WIN 2 tickets (plus wine and a cookbook) to the Unplugged62 Festival weekend

29 Jul

Unplugged62 poster

Every year the Joubert-Tradauw Vineyards open their farm in true Klein Karoo hospitality style and welcome visitors from all over to join them for a fun-filled weekend of good live music, food and wine. The organizers, Red Hot Events, bring you an array of popular SA musicians throughout the weekend of 7-9 October 2016, including the blues rock phenomenon Albert Frost, the enigmatic Majozi and SA’s favorite instrumental dance band Nomadic Orchestra. Add to that the gypsy jazz sounds of Manouche, the raw melodic rock of Slow Jack and Hatchetman, Hezron Chetty and DJ Dirtroad’s “50’s,60’s,70’s,80’s, and some 90’s beats”. The weekend promises to be one of the best parties the Klein Karoo has ever seen.

All ticket options include a full weekend of festivities. The Joubert-Tradauw Vineyard will play host to nine bands starting Friday evening at 19:00 and ending Sunday morning at 11:00. Tickets also include access to camping facilities, as well as a Deli Alfresco Klein Karoo lunch on the Saturday from 15:00-17:00 along with a glass of Unplugged62 Sauvignon/Merlot (your choice).

Van Loveren have come on board as a sponsor for the event and will be hosting a ‘Breakfast with Christina’ on the Saturday morning. MCC classique style – a delicious plate of food and glass of bubbles in the garden. Tickets available at an additional R120 per person.

There will also be a market style tasting area on the farm with all sorts of delicious local fare to enjoy. Think cheeses, olives, freshly baked goodies, biltong and more. Wine on offer for the weekend will be plenty and a fully stocked bar will be set up next to the stage where visitors can enjoy tastings of Joubert-Tradauw’s wines as well as Van Loveren’s much loved brands.

Unplugged62 is a great weekend away for the whole family – all ages are welcome. Kids 12 and over can take advantage of the discounted ticket rate, while kids under the age of 12 are allowed free entry.

The enigmatic Route 62.

The enigmatic Route 62.

For those who don’t fancy setting up camp themselves but want to stay close to the party, check out Cherry Glamping and book yourself a pre-pitched luxury tent. Price of R3 500 is for 2 adults sharing, kids stay for free (just bring their bedding!). Email info@cherryglamping.co.za

Ticket prices:
Adults Weekend Pass: R750 (Joubert-Tradauw’s Deli Alfresco Saturday lunch included in the ticket price.)
Kids 12 & Over: R375 (Joubert-Tradauw’s Deli Alfresco Saturday lunch included in the ticket price.)
*Kids under 12 – free entry.

Link to buy tickets: http://www.unplugged62festival.co.za/tickets-buy-now.html
Link for accommodation options: http://www.unplugged62festival.co.za/accommodation.html

Want to have your meals sorted before you arrive? The R62 Deli run by Beate Joubert is conveniently located just meters from the stage and will be catering certain meals during the weekend. It will be wonderfully worth your while to experience Beate’s dishes. Her cookbook “Taste the Little Karoo” won the 2015 Gourmand World Cookbook Awards in the category “Best Local Cuisine book in South Africa.” She is also well known for having been a contestant in the second series of Kokkedoor on kykNET

Pre-book your meals along with your tickets or buy from one of the local vendors in the market area. Meal ticket prices apply for all ages. Please note that the deli will not be open for normal business, so pre-booking is essential.

Meal ticket prices:
Spitbraai (Friday): R90
Champagne Breakfast (Saturday): R120
Farmhouse Breakfast (Sunday): R80
*All prices exclude booking fees.

Buy tickets here.

Accommodation:

Access to campsite on wine farm is included in the weekend pass this year. If you don’t fancy camping then check out the website’s accommodation page for some local hotels, Guesthouses and B&Bs we recommend.

Website: www.unplugged62festival.co.za
Facebook: /Unplugged62Event/
Twitter: @Unplugged62Fest
Instagram:  @unplugged62fest


WIN:

WIN two weekend passes for Unplugged62, as well as two bottles of Joubert Tradouw wine (Pinot Noir and Chardonnay) and a signed cookbook by Beate Joubert (“Taste the Karoo”).

How to enter: Leave a comment below and name one of the live music acts performing on the weekend. The winner will be randomly drawn from all correct entries (competition also on Facebook) and will be announced on 26 August 2016. Good luck!

