Come stay with us!

We had some professional photographs taken of our newly renovated accommodation options. Cause our iPhone pics just weren’t doing it any justice.

To find out more about these options; click here. And note that if you book directly with Semma we’ll make sure there is a bottle of house wine in the fridge when you arrive…

The Winemakers’ Cottage:

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The Silo:

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Come, visit, stay!

All photos by Jan Ras for Visi.

A wine club kind-of Sunday

On Sunday we hosted the first lunch aimed at starting our own wine club! Guests who braved the cold, wet weather were well rewarded.

Charl and Semma put on a feast of a lunch while Adi pulled bottles of wine from deep corners of the cellar.

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The menu looked a little something like this:

Starters of braaibroodjies with roasted vine tomatoes, mozzarella & red onion marmalade and slow cooked lamb ribs.

Mains included deboned roast lamb with baked potatoes; chicken Ceasar salad and baked whole brown mushrooms with garlic butter and green beans.

Dessert was bread and butter pudding, served with cream.

Our official, very well thought out club offer will go out to everyone who responded to our call for interest.

End the year, our way!

As you might know by now, more Badenhorsts have joined us on the Paardeberg. This time in the form of brother Charl and his wife Semma – this power couple moved to the berg in January to help manage the farm, with Semma focussing on accommodation and events.

Which means we get to throw parties during harvest time and make more brides happy and now, add new additions to our repertoire. Like end of year shindings…

Yup, the end of the year is approaching, flippin fast! We suspect that you (and your staff) aren’t blown away by the idea of another end-of-year event at some city bar (or worse, the boardroom in your office…)

That’s why we, the AA Badenhorst family team, have decided to put on our thinking caps and combine our years of diverse event experience and party planning – to come up with something special for your team!

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I mean – between us we’ve styled, hosted, planned and conceptualised things on five continents. We’ve been curating our little piece of the Paardeberg for the last decade, but our roots in the Swartland go back generations. We’ve worked with the likes of Visi, Afrikaburn, Elle, Sanctuary Retreats, Sense of Africa, Burning Man (and lots of wonderful things in between) and can create, design and flawlessly execute gatherings of all shapes and sizes.

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On our working wine farm, at the end of a dusty road on the slopes of the Paardeberg, we are known for unique experiences. And the bonus is, within an hour from Cape Town’s CBD you will feel like you are in a different country!

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We can offer wine /vermouth /tonic /port /mezcal tastings; cellar tours; banquets; hikes; throw-downs under the maypole; live music / DJs; outdoor screenings; glamping and more. As with any event we do, this will be customised as an individual package, according to company needs and with complete exclusivity guaranteed.

If you are looking for an out-of-the-ordinary finale this year you have found it. Start with a e-mail to semma@aabadenhorst.com and we’ll take it from there.

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(all images from #agencydayout on instagram)

#convivium2018

It has been a very hot, dry and BUSY start to the year on Kalmoesfontein.

Not only has the usual chaos of harvest ensued, but we’ve been hacking at agave, cooking piña and making mezcal while setting up and hosting Convivium 2018.

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What an honour to once again be the venue for this fantastic event. A celebration of conscious people making a real difference in the food and drinks industry in South Africa.

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From top chefs to wheat farmers, barmen and baristas, Convivium is at the forefront of a new (and important) movement in food.

Elle Deco did a nice review after the event (read it here) and there are SO MANY pretty pictures on Instagram (check out #convivium2018 or @conviviumtable) that we hardly need to say anything.

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We would just like to thank Andy Fenner and Wesley Randles (and the Studio_H team) for still entrusting us with hosting this inspirational event and for pushing us into the dry riverbeds and old farm cottages and beyond.

We hope you enjoyed the hot Swartland summer sun as much as we revelled in having you here.

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Op ons boere!

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In die somer uitgawe van Landbou Weekblad se Boerkos verskyn ‘n mooi artikel deur Arina du Plessis, kos-redakteur, wat hulde bring aan ons boere.

Die artikel draai rondom ‘n erfenis braai wat ons in vroeg September op Kalmoesfontein gehou het. Arina en haar span het ‘n hele klomp diverse boere van die Swartland tot in die Klein Karoo en die Koue Bokkeveld genooi en op die dag met almal se bestandele ‘n feesmaal voorgesit.

