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THAI BUTTERNUT SOUP
The perfect winter soup, warm, spicy and soothing

Heating Instructions

  • Defrost before heating
  • Heat in a pot until cooked through and hot

Serving Suggestions

  • Serve with a swirl of cream and fresh baguette.

Ingredients
Butternut, coconut milk, veg stock, lime, lemon grass, palm sugar, fish sauce, red curry paste, coriander, turmeric

Carrot Cake

Our version of a well-known classic – this is a winner at any time of the day!

 Ingredients

Cake: Carrots, vegetable oil, flour, crushed pineapple, brown sugar, walnuts, baking powder, cinnamon, bicarbonate of soda, vanilla essence, eggs, walnuts

Icing: Icing sugar, cream cheese, butter

Salted Caramel Brownies

These have been described as “death by brownies” – decadent brownies topped with a salted caramel sauce and baked to perfection.

 Serving Suggestions

Allow to defrost at room temperature or in the fridge. Serve with Gelato and our Salted Cinnamon Caramel 

Ingredients

Dark chocolate, brown sugar, salted caramel sauce (caster sugar, cream, golden syrup, butter, sea salt), butter, caster sugar, eggs, flour, vanilla essence, salt.

Potato Bake with Rosemary & Cheese

A delicious side dish packed with potatoes, parmesan and rosemary – the perfect accompaniment to any meal

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid, place tin on an oven tray and heat in oven for 30 minutes or until piping hot throughout

 Serving Suggestions

Perfect with any roasted meats, stews or roasted vegetables.

Ingredients

Potatoes, cream, parmesan, vegetable stock, rosemary, salt, pepper.

Lentil Moussaka

A rich and comforting dish of cinnamon spiced lentils layered with aubergine and potatoes and topped with a creamy white sauce and grated cheese 

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid, place on a baking tray, bake in oven for 30-45 mins or until bubbling and hot throughout.

Serving Suggestions

Serve with a fresh crunchy salad and crusty bread

 Ingredients

Aubergine, potato, tomatoes, milk, lentils, red onion, gruyere, parmesan, butter, flour, tomato paste, soy sauce, garlic, oregano, parsley, vegetable stock, cinnamon, salt and pepper.

Hake & Hot Smoked Salmon Fish Pie

A traditional style fish pie with milk-poached hake, hot smoked salmon and peas in creamy dill sauce, topped with buttery mash  

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 180 degrees
  • Remove lid, place on a baking tray, bake in oven for 30-45 mins or until bubbling and hot throughout.

Serving Suggestions

  • Serve carrots, fine beans or broccoli.

Ingredients

Potatoes, hake, milk, hot smoked salmon, peas, butter, flour, dill, salt and pepper.

STEAK & ALE PIE

Homemade hearty goodness in one dish – free range rump slow cooked in ale with mushrooms and baby onions

Heating Instructions

  • Defrost before heating

  • Pre-heat oven to 200 degrees

  • Remove lid, place on a baking tray, brush pastry with egg yolk or milk (optional) and bake for 10 minutes reduce heat to 175 degrees and cook for another 20-30 mins.

Serving Suggestions

  • Serve with creamy mash, peas and carrots 

Ingredients

Free range beef, ale, beef stock, onions, portabellini mushrooms, baby onions, butter, wheat flour, treacle sugar, tomato paste, pepper, salt, thyme, bay leaf

COQ AU VIN

The classic French dish – chicken thigh fillets, red wine, bacon, mushrooms and onions slowly cooked in a rich velvety sauce

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and cover with foil, place on a baking tray, bake in oven for 30 minutes remove foil and bake for a final 5 minutes or until bubbling and hot throughout

Serving Suggestions

  • Serve with buttered mash, pasta or crispy baguette and a crisp green salad

Ingredients

Free range chicken thighs, red wine, carrots, mushrooms, onions, bacon, tomato puree, butter, chicken stock, flour, thyme, oregano, bay leaves, salt, pepper

BEEF BOURGUIGNON

The classic French dish – beef, red wine, bacon, mushrooms and onions slowly cooked in a rich velvety sauce.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and cover with foil, place on a baking tray, bake in oven for 30 minutes remove foil and bake for a final 5 minutes or until bubbling and hot throughout

Serving Suggestions

  • Serve with buttered mash, pasta or crispy baguette and a crisp green salad

Ingredients
Beef rump, red wine, carrot, mushrooms, baby onions, onions, bacon, olive oil, butter, flour, tomato paste, garlic, beef stock powder, parsley, rosemary, salt and black pepper

 

SALTED CINNAMON CARAMEL SAUCE

A perfect addition to your desserts. Serve warm with ice cream, brownies, apple crumble or Malva. Delicious as a cake or biscuit filling. An absolute must with any type of pancake. Or just sneak a spoon right from the tub!