Note: Winner must attend festival to collect wines and cookbook.

Beate Joubert's book cover.

Beate Joubert’s book cover.

(All info and images supplied by LK MediaBook.)

A midweek family getaway at Boschendal

25 Jul

The beautiful centre of Boschendal, surrounded by the Werf Restaurant, the deli, farm shop, butchery and manor house.

The beautiful centre of Boschendal, surrounded by the Werf Restaurant, the deli, farm shop, butchery and manor house.

Stellenbosch is an amazing town to live in. We’re spoilt for choice when it comes to restaurants, coffee shops, wineries, sights to see and views to enjoy. But escaping this bustling town is sometimes just what you need.

I was invited to Boschendal Farm for a midweek dinner and stay-over with my family. Boschendal is situated off Pniel Road in the Groot Drakenstein between Stellenbosch and Franschhoek. Over the past two years the new owners have revamped the farm, historical buildings and restaurant to establish a more contemporary and ethical destination that offers one of the best quality all-round experiences in the Cape Winelands.

Only a few kilometres across the Helshoogte Pass lies a working farm destination fit for royalty, but accessible to many. With a choice between many different cottage accommodation options adjacent to the main farm buildings or higher up in the mountain (closer to the bike trails), you’ll certainly find something to suit your pocket and your needs. Starting from R700/p sharing, the cottages offer between 1 and 4 bedrooms.

Our beautiful accommodation for the day: Brinkhuys Cottage.

Our beautiful accommodation for the day: Brinkhuys Cottage.

Brinkhuys Cottage, one of the Werf Cottages at Boschendal.

Brinkhuys Cottage, one of the Werf Cottages at Boschendal.

The three of us stayed in one of the Werf Cottages – one bedroom with a double bed (and a day bed), fire place, self-catering kitchen, dining area, stoep with shaded seating and breathtaking views of the surrounding mountains. The beautiful Le Creuset cookware was a nice touch for an avid cook like me.

Upon arrival on a Thursday afternoon we couldn’t help but explore the breathtaking gardens – a paradise for children and adults alike. After a drive amongst the massive farm’s fruit orchards, we checked out the accommodation options further away from the main buildings (perfect for mountain biking enthusiasts), then headed back where we settled into our cottage with a cozy little fire and a complimentary bottle of wine. After dark we took our seats at the Werf Restaurant next to a roaring fireplace where we were treated to Boschendal’s famous “farm-to-table” shared eating experience and some of Boschendal’s best wines. Although executive chef Christiaan Campbell was on a well deserved holiday, his professional team operated seamlessly. All ingredients are ethically sourced and produced (mostly directly from/on the farm). It was one of the best meals that we’ve shared as a family and the friendly staff left a lasting impression on all of us.

Entrance to the Werf Restaurant.

Entrance to the Werf Restaurant.

Inside the Werf Restaurant.

Inside the Werf Restaurant.

The Spanish interior of the Werf Restaurant.

The Spanish interior of the Werf Restaurant.

The second starter:

One of our starters: grilled octopus, pork sausages, oyster emulsion, parsley and lemon preserve.

Our shared beef platter with marrow bones, aioli, potatoes and much more.

Mains for two: Our shared beef platter with fillet, marrow bones, boerewors, aioli, salad, potatoes and much more.

After dinner we walked back to our cottage (with a provided flashlight) and snuggled into our luxury beds – pre-heated with electric blankets.

For breakfast we opted for the packed basket which came brimmed with charcuterie, cheeses, fresh orange juice, bread, butter and preserves, muesli, yoghurt and more. Ground coffee and a large plunger sorted us with a proper caffeine fix for the day. Breakfast can also be enjoyed at the deli – just book when checking in at reception.

This one night stay-over on the other side of the mountain felt like a much longer break-away adventure in one of the most beautiful places in the Cape. There is so much to do and see and experience at Boschendal, and all of it is great: the best droëwors I’ve ever tasted at the butchery shop, horse rides for kids, fly fishing, hiking trails, wine tasting, farm shop with fresh veggies and meat from the farm – the list is endless. It is truly accessible to locals (not only international guests) and is highly recommended for people and/or families who are keen to explore the majestic Groot Drakenstein outdoors. Boschendal’s honest approach of “local, seasonal, ethical” is a shining light in a very competitive market.

