Executive Chef at The Plettenberg, Kaylinn Shabalala shares one of her favourite recipes with us, Carrot Cake. It is one of her favourites because it fills the house with such sweet and spiced scents.
First created in the UK in the early 19th century, this flat-rolled suet pudding is spread with jam and rolled up, similar to a Swiss Roll, before being steamed or baked.
Whatever its origins, there is no denying that the humble Hot Cross Bun is utterly moreish. Nowadays you can find many variations but our recipe by Tronette Dippenaar...
Pickled Fish (also known as ingelegde vis or Kaapse kerrievis) is a quintessential Easter dish in the Cape. With a murky history, this aromatic, spicy dish certainly transcends faiths
Try your hand at Chef Farrel Hirsch's recipe for XO Pork, from the recent cooking demonstration at Greenhouse Restaurant in Cape Town.
During the annual Hermanus Whale Festival, The Marine will be launching the first of a new annual series of exciting events grouped under the umbrella of “Whale Week”.
The Plettenberg Bay wine region is something of an insider’s secret. It’s also one of the most scenic of the Western’s Cape’s wine routes.
Greenhouse is gearing up for Constantia Fresh 2019 which will be taking place at Buitenverwachting on Sunday 24 February! This year festival goers will be treated to a dish by new Head Chef Farrel Hirsch - Fish Tacos (Ssam)
Christmas and New Year’s Eve Celebrations at beautiful locales in Cape Town, Hermanus and Plettenberg Bay
Head Pastry Chef Saretha Basson is the culinary creative behind the new Classic High Tea at The Cellars-Hohenort. We catch up with Saretha to chat about why she loves being a pastry chef.
In the winter months you’ll find Head Chef of The Conservatory Paul Nash foraging on the slopes of the Hottentots Holland Mountains as well as in the Tsitsikamma pine forests.
The Plett ARTS Festival is in its 5th year and gaining momentum. The Plettenberg will partner with Plett Tourism to host this celebration of arts and culture from Monday 25 June to Monday 9 July 2018.
The winter months along the Garden Route—and in Plettenberg Bay in particular—are generally temperate and windless, and this means when it's not too chilly you can enjoy its beaches and wild areas right through the colder months, along with a plethora of wining and dining experiences.
Our Executive Chef Peter Tempelhoff recently prepared a special ‘Big Green Egg’ dish for the prestigious Fine Wine and Food Festival ‘Constantia Fresh’ at Buitenverwachting Estate. The Lacquered Pork Buns & Turnip Kimchi went down a...
It was a great way to start off 2018 by being invited to cook with Jan Hendrik van der Westhuizen, at his award-winning restaurant, JAN, in Nice, France for the first ever ‘Taste of South Africa’, and showcasing Boplass wines from the Little Karoo.
Wine, dine and explore with the love of your life in the most luxurious and spectacular of locations in Cape Town, Hermanus and Plettenberg Bay.
May your glass be ever full – full with our special St Patrick’s Day Appletini that is, if you happen to be at The Marine on 17 March. Served in the Sun Lounge, this exclusive cocktail is green of course, to celebrate the most Irish of Irish holidays. Happy St Patrick’s Day!
We’re celebrating a decade of Chef Peter Tempelhoff at the helm of Greenhouse Restaurant. 10 years of modern, South African dining: a tenure that’s garnered numerous accolades and acolytes.
And we’re in the Top 5! The Greenhouse at The Cellars-Hohenort is in 5th position! Huge congrats to chefs Peter Tempelhoff & Ashley Moss! #EatOutAwards
The Marine Hotel in Hermanus has appointed Tronette Dippenaar as Head Chef, overseeing the popular Origins restaurant as well as the 5-star hotel’s breakfast venue, The Pavilion.
Happy Heritage Day! Today South Africans across the land celebrate the cultural diversity and heritage of the rainbow nation. Fittingly many choose to do this with the quintessential South African pastime known as ‘the braai’.
Enjoy ‘Whale Watcher’, one of our signature cocktails, in our scenic The Sun Lounge. Overlooking the picturesque Walker Bay, the bar is the ideal spot to relax while searching the waters for resident and visiting marine life. And once back home, why not try this delicious cocktail...
This is one of The Sandbar’s signature Martinis, best enjoyed while admiring the sunset, or as an after-dinner digestif. Inspired by our resident mermaid, we shake Vanilla Vodka and Coconut Rum with fresh mint, lemon sour and pineapple juice. Served straight up, it makes for a wonderfully indulgent treat.
Our signature dish comprises only the freshest ocean bounty. The delectable combination of fish and fragrant spices make it a most impressive starter – or even the star of the show. Taste it in the beautiful surroundings of SeaFood at The Plettenberg, then try the recipe at home to wow your dinner guests.
Our talented bartenders are putting a Greenhouse Bar twist on the Classic Margarita to create one of our signature Martinis, the Grapefruit & Pink Peppercorn Margarita. Enjoy it at the elegant Greenhouse Bar to start your evening in style - then wow your dinner guests...
Indulge in our decadent White Chocolate & Chilli Signature Martini. As the name suggests, The Martini Bar specialises in Mr Bond’s favourite drink, shaken with flair and served within an elegant setting. The sweetness of this particular Martini is offset by the spiciness...
One of Mrs McGrath’s favourites, our signature dish at The Conservatory perfectly showcases the philosophy of the menu at this idyllic garden setting restaurant – uncomplicated, yet perfectly executed.
One of the signature dishes of the tapas menu at Origins, and a favourite at The Marine, these Lamb frikkadels are best served as canapés for about 12 guests. Alternatively, they could be rolled bigger to become the star of a main course, served with a super grain such...
Greenhouse Bar has a range of bespoke cocktails, wines and champagne, craft beer and cider as well as spirits—and now they’ve added a natural wine list to their offering. Natural wines include organic, biodynamic and minimal intervention wines, and the South African winelands have a plethora to choose from.
On the savoury side think, Crispy Prawns, Roasted Red Peppers & Goats Cheese Tarts, Grass Fed Beef & Peppadew Sosaties, just to start. Then, for the sweet portion tuck into special treats such as; Dark Chocolate & Beetroot Cupcakes, Fresh Fruit Pavlovas, Yoghurt Honey Panna Cotta, Scones, and so much more.
Head Chef of The Greenhouse, Ashley Moss shares with us a recipe for ‘Blesbok on the Braai’. Your friends and family will love this inventive take on the traditional braai.
