Boschendal Full Moon Picnic – 12.01.2017

Boschendal Manor House in its magnificent setting As always there are all sorts of wonderful happenings at Boschendal over the next month.  The Cellar Door is open for Wine Tastings, The Deli is open for breakfast, lunch and all sorts of Estate products. There is a butchery and a bakery [no candlestick makery]. Boschendal Full

Boschendal, the traditions go on

Boschendal Manor House, the majestic Groot Drakenstein as backdrop Always something new and exciting from Boschendal. Especially in Heritage month where, by tradition now, a whole roast pasture fed Aberdeen Angus ox is roasted over coals.  The beef is pasture fed and prepared by Boschendal’s Cattle manager, Jason Carrol. In celebration of National Heritage Day,

Chicken Pastilla with Freekeh & Almonds – Dianne Bibby

Dianne Bibby's Chicken Pastilla with Freekeh & Almonds Dianne gives us a word on Freekeh: "Freekeh is harvested and roasted while the grain is still green. This ensures that nutrient values remain at their optimum. With impressive percentages of protein, fibre, vitamins and minerals, freekeh is set to be the new #graintofollow. The name comes

Fruity & Spicy Lamb Kebabs with Coriander Pesto – Carey Boucher Erasmus

Carey Boucher Erasmus's Fruity & Spicy Lamb Kebabs with Coriander Pesto Carey says: "As a child, our family went through a phase where we often braaied an assortment of ”sosaties” (kebabs). One I remember in particular was a lamb and dried fruit combination. Come to think of it, we haven’t had fruity lamb kebabs in

Roast Pork with Leeks & Fennel – Ina Paarman

Roast Pork with Leeks & Fennel – Ina Paarman I have known Ina Paarman for over 35 years.  I first met her when she was a lecturer at the Cape Technical College.  Her enthusiasm for teaching, to showing people the way in its most simple form and providing a whole range of food products which

Prawn & Spring Onion Empanadas – Nadia Graves

Nadia Graves's Prawn & Spring Onion Empanadas Nadia says: "Tender, flaky pastry pockets filled with everything from fresh vegetables to spicy beef? Yes, please. Empanadas are always welcome in my kitchen and on my plate. The exquisitely fragrant prawn filling in my take on these classic Argentinian pastries is something you will definitely relish. They are