As the Cape settles into autumn, Geuwels Restaurant at Vergenoegd Löw Estate becomes a living tapestry of golden vineyards, crisp morning air, and the gentle rhythm of harvest’s end. April is a month of abundance and reflection – where the fruits of the land meet the warmth of shared tables, and Easter invites us to pause, gather, and celebrate.
A SEASON OF CHANGE AND COMFORT
Autumn here is quietly magical. The intensity of summer softens into earthy tones, longer shadows, and a slower pace that naturally draws people together. In the vineyards, grapes have been picked and pressed, beginning their patient journey into wine. In the kitchen, this translates into depth: richer flavours, heartier dishes, and an unwavering commitment to cooking with what the land provides.
Our philosophy remains rooted in sustainability and respect – from soil to plate. Grape must become preserves, whole vegetables are used across multiple dishes, and local, seasonal sourcing guides every decision. Each plate tells a story of mindful cooking and thoughtful stewardship.
EASTER AT VERGENOEGD LÖW
Easter, at its heart, is about togetherness. It is about long tables, shared stories, and dishes that evoke both nostalgia and celebration.
This year, our Harvest Menu for Easter Sunday draws inspiration from heritage recipes, seasonal produce, and the spirit of abundance that defines this time of year.
The table begins with a nostalgic spread: freshly baked mosbolletjie and Cape seed loaf served with cinnamon-whipped butter. Alongside it, bold and familiar flavours unfold – smoked snoek pâté, silky chicken liver parfait paired with grape preserve from the recent harvest, traditional pickled fish, and a bright pickled cucumber salad that cuts through the richness with freshness.
For the main course, slow-roasted lamb infused with wild rosemary, garlic, and thyme takes centre stage, deeply aromatic and comforting. A delicate chicken ballantine glazed with quince and ginger offers gentle sweetness in contrast. The sides celebrate autumn’s bounty: golden roasted baby potatoes, warmly spiced heirloom bean salad, velvety pumpkin tart, and honey-buttered root vegetables finished with crunchy sorghum for texture.
Dessert is a trio of reimagined heritage sweets: malva pudding meets Amarula in a soft canelé, a light choux filled with milk tart cream, and a zesty lemon meringue tartlet.
It is a menu designed to be generous, comforting, and best enjoyed together.
ROOT VEGETABLES IN SEASON FOR AUTUMN – Michelle’s guide to earthy, comforting cooking
Autumn is when root vegetables truly come into their own – naturally sweet, freshly pulled from the soil, and perfect for slow, warming dishes.
Carrots: Sweet and versatile at their peak.
Tip: Roast with honey, thyme, and a pinch of cumin to deepen their sweetness.
Potatoes: A staple that becomes even more comforting in cooler weather.
Tip: Parboil before roasting for crisp edges and fluffy centres. Finish with rosemary and sea salt.
Sweet Potatoes: Creamy with gentle sweetness.
Tip: Pair with smoky spices like paprika or chilli, or mash with butter and orange zest.
Onions: The backbone of flavour.
Tip: Caramelise slowly over low heat for 30–40 minutes for deep, jammy sweetness.
Garlic: Essential for warmth and depth.
Tip: Roast whole bulbs until soft and spreadable for breads and mash.
Beetroot: Earthy and vibrant.
Tip: Roast in foil with balsamic vinegar, then serve with goat cheese and toasted nuts.
Turnips: Underrated with a gentle peppery note.
Tip: Add to potato mash for complexity without overpowering flavour.
Parsnips: Nutty and sweet when cooked.
Tip: Roast until caramelised and finish with maple syrup and mustard.
Pears: Poach in spiced wine or roast with honey for savoury pairings.
Plums: Roast or stew into sauces for meats or root vegetables
Gooseberries: Cook into a sharp compote to cut through rich dishes.
Spinach: Wilt quickly with garlic and olive oil to retain vibrancy.
