#agencydayout

On Friday Woolworths kidnapped their creative agencies and brought them out to the farm for a day of getting in touch with their food, fabrics and drinks. 

Employees of Woolworths’ advertising and other agencies were invited to an Agency Strategy Day at a hotel in town, upon arrival they were told to grab their padkos and board a bus. 

Once on the farm they received gumboots and dungarees and Kalmoesfontein and other Swartland locals engaged the 120 guests at four different stations:

Cousin Louw got 47 of them to take off their shoes and pick waterblommetjies in the little pond.

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Local sheep shearers showed them how to sheer and shared interesting facts about wool.

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Assistant Winemaker Jasper put them to work pruning vines in the vineyards

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And ‘drinkologist’ Kyle talked them through a tasting of the different components of our latest product, a Caperitif. 

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Before they sat down to a delicious lunch with catered for by Gusto who experimented with pit cooking making Lamb Kleftico – or ‘stolen lamb’ – Salt Baked Trout, their trademark Calcots with romesco and herbed ‘taters. 

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The event was organised by Studio HV.

Pictures from Instagram – for more search #agencydayout.

shot on the farm

Jack Parow and Valient Swart’s new song Tema van jou lied was released recently. They visited Kalmoesfontein in January to shoot some of the scenes for the video on the farm.

Can you spot views of the Swartland, Adi’s taxidermy collection and scenes on the Jakkalsfontein road? This is a beautiful production!

Love

Craig and Karin got married in ‘die bos’ on Kalmoesfontein in April.
The ceremony took place in the bloekom bos and the reception was held on the stoep of the old house.
Flowers: opus studio
Photography: love made visible
Styling, production & wedding co-ordination: the freelance farmgirls from de liefde

Eat, drink, cook and be merry…

This week chef Matt Manning is hosting the first in a series of cookery classes at Eleven Kitchen Venue in Woodstock, Cape Town.

Matt will be demonstrating different ways to use one main ingredient. The first ingredient will be Mushrooms!

This hands on experience will give you the chance to get your hands dirty in the kitchen, cook with great seasonal produce, learn new skills and enjoy a fun evening with food and wine lovers alike!

Each course will be paired with wine from our Secateurs range and you will have the opportunity to buy the wines after the class.

When: Wednesday 5 June from 18h00-22h00

Where: Eleven Kitchen Venue, Boulevard Office Park, Searle Street, Woodstock.

Cost: R300 pp including food and wine.

What: The menu this month is as follows:

Amuse bouche
Mushroom veloute

First course
The ultimate wild mushrooms on toast, soft poached hen egg, roasted garlic and truffle aioli.
Second course
The perfect wild mushroom risotto
To finish
Lemon posset and raspberries

Contact Matt directly to arrange a booking

e. manningmatt24@gmail.com

c. 0762568654

t. @pommes_manner

The booking system works on a first come first serve basis so book early to avoid disappointment.

OesAf party(berg)

Only stumbled upon this post about our OesAf festival today. The Foodie remembers being there, enjoying great wines and even better (possible?) braai broodjies.
He tackled a dog. 
Caught Jasper in some funky “jhorts” (jean shorts)

And “hugged Kingsley Holgate” 🙂

Partyberg in-deed… 
Read about his adventure here: http://thefoodie.co.za/uncategorized/the-paardeberg-the-partyberg/

Thank You Bar Bar Black Sheep

We had an amazing time in Short Street last night at the first (annual?) Bar Bar Black Sheep “thank-you dinner”.


The idea, as Mynhardt put it, is to give something back to everyone that had supported them during 2010.

The team had outdone themselves and it seemed the whole Swartland was there. Makeshift tables and chairs filled Short Street and chinese lanterns provided soft light while the pig turned on the spit.

Everyone brought their own wine, cutlery, crockery, salads, breads etc… And Bar Bar had a pig on the spit, a lamb in the pot, an amazing Mediterranean veggie bake and some Portuguese tripe stew going…

One of the best meals we have ever eaten in a paper plate…

Since we were late to arrive and there were no more tables or seats available, Adi and Herman quickly constructed us a table from crates and a pallet, with hay barrels for seats.
Thanks to Bar Bar Black Sheep for saying ‘thanks’ in style…

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