The history of Boschendal stretches all the way back to 1685; when the young Cape Colony was an important refreshment outpost for ships of the Dutch East India Company as they travelled the Spice Route in the seventeenth and eighteenth centuries. Maritime trade brought all manner of interesting cultural traditions to our shores, not least of all Malaysian, Indonesian and East African recipes and spices that greatly enriched the local culinary landscape. These are the foundation of Cape Malay cooking; the flavours of which serve as inspiration for one of our favourite recipes from The Werf Restaurant: Masala Fish Dish.

Masala is a term from the Indian subcontinent for a varying blend of spices, often based on unique family recipes and handed down through generations of cooks. These spice mixes are used extensively in South Asian cuisine to add warmth and flavour, and here, the blend serves to brighten the poaching liquid in which the fish is cooked. With a base of onions, garlic and ginger, mellowed out with homemade tomato purée, Junior Sous Chef Leroy Sebybo adds his special masala blend to round out the rich flavours of this mouthwatering sauce.

As always at Boschendal, many of the ingredients are harvested fresh each morning from the Werf Food Garden. Two hectares of carefully tended vegetables, herbs and fruit are overlooked by the restaurant’s sunny terrace and provide an abundance of fresh, organic produce to the estate’s restaurants, picnic spots, farm shop and deli. The seasonal nature of these ingredients is the driving force behind Boschendal’s farm-to-table dining concept which inspires the chefs to be “guided by the garden”, creating menus that evolve with the harvest.

The fish used is farmed kabeljou, also known as kob, from a local, sustainable, SASSI-green-listed supplier. The flesh is succulent and firm, forming large flakes, which makes it the ideal fish for flash frying and then cooking through in the sauce, as the fillets continue to hold their shape. Served with a yoghurt emulsion, spring onion salsa and a handful of fresh mussels topped with crispy ginger, it’s no wonder this delicious dish is one of Chef Leroy’s favourites.

The fragrant warmth of the dish is perfectly paired with a chilled glass of Boschendal Demi Sec; a bubbly Chardonnay-Pinot Noir blend with just a hint of sweetness. Boschendal Wine Estate was, in fact, the second to produce what is now known as Méthode Cap Classique, using the traditional Champagne method of a second fermentation in the bottle. This award-winning MCC has a flourish of delicate bubbles and a well-rounded, creamy mouthfeel with appetizing minerality, good balance and a seamless finish.

It’s no wonder this delicious dish is one of Chef Leroy Sebybo’s favourites.

Impress your guests with Chef Allistaire’s charred oysters on the fire.

This light starter with a hint of zesty lemon and fresh garden herbs, is the perfect way to kick off your Heritage Day braai. Chef Allistaire’s recipe calls for fresh, ethically-sourced Saldanha Bay oysters, lightly poached in a dash of Cap Classique on the open fire.

This dish is best served with a homemade sauce of Cap Classqique, garlic, onion, peppercorn and thyme. Chef Allistaire suggests squeezing a dash of fresh lemon juice over your prepared oysters before serving to enhance the natural flavours of the oysters without overwhelming them.

You simply can’t go wrong with a chilled glass of our Boschendal Grande Cuvée Brut alongside this dish. With hints of citrus and creamy almond notes, this MCC is a well-balanced addition to the dinner party.

We love seeing how you cook & enjoy products from Boschendal! Please use the #TASTEBOSCHENDAL hashtag when posting on social media, so we can see what you are getting up to at home!

All our recipes will champion fresh, seasonal produce and local, ethically-sourced ingredients, mirroring the farm-to-table approach taken at all the eateries at Boschendal. They will be delicious and easy to make, bringing a taste of the farm into your very own kitchen.

Heritage Day Pork Brunch Dish Recipe

Kick your Heritage Day braai off early this year with Chef Allistaire’s hearty Duroc Pork Brunch dish. Who doesn’t like a breakfast braai on a public holiday! 

Ideally the Kassler steaks should be prepared on the open flame to attain those delicious smoky flavours. Serve with lightly sautéed garden spinach or kale for added freshness and a soft egg to round off the dish with creamy deliciousness.

