Winter farm to table with blood oranges

Only 15 places available

Our blood oranges obtain their blood red hearts in the midst of winter. We encourage guests in this hands-on workshop to throw on their raincoats and gumboots as we explore the ways in which these versatile fruits are produced on the farm. Fresh produce expert Didi Brink will share her experience with a tasting of the various blood orange cultivars, including Tarocco, Ippolito and Moro.

We’ll use the blood orange harvest to make a few seasonal creations in our Old Bakery farm kitchen. Have you ever tasted a winter salad with blood orange, authentic water buffalo mozzarella and olive oil? Now is your chance.

Steaming coffee from the Lekker Room is served upon arrival.
Lunch in the Old Bakery is included.