Pretoria’s culinary scene offers homegrown freshness on a plate
Fermier’s farm-to-table approach makes ingredients the star of the show, writes Alexander Matthews
My knowledge of Pretoria’s culinary scene is sketchy at best, but I have no doubt that Fermier has to be one of the capital’s loveliest restaurants. For a part-time Joburger, it has been a frustratingly elusive dinner spot — too expensive to Uber back from. But in February, the stars aligned — an embassy staffer-cum-foodie I was joining for dinner offered to drive us home, happy to be teetotaller for the night. Fermier is in the semirural suburb of The Willows on a smallholding, Karoo Yard. Driving from Hatfield station, I found it amazing how quickly we slipped from big city into what felt like the countryside. It is pitch-black when you arrive and park. Fortunately, someone comes out and guides you by torchlight past neat beds featuring mealies and squashes. A door opens and you are let into a warm, glowing space. The wooden tables are ensconced by red-brick walls under a humble metal roof. Adjoining the dining area is the open-plan kitchen, where Adriaan Maree and his team work q...
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