Zest’s central kitchen can be found on the family farm at Beaumont Wines in the beautiful Bot River.

Nestled in the lush Bot River valley and home to one of the region’s oldest wine cellars, Beaumont Wines is a stunning location for wine tastings, light lunches, picnics and special celebrations. Inspired by the seasons, we take a farm-to-table approach sourcing ingredients locally and from our vegetable garden. The farm kitchen is also where we prepare our Made at Home range.

Zest’s central kitchen can be found on the family farm at Beaumont Wines in the beautiful Bot River.

Nestled in the lush Bot River valley and home to one of the region’s oldest wine cellars, Beaumont Wines is a stunning location for wine tastings, light lunches, picnics and special celebrations. Inspired by the seasons, we take a farm-to-table approach sourcing ingredients locally and from our vegetable garden. The farm kitchen is also where we prepare our Made at Home range.

Our tasting room is open from Monday to Friday from 9am to 4pm and Saturday from 10am to 3pm. During these times our daily offering is available without needing to book. We also host a number of annual events and offer our spaces for private events. Make sure you join the Beaumont Wines mailing list to keep updated on these events.

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.