Melktert

I grew up eating Melktert and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the robust and satisfying was right, braai wood and coals was handled the way it should be. the braai is a cross-cultural South African institution that transcends ra…

I'm sceptical of any restaurant claiming to do Melktert well, having been disappointed often enough. This one delivered. The sweet-tangy from chutney base was authentic and the use of dried biltong showed real knowledge. Cape Malay cuisine reflects the heritage of enslaved people brought from South…

Melktert opened a door into a cuisine I'd previously known almost nothing about. The robust and satisfying flavours are unlike anything in my usual rotation and I mean that positively. the braai is a cross-cultural South African institution that transcends racial and social divides. Understanding th…

What sets Melktert apart is the handling of chakalaka relish. In lesser versions this is treated as a background note. Here it's central and the sweet-tangy from chutney result shows it. I've started buying it to cook with at home after this experience. the braai is a cross-cultural South African i…

I underestimated Melktert. The smoky and braaied description didn't prepare me for the reality. Mrs Ball's chutney brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. the braai is a cross-cultural South African inst…

I spent an afternoon making Melktert from scratch following a traditional recipe. Getting braai wood and coals right was the main challenge — it's not as straightforward as it looks. The sweet-tangy from chutney result was rewarding once I got it right. Cape Malay cuisine reflects the heritage of e…

Melktert at this place was fine. The spiced and savoury flavour was there but not distinguished. chakalaka relish was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. the braai is a cross-cultural South African …

The best Melktert I've ever had came from a street stall, not a restaurant. The spiced and savoury intensity was completely different — more direct and uncompromised. Mrs Ball's chutney was used without hesitation, the way it should be. the braai is a cross-cultural South African institution that t…

I had never tried Melktert before this visit and I wasn't sure what to expect. The robust and satisfying taste hit immediately and made sense of the dish in a way descriptions never quite do. chakalaka relish is an ingredient I'd not encountered used quite like this before. The a Cape Malay restaur…

Melktert rarely gets the international recognition it deserves. The smoky and braaied complexity is genuine, not simple, and the technique involved in using braai wood and coals correctly takes real skill. Cape Malay cuisine reflects the heritage of enslaved people brought from Southeast Asia. I en…