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Boschendal Stories

Coat the oxtail pieces with the seasoned flour and seal in a hot pan with oil on all sides.
The fish used is farmed kabeljou, also known as kob, from a local, sustainable, SASSI-green-listed supplier. The flesh is succulent
This light starter with a hint of zesty lemon and fresh garden herbs, is the perfect way to kick off
Written by Boschendal Heritage Day Pork Brunch Dish Recipe Kick your Heritage Day braai off early this year with Chef
Written by Boschendal Heritage Day Asian BBQ Sirloin Braai Dish You can’t have a Heritage Day braai without a premium
Written by Boschendal CHEF ALLISTAIRE IS BRINGING THE WERF RESTAURANT RIGHT TO YOUR KITCHEN Now there’s no need to wait