We’d love to hear from you!

For a catering quote or more information please contact us on the following:

Nici Beaumont – nici@zestcatering.co.za – 083 7202202 or

Jen Pearson – jen@zestcatering.co.za – 084 7162 488.

Alternatively, fill out the enquiry form below and we will be in touch!

Beaumont Wine Farms

We’d love to hear from you!

For a catering quote or more information please contact us on the following:

Nici Beaumont – nici@zestcatering.co.za – 083 7202202 or

Jen Pearson – jen@zestcatering.co.za – 084 7162 488.

Alternatively, fill out the enquiry form below and we will be in touch!

MAKE AN ENQUIRY

    [mc4wp_checkbox]

    This site is protected by reCAPTCHA and the Google Privacy Policy and  Terms of Service apply.

    FIND US

    Zest Catering is based at Beaumont Family Wines, Main Road, Bot River, 7185, Western Cape, South Africa.

    ×
    Product added to cart

    No products in the basket.

    SPINACH KING GLUTEN FREE SPINACH BREAD

    Delicious Vegan gluten free certified Spinach bread by the Spinach King!

    ZUCCHINI, BASIL & PARMESAN SOUP

    This delicious light soup is perfect for a summer’s evening. Baby marrows are gently simmered in vegetable stock with a little garlic, as soon as they are just cooked, the soup is blitzed with a dash of cream, some grana Padano, basil from our garden.

    Heating Instructions

    • Defrost before heating
    • Heat in a pot until cooked through and hot

    Serving Suggestions

    • Serve with freshly baked bread

    Ingredients
    Baby marrow, vegetable stock, cream, olive oil, parmesan, parsley, garlic, basil, salt, pepper  

    TERRA MADRE COLD PRESSED JUICE

    500 ml Assorted Cold Pressed Single Varietal Juice

    Authentically crafted artisan juice using wholesome single varietal fruit that deliver uniquely distinctive flavours.  Quality fruit from the Elgin Valley is hand-picked, crushed and cold pressed in a hydraulic press. The juice is naturally extracted without heat or enzymes, bottled and then frozen immediately to protect the nutrients. The natural antioxidant levels are enhanced with the addition of Vitamin C which maintains freshness and colour in the juice.

    Single varietal juices included :-

    • Golden Delicious Apple
    • Pink Lady Apple
    • Granny Smith Apple
    • Packham Pear

    Serving Suggestions

    • Defrost & Enjoy

    Ingredients

    • Ingredients: 100 % Pure  juice, Vitamin C (Ascorbic acid)         
    • PRESERVATIVE FREE
    • NO ADDED SUGAR

    SANTA ANNA'S ORGANIC CORN CHIPS

    Gluten Free & NON GMO

    Serving Suggestions

    • Serve with our Made at Home Sweet Potato & Black Bean Chilli, Creme Fraiche, Guacamole & Tomato Salsa

    Ingredients
    Organic Corn, Organic Vegetable Oil (Coconut), Water, Salt, Calcium Hydroxide

    ONION CONFIT TARTS

    We make the finest pastry with Klein River Gruberg cheese and this is filled with a slow cooked onion confit. The tarts are baked and fast frozen – all you need to do is to reheat and serve!                                                      Perfect for a light lunch or supper alongside a crisp green salad.

    Heating Instructions

    • Defrost tarts
    • Pre-heat oven to 180C
    • Bake for 15 minutes

    Serving Suggestions

    • Serve with a crisp green salad on the side

    Ingredients
    Pastry: Flour, Butter, Gruyere
    Filling: Onions, eggs, cream, butter, olive oil, salt, pepper, nutmeg

    TERRA MADRE SPANIKOPITAS

    Hand made by our friends at Terra Madre using organically grown spinach.

    Heating Instructions

    • Pre-heat oven to 220C
    • Remove from packaging and place on a baking sheet.
    • Bake for 25 minutes or until golden brown

    Serving Suggestions

    • Serve with Tzatziki

    Ingredients
    Phyllo pastry, organic spinach, onions, leeks, celery, rocket, halloumi cheese, feta cheese, cheddar cheese, extra virgin olive oil, butter, free range eggs, milk, flour, herbs, psices, lemon, sweet chilli sauce, sriracha

    THAI BUTTERNUT SOUP
    The perfect winter soup, warm, spicy and soothing

    Heating Instructions

    • Defrost before heating
    • Heat in a pot until cooked through and hot

    Serving Suggestions

    • Serve with a swirl of cream and fresh baguette.

