During the time when the vivid leaves from the vines fall and return to the soil, Avondale presents their first-ever Biodynamic Luncheon on Sunday, the 18th of May. This extraordinary autumn affair will bring to life the smart Biodynamic farming practices that ensure the deliciousness and wholesomeness that arrives direct from the farms onto your plate. Here’s the chance to be there when three, highly successful trailblazers get together to tell you their secrets over a sumptuous lunch at stunning destination.
You can join renowned Chef Rudi Liebenberg from the Mount Nelson Hotel, together with Farmer Angus McIntosh for a unique organic luncheon comprising of three delicious organic dishes paired beautifully with the perfect selection of Avondale wines. While indulging in this distinctive organic palette experience, Farmer Angus McIntosh along with Avondale proprietor Jonathan Grieve will elaborate on the fascinating detail of biodynamic practises.
Johnathan Grieve developed the BioLOGIC® way of farming as an antidote to the dwindling state of the farm soil due to decades of chemical misuse. He has transformed the process into an extraordinary one where Avondale’s wines are farmed according to the BioLOGIC® approach, a unique methodology that combines organic and biodynamic principles with the latest advances that modern science can offer. Grieve maintains that it is this very approach that gives Avondale’s wines their distinctive, sensational flavour. “If your soils and vines are in balance, your wines do not end up as over-extracted blockbusters, but as elegant wines with a character that you can’t taste anywhere else,” says Grieve.
Farmer Angus McIntosh has revolutionised farming with his pasture-reared production of beef, chicken, lamb and eggs. His methods include a free choice mineral lick in which their cows choose their preferred minerals which they then return to the soil, keeping it nutritious and high in minerals, lessening the possibility of disease and depleted produce. Angus grew up on a cattle ranch in Kwa-Zulu Natal. He studied Management Accounting at Stellenbosch University before stockbroking for Goldman Sachs in London for just over four years. He then declined the offer of promotion, left his job and moved to South Africa. Upon his move he built a clay home with inspiration from various people on the way, which led him to become a biodynamic student, grass farmer and carbon sequestrator.
Chef Rudi Liebenberg is one of the most acclaimed chefs in South Africa. He commands one of South Africa’s biggest and oldest kitchens situated at the Mount Nelson Hotel. Since the ripe age of 12, he knew that he wanted to be a chef. He believes in the value of hand-crafted goods and only buys organic local produce where possible. Rudi trained as a chef at the Technikon Witwatersrand Hotel School in Johannesburg years ago, and has worked in the finest kitchens all over South Africa.
Date: Sunday 18 May
Time: 12:00 – 15:30
Cost: R500 per person
Bookings: Caelli at firstname.lastname@example.org or 021 863 1976021 863 1976
Address: Lustigan Road, Klein Drakenstein, Paarl, South Africa