P I C K I N G P I N O T // Today we harvested the grapes from our micro vineyard. Looking forward to sampling the fruits of our labour later this year! 🍇🍷
We're delighted to announce that #KumbaliCountryLodge restaurant is now open to the public for dinner on Friday and Saturday evenings, by appointment only.
Designed by internationally trained Cordon Bleu chef Jes Willett, we offer a contemporary, farm-to-table, fusion-style menu with a sophisticated focus. With produce sourced from our farm, we showcase local ingredients with an international twist.
A set three-course dinner menu with vegetarian options is available for $25 per person. Group reservations for intimate dining in the relaxed ambiance of our fine dining area for 12-20 people can be arranged for that special occasion. Booking essential: [email protected]kumbali.com ~
#LoveWhereYouStay #Malawi #WarmHeart #EcoFriendly #FarmToTable #Organic #Nature #EscapeTheCity #Seasonal Cooking #KumbaliCuisine
🌿 GROWING WITH THE GREENHOUSE! 🌿⠀
We’re hard at work today moving the greenhouse over to a space in our market garden. Look out for all of our new greenhouse experiments heading into the garden for some extraordinary growing this season! 🌱👀⠀
Beet gnocchi, citrus sautéed chard, and cream braised fennel!
Cream Braised Fennel
- 1C heavy cream
- 1 Tbsp butter
- 3 cloves crushed garlic
- 4 heads fennel - salt and pepper
- 3/4 C Parmesan cheese
Boil heavily salted water.
Slice fennel along the wide side in half inch thick strips.
Boil for 7-10 minutes or until softened.
While this is cooking, heat cream, garlic and salt and pepper to taste.
Put boiled fennel in a 9x9 Pyrex baking dish and sprinkle Parmesan cheese amongst the layers, saving a little for the top.
Pour cream over the fennel (should reach just to the top of the fennel or slightly below.
Bake at 400 degrees for 30 minutes or until the cream has thickened considerably and the top is browned.
#eatyourcolors #farmtotable #gnocchi #beets #beetgnocchi #fennel #creamedfennel #chard #swisschard #kale #armydoccooks
Bless the French for making the Ham & Cheese Sandwich so much better. The Croque Monsieur from @fourandtwentycafe is a beaut 👌 Well seasoned béchamel and a good dose of mustard. The greens & pickled onions also do a great job of cutting through the richness. It’s a winner. Go & get it 🙌
Spanish Tapas and Veggie Paella 🥘
Have you been to Cha Cha Cha in SF One of my favorite tapas restaurants! Setas salteadas, patatas bravas, and vegetable paella. 😋 Two locations: Upper Haight and the Mission.
STANDERDISED MEAL SYSTEM 〰️ If you’ve read The Rosie Project by Graeme Simsion you would be familiar with the standardised meal system. I love this book because I resonate with the main character so much, I loveeeee a list! The standardised meal system involves a seven day meal plan which stays the same each week. So you eat the same thing every Monday, something else every Tuesday, another on Wed and so on. Bea Johnson from @zerowastehome explains a similar method in her book. There are a bunch of benefits associated with this - you have a standard shopping list, there’s almost no waste (you only have exactly what you need), you can alter to to suit diets and be nutritionally balanced, there’s no time wasted wondering what to cook, you are familiar with the recipes and as such can cool them fast and without fault and there’s almost no cognitive load! I’ve been trying to reduce the number of decisions I make each day by implementing a better routine - waking up at the same time and introducing a work wardrobe. This will hopefully free up my mind to make important decisions and reduce decision fatigue! I’ve decided to give the standerdised meal system a go but have altered it to a four week plan with a different meal each week (I usually only cook one meal for the week for lunch and dinner and have smoothies for breakfast). I wrote down the meals I wanted to make for the next four weeks and put the associated grocery lists into a spreadsheet on google drive (I can access/edit the one sheet from my phone, computer)! The spreadsheet has four tabs, one for each week, and each sheet is broken up into categories so I can grab what I need easily as I walk around the store! I basically make the same few meals all the time anyway so hopefully this will work for me, I did my weekend shop in record time so I’m off to a good start! I’ve popped the link to the meal plan spreadsheet in my bio in case you want to download a copy and give it a go! 📝🥦🍊💚🧡
We take A LOT of pride in serving food from a farm, not from a can. We only do business with producers that operate with the same focus we have on safe, sustainable, ethical, & healthy farming practices. This is the way of now and our future. EVOLVE OR DIE.
Part of Roganic's Short tasting menu in summer 2018: Radishes, mackerel and sorrels. Foraged elements came into play. Smoked mackerel was served delicately with tangy sorrel sauce. It’s a cute little dish and amazing in the sense that my fish-hating partner didn’t get turned off by the mackerel. The tasting menu had a slight hiccup here: it presented the same ingredient in two courses immediately before and after each other. I wouldn’t mind it if the ingredient were phenomenal (such as truffles or white asparagus) or prepared in different ways, but here the offending radish was in the same form: raw, sliced up and undressed. Intentional or just lazy
Sheet pan roasted veggies are the quickest and easiest way to get all your veggies cooked for an epic veggie bowl 🍲 #TVCxMilkandEggs
Chop up and scatter your veggies on a sheet pan (I used organic mushrooms, golden beets, broccoli, onions, green bell pepper, rainbow carrots and sliced acorn squash all from @milkandeggscom) drizzle @stonewallkitchen’s roasted garlic oil all over and season with a little bit of salt + pepper and roast at 425 degrees F for about 30 min stirring them around half way through cooking if you want those little crispy edges! #milkandeggscom
Having free range hens puts you on a constant egg hunt. We found this stash one day in the center of a giant lilac bush last spring. They’re too funny. No more birds for us though until after the store is complete! For now: patience, sacrifice & a lot of hard work. 😘🐣🐥
Bourbon-Braised brisket getting ready for a long, hot bath in Bourbon, stout, soy and balsamic.