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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.
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.
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.
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.
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.
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.
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.
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.
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.
April 19th, 2017
In Autumn the garden alters: at first the ripple of muted colour that transforms into ochre, orange, red and brown. Against this backdrop of colour, pine and eucalyptus stand tall and green.