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Food Made Good: An inside look at our Taste the Farm dinner

Last Saturday at Eight restaurant, Farmer Angus, Executive Chef Lolli and Sommelier Welma Beukes introduced diners to the Spier way of growing and making food at our first Taste the Farm dinner.

Food Made Good: An inside look at our Taste the Farm dinner

Chef Lolli explained that Eight’s farm-to-table approach involves sourcing as much as possible from our own farm – and the rest from trusted nearby farmers and suppliers who share our ethos. It means herbs and vegetables grown with love – and without harmful pesticides or artificial fertilizers.

Diners made their own almond and rocket pesto – then slathered it on Hoghouse’s freshly baked sourdough.

Dressed up in his butchery whites, Farmer Angus explained how his chickens, pigs and cattle roam happily on Spier’s pastures and reared without antibiotics or hormones. Their high-density grazing boosts the fertility of soil – part of a holistic regenerative approach that sees the farm as a single organism in which external inputs are kept to a minimum.

As Farmer Angus sliced up a carcass, he showed that there’s much more to beef than merely sirloin and fillet. He pointed out the many tasty cuts – from ribeye to hangar steak – that he supplies to the farm as well as many of the Cape’s leading restaurants.

Spier’s sommelier, Welma Beukes, was on hand to talk about the wine for the evening. Guests were treated to the exclusive Private Collection range, which is normally not available for tasting from the farm.   

Diners were invited to take a bounty of fresh vegetables and Farmer Angus’s eggs home with them – a tasty reminder of an unforgettable evening. 

No need to feel fomo! Get to Taste the Farm at our next five-course dinner on Saturday 26 August. Tickets cost R650 (includes wine pairing). CLICK HERE for more info.   

Confit pork, seared chicken, hen’s egg and garden greens awaits the pouring of chicken bone broth.

Confit pork, seared chicken, hen’s egg and garden greens awaits the pouring of chicken bone broth.

Pan-seared pork neck, married with pear, parsnip and rooibos velouté.

Pan-seared pork neck, married with pear, parsnip and rooibos velouté. 

Farmer Angus’s 28-day matured beef rib eye – served with an olive crumble and mushrooms.

Farmer Angus’s 28-day matured beef rib eye – served with an olive crumble and mushrooms.

Not all desserts are created equal. This is the Beetroot Garden – a combination of chocolate, beetroot and rose.

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