Barbara Weitz makes the most of Bethesda's bounty

NIEU-BETHESDA NEWS — Barbara Weitz paints a beautiful picture of womanhood as she speaks with vigour about foraging, creating and cooking in her restaurant, 'The Ibis Lounge' in Nieu-Bethesda.

Barbara and her husband Johan decided to make a change from their adventurous lives as Safari Guides/organizers in Tanzania and moved to Nieu-Bethesda to 'put down roots' and to live a 'more grounded' life.

Johan still works part-time as a photographic guide, but Barbara beams, her smile wide, as she delights in telling of the joy that she has found in the seasonal bounty of Nieu-Bethesda.

Barbara speaks of gratitude and living each moment to the lees when it comes to life in the village. She fervently believes in sourcing most of her ingredients from local suppliers as she points to gigantic spinach leaves grown in the Bethesda Art Centre garden.

Her lamb is sourced from local farmers – lamb from Ganora, beef from Kareelaagte and she also hopes to use grass fed hormone free beef from The Rest. She has walked the veld with local crafter Neville Swiers, who has an extensive knowledge of the bounty of medicinal and edible plants and is relishing in learning so much from what the Karoo has to offer.

Barbara's eyes twinkle as she speaks of developing dishes that include kapok-bos, ('it tastes just like thyme you know!'), wild garlic flower that decorates her plates like so many tiny stars, and spekboom ('although we will have to grow it in the greenhouse!"). Barbara has a list of life experiences as long as your arm!

She has studied at Silwood, worked as a trainer in the tourism industry in Tanzania, taken tourists to meet gorillas and has assisted people in planning adventure trips of a lifetime. "Now," she says, "It's time to put everything into practice!"

The Queen of the Night fruit that forms after the white flowers die off on their prickly pedestals in the summer, is one of the local foods that Barbara makes use of at The Ibis.

Barbara carefully plucks the fleshy white fruit with tongs and makes a delicious sorbet in season. The sorbet is extremely refreshing with a taste unlike anything you know! Barbara says that the fruit is like manna of the Karoo – the fruit has to be eaten on the day that it is picked as it loses its colour and texture very quickly.

Barbara believes in giving back to the Bethesda community. While she aims for attention to detail in the restaurant, she also encourages her staff, Denny and Cindy, to develop new recipes and has started a 'Mini Masterchef'.

When their recipes get included on the menu, they then take a percentage of the profit. Barbara has also committed to giving 6 needy families in Pienaarsig a hearty meal each Saturday.

Barbara is incredibly excited about her future in Nieu-Bethesda and is making the most of the natural bounty that the village offers.

QUEEN OF THE NIGHT SORBET: