The Biltong and Droëwors comes all the way from Upington Slaghuis. Situated in Scott Street, Upington once you taste the Biltong and Droëwors you can easily understand why they went so far afield to bring you one of the best.
You received 1 kilogram of each, vacuum packed in 4 separate packs for your enjoyment.
The final Come Wine With Us for 2015,was always going to be a bittersweet event for me,as I am really going to miss our monthly wine and dine evenings.
This month would be the start of a series of “KWV Fine Brandy” evenings. We got to sample the awarding winning 12-year-old and 20-year-old pot still brandies as well as the newly released truffle-infused luxury Gin, “Cruxland”.
This evening’s dinner took place at Beluga Cape Town. An art deco, New York loft feel is combined with an open plan kitchen, sushi section and designer bar. A really interesting space.
After a short introduction by Sybil,and the representative’s from Beluga and KWV Brandy,we were ready to embark on our journey.
We were treated to KWV Cluxland gin and tonic naartjie swirll. The story of the Kalahari Truffle they use in the making of this gin,is certainly very interesting. Being a lover of all things sweet,this drink wasn’t for me,but the rest of the guest at our table loved it.
The starters were accompanied by a mix of Laborie Brut MCC and the KWV 5-year-old.The delicate fruity flavors of the 5-year-old and the undertones of toast and nuts worked with either of these starters.
Mains was again a choice of :
SLOW-BRAISED SHOULDER OF LAMB
Deboned and rolled, lamb reduction, buttered mash,
Situated in the Portside Building, you can easily see why Entrepreneur Christian Vaatz and head chef Frank Marks choose this location. In the hustle and bustle of Cape Town CBD, a bistro serving fine dining for breakfast,lunch and supper.
The dynamic team at Borage Bistro adds to the whole experience and the food is plated to perfection and taste amazing.
We went for an early dinner and the food and vibe was so great we ended up being the first patrons to arrive and the last ones to leave.
As we were four at our table to could order all for Starter options :
“Pot au Feu”
Beef brisket, Beef broth, Carrots, Celery, Onion, Bone marrow – a very flavourful and clear consommé. All the flavour’s were very clear and clean and it worked perfectly.
Tomato and Goats Cheese Tart
Pea & Basil, Balsamic reduction, Sundried Tomato velouté – Loved this deconstructed take on the Tomato and Goats Cheese tart. The clear winner in the battle of the starters.
Litchi, Basil, Mushrooms, Sushi Rice – another beautifully presented dish and it does taste just as good as it looks. Not being a fan on seared Tuna, this dish certainly changed our opinion.
Orange, Cream Cheese, Beetroot, Rocket -yet another hit and the portion of Salmon was quite generous and the citrus worked perfectly with the beetroot and fish combo.
After such perfectly delicious starters we had already made up our mind that no matter how the evening ends we would be back for sure.
But with such perfect starters its only obvious mains would be sublime.
Mains we opted for :
Caponata, fondant Potato – The fish of the day was Kingklip and it was cooked to perfection. The caponata was the perfect accompaniment for the fish.
Buttered mash, Sugar Snaps, Red Cabbage, Green Cabbage, Baby Leeks, wholegrain Mustard sauce.Perfectly cooked Pork Belly perfectly accompanied withe both red and green Cabbage. Dish of the night.
Buttered mash, Fennel, Brussels Sprouts, Spiced duck sauce. Yet another hit,superbly cooked duck and the fennel just added another dimension to the dish.
Cherry, Vanilla and Kirsch, Almonds – decadently delicious dessert,loved it.
Caramelized Pineapple, Crème Fraiche & Lime, Coconut. Ideal for the not so sweet tooth and the Lime and Coconut is a proven winning combo.
Vanilla parfait – perfect combo. Also a good combo.
4 different cheeses, Honey, baguette, preserves. A good selection of cheeses and preserves.
We were really impressed by Borage Bistro, and cant wait to be back.
They will be a part of Restaurant Week from the 22 October – 1 November so be sure to make your booking.
A newbie on the Cape Town Foodie scene,but their ethos is one we just know will stand them in good stead and make their mark. Zac,Zayne,Talya and the rest of the folks at Five-Oh-Two offer not only a unique dinning experience but a “gastro event” as they have called it.
They all about entrepreneurship and bring together new venues and upcoming chef’s and strive to give them that platform to showcase their unique skills.
