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