SPECIALS

September / October

  • Great Value this Spring when you bring a friend. See Details

November – February

 

OCTOBER: JOYFUL EATING RETREAT

Do you need to change your relationship with food? Read more about this powerful retreat experience…

OCTOBER: AYURVEDIC YOGA RETREAT

Enhance your potential to maintain health and vitality into old age! Join our 4-day Ayurvedic retreat for yoga postures and diet specific to your personal blueprint. Read More

NOVEMBER: STEVE NEWMAN!

A week of exclusive evening soireés with one of SA’s music legends as well as the opportunity to share in his daily curative yoga sessions. 12-15th November. Read More

Our New Eco Pool

Our brand new, freshwater eco pool is now complete!   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.

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)