    Ingredients
    Butternut, coconut milk, veg stock, lime, lemon grass, palm sugar, fish sauce, red curry paste, coriander, turmeric

    Carrot Cake

    Our version of a well-known classic – this is a winner at any time of the day!

     Ingredients

    Cake: Carrots, vegetable oil, flour, crushed pineapple, brown sugar, walnuts, baking powder, cinnamon, bicarbonate of soda, vanilla essence, eggs, walnuts

    Icing: Icing sugar, cream cheese, butter

    Salted Caramel Brownies

    These have been described as “death by brownies” – decadent brownies topped with a salted caramel sauce and baked to perfection.

     Serving Suggestions

    Allow to defrost at room temperature or in the fridge. Serve with Gelato and our Salted Cinnamon Caramel 

    Ingredients

    Dark chocolate, brown sugar, salted caramel sauce (caster sugar, cream, golden syrup, butter, sea salt), butter, caster sugar, eggs, flour, vanilla essence, salt.

    Potato Bake with Rosemary & Cheese

    A delicious side dish packed with potatoes, parmesan and rosemary – the perfect accompaniment to any meal

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid, place tin on an oven tray and heat in oven for 30 minutes or until piping hot throughout

     Serving Suggestions

    Perfect with any roasted meats, stews or roasted vegetables.

    Ingredients

    Potatoes, cream, parmesan, vegetable stock, rosemary, salt, pepper.

    Lentil Moussaka

    A rich and comforting dish of cinnamon spiced lentils layered with aubergine and potatoes and topped with a creamy white sauce and grated cheese 

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid, place on a baking tray, bake in oven for 30-45 mins or until bubbling and hot throughout.

    Serving Suggestions

    Serve with a fresh crunchy salad and crusty bread

     Ingredients

    Aubergine, potato, tomatoes, milk, lentils, red onion, gruyere, parmesan, butter, flour, tomato paste, soy sauce, garlic, oregano, parsley, vegetable stock, cinnamon, salt and pepper.

    Hake & Hot Smoked Salmon Trout Fish Pie

    A traditional style fish pie with milk-poached hake, hot smoked salmon trout and peas in creamy dill sauce, topped with buttery mash  

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 180 degrees
    • Remove lid, place on a baking tray, bake in oven for 30-45 mins or until bubbling and hot throughout.

    Serving Suggestions

    • Serve carrots, fine beans or broccoli.

    Ingredients

    Potatoes, hake, milk, hot smoked salmon trout, peas, butter, flour, dill, salt and pepper.

    STEAK & ALE PIE

    Homemade hearty goodness in one dish – free range rump slow cooked in ale with mushrooms and baby onions

    Heating Instructions

    • Defrost before heating

    • Pre-heat oven to 200 degrees

    • Remove lid, place on a baking tray, brush pastry with egg yolk or milk (optional) and bake for 10 minutes reduce heat to 175 degrees and cook for another 20-30 mins.

    Serving Suggestions

    • Serve with creamy mash, peas and carrots 

    Ingredients

    Free range beef, ale, beef stock, onions, portabellini mushrooms, baby onions, butter, wheat flour, treacle sugar, tomato paste, pepper, salt, thyme, bay leaf

    ITALIAN CHICKEN MEATBALLS IN TOMATO & BASIL SAUCE

    A lighter modern take on the classic dish. Free range chicken mince is mixed with tons of herbs and baked, they are then nestled in a delicious tomato sauce and fast frozen.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 180 degrees
    • Remove lid and cover with foil, place on a baking tray, bake in oven for 30 minutes remove foil and bake for a final 5 minutes or until piping hot throughout

    Serving Suggestions

    • Serve with pasta and top with fresh basil and parmesan

    Ingredients             

    Tomato Sauce (60%) (Plum Tomatoes, Tomato Paste (Tomato, Water, Acidity Regulator, Ascorbic Acid), Onion, Garlic, Vegetable Oil (Olive Fruit), Oregano, Basil, Sugar, Salt)

