Pat the snoek dry using kitchen towel. Brush the skin of the snoek with a little melted butter or olive oil to prevent it sticking and butterfly the fish open, like a book. Place the fish, skin-side ...

Think local mussels and klipkombers (seaweed); lamb with the heart-shaped leaves of the succulent brakvygie (baby sun rose leaves), and snoek kuite (fish roe); wild sage sourdough flatbread and ...

There are various ways you can approach this. If I were in the city, I’d probably buy some smoked snoek, already cooked and ready to go. Or you could buy a fresh snoek from your local fishmonger ...