Pair with an expertly crafted glass of our Boschendal Chardonnay Pinot Noir. Produced with great care using two of the classic grape varieties included in traditional Méthod Cap Classique, it is best served chilled. With delightful hints of stone fruit and pear, this wine is sure to elevate your breakfast experience.

Shop our wines here.

 Download our Pork Brunch Recipe

Heritage Day Asian BBQ Sirloin Braai Dish

You can’t have a Heritage Day braai without a premium cut of grass-fed Black Angus sirloin on the fire.

Basted in our popular Asian BBQ sauce from the Boschendal Farm Shop, this sirloin will melt in your mouth. Chef Allistaire adds baby onions, charred on the fire to enhance the sweet and smokey flavours of this dish. Show off your skills this Heritage Day with a special braai dish and you just might find yourself hosting braai day every year. 

Our sirloin pairs perfectly with our popular Black Angus red blend. This Shiraz-led blend takes its name from the bloodline of the Black Angus cattle, roaming on our farm. The wine is full-bodied with hints of black pepper and cherry on the nose and a rich and complex palate. 

This interesting and captivating wine is Shiraz – based (59%), rounded off by Cabernet Sauvignon (25%), Merlot (11%) and Malbec (5%). This is the original ‘Estate Blend’ of Shiraz and Cabernet Sauvignon that Boschendal Wine Farm launched in the 1980’s under the Grand Reserve label, but our winemaking team decided to introduce some complexity and intricacy to the blend. The addition of Merlot and Malbec adds the style and sophistication you’ve come to expect from our award-winning wines.

Shop our wines here.

Download our Asian BBQ Sirloin Braai Dish Recipe

CHEF ALLISTAIRE IS BRINGING THE WERF RESTAURANT RIGHT TO YOUR KITCHEN

Now there’s no need to wait for The Werf Restaurant to re-open for you to enjoy a delicious Werf-style meal. With the assistance of Executive Chef Allistaire Lawrence, you can try your hand at some of our favourite dishes.

Watch Video

Werf-style Braised Beef Shin Bobotie

As winter draws near, we can’t help but long for hearty meals that warm you up from the inside. Our chefs have put a Werf Restaurant twist on the traditional Cape Malay bobotie and you certainly can’t go wrong serving up this South African favourite.

Instead of using minced beef, we cook our Black Angus beef shin until it reaches a soft and tender “pulled beef” consistency that will melt in your mouth. A crucial step to attain this is to marinate the meat overnight with the curry spices. Served with Chef Al’s homemade chutney, there won’t be any leftovers for lunch.

We love seeing how you cook & enjoy products from Boschendal! Please use the #TASTEBOSCHENDAL hashtag when posting on social media, so we can see what you are getting up to at home

CHEF ALLISTAIRE IS BRINGING THE WERF RESTAURANT RIGHT TO YOUR KITCHEN

Now there’s no need to wait for The Werf Restaurant to re-open for you to enjoy a delicious Werf-style meal. With the assistance of Executive Chef Allistaire Lawrence, you can try your hand at some of our favourite dishes.

 Watch Video

Chef Al’s Sticky Beef Short Ribs

Who can resist the temptation of sticky ribs? We certainly can’t and that’s why we couldn’t wait to share this recipe. In this latest cooking demo, Chef Al brings you all the tricks and techniques you’ll need to make your own Sticky Beef Short Ribs, just like our Werf restaurant chefs would.

The key to delicious and extra sticky ribs is in the marinade and our chefs have created the perfect combination. Once the ribs have cooked in the marinade to lock in the flavour, we start the reduction process. Although reducing the marinade might take some time, it is well worth the wait to get that finger-licking goodness to stick to the ribs. Plate them up with some spring onion, fresh chilli and coriander and you’ll be glad no-one’s around to see you devour these ribs!

Some more good news!

If you’re not feeling so confident in the kitchen or want to take the night off, we’ve got something special for you! Our Pop-Up Farm Shop is now selling delicious ready-made Werf meals that are perfect to heat-and-eat. The list includes our farm-style pies, homemade lasagne and even a few Werf Restaurant desserts that are sure to leave you wanting more. You can download our current price list below and keep an eye on our Farm Shop page for updates and new additions to the line!