Upon arrival guest were treated to a glass of chilled Opstal Blush a Syrah & Viognier blend.Opstal Wine Estate can be found in the beautiful Slanghoek Valley on the Breedekloof Wine Route.
Winemakers Notes – This wine is unique because it is a blending of the grapes and not of the wine. The lovely salmon/rose/onion-skin color is a result of 3 hours of skin contact. The wine combines the red berry fruit and pepper flavours of Syrah grapes with the intensity of peach & apricot fruit flavours from ripe Viognier grapes.
Once our guest of honour had arrived,we were served our Canapés – Bacelli e Pecorino :Traditional Italian Pecorino Cheese and Broad Bean Spring salad served in a Phyllo-Pastry Pocket. A fresh spring explosion.
We were then asked to take our seats and were welcomed by the lovely Talya. Zayne and Zac each said a few words but I don’t want to spoil the story about the name Five-Oh-Two,so you’d better be sure to be at the next one to find out.
Mrs Zille said a few words and I must be honest, she really is such a nice lady. So down to earth no airs or graces,what you see is what you get. She really took time to try to speak to everyone,and not those superficial chats,she was genuinely interested in what you had to say.
The wine for the evening was sourced by their wine partner My Vinos and Xavier Didier,explain just how easy their service is. Be sure to check it out.
The chef for the evening was the very shy and nervous Chef Edward Lloyd and let me just say he had no need to be nervous,his food speaks volumes. This young man is going places. He had his mentor along Lapo Magni and they really do make an awesome team. We can vouch for that as we attended another event where they cooked and they make a dynamic team!
Starters of African Arancini.Ostrich and Springbok Ragu coated in Rice and bread,was served plated. A perfectly shaped circle,proportions was perfect,beautifully plated as true work of art. The starters were paired with the D’Orrance Wines – Simply Rouge .
Winemakers Notes – A smooth & vibey wine with round tannins showing layers of spices, white pepper and dark fruits. Like its name, keep it simple and enjoy plenty of it.
What struck about this diverse group of people was the fact that even though we were all so different at the end of the day we all want the same things in live. To make meaningful connections and to be remembered. Even though most of us were strangers we felt so comfortable sharing our stories and the was simply amazing. Five-Oh-Two has the winning formula for sure.
The soft,succulent Karoo Lamb was one of the best I have ever had, it literally melted in your mouth. The crunchy roasted Polenta was the perfect accompaniment for the Lamb. A definite contender for dish of the month. The wine paired with the mains was from Township Winery, Dido Merlot. You would find it very difficult to try an locate a bottle of this Merlot as its very sort after and once you taste it,you will understand why. Easily one of the smoothest Merlot’s I have had the pleasure of tasting. The Township Winery Story is also something you might find interesting,so be sure to check out their website.
When speaking to Zayne about Five-Oh-Two and their aim for this venture,the words which rung through was “developmental entrepreneurship”. Their main aim is to showcase emerging talents,new ventures and what better way to do this than over a plate of good food and marvelous wine.
Dessert was another hit by Chef Edward Lloyd, Grape and Aniseed Pasticcino. Not to sweet but deliciously decadent. Complimented by the Paul Cluver Gewurtztraminer from the Elgin Valley.
Winemakers Notes – The nose is a surprising combination of rose petal, litchi, cucumber, summer melon and mango.It is deliciously fresh on the palate with a lovely lime and lemongrass finish.
Needless to say, the evening was a massive success,the food,the wine,the venue and the company,top-notch. Cant wait for the next one. Well done Five-Oh-Two,keep on keeping on.
The folks at over at Secret Eats HQ, really must spend all day, searching for unique spaces, but what they do end up using, you can be sure, it will blow your mind.
For this weekly installment we dined at DMC Photographic Studios in Paarden Eiland. What an amazing space and the view of Table Mountain at sunset was truly something to behold.
The space and view were just so amazing the minimalist decor was perfect for our evening of Italy meets South African cuisine.
This evening’s food was prepared by Lapo Magni, winner of ‘La Terra dei Cuochi’ in Italy. Having lived in Cape Town for a few years Lapo has created a niche for himself and strives to only use organic products which are locally sourced. He is currently in the process of opening up his own Supper Club and we wish him well and patiently await the invitation.
The wines complimenting tonight’s meal is courtesy of the Ernst Gouws & Co Wine Farm. A family owned farm in the Stellenbosch area.
