The Cellars-Hohenort
Tel: +27 (0)21 794 2137
The Marine
Tel: +27 (0)28 313 1000
The Plettenberg
Tel: +27 (0)44 533 2030
The Cellars-Hohenort
Tel: +27 (0)21 794 2137
The Marine
Tel: +27 (0)28 313 1000
The Plettenberg
Tel: +27 (0)44 533 2030
The Cellars-Hohenort
Tel: +27 (0)21 794 2137
The Marine
Tel: +27 (0)28 313 1000
The Plettenberg
Tel: +27 (0)44 533 2030

Blog – Food and Wine

Artisan cheese producers in the Overberg
There are a wealth of artisan cheese producers in the Overberg area. At The Pavilion at The Marine our…
Recipe: Hertzoggies
Head Chef of The Marine, Chad Blows (pictured) has many happy memories of cooking with his grandmother. Often he…
Recipe: Flourless Chocolate Cake from Greenhouse
February: also known to some as the ‘month of love and chocolate’. To show your appreciation, bake the chocolate-lover…
Visit the Plettenberg Bay Wine Region
One of the youngest wine regions in South Africa—Bramon Wine Estate was the first winery to plant vineyards in…
Recipe: Blesbok on the Braai
Just in time for the weekend, Head Chef of The Greenhouse, Ashley Moss shares with us a recipe for…
New Year’s Eve Cocktail
Our talented bartenders at The Martini Bar at The Cellars-Hohenort have come up with this delicious, celebratory cocktail to…
Recipe: roast glazed gammon
Christmas is almost here! Will you be the one cooking the festive feast? Chad Blows, Head Chef of…
After Dinner Cocktails at The Greenhouse
After Dinner Cocktails? It’s not what you think. The chefs from The Greenhouse have created a unique…
The Greenhouse has a new Head Chef
We caught up with Ashley Moss, who having been a part of the team before, returns to
Curry Evenings at The Plettenberg
Join us at The Plettenberg the first Tuesday of every month for a selection of curries from…
Peter Tempelhoff designs the official dessert for World Design Capital 2014
To honour Cape Town being named as World Design Capital 2014, our Executive Chef, Peter Tempelhoff and the team…
Recipe: Oven Roast Monkfish with Fennel Risotto
Oven Roast Monkfish with fennel risotto; black pudding, olive jam, Jerusalem artichokes, nasturtium cream sauce [caption id=“attachment_7668”…