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February 27th, 2019
The bee block in the historical Babylonstoren garden is abuzz with invention! As an add-on to our traditional bee hives, this ingenious creation, which makes extraction a breeze, has left us even more in awe of the wonder that is honey harvesting.
February 7th, 2019
This is the easiest ice-cream recipe you will ever follow, and the best part is, you don’t need a churner! Whip up this indulgent pistachio ...
January 18th, 2019
It was always important for us to create a garden that sustained and delighted our guests throughout the year. For this reason, lanes of evergreen trees accompany the pathways to shelter our garden strollers from the sun, no matter the season
October 15th, 2018
Garden Day is this Sunday, 21 October! Remember, it’s a day to put away the garden tools and enjoy the hard work you’ve put into your garden all year.
July 19th, 2018
Three years ago our exotic grower, Anton Roux, planted two very rare trees in the Babylonstoren garden: Etrog citrons. A now lesser-known variety of citrus, the citron was once a kitchen staple with cultural and religious significance and medicinal properties.
March 1st, 2018
Although few toppings beat the classic cinnamon sugar, this Tuesday we’re pairing our pancakes with a combo of two of our favourite ingredients – caramel and red wine.
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.
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 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.