"ate" Eatery

30/05/2026

What could not taste good about this?
And it’s beautiful green succulence is sheer simpatico.

18/05/2026

Pear, goats milk, thyme and honey tart.
Quick sticks and yummy.

16/05/2026

When writing a recipe book….

15/05/2026

Plum tarts - whoop whoop!

03/05/2026

Part 2 of Coup Karoo Lamb Ragu.

Now that the soft loins are falling off the bones, we get to crispen the fat and make the magical fresh sauce.


Karoo Heartland The South African CapeTownEats Merweville Merweville Lam- en Olyffees Tania Olivier Cape Town Eats Group

03/05/2026

And here is Lamb Ragu Part 2…

03/05/2026

03/05/2026

Lamb Ragu is one of the most sensual and ravishing lamb dishes one could serve - especially to a lover.

It’s about the breed, the biosphere, the grease, cut, pit and much more. Most importantly it’s about how much you will love it if treated and made with religious care and love.

This is my no compromise ragu.
Part 1 is about the breed and part 2 follows on request.

18/04/2026

This slice of heaven is made with left over bread, homemade custard, Nutella and layered with roasted almonds after every stacking. Briefly baked and oh my compulsive passionate sweet tooth permanently in waiting, just breaks out in grandiose cheer.

Really - just bread. It’s one of my love overs in my cookbook.

Come stay a night or two and we will treat you with all these secret Karoo classics: Malvapudding, milktart, lemon meringue, Japie se Gunsteling and Karoo fig & chocolate pavlova etc.

Cape Town Eats Group
CapeTownEats
Karoo Heartland
Merweville Lam- en Olyffees
Merweville
Prince Albert, Western Cape, South Africa
The South African
Tania Olivier

09/04/2026

Flatbread (or Naan) with whipped honey ricotta, pistachio and wild rocket.

A winner afternoon snacky thingy.

28/01/2026

These are my Wednesday recommendations for the week✨
I love cooking. And the basics is just the beginning of all dishes. I love creative cooking even more. And the basics is even more important when you veer of the straight and narrow. Either way, if it wasn’t for its content, I’d buy the beautiful bible looking beauties anyway.

18/01/2026

This is my delightful team that support my Ate Eatery dream as if their own.

They steal my heart with every serving, clean up or just by showing up - always eager to do their best and like me, enjoying our guests.

And the fun we have when it’s all over - always a little opskop enjoying the last of the dishes, desserts and vino.

We love serving you!
It’s pure passion for your patronage that brought us all together.
And for this, I’m most grateful 🙏

Tania


Cape Town Eats Group
Tania Olivier

10/01/2026

There are only 3 ways to cook on our farm:
Braai, donkie or Jewel.
From breakfast to dessert, look no further than a few pieces of wood and you’re cooking!

From fried peaches and roasted almonds in honey butter sauce, to apple pie, leeks and butternut in the coals.

The simple pleasures that nature provides so abundantly!

Cape Town Eats Group

06/01/2026

🌿 Herb & Lemon Karoo Lamb Stuffing (Porchetta-Style)

Inspired by the rustic elegance of traditional Italian porchetta, this lamb stuffing is a game-changer. It celebrates the power of fresh garden herbs, vibrant lemon, and silky olive oil.

It’s bold yet balanced, designed to perfume the lamb from the inside out, delivering deep, aromatic flavour in every juicy bite. 🍋🐑

📝 INGREDIENTS (Yields enough for 2 Lamb Shoulders – halve quantities for a single roast)

1 bunch fresh parsley

1 bunch fresh mint

1 bunch fresh rosemary (or substitute with oregano/thyme)

5–6 garlic cloves, crushed

Zest and juice of 1 lemon

Extra virgin olive oil (be generous!)

Sea salt & freshly ground black pepper

💡 CHEF’S TIP: Leftover stuffing keeps well in the fridge. It makes an incredible marinade for chicken or can be tossed through hot pasta with a little extra olive oil for a quick meal.

👩‍🍳 METHOD

1. Prepare the herbs: Wash, thoroughly dry, and finely chop the herbs into a vibrant, aromatic green mixture. 2. Layer the aromatics: Mix herbs with crushed garlic in a large bowl. Let the warmth of the herbs release the garlic’s savoury perfume. 3. Brighten & Enrich: Grate in the lemon zest, squeeze in the juice, and pour in a generous glug of olive oil. The mix should look glossy and spoonable. 4. Season with confidence: Be bold with the salt and pepper—remember, this seasons the meat from within! 5. Stuff: Spoon generously into the lamb, pressing into every crevice.

Why It Works: As the lamb cooks, the herbs soften, the garlic sweetens, and the lemon cuts through the richness of the meat. The result is tender, deeply flavoured lamb with a bright, Mediterranean soul.

And if you really want to be fancy, make it popiette style ! Beautiful ❤️

06/01/2026

The sound of fresh morning coffee on our farm Kruisvallei Merweville.

This fire never dies. After coffee, we are maken the bacon, frying the eggs and tossing & turning the roosterkoek and bunny chow the whole lot together!

For enquiries about our Plaasing weekend:
WhatsApp “Plaasing” to 060 529 9891

28/12/2025

Come along! For a Karoo Plaasing Weekend.
To our family farm - a total charm of churning and cooking, braaiing and bakkiery. Swim in the dam, make some jam. Doppie oppie koppie. Nothing better than choring your way through the Karoo day.

For more information: [email protected]