Ek gebruik slegs plante en\u00a0 plantdele wat volhoubaar is\u2019<\/em><\/h4>\n<p>&nbsp;<\/p>\n<h4>Jou kos is baie visueel &#8230;<\/h4>\n<p>\u2019n Mens eet beslis met jou o\u00eb ook, so die visuele aspek van kos is vir my baie belangrik. Maar dit help nie iets lyk net mooi en dit eet moeilik of smaak nie lekker nie. Ek hou van \u2019n meer naturalistiese aanslag met kos en probeer altyd om produkte &#8211; veral see- en veldkos &#8211; so onverwerk moontlik te gebruik.<\/p>\n<p>&nbsp;<\/p>\n<h4>Jou restaurant kan omtrent twintig mense bedien, en jy kook alles self. Sal jy uitbrei?<\/h4>\n<p>Ek het nie \u2019n industri\u00eble kombuis of \u2019n bataljon sjefs wat saam met my werk nie, so ek beperk die aantal gaste tot twintig. Ek het tans \u2019n Amerikaanse stagiaire (\u2019n sjef wat tydelik verniet werk), maar gewoonlik is dit \u2019n eenmanvertoning. Ek het nie enige behoefte om uit te brei nie. Klein is mooi, en s\u00f3 kan jy dit spesiaal hou.<\/p>\n<p>&nbsp;<\/p>\n<h4>Wie beskou jy as die grootste invloede op jou lewe?<\/h4>\n<p>Die kosskrywes van mense soos Leipoldt en Renata Coetzee. My familie en my vriend en mentor, Richard Carstens. Die modernistiese, naturalistiese kosbeweging inspireer my ook.<\/p>\n<p>&nbsp;<\/p>\n<h4>Watter plaaslike sjefs se kos geniet jy?<\/h4>\n<p>Suzi Holtzhausen en Richard Carstens.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h4>Die Man agter die oes<\/h4>\n<p>Hy is in die Kalahari gebore en het in Stellenbosch grootgeword. As hy tussen die stad en Paternoster moes kies, wat sal wen? \u201cEk het vyf jaar gelede van Kaapstad af Paternoster toe gekom, en het steeds \u2019n woonstel in Kalkbaai. Ek geniet die stad en platteland ewe veel. Dis heerlik om by die see te woon. Die toegang tot \u2019n verskeidenheid gesonde seekos en seegras en veldplante maak dit veral lekker.\u201d<\/p>\n<p>Soos baie ander sjefs, is sy gunstelingkos verstommend eenvoudig. \u201cBraaivleis en braaibroodjies, verkieslik gemaak met tuisgebakte brood en tamaties uit die tuin.\u201d<\/p>\n<p>Hy beskryf sy eie kos as \u2019n kombinasie van Kaaps-Maleise geregte en tradisionele Afrikaanse kos, maar bewonder die kosversamelaars, veewagters en jagters van ouds wat net geleef het van dit wat die omgewing bied: kleinwild soos steenbok, skulpvis en veldkos.<\/p>\n<p>Kobus koop sy wildsvleis by handelaars, maar oes die ander bestanddele daagliks uit die see en veld, of kweek wat hy nodig het. Hy het kosraad vir di\u00e9 van ons wat bang is om te waaghalsig te wees in die kombuis. \u201cLos die pakkies en blikkies en maak eerder eenvoudige geregte wat bestaan uit min, maar goeie bestanddele.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As jy nog nie sy naam ken nie, neem gerus kennis van Kobus van der Merwe, aweregse sjef en kosboekskrywer van die Weskus \u2013 dis immers nie aldag dat \u2019n Van der Merwe in die gesaghebbende Franse \u2018Michelin\u2019-kosbybel genoem word nie. Sy restaurant Wolfgat is boonop pas aangewys as die beste restaurant ter w\u00eareld deur by die World Restaurant Awards. <\/p>\n","protected":false},"author":38,"featured_media":108381,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[661,675],"tags":[1387,3434,24339,66938,147,164],"class_list":["post-108366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ons-mense","category-bekendes","tag-celebs","tag-ons-mense","tag-local-celebs","tag-wolfgat","tag-bekendes","tag-kos"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kobus van der Merwe: Vuurwarm Kontreikok | rooi rose<\/title>\n<meta name=\"description\" content=\"As jy nog nie sy naam ken nie, neem gerus kennis van Kobus van der Merwe, aweregse sjef en kosboekskrywer van die 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