There\u2019s plenty on the cards to cater for all tastes and in true Boschendal style, the entire feast is free-range, organic and all of the produce comes from the farm.<\/p><\/blockquote>\n
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In keeping with the Heritage Day Farm Feast theme, the event will feature one long communal dining table. The historic Rh\u00f4ne Homestead is the location for this year\u2019s feast and the table will be nestled under the estate\u2019s ancient oak trees. The venue also boasts the largest heritage rose garden in South Africa \u2013 the perfect setting for a Heritage Day celebration. We caught up with a few of Boschendal\u2019s star employees to get an idea of what to expect at the feast and to learn what Heritage Day means to them.<\/p>\n
Rainer Raschbichler – The Butcher<\/h4>\n
Rainer Raschbichler is in charge of Boschendal\u2019s Werf Butchery. He\u2019s a trained chef and butcher who learnt the ropes from his father who is a certified German Fleischmeister. He\u2019s passionate about meat and believes in a nose to tail approach.<\/p>\n
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Tell us about the ox for this year\u2019s Heritage Day Farm Feast.<\/strong> Name one of your favourite South African dishes?<\/strong> What\u2019s one of your favourite things to cook?<\/strong> What is your favourite food memory?<\/strong> What does Heritage Day mean to you?<\/strong> Christiaan Campbell is Boschendal\u2019s Executive Chef and he\u2019s passionate about farm to table dining. He works closely with Boschendal\u2019s butcher, gardeners and bakers to ensure The Werf Restaurant serves up a one-of-a-kind experience. What can visitors expect at this year\u2019s Heritage Day Farm Feast? What does Heritage Day mean to you? Name one of your favourite South African dishes? What\u2019s one of your favourite things to cook? What is one of your favourite food memories? Rico Vergotine is the man in charge of Boschendal\u2019s chickens. He never set out to be a chicken farmer but he happened to be at the right place, at the right time and the bug bit him. He now manages an innovative system of mobile coops that are truly free range. He produces both eggs and broiler chickens for eating. How are you involved in this year\u2019s Heritage Day Farm Feast? What does Heritage Day mean to you? Name one of your favourite South African dishes? What\u2019s one of your favourite things to cook? What is one of your favourite food memories? Megan McCarthy is trained landscaper, horticulturist and the manager of Boschendal\u2019s sprawling gardens. It\u2019s an extensive job, but with the help of her team, the gardens are kept in pristine condition. The entire operation is organic and sustainable farm practices are utilised to ensure the health of the garden. What is the garden’s role in this year\u2019s Heritage Day Farm Feast? Name one of your favourite South African dishes? What\u2019s one of your favourite things to cook? What is one of your favourite food memories? What does Heritage Day mean to you? The Boschendal Heritage Day Harvest Feast will take place on Monday 24 September 2018. Tickets cost R550 and R350 for children under 10 years of age. The feast includes a 3-course lunch and welcome drink.<\/p>\n Table seating will be at 12h00 and lunch will be served from 13h00. For bookings please call 021 870 4274 or\u00a0email<\/a>\u00a0and celebrate this year\u2019s Heritage Day in true farm to fork style.<\/p>\n Bookings 021 870 4274 or reservations@boschendal.co.za<\/strong><\/a>.<\/p>\n
\nRainer<\/strong>: We\u2019re expecting 250 guests this year so we\u2019re going to be doing a 400 odd kilogram ox. It\u2019s an eight-year old animal so it\u2019s got plenty of fat and good marbling throughout the meat. Because it\u2019s such a big animal it will need to cook for a full 24 hours and I\u2019ll be on site through the night to tend the fire. It\u2019s always a big challenge but I can\u2019t wait to light the fires.<\/p>\n
\nRainer<\/strong>: For me it\u2019s probably a good old soutribbetjie slow cooked over the coals.<\/p>\n
\nRainer<\/strong>: I really like the tough cuts of meat that take a long time to cook. Anything from brisket to shin. I love the process of slow cooking and the reward of fall apart tender meat.<\/p>\n
\nRainer<\/strong>: My grandparents always used to come around on a Monday night and I\u2019d cook something special like a brisket. As much as it was about the food, it was also about my family being together and sharing a meal.<\/p>\n