Thank you to the Boschendal team and to Atmosphere PR for making our stay possible.

One of the roads on the working farm side of Boschendal Farm. Magnificent scenery.

One of the roads on the working farm side of Boschendal Farm. Magnificent scenery.

The Orchard cottages on Boschendal Farm, perfect for outdoor lovers and mountain bike fanatics.

The Orchard cottages on Boschendal Farm, perfect for outdoor lovers and mountain bike fanatics.


Book your mid-winter farm retreat now on 021-870 4290 or accommodation@boschendal.co.za and profit from the winter-warmer special at one of the Boschendal Orchard Cottages, valid 1 May to 30 September 2016: 2 bedroom, 1 bathroom at R1500 per night B&B for 2 adults and 2 children under the age of 16 or 2 bedrooms, 2 bathrooms at R1900 per night B&B for 2 adults and 2 children under the age of 16. Please use the reference Bosch002 when booking.


The Werf Restaurant: +27 (0) 21 870 4206 / werf@boschendal.co.za

Winter opening hours:

Lunch: Wednesday to Sunday 12:00 to 14:30  (Seated by 14:00)

Dinner: Thursday, Friday & Saturday 18:00 to 21:00 (Seated by 20:30)

Booking is essential. Download the Winter 2016 menu here.

(Review) The Ooh! Box

24 Jun

Hundreds of South Africans receive The Ooh! Box at their doorstep every month. Each box is filled with boutique wines and must-have, gourmet goodies. More specifically, each box contains 4 high-end wines (2 red and 2 white), a hot drink (a gourmet coffee or tea), a condiment, a gourmet treat, and a sweet treat. This box can be bought as a once-off option – R759. Or one can sign up for a subscription, starting at R554 per month. So basically, the Ooh! team travel the country sourcing the best South Africa has to offer in terms of wine and artisan, gourmet items. And their members get to experience a new batch of hard-to-find deliciousness every month, without even leaving their sofa.

They’ve just launched The Little Ooh! Box (2 wines and all the gourmet foodie goodies for R450) and The Gourmet Ooh! Box (just the gourmet foodie goodies for R350), which are already proving to be popular options.

Get R50 off The Ooh! Box by providing this discount code to enter at checkout for R50 off ANY Ooh! Box: The code is JOINTODAY50.

Arancini with aioli

20 Jun

Golden deep tried stuffed nuggets of risotto served with garlic mayo (photography by Tasha Seccombe)

Golden deep-fried stuffed nuggets of risotto served with garlic mayo (photography by Tasha Seccombe)

The Italians have a wonderful way of using up leftover risotto. They shape the cold rice mixture into balls, stuff the centres with cheese, cover the balls with breadcrumbs and deep-fry the lot to make arancini.

These little golden nuggets are just delightful. I prefer to use smoked mozzarella for the centres and serve the arancini with thick homemade garlic mayonnaise. It’s a great snack for welcoming guests at your festive dinner party this season, because you can prep them beforehand and drop them in the hot oil just before serving.

If you’d love to serve them on a flat board or slate tile, pipe some mayo on the board and place the arancini on the mayo to prevent them from rolling off.

One warning though: these are super addictive! Prepare to eat more than you think you will.

Ingredients: (serves 6 as a snack/canapé)

  • about 2 cups prepared left-over risotto, cooled (any flavour will do, but I love using saffron risotto or wild mushrooms risotto)
  • 100 g smoked mozzarella, cubed 1 x 1 cm
  • 1/2 cup flour
  • salt & pepper
  • 3 eggs, lightly whisked
  • 2 cups fresh bread crumbs
  • 750 ml canola oil
  1. Take a small tablespoon of cold risotto and fill it with a cube of mozzarella. Shape the risotto to cover the cheese and roll it into a neat ball (cold risotto is easier to shape). Continue until all the risotto is used.
  2. In a shallow bowl, mix the flour with some salt & pepper. Place the bread crumbs in another shallow bowl, and the eggs in another.
  3. Dip each risotto ball into the seasoned flour, then into the egg and then into the breadcrumbs, covering it all over. Place on a clean plate and repeat.
  4. Heat the oil to about 180 C, then fry batches of arancini until golden all over – about 3 minutes.
  5. Serve with aioli.

