boschendal farm to table festival

Die Werf Restaurant on Boschendal Wine Estate

Boschendal Estate, Franschhoek

I spent this last week-end ensconced at Boschendal enjoying as many parts of the inaugural Farm to Table Festival as time would allow. You couldn’t get a better winelands setting to host a food festival of this nature. Nestled on the outskirts of Franschhoek with 3 mountain ranges in the distance, its jaw dropping beautiful. This farm walks the talk in terms of producing ethical food. From their organic food garden, to their free range eggs and pasture reared Angus beef. This is food of the highest quality and Boschendal played host to a handful of their own and other local experts who came along to share a part of their own food stories.

Utterly inspiring.

Boschendal Estate, Werf Cottages

I stayed in one of the beautiful Werf Cottages which was bitter-sweet in that I didn’t get nearly enough time to hang out there. I wouldnt have minded moving in for a week. Each cottage has its own equipped kitchen, indoor fireplace and separate main bedroom with bathroom en suite, so this is very feasible. As a guest on Boschendal you can pick the fruit and vegetables  on the farm and make your own supper. That is if you can resist the delectable cuisine on offer at Die Werf Restaurant, Rhone Restaurant, the Deli or the picnics. 

Boschendal Estate, Werf Cottages

Boschendal Estate, Werf Cottages

First up on Saturday I attended the charcuterie workshop with Neil Jewell from Môreson which was more of a charcuterie tasting and wine pairing. Neil is a master at his craft and I’ve been a long time fan of his restaurant Bread & Wine in Franschhoek.We tasted a few inspired flavours of cured meats made from only the best quality free range pigs. 

Neil Jewell

charcuterie by Neil Jewell

The butchery ar Boschendal

It was then onto a wheat, bread and malting workshop where we learned the bread making techniques from the owner of Schoon De Companje in Stellenbosch, Fritz Schoon. He is one of the most passionate people I have ever met and his stories were so captivating nobody wanted to leave at the end of the demo. I think I could listen to Fritz and watch him bake for days. Maybe forever. 

Fritz Schoon from De Oude Bank Bakkerij

Fritz Schoon making bread

Fritz Schoon making bread

Fritz Schoon making bread

Fritz Schoon making bread

Fritz Schoon making bread

Fritz Schoon making bread

Fritz Schoon making bread

I would have loved to learn how to make sausages from Boschendals own butcher Mark Muncer, or attend a composting workshop with Karen Parkin, but I will have to save that for next year. The other talks I missed at this years Farm to Table Festival were:

  • Probiotics and Soil Health Talk by Nico Uys
  • Mozzarella Talk with Wayne Rademeyer
  • Agri-landscaping Tour with Jan Bloc
  • Farmer Rico Pasture Raised Chicken Tour
  • The Naked Farmer Talk with James Moffett

Boschendal Estate, Franschhoek

Boschendal Estate, Franschhoek

The farm Feast dinner on Saturday night was served at long communal tables with a festive, harvest style atmosphere in the Olive Press barn. Food was  served on platters heaped with seasonal farm produce. Main course included porchetta which had been smoked the whole day, smoked chicken and the moste deletable sausage links. Most of the food we ate on the week end was prepared over fire. The guest speakers and Boschendal experts joined the table so it was a great opportunity to chat to them about what they do.

 Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

Boschendal Farm Feast

I was up early on Sunday to catch Megan McCarthy on her tour of the Boschendal food garden. This talk made me want to move to the burbs and find a house with a large piece of land. We nibbled our way around the garden while gleaning amazing insights from this experienced gardening expert.  

 Megan McCarthy

the beautiful Boschendal food garden

the beautiful Boschendal food garden

the beautiful Boschendal food garden

the beautiful Boschendal food garden

It was then onto a quick scrambled egg and bacon in the Deli before learning how to smoke brisket from Piet Marais from Santa Anna’s in Gordons Bay. They make a fabulous range of Mexican food products that I’m lucky enough to procure at my local Spar. I’m a gigantic fan of both smoked and Mexican food, so I loved this highly informative session by a man so passionate about cooking slowly over fire. It was great to pick up a few tips on the science of pit smoking and what local woods to use. I have my heart set on one of their hand make smokers (it’s the little one the left of Piet in the picture below). 

Piet Marais from Santa Anna's

smoked brisket

Piet Marais from Santa Anna's

smoked brisket tacos

The festival and day ended off with a BBQ picnic where the centre piece was a pasture fed Angus cow that was spit roasted for around 14 hours. Guests spread out on the lawns and could buy wine, Darling Brew craft beer or Tribe coffee. It was a very chilled vibe.

BBQ picnic at Boschendal Farm to Table Festival

BBQ picnic at Boschendal Farm to Table Festival

BBQ picnic at Boschendal Farm to Table Festival

I thoroughly enjoyed the festival and look forward to seeing how the event evolves over the years. In the meantime, it’s the most beautiful estate to visit at anytime of the year, maybe even more so over Autumn and Winter. 

The Boschendal Manor House

Boschendal Estate, Franschhoek

Boschendal Estate, Franschhoek

Boschendal Estate, Franschhoek

*disclaimer ~ I was invited as a guest of Boschendal to the event and am working on an assignment to create visusl stories around the farm. 

Contact: Boschendal Wine Estate, Franschhoek

, , , , , , ,

6 Responses to boschendal farm to table festival

  1. audrey April 26, 2016 at 11:10 pm #

    once again you have stollen my breath…..we are such poor cousins here across the pond…thank you Sam for a beautiful view of our world

  2. Janet Owen April 27, 2016 at 7:25 am #

    You have made me want to visit ….. Beautifully written and your pics are gorgeous . Well done

  3. Caroline Skoczynski April 27, 2016 at 1:37 pm #

    Wow Sam.. my biggest question is.. how do you get into such a foodie way of living? <3 As an aspiring foodie where all things culinary surround my everyday life – from blogging to styling to travelling and anything involving food, I would love to enter into your type of world <3

    Also, when is this Farm to Table Festival taking place each year? Definitely a must-do next year!

    Are there any 'foodie groups' which I could follow/join?
    I am so intrigued by all things culinary, and what better to enjoy all such pleasures than with people (and possibly new friends) who share the same interests.

    The festival looked like a delectable treat – from the workshops and learning about all those lovely food-related things, to the tranquil and beautiful scenery… and of course the indulge of the fine cuisine, it could have only been a delicious meal on the plate of one's life!

  4. Sam April 27, 2016 at 1:45 pm #

    Thanks Audrey and Im so happy to be able to share the wonderful foodie things I discover.

  5. Sam April 27, 2016 at 1:45 pm #

    HI Janet, I hope you do visit and you certainly will love it.

  6. Sam April 27, 2016 at 1:50 pm #

    HI Caroline. Yes, Boschendal will host the Farm to Table festival again next year, probably at thet same time. if you are on Social Media you could follow their Twitter or FB page.

    In terms of my life, well I have worked quite hard to get to where I am and build a blog that is fairly successful as well as a following on social media (various platforms). This took many years, thousands of hours and a lot of dedication. I also worked in the hospitality industry for 10 years (studied at Hotel School) and hten worked in marketing on food brands for 7 years, so this all helped to get me where I am today. Im sure if you put all your passion behind you too can live a creative foodie life.
    sam x

Leave a Reply

© 2015 Drizzle and Dip. All Rights Reserved.