Six courses of nose to tail bold flavours from foraged and sourced ingredients from the farm, the Swartland region and the West Coast, paired with wines from the region. An unusal and improvised setting, long social tables, roaring fires, and an informal atmosphere.
For our pop-up anniversary, we’re turning our farmyard’s Big Tractor Shed into a time machine, with an EPIC banquet of ancient, home-made, traditional and locally foraged ingredients. Step back in time and relive recipes and flavours of days gone by with handcrafted dishes and proudly Wellington Welbedacht Wines. At the helm are your captains of hospitality and culinary delight, Lesley and Louise, joined by guest chef Christo Pretorius – from 12 Apostles fame. Another unique Smoke & Fire event not to be missed. Another unique location, and more unique dishes!
21 JUNE 2019 / 6pm till late / R750pp includes all drinks and food * We gladly cater for vegetarians – Do let us know in advance / BOOKINGS +27 (0)22 448 1087 | email@example.com
Welcome to another edition of the BK Smoke & Fire Food Fanfare. On the water’s edge this time. A starlit dinner with a view, with a long table, long stories and bold flavours. Louise and her team have created a unique menu to be paired with incredible wines made by Chris and Andrea Mullineux. We will be serving what you’ve come to expect from our unique pop-up affaires: sensual, unusual culinary compositions of crackling taste, honest ingredients and startling combinations alongside the award winning wines from Mullineux Leeu Family Vineyards.
> More pictures of the 30 March edition on Facebook
A warm summer evening. A lush garden. Soft grass invites bare feet to meet. Stars peep through an darkened night sky. The exhilarating perfumes of food and nature mingle in the air. Welcome to another edition of the BK Smoke & Fire Food Fanfare. On the lawns behind the main house this time. An old-style garden dinner, with long tables, long stories, bold flavours. Lesley and Louise have invited charcutier Gil Ferreira from The Flying Pig cureSmiths in Darling to join the ranks and serve what you’ve come to expect from our unique pop-up affaires: sensual, unusual culinary compositions of crackling taste, honest ingredients and startling combinations.
Snacks served on arrival Sourdough breadboard with baked pears, bacon jam and spiced lamb medfouna with olive oil foam | Free-range confit Guinea fowl from the farm in a dumpling, rhubarb purée, cider, pickled onions, crispy skin, XO sauce, pink flowers | Free-range Elandsberg Springbok loin smoked, natural jus, caraway seeds, ash gnocchi, parsnip purée, candied beetroot, protea, wild grass seeds and a touch of gold | West Coast hake deep-fried on an open fire, Yuzu lemon purée, canola flowers, canola seed, crispy pumpkin, lemon cells | Wild Boar belly brined, dry-rubbed and smoked for 8 hours, salted puffed rice, broccoli purée, pine nut risotto, rosemary butter, ham hock jus, oxalis, pea shoots, basil leaves | Home-grown Elandsberg Wagyu calf (7 months), cooked over charcoal in the earth, potato terrine, bone marrow butter, carrots, caramelised beer jus, cacio de pepe crunch, spring onion root, mushroom emulsion, charcoal wafers | Burnt farm honey soft serve, toffee snaps, marigolds, white pepper oats, buffalo yoghurt drizzle Fire pot coffee with petit fours. Sesame seed snaps and salted caramel profiteroles.
Fennel Mosbolletjies, Ouma se Mieliebrood, Cape Seed loaf served with plaasbotter, beef drippings and wild boar rillettes | Wild boar scratchings with salt and vinegar salt Smoked snoek doughnuts & oyster mayo & marinated trout roe Beer puffs, beer and onion dip, wild thyme salt | Smoked buffalo ricotta, home rolled pasta, jersey milk butter, West Coast nori powder, cured egg yolk, crispy ricotta paper | Seaweed butter, cauliflower puree, spiced tadka, coconut jelly, coriander yogurt | Pressed neck, wild sorrel ,crispy bits, local mushroom emulsion, crisp celery leaves, mushroom powder, almond, spekboom | Smoked ribs, sous-vide then braai loin, fermented root vegetables, barbecued carrot purée, burnt apple chutney, crispy puffs, roast pig bone jus | Brined in oak smoked water, slow cooked for 12 hours on a charcoal fire, ravioli of green oats, lapsang tea jus, juniper oil, marigolds petals, saffron emulsion | Dark chocolate torte, milk chocolate crémeux, honey comb from the hives in the bluegums, parsnip mousse, honey ice cream | Lemon and Apple paper | Chocolate Marshmallow | Pâté de Fruits (black berries and thyme)