Training and Experience
Originally from Germany, Chef Linda trained at the Silwood School of Cookery. Here, she earned her Grande Diploma in Cordon Bleu Cookery. Over the past two decades, she’s worked across high-caliber establishments. This ranges from fine dining and wine estates to private catering in South Africa and Scotland.
Her background also includes pastry work and running her own bakery, giving her a well-rounded skill set that spans savory and sweet. Each experience shaped her understanding of seasonality and sustainability. With this insight, she uses an ingredients-first approach, allowing their flavors to lead each dish.
Local Flavors Take Center Stage
Using West Coast mussels, Cape fynbos herbs, biltong, and venison, Chef Linda highlights the vibrancy of the local landscape. She also works closely with Nederburg’s own farm produce, including salad crops, vegetables, and trout from the estate.
Her signature Biltong-Spiced Ostrich Steak comes with rainbow slaw, candied sweet potato fondant, and cranberry Savanna sauce. The Jack Black Beer and Miso Braised Lamb Ribs bring together comfort and refinement. Her harissa-grilled baby carrots with hummus show how simplicity can be memorable. Expect creative takes on South African food alongside thoughtful wine pairings.
Cooking for a Diverse Audience
Cape Town diners bring different expectations to the table. Locals appreciate genuine and creative flavor profiles, while visitors often seek regional cuisine. Chef Linda thrives in delivering for both. She reimagines South African classics like milk tart with apricot and vanilla coulis. Every dish connects back to the landscape’s character and what’s in season.
