Mahlzeit

Mahlzeit My passion for food, people and travelling has taken me across the globe. It is my dream to share what I have learned with my guests in their own homes

Private dining

Thanks to 4 working seasons at in Munich and a close relationship with we could whip up an authentic October feast e...
11/10/2024

Thanks to 4 working seasons at in Munich and a close relationship with we could whip up an authentic October feast experience.





Around the corner .micros profide top quality and service. Pesticide free micro herbs and flowers.
04/10/2024

Around the corner .micros profide top quality and service. Pesticide free micro herbs and flowers.

Terrific event with Coenie Snyman (rockofeyewines.com) in his private cellar in Stellenbosch. Bringing the two art forms...
17/09/2024

Terrific event with Coenie Snyman (rockofeyewines.com) in his private cellar in Stellenbosch. Bringing the two art forms together.





Beef, shiitake and lager pot pie
15/04/2024

Beef, shiitake and lager pot pie




Special evening cooking for my yoga class of 6 years.☺️. Main course was Black Angus beef, sauce Béarnaise, white aspara...
09/01/2024

Special evening cooking for my yoga class of 6 years.☺️. Main course was Black Angus beef, sauce Béarnaise, white asparagus, sautéed peashoot and pomme duchess. What a joy it was to join together my two passions.

Caramalized puffed pancake pillows with rhubarb, white chocolate and mascarpone cream
13/11/2023

Caramalized puffed pancake pillows with rhubarb, white chocolate and mascarpone cream




Caprese saladWalking dinner
07/10/2023

Caprese salad
Walking dinner

Chianina beef, asparagus, mushies.Self catering on holiday 😊
22/09/2023

Chianina beef, asparagus, mushies.
Self catering on holiday 😊

Tiramisu
31/08/2023

Tiramisu

A bit of catering for .6934 21'st birthday bash.
06/08/2023

A bit of catering for .6934 21'st birthday bash.

3 months ago I came home. Being, and learning, in the best restuarants of the world, there was one thing I learnerd - No...
28/07/2023

3 months ago I came home. Being, and learning, in the best restuarants of the world, there was one thing I learnerd - No matter where you are, the flavours of home will always be there. That's how the garage style was born. Food from all over with that authentic touch. On this week's menu: Braised beef shin, braaied beef entrecote, poached crayfish, sauce Béarnaise, roasted parsnip, pomme duchess, romenesco. See you in the garage soon!

Deboned lamb rib
11/06/2023

Deboned lamb rib

for the regular Wednesday brunch ladies this week.
04/06/2023

for the regular Wednesday brunch ladies this week.






It really is about bringing people together
24/05/2023




It really is about bringing people together

Portebeĺlini soup. Parsley oil.
11/05/2023

Portebeĺlini soup. Parsley oil.

Pearl barley, free range chicken salad. Background artwork (my beautifully talented sister-in-law)
02/05/2023

Pearl barley, free range chicken salad.




Background artwork (my beautifully talented sister-in-law)

Burger pop up stall. 🍔🍟
30/04/2023

Burger pop up stall. 🍔🍟


Take away pearl barley and freerange chicken salad.
26/04/2023

Take away pearl barley and freerange chicken salad.

Address

Fraaigelegen
Cape Town
7130

Opening Hours

Wednesday 09:00 - 17:00
Thursday 09:00 - 17:00
Friday 09:00 - 17:00
Saturday 09:00 - 12:00
Sunday 09:00 - 12:00

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Our Story

After 20 years in the hospitality industry, 10 different kitchens spanning across 5 countries, my travels have brought me back to my home town of Somerset West, South Africa.

Apart from customized, intimate private events in the comfort of your own home, my small team and I are swinging gourmet burgers at the Lourensford market (Somerset West) every weekend. With focus on sustainable, local produce supporting small businesses and applying the “no wastage” principle with eco friendly packaging I have found my perfect distribution channel alongside fellow talented food vendors whom I now call friends.

I am very privileged to have found my niche and expressing my joy week in and week out through bringing people together with food as a medium.

A special thanks to everyone who has continually supporting me through the 3 years of Mahlzeit, clients and suppliers alike.