Current Water Crisis

Cape Town is currently experiencing its worst drought in over 100 years. We’ve been able to keep the garden alive thanks to the donations of water storage tanks and the weekly delivery of non-potable water. All our vegetables should be thoroughly rinsed in a solution of 1:3 vinegar to water before preparing food.

We’ve also planted more water-wise vegetables and regularly mulch the beds in an effort to conserve water.

Classic Ratatouille

Classic Ratatouille



The best comfort Food in the World

Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People


  • 2 Red Onions Cut into Wedges
  • 4 cloves Garlic Finely Chopped
  • 2 Aubergines Trimmed
  • 3 Courgettes Trimmed
  • 3 Red or Yellow Peppers Chop into 2cm chunks
  • 6 Ripe Tomatoes Roughly chopped
  • ½ Bunch Fresh Basil
  • Extra Virgin Olive Oil
  • a few sprigs Fresh Thyme
  • 400 g Tin of quality Plum Tomatoes
  • 1 tbs Balsamic Vinegar
  • ½ Juice of one Lemon


  1. Peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.

  2. Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.

  3. To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.

  4. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.

  5. Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.

  6. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. 

  7. Serve with a hunk of bread or steamed rice.

Grilled Aubergine Salad

Grilled Aubergine Salad


Delishes as a side dish with Grilled meat

Course Side Dish
Cuisine Mediterranean
Resting Time 30 minutes
Servings 4 people


  • 2 Large Aubergines
  • Olive Oil Extra Virgin
  • 2 Cloves Garlic Peeled and finely sliced


  • 1 Juice of 1 lemon
  • 4 tsp Olive Oil Extra Virgin
  • 3 or 4 sprigs Dill Chopped


  1. Slice the aubergines lengthways into thick tongues. Put them in a shallow dish and pour over the olive oil and add the garlic. Leave for 30 minutes

  2. Cook slowly in a hot griddle pan until tender.
  3. Place on a serving dish and pour the dressing over while they are still hot.
  4. Allow to stand for 15 min before serving.

Recipe Notes

Place on a serving dish and pour the dressing over while they are still hot.

Beetroot Feta and Orange Salad

Beetroot Feta and Orange Salad



The orange flavours and salty creaminess of the feta work very well with young tender beetroot.
Course Salad
Cuisine Mediterranean
Keyword Beetroot, Orange
Prep Time 10 minutes
Will last for 2 minutes
Total Time 10 minutes
Servings 8 People


  • 1 kg Beetroot
  • 1 Red Onion
  • 500 g Crisp salad leaves
  • 400 g Danish Feta Broken into large chunks or cubed
  • 150 g Walnuts or Hazelnuts Toasted and chopped
  • 30 g Italian Parsley Roughly chopped
  • 30 g Beetroot sprouts or Micro greens.

Cider Vinaigrette

  • 3 tbsp Honey Runny
  • 4 tbsp Cider Vinegar
  • ½ tsp Salt
  • ½ tsp White Pepper
  • ¼ cup Olive Oil


Boil the beetroot in plenty of boiling water until cooked for about 40-60 minutes. Drain the beetroot in a colander and when they are cool enough to handle slip off their skins and cut into bite-size wedges.

While the beetroot is boiling make the cider vinaigrette by whisking the honey, cider vinegar, salt, pepper and olive oil together. Slice the red onions very finely. With a sharp paring knife remove the rind and all the pith from the oranges and slice out the segments of the orange and put in a small bowl.

Place the salad leaves on a serving platter. Arrange the sliced beetroot on top and place the orange segments between them. Scatter the red onion over the salad and add the feta pieces to the salad. Drizzle the cider vinegar over and finally sprinkle the parsley, sprouts and nuts on top to finish.

Recipe Notes

We can add additional text here

PS no oranges in the recipe???