Made with love from Langebaan! These rollmops are produced by Martin Blake, a traditional fisherman from Langebaan. Martin produces a range of traditional coastal pantry products. His rollmops are made from Langebaan lagoon harders (Southern mullet), which are famous countrywide. Catching and eating harders is an integral part of Martin’s artisanal fishing culture and heritage.

Rollmops are a rolled up pickled fish fillet with a vinegary bite that work well with cream cheese or sour cream and grainy breads. They make for an effortless nibble with drinks, a perfect starter or tasty light lunch with salad. Also a beautiful addition to a seafood platter.

Serving tip: Enjoy them straight from the jar, served with drinks. A perfect appetiser or glow up your charcuterie and cheese platter with the addition of tasty seafood treats. Serve on top of cream cheese toast for a quick lunch.

Bokkoms are whole-dried Southern Mullet, an iconic fish commonly known up the West Coast as Harders. Bokkoms are a well-known delicacy along this stretch of the South African shoreline. They are made by salting Harders and drying them in the sun and wind. This Bokkom Biltong by the Weskusmandjie Collective of fisherwomen is made from de-boned fillets. It can be used in salads and side dishes, or melted in butter and spread liberally on toast for an incredible pop of salty, umami flavour.

Quick 'n Easy top tip: These bite-sized pieces offer a potent bundle of salty flavour. Chop ½ a piece or more finely and add to a Caesar dressings like you would anchovy or to boost a lamb stew. Or add fine shavings to a miso or chicken broth for the umami flavours.

RECIPE for Buttery Bokkom Biltong Toast

From coastal waters to the pantry … Dune figs (or suurvygies) are a unique coastal fruit that grows on sand dunes along the Western Cape shoreline. The figs are harvested by traditional fisherwomen of the Blinkwaters Cooperative and used to create this decadent preserve using a recipe that has been passed down through generations.

Serving top tip: Enjoy this preserve spread liberally on toast or with ripe or baked brie or camembert cheese and crackers. Also delicious mixed with soy sauce and spread onto braai’ed yellowtail.

RECIPE for Camembert with Sour Fig Jam

“Blinkwaters Co-operative is based in the remote fishing hamlet of Buffeljagsbaai on the Cape’s southern coast. Our co-operative produces a range of distinctive coastal products inspired by the natural resources that we harvest from our abundant coastal surroundings using responsible practices. My family has always sustainably harvested suurvygies and I am continuing this tradition. After I have walked along the shore to pick the fruit, I bring my harvest home and make a delicious jam. You can use the suurvygie jam for any number of things. My favourite though is to mix it with double-cream yoghurt and to enjoy it as a dessert.” – Sarah Niemand, Blinkwaters Co-Operative, Buffeljagsbaai

Sea-lettuce is a nutrient-rich, edible green alga that is harvested intertidally by coastal fishing communities. Traditional fisherwomen of the Weskusmandjie Collective carefully collect, clean and sun-dry the sea-lettuce before adding it to coarse West Coast salt to create this unique product.

Top tip: Sea-Lettuce Salt is a wonderful addition to the pantry cupboard. Boost any dish with the delightful salty sea flavours by using it as a general seasoning. A great way to add flavour and a nutrient boost to salad dressings, broths and stews.

RECIPE for Sea Lettuce Salt Potatoes

"Weskusmandjie is a collective of women from the small fishing hamlet of Steenberg's Cove on the West Coast of South Africa. Our mission is to revive pride in our indigenous heritage by sharing coastal foods lovingly prepared using local ingredients that have been harvested responsibly by our families for generations."