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Time Out
a day ago
- Time Out
Spier Hotel's luxe glow-up is worth extending your stay for
Founded in 1692, all South Africans know Spier, usually thanks to the bottle of wine you take to your friends. For those who've visited in the last decade or so, the association is likely the conferencing element, the cheetah encounter experience or the birds of prey. None of those are available anymore (except good wine, still plenty of that) as Spier embraces a revamp that, frankly, feels more like a rebirth. The vibe is country but classic The new hotel resembles nothing of its former conferencing fame. Their 155 rooms were transformed into a boutique hotel with 80 rooms. The hotel is more of a retreat with endemic flora along paths that connect the various Cape terraced buildings. Every room and suite has a scenic view, whether it's the river, the gardens or the mountains. If you're looking for a space to touch grass, this is it. From using plants propagated on the farm to the repurposing of tables and lamp bases from the previous furnishings, the carbon impact of the revamp was carefully considered. Rooms exude effortless elegance with simplistic design. Luxurious touches feel like home, but better: think Karoo wool carpets, solid oak floors and silk linen and cotton textures. The details make the difference I usually leave minibars as I find them. Not here. They're crammed with Spier's award-winning wines, beers, soft drinks, iced tea and all the good stuff: white chocolate honeycomb, salted caramel marshmallow bars, roasted nuts and biltong - all included in your rate. It's the little touches, like the pot of honey and a fresh lemon beside the loose leaf rooibos tea grown on the farm, or the heated floors in the bathroom. Tempting as it is to become one with your fireside couch, wine in hand, I'd encourage you to venture out. Over 1,000 artworks from the Spier Arts Trust sprawl across the estate in rooms, restaurants and gardens. Provided you haven't enjoyed your minibar too thoroughly, you can hop on a Segway for a vineyard tour or join Farmer Angus and his chickens. The real magic is tasting that 'farm-fresh' difference. The pasteis de nata are the best I've had in South Africa, a claim I verified through daily samples. Eggs are indeed a popular choice on the breakfast a la carte menu, though you can help yourself to pastries, cured ham, smoked salmon and fruit from the harvest table. Eat (and drink) your way around the farm Other dining options include dinner at the spacious Veld with an open kitchen and massive artworks adorning the walls (senior wine educator Tyson Meyi is on hand with a warm smile and a pairing recommendation), or go for something more casual at Vadas Smokehouse and Bakery. There's also Bubbles and Braai or the Picnickery, where you can pre-order your basket before choosing a lakeside spot to set up your supplied blankets and backrests. I'm on the side of 30 where birdwatching is a thing, so I admired the purple herons and malachite sunbirds flitting around. A full day of farm exploring is best ended with a glass of Spier's 21 Gables Chenin Blanc, enjoyed around the fire pit on the rooftop bar with a gorgeous view of the sunset tinting the Helderberg mountains. If you're inclined, a bougie celebration can be organised in the Manor House, where Chef Hennie will come up with a special menu for your nearest and dearest in the original farmhouse buildings. Using the ground for good Feeling like a veritable Anne of Green (21?) Gables, I wandered around the apothecary garden with Dr Caren Hauptfleisch, the resident phytotherapist and then experienced the benefits of the homegrown herbs during Spier's signature Cape Herbal Bathhouse treatment, which involved becoming a human teabag. I was exfoliated on a heated marble slab, wrapped in linen for a herbal soak, and then massaged from head to toe. Spier's regenerative practices go beyond buzzwords: their water is 100% recycled and they send zero waste to landfill. Exploring the farm gives insights into these practices, even down to a free-choice mineral lick available to the cattle (not you… you get a custard tart instead). The livestock are also frequently moved to assist with carbon sequestration, and if you have no idea what that is, Angus will be so glad you asked. Spier's long-term community commitment is also evidenced in its Growing For Good initiatives, like projects to reduce youth unemployment and boost entrepreneur development, as well as Living Soils, dedicated to producing a new generation of regenerative farmers and Tree-preneurs, where community members learn how to grow trees from seeds which are then traded for vouchers for essential items. Long story short: your stay helps these projects thrive. Cheers to that. Child-friendly fun means more grown-up time If you've got kids, you're in for a treat. There's an Elemental Garden, open to all visitors, where play means hiding in the reeds, skidding down stone slides, and clambering rope bridges. Hotel guests with children get the perks of the Buzz Club, a programme with multiple daily activities centred around nature, like building bug hotels, making flower crowns, petal perfumes, painting and baking. And their parents get to enjoy everything else, like the heated pool. If your last visit to Spier was a few years back or involved a conferencing lanyard, it's about time you paid them a visit. Bring the family, stay a week and use Spier as a base to explore the Winelands and Cape Town. That is, if you can bear to leave the farm.