Ingredients
Cream, brown sugar, butter, cinnamon, salt.

 

CHICKEN POT PIE

A homestyle classic, free range whole chickens poached and shredded with slow cooked veg and a creamy white sauce topped with crispy buttery pastry

Heating Instructions

  • Defrost before heating

  • Pre-heat oven to 200 degrees

  • Remove lid, place on a baking tray, brush pastry with egg yolk or milk (optional) and bake for 10 minutes reduce heat to 175 degrees and cook for another 20-30 mins.

Serving Suggestions

  • Serve on its own or with a side of fresh peas and carrots

Ingredients
Free range chicken, milk, onion, carrot, peas, butter, wheat flour, parsley, chicken stock powder, wholegrain mustard, garlic, salt and pepper

 

MUSELI RUSKS

Ingredients
Stone ground whole-wheat flour, yoghurt, butter, brown sugar, bran flakes, raisins, oats, desiccated coconut, sesame seeds, sultanas, eggs, mixed peel, vanilla, baking powder, salt

 

VEGETARIAN SHEPHERD'S PIE

A delicious vegetarian classic dish which is packed full of vegetables in a rich gravy and topped with creamy mashed potato.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and heat in oven for 35 -40 minutes or until piping hot and golden on top

Serving Suggestions

  • Serve on its own or with a side of fresh peas and carrots

Ingredients
Potatoes, vegetable stock, portabellini mushrooms, carrots, peas, yoghurt, onions, red wine, butter, olive oil, tomato paste, wheat flour, herbs, salt and pepper.

 

COTTAGE PIE

Our twist on the classic dish of free-range beef mince with grated carrot, peas and lots of herbs topped with creamy mash.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and heat in oven for 35 -40 minutes or until piping hot and golden on top

Serving Suggestions

  • Serve on its own or with a side of fresh peas and carrots

Ingredients
Potatoes, free range minced beef, tomato puree, onions, peas, carrots, butter, red wine, chicken stock, olive oil, Worcestershire sauce, garlic, rosemary, thyme, salt and pepper

 

SPICED RICE

A deliciously flavoursome side dish which will compliment a curry or any spiced dish

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and cover with tinfoil - heat in oven for 20 minutes or until piping hot throughout

Serving Suggestions

  • Serve with curry, tagine or chilli

Ingredients
Vegetable stock, basmati rice, onions, olive oil, salt, cinnamon, cardamom, cloves, cumin seeds, black peppercorns, bay leaves

 

CHOCOLATE CHIP COOKIES

Homemade cookies with all the chocolate!

Ingredients
Rolled oats, chocolate chips, flour, sugar, butter, eggs, vanilla essence, cinnamon, baking soda, salt

 

CARAMEL & MACADAMIA NUT CHEESECAKE

A real showstopper of a dessert – what is not to love with creamy cheesecake, gooey caramel and crunchy nuts!

Heating Instructions

  • Remove from the tin whilst frozen, it should just pop out. Place on a serving plate and defrost in the fridge for 4 hours or overnight.
  • Best served at room temperature.

Ingredients
Cream cheese, caster sugar, digestive biscuits, eggs, macadamias, butter, cream, soured cream, vanilla pod

 

COCONUT & CORIANDER CHUTNEY

A fresh and vibrant sambal which will bring any curry to life!

Heating Instructions

  • Defrost and serve

Serving Suggestions

  • Lovely side dish with curry

Ingredients
Coconut, lime juice, fresh coriander, ginger, green chilli, mint, garlic, salt, cumin, caster sugar  

 

SPICED COUSCOUS

This is couscous at the next level with lots of spices and caramelised onion!

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and cover with tinfoil - heat in oven for 20 minutes or until piping hot throughout

Serving Suggestions

  • Serve with curry, tagine or chilli

Ingredients
Vegetable stock, couscous, onions, butter, olive oil, red wine vinegar, salt, garlic, sugar, cumin, coriander, fennel, dried chilli, bay leaf

 

CHICKEN, OLIVE & LEMON TAGINE

A flavour packed dish with free range chicken, lemon, green olives and vegetables.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and heat in oven for 20 -30 minutes or until piping hot and golden brown

Serving Suggestions

  • Serve with couscous or rice and top with fresh coriander.

Ingredients
Chicken stock, free range chicken thighs, onions, carrots, lemons, olive oil, green olives, parsley, coriander, honey, garlic, turmeric, ground coriander, chilli powder, salt and pepper.