    Italian Chicken Meatballs (40%) (Free Range Chicken Mince, Breadcrumbs (Wheat Flour, Water, Yeast, Salt, Sugar, Corn Starch, Acidity Regulator), Egg, Parsley, Thyme, Sage, Rosemary, Salt, Pepper)

    ALLERGENS: Egg, Gluten

    COQ AU VIN

    The classic French dish – chicken thigh fillets, red wine, bacon, mushrooms and onions slowly cooked in a rich velvety sauce

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and cover with foil, place on a baking tray, bake in oven for 30 minutes remove foil and bake for a final 5 minutes or until bubbling and hot throughout

    Serving Suggestions

    • Serve with buttered mash, pasta or crispy baguette and a crisp green salad

    Ingredients

    Free range chicken thighs, red wine, carrots, mushrooms, onions, bacon, tomato puree, butter, chicken stock, flour, thyme, oregano, bay leaves, salt, pepper

    BEEF BOURGUIGNON

    The classic French dish – beef, red wine, bacon, mushrooms and onions slowly cooked in a rich velvety sauce.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and cover with foil, place on a baking tray, bake in oven for 30 minutes remove foil and bake for a final 5 minutes or until bubbling and hot throughout

    Serving Suggestions

    • Serve with buttered mash, pasta or crispy baguette and a crisp green salad

    Ingredients
    Beef rump, red wine, carrot, mushrooms, baby onions, onions, bacon, olive oil, butter, flour, tomato paste, garlic, beef stock powder, parsley, rosemary, salt and black pepper

     

    SALTED CINNAMON CARAMEL SAUCE

    A perfect addition to your desserts. Serve warm with ice cream, brownies, apple crumble or Malva. Delicious as a cake or biscuit filling. An absolute must with any type of pancake. Or just sneak a spoon right from the tub!

    Ingredients
    Cream, brown sugar, butter, cinnamon, salt.

     

    CHICKEN POT PIE

    A homestyle classic, free range whole chickens poached and shredded with slow cooked veg and a creamy white sauce topped with crispy buttery pastry

    Heating Instructions

    • Defrost before heating

    • Pre-heat oven to 200 degrees

    • Remove lid, place on a baking tray, brush pastry with egg yolk or milk (optional) and bake for 10 minutes reduce heat to 175 degrees and cook for another 20-30 mins.

    Serving Suggestions

    • Serve on its own or with a side of fresh peas and carrots

    Ingredients
    Free range chicken, milk, onion, carrot, peas, butter, wheat flour, parsley, chicken stock powder, wholegrain mustard, garlic, salt and pepper

     

    MUSELI RUSKS

    Ingredients
    Stone ground whole-wheat flour, yoghurt, butter, brown sugar, bran flakes, raisins, oats, desiccated coconut, sesame seeds, sultanas, eggs, mixed peel, vanilla, baking powder, salt

     

    VEGETARIAN SHEPHERD'S PIE

    A delicious vegetarian classic dish which is packed full of vegetables in a rich gravy and topped with creamy mashed potato.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and heat in oven for 35 -40 minutes or until piping hot and golden on top

    Serving Suggestions

    • Serve on its own or with a side of fresh peas and carrots

    Ingredients
    Potatoes, vegetable stock, portabellini mushrooms, carrots, peas, yoghurt, onions, red wine, butter, olive oil, tomato paste, wheat flour, herbs, salt and pepper.

     

    COTTAGE PIE

    Our twist on the classic dish of free-range beef mince with grated carrot, peas and lots of herbs topped with creamy mash.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and heat in oven for 35 -40 minutes or until piping hot and golden on top

    Serving Suggestions

    • Serve on its own or with a side of fresh peas and carrots

    Ingredients
    Potatoes, free range minced beef, tomato puree, onions, peas, carrots, butter, red wine, chicken stock, olive oil, Worcestershire sauce, garlic, rosemary, thyme, salt and pepper

     

    SPICED RICE

    A deliciously flavoursome side dish which will compliment a curry or any spiced dish

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and cover with tinfoil - heat in oven for 20 minutes or until piping hot throughout

    Serving Suggestions

    • Serve with curry, tagine or chilli

    Ingredients
    Vegetable stock, basmati rice, onions, olive oil, salt, cinnamon, cardamom, cloves, cumin seeds, black peppercorns, bay leaves

     

    CHOCOLATE CHIP COOKIES

    Homemade cookies with all the chocolate!

