French style brie from Dalewood Farm served with a salad combining some home pickled grapes and kale from Vredenhof Organic Estate, with a lemon cream dressing. Woodfired bread, Hjike all natural butter and Karoo olives marinated in garlic and rosemary.
Slow roast Karoo lamb served with organic golden sweet potatoes (I wait all year for these!) simply roasted with olive oil and sea salt. A visit to the Waldorf School shop on Friday morning after the farmers have dropped off the harvested vegetables we found butternut, peppers, tomatoes, aubergine … so I prepared my version of a caponata, the Italian answer to ratatouille. Some seasonal salads including braised fennel, couscous, pomegranates and a whole lot of herbs.
Chocolate tart from single origin Madagascan cocoa beans. Served with homemade passion fruit and prickly pear ice cream.