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RECIPE: Citrus-roasted pork belly with quince & quince membrillo

17 July 2017

RECIPE: Citrus-roasted pork belly with quince & quince membrillo

Use a ceramic oven baking tray and add thinly sliced citrus like lemon, orange and blood orange and place on the bottom of the baking tray. Squeeze the slices slightly to release some juice. Read more


Forage in your Backyard – Weeds to Eat

06 July 2017

Forage in your Backyard – Weeds to Eat

The nights are cooling with the approach of autumn. Almost unnoticed, the surings open up their umbrella leaves, expecting the annual rain to fall eventually. Read more


Home fermentation is having a moment

19 June 2017

Home fermentation is having a moment

Fermentation and pickling are traditional methods of preserving food that have been practised across the globe for many centuries. With this age-old practice being the new flavour sensation we are experimenting with innovative flavour combinations on our Babel winter menu. Join us for a warm winter lunch and experience the taste of fermented beetroot with star anise, caraway or fermented orange juice during breakfast. Read more


RECIPE: Smoked trout with Jerusalem artichokes, oyster mushrooms & blood orange cream sauce

08 June 2017

RECIPE: Smoked trout with Jerusalem artichokes, oyster mushrooms & blood orange cream sauce

Preheat the oven to 180°C. Wash and dry 400 g Jerusalem artichokes. Place on a baking tray, drizzle with a little olive oil and scatter with fresh thyme. Cook for 10 minutes until soft and remove. Season with salt and pepper and keep warm. Read more


Raise a glass with us!

26 May 2017

Raise a glass with us!

We’ve had quite a few reasons to raise our glasses this week! Having just stepped out of the judging booth, our Bordeaux king, the Nebukadnesar 2014, came out with a gold medal and a score of 95 out of 100 at the Decanter World Wine Awards, as well as a gold medal at the International Wine Challenge. It is a structured, modern-style Bordeaux blend that is destined to become a classic, and we couldn’t be more proud of its success. Read more


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