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Hier is die spyskaart, en die resep vir een van ons gunstelinge op die dag:

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Kry die uitgawe, nou beskikbaar, vir al die resepte, ‘n insigewende kyk na hoe verskillende fraksies van die boere gemeentskap dinge doen en veral hoe die droogte waarin die Wes-Kaap hom tans bevind, almal aantas. Lucille Botha het met almal van peer tot skaap en selfs wyn boere gesels.

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February on the farm

Exciting times:

Our friends Jon came to take areal shots of the farm with is drone – that’s my home!

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99% of the grapes are in for harvest 2016.

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We hosted the International Food and Wine Society for a “mini revolution” complete with Adi, Andrea, Callie and Eben, Where is Callie placemats, a harvest buffet by Judy Badenhorst and an informal SIP tasting. IMG_0183IMG_0192IMG_0196

Caperitif also received some great publicity – keep an eye on its website for more!

after a while

You may (or may not) have noticed that things slowed down a bit on our blog and social media feeds over the last two months. That is because every April and May ‘the cousin who does the marketing and web stuff’ heads off into the middle of nowhere, in the Tankwa Karoo, to run the crew that build up and break down AfrikaBurn. This year was no exception.

But, now I am back from the dust, Adi is back from his tour of Scandanavia and London, Cornelia has returned from Holland and we are ready to roll with winter on the farm.

Here is a rather blurry picture of Adi, spotted at the London Wine Fair last week. Seems apt.

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Meanwhile, we hosted a wedding in April – a Dutch affair. More pictures here. 

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And the winner is…

On Sunday we hosted Convivium2015 on Kalmoesfontein. Before the event I reported the manifesto of what Andy Fenner and Wesley Randles, in conjunction with Badenhorst Family Wines, numerous (famous) chefs and local winemakers wanted to achieve, and by golly did we all feel like over-achievers by Sunday night…

I think it is safe to say the event was a roaring success and that only bigger and better things can come from this. If Sunday was the pilot, we are all in for a few Emmys in the future.

If the aim was indeed to, as Andy said “strip out the frills and unnecessary bullshit that sterile cooking environments can lead to, provide a stage for real collaboration, real inspiration and real connection.” and as Wes added “we want to create a feeling of camaraderie amongst local chefs. This is a stage to share ideas and to share the common love of our craft.” then the mission was completed on Sunday.

Real passion, real collaboration, real good results. Enough said.

Pictures by Hein van Tonder.

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Convivium – innovation in food!

We are proud to be hosting this event on our farm next weekend!

The 1st of February sees the inaugural Convivium festival being hosted in South Africa. Drawing on inspiration from MAD Symposium, Cook It Raw, Terra Madre etc. The event is conceptualized by Wesley Randles (head chef at The Pot Luck Club) and Andy Fenner (owner of Frankie Fenner Meat Merchants), the event aims to showcase food, chefs and producers in the most primal way possible.

“The way to do this is to close the gap between the end product (a meal) and the starting point (the earth and the animal),” explains Fenner. Together with Randles, the pair have hooked in some of the most celebrated chefs in the country. Luke Dale-Roberts, PJ Vadas, Markus Farbinger, Liam Tomlin and George Jardine are some of the high profile names you can expect to see cooking on the day. But the entire experience is about more than a good meal. Fenner explains that “by stripping out the frills and unnecessary bullshit that sterile cooking environments can lead to, this is a stage for real collaboration, real inspiration and real connection.” Randles adds “we want to create a feeling of camaraderie amongst local chefs. This is a stage to share ideas and to share the common love of our craft.”

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The main theme of the event is to shine light on producers and to get attendees interacting with each other and the participating chefs. The chosen chefs have been curated because of strong, clearly identifiable food philosophies. Being a good chef is not what this day is about. Well…it’s not only what this day is about. This day is about a movement. It is about getting back in touch with what cooking actually means. Common problems and concurs of the industry will be addressed in discussions throughout the day. Along with the participating chefs and producers, Fenner and Randles want to explore various topics in the form of informal interactions. Topics include:

Sustainability

What are we doing to the earth and ourselves? We cannot continue to over-consume the way we are. Serious issues need to be looked at like nutrition, overfishing, battery farming etc. but there is also a creative energy that comes from being outside, in touch with nature and ingredients. Experts need to champion sustainable local ingredients, with a big focus on edible plants and herbs. Wastage and over consumption can be addressed too.

