There is something quietly hopeful about the beginning of a new year. At Vergenoegd Löw, January always feels like a gentle reset – a moment where the estate takes a long, deep breath. The vineyards hum with summer energy, the gardens brim with colour and fragrance, and in our kitchens, that sense of renewal becomes a pulse that guides us.
It is a season of clarity, brightness, and ingredients that ask for very little other than to be celebrated for what they are.
A Season of Lightness and Brightness
After the richness and generosity of December, our cooking naturally shifts toward a fresher, cleaner lens. The gardens are alive with heirloom tomatoes, basil, early figs, and an abundance of Cape botanicals that continue to shape the soul of our cuisine.
This January feels particularly special as we step into the first full month of our newly relaunched Geuwels restaurant. After opening in December, the space has already begun welcoming guests into its warm, tactile interiors – a thoughtful reimagining that honours the farm’s heritage while embracing a contemporary, expressive South African spirit.
Alongside Geuwels, the restored Homestead once again opens its doors to hotel guests. Every room has been revitalised with a light, quietly luxurious touch that respects the past while inviting comfort, stillness and slow enjoyment. These refreshed spaces set a beautiful tone for the year ahead.
On the Plate: Dishes That Capture the Season
This month, one of the dishes that excites me most is our Grilled Cape Caesar Salad – a playful interpretation of a classic, rooted firmly in our landscape. We char crisp summer greens over the fire, finishing them with bokkoms for a savoury coastal echo, dried Turkish apricots for a gentle sweetness, and toasted almonds for warmth and texture. It is bright, smoky, and unmistakably of the Cape.
Another highlight that has quickly become a favourite is our Oyster & Baked Beef Marrow Crostini. Served on fire-grilled sourdough, it brings together the brininess of the ocean and the depth of slow-baked marrow. A herb-infused salsa verde adds brightness and lift – a small but transformative detail. It’s a bite that feels both indulgent and beautifully balanced.
From the Gardens: What’s Thriving Now
January is one of the most rewarding months in our vegetable gardens. This season, we are celebrating ingredients that speak to the true Cape landscape:
- Koigoed – soft, herbaceous, delicately aromatic
- Spekboom – succulent, citrusy, refreshing
- Kapokbos (wild rosemary) – resinous, fragrant, ideal for oils
- Kei apples – tart, bright, sunshine in fruit form
- Kohlrabi – crisp, juicy, wonderfully versatile
- Tomatoes – abundant, sun-warmed, richly flavourful
- Quince – firm, perfumed, perfect for preserving
- Squash – tender, creamy, lightly nutty
- Guava – aromatic, tropical, softly sweet
- Figs – honeyed and nearing their early-summer peak
- Baby marrows & blossoms, and a flourish of fresh summer herbs
These ingredients – especially the Indigenous botanicals – are central to our flavour identity. You’ll find them celebrated across our dishes, our produce-driven cocktails, and our non-alcoholic pairings.
A New Botanical Cocktail Collection
This summer, our bar team and I have collaborated closely with our garden stewards to create a collection of estate-inspired cocktail syrups – each crafted from fresh, seasonal botanicals. They are balanced, aromatic, and designed to echo the depth of our landscape.
Estate Botanical Syrups
- Kooigoed Syrup
Soft, herbaceous, lightly floral
- Beautiful in: gin or vodka highballs, citrus spritzes
- Pairs with: lemon, Kei apple, fig leaf, sparkling water
- Spekboom Syrup
Succulent, subtly citrusy, refreshing
- Beautiful in: spritzes, citrus-forward cocktails
- Pairs with: grapefruit, rum, sparkling wine
- Kapokbos (Wild Rosemary) Syrup
Resinous, aromatic, gently pine-like
- Beautiful in: herbal highballs, grilled or smoky cocktails
- Pairs with: stone fruit, gin, white rum, tonic
- Fig Leaf Syrup
Soft, green, subtly sweet, with vanilla-like undertones
- Beautiful in: tropical, fynbos-inspired cocktails
- Pairs with: Cape honey, citrus, guava, brandy
- Kei Apple Syrup
Bright, tart, lightly tropical
- Beautiful in: summery cocktails, spritzes, alcohol-free punches
- Pairs with: gin, sparkling wine, citrus, koigoed
Vergenoegd Löw Botanical Cocktails
A collection that captures the freshness of the Cape in every sip.