    Ingredients
    Rolled oats, chocolate chips, flour, sugar, butter, eggs, vanilla essence, cinnamon, baking soda, salt

     

    CARAMEL & MACADAMIA NUT CHEESECAKE

    A real showstopper of a dessert – what is not to love with creamy cheesecake, gooey caramel and crunchy nuts!

    Heating Instructions

    • Remove from the tin whilst frozen, it should just pop out. Place on a serving plate and defrost in the fridge for 4 hours or overnight.
    • Best served at room temperature.

    Ingredients
    Cream cheese, caster sugar, digestive biscuits, eggs, macadamias, butter, cream, soured cream, vanilla pod

     

    COCONUT & CORIANDER CHUTNEY

    A fresh and vibrant sambal which will bring any curry to life!

    Heating Instructions

    • Defrost and serve

    Serving Suggestions

    • Lovely side dish with curry

    Ingredients
    Coconut, lime juice, fresh coriander, ginger, green chilli, mint, garlic, salt, cumin, caster sugar  

     

    SPICED COUSCOUS

    This is couscous at the next level with lots of spices and caramelised onion!

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and cover with tinfoil - heat in oven for 20 minutes or until piping hot throughout

    Serving Suggestions

    • Serve with curry, tagine or chilli

    Ingredients
    Vegetable stock, couscous, onions, butter, olive oil, red wine vinegar, salt, garlic, sugar, cumin, coriander, fennel, dried chilli, bay leaf

     

    CHICKEN, OLIVE & LEMON TAGINE

    A flavour packed dish with free range chicken, lemon, green olives and vegetables.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and heat in oven for 20 -30 minutes or until piping hot and golden brown

    Serving Suggestions

    • Serve with couscous or rice and top with fresh coriander.

    Ingredients
    Chicken stock, free range chicken thighs, onions, carrots, lemons, olive oil, green olives, parsley, coriander, honey, garlic, turmeric, ground coriander, chilli powder, salt and pepper.

     

    SPICED VEGETABLE & APRICOT TAGINE

    A full flavoured vegetarian dish of roasted vegetables, dried apricots and herbs,

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and heat in oven for 20 - 25 minutes or until piping hot

    Serving Suggestions

    • Serve with couscous or rice and top with fresh herbs.

    Ingredients
    Aubergine, tomatoes, sweet potato, red pepper, courgettes, chickpeas, onion, apricots, coriander, olive oil, honey, garlic, harissa, coriander, cumin, salt and pepper

     

    SWEET POTATO & BLACK BEAN CHILLI

    A warming and hearty dish of black beans, vegetables and spices.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and heat in oven for 20 - 25 minutes or until piping hot

    Serving Suggestions

    • Serve on rice, quinoa, nachos or jacket potato and top with sour cream, grated cheese, avocado and coriander.

    Ingredients
    Black beans, tomato, sweet potato, red onion, carrot, red pepper, lime juice, coriander, olive oil, jalapeno, garlic, cumin, brown sugar, chilli powder, oregano, cocoa powder, cinnamon, salt

    CHICKPEA PUMPKIN & COCONUT CURRY

    A rich and creamy curry with pumpkin, coconut and chickpeas.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and heat in oven for 20- 25 minutes or until piping hot

    Serving Suggestions

    • Serve with basmati rice or couscous, topped with fresh coriander and toasted coconut.

    Ingredients
    Chickpeas, pumpkin, coconut milk, onion, olive oil, lime juice, jalapeno, garlic, coriander, ginger, treacle sugar, garam masala, salt, cumin, turmeric, bay leaves.

    BEETROOT BOURGUIGNON

    A delicious and hearty slow cooked dish of beetroot, parsnip, mushrooms, herbs and red wine.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and bake for 20-25 minutes or until piping hot

    Serving Suggestions

    • Serve with mashed potatoes, rice or quinoa with a crisp green salad on the side.

