This beautiful video, by online retailer Port2Port is pure magic. It captures Adi and our extended family’s philosophy (if that’s not too ‘wanky’ to say, Adi) and mission very nicely.
The farm will be closed from 18 December 2020 – 5 January 2021 as we all escape the heat and get some rest ahead of the harvest. No tastings or lunches, parties or events.
But before then, Cape Town take note, we are looking out for you this Kaapse Somer.
Buy a box of 6 Caperitif (for R930) and get 24x200ml Swaan for free.
Delivery to Cape Town and surrounds included.
Order via email@example.com.
Last night we celebrated Valentines Day with a beautiful outdoor movie screening.
With pink Caperitif welcome drinks, pizza, wine, popcorn and the famous Badenhorst Family Ice Cream paired with a feel good local love story under the stars – it was truly a night to remember.
We plan on doing a few of these throughout the year so be sure not to miss the next one. Send me a mail on firstname.lastname@example.org to be on our events mailing list.
Our friends Jon came to take areal shots of the farm with is drone – that’s my home!
99% of the grapes are in for harvest 2016.
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.
Caperitif also received some great publicity – keep an eye on its website for more!
Die Kaapse Dief en die Swaan.
Two products we lovingly nurtured since early 2014.
Today we finally have pack shots for them, and well, they do not only taste great, they are quite pretty too!
For more information on these exciting products, click here.
For orders and deliveries (in Cape Town, Johannesburg or Durban) mail Sam at wineadmin dot co dot za…
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.”
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:
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.
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.
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.
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
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
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.
Frankie Fenner Meat Merchants
Buffalo Ridge Mozzarella
Swartland Independent Wine Producers
Werner Karg (farmer at Oak Valley)
The day, including transport (optional), food and drinks is R1500 per head
Please RSVP and send proof of payment to email@example.com by Wednesday the 21st of January in order to secure your place. There are only 7 seats still available.
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.
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..
On Tuesday Samuel, Ana and their cousins Richard, Hardy and Jan Hendrik (from Stellenbosch!) stomped the first Syrah.
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
while 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…
Samuel and Preston made the front page of this month’s Weg Platteland, summer swimming Swartland style (just yesterday I confessed my obsession with alliteration, see, I was not lying!)
Shot by Maree Louw, this cover makes us feel very ready for summer holidays.
While visiting the editors tried our new Caperitif and Swaan tonic water, I guess they approved as it features a few pages into the magazine.
Meanwhile, in the cellar we installed some new (well, Eben Sadie’s old is our new…) concrete Nomblot tanks – ou goed is hou goed. Exciting stuff, or as Jasper says “looks like a lot of work, they can’t exactly stay empty…”
And the cellar is still forklift friendly…
The Ghost is back!
On Friday night at the annual Swartland Revolution in Riebeek Kasteel, we officially launched our new product, Caperitif.
Revolutionaries got to choose between four drinks (while some choose to try all four, numerous times)… On the counter stood two jars: Epic Tip Battles of History Jan Smuts vs Barney Barnato.
I believe oom Jan was winning when our dear friend David pulled over the bar and smashed Barney to pieces on the floor…
The four cocktails? Jan Smuts, Barney Barnato, Cape Cocktail and Cape and Gin. Three of those we adapted from recipes from the age old Savoy Cocktail book, the fourth we kind of made up. But that is a story for another post.
For now we are proud to announce that our latest product is ready to hit the market and will hopefully be in a bar or proper bottle store near you soon!
Baie dankie to:
Danish (yes, contrary to 10 000 misprinted back labels, he is not Norwegian – same same, but different) mixologist Lars Lyndgaard Schmidt who approached Adi early this year with the idea to recreate this illusive ingredient and returned last week to run the bar.
Whitley Neil Gin / Fitch and Leeds Tonic and Inverroche Gin for the generous donation of product.
The five Malmesbury men who came to play barmen, all dressed up and ready to shake.
Herman Potgieter who hand painted the rather large and detailed copy of our label on short notice.
Profit from the bar will be used to improve conditions at the Anne Pienaar Memorial School just outside our farm entrance.
To place orders, please email firstname.lastname@example.org.
It is Swartland Revolution week! The fifth annual Revolution weekend kicks off this Friday with lots of exciting things planned, as usual. A first for this year however is the in-house bar.
Friday night’s dinner will be a Bootleggers Ball and after dinner we get to host the exciting launch of our Caperitif in the form of a cash bar (all profits go towards our worthy social development projects).
Four cocktails that have literally not been made in almost a century, such as The Barney Barnato, The Cape Cocktail and The Jan Smuts (ok, we might have made that one up) are bound to keep the party going.
All cocktails will be R40, but please note that there are NO ATMs in Riebeek Kasteel at the moment (how quaint!?) so please fill that money clip from last year with some cash money before you depart your big city lives. Alternatively you can use Snapscan… (look at us!)
Lars, the Danish mixologist who contacted us early this year to collaborate to bring this ghost ingredient back to life, is in town and has been playing around with shakers, citrus and lots of interesting ingredients…
I am so excited… I hope you are all ready!