We’ll start in the garden with master gardener, Liesl van der Walt, to see these resilient growers in their natural habitat. Guests will help harvest the bounty that we’ll use in the kitchen where farm foodie, Louzel Steyn, will share a few generational recipes and tricks to conquering quince. We’ll make our own traditional quince fruit rolls, a spice-infused quince chutney as well as a sticky, baked quince crumble to serve with Babylonstoren’s ultra-decadent water buffalo gelato. Best come hungry for this one! Steaming coffee from the Lekker Room is served upon arrival. Lunch in the Tasting Room is included.