Upon arrival guest were treated to a yummy cocktail. The Italian feast begun with Canapés whilst guest mingled trying to find their secret diner. A deliciously, crunchy, Phyllo Pastry cup, with cheese, broad beans and a drizzle of Olive oil. The Extra Virgin Olive Oil added another dimension to the cup. The crunchiness of the fresh broad bean was like a spring explosion in your mouth.
ERNST GOUWS & CO SAUVIGNON BLANC 2015 – WINEMAKER`S NOTES Sauvignon Blanc grapes produced in the Stellenbosch region leans towards the tropical spectrum of flavours, elegance and grace on the palate. The nose shines with a summary fragrance including blossoms and wild flower. The palate shows enchanting notes of green fig and tropical fruit.
After a brief introduction by Alex (Secret Eats) we were introduced to the Drunken Tuscan ,Lapo Magni, you will be hard pressed to come across a more passionate chef than Lapo. His love for the planet, the produce he uses and the food he cooks is very apparent.
Once we were seated plated starters were served Gnocchi …. Starters- Home-made Gnocchi and a traditional Genovese Rocket and Basil Pesto with a twist. Accompanied by Ernst Gouws & Co Nineteenfiftytwo Sauvignon Blanc & Semillon Blend 2014. The gnocchi is easily the best I have ever tasted,as Lapo explained its all about getting the flour ratio correct and he has it down pat.
ERNST GOUWS & CO NINETEENFIFTYTWO 2014 – WINEMAKER`S NOTES A special release in celebration of Ernst’s 60th birthday. This Bordeaux style white wine is mouth filling and harmonious, yet elegant and light on its feet. Subtle wood gives support to textured flavours of white flowers, citrus and lanolin, smoothing to the lingering savoury end. 50% Sauvignon Blanc, 50% new-oaked Semillon.
Mains – Springbok shank ragout with chilled marinated pears and tomatoes in lemon fynbos-honey and mustard served with parmesan-infused polenta which was perfectly complimented by theErnst Gouws & Co WinesShiraz 2013. I perfect take on Italy meets South Africa. The forest raise Springbok works perfectly with the marinated pear,in Balsamic Vinegar for 24 hours and then roasted. Absolutely divine.
ERNST GOUWS & CO SHIRAZ 2013- WINEMAKER`S NOTES The Ernst Gouws & Co Shiraz has whiffs of spices and fresh cherries leaping from the glass. Hints of white pepper and juicy berries embodying a luxurious richness on the palate and elegance in the aftertaste.
Dessert – Incredible chocolate cake with berry compote, chilli powder, lemon zest and short bread powder accompanied by theErnst Gouws & CoWines Shiraz 2013. Originally called the Sweaty Chocolate Cake – when explained by Lapo the name then made sense.
The space,the food, the wine,the company,everything was just perfect. Thank you Secret Eats for another successful event.
We had the pleasure of dining at the Governors Hall, decorated in the classic English style of an era long gone; you’d be remised to this as you step into another century. A time of ladies and gentlemen and indeed Governors and Barons. The space is elegantly decorated, high ceilings, opulent rugs, and beautiful paintings. What more could one ask for.
Our waiter Jerry, or Mr. Jerry as we called him, was indeed a gentleman. What a precious, lovely soul. He has been working at Lanzerac for so many years he is a part of the family, even after all those years, his pride and love for Lanzerac was very endearing. Mr. Jerry boasted about the fact that he shared and the vintage of the first Lanzerac Pinotage shared the same year of birth. It’s only apt that Mr. Jerry should be in this place at this time ;).
He had the most astonishing wine pouring technique one that we have never seen before and he performed this like the professional he is.
Our gastro journey began with an Amuse-bouche, Melba toast, smoked Salmon, green Bean, sun dried Tomatoes and Yogurt, simple and delicious. Amuse-bouche literally translated as “to amuse the mouth”, really did the trick, our mouths were certainly amused.
We then proceeded to starters:
Franschhoek Salmon Trout with poached Egg, lightly crumbed Quails Egg, crumbed Asparagus, Saffron Mayo and Papaya salsa. The crumbed asparagus was a very innovative idea,having never had it,we will definitely attempt this at home.Even though all the flavours were very prevalent, not one component overpowered the other.
