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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RECIPE: Citrus-roasted pork belly with quince & quince membrillo

July 17th, 2017

Use a ceramic oven baking tray and add thinly sliced citrus like lemon, orange and blood orange and place on the bottom of the baking tray. Squeeze the slices slightly to release some juice.

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Home fermentation is having a moment

June 19th, 2017

Fermentation and pickling are traditional methods of preserving food that have been practised across the globe for many centuries. With this age-old practice being the new flavour sensation we are experimenting with innovative flavour combinations on our Babel winter menu. Join us for a warm winter lunch and experience the taste of fermented beetroot with star anise, caraway or fermented orange juice during breakfast.

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RECIPE: Smoked trout with Jerusalem artichokes, oyster mushrooms & blood orange cream sauce

June 8th, 2017

Preheat the oven to 180°C. Wash and dry 400 g Jerusalem artichokes. Place on a baking tray, drizzle with a little olive oil and scatter with fresh thyme. Cook for 10 minutes until soft and remove. Season with salt and pepper and keep warm.

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Raise a glass with us!

May 26th, 2017

We’ve had quite a few reasons to raise our glasses this week! Having just stepped out of the judging booth, our Bordeaux king, the Nebukadnesar 2014, came out with a gold medal and a score of 95 out of 100 at the Decanter World Wine Awards, as well as a gold medal at the International Wine Challenge. It is a structured, modern-style Bordeaux blend that is destined to become a classic, and we couldn’t be more proud of its success.

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RECIPE: Baked Goat’s Cheese with Honey & Thyme

May 23rd, 2017

As the weather cools the herbs in the garden is thriving. The thyme is looking exceptional, and a trusty cooking companion for the autumn kitchen's more warming dishes.

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RECIPE: Salt-baked beetroot with candy stripe beetroot & horseradish crème fraîche

April 25th, 2017

In the old days, beetroot was quite ordinary – cooked and served as a salad with sweet vinegar, or commercially pickled, causing everything else on the plate to turn red.

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