At Boschendal, we’re not just a farm; we’re a community with a purpose. Our commitment to regenerating land, people, and community shines through in our dedication to education. Here’s a glimpse into how we’re making a positive impact:

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.

Nothing says “South African Heritage” quite like the smell of fresh, locally caught fish on the coals.

Chef Allistaire uses ethically-sourced Yellow Tail from one of our local like-minded suppliers accompanied by freshly steamed mussels on the fire to create the perfect braai day seafood salad. The mussels are warmed up in a creamy lemon sauce, then topped with fresh garden herbs and vegetable elements to counter the creaminess of the sauce, providing a delightfully balanced dish full of South African flavour.

This light and tasty salad pairs wonderfully with our 1685 Chardonnay from Boschendal Wines . This bold statement wine, which is big on aromas and flavours, has a lemon, cinnamon and nutmeg nose. Expect zesty citrus and ripe tropical fruit flavours. Well-balanced with a soft, buttery character from barrel fermentation and maturation, which adds to the complexity and roundness of the wine.

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.

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.