Fantastic success for the Fantasmogorical Fynbos Summer Feast.

 

The combination of a cellar tasting then a feast of goodies to eat and drink shared by friendly happy people was a winner.

Just some of the comments sent to us

Thanks to all the Fynbos crew for the fine meal  and superb ambience. We thoroughly enjoyed our visit.  Trevor and Teresa

We have had such a lovely time. The place is so special and the food and wine fantastic 

Jeremy and Erika

Thank you. It’s always peaceful on the farm and as usual the spread was yummy. Arlene and Malcolm

It was really special to be back at Fynbos. The entire stay and lunch was wonderful, and enjoyed by all. We will no doubt be doing it again. 

Ray Steer

Sondag se ete by Fynbos was weereens n treffer. Nogmals dankie vir die vriendelike ontvangs en heerllike middag saam met julle Yolande Baumgarten

We want to thank everyone at Fynbos Estate for hosting us yesterday. From my side especially a big thank you for the special attention paid to make little Hana feel welcome. We had a lovely time and the food was out of this world. You are really blessed to be working in such a beautiful setting every day! Thys, Beanka and Elisma

Divine food and wine, a stunning place  and a relaxed friendly crowd. What more could one want.

Jean Markham 

Christmas and Boxing Day at De Perdestal

De Perdestal went into celebration mode with a Christmas Day lunch, a Funky Fynbos Boxing Day Feast, and various tastings and such. Much fun was had.

De Perdestal Spring Lunch

Another fun De Perdestal lunch in glorious Spring weather and judging from the feedback, the food went down a treat.

DE PERDESTAL SUNDAY LUNCH CLUB

We had gorgeous weather for the winter lunch and once again had a full house and lots of fun

If you are wanting to join the lunch club, please contact us by email 

All photos by Jon Riordan

LAUGHTER AND HARD WORK BEHIND THE SCENES

One Saturday early evening while sneaking a small shuteye in the restaurant during a wedding, the sounds from the next door kitchen came floating across to me.  Much laughter and chirping in a musical score of English, Afrikaans, Shona, Dutch and French.  Someone pretending to cuff someone over the ear, more laughter, the hoots of our resident owls and then the sound of feet on the kitchen floor, the sharpening of a knife and the opening and closing of doors as the team dissolved into work. How wonderful, I thought as I drifted into sleep, to be here now on this marvelous adventure together with all these people.

Here are some pics of our wedding team grown organically as everything else on the farm and gelled under the leadership of Gail Nockels and chef-in-training Marna Stauss. We never quite know who exactly will be in the mix given the stream of volunteers and friends on the farm, but these pictures show chief Gail and Chef Marna, Zimbabweans Charles, Doubt, Pricilla and Virginia, volunteers from Europe Dido, Juriaan, Andy and Oceane, barmen Stephan and Craig and wedding team Lisa, Lucy, Rensche, Mignon, Zelda and Zenia.

CHANGING SPACES

No flies on us!  We have been busy building, changing, renovating and doing make-overs. And so begins our blog series CHANGING SPACES starting with OUR NEW KITCHEN and a rejuvenated entrance garden.

OUR NEW KITCHEN

No more has poor Johan to cook for the multitudes from the farmhouse kitchen. Our new restaurant-quality kitchen - situated in the old stable - opened for business two weeks ago, at the first celebration of the summer season. We have fancy ovens and a long run of blisteringly hot grills, a gynormous cold room, industrial dishwasher and even a 'heated pass'.  Lots of finishing touches needed but everyone involved with food preparation proclaims it to be a great success.

BEFORE. 2nd photo where the ovens are now and 3rd looking towards the cold room.

Clockwise from top left: 1) The main kitchen area, 2)Marna & Dido in the kitchen, 3) the new dishwasher, 4) the coldroom.

Clockwise: 1) Lisa and Ashtom preparing Pavlova, 2) Gail with bread rolls, 3) Marna & Dido at thekitchen door, 4) Johan, Dido and Lisa hard at work.

Our fantastic new kitchen and a framed view

A NEW ENTRANCE

With our no car rule for the farmhouse yard, new possibilities opened up. The year before last we brought the grass up to level with the cottage and then this year we took it up even further and added a water feature. 

Two exciting opportunities available at Fynbos

We have two exciting work opportunities on offer, please let us know if you are interested or of anyone you know that might be suitable.

Part time cooking help required

We are looking for someone with initiative, creativity as well as basic cooking skills for two days a week to assist us with cooking, food product responsibilities and events.  It would include helping the chef with cooking and driving food related activities such as picnics. Applicants should be comfortable in the kitchen and have basic cooking skills but need not be professional chefs.

Please do not apply if;

You do not have your own transport

Are not able to work under pressure

Do not have basic knowledge of kitchen procedures and food preparation techniques

You cannot work weekends

Part time office administrator

We need a person for three mornings a week to administer our office. The successful applicant should be literate in basic Pastel, Excel and internet use, able to deal with the public in a friendly manner and be conversant in English and Afrikaans.

  

To find out more about us visit www.fynbosestate.co.za or if you wish to apply please contact info@fynbosestate.co.za/022 487 1153

Lemon time and Johan's recipe for preserved lemons

 

Its lemon time again and our volunteers have been busy picking , zesting and squeezing lemons for the next batch of Limoncello, preserved lemons and lemon syrup.

A few weeks ago on the blog we described how limoncello is made. Today we have the recipe for making preserved lemon. These are absolutely delicious with chicken or fish and can be used as a stuffing or in sauces and casseroles.

Making preserved lemons

Take lemons washed but not scrubbed in boiling water and part cut in quarters. (like petals)   

Pour clean coarse salt into the cuts and place in a clean jar.  Pour boiling water over the lemons and seal the jar. Place in the fridge for 2 months. 

  

MOST IMPORTANT:  Use only the skins of the lemons. The lemon flesh is too bitter to use.    

DELICIOUS DANGEROUS LIMONCELLO FROM JOHAN'S FARM KITCHEN

Last week in anticipation of Daniele and Wern’s wedding, Johan took out his bottles and funnels and whatnots and mixed up his delicious and dangerous limoncello. Limoncello can be drunk with tonic and ice as a long summer drink, or chilled as an aperitif. I myself like it best with tonic, but be warned, it is altogether too easy to quaff down.

How limoncello is made (Takes 80 days)

Take the zest of 20 unwaxed lemons and steep in one and a half litres of neutral spirits like grappa or vodka. Leave it for 40 days, strain and add one and a half litres more of grappa or vodka. Then make a sugar solution by boiling 4 cups of water with 3 cups of sugar, simmer for 15 minutes, allow cooling, and add to the lemon-spirit mix. Leave for a further 40 days and then bottle. This 80 days makes good sense of course when one thinks about lemons as a winter fruit, which slowly turns into limoncello in time for summer drinking.

Summer drinks are made with one part limoncello to 4 parts tonic water and ice, or served chilled as an aperitif without a mix.