    Ingredients
    Beetroot, parsnips, vegetable stock, onion, red wine, portabellini mushrooms, pearl barley, tomato puree, garlic, bay leaves, olive oil, salt and pepper.

    HAKE FLORENTINE

    A delicious rich and creamy bake with fresh hake, cheesy bechamel and wilted spinach.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and bake for 30-35 minutes or until piping hot and golden brown on top

    Serving Suggestions

    • Serve with mashed potatoes, rice or pasta.

    Ingredients
    Fresh hake, milk, spinach, gruyere, butter, flour, parmesan, salt, pepper, nutmeg.

    zest catering tart flambee

    zest catering Carrot Lax bites

    zest catering rocket and parma pizza

    zest catering Smoked Cheesecake Canape

    zest catering Springbok main course

    zest catering watermelon and feta salad

    zest catering Zuchinni Chips

    Zest catering Chargrilled veg with chocolate and chilli mole

    zest catering onion confit tarts

    zest catering Yoghurt Panna Cotta Shot

    zest catering Mini Strawberry Pavlovas

    zest catering prawns with rocket mayo

    zest catering fig and mozarella

    zest catering chicken and lemongrass sliders

    zest catering chicken skewers

    Zest Catering - Chicken Liver Parfait Cones

    Zest Catering Butternut Salad

    Zest Catering Butter Chicken

    Zest Catering BBQ Chicken Tacos

    APPLE CRUMBLE

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 180 degrees
    • Remove lid and heat in oven for 15 minutes or until warmed through

    Serving Suggestions

    • Serve with custard, ice cream or whipped cream.

    Ingredients
    Apples, oranges, dried figs, brown sugar, flour, whole oats, butter, castor sugar, almonds.

    MALVA PUDDING

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 180 degrees
    • Remove lid and heat in oven for 10 minutes or until warmed through

    Serving Suggestions

    • Serve with custard, ice cream or whipped cream.

    Ingredients
    Sugar, milk, cake flour, cream, butter, sugar, brandy, eggs, apricot jam, white wine vinegar, bicarbonate of soda.

    SWEET POTATO, BACON & ROSEMARY SOUP
    A flavoursome and hearty soup.

    Heating Instructions

    • Defrost before heating
    • Heat in a pot until cooked through and hot

    Serving Suggestions

    • Serve with a swirl of cream and fresh baguette.

    Ingredients
    Sweet potatoes, vegetable stock, onion, lemon, bacon, olive oil, garlic, rosemary.

    HARIRA - MOROCCAN LAMB, LENTIL & CHICKPEA SOUP
    A meal in itself, a hearty Moroccan soup with lamb, spinach and pulses.

    Heating Instructions

    • Defrost before heating
    • Heat in a pot until cooked through and hot

    Serving Suggestions

    • Serve with fresh baguette and lemon wedges.

    Ingredients
    Lamb, tomatoes, onion, lemon, lentils, chickpeas, baby spinach, olive oil, tomato puree, fresh coriander, caster sugar, stock, bicarbonate of soda, cumin, ginger, saffron, cinnamon.

    GAZPACHO
    A traditional Spanish tomato soup. Fresh, light and perfect to any sunny day.

    Heating Instructions

    • Defrost fully
    • Whisk or beat with a fork to bring together

    Serving Suggestions

    • Serve with freshly baked baguette or ciabatta
    • Top with croutons, cubed cucumber, red peppers and red onions

    Ingredients
    Tomatoes, cucumber, onion, red pepper, olive oil, red wine vinegar, garlic, basil, salt, pepper 

    LENTIL BOLOGNESE
    A vegetarian version of a classic dish.

    Heating Instructions

    • Defrost before heating
    • Heat in a pot until cooked through and hot.

    Serving Suggestions

    • Serve on top of pasta or baked potatoes and top with grated parmesan cheese
    • Add tinned kidney beans and chilli and serve on top of rice for chilli con carne
    • Accompany with fresh salads

    Ingredients
    Tomatoes, veg stock, onions, mushrooms, red pepper, carrots, celery, green lentils, cherry tomatoes, olive oil, tomato paste, garlic, salt, sugar, fresh oregano, fresh thyme, pepper.

    BEEF BOLOGNESE
    Classic pasta sauce.