The Citizen
28-05-2025
- General
- The Citizen
Creative Block 5 with Cape-style slow braised oxtail in red wine
This saucy oxtail stew, infused with red wine, tomatoes, cinnamon, and cloves, offers the perfumed comfort of a Cape Tomato Bredie. It pairs beautifully with our Spier Creative Block 5, a Bordeaux-style blend led by Cabernet Sauvignon. The wine's blackberry, cherry, and blackcurrant notes complement the rich, meaty flavours of the oxtail, while hints of cedar and dark chocolate enhance the stew's depth. Recipe compliments of Spier. Ingredients 45 ml (3 tablespoons) olive oil About 2 kg oxtail, cut into chunks by your butcher Salt and pepper, to taste 250 g streaky bacon, chopped 1 large onion, chopped into rough chunks 2 large carrots, peeled and roughly diced 3-4 large celery sticks, chopped into rough chunks 4-5 garlic cloves, sliced 250ml 1 cup good quality dry red wine 1 x 400 g tin chopped tomatoes 30 ml (2 tablespoons) tomato purée 500 ml (2 cups) good quality beef stock/broth 1 stick cinnamon 1 ml (¼ teaspoon) ground cloves For the gremolata and to serve: A generous bunch of parsley (20-40g), finely chopped Finely grated zest of 1-2 lemons 1 garlic clove, finely grated or finely chopped Freshly cooked pap, rice, potatoes or pasta to serve (choose your favourite) Method Heat the oil in a large, heavy-based pot over medium-high heat and fry the oxtail on at least two sides until lightly brown, working in batches. Season with salt and pepper as you go, and don't overcrowd the pot. Transfer the browned meat batches to a large plate, then stir the bacon, onion, carrot and celery. Cover the pot with a lid for a few minutes, allowing steam to loosen the browned bits on the bottom, and stir well. Continue to fry the bacon and vegetables for about 7-10 minutes, or until the bacon starts to brown and the onions soften. Add the garlic and stir. By now, there should be a new brown sticky residue on the bottom – that's perfect. Add the wine and stir to deglaze the pot. Add the tomatoes, purée, stock, cinnamon and cloves, stir and bring to a simmer. Return the meat to the pot, arranging it in a single layer to immerse the chunks in the liquid fully. Turn the heat to a simmer, then cover with a lid and cook for about 4 hours or until the meat is very tender and almost falls from the bone here and there (you don't want to cook it from the bone). Remove from the heat, taste, and adjust seasoning if necessary. Leave to rest for a few minutes before serving. Serve hot with your choice of starch and a sprinkle of gremolata. For the gremolata: Mix the parsley, lemon zest, and garlic together in a small bowl. If you prefer, leave it to stand on the counter for an hour or two to dry out slightly. Serve it at room temperature as a condiment with the stew.
The Citizen
22-05-2025
- General
- The Citizen
Frans K. Smit with pork Wellington with red wine sauce
Pork fillet becomes a shining star in this celebratory, hearty dish. Prepare the rolled log (and sauce) ahead, then just stick it in the oven 30 minutes before dinner time. Recipe compliments of Spier. Note: The smaller circumference of a pork fillet compared to a beef fillet comes in handy when you want to serve this as a lighter meal or an elegant starter. Otherwise, just serve multiple slices per person as a hearty main. Ingredients Serves: 4 30 ml butter 1 shallot, finely chopped 1 clove garlic, finely chopped 250 g brown mushrooms, finely chopped 2 sprigs thyme 10 ml (2 teaspoons) soy sauce salt & pepper 600-700 g pork fillet 15 ml olive oil 15 ml Dijon mustard about 70 g finely sliced prosciutto 500 g puff pastry, thawed 1 egg, whisked, for brushing For the red wine sauce: 4-6 medium floury potatoes 60 ml (1/4 cup) olive/canola oil salt Method Prepare the mushroom layer: Over medium heat in a wide pan, add the butter and fry the shallot & garlic until soft and golden. Add the mushrooms (use a food processor for easy chopping) and thyme, then fry until they release their water and become reduced and darker, stirring often. Add the soy sauce and season with salt & pepper. Mix well and set aside to cool. Prepare the fillet: On the tapered end of the fillet, make an incision about 5 cm from the end (but not all the way through) and fold the thin end over towards the thicker part to form a log of equal thickness. Use a piece of cotton string to tie the 'flap' neatly, then sear the fillet for about 30 seconds on all 4 sides in a very hot pan with some oil. Remove from the pan, then rub all over with Dijon mustard. Assemble the Wellington: On a clean working surface, lay out a sheet of cling wrap. Top with a single layer of prosciutto the width of the fillet, slightly overlapping. Now spread out the prepared mushrooms all over the prosciutto in a thin layer, using a soft spatula. Place the prepared fillet on one end of the layers, then carefully roll up the log, removing the cling wrap as you go. Cover the neatly rolled log tightly with cling wrap all over and refrigerate until ready to cook. Cook the Wellington: Preheat the oven to 200 C. Just before cooking, unroll the puff pastry on a clean working surface. Remove the plastic wrap from the fillet roll, then place the roll on the wide edge of the pastry and roll up neatly, tucking in the seams on the bottom and sides of the roll. Place on a baking tray lined with non-stick baking paper. Use a sharp small knife to score the pastry, then brush all over with egg. Bake for 30 minutes or until golden brown. Leave to rest for 5 minutes before slicing and serving. Serve with your choice of vegetables and/or sides.
