Blog
Grilled sirloin steak with roasted aubergine puree and gremolata
MAY 13, 2020 | Whole roasted aubergines result in marrow-like flesh, deeply aromatic (even better when done on an open fire) and moist and just exquisite with a drizzle of extra virgin olive oil. Serve with a sprinkle of punchy gremolata and aged grilled sirloin and 21 Gables Cabernet Sauvignon for a feast of note.
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RECIPE: Vadas Bakery Hot Cross Buns
APRIL 08, 2020 | Staying in does not mean you'll have to miss out on all the delicious Easter treats. It's time to whip up your own batch of these fluffy and soft Vadas Hot Cross Buns, they are lightly spiced filled with a mix of dried fruit and glazed with a sticky syrup.
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Spier wins gold at 2020 Inspirational Africa Responsible Tourism Awards
APRIL 07, 2020 | Spier's commitment to Growing for Good, a range of initiatives that empower communities to make a positive social and environmental change, was recognised by judges.
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No-raisin beef bobotie with curry leaves
APRIL 06, 2020 | Mildly spiced beef mince bobotie remains a true classic and such a favourite all across South Africa. This version is a little less sweet, omitting the dried fruit and apricot jam for a more savoury result. The addition of curry leaves lends a deliciously nutty, complex flavour. Perfect with a crisp, dry white wine like the Spier Signature Chenin Blanc.
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Vegetable garden takes root at Spier to boost food security during lockdown and beyond
APRIL 06, 2020 | On the eve of the lockdown, Spier staff prepared boxes of food for 450 underprivileged families in surrounding communities to provide nourishment for those who might struggle to access food during the three weeks at home.
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A Blessing in Disguise
APRIL 03, 2020 | While Spier is closed to new guests during the national lockdown, we’re providing shelter to five guests who weren’t able to return to their homes in Europe. This is the story of the German family, as written by Anna Punke-Dresen on 1 April 2020.
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