Pan seared Scallops, pulled Pork Tortellini with Parmesan Wafer, Bunnet and Cardamom Puree. The Scallops were perfectly cooked and the Tortellini al dente,personally I thought they could have made 2 separate starters from this dish as both were excellent.
Mosaic of Rooibos smoked Duck with Celeriac remoulade, Spring Onion, grilled Corn, Spiced Pear salad. The spiced pear and grilled corn added another dimension to the dish.
We were then offered a palette cleansers before mains were served.
Mains was something to behold.
Farmed Kabeljou on Tomato, Aubergine and Potato stack, smoked Tomatoes sauce and Rocket Pesto.Everything on the plate just worked beautifully.
Cured Bacon and Sage Pork belly with Celeriac mash, braised Red Cabbage and roasted Apple.dish of the night in my humble opinion.
And of course we had to try the signature dish, Pinotage braised Lamb Shank on Truffled Leek Rissotto, Shallot Crisps and roasted root veg. A very hearty meal indeed. Deliciously tasting and if you love Pinotage you will not be dissapointed.
Then onto my favourite part of every meal dessert and the didn’t disappoint,the produced works of art,that tasted as good as it looked.
Classic Blueberry and Hazelnut Cheesecake with Anglaise filled profiterole and verjuice syrup.
Tonka Crème with Sugar spun top, Gooseberry sorbet, Orange jelly, Coco Pop crumble.
Choc Mousse Gateau with Caramlia Choc, Aero and Turkish delight.
It’s very clear to see why everyone raves about Chef Stephen Fraser and the amazing dishes he is creating at Lanzerac.
The dining options at Lanzerac Estate are endless, something for every mood and palate
The Governors Hall Restaurant – Chef Stephen Fraser, has put together a tantalizing menu and it will awaken all your senses. This is a more formal setting for romantic dinners and is a journey of marvelous food. They offer a la carte lunch and dinner menu as well as buffet style breakfast.
The Terrace Restaurant – this is ideal for casual dining and offers an alfresco menu that can be enjoyed inside the restaurant or on the outside terrace overlooking the picturesque estate.
The Lady Anne Courtyard – named after the artist who lived in Cape Town for only 5 years but had a huge impact on the cultural and social life during her brief time in Cape Town. Breakfast, Lunch and evening drinks can be enjoyed in this beautiful setting.
The Craven Lounge – if you want to simply relax, read a book or newspaper and enjoy a good cuppa, this is the best place to be. In case you forgot what this space was called, all the rugby memorabilia adorning the walls will remind you.
The Taphuis Bar – one of the oldest bars in the Western Cape. The barman who has been working at the hotel for over 40 years, has some interesting tales to tell with all the changes he has seen over the years. Taphius is open daily in Summer and Winter.
Esquire Whiskey & Cigar Bar – This luxurious space is a sophisticated lounge where you can enjoy rare whiskeys and malts among other luxurious vodka’s and cognacs. They also offer a well-stocked cigar bar. The bar opens at 17h00 daily and stays open till late.
Lanzerac Deli – housed in the same area as the Wine Tasting area and cellar, it’s perfect for breakfast, brunch, lunches and they also have some extra tid bits for sale.
They offer the following eats:
Breads, cakes and pastries baked daily.
Delicious home-made jams, chutneys, preserves and sauces to purchase.
Open or closed sandwiches served on Ciabatta, French Baguette, Light Rye, Sour Dough or Seedy Whole-wheat.
Cheese and charcuterie boards to share.
Picnic baskets available to be enjoyed in the Deli’s garden overlooking the vineyards.
Pre-ordering facilities for take-a-way deli items available.
We had the pleasure of having lunch at the deli and what a pleasure it was, it reminded me of the days gone by when you went to visit your old aunties on the farm, delicious farm style meals with a 5 star twist.
The on site Spa offers a variety of treatments. We didn’t get to enjoy the Spa this time round, but will definitely be back as there is simply so much to do at Lanzerac. The weekend was just too short.
We got so stay in the exclusive Royal Pool Suite, besides having all the standard features like all the other rooms and suites on the estate there were some awesome added extras.
