Must love meat – Babylonstoren Carnivore Evenings

November 9th, 2018

Every Wednesday we draw on our local culture and a hint of Italian flair to gather a host of like-minded, meat-loving guests at long tables at the Babylonstoren Bakery. This five-course, communal feast is hosted by braai masters Jaco and Eddie, who will grill each prime cut of meat from the Chianina cattle to perfection.

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All a-buzz about raw honey

September 19th, 2018

All honey we use in the restaurant and sell in the farm store is raw and unfiltered, which has inspired the question from one of our visitors: What is raw, unpasteurised honey, and is it good for you?

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The most zesty citrus varieties to know

August 1st, 2018

Citrus is the world’s most important tree fruit crop and at Babylonstoren we take great pleasure in celebrating this versatile and much-loved fruit.

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3 Harvest-Time Recipes with Grapes

February 21st, 2018

Harvest season is an exciting time on the farm. Both winemaker and chef eagerly await the ripening of our bounty of grapes, the first of which is the crop of Chardonnay. The harvest is divided up to be used to great effect in the cellar and Babel kitchen respectively.

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Tips for Water-wise Entertaining this Festive Season

December 14th, 2017

Now that the December is in full swing, long feasts shared by loved ones are top of mind. Treat friends, family and the diminishing water levels by making your next get-together a water-wise one.

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3 Quick & Easy Recipes for Christmas with Lekker Panettone

December 6th, 2017

Summer is undoubtedly the most laid-back and lazy of seasons, demanding quick, delicious dishes to cover your table and feed your guests. For this, Panettone is the simplest of yuletide's delights.

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RECIPE: Honey granola with fruit crisps and dried mint leaves

October 23rd, 2017

The seasonal breakfast at Babel has been voted as one of the "best hotel breakfasts in the world" by Condé Nast Traveler. This moreish granola is part of the daily offering on our breakfast table and has become a favourite among our hotel guests.

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RECIPE: Red & green spring salad

September 5th, 2017

Clean 50 g green strawberries with a damp cloth to remove sand and slice in halves and some in thin slices. Drizzle with a little fresh lemon juice and sprinkle generously with icing sugar.

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RECIPE: Steamed waterblommetjies with bobotie cream sauce & savoury granola

August 15th, 2017

Preheat the oven to 175°C. In a bowl combine 125 g rolled oats, 25 g pistachio nuts, 25 g walnuts, 25 g pumpkin seeds, 15 g white and black sesame seeds, 5 ml fennel seeds, 2 ml crushed coriander seeds, 2 ml cayenne pepper, salt and black pepper to taste.

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RECIPE: Beat the Winter Chills with Babel & Roasted Guinea Fowl

August 10th, 2017

Spring is so close you can almost touch it, but the crispness in the air still calls for cosy nights in. In wintertime, our guests are kept warm by the blackcurrant and spice notes in Babel, our much-loved red wine blend, and, of course, staying close to the wood fire.

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