Tucked away in the heart of Krugersdorp lies a slice of serenity known as The Cork Tree restaurant. And running the show is Simon Meintjes, who’s taken life’s curveballs and turned them into a delicious recipe for success.
All his life, Simon Meintjes battled with Primary Immunodeficiency Disease (PID). This rare condition, a mix of genetic disorders affecting the immune system, cast a shadow over his growing-up years. Think dealing with regular skin infections, battling constant bouts of sickness, and making regular trips to the hospital… a rollercoaster ride that eventually led to Simon being homeschooled. These were but a few of the hurdles he faced. Amidst the uncertainty, though, a resilient spirit began to take root.
“My dreams have always been more important than my disease. I learned from a young age that if PID was going to be a constant throughout my life, I would just have to find other ways to reach my goals. Needless to say, I’ve always been pretty set on making my dreams come true. Or to try at the very least.”
And at 22, Simon defied the odds and opened The Cork Tree restaurant. Sophisticated. Tranquil. And serene. Complete with a lush garden, perfect for weddings and gatherings of all sorts.
Step inside, and you’ll most probably be greeted by Simon himself – bursting with vibrancy, creativity and a genuine love for people. He’s not just the owner, but the heart and soul of the Cork Tree! When he’s not busy running the show – managing everything from the kitchen to special events – you’ll find this Jack-of-all-trades getting his hands dirty in the garden (and sneaking in barefoot strolls whenever he can).
He even made most of the napkins, seat cushions, tablecloths, and runners himself too! Talk about hands-on! It comes as no surprise that Simon’s absolutely passionate about cooking. As the brains behind the menu, he wanted to give his customers something that would keep them coming back. And boy, did he!
“My favourite part has to be the people. If the customers are happy, I’m over the moon. I want them to experience good food and have good conversations with their loved ones. It warms my heart to see people just relaxing and having a good time.
“I want them to let go of their cares when they walk through these doors. I am genuinely at my happiest when customers can feel that they can relax and let their hair down.”
Yet, amidst the whirlwind of culinary pleasures and challenges, Simon still grapples with the daily realities of living with PID. Managing stress and maintaining a keen awareness of his body’s signals are essential to keeping the condition in check.
For Simon, the disease serves as a constant reminder of life’s fragility, urging him to seize each moment. In his world, obstacles are not barriers but stepping stones to success. We chat with Simon for some more insight.
Details: Follow The Cork Tree on Facebook and Insta or visit thecorktree.info
Your signature dish? The star of my menu has to be the butter chicken curry with homemade naan. If a customer has had it once, they come back for it again and again. Another unexpected winner is the chicken parmesan… with a twist. It’s unique due to the fairly unknown ingredient – pink peppercorns which just takes it to the next level.
What else is on the menu? I just love experimenting with different flavours and combinations, which is why I incorporated many different cuisines into my menu. I included South African, Indian, Italian and American dishes among others. Think bobotie phyllo rolls, curry meals and cheeseburgers… all with somewhat of a unique twist.
Biggest lesson learnt? The most surprising lesson I learnt from running my own business is that it takes longer than you might think. To get your client base and relationships built. I truly didn’t realize that. It also takes a while to create a name for yourself. But hey, it’s all about the process, right?
Advice for other young entrepreneurs? To approach other entrepreneurs who have done the work. Ask for their advice, guidance, motivation and support. I, for one, will do everything in my power to help and motivate an upcoming entrepreneur. No one really offered this to me. So, I would like to offer it to others. Also, they need to identify what motivates them. And let that encourage them and be their driving factor.
How do you unwind? I love going out, hanging out with friends and socializing. I also enjoy movies, music and reading. I’m also very passionate about various fields of art. Music. Acting. In fact, I’m hoping to incorporate some theatre and music events into the restaurant space somewhere in the future. And, you might just find me concocting some homemade jams from time to time.
What words do you live by? It’s so important to always be grateful. And always keep a good perspective on your circumstances. It’s all about gratitude and perspective. If you can keep those two qualities in good balance, then you should be happy. There is always someone who has less than you, and there is always something to be thankful for. If you remember that, then everything feels lighter. It’s hard sometimes… I still don’t have everything I want, but I have more than some. And I’m grateful for that.
One goal you’re never giving up on? My music and acting. I really want to see what can become of it. Even if it doesn’t work out, I just want to know that I gave it my all. I’m also writing a book. A memoir of what life has taught me so far. About life in general, my illness and all sorts of things.
Simon’s famous Butter Chicken Curry…
You’ll need: 1 large onion (diced); 3 Tbsp salted butter; 2 Tbsp butter chicken curry spice; 800g chicken breast (cubed); 2 Tbsp tomato paste; 1 tin whole peeled tomatoes or tomato puree; 125ml fresh cream; handful fresh coriander leaves (rinsed, de-stemmed and chopped); 500g diced and roasted butternut; a pinch of cinnamon; salt and pepper.
To make: Sauté onion and spice mix in butter for about 4 minutes, stirring constantly. Add the chicken together with the tomato paste and sauté for a further 5 minutes. Add the butternut and cinnamon, and stir in the rest of the tomato. Turn down the heat and simmer gently for 10-15 minutes. Remove from the heat, add the cream and mix well. Sprinkle with coriander leaves, salt and pepper.
For the naan bread…
You’ll need: 1 1/2 cups flour; 1/4 cup milk; 1/4 cup plain yoghurt; 2 Tbsp sunflower oil; 2 Tbsp water; 1 Tbsp garlic (finely chopped); 1 tsp baking powder; 1 tsp yeast; a pinch of salt.
To make: Mix ingredients together. The dough should be bread-like, not too soft, not too stiff. Let it stand to rise until it has doubled. Divide the dough into 4 to 6 balls and leave to rise some more. Roll out the balls into thin layers and fry on both sides in a medium-hot pan, until brown.