DOWNLOAD READY-MADE MEAL PRICE LIST HERE

We love seeing how you cook & enjoy products from Boschendal Wine Farm! Please use the #TASTEBOSCHENDAL hashtag when posting on social media, so we can see what you are getting up to at home

Download Sticky Short Ribs Recipe

It’s thyme for some family-style pizza on the fire!

We know it can be tough keeping the young ones entertained, so our Tree House Team is here to help! We’ve mastered the art of outdoor cooking and what better to do on a beautiful autumn day than cook a homemade pizza on the fire.

 Watch Video

To add a sense of adventure to the cooking experience, we take our young pizza makers into the garden to harvest some fresh veggies and herbs for added flavour on their creations. For our fresh toppings, we like to use basil, spring onion and thyme from the garden and wild mushrooms that we can find in the forest.

Making the dough is super fun, but can be very messy, so a table outside is the perfect place to get rolling. Making your pizza dough from scratch is a fun activity and since it requires some elbow grease, can use up plenty of excess energy. A simple mix of flour, yeast, lukewarm water and salt creates the perfect dough – just don’t forget to let it rise while you prepare your ingredients and get the fire started.

Since our pizzas will be cooked in a pan on the heat of the coals, you need to ensure your dough is rolled out nice and thin so you don’t burn the bottom of the pizza while your toppings cook. For ingredients like mushrooms, it’s a good idea to fry them with some butter before adding them on your pizza. This can also be done on the fire, just watch out for the flames!

Remember that the shape of your pizza won’t influence the taste, so don’t stress about getting them perfectly round. Lather your base with some napolitana sauce – we like to make our own – and sprinkle on your unique combo of toppings. Once the coals are ready – we don’t want any flames burning the pizza – pop a cast iron pan over the fire and cook until you start to smell the delicious flavours and can see the cheese melting.

Same as most outdoor meals, your pizza is best enjoyed straight off the fire – just let it cool to an edible temperature. What more do you want? A delicious meal for the whole family to enjoy making and a fun activity to keep the kids entertained! Download the recipe below.

 Download Family-style Pizza Recipe

Watch our Head Pastry Chef and Baker Christine De Villiers make her favourite Easter treat – Hot Cross Buns!

 Watch Video

We hope to bring the spirit of this family celebration into your home with this recipe of our handmade Hot Cross Buns. Tender, comforting and delicately spiced, they are the perfect breakfast or tea-time treat for the long weekend. Serve them in halves toasted until golden brown and slathered in soft farm butter. 

Serving Suggestion: Planning a Brunch? These Hot Cross Buns pair beautifully with our Boschendal Brut NV.
 
Download the recipe below.

All our recipes will champion fresh, seasonal produce and local, ethically sourced ingredients, mirroring the farm-to-table approach taken at all the eateries at Boschendal Wine Farm. They will be delicious and easy to make, bringing a taste of the farm into your very own kitchen. 

Stay up to date as we send out a series of videos with downloadable recipes

Download Hot Cross Bun Recipe

BREAD & BUTTER PUDDING WITH A MARMALADE GLAZE AND CINNAMON & CITRUS BUTTER

Serves 6

The flavoured butter:

7 tbsp unsalted butter, softened

A large pinch of ground nutmeg

A large pinch of ground cinnamon

Zest of 1 large orange, clementine or tango

8 x ½ inch slices of good-quality bread

9 large free range eggs

¾ cup superfine sugar

2 cups whole milk

2 cups heavy cream

1 vanilla bean, scored lengthways, seeds removed

4 tbsp good quality fine-cut marmalade

Preheat the oven to 180°C. First make your flavoured butter by mixing the butter with the nutmeg, cinnamon and orange zest. Use a little of it to butter a medium sized shallow ovenproof dish. Butter the bread with the flavoured butter, then cut each slice in half diagonally. Put the slices in the buttered dish. Now separate the eggs, reserving all 9 yolks but just 1 egg white. Whisk together the egg yolks and egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla seeds and bean. Pour into the eggs, stirring all the time. Remove the vanilla bean, then pour the mixture over the bread and leave to soak for at least 20 minutes. Put the dish inside a roasting pan and pour in enough boiling water to come halfway up the side of the roasting pan. Bake in the preheated oven for about 45 minutes until the custard has just set. Meanwhile, gently warm the marmalade, remove the dish from the oven and brush the marmalade over the top. Pop the dish back into the oven for another 5-10 minutes. Allow it to cool and firm up slightly before serving with crème fraîche or mascarpone cheese.

