Carrots over open coals and hot smoked pork cheek
Ouma Katherina’s spiced pumpkin tart and burnt nougat with almonds and berries
Avondale free-range confit duck leg with garden sweet potato and lavender
Springbok loin with broadbean tops and organic lowerland polenta…

These have just been some of our favourite things as the Field to Feast events unfolded over the seasons of 2017. The Field to Feast three-course luncheons paired with Avondale wines are co-hosted by Avondale proprietor and entertaining raconteur, Johnathan Grieve and FABER Chef-patron, Eric Bulpitt. Each event is a unique experience of the Avondale Estate with a journey through the vineyards and food garden where guests are regaled with the stories of how the food is produced and the wines are made in harmony with Nature.

Over the past year, Avondale’s Field to Feast events have become a highlight of the gastronomic experience of the Cape Winelands.

The Autumn Field to Feast will be on the 6th May 2018 with the Winter lunch in July, Spring event end of August and Summer Feast in November. Don’t miss out in 2018!

Booking to be made through FABER’s online booking system,
email or phone 021 202 1219