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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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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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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Making Magic Tea

June 27th, 2016

Although claimed by many, the origin of Kombucha remains a mystery. Most sources attribute this “magic tea” to the Chinese, dating back over 5000 years. We have to admit that a jar of fermenting Kombucha looks like a science experiment: however, the end-product is a deliciously refreshing drink with many alleged health benefits.

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12 Ways to use Quinces

April 19th, 2016

It’s believed that station commander Jan van Riebeeck planted the first quince trees in Africa from pips that he brought from Holland. Quince trees are often used as rootstock for other fruit trees. In our garden, we’ve grafted old-fashioned medlar trees onto some quince rootstock.

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The Bee’s Knees

October 2nd, 2015

You know that slightly rushed, panicked feeling that characterises most of our lives? It is no excuse. Bees have it too, in fact they live to be only six or seven weeks old. What they achieve in so little time is remarkable. Through their masterful pollination skills and their sexy little dances, they are responsible for over one third of all the food we eat.

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