On a mohair farm near Burgersdorp, vetkoek, biltong and breath-taking scenery steal the show
Words and photographs Tess Paterson
It’s seven in the morning and we’re huddled over the gas stove at Vetkraal. Annalet Roberts dishes up vast plates of krummelpap, adds homemade wors, fresh vetkoek and grated Stormberg cheese. The coffee is like treacle, brewed in a thermos and poured through a sieve – the way breakfast’s been done around here for generations.