Blog
GINGER & PUMPKIN TART
FEBRUARY 27, 2018 | A chewy biscuit casing filled with spicy, sweet goodness, this Ginger and Pumpkin Tart has everything that will hit the spot. Keep this recipe close by: it's sure to be a favourite with cooler months ahead.
Read more
Mosaic magic comes to Spier
FEBRUARY 20, 2018 | Eight, Spier’s acclaimed farm-to-table restaurant, has a new neighbour. The next time you come for lunch, arrive a little earlier and pop into the new Spier Artisan Studio – Stellenbosch next door. In this airy, light-filled space, rows of jars containing brightly coloured glass line the walls. In the glow of the chandelier overhead, artisans are quietly at work. They’re using hand-cut mosaic or beads to create, with meticulous precision, interpretations of works by South African fine artists.
Read more
Spier Client Event
FEBRUARY 19, 2018 | We hosted our annual Client Event on Wednesday the 7th of February and showcased how we are positively impacting the environment and community.
Read more
Balsamic peppers on bruschetta
FEBRUARY 11, 2018 | There’s a reason why the simplest combinations remain crowd favourites, like these toasted garlic bruschettas with roasted peppers in a balsamic dressing. The peppers are packed with flavour, they’re simple to make and you can keep them in a jar in the fridge for more than a week to whip these bruschettas up whenever you have guests over. Also great in a salad with feta or goats cheese, fresh basil, pine nuts and rocket leaves.
Read more
Every drop counts: what we’re doing – and how you can help
FEBRUARY 01, 2018 | Spier’s commitment to conserving water dates back to long before the Western Cape’s current drought. In 2007, we set the goal of halving our municipal water consumption. Ever since then, we’ve been constantly searching for ways to improve efficiency and consumption.
Read more
West Coast mussels with white wine, leeks, lemon & cream
FEBRUARY 01, 2018 | Nothing beats the distinctive flavour of fresh black mussels, straight from the beautiful West Coast. Don’t overcook them – they just need a few minutes of hot steam in your pot of wine and leeks. Some lemon rind adds a nice zesty touch. Serve hot with crusty bread to mop up the sauce.
Read more