Thursday, 28 November, 2024
Babylonstoren
Join us on the farm for a morning stroll through the garden to harvest farm-fresh eggs. We’ll use these to make our own pasta dough from scratch and create a variety of flat and filled pastas to enjoy on the day. Farm foodie, Louzel Steyn, will share a few tricks on making and cooking the perfect pasta, as well as how best to pair different pasta styles with different sauces.
Our resident Italian-trained cheesemaker, Alta Eybers, will share her secrets to making the best mozzarella, using milk from Babylonstoren’s own water buffalo herd. We’ll also stir up a quick, rustic sauce with what’s available from the garden to pair with the fresh pasta. Come hungry for this one!
Steaming coffee from the Lekker Room is served upon arrival.
Lunch in the Babylonstoren Old Bakery is included.
To book at Babylonstoren, click HERE. Only 15 places available.
Please meet us at the Farm Shop.