 

SPICED VEGETABLE & APRICOT TAGINE

A full flavoured vegetarian dish of roasted vegetables, dried apricots and herbs,

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and heat in oven for 20 - 25 minutes or until piping hot

Serving Suggestions

  • Serve with couscous or rice and top with fresh herbs.

Ingredients
Aubergine, tomatoes, sweet potato, red pepper, courgettes, chickpeas, onion, apricots, coriander, olive oil, honey, garlic, harissa, coriander, cumin, salt and pepper

 

SWEET POTATO & BLACK BEAN CHILLI

A warming and hearty dish of black beans, vegetables and spices.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and heat in oven for 20 - 25 minutes or until piping hot

Serving Suggestions

  • Serve on rice, quinoa, nachos or jacket potato and top with sour cream, grated cheese, avocado and coriander.

Ingredients
Black beans, tomato, sweet potato, red onion, carrot, red pepper, lime juice, coriander, olive oil, jalapeno, garlic, cumin, brown sugar, chilli powder, oregano, cocoa powder, cinnamon, salt

CHICKPEA PUMPKIN & COCONUT CURRY

A rich and creamy curry with pumpkin, coconut and chickpeas.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and heat in oven for 20- 25 minutes or until piping hot

Serving Suggestions

  • Serve with basmati rice or couscous, topped with fresh coriander and toasted coconut.

Ingredients
Chickpeas, pumpkin, coconut milk, onion, olive oil, lime juice, jalapeno, garlic, coriander, ginger, treacle sugar, garam masala, salt, cumin, turmeric, bay leaves.

BEETROOT BOURGUIGNON

A delicious and hearty slow cooked dish of beetroot, parsnip, mushrooms, herbs and red wine.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and bake for 20-25 minutes or until piping hot

Serving Suggestions

  • Serve with mashed potatoes, rice or quinoa with a crisp green salad on the side.

Ingredients
Beetroot, parsnips, vegetable stock, onion, red wine, portabellini mushrooms, pearl barley, tomato puree, garlic, bay leaves, olive oil, salt and pepper.

HAKE FLORENTINE

A delicious rich and creamy bake with fresh hake, cheesy bechamel and wilted spinach.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and bake for 30-35 minutes or until piping hot and golden brown on top

Serving Suggestions

  • Serve with mashed potatoes, rice or pasta.

Ingredients
Fresh hake, milk, spinach, gruyere, butter, flour, parmesan, salt, pepper, nutmeg.

zest catering tart flambee

zest catering Carrot Lax bites

zest catering rocket and parma pizza

zest catering Smoked Cheesecake Canape

zest catering Springbok main course

zest catering watermelon and feta salad

zest catering Zuchinni Chips

Zest catering Chargrilled veg with chocolate and chilli mole

zest catering onion confit tarts

zest catering Yoghurt Panna Cotta Shot

zest catering Mini Strawberry Pavlovas

zest catering prawns with rocket mayo

zest catering fig and mozarella

zest catering chicken and lemongrass sliders

zest catering chicken skewers

Zest Catering - Chicken Liver Parfait Cones

Zest Catering Butternut Salad

Zest Catering Butter Chicken

Zest Catering BBQ Chicken Tacos

APPLE CRUMBLE

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 180 degrees
  • Remove lid and heat in oven for 15 minutes or until warmed through

Serving Suggestions

  • Serve with custard, ice cream or whipped cream.

Ingredients
Apples, oranges, dried figs, brown sugar, flour, whole oats, butter, castor sugar, almonds.

MALVA PUDDING

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 180 degrees
  • Remove lid and heat in oven for 10 minutes or until warmed through

Serving Suggestions

  • Serve with custard, ice cream or whipped cream.

Ingredients
Sugar, milk, cake flour, cream, butter, sugar, brandy, eggs, apricot jam, white wine vinegar, bicarbonate of soda.

SWEET POTATO, BACON & ROSEMARY SOUP
A flavoursome and hearty soup.

Heating Instructions

  • Defrost before heating
  • Heat in a pot until cooked through and hot

Serving Suggestions

  • Serve with a swirl of cream and fresh baguette.

Ingredients
Sweet potatoes, vegetable stock, onion, lemon, bacon, olive oil, garlic, rosemary.

HARIRA - MOROCCAN LAMB, LENTIL & CHICKPEA SOUP
A meal in itself, a hearty Moroccan soup with lamb, spinach and pulses.

