Matriarch of the skies, Linda Goodman believes that people born on the cusp display traits from both star signs and can be unpredictable. Imhoff Farm’s address reads Kommetjie, but locals know that it straddles Noordhoek too.

This farmyard oasis is anything but predictable. It boasts camels, snakes, a chocolate silo, a cheesery, a bakery and many other curiosities, plus two restaurants.

“This is the last stretch of undeveloped coastal land close to the city,” says Graham Isaacson, with a sweeping gesture at the mountain in the distance. Graham is the original founder of the River Café but he left the shady vines of Constantia Uitsig to focus on this farm by the sea.

We’re sitting outside on the back lawn of his restaurant, Blue Water Café. The wind is whipping the froth of our cappuccinos all over the wooden table, but the view of the distant mountain through the golden sea spray haze is too magical for us to move.

“People drive to Franschhoek, Stellenbosch and Paarl for the country experience,” Graham says. “We’re much closer and the experience here is very different to that of the winelands.”

Indeed, there’s a lot here to keep the whole family happy. There’s an animal farm for the kids, as well as the aforementioned camels and snakes. The little ones can also clamber all over a giant oak named The Faraway Tree.

It’s a playground for adults too. There’s shopping for antiques, wine to taste, farm stall goodies to covet and even a nursery of indigenous plants.

Then of course, there’s the food. “I love food,” says Graham, matter of factly. He’s a product developer by profession with a background in food technology. He’s pitted his talents against olives, baked goods, and many other niche products.

“Blue Water Café’s menu is what you call ‘new Cape-style cuisine’,” he says. “Although that term has been done to death, our food is fresh, seasonal, loose and delicious. There’s some Middle Eastern influence in our dishes, as well as a few Mediterranean touches.”

The restaurant’s pizzas are also gaining a cult following. “The secret is to have a crispy, thin base. Made with the simplest of ingredients – flour, water and some olive oil.”

“I was sad to leave The River Café,” says Graham. “I never thought I’d be able to find something as good as that was. But when I walked through the back door of this restaurant and saw that view, I knew I had.”

By Malu Lambert

Try these gems in the area

Rioja
The Foodbarn
Cafe Roux