Standard Features include:
Heated towel rail
Personally controlled air conditioning
Fully-equipped luxury bathrooms
The Royal Pool Suite however has these added extras:
80 sq. meters of living space
Enclosed courtyard with its own private swimming pool
Outdoor dining facilities and loungers around the pool
An additional private bath and separate shower adjacent to the private pool area
International direct dial telephone
A state-of-the-art TV and sound system
King sized bed
We certainly cant wait to go back Lanzerac Estate definitely in our Top 5 best places we have ever visited.
When you look into a jeweller’s bag, you often would want to go for the newest one and overlook the aged ones, but in this case the older the better. Not that Lanzerac Hotel and Spa could even be classified as old in that sense of the word. It has a rich history and the story behind the farm and all its glory, is a very interesting one indeed.
Lanzerac is a 300 year old estate on the outskirts of Stellenbosch, on-route you might think you lost as the entrance to the estate is in a residential area, but this is all part of the charm of this picturesque estate.
The initial owner Elizabeth Katherina English, a South African, married a Frederick Alexander and lived in England till 1909 when Frederick died. She then purchased this farm called “Schoongezicht” at the time and changed its name to Lanzerac.
There are many stories as to why she named the farm Lanzerac and on the farm the story goes that she named the farm after, General Charles Lanzerac, a French general, who commanded the French Fifth Army at the outbreak of World War I.
We started out our visit with a cellar tour and tasting.
The cellar was established in 1936 after the farm was bought by Johannes Tribbelhorn.
I think what Lanzerac is most proud of is the fact that the first commercially produced Pinotage was produced by Lanzerac in 1959. The 1959 vintage was released in 1961. This indigenous varietal was developed by Professor Abraham Perold by crossing Pinot Noir with Cinsault/Hermitage
Another thing unique to Lanzerac is the tear shaped bottle, which was first produced in 1959. Dr Christo Wiese bought Lanzerac in 1991 and replanted the vineyards and also built a new wine cellar. The hotel was also renovated to international 5 star standards. Dr Wiese sold Lanzerac in July 2012 to a British Consortium.
Winemaker Wynand Lategan has been making these marvellous wines since 2005 and even after the sale, he stayed on and continued making Award Winning wines.
Lanzerac has 3 Wine Ranges:
The Heritage Range
The Lanzerac Pionier Pinotage is a tribute to the first world’s first bottled Pinotage – a 1959 Lanzerac Pinotage. A big mouth-feel, complex and velvety palate and a long and lingering aftertaste rounds off this wine.
Le General is a blend made from Cab Sauv, Merlot,Pinotage,Shiraz and Malbec. Matured in a combination of new and second fill 300 litre French Oak barrels for a period of 20 months.
Mrs English – Elizabeth Katherina English bought the farm Schoongezicht in 1914 for £18 000 and subsequently renamed the farm ‘Lanzerac’. She also bottled the first Lanzerac wine. This wine is a tribute to this formidable lady. The Lanzerac Mrs. English is a limited selection of the finest Chardonnay barrels of the particular year. The 2012 vintage is a complex wine with abundance citrus flavour on the nose, a full palate and lingering aftertaste.
The Premium Range – their 2nd tier,Single Varietal Range consisting of 6 wines.
Lanzerac MCC Blanc de Blanc Brut NV – A new era in the winemaking from Lanzerac Wine Estate has been marked by the maiden release of the Lanzerac MCC Blanc de Blancs Brut in December 2014. Entirely made from selected Chardonnay vineyards this sparkling wine have typical fresh citrus and lime flavours on the nose supported by a biscuit, yeasty undercurrent on the palate.
The Premium Range Sauvignon Blanc- The 2015 Sauvignon Blanc has prominent tropical, green pepper and chalky flavours on the nose and mouth-filling pineapple, guava and a limey twist on the palate. The wine is well balanced and ends on a lingering clean, minerally note.
The Premium Range – Chardonnay – The first wine of origin Jonkershoek Valley. 80% of the Chardonnay is fermented in 300 litre Burgundy oak barrels; 20% is fermented in stainless steel tanks. Prominent citrus aromas on the nose followed by a complexity of flavours including lemon, clover, ginger and vanilla.
The Premium Range – Merlot-The 2013 Merlot has an excellent deep red colour with ripe red berries, cocoa, slight mint and chocolate on the nose. On the palate the wine shows a good balance and tannin structure, rich body with fruit and a lingering aftertaste.
The Premium Range -Pinotage – An excellent deep colour with ripe berries and plums on the nose and palate with a good mouth-feel and lingering aftertaste. Full-bodied, complex with a beautiful fruit/wood balance and a good tannin structure that will allow it to age extremely well.
