What’s on in August
July 24th, 2026Winter’s most welcome blush
Blood orange season is short but sweet. Don’t miss out! Our bumper harvest has been picked and rested in cold rooms, allowing the flesh to deepen to its signature ruby red. Come share in the goodness this Blood Orange Day on Sunday 2 August, a celebration of this remarkable citrus in all its forms. With tasting stations and activities dotted around the farm, expect blood oranges fresh, squeezed, preserved, in gelato and bakes, swirled and served.
According to a scientific study, blood orange juice may be more than just delicious. When mice were fed the same high-calorie diet, those who drank blood orange juice gained less weight than those who drank regular orange juice. Coincidence? We think not. Put it to the test with our blood orange abundance boxes, available at the Farm Shop and online.
Back to the soil
As horticulturist Dr Ernst van Jaarsveld often says, it all starts with soil. It is the foundation of everything we do, yielding harvest after harvest as the seasons turn. Sustainability and regenerative farming practices are central to our approach, which is why we are proud to join the South African Food Loss & Waste Initiative (SA FLWI). Executive chef Schalk Vlok and gardener and compost enthusiast Morné Olivier are driving our commitment to reducing food waste across the farm.
“My biggest motivation is the guest experience. I want Babylonstoren to be known not only as a beautiful farm that grows and serves exceptional produce, but also as a farm that leads the way in sustainable technology. I’m passionate about bokashi – a fermentation process that transforms food waste into a nutrient-rich soil amendment – and feel privileged to be able to implement this solution across the farm,” says Morné.
The Boland’s best brunch
Until the end of August, we’re serving an abundant brunch in the glasshouse at our Greenhouse Restaurant on Saturday and Sunday mornings. Gather family and friends around a harvest table brimming with gems from our gardens, orchards and bakery, then choose from two hot breakfasts, served with tea or coffee. Should rain dance across the glass panes, wood-burning stoves and wholesome farm fare will keep you cosy and content. Afterwards, wander the farm’s gardens, pathways and seasonal displays at your leisure. Children under eight dine free. Online booking essential.
The conversation starter
Our Babel red blend was made for sharing. Typically anchored by shiraz and cabernet sauvignon, it is a generous, full-bodied red that comes into its own with long fireside chats and around the table, paired with roasts, braais and slow-cooked stews. To add some warmth to the winter chill, Babel red blend is available at a reduced price throughout August. Or settle in by the fire at our Tasting Room, where the platters celebrate the best of our gardens, orchards and larder. For an easy supper at home, pair a bottle of Babel with one of the farm-cooked ready meals. Both are available online and in our Farm Shop.
A rewarding season for the cellar
Our cellar’s quality and versatility were once again recognised at the 2026 National Wine Challenge Special Awards. Shiraz 2023 was named Grand Cru National Champion – Best in Class, while Nebukadnesar 2023, Shiraz 2023 and Sprankel 2020 each received Top 100 and Double Platinum awards. Cabernet Sauvignon 2024 and Chardonnay 2025 completed the tally with Double Gold awards. A fine haul of accolades that reflects the breadth and quality of our winemaking.
Embrace a gentler pace
Soetmelksvlei has reopened after its annual break, with its ever-growing animal family delighting visitors and a full programme of traditional crafts, hands-on activities and hearty home-cooked fare. Enjoy a farmhouse breakfast or long lunch at the Old Stables Restaurant, then spend the day exploring the many fascinating layers of late 19th-century farm life, when daily necessities were made by hand and heavy work was done with the help of our four-hoofed friends. Except for Faff and Tjokkie, our miniature donkeys, who are in training for rugby season.
Flowers for the eating
The garden is stirring from the ground up. While winter roots and bulbs mature beneath the soil, fragrant leaves in every shade and texture are unfurling above. Sorrel, garden cress, fennel, nettles and herbs are flourishing, with dandelions and nasturtiums adding bright pops of colour and flavour. From our tunnels, expect crisp peas and long-stem broccoli, golden turmeric and juicy heirloom tomatoes. A rare winter treat, these colourful beauties keep our tomato obsession well fed. The Greenhouse Restaurant’s glasshouse is currently home to pineapples, berries and a remarkable collection of indigenous plants. Take a stroll through before or after your meal to discover what’s flourishing under glass.
BabylonSTORIES steps back in time
In the August episode, we join Medwin Dombas, assistant activity manager at Soetmelksvlei, to talk about the rituals and realities of portraying a farmyard experience set in 1897. Expect cameos from some of the farmyard’s curious animals and plenty of food for thought. BabylonSTORIES is available on the Babylonstoren App, YouTube, Spotify and Apple Podcasts. Look out for a new episode every mid-month.
Stretch. Breathe. Reset
Whether it’s quality me-time or a break with your wellness besties you’re after, join us for a morning or afternoon session of mindful stretching and breathwork on the farm, guided by our yoga teacher. Pop in for a session only, or pair it with a mood-boosting breakfast at the Greenhouse Restaurant. If your schedule allows, make a day of it with our Stretch, Indulge & Spa offer, with full access to the Hot Spa’s heated pools, salt and steam rooms – a perfect pause to rejuvenate body and mind.
Last of the leisurely giveaways
Stay three nights at Babylonstoren Farm Hotel and pay for two – with an extra day to sink into farm life. Or stay for two nights and receive a 30-minute spa treatment on us. Offers valid until 31 August.
At our coastal sister estate, BLOU in Keurbooms, eligible guests who stay for three nights receive a complimentary night to catch up on their whale-watching, dolphin-spotting or to do precious little. Follow @blouinkeurbooms on Instagram for a closer look at this serene enclave.
A dreamy honeymoon
Experience both – the charms of a Boland farm stay and the barefoot luxury of a coastal retreat – with our Berg to Beach package: two nights at Babylonstoren and three nights at BLOU equals five days of deep restoration.
A year in the garden
Garden Membership grants you unlimited visits to the farm for one year, with the freedom to enjoy the changing seasons, from spring blossoms to autumn harvests and everything in between. Join online by 31 August to secure your 12-month Garden Membership at the current rate of R150.
From 1 September, adult farm entry (18+) will be R190, while children continue to enjoy free access. Every adult entry ticket can be activated as a 12-month Garden Membership and once registered, you’ll also receive a R190 voucher to spend online at shop.babylonstoren.com.
Workshops in August
Join a group of like-minded enthusiasts to explore a new interest or refine an existing one, guided by our team of experts.
BABYLONSTOREN
4 August – Craft your own homemade soaps
11 August – The fascinating world of rocks, stone tools & rock gongs
12 August – Sharpen your fruit-tree pruning skills
19 August – Cut and weave decorative objects with vines
20 August – Wonders of waterblommetjies
25 August – Harvest & distil Cape chamomile
26 August – Inside scoop: the secrets of buffalo mozzarella and gelato
SOETMELKSVLEI
1 August – Blacksmithing: forge your own steel carving fork
6 August – Make farm butter & bake buttermilk rusks
7 August – Bake teatime treats: choux pastry & almond cake
8 August – Make a 3-legged milking stool
13 August – Bake with citrus & spice
14 August – Pies: Four ways with traditional butter pastry
15 August – Blacksmithing: forge your own ladle
20 August – Master meat: all about venison & biltong
21 August – Cape cookery: traditional melktert, melkkos & koesisters
22 August – Advanced leathercraft: make a leather bag
27 August – Bake a pecan pie & carrot cake
28 August – Traditional handcraft: colour crocheting
29 August – Baking with apples
