We launched our first Biodynamic Luncheon in April this year, and we were really delighted at how the event turned out.  Avondale hosted 36 guests at our Tasting Gallery who came to meet Avondale’s Proprietor, Johnathan Grieve and Farmer Angus McIntosh to find out more about biodynamic farming and to enjoy a veritable feast prepared by the Mount Nelson’s Chef Rudi Liebenberg.

It was a warm and relaxed fine dining occasion with a rustic, organic atmosphere providing plenty of opportunity for our guests to interact with the farmers, and to truly gain a sense of knowing where, how and who is involved in the production of their food and wine.  There was much interest in learning about biodynamic practices, and a fascination at how the different preparations are used in tune with cosmos.

Avondale’s premium wines were paired to perfection with an array of scrumptious beef dishes from cattle that are pastured raised by Farmer Angus.

As always, Chef Rudi took great delight in working with fresh, local and seasonal ingredients.  His triumphant luncheon menu included canapés of pepper cured beef, tender chuck tartare and fried beef cheek parcels.  The mains were slow cooked egg linguine, oxtail ragout, grilled beef rump and red pepper BBQ beef rib accompanied by butternut and sweet potato pave, and sautéed organic vegetables.  The finale was a superb crème brulee served with fruit sorbet.

Avondale will continue to host these convivial Biodynamic Luncheons at the farm with the intention to introduce you to different sources of foods that are organically, and biodynamically produced.  You can look forward to an outstanding and interesting fine dining experience with top chefs preparing innovative and delectable dishes made from local, seasonal ingredients, and artfully paired with Avondale’s delicious wines approved by Mother Nature.

Our next Biodynamic Luncheon will be held on the 26th of October.  Keep an eye out for more details here, or on our Facebook page.  You’ll want to book early to avoid disappointment!

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