Many are European trained and on a par with the Continent's best talent. The country grows virtually everything it needs. The Western Cape has an abundance of fruits, grains, and grapes. Natal produces sugarcane and avocado. Excellent lamb comes from the Karoo along with low-cholesterol game meats such as venison, ostrich, and impala, come from wild herds or from farming.
Rock lobsters populate the bays near Cape Town, although poaching is decreasing the surplus.
Most Western Cape restaurants of note feature French or international dishes prepared from local ingredients. Yet, the diverse, European food traditions have bestowed a vast range of cooking styles and they borrow spices and seasonings from other lands. Among the Malay, a renowned dish is bobotie, a custard-topped minced meat pie seasoned with onion, curry, and fruit chutney. The Indians introduced their curries. The Afrikaaners have their succulent potjies , or stews of maize with tomato and onion sauce or rice, and braais of grilled seafood and meat.