For the aioli:

  • 2 egg yolks
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 30 ml lemon juice or apple cider vinegar
  • salt & pepper
  • about 180-250 ml canola oil

In a blender or food processor, add the yolks, garlic, mustard and lemon juice. Season with salt & pepper then blend well. With the motor running, add the oil in a thin stream until fully incorporated and thick and creamy. Transfer to a glass jar and refrigerate until ready to use.

Tip: Use a small plastic bag to pipe blobs of aioli onto a serving board, then “stick” the arancini onto each piped blob to keep from rolling around.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & styling: Tasha Seccombe

This recipe has been featured on The Pretty Blog.

 

Feature: A timeless watch from Daniel Wellington

3 Jun

My brand new DW watch, fastened onto my wrist with an Italian calf leather strap.

My brand new DW watch, fastened onto my wrist with an Italian calf leather strap.

The last time I bought a watch was in 1995 – 21 years ago. It seems fair that I need an upgrade. The team from Daniel Wellington sent me this beautiful Classic Sheffield watch yesterday and I feel like royalty wearing it. It is timeless (a little ironic for a time telling instrument, I know) and so elegantly minimalistic with a round white face, beautiful rose gold trimmings and a black Italian calf leather strap to match my daily black leather jacket “uniform”.

So it’s only apt to consider time at this point in my life, without being too sentimental. Apart from running a tight ship with my daily schedule from hour to hour, especially when I’m prepping for shoots and dinners, I’ve made an effort to make more time for myself and for the people around me since the beginning of the year. A month ago, I’ve started to make time for reading at night before I go to bed – a few minutes of silent page-turning me-time each day – no smart phones or laptops in sight. I read The Alchemist again, reminding me that life can take you on many different roads and that you should always trust your instincts.

It was also time for me to simplify my life – we moved into a smaller space in the heart of town a few weeks ago and got rid of all the things that gathered dust in our garage. Because of our new location, I now had more time in the morning to spend with my family. I traded rushed mornings and sticky traffic for slower breakfasts and swift commutes.

It is already the beginning of June and soon we’ll reach the shortest day of the year. Winter is upon us and I cannot wait to embrace the dark and dreary comfort of a my old friend: the cold and wet winter in Stellenbosch. If I’m lucky, I’ll still be around in November to celebrate my crazy 39 years on planet earth before hitting the big four-oh in 2017.

2017? Really? Where has the time gone? Nowhere. We’re in it. We’re here. We’re doing this.

They say the only two luxuries in life are time and silence. As I’m writing, I realize I have both in this moment. Smiling. Thankful.

Note: The friendly people from Daniel Wellington are offering you a fabulous 15% discount on your next purchase. Go to www.danielwellington.com and use this code: thefoodfoxDW

Al fresco with Daniel Wellington. Image from www.danielwellington.com.

Al fresco with Daniel Wellington. Image from www.danielwellington.com.

Dining with Daniel Wellington. Image from www.danielwellington.com.

Dining with Daniel Wellington. Image from www.danielwellington.com.

Wearing your DW with style. Image from www.danielwellington.com.

Wearing your DW with style. Image from www.danielwellington.com.

Review: Philips Saeco Poemia Manual Espresso Machine

30 May

I had the opportunity to test the Philips Saeco Poemia Manual Espresso machine over the past few weeks. I’m a dedicated coffee lover by nature, so the idea of making my very own espressos, Americanos and cappuccinos at home was just thrilling.

The machine is compact and easy to use. With its sleek black face it slotted nicely into my food prop cupboard. I love design elements that are slightly more masculine.

You can make an espresso in one minute from scratch. The crema that the machine produces is really superior to anything that you can create with a plunger or filter machine and the closest that I’ve been able to get to a professional barista-made coffee.  I struggled a little to make two similar coffees at once as the machine filled up the one cup faster than the other – seems like this is quite a common thing when I discussed it with other coffee machine owners. It wasn’t a big problem, as my husband and I prefer our coffees differently anyway, so we made our separate ones as a rule.

I now want one of these for my home and can really recommend it to anyone who is serious about making and drinking good coffee. We tested it with three different brands of ground coffee and the taste differences were pronounced and easy to identify. Our favourite coffee brand tasted even more delicious with the Seaco machine.

