Franschhoek Life March/April 2021

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South Africa
Life Brands
12 Issues

in this issue

3 min
soil-to-fork: sharing plates menu at boschendal’s the werf restaurant

Recognising the need for a more accessible, less formal, dining experience, Allistaire has evolved The Werf’s multicourse fine-dining offering into a relaxed ‘small plate’ experience, tapping into a wellspring of desire for family, food and reconnection. Allistaire has worked tirelessly to develop the soil-to-fork philosophy that defines the culinary experiences across the Boschendal estate. Alongside The Werf, he oversees The Deli and Boschendal’s popular picnic offering and looks after the on-site butchery and bakery, as well as the estate’s ‘Food Lab’ that produces the fresh and frozen ‘togo’ items, fresh sauces and condiments available in the Farm Shop and used across the estate. When it comes to the sharing plates at The Werf Restaurant, “the focus is on produce, always the produce, there are no gimmicks, no smoke and mirrors.” Allistaire has an…

1 min
whisk yourself away to the nellie for less!

Treat yourself to the ultimate getaway at the legendary Mount Nelson, a Belmond Hotel, in Cape Town. Adored among locals, the rosy oasis in the heart of the Mother City offers dreamy gardens and imaginative cuisine beneath the gaze of Table Mountain. Throughout 2021, South African residents can take advantage of a sensational rate, perfect for a relaxing weekend, a serene weekday break, Easter holidays, intimate celebrations or cosy winter me-time. Visit or dail 021 483 1000 to find out more.…

2 min

MARCH 13-14 MAJESTIC PUPPET SHOWCASE AT BOSCHENDAL A spectacular & awe-inspiring performance entitled Mnumzane, where life-sized elephant puppets made by the Handspring Puppet Company will walk about Boschendal. Throughout the weekend there will be informal performances alongside an exhibition of giant puppets created by the Ukwanda Puppet Company. Main performance starts at 12h00 on Sunday, 14 March. INFO WED-SUN LA MOTTE HARVEST EXPERIENCE Enjoy the energy of harvest-time in the Winelands with the La Motte Harvest Experience. Take a guided vineyard and cellar tour, taste La Motte’s latest vintages and enjoy a harvest-inspired plate in the garden. On the hour between 10h00 and 15h00. Cost: R120pp / Additional and optional Harvest Plate: R185 BOOKINGS 021 876 8820 FRI-SAT DINNER AT ORANGERIE Visit the Orangerie Restaurant at Le Lude for dinner on Friday and Saturday evenings to enjoy a beautiful…

1 min
the épice of life

Led by chef proprietor Scot Kirton of the La Colombe Group of restaurants, together with James Gaag, La Colombe’s executive chef, Epice has made its mark along with Franschhoeks’ finest! Heading up the kitchen is head chef Charné Sampson who is no stranger to refined, cutting-edge cuisine – she was sous chef at La Colombe and is another one of Scot’s protégés to spread her wings. A graduate of Silwood, Charné also honed her craft in the kitchens of The Restaurant at Waterkloof, Myoga and The Test Kitchen. Cape Town-born Sampson’s personal influences are Cape Malay. “In my family everyone makes a curry,” she says. Her use of spices – each dish highlighting a different one or more – is not about mouth-searing heat, not even close, but layers of flavours that…

1 min
a month of plums & more at boschendal

During the month of March, visitors are encouraged to get their “Plum” on and join the multitude of experiences on offer at the farm! Sundays spell Plum Harvesting at Boschendal – venture into the plum orchards with your bucket at the ready and harvest your own delicious plums straight from the trees. Enjoy a fun farm outing with friends and family and only pay for what you harvest. The Majestic Puppet Showcase is a real treat with spectacular and awe-inspiring performances, where life-sized elephant puppets made by the Handspring Puppet Company will walk about the estate. The beloved drive-in cinema is back every Saturday (weather permitting) – sit back, relax and enjoy your favourite movies while you snack on delicious farm treats. From plum harvesting to puppeteering; pie-making to picnics; outdoor cinemas, night…

3 min
a new life for quoin rock’s gåte restaurant

With nature quite literally on the doorstep, it is no wonder that new Head Chef, Jack Coetzee, has embraced sustainable cooking – showcasing innovative dishes inspired by the unique flavours of their surroundings. This ranges from the fynbos varieties, raw honey, Waygu beef and the Quoin Rock nursery with its abundance of fresh herbs and vegetables. It is a celebration of all things local, a term which Jack refers to as “micro terroir cuisine”. Just as wine is affected by its terroir, so are the food ingredients. Jack’s deep-rooted passion for cooking and creating culinary works of art started at a young age. Having spent his formative years growing up on a farm in Gweru, Zimbabwe, Jack made his dream of becoming a chef a reality by studying at the renowned Silwood…