Heritage

Continuing the idea of exploring fynbos and herbs, we need to explore various techniques on how to best utilise them. By looking backwards we can look forwards and develop as chefs and producers. There are various ingredients, meat prep techniques and cuts that have been forgotten that need to be re-introduced. We need to celebrate South African produce and culture by drawing a clear line in the sand of how we want to prepare food. And how we want to serve and eat it.

Collaboration

There are no airs and graces at Convivium. This is a day for chefs to share knowledge, as much as they share food. And wine. Kitchens have a way of becoming isolated environments, working as closed entities. But we need to look around. We need to feed off each other’s ideas sometimes. Chefs who say they aren’t bothered with what other chefs are cooking are a dying breed. There is nothing wrong with learning from one another and taking ideas TO MAKE THEM YOUR OWN. Inspiration is everywhere if you know where to look – this day just makes it that much easier to see.

Celebration

Let’s not overlook this. The day promises to be a whole lot of fun. This is a time to open a great bottle of wine and raise a glass to each other. This day builds the community by bringing farmers, butchers, fishermen, chefs, winemakers, brewers and bakers together. This can be a brutal industry, but we have all chosen it. And we have all done that because we love it. Let’s recognise each other’s efforts. By first recognising each other.

The day’s events include:

8.00:    Pick up from Franky Fenner Meat Merchants, Church Street, Cape Town

9.15:    Arrival at Badenhorst Family Wines, Kalmoesfontein

9.30:    Meet & Greet

Coffee & pastries from Jasons, Espresso Lab and Rosetta

Cured meats from Frankie Fenner Meat Merchants

10.30:  Jorgensen’s Distillery gin tasting

Caperitif tasting

12.00:  Spending time interacting with chefs and producers while they prepare for the banquette

14.00:  Chefs, producers & guests sit down together to enjoy the feast – with Swartland wines!

17.30:  Pick up from Kalmoesfontein

18.45:  Return to Frankie Fenner Meat Merchants

Chefs Involved:

Luke Dale-Roberts, George Jardine, Franck Dangereux, Liam Tomlin. These chefs will oversee a lot of the cooking and will cook dishes to compliment pre-planned courses. These are dishes created off the cuff, and will be done by arriving and drawing inspiration from the “pantry”. Tables of herbs, baskets of fruit, Adi’s vegetable garden, a side of pork, a whole forequarter, sausage casings and grinders, fresh oysters, edible plants etc. to be displayed for chefs to make use of.

Vanessa Marx & Kobus Van Der Merwe. Team one.

Markus Farbinger, Liezie Mulder & PJ Vadas. Team two.

Jason Lilley & Ivor Jones. Team 3.

Producers Involved:

Frankie Fenner Meat Merchants

Buffalo Ridge Mozzarella

Honest Chocolate

Rosetta Roastery

Jorgensen’s Distillery

Badenhorst Wines

Swartland Independent Wine Producers

Werner Karg (farmer at Oak Valley)

Espresso Lab

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The day, including transport (optional), food and drinks is R1500 per head

Please RSVP and send proof of payment to wesley@thepotluckclub.co.za by Wednesday the 21st of January in order to secure your place. There are only 7 seats still available.

Die oes skop af

The second week of January had just kicked off, most of us had barely unpacked our holiday bags and the first Syrah grapes were ready to be picked. No easing into this year, it is all systems go and harvest 2015 is here.

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on Monday the heat (and drought, hardly any rain since September) got too much, even for a die hard no-irrigation-prophet like Adi, and all the farm’s water got redirected to the vineyard. Meanwhile the temperatures rise and the pool is empty. Priorities.. 10393849_882913958409894_7596585208665548182_n

On Tuesday Samuel, Ana and their cousins Richard, Hardy and Jan Hendrik (from Stellenbosch!) stomped the first Syrah.

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That concludes our first harvest update for 2015. Now for some featured fun.

Adi’s mom’s 70th, hosted on Kalmoesfontein late last year, is in the February issue of House and Garden Gourmet

IMG_4469while the 2014 Swartland Revolution occupies 8 pages in the Food and Home from the same month. Included amongst the feedback on the weekend, recipes of some of the delicious food and mentions of the world class wines, THREE CAPERITIF COCKTAILS!

Now we just need the go ahead to get the stuff moving…

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