At the end of March, it was such a pleasure to host our first Field to Feast event of the year. It was fantastic to guide our guests over the farm and experience their wonder and enjoyment at how we produce wine and food. FABER’s, Eric Bulpitt and his team created a magnificent spread, and the inspired platters to share drew people together in the true spirit of a feast. Canapés and starters of coal-charred carrots, tempura aubergines, stoneground breads and beetroot and orange salad led to a showcase of Avondale’s free range ducks accompanied by potatoes and lavender from our garden. The fire-roasted corn and garlic green beans were so rustic and full of flavour and guests relished using their hands to enjoy the corn. Ouma Katherina’s spiced Pumpkin tart with compressed apple salad and cinnamon ice cream was ridiculously good; a masterpiece combining contemporary presentation with the flavours of nostalgia.
Here’s a review from one of our guests.