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March 24th, 2025
Die herfs is hier en saam daarmee die eiesoortige kleure van dié seisoen … soms, as mens gaan stilstaan, is dit kompleet asof ...
March 24th, 2025
Our olive trees bow heavy with fruit as autumn burnishes the farm in sepia tones of old gold. The rhythm shifts from the hurried press of grapes to the steady crush of olives, with the 2025 olive oil vintage taking shape.
February 25th, 2025
Die gevoel van die somer is nog met ons, maar alles gebeur teen ’n effens stadiger pas, en ons raak bewus van die natuur wat homself begin voorberei op die volgende seisoen. Daar is dikker skille, digter vlees en meer gekonsentreerde suikers. Die tuin deel haar skatte in amber, goud en robynrooi, en elkeen wat geduldig hierop wag, word beloon met ongeëwenaarde geure.
April 26th, 2024
Natural nurturing
We’re at the peak of autumn and the farm and garden are steeped in hues ...
April 26th, 2024
Die natuur se kuur
Die herfs is in volle swang en hier by ons op Babylonstoren is ...
March 28th, 2024
Ode aan die herfs
Die herfs is hier. Soos elke jaar hierdie tyd, is die olyfbome oortrek met ovaal vruggies. In ...
March 28th, 2024
Ode to autumn
Autumn has arrived on the farm. As the sundial slows down, the olive trees hang thick with fruit. ...
April 28th, 2016
On the farm we use most of our olives to make extra virgin olive oil – a medium style, but complex blend of five cultivars: Frantoio, Mission, Don Carlou, Leccino and Corratina. We also preserve the whole fruits in brine or salt for the two restaurants, black calamata and green Nonchellara.
March 19th, 2015
It only took a short while for the pumpkin seeds, planted late last year, to grow into delicious plump, pumpkins. For months the garden team ...