    Heating Instructions

    • Defrost before heating
    • Heat in a pot until cooked through and hot.

    Serving Suggestions

    • Serve on top of pasta or baked potatoes and top with grated parmesan cheese
    • Add tinned kidney beans and chilli and serve on top of rice for chilli con carne
    • Accompany with fresh salads

    Ingredients
    Tomatoes, free range beef mince, carrots, onions, celery, tomato paste, salt, garlic, mixed herbs, pepper.

    MAC & CHEESE
    Delicious and creamy mac & cheese, packed with hidden vegetables.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 180 degrees
    • Remove lid and heat in oven for 20 - 30 minutes or until piping hot throughout.

    Serving Suggestions

    Serve with a fresh salad or crudités.

    Ingredients
    Milk, Macaroni, cheddar cheese, parmesan, sweet potato, carrot, pumpkin, zucchini, flour, butter, dijon mustard, paprika, vegetable stock, salt and pepper.

    PANEER & TOMATO CURRY
    Homemade Paneer cheese cooked in a rich tomato gravy with yoghurt and spinach.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 180 degrees
    • Remove lid and heat in oven for 20 - 30 minutes or until piping hot throughout.

    Serving Suggestions

    • Serve with rice and top with fresh coriander
    • Accompany with naan, rotis or poppadoms
    • Lovely additional sambals include mango atcha, coconut & coriander chutney & cucumber raita.
    • OR Serve curry in hollowed out rolls for Bunny Chows.

    Ingredients
    Milk, tomatoes, onions, lemon juice, spinach, cream, yoghurt, veg oil, cumin, coriander, turmeric, garam masala, cayenne pepper, salt.

    Coconut & Coriander Chutney Recipe

    • ¾ cup fresh coriander
    • 1 Tbsp fresh mint
    • ¾ cup desiccated coconut
    • 2 green chillies
    • 1 clove garlic
    • 1 tsp chopped fresh ginger
    • ½ tsp salt
    • 1/3 tsp cumin powder
    • 1 tsp castor sugar
    • 2 tsp lime juice

    Blend all ingredients together except for the lime juice. When mixture is ground, remove and put into small serving bowl. Add lime juice and mix well with a spoon.

    BUTTER CHICKEN CURRY
    Marinated chicken, roasted and cooked in a rich tomato gravy.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 180 degrees
    • Remove lid and heat in oven for 20 - 30 minutes or until piping hot throughout.

    Serving Suggestions

    • Serve with rice and top with fresh coriander
    • Accompany with naan, rotis or poppadoms
    • Lovely additional sambals include mango atcha, coconut & coriander chutney & cucumber raita.
    • Serve curry in hollowed out rolls for Bunny Chows.

    Ingredients
    Free range chicken breast, tomatoes, cream, lemon juice, butter, yoghurt, butter, veg oil, garlic, ginger, ground coriander, garam masala, turmeric, chilli powder, cloves, salt, cumin, cardamom.

     

    Coconut & Coriander Chutney Recipe

    • ¾ cup fresh coriander
    • 1 Tbsp fresh mint
    • ¾ cup desiccated coconut
    • 2 green chillies
    • 1 clove garlic
    • 1 tsp chopped fresh ginger
    • ½ tsp salt
    • 1/3 tsp cumin powder
    • 1 tsp castor sugar
    • 2 tsp lime juice

    Blend all ingredients together except for the lime juice. When mixture is ground, remove and put into small serving bowl. Add lime juice and mix well with a spoon.

     

    BUTTERNUT & LENTIL BOBOTIE
    A vegetarian twist on the classic with roasted butternut, lentils and a flavourful tomato sauce. 

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 180 degrees
    • Remove lid and heat in oven for 20 - 30 minutes or until piping hot throughout.

    Serving Suggestions

    Serve with rice & chutney. Accompany with cucumber raita, sliced bananas tossed in lemon juice and a fresh tomato salsa.

    Ingredients
    Tomatoes, butternut, onions, milk, lentils, eggs, sunflower oil, garlic, fresh coriander, fresh ginger, sugar, salt, red chilli, bay leaves, curry powder.

    Venue

    At Beaumont we love to celebrate. Let us make your celebration one to remember.