Heating Instructions

  • Defrost before heating
  • Heat in a pot until cooked through and hot

Serving Suggestions

  • Serve with fresh baguette and lemon wedges.

Ingredients
Lamb, tomatoes, onion, lemon, lentils, chickpeas, baby spinach, olive oil, tomato puree, fresh coriander, caster sugar, stock, bicarbonate of soda, cumin, ginger, saffron, cinnamon.

GAZPACHO
A traditional Spanish tomato soup. Fresh, light and perfect to any sunny day.

Heating Instructions

  • Defrost fully
  • Whisk or beat with a fork to bring together

Serving Suggestions

  • Serve with freshly baked baguette or ciabatta
  • Top with croutons, cubed cucumber, red peppers and red onions

Ingredients
Tomatoes, red peppers, cucumber, onion, olive oil, egg yolk, tarragon vinegar, tomato puree, white bread, garlic, sugar, salt, black pepper.

LENTIL BOLOGNESE
A vegetarian version of a classic dish.

Heating Instructions

  • Defrost before heating
  • Heat in a pot until cooked through and hot.

Serving Suggestions

  • Serve on top of pasta or baked potatoes and top with grated parmesan cheese
  • Add tinned kidney beans and chilli and serve on top of rice for chilli con carne
  • Accompany with fresh salads

Ingredients
Tomatoes, veg stock, onions, mushrooms, red pepper, carrots, celery, green lentils, cherry tomatoes, olive oil, tomato paste, garlic, salt, sugar, fresh oregano, fresh thyme, pepper.

BEEF BOLOGNESE
Classic pasta sauce.

Heating Instructions

  • Defrost before heating
  • Heat in a pot until cooked through and hot.

Serving Suggestions

  • Serve on top of pasta or baked potatoes and top with grated parmesan cheese
  • Add tinned kidney beans and chilli and serve on top of rice for chilli con carne
  • Accompany with fresh salads

Ingredients
Tomatoes, free range beef mince, carrots, onions, celery, tomato paste, sugar, salt, garlic, mixed herbs, pepper.

MAC & CHEESE
Delicious and creamy mac & cheese, packed with hidden vegetables.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 180 degrees
  • Remove lid and heat in oven for 20 - 30 minutes or until piping hot throughout.

Serving Suggestions

Serve with a fresh salad or crudités.

Ingredients
Milk, Macaroni, cheddar cheese, parmesan, sweet potato, carrot, pumpkin, zucchini, flour, butter, dijon mustard, paprika, vegetable stock, salt and pepper.

PANEER & TOMATO CURRY
Homemade Paneer cheese cooked in a rich tomato gravy with yoghurt and spinach.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 180 degrees
  • Remove lid and heat in oven for 20 - 30 minutes or until piping hot throughout.

Serving Suggestions

  • Serve with rice and top with fresh coriander
  • Accompany with naan, rotis or poppadoms
  • Lovely additional sambals include mango atcha, coconut & coriander chutney & cucumber raita.
  • OR Serve curry in hollowed out rolls for Bunny Chows.

Ingredients
Milk, tomatoes, onions, lemon juice, spinach, cream, yoghurt, veg oil, cumin, coriander, turmeric, garam masala, cayenne pepper, salt.

Coconut & Coriander Chutney Recipe

  • ¾ cup fresh coriander
  • 1 Tbsp fresh mint
  • ¾ cup desiccated coconut
  • 2 green chillies
  • 1 clove garlic
  • 1 tsp chopped fresh ginger
  • ½ tsp salt
  • 1/3 tsp cumin powder
  • 1 tsp castor sugar
  • 2 tsp lime juice

Blend all ingredients together except for the lime juice. When mixture is ground, remove and put into small serving bowl. Add lime juice and mix well with a spoon.

BUTTER CHICKEN CURRY
Marinated chicken, roasted and cooked in a rich tomato gravy.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 180 degrees
  • Remove lid and heat in oven for 20 - 30 minutes or until piping hot throughout.

Serving Suggestions

  • Serve with rice and top with fresh coriander
  • Accompany with naan, rotis or poppadoms
  • Lovely additional sambals include mango atcha, coconut & coriander chutney & cucumber raita.
  • Serve curry in hollowed out rolls for Bunny Chows.

Ingredients
Free range chicken breast, tomatoes, cream, lemon juice, butter, yoghurt, butter, veg oil, garlic, ginger, ground coriander, garam masala, turmeric, chilli powder, cloves, salt, cumin, cardamom.

