FOR a country whose cultural heritage includes Dutch, French, German, Swiss, British, Indian, Malay, Greek and Portuguese, in addition to its indigenous peoples, it is not surprising that South Africa's cuisine is also a tremendous melting pot of styles.
The areas around the Cape offer one of the most intriguing culinary adventures.
When the Dutch East India Company installed Jan van Riebeeck there as first commander in the mid-17th century, with an initial brief to provision the ships which sailed into the harbour, an agricultural tradition quickly grew.
Cape cuisine is famous for its fish and shellfish, available in abundance, and for its game, poultry and fruit and vegetables.
To this endless supply of raw materials, the Germans introduced recipes, the French added their own unmistakable elegance, the British brought in casseroles and puddings, and the Malays and Indians brought a touch of the exotic East with their spices.
The Royal Pacific Hotel and Towers recently brought in two South African chefs for a promotion which featured Cape cuisine.
''We staged a South African promotion last year and it was so successful that we decided to do something similar this year,'' said the hotel's food and beverage manager Mr Stephen Ma.