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16°C
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.
May 9th, 2017
Winter Pearmain, a delicious apple variety, is an ancient fruit grown here in our garden under the watchful eye of Oom Anton Roux. For many years he ran his own nursery, where he propagated and grew varieties of old-fashioned gems.
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.