 

Coconut & Coriander Chutney Recipe

  • ¾ cup fresh coriander
  • 1 Tbsp fresh mint
  • ¾ cup desiccated coconut
  • 2 green chillies
  • 1 clove garlic
  • 1 tsp chopped fresh ginger
  • ½ tsp salt
  • 1/3 tsp cumin powder
  • 1 tsp castor sugar
  • 2 tsp lime juice

Blend all ingredients together except for the lime juice. When mixture is ground, remove and put into small serving bowl. Add lime juice and mix well with a spoon.

 

BUTTERNUT & LENTIL BOBOTIE
A vegetarian twist on the classic with roasted butternut, lentils and a flavourful tomato sauce. 

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 180 degrees
  • Remove lid and heat in oven for 20 - 30 minutes or until piping hot throughout.

Serving Suggestions

Serve with rice & chutney. Accompany with cucumber raita, sliced bananas tossed in lemon juice and a fresh tomato salsa.

Ingredients
Tomatoes, butternut, onions, milk, lentils, eggs, sunflower oil, garlic, fresh coriander, fresh ginger, sugar, salt, red chilli, bay leaves, curry powder.

Venue

Celebrate under magnificent gum trees, in the original barrel cellar, or beside the turning watermill. Beaumont Venue brings together breathtaking spaces, award winning wines and delectable food.

CLICK HERE TO MAKE AN ENQUIRY OR BOOK A VISIT

Annual Events

Like all big families we love to celebrate. Throughout the year we offer opportunities for you to come and join in the fun. Make sure you join our mailing list in order to receive invitations to these memorable events.

Family Barrel Lunches
During the colder months we like to celebrate at one long table in our barrel cellar. The lunches are held monthly, amongst the barrels,  bringing together a community of wine enthusiasts and foodies to taste wine and savour farm cuisine.

The Port Stomp
On the 3rd Friday of the month of March, we invite guests to help stomp our port grapes under the stars. Only once Sebastian is satisfied with the quality of the stomp, is everyone rewarded with a delicious farm dinner and plenty of port. This really is an unmissable expereince.

Federweiser Day
Once our delicious Chenin juices start fermenting, we celebrate this short but sweet period of feathery white, aromatic wine – The Federweisser. As tradition demands we pair these lightly alcoholic nectars with our home-made Flammkuchen, an Alsatian style flat bread combined with crème fraiche, onions, bacon and chives. A relaxed and fun day at the cellar.

JOIN THE  BEAUMONT WINES MAILING LIST

Daily Offering

Come and enjoy a farm platter or soup of the day while tasting the delicious range of Beaumont Wines.

Alternatively, relax amongst the vines, at the riverbed or overlooking the dam with a farm picnic. Our baskets of freshly prepared, farm-made food are available on pre-order and we offer many gorgeous spots to enjoy this experience.

CONTACT BEAUMONT TO BOOK

BEEF BOBOTIE
The classic combination of spiced beef with a savoury custard topping.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 180 degrees
  • Remove lid and heat in oven for 20 – 30 minutes or until piping hot throughout

Serving Suggestions

  • Serve with rice & chutney
  • Accompany with cucumber raita, sliced bananas tossed in lemon juice and a fresh tomato salsa. 

Ingredients
Free range beef mince , onion , milk, carrot, eggs, lemon juice, almonds , olive oil, garlic, sugar, salt, white bread, bay leaves, ground coriander, ground ginger, curry powder, cinnamon, turmeric.

LAMB & FIG TAGINE
A hearty Moroccan style lamb stew with fresh herbs, chickpeas dried figs and honey.

Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 180 degrees
  • Remove lid and heat in oven for 20 – 30 minutes or until piping hot throughout

Serving Suggestions

  • Serve with couscous and top with fresh coriander and toasted sesame seeds
  • Serve with Moroccan style salads

Ingredients
Lamb, stock, onions, chickpeas, carrots, celery, dried figs, olive oil, sesame seeds, tomato paste, fresh coriander, fresh parsley, fresh ginger, honey, garlic, cinnamon, coriander, cumin, turmeric, salt, saffron, cinnamon.

BEEF LASAGNE WITH SPINACH & RICOTTA
A twist on the classic lasagne with the addition of a delicious spinach and ricotta middle layer.

 Heating Instructions

  • Defrost before heating
  • Pre-heat oven to 175 degrees
  • Remove lid and bake for 35-45 minutes or until cooked through and golden brown on top

 Serving Suggestions
Serve with crisp green salad, a fresh slaw or garlic bread.

Ingredients
Tomatoes, milk, free range beef mince, spinach, ricotta, pasta , onion, gruyere, tomato paste, butter, egg, parmesan, flour, sugar, garlic, oregano, nutmeg, salt, pepper.