To get a taste of what Babylonstoren chefs do when they get their hands on the season’s yield, try out any one of these harvest-time recipes.
WOOD-FIRED PIZZA WITH SLOW-ROASTED GRAPES, FENNEL AND FIOR DI LATTE
This is how we like our pizza during harvest time: a little sweetness from the slow-roasted grapes, a flavourful kick from fennel and a creaminess from the Babylonstoren fior di latte. Serve with a chilled bottle of Babel Red or Chenin Blanc.
Made using the first pressing of the wine grapes, the must, this variation of mosbolletjies is fruity and summery – the perfect treat to spread liberally with freshly churned butter.
GRAPE LEAF TEA
Every February, Gundula serves this tea at the end of her garden tour. The tannins from the grape skin are believed to strengthen the heart.
The grape leaves are also known to help relieve a plethora of ailments, from blood circulation, bleeding, varicose veins and water retention to stomach ache, diarrhoea and thrush. It has anti-inflammatory and antioxidant properties.