LEMON CURD

200ml lemon juice (4-6 lemons)

Grated zest of 4 lemons

200g caster sugar

4 free range eggs

4 free range egg yolks

180g unsalted butter, cut into cubes

Put all the ingredients in a large, heavy-based saucepan, leaving out half the butter. Place over a medium heat and, using a hand whisk, whisk constantly while you cook the curd. Reduce the heat if it starts sticking to the bottom of the pan. Once the curd reaches boiling point, you will notice large bubbles coming to the surface. Continue whisking vigorously for another minute and then remove from the heat. Off the heat, add the remaining butter and whisk until it has melted. Pass the curd through a sieve and into a container. Cover the surface with cling film, allow it to come to room temperature then chill for at least 6 hours, preferably overnight, for it to firm up well. It will keep in the fridge for up to 4 days.

PRESERVED LEMONS

6 unwaxed lemons

6 tbsp coarse sea salt

2 sprigs of rosemary

1 large red chilli

Juice of 6 lemons

Olive oil

Before starting, get a jar just large enough to accommodate all the lemons tightly. To sterilise it, fill it up with boiling water, leave for a minute and then empty it. Allow it to dry out naturally without wiping it so it remains sterilised. Wash the lemons and cut a deep cross all the way from the top to 2cm from the base, so you are left with 4 quarters attached. Stuff each lemon with a spoonful of salt and place in the jar. Push the lemons in tightly so they are squeezed together well. Seal the jar and leave for at least a week. After this initial period, remove the lid and press the lemons as hard as you can to squeeze as much of the juice out of them as possible. Add the rosemary, chilli and lemon juice and cover with a thin layer of olive oil. Seal the jar and leave it in a cool place for at least 4 weeks. The longer you leave them, the better the flavour.

ROASTED SWEET POTATO WITH CITRUS DRESSING

Serves 6-8

2 sweet potatoes (about 850g in total)

3 tbsp olive oil

4 spring onions, roughly chopped

4 tbsp coriander, roughly chopped

¼ tsp dried chilli flakes

salt and pepper

The dressing:

4 tbsp olive oil

2 tbsp honey

1 tbsp sherry vinegar

1 tbsp lemon juice

2 tbsp orange, clementine or tangerine juice

2 tsp fresh ginger, grated

½ tsp ground cinnamon

Preheat the oven to 190°C. Start with the sweet potatoes. Don’t peel them! Cut them into 2cm cubes, spread them out on a baking tray and drizzle with the olive oil. Sprinkle some salt and pepper, mix well with your hands and then roast in the oven for about 20-30 minutes until just tender. Turn them over gently half way through cooking.

To make the dressing, whisk together all the ingredients in a small bowl with some salt and pepper. Taste and adjust the seasoning, if necessary. When the potatoes are ready, transfer them to a large bowl while still hot. Add the spring onions, parsley, coriander and chilli. Pour the dressing over and toss gently to blend, then season to taste. Serve at once or at room temperature.

LEMON MERINGUE TARTLETS

½ quantity of lemon curd (see recipe, above)

6  pre-baked tartlet cases  

120g caster sugar

2 free range egg whites

Preheat the oven to 200°C. Spoon the cold lemon curd into the tart cases, filling them three-quarters full. Leave aside, preferably in the fridge. To make the meringue, spread the sugar over an oven tray lined with baking parchment. Place in the hot oven for 5-6 minutes. The sugar should become very hot but musn’t begin to dissolve. Remove from the oven and reduce the temperature to 150°C. At the last minute of heating up the sugar, place the egg whites in the bowl of a freestanding electric mixer. Whisk on high speed for a few seconds until they begin to froth up. Now carefully pour the hot sugar onto the whisking whites in a slow stream. Once finished, continue whisking for a good 15 minutes, until the meringue is firm, shiny and cold. Use 2 spoons to dispense the meringue on top of the curd and create a pattern. At this point you can either leave the meringue totally white or you can place it in the oven for 1-3 minutes to brown the top very lightly. Serve at once or chill for up to 12 hours.