    Our refurbished and authentic barrel cellar, dating back to the early 1900’s, lends itself beautifully to intimate lunches and dinners amongst the barrels for up to 60 guests.

    Our gardens and werf spaces are perfectly suited to more casual gatherings. With gum trees overhead, breath-taking views of the Overberg and a beautifully landscaped garden, this is the perfect spot for any festivities.

    Choose from our menus below, or simply order off the deli menu for a more casual affair.

    BRUNCH MENU

    SUMMER MENU

    CLICK HERE TO MAKE AN ENQUIRY OR BOOK A VISIT

    Annual Events

    Like all big families we love to celebrate. Throughout the year we offer opportunities for you to come and join in the fun. Make sure you join our mailing list in order to receive invitations to these memorable events.

    Family Barrel Lunches
    During the colder months we like to celebrate at one long table in our barrel cellar. The lunches are held monthly, amongst the barrels,  bringing together a community of wine enthusiasts and foodies to taste wine and savour farm cuisine.

    The Port Stomp
    On the 3rd Friday of the month of March, we invite guests to help stomp our port grapes under the stars. Only once Sebastian is satisfied with the quality of the stomp, is everyone rewarded with a delicious farm dinner and plenty of port. This really is an unmissable expereince.

    Federweiser Day
    Once our delicious Chenin juices start fermenting, we celebrate this short but sweet period of feathery white, aromatic wine – The Federweisser. As tradition demands we pair these lightly alcoholic nectars with our home-made Flammkuchen, an Alsatian style flat bread combined with crème fraiche, onions, bacon and chives. A relaxed and fun day at the cellar.

    JOIN THE  BEAUMONT WINES MAILING LIST

    Daily Offering

    The diversity of our farm  reveals itself in the inspiring food accompanying  our superb wines.

    Every visitor at Beaumont is welcomed with heart-warming hospitality into our Tasting Room and the Zest Deli & Kitchen.

    We only use the freshest produce and offer a seasonal menu that celebrates our local suppliers as well as what is being harvested off the farm.

    Join us on the farm to have a tasting of our wines and pop by the Zest Kitchen for a lovingly cooked meal, beautiful farm produce and delicious coffee.

    VIEW OUR MARCH MENU​

    CONTACT BEAUMONT TO BOOK

    BEEF BOBOTIE
    The classic combination of spiced beef with a savoury custard topping.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 180 degrees
    • Remove lid and heat in oven for 20 – 30 minutes or until piping hot throughout

    Serving Suggestions

    • Serve with rice & chutney
    • Accompany with cucumber raita, sliced bananas tossed in lemon juice and a fresh tomato salsa. 

    Ingredients
    Free range beef mince , onion , milk, carrot, eggs, lemon juice, almonds , olive oil, garlic, sugar, salt, white bread, bay leaves, ground coriander, ground ginger, curry powder, cinnamon, turmeric.

    LAMB & FIG TAGINE
    A hearty Moroccan style lamb stew with fresh herbs, chickpeas dried figs and honey.

    Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 180 degrees
    • Remove lid and heat in oven for 20 – 30 minutes or until piping hot throughout

    Serving Suggestions

    • Serve with couscous and top with fresh coriander and toasted sesame seeds
    • Serve with Moroccan style salads

    Ingredients
    Lamb, stock, onions, chickpeas, carrots, celery, dried figs, olive oil, sesame seeds, tomato paste, fresh coriander, fresh parsley, fresh ginger, honey, garlic, cinnamon, coriander, cumin, turmeric, salt, saffron, cinnamon.

    BEEF LASAGNE WITH SPINACH & RICOTTA
    A twist on the classic lasagne with the addition of a delicious spinach and ricotta middle layer.

     Heating Instructions

    • Defrost before heating
    • Pre-heat oven to 175 degrees
    • Remove lid and bake for 35-45 minutes or until cooked through and golden brown on top

     Serving Suggestions
    Serve with crisp green salad, a fresh slaw or garlic bread.

    Ingredients
    Tomatoes, milk, free range beef mince, spinach, ricotta, pasta , onion, gruyere, tomato paste, butter, egg, parmesan, flour, sugar, garlic, oregano, nutmeg, salt, pepper.