We love the burst of craft breweries that are malting, mashing and fermenting their way to artisanal mastery and creating some of the finest ales on the block. […]
“What's the difference between obstinacy and perseverance?” Angi asks, as we shelter from the 35°C heat, on Manor House's shady veranda, drinking Kurt's famous iced tea. Her blonde hair is caught back in a pony tail. Her T-shirt and shorts smirched with dust and the green residue of horsey kisses, her face flushed. “The one has a strong will. The other, a strong wont!” she says with a grin.
Every day at Rozendal is much the same as the day before, and likely to be much the same as the day to come. There is a distinct pleasure to this rhythm, and we have our furry, feathered, four- legged friends to thank for that. I have watched these citizens of Rozendal with delight for many seasons, and have come to realise why watching them gives such pleasure - they know exactly what they love to do, and they get to do it every single day.
As the saying goes…."Waste not, Want not". In the Spring, the fig tree produces its first batch of figs from last years reserves. These figs don’t ever fully ripen. To make good use of them a recipe evolved to make something inedible into something utterly delicious. A traditional South African recipe, Green Fig Preserve.
A friend of Rozendal, Sandra Hill describes her experience of Rozendal in the Spring […]
We are very fortunate to have such great markets in Stellenbosch each with its own character and flair.
Why do we love mulch so much you may ask?
Being an organic farm for 20 years we have not used any pesticides, herbicides or chemical fertilizers for a very long time. We rely solely on sound environmental practices to keep the pests and weeds at bay and to increase the fertility of the soil.
Mulching is […]
Auberge Rozendal Guesthouse, a family business since 1991, has for almost 7 years been under outside management, but from 1st June 2014 will be returned to family hands under Nathalie and Alexander Ammann.Their shared passion and complementary talents has grown the Rozendal Vinegar business into a successful export business with distribution in the USA, Europe and […]
Sandra Hill is a creative writing facilitator with many years of experience working with organisations and groups. Her poetry and prose has been published by New Contrast, Aerodrome, Jacana and Umuzi. She has a masters degree (cum laude) in Creative Writing.
The Things Writers Need …
It is the middle of a busy Thursday afternoon and I […]
Of course, we eat regularly at Rozendal Restaurant, enjoying the Fresh Green Salad, Lamb with Red Onion Sauce and the Lemon Verbino Ice-Cream. But when we feel like venturing out of our little paradise into town, there are a few restaurants we love and can highly recommend.