CITRUS RATAFIA

Ratafia are liqueurs, produced in France, by steeping fruits and peels in Armagnac. We have adapted the recipe and replaced the Armagnac with brandy

6 large oranges, or 8 clementines or tangos 

4 cinnamon sticks

1 cup sugar

1L brandy

Wash 2-3 of the fruit well and dry. Using a zester remove the outer zest only and cut into very thin strips. Juice all of the fruit and strain; you will need 2 cups of juice. Combine the juice and sugar in a medium nonreactive saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let stand until completely cool and add the brandy. Put the zest and cinnamon sticks in a glazed stoneware crock or glass pitcher. Pour in the citrus juice mixture, cover and let stand for 1 month at room temperature, stirring from time to time with a clean wooden spoon. Strain through coffee filter papers into bottles. Cover tightly and let age for at least 1 month before serving chilled.

ROASTED LEMON POTATOES

750g potatoes, unpeeled

1 lemon, finely sliced
2 bay leaves
Coarse salt
Black pepper, freshly ground
3 cloves garlic, left whole
60ml olive oil

Slice the unpeeled potatoes and place in a deep bowl with the finely sliced lemon, bay leaves, coarse salt, freshly ground black pepper, garlic (leave the cloves whole) and oil. Shake until the potato slices are covered in oil. Spoon the potato mixture into a baking dish, cover with the foil and bake at 180°C for 20 minutes. Remove the foil and bake until tender and golden.

CITRUS BUTTER

Fruit butters are delicious with scones, croissants, pancakes or your favourite morning toast. The butter will keep for several days in the fridge or many weeks in the freezer.

8 tbsp (1 stick) sweet butter
⅓ cup orange or any citrus marmalade,
½ tsp confectioners’ sugar
Grated zest of 1 orange, clementine or tango

Bring the butter to room temperature and blend all ingredients together. Shape into a log, wrap with parchment paper and keep in the fridge until needed. Return to room temperature before serving.

ORANGE PECAN BREAD

8 tbsp (1 stick) sweet butter, softened
⅓ cup granulated sugar
2 eggs, separated
Grated rind of 1 large or 2 small oranges, clementines or tangos
1½ cups unbleached all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
Pinch of salt
½ cup fresh orange, clementine or tango juice
1 cup shelled pecans, chopped
Citrus butter (see recipe, above)

Preheat the oven to 180°C. Grease an 8½ x 4½ inch loaf pan. Cream the butter. Add three-quarters cup sugar gradually, beating with an electric mixer until light. Beat in the egg yolks one at a time, and the grated orange rind. Sift the flour with baking powder, baking soda and salt, and add the dry mixture to the batter alternately with ½ cup of orange juice, beginning and ending with flour. Gently mix in the pecans. Beat the egg whites until stiff and fold them carefully into the batter. Pour the batter into the prepared loaf pan, set on the middle rack of the oven and bake for 50-60 minutes. Meanwhile, make the citrus butter and smear over the bread as soon as the bread is removed from the oven. Cool in the pan on a wire rack.

BEETROOT WITH ORANGE

450g beetroot, peeled and diced into 1cm cubes

25g butter 

20ml marmalade

Juice of ½ orange, clementine or tango

Salt and pepper

Heat all the ingredients in a saucepan. Simmer gently, stirring occasionally, for 15-20 minutes, until the liquid has evaporated and the beetroot is glazed. Season to taste and serve at room temperature with venison or duck.