Below, I have refined each recipe so it reads more clearly and elegantly, while keeping the essence and measurements unchanged.
- Kooigoed & Cape Citrus Cooler
A light, herbaceous refresher.
Ingredients (per serving)- 40 ml gin
- 25 ml Kooigoed syrup
- 15 ml fresh lemon juice
- 60 ml soda water
- Ice
- Kooigoed sprig & lemon wheel (to garnish)
- Fill a highball glass with ice.
- Add the gin, Kooigoed syrup and lemon juice.
- Top with soda water and stir gently.
- Garnish with a Kooigoed sprig and lemon wheel.
- Kooigoed & Cape Citrus Cooler
- Spekboom Spritz
Bright, succulent and delicately sparkling.
Ingredients (per serving)- 40 ml white or sparkling wine
- 20 ml Spekboom syrup
- 40 ml soda water
- Ice
- Spekboom leaf or citrus twist (to garnish)
- Add ice to a wine glass.
- Pour in the wine and Spekboom syrup.
- Top with soda water and stir.
- Garnish with a fresh Spekboom leaf or a twist of citrus.
- Spekboom Spritz
- Kapokbos Wild Rosemary Highball
Resinous, aromatic and beautifully balanced.
Ingredients (per serving)- 40 ml gin or white rum
- 25 ml Kapokbos syrup
- 15 ml fresh grapefruit juice
- 60 ml tonic or soda
- Ice
- Kapokbos sprig or grapefruit slice (to garnish)
- Fill a highball glass with ice.
- Add the gin (or rum), syrup and grapefruit juice.
- Top with tonic or soda.
- Garnish with a sprig of Kapokbos or a grapefruit slice.
- Kapokbos Wild Rosemary Highball
- Kei Apple Sundowner
A bright, golden celebration of Cape summer.
Ingredients (per serving)- 40 ml vodka or gin
- 25 ml Kei Apple syrup
- 15 ml fresh lime juice
- 60 ml sparkling water
- Ice
- Kei apple slice or edible flower (to garnish)
- Fill a highball or Collins glass with ice.
- Add the spirit, syrup and lime juice.
- Top with sparkling water.
- Garnish with a Kei apple slice or edible flower.
- Kei Apple Sundowner
- Fig Leaf Signature Cocktail
Soft, green and layered with gentle citrus.
Ingredients (per serving)- 40 ml gin or vodka
- 25 ml Fig Leaf syrup
- 15 ml fresh lemon juice
- 10 ml Cape honey syrup (optional)
- 60 ml soda water or tonic
- Ice
- Fig leaf or lemon twist (to garnish)
- Fill a highball glass with ice.
- Add the spirit, Fig Leaf syrup, lemon juice and optional honey.
- Top with soda water or tonic.
- Garnish with a fresh fig leaf or lemon twist.
Tips for Service
- Adjust syrup sweetness to taste – these recipes are balanced to support citrus.
- Use freshly picked herbs for garnish; they elevate both aroma and presentation.
- Measurements are per cocktail but scale beautifully for batch service.
A New Year of Culinary Intentions
As we move into 2026, our commitment deepens to:
- Estate-grown and wild-foraged ingredients
- Minimal-waste, responsible cooking
- Hyper-seasonal menus that reflect our terroir
- Celebrating the people who grow, harvest and craft our ingredients
These values remain the heartbeat of our kitchen.
What’s Coming to the Estate
This summer season, guests can look forward to:
- A refreshed Sunday Harvest Menu each week
- Botanical cocktails and thoughtfully paired alcohol-free options
- Relaxed terrace dining that embraces slow, sunny afternoons
A Personal Note
January always brings me back to what matters most: generosity, seasonality and connection. With the reopening of Geuwels, the rejuvenated Homestead, and our gardens at their summer peak, this feels like a beautifully aligned moment to reconnect with the essence of Vergenoegd Löw.
Here’s to a year of freshness, creativity and meaningful moments around the table.
Warmly,
Chef Michelle Theron
Head of Gastronomy, Vergenoegd Löw Estate
