At Mooiplaas Guest house Oudtshoorn you will enjoy fine local cuisine!


Start The Day Right With A Mooiplaas

We serve a choice of two breakfasts (included in the rate).

Breakfast Menu:

  • Choice of Cereals
  • Fresh Fruit Salad
  • A Selection of Fresh Fruit & Bulgarian Yogurts
  • Selection of Fresh Bread & Freshly Baked Croissants or Muffins
  • Selection of Cold Meats & Cheeses, Tomatoes & Lettuce
  • Preserves & Butter on Table
  • Filter Coffee, a choice of 12 Teas, Hot Chocolate, Warm & Cold Milk
  • Choice of Two Fruit Juices

Warm Farmhouse Breakfast:

Scrambled Egg, Poached Egg, Fried Egg, Boiled Egg & Omelette
Served With – Back Bacon, Fried Mushrooms, Fresh Tomato

OR the Mooiplaas Special Farm Breakfast

Front terrace with blazing fire


Tantalize your tastebuds

Tapas from 12:00 – 17:00

Enjoy while relaxing at the pool and take in the awesome view of the majestic Swartberg.

Tapas at Mooiplaas Country Guesthouse


A Perfect End To A Perfect Day

Our four course dinners are remembered worldwide for their truly South African / Karoo flavour and for the warm hospitality with which they are served. We ask people to inform us before 13:00 on the day of arrival.

You can choose between having an ostrich fillet barbeque or a traditional warm cooked meal. There is a set menu with three selections for each course.

Excellent guest house, Oudtshoorn

Group seated around a table


Be sure to experience true Klein Karoo cuisine as we prepare the finest Ostrich Fillet Recipes.

We have been asked many times for recipes of dishes that we serve. Here are some of our favourite recipes. They are all traditional dishes and the recipes are the “real thing” (or as we would say, die ware Jakob)!

How To Prepare Ostrich Fillet:

Take fresh, good quality ostrich fillet and let it marinade in Worcester sauce or buttermilk. If the fire is ready, wash off excess buttermilk or Worcester sauce and put on warm coals (fire). Quickly seal the fillet both sides and then brush with garlic butter or olive oil and sprinkle aromat (seasoned salt) over both sides.

Continue turning the fillet and spreading butter or olive oil over it until it is cooked well done, medium or rare. We prefer medium or medium-rare as ostrich contains almost no fat and could become very dry if cooked for too long.

Pumpkin Puffs:
  • 750ml Cooked Pumpkin
  • 2 Eggs
  • 5ml Salt
  • 500ml Self-Raising Flour
  • 15ml Baking Power
  • 500ml Cooking Oil (For Frying)


  • 500ml Sugar
  • 250ml Water
  • 125ml Milk
  • 30ml Butter
  • Salt
  • 10ml Flour

Mix ingredients together and beat well with mixer, then fry in the 500ml cooking oil until light brown. Take out and dry out on paper. Boil ingredients for syrup together and pour over the pumpkin puffs. Enjoy!

Spinach & Feta Dish:
  • 1 Small Bunch of Spinach, Roughly Cut & Cooked for 10 Minutes
  • 0.5 (125g) Cream Cheese or Smooth Low-Fat Cream Cheese
  • 62.5ml Parmesan Cheese, Grated (or Feta Cheese)
  • 125ml Cream or Bulgarian Yoghurt
  • 2.5ml Lemon Pepper
  • Pinch of Nut

Mix all of the above and have as a side dish or mix with some pasta for a delicious pasta dish.

  • 25ml Butter or Margarine
  • 1 Medium Onion Chopped
  • 2 Slices of White Bread
  • 100ml Milk
  • 750g Mince Meat
  • 50ml Apricot Jam
  • 60g Raisins (Optional)
  • 40ml Medium Strength Curry Powder
  • 10ml Turmeric
  • Salt & Pepper
  • 50ml Vinegar or Lemon Juice
  • 5ml Cumin Powder (Jeera Spice)
  • 3 Eggs Mixed with 500ml Natural Yoghurt

Soak bread in milk. Fry onion in butter. Mix meat, bread and milk and rest of ingredients except the yoghurt and eggs. Place in an ovenproof dish. Pour yoghurt and egg on top and bake in 180 degree oven +- 40 min.
Enjoy with basmati rice, fried banana, grated coconut.

Buttermilk Dessert:
  • 1 Cup Buttermilk
  • 2 Cups Milk
  • 1 Cup Sugar
  • 1 Tablespoon Butter
  • 3 Eggs
  • 1 Teaspoon Vanilla
  • Salt
  • 2 Tablespoons Cake Flour

Mix sugar and butter. Put buttermilk and flour to butter mix and mix together. Whip eggs, milk, salt and vanilla with rest of mix and throw into bowl. Place the bowl into a tray with boiling water (just a little bit to steam), and bake for 1 hour at 200 degree Celsius. (After 30 min, turn the oven to 180 degree Celsius until dessert is browning on the top).

Spinach Bake (Clara Mulder):


  • 1k Cake Flour
  • 160ml Sour Cream
  • 1k Grated Cheese
  • Salt & Pepper
  • Mix together and put in pastry dish or baking tray.


  • 600g Cut Raw Spinach
  • 1 Packet (45g) Brown Onion Soup Powder
  • 3 Extra Large Eggs
  • 1 Grated Onion
  • 250ml Sour Cream
  • 250ml Grated Cheese
  • 250g Diced Bacon
  • 250g Smooth Cottage Cheese
  • Salt & Pepper

Preheat oven to 180 degrees. Brown onions and bacon. Cook spinach in salt water and drain. Mix all ingredients for filling, except the cheese. Spread ingredients in crust and sprinkle with cheese. Bake for 50 minutes until light brown.

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