CITRUS IN CHOCOLATE

4 large oranges, or 6-8 clementines or tangos

250g good quality bitter or plain chocolate

Peel, de-pith and completely skin the orange segments. Pat each of them dry with a tea cloth to remove any excess juice. Cover 2 baking trays with sheets of waxed grease-proof paper. Break the chocolate into small pieces and melt with 15ml water on the top of a double boiler. Drop the orange segments, one at a time, into the chocolate, coating both sides. Remove with tongs onto the paper and then place the trays in the fridge to set. Serve at room temperature.

CITRUS AND ONION SALAD

The answer when you’re looking for an offbeat salad that will complement Italian or other Mediterranean menus. It should not sit around since the oranges soon begin tasting like onions and the charm of the whole thing is lost. Serve within 30 minutes of assembly.

6 large, firm, juicy oranges, clementines or tangos
3 tbsp red wine vinegar
6 tbsp best quality olive oil
1 tsp dried oregano
1 medium red onion, peeled and sliced paper-thin
1 cup black olives
¼ cup fresh chives, snipped
Black pepper, freshly ground

Peel the fruit and cut into 4-5 crosswise slices. Arrange on a shallow serving dish and sprinkle with vinegar, olive oil and oregano and leave for 30 minutes. Arrange the sliced onion and black olives over, sprinkle with chives, and grind on the pepper. Delicious served with pork and chicken.

LEMON CHICKEN WITH ZA’ATAR

With thanks to Sami Tamimi

Serves four

3 lemons
1 whole chicken, segmented into legs, thighs and breasts (or about 1kg chicken legs or supremes, skin on, if you prefer)
2 onions, peeled, sliced in half, then each half cut into 3 wedges
2 heads of garlic, skin on, sliced in half, widthways
2 tsp sumac
¾ tsp ground allspice
4 tbsp za’atar
90ml olive oil
200ml chicken stock (or water)
5g parsley, finely chopped
30g flaked almonds, toasted
Salt and black pepper

Slice 2 of the lemons into ½cm-thick pieces and place in a large mixing bowl. Finely grate the zest of the remaining lemon and set this aside for later. Squeeze the same lemon to get about 1½ tablespoons of juice and add this to the mixing bowl along with the chicken, onions, garlic, sumac, allspice, 2 tablespoons of za’atar, 2 tablespoons of oil, the stock or water, 1½ teaspoons of salt and a good grind of black pepper. Mix well to combine, then cover with a large plate and leave to marinate in the fridge for at least 2 hours (or overnight, if you have time).

Half an hour or an hour before baking, take the chicken out of the fridge. It should be at room temperature before going into the oven. Preheat the oven to 200°C. Transfer the chicken to a large baking tray, skin side up, and pour over all the marinade and lemon slices. Drizzle the chicken with a tablespoon of oil and bake for about 45 minutes, giving everything a bit of a stir halfway through, until the chicken is golden and cooked through and the onions have taken on some colour. Transfer to a serving platter along with the lemon slices and any juices that have collected at the bottom of the tray. Some people will love to eat the lemon slices and others won’t. Either way, serve them with the chicken: they look great. Towards the end of the cooking time for the chicken, combine the parsley, lemon zest, the remaining 2 tablespoons of za’atar and the remaining 3 tablespoons of olive oil in a bowl. Spoon this over the chicken, finish with the almonds and serve.

ORAGE AND FENNEL SALAD

This is the kind of salad that is eaten at the start of an Italian feast as it cleans the palate and has wonderful flavours. Even though untraditional, it works well with feta cheese or goats’ cheese crumbled over the top, as both work really well with orange.

1 bulb of fennel, washed and finely sliced
1 red onion, peeled and finely sliced
1 cucumber, finely sliced
A large handful of radishes, with tops, washed and finely sliced
4 oranges, clementines or tangos peeled, segmented and pips removed
Optional: feta or goats’ cheese
Good quality herb or red wine vinegar
Good quality extra virgin olive oil
Sea salt and freshly ground black pepper

In a bowl combine 2 tablespoons of vinegar and 6 or so tablespoons of extra virgin olive oil. Mix well. Combine the fennel, onion, cucumber, radishes and oranges, clementines or tangos in a bowl. Taste, season with salt and pepper, then divide between your plates and sprinkle with crumbled feta or goats’ cheese. Serve straight away.