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Results for recipe

Lavender Shortbread Recipe

Posted on 03 August 2011 with 0 Comments

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Berries in November

Posted on 13 November 2013 with 2 Comments

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Summer Salads

Posted on 30 October 2013 with 8 Comments

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Biltong & Olive Salt Recipe

Posted on 09 July 2013 with 0 Comments

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Posted on 06 August 2013 with 1 Comments

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Babylonstoren Mushrooms

Posted on 30 September 2013 with 3 Comments

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Muesli Tart Recipe

Posted on 13 March 2013 with 0 Comments

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The Potjiekos champs!

Posted on 04 October 2011 with 6 Comments

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Strawberry Vinegar

Posted on 01 November 2011 with 0 Comments

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Magical Mushrooms

Posted on 09 July 2015 with 9 Comments

This month we turn our attention to the magical world of mushrooms. At the top of the garden, next to the nursery, is our mushroom cellar. In this controlled environment our garden team grows flavourful mushrooms for the restaurants on the farm.

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The Bee's Knees

Posted on 02 October 2015 with 5 Comments

You know that slightly rushed, panicked feeling that characterises most of our lives? It is no excuse. Bees have it too, in fact they live to be only six or seven weeks old. What they achieve in so little time is remarkable. Through their masterful pollination skills and their sexy little dances, they are responsible for over one third of all the food we eat.

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12 Ways to use Quinces

Posted on 19 April 2016 with 0 Comments

It’s believed that station commander Jan van Riebeeck planted the first quince trees in Africa from pips that he brought from Holland. Quince trees are often used as rootstock for other fruit trees. In our garden, we’ve grafted old-fashioned medlar trees onto some quince rootstock.

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Making Magic Tea

Posted on 27 June 2016 with 0 Comments

Although claimed by many, the origin of Kombucha remains a mystery. Most sources attribute this “magic tea” to the Chinese, dating back over 5000 years. We have to admit that a jar of fermenting Kombucha looks like a science experiment: however, the end-product is a deliciously refreshing drink with many alleged health benefits.

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

Posted on 17 July 2017 with 0 Comments

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.

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RECIPE: Steamed waterblommetjies with bobotie cream sauce & savoury granola

Posted on 15 August 2017 with 2 Comments

Preheat the oven to 175°C. In a bowl combine 125 g rolled oats, 25 g pistachio nuts, 25 g walnuts, 25 g pumpkin seeds, 15 g white and black sesame seeds, 5 ml fennel seeds, 2 ml crushed coriander seeds, 2 ml cayenne pepper, salt and black pepper to taste.

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RECIPE: Red & green spring salad

Posted on 05 September 2017 with 2 Comments

Clean 50 g green strawberries with a damp cloth to remove sand and slice in halves and some in thin slices. Drizzle with a little fresh lemon juice and sprinkle generously with icing sugar.

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RECIPE: Salt-baked beetroot with candy stripe beetroot & horseradish crème fraîche

Posted on 25 April 2017 with 0 Comments

In the old days, beetroot was quite ordinary – cooked and served as a salad with sweet vinegar, or commercially pickled, causing everything else on the plate to turn red.

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RECIPE: Honey granola with fruit crisps and dried mint leaves

Posted on 23 October 2017 with 5 Comments

The seasonal breakfast at Babel has been voted as one of the "best hotel breakfasts in the world" by Condé Nast Traveler. This moreish granola is part of the daily offering on our breakfast table and has become a favourite among our hotel guests.

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3 Harvest-Time Recipes with Grapes

Posted on 21 February 2018 with 3 Comments

Harvest season is an exciting time on the farm. Both winemaker and chef eagerly await the ripening of our bounty of grapes, the first of which is the crop of Chardonnay. The harvest is divided up to be used to great effect in the cellar and Babel kitchen respectively.

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RECIPE: Beat the Winter Chills with Babel & Roasted Guinea Fowl

Posted on 10 August 2017 with 0 Comments

Spring is so close you can almost touch it, but the crispness in the air still calls for cosy nights in. In wintertime, our guests are kept warm by the blackcurrant and spice notes in Babel, our much-loved red wine blend, and, of course, staying close to the wood fire.

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