The Philips Saeco Poemia Manual Espresso machine is available from Pick ‘n Pay Hypermarkets, Yuppiechef, Takealot, Hirsh and other selected independent outlets at a recommended retail price of R2,499.

White anchovy, asparagus & parmesan salad

27 May

White anchovy salad with asparagus & parmesan (photography by Tasha Seccombe)

White anchovy salad with asparagus & parmesan (photography by Tasha Seccombe)

I’ve always loved dark little anchovy fillets in oil, salty as hell with a strong fishy flavour. But last year I discovered white anchovy fillets – larger, silky in texture, tender, more delicate in flavour. These days you can buy them “ready for tapas”, marinated in a fantastic garlic & herb vinaigrette that is good enough to use as is over bruschetta or salad.

This white anchovy salad is such a simple yet fabulous starter. I came across fresh white asparagus and used it here because of its strange pale beauty, although you can easily substitute with regular green asparagus.

Tip: To create a slightly more bulky main course, top with softly poached eggs and serve with toasted bruschetta.

Ingredients: (serves 4 as a side dish or starter)

  • a medium/large bunch of rocket leaves
  • a handful of white or green asparagus, poached in water (or grilled) for 1-2 minutes
  • about a cup of white anchovy fillets in garlic & herb vinaigrette (reserve liquid for dressing)
  • chunky shaved parmesan cheese
  • salt & pepper
  • fresh lemon wedges

Method:

  1. On a large salad platter, arrange the rocket leaves, cooked asparagus, anchovy fillets and parmesan cheese. Season well with salt & pepper, then drizzle with the anchovy vinaigrette.
  2. Serve immediately with lemon wedges and (optionally) toasted ciabatta.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography & styling: Tasha Seccombe

Best ever rare roast beef sandwich with mustard & aioli

18 May

Beef sandwichI’ve shared my favourite bread recipe of 2015 a few months ago, and this is a post to show you one of the best ways to enjoy it.

We had this sandwich on the menu at the demo KITCHEN last year and everybody loved it. We called it “The Bull” – a meaty, feisty sandwich with a strong mustard kick.

If you’re too lazy to bake, just use a good quality store-bought ciabatta or panini instead. And if you’re even more lazy, skip the roasting of the beef and just use a few slices of good quality pastrami (because sometimes we need shortcuts in life).

For the rare roast beef: (serves 6)

  • 30 ml olive oil
  • about 1 kg lean beef roast (silverside works well)
  • salt & black pepper

Pre-heat oven to 180 C. In an iron skillet on the stove top, heat the oil over high heat. Sear the roast on all sides to get good colour, about 10 minutes in total. Season well with salt & pepper while searing. Place in the oven and roast for about 15 minutes, then remove from the oven and let it rest for about 15 minutes.

Use a very sharp knife to cut the meat into thin slivers, then set aside (cut it as thin as you can).

For the aioli:

  • 4 egg yolks
  • 45 ml lemon juice
  • 15 ml Dijon mustard
  • 1 large garlic clove, finely grated
  • salt & pepper to taste
  • about 250 ml canola oil

Place the yolks, lemon juice, mustard, garlic, salt & pepper in a food processor and mix well. With the motor running, add the oil in a thin stream through the feeding tube, creating a thick emulsion. When all the oil is incorporated, check and adjust the seasoning, if necessary. Set aside.

For the sandwiches:

  • 6 paninis or small ciabattas (see the recipe for Scott’s bread)
  • aioli, for spreading
  • fresh lettuce leaves
  • sliced tomato (optional)
  • slices of rare roast beef
  • whole grain mustard, for topping (or a mixture of whole grain and Dijon)
  • salt & pepper

To assemble, start by slicing your paninis open horizontally, then spread generously with aioli. Top with lettuce leaves, tomato (optionally), slices of beef and then a generous drizzle of whole grain mustard. Season with salt & pepper, then place the top half of the panini in place. Enjoy!

Note: If you’re feeling luxurious, replace the silverside roast with a whole beef fillet. Roast it in the same way as above, or according to your taste and the size of the fillet.

Credits:

Recipe, food preparation, food styling & text: Ilse van der Merwe

Photography, food styling & prop styling: Tasha Seccombe

This post has also been featured on The Pretty Blog.

Love at first taste: a social experiment by Knorr

29 Apr

Would you love someone a little more if you knew he/she loved the same foods that you do? Or lets put it differently: would you turn an attractive new date down if you knew they loved some foods that you hated?

