At 31-years of age, Fungai Rore is living proof that passion, determination and heritage can craft a truly flavourful life. Born and raised in Harare, Zimbabwe, Rore’s love for cooking was sparked early, fuelled not by celebrity chefs or television shows, but by the humble magic of family meals prepared by her father.
Rore at Rykaart’s
“My dad used to cook for us often,” Rore recalls. “He always said food was more than just a meal – it was a way to bring people together. That has always stayed with me.”
In early 2024 she enrolled at Capsicum Culinary Studio’s Cape Town campus, a move that marked a turning point in her career.
Wonderful setting
Rore graduated from the six-month Assistant Chef programme she was doing, and shortly thereafter secured a position as a Commis Chef at Rykaart’s Restaurant, nestled within Longridge Wine Estate in Stellenbosch.
“I couldn’t have asked for a better place to start,” she beams.
But what would she order for her ultimate last meal?
“Creamed samp with roasted onion, served with slow-cooked oxtail in red wine sauce, carrot purée, roasted carrots and beetroot garnished with carrot tops,” she says, describing a meal that reflects both soul and skill, just like the chef herself. FOR THE RECIPE SCROLL DOWN
Rykaart’s at Longridge Wine Estate
Surrounded by breathtaking views of the Helderberg Mountains and False Bay, Rykaart’s is a family-owned gem that champions sustainability, farm-to-table freshness and natural winemaking. Within a month, the young chef’s dedication and talent earned her a promotion to Chef de Partie, a meteoric rise that speaks volumes about her work ethic and training.
Comfortable and relaxed
Nestled amid the vine-laced slopes of Stellenbosch, Rykaart’s at Longridge Wine Estate is a serene and refined dining gem led by husband-and-wife team Alex and Ella Rykaart. Once a bustling pavement café in the town centre, Rykaart’s has now unfolded into a spacious, garden-set haven offering a fresh take on shared meals and seasonal South African fare.
Gorgeous garden
At Rykaart’s, each meal is a communal event; three courses served family-style around a table, meant to evoke warmth, connection and home‑cooked comfort. The menu rotates seasonally, spotlighting fresh produce grown on-site or sourced from nearby farms
Perfect estate living
Offerings begin with freshly baked bread and lemon‑parsley butter, accompanied by irresistible gougères—light, cheesy choux pastries that serve as a charming welcome from the kitchen
Latest menu offerings include confit duck and potato croquettes or garden leaf salad for starters; rolled pork belly, served with fig gastrique and crackling or grass-fed beef fillet, served with Longridge cabernet sauvignon sauce and cowboy butter for mains; with sides of crispy potatoes, cauliflower with green apple and almond brown butter, honey roast garden carrots, served with toasted chickpeas and hummus and, for dessert, naartjie and olive oil cake.
RECIPE
Fungai’s Slow-Cooked Oxtail with Red Wine Sauce
Star of the show
Ingredients
1kg oxtail, cut into large pieces
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup red wine (Cabernet Sauvignon or Merlot)
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons all-purpose flour (optional)
Method
Heat the olive oil in a large pot over medium-high heat. Brown the oxtail pieces on all sides, about 5 minutes per side. Remove the browned oxtail from the pot and set aside. Reduce the heat to medium and sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute. Add the red wine, beef broth, tomato paste, thyme, and rosemary to the pot. Stir to combine and bring to a boil. Return the browned oxtail to the pot and cover with a lid. Transfer the pot to the oven and slow cook at 150°C for about 2½ to 3 hours, or until the oxtail is tender and falls off the bone. If desired, mix the flour with a little water to make a slurry. Stir the slurry into the sauce and simmer for a few minutes to thicken. Season the oxtail and sauce with salt and pepper to taste. Serve with creamed samp and roasted beetroot and carrots for a hearty meal.
Creamed Samp with Fried Onion and Garlic
Ingredients
1 cup samp, soaked overnight and drained
2 cups water
1 cup heavy cream or milk
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, minced
3 or 4 baby onions, halved
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute, until fragrant. Add the soaked and drained samp to the pot with the onion and garlic. Pour in 2 cups of water and bring to a boil. Reduce the heat to low and simmer for about 1-2 hours, or until the samp is tender and the kernels have burst open. Stir in the heavy cream or milk and let it simmer for about 10-15 minutes, or until the liquid has been absorbed and the samp is creamy. Season with salt, pepper.
In a separate pan, heat a tablespoon oil over medium heat. Add the baby onion halves and fry until they’re golden brown, about 5-7 minutes. Drain on paper towels. Serve the creamed samp hot, topped with fried baby onions and garnished with the chopped parsley.
Serve with roast beetroot and carrots,