Aubergine ( Eggplant ): Salt lightly before cooking, then roast or grill until smoky and golden.
Michelle’s Autumn Cooking Secrets:
- Roast at high heat (200 degrees Celsius) for caramelisation
- Don’t overcrowd the pan – space allows vegetables to roast, not steam
- Layer flavours with thyme, rosemary, and sage
- Balance sweetness with acid or spice
- Use the whole vegetable – tops make beautiful pesto’s and garnishes
MICHELLE’S FAVOURITE AUTUMN RECIPE
Indigenous Chicken Bone Broth
Ingredients
- Chicken feet (substitute: chicken wings or knuckle bones for gelatin)
- Chicken necks/backs (substitute: whole chicken carcass or bone-in thighs)
- Amadumbe (substitute: sweet potato or regular potato)
- Wild leafy greens (imifino) (substitute: kale, spinach, or Swiss chard)
- Wild onion (substitute: yellow onion or pickling onion)
- African sage (substitute: garden sage or rosemary sprigs)
- Wild rosemary (substitute: regular rosemary)
- Buchu (substitute: lemon balm, lemon thyme, or a small twist of lemon zest)
- Optional: devil’s claw root (substitute: a very small piece of ginger or turmeric)
- Water
- Natural salt (substitute: sea salt)
Method
- Prepare bones
a. Rinse chicken feet and necks/back. Place in a large pot with cold water. - Add roots and vegetables
a. Chop amadumbe (or substitute) and wild onion (or substitute). Add to pot. - Herb infusion
a. Tie imphepho, wild rosemary, and buchu in a bundle and add in the last 60–90 minutes of simmering (or substitute herbs). - Slow simmer
a. Bring to a gentle simmer, skimming foam, for 6–8 hours. Avoid boiling. - Strain
a. Strain through a fine cloth into a clean container for clarity. - Serve
a. Option 1: Clear broth with a garnish of greens and a piece of chicken
b. Option 2: Include chunks of amadumbe (or substitute) and shredded meat
Notes on Substitutions
- Wings, knuckles, or marrow bones preserve gelatinous quality.
- Sweet potato or kale maintains texture and colour.
- Sage, rosemary, and lemon thyme retain aromatic clarity.
- Ginger or turmeric offers gentle warmth in place of devil’s claw.
USING LEFTOVERS AFTER AN EASTER HARVEST TABLE
Proteins & Mains
- Lamb & Bean Stew: Shred lamb into tomato sauce with heirloom beans, herbs, and stock.
- Lamb Flatbread Wraps: Lamb with pickled cucumber, herbs, and yogurt-mint sauce.
- Chicken & Veg Hash: Dice chicken ballotine with roast vegetables for a breakfast hash.
Roasted & Harvest Sides
- Loaded Breakfast Potatoes: Roast potatoes with carrots and parsnips, top with a fried egg.
- Pumpkin Tart Crumble: Toss chunks with granola and yogurt.
- Heirloom Veg Frittata: Eggs poured over diced roast veg and baked.
Breads & Starters
- Savoury toasts with pâté or parfait and pickled cucumber.
- Pickled fish salad with greens and lemon.
- Homemade croutons from leftover bread.
Sweet Leftovers
- Layer desserts into parfaits with cream or yogurt and fruit.
- Sweet bread pudding from leftover pastries.
- Warm crumble pieces over ice cream.
Condiments & Extras
- Labneh or fynbos yogurt as dips or spreads.
- Thin with lemon juice for a sauce over roast vegetables.
General Tips
- Brighten rich flavours with fresh herbs, citrus, or yogurt.
- Stretch leftovers with grains like rice, quinoa, or couscous.
- Freeze lamb and stews in portions for later meals.
In this season of mellow light and lingering harvest, may you find joy in unhurried meals, meaningful company, and the simple pleasure of cooking with what nature provides. Let autumn be a gentle reminder to pause, to share, and to savour the richness that comes from both the land and the people around your table.
Warm Regards,