The Citizen
29-04-2025
- General
- The Citizen
21 Gables Cabernet with Chateaubriand, truffle aioli and sage fries
Prime steak like Chateaubriand indeed calls for a touch of culinary finesse. With this in mind, we've kept the preparation simple, allowing the excellent flavour of the meat to take centre stage. This exquisite dish is perfect for a shared celebration meal for two. Our recommended accompaniment, the 21 Gables Cabernet Sauvignon, is a classic ode to the richness of the steak. Its sumptuous, aromatic profile of cassis and violet with a hint of cedar and pencil lead enhances the dining experience. This full-bodied and concentrated wine culminates in a smooth finish, making it a perfect match for this exceptional dish. Recipe compliments of Spier. Ingredients For the aioli: 2 XL egg yolks 10 ml Dijon mustard 1 small garlic clove A few drops of truffle oil 30 ml (2 T) fresh lemon juice (or apple cider vinegar) A pinch of salt About 100 ml canola oil For the sage salted fries: 30 ml (2 T) salt flakes 3-4 sage leaves, finely chopped 2-3 cups oven-bake potato fries, cooked to your liking, for serving For the steaks: About 500-600 g mature Chateaubriand steak at room temperature 60 ml butter 2-3 sprigs thyme 1 clove garlic, bruised Method Prepare the aioli: Add the yolks, mustard, garlic, truffle oil, lemon juice, and salt to a cup that fits a stick blender. Blend briefly with a stick blender, then add the oil in a thin stream while blending continuously. Continue mixing and adding the oil until you have a luscious thick mayonnaise. Prepare the sage salted fries: In a pestle & mortar or small blender, blend the salt & sage until you have a pale green herb salt. Set aside. Before serving with the steak, bake your fries until golden brown, then season with the sage salt as soon as it comes from the oven. Prepare the steak: Preheat the oven to 180 C. Use kitchen string to tie the steak into a neat thick round so it doesn't flap open, then season both sides with salt & pepper. Heat a skillet to the smoking point, add the butter and thyme and immediately add the steak. Char on each side until crusty (about 3 minutes a side), then carefully transfer the skillet to the oven to cook for 7-10 minutes, depending on your preference. Remove from the oven and transfer the steak to a plate for resting at least 10 minutes before slicing and serving. Serve hot with the sage salted fries and aioli on the side.
The Citizen
24-04-2025
- General
- The Citizen
21 Gables Pinotage with aubergine and courgette parmigiana
Looking for a tasty meat-free Monday option that doesn't skimp on richness or flavour? Meet our Aubergine & Courgette Parmigiana! Brimming with the delectable tastes of roasted tomato sauce, roasted veggies, and heavenly melted cheese, it delivers all the comfort of lasagne or pizza – minus the gluten and meat. To elevate it further, pour a glass of 21 Gables Pinotage. With its bold bouquet of violets, ripe blackberries and cherries, and a whisper of graphite, it's a natural partner for the Parmigiana's deep, savoury notes. On the palate, it's full-bodied and luxurious, echoing the dish's richness with flavours of Black Forest cake and dense, velvety tannins that linger long after the last bite. Recipe compliments of Spier. Ingredients Serves 4-6 30-45 ml olive oil (plus extra) 2 medium-large aubergines, cut into 1cm slices (end stubs removed) 400 g courgettes, cut in half lengthways (trimmed) salt & pepper to taste 2-3 cloves garlic, finely grated 660 ml tomato passata 30 ml (2 T) tomato paste 5 ml (1 t) dried origanum 10 ml (2 t) sugar 2-3 cups grated mozzarella cheese 1 cup grated parmesan cheese fresh basil leaves for serving Method Heat the oven to 220 C. Brush a large baking sheet (or 2 medium sheets) with oil, then arrange the slices of aubergines and courgettes in a single layer. Brush the vegetables lightly with more oil, season with salt & pepper, then roast for about 15 minutes until soft and the edges start to brown slightly. Remove from the oven and set aside. In the meantime, add 30 ml of olive oil and garlic in a medium pot over medium heat, stirring for a minute. Add the passata, paste, origanum and sugar, and season with salt & pepper, stirring. Bring to a simmer and cook for 10 minutes, then remove from the heat and set aside. Preheat the oven to 200 C. To assemble, place a layer of roasted vegetables in the bottom of a deep medium oven dish, top with half the sauce and half the mozzarella and parmesan, then repeat with a second layer of everything, ending with parmesan. Bake at 200 C for 20-25 minutes until golden brown and bubbling. Remove and serve hot, scattered with fresh basil leaves.
