We sow the greatest variety of pumpkin seeds we can find that include impressive favourites such as Turks Turban, Flat White Boer, Dill’s Atlantic Giant, Big Moon, Queensland Blue and Halloween. Early autumn we start harvesting the pumpkins we planted in spring. Apart from roasting them whole, this is a favourite way for our chefs to serve up these autumn favourites.

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We're on the brink of summer, the bountiful season. Warmer days bring a new burst of new energy; farmer Hannes and team thinning out young plums and topping vines. They also planted risotto in our rice paddy, next to the vlei. You'd think you're in Po Valley of Italy, where a hundred thousand women from the South once came to tend the harvest.

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