Advertorial Feature proudly in Collaboration with Babylonstoren

The long, dark months of winter seem to go on and on. 

We crave lighter evenings, birdsong, bees and butterflies. The scent of cut grass wafting through the air and the sweetness of flowers blowing in the summer breeze. 

Well, my lovely friends, those days are here at last and they are worth the wait.

I’m writing this post at 7pm on a warm June evening. All the windows are open and I’m sat outside in only a sundress, grass between my toes and a glass of Rosé, in hand. This Is Summer. 

You might remember that last year I was lucky enough work with world famous Babylonstoren on the exclusive UK launch of their Mourvèdre Rosé 2018.

If you’re not yet familiar with Babylonstoren, get ready to fall in love. Just a browse through their website will transport you to one of the oldest and largest Cape Dutch farms in the Drakenstein Valley of South Africa. It boasts a Luxury Hotel, Spa, Heritage Garden, Farm to Table restaurants and Winery. 

Although we are yet to visit this amazing place, I am so inspired by their ethos, the photographs I’ve seen of the farm and their beautiful wines and produce. 

Now we can have a little bit of that Babylonstoren magic here in the UK too, with the launch of their online store stocking speciality teas, cookbooks (we’ve got this one), signature table linens and of course their delicious selection of wines. 

The British Countryside really is hard to beat this time of year. The roses are in full bloom, the grass is soft and lush and the lanes are lined with cow parsley. Who needs a restaurant when you can have a spot to yourself wherever you fancy. 

This took just moments to prepare, can be made in advance and packed up easily in Tupperware. Of course, we served it in china bowls for maximum ‘pretty’, before transferring to our picnic plates, but there’s really no need to do this if you want to pack lighter. 

Ingredients and Methods

Smoked Trout Pate

2 smoked trout fillets | 140g Cream Fraiche - | 3 spring onions | 1 table spoon creamed horseradish | juice of one lemon | small handful of fresh dill | Salt and Pepper

Add all ingredients to a blender and blitz to a paste. Spoon into a Kilner jar and garnish with some fresh dill. 

Rainbow Cherry Tomato Salad 

Desired amount of Rainbow Tomatoes | Olive Oil | Balsamic Vinegar |Fresh Basil | Salt and Pepper 

Half your tomatoes and place in a bowl or Tupperware container and add a splash of all of the above and mix. Tastes best after a few hours in the fridge marinating. 

Olive Oil Crisp Breads 

Thinly slice Sourdough bread. Lay flat on a baking tray with a drizzle of olive oil, salt and pepper. Bake in the oven, low and slow until crisp.