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Hotel
Restaurants
This tranquil homestead is under the enthusiastic ownership of Roger and Pauline Butterfield and a talented young chef, Ian Taylorson, who cooks with the passion of Careme and Bocuse, using local farm ingredients.
Homemade spinach linguine sauced with goat's cheese and basil, and calamari steak with ginger vegetables are just two examples of his dishes. raditionalists explore lamb shank braised in red wine with rosemary, or Karoo lamb with balsamic - scented stock and garlic mash. For dinner we had a spicy Thai soup of coconut milk touched with lemon grass, curry and chilli, salmon trout with coriander guacamole, tender quail stuffed with Tuscany sausage, and a finale of lemon desert.
Article in South African Country Life Magazine October 2001, by Pat Kossuth
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