Summer Specials

Take advantage of our Summer Specials from 1st October to 28 February 2018.

Our New Eco Pool

Our brand new, freshwater eco pool is now complete! Are you ready to take the plunge? Read more 

Borehole Water

Wondering how the drought affects us? Luckily all our needs are covered by borehole water which we then recycle to irrigate the garden and orchards. Come and enjoy a guilt-free soak with us this summer!

 

Featured Recipe

 

Spinach & Eggplant Curry

Ingredients:

  • 15ml (1tbsp) olive oil
  • 2 garlic cloves, finely chopped
  • 45ml (3tbsp) curry paste
  • 6 tomatoes, quartered
  • 5 eggplants, thinly sliced
  • 45ml (3tbsp) water
  • 200g baby spinach, sliced
  • 60ml Greek-style yoghurt
  • Salt and freshly ground black pepper, to taste


Preparation
:

1. Heat the olive oil in a large pot and gently saute the garlic and onions for about 2 minutes.
2. Stir through the curry paste and continue to cook for 1 minute.
3. Add the tomatoes,  eggplant and water and continue to simmer gently until the eggplant is softened – it takes about 15 minutes.
4. Add the spinach and cook until it has just wilted.
5. Fold in the yoghurt and season.
Serve immediately.
(Serves 4)