By this time of the year, we’re living for long summer days when it feels like you almost have the best beaches, restaurants and sunny weather all to yourself.

As we walk around the estate, these signature sights and sounds of February and March are the reason why the last few weeks of summer are well worth the wait…

First, let’s talk about the birds and bees, who are practically competing to be heard. Sunbirds are prolific at this time of the year, with Greater Double-Collared and Amethysts aplenty, dashing in and out of the fruit trees and aloes.

If you’re lucky, you’ll even hear the call of the local Fish Eagle when you’re having tea on the Homestead’s veranda or headed to the dam for a refreshing dip. Just be careful of our resident mommy Egyptian Goose who can be quite feisty when she’s protecting the fluffy little goslings paddling in her wake at the dam.

They may be late bloomers, but the David Austin rose garden is bursting with colour at this time of the year. Family favourites include the dashing Abraham Darby and dainty Claire Austin varieties.

Not to be outdone, the kitchen garden is vying for attention too. Right now, it’s full of fresh rocket, fennel, mint, basil and the gorgeous greens of the cos and butter lettuces (see our recipe below!).

This, of course, inspires family feasts of homemade tomato and basil ravioli, served with a variety of fresh salads. Think crisp radicchio leaves, layered with fresh burrata from our local Marco’s of Ice Dream Land, and a light pea salad, served with poached langoustines from the local fishery, drizzled in fresh aioli, basil, mint and fennel. Yum!

And lastly, if you think the gardens are a buzz of activity, so are the polo fields. This week and weekend (until Sunday, 23 February), the estate is hosting the Kurland Polo Classic, featuring four international teams in a thrilling 12-goal tournament. It’s a highlight of the season.

Guests love the serenity of the stylish country Homestead and family-friendly Villa, but if they’re up for some excitement, polo season always brings fresh energy to the bottom fields, with the gardeners bustling about mowing the fields, cleaning out stables, and fixing up the paddocks.

If you’re looking for a way to savour the last days of summer, look no further! We hope to see you soon, enjoying Kurland out of holiday season as much as we do.

Until then, enjoy one of our favourite Letitia Clark recipes* with the perfect mix of freshness and tanginess for summer – inspired by the fresh greens we’re growing in Kurland’s kitchen garden.

Agrodolce Radicchio Salad with Burrata 

Serves 2  

The secret to this recipe’s yumminess lies in the fresh greens and herbs, and the Italian agrodolce – a sticky, tart-sweet, tangy condiment made by reducing sugar or honey, vinegar, and fruit or vegetables.  

Ingredients 

  • 2 tsp red wine vinegar
  • 2 tsp grape molasses (sapa) or pomegranate molasses (This can be substituted with cranberry juice, balsamic vinegar, or golden syrup)
  • 4 tbsp extra virgin olive oil, plus extra to fry and drizzle
  • 2 radicchio heads
  • Approx. 200g stale bread, torn into small pieces
  • 2 small burrata balls
  • Handful rocket or other green leaves (optional)
  • A few parsley or mint leaves

For the agrodolce radicchio 

  • 1 radicchio head or 1 cauliflower or 2 courgettes
  • 1 small tumbler apple or white wine vinegar (or a mixture of both)
  • 2 tsp salt
  • ½ small tumbler sugar
  • Approx. 70ml extra virgin olive oil

Method 

Slice the vegetables and/or for the agrodolce (in any way you like) and pop them into a preserving jar.

Bring the tumbler of vinegar, a small tumbler of water, salt, sugar and olive oil to the boil and stir to dissolve all the sugar, then pour over the sliced vegetables, seal the jar and leave to cool. (If you’re not using it straightaway, store in the fridge for up to 2 weeks)

Now whisk the red wine vinegar, pomegranate molasses and oil with some salt. Taste for seasoning and adjust if necessary.

Pull the leaves away from the radicchio heads, put them in a bowl, and dress them lightly with the dressing. Then arrange them on a platter along with the agrodolce radicchio.

In a frying pan, fry the bread pieces in a little olive oil until golden brown.

Place the burrata in the centre of the salad, scatter over the still-warm croutons, and drizzle a little extra virgin olive oil over.

Finally, sprinkle some rocket or other green leaves and fresh herbs over to serve.

Enjoy!

*Sources: