You have to see this place to believe it. It is heaven on earth. An eight acre fruit and vegetable farm growing over 300 varieties of plants, each one edible and grown as biologically as possible. The picture below is of an heirloom variety of pumpkin called Turkish Turban.
Fruit and veg are harvested year round for use in their restaurant, Babel. The garden is divided into fifteen areas for vegetables, fruits, berries, bees, indigenous plants, ducks and chickens. Gravity feeds water into waterways from a stream into the garden as it has done for 300 years.
You can take a guided tour of the farm, as we did, before enjoying a lunch made from freshly picked fruit and vegetables you have just seen growing. Don't forget to stop off for a fresh herb tea in the beautiful greenhouse before lunch.
You can pick your own blend of fresh herbs from the garden. I chose lemon verbena, pineapple sage and mint which was refreshing and light and made up for the beautiful rose water and strawberry cupcake we couldn’t resist to go with it.
Lunch at Babel is a joyful celebration of fresh local produce served in a natural and generous way.
The maxim of the restaurant’s creator, Maranda Engelbrecht Cape Town’s food and style guru, is that the food should be served as naturally as possible, not messed about with or chopped into oblivion. Pick, clean and serve is her approach and it works. You really get that “fresh from the garden to the table” feeling.
The restaurant is in a converted cow shed with floor to ceiling glass walls and white painted original brick. It is light, informal and incredibly chic. The menu reflects the seasons and what has been harvested that day. The salads are either red, green or yellow and abundant with beautiful produce in that colour. Speaking to Maranda she told me that she wanted the fruit and vegetables to be the main ingredients and the meat and fish to be additional. We chose the yellow which included edible lilies, passion fruit and carrot, papaya, tamarillo, pineapple, nectarines, yellow heirloom tomatoes, roasted corn and melon. You could add smoked trout, chicken or yoghurt cheese but it was perfect without.
They were the best I’ve ever tasted. The Washer Up (who makes amazing chips) was not pleased to be knocked off the top spot but these were special. Thick and chunky,hand cut, very crispy on the outside and soft and fluffy in the middle. The perfect chip served with course sea salt, cracked pepper and fresh lemon to squeeze over. The Washer Up insists it must be a superior potato to the one he uses. Something about the workman always blaming his tools comes to mind.
After lunch we had the absolute pleasure of meeting with Maranda Engelbrecht one of the driving forces behind this incredible concept. She let us have a look around her new venture there that is almost ready to launch. Another converted barn being made into a delicatessen and bakery selling freshly baked breads, homemade charcuterie and cheeses as well as a wine tasting area. Is there no end to this woman’s talents? She is leading the food revolution in South Africa and I, for one, am definitely on board.