Here are 9 culinary experiences that capture the essence of this wild and wonderful region:

1. Karoo lamb
No list would be complete without this. Raised on the fragrant shrubs and hardy grasses of the veld, Karoo lamb is prized for its rich, herbaceous flavour so unique it holds geographical indication (GI) status. Whether roasted, grilled, or slow-braised, this is the culinary soul of the Karoo.

2. Ostrich steak (Oudtshoorn)
In the ostrich capital of the world, it’s no surprise that ostrich steak has become a staple. Lean, tender, and high in protein, it's often served medium-rare with bold spices or a red wine reduction. A must-try for meat lovers and adventurers alike.

3. Sheep’s milk cheese
Beyond the lamb, the Karoo’s sheep offer something more subtle - cheese. A growing number of artisanal producers are crafting creamy, nutty cheeses from sheep’s milk, often aged in traditional cellars and infused with local herbs or wild garlic. It’s dairy with terroir.

4. Springbok carpaccio
For a refined take on traditional game, springbok carpaccio delivers. Thin slices of this lean venison are cured or lightly smoked, then plated with pickled Karoo herbs, aged cheese, or citrus zest. It’s wild, elegant, and unmistakably local.

5. Peach Preserve and Dried Fruit Dishes
In towns like Prince Albert and Montagu, dried peaches, apricots, and nectarines are part of everyday life, used in stews, desserts, or eaten straight from the jar. These sun-dried fruits capture the sweetness of long summer days and the Karoo’s agricultural heritage.

6. Kapokbos-infused dishes
An unsung hero of the Karoo pantry, kapokbos (wild rosemary) grows abundantly in the veld. Its floral, sage-like notes are now finding their way into everything from lamb rubs to infused gins and dessert glazes. A truly indigenous flavour worth discovering.

7. Karoo Wine (Calitzdorp)
Known as South Africa’s “Port Capital,” Calitzdorp produces rich, fortified wines and bold reds that thrive in the Karoo’s hot, dry conditions. Tastings are often informal, earthy affairs, poured in stone cellars or family-run estates.

8. Roosterkoek with local preserves
These grilled bread rolls, made over coals, are a beloved Karoo staple. But the real win is how they’re served, slathered in farm butter and topped with homemade fig, quince, or apricot preserve, often from sun-dried fruit grown right on the property.

9. Karoo craft spirits
The Karoo’s micro-distilleries are on the rise, using botanicals like devil’s claw, buchu, and kapokbos to produce gins and liqueurs with serious character. Paired with local tonics or enjoyed neat, these spirits are as rooted in place as the land they come from.