The Premium Range – Cabernet Sauvignon – Flavours of violet, leather, blackberry and youngberry with hints of cocoa, almond and cedar. A full-bodied wine with excellent balance on palate and a lingering aftertaste.
The Alma Matar Range – the third tier consisting of 3 wines. Bottled in the unique tear shaped bottle.
The Lanzerac Alma Mater Rosé is made from Shiraz and Malbec and has typical summer fruit, like strawberries and watermelon on the nose. The palate is light, succulent, fresh and slightly off-dry.
The Lanzerac Alma Mater Shiraz 2012 has a fruity nose with prominent plum and blackberries. The palate is soft, packed with black fruit and integrated tannins.
The Lanzerac Alma Mater Chenin Blanc is packed with fruit with prominent guava, tropical and citrus flavours. The palate is succulent, fresh and lively.
WINE TASTING OPTIONS
Standard Tasting: R 40 pp
Taste any 4 wines from the Alma Mater or Premium Range
Heritage Tasting: R 130 pp
Taste Lanzerac’s Heritage Range, a collection of 3 flagship wines
Alma Mater Chocolate & Wine Pairing:R 45 pp
Three Alma Mater wines paired with three selected chocolates
Alma Mater White paired with a white ‘Tropical Fruit’ chocolate.
Alma Mater Rosé paired with a pink ‘Rosewater’ chocolate.
Alma Mater Red paired with a ‘Black Spice’ chocolate.
Premium Chocolate & Wine Pairing:R 75 pp
Five Premium wines paired with five selected chocolates
Sauvignon Blanc paired with a white ‘Safari Fruit’ chocolate.
Chardonnay paired with a white ‘Lemons and Limes’ chocolate.
Merlot paired with a ‘Dark Cherry Cigar’ chocolate.
Pinotage paired with a chocolate dipped macerated cherry.
Cabernet Sauvignon paired with a ‘Cape Malay Spice’ chocolate.
We arrived earlier than check in time and decided to have lunch whilst the very helpful and accommodating staff let housekeeping know we had arrived. They really had no need to do this, but that just how the Spier Team operate, they go above and beyond.
We proceeded to have lunch at the Hotel Restaurant and discovered their “Secret”.
The newly released Spier Secret Sparkling, not exactly a Prosecco nor is it a MCC. It does not have a cork,its a crown cap similar to a soda or beer bottle cap.
There are strawberry and raspberry aromas with hints of Muscat on the nose. The rich, honeyed palate bursts with vivacious bubbles and has a crisp, fresh finish.
Simply delish, needless to say, this was my drink for the duration of my stay ;).
From the lunch menu we chose the Hake & Chips, Beef Burger and a Salmon Trout Sandwich, superb as usual.
We then went for a stroll around the estate. Jason and Ashanti went on their Sedway tour, whilst I curled up with a book from Spier’s library. See, something for everyone.
Then it was time for the Spier Heritage Day Spitbraai. A few hours earlier, you could see the Chef, Sous chefs and all kitchen staff prepping for the evening feast.
The menu read like a dream, mouth-watering and it was all delicious. Somehow I managed to taste everything. How could I not?
Medley of Olives,
Peppadews,sundried Tomatoes and roasted Artichokes,
Pickled Hake, toasted Pumpkin seeds, whole raw Almonds.
Traditional Potato salad,Gherkins, grated farm Eggs, Onion and Parsley
Coleslaw with dried Apricots,Green Apple, Carrot, Apple cider vinaigrette
Pickled Beetroot salad,Cabernet Sauvignon vinegar
From the fire
Corn on the Cob with Peppadew butter
“Soetpatat” with Maple syrup, farm butter and Cinnamon roasted Sweet Potatoes
Garden roast vegetables with Spring vegetables with thyme, garlic and butter
Phutu pap with Tomato smoor
Free range Chicken pieces – Basted in BBQ sauce
Whole Karoo Lamb from the Spit with Marinated in fresh herb and lemon oil
Traditional Milk tart with Cinnamon dust
Ginger and Apple Malva pudding with Star Anise custard
Fresh fruit salad
What an amazing way to celebrate Heritage Day,something for everyone and once again #TeamSpier gets it right. Well done guys 🙂
Thank you again guys we had an awesome time as usual.