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Chef Farrel Hirsch’s recipe for XO Pork
10 September 2019
Try your hand at Chef Farrel Hirsch's recipe for XO Pork, from the recent cooking demonstration at Greenhouse Restaurant in Cape Town.
Greenhouse at Constantia Fresh 2019
07 February 2019
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)
A chef that takes the cake
10 August 2018
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.
Recipe: Head Chef Paul Nash shares a favourite winter dish
17 July 2018
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.
Recipe: ‘Big Green Egg’ Lacquered Pork Buns & Turnip Kimchi
22 March 2018
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...
Recipe: St. Patrick’s Appletini
13 January 2018
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!
Peter Tempelhoff’s braai tips for Heritage Day
27 September 2017
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’.
Recipe: The Whale Watcher
15 August 2017
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...
Recipe: The Mermaid’s Dream Cocktail
02 August 2017
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.
Recipe: The Plettenberg Seafood Soup with Rouille and Croutons
29 July 2017
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.
Recipe: Grapefruit & Pink Peppercorn Margarita
30 May 2017
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...
Recipe: White Chocolate & Chilli Martini
30 May 2017
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...
Recipe: Cheese Soufflé with Cheesy Gin Sauce
26 May 2017
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.
Recipe: Lamb Frikkadels with spiced tomato relish
19 May 2017
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...