While the northern parts of our country celebrate Spring with those wonderful first thunderstorms in September, it’s only in October that the Western Cape starts to see the first signs of the changing season.
All of one’s senses are engaged at Kurland as spring slowly signals her arrival. We chatted to the Kurland sisters Di, Alex, Nicky and Glenda about what’s on the go on the estate this month and what they love most about this change of season…
Sights
White-throated swallows are soaring high, having bravely flown thousands of miles from the UK to reach our warmer climes.
The wisteria, laced around the pergola at the spa pool (scroll down to Alex’s ‘Top Two Must-do’ Spa treatments for Spring), is awake with bright purple blooms, and even the air orchid outside the freshly painted Homestead’s picturesque entryway is putting on her best show (albeit short-lived).
Jasmine bushes are bursting into bloom everywhere you look, along with delicate peach blossoms, colourful pansies, and the first roses of the season – the vigorous dog rose bushes.
Lastly, the tomato stakes are standing to attention, ready to take on the bulk of the summer planting that is scheduled to start in the kitchen garden.
Smells
Hand-picked sweet peas in petite vases find their way into every guest bedroom, creating an intoxicating aroma that fights for attention only with the welcoming smell of Brenda’s ‘spring’ bread baking in the oven (a firm favourite for Kurland’s farm breakfasts and prepared picnic baskets, available to order with spa treatments).
As Di says, what would a farm table be without those fond memories of freshly baked bread sitting on the counter, basking in the sun shining in through the kitchen’s wooden sash windows, waiting to be lathered in fresh butter and drizzled with Kurland honey or homemade peach jam.
Not to mention Brenda’s weekly chiffon cake, delicately dusted with icing sugar, is impossibly light and fluffy – and the perfect accompaniment to a steaming hot pot of tea on the veranda.
With basil aplenty growing in the garden, it’s no surprise that Katarina’s weekly Thursday pasta evening specials include a mouthwatering Trofie al Pesto pasta dish (recipe below), as well as a ravioli and short rib ragu with pappardelle pasta, and artichokes with lemon butter sauce.
Sounds
Spring brings with it a gentle buzz before the hot sizzle of Plettenberg Bay’s peak summer starts, complete with wedding bells, polo whistles and joyous Christmas carols.
On the estate, we’re tuned in to the happy sounds of guests enjoying outdoor picnics and long walks across the fields, while the crunch of the gardeners’ wheelbarrows signals the start of fresh new beginnings waiting to break ground.
The perfect dish to celebrate the balance and freshness of Spring
Sisters Alex and Glenda were so inspired by their travels in Italy that they couldn’t wait to localise this fabulous Pesto alla Genovese recipe and bring the essence of Italy’s coastal regions straight to your table. You’ll love the local flair, and we love sourcing local ingredients from the surrounding farms.
Trofie al Pesto
Serves 6
200g fresh basil leaves
200g Parmesan, freshly grated, plus extra to serve
½ clove garlic, peeled
75g macadamia nuts (sourced from a local supplier in the area)
200ml extra virgin olive oil
500g trofie pasta – handmade by Alex and the pesto works wonderfully with this kind of pasta
Instructions
For the pesto, put the basil leaves, Parmesan, garlic and nuts into a food processor. Add the extra virgin olive oil and some sea salt and black pepper, and blitz together to make a smooth paste.
Bring a large saucepan of salted water to the boil and cook the trofie. Drain the pasta and return to the pan.
Gently stir in the pesto. Check the seasoning and serve with grated Parmesan.
Why we love this recipe
Italian classics like this dish are all about simple, quality ingredients that are perfectly balanced, and easy-to-follow steps.
Whether you’re looking for a new family favourite or a crowd-pleasing dish for a dinner party, this recipe doesn’t disappoint. Plus, it’s a delicious way to use up all the excess basil you have growing in the garden!
If you want to know more about trofie pasta and how to make it, please send us a note.
Here are Alex’s ‘Top Two, Must-do’ Spa treatments for Spring!
It’s time to shed those winter layers, show off some skin, and slip your feet into slinky summer sandals, which is why Alex’s favourite spa indulgence in spring is always a Luxury Mani and Pedi. Plus, if you book in October for you and a friend, enjoy 20% off your treatment.
She also raves about our 60-minute BABOR facial for that fresh-faced, dewy glow that spring is all about. Best of all, if you book a BABOR facial this month, the spa will throw in a free 30-minute Swedish Back, Neck & Shoulder massage with BABOR massage oil. What’s not to love about that winning combo?
Whether it’s a farm-style getaway you need, or a pampering spa weekend to celebrate spring, Kurland is just the balm that your soul is looking for.