New research by Knorr reveals that as many as 1 in 3 people claim that if their partner didn’t share the same flavour palette, they would be worried about their future together. The research, which spoke to 12,000 people in 12 countries, reveals that 1 in 3 of us would actually end a relationship with someone whose taste-buds didn’t match our own.

To put the theory to the test, Knorr conducted a social experiment with a twist. It paired complete strangers, based on their love of the same flavours, discovered using the Knorr Flavour Profiler. The results of the experiment were then captured in an entertaining short film, “Love At First Taste”. The film was made by Tatia Pilieva, Director of viral hit film “First Kiss”, and explores whether the flavours we love can reveal more about us and our relationships than we think. The results are, well, tantalizing!

Take Knorr’s flavour profiler test, and ask your partner (if you have one) to do the same. I’m a Roasted Romantic. What are you?

(This is a carefully selected sponsored post for Knorr. Enjoy the video!)

Farm to Table Festival at Boschendal, 23 & 24 April

21 Apr

Boschendal bannerA week ago I had the privilege of joining a handful of guests at Boschendal Farm for an intimate farm-to-table showcase. This historical farm dating from 1685, situated between Stellenbosch and Franschhoek on the Helshoogte Road, has been transformed over the past 3 years by new owners Sam and Rob Lundie into an agricultural farm that produces natural food in a way that respects the environment and helps the community to prosper.

The vineyards and fruit trees at Boschendal have been joined by lush vegetable gardens, a growing herd of free range, 100% pasture fed Angus cattle, a pasture raised chicken coup, picnics, two restaurants, a farm shop and deli showcasing all of the produce from the grounds, luxury guest accommodation, walking/cycling trails, child-friendly activities and much more.

Accomplished chef Christiaan Campbell has been part of the Boschendal journey for the past 18 months. His approach to food, with the availability of all the natural produce on the farm, has been to keep it simple and let Mother Nature do the talking. This respectful way of cooking helps guests to really taste the surrounding earth, soil and sun.

I was absolutely blown away by the professionalism, humble approach and honesty of the experience at Boschendal. A couple of hours was not enough to experience all there is to see and I’ll certainly be back to do a walking trail with my family, try my hand at fly-fishing, try the picnics and do a full wine tasting.

This weekend, Boschendal is hosting a comprehensive farm-to-table festival where you will be able to meet the team, learn from the farmers, join workshops hosted by some of the top professionals in the sustainable food industry, experience guided tastings and enjoy the best that this iconic farm has to offer. Booking is essential as space is limited. This event is a MUST on the calendar for serious food and wine lovers and explorers of the finest and most natural farms in the Western Cape.

In a nutshell: if you have not been to Boschendal lately, go there as soon as you can!

Here are some pictures from my last visit at Boschendal:

Stuffed tomatoes to enjoy with a glass of MCC.

Stuffed tomatoes to enjoy with a glass of MCC.

Chef Christiaan Campbell, nice enough to pose for a selfie with me.

Chef Christiaan Campbell, nice enough to pose for a selfie with me.

The garden team, responsible for a magnificent variety of produce.

The garden team, responsible for a magnificent variety of produce.

A shaded part of the vegetable garden.

A shaded part of the vegetable garden.

Taking a stroll through the lush gardens.

Taking a stroll through the lush gardens.

The beautifully restored manor house at Boschendal.

The beautifully restored manor house at Boschendal.

Inside Die Werf Restaurant. Beautiful Spanish decor.

Inside Die Werf Restaurant. Beautiful Spanish decor.

Chef Christiaan Campbell showing us how to make their farm to table menu.

Chef Christiaan Campbell showing us how to make their farm to table menu.

The starter straight from the garden, also with inhouse made nut cheese. Delicious.

The starter straight from the garden, also with in-house made nut cheese. Delicious.

A blurry feast with the most delicious wines, massive roasts from the beef herd and vegetables from the garden.

A blurry feast with the most delicious wines, massive roasts from the beef herd and vegetables from the garden.

Meringue egg shell, mango sorbet, granadilla curd, toasted hazelnut crumbs. Delightful.

Meringue egg-shell, mango sorbet, granadilla curd, toasted hazelnut crumbs. Delightful.

Thank you to the Boschendal team and Atmosphere Communications for the experience.

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