At Meating we serve popular rustic dishes flavoured with by what is gathered by its owner Joe Lategan from the wild corners of the country while on filming expeditions and travels. Traditional plants are used such as "Spekboom" to produce a unique chutney or "Brakbos" chutney or "Haaskos" or "wild cucumber" or "Kambro" condiment collected from the deep Karoo our self.
(Picture) Take our springbok burger, springbok sourced and transported by Joe from the red dunes in the deep kalahari, handmade by Adriaan, Joe s son with spices carefully selected with "spekboom chutney" and "wild cucumber" from the dunes surrounding the Kgalagadi transfrontier park.
Each ingredient is sourced or contracted to local communities from the Kalahari or Karoo or elsewhere and then transported individually by Joe. Each is then paired with the specific venison dish. Venison is the best meat in South Africa without a doubt. It is also extremely healthy deprived of any preservatives, hormones or any other pollution. We also don't buy any venison. We for instance have a springbok burger that the animal were sourced and transported by us from the deep red dunes of the northern Kalahari.
Although we have popular dishes such as oxtail and curries rest assured our spices and flavours will have a long and authentic story specially brought to Meating to be enjoyed by you. So by visiting Meating you go on a time travel with each plate of food you eat.
Joe Lategan
I have been in the hospitality business for over three decades. The majority as a executive in Sun International casino, resort and hotels specializing in tourism risk management. similarly I have been a wildlife photographer for even longer. Meating allows me to bring together all my sensory creations such as photos, films, food and stories that I capture during travels.
Memory
Memory has been in the hospitality industry for a decade and excelled in marketing and general restaurant management. She has been a key team member in opening and maintaining the Kitchen at KabelJoe's our other restaurant and has recently been placed in charge of the revitalized Meating bistro to grow and oversee operations.