Blog
Farm to Fork at Spier
DECEMBER 22, 2011 | Executive chef Lorianne Heyns recently returned from the kitchen of Alice Waters’ Chez Panisse in Berkley, CA.
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What’s your food footprint?
FEBRUARY 03, 2011 | Our new-ish restaurant, Eight, has made us all a little obsessive about where our food comes from. Most of the food served at Eight comes right off the Spier farm, or if not, Chef Lolli and her team go to excruciating lengths to vet suppliers and understand their farming practices.
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Today’s photo: Creative Block 3 2011
FEBRUARY 02, 2011 | This Shiraz portion of the Rhone style Creative Block 3 comes from Darling.
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Meet the Diva of Delicious
FEBRUARY 01, 2011 | Having previously worked at Singita and Boulders, Buitenverwachting and the Showroom, chef Lorianne Heyns was thrown into the deep end - or rather the veggie patch - at Spier.
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Meet the team
JANUARY 27, 2011 | The team behind Spier’s wines and vines is quite a passionate bunch who, besides spending most of their time crafting, blending and tasting our wines, also finds time for their other interests.
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