\nRainer<\/strong>: Heritage Day for me is about coming together with friends and family, braaing, and good times.<\/p>\n![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2017\/08\/boschendal_butchery_4x6-new-1.jpg\")
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\nChristiaan Campbell – The Chef<\/h4>\n
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\n<\/strong>Christiaan<\/strong>: The idea is a continuous flow of farm produce from the kitchen and braai areas to the table. We really want to create a festive atmosphere of communal dining. On the menu we\u2019ve got everything from our signature breads, fire roasted veggies, salads and grilled r\u00f6sti to p\u00e2t\u00e9s, salmon trout, chicken, sausages and porchetta as well as a host of other dishes.<\/p>\n
\n<\/strong>Christiaan<\/strong>: Sharing food with family and friends and hopefully making a few new friends. I love the tradition of Heritage Day, but I also think it\u2019s an exciting time to take a fresh look at South African food classics. With a little creativity there is endless scope for the reinvention of classic recipes and it\u2019s an exciting time.<\/p>\n
\n<\/strong>Christiaan<\/strong>: I\u2019ve always enjoyed a good malva pudding.<\/p>\n
\n<\/strong>Christiaan<\/strong>: That\u2019s a tough one but if I had to choose one, it would be slow roasted lamb.<\/p>\n
\n<\/strong>Christiaan<\/strong>: One of my best food memories happened in the 90s when I was in Ireland at a place called the K Club. The chef took me to the bar to try something that he had been told he had to have on a menu \u2013 a toasted cheese sarmie. He didn\u2019t want to do just any old toasted cheese, so for his version, he sourced the best bread, the best Irish butter and the best cheese that he could find. It was served on a polystyrene plate and it was unbelievably good. Food doesn’t always have to be complicated to be good. My wife and I still talk about that toasted cheese toastie.<\/div><\/div><\/div><\/p>\n
\nRico Vergotine – The Chicken Farmer<\/h4>\n
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\n<\/strong>Rico<\/strong>: My chickens are more involved than I am. I supply eggs to the restaurants and we\u2019ve recently introduced broiler chickens onto the farm, so we can now provide free range chickens for the braai. The chickens are nice and plump which makes for good eating. The butchery also makes awesome chicken sausage.<\/p>\n
\n<\/strong>Rico<\/strong>: I love a good braai and Heritage Day is the perfect opportunity to reconnect with family and friends. Life can get very busy on the farm, so it\u2019s great to just spend a day catching up.<\/p>\n
\n<\/strong>Rico<\/strong>: I think it\u2019s hard to go wrong with a good bobotie. It\u2019s simple, hearty and always a winner.<\/p>\n
\n<\/strong>Rico<\/strong>: It would a toss up between a roast chicken or slow roasted beef short rib.<\/p>\n
\n<\/strong>Rico<\/strong>: Growing up we had a Sunday pizza tradition. My parents would get pizza for everyone and we\u2019d feast. Ever since then pizza has been one of my favourite foods. I love a good bacon and avo pizza or a fig and blue cheese. I\u2019m a man of simple tastes and I really, really love pizza.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n
\nMegan McCarthy – The Garden Manager<\/h4>\n
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\n<\/strong>Megan<\/strong>: All of the produce for the feast will come straight from our garden. We\u2019ve got a whole range of beautiful veggies, salads, herbs and even edible flowers. It\u2019s an exciting day where we get to showcase the bounty of the garden.<\/p>\n
\n<\/strong>Megan<\/strong>: I come from a mixed-race background with my father being Malay and my mother being a regte boeremeisie, so our food was always a melting pot of the two cultures. I love malva but I also love Asian flavours.<\/p>\n
\n<\/strong>Megan<\/strong>: I am going to have to choose two dishes and go with lamb korma curry and biryani.<\/p>\n
\n<\/strong>Megan<\/strong>: As I mentioned, my family is a bit of a melting pot and I\u2019ve also got some Italian cousins, so Christmas is always a huge and unconventional affair. We make everything from curries and boerekos to handmade pasta and ice creams. It\u2019s always a great day.<\/p>\n
\n<\/strong>Megan<\/strong>: Heritage Day for me is about appreciating where you come from and celebrating your culture with pride.<\/div><\/div><\/div><\/p>\n<\/p>\n
\nCelebrate with your family this year at Boschendal’s Heritage Day Farm Feast<\/h4>\n